There is a misconception that cutlets from minced chicken are dry. In fact, this is not the case. There are tons of cooking methods and additional ingredients that will make them juicy, soft, fluffy, and of course delicious. Today there will be a fairly large selection step by step recipes with a photo, as they say, "for every taste." Indeed, we will present you the methods of cooking in a pan, in the oven, in a slow cooker, we will tell and show you what to put in minced meat for juiciness and, having adopted these recipes, you will never again puzzle over what to cook from minced chicken.

Minced chicken cutlets in a pan: a recipe with a photo step by step

They turn out to be very juicy, and due to the combination of cheese and corn, they have an unusual fresh taste. In addition, this dish is economical, if not a large number meat, you get a fairly large number of servings. It can be either an independent dish or served with a side dish.

What you need for this dish:

• chicken fillet - 500g;
• hard cheese - 70g;
• white cabbage - 150-200g;
• semolina - 2 tablespoons;
• mayonnaise - 1 tablespoon;
• corn - 150g;
• carrots - 1pc;
• salt, pepper to taste
• greens (parsley, dill);
• olive oil - 1 tablespoon

How to cook cutlets

1. Cut the meat into large pieces.
   
2. Grind in a blender or meat grinder, remove films and veins.
   
3. Pass the cabbage through a blender and add to the meat.
   
4. We put the corn. I am using frozen corn. In season, I boil and freeze it. You can buy frozen in the store, or you can use canned, but then add more salt, since canned corn sweetish.
   
5. Finely rub the cheese and add to the minced meat.
   
6. We do not chop the onion, but finely chop it with a knife.
   
   
7. We break one egg. You can have two at will, but to form a mass, one is enough.
   
8. We put finely chopped greens.
   
9. Mayonnaise.
   
10. Salt and pepper to taste. Pay attention to how salty the cheese is in your dish, so as not to oversalt.
    
11. Pour the semolina and mix everything very well.
    
12. Pour oil into a preheated frying pan. I use olive, but other may work as well.
    
13. With our hands moistened with water, form small cutlets.
    
14. Fry over medium heat, covered until golden brown.
    

And they are ready! Delicious with homemade pickled tomatoes.

Minced chicken cutlets in the oven

To make my cutlets soft, juicy and healthy, I add vegetables to the minced meat: pumpkin, broccoli. But this is an optional set of vegetables. You can substitute zucchini and / or cauliflower for them.

Ingredients:

• chicken fillet - 200g;
• pumpkin - 100g;
• broccoli - 6 inflorescences;
• chicken egg - 1pc;
• salt to taste;
• rice (boiled) - 2 tablespoons;
• butter- 25gr;
• ground black pepper - a pinch.

Recipe

Chicken cutlets with oatmeal

When I first cooked this dish, I had doubts. It seemed that there was too much oatmeal in the recipe and that ready-made cutlets will look like fried oatmeal... However, we were very pleasantly surprised, so nice that the dish has become a part of our family menu.

What do we need:

• chicken breast (fillet) - 400g;
• oatmeal - 60g;
• onion - 1pc;
• egg - 1pc;
• garlic - 1-2 cloves;
• salt - 1 tsp;
• frying oil.

How to make such cutlets

And here it is - a delicious homemade dish!

Chicken cutlets with cheese

Very unusual and juicy chicken cutlets stuffed with cheese. It is very easy to prepare, so even a novice hostess can handle it. You can take either ready-made store mince or cook it yourself. The second option is preferable - so you will be sure that the dish is prepared exclusively from fillets. White bread soak in cold water (not milk). This will make the cutlets more juicy and the minced meat more viscous. If desired, they can be made even more interesting by breeding them in breadcrumbs or flour.

Grocery list:

• chicken (fillet pieces) - 500g;
• cheese (regular; hard varieties) - 100g;
• stale bread (white) - 150g;
• onions - 2 pcs;
• garlic - 2 small cloves;
• greens (any seasonal) - a bunch;
• oil - for frying;
• salt to taste.

Cooking process for chicken cutlets:

Chicken Kiev cutlets

Of course, real Kiev cutlets are not cooked like that at all. This is a very tasty and serious dish (so to speak) that requires certain skills and time. But on weekdays, you can always cook a dish, a la Kiev cutlets, only from minced meat, but in a similar way. This is what we are going to do now.

Ingredients:

• boneless chicken breast - 200g;
• butter - 100g;
• garlic - 2 cloves;
• white bread - 1 slice;
• egg - 1pc;
• flour - 4 tbsp. l.;
• bread crumbs - 4 tablespoons;
• salt;
• frying oil.

How to cook minced meat Kiev cutlets

1. We need oil from the refrigerator, but not completely frozen. We put it in a blender, add peeled garlic there. We mix.
   
   
2. We spread the resulting mixture on cling film, give it the shape of a thin sausage (no more than 3 centimeters thick), wrap it with foil and put it in the freezer. The oil should freeze completely.
   
   
3. Cut off the crusts from the bread and cut into pieces. Put in a cup and pour in a little cold water... We are waiting for the bread to become soaked.
   
   
4. In the meantime, we are making minced meat from chicken. We put squeezed bread into it. Salt and mix.
   
   
   
5. We take out the oil from the freezer, unfold it, and cut it into pieces.
   
6. Pour flour into one plate, break an egg into the second (deep), beat it slightly with a fork, pour crackers into the third plate. Pour oil into the pan.
7. We divide the minced meat into 6 parts. We put one on the palm often, flatten it into a cake, in the center of which we put a piece of butter.
   
8. We roll up like a pie. First, we bread in flour.
   
9. Then in the egg.
   
10. And in breadcrumbs. The breading then forms a strong crust on the cutlets and the butter inside will melt, but will not leak out. Therefore, to be sure, we repeat the breading procedure again in the same order.
    
11. We put the breaded blanks on a cutting board for now. You need them to lie down for 10 minutes. The breading will be moistened and will not fall off during frying.
    
12. After 10 minutes, turn on the fire under the pan, heat the oil and lay out the cutlets. Fry until crusty on high fire, turn over and again until crusty.
    
    
13. Then we reduce and cook for another 5-7 minutes on each side.

A cavity with melted butter forms inside the cutlet, and when you cut it, the butter flows out, cut off a piece of cutlet, dip it in butter and ... Delicious!

Chicken fillet cutlets in a slow cooker

In the selection of recipes, we, of course, cannot help but talk about how to cook our dish in a multicooker. This will be a dietary option, which, by the way, is also well suited for children. The cutlets can be steamed, but then they will be dry and nothing will save them. But in a bowl, in a sauce, on the one hand, they will not lose their dieteticity, and on the other hand, thanks to the sauce, they will turn out to be very juicy.

Ingredients:

For cutlets:

• dill - 4 branches;
• mozzarella (or any other soft cheese) - 100g;
• chicken fillet - 300g;
• chicken egg - 1pc;
• broccoli - 50g;
• semolina - 2 tbsp. l.;
• salt - 1 tsp;
• canned corn - 3 tablespoons;

For the sauce:

• sour cream 15% - 200ml;
• water - 1-2 glasses;
• salt - 1 tsp;
• oregano - 1 tsp

Recipe

These different, dissimilar cutlets can be made from chicken breast fillets. I am sure that you will choose for yourself suitable recipe... Maybe you should try everything?

If you cook Kiev cutlets correctly, then this is a real masterpiece that is great for festive table, but, of course, you can cook them for every day, especially if you simplify the cooking process, for example, cook minced meat cutlets, of course, there is a difference from the classic cutlets from a whole chicken breast, but not very significant, but the cooking process is greatly simplified ...

For these cutlets, chicken breast is used, which is crushed, a piece of butter is put inside, it is possible with herbs, it is possible without greens, as you like, breaded in breadcrumbs, eggs and flour. Cutlets are fried in a pan in a large amount of fat, preferably deep-fried, you can fry in a pan until cooked, or you can only fry and send to the oven, this option is more preferable.

I cooked them different ways, and from a whole breast and from minced meat, both are good, each in its own way, I can't say which is better, it is probably worth trying to cook different variants... So, how to cook Kiev cutlets from minced meat recipe with photos step by step ...

Ingredients

• chicken breasts (500 g), you can take ready-made minced chicken
• butter (80-100 g)
• eggs (2 pcs.) - for breading
• flour (for breading)
• bread crumbs (preferably white bread)
• greens (optional)
• salt, pepper (to taste)
• fat for frying or deep-frying

How to cook chicken Kiev cutlets from minced meat recipe with photo

Preparing the oil

1. The oil must be taken out of the refrigerator in advance so that it becomes soft, if you cook it with herbs, if without herbs, then you can simply take it from the refrigerator, cutting off the cubes. Put the butter in a plate, chop the greens very finely, put them in the same place, stir them, put them on cling film, roll them up with sausage and put them in the freezer.

Cooking minced meat

2. Cut the chicken breast into small pieces and mince it twice, salt and pepper, stir, add no eggs, they make minced chicken cutlets rougher, I don’t put eggs in them at all - and everything always turns out well.

Cooking breading

3. Prepare three types of breading for a stronger crust - so that the oil inside does not leak out. Break two eggs into a bowl and beat, put flour in another bowl, and breadcrumbs in a third.

Form and bread chicken cutlets

4. If you have prepared green butter, take it out of the freezer and divide it into parts, about 40-50 grams each, depending on the size of the chicken cutlets that you will cook, I like to weigh the minced meat on the scales for each of them so that they are are the same, so I weigh 80 grams of minced meat and put 50 grams of butter in it. It is convenient to mold the minced meat with wet hands, make a minced meat cake, put butter on it and close it on all sides so that it does not look anywhere.

Next, we bread the semi-finished products, first in flour, then in an egg and in breadcrumbs, and I advise you to repeat the whole process of breading in breadcrumbs and an egg, that is, again - an egg, then - breadcrumbs, so the shell will be more durable, but this is not necessary, so advice, but I usually follow it.

Fry cutlets

5. All semi-finished products have been prepared, you can freeze some of them, if you get a lot, because it is always better to fry fresh cutlets, especially since it is not difficult, it is not necessary to defrost them, just fry on low heat under a lid a little longer than ordinary cutlets from hen. We will fry in a pan, it turns out well, but still it is better to fry them in boiling oil - deep fat (oil consumption 300-400 grams), and then bring them to readiness on a baking sheet in the oven for about 15 minutes.

So, let's heat a frying pan with large quantity oil, so that the chicken cutlets are half immersed, fry without reducing the gas until a beautiful golden brown, then we turn off the gas a little less than average and fry for several minutes, turn it over to the other side, add gas, after the crust has formed, put it on the small one and fry until tender, in total, and depending on the size of the chicken cutlets, the whole frying process takes minutes 10-15.

Ingredients:

• pork pulp - a piece of 700 g;
• fresh lard - a small slice of 100-150 g;
• salt;
• ground pepper - to taste;
• butter - 100 g;
• flour - 4 tablespoons;
• egg- 1 piece;
• bread crumbs - 4 tablespoons;
• greens - 1 bunch;
• refined vegetable oil - 200 ml.

How to cook chicken Kiev from minced pork

Culinary process let's start with the filling. After all, it is she who is the magic highlight of this meat dish... Remove the oil from the refrigerator beforehand to soften it slightly. Rinse the dill greens with a running stream and shake off the water slightly. Dry with a napkin, remove thick branches and chop finely. Combine with softened butter, add salt and mix thoroughly. Try to do the whole process at a beating pace. Place the green mixture on a plastic wrap or bag, shape into a square, and quickly wrap. Send the blank to the freezer and proceed to the next step.

To facilitate the process, minced meat can be purchased at the supermarket, but it is unlikely that you can get tender Kiev-style cutlets from such a semi-finished product. So, wash the meat and cut into small pieces. Do the same with bacon. Pass the pieces through a meat grinder or blender. Add spices, salt and mix well.

From the resulting fresh minced meat form four thick tortillas. Take out a square of frozen green butter. Expand and divide into 4 parts. Place a green slice on the cutlet and quickly pin the edges together.

Do this very tightly so that the filling does not leak out of the oil during heat treatment. Prepare containers with flour, breadcrumbs. In a separate bowl, beat the egg with a spoonful of water. Next, roll each cutlet in flour, then dip in an egg bump.

After that, run in bread crumbs.

Fry the patties in a deep fryer or deep bowl for 4-5 minutes. After a golden crust has formed on all sides, transfer to a dish and serve the food to the table.

Bon Appetit!

Bought chicken breasts to make Kiev cutlets, but I don't have a hammer. And you need to beat off there a little ... Therefore, I decided to cook them from minced chicken.

500 g minced chicken
60 g plums. oils
Dill
2-3 tooth. garlic
salt pepper
3 eggs
breadcrumbs
flour
rast. frying oil

First, let's make the filling.
This will require a drain. oil, dill and garlic. Take dill and garlic to taste.

You can chop everything finely and mix with butter, and I mixed everything in a blender.

Let's put it in the freezer for now and do the minced meat.

Add salt and pepper to the ready-made minced chicken to taste. Mix well.

Divide the minced meat into ten pieces, make koloboks out of them, then flatten them into flat cakes (moisten your hands with water so that the minced meat does not stick). Put a spoonful of filling on each flat cake. By the way, you can use both cheese and mushrooms as a filling ...

Form the tunics with wet hands

Now the breading. The breading needs to be thick, so ...

First, roll the cutlet in flour

Then in a slightly salted beaten egg

Then in breadcrumbs

Again in the egg

And finally - in breadcrumbs.
In order not to get confused, the order is as follows:
flour
egg
crackers
egg
crackers

Now we have got a thick-thick breading and the filling will no longer flow out.

Now the koi need to be quickly fried in a preheated vegetable oil... I fried in such a small ladle, so oil is used more economically.

Put the fried cutlets in a mold and bake in an oven preheated to 180 C for 15 minutes.

Best served, for my taste, with mashed potatoes and salad.

And this I picked a little cutlet to show you what they turned out.
As you can see in the photo, a thick crust, and underneath a tender meat ...

In the break, we see what has become with the filling ... The butter melted, soaking the minced meat.

Here I broke it in half ...
In general, what can I say, it turned out, of course, delicious. But it tastes better hot. What else...
A! Bon Appetit!

The classic version of Chicken Kiev means a dish made from a whole chop and thinly sliced chicken fillet... But the cooking process itself takes a long time. Therefore, skillful housewives found a way out and began to cook this tasty dish minced chicken. Minced Kiev cutlets turn out to be no less tasty, one might even say that they are many times more tender than classically cooked ones. The very same recipe for minced chicken cutlets for cooking and recipe is no different from the traditional one. But it takes much less time.

About the dish

The main feature of any Kiev cutlets it is considered a crispy golden brown, and a creamy filling with fresh herbs. And according to the recipe for cooking minced chicken, it is important to properly breading so that the juicy creamy filling does not leak out during frying. Breading is done using 3 ingredients - flour, egg and bread crumbs.

It is also important to prepare the filling itself, which must be cooled in advance. If Kiev cutlets are a favorite dish, and they are cooked very often, then it is better to specially freeze the creamy preparation with herbs for them. It can be stored in the freezer for up to 25 days.

Attention! To make the minced Kiev cutlets according to this recipe tasty and juicy, you should perform the steps step by step in the specified order - first prepare the filling, and then pass the chicken fillet through the meat grinder.