Minced chicken cutlets in a pan - 5 delicious recipes with photos step by step

Bon Appetit.

Traditional stuffed chicken cutlets

Cutlets are a familiar, traditional dish that is present on everyone's daily dinner table. Nevertheless, the amount of variety that allows you to create a truly festive dish is surprising. Minced chicken cutlets with a special filling of eggs and herbs are not a shame to serve on the festive table.

Ingredients:

• Minced chicken ─ 500 gr.
• White bread ─ several slices.
• Egg ─ 3 pcs.
• Cow's milk ─ 1 tbsp.
• Vegetable oil ─ 100 ml.
• Ground black pepper ─ 0.5 tsp.
• Bow ─ 2 pcs.
• Fresh or dried herbs ─ to taste.
• Salt to taste.

Cooking process:

1. Pour the slices of dried, white bread with milk and leave for 30 minutes to soak.
2. Peel the onion, cut into quarters and mince. Combine vegetable juice with minced meat.
3. Remove the remaining milk from the softened bread, add it to the minced meat. If necessary, you can additionally pass it through a meat grinder.
4. Add one chicken egg to the minced meat, and boil the rest and use for the filling.
5. Pour boiled chicken eggs with cold water. They need to be cooled and cut into cubes.
6. Add chopped or dried herbs to chicken eggs. Dried herbs can be pre-doused with boiling water and the excess water drained.
7. It should be borne in mind that the prepared minced chicken should stick well and not spread over the hands, therefore you can add starch or a little flour to it.
8. Roll out small meat pancakes from minced chicken. Put the egg and chopped greens filling in the middle of each of them.
9. The process of creating cutlets is convenient to produce on cling film. Meat, filling is laid on it, and then the edges are folded using cling film.
10. Ready cutlets can be fried without breading. If you wish, you can additionally bread the dish in flour or bread crumbs.
11. Heat a few tablespoons of vegetable oil in a frying pan. Put cutlets in several pieces on the frying surface. Simmer until tender.

Chicken cutlets should not be too fatty. Excess fat can be removed with paper or paper towels. Before serving, put the hot dish on the paper until it is completely cooled.

The simplest minced chicken cutlets

This option for cooking minced chicken cutlets will allow you to serve a delicious and hearty lunch or dinner in a short time. For cooking, you can take prepared minced meat or use chicken breast, which must first be passed through a meat grinder, remove all bones. The use of ready-made minced meat, in this version, will shorten the cooking time.

Ingredients:

• Minced chicken or chicken fillet ─ 500 g.
• Chicken egg ─ 1 pc.
• Potato starch ─ 1 tablespoon
• Salt to taste.
• Refined vegetable oil ─ 50 ml.

Cooking process:

1. Transfer the minced chicken to a separate bowl. If you are using chicken breast, you need to remove all bones from it, peel off the skin and cut off the films, because they will give the meat hardness. Fillet must be minced once, because poultry meat itself is very tender. Salt the minced meat, add pepper and spices for meat or chicken.
2. Add to the minced meat in the starch, mix the composition. Beat in a raw chicken egg, knead the resulting mass with your hands so that the minced meat becomes tender and homogeneous.
3. Pour vegetable oil into a frying pan with high sides. After it has warmed up, put the minced meat with a wooden spoon and form the cutlets in the form of pancakes. After one side turns rosy, you need to turn them over to the other.

You can use herbs to decorate the dish. Bon Appetit.

Juicy minced chicken cutlets

In order for the cutlets to turn out soft and juicy, you need to correctly follow the algorithm for their preparation. Before cooking, the meat mass must be kept in the refrigerator for at least half an hour. Compliance with the temperature regime will preserve the beneficial properties. Form neat and beautiful cutlets from the meat.

Ingredients:

• Chicken fillet ─ 1 kg.
• White bread ─ 200 g.
• Onions ─ 4 pcs.
• Chicken eggs ─ 3 pcs.
• Milk ─ 100 ml.
• Breadcrumbs ─ 50 g.
• Vegetable oil ─ 50 ml.
• Salt to taste.
• Pepper ─ to taste.
• Chicken spices ─ to taste.

Cooking process:

1. Prepare the chicken fillet, rinse it under running water and cut into small pieces. Remove the skin from the meat and remove all transparencies.
2. Cut the bread into small pieces, remove the crusts, pour milk over it. The milk can be preheated, then the opening of the bread can be shortened.
3. Peel the onion and cut it into quarters so that it can be immersed in the mincer's receiver.
4. First, pass the chicken fillet through the meat grinder knife, then twist the bread and onions. It is better to lay the ingredients one by one.
5. Add salt and pepper to the minced meat, any spices to taste.
6. Mix the resulting mass thoroughly and beat off the bottom of the bowl.
7. Put the prepared mass for sculpting cutlets in the refrigerator for 30-40 minutes.
8. Sculpt cutlets by giving them a round or oval shape. The thickness should be at least 1 cm so that the meat does not dry out during the frying process.
9. Roll the sculpted cutlets in breadcrumbs.
10. Heat vegetable oil in a frying pan and lay out the cutlets. Fry the dish over medium heat until golden brown on both sides. You do not need to cover with a lid, because the cutlets can fall apart.

Bon Appetit.

The classic version of cooking cutlets

Cutlets prepared according to this recipe are served in school and kindergarten canteens. It is very easy to prepare a similar dish. In the classic version of cooking, the use of minced meat is implied, but you can also cook them from chicken ─ then the dish will turn out to be more tender.

Ingredients:

• Minced chicken ─ 1 kg.
• Onions ─ 2 pcs.
• Chicken egg ─ 2 pcs.
• Oatmeal flakes ─ 70 g.
• Semolina ─ 30 g.
• Natural milk ─ 5 ml.
• Breadcrumbs ─ 50 gr.
• Vegetable oil ─ 50 ml.
• Salt to taste.
• Pepper ─ to taste.

Cooking process:

1. Pour milk into a saucepan and pour oatmeal into it. Send the saucepan to the stove, bring to a boil and simmer for about 1 minute.
2. Pour semolina into the milk mixture, mix the composition, cover it with a lid and remove for 20 minutes so that the grains can swell and the porridge cools down a little.
3. Add minced meat to the blender bowl.
4. Beat the chicken egg with a whisk, add to the mass, add salt, pepper, mix well until smooth, beat off.
5. So that the minced meat does not stick to your hands, you need to moisten them in water before sculpting the cutlets. With wet hands, you need to give the cutlets the required shape, make them breading in flour or bread crumbs. This will prevent them from falling apart in the pan.
6. Minced chicken cutlets are fried over low heat on 2 sides until golden brown.

Dishes are served with any side dish, but it goes best with mashed potatoes or pasta. Bon Appetit.