Juicy chicken cutlets: 5 recipes with photos and bonus - video recipe according to GOST

Not many people can now remember the taste of a catering cutlet, aka school, canteen, hospital, or a semi-finished product in a store or culinary department. Of course, this is not a pork chop on the bone. In the Union, most dishes were prepared according to GOST, including cutlets. There is a nuance in the cooking method that gives the meatballs that unique taste from childhood! This recipe for Soviet cutlets is especially for those who are nostalgic for those times and for this simple dish in particular.

Juicy chicken cutlets - step by step photo recipe

To make the chicken cutlets juicy and tender, at the final stage it is enough to steam them a little right in the frying pan under the lid. Follow the step-by-step photo recipe and everything will work out the first time.

The list of ingredients can be expanded somewhat by adding garlic, raw potatoes and additional spices (ground paprika, cumin, coriander, suneli hops, nutmeg).

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Cooking time: 1 hour 0 minutes

Quantity: 10 servings

Juicy minced meat cutlets in a frying pan

According to the following recipe, without any technology or additional products, you can get quite juicy chicken cutlets. They are prepared almost instantly and are suitable for serving both on weekdays and on holidays.

Ingredients:

• Minced chicken – 500 g;
• White bread pulp - 3 slices;
• Milk – 100 ml;
• Garlic – 2-3 cloves;
• Onion – 1 pc.;
• Chicken egg – 1 pc.;
• Vegetable oil - for frying;
• Salt, pepper - to taste.

Step by step recipe:

1. We put on the table all the products that we will need. Place the slices of bread in a deep container and fill with milk. Leave it for a while.

2. Remove the husk from the onion and cut into small cubes. Peel the garlic and chop it with a knife. Squeeze out the bread. We send all products to mince.

3. Break a chicken egg into a bowl. Add salt and pepper to taste. Mix the minced meat and then beat it well. Heat a frying pan with a minimum amount of oil and lay out the cutlets.

4. Fry on both sides until golden brown. Pasta, potatoes or just a salad of fresh vegetables are perfect for these cutlets.

How to cook juicy chicken cutlets in the oven

To make chicken cutlets with a minimum amount of fat, we recommend baking them in the oven. This will save time, and the dish itself will delight you with its delicate taste. Well, the juiciness will be ensured by a secret ingredient - fresh zucchini.

Ingredients:

• Chicken fillet – 800 g;
• Onions – 1 pc.;
• Small zucchini – 1 piece;
• Chicken egg – 1 pc.;
• White bread – 80-100 g
• Milk – 75 ml;
• Sour cream or cream - 1 tbsp. l.;
• Vegetable oil – 2 tbsp. + for lubrication;
• Butter – 5-10 g;
• Garlic – 2-3 cloves;
• Starch – 1-2 tbsp. l.;
• Cumin – 1 tsp;
• Ground black pepper – 1 tsp;
• Salt – 1 tsp.

Step by step recipe:

1. Place the necessary ingredients on the table. Wash the zucchini and chicken fillet in cold water and dry. Divide the bread into slices, put it in a bowl and fill it with milk.

2. Peel the garlic, randomly chop the onion and chicken fillet. Place into a blender bowl. Grind at high speed. Peel the zucchini and grate it. Salt to taste and mix.

3. Add the bread crumb and zucchini to the minced meat, squeezing it well first. Break the egg, add sour cream, starch, vegetable oil, spices. Mix and beat the minced meat. Form cutlets and place them on a parchment-lined baking sheet.

4. Place in the oven for 20 minutes. Temperature 190 degrees. Then grease the products with butter, pour half a glass of boiling water and put them in the oven again. Let stand until you get a nice crust.
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Quality requirements

In the USSR, strict requirements were imposed on the quality of products and dishes. Initially, it was believed that a cutlet was a cooked piece of meat on a bone, thigh or rib. Nowadays, this term most often refers to an oval or round flatbread made from minced meat, fish or vegetables.

According to GOST, cutlets, without breading and natural, are produced without bones, their weight is 70 or 80 g, with a permissible deviation of ±3%. Portioned products are cut across the muscle fibers. The layer of subcutaneous fat should not exceed 1 cm. The color and smell of meat should be characteristic of a benign product. Tendons and coarse thick films must be removed, and all excess parts must be cut off.

Appearance of cutlet according to GOST

Semi-finished products are allowed to be of even shape, without cuts, with a smooth surface. It is unacceptable for the product to be weathered or deformed, dirty or showing signs of spoilage. The breadcrumb layer should be thin, not moistened, and golden in color. Selling a product with loose or wet breading is not allowed. When cut, the color of the finished product is light gray.

cutlet according to GOST

Soft and juicy chopped chicken breast cutlets

It's surprising, but chopped chicken cutlets always turn out very juicy without any tricks. The fact is that moisture is perfectly retained in tiny pieces of meat. Cheese gives these cutlets a special piquancy.

Chicken breast is best taken fresh or chilled. If the meat is frozen, it should be defrosted gradually naturally.

Ingredients:

• Chicken fillet – 600 g;
• Hard cheese – 100 g;
• Chicken egg – 1 pc.;
• Onions – 1 pc.;
• Garlic – 2 cloves;
• Starch - 3 tbsp. l.;
• Kefir – 140 ml;
• Salt – ½ tsp;
• Seasoning for chicken – 1/3 tsp;
• Pepper - to taste.

Step by step recipe:

1. We are preparing minced meat. Using a very sharp knife, cut the fillet into small cubes. Then grind the hard cheese in the same way.

2. Peel the onion and garlic, chop into very small cubes. In a deep container we combine all the prepared products. Add black pepper, salt, chicken egg and kefir. Mix.

3. Now add starch and knead again. Leave for 10-15 minutes under cling film. Pour vegetable oil into a frying pan, heat it up and add cutlets with a tablespoon.

4. Fry on both sides until golden brown under the lid over medium heat. Remove the cutlets onto napkins to drain off excess oil. Serve both cold and hot.

Hearty meat cutlet, 1 piece catering portion (TK0981)

Technological map No.
Hearty meat cutlet, 1 piece catering portion (CP-recipe No. 154
)

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing hearty meat cutlets,

must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Pork and beef meat is washed under cold running water, left in a perforated container to drain water, then dried, cut into pieces of arbitrary shape.

White bread is cut into pieces, soaked in water, left to swell, then squeezed out. Onions are cut into arbitrary pieces.

Sliced ​​meat, white bread soaked in water, and onions are passed through a meat grinder with a medium-diameter grid hole once. Then add salt, ground black pepper, eggs, mix well until smooth, beat. With wet hands, form round-flat cutlets weighing 105-110 g. Breaded in flour.

Semi-finished cutlets are fried in a frying pan using the basic method on both sides until golden brown. Bring to readiness in a steam convection oven at a temperature of 150* C (20% steam) for 10 minutes.

Cut the onions into strips and fry until golden brown.

Fried eggs with fried eggs from 1 egg.

Mayonnaise is applied to the finished cutlet using a mesh. Then lay out the fried onions and a fried egg on top. The cutlets are placed on a baking sheet, cooled in a shock freezer to +3* C, and placed in gastronorm containers. Store in the refrigerator before shipping.

Transported in a refrigerated car body.

1. Characteristics of the finished dish, semi-finished product

Appearance

– meat cutlets are rounded and flattened, fried until golden brown. Fried onions and a fried egg are placed on top of the cutlets.

Taste

– ingredients included in the cutlets, without any foreign taste.

Smell

– the ingredients included in the cutlets are free of foreign odor.

1. Requirements for registration, sale and storage

Hearty meat cutlets

manufactured as needed. The permissible shelf life of cutlets, according to SanPin 42-123-4117-86 at a temperature of +2+4* C, is no more than 3 hours from the end of the technological process.

Meat cutlet Nourishing

must comply with the requirements of SanPin 42-123-4117-86.

Delicious juicy chicken cutlets with cheese

Cutlets prepared according to this photo recipe will definitely become the most beloved in your family. The meat remains soft and juicy inside, and the outside gets a crispy crust. You must cook them!

Ingredients:

• Chicken fillet – 700 g;
• Chicken egg – 1 pc.;
• Onions – 1 pc.;
• Butter – 50 g;
• Hard cheese – 100 g;
• Salt - to taste;
• Breadcrumbs - for coating;
• Vegetable oil - for frying.

Step by step recipe:

1. For the filling, grate the chilled cheese on a fine grater. Then add three pieces of frozen butter to the same bowl. Mix the resulting mixture thoroughly with a spoon. Cover with film and place in the refrigerator.
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2. Chop the chicken fillet and onions as desired and grind them through a meat grinder or in a blender. Combine in one bowl, beat in the egg and add salt. Mix. Transfer the minced meat into two strong bags. We tie them and carefully beat them on the table.

3. We take the filling out of the refrigerator and, with wet hands, form it into balls and oblong-shaped sausages. We make a flat cake from the minced meat, put the filling in the middle and close it. Roll the pieces in breadcrumbs.

4. Heat vegetable oil in a saucepan and fry the products until light golden brown. Place them on a baking sheet lined with foil. Place in an oven preheated to 180 degrees for 15 minutes.

Recipe for Soviet cutlets for 11 kopecks

Today, many people are awakening to nostalgia for old Soviet cooking. So we decided to recall the recipes for cutlets from our childhood, which were sold in stores as semi-finished products or were included in the menu of school, student, factory and public catering canteens. And for some, this taste is inextricably linked with summer holidays in pioneer or sports camps.

True, the recipes given will be somewhat different from those that existed during the USSR. But each of them will have its own “zest”.

Recipe for store-bought cutlets for 11 kopecks

This recipe is compiled from many experiments, memories and shared experiences. The result is very tasty cutlets that have adopted all the best from Soviet “store” cooking. By the way, on sale such semi-finished products were often called “homemade cutlets.”

Ingredients for Soviet store-bought cutlets

We take the following products:

• lean pork – 200 g
• beef – 300 g
• medium-sized rusk crumbs – 100–120 g
• onion – 1 pc.
• garlic – 1 clove
• cold water – 1–1.5 tbsp.
• salt
• pepper

Cooking Soviet cutlets for 11 kopecks

Instead of 200 g of lean pork, you can take 100 g of fattier meat. Then you will need 400 g of beef. We turn the meat into minced meat. Salt and pepper. If desired, you can add any spices.

This is an important point. The minced meat needs to be beaten well right on the table. Hit about 25–50 times.

Peel and finely chop the onion. For this amount of meat, one small onion is enough. If you like more onions, you can use a medium one. Press the garlic here, but this is not necessary - it was not in the original recipe.

Now the crackers. They should be ground, but not into powder, but into crumbs. You can do this yourself - dry the bread and then gently pound it in a mortar.

Add the crackers and onions to the minced meat and mix well. There is no need to soak the crackers, add them dry! The result will be minced meat with a fairly thick consistency. We need it thinner, so we add water.

We take very cold water. Add the minced meat in small portions and stir. The consistency should be soft, homogeneous, but not liquid! Therefore, do not stir for too long so that the fat does not get out of the minced meat, and do not add too much water. It’s easiest to mix with your hands, but if you’re lazy, you can do it with a bread machine (“Dumplings” program, 5–7 minutes).

Place the prepared cutlet mince in the refrigerator for about 40 minutes. Remove, form cutlets, and bread them in breadcrumbs.

Fry in hot oil on each side for 5-7 minutes.

That's it, rosy and delicious Soviet store-bought cutlets for 11 kopecks are ready!

The main trick of this recipe is the use of good breadcrumbs. They should be approximately 20–25% of the total weight of meat. It is important that the crackers have the correct consistency - not flour or powder, but rather medium-sized crumbs. The water should be taken as cold as possible, ideally ice-cold, up to about half the amount of meat (this will depend on the moisture content of the meat itself and the final minced meat). It is important to stir well and beat off the minced meat first, and then thoroughly mix the finished cutlet mass.

Soviet cutlets from the school canteen

And now a recipe for the same cutlets, only from the school canteen. Such cutlets were most often prepared according to the same recipe as semi-finished products for stores. Although there could be differences. So, eggs were added to homemade cutlets in canteens (though not much - only one egg per minced meat for 40 cutlets weighing 100 g each). There might not have been any eggs in the store.

Ingredients for Soviet school cutlets

For school cutlets we take:

• meat – 500 g
• gray bread – 330 g
• onions – 3 pcs.
• garlic – 3–4 cloves
• egg – 1 pc.
• salt
• pepper
• breadcrumbs
• frying fat

Note that there is much more onion in this recipe than in the original. In Soviet canteens, garlic was usually not added at all. The main feature is the use of “gray” wheat-rye bread.

Cooking school cutlets

Soak the bread and squeeze it out. Chop the onion, garlic, add pepper and salt, mix.

Mix all the ingredients with the minced meat and stir.