Juicy chicken cutlets: the best recipes. How to deliciously cook chicken cutlets chopped from chicken breast, minced chicken and fillet with cheese, mushrooms, zucchini, oatmeal, tenderness, with mayonnaise,

Cooking process

1. Let's start by processing the main ingredient. We are talking about cabbage. We cut it into small pieces, which are then put into a meat grinder. We recommend passing the mixture through a fine nozzle twice.
2. Salt the resulting cabbage pulp. Break an egg into it. Be sure to mix. Add bran in the required quantity. Mix the ingredients again. Next we must squeeze out the cabbage mass.
3. With clean hands, form elongated cutlets, small in size. Roll each of them in grated bran.
4. Coat the baking sheet with oil. Lay out the cutlets. Place the baking sheet with the contents in the hot oven. Recommended baking temperature is 240°C. Determine readiness using a toothpick. The cutlets should be crispy on the outside and soft on the inside. And they look very tasty.

The calorie content of cabbage cutlets (100 gram serving) is 108 kcal. This option is suitable for those who are losing weight according to the Dukan system (alternation period).

Practical part

Let's start cooking:

1. Coarsely chop the peeled onion, cabbage and meat.
2. We install a meat grinder. Pass pieces of onion, chicken and cabbage through it.
3. Break the egg into the minced meat and add chopped herbs. Mix.
4. Coat the baking dish with refined oil.
5. With wet, clean hands, form cutlets from the cabbage-chicken mixture. Put it in the form. We send our cutlets to the preheated oven.

At 220°C they will bake for 20-30 minutes.

The calorie content of cabbage cutlets with chicken is low - about 120 kcal/100 g. They can be served with a light vegetable salad, canned corn (no more than 1 tablespoon), sour cream or tomato sauce.

Making cutlets from fresh cabbage

Step 1.

Remove the leaves from the cabbage.

Step 2.

Next, chop the cabbage leaves with a knife (or grate them on a coarse grater).

Step 3.

Pour two liters of water into the pan and wait until it boils. Then place the chopped cabbage leaves in boiling water.

Step 4.

Turn off the heat and leave the cabbage in the pan for about an hour and a half.

Step 5.

Now squeeze out excess juice from the cabbage and place it in a bowl.

Step 6.

Add eggs (beaten). Salt and pepper.

Step 7

Add flour to the ingredients (exactly as much as for meat cutlets). Mix everything well.

Step 8

We wet our hands in water and form cutlets from the cabbage mass. Roll each cutlet in breadcrumbs.

Step 9

Fry the cutlets in a preheated frying pan with vegetable oil on both sides until golden.

So, the cutlets are ready. Serve with sour cream or ketchup.

Bon appetit!

With breadcrumbs and milk

To prepare, prepare the following ingredients:

• cabbage - half a kilo;
• milk – 450 ml;
• flour;
• crackers;
• butter;
• eggs – 5 pcs.;
• herbs to taste (parsley and dill);
• salt and pepper;
• oil for frying.

The recipe is as follows. White bread or crackers should be soaked in one glass of milk in the morning. Leave for 15 minutes to infuse, then squeeze out the liquid (milk). Finely chop the cabbage. You can use a food processor or blender for this purpose. Cut the greens into small pieces. Place butter in a frying pan and add chopped cabbage to the container. The product should be simmered for 10 minutes until it settles.

Next, pour the remaining milk into the pan and continue to simmer the cabbage for another 15 minutes. Then cool it and add softened bread or crackers, herbs, eggs. The mixture should be kneaded well. Add the remaining ingredients to the resulting mixture – pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the frying pan and place the formed cutlets. Fry until golden brown.

To give the product a delicate structure, it is recommended to simmer them in water with the addition of tomato paste and carrots. Dietary cabbage cutlets can be served.

Recommendations: it is better to make the cutlets large, since this way they will take on less oil. The approximate weight of the product for frying is about 70 g. Pour enough oil into the frying pan to cover the bottom of the container.

You need to fry cabbage cutlets for as little time as possible, since all the ingredients in the minced meat are ready-made. Despite the fact that cabbage cutlets are fried in vegetable oil, their calorie content per 100 g of product is only 99.4 kcal.

Option 3: Chicken cutlets with cabbage in the oven

Chicken cutlets are a low-calorie dish. It’s especially good that they contain healthy fiber from cabbage. To make the cutlets even more healthy, you should not fry them in vegetable oil, but cook them in the oven.

Ingredients:

• 150-200 gr. fresh cabbage;
• bulb onions;
• half a bell pepper;
• egg;
• a tablespoon of semolina;
• 450-503 gr. chicken fillet;
• salt and seasonings to taste.

How to cook

Rinse chicken fillet in running water. Cut off the films and divide the meat into several parts.

Peel the onion and cut into three parts.

Mince the chicken fillet and onion together.

Finely chop the cabbage with a knife. Then use a blender to puree it.

Peel the bell pepper from seeds and veins, cut into small cubes.

Mix the prepared minced meat with onions with cabbage puree and finely chopped pepper. Stir, then add semolina, salt and add your favorite seasonings. Mix everything again and lightly beat the minced meat with your hands.

Using handles dipped in cold water, form round cutlets. Place them on a baking sheet pre-greased with vegetable oil.

Preheat the oven to 190-200 degrees and place a baking sheet with cutlets to bake for half an hour.

Serve the finished cutlets with sour cream and a side dish of your choice: rice, buckwheat, mashed potatoes or a salad of fresh vegetables.

With oatmeal

The following recipe is one of the most popular dietary options. The product made using this technology has two remarkable properties. The first is that the cutlets are really considered dietary, the second is that they are very filling and tasty.

This cooking option can be taken as a basic one. If you wish, you can diversify it by adding other vegetables, boiled rice, etc.

To create a masterpiece you need the following products:

• white cabbage – 150 g;
• milk;
• egg;
• oat flakes;
• vegetable oil;
• salt.

Step by step execution:

1. Shred the cabbage.
2. Simmer the product for about 10 minutes in water.
3. Be sure to add a little vegetable oil for this procedure.
4. Add 2 tbsp. l. rolled oats and mix everything, add milk.
5. Simmer the resulting mixture for another 5 minutes.
6. The result is a thick mass, which should be removed from the heat and allowed time to cool.
7. Next, add 1 egg to the cabbage mass and mix everything thoroughly.
8. Chop fresh herbs. It can be not only dill or parsley, you can use a couple of sprigs of cilantro, which will give the finished dish an unusual taste.
9. After the main manipulation is completed, the mass should be transferred into portioned forms in which the cutlets will be baked.
10. Bake cabbage cutlets for 20 minutes at a temperature of 200 ºC.
11. It is advisable to serve the dish with cold sour cream.

With semolina

Using semolina, which the following recipe suggests, allows you not only to obtain good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

• cabbage – 1 kg;
• 0.5 cups each of semolina and flour;
• bulb;
• 2 cloves of garlic;
• breadcrumbs;
• dill;
• red pepper;
• salt;
• vegetable oil.

Cooking method:

1. Wash the cabbage leaves well and chop finely.
2. Boil the product for about 10 minutes.
3. Then grind in a meat grinder.
4. Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
5. When all the ingredients are combined, you need to knead the minced meat well.
6. Form cutlets from the mixture, roll them in breadcrumbs, and place in a frying pan.
7. Fry the product until crispy.

White cabbage cutlets with semolina without eggs

A simple appetizer that is suitable for a Lenten or regular menu. We will cook cabbage cutlets with semolina without eggs. A clove of garlic will give them a bright, characteristic aroma. In addition to this, you can add more spices and spices to your taste. Thanks to the wheat flour in the minced meat and breadcrumb coating, they are easy to fry and do not deform in the pan. And semolina makes the cutlets tender and fluffy.

Ingredients:

• white cabbage – 250 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• salt – 1/5 tsp;
• spices - 3 pinches;
• oil for frying – 2 tbsp. l.;
• wheat flour - 3 tbsp. l.;
• semolina – 3 tbsp. l.;
• breadcrumbs - 3 tbsp. l.;
• fresh herbs - 2-3 sprigs.

Lean cabbage cutlets without eggs and semolina

Prepare in advance:

• white cabbage;
• flour;
• small onion;
• cauliflower;
• spices and herbs;
• salt, a little hot herbs to add flavor;
• cooking oil.

How to cook diet meatless cutlets:

1. First you need to rinse the cauliflower well and divide it into inflorescences.
2. Divide the white cabbage into leaves. Place all these vegetables inside a large container, add hot water, add a little salt, then cook for a third of an hour over medium heat. Next, drain the mixture into a colander.
3. Chop the white cabbage finely, and mash the cauliflower inflorescences with a fork. Add spices and flour to the mass, stir everything until a homogeneous composition is obtained. For frying, you should choose a frying pan with a thick bottom into which to pour vegetable oil. Using a spoon, form lean cabbage cutlets and place them in boiling oil. This product is prepared quickly - about 3 minutes.

Recipe for chicken cutlets with semolina

Thanks to the use of semolina, tender and very fluffy cutlets are obtained. Semolina goes well with chicken. You will definitely love this simple and very tasty dish.

Ingredients:

• 1 kg minced meat;
• 7.5 tbsp. spoons of semolina;
• 3 eggs;
• 2 small onions;
• 3 cloves of garlic;
• 4.5 tbsp. spoons of sour cream;
• greenery;
• spices;
• oil;
• salt.

Cooking method:

1. 

2. If you want the consistency of the product to correspond to the name “tenderness,” then it is best to prepare it at home, from fresh ingredients.
3. Add chopped onion and garlic to it.
4. You can also add chopped parsley.
5. All that remains is to add semolina, eggs, sour cream and spices to the mixture.
6. Knead everything thoroughly with your hands and leave for half an hour. This is necessary so that the semolina swells and, as a result, the consistency of the finished dish is tender and fluffy.
7. Fry the cutlets with semolina in hot oil until golden brown, after rolling them in flour or breadcrumbs.
8. At the end it is recommended for 5 minutes. steam under a closed lid with the addition of a small amount of water.

As you can see, chicken cutlets are very easy to prepare, and by following some secrets you can get a very tender and healthy dish. Prepare this dish for your family and for the holiday table.

Sauerkraut cutlets

Make sure you have the following in advance:

• three handfuls of sauerkraut;
• flour;
• chicken egg, as well as an onion;
• baking powder;
• spices;
• oils

This dish, despite the fact that it is prepared without a binding link (semolina), holds its shape perfectly and has an excellent taste. To remove the brine, place the sauerkraut in a sieve. You can perform this manipulation with your hands, using push-ups.

Peel the onions and cut them into any size. Then put it together with the cabbage in a meat grinder, you can turn the mass in a blender. Add egg, flour or crackers and baking powder to the mixture. Knead the minced meat. Leave it for a while so that the flour swells. Then take a frying pan, add oil and spoon out the cutlets.

Cabbage cutlets without semolina are convenient for dieting. Sauerkraut contains a lot of vitamin C, which improves immunity, normalizes peristalsis and relieves swelling.

With zucchini

For those who adore zucchini, here is a recipe for dietary cabbage cutlets, which contain your favorite product.

The recipe requires the following ingredients:

• flour;
• zucchini;
• 4 onions;
• White cabbage;
• semolina – 3 tbsp. l.;
• three eggs;
• oil, pepper and salt.

The recipe for making zucchini and cabbage cutlets consists of following these steps. Cut the cabbage into thin strips, then place it in boiling salted water. Boil the product until half cooked, place on a sieve to dry.

While the cabbage is “resting,” the zucchini should be peeled and grated. Be sure to add salt to the vegetable, mix and leave for a quarter of an hour to release the juice.

Meanwhile, peel the onion, finely chop it, add it to the cabbage and zucchini. After stirring, add flour, semolina and egg. Add salt and stir the mixture.

Pour sunflower oil into the frying pan, then use a spoon to spoon the mixture into it and fry on both sides.

Cabbage cutlets with minced chicken

I would like to introduce you to a good recipe for tender and juicy cutlets. My children love these cutlets very much, and my husband eats them with great pleasure. The recipe for these cutlets is very simple, they are delicious both hot and cold. You can take a sandwich with such a cutlet to work or give it to your child at school. They cook very quickly, which is a definite plus for any working woman, and will perfectly help solve the problem of quickly preparing lunch or dinner.

To prepare cabbage cutlets with minced chicken, you will need:

white cabbage – 200 g chicken fillet – 2 pcs. chicken egg – 1 pc. breadcrumbs - 0.5 tbsp. salt - to taste vegetable oil - for frying

How to cook cabbage cutlets with minced chicken:

1. Cabbage for cutlets must be fresh, firm, and in no case with soft leaves, so that the cutlets turn out juicy. As usual, remove the top few leaves from the cabbage and throw it away, then wash the fork and dry it with a paper towel, cut the cabbage into pieces. 2. Take 200 g of cabbage, cut into small pieces and grind using a food processor or meat grinder, transfer the minced cabbage into a deep bowl. Excess liquid can be drained. 3. The chicken fillet should be fresh, it should be soft and delicate pink in color. If the fillet has been frozen, it will be pale and moist. 4. Wash the chicken fillet, dry with a napkin and cut into pieces, grind through a meat grinder or in a food processor. 5. Place the minced chicken in a bowl with the minced cabbage and mix well with your hands. 6. Break an egg into a bowl with minced meat, salt the minced meat to your taste, if desired, you can pepper and add your favorite seasonings, for example, coriander. Mix the minced meat well and form cutlets with your hands. 7. Of course, it’s better to make the breading for the cutlets yourself; for this you need to dry the bread and chop it, but if this is problematic for you, then you can buy ready-made breadcrumbs. 8. Roll the formed cutlets in breadcrumbs. Place a frying pan on the stove, pour in a little oil and heat over low heat, place several cutlets in the heated oil and fry until golden brown on both sides. Place the finished cutlets into a saucepan. Fry all the cutlets in this way. 9. Ready-made cutlets can be served with any side dish you wish; they will go well with a salad, for example, Greek salad with mozzarella.

VIDEO RECIPE CABBAGE CUTLETS WITH MINGED CHICKEN

Enjoy your meal and ease of cooking in your kitchen!

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Conclusion

Cabbage cutlets are presented in different designs. There is a recipe for lean ones, with eggs, semolina and others - all these ready-made products will be an excellent side dish added to cereals or meat. This is an easy nutritious dinner. Remember that cabbage tastes better with sauce; cheese, spicy, tomato or mayonnaise is suitable - any seasoning will not hurt.

Cabbage cutlets

rich in vitamins and minerals such as: vitamin A - 11.1%, vitamin B2 - 11.1%, choline - 17%, vitamin C - 13.6%, vitamin H - 12.8%, chlorine - 74%, cobalt - 49%, manganese - 12.4%, molybdenum - 15.9%

• Vitamin A
  is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2
  is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Choline
  is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin C
  is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin H
  is involved in the synthesis of fats, glycogen, and amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Chlorine
  is necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese
  is involved in the formation of bone and connective tissue, and is part of enzymes involved in the metabolism of amino acids, carbohydrates, and catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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