More than anything else in the world at a feast, family and friends love aromatic dishes, cooked with love and smoke - they are the first to disappear. Needless to say, delicious and crispy grilled chicken cutlets cannot be compared with those cooked in a frying pan on the stove?

And to guarantee the delight of your household, we offer a selection of excellent options for a dish that risks becoming a favorite.

The grill is a great opportunity to bring novelty to the most ordinary recipes. And cutlets prepared in this way turn out especially tasty.

Delicious chicken cutlets, grilled recipe

Ingredients

• - 1 kg + -
• — 2 small heads + -
• - 2 slices + -
• - 3-4 pinches + -
• — half a glass + -
• - taste + -
• Grill spice mix- 0.5 tsp + -

1. Wash the chicken meat under cold running water, removing all veins and film from the surface of the fillet.
2. Dry the fillets using disposable paper towels. Chop into small chunks.
3. Grind the chicken into homogeneous mince. The most convenient way to do this is with an ordinary meat grinder or an electric food processor.
4. The more uniform and finer our minced chicken meat is, the denser and better the grilled cutlets will turn out.
5. We peel the onions and cut them into two halves, after which we place the vegetable against a fine grater using the cut point and grate it into onion puree.
6. Add the grated onion to the ground chicken fillet and mix well.
7. Pour your favorite spices into a bowl (it is better to use a spice mixture specifically for grilled dishes). Salt and pepper the meat, add a little garlic pressed through a press.
8. Mix the ingredients and then add some purified cold water to the bowl.

Mix the future grilled cutlets again, and then put the bowl with the ingredients in the refrigerator for at least a couple of hours.

How to properly bake cutlets on the grill

Now the most important step is forming and frying the cutlets.

After the time has passed, mix the cutlet mince again, and now you can roll it into dense balls. We make a fire in the grill and wait for the wood or coal to completely burn out and begin to smolder.

Meanwhile, decide how you will fry the chicken cutlets. If desired, you can string them on a skewer or use any suitable metal stand.

We simmer our appetizing dish on the grill until fully cooked, frying thoroughly on both sides.

If you need a suitable side dish, add slices of vegetables to the cutlets - they can be placed on a stand next to the meatballs or threaded onto skewers.

Juicy grilled chicken cutlets cooked on the grill

Ingredients

• Chicken breasts – 1.5 kg;
• Onions – 3-4 small roots;
• Grill spice mixture - to taste;
• Ground black pepper – 2-3 pinches;
• Dried paprika – 1 tsp;
• Salt - to taste;
• Purified drinking water – 400 ml.

How to fry flavorful chicken cutlets on the grill

1. We wash the bird meat and then dry it, cutting off the veins.
2. Grind the ingredient several times using a meat grinder or electric processor.
3. Grate the bulbs separately on a fine grater, removing the skins from the vegetables.
4. Add the grated onion to the minced chicken, mixing the ingredients in a bowl.
5. Next, season the dish using your favorite herbs and spices.
6. Salt and pepper the minced meat onto the chicken cutlets for grilling.
7. Knead the meat thoroughly, then pour drinking water into the bowl.
8. Mix the ingredients again and put the future chicken cutlets in the refrigerator.
9. We wait two to five hours, after which we mix the minced meat again.
10. We make a fire, waiting for the wood to completely burn out or the coal to slowly smolder.
11. Lubricate the metal grill grate with vegetable oil to prevent the meatballs from sticking.
12. Roll the cutlets with clean and damp hands, placing them on the grill and pressing on both sides.
13. Fry until cooked on both sides until you notice the appearance of an appetizing crust.

We eat the dish while it is still hot, enjoying the pleasant smoky smell. These chicken cutlets can be fried on the grill with slices of tomatoes and eggplants.

Ingredients

• Chicken meat – 650 g;
• Purified drinking water – 1/2 cup;
• Spices and seasonings - to taste;
• Table salt - to taste;
• Onion – 1 head;
• Ground black pepper – 2 pinches.

Step-by-step recipe for chicken meatballs on an electric grill

• First, wash the chicken meat under cool water, then dry it and remove the veins and skin if you are not using chicken breast fillet.
• Cut into slices, which we pass through a meat grinder several times.

You can also use a food processor for grinding. The main thing is to grind the meat as finely as possible.

• Add dried herbs, hot and spicy spices to the bowl, salt the minced meat and season with black allspice.
• Separately, chop the onion head, removing the skin. The most convenient way to grind the onion is with a kitchen blender.
• Mix the ingredients, kneading the minced meat. Then pour cooled clean water into the bowl.
• Knead the future chicken cutlets thoroughly so that they come out tight enough and do not spread apart on the electric grill.
• We turn on the electric grill and warm up our unit properly. Ideally, the surface temperature should be at least 200 degrees.
• We form dense burgers by simply molding round patties with clean hands. Place them on an electric grill.
• Hold the treat for about five minutes on each side. If the grill temperature is less than 200 degrees, then check the readiness of the chicken pieces.

Any home electric grill surface that can be set to the desired temperature is perfect for this recipe.

The best side dish for this dish would be slices of fresh vegetables prepared in the same way.

Homemade grilled chicken cutlets are a great opportunity to make a familiar dish special and unforgettable, because just the aroma of tender meatballs makes your mouth water!

How else can you cook chicken cutlets?

Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

Grilled cutlets are prepared from meat, fish, poultry and vegetables. In winter, the dish can be fried in a frying pan, and in the warm season on the grill.

The cutlets are grilled on both sides until golden brown.

• Number of servings: 6
• Preparation time: 10 minutes
• Cooking time: 30 minutes

Grilled cutlets recipe

This dish is good to cook over a fire while relaxing in the summer with friends at the dacha or on a picnic. If you put the patties on buns, top them with cheese, sauce and vegetables, you will get juicy burgers.

1. Mix the minced meat with chopped onion, salt and spices. Add soy sauce.
2. Make round cutlets with a diameter of 10-12 cm and a thickness of 2 cm.
3. Grease the grill with vegetable oil and place the pieces on it. Fry the cutlets over coals for 5-7 minutes on each side.

The treat can be served with a delicious sauce made from tomato paste, yogurt, chopped garlic, a mixture of peppers and soy sauce.

Cutlets on a grill pan

The aromatic dish is prepared on wooden skewers from minced meat and spices. Diagonal stripes from the frying pan make the cutlets look elegant and neat. The treat can be offered to guests at the holiday table or prepared for a regular family dinner.

Ingredients:

• minced pork – 800 g;
• onion – 1 pc.;
• egg – 1 pc.;
• salt – 20 g;
• dried tomatoes – 20 g;
• garlic – 2 cloves;
• dry thyme – 15 g;
• cumin, cumin, nutmeg, coriander, ground black pepper - to taste.

1. Mix minced meat with chopped onion and garlic. Add egg, salt and spices.
2. Place the workpiece in the refrigerator for 20 minutes.
3. Separate the pieces of minced meat, beat them and form oblong cutlets 12-15 cm long. Thread them onto skewers.
4. Fry the pieces in a frying pan on both sides until cooked.

Serve the treat with stewed or fresh vegetables.

Grilled fish cutlets

A delicate dish stuffed with cheese can be prepared outdoors and at home.

Ingredients:

• cod fillet – 800 g;
• mozzarella – 150 g;
• onions – 1 pc.;
• grated horseradish – 30 g;
• spices for fish – 30 g;
• salt and spices - to taste.

1. Pass the fish fillet and onion through a meat grinder.
2. Mix the minced meat with seasonings, salt and horseradish. Place the dough in the refrigerator for 1 hour.
3. Cut the cheese into slices.
4. When the required time has passed, stir the minced meat again and drain the released liquid.
5. Form oval cutlets and place a piece of cheese in the middle of each.
6. Grease a frying pan or grate with oil and fry the pieces until golden brown on each side.

Serve the dish with chopped fresh vegetables.

Grilled cutlets can be prepared from mixed minced meat. For example, from pork and beef, beef and turkey, fish and vegetables.

It is believed that a cutlet is meat with a bone. And what we used to call a cutlet is actually a meatball, and we call a real cutlet a chop. Well, let. In the Bulgarian language, watermelon is called “dinya”, and melon is called “ppesh”. And that's fine.

But in general, Bulgarian cuisine is very tasty and pleasant. I really like that a frying pan is rarely used for frying meat; in most cases, a wire rack is used.

Any restaurant has a separate “Skara” section on its menu. There's everything from meat and vegetables to toasted bread. We really liked the Bulgarian kufte - pork cutlets on a grill.

In the East, kufta (kufte) is a type of meatball made from lamb, or less often from beef. During the Ottoman yoke, the recipe was borrowed by many Slavic peoples in the Balkans, so the recipes have many national characteristics. However, in Turkey there are up to 300 varieties of such meat products.

The name kufte (kufta) probably comes from the Persian kūfta (کوفتن) - “to grind”, or “meat balls”.

Kufte, grilled minced meat. Step by step recipe

Ingredients (4 servings)

• Pork 1 kg
• Onion 1 piece
• Salt, ground black pepper, red sweet paprika, savory taste

1. Clean the pork from films, tendons and small bones. Grind the meat twice with a meat grinder. Add black pepper, sweet red paprika, and dry savory to the minced meat to taste.

   Grilled pork for kofte

2. Mix the minced meat thoroughly so that the spices are evenly distributed. Add boiled water to the minced meat in portions - 1 tbsp. l. and continue stirring. Thus, you need to add water up to a total of 100 ml. If the minced meat turns out dense and dry, add a little more water.

   Add savory and paprika to the minced meat

3. Place the minced meat in the refrigerator for 1.5-2 hours to mature.

   Add water to the minced meat - 1 tbsp. l. and keep stirring

4. Next, grate the peeled onion into the minced meat. By the way, you can use a tear shredder and there will be much less tears.

   Grate the peeled onion into the minced meat

5. Salt the minced meat and mix thoroughly again.
6. Minced meat is ready.
7. Form cutlets - small meat balls or flat cakes. The approximate volume is like a small chicken egg.

   Form cutlets

8. Preheat a grill or electric grill. A grill pan with a ribbed bottom is quite suitable.

   Place the kofte on the grill

9. Grease the grill grate with a small amount of vegetable oil to prevent the meat from sticking and burning.
10. Fry for 3-4 minutes on both sides.

    

Grill and barbecue - meat cooking techniques for real machos. So what should mere mortals do? It’s exactly the same thing - using the grill without any embarrassment.

Who said that only natural meat is grilled? Nothing like that, today we will learn how to brown cutlets, so tasty that even macho men will envy.

Grilled cutlets - general cooking principles

There are several generally accepted ways to cook cutlets on the grill. This can be frying the semi-finished product in a frying pan with a ribbed bottom, or baking in an oven that has a grilling function. This can also be cooking on a grate over coals or in a special device - an electric grill.

It is recommended to prepare the minced meat for such cutlets yourself. Store-bought, as a rule, is ground several times, after which it looks more like porridge. The cutlets will be perfect if you grind the meat once through the largest grate of the meat grinder. Any meat can be used. It’s good if you prepare minced meat from several types, for example, pork with beef or chicken with the same beef, it is important that it is not too fatty.

To bind the pieces of meat together, add a raw egg to the minced meat, chopped onion for taste, and be sure to season with ground pepper. Juiciness is achieved by adding a small amount of water or fresh lard.

Cutlets, as a rule, are small in size, up to 2 cm thick. They can be of any shape, but usually round or oblong. They are never breaded.

Semi-finished products are placed on grill surfaces greased with vegetable oil. The cutlets themselves are often coated. The time it takes to cook depends on the type of grill and usually lasts no more than half an hour. To ensure even frying, the cutlets are kept on the grill for some time, after which they are carefully turned over and cooked until cooked.

These cutlets can be served with or without any side dish, served with vegetables. Often separate sauces are prepared for them or store-bought tomato sauces are served.

Serbian grilled cutlets (frying pan) - “Uštipci”

Ingredients:

Lightly carbonated mineral water - 100 ml;

Lean beef pulp - 250 gr.;

150 gr. fatty pork;

A teaspoon of ground paprika;

Two small onions;

70 gr. smoked brisket;

Vegetable oil;

Fresh parsley;

Soda - a little more than half a teaspoon;

100 grams of lightly salted cheese.

Cooking method:

1. We thoroughly wash all the selected meat, cut it into large pieces and grind it in a meat grinder. Add paprika, baking soda and some ground pepper. Add salt, add sparkling water, it will add fluffiness, and knead thoroughly. We level the surface of the meat mass, grease it with vegetable oil (no more than a couple of spoons) and, covering it with a lid, place it in the refrigerator overnight. Ideally, keep the minced meat in the cold for two days.

2. After this, we take out the minced meat and let it stand in a warm place, and at this time we deal with other products.

3. Finely chop the brisket. Grate the cheese on a coarse grater, additionally chop the cheese shavings with a knife. Finely chop the garlic (2 cloves). Mix all the crushed ingredients and transfer the resulting mass to the minced meat. Add a little coarsely grated onion and mix well. We form small and necessarily flat round cutlets.

4. Heat the grill pan well without greasing it with oil. Place the cutlets and fry, turning them over to the other side, over a little less than medium heat.

5. While the cutlets are cooking, fry finely chopped onion in a regular thick-walled frying pan in vegetable oil and adding salt. Once it turns golden brown, remove from the stove. Squeeze a little lemon juice onto it, add chopped parsley, stir.

6. Transfer the fried onions to a plate in an even layer and place the finished cutlets on it.

Grilled pork cutlets (in the oven)

Ingredients:

Pork neck - 800 gr.:

Large onion;

One yolk;

Drinking water - half a glass;

Fresh dill can be replaced with dried.

Cooking method:

1. Peel two cloves of garlic and an onion, chop the washed meat - pass everything through a fine mesh twice in a meat grinder. Season the minced meat with a small amount of ground pepper, add the yolk and add a little salt. Pour in cold, almost ice-cold water and thoroughly knead the meat mass.

2. With moistened hands, form cutlets and place them on the grill. We place it on the middle level of the oven preheated to 240 degrees, below we place a baking sheet or any container into which the juice will flow.

3. Cook the cutlets in the oven on the grill for a quarter of an hour, then carefully turn them over and cook for another 15 minutes until done.

Grilled meat cutlets with cheese

Ingredients:

Mixed from different types of meat or pure chicken minced meat - 600 gr.;

One potato;

100 gr. good natural cheese;

Two spoons of sour cream;

Bulb;

Vegetable oil;

A bunch of garden parsley;

Bell pepper - 1 peppercorn.

Cooking method:

1. Grind the meat into minced meat, follow the meat with the seeded bell pepper and potatoes, and combine everything ground together.

2. Finely chop the onion and saute it until golden in a small amount of oil. After cooling, add to the minced meat.

3. Add sour cream, a little pepper, egg and salt, knead until smooth.

4. Finely chop the parsley and cut the cheese into thin cubes.

5. Form cutlets by placing a slice of cheese and several leaves of parsley in the middle. Coat all sides with vegetable oil, then bake on the grill for a quarter of an hour per side.

Grilled chicken cutlets

Ingredients:

Coarse white crackers - 1 tbsp. l.;

Chicken breast - 400 gr.;

One raw egg;

Large onion;

Refined oil;

Three sprigs of dill;

80 gr. fresh unsalted lard.

Cooking method:

1. From chicken breast, adding lard to it, prepare minced meat. Add finely chopped dill, breadcrumbs, ground pepper to the chicken and add seasoning to your taste. While kneading, beat the minced meat well on a bowl or table.

2. With hands dipped in water, form cutlets of small size and centimeter thickness.

3. Coat a grate or a special grill pan with vegetable oil in a thin layer and lay out the cutlets. Fry on both sides until appetizingly golden brown, about ten minutes on each side.

Grilled beef hamburger cutlets

Ingredients:

Beef shoulder - 1 kg;

Spicy sauce;

A spoon of dry wine;

A teaspoon of dried ground garlic;

Mixture of aromatic peppers - 1/2 tsp;

A couple of spoons of Worcestershire sauce.

Cooking method:

1. Take a piece of fresh or chilled beef that has not been frozen and rinse it thoroughly with cold running water. Then lightly dry with a towel, coarsely chop and grind in a meat grinder with a coarse grid.

2. Pour wine into the minced meat, add sauce, season dry garlic with a mixture of peppers. Pour in the egg and, adding a little salt, mix thoroughly, then beat.

3. Cover the bowl with the minced meat with film and place it in the refrigerator for an hour so that the meat is better saturated with seasonings and spices.

4. From the chilled meat mass we form flat, centimeter thick cutlets. You can use small molding rings to serve salads.

5. Grease the grate (grill pan) with vegetable oil and place the cutlets on it. Fry in the oven, frying pan or over coals for six to 10 minutes on each side, until desired degree of doneness. A minute before they are ready, place a thin slice of cheese on the cutlets.

6. After waiting for the cheese slices to begin to melt, carefully remove the cutlet from the grill and place it on the cut bun. Season with your favorite sauces, add herbs and serve.

Grilled cutlets made from minced meat with vegetables - “Dietary”

Ingredients:

0.6 kg of minced beef and chicken mixed;

A raw egg;

Three onion feathers;

A tablespoon of 15% sour cream;

150 gr. fresh or frozen vegetables (carrots, cauliflower, green beans, broccoli).

Cooking method:

1. Finely chop the onion and vegetables. If you choose a frozen product, thaw it at room temperature in advance.

2. Place the chopped vegetables into the minced meat, add sour cream, pepper and a little fine salt, mix. We form small, two-centimeter thick cutlets.

3. Lubricate the heated ribbed surface of the grill and place the cutlets on it. You can also lubricate the semi-finished products themselves. Cook for the recommended time for electric grilling. Usually, for uniform frying, you need to soak the cutlets on one side for 10 minutes and the same on the other.

Grilled cutlets - cooking tricks and useful tips

Before placing the formed semi-finished products on the grill surface and grate, press them down in the center with your finger. This will help keep the surface level. When flipping, re-brush the uncooked side with oil to ensure it doesn't turn black.

When frying, do not press down the cutlet with a spatula, otherwise the juice will leak out and it will become dry.

It is not advisable to lift the cutlets during frying to check for golden brown crust. Take your time, you should wait a while, the meat will cook better if it is “disturbed” less often.

To ensure juicy grilled cutlets, fry them for no more than five minutes on each side. A medium degree of roasting can be achieved by cooking for a minute longer, and to achieve maximum roasting, cook for up to 7 minutes per side.

The cutlet blanks should hold their shape well, so do not use excessively fatty pieces of pulp for minced meat. If you need to add liquid, do it gradually, stirring thoroughly each time.

The recipe for preparing such a dish is quite simple; any modern housewife has already tried to cook them in one way or another. True, they don’t always make real cutlets. Why? Let's discuss!

Grilled cutlets are great for any occasion, be it a holiday at your home or just a family dinner. It’s convenient to take ready-made cutlets with you on the road, to work, etc. And it’s best to cook them on a picnic, over open coals, using a grill. Grilled chicken cutlets, grilled beef cutlets, and grilled pork cutlets are prepared this way. Chicken ones are drier and more dietary, beef ones are richer in meat flavor, but a little harder than tender pork ones. Grilled beef patties make an excellent base for making hamburgers. Grilled burger patties are flat, round, smooth, and taste the same as traditional patties. And you don’t need to use any special grill for this. Hamburger patties are perfectly grilled on a simple grill over coals, and always turn out very appetizing and flavorful.

But this treat can also be prepared at home, in the absence of coals. To do this, there are a number of items and devices in the modern kitchen: cutlets on a grill pan, cutlets on the grill in the oven. Some craftsmen are trying to make a special home grill for frying cutlets from scrap materials. It’s better not to joke with this, fat from meat burns very well, it’s worth thinking about safety. Use to cook cutlets on a barbecue grill. This is exactly how specialists and experienced chefs grill cutlets.

To end up with delicious grilled cutlets, you need to try different recipes, and then choose the one you like and improve it in your own way. Subtleties and nuances of preparing grilled minced meat cutlets are present in every recipe, but they may differ only in taste; the principles of cooking remain the same. For example, to fry cutlets in a grill pan, you can use oven frying recipes. Only the frying method will change, but not the taste. And this despite the fact that cutlets in a grill pan have their own recipes. But they are more concerned with the use of spices, methods of preparing and storing minced meat, forming products from this minced meat, etc.

However, there are some tips from experienced cooks on this topic:

Almost any part of the carcass is suitable for pork cutlets; for beef cutlets, neck and shoulder tenderloins are best;

It is better to cook the minced meat yourself; you need to grind the meat in a meat grinder once;

Salt and pepper should be added to the meat immediately before frying, then the moisture will not have time to escape from the meat, and the cutlets will be juicier;

Before flipping on the grill, you'll want to brush (or drizzle) oil on that side of the patty;

The less we disturb the cutlet during frying, the better, wholesome, more beautiful and tastier it will be;

You need to fry the cutlets on any grill at medium heat so that the edges do not burn and the center is cooked more efficiently;

Any side dish goes well with cutlets, but at a picnic, such cutlets are best paired with grilled vegetables.