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Breaded chicken cutlets. Chicken cutlets like in a canteen Minced chicken cutlets in breadcrumbs

Tasty, satisfying, appetizing-looking and easy to prepare, they can decorate a holiday table or diversify the menu. What are not convincing reasons for cooking them often? However, chicken meat has special properties that should be taken into account. There are several nuances.

Cutlets

The first mentions of cutlets as a separate dish are found in old cookbooks of French restaurants. Back then they were pieces of fillet on the bone, deep-fried in boiling oil. And also whole parts of fish fillets fried in oil, which were rolled in flour or ground breadcrumbs.

The dish was very popular. Many peoples adopted it and began to cook it in their own way from available products. Since then, depending on the country, the concept of “cutlets” has changed beyond recognition. They began to be prepared not only from fish or meat, but also from vegetables (pancakes are Belarusian cutlets, the base of which is minced raw potatoes).

An obligatory ingredient in minced meat for any cutlets is an egg: it glues the minced meat together and, when frying, does not allow the cutlets to spread out in the pan, turning into fried minced meat. Roll the cutlets in flour or breadcrumbs, which prevents them from sticking to the bottom of the pan during frying. But breadcrumbs also give the finished dish an appetizing crust. Minced chicken cutlets in bread crumbs are a dish that is easy to prepare in modern conditions and not fall flat on your face in front of invited or uninvited guests.

Preparation of minced meat

To prepare chicken cutlets in breadcrumbs, you need to prepare the following products:

chicken fillet - 0.5 kg;
egg - 1 pc.;
medium sized onion;
2 cloves of garlic;
milk cream - half a glass;
salt - 1 tsp;
starch - 0.5 tsp. (to give a beautiful crust);
ground black pepper - a pinch;
breadcrumbs for coating.

There are two ways to use chicken fillet: grind it through a meat grinder or finely chop it with a knife. The second method is preferable, since the taste of chicken cutlets in breadcrumbs increases dramatically. But it is more labor-intensive and time-consuming.

The remaining ingredients of the dish must be ground through a meat grinder and mixed thoroughly. Place the minced meat in the refrigerator for half an hour. After this, beat it in a bowl until it becomes a whole lump in your hand. Then place it in the refrigerator again for half an hour.

Cooking process

Divide the resulting minced meat into pieces weighing 50-70 grams. Form each into balls, rolling between palms dipped in water. After this, roll them in breadcrumbs and give them a cylindrical shape. Place on a flat surface sprinkled with breadcrumbs to prevent them from sticking to it.

Pour sunflower oil into a dry frying pan and heat it until it begins to smoke slightly. Carefully pick up each cutlet, trying not to disturb its shape, and lower it into the boiling oil. Fry the cutlets over low heat under a tightly closed lid until golden brown.

For those on a diet, therapeutic or for weight loss, you can cook chicken cutlets in the oven, the minced meat recipe is the same. The difference lies in the method of preparation. To do this, grease the mold with butter, place the cutlets on it and place in an oven preheated to 180 degrees for 25-30 minutes. Cooked chicken cutlets in the oven, the recipe for which is given above, contain fewer calories and are easier to digest by the body.

Little tricks

Unlike beef or pork, chicken meat has a soft texture, low density and cooks quickly. This property forces you to follow some rules that distinguish chicken fillet cutlets in breadcrumbs from the preparation of products from other types of meat:

Chicken cutlets should be fried with the lid tightly closed. In this case, there is no need to steam them. Without steaming, the cutlets will have a crispy crust that combines fantastically with the soft contents.
It is best to grind minced chicken yourself rather than buy ready-made ones.
There is no need to overcook the cutlets, trying to give them a crust: overcooked cutlets do not look as appetizing and will taste bitter.
You should not grind bread into minced chicken cutlets: the sense of taste of the dish will weaken and become less pronounced due to the soft structure of the chicken fillet.
Ready-made cutlets have the highest taste when slightly cooled after frying. Cooled in the refrigerator and reheated will not be the same.
Breadcrumbs for coating are best taken from rye bread.
You should not add carbonated mineral water to the minced meat, as they say in many recipes: this makes no sense - it does not affect anything.
Also, you should not add any ingredients to the minced meat other than those listed, and use your imagination only when preparing a side dish or sauce for these cutlets.

Despite the simplicity of the ingredients and ease of preparation, chicken cutlets in breadcrumbs according to this recipe turn out unusually tasty and beautiful.

Step-by-step recipes (with photos) for breaded chicken cutlets with eggs, cheese, semolina, in the oven

2019-02-05 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

8883

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

22 gr.

Carbohydrates

6 gr.

275 kcal.

Option 1: Natural breaded chicken cutlets

Delicious breaded chicken cutlets will be a wonderful lunch or dinner; they will fit perfectly into your diet. Cutlets can also always be used for a snack, because you must admit that a homemade sandwich is many times tastier and better than store-bought fast food, not to mention the benefits. You can simply put the cutlet on a slice of bread, add a leaf of lettuce and a fresh tomato - this is a wonderful snack.

Also, cutlets can always be served with potatoes, cereals, vegetables and other side dishes. I suggest that today’s version of cutlets should not be interrupted with various types of additives in the form of bread, potatoes, etc., I suggest that you still leave the taste of meat, in which case the result is always more pleasing. Well, let's get started.

Ingredients:

Chicken fillet - 250 g
Onions - 1 pc.
Chicken eggs - 1 pc.
Breadcrumbs - 100 g
Salt, pepper, paprika - to taste
Vegetable oil - for frying

Cooking process

Prepare all products according to the list. Select fresh chicken fillet, rinse and dry. Cut the chicken fillet into small pieces.

Peel the onion, rinse and dry. Chop the onion into medium-sized cubes or simply cut into quarters.

Place the onion and chicken in a blender bowl, or use a meat grinder. Grind the ingredients until minced.

Transfer the resulting minced meat into a bowl.

Add one chicken egg immediately to the minced meat, which can be shaken beforehand.

Mix the ingredients thoroughly, season with salt and pepper, and add a little paprika or any spices if desired.

Place breadcrumbs in a separate bowl. Now you need to form cutlets from the minced meat and roll them in breading on all sides.

The simplest thing left is to heat the frying pan, pour in vegetable oil, and transfer the cutlets. Fry the cutlets on both sides for 3-4 minutes, then you can simmer a little or bake additionally (180 degrees, 10-12 minutes). Serve the finished cutlets to the table.

Enjoy your meal!

Option 2: Quick recipe for chicken cutlets in breadcrumbs

For these cutlets, minced chicken is used; you will also need a couple of slices of bread. Cutlets cook quite quickly in a frying pan, especially when forming small-sized products.

Ingredients

400 g minced meat;
bulb;
2 slices of bread;
oil;
salt and pepper;
0.5 cups crackers;
0.5 cups of milk or broth.

How to cook quickly

Pour milk or broth over the bread. It will get soggy very quickly, but for now we are working on the onions. We clean the head and finely chop it, transfer it to minced meat.

Add the squeezed bread, salt, mix, add pepper to the chicken cutlets to taste. Immediately, while your hands are dirty, divide the mixture into balls and make round cutlets. You can put them on a plate with crackers.

Heat the oil. Roll and sprinkle the cutlets with breading. Be sure to press the crumbs a little with your hands so that they don’t fall off. We send it to the frying pan. Fry the cutlets until done. You can cover it for a couple of minutes, but only after frying, when the crust has already set and become stronger.

It is best to use yesterday’s bread or even stale bread for cutlets; a fresh loaf can become slippery after soaking. A loaf or baguette will also work; it is better to immediately cut off the crusts with a knife before soaking.

Option 3: Chicken cutlets breaded with cheese

Recipe for incredibly tender, tasty breaded chicken cutlets with filling. You can use absolutely any type of cheese. Even with processed cheese it turns out very tasty and interesting. If desired, you can put a little herbs or garlic inside the cutlet.

Ingredients

500 g chicken or minced meat;
0.1 kg cheese;
large egg;
1 tsp. salt;
3 slices of bread;
0.1 kg of crackers;
0.5 glasses of milk;
60 g onion;
120 ml oil.

How to cook

If you are not using minced meat, then twist the chicken meat and immediately skip a small onion. You don’t need to add a lot of it, otherwise the juice will make the minced meat runny and difficulties will arise when forming the cutlets.

Soak the bread in a small amount of milk. After this, it must be squeezed out. You can twist it after the minced meat, or just add it to the mass and knead.

Add a raw chicken egg, add salt, and knead the cutlet mixture with your hands until smooth to make it easier to form the cutlets. Immediately divide all the minced meat into 6-8 lumps, depending on the desired size of the cutlets. Cut the cheese into the same amount. There is no need to make long pieces; the slices should easily fit into the cutlet.

Pour crackers into a wide plate. We take a piece of minced meat in our hand, flatten it in the palm of our hand to make it look like a flat cake, put in the cheese, hide it inside, while simultaneously giving the cutlet its shape. Sometimes the cheese is grated or cut, but there is no point in doing this if nothing else is added to it; one whole piece is easier to hide.

Transfer the cutlet to a plate with crackers, carefully sprinkle it on top, then roll it in. We make all the other cutlets in the same way.

Heat the oil. Add the formed chicken cutlets and fry until done. If the cheese is hidden well, then nothing will leak out, everything will turn out in the best possible way.

If there is not enough cheese, you can grate it and mix it with chopped boiled egg. You will get a lot of filling, but it will not lose at all in taste. Moreover, you can chop a little garlic, herbs into the mass, add chopped olives or a little dry paprika.

Option 4: Chicken cutlets in breadcrumbs (with semolina)

This recipe for breaded chicken cutlets can help out if the minced meat you bought (or prepared yourself) turned out to be rather weak, spreads, and the mass does not hold its shape at all. Semolina will absorb all excess moisture, but it will take some time to swell. Spices are not specified in the recipe; in addition to salt and pepper, you can add absolutely any seasonings.

Ingredients

800 g minced meat;
3 tbsp. l. semolina;
100 g onion;
1 tbsp. crackers;
2 cloves of garlic;
1 egg;
spices;
Refined oil for frying.

Step by step recipe

Grind the onion along with the garlic. If you use ready-made minced meat, then for the sake of vegetables there is no need to dirty the meat grinder. You can chop them or puree them in a blender and add them to the chicken.

Immediately add all the spices, add the egg and semolina. Stir until the mixture becomes homogeneous. Then be sure to cover the bowl with something and leave the minced meat for half an hour.

There is time to prepare a frying pan, pour crackers into a bowl, pour oil for frying. Then stir the minced meat again and make 70 gram cutlets, but you can do less. Roll in breadcrumbs to give final shape.

Fry the breaded chicken cutlets in the usual way in a frying pan. Brown on both sides. Sometimes they are not covered, and after the frying pan they are simply placed in the microwave for 2-3 minutes, which can also be done.

If suddenly there is no semolina at home, or there is simply not enough of it, then you can also add oatmeal to the minced meat. It is not necessary to grind them, they swell perfectly in 30-40 minutes.

Option 5: Breaded chicken cutlets in the oven (creamy)

To soak the loaf according to the recipe, cream is used, but you can also use milk if there is nothing else. Also different from this recipe will be the cooking method. The cutlets are baked in the oven; they are not as fatty and high in calories as their counterparts fried in oil in a frying pan.

Ingredients

500 g chicken (or minced meat);
200 g white bread;
120 ml cream;
2 tbsp. l. oils;
70 g crackers;
one egg;
onion head;
clove of garlic.

How to cook

Cut off all the crusts from the pieces of bread and pour cream over them. Turn over periodically so that the slices are completely wet and swollen.

Grind the chicken with onions and garlic, or just grind the vegetables if using minced meat. Add bread soaked in cream, as well as the recipe egg. Immediately add salt, add about a teaspoon, add pepper, you can add a little dry paprika. Stir.

Make cutlets, roll in breadcrumbs. Since they will be baked at the same time, you need to make them as uniform in size as possible. Place in greased pan. Bake for 20 minutes at 210 degrees; there is no need to lower the temperature.

If the minced meat is prepared from the breast, it will be quite difficult to make the cutlets juicy. It is recommended to add a little lard when twisting or put a piece of butter inside each product, but provided that the dish is not prepared for a diet.

Option 6: Natural breaded chicken cutlets

Recipe for regular fried minced chicken cutlets with a minimum amount of additional ingredients. Thanks to the breading, they are covered with a crispy crust, delighting with juiciness and amazing taste. For minced meat, you can use any part of a boneless chicken carcass. Or we take an already twisted bird. But it’s important to remember that store-bought mince will often hold a lot of skin. From this quantity of products you will get 5-6 large cutlets.

Ingredients

0.5 kg chicken;
70 g onion;
8 g garlic;
one egg;
50 g crackers;
100 g butter.

Step-by-step recipe for classic cutlets in breadcrumbs

Twist the chicken and onion, but it is better not to use a mesh that is too fine. You can immediately chop cloves of garlic with them; it goes well with poultry. We put all this in a bowl.

Add one small egg, about half a teaspoon of salt to the cutlet mass, and the rest of the spices at your discretion. Mix the mixture thoroughly and divide into six lumps.

Pour crackers into a dry bowl. With wet hands, we form cutlets from the previously separated lumps, roll them on all sides, but do not give the final shape yet. Just put it on the board.

Heat the oil. For frying cutlets (and other products and dishes), it is best to use purified and refined oil.

Flatten the cutlets to a thickness of 1.5 cm. Place in oil. Fry until golden brown. Take a spatula and turn the cutlets over. After this, cover the pan. Bring to readiness under the lid so that the minced meat inside has time to steam.

When buying crackers, you need to pay attention to their color. If they are dark, then it is better to refuse. Cutlets in such a coat will quickly burn.

Stage 1
In a bowl, add minced chicken, finely chopped onion, bread pre-soaked in water, cream, egg, salt and pepper to taste.

2. Stage
Mix everything well until smooth and let stand for 10 minutes.

3. Stage
With wet hands, form the minced meat into cutlets and roll in breadcrumbs. Fry the cutlets in a well-heated frying pan with vegetable oil on both sides until golden brown.

4. Stage
Place the cutlets on paper towels to remove excess fat. Serve warm or cold.

Bon appetit!!!

Breaded chicken cutlets are juicy, tasty, very tender and quite filling. These cutlets are very simple and quite quick to prepare; they go great with any side dish or just with your favorite sauce; they can also be served on bread as a sandwich. Chicken cutlets are tender due to the addition of cream and can be safely given to children. For cooking, you can use any breading; it is best to add some spices to it so that the cutlets have a more beautiful color and rich taste.

These cutlets are very reminiscent of the famous Pozharsky cutlets, the history of which began in the first half of the 19th century. The secret of this recipe is that the minced meat is prepared from two types of chicken meat: breast and thigh in a 1:1 ratio. And, of course, it is better not to use purchased minced meat, but to prepare it yourself. To prepare minced meat, it is best to use a regular knife, chopping the meat very finely until its pieces resemble the size of buckwheat grains. The cutlets turn out juicy, tasty and beautiful due to the interesting bread coating.

Author of the publication

Originally from Belarus. Mother of two children - Miroslava and Voislava, loving and beloved wife. By training, he is a teacher of accordion class. A creative person wants to be able to do everything: sew, sculpt from polymer clay, cook and, of course, take photographs. She believes that there is something to strive for, and most importantly, there is a desire, so I am sure that over time everything will only get better.

Recipe author: Ekaterina Patskevich
After cooking you will receive 15 pcs.
Cooking time: 50 minutes

Ingredients

600 g minced chicken
400 g white bread
220 ml cream 30%
1 PC. egg
1 tbsp. olive oil
ground black pepper

Cooking method

Prepare all ingredients. Remove the cream from the refrigerator in advance so that it is at room temperature. For cutlets, it is best to use a white loaf, maybe not very fresh, so that the flesh is not too soft.

Cut off the crusts from the loaf. Soak 150 grams of loaf pulp in warm cream. Set aside and periodically turn and press into the cream. Using your hands or a fork, thoroughly mash the soft loaf in the cream until it becomes a paste. Cut the rest into small cubes measuring 4x4 mm. If the loaf is fresh, it is better to dry the cut cubes in the oven for 10 minutes at 150 degrees.

Carefully chop the meat very finely with a knife so that the pieces are the size of grains of buckwheat. Add an egg, a loaf of bread in cream, salt and pepper to the minced meat. At this stage, if desired, you can add finely chopped onion and fried in olive oil. Knead the minced meat with your hands for 8-10 minutes until smooth.

Turn on the oven and preheat to 180 degrees. Place the pan over medium heat and add olive oil. It is more convenient to form cutlets with wet hands. Take two tablespoons of minced meat and form a cutlet. Then roll in bread cubes, pressing in a little so that the bread sticks well to the minced meat on all sides.

Fry on both sides until golden brown. Place the fried cutlets in a baking dish or on a baking sheet, cover with foil and bake in an oven preheated to 180 degrees for 15-20 minutes.

Cutlets ready. Bon appetit!

Cutlets are a kind of culinary classic among the countless variety of main courses. Do you know how to quickly, deftly and tasty cook cutlets? The most popular and most successful method of preparing cutlets is considered to be the one in which they are pre-coated in breadcrumbs before frying.

What's so good about breading? Cutlets in breadcrumbs always turn out juicy on the inside and, of course, with a golden crispy crust on the outside!

Cutlets can be prepared from several types of minced meat: meat, fish and even vegetables. In some cases, you can prepare cutlets using rice and semolina.

The juiciest meat cutlets are those made from mixed minced meat (40% pork + 40% beef + 20% lard). The most tender are, of course, chicken cutlets, but fish cutlets turn out so unusual and tasty that even those who don’t usually eat fish will love them. Vegetable cutlets are more suitable for a vegetarian or lenten table.

Classic recipe

Ingredients	Quantity
pork (pulp) -	300 g
beef -	400 g
unsalted pork lard -	200 g
onion -	3 pcs.
garlic -	4 cloves
white wheat bread -	2 slices
milk -	100 ml
breadcrumbs -	¾ cup
table salt -	taste
freshly ground black pepper -	taste
allspice -	taste
ground red hot pepper -	taste
Cooking time: 60 minutes	Calorie content per 100 grams: 250 Kcal

How to cook traditional cutlets in breadcrumbs:

Chicken cutlets in breadcrumbs

Ingredients:

chicken fillet – 400 g;
fresh mushrooms (oyster mushrooms/champignons) – 300 g;
white onion – 3 pcs.;
garlic – 2 cloves;
Dutch cheese - 100 g;
rock salt;
chicken egg – 1 pc.;
pepper mixture;
breadcrumbs.

Amount of kcal per 100 g: 247 kcal.

Preparation:

Wash fresh mushrooms thoroughly, lightly dry and cut into small pieces;
Grind the chicken fillet using a blender or a meat grinder with a large grid;
Chop the onion and garlic as finely as possible;
Grate the cheese using a grater with regular teeth;
Combine all ingredients in a deep bowl, season with 1 chicken egg, salt and a mixture of peppers. Mix thoroughly, distributing the ingredients evenly among themselves. The minced meat should be viscous;
With wet hands, begin to form small round cutlets - be sure to all be the same size, so that the degree of frying is the same;
Pour the breadcrumbs into a wide plate with high sides, and then start breading the chicken cutlets;
In a thick-walled frying pan, bring a small amount of vegetable oil to a boil, and then, placing the breaded cutlets in it, fry them until golden brown. As a rule, this takes 2-3 minutes on each side. Repeat the same steps with the rest of the minced meat;
Ready-made chicken cutlets are always served hot - this is how they are most tasty and appetizing (due to the use of cheese in their composition). Boiled pasta, complemented with a salad of fresh vegetables and herbs, is perfect as a side dish. A light but satisfying dinner is ready!

Recipe for minced fish cutlets

minced fish (any) – 0.5 kg;
semolina – 3 tbsp;
red Bulgarian onion – 2 pcs.;
starch - 1 tbsp;
rock salt;
a mixture of ground peppers;
fresh unsalted lard – 200 g;
spice mixture “For fish” - 10 g;
chicken egg – 1 pc.;
breadcrumbs.

Cooking time: 40 min.

Amount of kcal per 100 g: 172 kcal.

Preparation:

Since the minced fish will be used ready-made, all that remains is to add semolina, starch and a fresh egg to it. Stir the mixture and leave for 15 minutes until the semolina swells;
Meanwhile, prepare the remaining ingredients. Grind fresh lard through a meat grinder (without lard, fish cutlets turn out dry and not tasty). Chop the onion into small cubes;
Add lard, chopped with onions, to the already swollen minced fish. Season it with a mixture of spices, salt, and ground pepper;
Stir the mixture until smooth, beat it and start forming oblong oval cutlets;
Place the formed products in a dish with breadcrumbs and bread;
Fry the cutlets over medium heat, with the lid closed, for 5-7 minutes on each side. Minced fish is more tender, but to ensure that the cutlets are properly fried, it is better to cook them this way;
Ready-made fish cutlets are served with a side dish of mashed potatoes and fresh vegetables. If desired, they can be supplemented with tomato sauce.

Liver cutlets with breadcrumbs

Ingredients for preparation:

liver (any) – 0.5 kg;
fresh lard – 0.2 kg;
onions – 3 pcs.;
garlic – 1 head;
breadcrumbs - 3 tbsp;
chicken eggs – 2 pcs.;
rock salt;
black pepper;
khmeli-suneli.

Cooking time: 30 min.

Amount of kcal per 100 g: 166 kcal.

Preparation:

Rinse the liver, dry, cut into small pieces and place in a blender bowl. Send the onions and garlic there too. Grind the ingredients until smooth and transfer to a suitable sized bowl;
Separately, grind fresh lard using a blender. It is recommended to pre-cut it into pieces. If you don’t have a blender, you can carry out all these operations using a meat grinder;
Combine liver and lard;
Add breadcrumbs, fresh chicken eggs, salt and other spices to the minced liver. Mix well. The mass should not be too liquid;
Heat the vegetable oil in a frying pan, and then use a tablespoon to start adding the cooked minced liver into it;
The liver cutlets are fried for 3-4 minutes on each side; overcooking is not recommended, otherwise they may turn out dry. As soon as the cutlet “seizes” and is covered with a golden brown crust, immediately turn it over to the other side, and then remove from the heat;
Liver cutlets turn out very juicy and flavorful. Pairs well with pasta as a side dish, such as pasta casserole.

Breaded potato cutlets

Ingredients for cooking:

potatoes – 0.5 kg;
onions – 2 pcs.;
“Russian” cheese - 100 g;
eggs – 2 pcs.;
salt;
black/allspice pepper;
ham – 100 g;
breadcrumbs (coarsely ground).

Cooking time: 50 min.

Amount of kcal per 100 g: 150 kcal.

Preparation:

Wash the potatoes and boil them in their skins. Then, without waiting for cooling, peel and mash with a masher;
Cut the ham into small cubes, chop the onion randomly;
Grate the cheese;
Combine potatoes, cheese, ham and onion. Add fresh chicken eggs, salt (to taste) and pepper. Stir the mixture until smooth;
With wet hands, scoop up the potato mixture, form a patty the size of a chicken egg and roll it in coarse breadcrumbs. Repeat the same with the remaining potato mixture;
Place the breaded potato cutlets in one row in a frying pan and fry in vegetable oil until golden brown;
Cutlets made from potatoes are filling and quite tasty. This is an original way to diversify your daily menu. Serve them with sour cream or mushroom sauce. They go especially harmoniously with fresh tomatoes and cucumbers.

What can you replace breadcrumbs with?

If you don't have breadcrumbs on hand, you can easily substitute them:

finely ground corn grits;
crushed oatmeal or corn flakes (not sweet);
a mixture of flax and sesame seeds;
grated fresh potatoes;
semolina.