Do you have chicken fillet in your refrigerator? Are you wondering what to cook from it? My advice to you is to make chicken pancakes from chicken breast that is cut into pieces. The recipe with photos will help you with this step by step.

Pancakes will perfectly complement your lunch or dinner and will not leave anyone in the household indifferent. Well, you, as a hostess, will definitely achieve praise.

Ingredients:

• chicken fillet – 500-700 grams,
• egg - 3 pieces,
• flour - 5 tablespoons,
• mayonnaise – 180-200 grams,
• onion - 1 small head,
• garlic – 1-2 cloves,
• salt, pepper, dried dill - to taste,
• vegetable oil – up to 50 grams.

Preparation:

As you already understand, the main ingredient in our dish is chicken fillet. What are we going to do with him? And we will cut it into small cubes.

And then we take garlic and onions. If you don't like garlic, you can do without it. But anyone who is a fan of it knows what aromatic dishes it produces. Red onion was used in this recipe; it is sweeter and more tender. But white onions are also great. Finely chop the onion and garlic.

Combine chicken cubes with onion and garlic. We supplement everything with eggs, flour and mayonnaise. Mix. Salt and pepper are added to your taste. The dill in the recipe is dried, but you can use fresh. In general, you can diversify the taste with different spices. Thus, these will always be slightly different pancakes. So, we salted it, peppered it, and added dill.

Now mix everything well again. Done, ready to fry.

Once the pan is hot, reduce the heat to almost low. Pour in the same amount of oil as when frying chops. Place a tablespoon of minced meat in a frying pan, forming small pancakes.

Why do we fry over low heat? Because chicken pancakes need to be cooked from the inside. When frying over high heat, there is a chance that the internal contents will remain raw. We will fry on both sides. They will be ready when they acquire a golden brown crust.

Place the finished chicken breast pancakes on a plate and serve. They are very tasty to eat when piping hot. But even after they cool down, they remain unimaginably delicious. Prepare them. And you will definitely hear from your family: “I want more!”

I also suggest you cook.

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Hello friends, today I offer you a recipe for chicken pancakes. Very tender and tasty, you will definitely like them. They require minimal time to prepare, which means that even the busiest housewives will be able to please their family with a delicious dish.

Chicken pancakes

Products:

• 500 g chicken breast or any chicken meat (you can trim the meat from the legs)
• 1-2 eggs
• 3 tbsp starch
• 3-4 tbsp mayonnaise
• Vegetable oil for frying (you can use a mixture of vegetable and butter)
• Salt, black pepper to taste

Preparation:

Finely chop the chicken fillet; it is better not to use a meat grinder. Add mayonnaise, starch, eggs, salt and pepper. Mix everything well and marinate in the refrigerator for about 1-2 hours.

After the time has passed, you can start frying the pancakes. You can fry only in vegetable oil, or you can use a mixture of vegetable and butter. Spread with a spoon and fry on both sides until cooked. Fry over moderate-medium heat so that the chicken pancakes are fried, because there will be no additional heat treatment, as is the case with cutlets.

The taste of the pancakes can be slightly changed by adding grated cheese. And if you use breast, then a head of onion, chopped in a blender, will add juiciness.

I didn’t use onions, because I had meat from the legs, there was fat, so I didn’t need additional juiciness.

It is better to serve chicken pancakes hot, as a separate dish, or with a side dish of your choice. or for example, will be a great addition.

From time to time I cook these chicken pancakes for my family and every time I am convinced of how much this dish can help out. When the amount of time for preparing lunch or dinner is strictly limited, when there is no desire or mood to cook something that requires a lot of effort, and finally, when the goal is simply to feed the family a delicious lunch or dinner, then a recipe for making chicken pancakes comes to the rescue.

Chicken pancakes have a lot in common with minced chicken cutlets, but the difference between these two dishes is not small. Chicken pancakes are more tender and softer than cutlets. When preparing chicken pancakes, you don’t have to “get your hands dirty” by kneading the minced meat and breading the cutlets (the minced meat or the so-called dough is kneaded with a spoon). Chicken pancakes are much faster and easier to prepare. I would call chicken pancakes a recipe for beginner home cooks. This dish is difficult to mess up and you are guaranteed to feed the whole family with a delicious meat dish.

As for the main ingredient for making chicken pancakes - minced meat, you can either buy it ready-made or cook it yourself. Fans of “fattier” dishes are recommended to use ready-made minced chicken. I made mine from chicken fillet. I like it better this way. Chicken fillet pancakes can be safely classified as dietary food if you close your eyes to the presence of the frying process.

Ingredients:

• 500 g minced chicken
• 1 large onion
• 2 eggs
• 2 tablespoons sour cream
• 2 tablespoons starch
• 1 teaspoon salt
• 0.5 teaspoon ground pepper
• 4-5 tablespoons sunflower oil

So, we take ready-made purchased minced chicken or prepare it ourselves. If you use ready-made, you should separately peel and finely chop or grate a large onion. Add onion to minced meat.

If you decide to cook minced chicken yourself, then simply grind the onion along with the meat through a meat grinder.

To prepare chicken pancakes for 500 g of minced meat, we need two eggs and two tablespoons of sour cream. If you wish, you can add three tablespoons of sour cream; this will not spoil the chicken pancakes. Thanks to the presence of sour cream in them, the pancakes become more tender in taste.

At the same stage of preparing chicken pancakes, add salt (one teaspoon) and pepper (half a teaspoon).

Mix the minced meat with the accompanying ingredients with a spoon. Remember? With this recipe we don't have to get our hands dirty. After stirring the minced meat to prepare chicken pancakes, it looks runny and has a soft pink color. In principle, this minced meat can already be used and you will even get good chicken pancakes from it, but they will look a little flat. Therefore, we will continue to prepare the correct “dough” for chicken pancakes.

We need two tablespoons of starch. Why starch and not flour? In my opinion, chicken pancakes are tastier and more beautiful with starch. The color of the finished chicken pancakes is simply mesmerizing. It is tender, white-golden, and starch plays an important role here.

And you may have noticed that the recipe for making chicken pancakes is quite easy to remember. For 500 g of minced chicken you should take only 2: 2 eggs, 2 tablespoons of sour cream, 2 tablespoons of starch, and salt and pepper for taste.

So, add starch to the minced dough to prepare chicken pancakes. Using a spoon again, mix until smooth.

Heat the frying pan thoroughly. Add a little sunflower oil (2-3 tablespoons) to its surface. And using a tablespoon, spread portions of minced meat onto the surface of the frying pan. One chicken pancake - one tablespoon of minced dough. Usually 3-4 pancakes fit in a frying pan.

Fry the chicken pancakes for 3 minutes on each side over medium heat. During this time, the tender minced chicken will be completely fried, and the pancakes will acquire their final appetizing appearance.

As needed, during the frying process of subsequent batches of chicken pancakes, periodically add one or two tablespoons of sunflower oil (it is better to use refined oil for this purpose).

After frying, it is advisable to place the chicken pancakes on a plate lined with paper napkins. The paper will absorb excess oil.

Chicken fillet pancakes are a universal appetizer. It is equally good for family dinners and holidays. At the same time, they do not leave a feeling of heaviness in the stomach even with a large feast. And they are easy to change, coming up with new variations. How to cook, what to serve with - read a selection of the best recipes for meat pancakes.

Classic chicken fillet pancakes in a frying pan

Chicken pancakes are prepared in a frying pan in 30 minutes, and the result is delicious. Children who love nuggets and other fast food are the first to eat the dish, without leaving a crumb. If you want to cook more, increase the amount of ingredients.

Chicken pancakes differ from cutlets in the way the meat is processed: it is never turned in a meat grinder, but chopped into 3 mm cubes.

What we need:

2 strips of breast (approximately 500 g);
2 eggs,
bulb;
garlic;
lime juice or weak vinegar - 1 tsp;
3 tbsp. l. whole grain flour;
sunflower oil – 70 ml;
seasonings
Chop the breast into 0.5 cm cubes, add salt and pepper, and beat in the eggs. Then sprinkle the minced meat with flour and mix until smooth. Grate a clove of garlic and chop the onion. Stir the minced meat and let it sit for a couple of minutes while the oil heats up. Place the minced meat in hot oil, giving it a round shape. Fry until crusty.
The appetizer is served with boiled potatoes, mashed potatoes, herbs and chopped fresh vegetables. We eat them by dipping them in any sauce, and be sure to eat the pancakes with fresh whole grain bread.

Cooking simply and tasty with mayonnaise

Chicken fillet pancakes with mayonnaise are good because they can be stored for quite a long time. Some people even prepare minced meat for them in advance. It’s enough to make minced meat in the evening, and in the morning or lunchtime fry a portion of pancakes “hot from the heat”: mayonnaise acts as a preservative, and at the same time manages to marinate the chicken pieces, giving them a special juiciness.

Minced meat can be stored in the refrigerator for a maximum of 24 hours from the moment of preparation.

We will need:

500 g fillet;
egg;
onion;
garlic;
50 g mayonnaise;
a little flour;
oil for frying – 70 ml;
salt and spices.
Chop the meat into cubes, add in the onion (so it will fry faster), break the egg, add salt, season with spices and mayonnaise. The minced meat should sit a little while the oil heats up: the mayonnaise will have time to lightly marinate the meat fibers and make them soft. Place the pancakes in a frying pan and fry on both sides. Serve with boiled potatoes, pasta, tomato sauce. Try boiling rice, seasoning with a piece of butter, and putting pancakes on top - delicious!

Bake in the oven with starch

Often, instead of flour, starch is put into pancake dough - it perfectly holds the meat pieces together and they do not fall apart during the cooking process. In this case, eggs are not needed in the recipe: the consistency is excellent without them. Sometimes semolina is added instead of starch: it must be given time to swell.

Try seasoning the minced meat with curry spice - it is surprisingly appropriate in this dish.

Let's prepare:

500 g boneless breast;
onion;
egg;
garlic;
mayonnaise – 50 ml;
a pinch of starch;
curry on the tip of a knife;
salt.
Cut the meat into small pieces, add mayonnaise, sprinkle with starch. Add some salt. Add a little garlic and onions. Mix the minced meat well and let it brew for 3-5 minutes. Place the minced meat in the form of rounds on a baking sheet covered with baking paper. Place in the oven and bake at 220 degrees. Cooking time 15 minutes.
You can’t overcook the pancakes so they don’t come out dry. This recipe can be called dietary - baked dishes contain fewer calories, pancakes are healthy. Serve with herbs, vegetables, any sauce.

Minced chicken fillet pancakes with cheese

Grated cheese in minced meat adds creaminess to the dish: the cheese melts and becomes pleasant, viscous, and very appetizing. Pancakes are especially good when served warm. Make them for dinner or reheat them before serving to keep the cheese warm.

The finer the meat is cut, the faster they will be ready; large pieces may remain raw inside.

We need:

450 g chicken meat;
garlic with onions;
60 g cheese;
seasonings;
starch;
a little oil.
Method of preparation: chop the meat into pieces, add starch, garlic, onion, salt, pepper. Grate hard cheese into the mixture on a coarse grater, mix everything thoroughly. All that remains is to place the minced meat on a hot frying pan and fry on both sides. The snack can be laid out on a napkin and allowed to absorb excess fat.
We eat it with sour cream, herbs, vegetables or homemade pickles! Those watching their waistline can replace 45% fat cheese with a lighter one. Let's say, take "Oltermani" with reduced fat content. Some people also add cottage cheese instead of cheese. It's also very tasty!

How to cook with kefir

Pancakes with kefir turn out more tender and fluffy: any cook will tell you this. When combined with chicken, kefir gives the meat a special tenderness - pancakes made from chopped chicken fillet simply melt in your mouth. Do not pour too much fermented milk drink: the dough will become liquid and it will be more difficult to fry it.

You will need:

450 g fillet;
100 ml kefir;
onion;
garlic;
flour or semolina (2 tbsp);
egg;
seasonings oil for frying.

Instructions:

1. Chop the meat, pour kefir into the minced meat, break the egg, season and add salt to taste.
2. Let the meat marinate for 30 to 60 minutes. Then we grate the onion and garlic there on a fine grater. Stir in semolina or flour.
3. Place the pancakes in a frying pan and fry.
Serve the dish with country-style potato wedges, herb sauce, sour cream, and a drop of mayonnaise or yogurt. A delicious, satisfying and unusual lunch is ready in a hurry!

Diet recipe

Anyone on a diet should eat enough protein - any healthy nutrition specialist will tell you this. Chicken pancakes can easily be turned into a dietary dish by grating a large piece of zucchini or young zucchini into it. The result is a low-calorie, balanced option that goes especially well with a salad of arugula, tomatoes, and cucumbers.

The heating should not be too strong so that the pancakes do not burn; It is better to maintain an average level.

What we need:

500 chicken (fillet);
70 ml natural yogurt;
milky ripe zucchini;
garlic;
a pinch of flour;
one egg;
salt;
seasonings and oil.
Cut the fillet into cubes, grate the zucchini, add flour, and break the egg. Season and salt. Don't forget to add the onion and garlic. Quickly throw the pancakes into a hot saucepan: don’t wait long, otherwise the zucchini will give juice and it will be difficult to fry.
Let us note right away: men call such zucchini too light and eat dozens of them. Do you want to feed your significant other? Fry a lot - you won't go wrong!

Chicken fillet pancakes with mushrooms

Chicken, mushrooms and cheese are the perfect combination for those who like to eat a hearty meal for lunch. And it’s also very tasty and original: not everyone guesses the composition of the dish, demanding to give out the company secret and additives.
The cheese in this recipe will be the glue, so look for a quality variety that melts, giving the meat its characteristic creaminess; Cheeses with fat substitutes are not suitable.

Ingredients:

Any mushrooms – 100 g;
fillet – 400 g;
Russian (or Gouda) cheese – 80 g;
egg;
vegetable oil;
salt;
spices.
Saute the mushrooms in a frying pan. If you add them raw, housewives face two problems: the mushrooms will give juice and the minced meat will “float,” and they also run the risk of remaining raw inside. And so they will fry, leaving their aroma. Chop the chicken into small pieces with a sharp knife, add grated cheese, mushrooms, and egg. Season with spices. Place on a hot frying pan, giving it a slightly flat shape. Fry well on both sides.
It is better to serve the pancakes warm, with white sauce, boiled new potatoes, sprinkled with dill. Don't forget to put a piece of butter on top of the potatoes.

With sour cream

Pancakes with cream or sour cream are delicate in taste and light - ideal for a great romantic dinner. There is no garlic in this version: we deliberately removed the spice so that it does not give unnecessary piquancy (and a specific taste).

In order for the pancakes to be perfectly fried and not remain raw inside, you cannot place them tightly together: otherwise they will begin to stew, and we need to “seal” the meat juices inside.

Let's prepare:

2 strips of boneless chicken;
egg;
a pinch of potato starch;
4 tbsp. l. starch;
onion;
oregano;
sour cream;
salt,
pepper;
sunflower oil.
Chop the chicken, sprinkle it with starch, season with sour cream. Break the egg, add salt and pepper. Season with spices. Heat the saucepan and heat the oil. Using a spoon, form the pancakes (slightly leveling them over the hot frying pan) and fry evenly.
Pancakes are delicious with young vegetables and herbs. For drinks, we recommend serving a glass of martini with ice or semi-dry champagne. The result will be an unforgettable, delicious dinner.
Chicken pancakes are a rewarding recipe for experimentation. Some housewives grind potatoes into minced meat, others - zucchini or pumpkin. And each recipe is unique.

Chicken meat is popular on our table. Due to its availability and low price, chicken meat can be used to prepare a variety of dishes, both hot and cold. We are used to sweet pancakes made with kefir, but today we will prepare tender and tasty chicken breast pancakes. The small pieces of chicken that come across the pancake are very juicy and melt in your mouth. Pancakes can be eaten as pies or served with a side dish. Mashed potatoes or cereal are perfect as a side dish. They are prepared very simply and quickly, and will not take much of your time.

Chicken breast fillet pancakes with kefir

step by step photo recipe

A recipe without mayonnaise, which is often added to chopped cutlets for softness. To make meat pancakes, you will need homemade or store-bought minced meat. You can add any ingredients to it: herbs, hard cheese, vegetables, mushrooms, spices. And every time you will get small pancakes with a new taste. I added to my minced meat: onions, parsley and spices. The most delicious pancakes are warm. Therefore, as soon as they are cooked, serve them immediately to the table. This dish will appeal to everyone, both children and adults.

Advice:

Very often it is not advisable to stir the dough, then the pancakes will rise well.

Ingredients:

• chicken fillet – 350 grams,
• kefir – 100 milliliters,
• egg - 2 pieces,
• flour – 130 grams,
• onion – 1 piece,
• soda – 0.5 teaspoons,
• frozen parsley – 1 tablespoon,
• curry - a pinch
• salt – 0.5 teaspoons,
• vegetable oil - for frying.

Cooking process:

Kefir should be at room temperature; under no circumstances use cold fermented milk product. Pour kefir into a deep bowl. Beat the eggs and add flour and salt. Mix all ingredients with a whisk. The dough should be homogeneous and very thick. If you scoop the dough into a spoon, it will be difficult to drain. Please note that it should not be liquid, otherwise the pancakes will not turn out fluffy.

Add soda and curry and mix. For spiciness, you can add ground black pepper. The curry spice gives the dish a rich taste, but if you don’t have such a spice, then it’s okay, add your favorite ones.

Rinse the chicken fillet under running water. Cut the chicken into very small pieces. When minced meat is ground using a meat grinder, the products are not as tasty. Peel the onions, wash them and chop them into very small pieces.

We put chicken fillet, onions, and parsley into our prepared kefir dough. Mix and leave for 10-15 minutes.

Pour vegetable oil into a frying pan and heat well. Spoon out the dough. Fry the pancakes over medium heat on one side for 5 minutes until the crust is fried and on the other side for another 3 minutes.

Place on a plate and serve hot to the table.

Bon appetit!