If there is a universal meat dish, these are cutlets. For example, minced chicken cutlets, which always turn out tender and airy and are ideal for any side dish. In addition, there are many recipes for minced chicken cutlets!
Minced chicken cutlets are a delicate dietary dish if you steam them and use chopped chicken breasts as a base.
How to cook minced chicken cutlets?
For cooking minced chicken cutlets You can use either ready-made minced meat or your own. Homemade minced meat is usually of higher quality than store-bought minced meat, plus it does not use various additives. Minced chicken cutlets can be prepared according to a variety of recipes - fried in vegetable oil, baked in the oven, and finally, a dietary option - steamed. Since chicken meat is easily digested and absorbed, steamed chicken cutlets are considered the most dietary dish.
In order for the minced chicken cutlets to be strong, do not forget to first “beat” the minced chicken for the cutlets - to do this, take the minced meat from the bowl by the handful and forcefully throw it back. You can also put a piece of butter in the center of each cutlet, so they turn out fluffy and juicy.
Recipes for minced chicken cutlets
Minced chicken cutlets.
Ingredients: 1 kg chicken pulp, milk, 200 g white bread, 2 onions, 2 eggs, 1 tbsp. parsley, semolina or flour, vegetable oil, ground black pepper, salt.
Preparation: cut the onion and chicken flesh into pieces, pass everything through a meat grinder or grind with a blender. Cut off the crusts from the bread and soak the crumb in warm milk, squeeze out, add to the minced chicken. Beat the eggs, finely chop the parsley, add to the minced meat, add salt and pepper, and mix. Form cutlets, roll each one in semolina or flour. Heat a frying pan, add oil, place the cutlets, reduce heat to medium and cover with a lid. Fry on one side until crusty, then on the other, add a little water and cook until done.
Minced chicken cutlets with cheese.
Ingredients: 1 kg of minced chicken, 1-2 onions, 1 egg, 200-300g of cheese, salt, pepper, semolina or breadcrumbs.
Preparation: prepare minced meat for cutlets from minced chicken, chopped onion, egg, salt and pepper, mix well. Grate the cheese. Form small cakes from the minced meat, place a spoonful of grated cheese in the middle of each, fold the edges up, roll the cakes in breading. Fry the cutlets in vegetable oil.
Minced chicken cutlets with mushrooms.
Ingredients: 1 kg of minced meat, 400 g of mushrooms, 4 eggs, half a glass of milk, breadcrumbs, 100 g of butter, 100 g of ghee, salt.
Preparation: finely chop the mushrooms and fry in butter. Instead of fresh mushrooms, you can take dried ones - in this case they should be soaked for half an hour, boiled, and then just fried. Prepare minced meat for cutlets from minced chicken, milk, eggs and salt. Form cakes from minced meat, place a spoonful of mushroom filling on top, pinch the edges to form oblong cutlets, roll in breadcrumbs, dip in beaten egg and bread again. Fry the cutlets in melted butter.
Minced chicken cutlets with cottage cheese.
Ingredients: 500g minced chicken, 200g cottage cheese, 50g cream, 1 egg, 1 onion. 2 cloves of garlic, 3 tbsp. chopped dill, salt, pepper, corn flakes (unsweetened) for breading.
Preparation: mix the minced meat with cottage cheese, cream, egg, dill, chopped garlic and onion, salt and pepper. Form cutlets, roll in corn flakes, fry for 5 minutes on each side in vegetable oil.
Serve minced chicken cutlets with fresh vegetable salad, mashed potatoes, buckwheat, rice or pasta. You can serve the cutlets with sour cream, mayonnaise, ketchup or any other sauce to taste.
In order for chicken cutlets to turn out juicy, you need to maintain the correct proportion of ingredients. The minced meat should be kept in the refrigerator for 1/2 hour before modeling. Form cutlets - the cutlets need to be at least 1 cm high so as not to dry out the meat during frying.
Ingredients:
How to cook delicious minced chicken cutlets
1
. Prepare chicken fillet. Defrost or cut from the carcass (depending on what form the chicken meat is in).
2
. Cut the bread into large pieces, remove the bottom crust (it is the hardest) and pour in milk.
3
. Peel and cut the onion so that it fits into the meat grinder receiver.
4
. Grind the bread, meat and onions through a meat grinder. Add ingredients one at a time.
5
. Salt and pepper.
6
. Mix thoroughly and “beat” the minced meat a little on the bottom of the cup.
7
. Place the cup in the refrigerator for 30 minutes.
8
. Form cutlets and roll them in breadcrumbs. Advice, do not make the cutlets too thin; chicken meat cooks quickly and “thin” (less than 1.5 cm in height) cutlets will be overcooked and will not be juicy.
9.
Place the cutlets in a well-heated frying pan with vegetable oil and fry over medium heat until golden brown on both sides. It is better not to cover the frying pan with a lid, so the cutlets will not fall apart, it is better to reduce the heat a little.
Delicious chicken cutlets are ready
Bon appetit!
Chicken cutlets are not only tasty, but also healthy. It’s not for nothing that chicken cutlets are recommended to be given to children or people who need to follow a diet. You can cook chicken cutlets in different ways. They are good fried, baked, and steamed after heat treatment.
However, not all housewives turn out juicy chicken cutlets. Although in fact, in order not to spoil this dish, you need to follow a few simple tips.
Secrets of cooking juicy chicken cutlets
In addition to meat, the main ingredients of any cutlet are eggs, bread and onions. It is thanks to them that the cutlets do not fall apart and turn out juicy and very tasty. But unlike its meat counterpart, minced chicken does not tolerate excess additional products. Therefore, it is very important to maintain the correct proportions.
You should start with eggs. This ingredient is the glue that prevents the dish from falling apart in the pan. But there is a nuance: if you add too many eggs to the minced meat, the cutlets will become too tough. Experts believe that it is optimal to add 2-3 eggs per 1 kg of minced chicken. When you prepare homemade minced chicken, especially from fresh fillets of brood hens, you don’t need to add eggs at all, the cutlets will turn out very tender and juicy.
When it comes to bread, the opinions of experienced chefs are divided. Some people prefer to put white crumb soaked in milk into the minced meat. Other cooks advise using ground crackers, as they absorb excess moisture, making the cutlets juicy. In principle, both are right. You can even use starch, oatmeal or regular flour. So here every housewife is free to do as she pleases. Well, or do it as indicated in the recipe. As for the proportions, the opinions of professionals agree on this issue: 250 g of bread per kilogram of minced meat is quite enough.
Now about the bow. This ingredient is needed to give the cutlets a special taste. In addition, cutlets with onions turn out more juicy. You can add it either raw or fried. In the first case, it is recommended to pass the onion through a meat grinder. Otherwise, it may not have time to cook, since chicken meat is fried quite quickly. But the best option is to add finely chopped and already fried onions to the minced meat. And the cutlets will be tastier, and undercooked onions will not crunch on your teeth. But the amount of onions should not be large. This can make the cutlets taste quite strong. The best option is 200 g of onion for every kilogram of minced meat.
And a few words about the minced meat itself. Chicken meat really cooks incredibly quickly. So you shouldn’t make the minced meat too “thin”. This, of course, applies to a homemade product. By the way, it is best to make it from chicken breast, since this part of the bird is the most tender and beneficial for the human body. You can also add a little chicken fat to the minced meat. This will make the finished dish juicier. But you shouldn’t turn the skin through a meat grinder. She could ruin everything.
When all the ingredients have been added to the chopped meat, the minced meat should be allowed to brew in the refrigerator for about half an hour. During this time, the bread will have time to soak in the meat juices. Experienced chefs also advise adding crushed ice to the minced meat. This also gives the cutlets juiciness. In principle, this is good advice. So, if possible, it can also be used.
You need to place the cutlets in an already preheated frying pan with hot oil. Only then will they immediately become crusty and all the juice will be retained inside. But you can bring it to readiness over low heat under the lid.
Well, now it’s time to talk about several of the most popular recipes.
Juicy chicken cutlets from store-bought minced meat
Chicken cutlets made from ready-made minced meat are the easiest and fastest way to prepare this dish. To prepare it you need almost all the ingredients described above:
- minced chicken – 1 kg;
- eggs – 2 pcs.;
- onion – 2 small heads (about 200 g);
- flour – 100-200 g;
- salt and pepper - to taste;
Salt the finished minced meat (if salt has not already been added to it, see the label), pepper, add salt and mix. Then beat in the eggs. Add flour. It is better to do this in two batches, thoroughly kneading the resulting minced meat each time. If the specified amount of flour is not enough to obtain the desired consistency, then you can add a couple more tablespoons of this product.
The finished minced meat should be left for 30 minutes in a cold place, after which you can start making cutlets. Then each of them needs to be thoroughly rolled in breadcrumbs and fried in a frying pan on both sides until a crust forms. Then you can reduce the heat, cover the pan with a lid and hold the cutlets for another 2-3 minutes on each side.
Chicken breast cutlets
This recipe involves making your own minced meat. Therefore, you will have to stock up on:
- chicken fillet – 600 g;
- eggs – 1 pc.;
- white bread – 2-3 pieces (approximately 100-150 g);
- milk – 100-150 ml;
- butter – 100 g;
- nutmeg, salt and pepper - to taste;
- crackers and vegetable oil - for frying.
Cut off the crusts from the bread and place in milk for 5-10 minutes. Chop the onion as finely as possible and fry in butter. Scroll the chicken fillet through a large mesh meat grinder. Place onion and squeezed bread crumb into the resulting minced meat. Then beat in the egg, salt, add ground pepper, nutmeg powder and mix thoroughly again.
Place the minced meat in the refrigerator for half an hour, after which you can form cutlets from it, roll it in breadcrumbs and place it on an already hot frying pan. When they are crusty on each side, cook over low heat, covering the pan with a lid.
You can do it differently. Form thin enough cakes, dip each one in beaten eggs, then in breadcrumbs and fry over high heat until crispy on both sides. This cooking option is often called “Pozharsky cutlets”.
Chopped chicken cutlets
Chopped meatballs are easy to prepare. True, maintaining the juiciness in them is somewhat more difficult. To do this, this recipe uses an additional product - cheese. The results are a wonderful dish with a savory taste. You need to prepare the following ingredients:
- chicken fillet – 500 g;
- eggs – 1 pc.;
- onion – 1 small heads (about 100 g);
- hard cheese – 100 g;
- mayonnaise or sour cream – 50 g (about 3 tablespoons);
- starch – 100 g;
- dill, parsley, salt and pepper - to taste;
- vegetable oil - for frying.
Thaw frozen chicken fillet slightly. There is no point in doing this until the end. When frozen, it will be easier to cut. Chop the fillet into small pieces with a knife. Cut the cheese into small cubes and mix with shredded chicken. Chop the onion as finely as possible and add to the meat and cheese. Put starch, egg, mayonnaise and finely chopped herbs there. The mixture needs to be salted, add a little pepper and knead thoroughly.
As in previous cases, let the minced meat stand for a while, form it into cutlets and fry in vegetable oil until cooked, periodically turning from one side to the other.
Juicy chicken meatballs in a frying pan
In fact, meatballs are not much different from cutlets. Except in form. In addition, they are usually more tender than cutlets. You can cook them in the same way as cutlets: steamed, in the oven or in a frying pan. For greater juiciness, a little lard is added to them, but this is not at all necessary. Especially if the resulting dish should be dietary. List of products for making meatballs:
- chicken fillet – 600 g;
- onion – 1 small heads (about 100 g);
- carrots – 50-60 g (half of one medium-sized root vegetable);
- garlic – 2 small cloves;
- milk or cream – 50-100 ml;
- crackers (can be breadcrumbs) – 50 g;
- salt, red pepper, nutmeg and coriander (ground) - to taste;
- breadcrumbs and vegetable oil - for frying.
Grind the chicken, carrots, onions and garlic using a meat grinder. Add milk, crackers and spices to the resulting minced meat. If the minced meat turns out watery, you can add a little more breadcrumbs. Mix everything thoroughly and leave it alone for 30 minutes.
All that remains is to form the balls and fry in hot oil until cooked. If there was too much oil, you can put the finished meatballs on baking paper so that the excess fat is absorbed. The finished dish is best served hot.
Chicken cutlets in a slow cooker
As already mentioned, it is not forbidden to steam chicken cutlets. This dish will retain all the beneficial properties of chicken meat and does not contain extra calories. It is very convenient to steam meatballs in a slow cooker. True, they often turn out to be somewhat dry. The recipe below will help you avoid this problem. For it you will need:
- chicken fillet – 500 g;
- onion – 1 small heads (about 100 g);
- oat flakes – 100 g (it is better to take flakes that do not require cooking);
- garlic – 2 small cloves;
- milk or cream – 50 ml;
- water – 350-400 ml;
- fresh herbs and salt - to taste;
- vegetable oil (preferably olive) – 10 ml.
Boil water and pour oatmeal into it. Mince chicken fillet, onion and garlic. It is advisable to do this twice, then the minced meat will be more tender. Squeeze out the soaked flakes and mix with the crushed ingredients. Pour vegetable oil and milk into the semi-finished minced meat. Add salt to the mixture, add chopped herbs as finely as possible and mix thoroughly. Leave the minced meat for half an hour and form into cutlets.
Pour water into the multicooker, install a wire rack, place the cutlets on it and cook for 20 minutes in the “Steamer” mode.
Serve ready-made chicken cutlets to your household for lunch or dinner with a variety of side dishes: cereals and vegetables. You can use ketchup, salsa and other red varieties as a sauce. However, many people prefer to flavor the cutlets with mayonnaise or sour cream. This is also acceptable.
Video recipes from the chef: "Three sauces for chicken cutlets"
Hello again!! Let's talk today about a dish that is familiar to everyone and is a frequent product of any table. These are tender and delicious cutlets. Of course, there are many types of this product and meat, and chicken, and fish, and vegetables. But today we'll talk about chicken cutlets.
This option is the simplest and my favorite. My whole family is delighted with this dish, and I also cook such juicy cutlets for the holidays. In this recipe, the chicken breast turns out very tender and, once again, very juicy.
We will need:
3 pcs. chicken fillets (about 700 gr.)
2 medium eggs
1 medium onion
4 tbsp. l. potato or corn starch
4 tbsp. l. sour cream
salt, pepper to taste
COOKING METHOD:
1. Wash the chicken fillet, remove the bones, and cut into small pieces.
2. Peel and finely chop the onion.
3. Mix chopped chicken fillet with onion and egg, mixing well.
4. Add starch, salt and pepper.
5. Add sour cream and mix everything well.
6. Pour 3-4 tbsp into a heated frying pan. l. vegetable oil. Use a spoon to scoop up the prepared minced meat and place it in heated vegetable oil. Using the same spoon, give the cutlets a shape - slightly flatten them on top and level them on the sides. Fry over medium heat until golden brown (about 2 minutes) on each side.
7. Then cover the dish with a lid, reduce the heat and let stand for another 5 minutes, making sure that the chicken pancakes do not burn.
8. Ours chicken cutlets “Tenderness” ready. Serve them with fresh cucumbers and tomatoes. Enjoy your meal!!
Minced chicken cutlets recipe with photos step by step
This option is the most popular, fast and satisfying. To diversify the dish, you can make different breadings, interesting fillings and add spices. In the same method, I will consider the classic cooking option.
We will need:
Minced chicken - 500 gr.
loaf - 200 gr.
warm milk - 1/2 cup
butter - 6 tbsp. l
breadcrumbs - 0.5 cups
garlic - 1 clove
salt and pepper - to taste
COOKING METHOD:
1. Pour warm milk over the loaf until it is completely soaked.
2. Combine the minced meat with garlic, prepared loaf, salt and pepper. Mix everything well.
This is what our finished dish looks like, and if you decorate everything with herbs, it will not only be tasty, but also beautiful and healthy. By the way, you can serve any side dish: mashed potatoes, buckwheat, pasta, and rice.
Juicy chicken cutlets with cheese
Now we will prepare our meat dish with cheese inside and we will do it very simply. Take and hide a piece of hard cheese in the middle of the minced meat. During frying, the cheese will melt and become a pleasant addition to the meat component. And if you add greens, the filling will be even tastier.
We will need:
chicken (fillet) - 300 gr.
egg - 1 pc.
white bread or loaf - 50 gr.
milk - 50-80 ml
cheese - 50 gr.
salt, pepper - to taste
breadcrumbs - 30-50 gr.
vegetable oil - 50-80 ml
COOKING METHOD:
1. Soak bread or loaf in milk.
2. The cheese must be cut into small pieces.
3. Cut the fillet into pieces and pass through a meat grinder or grind in a blender. You can also immediately take ready-made minced meat.
4. Squeeze the bread, add to the minced meat, beat in the egg, salt, pepper, mix.
5. Pinch off a large piece from the finished minced meat, form a flat cake and place a portion of cheese in the center.
6. We fasten the edges and completely hide the filling. Generously roll the cutlet in breadcrumbs and then make more preparations.
7. Fry our preparations in heated oil until golden brown on the bottom, about 5 minutes.
9. Our aromatic and appetizing dish is ready. Serve hot!!
Chicken cutlets from chicken breast in a frying pan
If you have chicken breast and don't know what to cook, then this option is just for you. This dish is healthy and simple, and everyone likes it without exception.
We will need:
chicken breast, fillet - 1 medium
onions - 2 pcs.
bread - half a loaf
low-fat milk - 1 tbsp. 1.5%
flour - 50 gr.
egg - 1 pc.
a couple of cloves of garlic
greens to taste
vegetable oil
COOKING METHOD:
- We wash the breast, remove the skin, remove it from the bones, and cut it into cubes.
- Chop the onion, squeeze out the garlic, add to the chicken fillet. Salt and pepper.
- Grind the bread, add milk, let stand for a while.
- Add the egg to the minced meat, squeeze out the bread and add it too. Mix everything well.
- Add the chopped herbs, let the minced meat brew for 15 minutes and start frying.
The finished dish can be served both hot and cold.
Chicken cutlets made from chicken fillet are tender. Video recipe
This recipe is similar to the previous ones, but the meat dish will have a creamy taste.
You will need: 1 kg. minced chicken, 1 pc. onion, 1 egg, 1 tbsp. milk, 3 slices of white bread, 100 gr. butter, salt, black pepper, breadcrumbs.
And look at the cooking method recipe video:
Chicken cutlets with zucchini in the oven
If you want to diversify your diet a little, then make a universal and summer option for any feast, it turns out to be a very good snack.
We will need:
zucchini - 200 gr.
minced chicken - 800 gr.
dill, cilantro, parsley - to taste
onion - 1 pc.
egg - 1 pc.
pepper, salt - to taste
vegetable oil
COOKING METHOD:
1. Grate the onion and zucchini on a fine grater.
2. Take ready-made minced meat or prepare it yourself, better from chicken fillet, passing it through a meat grinder.
3. Add an egg to the minced meat.
4. Cut the greens as finely as possible, add to the meat, salt and pepper.
5. Mix all ingredients together with zucchini and onions. Forming cutlets. Grease a baking sheet with vegetable oil and lay out our preparations. Place in a preheated oven at 180 degrees and cook for 20-25 minutes.
6. Decorate the dish with lettuce leaves and fresh vegetables and serve.
Minced chicken cutlets with semolina recipe with photo
In previous versions we used bread, in this recipe we will do without it, but add semolina. The pancakes will turn out juicy and crispy.
We will need:
Minced chicken - 500 gr.
Semolina - 3 tbsp. l.
Onion - 1 pc.
Greens - 2-3 branches
Egg - 1 pc.
Mustard - 1 tbsp. l.
Butter - 30 gr.
Flour - for breading
Salt, pepper - to taste
Vegetable oil - for frying
COOKING METHOD:
1. Chop onion, butter, herbs. Add to the minced meat, break the egg there, add salt, add mustard, mix everything well. Add semolina with spices and mix again.
2. With wet hands we form our pieces, bread them in wheat flour on all sides, shake off the excess.
3. Fry in hot refined oil until crusty on both sides.
4. Serve with any side dish and pickles.
Minced chicken cutlets with oatmeal in a slow cooker
This option is ideal for breakfast or lunch, as well as for people who are in a hurry to workout. 😎 This dish can be made with any combination of your favorite vegetables.
We will need:
Chicken breast fillet – 700 gr.
Long-cooked oat flakes – 200 gr.
Carrots – 1 pc.
Onions – 1 pc.
Chicken eggs – 1 pc.
Spices, garlic - to taste
Salt - to taste
COOKING METHOD:
1. Grind chicken fillet into mince.
2. Grind the onions and carrots in a blender. Add all ingredients to the minced meat.
3. Mix everything well.
4. Form balls with wet hands and place on the multicooker rack.
5. Cook in the “Steam” mode for about 30 minutes. Serve with any sauce.
Minced chicken cutlets in the oven with gravy
Now let's make a real culinary masterpiece in a creamy sauce with mushrooms.
We will need:
Chicken fillet - 1/2 kg
Selected chicken eggs- 1 egg
Fresh mushrooms - 300 gr.
Sour cream is 20-30% fat- 60 gr.
Mayonnaise - 1 pack
Cheese "Russian"- 180 gr.
Salt - 2/3 tsp.
Black pepper powder- 1/2 tsp.
Garlic - 1-2 cloves
Onion - 1/2 head
COOKING METHOD:
- We cut the peeled and washed mushrooms and onions into very small pieces, or finely chop them using a vegetable cutter or blender, but not in puree, but in pieces.
- We also cut the chicken fillet into small pieces by hand, trying to cut it as small as possible.
- Mix mushrooms, onions and meat in a common bowl and beat in an egg, and also add salt, pepper and crushed garlic.
- Mix the minced meat well and add rich sour cream to it to make the dish juicy.
- From the resulting mass we form small and plump oval balls, lay them out in rows on a greased baking sheet and then coat them generously with mayonnaise.
- You need to bake the meatballs for 20 minutes at 190 o C, and then sprinkle them with grated cheese and cook the dish for another 5 minutes.
- While the dish is preparing, mix a thick sauce from sour cream (140 g) and meat broth (1 tbsp). If necessary, add salt to the gravy and add herbs to it.
- Place the finished meatballs on a plate and pour in the gravy. Bon appetit!!
Dietary minced chicken cutlets steamed in a steamer
If you steam our meatballs, the dish will turn out healthy and dietary. And this option is very good for children, so mothers take note.
We will need:
Chicken breasts - 700 grams
Sour cream - 1 tbsp. spoon
Milk - 100 milliliters
Egg - 1 piece
White bread crackers - 100 grams
Onion - 1 piece
Garlic - 1 clove
Salt - to taste
Pepper - to taste
COOKING METHOD:
1. Prepare minced chicken. Soak the bread in milk, squeeze it out, add it to the minced meat.
2. Grate the onions and garlic on a fine grater. Add to meat.
4. Form pancakes from the meat mass and place them in a double boiler. To prevent the meat from sticking to your hands, soak them in cold water. Close the steamer with a lid and cook the meatballs for 25-30 minutes. After which they can be served on the table.
Tips and tricks for making chicken cutlets
And in conclusion of the article, I would like to give a couple of tips on preparing this delicious meat dish:
- Minced meat is best prepared by hand using a knife. You need to cut the chicken fillet into strips lengthwise and then cut them crosswise into cubes. The cubes should be as small as possible, about a centimeter by centimeter. If you have a food processor in your kitchen, you can make chopped minced meat mechanically.
- If you like the flavor of the chicken in the finished dish, don't cut the fillet too finely. But keep in mind that chicken cut too large will not be cooked through.
- If the minced meat turns out to be very liquid, don’t worry, add a couple of tablespoons of flour and the situation will be corrected.
- Add onions or garlic and various spices to the minced meat, this will make your meatballs truly tasty and juicy.
Sincerely, Tatyana Kashitsina.
Every housewife faces this question at least once in her life, because chicken, despite its ease of preparation, can be capricious. We will tell you in detail how to make chicken cutlets juicy and soft in this article so that your efforts are always crowned with success.
Several easy-to-implement secrets will become real helpers for you, but we will talk about each secret separately.
How to cook chicken cutlets soft and juicy: simple tips
It’s easy to get perfect-tasting cutlets if you follow all the recommendations below. They relate to all stages of preparing cutlets: from mixing the ingredients for minced meat to frying. Since it is better to prevent a problem than to correct its consequences later, we will start with the main thing - the correct selection of products.
Rule No. 1: We correctly combine the main components
Most often (this is a classic approach), twisted chicken meat, onions, eggs and bread crumb are used to obtain minced meat. However, here it is important not to overdo it with the proportions, because both the lack of certain products and their excess can negatively affect the quality of the minced meat.
To keep chicken cutlets juicy and soft, you should follow these proportions:
- For 1 kg of freshly twisted minced meat there should be 1 egg (less often 2, but only if the minced meat does not hold its shape with one egg). If you take them in larger quantities, then your meat products will begin to fall apart during frying, and as a result they will also come out tough.
- Bread (necessarily softened in milk or water) should not exceed 250 g per 1 kg. This amount is quite enough so that the cutlets are not dry, and the meat flavor itself does not deteriorate.
- Onions are also required in minced meat, and you can use them either raw or fried. There is no clear quantity for onions, but usually 1-1.5 pieces are added. per kilogram. In this matter, focus more on the juiciness of the purchased meat, your taste preferences and the recipe chosen for cooking.
As an option, butter or crushed ice is sometimes added to the minced meat for juiciness. There are also more original options, for example, you can add grated zucchini or oatmeal to the minced meat, but these options are more dietary and suitable for those who do not like to use bread in cutlets.
Rule No. 2: Beat the kneaded minced meat
When all the ingredients for the minced meat are mixed, you should not immediately start making cutlets from it. Beat your meat mass. To do this, you need to take handfuls of twisted meat and forcefully throw them into a bowl.
It is enough to beat the minced chicken for a few (3-5) minutes so that this will have a positive effect on the texture of the cutlets - they will become more tender and stronger.
Rule No. 3: Infuse the minced meat after beating
The bread should absorb all the juices of the minced meat, so just let the meat sit for 30 minutes in a cool place. This guarantees you not only the desired juiciness, but also an excellent rich taste.
Rule No. 4: Breading and frying cutlets
For the sake of this crust, we also fry the cutlets on both sides over high heat. Firstly, this allows us to perfectly preserve the original shape of our products, and secondly, due to the crust, the meat juice will not leak out, which will protect them from drying out. Afterwards, you need to reduce the flame and cook the cutlets over low heat under a covered lid.
How to make chicken cutlets even tastier
We told you how to achieve juiciness in cutlets, now it’s time to reveal a few taste secrets. We all know that chicken is a dietary meat and has a very delicate taste.
To somehow diversify the taste and make it brighter, you can use spices, sauces, herbs and original fillings for cutlets in the form of hard or processed cheese, vegetables, mushrooms, etc.
Garlic, cilantro, parsley, basil, dried herbs - this and much more can become an integral part of chicken cutlets. You can experiment and add whatever you want, but remember: the ability to combine additional components and knowing when to stop never hurt anyone.
How to reduce the calorie content of homemade chicken cutlets
And although poultry meat itself is quite dietary, it is still worth knowing how to avoid making fatty cutlets out of it with one inept movement. It’s very simple: for cooking, take meat without skin, since it is where most of the fat is concentrated. As you can imagine, when frying, the fat from the skin will melt into the pan and then be absorbed into the cutlets.
All of the above tips are equally relevant for both chopped cutlets and those made from minced meat.
We hope you have found the answer to the question: how to make chicken cutlets juicy and soft. If you follow all the rules, then the problem of dry cutlets will not arise. The main thing is to do everything correctly in the initial stages, and then everything will go like clockwork.
Happy cooking!
How else can you cook chicken cutlets?
Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.
Quite often we all eat at home cutlets. They are made quite quickly, tasty and convenient - you want to eat them right away, you want to eat them cold, you can take them to work or make sandwiches. You don’t have to think long about what side dish will go with them, since almost any one will do.
But most often, cutlets are made from minced meat, unfairly leaving behind poultry cutlets. Here is one of the cooking options.
Ingredients for chicken cutlets:
- Minced chicken. 600 gr.
- Onion. 2-3 small onions.
- Dried bread. 3-4 pieces.
- Egg. 1 PC.
- Milk or cream or water.
- Salt. Taste.
- Freshly ground black pepper. Taste.
- Vegetable and butter for frying
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Cooking chicken cutlets.
A few words about minced meat.
Minced meat is best made yourself, of course. Many people often use only chicken breast meat. Of course, they require the least amount of fuss, but they make the cutlets the driest. For me, it is more convenient and best to make cutlets from chicken thighs. There is also a little fuss with them - except perhaps cutting out the bone, but cutlets from this meat turn out tender, tasty and not dry. You can, of course, take the path of least resistance and buy ready-made minced meat, but in this case you may encounter a situation where a huge amount of chicken skin goes into the minced meat. As a result, there is a lot of fat in the minced meat, which is rendered in a frying pan and the cutlets “float” in the fat. So you should buy minced meat only in trusted places. But in any case, it’s better not to be lazy and do it yourself.
Due to the fact that there is a very good butcher shop not far from the house, and sellers do not skimp on minced meat, in this case the minced meat is purchased, but very, very worthy.
So, if you don’t have ready-made minced meat, then take it, cleaned of bones. chicken meat and run it through a meat grinder or chop it in a blender. If the minced meat is already prepared - purchased or prepared yourself - then:
- Place the dried bread into the blender bowl and fill it with about half a glass of milk/cream/water - highlight what is needed.
- Cut the onion and throw it in there
Add salt, pepper, egg to the blender bowl
Turn on the blender at maximum speed and grind everything together into a liquid mass.
The photo shows that all the ingredients are flying around the blender bowl.
We strive to achieve something similar: 
After this, add the minced meat to the onion-bread mixture and turn on the blender again, but not at turbo speed, but at low speed. The main goal is to mix everything well and beat the minced meat again.
The minced meat was specially made quite liquid. In this case, the cutlets turn out juicy, and after cooling they do not lose their juiciness and softness. Somewhat similar to a dense but tender chicken soufflé.
Due to the fact that the minced meat turns out to be quite liquid, it will not be possible to form cutlets with your hands. So put the minced meat into the frying pan with a tablespoon. Don't try to place as much minced meat in one frying pan as possible. Leave space between the cutlets - it is better to fry the minced meat in 2 batches.
