Chopped chicken cutlets with onions - the most juicy and tender. How to cook very tasty chicken cutlets, you will learn in this simple recipe with step by step photos. It is no secret that white chicken meatballs are often dry and hard. To avoid this, follow my recommendations, and get the most juicy burgers in the world.
You will need a chilled chicken breast or fillet, a little stale loaf, onions and a classic breading set - flour, milk, egg and crackers.
Here are three simple rules for making minced chicken cutlets with onions:
- First, the minced meat cannot be ground very much, pieces of meat must be visible.
- Secondly, of the additives, only onions, greens and stale loaf with water, no eggs.
- Thirdly, even the most properly prepared cutlet mass must be breaded in order to preserve meat juice inside the cutlet. If you are afraid that excess butter will saturate the breading, then put the ready cutlets on paper towels - excess fat will be absorbed into the paper.
- Cooking time: 40 minutes
- Servings: 6
Ingredients for Chopped Chicken Meatballs with Onions
- 700 g chicken breast fillet;
- 170 g onions;
- 100 grams of hard loaf;
- 1 bunch of fennel;
- 1 chicken egg;
- 100 ml of milk;
- 60 g breadcrumbs;
- butter and olive oil, wheat flour, salt, pepper.
Method of cooking minced chicken cutlets with onions
We split the breast - cut the skin along the keel bone, remove it, throw it away. The skin in the stuffing is not necessary to add! Cut a bone fillet with a sharp knife, first from one side and then from the other side
Chicken fillet cut into large chunks, mince with a large nozzle. The holes in the nozzle should be quite large to make the minced meat from small pieces of meat.
By the way, chicken fillet for meatballs can be chopped with a sharp knife directly on the cutting board, but this is a more laborious process.
Clean the onions, chop them very finely or rub them on a large vegetable grater. Add chopped onion to the stuffing.
Stiff loaf soaked in cold water, turned into mush, add to the minced meat and onions. Finely chop the bunch of fennel, add to the rest of the ingredients. Instead of fennel, you can take a small bunch of dill, this is not the same thing, but the taste will be a bit similar.
Salt the minced meat for meatballs to your liking, carefully knead and refrigerate for 30 minutes.
With wet hands we make small oval chicken cutlets from chilled meat. In order for the breading to them to stick well, we first roll them down in flour.
Next, mix the milk with a whisk with a raw egg, dip the cutlets in this mixture, spread on a plate with breadcrumbs.
Roll the chicken cutlets in breadcrumbs from all sides, again put them in the fridge for 10 minutes.
Fry until golden brown on both sides in a well heated pan. Then put in a hot oven for 5-7 minutes.
On the table chopped chicken cutlets with onions served with salad and fresh vegetables. Enjoy your meal!
By the way, inside a chicken cutlet you can put a slice of hard cheese - you get a cutlet with cheese filling.