Minced chicken cutlets - 5 recipes with photos step by step

Chicken cutlets with melted cheese

Cheese is the most popular filling for all kinds of cutlets, and it goes especially well with minced chicken. In this recipe, we will look at cooking minced chicken cutlets with melted cheese - everything is very simple and delicious!

Ingredients:

• Minced chicken - 600 gr.
• White bread - 4-5 pieces
• Chicken egg - 1 pc.
• Milk - 250 ml.
• Salt to taste
• Ground black pepper - to taste
• Processed cheese ("Friendship", etc.) - 2 pcs.
• Vegetable oil - for frying
• Breadcrumbs - 1/2 tbsp.

Cooking process:

1. Take the highest quality minced chicken with a low fat content, as cutlets from too fatty mince simply fall apart and spread. Soak bread, a little stale, in cold milk or water.
2. While the bread is soaking in the milk, cut the processed cheese into equal sized cubes. The cheese should be firm enough so that it does not stick to the knife and does not spread inside the cutlets afterwards.
3. Add salt and ground black pepper to the minced chicken, break a chicken egg there and add white bread squeezed out of excess liquid well. Mix the minced meat thoroughly so that it is smooth. The bread can be minced or mixed in a blender - so you will not come across pieces of bread.
4. Put the minced meat in the refrigerator for literally 10 minutes to make it easier to form cutlets from it. When the minced meat has cooled slightly, start forming the patties. Pour bread crumbs into a deep bowl and draw a bowl of cold water.
5. Divide the minced meat into pieces of equal size, rather large. Form each minced meat into a tortilla and place a cube of melted cheese in each of them. Form into oblong patty patties by soaking your hands in cold water to prevent the mince from sticking to your hands.
6. Gently roll each cutlet in a bowl of bread crumbs so that they are beautiful and golden when finished. Heat vegetable oil in a skillet, about 1-2 tablespoons and set to medium heat.
7. Gently place the first cutlets in the skillet and fry until golden brown on one side, then reduce the heat slightly and cover the skillet with a lid. Fry on each side of the patties for about 5-7 minutes.
8. Repeat the same procedures with the remaining cutlets, then serve the finished dish with absolutely any side dish that you like. Bon Appetit?

Appetizing chicken cutlets in the oven

Chicken meat is considered one of the dietary ones, of course, if you cook the minced meat yourself and do not add fat to it. Minced chicken cutlets will become even more dietary if baked in the oven rather than fried. Be sure to use this simple recipe and treat yourself to healthy food!

Ingredients:

• Chicken meat (with skin) - 500 gr.
• White bread - 5-6 pieces
• Salt to taste
• Ground black pepper - to taste
• Milk or drinking water - 250 ml.
• Chicken egg - 1-2 pcs.
• Bread crumbs - 1/2 tbsp.
• Butter - 60 gr.

Cooking process:

1. First, prepare minced chicken from the chicken. If you take whole chicken or chicken pieces with bones, then carefully separate the meat with a sharp knife. The skin will be minced, and the bones can be used to make broth. Soak bread in milk.
2. Pass the chicken meat through a meat grinder, add squeezed bread to the minced meat and roll the minced meat again. Add an egg or two to the bowl if very small. Salt and pepper the minced meat to taste, knead the minced meat well with your hands and refrigerate for 10-15 minutes.
3. Pour bread crumbs into a bowl, and pour cold water into another bowl. Turn the oven on to heat up to 170-180 degrees, and at this time form the cutlets.
4. Divide the whole minced meat into equal pieces and mold into medium-sized oblong cutlets. Put a small piece of butter in each cutlet - then they will be even more juicy. Do not forget to moisten your hands in cold water so that the minced meat does not stick and it will be easier to form minced chicken cutlets.
5. Gently roll each cutlet in bread crumbs, then put them in a greased form and send to the oven for 45-50 minutes.Serve the finished cutlets with mashed potatoes, rice, buckwheat or pasta. Bon Appetit!

Steamed minced chicken cutlets

In order to cook dietary steamed chicken cutlets, you need to buy or cook good minced chicken, as well as stock up on a multicooker and a steaming attachment. Steamed chicken cutlets go very well with salads and boiled cereals, it is difficult to spoil them and these cutlets are prepared almost by themselves.

Ingredients:

• Minced chicken - 500 gr.
• White bread - 150 gr.
• Drinking water - 250 ml.
• Salt to taste
• Ground pepper - to taste
• Chicken egg - 1-2 pcs.

Cooking process:

1. Take slightly stale white bread, break it into pieces and soak in clean drinking water for 7-10 minutes. While the bread is softening, start cooking the minced meat itself.
2. Place fresh quality minced chicken in a bowl, add pepper and salt, an egg or two (depending on the size) and stir. After that, squeeze the bread and add to a bowl of minced meat, knead the minced meat until smooth.
3. Put the minced meat in the refrigerator for 15 minutes to make the cutlets easier to shape. After the allotted time, remove the minced meat and, with wet hands, form round or oval cutlets out of it. Put water in the multicooker bowl and turn on the "Steam cooking" mode.
4. Place the steaming insert in the multicooker, carefully arrange the patties in it and cook with the lid closed. The mode timer must be set for 45 minutes - during this time, steamed chicken cutlets will cook perfectly.
5. When the multicooker beeps about the end of the program, the patties are ready. Serve them with boiled buckwheat, fresh salads or stewed vegetables. Bon Appetit!

Chicken cutlets with mushroom sauce

Appetizing cutlets with fresh mushroom sauce are a real masterpiece of the lunch menu. Juicy cutlets will perfectly decorate any side dish, and the sauce will perfectly complement the dish and give it a touch of sophistication.

Ingredients:

• Minced chicken - 600 gr.
• White bread - 150-200 gr.
• Milk - 450-500 ml.
• Salt to taste
• Ground pepper - to taste
• Chicken egg - 2 pcs.
• Champignons - 250 gr.
• Cream (20% and above) - 350 ml.
• Flour - 1 tablespoon

Cooking process:

1. Soak the bread in 250-300 milliliters of milk for 7-10 minutes. At this time, add salt and ground pepper to the minced chicken, as well as raw chicken eggs and stir.
2. When the bread is soaked, squeeze out the excess milk and put it in a bowl of minced meat. Mix the minced meat thoroughly so that it is as homogeneous as possible in its consistency.
3. Put the minced meat in the refrigerator so that the cutlets hold their shape better when sculpting and start making mushroom sauce.
4. Wash the mushrooms and cut them into slices or small pieces, heat the oil in a skillet and add the mushrooms there. Fry the mushrooms for 7-10 minutes over medium heat, stirring occasionally.
5. Pour the cream into a skillet, reduce heat and add salt and pepper. In a glass of milk, dilute the flour until smooth and slowly pour into a pan with champignons boiling in cream.
6. While stirring gently, heat the sauce to a simmer and turn off the heat. Close the pan with a lid and start frying the cutlets.
7. Remove the minced meat from the refrigerator and form round cutlets from it. Fry on both sides, covered in a skillet with heated sunflower oil, until tender.
8. Transfer the finished cutlets to the pan with the sauce, leave for 10-15 minutes to saturate, then serve the cutlets with sauce to any side dish you like. Bon Appetit!