Chicken cutlets with semolina and sour cream recipe. How to cook chicken cutlets with semolina. Basic recipe ingredients

The proposed recipe is suitable for those housewives who do not have enough time to please their family with homemade dishes. Chopped chicken cutlets with semolina turn out tasty, juicy and tender, and are quick and easy to prepare. The most important thing is that you don’t have to take out the meat grinder and then wash it. In an hour, you will have time to fry cutlets for dinner, boil some porridge for a side dish, or cut a light vegetable salad.

And if you want to serve fresh cutlets for breakfast in the morning, you can prepare the minced meat the evening before and put it in the refrigerator. Overnight, the cereal will swell well, and the finished meat products will turn out especially fluffy.

Taste Info Poultry main courses

Ingredients

chicken fillet – 800 g;
onions (medium) – 1 pc.;
fresh herbs (any) – 1 small bunch;
semolina – 70 g;
chicken egg – 1 pc.;
salt and spices - to your taste;
sour cream (fat content 15-20%) – 120 g;
vegetable oil - for frying.

How to cook chopped chicken cutlets with semolina

Wash the chicken fillet thoroughly and cut into small cubes. To make this more convenient, lightly freeze the meat in the freezer beforehand. When it is not too soft, it will easily be cut into identical small pieces. To carefully cut soft fillets, you will need a very sharp knife. Transfer the sliced meat to a bowl where you will mix the minced meat.

Peel the onion, wash and cut into small cubes.

Rinse the greens under running water and chop finely. Dill and young green onions are ideal for minced meat. If you like parsley, you can add that too.

Transfer the greens and onions to the meat.

Pour semolina here and beat in an egg (if the eggs are large, then one will be enough; it’s better to take a couple of small ones). To your taste, add salt, pepper and other seasonings and spices that you usually put in meat dishes. At this stage, if you wish, you can add 2-3 cloves of finely chopped garlic to the minced meat.

Add sour cream to the total mixture; if necessary, you can replace it with mayonnaise.

Mix all the ingredients thoroughly, cover the bowl with cling film and leave at room conditions for 15-20 minutes so that the semolina swells a little.

Chopped chicken breast cutlets with semolina are fried like pancakes. Heat the vegetable oil well in a frying pan. Scoop up the minced meat with a tablespoon, place it in the pan and smooth it out. Place a glass of water next to it and wet a spoon in it each time before scooping up another portion of minced meat.

Fry the cutlets on both sides until deliciously golden brown.

Serve the finished cutlets with any side dish - pasta, potato dishes, stewed cabbage.

Cooking tips

Many housewives add a teaspoon of sugar and mustard to the cutlet mince for piquancy. Try it, it turns out really delicious.
Even if you don’t respect products such as sour cream and mayonnaise, you should definitely add them to the minced meat. In the finished dish, their taste is not felt at all, but the cutlets turn out juicy.
If you wish, you can diversify the cutlets by adding grated raw carrots, potatoes or zucchini to the minced meat. Grated cheese will give them even more airiness and tenderness.
The cutlets will be even tastier if you add not raw onions to the minced meat, but fried ones in oil.

What do we know about cutlets? As a rule, everything agrees on one thing - what our mothers, grandmothers, and so on cooked. That is, when it comes to cutlets, we use the traditional scheme, not without fresh white bread soaked in milk, onions, and flour as a breading.

Nobody argues - delicious! But it’s a bit monotonous, isn’t it? But we always, especially when guests are expected or a family date is coming up, we want something new. We listen to the advice of girlfriends, neighbors and mothers-in-law. This recipe is from my mother-in-law. At first, you are struck by the simplicity of preparing the recipe for minced chicken cutlets with semolina. And then you are surprised by something else...

The thought that you can’t expect anything special from semolina will disappear as soon as you prepare it according to this recipe. One can only guess how it all turns out, but the cutlets are so tasty, soft, tender and juicy that they are snapped up instantly!

You need to remember an important detail - do not immediately fry the cutlets. Semolina should have time to swell. Therefore, after mixing the cereal with minced meat and the rest of the ingredients, do not rush - set the bowl aside for a while.

In short, there is no end to my gratitude to my mother-in-law. You, too, will now prepare minced chicken cutlets with semolina, recipe with photo attached!

Prepare the products:

Minced chicken – 1 kilogram

Semolina - 7 tablespoons

Eggs - 3 pieces

Onion - 3 heads

Garlic - 2-3 cloves

Mayonnaise (sour cream) - 4-5 spoons

Dill and parsley - to taste

Salt - to taste

Spices for chicken (you can also use ground black pepper)

Vegetable oil - for frying

Step-by-step preparation of minced chicken cutlets with semolina - recipe with photo:

There are rarely problems with minced meat - caring housewives always have it ready. But if you don’t have anything ready-made, it doesn’t matter - there is a store where you can buy minced chicken, or cook it yourself, which is more reliable. Chicken breast or fillet is good. You need to cut the meat into pieces convenient for a meat grinder and grind.

Do you have dill and parsley in the fridge? Wonderful! But their introduction into minced meat is a matter of taste and desire. If you don't have them at hand, don't worry. In a word, rinse the greens and chop them finely with a knife.

That's practically all. Mix the cutlet mixture by adding semolina, chicken spices specified in the recipe (or ground pepper), add a little salt, add onion and garlic and beat in the eggs. Stir again and add mayonnaise (or sour cream) to the bowl. If you also chopped greens, add them too. After mixing the minced meat, set the bowl aside for half an hour.

As you remember, when preparing minced chicken cutlets with semolina, it is important not to immediately start shaping and frying them. The mixture with semolina should stand at rest during this time. When the cereal swells in it, the cutlets will delight you with their incredible fluffiness and tenderness.

The recipe specifies mayonnaise (or sour cream). Many people practice adding it when preparing chicken cutlets with semolina. But, as experience shows, cutlets are delicious without it. Therefore, there is only one conclusion: if you want, add mayonnaise, if you don’t want, don’t add it when preparing minced meat for chicken cutlets. If you want to decide once and for all, you can do this. Add mayonnaise or sour cream once, and cook the second time without adding them. Choose what you like best. So, if you decide to add it, then take 2 tablespoons of sour cream and the same amount of mayonnaise.

Pour vegetable oil into a well-heated frying pan. While it is heating, form the cutlets as you are used to. If the oil is hot, fry the cutlets on both sides until golden brown. If you want, bread the cutlets in flour (you can also bread them).

And the cutlets are fried and beautiful and ready. But do you like them to be more tender? No problem. Reduce the heat, add a few tablespoons of water to the frying pan, distributing it evenly over the bottom, and, covering the frying pan with a lid, simmer for several minutes. After turning off the stove, do not rush to open the lid. Let the cutlets simmer in their own juice!

Well, everyone has different tastes. But those who at least once try these minced chicken cutlets with semolina remain devoted to them - they become the favorite dish of the whole family and friends. After all, such deliciousness will not be served to you either in a canteen or cafe, or even in a restaurant.

Even the most hardworking housewife has times when she has no desire to prepare meat culinary delights that require several hours of work. In this case, cutlets can serve as a solution, every woman has a favorite recipe, but if they are chicken with semolina, you will be able to feed your family a hearty but light dish.

The taste of the dish will not let you down either - tender, airy. To prepare the dish, you do not need to add flour to the minced meat, which makes it easier to digest.

Replenish your “piggy bank” of ways to quickly prepare meatballs.

The simplest recipe

You don't have to spend a lot of time preparing the food. You won’t need it to make minced chicken cutlets using semolina and a large number of ingredients.

Here are the products you need to prepare:

Minced meat – 0.5 kg;
Semolina – 5 tbsp. l.;
Egg – 1 pc.;
Spices;
Onion – 1 pc.;
Oil for frying.

Let's prepare it like this:

You can prepare minced chicken yourself from fillet, but the easiest way is to purchase it ready-made.
Chop the onion. This can be done with a knife, meat grinder or blender.
Add onion, spices, semolina, egg to the minced meat, stir well.
If the consistency of the minced meat seems too liquid to you, let it sit for a while - the cereal will swell, causing the mass to become thicker. If this technique does not help, add a little more cereal.
We wet our hands with cold water, form small-sized meatballs, fry the cutlets in oil on both sides, which will take about a quarter of an hour.

The taste of the dish will be even more delicate if in a frying pan heated with oil you let the meatballs “set” just a little, and then bring them to readiness by adding water to the container so that the products are stewed.

Instead of onions, you can add chopped herbs to minced chicken cutlets without changing the rest of the list of ingredients and cooking technology.

The dish can be served with any side dish.

From the liver

It is very easy to prepare such a treat for your household.

For chicken liver cutlets, which are prepared not with flour, but with semolina, you will need the following products:

Liver – 0.5 kg;
Semolina – 1 tbsp. l.;
Onion – 1 pc.;
Spices;
Carrots – 1 pc. (if large - ½ piece);
Vegetable oil.

Cooking:

The first thing to do is rid the liver of bitterness. To do this, soak it in water for at least an hour, and preferably for several hours. The dish will be even tastier if you soak the liver in milk.
We remove all excess from the product - fat, chaff, grind it into minced meat using a meat grinder or blender.
We peel the onions and carrots, chop the first with a knife, the second with a fine grater. If desired, to prepare a chicken liver dish, you can pre-fry the vegetables a little, but you don’t have to do this.
Combine ground liver, vegetables, spices.
Pour the mixture into a frying pan heated with oil with a spoon, which will immediately “seize”.
Cover the frying pan with a lid, wait until one side of the cutlets darkens, turn them over, and perform a similar procedure.
Serve with any side dish.

This recipe does not involve the use of eggs, but if you are afraid that this will cause the minced meat to not get the desired consistency and not cook well, you can add this component.

With mayonnaise

This product will make the taste more airy and delicate. It is important that it is of high quality. If you don’t want to cook a dish with mayonnaise, you can replace it with sour cream.

Ingredients:

Minced chicken – 0.5 kg;
Onion – 2 pcs.;
Semolina – 3 tbsp. l.;
Mayonnaise – 2 tbsp. l.;
Spices, herbs;
Eggs – 3 pcs.;
Garlic – 2 cloves;
Vegetable oil.

Cooking:

Prepare minced chicken for cutlets with semolina and mayonnaise by twisting the fillet using a meat grinder. You can buy a finished product.
Peel the onion and garlic, wash it, chop it using a knife, blender or meat grinder.
We wash the greens, let them dry, and chop them.
Now you need to add all these components to the minced meat, and add the eggs here.
Add mayonnaise or sour cream and spices.
The products will turn out fluffy, and the minced meat will take on the desired consistency if you leave it for half an hour.
Next, we form the meatballs with wet hands and place them in a heated frying pan, where there is already oil.
Fry the chicken cutlets a little, then add water to the pan and simmer the dish until cooked.
You don’t have to simmer, but fry the dish until a crust appears, just don’t forget to cover the pan with a lid.
Serve with any side dish.

In a similar way, you can prepare chicken cutlets with semolina with the addition of potatoes. To do this, you need to grind it using a fine grater or blender, let it stand for a while (about a third of an hour) to drain the juice, then squeeze it out using a sieve and add it to the rest of the mixture.

Chopped cutlets

There are many ways to prepare them, and this is one of the simplest. Chopped chicken cutlets, which are made with semolina, turn out tender, airy, and very tasty.

Products:

Chicken breast – 0.5 kg;
Onion – 1 pc.;
Carrots – 1 pc.;
Breadcrumbs – 100 g;
Egg – 1 pc.;
Semolina – 1 tbsp. l.;
Spices;
Vegetable oil.

Cooking:

To make shredded chicken cutlets, you must first shred the breast. To do this, you will need a sharp knife, and the breast should be frozen a little - this will make it easier to cut.
Peel the carrots and onions and chop them in a convenient way.
If you shredded frozen breast, let it defrost completely and drain off the excess liquid.
Combine the breast with semolina, spices, egg, chopped vegetables, stir well.
Cover the container with the mixture with a lid and place it in the refrigerator for about a third of an hour. The cereal will swell and the mixture will obtain the desired consistency.
We remove the minced meat from the refrigerator, mix it again, and only then begin to form meatballs, roll them in breadcrumbs, and place them in a preheated frying pan with butter.
You need to fry the dish on both sides until an appetizing crust appears.
Serve the dish with any side dish.

Cooking chicken cutlets does not require a lot of skills from you, so you can use all these recipes even as a young housewife who still has little culinary experience.

First, grind the moderately fatty meat through a meat grinder. A piece of shoulder blade or thigh is perfect. Balyk will be a little dry even with the addition of lard, but you can add a small piece to the tenderloin. Although it is better to use this part of the carcass not for cutlets, but for gourmet. Salt the crushed mass to taste, do not forget to add water or broth.

Add ground black pepper and dried garlic.

Peel the onion, finely dice it and add it raw to the minced meat.

If your family doesn’t like onion pieces in cutlets, then use a regular grater or meat grinder- this way the appetizing aroma and characteristic taste will remain.

Beat in the eggs. Add some aromatic spices.

Mix and beat out the minced meat. That is, we forcefully “slap” the whole mass into a bowl several times until the loose minced meat gathers into a denser lump. Here you have to get used to it so that the meat doesn’t fly all over the kitchen. Now add semolina.

Mix again (you can beat it lightly) and leave to soak in spices and salt for 20 minutes. And most importantly, the semolina will swell a little during this time.

From the prepared minced meat we make round thin cutlets approximately the size of a palm. We also beat each cutlet, tossing it from hand to hand. Hands should be wetted periodically with cold water.

Fry them on both sides over low heat in vegetable oil (add just a little, minced pork will give extra fat). You need to fry it correctly - first over high heat without a lid, so that a thick crust forms on top, then over low heat, covering the pan with a lid, so that the juicy center inside is also fried.

We treat our family and friends to ready-made beautiful and very juicy cutlets. Serve boiled cereals, pasta or macaroni in water as a side dish for meat cutlets. You can simply make a vegetable salad from fresh vegetables. Any conservation would also be appropriate.

Also complement with sauces, absolutely any will do - tomato, creamy, spicy or.

They are also good cold, simply with a piece of bread and vegetables.

To make it even more tender and juicy, place the finished cutlets in a frying pan (preferably lined with foil), pour in 150-200 ml of milk, cover with a lid or foil and simmer in the oven. How much and at what temperature, decide for yourself - at 200 degrees 20 minutes is enough, at 180 you need 30-40 minutes.