Chicken cutlets with starch and mayonnaise. Chopped chicken breast cutlets with mayonnaise

To quickly prepare chopped chicken cutlets, you will have to go to get:

  • chicken breast;
  • 2 small onions;
  • 1 large egg;
  • 3-4 tbsp. l. fatty mayonnaise;
  • 1 tbsp. l. (heaped) potato starch;
  • 2-3 garlic cloves;
  • salt pepper;
  • a bunch of fresh dill.

If the frying pan does not have a non-stick coating, you must additionally use vegetable oil for frying.

Learning to cook chopped cutlets from chicken breast: tips and step-by-step photos

First, the meat is prepared for minced meat. The skin is removed from the breast and the bone is removed. The pulp is cut into cubes with a sharp knife. It is advisable to make small pieces, as shown in the photo.


Chopped cutlets cannot be made without onions, so you will have to peel off the bitter head. The onion is cut into small pieces that are easily lost in the meat.


Garlic will improve the taste of the dish. Its presence will not go unnoticed, so after cleaning, it is advisable to pass the cloves through a press or cut them in the usual way using a knife.


If you have fresh herbs, chop them finely. The photo shows that the hostess added juicy dill to the recipe.


It's time to mix all the ingredients in one bowl: chopped meat, dill, egg, onion, starch, garlic, salt, favorite spices.


The minced meat will become homogeneous if you mix it thoroughly with a spoon. To marinate the chicken, you can leave it in the refrigerator for 1-2 hours.


Place cutlets on a hot frying pan with a tablespoon. To prevent them from burning, you will have to add oil.


On one side, the cutlets are fried for no more than 5 minutes. Then they should be turned over and wait until the second barrel browns.


You can serve immediately, sprinkling lightly with the remaining chopped dill. An excellent addition to a meat delicacy would be mashed potatoes, Mexican mixture or boiled rice. Chopped chicken breast cutlets with added starch are great to eat with vegetables, salads, and vinaigrette. Bon appetit!


Let's look at how to fry delicious and incredibly aromatic cutlets with starch. Thanks to the addition of starch, they are well fried and very juicy. And it doesn’t matter what kind of meat it will be made from: chicken, pork, turkey or beef!

Cutlets with starch and mayonnaise

Ingredients:

  • minced meat – 500 g;
  • egg – 3 pcs.;
  • mayonnaise – 3 tbsp. spoons;
  • starch - 3 tbsp. spoons;
  • water – 3 tbsp. spoons;
  • vegetable oil;
  • spices.

Preparation

Mix minced meat with eggs, add starch and add. Then add cold water and mix everything thoroughly. After this, season the mass with spices to taste and beat thoroughly with a blender until a homogeneous fluffy mass is obtained. Next, put the prepared minced meat in the refrigerator for about 6 hours.

After the time has passed, fry the minced meat cutlets with starch, placing them with a tablespoon in well-heated vegetable oil on both sides. Then carefully place them on a paper towel to remove excess fat and serve.

Chopped cutlets with starch

Ingredients:

  • pork pulp – 500 g;
  • onion – 4 pcs.;
  • egg – 4 pcs.;
  • starch - 4 tbsp. spoons;
  • sugar – 2 teaspoons;
  • salt - a pinch;
  • vegetable oil.

Preparation

We wash the pork, let the water drain and cut the meat into small cubes. Peel the onion and finely chop it. Add salt, sugar, pepper, starch to the meat and mix all the ingredients. Then break the eggs and pour in the chopped onion. Mix thoroughly and let the mixture stand for 30 minutes.

Heat the frying pan, grease it with oil and spoon in the minced meat. Fry the cutlets over low heat on both sides until golden brown. After that, transfer them to a deep frying pan, add half a glass of water and simmer the cutlets for 10 minutes.

Recipe for chicken cutlets with starch

Ingredients:

Preparation

Finely chop, add the egg, add starch, spices and finely chopped onion and herbs. Then add sour cream and mix thoroughly. Set the finished minced meat aside for 20 minutes, and during this time heat the frying pan by pouring a little oil into it. Next, we make small balls, flatten them a little and fry them on both sides until golden brown. Serve ready-made chicken cutlets with starch with any side dish.

Ingredients: (FOR MEAT CUTLETS!)

1. Clean beef

2. Beef + pork

1. It is best to take the meat so that there is equal proportions of beef and pork.

2.Pass through a meat grinder 2-3 times.

3.Two thirds of the minced meat should be meat, one third should be everything else.

4. The consistency of the minced meat should be wet - when forming, the liquid should drip slightly through your fingers.

5. Be sure to put the minced meat in the refrigerator for 1-2 hours to allow it to rest.

6.After refrigeration, stir the minced meat again.

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1. Potatoes (if the minced beef) - starch does not allow the liquid contained in the minced meat to escape “to the left” and the cutlets turn out juicy.

2. Or Starch, about 2 tablespoons: so that the cutlets do not burst during frying and juice does not flow out of them into the frying pan

3. Stale white bread (loaf) 2 slices (if minced beef + pork). Bread gives the cutlets fluffiness and juiciness due to the fact that the juice released by the meat during frying almost does not go outside, but collects in the pores of the bread crumb. The bread must be stale, not fresh! If you take fresh bread, the cutlets will be sticky.

4. Semolina (if the minced meat is fatty or liquid) - gives softness and fluffiness.

5.Onion (larger) gives juiciness.

7. Carrots – gives fluffiness.

8. A pinch of soda (quicklime) - gives fluffiness.

11.Milk or kefir – gives softness and juiciness.

12. Egg (yolks), because the white of the egg gives the cutlets additional rigidity. The protein squeezes the liquid out of the minced meat.

13.1-2 art. l. sour cream or mayonnaise - this will add additional softness and juiciness.

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2. Breadcrumbs (breadcrumbs make cutlets much more beautiful than flour)

3. Ground oatmeal (rolled oatmeal)

We make the actual cutlets:

1. Then make cutlets with wet hands, take about 100 g of minced meat, it’s good to put a piece of frozen butter or ice in each cutlet.

2. Bone it, make diagonal cuts with the blunt edge of a knife.

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Frying technology:

1. The cutlet is rolled in flour, then in egg, then in breadcrumbs. Again in the egg, then in breadcrumbs (double breading). The frying pan is hot, fry in oil for 7 minutes. Bring to readiness in the oven.

2. Place in a well-preheated frying pan (so that the fat begins to boil in the frying pan, but does not burn), fry on one side until golden brown, turn over and then reduce the heat to maximum, maintaining a low simmer - finish frying the second side and immediately remove.

3.Pour a tablespoon of vegetable oil into the frying pan, no more! Otherwise, when frying, oil splashes will fly in all directions. The cutlets are placed in a cold frying pan for the same reason. And then they put it on the fire. Fry over medium heat.

4. Place on a frying pan. Fry slightly until golden (on both sides). Add water, reduce heat and simmer until done

5. Place in a frying pan heated to medium temperature. Fry until golden brown on one side. Turn over and cover with a lid. The cutlets are stewed in their own juice until cooked.

6.Place in a well-heated frying pan (the oil begins to spit) for 3-4 minutes, until a golden crust forms. Turn over and repeat the procedure. Further, differences are possible. Or add water (so that it boils away in 15 minutes) and leave on low heat for 10-15 minutes. Or put it in a well-heated oven for the same 10-15 minutes.

7. Fry over high heat, and when turning over, do not turn down the heat or cover with a lid, so you get cutlets with a well-fried crust. Then lightly fry the onions and carrots and a little flour. This frying and cutlets are placed in a saucepan, poured with hot water and 2 tablespoons of sour cream... All this is simmered in a saucepan over low heat for about 15 minutes. You get cutlets right away with the sauce, but nevertheless they do not fall apart.

8.Place in a well-heated frying pan with refined vegetable oil and fry over medium heat without closing the lid! After turning over to the second side, finish frying under the lid, while reducing the heat.

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Cutlet readiness:

1. It’s ready if, when pressing on the cutlets with a spoon, clear juice flows out of them. When cut, the finished cutlets should be gray in color, not reddish.

2. Check for dampness: stick a toothpick inside the cutlet and pull it out, if there are no traces of blood juice, then it’s normal. In total, the time should not be more than 10-12 minutes.

There is no consensus among housewives whether it is worth adding starch to minced meat for cutlets. Some consider it an indispensable ingredient, others say that it spoils the dish.

The benefits of adding starch to cutlets

Starch, like cement, serves as a binding component for all ingredients in cutlets and “takes away” excess moisture. It is often used instead of eggs.

Suitable for both meatballs, which will be cooked in a slow cooker and oven, and for cutlets in a frying pan.

✅ Action:

  1. Cutlets with starch keep their shape well. They will not fall apart during cooking.
  2. Starch does not “weight” the minced meat like eggs. By soaking, it expands the fibers of the meat. The cutlets are more airy.
  3. The dish will stay fresh longer.

Interesting! Potato starch is commonly used in cooking. But potatoes were brought to Russia by Peter the Great only at the beginning of the 18th century. Before this, starch was obtained from oats, rye or barley and made into jelly and jellies.

Cons of adding starch to cutlets

⛔ There are also controversial moments:

  1. Starch is essentially an “edible glue.” It is digested in the body, but not completely. Over time, unbroken particles can clog and connect small blood vessels and tissues. This can lead to osteochondrosis, atherosclerosis and diabetes. But it should be noted that such consequences only occur with constant increased consumption of large amounts of starchy food. A minimum of starch is added to the cutlets.
  2. Starch is a high-calorie product (approximately 300 kcal per 100 g). Therefore, its nutritional value should be taken into account by people on a diet.
  3. Not everyone likes the light “starchy” taste of the dish.

📹 Recipe for cutlets with added starch [with video]

Requires minimal equipment and time. A great option if you don’t have a blender or meat grinder. The cutlets turn out tender and juicy.

🔸 Ingredients (for 5 cutlets):

  • chicken fillet, 250 g;
  • onion, 1 piece;
  • potato starch, 2 tbsp. l.;
  • mayonnaise, 2 tbsp. l.;
  • salt pepper;
  • vegetable oil, 2 tbsp. l.

✍ Preparation:

  1. Remove films from washed fillets. Finely chop the meat with a knife (the size of the piece is the size of a medium raw bean).
  2. Cut the onion into small cubes.
  3. Combine onion with meat, add starch and mayonnaise. Add some salt and pepper.
  4. Keep the thoroughly mixed minced meat in the refrigerator for 30 minutes.
  5. Spoon the minced meat into a frying pan with well-heated oil, forming flat cutlets. Fry until dark golden brown on both sides.

Instead of starch, finely grated potatoes are often added. Then the cutlets will be even juicier, and the volume of minced meat will increase.

Chicken cutlets with mayonnaise - very filling and tasty. Making them at home is very simple and quick.

Chicken cutlets with starch and mayonnaise are a product that can be used both for regular meals and for the diet table. They are very simple and quick to make; you can take them for a walk outside the city or for a snack on the road, at the dacha.

  • 400-500 g chicken fillet,
  • 2 eggs,
  • 1-2 tablespoons of good fat mayonnaise,
  • 1 head of onion,
  • chicken seasoning,
  • a spoonful of potato starch,
  • a couple of cloves of garlic.

Grind the chicken fillet in a food processor or meat grinder.

Let's put it in a bowl.

Finely chop the onion and squeeze out the garlic.

Add chopped onion, garlic, starch, and mayonnaise to the minced meat.

Mix the minced meat well with a wooden spatula until smooth, beat it - the juiciness of the cutlets in the end will depend on this, add a little water.

We form oblong cutlets, roll them on all sides in flour.

Fry on both sides in a frying pan with oil over high heat in batches.

After frying all the cutlets, place them in a frying pan, add 1/3 cup of water, cover with a lid and steam the cutlets well. When all the water has evaporated, dry each one in turn on the bottom of the frying pan and place on a dish.

Serve with sauce and vegetables, garnished with herbs. These chicken cutlets with starch and mayonnaise are irreplaceable any day. They can be prepared for a birthday, wedding, children's party, etc.

Recipe 2: chopped chicken cutlets with mayonnaise

Chopped chicken breast cutlets with starch and mayonnaise have a delicate, pleasant taste. They are easy and quick to prepare, so you can always diversify the usual family menu. A step-by-step recipe with photos will help you prepare them.

  • chicken breast - 250 grams;
  • onion – 1 piece;
  • potato starch - 3 tablespoons;
  • chicken eggs - 1 piece;
  • mayonnaise - 2 tablespoons;
  • table salt - half a teaspoon;
  • refined vegetable oil - 3 tablespoons.

Wash the breast and pat dry with a towel or simply place on a wire rack to drain. Remove the skin and separate the pulp from the bones and membranes. Cut the fillet into small cubes to make the cutlets softer.

Transfer the meat to a bowl and add the egg. Finely chop the onion and add to the meat.

Add starch and mayonnaise.

Add salt.

Mix all ingredients thoroughly to obtain a homogeneous mass. I usually use a fork and lightly press the meat pieces so that the meat is saturated with salt. At the same time, the starch absorbs the immediately released juice and glues the pieces together better.

You can do it differently: Add spices to the chicken meat and mix with your hands, kneading slightly, then add the rest of the ingredients. If you have 1-2 hours left, leave the chopped mixture in the refrigerator or proceed to the next step immediately.

Heat a frying pan with sunflower oil and spoon in the minced meat, giving it the desired shape.

Fry over moderate heat for 3-4 minutes on each side. To obtain a golden crust, you can increase the cooking time slightly. If you are preparing cutlets for children, after frying, add 1-2 tablespoons of water and simmer under the lid.

Any side dish will do. Vegetable salads and pickles are perfect. Bon appetit!

Recipe 3: Chicken breast cutlets with mayonnaise

  • chicken breast fillet - 1 piece;
  • salt - to taste;
  • spices - to taste;
  • onion - 1 piece;
  • wheat flour - 2 tablespoons;
  • mayonnaise - 1 tbsp;
  • chicken eggs - 2 pcs;
  • greens - to taste;
  • vegetable oil - for frying

Wash the chicken fillet and cut it into small cubes, approximately 2 x 2 in size.

Add salt and spices

break the eggs and add mayonnaise (you can use sour cream), mix

Add finely chopped onions and wheat flour to the resulting mass, mix thoroughly again. The consistency should be similar to pancake batter.

add finely chopped fresh herbs, I have dill, mix

Pour vegetable oil into a well-heated frying pan, add a tablespoon

Once browned, turn over, cover with a lid, turn down the heat and fry for 4 - 5 minutes.

From this amount of ingredients I got 15 cutlets. You can serve it with any side dish, but I served it with rice.
Bon appetit!

Recipe 4: chicken cutlets with starch and mayonnaise

Chopped chicken breast cutlets with starch and mayonnaise can also be called “lazy” chops, although, given that all fillets need to be cut into small pieces, there is no need to talk about laziness here. In any case, these are very tasty cutlets, they are juicy and tender, although they are prepared from low-fat meat. Starch allows the cutlets to retain their juiciness, while mayonnaise makes them softer. For a richer taste and aroma, be sure to add your favorite spices, such as ground coriander, paprika, and ground black pepper.

  • 500 g chicken breast
  • 1 chicken egg
  • 3 tbsp. l. vegetable oil
  • 3 tbsp. l. potato starch
  • 2 tbsp. l. mayonnaise
  • 1/5 tsp. spices
  • 1 tsp. (without a slide) salt

To make minced meat, you need to take the sharpest knife you have in the kitchen. Separate the chicken fillet from the bone, wash it, trim off any excess and cut the fillet into small pieces. The finer the minced meat is chopped, the more tender the cutlets will be.

Beat an egg into a bowl with minced meat, add salt and spices.

Add potato starch there.

Add mayonnaise (fat content does not matter, you can use a homemade product, as well as lean mayonnaise).

Mix everything well, and you can start frying delicious cutlets.

Heat a small amount of vegetable oil for frying in a frying pan; it is advisable to use refined oil without a strong smell or taste. Place small portions of minced meat with a tablespoon and fry over low heat for 3-4 minutes.

Turn over and cook for another 3-4 minutes.

You can serve the cutlets with a side dish, salad, herbs and sauce.

Recipe 5: French chicken cutlets with mayonnaise and flour

Chicken cutlets in French (other names - ministerial cutlets, Albanian cutlets) are very tender and juicy, they just melt in your mouth. If you've never made them, catch up.

  • Chicken fillet – 500 g
  • Egg - 1-2 pcs.
  • Mayonnaise - 2 tbsp. l.
  • Flour - 2 tbsp. l.
  • Onion - 1 pc.
  • Salt - to taste
  • Ground black pepper - to taste

Cut the onion into squares.

Cut the chicken fillet into squares.

Mix onion, fillet, salt and pepper.

First carefully add one egg. (If the consistency is not enough, then add a second one.) Add mayonnaise.

Pour in the flour. Mix the mass. In terms of thickness, it should be like sour cream, not very thick.

Using a tablespoon, place the cutlets into the frying pan. Fry on each side for 3-4 minutes.

Cutlets are delicious served with mashed potatoes.

Recipe 6: chopped chicken cutlets with mayonnaise

Juicy chopped chicken cutlets with mayonnaise are a simple and tasty dish that can be served with various side dishes for lunch or dinner.

They are prepared simply, but will definitely please all family members!

I would like to note separately that you don’t need more than one egg! This will only create unnecessary stiffness in the cutlets.

  • chicken fillet 500 g
  • onion 3 pcs
  • eggs 1 piece
  • starch or flour 3 tbsp. spoons
  • mayonnaise 3 tbsp. spoons
  • sunflower oil 3 tbsp. spoons
  • greenery
  • pepper mixture

Freeze the chicken fillet a little first, then it will be easier to chop it into small cubes.

Chop the peeled onion in the same way; it not only adds a unique taste, but also makes the cutlets much juicier.

Add an egg to the chopped fillet and onion.

Add starch, mayonnaise and herbs to the finished minced meat, salt and pepper to taste.

Then it is better to put the minced meat in the refrigerator for at least half an hour.

Remember, such minced meat has a wonderful ability - it can be stored in the refrigerator for several days.

Frying these cutlets is very easy. There is no need to shape them at all, but simply place a tablespoon of minced meat in a frying pan with heated vegetable oil, and fry them like pancakes on both sides until golden brown.

Don't forget to place the finished cutlets on a paper towel - it will absorb all unnecessary fat. Fresh, aromatic, juicy and very tasty cutlets are ready!

Recipe 7: Chicken breast cutlets with mayonnaise and egg

  • Chicken breasts – 2 pcs.,
  • Mayonnaise – 3 tablespoons,
  • Onions – 1 pc.,
  • Eggs – 2 pcs.,
  • Potato starch - 3 tablespoons (without slide),
  • Salt and spices to taste,
  • Sunflower oil

Wash the chicken fillet. If you just took it out of the freezer, be sure to defrost it completely. The fact is that frozen fillets will contain a lot of water, but we don’t need it. Dry with napkins. Cut into small cubes, or, more precisely, chop with a knife. The smaller the pieces you get, the more tender the cutlets will be.

Chop the onion into small cubes.

Place chicken fillet and onion in a bowl.

Beat eggs into it.

Put mayonnaise and add spices and salt. If desired, you can also add chopped dill or parsley.

Mix the mixture with a spoon, then add potato starch. Starch in this recipe plays the role of a thickener, just like eggs. Stir until smooth. So that the chopped chicken fillet cutlets with mayonnaise hold their shape well and do not spread in the pan, since the mass turns out to be quite liquid and resembles pancake dough. Place the plate in the refrigerator for 30-40 minutes.

After this time, you can start frying the chicken cutlets. Scoop up the mass with a tablespoon and place in a hot frying pan with vegetable oil.

Once the bottoms of the cutlets are browned, turn them over and fry until golden brown on the other side.

It should also be said that since these cutlets are much thinner than ordinary minced meat cutlets, they fry very quickly, so be careful that they do not burn. After you place them in the pan, immediately reduce the heat. Serve as an addition to the main side dish. Enjoy your meal.

Recipe 8: simple minced chicken cutlets with mayonnaise

We prepare simple chicken cutlets with mayonnaise from ready-made minced meat. Of course, you can take not minced meat, but just chicken or, better yet, chicken breast, but in this case you will have to grind it through a meat grinder, and the cutlets will no longer be so simple. But I must say right away that chicken cutlets made from ready-made minced meat and even with mayonnaise turn out to be quite fatty.

  • minced chicken – 1 kg;
  • egg - one piece;
  • onions - two medium-sized onions (one large);
  • mayonnaise 67% - 200ml;
  • ground black pepper - a pinch;
  • salt to taste;
  • breadcrumbs.

Place the prepared minced chicken and finely chopped onion into a small saucepan.

Add homemade chicken egg.

Mix all ingredients carefully and add black pepper and salt to taste.

We make small cutlets from the prepared mass. One kilogram of minced meat produces 16 medium cutlets. Before frying, first coat the cutlets in breadcrumbs.

Fry in a frying pan in sunflower oil. When one side is browned, turn it over to the other. Next, cook the cutlets under a closed lid, periodically turning them over and adding a little oil or water.

VIDEO

And two more recipes on how to cook chicken cutlets with mayonnaise, watch the video: