Due to the low content of fat in the chicken breast, it can often be easily dried, turning a juicy cutlet into a kind of shoe soles. To avoid this, you need either to fill your hand in cooking chicken, or use our options chopped chicken cutlet. In the latter case, due to the preservation of the integrity of the pieces, the meat will be much easier not to overdry.
Chopped chicken breast with mayonnaise
In addition to the chicken pieces of the correct size, the juiciness of the finished product in these cutlets can be increased by adding mayonnaise or other fatty sauce. In addition to taste, this additive will increase the fat content of cutlets, helping to avoid overdrying.
Ingredients:
- chicken - 630 g;
- onion - 85 g;
- fresh sage - 2 sprigs;
- mayonnaise - 35 g.
Preparation
Before you cook chopped chicken cutlets from the breast, prepare the chicken, cutting off the remnants of the films and veins. Chop the meat into pieces of the desired size. Prepare the onion by chopping it finely. Mix the chopped onion with chopped chicken, add finely chopped sage, a good pinch of salt and mayonnaise. Divide the resulting mixture into equal portions and form each of them into a cutlet. Fry prepared cutlets as usual.
Chopped chicken breast with cheese and greens
Being a universal meat, chicken can co-exist with almost any additions. One of the possible options is the classic and beloved by many a combination of cheese and greens. Slice of cheese can be covered with a layer of minced meat or add it directly to the mixture.
Ingredients:
- chicken - 520 g;
- egg - 1 piece;
- cheese - 75 g;
- garlic cloves - 1 piece;
- greens to taste;
- flour - 25 g.
Preparation
Start by chopping chicken fillets into small pieces. Mix chopped chicken with large grated cheese and chopped herbs. Add the mixture with a scraped garlic tooth and a good pinch of salt, then beat in the egg and put in the flour. The last pair of ingredients will act as the main binders in minced meat and help cutlets to keep the shape.
After hanging cutlets, proceed to roasting them, achieving the formation of a golden crust on both sides of the product.
Chopped chicken breast patties with starch in the oven
Ingredients:
- chicken meat - 880 g;
- zucchini - 85 g;
- bread crumb - 25 g;
- egg - 1 piece;
- garlic teeth - 2 pieces;
- starch - 15 g.
Preparation
After rubbing the zucchini, squeeze it well from the excess moisture and proceed to chop the chicken fillet. When the chicken meat is crushed, mix it with grated zucchini, add egg, starch and bread crumb, and after careful mixing, season everything with salt and rubbed garlic in a paste. Put the stuffing in the cold for about half an hour, so that all the ingredients are tied together, and then divide the mince and form the cutlets.
Lay each cutlet on a parchment covered baking sheet and cook at 190 degrees for 12-18 minutes (based on size).
Chopped chicken cutlets in a frying pan
Ingredients:
- chicken fillet - 1,3 kg;
- eggs - 2 pieces;
- yoghurt - 45 g;
- flour - 35 g;
- a handful of dill greenery.
Preparation
Chopped chicken fillets arbitrarily and fairly finely chop, season well and mix with a couple of eggs, a portion of yogurt and chopped herbs. To cutlets better keep the shape, put in the flour and repeat the kneading, avoiding the formation of lumps.
Collecting portions of minced meat, fry the cutlets until they are browned and place on napkins, adsorbing excess fat. Be sure to serve hot cutlets, accompanied by your favorite sauces.