Perhaps there is not a single person who would be indifferent to breast cutlets. They are adored by everyone: both small children and adults. The uniqueness is that they are ideally combined with any side dish:
- vegetables,
- beans,
- greenery.
Cutlets are especially appreciated for their ease of preparation, delicate taste and, of course, for low calorie. Despite the fact that the chicken breast is dryish meat, cutlets are obtained from them:
- delicious,
- light,
- juicy,
- literally melt in your mouth.
The breast can be prepared from twisted or chopped minced meat, with and without toppings. They are baked, fried, stewed, steamed. It all depends on the taste preferences of the person. Permissible to change classic recipe and add to minced chicken additional ingredients- it can be:
- pumpkin,
- zucchini,
- stewed cabbage.
Some people add bread soaked in milk to minced meat, believing that this ingredient gives the dish airiness and lightness.
So, you can safely take as a basis our unique basic recipe classic chicken cutlets and adapt it to your taste.
How to cook meatballs from breasts:
- Rinse the breast, lightly dry with a paper towel or napkins. Remove the skin, separate the fillet from the bones.
- Cut chicken fillet small cubes or twist through a large sieve of a meat grinder. To cut the meat easily, you can pre-freeze it a little in the freezer.
- Beat the egg, add to the minced meat.
- Add two tablespoons of flour and sour cream, they will add viscosity to the mass, and it will not be difficult to form cutlets.
- Put minced garlic, salt, ground pepper. Thoroughly mix the minced chicken so that all the ingredients are uniformly dispersed throughout the mass.
- Pour vegetable oil into a frying pan, heat it up.
- Form neat small patties from minced chicken, periodically dipping your palms in cool water to meat mass didn't stick to my hands.
- Fry each cutlet on both sides until cooked through. At the same time, the cutlets should not be overdried, but should be fully cooked inside and appetizing golden brown outside - so you need to fry on each side for about 5 minutes, no more.
- Ready cutlets from chicken breasts before serving, put on a paper towel to drain excess fat, and sprinkle with fresh chopped herbs.
Make sure that the cutlets do not touch each other during frying, then they will cook evenly and will be equally beautiful on all sides.
If you don't feel like standing near the stove and turning the patties every five minutes, you can place the shaped chicken breast patties on an oiled baking sheet and bake in the oven for 20 minutes. For children or diet table cutlets are laid out in a double boiler and cooked for about 15 minutes. For children, it is best to twist the meat through a fine sieve of a meat grinder and remove garlic and ground pepper from the cutlets. In the slow cooker, the meat product is cooked in the "Frying" mode in pre-heated oil for 10-15 minutes.
By the way, ready cutlets from chicken breasts can be served not only with a side dish as hearty lunch or dinner, but also used as a layer for hamburgers, sandwiches.
Bon Appetit.
Recipe Author: Chicken Kingdom
Many housewives avoid using chicken breast meat for cooking cutlets, arguing that products from it turn out to be dry and tasteless. Chicken breast is really a specific meat, but with the right approach, it is from it that you can achieve the perfect taste of cutlets, which cannot be found equal. And the valuable properties of this part of the chicken add priority to the food from it and make it simply indispensable for diet food and children's menu.
How to cook Albanian Chopped Chicken Breast Cutlets - Recipe
Ingredients:
- chicken breast (fillet) - 765 g;
- - 125 g;
- onions - 175 g;
- flour - 80 g;
- medium-sized chicken eggs - 2 pcs.;
- salt - 2 pinches;
Cooking
From the name of the recipe it is already clear that cutlets in this case will be from chopped, not twisted meat. To prepare them, we cut the washed and dried chicken breast fillet into small slices, with a side size of not more than one centimeter. We free the onions from the husk and chop even finer. Some housewives grind the vegetable with a blender or even turn the onions through a meat grinder. But original recipe needs to be cut sharp knife, so the products are juicier.
Combine meat and onion mass in a bowl, add classic mayonnaise Provencal, flavor the mass to taste with salt and pepper (preferably freshly ground) and send it under the lid to the refrigerator shelf for a day. Long-term marinating of the base of cutlets is the key to their amazing rich and delicate taste.
Before frying, we drive chicken eggs into a container with a blank, add flour, mix and set the pan to heat up, splashing a little refined sunflower oil into it. Making and baking chopped cutlets in the manner of traditional pancakes, laying the mass with a spoon and browning on both sides.
Juicy chicken cutlets from chicken breast with cheese
Ingredients:
- chicken breast fillet - 520 g;
- hard spicy cheese - 155 g;
- onions - 95 g;
- garlic cloves - 1-2 pcs.;
- flour - 65-90 g;
- thick kefir - 130 ml;
- medium-sized chicken egg - 1 pc.;
- freshly ground black pepper - 1-2 pinches;
- dried - 1 pinch;
- ground coriander - 1 pinch;
- salt - 2 pinches;
- refined sunflower oil.
Cooking
Chicken breast fillet for cooking cutlets can be turned through a meat grinder with a large grill, but it is still better to cut the meat into cubes, as in the previous case. Finely chop the peeled onions and hard cheese, mix everything in a bowl with meat, pour in kefir, add chopped garlic cloves, salt, pepper, coriander and thyme, add one spoonful of flour and mix the mass thoroughly. We cover the dish with a lid and place it on the shelf of the refrigerator for at least a couple of hours, and preferably for a day.
Starting frying, pour in the rest of the flour, drive in the egg and stir the mass well. We fry cutlets like pancakes, browning on both sides.
Chicken breast cutlets with pineapple in the oven
Ingredients:
- chicken breast fillet - 990 g;
- crumb white loaf- 300 g;
- milk - 140 ml;
- ground cardamom - 1 pinch;
- flour - 30-60 g;
- ground red pepper - 1 pinch;
- dried basil - 1 pinch;
- ground cinnamon - 1 pinch;
- freshly ground black pepper - 1-2 pinches;
- canned pineapples - 380 g;
- breadcrumbs - 180 g;
- salt - 2 pinches;
- butter.
Cooking
Grind the breast fillet in a meat grinder, mix with the crumb soaked in milk and well squeezed out of 
white loaf, add spices and salt, mix and, if necessary (if the minced meat turned out to be too wet), add flour and stir again. Now we beat the minced meat well, and canned pineapple grind with a blender and proceed to the design of cutlets. We form cakes from minced meat, fill them with pineapple filling, give the products the shape of cutlets, bread them in breadcrumbs and spread them in a single layer in an oiled baking dish.
After thirty minutes of staying at a temperature of 180 degrees, they will be absolutely ready. Now you can serve delicious and healthy cutlets to the table, supplementing them with vegetables or other favorite side dish.
Chicken breast cutlets are diet dish for the whole family from small children to adults. The fact is that chicken meat, unlike pork, is more tender and does not contain fat at all, so it is recommended by nutritionists for baby food.
At the same time, chicken meat is very tasty, and cutlets come out of it not only tender, but also juicy. In order to diversify their taste, carrots, pumpkin, finely chopped greens and other ingredients can be added to minced meat.
An important point when cooking cutlets: in cutlet mass do not add a lot of eggs and liquid, because finished goods will fall apart. Therefore, a bun soaked in milk must be squeezed well before adding to the meat.
Can serve as a side dish for meatballs mashed potatoes, porridge or pasta. For nursing mothers or children, cutlets can not be fried, but steamed so that they are more tender. Now you will learn in detail how to cook juicy chicken breast cutlets, so be sure to cook this second dish. Be sure to check out this one too
We cut the skin from the brisket, and also remove the remnants of fat and films (if any). Cut the washed meat into pieces.
Cut the peeled onion into several pieces.
We pass meat with onions and a roll squeezed out of milk through a meat grinder. 
Sprinkle the mass with salt, spices, add the egg, knead thoroughly, 
and then we beat the minced meat on the surface of the table at least 10 times so that it becomes more uniform. 
We form small cutlets, bread them in flour. 
Fry cutlets in oil 
on all sides in a hot skillet. 
Then again put the cutlets in a dry frying pan, pour in a little water (30 ml) and simmer them under the lid for about 7-8 minutes. 
Bon Appetit!
May 28, 2016 5866
Chicken breast cutlets are very delicious dish which can be made for dinner or lunch. Cutlets from this part chicken carcass are light, juicy and flavorful.
The main thing is to follow the recipe exactly while cooking this treat and do not forget about the spices, they will make the cutlets pleasant and delicious. So how do you make this dish yourself? The following recipes will help with this.
Simple chicken breast cutlets
Components that will be needed:
- Chicken breast per 300 grams;
- One egg;
- Flour - 1 large spoon;
- Onion - 1 head;
- 6-7 stalks of dill and parsley;
- Some spices;
- A pinch of salt and ground black pepper;
- Breadcrumbs for breading;
- Vegetable (most common) oil.
Cooking time - 60 minutes.
Nutritional value - 190.
How to do:
Chopped chicken cutlets
We will need the following:
- Half a kilogram of chicken breast;
- Bulb - 1 piece;
- 2 garlic cloves;
- Chicken eggs - 2 pieces;
- Cream or mayonnaise - 150 ml;
- 150 grams of flour;
- 5-6 sprigs of dill;
- A little salt and black ground pepper;
The cooking period is 60 minutes.
How many calories - 190.
Recipe for chicken cutlets with mushrooms in the oven
What products will be required:
- Half a kilogram of chicken breasts;
- 200 grams of mushrooms (champignons);
- Bulb - 1 piece;
- 2 large spoons of milk;
- 1 piece of sweet pepper;
- 2 pieces of garlic cloves;
- About 100 ml of sour cream or cream;
- Parsley and dill - 6 stalks;
- A little seasoning;
- Salt and ground black pepper - all 1 teaspoon each.
The cooking time is 60 minutes.
The calorie level is 154.
The course of the culinary process:
- We wash the chicken breast, dry it, remove the skin and bones. Cut into medium pieces. Grind in a blender and scroll with a meat grinder. Put the minced chicken in a bowl;
- Mushrooms are washed, cleaned and cut into thin slices;
- We clean the husk from the onion and cut into small slices;
- Pour onion with mushrooms into hot oil and cook until mushrooms are ready;
- We fall asleep mushroom frying in minced chicken;
- Then pour chilled milk into the minced meat and mix well, the minced meat should not turn out to be too liquid;
- We clean the sweet pepper from seeds and cut it into small squares, we try to cut it as small as possible. We fall asleep in a cup with all the components;
- Wash and chop the green stalks small pieces. We spread the greens in a cup;
- We clean the garlic cloves and squeeze through a press. Season mince with garlic. We also add salt, spices and black pepper;
- At the end, put sour cream or cream there. We mix everything well;
- Put on a baking sheet parchment paper or coat it with vegetable oil;
- We form small meatballs from minced meat and put on a baking sheet;
- We heat the oven to 180-200 degrees and remove the baking sheet with cutlets;
- Leave to bake for 35-40 minutes;
- After baking, put the cutlets on a plate and serve with sour cream sauce.
Chicken Kiev cutlets
Constituent components:
Cooking time - 60 minutes.
Calorie content - 440.
Let's move on to cooking:
- Dill sprigs with parsley are washed, dried and cut into small pieces;
- Soften the butter to a medium state, add chopped herbs, lemon juice, a little salt and mix;
- Then we form from butter small sausages. To do this, we collect oil in our hand, squeeze it into a fist and unclench it. We put the resulting sausages in the freezer for a while, until completely solidified;
- We prepare the meat. We wash the breasts, remove the skins and dry them;
- Cut each breast into two pieces. Be sure one piece must be more;
- Season a large piece on all sides with salt and seasonings;
- Next, put a small piece on a large piece, place the butter sausage and carefully wrap it. We clean in the refrigerator;
- Put the chicken eggs in a bowl, add water and beat well. We take out the cutlets from the refrigerator, dip in the egg mixture and roll in the breading on all sides. We put it in the freezer for 10-15 minutes;
- After that, dip again in the egg mixture and roll in the breading;
- Then pour oil into the deep fryer, heat it up and fry the cutlets there on all sides for 10 minutes;
- Then put the cutlets on a baking sheet, previously greased with vegetable oil, and place in the oven;
- We bake for 15 minutes at a standard temperature of 200 degrees.
Diet cutlets from tender steamed chicken meat
We will need the following:
- Chicken breast - 400 grams;
- 60 grams of oatmeal;
- 200 ml of water;
- One chicken egg;
- Onion - 1 piece;
- A little salt;
- Vegetable (the simplest) oil.
Cooking time - 50 minutes.
Calorie content - 235.
- Wash the chicken breasts, remove the skin, dry and cut into medium slices. We scroll the meat with a meat grinder or grind it in a blender;
- Heat the water to a boil and put it in oat flakes. Leave for a while, until the flakes swell;
- After swelling of the flakes, put them in minced meat;
We break the chicken egg and put it in a cup with ingredients; - We clean the onion, cut it into small squares and fry a little on vegetable oil. We spread it in the basis for cutlets;
- At the end, add a little salt and knead well until a uniform structure;
- Diet minced meat should be steamed. It is best to use a slow cooker or double boiler;
- We lay out the base for cutlets in plastic molds, in them the minced meat will keep its shape well;
- Then we put the molds in a slow cooker, set the program "For a couple", leave to cook for 18 minutes;
- After that, put the finished cutlets on a plate and serve.
- Cutlets will turn out tender and juicy if you add a little milk to the minced meat;
- Cutlets can be made with fillings. The filling can be made from mushrooms, cheese or butter;
- It is best to add salt to the minced meat at the very end, since many seasonings already contain salt and you can overdo it with salt.
Juicy and soft cutlets, and even with a side dish or sauce - it's really tasty and fragrant dish which few can resist. Be sure to make this dish for dinner or lunch, and your loved ones will be delighted!
