If you suddenly wanted to cook something very tasty and fast, then you can make chicken breast cutlets. There are many variations on the preparation of juicy and tasty products: you can make cutlets with mushrooms or cheese, in French or Belarusian, in a frying pan or in an oven.

Classic Chicken Breast Cutlets

A traditional recipe involves a minimal grocery set:

  • chicken breast;
  • a pair of testicles;
  • bulb;
  • half a glass of flour;
  • salt, spices.

The process itself, simple and fast, consists in the following actions:

  1. Feed the meat through a meat grinder.
  2. Add chopped onion.
  3. Drive eggs into the resulting mixture, mix in salt and spices, then mix well.
  4. Make cutlets, brew them in flour.
  5. Fry in hot oil or fat until brown on both sides.

To remove excess fat, products are laid out on paper napkins for several minutes.

The currently more popular recipe, which many consider to be classic, involves preparing a dish from the following products:

  • breast fillet - about 750 g;
  • bread crumb - about 150 g;
  • milk - a quarter cup;
  • bulb;
  • egg;
  • garlic - a pair of cloves;
  • salt and spices.

The main difference from the previous recipe is in the preparation of minced meat: to make the cutlets juicier and softer, add bread crumbs soaked in milk.

Step-by-step cooking:

  1. Soak the crumb divided into small pieces in milk.
  2. Pass the breast, onion, peeled garlic cloves, bread (squeezed from milk) through a meat grinder.
  3. Stir in the remaining ingredients.
  4. Wet hands to make cutlets.
  5. Fry them well in vegetable oil on both sides.

With mushrooms

To cook chicken cutlets with mushrooms, you will need the following products:

  • chicken breast - 800 g;
  • fresh or thawed champignons - 400 g;
  • onion;
  • egg whites - 4-6 pcs.;
  • a spoon of olive oil;
  • spices to taste;
  • a couple of spoons of oat bran;
  • water to soak bran.

Preparation consists of the following actions:

  1. Rinse well and soak in water.
  2. Pass the breast through a meat grinder.
  3. Grind the onion and mushrooms in a similar way, and then quickly fry in olive oil.
  4. Combine the soaked bran (you must first squeeze them out), minced meat, protein and onion-mushroom mixture. Mix well.
  5. Make cutlets.
  6. Line a baking sheet with special paper, place the products on it.
  7. Bake cutlets in a medium-heated oven (about 180 ° C) for about half an hour.

If the cutlets are fried in a pan, then they will be fatter and juicier.

Kiev style in the oven

Kiev cutlets are a little more complicated.

To prepare them, you need to prepare the following food set for 4 breasts:

  • half a glass of grated cream cheese;
  • 2 egg whites;
  • half a spoonful of nutmeg;
  • a spoonful of lemon juice;
  • a couple of cloves of garlic;
  • a little chopped parsley;
  • salt;
  • a couple of glasses of breadcrumbs (fresh) for breading.

The cooking process is as follows:

  1. Beat off chicken breast and coat with lemon juice.
  2. Cook the filling. To do this, mix chopped garlic, parsley, cheese and nuts. Divide the mass into 4 parts and roll the cutlets out of them.
  3. Put the filling in the middle of the prepared breast, wrap and fasten with skewers.
  4. Roll the resulting products in bread crumbs.
  5. Mix the remaining crumbs with parsley.
  6. Dip the patties in lightly whipped squirrels, and then in the crumbs, put them in the refrigerator for about half an hour.
  7. Dip again in squirrels, and then roll in crumbs.
  8. Bake in the oven at an average temperature of at least half an hour.

To make the products tidier and the filling does not leak out, it is important to wrap the breast well and fasten so that the entire structure does not fall apart.

Chopped fireballs

The correct preparation of the dish depends on the accuracy of compliance with the ingredients and their proportions.

To make the products tasty and juicy, you need to take 800 g of meat (in equal parts of the breast fillet and chicken legs):

  • a glass of milk or cream (the second is preferable);
  • 400 g of onion;
  • about 150 g of bread crumb;
  • 0.2 kg of butter and a spoon - olive;
  • 0.2 kg bread crusts;
  • spices, salt.

Making chopped chicken breast patties is easy.

To do this, follow these steps:

  1. Cut butter (half a slice) into cubes and freeze.
  2. Soak the bread in milk or cream.
  3. Chop the onion in small cubes and fry until transparent, and then cool.
  4. Finely chop the meat with a sharp knife, add onion and soaked bread to it (you do not need to squeeze it) and mix well.
  5. Stir in quickly frozen cubes of oil and remove the mass for about half an hour in the refrigerator.
  6. Grate bread crusts to make crumbs.
  7. From chilled meat to form cutlets, breaded them in crumbs.
  8. Fry products in a mixture of two oils (the remains of cream and olive) until golden.
  9. Put the fried cutlets on a baking sheet.
  10. Bake at an average temperature for about a quarter of an hour.

In order for the patties to be tasty and juicy, the butter must be of very good quality. Do not take margarine or spread instead.

Steamed Diet

Chicken meatballs can also please children and those who need to adhere to a diet. It’s better to cook cutlets in a dietary variation - steamed.

In this case, 0.3 kg of chicken will need:

  • a pair of onions;
  • testicle;
  • 2 tablespoons semolina;
  • salt, spices.

How to cook:

  1. Make minced meat and onion by passing them through a meat grinder.
  2. Stir in the rest of the recipe.
  3. Form a medium sized cutlet.
  4. Put them on a special oiled bowl.
  5. Steam in a slow cooker (double boiler, pressure cooker) for about half an hour after boiling water.

French

Cutlets made according to this recipe are tender and very juicy.We can say that they just melt in your mouth.

To create this dish you will need the following products:

  • a pound of chicken breast;
  • a pair of testicles;
  • bulb;
  • 2 tablespoons of mayonnaise, flour;
  • salt pepper.

How to cook:

  1. Chop the fillet and onion into cubes, combine, add salt and pepper, and then mix well.
  2. Stir one testicle first, and then, if the mass is too thick, another.
  3. Add mayonnaise and flour, mix thoroughly. The resulting mass should be like not very thick sour cream.
  4. Put the mass on a hot frying pan with a spoon, forming cutlets, and fry on both sides for about 4 minutes.

With mayonnaise

To make the cutlets softer, juicier, add mayonnaise to the minced meat. It binds all components, playing the role of a thickener.

To cook cutlets with mayonnaise, a pound of breast fillet will need:

  • a pair of onions;
  • semolina - 4 spoons;
  • mayonnaise - about 100 ml;
  • egg;
  • spices to taste;
  • a bunch of dill;
  • a spoonful of flour for breading cutlets;
  • frying oil.

First stuffing is prepared:

  1. Chopped into large pieces of fillet, onion is minced in a meat grinder.
  2. Add finely chopped dill.
  3. All other ingredients are mixed in.
  4. The minced meat is left for a quarter of an hour, and then small cutlets are formed from it with the hands moistened with water.
  5. Finished products are fried until golden on both sides.
  6. After that, a little water is poured into the pan with cutlets, covered and steamed for about 5 minutes.

Ready cutlets before serving, it is advisable to pour lemon juice.

Chicken breast cutlets with cheese

This dish belongs to the Belarusian cuisine.

To make chicken breast cutlets with cheese, in addition to chicken meat (0.75 kg), you will need the following products:

  • a pair of onions;
  • testicle;
  • 0.1 kg of hard cheese and butter;
  • stale white bread;
  • spices, salt.

How to cook:

  1. Mix the grated cheese with soft butter, roll the sausage and, wrapping with cling film, send to the refrigerator.
  2. Make minced chicken and onion, chopping them in a meat grinder.
  3. Salt, add egg, spices. If desired, chopped greens can be mixed.
  4. On a small piece of minced meat, stretched into a flat cake, put a little cheese-oil mixture, cover with a second piece and squeeze the edges, forming an oval cutlet.
  5. Fry the products until browning on both sides.
  6. Pour a little water into a skillet with cutlets, close and simmer for about a quarter of an hour.

With zucchini

Chicken cutlets are often quite dry. To make them juicier, add various vegetables. For example, zucchini.

For chicken cutlets with zucchini you will need the following products:

  • half a kilogram of minced meat (grind the breast in a meat grinder);
  • as much squash grated on a coarse grater;
  • 2 testicles;
  • 50 g of chopped herbs (onion, parsley, dill);
  • salt, spices;
  • for breading: a couple of spoons of semolina, flour or crackers.

To remove excess liquid from zucchini, they need to be slightly salted after rubbing, and squeezed out after a couple of minutes. Then the cutlet mass will not be too liquid.

The cooking process is as follows:

  1. Stir well minced meat, zucchini, egg, herbs, salt.
  2. If the mass turns out to be liquidish, then you can add a couple of spoons of flour, crackers or semolina.
  3. Form cutlets.
  4. Fry them over medium heat until browned on both sides.

 

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