Chicken cutlets with grated creamy oil. Chicken Cutlets with butter

Purified onion rubbed on a shallow grater (as I did) or skip through the meat grinder.

White bread for a few minutes to soak in cold milk or water, then squeeze and with a plug to reveal the crumb to a homogeneous state.

Next, add chicken onion, egg yolk and bread puree to a bowl of chicken. Hand mix mince to a homogeneous state.

Then add the creamy oil atomic temperature, salt, pepper, it is overly thoroughly kneaded and repeat about the table several times so that the oil is carefully distributed in the mince.
From the resulting chicken minced meat to shape the desired cutlets.

Put the pan on fire. Preheat vegetable oil, put into the pan formed chicken cutlets and fry on a strong fire from two sides before the formation of a golden crust, then reduce the fire, cover the lid and bring to readiness for 10-15 minutes.

Chicken cutletsThanks to the addition of butter, it is obtained unusually delicious, gentle and juicy.
Bon Appetit!

Step-by-step recipes chicken boiler in cream sauce with bow, semolia, mushrooms on the plate and in the oven

Evaluation
Recipe

Time
(min)

Portions
(person)

In 100 grams finished dish

9 gr.

13 gr.

Carbohydrates

190 kcal.

Option 1: Classic chicken cutlets in minced butt sauce

To prepare this dish used chicken minced. Better to twist it yourself. Cream for sauce uses low-fat, 10% sufficient. If necessary, a concentrated product can be diluted with milk, water, chicken or vegetable broth.

Ingredients

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

Step-by-step recipe classic Cotlet in creamy sauce

The bread needs to be poured with water or milk, tweet. It is undesirable to use a warm liquid. Let's lie down pieces of ten minutes, then press. Since the chicken minced itself has a weak consistency, we do not leave much moisture.

Clean the onions, ruby \u200b\u200bfinely, connect with bread and chicken minced meat. Add an egg to them. Sweet, pepper. Carefully stirred and divide the mass on the cutlets. From these products will be 6 large-sized stuff. We give the cutlet oval shape.

Vegetable oil to pour into the pan, warm up, fry from two sides formed chicken cutlets.

Creamy oil melt, add flour. This mixture is called "RU". Flour can fry to a beige color or make caramel how much likes it. Add hot cream, warming up the sauce, season with spices.

Pour chicken cutlets with a creamy sauce, put out on the smallest fire, we do not give boiled and brown. After 7-8 minutes, the dish will be ready. Serve it with pasta, rice Lapshoy, coarse garnish.

It is not necessary to richly salt or pepper cream sauce. Approximately half absorbed into the cutlets, and they already contain spices, the dish can be saved.

Option 2: Fast recipe for chicken boiler in cream sauce

This recipe is good because it is possible to take a mixed chicken stuffing or use only chicken breasts. In the second version it will turn out dietary dish. Prepare such cutlets in the oven, quite simple and fast. Immediately it needs to be turned on to warm up to 200 degrees.

Ingredients

• 500 g of minced chicken;
• 2 pieces of bread;
• spoon flour;
• 30 g of oil;
• 220 ml of cream (fatness of any);
• owka head;
• 1 garlic slicker.

How to quickly cook chicken cutlets in cream sauce

Grinding onions and garlic, mix with chicken minced chicken or chopped breasts. Solim, you can pee and add other spices. At the end we lay the operated bread. Thoroughly stirred and roll the ball from the cutlet mass of 50 grams. Lay out in the form.

We put the cutlets in the oven and bake a little. They must grow and be covered with a slight crust, with 200 degrees for this, enough 10-12 minutes.

On the oil, fry the flour spoon, add cream and a little quit. As soon as the sauce starts thick, remove it from the fire.

We fill the cutlets and re-send it into the oven, but the temperature is reduced to 180 degrees. Preparing the cutlets another quarter of an hour.

You can also cook sauce on milk, it will turn out to be less fat, it will be like Beshamel. Optionally, after adding the cream, we spite the cutlets with grated cheese, but a little. After 15 minutes, an appetizing crust appears on the dish, it will make a very pleasant fragrance.

Option 3: Chicken cutlets in cream sauce with cheese

In this recipe, sauce is preparing with cheese, and cutlets with semolina. The option is ideal for purchased weak mince. Groats absorbed excess moisture, but practically will not affect the taste. Single condition We need to stand the cutlet mass a little to the Manka Nobukhl and softening, otherwise the grains will be felt, and crunch on the teeth.

Ingredients

• 500 g of minced chicken;
• 1 bulb;
• 3-4 pieces of bread;
• 200 ml of milk for disconnection;
• 100 g of melted cheese;
• 50 ml of oil;
• egg;
• 250 ml of cream;
• salt, pepper, dill.

How to cook

Rubym bulb. It is undesirable to use a blender or twisted in a different way that gives a liquid mass. We need a dry and small crumb. I spend to mince.

Bread smell in milk. The crust is usually cleaned, but if there is a lot of time, then you can leave. Pieces squeeze, add to mince. Milk, which remained after discharging the bread, can be strain through the siete and mix with cream. Sauce will be more, it does not affect it.

Fall asleep in chicken minced manna Crup, add spices, egg, stir. We leave a lot of a quarter of an hour.

We form spherical cutlets of 50-70 grams with wet hands. Slide and fry on oil.

Preparing sauce. For him, just mix cream and soft cheese. Heat to complete dissolution of pieces. Spices can not be added, as the cheese is usually salty, but you can always try the sauce and bring to the desired taste.

Pour roasted cutlets and 5 minutes on small fire. We sprinkle with greens, do not forget if you do not forget to water the sauce.

If at all soft cheese It did not turn out, you can use raw materials in foil. Before adding to the cream, they need to cut or grasp.

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

This recipe kitlet is great for chicken breast. Thanks to a small trick, the dish is very juicy and gentle. But the chicken minced chicken cutlets are also delicious. For sauce, you will need a bit of tomato paste.

Ingredients

• 500 g of stuffing from the bird;
• 1 egg;
• 1 tbsp. l. manna cereals;
• 250 g of cream;
• 1 tbsp. l. Tomato paste;
• 40 g plus. oils;
• 2 spoons of vegetable oil;
• 2 Slice of bread;
• 50 g of cheese;
• milk or broth for swinging;
• salt pepper.

Step-by-step recipe

In chicken minced chicken white bread, we fall asleep semolina, break one egg. Mix, add salt, pepper. We wash the mass to a homogeneous consistency. And immediately divide on the balls. These cutlets are very small, it is better not to do, we divide the minced 90 grams.

Creamy oil should also be divided by the number of the kitlet, that is, cut into pieces.

In each head of the minced meat, we put on a piece of butter, we form the cutlet with your hands and immediately lay out on a preheated frying pan. Fry on a small amount of oil on both sides.

We rub the cheese, connect with cream and send it on the stove, heating. Once all lumps dissolve, we enter tomato paste. You can use ketchup or other sauce to your taste, add spices optionally.

Pour roasted cutlets with sauce, about 10 minutes, we feed on the table.

In addition to butter can be in the cutlets, lay the pieces of cheese, mushrooms, tomatoes. Starting this dish is not less tasty.

Option 5: Chicken cutlets in cream sauce with mushrooms

Another recipe kitlet for the oven. Dish is very tasty, you can cook it for festive table.. Mixed chicken mince or chopped breasts will be consolidated. Undesirable to use frozen champignons, it is better to take fresh mushroomsThey need not very much.

Ingredients

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

How to cook

We swallow bread, press, send to chicken minced meat. Add chopped finely bulb, egg. We season the cutlet with spices, stirring and sculpt the balls of about the same size. We put in a lubricated form. We put the chicken balls into the oven for a quarter of an hour, prepare at 200 degrees.

Cut the finely champignons, lay in vegetable oil, heated in a skillet. Fry mushrooms almost until readiness.

Melt butter creamy. Add flour to it. PASSEREM BET creamy color. Fill first cream, simultaneously stirrely. Then add milk. We give a sauce boil and lay the mushrooms from the second frying pan in it. Stir, salt.

Pour chicken cutlets with mushrooms and cream sauce. We try to distribute it evenly. Return the chicken cutlets in the oven. We are preparing about a quarter of an hour.

If there are fresh or frozen at home mushroom broth, it can be used instead of milk. The amount take the same. Sauce will be very fragrant.

Very juicy, fragrant and incredibly tasty cutlets From chicken minced chicken with the addition of butter - the most beloved in our family! It is the oil that gives the cutlets a juiciness and a pleasant creamy fragrance. In these cutlets, I do not add a whole egg, but I use only yolk (egg protein folds faster than meat protein and cutlets are becoming hard). Cutlets will be particularly tasty if you make minced meat from poultry meat.

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

Chicken minced meat with onions skipped through a meat grinder, and garlic, extruded through the press.

Add a soft butter, egg yolk and bread pieces into the mince and slices, kept 10 minutes before that in milk (take that bread, which you usually use for the preparation of cotlet white, wheat, rye).

Mix the minced hand, spilling to taste. Thick the bread carefully so that it should be distributed in mince. At will, you can pour and black for the kitlet ground pepperI did not use it.

Shape small cutlets from mince, wind them in breadcrumbs and fry on vegetable oil on both sides.

Cutlets can be simply fused until ready in a pan, and you can later turn them into a saucepan with water. The second option is more acceptable if the cutlets will eat children.

While the cutlets are roasted, you can cook some side dish to them.

The most delicious chicken cutlets with butterReady - Enjoy your appetite!