Everyone has long known that cutlets are made not only from pork or beef, but also from chicken fillet. These cutlets are particularly tender and have a unique taste. This dish has many advantages: it is easy to prepare, low in calories, and excellent taste. In our article we will share three of the most successful, in our opinion, chicken cutlets.
It is important to note that chicken cutlets are much healthier than regular ones and are suitable for diet and nutrition of small children. They can be fried or steamed. In any case, they turn out very tasty.
Chicken cutlets. Cooking secrets
So, let's pay attention to some secrets of preparing delicious chicken cutlets.
The peculiarity of chicken cutlets is that this meat cooks very quickly, so it is not necessary to grind the minced meat very much. To prepare it, bread, eggs and onions are added to the meat. This is also a long-known fact. But the most important thing is not to overdo it with these ingredients. For example, minced meat will not hold together without eggs. And if you add too much of this product, culinary specialists claim that the cutlets will definitely begin to fall apart during heat treatment and, as a result, will turn out to be too tough. Ideal proportions are 2-3 eggs per 1 kg of minced meat.
As for bread, all housewives have their own opinion on this matter. And this is not done in order to save meat. Without the bread crumb, there won't be that sticky minced meat structure that is necessary to make delicious chicken cutlets. Some people advise adding bread crumbs, previously soaked in milk. Others, on the contrary, advise pre-drying the bread so that it absorbs excess liquid. But, of course, you shouldn’t add too much of it. Otherwise, you may end up with bread cutlets rather than chicken cutlets. Ideally, add no more than 250 g of this product per 1 kg of meat.
Now let's talk about onions. Some add it raw, others add it fried. In any case, this ingredient gives the cutlets taste and juiciness. The onion can be minced or finely chopped - as you prefer. It is better to add no more than 200 g of fried onions to chicken cutlets. It may not have time to fry, and this will give a noticeable harsh taste to the dish, in addition, the onion may crunch.
Chicken breast meat is ideal for chicken cutlets. It is more gentle and useful there. You can add chicken fat to the minced meat. This will also give them juiciness. The main thing is to get rid of the chicken skin; it is certainly not needed in cutlets.
To give the cutlets a better taste, it is better to let the minced meat sit in a cold place for 30 minutes. This is done so that the bread can absorb the meat juice. Of course, to prevent it from weathering, it is good to cover the bowl with a lid or cling film. And for greater juiciness, experts advise adding a little crushed ice. This is a special chef's secret.
Some types of chicken cutlets are rolled in ground breadcrumbs, flour or sesame seeds before frying. This is called breading. Of course, there are other ingredient options. This is done to give the cutlets additional flavor properties and an appetizing crispy crust.
It is better to fry the cutlets in butter or sunflower oil. Place the minced meat well in a very hot frying pan. Then it will instantly set and prevent the cutlets from losing their beautiful shape. Typically, chicken cutlets are fried on both sides over high heat, and then cooked under the lid.
So, let's look at recipes for making chicken cutlets.
Chicken cutlets “Juicy cutlets”. Recipe
To prepare “Juicy cutlets” you will need:
- 600 g chicken fillet
- 2 slices white bread
- 1 onion
- 100 g butter
- 100 g milk
- 1 chicken egg
- bread crumbs
- salt, pepper to taste
- pinch of nutmeg
Recipe for “Juicy cutlets”
Finely chop the onion and saute in a frying pan in butter. Soak the bread crumb in milk. Wash the chicken fillet thoroughly and grind it using a meat grinder. Add bread and onions there. Now add seasonings and egg to the minced meat. Form small cutlets from the resulting minced meat and fry them over low heat, first rolling them in breadcrumbs. Cooking time - no more than 15 minutes.
"Pozharsky chicken cutlets." Recipe
To prepare Pozharsky cutlets you will need
- 500 g chicken fillet
- 2 tbsp. l. butter
- 2 slices white bread
- 100 g cream
- ground pepper and salt to taste
- 200 g ghee or vegetable oil for frying
- 1 chicken egg and breadcrumbs
Recipe for Pozharsky cutlets
Pass the chicken fillet through a meat grinder 2 times. Add melted butter, bread soaked in cream, and spices to the resulting mass. Then pass the minced meat through the meat grinder again. Now form flat cutlets, dip each one first in the egg, and then roll in ground breadcrumbs. Fry the cutlets over high heat on both sides. The cutlets are juicy on the inside with a crispy crust on the outside.
Chicken chopped cutlets. Recipe
You will need:
- 800 g chicken fillet;
- 1 medium onion;
- 3 eggs;
- 4 tablespoons potato or corn starch;
- 2 garlic cloves;
- 4 spoons of sour cream;
- 1 bunch of greens;
- frying oil;
- pepper and salt.
How to cook cutlets:
Cut the breast into pieces, chop the onion, herbs and garlic. Add them to the minced meat.
Form cutlets from the finished minced meat with a spoon and place in a frying pan.
At medium temperature, fry the cutlets on both sides.
Chicken cutlets in the oven
You will need:
- 500 g minced chicken;
- 100 g processed cheese;
- 1 potato;
- 3 tablespoons of oil;
- 5 spoons of breadcrumbs;
- to taste - salt, onion, pepper.
How to cook:
Grate potatoes and cheese and add to minced meat. Salt and pepper. To stir thoroughly.
Form cutlets and roll them in breadcrumbs.
In an oven preheated to 180 degrees, bake the cutlets on a baking sheet lined with parchment. It takes about 25 minutes to cook.
Enjoy your meal and enjoy your cooking inspiration!
Quite often we all eat at home cutlets. They are made quite quickly, tasty and convenient - you want to eat them right away, you want to eat them cold, you can take them to work or make sandwiches. You don’t have to think long about what side dish will go with them, since almost any one will do.
But most often, cutlets are made from minced meat, unfairly leaving behind poultry cutlets. Here is one of the cooking options.
Ingredients for chicken cutlets:
- Minced chicken. 600 gr.
- Onion. 2-3 small onions.
- Dried bread. 3-4 pieces.
- Egg. 1 PC.
- Milk or cream or water.
- Salt. Taste.
- Freshly ground black pepper. Taste.
- Vegetable and butter for frying
Cooking chicken cutlets.
A few words about minced meat.
Minced meat is best made yourself, of course. Many people often use only chicken breast meat. Of course, they require the least amount of fuss, but they make the cutlets the driest. For me, it is more convenient and best to make cutlets from chicken thighs. There is also a little fuss with them - except perhaps cutting out the bone, but cutlets from this meat turn out tender, tasty and not dry. You can, of course, take the path of least resistance and buy ready-made minced meat, but in this case you may encounter a situation where a huge amount of chicken skin goes into the minced meat. As a result, there is a lot of fat in the minced meat, which is rendered in a frying pan and the cutlets “float” in the fat. So you should buy minced meat only in trusted places. But in any case, it’s better not to be lazy and do it yourself.
Due to the fact that there is a very good butcher shop not far from the house, and sellers do not skimp on minced meat, in this case the minced meat is purchased, but very, very worthy.
So, if you don’t have ready-made minced meat, then take it, cleaned of bones. chicken meat and run it through a meat grinder or chop it in a blender. If the minced meat is already prepared - purchased or prepared yourself - then:
- Place the dried bread into the blender bowl and fill it with about half a glass of milk/cream/water - highlight what is needed.
- Cut the onion and throw it in there
Add salt, pepper, egg to the blender bowl
Turn on the blender at maximum speed and grind everything together into a liquid mass.
The photo shows that all the ingredients are flying around the blender bowl.
We strive to achieve something similar: 
After this, add the minced meat to the onion-bread mixture and turn on the blender again, but not at turbo speed, but at low speed. The main goal is to mix everything well and beat the minced meat again.
The minced meat was specially made quite liquid. In this case, the cutlets turn out juicy, and after cooling they do not lose their juiciness and softness. Somewhat similar to a dense but tender chicken soufflé.
Due to the fact that the minced meat turns out to be quite liquid, it will not be possible to form cutlets with your hands. So put the minced meat into the frying pan with a tablespoon. Don't try to place as much minced meat in one frying pan as possible. Leave space between the cutlets - it is better to fry the minced meat in 2 batches.
Minced chicken cutlets are one of the most common dishes served for lunch or dinner in every family. Firstly, chicken cutlets can be very variable and prepared in different ways, and secondly, they are very filling and do not require much effort to cook.
Classic chicken cutlets make a great lunch for you and your family. Try making them yourself using the following step-by-step recipe.
To do this you will need:
- chicken fillet or minced meat – 0.5 kg;
- bread – 150 g;
- onion – 1 pc.;
- milk – 50 ml;
- chicken egg – 1 pc.;
- rast. oil;
- spices (salt and pepper).
For cooking, only white bread is used. Cut off the top crust and soak in a bowl of milk. The onion is peeled and cut together with the garlic into 4 equal parts.
If you use fillet for cutlets, then pass it through a meat grinder with the rest of the ingredients, after cutting it into small pieces. The minced meat is salted, peppered and mixed with the egg. Mix again and form cutlets by hand.
Half a centimeter of oil is poured into a heated frying pan for the elephants, and the cutlets are laid out. They fry on each side for 5-7 minutes until a browned crust appears. To serve, you can choose any side dish you like.
With added cheese
Dilute the taste of regular cutlets by adding a little cheese.
What you will need:
- chicken fillet – 0.8 kg;
- cheese – 200 g;
- chicken egg – 1 pc.;
- onions – 2 pcs.;
- flour – 2 tbsp. spoons;
- fresh dill;
- spices.
The chicken fillet is washed and cut into very small pieces. Grate cheese into a bowl, beat in an egg, add chopped dill and flour. The mixture is salted and peppered. Mix thoroughly until a homogeneous mass is obtained.
Form small lumps and roll in flour. Heat the oil in a frying pan. Its quantity may vary depending on the degree of roasting. We begin to fry the cutlets with cheese for 5 minutes on each side. Serve the finished dish along with a side dish.
Chopped chicken breast cutlets
If you want to taste a tender and satisfying dish, then choose chopped chicken breast cutlets.
To do this you will need:
- chicken fillet – 1 kg;
- onion – 1 pc.;
- sour cream – 2 tbsp. spoons;
- chicken egg – 1 pc.;
- flour – 2 tbsp. spoons;
- salt;
- pepper.
We remove the skin from the breast and remove all the bones, if any. The fillet is finely chopped using a special meat hatchet. Alternatively, you can use a large kitchen knife. Transfer the fillet to a bowl, where we also add the egg, flour and sour cream. Stir and add spices.
Next, place finely chopped onion in a bowl. Melt a piece of butter in a frying pan. There should be enough of it to fry all the cutlets. We form lumps from the minced meat and fry them in a frying pan on both sides until a beautiful crust appears.
Breaded
To do this you will need:
- chicken fillet – 1 kg;
- onion – 1 pc.;
- carrots – 1 pc.;
- sliced loaf - 3 pieces;
- drain butter – 50 g;
- breadcrumbs – 300 g;
- salt – 1 teaspoon;
- pepper;
- rast. oil – 4 tbsp. spoons.
The onion is peeled, divided into 2 parts and finely chopped. The carrots are peeled and grated on a coarse grater. Fry the mixture of vegetables in a frying pan with oil for about 5-7 minutes until lightly browned.
The crust is removed from the loaf, and it is soaked in water or milk for some time. Chicken fillet is cut into small pieces, mixed with bread, butter, vegetable sauté and passed through a meat grinder. Salt and pepper are added to the prepared minced meat and the mixture is thoroughly mixed. We form cutlets and roll them in breading. You can do it yourself in advance. Fry the breaded pieces in a frying pan for 5-7 minutes. Visually, the degree of readiness can be determined by the appearance of a golden brown crust.
Juicy chicken cutlets with mushrooms
Want to cook juicy chicken cutlets? Then use the following step-by-step recipe and be sure that the result will not disappoint you!
What you will need:
- chicken fillet – 0.5 kg;
- champignons – 300 g;
- onion – 1 pc.;
- chicken egg – 1 pc.;
- sour cream – 2 tbsp. spoons;
- flour – 2 tbsp. spoons;
- salt;
- fresh dill;
- rast. oil;
- pepper.
We wash the mushrooms, chop them and put them in a bowl. The onion is peeled and finely chopped. Mix the champignons with it and fry them in a frying pan for 10 minutes. Stir the mixture constantly to prevent it from burning. We pass the chicken fillet through a meat grinder and place the minced meat in a deep plate.
Finely chop the greens and chop the garlic in a garlic press. Mix all the ingredients for chicken cutlets: fried mushrooms, minced meat, herbs and garlic. Mix thoroughly and leave the mixture to brew so that the dish acquires a delicious aroma and becomes juicier. Then we form lumps and send them to fry in a frying pan for 7-10 minutes on both sides.
Steamed in a slow cooker
Steamed cutlets are an excellent dish for those who are on a diet or are simply committed to a healthy lifestyle.
To do this you will need:
- chicken fillet – 400 g;
- onion – 1 pc.;
- chicken egg – 1 pc.;
- white bread – 4 pieces;
- milk – ½ cup;
- rast. oil;
- salt;
- pepper.
We wash the chicken fillet, pat it dry with napkins or a paper towel and pass through a meat grinder. Cut off the crusts from the bread and soak it in milk. If it has absorbed too much moisture, you can squeeze it out lightly. The onion is peeled and finely chopped. Fry it for about 5 minutes.
Combine ingredients for cutlets in a bowl. Mix thoroughly and form lumps of the same size. Place them in a mesh on top of the multi-cooker bowl and set the “Steam” mode for 20 minutes. After the specified time, the cutlets will be ready.
With cabbage
What you will need:
- chicken fillet – 0.6 kg;
- cabbage – 200 g;
- chicken egg – 1 pc.;
- flour - 3 tbsp. spoons;
- garlic – 1 clove;
- breadcrumbs – 100 g;
- rast. oil – 4 tbsp. spoons;
- salt;
- pepper.
The cabbage is peeled from the outer leaves and cut into several pieces, after which it is crushed in a blender to a puree. Then transfer it to the same bowl where the minced meat will be prepared. The fillet is passed through a meat grinder or, like cabbage, is crushed using a blender.
Add the chicken and cabbage and stir. Next add chopped garlic, salt and pepper. If you want, you can also add special chicken seasoning. Next comes the egg and flour to hold the ingredients together. Form cutlets and roll them in breadcrumbs. Fry in a hot frying pan in oil until a crust appears.
Diet - no eggs
An easy recipe for tender cutlets that even small children can eat.
To do this you will need:
- chicken fillet – 0.8 kg;
- cheese – 100 g;
- garlic – 1 clove;
- onions – 2 pcs.;
- sour cream – 2 tbsp. spoons;
- mustard powder – 1 teaspoon;
- breadcrumbs – 150 g;
- salt;
- pepper.
Chicken fillet is cut into pieces and passed through a meat grinder or blender along with onions and garlic, previously chopped. The cheese is grated on a fine grater. Add spices, mustard powder, sour cream and breadcrumbs to the resulting minced meat. Mix the mixture thoroughly and put it in the refrigerator for 10-15 minutes so that the components stick together.
After the specified time, take out the minced meat and begin to form cutlets. Fry them under the lid alternately on both sides until golden brown. The dish can be served with any side dish.
Kiev style in the oven
Did you know that cooking chicken cutlets in the oven Kiev style at home is actually very easy? Be sure to try it and see for yourself!
To do this you will need:
- chicken breast – 4 pcs.;
- processed cheese – 1 cup;
- lim. juice – 1 tbsp. spoon;
- fresh parsley;
- garlic – 2 cloves;
- chicken eggs – 2 pcs.;
- breadcrumbs - 2 cups;
- nutmeg – ½ teaspoon;
- salt;
- pepper.
We beat the chicken breast with a kitchen hatchet and completely grease it with lemon juice. Processed cheese is grated on a coarse grater, mixed with herbs, garlic and nutmeg. The resulting mixture is used to form the filling for oblong-shaped cutlets. From the specified amount of ingredients you get 4 pieces.
The filling is placed in the middle of the beaten breast and wrapped. The seams are secured with skewers or toothpicks. Dip the cutlets completely in breading and place them in the oven. We control the cooking process visually. As soon as a golden brown crust appears, the cutlets can be taken out. Don't forget to remove the skewers before serving! The best side dish would be mashed potatoes or vegetables.
To do this you will need:
- chicken fillet – 1 kg;
- bread or sliced loaf – 0.5 kg;
- onions – 2 pcs.;
- drain butter – 150 g;
- cream or milk – 120 ml;
- rast. oil – 2 tbsp. spoons;
- salt;
- pepper.
The onion is finely chopped and fried in a frying pan with oil until it becomes transparent. The crust is cut off from the bread. Separate approximately 70 grams of crumb, which will be used to prepare minced meat. Fill it with cream. Cut the chicken fillet and grind it in a blender or pass it through a meat grinder. The mass should be homogeneous - keep this point in mind. Leave the minced meat in the freezer for a while.
The onion and soaked pulp are mixed and also crushed in a blender. Combine this part with the minced meat and mix thoroughly. Add salt and pepper. Mix the minced meat well so that the seasonings are completely distributed throughout it.
The next step is to add coarsely chopped butter. Stir again, making sure that the butter does not begin to melt. Again, put the minced meat in the freezer for half an hour so that all the components are properly held together and it is not liquid.
The breading for the cutlets is made from finely chopped cubes of the remaining bread. The smaller their size, the better. We take out the minced meat, form cutlets and roll them in breading. Fry in a frying pan for 2 minutes on each side. Bon appetit!
Today I want to turn to a delicious dish that we love to cook for lunch and dinner - we will prepare chicken breast cutlets. Chicken cutlets are very tasty, both adults and children love them, but problems can arise with cooking from chicken breasts. And all because not everyone manages to turn fairly dry breast meat into juicy and soft cutlets. So let's figure out how to cook cutlets from breasts so that they turn out soft, juicy and golden brown, using different ingredients and cooking methods. After all, as we know, many paths often lead to achieving a goal.
Chicken cutlets are great for lunch or dinner. You can make a lot of them for a large family or for several meals. Place in a large saucepan and serve as needed. It’s very convenient when you’re at work and your hungry children and husband are rummaging through the refrigerator.
They are prepared quite simply, it is important to know the basic principles and proportions and the cutlet will almost certainly turn out. The main thing is to know a few secrets of preparing tender and soft chicken cutlets.
Let's figure out what the options may be.
Chicken cutlets - a simple recipe for making breast cutlets
Let's assume that this is a classic recipe for making chicken cutlets from breasts. Classic because it is probably familiar to most, because cutlets are prepared from other types of minced meat in a similar way. For example, popular cutlets made from a mixture of beef and pork, the so-called homemade ones. Chicken breast cutlets can be prepared in exactly the same way, thanks to the fact that we put onions, bread, and eggs, they will not be dry and tough.
You will need:
- chicken breast - 2 pcs,
- onion - 1 large piece,
- garlic - 1 clove,
- egg - 1 piece,
- white bread - 2 slices,
- flour or breadcrumbs,
- salt and pepper to taste.
Preparation:
1. Cut the chicken breasts into small pieces across the grain. If you use frozen ones, defrost them completely so that there is no excess ice left, which will make the cutlets less cooked inside. Cut the onion into quarters, and the garlic too.
2. Now prepare the minced meat. Grind the chicken in a meat grinder or use a blender. If you have a meat grinder, then while cranking the chicken, put the onions and garlic in it, they will also be chopped and later mixed with the meat. If you have a blender, especially one with a small bowl, and you have to add the meat in parts, then you can chop the onion and garlic separately and then add it to the meat. If you like large pieces of onion in cutlets, you can chop the onion with a knife. But my family, especially the child, will not eat onions in this form, so I have them safely hidden, small and unnoticeable.
3. Add egg and salt to taste to the minced meat. You can also add a little black pepper for flavor. The egg in our cutlets will be the fastening element so that they are not crumbly and do not fall apart.
4. Soak slices of bread, preferably without crust, with a small amount of water so that the bread turns into mush. Then add it to the minced meat and mix it all well.
5. Now you can start shaping the chicken cutlets. To ensure they are the same size, take a tablespoon and use it to scoop the minced meat from the bowl. One spoon - one cutlet. Make an oval patty and roll it in flour or breadcrumbs, depending on your taste. It is best to make chicken breast cutlets a little flat, then they will fry faster on the inside and will not dry out.
6. Heat a frying pan over medium heat, pour vegetable oil on it and place the cutlets. Fry them on one side for 5-8 minutes, then turn them over for another 7-10 minutes. If you're not sure if they're cooked through, pierce one cutlet in the middle and see what color the juice comes out, pink means it's not ready yet. You can cover with a lid, reduce heat and cook for another 5 minutes.
Our delicious chicken cutlets are ready. Invite everyone to lunch!
Chicken breast cutlets with semolina and without bread
The next method of preparing chicken breast cutlets does not involve the use of bread; we will replace it with semolina. Don't worry, the cutlets will still turn out soft and tasty. Semolina is the same wheat from which bread is made, simply ground into small grains. Therefore, in cutlets it swells and imparts its properties almost like bread.
You will need:
- chicken breasts - 1 kg (4 pieces),
- onions - 1-2 pieces,
- semolina - 7-8 tablespoons,
- egg - 1 piece,
- sour cream - 1 tablespoon,
- vegetable oil for frying,
- salt and pepper to taste.
Preparation:
1. Prepare minced chicken breasts. Using a meat grinder, blender or food processor, whatever you have at home. The minced meat should be fairly finely chopped.
2. Chop the onion very finely. If you don’t like to cry, you can chop the onion in a blender. It also helps to rinse the onions with ice water before slicing.
3. Add one raw egg, a level teaspoon of salt, semolina and two tablespoons of sour cream to the minced meat. Sour cream, by the way, gives the cutlets a pleasant delicate taste and juiciness. Pour the semolina calmly in dry form; you don’t need to do anything with it first, neither boil nor soak.
4. Now mix everything thoroughly. First, use a spoon, and then you can use your hand, just like kneading dough. After this, leave the minced meat alone for 30 minutes, this will give the semolina added to it the opportunity to absorb liquid and swell. This is a required step in the recipe.
5. Heat a frying pan on the stove. Wet your hands with water to prevent the minced meat from sticking and form small cutlets. Place the cutlets in the hot oil and fry until the undersides are browned. Thanks to the minced semolina, it holds its shape very well and does not spread.
6. Then turn over and fry on the other side until golden brown. the same semolina allows the cutlets to brown without the use of breading, and the cutlets look extremely appetizing. Fry the cutlets until cooked through, no more than 20 minutes total, 10 minutes on each side. But just in case, pierce the cutlet and check the flowing broth to see if it is pink.
Now the golden brown chicken breast cutlets with semolina are ready. The most interesting thing is that you won’t even find traces of semolina in the finished cutlets, it has absolutely no taste or “crunch”, it practically dissolves and you get simply delicious tender cutlets.
How to cook chicken cutlets so they are juicy - video recipe
I share with you one very valuable find. From this video recipe you will learn how to cook chicken breast cutlets so that they are juicy and tender. Breast, as you know, is lean meat, which when fried very often loses all its juices and dries out, becoming rubbery, because it has no fat layer at all. Therefore, to achieve tenderness and juiciness from mono chicken cutlets only with the help of additional ingredients. In this case, a lot of onions, bread soaked in milk, egg white and one raw potato are used.
This is a fairly old secret; even my mother taught me as a child to add one small potato to cutlets. And this applied to all types of cutlets. I can say from personal experience that it works. Potatoes help the cutlets stay juicy. If you have not tried this version of chicken cutlets yet, then conduct an experiment. The taste of the potato is practically not reflected, it is not noticeable. But at the same time, the cutlets are juicy and fluffy, with a golden brown crust. What else is needed?
See the detailed recipe and use it, your loved ones will thank you.
Delicious chicken cutlets with cheese - step-by-step recipe with photos
Another fun way to make chicken cutlets interesting and juicy is to add stuffing to them. Who can argue with the fact that cheese is almost ideal for this, as it tastes great with chicken. Preparing such cutlets is not at all difficult, and watching how the household gets to the surprise inside the cutlet is doubly pleasant. Why in twins? Because it's very tasty!
You will need:
- chicken breasts - 0.5 kg,
- hard cheese - 100 grams,
- egg - 1 piece,
- garlic - 2 cloves,
- dill - a small bunch,
- breadcrumbs,
- salt and pepper to taste.
Preparation:
1. Prepare minced chicken breasts. Using a meat grinder or blender, whatever you have on hand. Salt and pepper, you can add your favorite chicken spices, but not too much. Break one egg there.
2. Wash and dry a bunch of fresh dill. Chop it finely, preferably without stems. Add herbs to the minced meat. It will give a fresh aroma to our future cutlets. Add chopped garlic, you can press it through a garlic press.
3. Now mix everything thoroughly, using your hands. Kneading minced meat is somewhat similar to kneading dough; the same movements are used. It is very useful to beat the minced meat a little by lifting it above the bowl and throwing it back. This will make the cutlets softer and more tender.
5. Take hard cheese and cut it into small rectangles. We will wrap it inside the cutlets, so it should fit completely in them in size.
6. Now you need to take a little minced meat, no more than the palm of your hand. Make an oval cake out of it, put the cheese in the middle and close it. The thickness of the minced meat should not be too small so that the cheese, when boiling during frying, does not leak out.
7. Give the cutlets an even shape and roll in breadcrumbs. If you don’t have them, you can use flour, the cutlet will also turn out golden brown.
8. Fry the cutlets in a frying pan over medium heat for 10 minutes on each side. The cutlet should be golden brown, but not burnt.
These chicken cutlets with cheese are best served hot while the cheese inside is still soft and stretchy. It is very tasty and interesting to eat, especially children are delighted.
Bon appetit!
Fluffy chicken breast cutlets - a method of cooking with oatmeal
What kind of products do resourceful cooks use to prepare delicious and juicy chicken cutlets? We cook from chicken breasts, and with them there is always a chance of making the cutlets slightly dry or rubbery. It happened once that the chicken breast cutlets turned out rubbery, and then I realized that somewhere the recipe had been flawed. Although this won’t work with this cooking option. This time, oatmeal will help us. And don’t worry, it won’t look like fried porridge, it will just be delicious soft chicken cutlets.
You will need:
- minced chicken breast - 0.5 kg,
- instant oat flakes - 150 grams,
- hot milk - 150 grams,
- onion - 1 large,
- garlic - 2 cloves,
- egg - 1 piece,
- ground paprika - a pinch,
- salt and pepper to taste.
Preparation:
1. Let's omit the part where we prepare minced chicken breasts. I think everyone should deal with this. Next, you need to soak the oatmeal with milk. Pour the milk over the cereal and leave it to swell until it has absorbed all the milk.
2. The onion must be chopped. Do it in a way that is convenient for you. You can finely chop it with a knife or grate it. You can use a blender. It all depends on whether you like onion pieces in your cutlets. Break the egg into the minced meat.
3. Also add chopped onion and garlic, oatmeal and all the spices: salt, pepper, paprika.
4. Mix it all thoroughly so that all ingredients are completely combined. The minced meat will be quite soft and juicy.
5. Use your hands or a spoon to form small patties. If you flatten them slightly, they will cook faster. Place them in a heated frying pan with oil and turn them over as they brown.
6. Such cutlets are perfectly fried and do not lose their juiciness without breading. They will turn out fluffy and with a golden crust. Fry them over medium heat and determine readiness by piercing them, the main thing is that no pink juice flows out. To make sure they are fried inside, you can cover them with a lid and simmer over low heat for additional time. The crust will not be crispy, the cutlets will become soft, but the taste will remain excellent.
Bon appetit! Prepare delicious cutlets and delight your loved ones.
Tender chicken cutlets with cottage cheese - video recipe
And at the end I want to add one more recipe with an unusual ingredient. Before I found this recipe, I didn’t know that chicken cutlets turn out very tasty if you add cottage cheese to them. This was a real discovery for me. But since I am no stranger to culinary experiments, I decided to try this recipe. And you know, I didn’t regret it at all. Despite their unusual nature, the cutlets are very tasty. Who would have thought that cottage cheese gives them such a taste?
I advise you to take the liberty and try to cook these chicken cutlets. For clarity, the easiest way is to watch the recipe on video; all stages of preparation are very well explained here.
That's all. Wait for new recipes and interesting ideas. See you!