In Russian cuisine there are many recipes for meat dishes. Today, the article presents chicken cutlets with flavorful filling, fried and baked.
Selection and preparation of ingredients
It is better to buy chicken meat or already prepared mince in specialized butcher shops or supermarkets, where there is a certificate for the goods. The meat should not have a foreign smell, the color is uniform, pale pink. Check the storage conditions and shelf life of the meat.
Important! The carcass of improbable size speaks of feeding birds to hormones, such a product is harmful to health.
The recipes below use champignon mushrooms. When choosing them, pay attention to the appearance and smell of mushrooms: they should not have a foreign or pungent smell, the surface of the hats should be uniform in color, without spots and not slippery, fresh mushrooms are elastic to the touch.
Hard and cream cheese must be used for fresh cutlets and those varieties that melt well when heated, for example, mozzarella, suluguni, cheddar (in the case of hard cheese) or cream (for cream).
Chicken cutlet recipes with mushrooms and cheese
Minced meat is preferable to cook on their own, because in the production they can use skin, not meat.
With filling
10-12 pcs. 50 minutes
vegetable oil
100 ml
Nutritional value per 100 g:
Finely chop the mushrooms and onions in half rings, fry until rosy in a pan.
Season the finished frying and leave to cool.
Grate cheese and potatoes on a coarse grater.
Season the minced meat.
Send cheese and mix with the cooled mushroom mixture.
Form a pancake from the minced meat, put the filling in the center, close the edges.
Roll the workpiece in flour, then in a beaten egg, in grated potato, well pressed to the meat. Repeat manipulation with the remaining meat mass.
Fry on both sides until golden brown.
Then put on a baking sheet covered with parchment and bake for 20 minutes. in the oven warmed up to + 200 ° С.
Finely chop the mushrooms and onions in half rings, fry until rosy in a pan.
Season the finished frying and leave to cool.
Grate cheese and potatoes on a coarse grater.
Season the minced meat.
Send cheese and mix with the cooled mushroom mixture.
Form a pancake from the minced meat, put the filling in the center, close the edges.
Roll the workpiece in flour, then in a beaten egg, in grated potato, well pressed to the meat. Repeat manipulation with the remaining meat mass.
Fry on both sides until golden brown.
Then put on a baking sheet covered with parchment and bake for 20 minutes. in the oven warmed up to + 200 ° С.Video recipe
Did you know? According to one version, the recipe for "fire" cutlets (from chicken in wheat breadcrumbs) appeared by chance. They were prepared by the innkeeper of one of the provincial cities of Russia for Tsar Alexander I, who liked the dish extremely and was included in the diet of the august person.
Chopped
8-10 pcs. 30 minutes
vegetable oil
200 ml
Nutritional value per 100 g:
- Chop the onion into cubes and send to a preheated pan.
- Also chop the mushrooms and add to the onion. Fry until cooked.
- Chicken fillet must be chopped to the state of minced meat. It’s easier and more convenient to wield a knife in a well-chilled carcass.
- In a deep bowl combine meat, starch, sour cream, eggs, seasonings and spices, also add cooled mushrooms.
- Everything is thoroughly mixed so that the ingredients are saturated with each other's tastes and juices, and left for half an hour.
- Cutlets are formed from the mass, fry until cooked on both sides.
Video recipe
Did you know? The cutlet was originally considered meat fried on the bone. The name comes from the French cote, which means «edge». Already subsequently appeared chop, schnitzel, escalope and other varieties of dishes.
Cream cheese zrazy
10-12 pcs. 30 minutes
vegetable oil
100 ml
Nutritional value per 100 g:
To clear a breast from a film and small bones or cartilage. Grind with a blender or meat grinder into minced meat.
Fry the champignons and leave to cool.
Cut the white part from the green onion, add to the meat, season the mixture and set aside for 10 minutes to marinate.
Cut the cheese into thin plates, finely chop the green onion feathers.
Add greens to mushrooms, mix, season.
After wetting your hands with water, scoop up a lump of minced meat with your palm, form a pancake, put an cheese plate and a spoon of mushrooms in the middle of an oblong shape. Cover edges, repeat with remaining minced meat.
Fry zrazy over medium heat under a lid, turning on each side.
You can serve with sour cream.
To clear a breast from a film and small bones or cartilage. Grind with a blender or meat grinder into minced meat.
Fry the champignons and leave to cool.
Cut the white part from the green onion, add to the meat, season the mixture and set aside for 10 minutes to marinate.
Cut the cheese into thin plates, finely chop the green onion feathers.
Add greens to mushrooms, mix, season.
After wetting your hands with water, scoop up a lump of minced meat with your palm, form a pancake, put an cheese plate and a spoon of mushrooms in the middle of an oblong shape. Cover edges, repeat with remaining minced meat.
Fry zrazy over medium heat under a lid, turning on each side.
You can serve with sour cream.Video recipe
Meat bombs
10 pcs. 60 minutes
sunflower oil
700 ml
Nutritional value per 100 g:
Grind a loaf of bread for breading.
Peel and grind the meat into minced meat, season.
Beat eggs, chop greens, grate cheese, pass the garlic through a press.
Cutlets will be with two types of filling: one batch with cheese, the other with cheese, butter and herbs with garlic. Mash half the grated mozzarella into one mass, roll up the sausage and divide into 5 parts.
With the second half, do the same, adding herbs and garlic.
Butter is divided into 5 plates, according to the number of filling blanks.
Next, divide the meat base into 10 equal parts.
Fill each piece with cheese and give them a round shape.
Fry the "bombs" in a deep fat fryer. For lack of a device you can use a cauldron. Pour all the oil declared in the recipe into a container and heat. Fry the cutlets until cooked in well-heated oil in portions so that the cooking proceeds evenly.
Grind a loaf of bread for breading.
Peel and grind the meat into minced meat, season.
Beat eggs, chop greens, grate cheese, pass the garlic through a press.
Cutlets will be with two types of filling: one batch with cheese, the other with cheese, butter and herbs with garlic. Mash half the grated mozzarella into one mass, roll up the sausage and divide into 5 parts.
With the second half, do the same, adding herbs and garlic.
Butter is divided into 5 plates, according to the number of filling blanks.
Next, divide the meat base into 10 equal parts.
Fill each piece with cheese and give them a round shape.
Fry the "bombs" in a deep fat fryer. For lack of a device you can use a cauldron. Pour all the oil declared in the recipe into a container and heat. Fry the cutlets until cooked in well-heated oil in portions so that the cooking proceeds evenly.Video recipe
Important! “Bombs” need to be fried on each side for 2 minutes, often turning over, each side is fried twice, then the crust will not burn.
Dietary
12-14 pcs. 60 minutes
sunflower oil
½ tbsp l
breadcrumbs
3 tbsp. l
Nutritional value per 100 g:
- Grate peeled zucchini and leave for 5 minutes.
- In a deep bowl, mix the minced meat, finely chopped onions, crackers, salt.
- Squash there, after squeezing the juice.
- Form cutlets, put on the bottom of a greased form.
- Send to the oven, preheated to + 200 ° C for 30 minutes.
- At this time, mix dairy products with sifted flour until smooth.
- After half an hour, pour the patties with milk sauce and bake another 15 minutes.
- Serve with fresh vegetables.
Properly cooked meatballs will be juicy and tender, the main thing is not to overdo it on fire. Serve with any side dish: whether it is pasta or cereal, fresh or stewed vegetables.
