Easy recipe for creamy chicken cutlets step by step with photo.

These cutlets are prepared by my friend, it was she who shared this recipe with me. Cutlets are very tender both in taste and texture. At first, I was surprised by the absence of onions in the recipe for these cutlets, but after trying them, I realized that onions were not needed here.) You can make minced chicken yourself, or you can buy it. But the minced meat must be from the breasts.

The recipe itself is very simple and does not require much time. In addition to lunch and dinner, these cutlets are perfect for various burgers and sandwiches, and for children's menu. From this amount of products, 12 cutlets are obtained.

• National cuisine: European cuisine
• Dish type: Main dishes
• Recipe Difficulty: simple recipe

• Preparation time: 15 min
• Time for preparing: 15 minutes
• Servings: 12 servings
• Amount of calories: 107 kilocalories
• Occasion: Picnic, Dinner, Lunch, Snack

Ingredients for 12 servings

• For cutlets
• Long loaf 75 g
• Chicken mince 600 g
• Ground black pepper 1 pinch
• Cream 20% 110 ml
• Salt 1 pinch
• Chicken eggs 1 pc.
• For frying
• Sunflower oil refined 2 tbsp. l.

step by step

1. To make chicken cream patties you will need minced chicken from breasts, 3 pieces of long loaf, heavy cream, salt, spices and vegetable oil for frying. I used only freshly ground black pepper. If you want to make cutlets even more dietary, take milk instead of cream.
2. First you need to cut the crust from the loaf and grind it into crumbs using a blender. If you make minced meat yourself, then turn the bread in a meat grinder along with chicken.
3. Mix breadcrumbs with minced chicken. Add egg, salt and black pepper. We mix.
4. Then add cream to this mixture and mix the minced meat thoroughly.
5. The consistency of minced meat should be slightly more liquid than for ordinary meatballs. You can sculpt such cutlets with your hands, but it is not very convenient. I put such cutlets in a pan with a spoon and form cutlets right in the pan with a spoon. You can even add a little more cream (then the minced meat will be even more liquid), then the cutlets will be even more tender.
6. With the help of a spoon, as I said, put the minced meat in a pan, forming cutlets rather flat (not round). Fry for 2-3 minutes on each side until done.
7. Chicken cream patties are ready. Let's serve right away. These cutlets are good and cold.

Step by step chicken cutlet recipes cream sauce with onions, semolina, mushrooms on the stove and in the oven

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

9 gr.

13 gr.

carbohydrates

190 kcal.

Option 1: Classic Chicken Cutlets in Minced Cream Sauce

Minced chicken is used to prepare this dish. It is better to twist it yourself. Cream for the sauce is used low-fat, 10% is enough. If necessary, a more concentrated product can be slightly diluted with milk, water, chicken or vegetable broth.

Ingredients

• 500 g minced chicken;
• 100 g of bread;
• 400 ml cream;
• 100 g of onion;
• 40 g plums. oils;
• 30 g flour;
• one egg;
• 50 ml vegetable oil;
• salt and pepper.

Step by step recipe classic cutlets in creamy sauce

Bread should be poured with water or milk, soaked. It is undesirable to use warm liquid. Let the pieces lie down for ten minutes, then wring out. Since minced chicken itself has a weak consistency, we do not leave much moisture.

We clean the onion, chop finely, combine with bread and minced chicken. Add an egg to them. We'll salt it, we'll pepper it. Stir thoroughly and divide the mass into cutlets. These products will make 6 large pieces. Give the cutlets an oval shape.

Pour vegetable oil into a frying pan, heat, fry the formed chicken cutlets on both sides.

Melt butter, add flour. This mixture is called "ru". The flour can be fried to a beige color or made caramelized, whichever you prefer. Add hot cream, warm the sauce, season with spices.

Pour the chicken cutlets with cream sauce, simmer on the small fire, do not let it boil and boil. After 7-8 minutes, the dish will be ready. Serve it with pasta rice noodles, cereal side dishes.

It is not necessary to salt or pepper the cream sauce abundantly. About half will be absorbed into the cutlets, and they already contain spices, the dish may be salty.

Option 2: A quick recipe for chicken cutlets in a creamy sauce

The good thing about this recipe is that you can use mixed minced chicken or just use chicken breasts. The second option will diet dish. Cooking such cutlets in the oven is quite simple and fast. Immediately it must be turned on to warm up to 200 degrees.

Ingredients

• 500 g minced chicken;
• 2 slices of bread;
• a spoonful of flour;
• 30 g of oil;
• 220 ml cream (any fat content);
• onion head;
• 1 clove of garlic.

How to quickly cook chicken cutlets in a creamy sauce

Grind onion and garlic, mix with minced chicken or chopped breasts. Salt, you can pepper and add other spices. At the end, lay the soaked bread. Stir thoroughly and roll balls of 50 grams from the cutlet mass. We put it in the form.

We put the cutlets in the oven and bake a little. They should get stronger and become covered with a light crust, at 200 degrees, 10-12 minutes are enough for this.

Fry a spoonful of flour in butter, add cream and add a little salt. Once the sauce starts to thicken, remove it from the heat.

Fill the cutlets and re-send to the oven, but reduce the temperature to 180 degrees. We cook cutlets for another quarter of an hour.

You can also prepare the sauce in milk, it will turn out to be less fat, it will taste like bechamel. If desired, after adding the cream, sprinkle the cutlets with grated cheese, but a little. After 15 minutes, an appetizing crust will appear on the dish, it will emit a very pleasant aroma.

Option 3: Chicken cutlets in a creamy sauce with cheese

In this recipe, the sauce is prepared with cheese, and cutlets with semolina. The option is ideal for purchased weak minced meat. The cereal will absorb excess moisture, but will have little effect on the taste. The only condition the cutlet mass needs to stand for a while so that the semolina swells and softens, otherwise the grains will be felt and crunch on the teeth.

Ingredients

• 500 g minced chicken;
• 1 onion;
• 3-4 slices of bread;
• 200 ml milk for soaking;
• 100 g of processed cheese;
• 50 ml of oil;
• egg;
• 250 ml cream;
• salt, pepper, dill.

How to cook

We chop an onion. It is undesirable to use a blender or twist in another way that gives a liquid mass. We need dry and small crumbs. We pour over to minced meat.

Bread soaked in milk. The crust is usually removed, but if there is a lot of time, then you can leave it. Squeeze the pieces, add to minced meat. The milk that remains after soaking the bread can be strained through a strainer and mixed with cream. The sauce will turn out more, it will not greatly affect the taste.

Falling asleep in minced chicken semolina, add spices, egg, stir. We leave the mass for a quarter of an hour.

With wet hands we form spherical cutlets of 50-70 grams. Flatten and fry in oil.

We're preparing the sauce. For him, just mix cream and soft cheese. Heat until the pieces are completely dissolved. Spices can be omitted, as the cheese is usually salty, but you can always taste the sauce and bring it to the desired taste.

Pour the fried cutlets and simmer for 5 minutes over low heat. Sprinkle with herbs, when serving, do not forget to pour over the sauce.

If at all soft cheese if it didn’t turn out, then you can use cheesecakes in foil. Before adding to the cream, they need to be cut or grated.

Option 4: Chicken cutlets in Juicy creamy sauce with a secret inside

This meatball recipe is great for chicken breast. Thanks to a little trick, the dish is very juicy and tender. But cutlets made from simple minced chicken also turn out delicious. You will need some tomato paste for the sauce.

Ingredients

• 500 g of minced poultry;
• 1 egg;
• 1 st. l. semolina;
• 250 g cream;
• 1 st. l. tomato paste;
• 40 g plums. oils;
• 2 tablespoons of vegetable oil;
• 2 slices of bread;
• 50 g of cheese;
• milk or broth for soaking;
• salt pepper.

Step by step recipe

We send soaked chicken into minced meat White bread, fall asleep semolina, break one egg. Stir, add salt, pepper. Knead the mass until a homogeneous consistency. And immediately divide into balls. It is better not to make these cutlets of a very small size; we divide the minced meat by about 80 grams.

Butter also needs to be divided by the number of cutlets, that is, cut into pieces.

We put a piece of butter into each ball of minced meat, form a cutlet with our hands and immediately put it on a heated frying pan. Fry in a small amount of oil on both sides.

We rub the cheese, combine with cream and send it to the stove, heat it up. As soon as all the lumps are dissolved, enter tomato paste. You can use ketchup or other sauce to your taste, add spices if desired.

Pour the fried cutlets with sauce, simmer for about 10 minutes, serve.

In addition to butter, you can put slices of cheese, mushrooms, and tomatoes in cutlets. With the filling, this dish is no less tasty.

Option 5: Chicken cutlets in a creamy sauce with mushrooms

Another recipe for cutlets for the oven. The dish is very tasty, you can cook it for holiday table. Mixed minced chicken or chopped breasts will do. It is undesirable to use frozen champignons, it is better to take fresh mushrooms, you don't need a lot of them.

Ingredients

• 700 g minced chicken;
• 250 ml cream;
• 200 ml of milk;
• 30 g flour;
• 40 g plums. oils;
• 200 g of champignons;
• 2 onion heads;
• 3 slices of bread;
• small egg;
• 15 ml of oil.

How to cook

We soak the bread, wring it out, send it to the minced chicken. Add finely chopped onion, egg. seasoning cutlet mass spices, stir and sculpt balls of approximately the same size. Put into a greased mold. We put chicken balls in the oven for a quarter of an hour, cook at 200 degrees.

Finely chop the mushrooms, spread in vegetable oil, heated in a frying pan. Saute mushrooms until almost done.

Melt butter. Add flour to it. Saute until creamy. Pour the cream first, while stirring quickly. Then add milk. Let the sauce boil and put the mushrooms from the second pan into it. Stir, salt.

Pour chicken cutlets with mushroom and cream sauce. We try to distribute it evenly. Return the chicken cutlets to the oven. Cooking for about a quarter of an hour.

If you have fresh or frozen at home mushroom broth, it can be used instead of milk. We take the same quantity. The sauce will be very flavorful.

Grate the peeled onion on a fine grater (as I did) or pass through a meat grinder.

Soak white bread for a few minutes in cold milk or water, then squeeze and use a fork to knead the crumb until smooth.

Next, add the chopped onion, egg yolk and bread puree to the bowl with the minced chicken. Mix the minced meat with your hand until smooth.

Then add butter at room temperature, salt, pepper, knead thoroughly again and beat it on the table several times so that the butter is thoroughly distributed in the minced meat.
From the resulting minced chicken, form cutlets of the desired shape.

Put the pan on the fire. Heat the vegetable oil, put the shaped chicken cutlets into the pan and fry for strong fire on both sides before formation golden brown, then reduce the heat, cover and bring to readiness for 10-15 minutes.

chicken cutlets, thanks to the addition of butter, they are unusually tasty, tender and juicy.
Enjoy your meal!

Very juicy, aromatic and incredibly delicious meatballs from minced chicken with the addition of butter - the most favorite in our family! It is the oil that gives the cutlets juiciness and a pleasant creamy aroma. I do not add a whole egg to these cutlets, but use only the yolk ( egg white coagulates faster than meat protein and cutlets become tough). Cutlets will be especially tasty if you make minced meat from poultry meat.

To prepare the most delicious chicken cutlets, take minced chicken, garlic, onion, bread, milk, egg yolk, butter, vegetable oil, salt, breadcrumbs.

Combine minced chicken with minced onion and garlic squeezed through a press.

Add soft butter, egg yolk and pieces of bread soaked 10 minutes before in milk to the minced meat (take the bread that you usually use to make cutlets - white, wheat, rye).

Mix the minced meat with your hand, salt to taste. Thoroughly knead the bread so that it is properly distributed in the stuffing. If desired, ground black pepper can also be added to the minced meat for cutlets, I did not use it.

Form small meatballs from minced meat, bread them in breadcrumbs and fry for vegetable oil from two sides.

Cutlets can simply be fried until cooked in a pan, or you can later stew them a little in a saucepan with water. The second option is more acceptable if the cutlets will be eaten by children.

While the patties are frying, you can prepare some side dish for them.

The most delicious chicken cutlets butter ready - bon appetit!