Chicken cutlets: step-by-step recipes, classic and not so. Mince options and simple step-by-step recipes for chicken cutlets

Chicken cutlets: step-by-step recipes, classic and not so. Mince options and simple step-by-step recipes for chicken cutlets

Chicken meat is tasty, simple, inexpensive. But boring. In the proposed step-by-step recipes for chicken cutlets, you will find many interesting ideas. They will make the menu varied, nutritious and useful.

Chicken Cutlets - General Cooking Principles

Cutlets are made from chicken fillet. The breast is most often used, less often the flesh is cut off from the legs and thighs. In any case, the minced meat turns dry, so it is softened with bread, vegetables, cheese, and oil soaked in milk. Such burgers are juicy, tender and unusual in taste.

To keep them in shape, use eggs or starch. You can replace them with semolina or flour, but this will affect the taste of the finished dish.

Chicken cutlets, step-by-step recipes are listed below, are prepared by frying or baking in the oven. If the stuffing turned out to be dense and keeps its shape well, you can make cutlets in a slow cooker or a double boiler.

Classic chicken cutlets according to GOST

Culinary classics is always relevant. No frills, but tasty. Such chicken patties are cooked in a step-by-step recipe in literally half an hour. The number of ingredients is indicated as in the original cookbook. Proportions can be reduced, and instead of butter, vegetable can be used for frying.


• large chicken carcass weighing 2 kg;

• 250 grams of white bread;

• 350 ml of milk;

• 80 g butter;

• 150 g breadcrumbs;

• salt to taste.

Cooking Method:

Separate 30 grams from the norm of butter and let it soften.

Cut from a slice of white bread crust.

Crumb a man to break into pieces and cover with milk. Let stand for about ten minutes to swell the bread.

Cut off the flesh from the chicken, discard the skin and fat.

Grind fillets in a meat grinder.

Hands or fork mash the bread into a homogeneous mass.

Mix meat and bread, add soft oil, salt and knead the mixture well.

Form a small oval cutlets, breaded in breadcrumbs. Dissolve the remaining butter.

Fry the cutlets on medium heat for 4 minutes on both sides.

Turn the cutlet "kegs" on its side.

Cover the pan with a lid, reduce the heat to minimum and simmer the cutlets on minimum heat for another seven minutes.

Chicken cutlets “Po-Kiev”

Famous chicken Kiev cutlets are cooked very simply. They expire with oil and juice, which looks very appetizing on the plate. Of course, such dishes are not dietary, but there is one - sheer pleasure.


• large chicken breast;

• thirty grams of semi-hard Gouda or Edam cheese;

• forty grams of butter;

• a clove of garlic;

• two eggs;

• half a teaspoon of paprika;

• ground black pepper;

• salt;

• two hundred grams of bread crumbs;

• oil for lubrication form.

Cooking Method:

Remove the butter from the refrigerator and let it soften.

With chicken breast very carefully, across the sternum, cut the fillets.

It turned out two large pieces that need to be cut with a very sharp knife along. The result will be four flat pieces.

Each piece strongly beat off with a hammer to get almost transparent "cakes".

Turn on the oven at 200 ° C.

Finely chop the garlic.

In the melted butter, put the garlic mass, a pinch of salt and pepper, paprika. Mix well the mass to make a uniform thick sauce.

Cheese piece cut into four bars.

Put a piece of cheese and some butter on each chicken stock.

Tightly roll the fillet roll. On the finished workpiece should not be holes, otherwise the filling will leak.

Beat the eggs, lightly salted out to taste.

Pour the vegetable oil in the pan, heat it.

Breast the patties, dipping first into the egg, then into the breadcrumbs.

Put the patties in a buttered baking dish.

Cook the cutlets in a well-heated oven for about twenty minutes.

Serve immediately so that the melted cheese does not have time to “grab”.

Chicken cutlets with cheese and sour cream

This step-by-step recipe for chicken cutlets is one of the most original. Minced meat for this dish is surely cut, and this is not accidental. This texture gives the dish a special taste. Add cheese to the unusual stuffing and you get fantastic burgers that can surprise unexpected guests or homemade ones. Ingredients:

• six hundred grams of chicken fillet;

• one hundred grams of semi-hard cheese;

• egg;

• three tablespoons, without top, a spoon of starch;

• three tablespoons of sour cream;

• two cloves of garlic;

• pepper and salt to taste;

• oil for the pan.

Cooking Method:

Cut the chicken with a sharp knife into small pieces. Try to make them as small as possible.

If the grinder has a grill with 1/2 cm openings, you can grind the fillets in it.

Grate the cheese piece on a fine grater.

Fork, beat the egg and pour it into a cheese crumb.

Add sour cream, mix.

Chop the garlic.

Put the egg-cheese mixture, garlic and starch into the meat base, mix.

Season with minced pepper and salt, knead the smooth cutlet dough.

Let the mince rest in the fridge.

After half an hour, heat up the butter.

Spoon put the cutlet mass on the pan.

Fry the patties for 4 minutes on each side.

Serve with raw or baked vegetables.

Chicken Cutlets with Zucchini

If the child does not like healthy zucchini, they can be mixed with minced chicken. It will turn out both useful, and tasty, and juicy. This step-by-step recipe for chicken cutlets will appeal to those who watch their diet. It turns out doubly dietary dish.


• a pound of chicken fillet;

• a piece of zucchini weighing two to three hundred grams;

• large onion;

• egg;

• tablespoon flour;

• ground pepper, salt;

• vegetable oil for the pan.

Cooking Method:

From the zucchini cut off the skin, remove the seeds and cut into pieces.

Peel the onion and cut into 3-4 pieces.

Mince the fillet and vegetables through a meat grinder.

In the resulting mass, beat the egg, mix.

Season with minced salt and pepper. If desired, add spices and dried herbs to taste.

The stuffing turned out to be liquid, and this is normal. It should be similar in texture to a thick dough for ordinary pancakes.

Heat the oil in a pan.

Spoon spread burgers and fry them on one side until a strong crust.

Flip it over, wait until the other side of the cutlets “grabs”, reduce the heat. Fry the patties until ready and eat as a separate dish, watering with sour cream or homemade ketchup.

Chicken cutlets with mushrooms

The mushroom component in chicken cutlets makes the dish juicy, soft and very fragrant. You can buy champignons in the store all year round, but if you can, use fresh wild mushrooms. They will make the dish bright in summer. Be sure to save this step-by-step recipe for chicken cutlets in your cookbook.


• seven hundred grams of chicken pulp;

• four hundred grams of fresh mushrooms;

• a piece of white unsweetened bread or bread;

• a quarter cup of milk;

• two tablespoons of sour cream;

• salt and black pepper to taste;

• fifty grams of butter;

• half a teaspoon of paprika;

• oil for the pan;

• one hundred grams of bread crumbs.

Cooking Method:

Break bread or roll into pieces and cover with milk. Let stand for about five minutes.

Chicken and bread at the same time through a meat grinder or chop in a combine to make a gentle stuffing.

Wash the mushrooms, cut into pieces and mash in a blender.

You can grind mushrooms in a meat grinder, separate from the chicken, but in this case, the mushroom mass does not turn out to be homogeneous.

Dissolve the butter in the pan, preventing it from smoking.

Mince the mushroom mince, fry slightly, then cover and simmer on low heat until the water evaporates.

Add sour cream, salt, sprinkle with the minced mushroom pepper, stir and simmer the mushrooms for another ten minutes.

Let them cool slightly by removing the cap.

Combine chicken and mushroom mince, season with paprika.

Form a small neat cutlets.

Roll them in breadcrumbs.

Fry the patties in hot oil at medium temperature on both sides.

Chicken cutlets with oatmeal

This step-by-step recipe for chicken cutlets with oat-flakes is another way to combine meat and side dishes in one dish. To these cutlets will add some fresh vegetables, and you get a balanced, nutritious and very tasty dish.


• kilo chicken fillet; • a glass of oatmeal;

• two eggs;

• a glass of milk;

• salt;

• oil for frying.

Cooking Method:

Place oatmeal in a bulk bowl and cover with preheated milk.

Allow Hercules to swell, leaving him covered for half an hour.

Chicken meat mince

Combine minced meat and swollen oat-flakes, salt and knead to a dense homogeneous mass.

Form the oval cutlets.

Fry them in hot oil until golden brown.

Serve immediately as a separate hearty meal.

Cold cutlets remain tasty.

Chicken Cutlets - Tricks and Tips

To the fried chicken cutlets were not too fat, they can be laid out on a paper towel. Excess oil is absorbed.

The idea to mix dry chicken fillet with vegetables is ideal for baby food. In addition to chicken cutlets with zucchini, a step-by-step recipe of which is given above, you can also prepare this dish with carrots, pumpkin, eggplant, cabbage.

The beauty of chicken cutlets is that they are good with any side dish: mashed potatoes, fried, fresh and steamed vegetables, rice, buckwheat, pasta and even oatmeal.

Ordinary chicken meat patties, in which there are no “softening” additives, can be made juicy. They need to cook in the oven, putting in a baking dish and pouring a little boiled water into it. Get juicy burgers with its own juice. For piquancy, finely chopped olives, olives, pickled cucumbers can be added to the stuffing.

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