Olga Dekker
Good afternoon, my dears. Today I am happy to replenish your treasure trove of recipes with incredibly tasty and original herbs:)
5 rules of proper eating according to Olga Dekker
In this article I will share with you how to prepare chicken cutlets with cheese.
The recipe is just a godsend for those who are trying to maintain their figure and who want to pamper their family with a delicious evening. The cutlets come out so juicy and tender, full of top-shelf savory sire :)
Oh! a hint of the top-heavy taste of syringe grains... I wanted to write:)
What do we need for chicken minced meat cutlets with cheese?
Products:
- Minced chicken breast – 400 g
- Syre (fat content not less than 9%) - 180 g
- Chicken egg - 1 pc.
- Breadcrumbs – 4 tbsp. l.
- Tsibulya – 1 pc. medium size
- Creep – 20 g
- Tops – 200 ml
- Salt and pepper for relish
- Sonyashnikova oliya (for lubrication)
That's all? Are you ready to start yet? So let’s listen to the music and begin... I’m going to start listening to Sade – No Ordinary Love. Before speaking, you will find the recipe with photos below this video:)
Hey, a great recipe with beautiful photos:)
1. Cut into small pieces and cibul. The deeper the cutlet is cut, the lower the cutlets will come out.
2. Mix chicken minced meat with egg, cheese, chopped zibula and herbs. Visible intensely. Add salt and pepper for relish.
Make sure that the more intensely you mix the minced meat, the richer and tastier the herb will be.
3. Form into bags. A little trick will help you here. If you wet your hands with water, it will be much easier to form the correct shape. Place the balls on a plate with breadcrumbs and soak thoroughly.
4. Grease a well-heated frying pan on both sides. Leave the amount of oil to your liking, but I recommend simply greasing the frying pan with a spray.
What will be enough so that the cutlets are well lubricated, add an appetizing golden brown, and so that they do not become overly fatty and important.
5. Pour in tops and let simmer under the lid for 10 minutes.
6. You can serve with greens, stewed zucchini or other dietary side dishes.
Syrn melted butter gives a delicate creamy taste and reduces calories. Delicious :)
Do we care about the calorie content and BZHU?
The energy value of the product per 100 g is 156.7 calories.
- Fat - 7.94 g
- Bcarbohydrates - 2.87 g
- Proteins - 17.68 g
As you know, this is not only a tasty, but also a dietary herb, which will help you stave off hunger and not lose those precious centimeters on your waist:)
Have you prepared it or tried it?
Now the time has come for a little repair. A warm mood is needed forever and ever :)
Did you grin? Read below how you can cook cutlets in an oven, multicooker or steamer.
Cooking at the oven
Formed into balls, first rolled in breadcrumbs, placed on a sheet. To prevent our herb from burning, you can place it on parchment for baking. We heat the oven to a temperature of 2000C and bake for 25 minutes.
How can you tell if the grass is ready? Pierce the cutlet in the middle, and if you can see the clear cut - it’s time to eat.
The steamer has even more juice!
If you like steamed juice and cinnamon hedgehogs, then this method is for you. Place the formed balls on the bottom of the steamer and turn up the “Steam” mode for 30 minutes. Breadcrumbs are not required for this option.
These brown and juicy cutlets are perfect for small children:)
And if you add grated zucchini to the minced meat, then the children will weave balls of meat for their offended cheeks, without even mentioning the “trick” :)
I’m writing the text and sleeping. Arash - "Broken Angel" sounds straight away. Listen and see... :)
Well, yak? Tsikavo, what is your current mood? What kind of music do you like today? Write in the comments, I will also listen to the melodies that suit you.
And now let’s try it at the multivarts
I also want to introduce 2 ways of preparing chicken fillet cutlets in a multicooker: with added oil and steamed. Which one is more suitable for you and your homeland?
1 way In advance, grease the meat balls on oil until golden brown using the grease mode, 7-10 pieces per side. Add|add|
2 way. Place the meat balls in a bowl and turn up the “steam” mode for 25-30 minutes. This way you will save the brown syrup, greens and at the same time remove the unwanted bottom cutlets.
Oh, I got excited again and wrote about the bitterness of power.
I think that one day we will need to add a little bit of cheese to the minced meat and prepare savory cutlets with cheese. So, which sire would be best? What do you think?..
If you have already tried to cook the juices and bottom cutlets, don’t hesitate, share your results in the comments.
Keep yourself in good health, Olga Dekker.
5 myths about losing weight. Eat safely from the brilliant nutritionist Olga Dekker
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P.S. Do you want to lose weight without feeling hungry at all? Especially for you, I am creating a vaginal reduction program without fasting or exercising, which will help you get rid of those hated pounds in the future.
I will share with you the most terrible secrets: how to get in shape without extreme stress, increase your self-esteem and fit your body image.
P.P.S. Subscribe below to my page @olgadekker on Instagram
There I publish cinnamon and delicious recipes. Aje, tasty and cinnamon herbs will not help to improve your health, and to begin to control your vagina :)
The recipes for making cheese cutlets from chicken are very simple. The main ingredients are meat and cheese, and the flavors come from the fruits and vegetables, as well as various additives in stock, sauces and gravies. Introducing the sour cream to the vegetable stock makes the cutlets very tender, so the mouth simply smells.
It can be served with any side dish. As an option, various cereals, vegetables, pasta and potatoes, whatever you look like. These cutlets are suitable for children and adults, due to their uncooked savoriness, tenderness, softness and juiciness.
Pokrovy recipe
| warehouses | Quantity |
|---|---|
| chicken meat without skin and brushes - | 0.3-0.4 kg |
| siru - | 1 pack (200 g) |
| tsybuli - | 1 head |
| yaєts - | 1 PC. |
| fresh parsley - | 1 bunch |
| paprika - | pinch |
| fine breadcrumbs for deboning - | 2 tablespoons |
| roslin oil - | 50 milliliters |
| sea salt - | for the relish |
| Preparation time: 50 hvilin | Calorie content per 100 grams: 224 Kcal |
How to cook chicken cutlets with cheese:
Ruban chicken cutlets with cheese and semolina
Ingredients:
- 0.5 kg chicken fillet;
- 1 pack of sour cream;
- 2 tablespoons of semolina;
- 1 egg;
- a bunch of green cibul, cilantro and parsley;
- 1 clove chasnik;
- 1 tablespoon sour cream;
- 50 milliliters of refined pine oil for lubricating;
- Khmeli-suneli seasoning;
- It's all about the relish.
Spend an hour preparing the food for 1 year. One hundred gram portion contains no more than 130 kcal.
Pokrokovo recipe:
- Chop the poultry fillet finely with a knife;
- Please take note of the greens and scroll through them from your partner;
- Peel and rub a clove of chasnik on a fine grater;
- In a saucepan, add fillet, cheese, semolina, herbs, sour cream, grated chasnik, beat in an egg, season with spices, add zucchini at your discretion. Mix everything until smooth;
- Heat oil for greasing in a frying pan. Using a tablespoon, scoop out the base of the cutlet and transfer it to boiling water. Brown the sprouts on both sides and place on a paper plate to remove excess fat.
Chicken cutlets with cheese and cheese in the oven
You will need:
- 450 grams minced chicken breast;
- 150-180 g of cheese paste;
- 3-4 quail eggs;
- 70-80 grams of sourdough shavings;
- 2 tablespoons beard;
- 10-15 gallons of young crop;
- salt, spices for relish.
The hour for baking in the oven: it’s almost midnight. Calorie content: per 100 g 176 kcal.
Recipe for the crocs:
- Place minced breasts, syrah paste, syurd shavings, finely chopped dill, salt and mix well in a deep dish;
- Break the quail eggs from the minced meat, add some beard so that the mass is not too thin;
- Pre-heat the oven to 180-200 degrees. Line a sheet with grub foil and grease it with tallow fat;
- Soak the bottoms with cold water and, using a spoon, help form cutlets of the correct shape. Place on a sheet until it is full of your beans, place in the oven on the surface and simmer until done.
Chicken breast cutlets with cheese and vegetables
You will need:
- 1 chicken breast, 0.6-0.7 kg;
- 1 pack of siru;
- 2 medium carrots;
- 1 small zucchini;
- 1 bunch of crop;
- 1 pod of fresh bell pepper;
- 1 tablespoon potato starch;
- a couple of pinches of Provence herbs seasoning;
- 1 egg;
- 30-40 milliliters of rosemary oil;
- salt for relish.
The total cost per hour for preparation and lubrication lasts for 1 year. Calorie content: per 100 g 120 kcal.
Pokrokovo recipe:
- Eat your vegetables. Grate the zucchini and lightly squeeze the juice (pour out) until it is too juicy. Cut the stem and flesh of the pepper and chop it finely. Remove the thin skin from the carrots and rub into a fine grate. Detail the crop greens;
- Trim the breast, remove the skin, cut the flesh from the breast. Grind the pulp with the help of household workers;
- Combine all the ingredients, adding starch and seasonings, in a baking dish. Listen. Take it out of the freezer for a quarter of a year;
- Warm the oil in a frying pan. Add another spoonful of minced meat and place it on the surface to coat. Turn the golden cutlets over to turn the golden brown side up and cook until beautifully crispy.
Multicooker recipe
You will need:
- 0.6 kg minced poultry meat;
- 200-250 g of cheese paste;
- 1 bunch of purple cibul;
- 2 chaplets for the watchmaker;
- 4 quail eggs;
- 1 pinch of black ground pepper;
- Sea salt for relish.
The hour for preparing steamed meat products from the front processing takes about 1 year. Calorie content: 100 g does not exceed 134 kcal.
How to make chicken cutlets with minced meat and cheese in a multicooker:
- Place a blender in all your warehouses for the recipe and grind until you have a smooth paste;
- Place the cutlet mixture in a separate plastic bag, tie it at the end and place it on the table. Lifting (not high) and releasing the package over the frame. And repeat this 10-15 times, the resulting mass acquires the consistency of soft plasticine;
- Pour 1.5 liters of hot water into the multicooker bowl. Place a container for steaming in your appliance. Wet your hands with cold water. Take the cutlet base with a tablespoon (with a hot spoon) and mold it into an oval cutlet with your hands, place it in a container so that it does not fill up. Close the lid of the fitting;
- Set the multicooker menu to steam mode for 40 minutes;
- You can quickly prepare the side dish for the cutlets by adding your favorite grains or potatoes into the bowl, then everything will be cooked in one hour.
What kind of sauce to serve before the cutlets: options
- Sour cream sauce. Prepared on the basis of sour cream with added fresh chopped herbs, grated chasnik and spices;
- Bechamel. Sauté finely chopped cibul in a top of oil. Add a couple of tablespoons of wheat boroshn for thickness. Pour milk all over the place, add salt and pepper until relished;
- Sirnium. Grease a couple of grated chasnik slices in a frying pan, pour topsides, add melted cheese. When the melted cheese is broken, add solid grated cheese and tobasco on the tip of a knife;
- Tomato. Prepared on the basis of crushed tomatoes or paste, which is added to sautéed vegetables (carrots, robin, peppers);
- Vershkovo-mushroom. After coating the plates of mushrooms with cibul and spices, pour in the tops and bottoms and simmer over low heat.
- To prepare chicken cutlets, use homemade minced white poultry meat. Then you will be impressed by the fact that you do not mix veins, skins, crushed brushes, bark additives, preservatives. The resulting milk is fresh, rich in flavor, and not veiled with seasonings and pepper;
- It doesn’t matter, since the rolled minced meat is too rich for a single portion of cutlets. Pack it in portions in sealed plastic bags and store it in the freezer. The optimal time to save food is more than 2 months. Look for signs on the packages indicating the date of storage;
- First coat the prepared meat in boiling vegetable or vegetable fat so that the brownish brownness is achieved as quickly as possible, and the stench retains the juiciness in the middle;
- Before molding chicken cutlets with cheese, soak the loins with water or vegetable fat, so the minced meat will not stick to them;
- The grass will appear more uniform and springy, as it is possible to beat the rolled base in front of the moldings;
- Chicken meat, especially breast meat, is considered a dietary product. A significant contribution to the calorie content of the herb comes from the method of preparation and the additive that is added to the base.
Delicious!
Tender and aromatic cutlets with cheese are suitable for both adults and children. It’s easy to be shy, it’s easy, but it’s even more delicious to come out. Syre, added to minced meat, gives cutlets special tenderness and juiciness. Chasnik, tsibula and spices make them even more fragrant. Such cutlets can be baked in the oven or steamed, the smell will be 100% organic.
CUTLETS WITH Cottage Cheese
GREAT PRINCIPLES OF COOKING.
With cheese you can prepare not only meat, but also vegetable cutlets. Grease them in a frying pan in cooking oil, bake on the deck in the oven or steam.
Syre is added right to the minced meat. The cutlets have a subtle wine, but it gives them a specific cheese flavor.
For the end herb, the fat content of the syru does not have any significance. The amount of fat that can be stored in the new one adds up to less calories.
The main benefits of this product are freshness, consistency and uniformity. The rarer the cheese, the more complex the cutlets will be formed, and the minced meat will be rarer. As it is a grainy cheese, the wine will not disperse evenly throughout the cutlet mass, and grains will be visible in it.
Not only cheese is added to fish, meat or vegetable cutlet mixture. At the same time, you often add semolina, beetroot, eggs, and sour cream. For meat and fish cutlets, add vegetables for juiciness.
To enhance the taste of dessert flavors, add dried fruits to cutlet masa. Its appearance is indicated by the savory tastes of the skin.
Season minced meat, fish and vegetables with spices chosen to suit your taste. Often add greens for an hour.
You can add cinnamon or vanilla to the dessert with cheese for plowing.
While dessert carrots and vegetable (carrot, potato) cutlets with cheese are served as a side dish, meat and fish are served with a side dish. This is chosen by the authorities.
BOTTOM CHICKEN CUTLETS WITH COOK ==
INGREDIENTI ==
Vaga: 0.5 kg. chicken minced meat;
50 ml 11% vershkov;
Cibulina;
1 egg;
2 chaplets for the watchmaker;
200 g 9% syru;
3 tablespoons chopped crop;
Corn plastics for breading (non-licorice).
METHOD OF COOKING ==
1. Minced chicken, together with the cheese and the sauerkraut, pass through a meat grinder with the best grits. Add tops, beat the egg too hard.
2. Here you can see the chapel with a press, put the details of the book. Add salt for relish, brush with ground pepper and stir thoroughly.
3. Knead the corn plastics lightly with your hands. Form the dough with your hands in water and roll them well in plastic.
4. Heat the cooking oil over low heat in a heavy-duty frying pan. Lower the cutlets and brush them, turning them after 5 layers onto the other side.
5. When oiled, the frying pan is not to blame but is covered with a crack. If you close it, you won’t see the crust
BAKED RIBBON CUTLETS ==
WITH COOK COOK
INGREDIENTI ==
Frozen pollock - 800 gr.;
250 gr. low-fat siru;
Small cibulina;
Two chicken eggs;
A small bunch of crop;
Three spoons of semolina (cereals).
METHOD OF COOKING ==
1. Cut the swimmers from the salmon carcass and cut off the tail. Scrape the skin with a knife straight from the tail to the head. Cut the bud, remove excess guts and thick dark liquid. Wash thoroughly under the tap and pat dry. Strengthen the meat from the backbone and other brushes.
2. Twist the fish fillet and the sirloin on the minced meat. If the sire is grainy, twist it.
3. Add semolina and chopped crepe. Add well-raised eggs. Season with pepper and salt to your taste. Mix the masa well until smooth and let stand for 20 minutes. During this hour, the manna groats will swell well, and the grass will not become sour.
4. With hands well wet with water, form the product into the desired size and shape. Transfer them to the deco and pour in some chilled water.
5. Place the roasting pan in a preheated oven for 20 minutes and bake the dish at 200 degrees.
MEAT CUTLETS WITH COOK ==
In tomato sauce
INGREDIENTI ==
Mixed minced pork and cowhide - 500 gr.;
18% sire – 100 gr.;
A tablespoon of 15% sour cream;
Repeat spoons of chopped greens, for relish.
FOR THE SAUCE
The head of the tsibula is large;
Three teaspoons of thick tomato;
a teaspoon of boroshna;
Greenery;
Melenium pepper,
Enjoy the relish.
METHOD OF COOKING ==
1. Knead the minced meat with your hands. Add the cheese paste passed through the sieve and grated into the middle third.
2. Add sour cream, chopped herbs and eggs. Season with pepper, salt and mix well while beating the minced meat in a bowl.
3. Make small round cutlets and bread them, rolling them in flour. Coat with hot cooking oil until golden brown and transfer to a medium saucepan.
4. Dip the heated fat into thin slices and lightly save. Whisk, mix the flour well, and coat 3 breads, stirring occasionally.
5. Add tomato puree to the tsibula, mix everything well again and simmer over low heat for 4 minutes. Then pour in a glass of water and let it simmer for 3 minutes.
6. Pour the tomato sauce into the bowl with the cutlets and simmer all five pieces over low heat. When the extinguishing is completed, sizzle the detailed greens.
DESSERT CARROT CUTLETS ==
WITH COOK “OLEZHKIN AFTERNOON SNACK”
INGREDIENTI ==
A little boiled carrot;
150 gr. semolina;
Eggs – 2 pcs.;
50 gr. dried fruits (dried apricots);
Two sirens.
METHOD OF COOKING ==
1. Rinse the dried apricots in plenty of water, place them on a plate and dry thoroughly. Cut the dried fruits into small thin slices and transfer to the syrup.
2. Add a few beaten eggs and a piece of semolina (100 g). Here, grate the boiled carrots into any third and mix everything well. Let the cheese sit overnight.
3. Form small cutlets from the cheese mixture and roll any leftover mantz on all sides.
4. Fry over medium heat in olive oil until golden brown.
5. These cutlets are served with sour cream, condensed milk or honey.
GREASED RIBBON CUTLETS ==
WITH COOK “RIBISHKI FOR OLESHKA”
INGREDIENTI ==
minced cod - 550 gr.;
250 g of fat homemade siru;
One small potato;
Medium size cibulin;
A tablespoon of semolina;
Breadcrumbs (white).
METHOD OF COOKING ==
1. Place the minced fish behind for defrosting. Do not use water or microfiber to speed up the process of defrosting. Pour it into a bowl on the table, and preferably put it in the refrigerator overnight.
2. Unmold the masa and gently mash it with a fork or twist it on a meat slice. Here you can grind homemade sire on a sieve.
3. Rub the raw potato mixture with a fine grater. If there is already a lot of leftovers, drain and transfer the vegetables to the bowl with minced fish.
4. Add a spoonful of semolina and ground pepper. Mix all ingredients well and place the bowl for 10 minutes.
5. Using the minced meat that has been standing, form it into a fish-shaped pastry, up to one-half centimeters thick. Bread the pieces well with breadcrumbs and coat them in olive oil, bake until ready. Each side has approximately six quills.
DIETAIC CARROT CUTLETS ==
WITH COOK AT DUKHOVTSI
INGREDIENTI ==
Fresh carrots – 800 g;
Two spoons of wheat beans;
100 g low-fat siru;
Podloga - bottles of semolina (approximately 80 g);
30 ml olia.
METHOD OF COOKING ==
1. Rub the peeled carrots into a large grater. Place a frying pan with a heavy bottom. Add a glass of nutritious water and simmer over medium heat under the lid for 15 pieces.
2. From the frying pan, transfer the stewed carrots into a bowl, add the hangers, semolina, olive oil and stir everything well.
3. When the masa is cold on the surface, add salt and add|add| Sir and carefully hang until smooth.
4. From the cutlet mixture, place small oval cutlets in water with your hands. Lightly roll the skin in the flour and place on a linen of oiled deco parchment.
5. Place the roasting pan in a warm oven and bake at 220 degrees for 20 minutes. Remove the sheet, turn the cutlets over, and cook until ready, baking for another 10 minutes.
STEAMED CHICKEN CUTLETS ==
WITH COOK AND BROCCOLI.
INGREDIENTI ==
Chicken fillet - 300 gr.;
250 gr. 1% siru;
250 gr. broccoli (frozen);
One chicken egg;
Fresh greens,
season the chasnik with relish (you don’t have to add more).
METHOD OF COOKING ==
1. Rinse frozen broccoli with water to remove the giblets. There is no need to soak in water.
2. Grind the fillet, broccoli and cheese using a meat grinder using the best grits.
3. Add salt, favorite spices, additional chasnik and chopped herbs for relish.
4. Add the egg to the cutlet mixture and stir thoroughly.
5. Form into round shapes. To prevent the viscous minced meat from sticking to your hands, immediately wet your hands with water when forming a new cutlet.
6. Cook the cutlets in a steamer for no more than a day.
POTATO CUTLETS WITH COOK. ==
INGREDIENTI ==
Potatoes – 8 small bulbs;
150 g 9% syru;
1 chicken, fresh egg;
A third of a teaspoon of ground black pepper;
Half a teaspoon of turmeric;
Three chaplets for the watchmaker;
A small bunch of dill or curly parsley can be mixed;
Wheat boroshon – 2 tbsp. l. in the cutlet masa plus for panuvannya.
METHOD OF COOKING ==
1. Boil peeled potatoes in salted water until ready. Drain the saucepan and mash the potatoes.
2. When the potatoes are cold, combine them with the cheese and mix the masa thoroughly. The best way to make it is to pick it up and twist it on meat.
3. Add spices to the potato paste to your liking, add salt and add eggs. Add the greens to the rub and mix well again.
4. So that the preparation is easier to shape and the stench is removed during frying, insert thoroughly and hang well again. Wheat flour can be replaced with wheat flour.
5. Wash a deep, wide plate thoroughly. Form small balls from the potato cutlet mixture. Place the bags one at a time on the bag. Lightly press down and press well on the dry sides.
6. In a heavy frying pan, fry the oil well, place the potato cutlets in them and brush until the bottom is browned. Turn over onto the other side and fry until golden brown.
7. Serve this herb with sour cream or fresh vegetables. You can add a little bit of chopped greens and finely grated chasnik to the sour cream for relish.
CUTLETS WITH Cottage Cheese - Tricks ==
If you want to prepare a dietary version of the herb, take low-fat raw materials with the least fat content. Cook not in a frying pan, but in a steam oven. Well, if you still wanted something lubricated, you should work just on the oil.
Grind the grainy cheese with a meat grinder, beat with a blender or grind through a sieve. It will become uniform, and its structure will not be visible.
When you add semolina to the minced meat, let the cutlet mixture sit for at least a quarter of a year. When is enough time, the croup is swollen. Otherwise, the grass will look too thick and thick.
If cheese is added to minced meat from boiled or greased vegetables, add it only after they have been completely drained.
1. If the pork is frozen, defrost it first. After rinsing, trim the strands from the veins and cut with spoolies. Peel the cibulin, rinse and cut as well. The pieces of meat and pork belly are such that they fit into the neck of the meat grinder. Clean the clock as well.
If you like it, you can’t eat pork if you are healthy, because... Make the meat fatter. Then you can replace it with any other dietary product, for example, veal, chicken or rabbit.
2. On a meat grinder, twist the meat and tsibul, and pass the chasnik through a press.
3. Add more minced meat | sir. You can first grind it through a sieve so that it becomes homogeneous and is not left in the cutlets, but you can remove it so that the entire pieces of the cutlets are removed.
4. Beat the minced eggs, season with salt and ground pepper.
5. Mix the products well until smooth. It’s better to do it with your hands, passing the minced meat through your fingers. You can also beat the minced meat a little, pick it up in your hands, lift it up and forcefully throw it back at the bowl. This way you can see the gluten, which makes it easier for the cutlets to stick together and prevents them from falling apart in the pan.
6. Form oval or round cutlets. To prevent the minced meat from getting too hot on your hands, periodically soak the bottoms with cold water.
7. Heat a frying pan with olive oil and add grease to the cutlets.
8. On medium heat, coat them until lightly browned and the characteristic crust has been created, then turn them over onto the back side and cook for the same amount of time.
9. Serve the finished cutlets to the table hot with any side dish for the eggplant. It’s really delicious to eat them with chasnikovy chi-tomato sauce.
Watch the video recipe for how to prepare veal cutlets with cheese.
Today we prepare tender and juicy chicken cutlets, including cheese. The other herb turns out to be rich, aromatic and even tasty, as it miraculously goes well with any side dish. Serve these delicious and rosy chicken cutlets with mashed potatoes or simply boiled potatoes, rice, pasta, cereals.
Since you need to add chicken breast to this other herb, it doesn’t take nearly an hour to prepare the cutlets. Regardless of the fat content of the minced meat, this meat mixture will delight you with its juiciness and tenderness. You can pan the chicken cutlets not only in breadcrumbs, but also in muci - all the same with relish.
Ingredients:
(500 grams) (200 grams) (1 piece ) (1 piece ) (30 grams) (1 clove (3 nails) (50 milliliters) (0.25 teaspoon) (1 pinch)
Preparation of the dish from the photo.
The recipe for chicken cutlets that we prepare today includes the following ingredients: chicken fillet (in my opinion, chicken breast), cheese, chicken egg, tsibula, fresh chasnik, crepe (or other greens until relished), breadcrumbs i (I have home cooking ), salt, chalked black pepper and refined roslinna oil (I vikoristova sonyashnikova) for lubricating.
It is especially easier to process minced chicken not in a meat grinder, but in a food processor (attachment - metal bottom). Then you can easily add all the necessary ingredients in a container and beat them until smooth. Through the processor, pass the chicken fillet through a meat grinder.
The middle of the cibulin and the clove of the fresh chasnik are cleaned, then grated into the porridge. Fresh greens (I tend to get crabby) are finely chopped with a knife.
Now we need to carefully mix the chicken mince, trimmed cibul, chasnik and greens. In addition, there is also a lot of cheese, a chicken egg, salt and chalked black pepper. You can mix the minced meat for chicken cutlets with your hands, but the food processor can handle it in seconds.
The result is perfectly uniform minced meat for chicken cutlets. Before speaking, if you love and often cook cutlets from chicken fillet, you know that the minced meat comes out sticky and you need to form the cutlets with your hands soaked in cold water.
On a flat plate or plate, fill with breadcrumbs and roll in them before preparing the cutlet. I got 7 pieces of medium size. Choose the shape yourself - you can make rounds, three-pieces or dovgasti (like mine).