10 recipes for delicious chicken cutlets

5 secrets of tasty chicken cutlets

1. To prepare the stuffing, use meat without skin, otherwise the dish will be too bold.
2. To chops turned out tender and better hold the form, repel the stuffing: just lift it a few times and with the force throw in a bowl.
3. If you have a recipe white bread, try to use a little dried up pieces. Fresh crumb give acidity.
4. The result will be more delicious if the stuffing lie down in the refrigerator for 30 minutes.
5. Add 500 g of minced 5-6 chipped ice cubes. Then cutlets are obtained even juicier.

Classic chicken cutlets

Ingredients

• 2 slices of white bread;
• 70 ml of the cream;
• 500 g of minced chicken;
• 1 egg;
• ½ teaspoon salt;
• ¼ teaspoon black pepper;
• ½ teaspoon of dried dill;
• 5 tablespoons butter;
• 1 cup breadcrumbs crackers;
• 2 tablespoons vegetable oil.

preparation

Cut the crusts from the bread, break it into small pieces, pour the cream and allow to stand for 2 minutes.

Add minced chicken, egg, salt, pepper, and fennel 3 tablespoons of butter at room temperature. Thoroughly mix the ingredients and put in the freezer.

After 10 minutes, remove the stuffing and shape of his oval patties. Roll them in breadcrumbs.

In a large pan over medium heat, heat 2 tablespoons of butter and pour it in the vegetable oil. Fry patties until dark golden brown, 4-5 minutes on each side.

Chicken cutlets with corn and chili

Ingredients

• 500 g of minced chicken;
• 1 tablespoon turmeric;
• 1 teaspoon ground coriander;
• ½ teaspoon ground cumin;
• ½ tablespoon grated ginger;
• 2 garlic cloves;
• salt - to taste;
• 3 potatoes;
• 3 tablespoons of vegetable oil;
• cumin seeds - to taste;
• 3 green chili peppers;
• 1 onion;
• 1 teaspoon black pepper;
• 3 tablespoons of milk;
• 1 small carrots;
• 150 g fresh or thawed maize;
• 20 g fresh coriander;
• 2 chicken eggs;
• ¼ cup of semolina.

preparation

The minced chicken, add the turmeric, coriander, ground cumin, ginger and crushed garlic and mix well. Season with salt to taste and let sit for 10-15 minutes.

Purified potato put in a pot of cold water, and bring to a boil cook 20-25 minutes. Drain, let cool a little tubers, and how to grind them.

Over medium heat in a frying pan, heat the 1 tablespoon of vegetable oil, add cumin seeds and chopped chilli. When the peppers begin to sizzle, add to it chopped onion and cook until until vegetables are tender.

Pour into the pan stuffing, salt and pepper. Cook, stirring constantly, for 10-15 minutes. And in order to avoid lumps, pour the milk into the pan.

Add the minced meat and the vegetables finely chopped carrots, corn and chopped cilantro. Extinguish all under the hood a few minutes.

When the mass has cooled, add it to mashed potatoes and season with salt to taste. If the mixture get too soft, you can pour it in ½ cup breadcrumbs.

Form small round patties, dip them in slightly beaten eggs and zapaniruyte semolina.

In a clean frying pan, heat over medium heat 2 tablespoons of vegetable oil. Fry patties on each side until golden.

Chopped chicken cutlets in the oven

Ingredients

• 150 g of sweet red pepper;
• 60 g of cheese;
• 1 small onion;
• 500 g of chicken;
• 40 g butter;
• 1 green onion;
• 1 egg;
• salt, ground black pepper - to taste;
• 1 tablespoon of vegetable oil.

preparation

Heat the oven to 300 ° C and bake on the grill peppers, until it will not appear black markings. Then shift it into a heat-resistant plastic bag, tie and leave for 10 minutes.

In a bowl pour the cheese into small cubes, onion and pepper flesh baked, skinless.

Rinse with cold water and dry chicken his napkin. Finely chop or chop his heavy knife to mince and place in a bowl the vegetables.

Add the butter at room temperature and chopped green onions. Beat egg, Salt, pepper and mix well the resulting mass to make it homogeneous.

Form small patties of minced meat and place them on a baking sheet greased with oil. Put them in an oven preheated to 190 ° C, and bake for 20 minutes.

Chicken cutlets with mushroom stuffing

Ingredients

• 600 g minced chicken;
• salt, ground black pepper - to taste;
• 150 g mushrooms;
• 1 small onion;
• 150 g of the cheese;
• 3 tablespoons of vegetable oil;
• breadcrumbs.

preparation

In a large bowl Put the minced chicken, salt and pepper it, mix well. Mushrooms cut into small plastics, chop the onion and grate on a coarse grater cheese.

Over medium heat in a frying pan, heat 1 tablespoon of vegetable oil. 3-4 minutes cook in it the onion, then add the mushrooms and bring to readiness components. Then, transfer the contents of the pan onto a plate and mix with cheese.

Take the stuffing and place it on the palm of your hand in the form of pancake. Place the stuffing in the center of the onion, mushrooms and cheese and carefully close up the edge. Roll cutlets in breadcrumbs.

Heat in a pan over medium heat 2 tablespoons of vegetable oil and fry the product until golden on both sides.

Chicken cutlet with rice and zucchini

Ingredients

• 100 g of rice;
• 500 g of chicken;
• 1 carrot;
• 1 onion;
• 200 g of zucchini;
• 1 bunch of greens;
• 1 egg;
• salt, ground black pepper - to taste;
• 3 tablespoons flour
• 2-3 tablespoons of vegetable oil.

preparation

In a pan of cold water vsypte well washed rice and cook on low heat until done 15-20 minutes. Let it cool.

Chicken, carrots and onions grind in a blender or scroll through a meat grinder, and then put in a deep bowl. On a coarse grater grate the zucchini and add them to get an array of pre-evolved gently squeeze the juice.

Mince and zucchini mix thoroughly, put in a bowl of boiled rice, chopped herbs and hammer egg. Salt and pepper to taste and knead thoroughly.

Form small meatballs and roll them in the flour. In a frying pan over medium heat, heat the oil and fry the product on both sides until golden brown.

Chicken cutlets with teriyaki sauce

Ingredients

• 400 g of minced chicken;
• 4 chicken eggs;
• 1½ bulbs;
• 1½ teaspoons of sugar;
• 3½ teaspoon of soy sauce;
• 4 tablespoons of corn flour;
• 2 tablespoons sake or dry white wine;
• 2 tablespoons sugar;
• 2 tablespoons mirin or sweet white wine;
• 1 tablespoon vegetable oil;
• 5 g of roasted sesame.

preparation

In a large bowl, combine minced chicken egg, 4 tablespoons of grated onion and sugar 1½ teaspoons of soy sauce. Thoroughly mix all the ingredients for 2-3 minutes. Form of flat round patties of minced meat and roll them in the corn flour.

In a clean bowl, mix sake, sugar, mirin and 2 tablespoons of soy sauce. Over medium heat in a skillet, heat the vegetable oil and pour in sauce teriyaki. Fry patties in it for 3 minutes on each side.

The finished dish garnish with sesame seeds.

Chicken is pricked in Arabic

Ingredients

• 1 potato;
• 150 ml of milk;
• 2 slices of white bread;
• 500 g of minced chicken;
• 200 g of the fresh or thawed peas;
• couple sprigs fresh dill;
• 2½ teaspoons of salt;
• 1 egg;
• ½ cup semolina;
• 4 tablespoons of vegetable oil;
• 1 leek;
• 2 garlic cloves;
• a few sprigs of fresh thyme;
• a few sprigs of fresh oregano;
• Powdered paprika - to taste;
• 100 g of tomato paste;
• 1 teaspoon of sugar;
• 200 ml of water.

preparation

On a fine grater grate the potatoes, squeeze the juice. Transfer to a large bowl. Pour milk into a deep bowl and soak the bread slices for 2 minutes, squeeze them and add to the potatoes.

Stir in a bowl minced chicken, green peas, finely chopped dill and 1½ teaspoons of salt. Turn the ingredients into a homogeneous mass, and then compose the small round patties.

Pour the egg into a small bowl, lightly whip it, dip the cutlets and roll them in Manke. In a frying pan over medium heat, heat the oil and cook patties until both sides golden brown.

The remaining fat fry finely chopped onion rings. When it starts to brown, sprinkle in the pan chopped garlic, thyme, oregano and paprika.

More Continue cooking for 1 minute, then add tomato paste, sugar and salt, pour water. Return the chops to the pan, cover and simmer over low heat for 10 minutes.

Chicken cutlets with mustard and honey

Ingredients

• 500 g of minced chicken;
• 1 tablespoon corn mustard;
• 2 teaspoons honey;
• 2 green onion;
• ¾ cup bread crumbs;
• salt, ground black pepper - to taste;
• 2 tablespoons olive oil.

preparation

In a deep bowl, combine the minced chicken, mustard, honey, chopped green onions, breadcrumbs. Salt and pepper to taste, then mix thoroughly. Form small patties of minced meat and place them in the refrigerator for 30 minutes.

In a large skillet heat oil over medium heat. Fry patties until golden brown 4-5 minutes on each side.

Chicken cutlets with ginger

Ingredients

• 3 garlic cloves;
• 50 g of fresh ginger;
• 4 onions;
• 4 fillets of chicken thighs skinless;
• 2 filet of chicken breast without skin;
• ½ beam fresh coriander;
• 2-3 tablespoons fish sauce;
• salt, ground black pepper - to taste;
• 3 tablespoons of sunflower oil.

preparation

Garlic, Ginger and chop the onion in a food processor. Add to the chicken, coriander, fish sauce, salt, pepper and mix everything until smooth.

Over medium heat, heat the vegetable oil. Form small patties and fry them for 4 minutes on each side.

Chicken cutlets in Thai

Ingredients

• 500 g of minced chicken;
• 200 g of zucchini;
• 2 sprigs fresh coriander;
• 5 chives feathers;
• ½ lime;
• 2 teaspoons fish sauce;
• 1 egg;
• salt - to taste;
• 2 tablespoons olive oil;
• ½ cup sweet sauce Chile.

preparation

In a large bowl Put the minced chicken. Add to it peeled and grated zucchini seeds, finely chopped cilantro and green onions, juice and finely grated zest of lime, fish sauce.

Pour in the egg, salt and mix the contents of the bowl. Stuffing should get a uniform, but slightly watery.

Form small patties. Over high heat, heat the olive oil. Put the chops, then reduce heat to medium and cook them for 5 minutes on each side.

Serve chili with sweet sauce.