Chicken breast cutlets. Chicken cutlets in breadcrumbs in the oven Recipe for breaded chicken cutlets

It seems to me that there are no people who don’t like cutlets. My son especially likes breaded chicken cutlets; fortunately, breading is now sold for every taste, color and budget. Lately I have been buying white bread breading with spices - turmeric gives the cutlets an incredibly beautiful color, and the spices give such a taste and aroma that you don’t need to add anything else to the minced meat.

To prepare breaded chicken cutlets, prepare the ingredients according to the list. My minced meat is from chicken fillet, but this is not necessary, dark meat also turns out delicious. Pre-soak the bread in water; it is better to cut off the crusts.

Place minced chicken, bread, cheese in a deep bowl, add egg, cream, salt and pepper. Chop the onion very finely and also add to the rest of the ingredients.

Stir the minced meat for the cutlets until smooth, let it sit for 10 minutes.

With wet hands, form cutlets and roll them in breading.

Fry the cutlets in vegetable oil in a preheated frying pan on both sides until cooked.

Place the finished cutlets on a paper towel to remove excess oil.

Serve ready-breaded chicken cutlets with your favorite sauce and side dish. Have fun!

Step-by-step recipes (with photos) for breaded chicken cutlets with eggs, cheese, semolina, in the oven

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

22 gr.

Carbohydrates

275 kcal.

Option 1: Natural breaded chicken cutlets

Delicious breaded chicken cutlets will be a wonderful lunch or dinner; they will fit perfectly into your diet. Cutlets can also always be used for a snack, because you must admit that a homemade sandwich is many times tastier and better than store-bought fast food, not to mention the benefits. You can simply put the cutlet on a slice of bread, add a leaf of lettuce and a fresh tomato - this is a wonderful snack.

Also, cutlets can always be served with potatoes, cereals, vegetables and other side dishes. I suggest that today’s version of cutlets should not be interrupted with various types of additives in the form of bread, potatoes, etc., I suggest that you still leave the taste of meat, in which case the result is always more pleasing. Well, let's get started.

Ingredients:

• Chicken fillet - 250 g
• Onions - 1 pc.
• Chicken eggs - 1 pc.
• Breadcrumbs - 100 g
• Salt, pepper, paprika - to taste
• Vegetable oil - for frying

Cooking process

Prepare all products according to the list. Select fresh chicken fillet, rinse and dry. Cut the chicken fillet into small pieces.

Peel the onion, rinse and dry. Chop the onion into medium-sized cubes or simply cut into quarters.

Place the onion and chicken in a blender bowl, or use a meat grinder. Grind the ingredients until minced.

Transfer the resulting minced meat into a bowl.

Add one immediately to the minced meat egg, which can be shaken beforehand.

Mix the ingredients thoroughly, season with salt and pepper, and add a little paprika or any spices if desired.

Place breadcrumbs in a separate bowl. Now you need to form cutlets from the minced meat and roll them in breading on all sides.

The simplest thing left is to heat the frying pan, pour in vegetable oil, and transfer the cutlets. Fry the cutlets on both sides for 3-4 minutes, then you can simmer a little or bake additionally (180 degrees, 10-12 minutes). Serve the finished cutlets to the table.

Enjoy your meal!

Option 2: Quick recipe for chicken cutlets in breadcrumbs

For these cutlets, minced chicken is used; you will also need a couple of slices of bread. Cutlets cook quite quickly in a frying pan, especially when forming small-sized products.

Ingredients

• 400 g minced meat;
• bulb;
• 2 slices of bread;
• oil;
• salt and pepper;
• 0.5 cups crackers;
• 0.5 cups of milk or broth.

How to cook quickly

Pour milk or broth over the bread. It will get soggy very quickly, but for now we are working on the onions. We clean the head and finely chop it, transfer it to minced meat.

Add the squeezed bread, salt, mix, add pepper to the chicken cutlets to taste. Immediately, while your hands are dirty, divide the mixture into balls and make round cutlets. You can put them on a plate with crackers.

Heat the oil. Roll and sprinkle the cutlets with breading. Be sure to press the crumbs a little with your hands so that they don’t fall off. We send it to the frying pan. Fry the cutlets until done. You can cover it for a couple of minutes, but only after frying, when the crust has already set and become stronger.

It is best to use yesterday’s bread or even stale bread for cutlets; a fresh loaf can become slippery after soaking. A loaf or baguette will also work; it is better to immediately cut off the crusts with a knife before soaking.

Option 3: Chicken cutlets breaded with cheese

Recipe for incredibly tender, tasty breaded chicken cutlets with filling. You can use absolutely any type of cheese. Even with processed cheese it turns out very tasty and interesting. If desired, you can put a little herbs or garlic inside the cutlet.

Ingredients

• 500 g chicken or minced meat;
• 0.1 kg cheese;
• large egg;
• 1 tsp. salt;
• 3 slices of bread;
• 0.1 kg of crackers;
• 0.5 glasses of milk;
• 60 g onion;
• 120 ml oil.

How to cook

If you are not using minced meat, then twist the chicken meat and immediately skip a small head of onion. You don’t need to add a lot of it, otherwise the juice will make the minced meat runny and difficulties will arise when forming the cutlets.

Soak the bread in a small amount of milk. After this, it must be squeezed out. You can twist it after the minced meat, or just add it to the mass and knead.

Add a raw chicken egg, add salt, and knead the cutlet mixture with your hands until smooth to make it easier to form the cutlets. Immediately divide all the minced meat into 6-8 lumps, depending on the desired size of the cutlets. Cut the cheese into the same amount. There is no need to make long pieces; the slices should easily fit into the cutlet.

Pour crackers into a wide plate. Take a piece of minced meat in your hand, flatten it in your palm to make it look like a flat cake, put in the cheese, hide it inside, while simultaneously giving the cutlet its shape. Sometimes the cheese is grated or cut, but there is no point in doing this if nothing else is added to it; it is easier to hide one whole piece.

Transfer the cutlet to a plate with crackers, carefully sprinkle it on top, then roll it in. We make all the other cutlets in the same way.

Heat the oil. Add the formed chicken cutlets and fry until done. If the cheese is hidden well, then nothing will leak out, everything will turn out in the best possible way.

If there is not enough cheese, you can grate it and mix it with chopped boiled egg. You will get a lot of filling, but it will not lose at all in taste. Moreover, you can chop a little garlic, herbs into the mass, add chopped olives or a little dry paprika.

Option 4: Chicken cutlets in breadcrumbs (with semolina)

This recipe for breaded chicken cutlets can help out if the minced meat you bought (or prepared yourself) turned out to be rather weak, spreads, and the mass does not hold its shape at all. Semolina will absorb all excess moisture, but it will take some time to swell. Spices are not specified in the recipe; in addition to salt and pepper, you can add absolutely any seasonings.

Ingredients

• 800 g minced meat;
• 3 tbsp. l. semolina;
• 100 g onion;
• 1 tbsp. crackers;
• 2 cloves of garlic;
• 1 egg;
• spices;
• Refined oil for frying.

Step by step recipe

Grind the onion along with the garlic. If you use ready-made minced meat, then for the sake of vegetables there is no need to dirty the meat grinder. You can chop them or puree them in a blender and add them to the chicken.

Immediately add all the spices, add the egg and semolina. Stir until the mixture becomes homogeneous. Then be sure to cover the bowl with something and leave the minced meat for half an hour.

There is time to prepare a frying pan, pour crackers into a bowl, pour oil for frying. Then stir the minced meat again and make 70 gram cutlets, but you can do less. Roll in breadcrumbs to give final shape.

Fry the breaded chicken cutlets in the usual way in a frying pan. Brown on both sides. Sometimes they are not covered, and after the frying pan they are simply placed in the microwave for 2-3 minutes, which can also be done.

If suddenly you don’t have semolina at home, or there’s simply not enough of it, then you can add it to the minced meat in the same way cereals. It is not necessary to grind them; they swell perfectly in 30-40 minutes.

Option 5: Breaded chicken cutlets in the oven (creamy)

According to the recipe, cream is used to soak the loaf, but you can also use milk if there is nothing else. Also different from this recipe will be the cooking method. The cutlets are baked in the oven; they are not as fatty and high in calories as their counterparts fried in oil in a frying pan.

Ingredients

• 500 g chicken (or minced meat);
• 200 g white bread;
• 120 ml cream;
• 2 tbsp. l. oils;
• 70 g crackers;
• one egg;
• onion head;
• clove of garlic.

How to cook

Cut off all the crusts from the pieces of bread and pour cream over them. Turn over periodically so that the slices are completely wet and swollen.

Grind the chicken with onions and garlic, or just grind the vegetables if using minced meat. Add bread soaked in cream, as well as the recipe egg. Immediately add salt, add about a teaspoon, add pepper, you can add a little dry paprika. Stir.

Make cutlets, roll in breadcrumbs. Since they will be baked at the same time, you need to make them as uniform in size as possible. Place in greased pan. Bake for 20 minutes at 210 degrees; there is no need to lower the temperature.

If the minced meat is prepared from the breast, it will be quite difficult to make the cutlets juicy. It is recommended to add a little lard when twisting or stick a piece inside each product butter, but provided that the dish is not prepared for a diet.

Option 6: Natural breaded chicken cutlets

Regular recipe fried cutlets from minced chicken with a minimum amount of additional ingredients. Thanks to the breading, they are covered with a crispy crust, delighting with juiciness and amazing taste. For minced meat, you can use any part of a boneless chicken carcass. Or we take an already twisted bird. But it’s important to remember that store-bought mince will often hold a lot of skin. From this amount of products you will get 5-6 large cutlets.

Ingredients

• 0.5 kg chicken;
• 70 g onion;
• 8 g garlic;
• one egg;
• 50 g crackers;
• 100 g butter.

Step-by-step recipe for classic cutlets breadcrumbs

Twist the chicken and onion, but it is better not to use a mesh that is too fine. You can immediately chop cloves of garlic with them; it goes well with poultry. We put all this in a bowl.

Add one small egg, about half a teaspoon of salt to the cutlet mass, and the rest of the spices at your discretion. Mix the mixture thoroughly and divide into six lumps.

Pour the crackers into a dry bowl. With wet hands, we form cutlets from the previously separated lumps, roll them on all sides, but do not give the final shape yet. Just put it on the board.

Heat the oil. For frying cutlets (and other products and dishes), it is best to use purified and refined oil.

Flatten the cutlets to a thickness of 1.5 cm. Place in oil. Fry until golden brown. Take a spatula and turn the cutlets over. After this, cover the pan. Bring to readiness under the lid so that the minced meat inside has time to steam.

When buying crackers, you need to pay attention to their color. If they are dark, then it is better to refuse. Cutlets in such a coat will quickly burn.

Minced chicken cutlets are one of the most common dishes served for lunch or dinner in every family. Firstly, chicken cutlets can be very variable and prepared in different ways, and secondly, they are very filling and do not require much effort to cook.

Classic chicken cutlets make a great lunch for you and your family. Try making them yourself using the following step by step recipe.

To do this you will need:

• chicken fillet or minced meat – 0.5 kg;
• bread – 150 g;
• onion – 1 pc.;
• milk – 50 ml;
• chicken egg – 1 pc.;
• rast. oil;
• spices (salt and pepper).

For cooking, only white bread is used. Cut off the top crust and soak in a bowl of milk. The onion is peeled and cut together with the garlic into 4 equal parts.

If you use fillet for cutlets, then pass it through a meat grinder with the rest of the ingredients, after cutting it into small pieces. The minced meat is salted, peppered and mixed with the egg. Mix again and form cutlets by hand.

Half a centimeter of oil is poured into a heated frying pan for the elephants, and the cutlets are laid out. They are fried on each side for 5-7 minutes until a browned crust appears. To serve, you can choose any side dish you like.

With added cheese

Dilute the taste of regular cutlets by adding a little cheese.

What you will need:

• chicken fillet – 0.8 kg;
• cheese – 200 g;
• chicken egg – 1 pc.;
• onions – 2 pcs.;
• flour – 2 tbsp. spoons;
• fresh dill;
• spices.

The chicken fillet is washed and cut into very small pieces. Grate cheese into a bowl, beat in an egg, add chopped dill and flour. The mixture is salted and peppered. Mix thoroughly until a homogeneous mass is obtained.

Form small lumps and roll in flour. Heat the oil in a frying pan. Its quantity may vary depending on the degree of roasting. We begin to fry the cutlets with cheese for 5 minutes on each side. Serve the finished dish along with a side dish.

Chopped chicken breast cutlets

If you want to taste a tender and satisfying dish, then choose chopped cutlets from chicken breast.

To do this you will need:

• chicken fillet – 1 kg;
• onion – 1 pc.;
• sour cream – 2 tbsp. spoons;
• chicken egg – 1 pc.;
• flour – 2 tbsp. spoons;
• salt;
• pepper.

We remove the skin from the breast and remove all the bones, if any. The fillet is finely chopped using a special meat hatchet. Alternatively, you can use a large kitchen knife. Transfer the fillet to a bowl, where we also add the egg, flour and sour cream. Stir and add spices.

Next, place finely chopped onion in a bowl. Melt a piece of butter in a frying pan. There should be enough of it to fry all the cutlets. We form lumps from the minced meat and fry them in a frying pan on both sides until a beautiful crust appears.

Breaded

To do this you will need:

• chicken fillet – 1 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• sliced ​​loaf - 3 pieces;
• drain butter – 50 g;
• breadcrumbs – 300 g;
• salt – 1 teaspoon;
• pepper;
• rast. oil – 4 tbsp. spoons.

The onion is peeled, divided into 2 parts and finely chopped. The carrots are peeled and grated on a coarse grater. Fry the vegetable mixture in a frying pan with oil for about 5-7 minutes until lightly browned.

The crust is removed from the loaf, and it is soaked in water or milk for some time. Chicken fillet is cut into small pieces, mixed with bread, butter, vegetable sauté and passed through a meat grinder. Salt and pepper are added to the prepared minced meat and the mixture is thoroughly mixed. We form cutlets and roll them in breading. You can do it yourself in advance. Fry the breaded pieces in a frying pan for 5-7 minutes. Visually, the degree of readiness can be determined by the appearance of a golden brown crust.

Juicy chicken cutlets with mushrooms

Want to cook juicy chicken cutlets? Then use the following step-by-step recipe and be sure that the result will not disappoint you!

What you will need:

• chicken fillet – 0.5 kg;
• champignons – 300 g;
• onion – 1 pc.;
• chicken egg – 1 pc.;
• sour cream – 2 tbsp. spoons;
• flour – 2 tbsp. spoons;
• salt;
• fresh dill;
• rast. oil;
• pepper.

We wash the mushrooms, chop them and put them in a bowl. The onion is peeled and finely chopped. Mix the champignons with it and fry them in a frying pan for 10 minutes. Stir the mixture constantly to prevent it from burning. We pass the chicken fillet through a meat grinder and place the minced meat in a deep plate.

Finely chop the greens and chop the garlic in a garlic press. Mix all the ingredients for chicken cutlets: fried mushrooms, minced meat, herbs and garlic. Mix thoroughly and leave the mixture to brew so that the dish acquires a delicious aroma and becomes juicier. Then we form lumps and send them to fry in a frying pan for 7-10 minutes on both sides.

Steamed in a slow cooker

Steamed cutlets are an excellent dish for those who are on a diet or are simply committed to a healthy lifestyle.

To do this you will need:

• chicken fillet – 400 g;
• onion – 1 pc.;
• chicken egg – 1 pc.;
• white bread – 4 slices;
• milk – ½ cup;
• rast. oil;
• salt;
• pepper.

We wash the chicken fillet, pat it dry with napkins or a paper towel and pass through a meat grinder. Cut off the crusts from the bread and soak it in milk. If it has absorbed too much moisture, you can squeeze it out lightly. The onion is peeled and finely chopped. Fry it for about 5 minutes.

Combine ingredients for cutlets in a bowl. Mix thoroughly and form lumps of the same size. Place them in a mesh on top of the multi-cooker bowl and set the “Steam” mode for 20 minutes. After the specified time, the cutlets will be ready.

With cabbage

What you will need:

• chicken fillet – 0.6 kg;
• cabbage – 200 g;
• chicken egg – 1 pc.;
• flour – 3 tbsp. spoons;
• garlic – 1 clove;
• breadcrumbs – 100 g;
• rast. oil – 4 tbsp. spoons;
• salt;
• pepper.

The cabbage is peeled from the outer leaves and cut into several pieces, after which it is crushed in a blender to a puree. Then transfer it to the same bowl where the minced meat will be prepared. The fillet is passed through a meat grinder or, like cabbage, is crushed using a blender.

Add the chicken and cabbage and stir. Next add chopped garlic, salt and pepper. If you like, you can also add special chicken seasoning. Next comes the egg and flour to hold the components together. Form cutlets and roll them in breadcrumbs. Fry in a heated frying pan in oil until a crust appears.

Diet - no eggs

An easy recipe for tender cutlets that even small children can eat.

To do this you will need:

• chicken fillet – 0.8 kg;
• cheese – 100 g;
• garlic – 1 clove;
• onions – 2 pcs.;
• sour cream – 2 tbsp. spoons;
• mustard powder – 1 teaspoon;
• breadcrumbs – 150 g;
• salt;
• pepper.

Chicken fillet is cut into pieces and passed through a meat grinder or blender along with onions and garlic, previously chopped. The cheese is grated on a fine grater. Add spices, mustard powder, sour cream and breadcrumbs to the resulting minced meat. Mix the mixture thoroughly and put it in the refrigerator for 10-15 minutes so that the components stick together.

After the specified time, take out the minced meat and begin to form cutlets. Fry them under the lid alternately on both sides until golden brown. The dish can be served with any side dish.

Kiev style in the oven

Did you know that cooking chicken cutlets in the oven Kiev style at home is actually very easy? Be sure to try it and see for yourself!

To do this you will need:

• chicken breast – 4 pcs.;
• processed cheese – 1 cup;
• lim. juice – 1 tbsp. spoon;
• fresh parsley;
• garlic – 2 cloves;
• chicken eggs – 2 pcs.;
• breadcrumbs - 2 cups;
• nutmeg – ½ teaspoon;
• salt;
• pepper.

We beat the chicken breast with a kitchen hatchet and completely grease it with lemon juice. Processed cheese is grated on a coarse grater, mixed with herbs, garlic and nutmeg. The resulting mixture is used to form the filling for oblong-shaped cutlets. From the specified amount of ingredients you get 4 pieces.

The filling is placed in the middle of the beaten breast and wrapped. The seams are secured with skewers or toothpicks. Dip the cutlets completely in breading and place them in the oven. We control the cooking process visually. As soon as a golden brown crust appears, the cutlets can be taken out. Don't forget to remove the skewers before serving! The best side dish would be mashed potatoes or vegetables.

What you will need:

• ready minced chicken – 0.5 kg;
• zucchini – 0.5 kg;
• chicken eggs – 2 pcs.;
• onion – 1 pc.;
• greenery;
• flour – 2 tbsp. spoons;
• rast. oil;
• salt;
• pepper.

Zucchini is grated, onion and garlic are chopped. Then all the vegetables are mixed with minced chicken. Add a couple of eggs, herbs, salt and pepper to the mixture. Mix thoroughly again. If the zucchini has released too much juice, add a couple of tablespoons of flour to the minced meat.

We form cutlets by hand. It is best to wet your hands in cold water beforehand. Place the pieces in a frying pan with heated oil. Fry them on both sides until a crust appears.

Classic Pozharsky recipe

Pozharsky cutlets have been known to us since Pushkin’s times. To this day, the tradition remains of preparing this wonderful dish exclusively from chicken according to a recipe handed down from the original sources.

To do this you will need:

• chicken fillet – 1 kg;
• bread or sliced ​​loaf – 0.5 kg;
• onions – 2 pcs.;
• drain butter – 150 g;
• cream or milk – 120 ml;
• rast. oil – 2 tbsp. spoons;
• salt;
• pepper.

The onion is finely chopped and fried in a frying pan with oil until it becomes transparent. The crust is cut off from the bread. Separate approximately 70 grams of crumb, which will be used to prepare minced meat. Fill it with cream. Cut the chicken fillet and grind it in a blender or pass it through a meat grinder. The mass should be homogeneous - keep this point in mind. Leave the minced meat in the freezer for a while.

The onion and soaked pulp are mixed and also crushed in a blender. Combine this part with the minced meat and mix thoroughly. Add salt and pepper. Mix the minced meat well so that the seasonings are completely distributed throughout it.

The next step is to add coarsely chopped butter. Stir again, making sure that the butter does not begin to melt. Again, put the minced meat in the freezer for half an hour so that all the components are properly held together and it is not liquid.

The breading for the cutlets is made from finely chopped cubes of the remaining bread. The smaller their size, the better. We take out the minced meat, form cutlets and roll them in breading. Fry in a frying pan for 2 minutes on each side. Bon appetit!

Tasty, satisfying, appetizing-looking and easy to prepare, capable of decorating festive table or diversify the menu. What are not convincing reasons for cooking them often? However, chicken meat has special properties that should be taken into account. There are several nuances.

Cutlets

The first mentions of cutlets as a separate dish are found in old cookbooks of French restaurants. Back then they were pieces of fillet on the bone, deep-fried in boiling oil. And also whole parts of fish fillets fried in oil, which were rolled in flour or ground breadcrumbs.

The dish was very popular. Many peoples adopted it and began to cook it in their own way from available products. Since then, depending on the country, the concept of “cutlets” has changed beyond recognition. They began to be prepared not only from fish or meat, but also from vegetables (pancakes are Belarusian cutlets, the base of which is minced raw potatoes).

An obligatory ingredient in minced meat for any cutlets is an egg: it glues the minced meat together and, when frying, does not allow the cutlets to spread out in the pan, turning into fried minced meat. Roll the cutlets in flour or breadcrumbs, which prevents them from sticking to the bottom of the pan during frying. But breadcrumbs also give the finished dish an appetizing crust. Minced chicken cutlets in breadcrumbs - a dish that is easy to prepare in modern conditions and not fall face down in front of invited or uninvited guests.

Preparation of minced meat

To prepare chicken cutlets in breadcrumbs, you need to prepare the following products:

• chicken fillet - 0.5 kg;
• egg - 1 pc.;
• medium sized onion;
• 2 cloves of garlic;
• milk cream - half a glass;
• salt - 1 tsp;
• starch - 0.5 tsp. (to give a beautiful crust);
• ground black pepper - a pinch;
• breadcrumbs for coating.

There are two ways to use chicken fillet: grind it through a meat grinder or finely chop it with a knife. The second method is preferable, since the taste of chicken cutlets in breadcrumbs increases dramatically. But it is more labor-intensive and time-consuming.

The remaining ingredients of the dish must be ground through a meat grinder and everything must be mixed thoroughly. Place the minced meat in the refrigerator for half an hour. After this, beat it in a bowl until it becomes a whole lump in your hand. Then place it in the refrigerator again for half an hour.

Cooking process

Divide the resulting minced meat into pieces weighing 50-70 grams. Form each into balls, rolling between palms dipped in water. After this, roll them in breadcrumbs and give them a cylindrical shape. Place on a flat surface sprinkled with breadcrumbs so that they do not stick to it.

Pour sunflower oil into a dry frying pan and heat it until it begins to smoke slightly. Carefully pick up each cutlet, trying not to disturb its shape, and lower it into the boiling oil. Fry the cutlets over low heat under a tightly closed lid until golden brown.

For those on a diet, therapeutic or for weight loss, you can cook chicken cutlets in the oven, the minced meat recipe is the same. The difference lies in the method of preparation. To do this, grease the mold with butter, place the cutlets on it and place in an oven preheated to 180 degrees for 25-30 minutes. Cooked chicken cutlets in the oven, the recipe for which is given above, contain fewer calories and are easier to digest by the body.

Little tricks

Unlike beef or pork, chicken meat has a soft texture, low density and cooks quickly. This property forces you to follow some rules that distinguish chicken fillet cutlets in breadcrumbs from the preparation of products from other types of meat:

• Chicken cutlets should be fried with the lid tightly closed. In this case, there is no need to steam them. Without steaming, the cutlets will have a crispy crust that combines fantastically with the soft contents.
• It is best to grind minced chicken yourself rather than buy ready-made ones.
• There is no need to overcook the cutlets, trying to give them a crust: overcooked cutlets do not look as appetizing and will taste bitter.
• You should not grind bread into minced chicken cutlets: the sense of taste of the dish will weaken and become less pronounced due to the soft structure of the chicken fillet.
• Ready-made cutlets have the highest taste when slightly cooled after frying. Cooled in the refrigerator and reheated will not be the same.
• Breadcrumbs for deboning are best taken from rye bread.
• You should not add carbonated water to the minced meat. mineral water, as they write in many recipes: there is no point in this - it does not affect anything.
• Also, you should not add any ingredients to the minced meat other than those listed, and use your imagination only when preparing a side dish or sauce for these cutlets.

Despite the simplicity of the ingredients and ease of preparation, chicken cutlets in breadcrumbs according to this recipe turn out unusually tasty and beautiful.

Such chicken cutlets with butter are prepared in one canteen at an old restaurant, and I think that is why in the recipe, in addition to the techniques characteristic of almost all ordinary canteens, echoes of restaurant chic are discernible. The cutlets turn out delicious and nostalgic!
In this master class, in addition to traditional cooking technology, you will learn how to give the cutlet mass the classic shape of “droplet” cutlets with a pointed tip, as well as how to form round hamburger-shaped meatballs.
A few words about the recipe: ideally, the meat of a whole chicken is used, without skin and bones, but the carcass can be replaced with meat from thighs and breasts, it is important that there is approximately the same amount of “red” and “white” meat. The bread in this recipe is not soaked in liquid since the chicken is already quite “wet.” Excess liquid will make the minced meat watery and impossible to shape. If the minced meat still comes out wet, you can add a little breadcrumbs to it. It should be noted that from such watery minced meat it will not be possible to form droplet-shaped cutlets, but you can form round hamburgers using a side dish mold; all this is shown in the master class. Onions and carrots must be added stewed and lightly sautéed, not raw.

Peel the onion, cut it lengthwise into 2 parts and chop it quite coarsely.

Peel the carrots and grate on a coarse grater.

Pour a small amount of refined oil into a well-heated frying pan. vegetable oil and add onions and carrots. Mix.

Fry the carrot-onion mixture over medium heat until lightly browned (about 7 minutes).

Remove the skin from the chicken legs (it will not be needed for the cutlets).

Now you need to remove the meat from the bones. This procedure is called deboning, and is conveniently carried out with a small, sharp knife, moving it along the bones and around the joints.

The result should be clean meat.

Cut off the crusts from the pieces of loaf (we won’t need them), tear the crumb into large fibers. For this cutlet recipe, you do not need to soak the bread in liquid. Chicken meat, especially from the legs, itself is quite watery, the minced meat from it turns out to be wet, it is this excess meat juice that will nourish the bread, but if you add already soaked crumb, the minced meat will turn out liquid and it will be difficult to form cutlets.

From leg and fillet meat, bread, butter and carrot and onion sauté, grind the minced meat in a meat grinder. Take a fine grate.

Add salt to the prepared minced meat (1 tsp with a little top for the amount of products indicated in the recipe).
Spice up.

Mix the minced meat thoroughly and beat it. This is a mandatory procedure.
To do this, with a hand dipped in water, tear off lumps of minced meat the size of a cutlet and from a distance of 20 cm throw them back into the bowl, break the minced meat in this way for about 5 minutes, it should become more elastic and form well, practically without sticking to your hands.
If the minced meat is still a little runny, you can add a handful of dry breadcrumbs, mix and beat again.

To ensure that the cutlets end up identical, the minced meat is portioned - divided into pieces with the same number of grams. For example, our raw cutlet will weigh 80 g, tear off a piece of minced meat and weigh each on a kitchen scale. If you don’t have scales, you can portion by volume, for example, with a small cup.

Let's give our preparation the shape of a classic cutlet in the form of a drop, as is done in canteens and catering establishments.
To do this, prepare a wide board for processing meat, a wide knife and a bowl of breadcrumbs.
Roll the minced meat in breadcrumbs.

Sprinkle the board with breadcrumbs (a thin layer) and roll the boned cutlet along the board until it lengthens.

Hit the top of the cutlet with the flat of a knife. It should flatten and become about 2 cm thick.

Using straight fingers and a knife, form the tip of our “droplet” in one movement.

With a decisive movement, walk along the bottom of the cutlet so that you can grab it from below with the blade of the knife and turn it over to the other side.

Lightly hitting the end of the “droplet” with the flat of the blade, form a rounded bottom for our cutlet;

Pry the cutlet from below with a knife blade and transfer it to a baking sheet sprinkled with breadcrumbs.
The droplet-shaped cutlet is ready!
This method of forming cutlets requires a certain skill and may not work the first time.
But there is another simple and quick way - to make meatballs using a mold, move on to the next step.