Excellent minced chicken. Chicken cutlets. A hearty dinner dish - buckwheat in the oven with minced meat

Quite often we all eat at home. cutlets... They are made quickly enough, tasty and convenient - if you want to eat it right away, if you want to eat it cold, you can take it to work or make sandwiches. There is no need to think for a long time which side dish will be combined with them, since almost any is suitable.

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:

• Chicken mince. 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 done, of course, by yourself. Many people often only use chicken breast meat. With them, of course, the least fuss, but the cutlets from them are the driest. For me, it is more convenient and best of all to make cutlets from chicken thighs. With them, too, a little fuss - except to cut the bone, but the cutlets from this meat are 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 can meet a situation when a huge amount of chicken skin is used in the minced meat. As a result, there is a lot of fat in the minced meat, which is melted in a frying pan and the cutlets "float" in the fat. So it is worth buying minced meat only in trusted places. But in any case, it is 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 save on minced meat - in this case, minced meat is purchased, but very, very worthy.

So, if you don't have ready-made minced meat, then we take it, peeled from bones chicken meat and scrolling it through a meat grinder or chop it in a blender. If the minced meat is already ready - bought or cooked on your own - then:

1. Put the dried bread into the blender bowl and fill it with about half a glass of milk / cream / water - underline the necessary.
2. We cut the onion and put it in the same place

Add salt, pepper, egg to the blender bowl

We turn on the blender at maximum speed and grind everything together into a kind of liquid mass.

The photo shows that all the components fly in the blender bowl.

We strive to achieve something similar:

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

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

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

We all know that minced meat is finely chopped meat.

It is also known that for this purpose one of the greatest inventions in the history of mankind (after spaceships and lasers) is most often used: the meat grinder. Someone even knows that a meat grinder can have several grates: for coarser and finer chopping of meat.

The most advanced in cooking will add that you can grind the meat into minced meat of the finest consistency with a blender, as well as chop into pieces of different sizes with a special ax in a special tray, well, just cut it with a knife. It is even believed that for manti, minced meat must be necessarily cut, and not rolled.

It is even believed that for manti, minced meat must be necessarily cut, and not rolled.

But who wondered - what size of pieces does the minced meat start with?

Cubes three by four by three centimeters seem to be not minced meat, but just pieces. A little less, half on one side? Or doubled on each side?

Does anyone have an answer? Personally, I have no exact answer, and there can be no exact answer. It remains to approach the question from the opposite side. With purely culinary, and not geometric or physical there.

1. Minced meat is intended for stuffing, that is, it serves as a filling or part of the filling.

2. Minced meat serves as the basis for making dishes from a mass of individual pieces of meat.

There really is one objection here. Well, for example, the same chicken as a whole can be stuffed with whole partridges, there is such a recipe. So what, should we call whole partridges minced meat? No, of course, stuffing stuffing is much more varied than minced meat. But we also have the first definition. If you combine both of them, then you and I will get a fairly intelligible concept of minced meat.

And now let's return to our title character - the chicken.

What parts of chicken can you make minced meat?

The answer is simple: from any parts rich in meat, as well as from offal. Do not forget that the minced meat will not be superfluous with internal fat and even chicken skin.

Minced meat is prepared not only from raw, but from boiled, stewed, fried and baked chicken.

So boldly, we cut the meat from the breast or from the legs, take chicken giblets and prepare minced meat from this. Separately, that is, from any one component, from several or from all at once.

We cook as we need or as it is more convenient for us: cut with a knife, twist in a meat grinder or blender.

But in any case, we will have one or several questions at once.

If, for example, chicken breast is the raw material for minced meat, then it, like the meat itself, will be lean and dry. And few people like it. And we are faced with the following question:

How to make minced meat juicy?

By adding fluids. Starting from plain water ending with wine. Most often, a rich broth is used for this purpose ( not necessarily chicken, here, by and large, even fish is suitable, not to mention meat or mushroom ), milk and almost all fermented milk products, fruit and vegetable juices, vegetable or cereal decoctions.

The main thing is that the liquid is neither cold nor hot, at about room temperature, plus or minus a few degrees. Well, you need to pour it in very carefully, without overdose.

Besides the liquid itself juicy foods can be used. For example, freshly whipped vegetable puree on a blender. Or let's say a mess. Or bread soaked ... in something, sometimes even in beer or cognac!

Sauces are also used, including ready-made ones - mayonnaise, mustard.

So, using one of the above or a combination of the named products, we achieved the desired result, the minced meat turned out to be juicy. We add salt and spices to it and run into another question:

How to ensure that the products formed from minced meat retain their integrity?

The most common way is to add a raw egg. Well, or just yolks or whites, depending on the requirements of the recipe.

In second place are starches and flour... Any, but the higher the gluten level, the better the result. So wheat and rice flour is preferable, say, corn or buckwheat.

Some of the products mentioned just above as ingredients for adding extra juiciness, at the same time serve as a bunch (the same soaked bread, or sour cream, or mayonnaise, or mustard).

And of course, a combination of different ligaments is possible. - egg and flour, egg and rice, mashed potatoes and sour cream and the like.

Many types of breading also play the role of an additional bunch.(the same flour and starch, but on top of a semi-finished product from minced meat), soaking in a lezon.

Thorough, sometimes repeated kneading and whipping is also a good way to give the minced meat the desired viscosity.

Back to the question of size,

which is known to be of great importance.

Different sizes mean different purposes and, most importantly, different tastes. " Ministerial cutlets "are prepared from small cubes or strips of fillet, the stuffing for dumplings is minced meat from boiled or baked chicken meat, rolled in a meat grinder, pate is extremely finely chopped minced meat.

But it is worth remembering that the combination of sizes and types of meat creates additional flavoring nuances! Small pieces of chicken stew or hearts are added to pates and fillings for pies, dumplings, and dumplings. Chicken leg can be effectively stuffed with finely chopped meat with the addition of liver, etc.

All cooking methods are suitable for minced meat products. The meatballs are stewed, the meatballs are boiled, the kebabs are baked on a skewer, all kinds of schnitzel-mititei-meatballs are fried in a pan or steamed, sausages are boiled and fried and baked and smoked.

Well, at the end - a recipe for one dish. True, we get two as a result.

Medium minced baked envelopes and cutlets.

We take a chicken thigh, remove the skin from it, trying not to tear it. We carefully cut off the edges so that untidy rags do not "dangle".

We cut off the meat from the bones and cut it finely (with a marigold) with an ordinary knife.

Separately simmer some chicken hearts and stomachs with onions, spices and red wine, which we then also cut into pieces and add (along with onions and the rest of the liquid) to the minced meat. Knead it thoroughly by adding a spoonful of starch.

We spread part of the minced meat on our skin, roll it up with an envelope, fix the edges with a toothpick.

Shape the rest of the minced meat (and it will definitely remain) into a cutlet, dip it in a lightly beaten egg, bread in croutons or flour.

Fry both the envelope and the cutlet in a pan on both sides and bring to readiness in the oven.

Serve with rice or mashed potatoes.

In the same way, you can stuff a chicken leg.

Vladimir Kuzmin

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Those housewives who are tired of sausages with wieners will need information on how to prepare chicken cutlets in advance, freeze, and, if necessary, simply fry in oil or bake in the oven. However, the most delicious dish will turn out to be fresh minced meat, just removed from the pan.

How to cook minced chicken cutlets

Meatballs, cutlets and dumplings are popular meat dishes for which you need to buy or make the right minced meat in advance. Such recipes can be safely attributed to the number of classic and easy-to-implement even by inexperienced housewives. However, there is no need to rush to the meat grinder. First, master some of the culinary subtleties in order to decide how to make a successful workpiece:

• Better not to buy an unknown semi-finished product. Who knows what the unscrupulous manufacturer added to the preparation in addition to fresh meat. If you decide to buy ready-made minced meat, take it on the market from a trusted butcher.
• Otherwise, stock up on good fresh chicken breast, legs, or thighs. Remove the skin and bones, then rotate the meat through a meat grinder. You can add onions or herbs at the same time.
• How to cook chicken cutlets is up to you, but experts recommend not to overdo it with minced meat scrolling. For meat products, the meat needs to be minced only once, with a medium-sized grid installed.
• Cutlets can be made from any portion of chicken, but if you want to add calories to your meal, add some pork tenderloin or cooked ground beef to the fillet.
• For a dietary version of a meat snack, you can mix fresh herbs or vegetables, for example, pumpkin, zucchini, tomatoes, into the minced meat. What your family loves will do.
• Juicy and soft cutlets will taste better if you add a little white bread softened in milk beforehand.
• Aromatic additives are a matter of taste. If you decide to thoroughly season the minced meatballs, pay attention to cumin, paprika, chili or coriander.
• Try to make a filling such as mushrooms, buckwheat, butter, bacon.

Once you've learned the basics, check out the exact recipes. It is better to start with the basic ones, and then try to cook all or at least a few of the proposed options. Experiment with foods by choosing a new filling, seasoning, or cooking method. You can diversify the cutlets with ordinary grated cheese mixed with chopped meat.

Minced Chicken Cutlet Recipes

There are many options for how to make chicken cutlets. Which one to choose depends on your preference. Some cooks like to add semolina to the meat mixture, while others make cutlets from pure meat. Experiment with what your family loves. Remember that some options do not involve the use of minced meat, but fillets finely chopped with a knife.

Chicken breast

Any housewife in her culinary records will find one "the same" recipe for delicious chicken cutlets, describing the procedure and the accuracy of their execution. The proportions can vary depending on what kind of result you want to get. Newbie cooks are encouraged to start with the simplest classics.

Ingredients:

• brisket - 500 g;
• onion - 2 pcs.;
• garlic - 3 cloves;
• yesterday's bread - 2-3 slices;
• milk - ½ tbsp.;
• spices.

Cooking method:

1. To make delicious chicken breast cutlets, you need to mince the fillets with onions and garlic.
2. The crusts are removed from the slices of bread, and the crumb is soaked in warm milk for 10 minutes.
3. Then the liquid is squeezed out, and the crumbs are added to the minced meat.
4. The resulting chicken mixture must be slightly salted, seasoned with pepper and spices, then mixed.
5. With wet hands, cutlets of the desired size are formed and laid out on a preheated frying pan. Beforehand, they can be rolled in flour or semolina.
6. As soon as the underside is browned, the beaters must be turned over.
7. Ready cutlets are laid out in a saucepan, where they are lightly steamed together with 20 ml of boiled water under a lid.

In the oven

This step-by-step recipe is perfect for gourmets who take the time to prepare a hearty meal. Delicate, incredibly juicy meatballs are cooked for a long time in the oven, where they manage to be saturated with the aromas of all spices. To implement your plan, you do not need any super-expensive ingredients, all products can be found in the refrigerator at any time of the year.

Ingredients:

• minced meat - 500 g;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• sour cream - ½ tbsp.;
• greens.

Cooking method:

1. Add chopped greens, onions, bell peppers, spices to the minced meat.
2. Slightly dilute sour cream with boiled water. Pour into the meat mixture, stirring well.
3. Season the minced meat with your favorite spices and form the meatballs.
4. Place the blanks a short distance apart on parchment paper.
5. Bake the minced chicken cutlets in the oven at 200 ° C for 40 minutes. The finished dish is ideally combined with a creamy garlic sauce.

In a multicooker

Taking advantage of all the advantages of a multicooker, you can prepare a complete meal for a large family without much effort. Even minced chicken cutlets, tender and not too dry (as in the photo), are very tasty in this miracle machine. If you want to make a dietary meal, skip the use of bread crumbs.

Ingredients:

• eggs - 2 pcs.;
• minced chicken - 600 g;
• onions - 2 pcs.;
• breading.

Cooking method:

1. Grind the onion with a blender.
2. Add the vegetable to the minced meat, salt and mix.
3. Beat the egg into the mixture, mix again and form small patties.
4. Roll the breadcrumbs from all sides.
5. Put the meatballs on the bottom of the multicooker bowl, add a little vegetable oil.
6. Turn on the "Baking" mode, set the time on the timer for 10-15 minutes.
7. After the sound signal, open the lid, turn over the minced chicken cutlets in a slow cooker and fry on the other side.

Steam

We all know about the rules of healthy eating, but we rarely adhere to them. How can you give up a juicy cutlet, soft meatball or flavorful meatball? Limiting yourself to such goodies is not at all necessary, because most of these dishes are very easy to steam, especially when there is a double boiler at hand. This step-by-step photo recipe will help you get things done.

Ingredients:

• chicken - 500 g;
• potatoes - 2 tubers;
• egg - 1 pc.

Cooking method:

1. First, make mashed potatoes from boiled potatoes. This will provide tenderness to the finished dish.
2. Beat the egg with spices and gradually add it to the potato mass.
3. Pass the chicken fillet along with the onions through the medium attachment in a meat grinder. Let's salt.
4. Combine the minced meat with mashed potatoes. Let's mix.
5. We make small neat workpieces.
6. Cooking steamed chicken cutlets in a double boiler for 20 minutes.

Dietary

You can reduce the calorie content of a dish if you add a few mashed vegetables to the minced meat: tomatoes, peppers, eggplant. This recipe focuses on making low-calorie cutlets with carrots. If you wish, you can boil the vegetables in advance, but remember that this way you will lose a large dose of vitamins and nutrients. It is best to use a multicooker or double boiler for cooking.

Ingredients:

• chicken - 600 g;
• egg - 1 pc.;
• carrots - 150 g;
• water - 50 ml;
• olive oil - 50 ml.

Cooking method:

1. Butcher the chicken, remove excess fat, skin and bones from the fillet.
2. Grind the meat with a blender and puree.
3. Process peeled carrots in the same way.
4. Mix vegetable and meat mixture, adding egg, salt, spices to them.
5. Form small pieces with your hands, brushing your palms with olive oil.
6. Place the meatballs on the bottom of the steamer, close the lid.
7. Cook the diet chicken breast patties over medium heat for 9 minutes.

With cheese

After the feast, do you have a small piece of unused cheese? Try adding it to the minced meat and making cutlets with a spicy stretching filling that everyone in the household will surely like. Serve ready-made cutlets with a rice or pasta side dish, and for those on a diet, a vegetable salad or sauté is suitable.

Ingredients:

• minced meat - 600 g;
• egg - 3 pcs.;
• onion - 1 head;
• flour - 2 tbsp. l .;
• sour cream - 2 tbsp. l .;
• cheese - 100 g;
• greens.

Cooking method:

1. Pass the cheese through a fine grater, finely chop the herbs.
2. Remove the peel from the onion, cut the vegetable into small cubes.
3. Combine all prepared ingredients with minced meat.
4. Drive an egg into the same container, add a few grams of flour, add sour cream.
5. Mix the minced meat well, seasoning it with aromatic spices.
6. Fry the chicken and cheese patties in a saucepan for 2 minutes on each side.

With cottage cheese

To build muscle, you need to consume a lot of protein. All sports lovers know about this, but sometimes they get bored with all the classic protein dishes. If you need to stick to daily standards, try diversifying your menu with chicken and cottage cheese cutlets. The unusual combination of ingredients will amaze you with its expressive taste.

Ingredients:

• chicken fillet - 0.5 kg;
• cottage cheese - 0.2 kg;
• egg - 1 pc.;
• garlic - 2 cloves;
• onion - 1 pc.

Cooking method:

1. Grind the peeled chicken meat along with onions and garlic using a blender.
2. Add flour, egg, cottage cheese, aromatic herbs to the mixture and knead.
3. With our hands we form small blanks, which we roll in breading.
4. We spread the chicken cutlet with cottage cheese in a pan, fry until golden brown.
5. You can serve this dish with any side dish, and make the sauce from sour cream with herbs.

With zucchini

Any mother knows how difficult it is sometimes to force her child to eat something really healthy and vitamin-rich. Cabbage, carrots, eggplants are usually absent in children's taste preferences. However, you will not be full of sweets, and even your teeth will deteriorate. Try feeding your naughty child with zucchini-infused meat patties.

Ingredients:

• minced chicken - 600 g;
• zucchini - 2 pcs.;
• eggs - 2 pcs.;
• semolina - 2 tbsp. l.

Cooking method:

1. Remove the thin top layer from the zucchini with a vegetable cutter. Cut vegetables into cubes and grind in a blender.
2. We mix the grated zucchini mass with minced meat, semolina, egg, spices.
3. If the minced meat turns out to be too liquid, add another 2-3 tablespoons of flour to the container.
4. We form small cutlets with our hands, fry in a saucepan with olive oil.
5. Transfer the finished meatballs to paper to stack excess fat.
6. We serve homemade tender zucchini and minced chicken cutlets with any side dish.

No eggs

Eggs in chicken cutlets act as a thickener, but if not, you can replace this product with unsweetened wheat baked goods. It is better to take bakery products that have already lain, yesterday's. They are pre-soaked in warm milk or cream, and then mixed with minced meat.

Ingredients:

• minced meat - 0.5 kg;
• onion - 1 pc.;
• loaf - 3 small slices.

Cooking method:

1. Remove the crispy crust from the loaf, and soak the middle in warm milk.
2. After 10 minutes, squeeze the excess liquid from the bread and combine it with minced meat, finely chopped onions and spices.
3. Form small blanks, put on a baking sheet, put in the oven. Before placing cutlets on it, grease a sheet of parchment or foil with sunflower oil.
4. Minced chicken cutlets without eggs should be baked at 200 degrees for about half an hour.

With cabbage

In the summer season, when vegetables can be found in abundance on store shelves, it is a sin not to seize the moment and not to cook cabbage zrazy from minced chicken. It turns out very extraordinary, tasty, juicy. The main thing is a healthy dish that does not require large financial costs. You can serve it with a creamy gravy with herbs, any cereals, potatoes, vegetables, or just eat it with bread.

Ingredients:

• white cabbage - 500 g;
• chicken - 0.5 kg;
• onion - 1 pc.

Cooking method:

1. Pass the raw cabbage leaves through a meat grinder or blender.
2. Mix the minced cabbage with the minced meat, add finely chopped onions to the mixture.
3. Season the resulting mass with spices, salt and season.
4. Make small pieces, roll in flour. For a crispy breading, grind the oatmeal in a blender and roll over the minced chicken cutlets with cabbage in them.
5. Fry in a saucepan, then add a little water there and simmer under the lid.

With semolina

Some inexperienced chefs believe that semolina and chicken do not go well with each other, but experienced chefs refute this opinion. From these two components, very juicy chicken cutlets are obtained, which perfectly keep their shape, they turn out to be lush and compact, delicate in taste, ruddy (as in the photo).

Ingredients:

• chicken fillet - 1 kg;
• semolina - 7 tbsp. l .;
• eggs - 3 pcs.;
• onion - 3 pcs.;
• sour cream - 4 tbsp. l .;
• garlic - 2 cloves.

Cooking method:

1. Remove the top film from the chicken fillet, remove bones or tendons if necessary.

White meat is the basis of the diet and the main source of protein. Thousands of various dishes are prepared from it every day all over the world. At the same time, creating quick, healthy and surprisingly tasty treats from this product is not at all difficult, the main thing is to know how to make minced chicken correctly. We will talk about this in this article, find out which spices fit best into its composition, and find out all the subtleties of this gastronomic business.

Everyone knows the fact that it is white meat that is the most low-calorie and dietary. That is why minced chicken is the basis of the children's diet, and is also the main component of the menu of people who have suffered serious illnesses, because its calorie content does not exceed 143 kcal per 100 g.

At the same time, useful inclusions in such a meat base are contained in excess, and such dishes are absorbed by the body much easier.

What can you cook

Minced chicken can rightfully be considered a lifesaver, because it is cooked much faster than beef or other. In addition, the list of all kinds of dishes from it is not inferior to other types of twisted meat. However, the treats themselves are light and tender.

Using minced chicken fillet, you can cook delicious treats such as:

• Cutlets and zrazy;
• Meat soufflé and sausages;
• Casseroles and pizzas;
• Meatballs and meatballs;
• Pies, pasties and whites;
• Manty, khinkali and dumplings;
• Skewers and meat rolls;
• Naval pasta and lasagne;
• Dumplings and fritters;
• Various fillings for stuffing vegetables, dolma, cabbage rolls and cannelloni;
• Delicate baby soups and other various dishes for the first feeding.

And this is just a small fraction of all the capabilities of this product. Most importantly, do not forget that the technology for preparing minced meat, as well as the list of additional inclusions, may differ depending on the dish that we intend to cook.

But with all that, one important nuance remains - the quality of minced meat and meat for its preparation. Today in the store you can easily find ready-made minced meat on sale, but how fresh and good it is is anyone's guess.

In order not to play a guessing game with food, it is more advisable to cook the chicken mass yourself, and for this you need to choose the perfect carcass.

Visual inspection

Initially, you should carefully consider the product. In a healthy chicken during life, the breast should have a rounded shape, and the keel bone should not be visible.

However, the proportions must be respected and the chest must not appear enlarged. Otherwise, the producers can be suspected of feeding the birds with hormones or that the carcass was pumped with water after slaughter.

The color of the chicken is no less important. Ideally, a light pink fillet, light yellow fat, and a whitish milky skin will guarantee the quality of the product. In addition, the skin should not be thick, sticky and slippery, otherwise this may indicate the old age of the bird or that the bird was sick during its life and was treated with antibiotics.

You should also pay attention to the cleanliness of the skin, the absence of feathers and external defects. At the same time, the carcass must be thoroughly gutted.

Tactile exploration

The main indicator of the freshness of a product is the firmness of the meat. Press with your finger on the breast or thigh, and if the place of pressure instantly restores its shape, then such a product can be taken.

Also, the brisket can tell about the youth of the chicken, which, when pressed, will be springy in a young bird, and stiff in a retired hen.

Smell

The scent has never let anyone down when choosing meat products, because the smell of spoiled fillet is felt, so to speak, a mile away. Fresh products should not have a sour, moldy and putrid aroma.

Cooking the meat mass is not so difficult a task, but it seems so only at first glance, because not only poultry products are involved in this process. The abundance of spices and aromatic vegetables make the chicken mince both more flavorful and juicier.

• For example, onions and garlic are invariable companions of minced meat, they add not only a characteristic aroma to the meat mixture, but also during heat treatment, add juiciness to the finished dish.
• Various types of peppers are great for minced chicken: black and red, paprika and chili, pink and white, the main thing is to know when to stop.
• Curry, ginger and turmeric add an oriental sophistication to any minced chicken dish.
• Chicken is also in perfect harmony with marjoram, thyme, basil, mint, sage and rosemary.

Now you can start directly kneading minced meat for various dishes.

Classic minced meat for cutlets must be mixed with bread and is ideal for cutlets, zraz and meat rolls. Also meatballs from such a mixture are tender and juicy. However, sometimes, to reduce the calorie content of the dish and give the products an original taste, the meat mass is made with buckwheat, replacing bread with cereals.

The recipes for the preparation of these two types of minced meat are absolutely identical, except that in the dietary version, the bread crumb should be replaced with 1 glass of boiled buckwheat porridge.

Ingredients

• Chicken fillet - 1 kg;
• Chicken eggs - 3-4 pcs.;
• Wheat bread crumb - 250 g or buckwheat groats - ½ tbsp.;
• Milk - ½ tbsp.;
• Turnip onions - 2 heads;
• Garlic cloves - 6 pcs.;
• Chicken fat or butter - 100 g;
• Salt - 1.5 - 2 tsp;
• Black pepper powder - ½ tsp.

Preparation

So the basis for a great lunch or dinner is ready. You can also add any seasonings of your choice to such a mass, as well as vegetables or herbs. For that, a classic is a classic, in order to sculpt something author's based on it.

Ingredients

• - 5 pieces. + -
• - 1-2 heads + -
• - 2 pcs. + -
• - 100 ml + -
• - 1/4 tsp + -
• - taste + -
• Oat bran - 100 g + -

Preparation

Chicken breast can be used to prepare a lot of delicious and healthy dishes. However, the other components of the minced meat should be as low in calories as possible, so instead of bread we take oat bran, and replace the fat and oil for juiciness with 1% kefir.

1. The first step is to fill the bran with kefir and leave them to swell for half an hour.
2. Meanwhile, the breasts, separated from the bone and cartilage and cut into oblong slices, are passed through a meat grinder.
3. We will not skip onions along with meat. It should be chopped very finely. This is necessary in order for the onion juice to add juiciness to the dish itself during the cooking process.
4. Then we mix the meat, kefir-bran mass, onion, egg, spices and minced meat until a homogeneous consistency can be considered ready.

To turn dietary minced meat into a dietary dish, it is advised to steam food from it. Such a healthy delicacy will perfectly fit into children's menus.

How to cook minced chicken with mushrooms

Almost any dish can be prepared from such an original base, from cutlets and dumplings to lasagna and filling in pies.

And you need to make a fragrant minced meat with mushrooms like this:

1. First, you should prepare vegetable frying, for which finely chopped onions (2-3 heads) and 1 carrot grated on a fine grater, fry in a pan until half cooked.
2. After that, cut the peeled champignons (200-300 g) into small pieces and also send them for frying with vegetables. Now the heat treatment must be continued for another 10-15 minutes.
3. Meanwhile, twist 0.7 kg of chicken fillet in a meat grinder, and then skip the fried mushrooms and vegetables.
4. We also add to the resulting mass: 2 tbsp. mayonnaise, 1 egg, 1.5 tbsp. wheat flour, salt - ½ tablespoon, paprika - 1 tsp. and black powdered pepper - ½ tsp.
5. Leave the minced meat kneaded until smooth for 20 minutes, well, and then you can start sculpting culinary masterpieces.

Very often, minced chicken is considered dryish and therefore they try to use it less often for culinary purposes. However, having approached the process of its preparation wisely, you can not only get magnificent tender, juicy and incredibly tasty dishes, but also lighten your diet with this dietary product.

Cutlets made from minced chicken are probably the fastest, tastiest and most satisfying, as well as. And therefore, among the large number of options for meat cutlets, most housewives in many cases give their preference to chicken ones, because they are much easier and faster to cook - about five minutes to prepare the minced meat, five minutes to sculpt them, and the same time is spent on them. frying, after which this wonderful, healthy and very tasty lunch or dinner is ready!

In their preparation, hostesses often show their imagination in order to diversify this dish in some way: they cook them in breadcrumbs, put different fillings, add various spices or spices to the minced meat, etc. As a result, we get a large number of recipes for this dish, which cannot be counted all of them.

In today's article I will tell you how to make delicious minced chicken cutlets, where I tried to choose the best and most delicious recipes. And also, if we are talking about a meat dish, then this article is for you. So let's get started!

Ingredients:

• Minced chicken - 800 gr
• onions - 2 pieces
• milk - 100 ml
• white bread - 100 gr
• sour cream - 4 tbsp. l
• tomato paste - 2 tbsp l
• hops-suneli - 2 pinches
• ground paprika - 2 pinches

Cooking method:

Soak white bread in milk and pass it through a meat grinder, after which we squeeze milk from it.

Peel the onion, cut into medium pieces and pass through a meat grinder.

Then combine the minced chicken with bread, onions and add salt and pepper. Mix it well with your hands and beat it off, throwing it with force into the bowl.

Now we grease a baking sheet with vegetable oil, and moisten our hands in water and begin to form neat cutlets. We spread them on a baking sheet so that there is a small gap between them, about 0.5 cm.

And put the baking sheet in an oven preheated to 180 degrees for 20 -25 minutes. In the meantime, we'll get to the cutlet sauce. And for this we mix sour cream with tomato paste in a bowl, add paprika and hops-suneli there. The resulting sauce should not be thick, otherwise, in this case, you need to add a little water.

We take out the baking sheet with cutlets from the oven, pour over the sauce and set to bake for another 20 minutes until tender.

Such are the mouth-watering cutlets.

Minced chicken cutlets with cheese

Ingredients:

• Chicken breast - 500 gr
• loaf - 200 gr
• warm milk - 1/2 cup
• butter - 6 tbsp. l
• bread crumbs - 0.5 cups
• garlic - 1 clove
• salt and pepper to taste.

Cooking method:

To prepare chicken cutlets with cheese, you first need to pour the loaf with warm milk so that it is all soaked.

Meanwhile, we pass the chicken meat, garlic and a soaked loaf through a meat grinder. Salt, pepper and mix thoroughly.

Roll them in bread crumbs. Put the pan on the fire, melt the butter and fry for three minutes on each side.

Then we transfer the cutlets to a baking sheet and send them to an oven preheated to 180 degrees for 15 minutes until cooked.

Minced chicken cutlets with oatmeal

Ingredients:

• Minced chicken - 500 gr
• egg - 1 piece
• Instant oatmeal - 1/2 cup
• milk (water) - 1/2 cup
• onion - 1 piece
• garlic - 2 cloves
• vegetable oil - for frying
• paprika - a pinch
• salt and black pepper to taste.

Cooking method:

In a deep bowl, combine the egg with milk and add the oatmeal to the same. Mix and leave for half an hour.

Peel the onion, chop it finely, chop the garlic and transfer it to the minced chicken and mix well. Add the swollen oatmeal, paprika and salt and pepper. Knead the minced meat thoroughly.

Now we put the pan on the fire, pour vegetable oil into it and, after it is sufficiently heated, put the cutlets we have formed into it.

Fry them on both sides over high heat until golden brown, the most important thing is not to overcook, after which we reduce the fire, cover them with a lid and bring to readiness.

Appetizing cutlets are ready. Cook and eat to your health!

Steamed diet cutlets in a slow cooker

Ingredients:

• Chicken fillet - 2 pieces
• onions - 1 pc
• egg - 1 piece
• milk - 1/2 cup
• white loaf - 3 pieces
• greens to taste
• salt and pepper to taste.

Cooking method:

In this recipe, we will make the minced meat ourselves, and for this we also need to cut the frozen chicken fillet into pieces that will go into the meat grinder.

Peel the onion and cut it into medium pieces.

We wash the greens in water and finely chop them.

Then we twist all the prepared ingredients through a meat grinder. Chicken meat, onions, bread. Drive in one egg there, pepper to taste, shift the herbs and salt to taste.

Mix everything well and begin to form patties. Pour into a multicooker, better than hot water and set the prepared cutlets and set the "Steam cooking" mode for 25 minutes.

After the beep, our dish is ready. You can serve it with your favorite side dish.

Minced chicken cutlets with semolina - recipe with step by step photos

Ingredients:

• Minced chicken - 400 gr
• semolina - 2 tbsp. l
• egg - 1 piece
• sour cream - 1 tbsp. l
• sugar - 1 tsp
• mustard - 1 tsp
• parsley and dill - 3-4 sprigs
• salt and pepper to taste.

Cooking method:

Add two tablespoons of semolina to the minced chicken, drive in one egg, one tablespoon of sour cream, finely chopped greens, a teaspoon of sugar and mustard, salt and pepper the minced meat to taste. Then mix it thoroughly until smooth.

Now we put the pan on the stove, pour vegetable oil into it and let it warm up enough. Then we form small patties and put in hot oil.

And fry over high heat, first on one side for 2-3 minutes, then turn them over and do the same on the other side.

It remains only to pour some water into the pan and close it with a lid. We leave to languish for another five minutes on each side.

The dish is ready, we serve it to the table.

Minced chicken cutlets with potatoes

Ingredients:

• Chicken fillet - 1 kg
• potatoes - 4 pieces
• egg - 2 pieces
• sour cream - 100 gr
• garlic - 3 cloves
• onion - 1 piece
• black bread - 2 slices
• sunflower oil - for frying
• salt and black pepper to taste.

Cooking method:

We wash the chicken fillet in running water and cut into small pieces. Peel the onion and cut into medium pieces. Then we scroll both ingredients through a meat grinder.

Peel the potatoes, wash them and rub them on a coarse grater.

Squeeze the garlic through a press.

Soak brown bread without a crust in sour cream.

Now put in the minced meat, garlic, soaked bread, drive in the eggs, add salt, pepper and mix thoroughly.

Form the cutlets and place them on a greased baking sheet.

We place in an oven preheated to 180 degrees for 40-50 minutes until cooked.

Ready cutlets, if desired, can be sprinkled with grated cheese, it turns out very tasty.

Very juicy and soft cutlets with cabbage (video)

Bon Appetit!!!