Chopped chicken cutlets with cheese and mayonnaise Tenderness

How to cook minced chicken cutlets for children

Children need to add meat to their diet about twice a week. Meals for children should not only be tasty, but also healthy. Therefore, children's recipes do not contain hot spices; instead of frying, steaming and baking are used. In order for your baby to eat with pleasure, you need to show imagination in decorating the dish, making it interesting.

Healthy eating guidelines recommend avoiding frying. Cooking chicken cutlets for children over one year old using this recipe will make breakfast healthy.

All components must be twisted using a meat grinder. Cutlets are formed from salted minced meat. To avoid the mass sticking to your hands, wet your palms with cold water. Add chopped herbs (parsley, dill) to the minced meat. You can add a mixture of dried peppers or a small piece of cheese to the middle of each cutlet. You don't have to add the egg, as oatmeal serves as a good binder. Without it, the cutlets turn out more airy and soft.

You can start baking. Ceramic molds need to be filled with half a centimeter of water and the formed cutlets should be laid out. The molds, covered with foil on top, are placed in an oven heated to 180–200 degrees and baked.

How to cook “Cutlets “Tenderness””

1. Wash the chicken fillet thoroughly, dry it with paper towels, then cut it into small pieces.

2. Finely chop the garlic or pass it through a garlic press.

3. Finely chop the greens or grind them in a food processor.

4. Add mayonnaise, herbs and garlic to the bowl with chicken fillet, beat in the eggs. Salt and pepper, then mix. Add starch and thoroughly mix the contents of the bowl again until smooth. Next, put the resulting minced meat in the refrigerator for 1-2 hours so that it marinates. The longer the minced meat is marinated, the tastier the cutlets will be.

5. When the minced meat has marinated sufficiently, heat the vegetable oil in a frying pan and spoon the minced meat into the pan into flat cakes. Fry the cutlets over high heat until golden brown, then reduce the heat, cover the pan with a lid and bring the cutlets to readiness.

6. Bon appetit!

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Baby chicken cutlets with vegetables in the oven

This easy recipe will please any child aged 1 year and older as it contains zucchini and carrots. They give the minced meat a particularly soft consistency and pleasant taste.

Required components:

• minced chicken – 200 g;
• one chicken egg;
• one zucchini;
• one carrot;
• 2 tbsp. semolina;
• salt to taste.

Cooking time is about 40 minutes. The calorie content of one 100 g cutlet is 112 kcal.

The minced meat is placed in a container. An egg, finely grated carrots and zucchini are added to it. The minced meat is mixed until smooth. All that remains is to add salt and add semolina. After stirring, cover the container with a towel and leave to infuse for 20 minutes. At this time, the semolina begins to swell and absorb excess moisture. Now you can form the cutlets, having previously moistened your palms, and place them on a baking sheet for baking in the oven. If you want to steam them, it is recommended to add a little more semolina to preserve the shape of the cutlets.

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Oatmeal

To prepare such a product you need to have:

• chicken fillet – two halves;
• egg;
• salt;
• oatmeal - two tbsp. spoons;
• parsley;
• butter – about 30 grams.

In addition to the actual base for future cutlets, you can make a sauce from milk. For it you will need:

• a teaspoon of flour;
• milk – half a glass;
• a teaspoon of butter.

1. The meat is ground, preferably using a meat grinder.
2. Add flakes, egg, finely chopped parsley and salt to the minced meat.
3. The ingredients are thoroughly mixed and left to infuse for 25 - 30 minutes. This time will be needed for the oatmeal flakes to swell.
4. After the specified time has passed, you need to move on to forming the cutlets. Don't forget to wet your hands first.
5. When everything is ready, place the cutlets in a double boiler, placing a small piece of butter on each one. Preparation takes approximately thirty minutes.
6. If you decide to prepare the sauce, then you need to pour milk into the pan, add flour, mix everything thoroughly and put it on the fire, waiting for it to boil. After this, add butter to the sauce and add some salt.
7. Place the cutlets in a deep dish and pour the sauce on top.

Recipe for chicken cutlets “Tenderness”

An unusual way to prepare chopped chicken is to marinate and fry the cutlets. At the same time, not only the taste, but also all the benefits of the product are preserved. Additionally, you can put vegetables and herbs in the minced meat - this will add juiciness and benefits.

Preparation:

1. Thaw the breast, separate the flesh from the bone, remove the skin, cut off the fat and veins. Chop the meat very finely with a sharp knife, the size of the piece should be no more than 5 mm.
2. Grate or chop the onion in the same way as chicken.
3. Grind the minced meat with onions.
4. In a deep bowl, mix kefir with egg, salt and add starch. Combine this mixture with minced meat. Cover the container with a tight lid or film and put it in the refrigerator for 3-6 hours. This semi-finished product can be kept in the cold for up to 3 days and used as needed.
5. Chop the greens. You can use dill, parsley, cilantro. Mix it with minced meat.
6. Spoon the minced meat into a saucepan with heated oil. Fry on both sides for no more than 10 minutes.

Ready cutlets are served with a side dish of fresh vegetables or mashed potatoes. If you want to cut down on calories, cook them in a non-stick frying pan without oil.

Recipe for 5 chopped chicken cutlets with starch with photo

The result is an amazing meat dish in which the chicken breast will be juicy and very tender. Chopped chicken cutlets are called chopped because the chicken fillet is not twisted into minced meat, but cut (chopped) into small cubes. Due to this procedure, pieces of meat can be felt in the finished chicken cutlets, and they are juicy and not at all dry.

In the recipe, I will note that I provide a base for making chopped chicken cutlets from chicken breast. You can add chopped cheese, fresh sweet peppers, canned corn and other ingredients that you like to the minced meat.

• chicken breast – 500 gr
• chicken eggs - 2 pcs
• sour cream - 2 tbsp.
• potato starch - 1 tbsp.
• salt - 0.5 tsp.
• ground black pepper - 1 pinch
• vegetable oil - 80 ml

The dish is very simple and we will prepare it very quickly. First of all, quickly rinse the chilled chicken breast under cold running water (let the frozen one completely thaw) and dry it thoroughly. Then cut the meat into small cubes - preferably no more than 1 centimeter. Place the breast pieces in a mixing bowl suitable for mixing.

Then we simply add the rest of the ingredients according to the list: potato or corn starch (if you don’t have it, use wheat flour) for adhesion, a couple of chicken eggs, sour cream of any fat content. Salt and pepper to taste - whatever you like.

All that remains is to mix everything thoroughly so that you get this kind of minced meat, like dough for pancakes

By hand or spoon - it doesn't matter. Taste for salt, add more if needed

Heat a frying pan with refined vegetable oil (I use sunflower oil) and add the prepared minced meat with a tablespoon. Adjust the thickness of the chicken cutlets yourself. Fry them over medium heat until the underside is browned.

Then turn the chopped chicken cutlets over and cook them until cooked (covered, if possible) on the other side. It will take no more than 8-10 minutes to do everything in one frying pan. Prepare the rest of the cutlets in the same way. From the specified amount of ingredients I got 13 medium-sized cutlets.

Serve them hot with any side dish of your choice, fresh vegetables and herbs. By the way, these chopped chicken cutlets are delicious not only warm, but also cold. You can take it off and make sandwiches.

I’m sure you’ll love this easy-to-prepare, yet tasty and juicy chicken breast dish. Moreover, it is prepared in literally half an hour.

Chicken cutlets in the oven for a 1 year old child

Chicken cutlets for a one-year-old child, which we suggest you prepare, have one important advantage: we will not fry them, we will simply bake them in the oven. These cutlets have a delicate taste and texture.

They will definitely appeal to your baby, who does not yet have enough teeth to fully chew boiled or stewed meat. To prepare tender chicken cutlets, we need a certain set of products.

Ingredients

• Chicken breast – 0.5 kg;
• One onion;
• Bread (preferably white) – 75 g;
• Milk – 3 tbsp. l.;

• Carrots – 150 g;
• One chicken egg;
• A pinch of ground black pepper;
• No salt.

If you have everything ready, let's start preparing the most tender dietary chicken cutlets for your one-year-old child.

Preparation

• First of all, peel and wash the flour and carrots, cut them into large pieces of arbitrary shape.
• Remove the crust from the white bread and soak it briefly in milk.
• We pass the prepared meat, bread and vegetables, cut into large pieces, through a meat grinder.
• Add the egg to the minced meat, salt and pepper it, then mix thoroughly until a homogeneous mass is obtained.
• Before forming the cutlets, turn on the oven. We will bake our tender chicken cutlets at 180 degrees.
• Prepare a bowl of cold water to wet your hands. In this case, the minced meat will not stick to your hands.
• Pour some water into the bottom of the greased pan.
• Let's form small cutlets and place them in the mold. Bake for about 25 minutes.

Ready-made chicken cutlets intended for children 1 year old are usually offered to the baby along with any vegetable or cereal side dish. For example, in the summer, you can replace traditional (and rather banal) mashed potatoes with stewed zucchini.

In addition to the classic recipe, there are other, no less interesting (and no less tasty) versions of this dish. If your baby's digestive system is prone to constipation, you can prepare him cutlets with oatmeal.

Tender chopped chicken cutlets

Ingredients for making chicken cutlets:

• 500 grams chicken fillet
• 100 grams of hard cheese
• 1-2 eggs (I added 1 egg)
• 3 tablespoons starch
• 3 spoons of mayonnaise
• 2 cloves garlic
• dill
• parsley (optional)
• green onions (if not, you can replace them with regular onions, you will need 1 small onion)
• salt and pepper to taste

For these cutlets we need chicken fillet. 500 grams. I have two halves of chicken fillet, that is, the fillet of one chicken.

A piece of hard cheese. I usually always buy “Russian”. You will also need 1-2 eggs. Starch, mayonnaise and herbs to your taste. I took dill, parsley and green onions. Added a couple of cloves of garlic.

About the onion. If you don’t have green onions, you can take one small onion. I had green onions so I added them.

Now we need not to twist the fillet into a meat grinder, as for ordinary cutlets, but to finely cut the fillet into cubes.

I cut the chicken fillet very finely. About 0.5 cm by 0.5 cm. Of course, I didn’t measure everything with a ruler, but just finely cut it into cubes. First, I cut the fillet into plates, and then into strips, and then into cubes.

The cutlet recipe is unusual in that all the ingredients need to be cut into small cubes. After I cut the chicken fillet, I chopped the dill, parsley and green onions. Add everything to the chicken meat.

Next, I cut the hard cheese into small cubes. You will need 100 grams of hard cheese. I cut it as finely as chicken fillet.

I peel the garlic and pass it through a press. A few small cloves are enough. I also add one egg to the minced meat. But the recipe calls for 1-2 eggs. I was afraid that the minced meat would be too liquid and would spread throughout the pan, so I added one egg.

Now you need to add three tablespoons of mayonnaise and three tablespoons of starch to the minced meat. I buy mayonnaise 67%. Add potato starch and mayonnaise and mix everything.

I also add salt and ground black pepper to the minced meat to taste.

Leave everything for 30 minutes at room temperature. And then you can fry chicken cutlets with hard cheese.

I fry in vegetable oil in a heated frying pan, placing the cutlets with a tablespoon in the frying pan. My minced meat turned out to be quite thick and the mass did not spread throughout the pan.

The cutlets keep their shape perfectly. I tried to give them a round shape.

I fry the cutlets on both sides. To remove any remaining oil, I place the cutlets on a plate lined with a paper towel.

This way, the paper towel absorbs excess fat. Simply fry the cutlets on both sides in a frying pan. There is no need to stew the cutlets. Since the cutlets turn out flat, not fluffy.

It is enough to place one tablespoon of minced meat on one cutlet.

The cheese melts when fried and the cutlets turn out unusually tasty. Very tasty when warm. But no less tasty when cold. I specifically tried the cutlets both warm and cold to evaluate their taste. I liked them.

Tender chopped chicken cutlets with hard cheese also turned out to be very flavorful. I usually cook cutlets very rarely. Well, let’s just say we’ve already eaten enough cutlets, and you won’t surprise guests with ordinary cutlets.

And these cutlets turn out very tasty and unusual. Moreover, all the guests wanted to try such unusual cutlets.

It’s very tasty to eat these cutlets with tomato, fresh cucumber and herbs. The cutlets turned out to be tender, aromatic and extremely tasty.

If you like chicken dishes, I recommend that you also cook it with tomatoes, onions and hard cheese. The result is tender meat. I really like the combination of tomato, chicken and hard cheese, which melts in the oven and creates such an appetizing crust.

Overall, we all really liked the recipe for chopped chicken cutlets with cheese. I gave the recipe to a friend, and the children asked me to make them again. So I advise you to try it. Nourishing and very tasty. Bon appetit.

Dietary minced chicken cutlets steamed in a steamer

If you steam our meatballs, the dish will turn out healthy and dietary. And this option is very good for children, so mothers take note.

COOKING METHOD:

1. Prepare minced chicken. Soak the bread in milk, squeeze it out, add it to the minced meat.

2. Grate the onions and garlic on a fine grater. Add to meat.

3. Next, add salt, pepper, spices, a tablespoon of sour cream, and an egg. Mix everything well.

4. Form pancakes from the meat mass and place them in a double boiler. To prevent the meat from sticking to your hands, soak them in cold water. Close the steamer with a lid and cook the meatballs for 25-30 minutes. After which they can be served on the table.

Cooking steps

Cut the chicken fillet into small pieces. Add finely chopped onions.

Add cheese cut into small cubes to the fillet.

Also add chopped herbs.

Add sour cream. Beat in the chicken egg and mix the mixture.

Salt, add spices, add starch.

Next, mix everything well. Place the mixture in the refrigerator for 1-2 hours.

Fry the cutlets in a frying pan heated with vegetable oil, spooning them out. Fry until golden brown on both sides, 3 minutes on each side, over low heat. Serve these wonderful “Tenderness” chicken cutlets with any side dish - at your discretion. Delicious!

Enjoy your meal!

Juicy Kiev recipe with cheese and butter

The famous recipe for cutlets, which requires some fiddling, but the result is delicious.

Required Products:

• salt, pepper, herbs and other spices to taste;
• about 50 grams of butter;
• one chicken fillet;
• hard cheese – 30 grams;
• two eggs;
• 100 grams of breadcrumbs.

Cooking process:

1. We wash the chicken and cut it into four parts, first cut it into two pieces across, and then into two more lengthwise. These pieces need to be beaten so that they become thin enough and rolled in the selected spices.
2. Bring the oil to room temperature, mix with salt, pepper and chopped herbs. Let it harden a little in the refrigerator.
3. Cut the cheese into thin slices. Place it on the fillet and place a small piece of butter next to it. We wrap the fillet so that all the edges are inside. We do the same with other pieces of meat.
4. Roll the cutlets first in beaten egg, then in breadcrumbs and again in egg. We send it to fry in a deep frying pan or pan with preheated vegetable oil.

Advice! To obtain a denser crust, the process of rolling in egg and breadcrumbs can be repeated twice.

Chopped chicken cutlets “Tenderness”, recipe for frying pan

The secret of tender and flavorful cutlets lies in the way they are prepared and even in the cutting of the meat. If you simply put the chicken through a meat grinder, the bird will lose its juices. That’s why we chop chicken meat in “Tenderness” meatballs.

Ingredients

• Chicken fillet – 2 pcs.;
• Premium wheat flour – 4 tbsp. without slide;
• Chicken eggs – 3 pcs.;
• Ground black pepper - to taste;
• Onions – 2 large heads;
• Salt - to taste;
• Odorless vegetable oil - for frying;
• Parsley - for serving.

How to fry tender chicken cutlets with your own hands

1. It will be easier to get tender chicken fillet cutlets if you marinate the meat first. That's why we'll do this first.
2. Wash the chicken fillet under running water, and then dry the poultry meat - you can simply wipe the fillets with paper towels.
3. Now you need to chop the chicken meat, and this is one of the most important points. First, we cut the bird into long strips of medium thickness, and after that we chop it into diagonal bars, and not too small, otherwise all the juice will come out of them.
4. Place the chopped chicken in a bowl, where we coarsely chop the peeled onion heads. Mash the meat and onions with bare hands, thoroughly squeezing the juice out of the vegetable.
5. Then cover the bowl and let the chicken marinate for about fifteen minutes. This is necessary so that the poultry meat turns out tender and juicy, it is easy to chew and it melts in your mouth.
6. If you wish, you can marinate the meatballs in mayonnaise - it will be no less tasty, although a little higher in calories. Mayonnaise perfectly softens meat fibers and makes them more airy. Just add 4-5 tablespoons of mayonnaise (preferably homemade) to the chopped chicken fillet, knead the minced meat with your hands and let it stand for a while at room temperature.
7. When our meat is marinated, you can continue preparing the “Tenderness” cutlets. Beat the chicken eggs into a bowl and mix the mixture.
8. Add a little wheat flour and mix the cutlet mince again. Now you’ll have to wait a little longer for the ground wheat to release its gluten, which will help the cutlets not fall apart when frying.
9. Salt our tender meatballs and pepper them to taste. You can add more flavor to chicken meat with curry.
10. Place a frying pan of a suitable size on the stove for frying cutlets, pour in vegetable oil and heat over medium heat.
11. When the oil is warm enough, reduce the heat and begin to prepare our tender meatballs. We do it this way: scoop the minced meat directly from the bowl with a spoon and place it on the frying pan, slightly leveling the meatballs on top so that they are not too thick.
12. Fry the chicken cutlets first on one side until an appetizing golden crust appears, and then turn them over to the other side and wait for the blush to appear again.

Place the finished cutlets in a circle on a plate, rinse a bunch of greens under the tap, cut off the long stems and decorate the dish by placing the greens in the center of the plate.

Recipe for cutlets in the oven

Recipe 1 chopped chicken cutlets step by step with photo

The difference between these cutlets is that they are prepared with finely chopped chicken fillet, and some chefs call them “Sissies.” Why - "Sissies"?

I think they are called that more because of the delicate taste of the cutlets than because of their appearance, but one way or another, the dish is worthy of any home menu.

There are minimal ingredients and it won’t take much time, so let’s start preparing chopped chicken cutlets

• Chicken fillet - 500 g.
• Egg - 2 pcs.
• Onions - 1 pc.
• Starch - 1 tbsp. spoon
• Dill - 1 bunch
• Mayonnaise - 100 g.
• Vegetable oil
• Salt
• Spices to taste

Cut the chicken fillet into pieces as small as possible so that they look like minced meat.

Peel and finely chop the onion.

Wash and then chop the dill.

Now mix chopped pieces of chicken fillet with onions and herbs, break 2 eggs, add mayonnaise and a tablespoon of starch. You can also throw in another piece of butter and crush a clove of garlic.

Mix all ingredients well until smooth.

We form cutlets, I always do this with my hands.

Heat a frying pan with a normal amount of vegetable oil and fry the cutlets on both sides until golden brown.

The cutlets are ready, you can start tasting. As a side dish I used boiled potatoes and sliced ​​fresh cucumbers and tomatoes.

Tips and tricks for making chicken cutlets

And in conclusion of the article, I would like to give a couple of tips on preparing this delicious meat dish:

1. Minced meat is best prepared by hand using a knife. You need to cut the chicken fillet into strips lengthwise and then cut them crosswise into cubes. The cubes should be as small as possible, about a centimeter by centimeter. If you have a food processor in your kitchen, you can make chopped minced meat mechanically.
2. If you like the flavor of the chicken in the finished dish, don't cut the fillet too finely. But keep in mind that chicken cut too large will not be cooked through.
3. If the minced meat turns out to be very liquid, don’t worry, add a couple of tablespoons of flour and the situation will be corrected.
4. Add onions or garlic and various spices to the minced meat, this will make your meatballs truly tasty and juicy.

Cooking tips

Chicken cutlets are very tender, so they don’t need to be cooked on high heat, otherwise they will quickly burn and be unusable.

Chicken fillet is considered too dry, so you can put chicken fat in the minced meat, but just a little.

To achieve fluffiness of the cutlets, you can use bread crumbs so that they do not fall apart - add an egg, onions will make the meat juicy. But you need to add all these components carefully; if you shift them, the result will be the opposite.

The finished minced meat should immediately be placed in the refrigerator for half an hour. This way you can achieve greater juiciness of the meat.

To make the crust of the finished “Tenderness” cutlets made from minced chicken crispy, you need to roll them in breadcrumbs before frying.

To obtain cutlets with a crispy crust, a breading of breadcrumbs, sunflower seeds, flour, and sesame is used.

Preparation

Children's cutlets “Chicken tenderness”

Steps

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1. Let's prepare the products.
2. Let's put them through a meat grinder. Add egg, mayonnaise, spices, salt, mix everything thoroughly.
3. With wet hands, form cutlets and roll in breadcrumbs, or flour. Fry on one side and the other with the lid closed.
4. If you are worried that they are not cooked enough, cook them in the microwave for another 5-10 minutes, they will become even juicier. Decorate with greens and serve! Bon appetit!

ID: 16694

Minced chicken cutlets in the oven with gravy

Now let's make a real culinary masterpiece in a creamy sauce with mushrooms.

COOKING METHOD:

1. We cut the peeled and washed mushrooms and onions into very small pieces, or finely chop them using a vegetable cutter or blender, but not in puree, but in pieces.
2. We also cut the chicken fillet into small pieces by hand, trying to cut it as small as possible.
3. Mix mushrooms, onions and meat in a common bowl and beat in an egg, and also add salt, pepper and crushed garlic.
4. Mix the minced meat well and add rich sour cream to it to make the dish juicy.
5. From the resulting mass we form small and plump oval balls, lay them out in rows on a greased baking sheet and then coat them generously with mayonnaise.
6. You need to bake the meatballs for 20 minutes at 190°C, then sprinkle them with grated cheese and cook the dish for another 5 minutes.
7. While the dish is preparing, mix a thick sauce from sour cream (140 g) and meat broth (1 tbsp). If necessary, add salt to the gravy and add herbs to it.
8. Place the finished meatballs on a plate and pour in the gravy. Bon appetit!!

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese “Altai” 50% fat – 356 kcal/100g
• Appnzeller cheese 50% fat content – ​​400 kcal/100g
• Gouda cheese 45% fat content – ​​356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• Kostroma cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Lo spamino cheese – 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese – 347 kcal/100g
• Cheese “chester” 50% fat content – ​​363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content – ​​340 kcal/100g
• Emmental cheese 45% fat content – ​​420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” – 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content – ​​395 kcal/100g
• Garlic – 143 kcal/100g
• Ground black pepper – 255 kcal/100g
• Dill greens – 38 kcal/100g
• Starch – 320 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Green onion – 19 kcal/100g
• Salt – 0 kcal/100g
• Chicken breast (fillet) – 113 kcal/100g

Calorie content of foods: Chicken fillet, Hard cheese, Eggs, Mayonnaise, Starch, Dill, Green onions, Garlic, Salt, Ground black pepper

Children's cutlets “Chicken tenderness”

Category: Hot dishes Poultry dishes Hot chicken dishes

Every housewife has a recipe for her favorite cutlets, and each has her own recipe. I don’t pretend to be unique, I just want to share my own method of preparation rather than a recipe. This is how he was born: when my daughter was very little, I made steamed chicken cutlets (not harmful), but somehow, after visiting my grandmother, my daughter told me, you know mom, your cutlets are of course delicious, but don’t be offended, grandma’s tastes better . And I had to figure out how to make the cutlets healthy and dietary (relatively), but also tasty at the same time. And here is my answer to tasty, but fried, and therefore not entirely healthy cutlets for children.

Description of preparation:

I bring to your attention a wonderful recipe for making cutlets called “Tenderness”. Since the cutlets are very tender and juicy, some kind of spicy sauce or ketchup is ideal for them. You can also serve fresh vegetables and herbs with the “Tenderness” cutlets, and rice or mashed potatoes as a side dish. These cutlets are a wonderful lunch or dinner, believe me. So, I’m telling you how to make “Tenderness” cutlets!

Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken / Chicken breast Dish: Hot dishes / Cutlets

Chicken fillet cutlets are tender and juicy - ingredients, recipe with photos

You can use chicken fillet from homemade chicken, or buy fillet at the market or in a store.

Ingredients:

• 1 kg. chicken fillet
• 80 grams of crackers
• 1 egg
• 150 grams of lard
• 1 carrot (I used a large one)
• 1 large onion
• Salt to taste (I added 1.5 teaspoons)
• Ground black pepper to taste

Chicken breast cutlets, recipe:

The secret to making juicy and tender chicken cutlets is adding lard. It is lard that makes the cutlets more tender and juicy. You can put potatoes, or you can put onions and carrots. This makes the dish brighter and tastier.

For the cutlets, I took one medium-sized onion, peeled it and cut it into 4 pieces.

Wash the chicken fillet, dry it and cut it into pieces. She cut the skin off the lard and cut it into pieces. If you like, you can peel a couple of cloves of garlic. Garlic will add aroma and taste.

I peeled the carrots, washed them, and grated them on a fine grater. You can grind the carrots in a meat grinder. I rub it on a grater.

I grind lard, chicken fillet and one onion through a meat grinder. To make the chicken cutlets even more tender and softer, you can grind the minced meat a second time through a meat grinder.

I added crackers to the cutlets. You can pour the loaf pieces with milk or water. If you pour milk on the crackers or loaf, the chicken cutlets will become even more tender and tastier, but the cutlets may fall apart when frying due to excess moisture. I pass the crackers through a meat grinder.

In a bowl with the minced meat I add carrots, eggs, salt and ground black pepper to taste. How much salt should you put in cutlets? The cutlet should be salty. I usually add 1 kg. minced meat 1 teaspoon salt.

Now, with clean hands, mix the minced meat until smooth. The minced meat is homogeneous. I don’t need to roll the cutlets in flour; the breadcrumbs will absorb excess liquid from the minced meat.

I form oblong chicken cutlets. I pour vegetable oil into a frying pan, heat it on fire and lay out the cutlets.

If necessary, roll the cutlets in flour. If you don’t want to roll in flour, add crackers or semolina, then the cutlets won’t fall apart.

Fry on one side until golden brown.

I turn the cutlets over and fry on the second side until golden brown.

I definitely stew the cutlets. I place chopped onions on the bottom of the cauldron so that the bottom is completely covered with onions.

I lay out the fried cutlets. I pour water so that the cutlets are half covered with water and send them to the fire. Simmer over low heat.

If desired, you can add bay leaf, garlic, peppercorns and other spices.

For a side dish I boiled mashed potatoes. The cutlets turned out juicy, soft, and very tasty. Children love these cutlets and always ask for more.

We also really like chicken cutlets with cottage cheese. They are juicy inside and very tender. If you haven't tried it, I recommend it, you won't regret it.

Recipe 2 homemade minced chicken breast cutlets

Very juicy soft chicken breast cutlets. Prepare quickly and easily!

In our cutlets, the chicken breast is chopped into pieces with a knife, and not with a meat grinder. And thanks to yogurt (or sour cream), the meat turns out to be very tender and juicy. You will be surprised how delicious chicken cutlets can be.

Cooking the cutlets is also frankly a joy - they are made in a few minutes. Just prepare a large, sharp knife in advance. It makes the cutting process even easier. Children really like these cutlets, and chicken meat is good for them! And, of course, for girls who watch their weight. What about men? And men like everything made from meat! Especially if you prepare some other sauce or gravy for the cutlets especially for them. So fry cutlets for the whole family!

• chicken breast – 300
• chicken egg - 1 piece
• thick unsweetened yogurt without additives (or sour cream) - 2 tablespoons
• ground black pepper - to taste
• table salt - to taste
• vegetable oil - for frying cutlets

Let's prepare the chicken fillet. If you have it ready, there will be no hassle. Just defrost (if you bought frozen), wash in cold water. Then we dry it, let the water drain by itself, placing the meat on a towel, or dip it in a dry cloth that does not leave lint.

If you need to cook the fillet yourself from a whole chicken, there is also no problem. Take the chicken (it’s better to leave it slightly frozen) and use a large sharp knife to cut off part of the breast on one side, and then on the other. If you pick up a bone or cartilage, cut it out. Remove the skin. That's all! Now chop the meat finely with a sharp knife. Working with breasts is a pleasure. It is easy to cut and does not jump out of your hands.

Place the meat in a deep bowl. The bulk of the work is done. Only little things remain.

Now measure two tablespoons of sour cream or yogurt into the meat. Let us emphasize once again that yogurt (if you use it and not sour cream) should be thick, the kind that is eaten with a spoon, not drunk.

Salt the minced meat, sprinkle with ground black pepper or other seasonings to your taste.

Stir thoroughly.

We wash the egg and break it with a knife into a bowl with meat. Make sure you don't get any pieces of shell.

And again stir thoroughly.

Place a frying pan with vegetable oil on the stove and heat it up. We don’t form the cutlets in advance, otherwise they will spread out. As soon as the oil heats up to the desired level, scoop out the minced meat with a spoon and send it to fry.

Fry for two or three minutes on each side, i.e. very fast.

This should not bother you, because... Chicken meat, especially chopped chicken, doesn’t really take long to fry.

If for some reason the cutlets fall apart in the pan, try making them smaller or adding starch or flour (just a little bit).

All is ready! Place the cutlets on napkins to remove excess oil.

Serve with your favorite side dish!