10 recipes for delicious chicken cutlets

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

You can cook them with mushrooms, green peas, honey, ginger and chili, or stick to the more traditional option.

5 secrets of delicious chicken cutlets

1. Use skinless meat for minced meat, otherwise the dish will be too greasy.
2. To make the cutlets tender and keep their shape better, beat off the minced meat: just pick it up several times and throw it into a bowl with force.
3. If your recipe includes white bread, try to use slightly dried pieces. Fresh crumb will add sourness.
4. As a result, it will be tastier if the minced meat is in the refrigerator for 30 minutes.
5. Add 5-6 crushed ice cubes to 500 g of minced meat. Then the cutlets will be even juicier.

Classic chicken cutlets

Ingredients

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

Preparation

Cut the crusts from the bread, break it into small pieces, cover with cream and let it brew for 2 minutes.

Add the minced chicken, egg, salt, pepper, dill and 3 tablespoons of room temperature butter. Mix the ingredients thoroughly and place in the freezer.

After 10 minutes, remove the minced meat and form into oval cutlets. Dip them in breadcrumbs.

In a large skillet, heat 2 tablespoons of butter over medium heat and add the vegetable oil. Fry the patties until a dark golden crust appears, 4-5 minutes on each side.

Chicken cutlets with corn and chili

Ingredients

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

Preparation

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

Put the peeled potatoes in a saucepan with cold water, bring to a boil and cook for 20-25 minutes. Drain the water, let the tubers cool slightly and crush them well.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat, add cumin seeds and finely chopped chili. When the peppers start to sizzle, add the chopped onion to it and saute until the vegetables are tender.

Put the minced meat in a frying pan, season with salt and pepper. Fry, stirring constantly, for 10-15 minutes. And to avoid the appearance of lumps, pour milk into the pan.

Add finely chopped carrots, corn and chopped cilantro to the minced meat and vegetables. Simmer everything under the lid for a few more minutes.

When the mass has cooled, add mashed potatoes to it and salt to taste. If the mixture is too soft, you can add ½ cup of bread crumbs to it.

Form small round patties, dip them in lightly beaten eggs and season with semolina.

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

Chopped chicken cutlets in the oven

Ingredients

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

Preparation

Preheat oven to 300 ° C and grill the peppers on a wire rack until they are black and tan. Then transfer it to a heat-resistant plastic bag, tie it up and let it sit for 10 minutes.

Pour finely diced feta cheese, onion and peeled baked pepper pulp into a deep bowl.

Rinse the chicken fillet with cold water and pat dry with a tissue. Chop finely or chop it with a heavy knife into minced meat and place in a bowl with vegetables.

Add room temperature butter and chopped green onions. Beat in an egg, salt, pepper and mix the resulting mass thoroughly so that it becomes homogeneous.

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

Chicken cutlets with mushroom filling

Ingredients

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

Preparation

Place the minced chicken in a large bowl, season with salt and pepper, and stir well. Cut the champignons into small plastics, chop the onion and grate the cheese on a coarse grater.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Fry the onion in it for 3-4 minutes, then add the mushrooms and bring the ingredients until tender. Then transfer the contents of the skillet to a plate and mix with the cheese.

Take the minced meat and place it in the palm of your hand in the shape of a pancake. Place the onion, mushroom and cheese filling in the center and gently seal the edges. Dip the patties in bread crumbs.

Heat 2 tablespoons of vegetable oil in a skillet over medium heat and fry until golden brown on both sides.

Chicken cutlets with rice and zucchini

Ingredients

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

Preparation

Pour well-washed rice into a saucepan with cold water and cook over low heat until cooked for 15–20 minutes. Let it cool down.

Chop chicken fillet, carrots and onions in a blender or scroll through a meat grinder, and then put in a deep bowl. On a coarse grater, grate the zucchini and add them to the resulting mass, after slightly squeezing out the juice that has separated.

Mix the minced meat and zucchini thoroughly, put boiled rice, finely chopped greens in a bowl and beat in an egg. Season with salt and pepper to taste and knead thoroughly.

Form small patties and drench them in flour. In a skillet over medium heat, heat the oil and fry on both sides until golden brown.

Chicken cutlets with teriyaki sauce

Ingredients

• 400 g minced chicken;
• 4 chicken eggs;
• 1½ onions;
• 1½ teaspoon sugar
• 3½ teaspoon soy sauce
• 4 tablespoons of cornmeal
• 2 tablespoons of sake or dry white wine;
• 2 tablespoons of sugar;
• 2 tablespoons mirin or white sweet wine
• 1 tablespoon vegetable oil;
• 5 g toasted sesame seeds.

Preparation

In a deep bowl, combine the minced chicken with egg, 4 tablespoons of grated onion, sugar and 1½ teaspoon of soy sauce. Stir all ingredients thoroughly for 2-3 minutes. Form the minced meat into flat, round patties and dip in the cornmeal.

In a clean bowl, combine sake, sugar, mirin and 2 tablespoons of soy sauce. Heat vegetable oil in a skillet over medium heat and add teriyaki sauce. Fry the cutlets in it for 3 minutes on each side.

Decorate the finished dish with sesame seeds.

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Ingredients

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

Preparation

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

Stir in the minced chicken, green peas, finely chopped dill and 1½ teaspoon of salt. Turn the ingredients into a smooth paste and then form into small round patties.

Pour the egg into a small bowl, beat it lightly, dip the cutlets and dip them in semolina. In a skillet over medium heat, heat the vegetable oil and cook the patties until golden brown on both sides.

Fry the thinly sliced onion rings in the remaining fat. When it starts to brown, add chopped garlic, thyme, oregano and paprika to the pan.

Continue cooking for another 1 minute, then add tomato paste, sugar and salt, add water. Return the cutlets to the skillet, cover and simmer over low heat for 10 minutes.

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Chicken cutlets with mustard and honey

Ingredients

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

Preparation

In a deep bowl, combine the minced chicken, mustard, honey, finely chopped green onions, and bread crumbs. Season with salt and pepper to taste, then mix thoroughly. Shape the minced meat into small patties and refrigerate for 30 minutes.

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

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Chicken cutlets with ginger

Ingredients

• 3 cloves of garlic;
• 50 g fresh ginger;
• 4 onions;
• 4 fillets of skinless chicken thighs;
• 2 skinless chicken breast fillets;
• ½ bunch fresh coriander;
• 2-3 tablespoons of fish sauce;
• salt, black pepper - to taste;
• 3 tablespoons of sunflower oil.

Preparation

Chop the garlic, ginger and onion in a food processor. Add chicken, coriander, fish sauce there, salt, pepper and mix until smooth.

Heat vegetable oil over medium heat. Form small patties and fry for 4 minutes on each side.

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Thai chicken cutlets

Ingredients

• 500 g minced chicken;
• 200 g zucchini;
• 2 sprigs of fresh cilantro;
• 5 green onion feathers;
• ½ lime;
• 2 teaspoons fish sauce
• 1 egg;
• salt to taste;
• 2 tablespoons olive oil
• ½ cup sweet chili sauce.

Preparation

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

Pour in the egg, salt and mix the contents of the bowl thoroughly. The minced meat should turn out to be homogeneous, but slightly watery.

Form into small patties. Heat olive oil over high heat. Place the patties, then reduce the heat to medium and cook for 5 minutes on each side.

Serve with sweet chili sauce.

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