Tender cutlets with ricotta

Tender cutlets with ricotta

There are many recipes for minced chicken cutlets on the website, but I couldn’t find one. Beneath the crispy crust is fragrant meat with a surprise filling. Warm ricotta makes the savory chicken cutlets even more juicy, with a milky taste and a subtle herbal note.

Ingredients for “Tender cutlets with ricotta”:

• Chicken fillet – 500 g
• Ricotta (for filling) - 150 g
• Butter (for filling) - 50 g
• Parsley (sprigs, for filling) - 6 pcs.
• Cilantro (sprigs, for filling) - 3 pcs.
• Breadcrumbs / Breading (snow-white, without additives) - 3 tbsp. l.
• Chicken egg (minced) - 1 pc.
• White pepper (minced) - 1/4 tsp.
• Salt (to taste)
• Olive oil (for frying) - 3 tbsp. l.

Nutritional and energy value:

Recipe for “Tender cutlets with ricotta”:

Pass fresh, never frozen chicken fillet through a meat grinder with a medium mesh.
add egg, pepper and salt. Mix well and beat, that is, take the minced meat and, without hesitation, plop it onto the cutting table for a minute. This barbaric procedure will make our minced meat more airy, and the cutlets will turn out smooth and smooth. Leave the beaten minced meat for 10 minutes; it is not necessary to place it in the refrigerator. I do not add bread or onions to chicken cutlets so as not to deprive them of the natural chicken taste. Remove the ricotta from the refrigerator, add cool butter, finely chopped parsley and cilantro (we use only the leaves).
If the ricotta is not salted, then you can add a little salt. I don’t add salt because I make it myself and really like its natural milky taste. Mix the filling without trying to achieve a homogeneous state, let the butter be in chunks. With wet hands, form a flat cake, put 1 tsp in the middle.
entrails, connect the edges, forming a cutlet. Roll in breadcrumbs and fry in olive oil on both sides until golden brown. Turn over carefully so that the inside does not leak out. Place all the fried cutlets back into the frying pan and simmer covered for 5 minutes.

As a side dish, if you use it, mashed potatoes or rice are best served with the most tender cutlets.
Bon appetit!

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March 4, 2016 victoria ms #

March 4, 2016 Dahlia Noir # (recipe creator)

March 5, 2016 victoria ms #

November 18, 2015 Maryana_Z #

November 18, 2015 Dahlia Noir # (recipe creator)

November 18, 2015 mariannika99 #

November 18, 2015 Dahlia Noir # (recipe creator)

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November 17, 2015 Dahlia Noir # (recipe creator)

November 17, 2015 Dahlia Noir # (recipe creator)

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Vegetables with ricotta: an original dish with a stuffed loaf of bread

Vegetables with ricotta! When you want something unusual, something unusual and tasty, but time is running short and you don’t have time to go shopping for some special products, then this recipe is just it!

In fact, from the most ordinary goods “lying around in the refrigerator”, you can prepare such an unusual yummy in half an hour that it’s simply... In general, from the series “cook a delicious meal from scrap materials”!

What follows in the “Ingredients” section is essentially just a rough list of what you can consume. In reality, instead of zucchini, you can put zucchini or pumpkin. You can add carrots there (although you will have to sauté them slightly beforehand) or onions. You can put a tomato.

Yes, whatever... Fantasize yourself, and we’ll just leave here the recipe for the first of the possible options for this dish.

1. Vegetables with ricotta: ingredients
2. Vegetables with ricotta: production
3. Vegetables with ricotta: ready!

Vegetables with ricotta: ingredients

• Bell pepper - 3 pcs.
• Medium zucchini – 2 pcs.
• Canned green peas – 100-150 g
• Ricotta cheese (in reality, you can use any soft cheese) – 200 g
• Garlic – 1 tooth.
• Greens: dill, coriander, parsley, green onions, basil
• Dried chilli flakes – 1 pinch
• Salt
• Olive or any other vegetable oil

Vegetables with ricotta: production

• In a very hot frying pan, fry the pepper (without oil) until the skin turns black. Place the pepper in a plastic bag and cover for 5 minutes.
• At this time, fry the zucchini cut into slices in oil until light brownish.
• Top them with finely chopped dill and chopped garlic.
  Set aside to allow flavors to meld. Remove the pepper from the bag, peel the skin and remove the seeds.
• Cut into small thin strips.

• Take a huge loaf of bread and cut off the top. Remove the pulp by hand, creating a “bread bowl.”
• Place zucchini on the bottom of an improvised bowl, alternating them with strips of pepper and generously sprinkling them with a mixture of chopped herbs and shredded cheese. Sprinkle the top of this “structure” with cheese and add one or two sprigs of rosemary.

Cover with a bread “lid” and also put shredded cheese on top. Drizzle with oil and place in preheated oven for 20 minutes.

Culinary recipes and photo recipes

Chicken rolls with ricotta

Ricotta is a popular milk product with a smooth curd-cream mixture. Typically, cooks use ricotta as a base for cheesecakes or as the inside for baked goods and various snacks. But now we want to suggest making delicious and unique chicken ricotta rolls. Such rolls can simply be fried in a frying pan, or first fried until golden brown, and then baked in the oven until ready (as in our case), or you can completely prepare a dietary version and send the rolls straight into the oven. However, keep in mind that in extreme cases, you will have to increase the baking time to 35-40 minutes.

Ingredients to make Chicken Ricotta Rolls:

• chicken fillet – 3 pcs./650 g
• ricotta – 250 g
• garlic – 2-4 cloves
• fresh dill - a couple of sprigs
• chicken egg – 1 pc.
• breadcrumbs – 4-5 tbsp.
• vegetable oil - for frying
• salt, spices - to taste

Recipe for chicken rolls with ricotta:

Wash the chicken fillet with water and dry it, then create an incision with a knife so that the fillet can be “unfolded”. Beat the chicken very carefully with a kitchen hammer (this can be done through cling film so as not to destroy the delicate fibers).

Then salt the chicken fillet and sprinkle with spices, for example, ground black pepper and sweet paprika. Do similar actions with all the pieces of chicken.

Mash the ricotta with a fork.

Add garlic, pressed through a press (determine the amount of garlic according to your own taste) and chopped dill to the ricotta.

Carefully mix the ricotta with garlic and herbs. Then apply and moderately distribute the filling onto the chicken fillet.

Roll up the chicken fillet with ricotta and secure with toothpicks.

Prepare two plates: beat the egg with a fork in one, pour breadcrumbs into the other. First dip any chicken roll into the egg...

... and then roll on all sides in breadcrumbs (if desired, the breading can be made not from breadcrumbs, but from flour).

Immediately place the chicken rolls in a previously heated frying pan with vegetable oil.

Fry over medium heat without a lid until golden brown on all sides.

Then transfer the rolls into a refractory form and cook in the oven at 180 degrees for approximately 15-20 minutes.

Before serving, remove toothpicks and cut into portions. Chicken rolls with ricotta are ready!

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