Secrets of cooking juicy chicken cutlets

Initially, the culinary term “cutlet” meant bone-cooked chicken meat, since it comes from the French “cote” - rib. Also sometimes called fish fillets. In Russian cuisine, this concept has changed significantly over time, and under the name “cutlet” a minced meat dish appeared on the tables in the form of a round flattened flat cake.

But since chicken meat is rather dry, housewives, through experiments, have been trying to find ideal proportions of products for several decades in order to get a tasty and juicy dish. We will tell about some secrets.

Not in harm, but in pleasure

Cutlets can be made from various products: meat, fish, seafood and even vegetables. But here the products from chicken minced meat are distinguished by a special, delicate structure, and are permitted for use by children and even those who are closely watching their figure.

But how to make the dish really juicy? Remember a few important recommendations:

In total in moderation.The main ingredients are usually minced meat, eggs and bread. It is important to find a middle ground. The best option is to take 2-3 eggs per 1 kg of minced meat. Although they contribute to a more delicate, airy consistency, an excessive amount of them can lead to meat products falling apart during frying.

It is also important not to go too far with bread. It is added as a link to other ingredients, because 200 g per 1 kg of meat will be quite enough.

Additional Ingredients.Juice will give breadcrumbs, if it is pre-soaked in milk. The same effect can be achieved by adding some raw or fried onions. Experienced chefs for these purposes also put crushed ice. If you have not guessed the proportions, and the stuffing turned out not to be greasy, you can put a little butter.

Do not forget to fight off. Beat off the cooked cake mix so that the mass is even more uniform and more elastic. Moreover, saturating, thus, with oxygen, it turns out to be even more magnificent.

Excerpt.After beating the stuffing you need to close the food film and let stand for about half an hour.During this time, the bread is soaked with meat juice, and you get the excellent taste of the finished dish.

Breadcrumbs."Seal" the juice inside will help breading. These can be rusks, flour or sesame seeds.

A heated frying pan. So that the juice does not have time to drain out, the semi-finished products should be put on a well-heated frying pan, and fry for several minutes on each side over a sufficiently large fire. After the appearance of the crust, cutlets can be covered with a lid, and let them stew a little.

Now let's learn how to cook this hot dish.

Traditional

They can be cooked in a pan and steamed, thus easily fitting the dish into the diet and baby food scheme. Required:

  • fillet of chicken - 0,5 kg;
  • bread - 2 pieces;
  • egg - 1 piece;
  • milk - 100 ml;
  • spice.

Soak bread without a crust in milk. Twist the fillets in a meat grinder or grind with a blender, add bread and egg. Salt, pepper and other spices - to taste. Thoroughly mix, repel, let stand and form cutlets, fry in vegetable oil or cook for a couple.

With cheese

The peculiarity of chicken meat is that it cooks very quickly, which means that dinner can be prepared in less than an hour.And if you are no longer surprised by the usual meatballs of your home, this recipe will be very useful. From the products you will need:

  • chicken fillet - 500 g;
  • egg - 1 piece;
  • cheese - 100 g;
  • onions - 1 pc .;
  • starch - 2 tbsp.
  • flour - 3 tablespoons;
  • dill;
  • spice.

Meat cut into small pieces, add chopped onion and grated cheese. Put starch and chopped greens. Season with spices, form lumps, roll in flour and fry.

With vegetables

Vegetables in a special way set off the taste of meat, making it even more expressive. Required Products:

  • chicken breast - 400 g;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • potatoes - 1-2 pcs .;
  • egg - 1 piece;
  • semolina - 2 tablespoons;
  • spice.

Cut out the bones from the breast, if any, dry and cut into small cubes. Shredded onions and carrots to pass in a frying pan and add to the meat. Put potatoes, semolina, egg and spices grated on a fine grater. Knead, repel, and fry.

If you additionally prepare the sauce, you can replace the roasting by baking in the oven.

To make a cream sauce in a pan, fry some onion, add cream, some water and 1 tbsp. flour. Stir thoroughly to avoid lumps.Put spices and boil for a few minutes. Pour the prepared sauce in raw semi-finished products and bake for 30 minutes.

Fragrant, quick to prepare burgers will be a great dish in your daily diet, and adding additional ingredients to them, you can create a real masterpiece that will decorate and a festive banquet. Bon Appetit!

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