Home Blanks for the winter Chicken cutlets in bread crumbs. Chicken breast cutlets. With the addition of cheese

Blanks for the winter

Chicken cutlets in bread crumbs. Chicken breast cutlets. With the addition of cheese

These cutlets are very reminiscent of the famous Pozharsky cutlets, whose history began in the first half of the 19th century. The secret of this recipe is that minced meat is prepared from two types of chicken meat: breast and thigh in a 1: 1 ratio. And, of course, it is better not to use purchased minced meat, but to cook it yourself. To prepare minced meat, it is best to use an ordinary knife, chopping the meat very finely until its pieces begin to resemble the size of a buckwheat grain. The cutlets are juicy, tasty and beautiful due to the interesting breading.

Author of the publication

Originally from Belarus. The mother of two children - Miroslava and Voislav, a loving and beloved wife. By education, a teacher in the accordion class. A creative person wants to be able to do everything: sew, sculpt from polymer clay, cook and, of course, photograph. She believes that there is something to strive for, and most importantly, there is a desire, so she is sure that over time everything will only get better.

Recipe author: Ekaterina Patskevich
After cooking, you will receive 15 pieces.
Cooking time: 50 minutes

Ingredients

600 gr minced chicken
400 gr white bread
220 ml cream 30%
1 PC. egg
1 tbsp olive oil
ground black pepper

Cooking method

Prepare all ingredients. Remove the cream from the refrigerator in advance so that it is at room temperature. For cutlets, it is best to use a white loaf, it may not be very fresh, so that the pulp is not too soft.

Cut off the crusts from the loaf. Soak 150 grams of loaf pulp in warm cream. Set aside and periodically turn and press into the cream. Using your hands or a fork, thoroughly knead the soft loaf in the cream to a state of gruel. Cut the rest into small 4x4 mm cubes. If the loaf is fresh, it is better to dry the diced cubes in the oven for 10 minutes at a temperature of 150 degrees.

Carefully chop the meat with a knife very finely so that the pieces are like grains of buckwheat. Add an egg, a loaf in cream, salt and pepper to the minced meat. At this stage, if desired, you can add finely chopped and fried in olive oil onions. Knead the minced meat with your hands for 8-10 minutes, until smooth.

Turn on the oven to heat up to 180 degrees. Put the pan over medium heat, add olive oil. It is more convenient to form cutlets with wet hands. Take two tablespoons of minced meat and form a cutlet. Then roll in bread cubes, pushing in a little so that the bread sticks well to the minced meat on all sides.

Fry on both sides until golden brown. Put the fried cutlets in a baking dish or on a baking sheet, cover with foil and bake in an oven preheated to 180 degrees for 15-20 minutes.

Cutlets ready. Bon Appetit!

Step-by-step recipes (with photos) of chicken cutlets breaded with egg, cheese, semolina, in the oven

2019-02-05 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

8883

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

12 gr.

22 gr.

Carbohydrates

6 gr.

275 kcal.

Option 1: Natural Breaded Chicken Cutlets

Delicious breaded chicken cutlets will be a great lunch or dinner, they will perfectly fit into your diet. Cutlets can also always be used for a snack, because you must admit that a homemade sandwich is many times tastier and better than purchased fast food, not to mention the benefits. You can simply put the cutlet on a slice of bread, add a leaf of lettuce and a fresh tomato for a great snack.

Also, cutlets can always be served with potatoes, cereals, vegetables and other side dishes. I propose not to interrupt the current version of cutlets with various types of additives in the form of bread, potatoes and other things, I still propose to leave the taste of meat, in this case, the result is always more pleasing. Well, let's get started.

Ingredients:

Chicken fillet - 250 g
Bulb onions - 1 pc.
Chicken eggs - 1 pc.
Bread crumbs - 100 g
Salt, pepper, paprika - to taste
Vegetable oil - for frying

Cooking process

Prepare all products according to the list. Select fresh chicken fillet, rinse and dry. Cut the chicken fillet into small pieces.

Peel the onion, rinse and dry. Chop the onion into medium-sized cubes or simply cut into quarters.

Transfer the onion and chicken to a blender bowl, you can use a meat grinder. Grind the components to the state of minced meat.

Transfer the resulting minced meat to a bowl.

Add one chicken egg immediately to the minced meat, which can be shaken beforehand.

Stir the ingredients thoroughly, season with salt and pepper, add a little paprika or any spices if desired.

Pour the breadcrumbs into a separate bowl. Now you need to form cutlets from minced meat, roll them in breading on all sides.

The simplest thing left is to warm up the pan, pour in vegetable oil, shift the cutlets. Fry cutlets on both sides for 3-4 minutes, then you can stew a little or additionally bake (180 degrees, 10-12 minutes). Serve ready cutlets.

Enjoy your meal!

Option 2: A quick recipe for chicken cutlets in bread crumbs

For such cutlets, minced chicken is used; in addition, you will need a couple of slices of bread. Cutlets cook quickly enough in a skillet, especially when forming small products.

Ingredients

400 g minced meat;
bulb;
2 slices of bread;
butter;
salt and pepper;
0.5 cups of crackers;
0.5 cups of milk or broth.

How to quickly cook

Fill the bread with milk or broth. It will get wet very quickly, but for now we are doing onions. We clean the head and chop finely, put it in the minced meat.

Add squeezed bread, salt, mix, put pepper in chicken cutlets to taste. Immediately, while our hands are dirty, divide the mass into balls, sculpt round cutlets. You can transfer them to a plate with croutons.

We heat up the oil. Roll and sprinkle the cutlets with breading. Be sure to press the crumbs a little with our hands so that they do not crumble. We send to the pan. Fry the cutlets until tender. You can cover it for a couple of minutes, but only after frying, when the crust has already set and got stronger.

It is best to take bread for cutlets yesterday or even stale, a fresh bun after soaking can become slippery. A loaf or baguette will also work, it is better to cut off the crusts immediately with a knife before soaking.

Option 3: Breaded chicken cutlets with cheese

Recipe for stunningly tender, delicious chicken cutlets, breaded with filling. You can use absolutely any kind of cheese. Even with processed cheese it turns out very tasty and interesting. If desired, you can put a little greens or garlic inside the cutlets.

Ingredients

500 g chicken or minced meat;
0.1 kg of cheese;
large egg;
1 tsp salt;
3 slices of bread;
0.1 kg of crackers;
0.5 cups of milk;
60 g onions;
120 ml of oil.

How to cook

If not minced meat is used, then we twist the chicken meat, immediately skip a small head of onion. You don't need to add a lot of it, otherwise the minced meat will become liquid from the juice, there will be difficulties in the formation of cutlets.

Soak the bread in a little milk. After that, it must be wrung out. You can twist it after the minced meat, or just add it to the mass, knead it.

We introduce a raw chicken egg, salt, knead the cutlet mass with your hands until smooth, so that it is easier to form the cutlets. We immediately divide the whole minced meat into 6-8 lumps, depending on the desired size of the cutlets. Cut the cheese into the same amount. You don't need to make long slices, the slices should fit easily into the cutlet.

Pour croutons into a wide plate. We take a piece of minced meat in our hand, flatten it in the palm of our hand to make it look like a cake, put the cheese, hide it inside, while giving the cutlet a shape. Sometimes cheese is grated or sliced, but it makes no sense to do this, if nothing else is added to it, one whole piece is easier to hide.

Transfer the cutlet to a plate with crackers, sprinkle gently on top, then roll. We sculpt all the other cutlets in the same way.

Heat the oil. Put the formed chicken cutlets, fry until tender. If the cheese is hidden well, then nothing will leak out, everything will turn out in the best possible way.

If there is not enough cheese, then you can grate it and mix it with a chopped boiled egg. There will be a lot of filling, but it will not lose in taste at all. Moreover, you can chop a little garlic, herbs into the mass, add chopped olives or a little dry paprika.

Option 4: Chicken cutlets in bread crumbs (with semolina)

This recipe for breaded chicken cutlets can help out if the minced meat you bought (or cooked yourself) turns out to be rather weak, spreads, the mass does not hold its shape at all. Semolina will absorb all excess moisture, but it will take some time for it to swell. Spices for the recipe are not indicated, in addition to salt and pepper, you can add absolutely any seasonings.

Ingredients

800 g minced meat;
3 tbsp. l. semolina;
100 g onions;
1 tbsp. crackers;
2 cloves of garlic;
1 egg;
spices;
refined oil for frying.

Step by step recipe

Chop the onion with the garlic. If you use ready-made minced meat, then for the sake of vegetables it is not necessary to stain the meat grinder. You can chop them or interrupt them with a blender, add to the chicken.

Immediately add all the spices, add the egg and semolina. Knead until the mixture is smooth. Then be sure to cover the bowl with something, leave the minced meat for half an hour.

There is time to prepare a frying pan, pour crackers into a bowl, pour oil for frying. Then stir the minced meat again, sculpt cutlets of 70 grams, but you can do less. Roll in croutons, giving the final shape.

Fry breaded chicken cutlets in the usual way in a pan. Brown on both sides. Sometimes they are not covered, and after the pan, they are simply put in the microwave for 2-3 minutes, which can also be done.

If suddenly there is no semolina at home, or there is simply not enough of it, then you can also add oatmeal to the minced meat. It is not necessary to grind them, they already swell perfectly in 30-40 minutes.

Option 5: Breaded chicken cutlets in the oven (creamy)

Cream is used to soak the loaf according to the recipe, but you can take milk in the same way if nothing else is available. Also, the difference in this recipe will be the cooking method. Cutlets are baked in the oven, they are not as fatty and high-calorie as counterparts fried in oil in a pan.

Ingredients

500 g of chicken (or minced meat);
200 g of white bread;
120 ml cream;
2 tbsp. l. oils;
70 g crackers;
one egg;
onion head;
a clove of garlic.

How to cook

Cut off all the crusts from slices of bread, pour cream over them. Turn over from time to time so that the slices are completely wet and swollen.

Grind the chicken with onions and garlic, or simply scroll the vegetables if minced meat is used. Add the cream-soaked bread and the prescription egg. Salt immediately, add about a teaspoon, add pepper, you can add a little dry paprika. Stir.

Blind cutlets, roll in croutons. Since they will be baked at the same time, you need to make them the same size as possible. Put in a greased form. Bake for 20 minutes at 210 degrees, you do not need to lower the temperature.

If the minced meat is prepared from the breast, then it will be quite difficult to make the cutlets juicy. It is recommended to add a little bacon when twisting or put a piece of butter inside each product, but provided that the dish is not being prepared for a diet.

Option 6: Natural Breaded Chicken Cutlets

Recipe for regular fried minced chicken cutlets with a minimum amount of additional ingredients. Thanks to the breading, they are covered with a crispy crust, delight with juiciness and amazing taste. For minced meat, you can use any part of a pitted chicken carcass. Or we take an already twisted bird. But it is important to remember that purchased minced meat will often hold a lot of skin. From this amount of products, 5-6 large cutlets will be obtained.

Ingredients

0.5 kg of chicken;
70 g onions;
8 g garlic;
one egg;
50 g crackers;
100 g butter.

Step-by-step recipe for classic cutlets in bread crumbs

Twist the chicken and onion, but it is better not to use a mesh that is too fine. You can immediately grind cloves of garlic with them, it goes well with a bird. We send all this to a bowl.

Add one small egg to the cutlet mass, about half a teaspoon of salt, the rest of the spices at our discretion. Knead the mass thoroughly and divide into six lumps.

Pour croutons into a dry bowl. With moistened hands, we sculpt cutlets from the previously separated lumps, roll on all sides, but until we give the final shape. We just put it on the board.

Heat the oil. For frying cutlets (and other products, dishes), it is best to use refined and refined oil.

Flatten the cutlets to a thickness of 1.5 cm. Put in butter. Fry until golden brown. Take a scapula, turn the cutlets over. After that, cover the pan. Bring it to readiness under the lid so that the minced meat inside has time to steam.

When buying crackers, you need to pay attention to their color. If they are dark, then it is better to refuse. Cutlets in such a coat will burn quickly.

Minced chicken cutlets are one of the most common dishes served for lunch or dinner in every family. Firstly, chicken cutlets can be very varied and cooked in different ways, and secondly, they are very satisfying and no special effort is required to cook them.

The classic chicken cutlets are a great lunch for you and your family. Try making them yourself using the following step-by-step recipe.

This will require:

chicken fillet or minced meat - 0.5 kg;
bread - 150 g;
onion - 1 pc.;
milk - 50 ml;
chicken egg - 1 pc .;
rast. butter;
spices (salt and pepper).

Only white bread is used for cooking. Cut off the top crust from it and soak in a bowl of milk. The onion is peeled and cut into 4 equal parts along with the garlic.

If you use fillet for cutlets, then pass it through a meat grinder with the rest of the ingredients, after cutting into small pieces. The minced meat is salted, peppery and mixed with the egg. Stir again and form patties by hand.

Half a centimeter of oil is poured into a preheated pan for elephants, and cutlets are laid out. They are fried on each side for 5-7 minutes until a browned crust appears. For serving, you can choose any side dish you like.

With the addition of cheese

Dilute the flavor of regular cutlets by adding a little cheese.

What you need:

chicken fillet - 0.8 kg;
cheese - 200 g;
chicken egg - 1 pc .;
onions - 2 pcs.;
flour - 2 tbsp. spoons;
fresh dill;
spices.

The chicken fillet is washed and cut into very small pieces. There, cheese is rubbed into a bowl, an egg is hammered in, chopped dill and flour are poured. The mixture is salted and peppery. Mix thoroughly until a homogeneous mass is obtained.

Form small lumps and roll in flour. Heat oil in a frying pan. Its amount may vary depending on the degree of doneness. We begin to fry the cutlets with cheese for 5 minutes on each side. Serve the finished dish with a side dish.

Chopped chicken breast cutlets

For a tender and hearty dish, choose the chopped chicken breast cutlets.

This will require:

chicken fillet - 1 kg;
onion - 1 pc .;
sour cream - 2 tbsp. spoons;
chicken egg - 1 pc .;
flour - 2 tbsp. spoons;
salt;
pepper.

We clean the breast from the skin and select all bones from it, if any. The fillet is finely chopped using a special meat hatchet. Alternatively, you can use a large kitchen knife. We transfer the fillet to a bowl, where we also add the egg, flour and sour cream. Mix, add spices.

Next, finely chopped onions are placed in a bowl. Melt a piece of butter in a frying pan. There should be enough of it to be enough for frying all the cutlets. We form lumps of minced meat and fry them in a pan on both sides until a beautiful crust appears.

Breaded

This will require:

chicken fillet - 1 kg;
onion - 1 pc .;
carrots - 1 pc.;
sliced loaf - 3 pieces;
drain. oil - 50 g;
bread crumbs - 300 g;
salt - 1 tsp;
pepper;
rast. oil - 4 tbsp. spoons.

The onion is peeled, divided into 2 parts and finely chopped. The carrots are peeled and grated on a coarse grater. Fry the vegetable mixture in a pan with butter for about 5-7 minutes, until a slight blush appears.

The crust is removed from the loaf, and it is soaked in water or milk for some time. Chicken fillet is cut into small pieces, mixed with bread, butter, vegetable sautéing and passed through a meat grinder. Salt and pepper are added to the finished minced meat, the mixture is thoroughly mixed. We form cutlets and roll them in breading. You can do it yourself in advance. Fry the breadcrumbs in a pan for 5-7 minutes. Visually, the degree of readiness can be determined by the appearance of a golden brown crust.

Juicy chicken cutlets with mushrooms

Do you want to cook juicy chicken cutlets? Then use the following step-by-step recipe and be sure that the result will not disappoint you!

What you need:

chicken fillet - 0.5 kg;
champignons - 300 g;
onion - 1 pc .;
chicken egg - 1 pc .;
sour cream - 2 tbsp. spoons;
flour - 2 tbsp. spoons;
salt;
fresh dill;
rast. butter;
pepper.

We wash the mushrooms, chop them and put them in a bowl. The onions are peeled and finely chopped. Mix the mushrooms with it and fry them in a pan for 10 minutes. Stir the passivation constantly so that it does not burn. We pass the chicken fillet through a meat grinder and put the minced meat in a deep plate.

Finely chop the greens and chop the garlic in a garlic press. We mix all the ingredients for chicken cutlets: mushroom frying, minced meat, herbs and garlic. Mix thoroughly and leave the mixture to infuse so that the dish acquires a delicious aroma and becomes juicier. Then we form lumps and send them to fry in a pan for 7-10 minutes on both sides.

In a multicooker for a couple

Steamed cutlets are a great dish for those who are on a diet or simply follow a healthy lifestyle.

This will require:

chicken fillet - 400 g;
onion - 1 pc .;
chicken egg - 1 pc .;
white bread - 4 pieces;
milk - ½ cup;
rast. butter;
salt;
pepper.

We wash the chicken fillet, pat it dry with napkins or paper towel and pass it through a meat grinder. Cut off the crusts from the bread and soak it in milk. If it has absorbed too much moisture, then you can squeeze out slightly. The husk is removed from the onion, and it is finely chopped. Fry it for about 5 minutes.

Combine the ingredients for the cutlets in a bowl. Mix thoroughly and form lumps of the same size. We place them in the grid on top of the multicooker bowl, set the “Steam cooking” mode for 20 minutes. After the indicated time, the cutlets will be ready.

With cabbage

What you need:

chicken fillet - 0.6 kg;
cabbage - 200 g;
chicken egg - 1 pc .;
flour - 3 tbsp. spoons;
garlic - 1 clove;
bread crumbs - 100 g;
rast. oil - 4 tbsp. spoons;
salt;
pepper.

The cabbage is peeled from the top leaves and cut into several pieces, after which it is chopped in a blender to a puree state. Then we transfer it to the same bowl where the minced meat will be prepared. Fillet is passed through a meat grinder or, like cabbage, is chopped using a blender.

Put the chicken with the cabbage and mix. Then add chopped garlic, salt, pepper. You can also add chicken special seasoning if you like. Next comes the egg and flour to hold the ingredients together. We form cutlets and roll them in bread crumbs. Fry in a preheated pan in oil until a crust appears.

Diet - no eggs

An easy recipe for tender cutlets that can be eaten even by small children.

This will require:

chicken fillet - 0.8 kg;
cheese - 100 g;
garlic - 1 clove;
onions - 2 pcs.;
sour cream - 2 tbsp. spoons;
mustard powder - 1 tsp;
bread crumbs - 150 g;
salt;
pepper.

Chicken fillet is cut into pieces and passed through a meat grinder or blender along with onion and garlic, previously chopped. The cheese is grated on a fine grater. Add spices, mustard powder, sour cream and bread crumbs to the resulting minced meat. Mix the mixture thoroughly and send it to the refrigerator for 10-15 minutes so that the components are held together.

After the indicated time, we take out the minced meat and begin to form the cutlets. Fry them under the lid, alternately on both sides, until a golden brown crust appears. The dish can be served with any side dish.

Kiev style in the oven

Did you know that it is actually very easy to cook chicken cutlets in the Kiev-style oven at home? Be sure to try it and see for yourself!

This will require:

chicken breast - 4 pcs.;
processed cheese - 1 glass;
lim. juice - 1 tbsp. spoon;
fresh parsley;
garlic - 2 cloves;
chicken eggs - 2 pcs.;
bread crumbs - 2 cups;
nutmeg - ½ tsp;
salt;
pepper.

We beat off the chicken breast with a kitchen hatchet and brush it completely with lemon juice. Processed cheese is grated on a coarse grater, mixed with herbs, garlic and nutmeg. From the resulting mixture, a filling is formed for oblong cutlets. From the specified number of ingredients, 4 pieces are obtained.

The filling is placed in the middle of the broken breast and wrapped. The seams are secured with skewers or toothpicks. Roll the cutlets completely in breading and send them to the oven. We control the cooking process visually. As soon as a golden brown crust appears, the cutlets can be taken out. Remember to remove the skewers before serving! The best side dish is mashed potatoes or vegetables.

What you need:

ready-made minced chicken - 0.5 kg;
zucchini - 0.5 kg;
chicken eggs - 2 pcs.;
onion - 1 pc .;
greens;
flour - 2 tbsp. spoons;
rast. butter;
salt;
pepper.

Zucchini are grated, onion and garlic are chopped. Then all the vegetables are mixed with the minced chicken. Add a couple of eggs, herbs, salt and pepper to the mixture. Mix thoroughly again. In case the zucchini has released too much juice, put a couple of tablespoons of flour in the minced meat.

We form cutlets by hand. It is best to wet your hands in cold water beforehand. We spread the blanks in a frying pan with heated oil. Fry them on both sides until a crust appears.

The classic fire-style recipe

Pozharsky cutlets have been known to us since the time of Pushkin. To this day, the tradition has remained to cook this wonderful dish exclusively from chicken according to the recipe that came from the original sources.

This will require:

chicken fillet - 1 kg;
bread or sliced loaf - 0.5 kg;
onions - 2 pcs.;
drain. oil - 150 g;
cream or milk - 120 ml;
rast. oil - 2 tbsp. spoons;
salt;
pepper.

Finely chop the onion and fry in a skillet with oil until transparent. The crust is cut off the bread. We separate about 70 grams of crumb, which will be used for cooking minced meat. Fill it with cream. Chop the chicken fillet and grind it in a blender or pass it through a meat grinder. The mass should be homogeneous - consider this point. Leave the minced meat in the freezer for a while.

The onion and soaked crumb are mixed and also chopped in a blender. We combine this part with minced meat and mix thoroughly. Add salt and pepper. We knead the minced meat well so that the seasonings are completely distributed over it.

The next step is to add the coarsely chopped butter. Stir again and at the same time make sure that the oil does not begin to thaw. We again send the minced meat to the freezer for half an hour, so that all the components are properly bonded in it and it is not liquid.

The cutlet breading is made from finely diced leftover bread. The smaller their size, the better. We take out the minced meat, form cutlets and roll them in breadcrumbs. Fry in a pan for 2 minutes on each side. Bon Appetit!

Delicious, hearty, appetizing looking and easy to prepare, they can decorate a festive table or diversify the menu. What are not convincing reasons for their frequent cooking? However, chicken meat has special properties that should be considered. There are several nuances.

Cutlets

The first mentions of cutlets as a separate dish are found in old cookbooks of French restaurants. Then they were pieces of fillet on the bone, deep-fried in boiling oil. And also whole parts of fish fillets fried in oil, which were rolled in flour or ground breadcrumbs.

The dish was very popular. Many peoples adopted it and began to cook in their own way from the available products. Since then, depending on the country, the concept of "cutlets" has changed beyond recognition. They began to be prepared not only from fish or meat, but also from vegetables (potato pancakes - Belarusian cutlets, the basis of which mince is ground raw potatoes).

An obligatory ingredient in minced meat for any cutlets is an egg: it sticks together the minced meat and, when frying, does not allow cutlets to creep in the pan, turning into fried minced meat. Dip the cutlets in flour or breadcrumbs to prevent them from sticking to the bottom of the pan during frying. But breadcrumbs also give the finished dish an appetizing crust. Minced chicken cutlets in bread crumbs are a dish that is easy to cook in modern conditions and does not fall face down in the dirt in front of invited or uninvited guests.

Minced meat

To cook chicken cutlets in bread crumbs, you need to prepare the following foods:

chicken fillet - 0.5 kg;
egg - 1 pc.;
medium-sized onion;
2 cloves of garlic;
milk cream - half a glass;
salt - 1 tsp;
starch - 0.5 tsp. (to give a beautiful crust);
ground black pepper - a pinch;
breadcrumbs for boning.

There are two ways to use chicken fillet: grind it through a meat grinder or chop it finely with a knife. The second method is preferable, since the taste of chicken cutlets in bread crumbs increases dramatically. But it is more labor intensive and time consuming.

The rest of the ingredients of the dish must be grinded and mixed thoroughly. Put the resulting minced meat in the refrigerator for half an hour. After that, beat him in a bowl until he begins to take a whole lump in his hand. Then again put it in the refrigerator for half an hour.

Cooking process

Divide the resulting minced meat into pieces weighing 50-70 grams. Form balls from each, rolling between palms dipped in water. Then roll them in breadcrumbs and give them a cylindrical shape. Fold on a flat surface, sprinkled with breadcrumbs so that they do not stick to it.

Pour sunflower oil into a dry skillet and heat it until it starts to smoke slightly. Gently take each cutlet in your hands, trying not to disturb its shape, and dip it in boiling oil. Cutlets are fried over low heat under a tightly closed lid until golden brown.

For those on a diet, therapeutic or for weight loss, you can cook chicken cutlets in the oven, the minced meat recipe is the same. The difference lies in the cooking method. To do this, grease the form with butter, put cutlets on it and place in an oven preheated to 180 degrees for 25-30 minutes. Cooked chicken cutlets in the oven, the recipe for which is given above, contains fewer calories and is easier for the body to absorb.

Little tricks

Unlike beef or pork, chicken is soft, lightweight and quick to cook. This property makes you observe some rules that distinguish chicken fillet cutlets in bread crumbs from cooking products from other types of meat:

Chicken cutlets should be fried under a tightly closed lid. In this case, there is no need to steam them. Without steaming, the patties will have a crispy crust that goes fantastically with the soft contents.
It is best to grind minced chicken meat yourself, and not buy ready-made.
There is no need to overcook the cutlets, trying to give them a crust: overcooked cutlets do not look so appetizing and will taste bitter.
You should not grind bread into minced meat for chicken cutlets: the taste of the dish will weaken, it will become less pronounced due to the soft structure of the chicken fillet.
Ready cutlets have the highest taste, being slightly chilled after frying. Those that have cooled down in the refrigerator and warmed up will not be the same.
Breadcrumbs for deboning are best taken from rye bread.
You should not add carbonated mineral water to the minced meat, as they say in many recipes: it makes no sense - it does not affect anything.
Also, do not add any ingredients to the minced meat, except for those listed, and use your imagination only when preparing a side dish or sauce for these cutlets.

Despite the simplicity of the components and the simplicity of preparation, chicken cutlets in bread crumbs according to this recipe are extremely tasty and beautiful.

Cutlets are a culinary classic among the countless variety of main courses. Do you know how to quickly, deftly and deliciously cook cutlets? The most popular and most successful way of cooking cutlets is considered to be the one in which they are pre-boned in bread crumbs before frying.

What is so good about breading? Cutlets in bread crumbs always turn out juicy on the inside and, of course, with a ruddy crispy crust on the outside!

Cutlets can be prepared from several types of minced meat: meat, fish and even vegetable. In some cases, you can cook cutlets using rice and semolina.

The most juicy are meat cutlets made from mixed minced meat (40% pork + 40% beef + 20% lard). The most tender are, of course, chicken cutlets, but fish cutlets are so extraordinary and tasty that even those who, as usual, do not eat fish will love them. Vegetable cutlets are more suitable for a vegetarian or lean table.

Classic recipe

Ingredients	Quantity
pork (pulp) -	300 g
beef -	400 g
unsalted pork lard -	200 g
onion -	3 pcs.
garlic -	4 cloves
white wheat bread -	2 slices
milk -	100 ml
bread crumbs -	¾ glasses
table salt -	taste
freshly ground black pepper -	taste
allspice -	taste
ground red hot pepper -	taste
Cooking time: 60 minutes	Calorie content per 100 grams: 250 Kcal

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