Chicken cutlets recipe. Delicious minced chicken cutlets "Tender Fried Chicken Cutlets

It is very easy to cook chopped chicken cutlets at home: with mayonnaise, or starch, in a pan or in the oven.

The difference between such cutlets is that they are prepared with finely chopped chicken fillet, and some cooks call them “sissies”. Why - "Nezhenki"?

I think they are called so more because of the delicate taste of the cutlets than because of their appearance, but one way or another, a dish worthy of any home menu.

Products to a minimum, time also does not take much, so let's start cooking chopped chicken cutlets

Chicken fillet - 500 g.
Egg - 2 pcs.
Onion - 1 pc.
Starch - 1 tbsp. spoon
Dill - 1 bunch
Mayonnaise - 100 g.
Vegetable oil
Spices to taste

Cut the chicken fillet into pieces as small as possible so that they look like minced meat.

Peel and finely chop the onion.

Wash and then chop the dill.

Now mix the chopped pieces of chicken fillet with onions and herbs, break 2 eggs, add mayonnaise and a tablespoon of starch. You can also throw in another piece of butter and crush a clove of garlic.

Mix all ingredients well until smooth.

We form cutlets, I always do it with the help of my hands.

We heat the pan with a normal amount of vegetable oil and fry the cutlets on both sides until golden brown.

Cutlets are ready, you can start tasting. As a side dish, I used boiled potatoes and sliced \u200b\u200band fresh cucumbers and tomatoes.

Recipe 2: homemade chopped chicken breast cutlets

Very juicy soft chicken breast cutlets. Prepare quickly and easily!

In our cutlets, the chicken breast is chopped into pieces with a knife, and not with a meat grinder. And thanks to yogurt (or sour cream), the meat is tender and juicy. You will be surprised how delicious chicken cutlets can be.

Cooking cutlets is also frankly pleasing - they are made in a few minutes. Just prepare a large sharp knife in advance. With it, the cutting process will be even easier. Children really like these cutlets, and chicken meat is good for them! And, of course, girls who watch their weight. What about men? And men like everything from meat! Especially if you prepare some other sauce or gravy for cutlets especially for them. So fry cutlets for the whole family!

chicken breast - 300
chicken egg - 1 piece
thick unsweetened yogurt without additives (or sour cream) - 2 tablespoons
ground black pepper - to taste
table salt - to taste
vegetable oil - for frying meatballs

Let's prepare the chicken. If you have it ready, there will be no hassle. Just defrost (if you bought frozen), wash in cold water. Then we dry it, let the water drain itself, putting the meat on a towel, or dip it with a dry cloth that does not leave lint.

If you need to cook the fillet yourself from whole chicken, there is no problem either. We take the chicken (it is better to leave it slightly frozen) and with a large sharp knife we cut off part of the breast on one side, and then on the other. If you have picked up a bone or cartilage, cut them out. We remove the skin. That's all! Now finely chop the meat with a sharp knife. Breasts are a pleasure to work with. It cuts easily and doesn't slip out of your hand.

Put the meat in a deep bowl. The main part of the work is done. Only little things remained.

Now we measure two tablespoons of sour cream or yogurt into the meat. We emphasize once again that yogurt (if you use it, and not sour cream) should be thick, the one that is eaten with a spoon, not drinkable.

Salt minced meat, sprinkle with black pepper or other seasonings to your taste.

Stir thoroughly.

We wash the egg and break it with a knife into a bowl with meat. We look so that pieces of the shell do not fall.

And mix thoroughly again.

We put a frying pan with vegetable oil on the stove, heat it up. Cutlets are not formed in advance, otherwise they will spread. As soon as the oil heats up to the desired state, we scoop up the minced meat with a spoon and send it to fry.

We fry for two or three minutes on each side, i.e. very fast.

This should not bother you, because. chicken meat, especially chopped, is fried really for a short time.

If suddenly cutlets fall apart in a pan for some reason, try making them smaller or put starch or flour (just a little bit) in the composition.

All is ready! Place patties on paper towels to drain excess oil.

Serve with your favorite side dish!

Recipe 3: chopped chicken cutlets at home

Chicken fillet 300 gr
Chicken egg 2 pcs
Flour 2 tbsp
Mayonnaise 2 tbsp
Dill 1 tsp
Salt 1 tsp
Allspice 0.5 tsp
Vegetable oil 3 tbsp

Rinse the chicken fillet, pat dry with paper towels and cut into small pieces.

Add eggs, mayonnaise, flour, salt, pepper and mix well.

Add dried dill or parsley and mix everything again.

Pour a little vegetable oil into a heated frying pan and spread the minced meat with a spoon.

Fry on both sides for a few minutes until golden brown.

Allow to cool slightly and serve with a side dish or vegetables. Bon appetit.

Recipe 4, simple: chopped chicken cutlets with mayonnaise

The beauty of chopped chicken cutlets is that they cook very quickly, they can be served for breakfast or dinner. Such lazy chicken cutlets do not require a meat grinder. Although their “laziness” is relative - cutting fillets into cubes is more difficult than passing them through a meat grinder. But you will love the result. You can serve chopped cutlets as a separate dish, or with a side dish. It would seem ordinary products, but it is not a shame to serve such a dish on the festive table.

And one more feature of the dish: the longer the minced meat is infused and marinated, the tastier and more tender the cutlets will be.

fillet - 500 gr.
mayonnaise - 3 tbsp
potato starch - 3 tbsp.
chicken egg - 2 pcs.
parsley - to taste
garlic - 2 cloves
salt, pepper - to taste
vegetable oil for frying

We will start with the fillet, thoroughly wash it and dry it with a paper towel, cut the prepared fillet into pieces, and each of the pieces is already in small cubes, the smaller the cube, the better. We put everything in a separate bowl.

We take two eggs, medium and break into a bowl with food.

Instead of parsley, you can take dill, I do not recommend using cilantro and basil. Finely chop the parsley and add the fillet to the cubes. Fill everything with mayonnaise. Mayonnaise should be chosen not very fatty, chopped tender cutlets will be so tastier. But I do not recommend replacing it with sour cream, not at all.

Add starch and mix everything. Stir very carefully so that all the ingredients are mixed together, especially the eggs.

Squeeze the garlic cloves through the garlic cloves into this dish, and again mix everything thoroughly. do not forget to salt and add black pepper. Minced meat is ready, but you can’t fry cutlets right away, because. he must persist. It is recommended to keep it in the refrigerator for at least 1.5 hours. The longer the meat is infused, the richer the taste of the cutlets will be. If you cover the minced meat with cling film, then it can be kept in the refrigerator for three days, the taste will not suffer from this, and it will even be better.

Pour a little oil into the pan (the minced meat absorbs it well) and pour a little minced meat with a spoon to make oval cakes. Do not worry that the stuffing will spread, this will not happen. You need to fry on medium heat so that the cutlets do not burn. On each side, fry the chicken fillet cutlets for about 5 minutes, the cutlets will be ready when they have a golden crust.

We spread them on a towel so that the paper absorbs excess fat. Ready! Lazy chicken cutlets can be served with any side dish, hot or cold. Bon appetit!

Recipe 5: Chopped Chicken Cutlets with Starch (with photo)

It turns out an amazing meat dish in which the chicken breast will be juicy and very tender. Chopped chicken cutlets are called chopped because the chicken fillet is not twisted into minced meat, but cut (chopped) into small cubes. Due to this procedure, pieces of meat are felt in ready-made chicken cutlets, and they are juicy and not at all dry.

According to the recipe, I note that I give the basis for the preparation of chopped chicken cutlets from chicken breast. You can also add shredded cheese, fresh bell peppers, canned corn, and other ingredients that you like to minced meat.

chicken breast - 500 gr
chicken eggs - 2 pcs
sour cream - 2 tbsp
potato starch - 1 tbsp.
salt - 0.5 tsp
ground black pepper - 1 pinch
vegetable oil - 80 ml

The dish is very simple and we will cook it very quickly. First of all, quickly rinse the chilled chicken breast under cold running water (let the frozen one thaw completely) and dry it thoroughly. Then cut the meat into small cubes - preferably no more than 1 centimeter. Place the breast pieces in a mixing bowl.

Then just add the rest of the ingredients on the list: potato or corn starch (if not available, use wheat flour) for hitching, a couple of chicken eggs, sour cream of any fat content. Salt and pepper to taste - as you like.

It remains to mix everything thoroughly to get such a kind of minced meat, like dough for pancakes. With a hand or a spoon, it doesn't matter. Taste for salt, add more if needed.

We heat the pan with refined vegetable (I have sunflower) oil and spread the prepared minced meat with a tablespoon. Adjust the thickness of the chicken cutlets yourself. Fry them over medium heat until the underside is browned.

Then we turn over the chopped chicken cutlets and bring them to readiness (it is possible under the lid) on the second side. For everything about everything in one pan, it will take no more than 8-10 minutes. Similarly, prepare the rest of the meatballs. From the indicated amount of ingredients, I got 13 medium-sized cutlets.

Serve them hot with any side dish of your choice, fresh vegetables and herbs. By the way, such chopped chicken cutlets are tasty not only warm, but also cold. Take off you can make sandwiches.

I am sure that you will like this easy-to-prepare, but tasty and juicy chicken breast dish. Moreover, it is prepared in just half an hour.

Recipe 6: chopped chicken cutlets with cheese in the oven

Delicious, juicy, tender chicken fillet cutlets with cheese, baked in the oven. Chopped chicken breasts combined with the creamy taste of cheese make this dish incredibly tasty!

Chicken breast fillet - 500 g
Bryndza cheese (or other cheese of your choice) - 60 g
Sweet red pepper - 150 g
Onion - 50 g
Egg - 1 pc.
Butter - 40 g
Salt, ground black pepper - to taste
To grease the mold:
Vegetable oil - 1 tbsp. spoon

Put the sweet pepper on the grate of the oven preheated to the maximum. Bake until black marks appear, flipping, 10 minutes.

Transfer hot peppers to an airtight plastic bag, close and leave for 10 minutes.

Cut the cheese into very small cubes.

Chop the onion.

Ready pepper to clear from the skin and core. Cut the pulp into small cubes.

Wash the chicken breast fillet, pat dry.

Finely chop the fillet, then chop with a heavy knife or cleaver into coarse minced meat.

Combine minced meat, sweet pepper, onion and cheese. Add softened butter, raw egg, salt, pepper and mix until smooth.

Wetting your hands in water, mold the minced meat into small elongated cutlets. Lay the patties on a greased baking sheet.

Put the baking sheet in the oven, preheated to 190 degrees. Bake 20 minutes.

Cutlets can be served with any side dish or salad. Bon appetit.

Recipe 7, step by step: chopped chicken breast cutlets

Any good housewife has more than one recipe for delicious homemade cutlets. The popularity of this dish is understandable - there are no hard-to-find products here, and cutlets are prepared quickly enough, and they always turn out to be surprisingly appetizing and satisfying. Today we will replace the traditional pork / ground beef for this dish with lighter poultry meat and cook simple, but surprisingly tasty chopped chicken breast cutlets with herbs. Try it too! Perhaps this recipe will become your “favorite”!

chicken breast - 500 g;
bulb - 1 pc.;
garlic cloves (optional) - 1-2 pcs.;
eggs - 2 pcs.;
sour cream (or mayonnaise) - 4 tbsp. spoons;
flour - 4 tbsp. spoons;
dill - a small bunch;
vegetable oil - 2-3 tbsp. spoons;
salt, pepper - to taste.

My chicken breast, get rid of excess moisture - dry on paper towels / napkins, then remove the skin and bones. Cut the bird fillet into small cubes, put in a deep container.

Sprinkle with salt, pepper, add raw eggs, sour cream (or mayonnaise). Lilac or ordinary white onions, after removing the husk, cut into small cubes or chop with a blender, and then put in a container with chicken meat. Optionally, for a rich flavor, add garlic cloves passed through a press. Clean and dry dill, finely chopped, also spread to the meat.

We mix the meat mass, and then pour in the flour so that the cutlets keep their shape and do not spread during frying (you can replace the dosage of flour with 2 tablespoons of starch). Mix chicken meat again and leave it like this for 20-30 minutes.

After the specified time, we collect the chicken mixture with a tablespoon and spread it in the form of cutlets on a hot, oiled surface of the pan.

Fry the blanks over medium heat for about 3-5 minutes on each side. Next, reduce the heat and, covering the pan with a lid, bring the chicken meat to full readiness for 10-15 minutes.

Chopped chicken breast cutlets are a hearty and tasty main course, served with any side dish, vegetable cuts or pickles, as well as herbs.

Recipe 8: Chopped Chicken Breast Cutlets (Step by Step Photos)

From chicken fillet or breast, you can cook a very tasty and simple second course - chopped cutlets. This recipe will especially appeal to those who do not have a meat grinder at home.

Quite often we all eat at home cutlets. They are made quickly enough, tasty and convenient - if you want to eat it right away, if you want to eat it cold, you can take it to work or make sandwiches. You don’t have to think for a long time what side dish will be combined with them, since almost any one is suitable.

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:

Chicken mince. 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.

Stuffing - it is best to do it yourself, of course. Many often use only chicken breast meat. With them, of course, the least fuss, but cutlets from them are the most dry. For me it is more convenient and best to make cutlets from chicken thighs. With them, too, a little fuss - except to cut the bone, but cutlets from this meat are 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 minced meat. As a result, there is a lot of fat in minced meat, which is rendered in a frying pan and cutlets “float” in fat. So minced meat should be bought only in trusted places. But in any case, it is 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 the sellers do not save on minced meat - in this case, the minced meat is purchased, but very, very worthy.

So, if you don’t have minced meat, then we take it, deboned chicken meat and scroll it through a meat grinder or chop in a blender. If the minced meat is already ready - bought or cooked on your own - then:

We throw dried bread into the blender bowl and pour it with about half a glass of milk / cream / water - underline the necessary.
Cut the onion and throw it in there

Add salt, pepper, egg to the blender bowl

We turn on the blender at maximum speed and grind everything together into a kind of liquid mass.

The photo shows that all the components fly around the blender bowl

We are trying to achieve something similar:

After that, add minced meat to the onion-bread mass and turn on the blender again, but not at turbo speed, but at low speeds. The main goal is to mix everything well and beat the minced meat again.

Minced meat was specially made quite liquid. In this case, the cutlets are juicy, and after cooling they do not lose their juiciness and softness. Something like a dense but tender chicken soufflé.

Due to the fact that the minced meat turns out to be quite liquid, it will not work to form cutlets with your hands. So put the minced meat in a frying pan with a tablespoon. Do not try to fit as much minced meat in one pan as possible. Leave space between the cutlets - it is better to fry the minced meat in 2 passes.

Today I want to turn to a delicious dish that we love to cook for lunch and dinner - we will cook chicken breast cutlets. Chicken cutlets are very tasty, both adults and children love them, but there can be problems with cooking from chicken breasts. And all because not everyone manages to turn sufficiently dry breast meat into juicy and soft cutlets. So let's figure out how to cook breast cutlets so that they turn out soft, juicy and ruddy, while using different ingredients and cooking methods. After all, as we know, many paths often lead to the achievement of a goal.

Chicken cutlets are great for lunch or dinner. They can be cooked a lot for a large family or for several meals. Place in a large bowl and serve as needed. It is very convenient when you are at work, and the children and the hungry husband are scouring 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 cooking tender and soft chicken cutlets.

Let's see what the options are.

Chicken cutlets - a simple recipe for cooking cutlets from breasts

Let's assume that this is a classic recipe for making chicken breast cutlets. Classic because it is probably familiar to most, because cutlets are prepared in a similar way from other types of minced meat. 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, due to the fact that we put onions, bread, eggs, they will not be dry and hard.

You will need:

chicken breast - 2 pcs,
onion - 1 large piece,
garlic - 1 clove,
egg - 1 pc,
white bread - 2 slices,
flour or bread crumbs
salt and pepper to taste.

Cooking:

1. Cut the chicken breasts into small pieces across the grain. If you use frozen ones, then defrost to the end so that there is no excess ice left, because of it, the cutlets will be worse fried inside. Cut the onion into quarters, garlic too.

2. Now cook the minced meat. Scroll chicken meat in a meat grinder or use a blender. If you have a meat grinder, then in the process of turning the chicken, put onion and garlic in it, they will also be chopped and later mixed with meat. If you have a blender, especially with a small bowl, and you have to put the meat in parts, then the onion and garlic can be chopped separately, and then added to the meat. If you like large pieces of onion in cutlets, you can chop the onion with a knife. But my relatives, especially a child, will not eat onions in this form, so I have them securely hidden, small and inconspicuous.

3. Add an egg and salt to taste to the minced meat. You can also add some black pepper for flavor. The egg in our cutlets will be a fastening element so that they are not crumbly and fall apart.

4. Soak slices of bread, preferably without a crust, with a little water so that the bread turns into gruel. Then add it to the minced meat and mix it all well.

5. Now you can begin to form chicken cutlets. To make them the same size, take a tablespoon and collect the minced meat from the bowl with it. One spoon - one cutlet. Blind an oval cutlet and roll it in flour or breadcrumbs, choose to your taste. It is best to make chicken breast cutlets a little flat, then they will fry faster inside and not dry out.

6. Heat a frying pan over medium heat, pour vegetable oil on it and lay out the cutlets. Fry them on one side for 5-8 minutes, then turn over and another 7-10 minutes. If you are not sure that they are fried, pierce one cutlet in the middle and see what color the juice will stand out, pink means that it is not ready yet. You can cover with a lid, reduce the heat and fry for another 5 minutes.

Here are our delicious chicken cutlets. Call everyone for dinner!

Chicken breast cutlets with semolina and without bread

The next way to cook 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 baked, simply ground into small grains. Therefore, in cutlets, it swells and transfers 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.

Cooking:

1. Prepare minced chicken breasts. Meat grinder, blender or food processor that you have at home. Minced meat should be finely chopped enough.

2. Very finely chop the onion. If you do not like to cry, you can chop the onion with a blender. It also helps to rinse the onion with ice water before slicing.

3. Add one raw egg, a teaspoon without the top 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 a dry form, you do not need to do anything with it beforehand, neither boil nor soak.

4. Now mix everything thoroughly. First with a spoon, and then with your hand, just like kneading the dough. After that, leave the minced meat for 30 minutes alone, this will allow the semolina added to it to absorb the liquid and swell. This is an essential part of the recipe.

5. Heat up a frying pan on the stove. Wet your hands with water to keep the minced meat from sticking, and shape into small patties. Drop the cutlets into the hot oil and fry until the underside is browned. Thanks to the semolina in minced meat, it keeps its shape very well and does not spread.

6. Then, turn over and fry on the other side until golden brown. all the same semolina allows the cutlets to blush without the use of breading, and the look of the cutlets is extremely appetizing. Grill the patties until cooked through, no more than 20 minutes in total, 10 minutes on each side. But just in case, pierce the cutlet and check the flowing broth to see if it is pink.

So rosy chicken breast cutlets with semolina are ready. The most interesting thing is that you will not even find traces of semolina in ready-made cutlets, it does not taste at all, nor does it “crunch”, it practically dissolves and you get just delicious tender cutlets.

How to cook chicken cutlets so that 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. The breast, as you know, is lean meat, which, when frying, very often loses all its juices and dries out, becomes rubbery, because there is no fat layer in it 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 rather old secret, even my mother taught me as a child to add one small potato to cutlets. And this applied to all types of meatballs. I can say from my own experience that it works. Potatoes help cutlets stay juicy. If you have not tried this version of chicken cutlets, then conduct an experiment. The taste of potatoes is practically not reflected, it is not noticeable. But at the same time, cutlets are juicy and lush, with a golden crust. What else is needed?

See the detailed recipe and use it, your loved ones will be grateful to 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 perfect for this, as it goes well with chicken in taste. It is not at all difficult to prepare such cutlets, and it is doubly pleasant to watch how the household gets to the surprise inside the cutlet. Why double? Because it's very tasty!

You will need:

chicken breasts - 0.5 kg,
hard cheese - 100 grams,
egg - 1 pc,
garlic - 2 cloves,
dill - a small bunch,
breadcrumbs,
salt and pepper to taste.

Cooking:

1. Prepare minced chicken breasts. Meat grinder or blender, which is at hand. Salt, pepper, you can add your favorite chicken spices, but not much. Crack one egg into it.

2. Wash and dry a bunch of fresh dill. Finely chop it, preferably without stems. Add greens to mince. It will give a fresh flavor to our future cutlets. Add minced garlic, you can push it through a garlic press.

3. Now mix everything thoroughly, you can use 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, lifting it above the bowl and throwing it back. This will make the meatballs 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 some minced meat, no more than a palm. 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, having boiled during frying, does not flow out.

7. Give the cutlets an even shape and roll in breadcrumbs. If you do not have them, then you can use flour, the cutlet will also turn out ruddy.

8. Fry the cutlets in a pan over medium heat for 10 minutes on each side. The patty 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!

Lush chicken breast cutlets - cooking method with oatmeal

What kind of products do not use resourceful chefs to cook delicious and juicy chicken cutlets. We cook with chicken breasts, and with them there is always a chance to make the cutlets slightly dry or "rubber". It used to happen that chicken breast cutlets turned out rubbery, and then I realized that somewhere I had not finished the recipe. Although with this cooking option it will not work. 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 oatmeal - 150 grams,
hot milk - 150 grams,
onion - 1 large,
garlic - 2 cloves,
egg - 1 pc,
ground paprika - a pinch,
salt and pepper to taste.

Cooking:

1. Omit the part where we cook minced chicken breasts. I think everyone should be able to deal with this. Next, you need to soak the oatmeal with milk. Pour the milk over the flakes and let them swell until they have absorbed all the milk.

2. Onion must be chopped. Do it in a way that is convenient for you. You can finely chop with a knife or grate. You can use a blender. It all depends on whether you like onion slices in cutlets. Crack the egg into the mince.

3. Put the same chopped onion with garlic, oatmeal and all the spices: salt, pepper, paprika.

4. Mix it all thoroughly so that all the ingredients are completely combined. The minced meat will turn out quite soft and juicy.

5. Form small cutlets with your hands or a spoon. If you flatten them a little, they will fry faster. Place them in a preheated skillet with oil to cook and turn as they brown.

6. Such cutlets are perfectly fried and do not lose their juiciness without breading and juiciness. They will turn out fluffy and with a golden crust. Fry them over medium heat and determine readiness with a puncture, the main thing is that the pink juice does not flow. To make sure they are fried inside, you can cover them with a lid and sweat over low heat for an additional time. At the same time, the crust will not be crispy, the cutlets will become soft, but the taste will remain excellent.

Bon appetit! Cook delicious meatballs and delight your loved ones.

Tender chicken cutlets with cottage cheese - video recipe

And at the end I want to add another recipe with an unusual ingredient. Before I found this recipe, I did not know that chicken mince cutlets are very tasty if you add cottage cheese to them. This was a real discovery for me. But since I am not a stranger to culinary experiments, I decided to try cooking according to this recipe. And you know, I didn't regret it at all. Despite the unusualness, 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 such chicken cutlets. For clarity, the easiest way is to watch the recipe on the video, all the stages of preparation are very well explained here.

That's all. Wait for new recipes and interesting ideas. See you!

Minced chicken cutlets are one of the most common dishes served for lunch or dinner in every family. Firstly, chicken cutlets can be very varied and cooked in different ways, and secondly, they are very satisfying and do not require much effort to cook.

Classic chicken cutlets will be a great lunch for you and your family. Try making them yourself with the following step-by-step recipe.

This will require:

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 from it and soak in a bowl of milk. The onion is peeled and cut together with 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 into small pieces. Minced meat is salted, peppered and mixed together with the egg. Mix again and form cutlets by hand.

Half a centimeter oil is poured into a heated frying pan, and cutlets are laid out. They are fried on each side for 5-7 minutes until a browned crust appears. For serving, you can choose any side dish you like.

With added cheese

Dilute the taste of ordinary meatballs by adding a little cheese to them.

What you need:

chicken fillet - 0.8 kg;
cheese - 200 g;
chicken egg - 1 pc.;
onion - 2 pcs.;
flour - 2 tbsp. spoons;
fresh dill;
spices.

Chicken fillet is washed and cut into very small pieces. Cheese is rubbed into a bowl to it, an egg is driven in, chopped dill and flour are poured. The mixture is salted and peppered. Mix thoroughly until a homogeneous mass is obtained.

Form into small balls and roll in flour. We heat up the oil in a frying pan. Its amount may vary depending on the degree of roasting. We begin to fry cutlets with cheese for 5 minutes on each side. Serve the finished dish along with the side dish.

Chopped chicken breast cutlets

If you want to taste a tender and hearty dish, then choose chopped chicken breast cutlets.

This will require:

chicken fillet - 1 kg;
onion - 1 pc.;
sour cream - 2 tbsp. spoons;
chicken egg - 1 pc.;
flour - 2 tbsp. spoons;
salt;
pepper.

We clean the breast from the skin and select all the bones from it, if any. The fillet is finely chopped with a special meat hatchet. Alternatively, you can use a large kitchen knife. We shift the fillet into a bowl, where we also add the egg, flour and sour cream. Mix and add spices.

Next, finely chopped onions are placed in a bowl. Melt a piece of butter in a frying pan. It should be enough to fry all the cutlets. We form lumps of minced meat and fry them in a pan on both sides until a beautiful crust appears.

Breaded

This will require:

chicken fillet - 1 kg;
onion - 1 pc.;
carrots - 1 pc.;
sliced loaf - 3 pieces;
drain. oil - 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. Carrots are peeled and rubbed on a coarse grater. Fry the mixture of vegetables in a pan with oil for about 5-7 minutes, until a slight blush appears.

The crust is removed from the loaf, and it is soaked for some time in water or milk. Chicken fillet is cut into small pieces, mixed with bread, butter, vegetable passivation and passed through a meat grinder. Salt and pepper are added to the prepared minced meat, the mixture is thoroughly mixed. We form cutlets and roll them in breading. You can make it yourself in advance. Fry the breaded blanks in a pan for 5-7 minutes. Visually, the degree of readiness can be determined by the appearance of a golden 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 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 mushrooms with it and fry them in a pan for 10 minutes. Constantly stir the passivation so that it does not burn. We pass the chicken fillet through a meat grinder and put the minced meat in a deep plate.

Finely chop the greens and chop the garlic in a garlic press. We mix all the ingredients for chicken cutlets: mushroom frying, 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 pan for 7-10 minutes on both sides.

In a multicooker for a couple

Steamed cutlets are a great dish for those who are on a diet or just follow a healthy lifestyle.

This will require:

chicken fillet - 400 g;
onion - 1 pc.;
chicken egg - 1 pc.;
white bread - 4 slices;
milk - ½ cup;
rast. oil;
salt;
pepper.

We wash the chicken fillet, blot dry with napkins or paper towels and pass through a meat grinder. Cut the crusts off the bread and soak it in milk. If it has absorbed too much moisture, then you can squeeze it out a little. The husk is removed from the onion, and it is finely chopped. Fry it for about 5 minutes.

Combine the ingredients for the cutlets in a bowl. Mix thoroughly and form lumps of the same size. We place them in the grid on top of the multicooker bowl, set the “Steaming” mode for 20 minutes. After the specified time, the cutlets will be ready.

with cabbage

What you 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 upper leaves and cut into several pieces, after which it is crushed in a blender to a puree state. Then we 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 with a blender.

Put the chicken with cabbage and mix. Then add chopped garlic, salt, pepper. You can also add special chicken seasoning if you like. Next comes the egg and flour to hold the ingredients together. We form cutlets and roll them in breadcrumbs. Fry in a hot pan in oil until crispy.

Diet - without eggs

An easy recipe for tender meatballs that even small children can eat.

This will require:

chicken fillet - 0.8 kg;
cheese - 100 g;
garlic - 1 clove;
onion - 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 onion and garlic, pre-chopped. The cheese is rubbed on a fine grater. Add spices, mustard powder, sour cream and breadcrumbs to the minced meat. Mix the mixture thoroughly and send it to the refrigerator for 10-15 minutes so that the components stick together.

After the specified time, we take out the minced meat and begin to form cutlets. Fry them under the lid alternately on both sides until a golden crust appears. The dish can be served with any side dish.

Kiev style in the oven

Did you know that it is actually very easy to cook chicken kiev in the oven at home? Be sure to try it and see for yourself!

This will require:

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 off the chicken breast with a kitchen hatchet and completely grease it with lemon juice. Processed cheese is rubbed on a coarse grater, mixed with herbs, garlic and nutmeg. From the resulting mixture, a filling is formed for oblong-shaped cutlets. From the indicated amount of ingredients, 4 pieces are obtained.

The filling is placed in the middle of the beaten breast and wrapped. The seams are secured with skewers or toothpicks. Roll the cutlets completely in breadcrumbs and send them to the oven. We control the cooking process visually. As soon as a golden crust appears, cutlets can be taken out. Don't forget to remove the skewers before serving! The best side dish would be mashed potatoes or vegetables.

This will require:

chicken fillet - 1 kg;
bread or sliced loaf - 0.5 kg;
onion - 2 pcs.;
drain. oil - 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 the bread. We separate about 70 grams of crumb, which will be used to prepare minced meat. Fill it with cream. We cut the chicken fillet and grind it in a blender or pass it through a meat grinder. The mass should be homogeneous - consider this point. Leave the mince in the freezer for a while.

Onion and soaked crumb are mixed and also crushed in a blender. We combine this part with minced meat and mix thoroughly. Add salt and pepper. Knead the minced meat well so that the seasonings are completely distributed over it.

The next step is to add chopped butter on a coarse grater. Stir again and at the same time make sure that the oil does not begin to melt. Again we send the minced meat to the freezer for half an hour so that all the components are properly bonded in it and it is not liquid.

Breading for cutlets is made from finely chopped cubes of the remaining bread. The smaller they are, the better. We take out the minced meat, form cutlets and roll them in breading. Fry in a pan for 2 minutes on each side. Bon appetit!

This question at least once in a lifetime confronts every housewife, because chicken, despite its ease of preparation, can be capricious. We will describe in detail how to make chicken cutlets juicy and soft in this article so that your efforts are always crowned with success.

A few secrets that are easy to implement will become real helpers for you, but we will talk about each secret separately.

How to cook chicken cutlets soft and juicy: simple tips

It is easy to get the perfect tasting cutlets if all the recommendations below are followed. They apply to all stages of cooking cutlets: from mixing ingredients for minced meat to frying. Since it is better to prevent a problem than to correct its consequences afterwards, we will start with the main thing - the correct selection of products.

Rule number 1: We correctly combine the main components

Most often (this is a classic approach), twisted chicken meat, onions, eggs and bread crumb are used to get minced meat. However, it is important not to overdo it with the proportions, because both the lack of certain products and their excess can adversely affect the quality of minced meat.

In order for chicken cutlets to be juicy and soft, it is worth observing the following proportions:

For 1 kg of freshly twisted minced meat, there should be 1 egg (less often 2, but only if the minced meat does not hold its shape with one egg). If you take them in larger quantities, then your meat products will begin to fall apart when frying, besides, as a result, they will also come out tough.
Bread (necessarily softened in milk or water) should be no more than 250 g per 1 kg. This amount is quite enough so that the cutlets are not dry, and the meat flavor itself does not deteriorate.
Onions are also required in minced meat, and you can use both raw and fried. There is no clear amount for onions, but usually they put 1-1.5 pcs. per kilogram. In this case, focus more on the juiciness of the purchased meat, your taste preferences and the recipe chosen for cooking.

Alternatively, for juiciness, butter or crushed ice is sometimes added to the minced meat. There are more original options, for example, you can add grated zucchini or oatmeal to minced meat, but these options are more dietary and are suitable for those who do not like to use bread in cutlets.

Rule number 2: We beat off the mixed minced meat

When all the ingredients for minced meat are mixed, you should not immediately start sculpting cutlets from it. Beat off your meat mass. To do this, you need to take handfuls of twisted meat and throw them into a bowl with force.

It is enough to beat off the minced chicken for a few (3-5) minutes, so that in the future this will have a positive effect on the texture of the cutlets - they will become more tender and strong.

Rule number 3: We insist minced meat after beating

The bread should absorb all the mince juices, so let the meat rest for 30 minutes in a cool place. This guarantees you not only getting the desired juiciness, but also an excellent rich taste.

Rule number 4: Breading and frying cutlets

For the sake of this crust, we also fry the cutlets on both sides over high heat. Firstly, this allows us to perfectly preserve the original shape of our products, and secondly, because of the crust, the meat juice will not leak out, which will protect them from drying out. After that, the flame must be reduced and already at a minimum heat, under a covered lid, cook cutlets.

How to make chicken cutlets even tastier

We told you about how to achieve juicy cutlets, now it's time to reveal a few taste secrets. We all know that chicken is a dietary meat and has a very delicate taste.

To somehow diversify the taste and make it brighter, you can use spices, sauces, herbs and original fillings for cutlets in the form of hard or processed cheese, vegetables, mushrooms, etc.

Garlic, cilantro, parsley, basil, dried herbs - this and much more can become an integral part of chicken cutlets. You can experiment and add everything you want, but remember: the ability to combine additional components and knowledge of the measure has not harmed anyone yet.

How to reduce the calorie content of homemade chicken cutlets

And although poultry meat itself is quite dietary, it’s still worth knowing how not to make fatty cutlets out of it with one inept movement. Everything is very simple: for cooking, take meat without skin, since it is in it that most of the fat is concentrated. As you understand, when frying, the fat from the skin will be melted into the pan, and then absorbed into the cutlets.

All the above tips are equally relevant for both chopped cutlets and those made from minced meat.

We hope you have found the answer to the question: how to make chicken cutlets juicy and soft. If you follow all the rules, then the problem of dry cutlets will not arise. The main thing is to do everything right at the initial stages, and then everything will go like clockwork.

Good luck with your cooking!

How else can you cook chicken cutlets

Dishes from minced meat, such as cutlets, are prepared all over the world, but only in our country such a dish has acquired the status of a national one. Today, the portal "Your Cook" will share with you the experience of cooking incredibly delicious chicken cutlets with various additional ingredients.