Appetizing cutlets from chicken breast

Chicken meat has a delicate taste, because all products from it are obtained low-fat and melting in the mouth, especially this refers to the dishes of chicken breast. You can, of course, bake it whole, but you can make cutlets from chicken breast, which have a juicy and pleasant taste.

The following recipe is very common. With the chicken breast, the skin is removed, the bones are removed. Meat is ground in a blender or meat grinder along with peeled onions. Add a small amount of white bread, soaked in milk, salt, pepper. All is mixed, from the received forcemeat small sizes of a cutlet are formed which are breaded in breadcrumbs or semolina, and send on a heated frying pan to be cooked until readiness.

Quite interesting taste have chicken cutlets chopped. For their preparation, the meat is not ground with the help of a meat grinder or other appliances, but is finely cut with a knife. To it is put chopped onions, mayonnaise, flour (can be substituted for potato starch), egg. The stuffing mixes up to homogeneity, it should not turn out too liquid, it is salted, seasoned. It forms cutlets that are fried on both sides, and then go for 15 minutes in a preheated oven or for a while stew in a frying pan with the addition of water.

You can prepare the following cutlets from chicken breast, which will help diversify the menu. Chicken and onions are cut into small cubes, mixed and left for several hours in the refrigerator for pickling. After that, they are pulled out, finely chopped boiled mushrooms, a little grated cheese, starch, salt and spices to taste. Weight is well kneaded, using a spoon is laid out on the pan, neatly attached to the shape of the cutlets.

Do not forget that chicken cutlets, the recipe of which is often simple, are prepared less time than from another kind of meat, so you need to watch so as not to overexpose them on the stove, otherwise they can turn out to be harsh. This applies to other dishes prepared from this bird.

It should be noted that chopped chicken cutlet also retains juiciness and tenderness. So, the chicken is cleansed of skin and bones, the meat is cut into small cubes, no more than 1 cm, laid out in deep dishes. For half a kilogram of fillet, put 2 tablespoons of mayonnaise (those who do not really favor this sauce, you can replace it with 2 chicken eggs with a spoonful of vinegar), potato starch, salt, spices. The latter are taken to taste, but it is worth considering that it is good with chicken meat combined turmeric, dried ginger, red pepper and other spices. The mixture is thoroughly kneaded so that all the chicken pieces are covered with it, left for a while to marinate under a closed lid. In this case, it will be enough to wait about half an hour. During this time, chicken pieces will be missed, and the starch can swell. After this, using a spoon, the mixture is laid out in a pan with preheated vegetable oil. On each side you need to fry the cutlets for about 3-4 minutes, so that the meat can prepare. The garnish is suitable for both cereal dishes and boiled potatoes.

Very juicy chicken cutlet cooked, prepared as follows. Mix butter in a mixer or blender with chopped herbs and garlic. The resulting mass is laid out on the food film in thin strips and placed in the freezer for freezing. Chicken breasts on both sides wrapped in a film and beat well, rubbed with salt and pepper. In the middle of each piece is put butter with greens, the meat is wrapped in the form of a roll, dipped in beaten eggs and breadcrumbs. If necessary, the breading is repeated. Fry these patties in a pan until they are ready.