We invite you to learn how to prepare an interesting hot dish that combines both a meat component and a side dish. Here are chicken cutlets with corn, the unusual mix of ingredients in which may confuse you at first, but that’s until you try them!
Tender meatballs can be made almost dietary (without adding fat to them) and more juicy (with butter, mayonnaise or cream).
If you want to surprise your guests or add variety to the traditional menu, then be sure to master the recipe for making chicken cutlets with corn.
First, let's make them with a minimum of ingredients, and then learn the secrets of other cooking methods.
Minced chicken cutlets with corn
Ingredients
- Chicken fillet – 400 g + –
- Canned corn – 1 can + –
- Wheat flour - 2.5 tbsp. l. + –
- Melted butter (optional) - 2 tbsp. l. + –
- Chopped greens (parsley, dill, cilantro) - 2 tbsp. l. + –
- Chicken eggs - 1 pc. + –
- Salt, black pepper - to taste + –
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How to cook tender chicken fillet cutlets with corn
- First, open the can of corn and drain the liquid. Place the grains in a sieve and let them drain completely.
- Meanwhile, grind the chicken fillet in a blender or through a meat grinder.
If we have a whole breast, we separate it from the keel bones, skin and also chop it.
- Place the minced meat in a bowl, add the egg, herbs, flour, salt and spices - mix it all together. When the consistency becomes homogeneous, melt 2 tbsp. l. butter (can be in the same frying pan where we plan to fry the cutlets) and pour into the total mass.
- At the very end, pour in the corn, stir and heat the pan. Depending on the stickiness and consistency of the minced meat, we can sculpt the cutlets with our hands, or we can lay them out directly with a spoon, slightly shaping the sides.
- Keep covered on one side for 10 minutes, turn over and, already open, fry for another 5-6 minutes.
Serve ready-made with a side dish or on their own. The taste of the cutlets will be unusually delicate, and the appearance with grains of golden corn will especially delight children.
The same dish can become the basis of a diet if prepared low in calories.
Chopped chicken cutlets: homemade recipe with corn
Ingredients
- Chicken thighs - 4 pcs.;
- Egg - 1 pc.;
- Canned corn - 1 can;
- Salt, black pepper - to taste;
- Chopped greens - 3 tbsp. l.;
- Oil for frying.
How to make juicy chicken cutlets with corn with your own hands
- Of course, we can also use breast fillet, but the meat from the thighs is juicier, less fibrous and is best used in chopped cutlets.
- Cut the flesh from the bones, remove the skin, chop finely with a sharp knife, and place in a deep plate.
- Beat in the egg, add chopped herbs, spices, salt and add drained corn. Mix everything well.
- Pour vegetable oil into a deep frying pan and spoon out portions of minced cutlets when it (the oil) is hot.
- Fry over high heat on both sides without a lid. Serve hot with any side dish.
Well, for those who want to feed the whole family with this dish, we recommend using the following proven recipe.
Homemade diet cutlets with corn and bran
Ingredients
- Chicken breast - 300 g;
- Corn in a jar - 1 pc. (250 ml);
- Chicken egg white - 1 pc.;
- Low-fat kefir - 2 tbsp. l.;
- Bran - 2 tbsp. l.;
- Dried garlic, pepper, suneli hops, salt - to taste.
Step by step preparing minced chicken cutlets with corn
- Grind the protein-rich breast fillet in a blender until completely homogeneous, beat in the egg white (it is better to leave the yolk for cosmetic purposes, as it is too fatty for people who want to lose weight).
- Pour in bran, spices, pour in a little kefir (it’s better to start with one spoon, as the minced meat may turn out to be a bit runny). Pour in the pre-drained corn. Mix the mass thoroughly, especially for bran (they should not stick together). With wet hands, form small patties.
- Heat up a non-stick frying pan and, without greasing the bottom with oil, lay out the meatballs to fry. Keep them on medium heat under the lid, adding 2-3 tbsp if necessary. l. water. We bring it to readiness in the open air so that even without oil we get an appetizing golden brown crust.
- We serve the finished cutlets hot, but they will also be very tasty cold, since the complete absence of fat in them makes the dish an excellent snack.
The big bonus of this hot dish is its usefulness and lightness. How many calories are in a chicken corn cutlet? Only 110 kcal! This is very little for a complex dish, the main ingredient of which is meat.
If you are one of those who like to feel the texture of meat when eating dishes from it, then try making hot dishes from minced fillet.
Hearty minced chicken cutlets with corn kernels in a frying pan
Ingredients
- Chicken fillet (any part) - 500 g;
- White loaf - 3 slices;
- Cream 10% - 5 tbsp. l.;
- Corn - 1 can;
- Onion - 1 pc.;
- Egg - 1 pc.;
- Salt, spices - to taste.
How to quickly and easily fry chicken cutlets with corn
- Soak the crustless loaf crumb in cream for 30 minutes.
- Grind the fillet into minced meat in a meat grinder, then add peeled onions and bread to it.
- Beat in the egg, add spices, salt, bring the consistency until smooth. Drain the corn in a jar, send the grains into minced meat. Mix with a spoon and with wet hands form identical oblong-shaped cutlets.
- Heat the oil in a frying pan and lay out the cue balls. Cover with a lid, keep on medium heat for up to 10 minutes, then turn over and cook until done in 5-6 minutes.
These cutlets have all the advantages of the classic ones, but at the same time their taste is more delicate due to the corn grains in the composition.
As you can see, cooking chicken cutlets with corn is very easy to figure out! Try it and see for yourself, and write in the comments which recipe you liked the most!
Recipe Chicken cutlets with corn and pea puree
Pass the chicken meat through a meat grinder with the addition of garlic, add corn without liquid, eggs, 2 types of cheese. Hard ones can be grated on a fine grater or cut into cubes. Stir, add freshly ground pepper, and knead the minced meat well again until smooth. Salt was not specified in the recipe, but I added a little.
From the resulting mass we form small cutlets (large ones will fall apart) and fry in a frying pan until cooked on both sides.
If you don't want to use extra fat, you can bake them in the oven. Line a baking tray with baking paper and place small cutlets.
Bake in a preheated oven for 20-25 minutes at 180*C, and then brown for 10 minutes at 200*C. Be guided by your oven.
Now let's start preparing the puree. Thaw (if necessary) peas, peel onions and garlic. I took more garlic because the cloves are very small.
Chop the onion and garlic, fry in a small amount of olive oil, add the peas and fry them very minimally so as not to lose their bright color. Pour in lemon juice and remove the pan from the stove. Season with pepper and add fresh mint. Unfortunately, I didn't have it. It's not the season, so I added dried.
I added a little parsley as a herb. Grind the peas in a blender or mash in a mortar.
Don't forget to add the rest of the olive oil. Our puree is ready.
When serving, add herbs and tomatoes. These are baked cutlets with peas and tomatoes.
Or you can add another side dish for variety. Fried cutlets, and the second side dish is mashed potatoes.
This recipe has been slightly modified to suit our tastes. The fact is that the original recipe uses chicken fillet. If it is more convenient and familiar for you to cook from fillet, then this is possible. Only then it is not necessary to grind it in a meat grinder, but finely chop it with a knife. And if you bake, then 10-15 minutes at 180*C. Which option is more acceptable in your family is up to you to decide. Bon appetit!!
Chopped chicken cutlets with corn recipe with step by step photos
I have one half of a chicken breast, its weight is 420 grams. If the company is large, you can take more chicken meat.
Ingredients:
- 400 grams of chicken fillet (I have 420)
- 100 grams canned corn
- 1 tbsp. heaped spoonful of potato starch
- 1 egg
- Bunch of dill
- Salt and black pepper to taste
If you don’t have greens, you can do without them. And if you have dill and parsley, you can add both. Greens add vibrant color and great flavor.
How to cook:
Wash the chicken breast and dry it with a paper towel. Cut into small cubes. First I cut into long strips and then cut into cubes.
I try to cut the chicken fillet smaller, but cut as you like. This is done quickly.
Place chopped chicken fillet in a deep bowl. I use canned corn. I open the jars and strain out the marinade
It is important. I drained the corn in a colander since I don't need extra water in chopped chicken cutlets.
I add canned corn to the meat.
I beat in one egg, one egg is enough for this amount of food, but if necessary, add two eggs (if the eggs are small).
Corn starch: composition, benefits, contraindications, application
I add a spoonful of potato starch. If you don’t have potato starch, you can replace it with one tablespoon of flour (it’s better to take a small heap).
Don't forget to add salt and ground black pepper to taste. We love cutlets that taste salty.
The dill must be washed and cut with a sharp knife. I pour the greens into the minced meat.
I mix everything well. The minced meat turns out thick. Now you can fry the cutlets.
Pour vegetable oil into a frying pan and set it to heat up. I spread the chopped chicken cutlets with a tablespoon.
The cutlets do not fall apart and keep their shape well. It turns out something like chicken pancakes.
Delicious pork liver cutlets
Fry on one side until golden brown. I fry over medium heat.
I turn it over to the second side and fry on the second side. I repeat, turn the heat to medium. I don't fry cutlets. But this is optional.
Additionally, I place the fried chicken cutlets on a paper towel to remove excess vegetable oil. But this is not necessary.
I place the cutlets on lettuce leaves and serve. It's tasty, aromatic, beautiful. The children ate it with buckwheat and homemade ketchup.
This is such a tasty, inexpensive, quick and simple dish I came up with! It's quick and easy to prepare. Doesn't take a lot of money or time. Will allow you to surprise your guests and please your family. Prepare this dish for the New Year's table, it's beautiful and tasty!
These are not the first chopped chicken breast cutlets on our blog, and believe me, such a dish is worth preparing for the New Year. And take our word for it that chicken cutlets with corn or cheese turn out very tender and tasty.
Bon appetit! Cook with pleasure!
Description of preparation:
Sometimes you get overwhelmed, get overwhelmed, and forget to buy something for dinner.
You rush to the refrigerator, and there is silence, only a rock-hard chicken breast has been lying in the freezer since time immemorial, and a can of corn has perched forlornly on the door. And it’s not clear how to create a full-fledged dinner out of this for a whole family (which is about to burst into the door and begin loudly demanding tasty and healthy food!). You put all the simple contents of the refrigerator - a breast, corn, a bunch of greens, eggs - on the table, stand over it and look, look, look... An hour later, the family is chopping cutlets “from what they had.” Everyone is full, happy, and thanks mom for the new delicious recipe for making cutlets with corn. And my mother, giving her family and friends a tired smile, thinks with relief: “It’s a blast!!!” :))) I think that this situation is familiar to most of us. But, unfortunately, our experiments in the kitchen do not always end in success. Therefore, I want to share with you a simple recipe for delicious, economical and beautiful corn cutlets - I hope it will help you in difficult times. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Poultry / Chicken / Corn / Chicken breast / Canned corn Dish: Hot dishes / Cutlets
Recipe for making corn cutlets step by step
Today I want to share a recipe for lean corn porridge cutlets. So, for cooking we need corn grits, water for cooking it, salt, ground pepper, raw chicken egg, premium wheat flour, refined sunflower oil for frying. Let's start cooking.
For cutlets of this type, it is best to use yesterday’s porridge; it is much easier to cook when cooled. Let's get back to the cutlets. Cook corn porridge in water with salt. Cool completely.
Place a raw chicken egg and ground black pepper into cold corn porridge. Stir
It is very important for the porridge to be completely cooled so that the egg does not curdle.
Add a third of a glass of wheat flour. Mix it into porridge.
You should get a tight lump
It shouldn't crumble.
Using a tablespoon, scoop up the corn mince. We roll the balls with our hands. Roll each ball in wheat flour. You can use breadcrumbs instead of flour.
Flatten the corn balls with your palm to give them a cutlet shape.
Fry the cutlets in refined sunflower oil until golden brown. Fire is medium.
Fry on both sides until desired color.
Serve the finished corn cutlets with your favorite sauce; tomato or sour cream is perfect. Enjoy your meal!
