How to cook chicken cutlets?

In the family of salmon this fish is the most affordable and not too expensive. At least, now it can be found in any self-respecting supermarket. A cutlet from the chum turns out to be savory and juicy, just lick your fingers. There are several basic cooking recipes. We will tell in more detail about each of them.

Cutlets from chum salmon

The stores sells stuffing, made from this wonderful fish. But if you did not buy it, you can do it yourself with an ordinary or electric meat grinder. The whole process will take a few minutes, and in total it will take no more than half an hour to prepare the cutlets.

Ingredients

We will need: grams of 700 chicken fillets, a few pieces of white loaf, half a glass of low-fat milk, 70 grams of wheat flour, a pair of raw eggs, a onion head, lean oil for frying, salt and spices to taste.

How to make cutlets from chum salad: recipe # 1

1. We make minced meat from the fillet (or we use it already prepared).
2. Onions are cleaned and cut finely.
3. Mikish from a third of the loaf soaked in a little heated milk, and then squeezed a little.
4. In one bowl we mix ground meat, bread crumb, onions. We drive in the same eggs and add spices and salt.
5. We achieve homogeneity of the mass by kneading.
6. We wet our hands in cool water and form small round cutlets.
7. We are rolling out the semifinished product in flour. Once again, we trim to give our cutlets beautiful shapes (but, again, they do not have to be basted, then they will be worse fried).
8. Cutlets from chum salmon are cooked in a non-stick frying pan in a well-heated lean oil (preferably olive oil). Fry them about three minutes from each side to get a ruddy crust.
9. In principle, cutlets from chum salmon are already ready (for those who do not like stew), and they can be eaten. But to increase the juiciness of the dish you need to pour a half-glass of water or fish broth with them, cover the dishes with a lid and put out on the weakest fire for about 15 minutes.

We serve a dish with a lot of vegetables, boiled potatoes, decorated with fresh dill. You can put a bowl with soy sauce next to the contrast of tastes.

With cheese

Fish cutlets from chum salmon can be prepared with the presence of cheese. Then the final product will be even more delicate and refined, as this ingredient begins to melt at high frying temperatures and become soft.

We will need: all the same 700 grams of chum salmon fillet (or minced meat), half a glass of milk, two eggs, a bow of onions, a large spoonful of not too fatty sour cream, 150-200 grams of cheese (it is possible and fused, only without vegetable supplements, this) A third of a white loaf, salt with seasonings for cooking fish dishes.

Preparation of recipe number 2

In principle, the preparatory work does not differ much from the previous recipe. Everything must be done as before, by making juicy and soft stuffing. By introducing the eggs raw, we get a good stickiness of the semi-finished product, which will prevent the breakdown of the cutlets during roasting. Of the pleasant and delicious additions - sour cream and cheese, shabby is not large. All this must also be introduced into minced meat and mixed until homogeneous. Who wants piquancy, you can cut the cheese into small cubes and when forming the cutlets inside each lay a piece of cheese that will melt and become deliciously soft when heat treated.

1. Next, fry the patties in a frying pan to a golden hue on both sides.
2. We put the cutlets in a container for baking. Fill sauce with tartar and bake in the oven at 180 degrees for about 15 minutes.
3. Serve with rice or mashed potatoes.

How to cook tartar sauce?

In this additive to delicious cutlets from the chum there is nothing difficult. You can, of course, use the store, but it's better to make your own hand. To do this you need: 2 yolks from boiled eggs (plus one raw), half a cup of good olive oil, a bunch of onion green, a pair of garlic cloves, a handful of olives, a cucumber salted barrel of medium size, juice half a lemon, salt. Prepare in a simple way: in a blender, mix all of the above to the state of uniformity (small pieces of olives and cucumber are allowed), and pour patties from the chum with this mass.