Chicken fillet cutlets - they are welcome on any table! Chicken fillet cutlets recipes: with cheese, vegetables, rolled oats, mushrooms, bacon

Chicken fillet cutlets - they are welcome on any table! Chicken fillet cutlets recipes: with cheese, vegetables, rolled oats, mushrooms, bacon

Chicken fillet patties - the most delicious thing!

It is difficult to refuse juicy, fragrant and ruddy products.

Yes, and do not need!

Cooking options for hundreds.

Therefore, every day you can please the household with a new dish, and it will not get bored.

And here are collected the most interesting and proven recipes that are really worthy of attention.

Well, according to the patty?

Chicken Fillet Cutlets - General Cooking Principles

Chicken fillet before cooking cutlets washed. Then crushed. This can be done with a meat grinder (combine) or simply cut with a knife. Now the recipe for minced cutlets, which are marinated in advance and fried in the form of fritters, is very popular now.

What is usually laid in minced meat:

• onion garlic;

• eggs;

• semolina;

• bread;

• spices.

But more and more often you can meet interesting recipes with mushrooms, cheese, vegetables and various other products. Spices, greens are actively used.

Fillet cutlets can be fried in the classical way in butter, baked in the oven, cooked in a couple. They are often stewed in different sauces, but after frying. If the dish is cooked in the oven, then you can immediately pour sauce.

Recipe 1: Chicken fillet cutlets with bread

Recipe classic twisted chicken cutlets with bread and spices. Instead of bread, you can use any stale loaf or loaf. Such cutlets can not only be fried in a skillet, but also baked in the oven.


• 0.5 kg fillet;

• 1 large onion;

• 150 grams of bread;

• 1 egg;

• spices;

• 2 cloves of garlic;

• 70 ml of milk;

• oil for frying or form lubrication;

• breadcrumbs.


1. Bread pour milk and give swell. After a time you will need to turn the pieces on the other side, so that they are well soaked. 2. Onion cut into pieces, just clean the garlic from the husk.

3. Cut the prepared fillet into several pieces so that the pieces pass through the meat grinder.

4. Grind everything, including soaked bread. If it is very wet, then gently squeeze milk.

5. Add chicken eggs and spices. In addition to salt, you can put black or red pepper, sweet paprika, turmeric, dried greens. We fill the stuffing to your taste.

6. We form cutlets on 70-80 grams. Give them an oval shape.

7. Rolls in crackers, fry in hot oil. After the products are turned over to the second side, we cover the pan with a lid and let it fry well inside.

8. For cooking in the oven, lay the shaped patties in a greased form, put a small piece of butter on each one and send them to bake at 200 degrees.

Recipe 2: Minced Chicken Meat Patties with Mayonnaise and Flour

The beauty of this recipe is that you do not even need to dirty the meat grinder. At the same time, the cutlets are unusually tender, juicy, well, just swallow the tongue! Instead of flour, you can use starch or take a spoonful of both.


• 2 fillets;

• 2 onions;

• 2 eggs;

• 2 tablespoons of flour;

• 3 spoons of mayonnaise;

• salt with pepper;

• butter.


1. Smooth cubes cut fillet. The size is about half a centimeter.

2. Slightly smaller cut the onion bulb, send in a bowl with chicken. You can add chopped garlic. Or pour a little dried.

3. Put the mayonnaise, eggs (raw) and everything else. Stir well. It is advisable to give the stuffing to stand for two hours. It will be much more delicious. Can be left overnight in the fridge.

4. Next, pour the oil into the pan and warm it.

5. Spread minced meat in the form of oval fritters. Fry on both sides. After the coup cover with a lid.

6. Serve such burgers with any side dishes, with fresh vegetables or use instead of sausage for sandwiches.

Recipe 3: Chicken fillet cutlets with cheese and onion

Another option is chopped chicken fillet cutlets, but with a completely different filling. The advantage of this recipe is the output. From a small amount of fillet you get quite a lot of patties.


• 0.4 kg fillet;

• 1 bunch of green onions;

• 2 pieces of onions;

• 130 grams of cheese (solid);

• 30 grams of flour;

• 2 eggs;

• 3 tablespoons sour cream;

• spices.


1. As in the previous recipe, dice cut the washed fillets into cubes, pour them into a large bowl.

2. Add chopped onions and sour cream, put raw eggs, spices, stir well and send in the refrigerator for two hours. The fillet during this time will marinate and become much juicier.

3. Take out a bowl of minced meat, chopped green onions in it, put the grated cheese and flour. Independently adjust the density.

4. Thoroughly stirred mass we type in a large spoon, lay out in the form of fritters and fry on both sides in vegetable oil.

Recipe 4: Chicken fillet cutlets with cabbage

A variant of very juicy cabbage cutlets made from chicken fillet, which are somewhat similar to lazy cabbage rolls. Products turn out amazingly tasty not only in the pan, but also in the oven.


• 2 breasts;

• 0.3 kg of cabbage;

• 1 onion;

• 2 spoons of semolina;

• 1 egg;

• spices;

• breadcrumbs.


1. Peeled onions, chopped cabbage, chicken breast twist through a meat grinder. We do not use a fine net, otherwise a lot of juice will stand out and the mince will turn out to be liquid.

2. Add a couple of spoons of semolina. But if the mass is thick (it all depends on the succulent cabbage), then this step can be skipped.

3. Add the egg with spices, stir.

4. We make ordinary cutlets out of minced meat, breaded in crushed crackers and fried in an ordinary way.

5. If you want to bake in the oven, then lay out the product in a refractory form and pour the sauce. It can be tomato juice, diluted with water and spices, pasta, sour cream sauce or creamy. 6. Send the form to the oven. Bake at 190 degrees until ready.

Recipe 5: Chicken fillet cutlets with oatmeal

For tasty and very healthy chicken fillet cutlets, you will need ordinary oatmeal. It is better to use a fast food product to avoid hard particles in the products.


• fillet 400 grams;

• 2 cloves of garlic;

• 1 onion;

• 0.5 cup oatmeal;

• 0.5 cups of milk;

• oil and spices;

• egg.


1. Combine a half cup of milk with a raw egg, whisk thoroughly with a whisk.

2. Pour oatmeal into the milk mixture and leave for half an hour. The flakes should be well soaked, the liquid in the bowl will not remain. Periodically we mix them so that the moisture is distributed evenly.

3. Now add the minced fillet. You can just chop it very finely or use a meat grinder.

4. Next, throw chopped onions and garlic.

5. Stir the stuffing, pepper and salt, you can add a little green.

6. We form cutlets and that's it! It remains only to fry them in the pan. On request, we serve in crushed breadcrumbs or simply in flour.

Recipe 6: Minced Chicken Meat Patties with Mushrooms

For these cutlets we take absolutely any mushrooms. You can even use salted or canned mushrooms, but in this case, reduce the prescription amount by a third.


• fillet breast 700 grams;

• 1 onion;

• mushrooms 150 grams;

• oil, spices;

• 50 ml of milk;

• 2 tablespoons of flour;

• 2 slices of bread;

• 1 clove of garlic;

• 1 sprig of basil.


1. Bread pour milk, soak.

2. Cut the mushrooms in any pieces, but not large. Fry with chopped onion until half cooked. Add a drop of oil, the filling should not be oily.

3. Cut the fillets into small cubes, combine with cooled mushrooms.

4. Squeeze the bread from the milk, but not much. Add basil and garlic to it. Brewing a blender. 5. Put it all together, add wheat flour and season with minced salt. Stir.

6. Fry mushroom patties, laying out with a spoon.

Recipe 7: Steamed Chicken Fillet

For chicken fillet steam cutlets, we use any unit: a steamer, a slow cooker, a mantovarka or simply a sieve installed on a saucepan with boiling water. The cooking time depends on the cooking method used.


• fillet 0.3 kg;

• 2 pieces of bread;

• some milk;

• 1 onion;

• 1 clove garlic;

• 1 egg;

• spices.


1. Soak slices of stale bread in milk, squeeze.

2. We cut onions, fillets and together with the swollen bread we twist through a meat grinder. There also add a clove of garlic.

3. Put the spices, egg, stir. You can add fresh or dried dill.

4. We moisten hands with water (cold) and form round patties.

5. We spread in a double boiler and bring to readiness. With active boiling of water, the process rarely takes more than 20 minutes. But it all depends on the device used.

Recipe 8: Chicken fillet cutlets with smoked bacon

What is missing chicken fillet? Right! Juiciness and fat. That is why lard is an excellent additive that blends harmoniously with the dish. Of course, this is not quite healthy and dietary dish. But very tasty!


• 0.5 kg fillet;

• 3 eggs;

• 120 grams of fat;

• 1 onion trick;

• breadcrumbs;

• 1 pinch of dried dill;

• 1 pinch of allspice;

• salt, oil.


1. Salo immediately throws into the freezer so that it is frozen. Then take out and cut into very small cubes. Salted lard can also be used, but smoked product is much tastier.

2. Twist the fillet with onions, send to the chopped lard.

3. Put one egg, season with salt, allspice and dried dill.

4. Mince stir. We form oval cutlets. 5. Beat the remaining eggs with a fork, dip the cutlets in them, and then sprinkle them with croutons.

6. Products slightly flatten and fry until fully cooked in hot vegetable oil.

Chicken Fillet Cutlets - Tips and Tricks

• Cutlets will not be very fat if they are placed in a pan with well-heated oil. If the fat is not heated enough, then the products will absorb it in large quantities. Also reduce the fat content of fried cutlets will help paper towels. They need to remove the product from the pan and it is desirable to perepilat each layer.

• Cutlets will be beautiful and smooth if you knead the stuffing thoroughly before kneading and beat on a hard surface.

• Did the mass for the chops turn out to be liquid? This is easy to fix with decoys, breadcrumbs, flour, or starch. And why not pick up stuffing with a spoon and fry pancakes?

• Do not try to increase the number of cutlets by adding a large amount of bread or semolina. The taste of products will suffer greatly. It is better to lay more vegetables, mushrooms, just cut a few onions.

• Want to get large and juicy burgers? Make double or even triple breading. For this, the formed products are dipped into the egg and sprinkled with breadcrumbs several times.

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