Chicken meat is more tender and softer than pork or beef, and this, of course, is felt in cookies made from it. But for an ideal result, you still need to adhere to certain recommendations and proportions, both when preparing forcemeat, and directly when frying products. And today we will tell you about them in detail in the recipes proposed below.
How to cook incredibly delicious chicken cutlets with oat flakes - a recipe in a frying pan
Ingredients:
- chicken mince - 525 g;
- oatmeal flakes - 55 g;
- milk - 125 ml;
- onion bulbs - 135 g;
- cloves garlic - 2 pcs .;
- a large chicken egg - 1 piece;
- paprika powdered red - to taste;
- salt large and black freshly ground pepper - to taste;
- Sunflower oil without aroma.
Preparation
As a binder and balancing component for minced meat in this case, we will use oat flakes of instant cooking. They need to be ground a little in a blender and soak in a mixture of milk and chicken eggs for about forty minutes. During this time, we get rid of the husks and cut a small bulb onion and garlic teeth. Now mix the minced chicken with oatmeal and milk, onion and garlic, add salt, black ground pepper and red sweet ground paprika to taste, and mix very carefully. For greater homogeneity of the finished products, we beat off the minced meat a little and proceed now directly to the frying of cutlets.
With the help of a tablespoon we impose portioning forcemeat in the heated pan with a sunflower-free, smell-free frying pan, brown the products from both sides on high heat, after which we reduce its intensity and bring the cutlets to the ready level already under the lid.
Juicy cutlets from chicken mince with bread in breadcrumbs
Ingredients:
- chicken ground meat - 995 g;
- pulp of white loaf - 190 g;
- milk - 180 ml;
- onion bulbs - 140 g;
- twigs of young parsley - 5 pcs .;
- medium sized eggs - 2 pcs .;
- brown bread crumbs - 190 g;
- salt large and black freshly ground pepper - to taste;
- Sunflower oil without aroma.
Preparation
Fried pan fried chicken minced meat with white bread are less dietary and more nutritious than the previous ones. In addition, the bread crumb will make the structure of the base of the cutlets denser, which will allow the products to be staked by hands and additionally to wrap them in breadcrumbs. This fact will increase the juiciness of the loaves inside and will help to get a crispy crust from the outside.
The first thing to prepare such cutlets is to prepare the necessary amount of crumb from a white loaf, cutting off a crust from it. Now fill the product with milk and leave for a few minutes for soaking. We clear the bulbs for this time and cut it with a sharp knife as small as possible. We also grind the washed parsley sprigs. Next, squeeze the soaked bread to get rid of excess moisture, and add it to the stuffing. There we send prepared onions and greens. We season the mass to taste with ground black pepper and salt, drive in the chicken eggs and thoroughly mix it.
We form the average size of the cutlet with our hands, we pan each well in light breadcrumbs and immediately put the sunflower oil without scent into the scorching pan. We give the products an appetizing blush on one side, then turn them over to the other, reduce the intensity of heat, cover the frying pan with a lid and leave the patties to fry under such conditions for another fifteen minutes. If your cutlets are small in size, you may need a little less time for frying.