Chicken cutlets

One of the simplest dishes, which can be cooked from chicken, are cutlets. Most often they are fried in a frying pan, but also steamed. Cutlets can be made simply from chicken fillet with onions and salt, and you can use other ingredients and even make them with different fillings. For example, with mushrooms, boiled eggs, onions and potatoes, etc.

Chicken cutlets

700 g chicken thighs, rinse, divide the fillets of bones, skin and tendons, twist it over the minced meat. Keep it in the refrigerator for half an hour. Mix with chilled 150 ml of cream. Add spices for chicken, chopped finely greens, peppers, garlic, salt. Stir and place for another half an hour in the refrigerator. Fry in vegetable and butter.

Chicken cutlets with mushrooms

Chicken fillet through the meat grinder, add salt, pepper. Form cakes, in the center of which lay out the forcemeat. For its preparation boil 250 g of dried mushrooms, finely chopped. Add the chopped onion and fried chopped walnuts. Cut the edges of the flat cakes, give an oval shape. Pan in white breadcrumbs and fry in deep-fried.

Chicken cutlets on milk

To make half of the chicken: to remove her skin, to separate the bones. Twice pass the fillet through a meat grinder. When twisting for the second time, add the fried mushrooms (200 g) with onions. Soak 80 g of pulp of white bread in half a glass of milk. In the mince add 40 g of butter, salt, egg and mix. To form cutlets, roll them properly in breadcrumbs (breadcrumbs) and fry in preheated fat.

Chicken cutlets with cabbage

Pound the chicken fillet in a meat grinder, combine it with a finely chopped onion and half a kilogram of cabbage. Salt and mix with spices. Form out minced meatballs, roll in flour and fry in a pan.

Chicken cutlets with onions and greens

Chicken fillet weighing a pound slightly frozen and then cut into small cubes. Peel 3 onions, grind. Mix onion, chicken and egg. Add salt, 40 g of starch, greens, mayonnaise and pepper. Put half-hour stuffing in the refrigerator. A tablespoon spread on a pan of cutlets and fry in vegetable oil. Lay them after frying on a paper towel so that it absorbs excess fat. Serve with garnish.

Chicken cutlets with onions and potatoes

Kilogram of chicken forcemeat put in a bowl, mix with grated on a small grater onion and soaked in water three slices of stale white bread without a peel. Lose 2 potatoes. Put them, as well as salt and pepper into minced meat and mix. Add half a cup of water. Form the minced meatballs, put on a board, covered with film and sprinkled with flour, for an hour put in the refrigerator. Fry on high heat in cream and vegetable oil. Ready cutlets put in a saucepan, cover and cover for half an hour.

Steam chicken cutlets

To make half of the chicken weighing 700 g, removing the skin and removing the bones, from which to boil the broth. Flesh and soaked in milk crumb white bread to pass through a meat grinder. Stuff stuffing with a softened butter and cream. To stir thoroughly. From minced meat to cook small cutlets. Lubricate the saucepan with creamy butter, put the cutlets and pour in the same broth. Cover the dishes with a lid and put on a small fire. Cook for 15 minutes. To spread the cutlets on a platter and pour with melted butter.

Chicken steamed chops with boiled egg

700 g of chicken breasts to scroll together with the bulb through the meat grinder two times. Mix with raw egg, pepper, salt and a handful of flour. Chop two hard boiled eggs. On the chopping board, pour in the flour to roll the cutlets. From the stuffing to form pancakes, place on them a boiled egg and butter, salt, and then turn into cutlets. Roll them in flour and put them in a steamer. Cook for 25 minutes.