Chicken cutlets

Chicken cutlet according to GOST “Produced in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) ”

Nowadays you won’t surprise many people with a chicken cutlet :). Only on our website are so many of these recipes posted. I myself have in my notebooks many different options for making such cutlets. But most often I cook them without any recipe, quickly mix the minced meat and bread, add something else, fry them and voila! Ready. But I was never completely satisfied with the taste. Cutlet and cutlet. And somehow I wanted to go back to the roots, to find old recipes for making it. In principle, they are not particularly different from our modern ones, it’s only a matter of proportions and the composition of the minced meat. But it is precisely these “little things” that make up the recipe. In my opinion, this is an impeccable chicken cutlet recipe. Juicy, with a crispy crust and creamy taste. Very warm and obviously delicious. Recipe from the book “Cooking”, published in 1959.

Tender chicken cutlets “Kyiv Grad”

Very tender, juicy, with special butter inside, chicken fillet cutlets are liked by everyone who has tried them. The taste is extremely reminiscent of chicken Kiev. Not bad with any side dish - we prefer simply with the freshest vegetables, there is no shame in serving it to guests. Shall we try?

Chicken cutlets

Very tasty and tender cutlets - the most adored by my offspring. It's extremely easy to prepare! This recipe was posted on the website in 2008 by the user Manya under the title “Chicken Cutlets” and illustrated by me as part of the “Coloring Books” campaign.

Chicken cutlets “Guests on the doorstep”

These juicy and healthy cutlets have only 3 ingredients, not counting the spices for taste. And the minced meat takes a maximum of 3 minutes to prepare, unless, of course, there is a whole army of guests) Try it, maybe they will take root in your family) We like it, quick and simple. What’s especially funny is that when you fry them, the little unwilling people demand: give me what it smells like! This is my debut on Povarenka, don’t judge strictly, the dish is ordinary, but... I shared what I was cooking now. I hope at least someone likes it!)

Creole chicken cutlet

Very soon we will celebrate a wonderful home holiday - New Year. Any housewife will cook the best and most delicious food for her family and friends. There will be aspic, and everyone’s favorite salad “Olivier” and “Herring under a fur coat” and Christmas goose and duck, there will be favorite desserts and various pastries. We will all be sharing our favorite family recipes on the Povarenok website. Now I would like to offer you, dear friends, one of the dishes that I will prepare for the gala table.

Chicken cutlets “For contrast”

I always respect any cutlets! I offer another option to try! Our spiritual dinners, lunches! Let's try chicken cutlets!

Masterpiece baked chicken cutlets on a stick

Oh and yummy! I already had masterpiece mushrooms, and now I offer you an extremely tasty version of chicken cutlets on skewers made from salted straws. The manufacturing process is similar to my mushroom recipe: still the same mega-crispy crust and no frying! The inside of the cutlets is extremely juicy, with an interior made of cheese and white mushrooms. Serving the cutlets on edible skewers makes them a beautiful treat for guests, either hot or cold. Give it a try and I'm sure you'll literally love it.

Chicken cutlets “Novomikhailovskie”

Very easy to make, juicy and indescribably delicious cutlets that can be prepared ahead of time and just finished in the oven for a couple of minutes before serving. Recipe from the live magazine “Russian tavern classics of the 19th century.”

Chicken cutlets “Lazy daughter-in-law”

The recipe is familiar to almost everyone, but I added my own “zest” to it - oat bran. More precisely, it was my son’s girlfriend who did it. Just 20 minutes - and a tasty, necessary, easy dinner is ready!

Chicken cutlets with cauliflower

I had to have chicken meatball soup. But it didn’t work out, because the family demanded cutlets, and there wasn’t enough minced meat for everyone. As a result, these remarkable pancake cutlets were born. Juicy, tender. It has become a favorite dish in our family.

Chicken cutlets . Chicken cutlets are a tender chicken dish that will appeal to both adults and children.

Chicken is absolutely extremely popular in home cooking. Firstly, it has excellent taste, which is why everyone in the family, young and old, loves chicken and minced chicken dishes. Secondly, chicken dishes are considered dietary, as they are amazingly digestible. After all, chicken cooks extremely quickly. And since Russian families eat cutlets often and with pleasure, we can say with confidence that half of all cutlets are made from minced chicken.

Chicken cutlets can be prepared in different ways. And this is another undeniable advantage. Some people like properly fried cutlets, while others watch their diet and therefore prefer a steamed dish. By the way, cutlets can be prepared not only from minced meat, but also from chopped fillet, as well as whole meat on the bone.

You can purchase minced chicken ready-made or grind the chicken using a food processor or meat grinder. It is better to grind the bird immediately with bread soaked in milk in advance. Don't forget to salt and pepper the minced meat.

A truly popular recipe for chicken cutlets with butter. Thanks to the oil, they turn out juicy and tender, and since they are prepared from chicken breast, they are low-fat. To make cutlets according to this recipe, just put a piece of butter in the middle of each cutlet. Then the cutlets are fried on both sides in vegetable oil and simmered on the stove or in the microwave. Another win-win additional ingredient is cheese, which is also hidden in the middle of the cutlet.

You can make chopped chicken cutlets. According to this recipe, the meat must be cut into small pieces, mixed with eggs, semolina, mayonnaise or sour cream, pepper and salt. Fry the cutlets on both sides until cooked. Semolina makes the cutlets plump, “blowing” them from the inside.

You can prepare chicken cutlets from mixed minced meat - for example, add cabbage or mushrooms.

Rice, potatoes, and various vegetable salads are excellent as a side dish for chicken cutlets.

7 Amazing Trimmed Chicken Cutlet Recipes

Tender and appetizing options with vegetables, mushrooms and cheese.

1. Chopped chicken cutlets with garlic and sour cream

Ingredients

500 g chicken fillet;
1 clove of garlic;
1 testicle;
2 tablespoons of thick sour cream;
1 tablespoon starch;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fillet into small pieces. Pass the garlic through a press.

Beat the egg with sour cream, then add starch, salt and pepper, chicken with garlic and stir well.

Heat oil in a frying pan over medium heat. Form small cutlets and fry them for 5-7 minutes on one side, and then turn them over, cover with a lid and cook for about the same amount.

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10 recipes for delicious chicken cutlets

2. Chopped chicken cutlets with onions and mayonnaise

Ingredients

500 g chicken fillet;
1 onion;
salt - to taste;
black pepper - to taste;
1–2 testicles;
2 tablespoons of mayonnaise;
2 tablespoons flour;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the chicken fillet into small pieces, the onion into slightly smaller pieces or grate it on a medium grater.

Salt, pepper, stir the ingredients with the egg and mayonnaise. Add flour and stir again until the mixture is not very thick.

Heat oil in a frying pan over medium heat. Form small cutlets and fry for 3-5 minutes on each side.

Try it 🍳

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3. Chopped chicken cutlets with bread in the oven

Ingredients

500 g chicken fillet;
1 onion;
2-3 slices of bread or loaf;
50 ml milk;
1 testicle;
½ teaspoon salt;
½ teaspoon ground black pepper;
1 pinch of ground nutmeg;
1 tablespoon of vegetable oil.

Manufacturing

Finely chop the chicken fillet and onion.

Soak the bread in milk for a few minutes, then squeeze out. If the hard crusts do not get wet, remove them.

Mix bread with chicken, onion, egg, salt, pepper and nutmeg.

Form cutlets from the meat mixture and place them in a greased baking dish. Place in an oven preheated to 200°C for approximately 20 minutes. Then turn the cutlets over and cook for another 10 minutes.

Rate the taste 🎣

Cod cutlets with cheese, potatoes and herbs

4. Chopped chicken cutlets with oatmeal

Ingredients

3 testicles;
150 ml milk;
100 g oatmeal;
750 g chicken fillet;
1 onion;
2 cloves of garlic;
1 teaspoon mustard;
2 tablespoons soy sauce;
1 teaspoon salt;
¼ teaspoon ground black pepper;
3-4 tablespoons of vegetable oil.

Manufacturing

Beat 2 eggs with milk and pour the mixture over the oatmeal. Leave for half an hour at room temperature.

Cut the chicken fillet into small pieces. Grate the onion on a medium grater. Pass the garlic through a press.

Combine chicken with vegetables, mustard, soy sauce, salt and pepper. Add oatmeal and stir well.

Leave the minced meat for a couple of hours or the whole night (that is, at night) in the refrigerator. Then beat in the remaining egg and stir.

Heat oil in a frying pan over medium heat. Form into round patties and fry them for about 4-5 minutes on each side.

Help yourself 🍽️

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5. Chicken fillet cutlets, chopped with herbs

Ingredients

500 g chicken fillet;
70–80 g hard cheese;
1–2 sprigs of dill;
1 testicle;
1 tablespoon flour;
1 tablespoon mayonnaise;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the chicken fillet into small pieces. Grate the cheese on a large grater. Chop the greens. Stir it all with the egg, flour, mayonnaise, salt and pepper. Leave in the refrigerator for about an hour.

Heat oil in a frying pan over medium heat. Form cutlets and fry them for 4-5 minutes on each side.

Treat everyone 🌶️

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6. Chicken cutlets, chopped with tomatoes and peppers

Ingredients

600 g chicken fillet;
1 tomato;
1 bell pepper;
1 onion;
1 small bunch of parsley or dill;
2 testicles;
3 tablespoons flour;
1 tablespoon mayonnaise;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the chicken fillet, tomato, bell pepper and onion into small pieces. Chop the greens. Mix everything with eggs, flour, mayonnaise, salt and black pepper.

Heat oil in a frying pan over medium heat. Form the minced meat into cutlets. Fry them for about 4-5 minutes on each side.

Experiment 👌

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7. Chicken fillet cutlets, minced with mushrooms

Ingredients

500–600 g chicken fillet;
1 onion;
200–300 g champignons;
1 bunch of green onions;
1 tablespoon butter;
salt - to taste;
1 testicle;
black pepper - to taste;
2 tablespoons flour;
5-6 tablespoons of vegetable oil.

Manufacturing

Cut the fillet, onions and mushrooms into small pieces. Finely chop the green onions.

Heat the butter in a frying pan over medium heat. Fry the onions for a few minutes, add the champignons, add salt and cook for about 10 minutes. Cool.

Mix chicken with egg, green onions and fry. Season with salt and pepper. Add flour and stir well.

Heat vegetable oil in a frying pan over medium heat. Form cutlets and fry them with the lid closed for approximately 7-8 minutes on each side.

Tender chicken cutlets

Cooking: 6 hours 25 minutes

Tender chicken cutlets will please everyone in the family. Both children and adults will eat them with great pleasure. The cutlets are prepared not from minced meat, but from chopped meat, which is why they turn out extremely juicy. The warm mixture is obtained due to the addition of cheese and starch.

In order for the meatballs to be especially tender, it is better to marinate the meat in advance: the average time is 6 hours or more.

Side dish for chicken cutlets

Pasta, mashed potatoes or vegetable salad are suitable as a side dish for cutlets, for example:

Ingredients

Chicken fillet – 750 g
Hard cheese – 150 g
Potato starch – 3 tbsp. l.
Chicken egg – 3 pcs.
Mayonnaise – 4 tbsp. l.
Ground dark pepper – 0.5 tsp.
Salt – 1 tsp.
Sunflower oil – 4 tbsp. l.

How to cook tender chicken cutlets

Grate the cheese on a small grater.

Beat eggs with salt and pepper.

Add mayonnaise to the egg mixture. Lightly beat the mixture.

Add cheese and starch. Mix everything well.

Wash the chicken fillet, dry it in a napkin and cut into extremely small cubes.

Place the fillet in the prepared mixture. Mix everything well, cover and refrigerate for at least 6 hours.

Place small cutlets with a spoon into a frying pan with heated oil and fry on both sides until golden brown.

Tender chicken cutlets are ready! Serve with vegetables or other side dish.

The most tender chicken cutlets - manufacturing secrets

Now I would like to tell you about my favorite recipe for making delicious chicken cutlets from chicken fillet. You may ask, how does this method differ from the usual one? It's all about the bow! I suggest using it not raw, but fried - this is all to avoid the corresponding onion smell and taste in ready-made products.

As a result, the cutlets turn out simply wonderful - tender, juicy and very, very tasty!

List of products needed for making your favorite chicken cutlets:

To fry regular chicken cutlets:

How much time does it take to make ordinary chicken cutlets: if we don’t waste it on making minced meat, but use ready-made stuff, then half an hour will literally be enough

Level of difficulty in making the most delicious chicken fillet cutlets: everything is indescribably simple and straightforward - believe me

Detailed description of making regular chicken cutlets for home dinner:

So, first, let's start with the onion - we peel it, chop it finely and fry it with 2 tablespoons of vegetable oil until it has a fragrant aroma and a golden color - we will spend no more than 5-7 minutes on this.

Now minced chicken fillet.
I used freshly prepared - they put it through a meat grinder right in front of me in the store. Break an egg into the minced chicken.
Add salt and freshly ground pepper – a pinch at a time.

We generously roll each piece in breadcrumbs and immediately place it in a frying pan with heated vegetable oil.

Fry the future cutlets over low heat - the crust should become golden brown and crispy. At the end of production, I always practice slightly simmering the cutlets under the lid - for reliability. It’s still delicious – it tastes best with the freshest vegetables and rice!

Cook with pleasure!

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