Quite often we all eat at home cutlets. They are made quite quickly, tasty and convenient - you want to eat them right away, you want to eat them cold, you can take them to work or make sandwiches. You don’t have to think long about what side dish will go with them, since almost any one will do.

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:

• Minced chicken. 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.

Minced meat is best made yourself, of course. Many people often use only chicken breast meat. Of course, they require the least amount of fuss, but they make the cutlets the driest. For me, it is more convenient and best to make cutlets from chicken thighs. There is also a little fuss with them - except perhaps cutting out the bone, but cutlets from this meat turn out 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 the minced meat. As a result, there is a lot of fat in the minced meat, which is rendered in a frying pan and the cutlets “float” in the fat. So you should buy minced meat only in trusted places. But in any case, it’s 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 sellers do not skimp on minced meat, in this case the minced meat is purchased, but very, very worthy.

So, if you don’t have ready-made minced meat, then take it, cleaned of bones. chicken meat and run it through a meat grinder or chop it in a blender. If the minced meat is already prepared - purchased or prepared yourself - then:

1. Place the dried bread into the blender bowl and fill it with about half a glass of milk/cream/water – highlight as necessary.
2. Cut the onion and throw it in there

Add salt, pepper, egg to the blender bowl

Turn on the blender at maximum speed and grind everything together into a liquid mass.

The photo shows that all the ingredients are flying around the blender bowl.

We strive to achieve something similar:

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

The minced meat was specially made quite liquid. In this case, the cutlets turn out juicy, and after cooling they do not lose their juiciness and softness. Somewhat similar to a dense but tender chicken soufflé.

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

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

Chicken cutlets are great for lunch or dinner. You can make a lot of them for a large family or for several meals. Place in a large saucepan and serve as needed. It’s very convenient when you’re at work and your hungry children and husband are rummaging through 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 preparing tender and soft chicken cutlets.

Let's figure out what the options may be.

Chicken cutlets - a simple recipe for making breast cutlets

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

You will need:

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

Preparation:

1. Cut the chicken breasts into small pieces across the grain. If you use frozen ones, defrost them completely so that there is no excess ice left, which will make the cutlets less cooked inside. Cut the onion into quarters, and the garlic too.

2. Now prepare the minced meat. Grind the chicken in a meat grinder or use a blender. If you have a meat grinder, then while cranking the chicken, put the onions and garlic in it, they will also be chopped and later mixed with the meat. If you have a blender, especially one with a small bowl, and you have to add the meat in parts, then you can chop the onion and garlic separately and then add it to the meat. If you like large pieces of onion in cutlets, you can chop the onion with a knife. But my family, especially the child, will not eat onions in this form, so I have them safely hidden, small and unnoticeable.

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

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

5. Now you can start shaping the chicken cutlets. To ensure they are the same size, take a tablespoon and use it to scoop the minced meat from the bowl. One spoon - one cutlet. Make an oval patty and roll it in flour or breadcrumbs, depending on your taste. It is best to make chicken breast cutlets a little flat, then they will fry faster on the inside and will not dry out.

6. Heat a frying pan over medium heat, pour vegetable oil on it and place the cutlets. Fry them on one side for 5-8 minutes, then turn them over for another 7-10 minutes. If you're not sure if they're cooked through, pierce one cutlet in the middle and see what color the juice comes out, pink means it's not ready yet. You can cover with a lid, reduce heat and cook for another 5 minutes.

Our delicious chicken cutlets are ready. Invite everyone to lunch!

Chicken breast cutlets with semolina and without bread

The next method of preparing 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 made, simply ground into small grains. Therefore, in cutlets it swells and imparts 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.

Preparation:

1. Prepare minced chicken breasts. Using a meat grinder, blender or food processor, whatever you have at home. The minced meat should be fairly finely chopped.

2. Chop the onion very finely. If you don’t like to cry, you can chop the onion in a blender. It also helps to rinse the onions with ice water before slicing.

3. Add one raw egg, a level teaspoon 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 dry form; you don’t need to do anything with it first, neither boil nor soak.

4. Now mix everything thoroughly. First, use a spoon, and then you can use your hand, just like kneading dough. After this, leave the minced meat alone for 30 minutes, this will give the semolina added to it the opportunity to absorb liquid and swell. This is a required step in the recipe.

5. Heat a frying pan on the stove. Wet your hands with water to prevent the minced meat from sticking and form small cutlets. Place the cutlets in the hot oil and fry until the undersides are browned. Thanks to the minced semolina, it holds its shape very well and does not spread.

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

Now the golden brown chicken breast cutlets with semolina are ready. The most interesting thing is that you won’t even find traces of semolina in the finished cutlets, it has absolutely no taste or “crunch”, it practically dissolves and you get simply delicious tender cutlets.

How to cook chicken cutlets so they are juicy - video recipe

I share with you one very valuable find. In this video recipe you will learn how to cook chicken breast cutlets so that they are juicy and tender. Breast, as you know, is lean meat, which when fried very often loses all its juices and dries out, becoming rubbery, because it has no fat layer 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 fairly old secret; even my mother taught me as a child to add one small potato to cutlets. And this applied to all types of cutlets. I can say from personal experience that it works. Potatoes help the cutlets stay juicy. If you have not tried this version of chicken cutlets yet, then conduct an experiment. The taste of the potato is practically not reflected, it is not noticeable. But at the same time, the cutlets are juicy and fluffy, with a golden brown crust. What else is needed?

See the detailed recipe and use it, your loved ones will thank 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 ideal for this, as it tastes great with chicken. Preparing such cutlets is not at all difficult, and watching how the household gets to the surprise inside the cutlet is doubly pleasant. Why in twins? Because it's very tasty!

You will need:

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

Preparation:

1. Prepare minced chicken breasts. Using a meat grinder or blender, whatever you have on hand. Salt and pepper, you can add your favorite chicken spices, but not too much. Break one egg there.

2. Wash and dry a bunch of fresh dill. Chop it finely, preferably without stems. Add herbs to the minced meat. It will give a fresh aroma to our future cutlets. Add chopped garlic, you can press it through a garlic press.

3. Now mix everything thoroughly, using 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 by lifting it above the bowl and throwing it back. This will make the cutlets 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 a little minced meat, no more than the palm of your hand. 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, when boiling during frying, does not leak out.

7. Give the cutlets an even shape and roll in breadcrumbs. If you don’t have them, you can use flour, the cutlet will also turn out golden brown.

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

Fluffy chicken breast cutlets - a method of cooking with oatmeal

What kind of products do resourceful cooks use to prepare delicious and juicy chicken cutlets? We cook from chicken breasts, and with them there is always a chance of making the cutlets slightly dry or rubbery. It happened once that the chicken breast cutlets turned out rubbery, and then I realized that somewhere the recipe had been flawed. Although this won’t work with this cooking option. 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 oat flakes - 150 grams,
• hot milk - 150 grams,
• onion - 1 large,
• garlic - 2 cloves,
• egg - 1 piece,
• ground paprika - a pinch,
• salt and pepper to taste.

Preparation:

1. Let's omit the part where we prepare minced chicken breasts. I think everyone should deal with this. Next, you need to soak the oatmeal with milk. Pour the milk over the cereal and leave it to swell until it has absorbed all the milk.

2. The onion must be chopped. Do it in a way that is convenient for you. You can finely chop it with a knife or grate it. You can use a blender. It all depends on whether you like onion pieces in your cutlets. Break the egg into the minced meat.

3. Also add chopped onion and garlic, oatmeal and all the spices: salt, pepper, paprika.

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

5. Use your hands or a spoon to form small patties. If you flatten them slightly, they will cook faster. Place them in a heated frying pan with oil and turn them over as they brown.

6. Such cutlets are perfectly fried and do not lose their juiciness without breading. They will turn out fluffy and with a golden crust. Fry them over medium heat and determine readiness by piercing them, the main thing is that no pink juice flows out. To make sure they are fried inside, you can cover them with a lid and simmer over low heat for additional time. The crust will not be crispy, the cutlets will become soft, but the taste will remain excellent.

Bon appetit! Prepare delicious cutlets and delight your loved ones.

Tender chicken cutlets with cottage cheese - video recipe

And at the end I want to add one more recipe with an unusual ingredient. Before I found this recipe, I didn’t know that chicken cutlets turn out very tasty if you add cottage cheese to them. This was a real discovery for me. But since I am no stranger to culinary experiments, I decided to try this recipe. And you know, I didn’t regret it at all. Despite their unusual nature, 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 these chicken cutlets. For clarity, the easiest way is to watch the recipe on video; all stages of preparation are very well explained here.

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

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

The difference between these cutlets is that they are prepared with finely chopped chicken fillet, and some chefs call them “Sissies”. Why - "Sissies"?

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

There are minimal ingredients and it won’t take much time, so let’s start preparing chopped chicken cutlets

• Chicken fillet - 500 g.
• Egg - 2 pcs.
• Onions - 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 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 this with my hands.

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

The cutlets are ready, you can start tasting. As a side dish I used boiled potatoes and sliced ​​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 turns out to be very tender and juicy. You will be surprised how delicious chicken cutlets can be.

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

Let's prepare the chicken fillet. 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 by itself, placing the meat on a towel, or dip it in a dry cloth that does not leave lint.

If you need to cook the fillet yourself from a whole chicken, there is also no problem. Take the chicken (it’s better to leave it slightly frozen) and use a large sharp knife to cut off part of the breast on one side, and then on the other. If you pick up a bone or cartilage, cut it out. Remove the skin. That's all! Now chop the meat finely with a sharp knife. Working with breasts is a pleasure. It is easy to cut and does not jump out of your hands.

Place the meat in a deep bowl. The bulk of the work is done. Only little things remain.

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

Salt the minced meat, sprinkle with ground 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. Make sure you don't get any pieces of shell.

And again stir thoroughly.

Place a frying pan with vegetable oil on the stove and heat it up. We don’t form the cutlets in advance, otherwise they will spread out. As soon as the oil heats up to the desired level, scoop out the minced meat with a spoon and send it to fry.

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

This should not bother you, because... Chicken meat, especially chopped chicken, doesn’t really take long to fry.

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

All is ready! Place the cutlets on napkins to remove 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

Wash the chicken fillet, dry it with a paper towel 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 spoon out the minced meat.

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

Let 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 and can be served for breakfast or dinner. These lazy chicken fillet 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 really like the result. You can serve chopped cutlets as a separate dish, or with a side dish. It would seem like ordinary products, but there is no shame in serving such a dish on a 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, wash it thoroughly and dry it with a paper towel, cut the prepared fillet into pieces, and each of the pieces into small cubes, the smaller the cube, the better. Place everything in a separate bowl.

Take two medium eggs and break them 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 to the fillet cubes. Fill everything with mayonnaise. You should choose mayonnaise that is not very fatty; chopped tender cutlets will be tastier. But I don’t recommend replacing it with sour cream, it’s not at all the same.

Add starch and mix everything. You need to mix very thoroughly so that all the ingredients are mixed together, especially the eggs.

Squeeze the garlic cloves into this dish through a garlic press and mix everything thoroughly again. Don't forget to add salt and black pepper. The minced meat is ready, but you can’t fry the cutlets right away, because... he must insist. 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, you can keep it 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 frying pan (the minced meat absorbs it well) and spoon in a little minced meat to make oval cakes. Don't worry that the minced meat will spread, that won't happen. You need to fry over medium heat so that the cutlets do not burn. Fry the chicken fillet cutlets on each side for about 5 minutes; the cutlets will be ready when they have a golden brown crust.

Place them on a towel so that the paper absorbs excess fat. Ready! You can serve chicken lazy cutlets with any side dish, hot or cold. Bon appetit!

Recipe 5: chopped chicken cutlets with starch (with photo)

The result is 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 can be felt in the finished chicken cutlets, and they are juicy and not at all dry.

In the recipe, I will note that I provide a base for making chopped chicken cutlets from chicken breast. You can add chopped cheese, fresh sweet peppers, canned corn and other ingredients that you like to the 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 prepare it very quickly. First of all, quickly rinse the chilled chicken breast under cold running water (let the frozen one completely thaw) 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 suitable for mixing.

Then we simply add the rest of the ingredients according to the list: potato or corn starch (if you don’t have it, use wheat flour) for adhesion, a couple of chicken eggs, sour cream of any fat content. Salt and pepper to taste - whatever you like.

All that remains is to mix everything thoroughly so that you get this kind of minced meat, like dough for pancakes. By hand or spoon - it doesn't matter. Taste for salt and add more if needed.

Heat a frying pan with refined vegetable oil (I use sunflower oil) and add 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 turn the chopped chicken cutlets over and cook them until cooked (covered, if possible) on the other side. It will take no more than 8-10 minutes to do everything in one frying pan. Prepare the rest of the cutlets in the same way. From the specified 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, these chopped chicken cutlets are delicious not only warm, but also cold. You can take it off and make sandwiches.

I’m sure you’ll love this easy-to-prepare, yet tasty and juicy chicken breast dish. Moreover, it is prepared in literally 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 flavor of the cheese make this dish incredibly delicious!

• Chicken breast fillet – 500 g
• Brynza 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

Place the bell peppers on the oven rack preheated to maximum. Bake until blackened, turning, 10 minutes.

Transfer the hot peppers to a sealed plastic bag, seal and leave for 10 minutes.

Cut the cheese into very small cubes.

Chop the onion.

Remove the skin and core from the finished pepper. Cut the pulp into small cubes.

Wash chicken breast fillet and dry.

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

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

Wet your hands in water and form small elongated cutlets from the minced meat. Place the cutlets on a greased baking sheet.

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

You can serve the cutlets 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 the cutlets are prepared quite quickly, and they always turn out surprisingly appetizing and satisfying. Today we will replace the traditional minced pork/beef for this dish with lighter poultry meat and prepare simple, but surprisingly tasty chopped chicken breast cutlets with herbs. Try it too! Perhaps this particular recipe will become your “favorite”!

• chicken breast - 500 g;
• onion - 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.

Wash the chicken breast, remove excess moisture - dry it on paper towels/napkins, then remove the skin and bones. Cut the poultry fillet into small cubes and place in a deep container.

Sprinkle with salt, pepper, add raw eggs, sour cream (or mayonnaise). Purple or regular white onions, after removing the skins, cut into small cubes or chop using a blender, and then place in a container with chicken meat. If desired, add garlic cloves passed through a press for a rich aroma. Clean and dry dill, finely chopped, also add to the meat.

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

After the specified time, scoop up the chicken mixture with a tablespoon and place it in the form of cutlets on the hot, oiled surface of the frying pan.

Fry the pieces 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 within 10-15 minutes.

Chopped chicken breast cutlets are a hearty and tasty main dish, served with any side dish, sliced ​​vegetables or pickles, as well as herbs.

Recipe 8: chicken cutlets chopped from breast (step-by-step photos)

From chicken fillet or breast you can prepare 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.

Lush, aromatic and tasty chicken cutlets are a favorite dish of both adults and children. However, few people know the history of this dish. Initially, in its homeland, in France, “cotelette” was the name for a piece of beef on the rib.

Moreover, the meat was taken from the first ribs, which are closest to the back of the head. They were grilled. But then this dish evolved slightly, the bone was discarded, because without it the meat is easier to cook.

Some time later, cutlet raw materials became chopped, and a little later minced meat, to which they began to add things familiar to every modern housewife: milk, bread, eggs, semolina.

Cutlets came to Rus' under Peter I. The chicken version of the dish appeared a little later, under another sovereign, Alexander I, who, while traveling around the country, stopped at Pozharsky’s tavern. We ordered veal cutlets for breakfast for the ruler.

The required type of meat was not available and the innkeeper, fearing the sovereign’s wrath, decided to cheat. I served bread-breaded chicken cutlets on the table. Alexander I liked the dish; it was even included in the royal menu.

The prototype of the popular “Kiev cutlets” appeared in Russia under Elizaveta Petrovna; the dish was brought by students who went to study in France.

Modern cuisine of different nations of the world knows many variations on the theme of cutlets. In Germany they prepare schnitzel, in Poland they cook zrazy with filling, in Turkey they cook kefta with lamb, and in Asia, cutlets with apricot filling – kofta – are popular. We invite you to get acquainted with the most popular cutlet recipes.

Chicken cutlets - a delicious recipe for chicken breast cutlets

This version of chicken cutlets is characterized by speed of preparation and a minimum of ingredients. However, despite this, the result is very tasty, juicy and appetizing.

Ingredients:

• 1 chicken breast;
• 2 eggs;
• 2 large onions;
• flour - about half a glass;
• salt, pepper, aromatic herbs.

Preparation procedure:

1. Pass the washed meat through a meat grinder.

2. Finely chop the onion.

3. Beat eggs into the resulting minced meat, add salt and spices at your discretion. Mix everything thoroughly until smooth.

4. Having formed small cutlets, roll them in flour on both sides. Fry the cutlets in a heated frying pan in vegetable oil until golden brown.

To remove any remaining fat, you can place the cutlets on a paper towel.

How to cook minced chicken cutlets?

This version of the chicken cutlet recipe can be considered a classic, because it is the most popular and loved by most of us.

Ingredients:

• 0.7 kg fillet;
• 0.1-0.15 kg of bread crumb;
• ¼ tbsp. milk;
• 2 garlic cloves;
• 1 onion;
• 1 medium egg;
• salt and spices.

Cooking steps:

1. Divide the bread crumb into pieces using your hands or a knife and soak in milk;
2. Grind chicken, peeled onions, garlic and soaked bread in a meat grinder;
3. Add egg, salt, spices at your discretion and mix thoroughly.
4. With wet hands we form small cutlets, which we fry in vegetable oil in a heated frying pan on both sides until golden brown.

Photo recipe for chicken cutlets in a slow cooker - preparing healthy steamed cutlets

In a slow cooker you can prepare delicious chicken cutlets, which can safely be considered a dietary dish and given to children.

Ingredients:

• 0.3 kg fillet;
• 2 onions;
• 40 g semolina;
• 1 chicken egg;
• spices and salt.

Preparation procedure:

1. Grind the fillet with peeled onions in a meat grinder. Add salt, egg, spices and semolina to the resulting minced meat. Mix everything thoroughly.

2. Add water to the multicooker pan, place a special steaming bowl, which we grease with a small amount of oil. Place the formed cutlets in a steaming container and set the timer for half an hour.

3. After this time, the cutlets are ready to eat.

Chopped chicken cutlets - very tasty and juicy

A simple and original recipe for making chopped chicken cutlets. Their second name is ministerial.

Ingredients:

• 0.5 kg fillet;
• 1 onion;
• 2 garlic cloves;
• 2 medium eggs;
• 40-50 g starch;
• 50-100 g sour cream or mayonnaise;
• salt, spices.

Cooking steps:

1. Cut the washed fillet into small pieces.
2. Finely chop the peeled garlic cloves.
3. Finely chop the onion.
4. Add eggs, spices, prepared onions, garlic to the chopped fillet, mix thoroughly.
5. Pour starch into the minced meat and mix again. If you have free time, it is better to let the semi-finished cutlet product brew in the refrigerator for several hours. This way the final result will be softer and cook faster.
6. Fry in a heated frying pan in sunflower oil on both sides for 3-4 minutes.

This recipe belongs to Belarusian cuisine. In their homeland, these cutlets are poetically called “fern flower.” In addition to the standard amount of chicken fillet (0.7 kg) and onions (1-2 pcs.), you will need:

• 1 egg;
• 0.1 kg of hard cheese;
• 0.1 kg butter;
• yesterday's or stale white bread;
• salt, spices.

Cooking procedure cutlet with cheese:

1. Soft butter must be mixed with grated cheese, rolled into sausage, wrapped in cling film and put in the refrigerator.
2. Prepare the minced meat by passing the fillet and onion through a meat grinder.
3. To the minced meat add egg, salt and any appropriate spices or herbs (onion, parsley, dill - whoever likes what), knead thoroughly.
4. Place a small amount of minced meat on the palm of your hand and place a small piece of cheese and butter sausage in the middle of the resulting flatbread. Cover the top with another piece of minced meat and form an oval-shaped cutlet.
5. Fry until golden brown in a preheated frying pan over high heat on all sides.
6. Then add a little water to the pan, reduce the heat and simmer for about 15-20 minutes.

We offer you a great recipe for juicy chicken cutlets in a slow cooker - 2in1 cutlets: steamed and fried at the same time.

Ingredients:

• Chicken fillet - 1 kg;
• Onions - 2 big things;
  
• Loaf - 150 grams;
• Eggs - 2 pieces;
• Milk - 2/3 multi-glass;
• Vegetable oil - 5 tablespoons;
  
• Salt - 2 level teaspoons;
  
• Spices for meat - 1 teaspoon.

Cooking procedure juicy and tasty cutlets in a slow cooker:

1. Soak a randomly cut loaf in milk. At this time, we pass the chicken and peeled vegetables through a meat grinder.

2. Combine bread with minced meat and egg, add salt and spices, knead thoroughly.

3. Form meat balls from the finished minced meat. Roll some of the prepared cutlets in breadcrumbs. Add vegetable oil to the multicooker bowl. Set the baking or frying mode and wait until the oil warms up. Place the breaded cutlets into a bowl.

4. Place a container for steaming on it, greased with a minimum amount of oil. Place our cutlets on a plastic container and set the timer for 25-30 minutes.

5. After 15 minutes from the start of cooking, the cutlets in the multicooker bowl must be turned over. After the beep, let off the steam and take out our cutlets.

6. In the end, we got 2 dishes - delicious chicken cutlets with a crispy crust and juicy steamed cutlets.

Recipe for dietary chicken cutlets - ideal chicken cutlets for children

Chicken cutlets are especially popular among fans of delicious diet food, especially if they are not fried in vegetable oil, but steamed. For 1 kg of ground chicken prepare:

• 4 onions;
• 2 eggs;
• 1 cup oatmeal;
• 1-2 bunches of green onions;
• salt, spices.
• any vegetables for garnish.

Cooking steps diet cutlets:

1. We pass the ingredients for minced meat (onions and meat) through a meat grinder. Add eggs, salt and spices to the minced meat to your taste. This recipe uses healthier rolled oats instead of crumbled oats. Forming cutlets.

2. Cook in a double boiler (multi-cooker) for about half an hour along with any vegetables.

3. Incredibly healthy chicken diet cutlets are ready!

Chicken Kiev cutlets - incredibly tasty!

Despite the large number of variations, the classic recipe for Kyiv cutlets remains everyone’s favorite, in which you need to put butter and herbs inside the fillet. For 1 chicken breast you will need:

• 150 g breadcrumbs;
• a bunch of greenery;
• 50 g butter;
• 2 eggs;
• salt, spices.

Cooking procedure authentic chicken Kiev:

1. Cut the butter into small cubes with sides 1cm*2cm. We put them in the freezer for now.
2. We cut each breast widthwise into 2 layers. From one full breast we get only 4 pieces. To make the meat softer, we suggest lightly beating the resulting fillet through cling film.
3. Add salt to each piece, place a stick of butter and chopped herbs on the edge.
4. We roll the rolls, starting from the edge where the butter filling is laid out.
5. Prepare two containers, one with breadcrumbs and the other with beaten eggs.
6. Dip our rolls first in egg, then in breadcrumbs. We repeat this procedure again.
7. Place the future Kiev cutlet, thoroughly breaded, in the freezer for half an hour.
8. Fry in a hot frying pan in sunflower oil, over high heat for the first couple of minutes to form a crust, then, with reduced heat, for about 7 minutes under the lid. Due to their size, it doesn't hurt to fry the sides of the cutlets as well. The highlight of the dish is the melting butter, so they are especially tasty when hot.

How to cook chicken cutlets with mayonnaise?

Do you want delicious, tender cutlets that are cooked in the blink of an eye? Then try our recipe, in which you need to put 3 tablespoons per half kilo of fillet. starch and mayonnaise. All other ingredients are quite standard:

• 1 onion;
• 2 eggs;
• 2 garlic cloves;
• Spices and salt.

Cooking steps:

1. According to the standard procedure, prepare the minced meat by grinding the meat, onion and garlic. Add eggs, starch, spices, mayonnaise and salt to them.
2. Knead the minced meat for about 5 minutes, then form the cutlets and start frying them in vegetable oil.

Healthy chicken cutlets with oatmeal

Another recipe in which it is not potatoes and bread that add fluffiness to the dish, but half a glass of oatmeal. In addition to these and the standard 0.5 kg of chicken, prepare:

• 1 chicken egg;
• 6 tbsp. milk;
• 1 onion;
• 2 cloves of garlic;
• spices and salt.

Preparation procedure:

1. Soak the flakes for half an hour in a mixture of egg and milk.
2. We pass the ingredients for minced meat through a meat grinder: meat, onion, garlic.
3. Mix the swollen flakes with minced meat, salt, add paprika, pepper and any other spices to your taste.
4. Knead the minced meat for 3-5 minutes.
5. Fry in a hot frying pan on both sides, first over high heat to form a crust, and then reduce it and cover the cutlets with a lid, simmer until cooked.

Fluffy minced chicken cutlets with semolina

We hope you don’t mind experimenting and trying a very successful variety of semolina cutlets. For 1 kg of minced meat you will need 150 g, and in addition:

• 3 chicken eggs;
• 3 onions;
• 3 garlic cloves;
• 100 g sour cream or mayonnaise;
• Salt, herbs, spices.

Cooking steps cutlets with semolina:

1. We prepare minced meat from garlic, onions and meat using a blender or meat grinder.
2. If desired, add chopped herbs to it.
3. Beat in the eggs, add semolina, spices, salt, sour cream/mayonnaise. Stir and let sit for at least half an hour.
4. Fry in a hot frying pan on both sides. If desired, you can pre-bread the cutlets in breadcrumbs or flour.

Tender chicken cutlets with starch

Starch allows the cutlets to fry and not be dry; we offer you, in our opinion, the most successful option with this additive. In addition to the chicken (0.5-0.7 kg), onions (1-2 pcs) and a couple of eggs already familiar from other recipes, you will need:

• sour cream – 1 tbsp;
• potato starch – 2 tbsp;
• spices, salt, herbs.

Procedure:

1. We cut the fillet and onion into small pieces or use a meat grinder or blender to make minced meat from them;
2. Add sour cream, eggs, starch, finely chopped herbs, onion, and salt if desired.
3. Stir and leave for about half an hour.
4. Form cutlets and fry in oil.

Everyone has long known that cutlets are made not only from pork or beef, but also from chicken fillet. These cutlets are particularly tender and have a unique taste. This dish has many advantages: it is easy to prepare, low in calories, and excellent taste. In our article we will share three of the most successful, in our opinion, chicken cutlets.

It is important to note that chicken cutlets are much healthier than regular ones and are suitable for diet and nutrition of small children. They can be fried or steamed. In any case, they turn out very tasty.

Chicken cutlets. Cooking secrets

So, let's pay attention to some secrets of preparing delicious chicken cutlets.

The peculiarity of chicken cutlets is that this meat cooks very quickly, so it is not necessary to grind the minced meat very much. To prepare it, bread, eggs and onions are added to the meat. This is also a long-known fact. But the most important thing is not to overdo it with these ingredients. For example, minced meat will not hold together without eggs. And if you add too much of this product, culinary specialists claim that the cutlets will definitely begin to fall apart during heat treatment and, as a result, will turn out to be too tough. Ideal proportions are 2-3 eggs per 1 kg of minced meat.

As for bread, all housewives have their own opinion on this matter. And this is not done in order to save meat. Without the bread crumb, there won't be that sticky minced meat structure that is necessary to make delicious chicken cutlets. Some people advise adding bread crumbs, previously soaked in milk. Others, on the contrary, advise pre-drying the bread so that it absorbs excess liquid. But, of course, you shouldn’t add too much of it. Otherwise, you may end up with bread cutlets rather than chicken cutlets. Ideally, add no more than 250 g of this product per 1 kg of meat.

Now let's talk about onions. Some add it raw, others add it fried. In any case, this ingredient gives the cutlets taste and juiciness. The onion can be minced or finely chopped - as you prefer. It is better to add no more than 200 g of fried onions to chicken cutlets. It may not have time to fry, and this will give a noticeable harsh taste to the dish, in addition, the onion may crunch.

Chicken breast meat is ideal for chicken cutlets. It is more gentle and useful there. You can add chicken fat to the minced meat. This will also give them juiciness. The main thing is to get rid of the chicken skin; it is certainly not needed in cutlets.

To give the cutlets a better taste, it is better to let the minced meat sit in a cold place for 30 minutes. This is done so that the bread can absorb the meat juice. Of course, to prevent it from weathering, it is good to cover the bowl with a lid or cling film. And for greater juiciness, experts advise adding a little crushed ice. This is a special chef's secret.

Some types of chicken cutlets are rolled in ground breadcrumbs, flour or sesame seeds before frying. This is called breading. Of course, there are other ingredient options. This is done to give the cutlets additional flavor properties and an appetizing crispy crust.

It is better to fry the cutlets in butter or sunflower oil. Place the minced meat well in a very hot frying pan. Then it will instantly set and prevent the cutlets from losing their beautiful shape. Typically, chicken cutlets are fried on both sides over high heat, and then cooked under the lid.

So, let's look at recipes for making chicken cutlets.

Chicken cutlets “Juicy cutlets”. Recipe

To prepare “Juicy cutlets” you will need:

• 600 g chicken fillet
• 2 slices white bread
• 1 onion
• 100 g butter
• 100 g milk
• 1 chicken egg
• bread crumbs
• salt, pepper to taste
• pinch of nutmeg

Recipe for “Juicy cutlets”

Finely chop the onion and saute in a frying pan in butter. Soak the bread crumb in milk. Wash the chicken fillet thoroughly and grind it using a meat grinder. Add bread and onions there. Now add seasonings and egg to the minced meat. Form small cutlets from the resulting minced meat and fry them over low heat, first rolling them in breadcrumbs. Cooking time - no more than 15 minutes.

"Pozharsky chicken cutlets." Recipe

To prepare Pozharsky cutlets you will need

• 500 g chicken fillet
• 2 tbsp. l. butter
• 2 slices white bread
• 100 g cream
• ground pepper and salt to taste
• 200 g ghee or vegetable oil for frying
• 1 chicken egg and breadcrumbs

Recipe for Pozharsky cutlets

Pass the chicken fillet through a meat grinder 2 times. Add melted butter, bread soaked in cream, and spices to the resulting mass. Then pass the minced meat through the meat grinder again. Now form flat cutlets, dip each one first in the egg, and then roll in ground breadcrumbs. Fry the cutlets over high heat on both sides. The cutlets are juicy on the inside with a crispy crust on the outside.

Chicken chopped cutlets. Recipe

You will need:

• 800 g chicken fillet;
• 1 medium onion;
• 3 eggs;
• 4 tablespoons potato or corn starch;
• 2 garlic cloves;
• 4 spoons of sour cream;
• 1 bunch of greens;
• frying oil;
• pepper and salt.

How to cook cutlets:

Cut the breast into pieces, chop the onion, herbs and garlic. Add them to the minced meat.

Form cutlets from the finished minced meat with a spoon and place in a frying pan.

At medium temperature, fry the cutlets on both sides.

Chicken cutlets in the oven

You will need:

• 500 g minced chicken;
• 100 g processed cheese;
• 1 potato;
• 3 tablespoons of oil;
• 5 spoons of breadcrumbs;
• to taste - salt, onion, pepper.

How to cook:

Grate potatoes and cheese and add to minced meat. Salt and pepper. To stir thoroughly.

Form cutlets and roll them in breadcrumbs.

In an oven preheated to 180 degrees, bake the cutlets on a baking sheet lined with parchment. It takes about 25 minutes to cook.

Enjoy your meal and enjoy your cooking inspiration!