Poultry meat is so popular largely due to its dietary properties.
The rest of its advantages are also important, in particular, softness and juiciness.
However, chopped meat is often prepared from chicken meat.
Cabbage rolls and pies with minced meat are also tasty, but perhaps most often they cook different types of meatballs - chops, schnitzels, and meatballs.
White chicken meat contains almost no fat, but its taste is quite lean.
No problem! Adding cheese or mushrooms to the minced breast, they achieve a very rich taste. Frying at a very high temperature - get a crispy, appetizing crust. And as for spices, it is difficult to recall one that would not suit tender meat.
Chicken cutlets with cheese - general principles of preparation
• Many kinds of meatballs are prepared from chicken meat with cheese. They can be prepared using both whole chicken carcass and its individual parts - the breast.
• The meat for chicken cutlets with cheese is twisted in a meat grinder or chopped with a blender and the minced meat is kneaded. To prepare chopped dishes, chicken is cut into small pieces. For "Chicken Kiev" the breast is plastered and beaten a little.
• Chicken meat cutlets are prepared with various types of cheese - hard, semi-hard, and even processed.
• It is rubbed on a grater, cut into small cubes or cubes. Cheese is mixed with minced meat. Add to the filling along with other components or put on their own, for example, with oil.
• Some types of cutlets sprinkled with cheese crumbs. This applies to oven-baked dishes.
• In addition to cheeses, you can add mushrooms or boiled ham to the filling.
• Side dishes for chicken meatballs with cheese are suitable for any, be it mashed potatoes, boiled cereals - rice, buckwheat. You can also serve them with fresh vegetables.
"Brazilian" chicken cutlets with cheese
Ingredients:
• fresh chicken fillet - 3 pcs.;
• 2 eggs;
• onion - a large onion;
• two garlic cloves;
• 200 gr. fatty, hard cheese;
• 100 gr. “Sandwich” oil;
• breadcrumbs;
• 3-4 cups flour.
Cooking method:
1. Pour the washed chicken fillet with two glasses of cool water. Add chopped onion and chopped garlic. Add butter, salt, toss black pepper and boil until cooked. Cool the meat without putting it out of the broth.
2. Cut the boiled and chilled fillet into medium-sized cubes. Grind the cheese into crumbs on a coarse grater and mix with randomly chopped meat.
3. In 300 ml of hot chicken stock, dilute three cups of flour. Boil and boil over low heat until the flour mass thickens. Cool.
4. Add raw yolks and mix thoroughly. Add a little flour and pour out a uniform elastic dough.
5. Roll it with a large, thin layer and squeeze out circles with a glass. Put the filling on each and pinch the edges well.
6. In a pan, heat the vegetable oil well. It should be enough for meatballs to float freely in fat.
7. Beat the whites. Dip cutlets in them and roll well in breadcrumbs. Deep-fry cutlets until cooked until they are browned on all sides.
"Mushroom skewers" - chicken meatballs with cheese
Ingredients:
• half a kilo of minced meat;
• 200 gr. fresh champignons;
• a small piece of white loaf;
• pasteurized milk - 100 ml;
• 15% sour cream 75 gr.;
• breadcrumbs (white);
• 100 gr. semi-hard cheese;
• 200 gr. butter, unsalted butter.
Cooking method:
1. Soak the bun for five minutes in milk. Squeeze and mix with minced chicken. Add ground pepper to taste, salt and mix well again.
2. Finely chop fresh mushrooms. Put mushrooms in a pan and fry until moisture evaporates. It takes about a quarter of an hour.
3. Report sour cream to the mushrooms, add salt and simmer under the lid for another 20 minutes. Cool slightly and add large cheese crumbs.
4. Form the minced cakes of the desired size. In the middle of each, put a tablespoon of the filling. Flatten the edges and gently pinch them.
5. Cutlets on all sides breadcrumbs.
6. The meatballs are fried in a pan in butter. Try to achieve the same crust on all sides.
Baked chicken meatballs with cheese and tomatoes in a cheese crust
Ingredients:
• chicken carcass - 1.8 kg;
• two eggs;
• a small piece of loaf (without crust);
• mayonnaise - 50 gr.;
• 120 ml of milk;
• 250 gr. hard cheese "Kostroma";
• 50 gr. natural oil;
• two medium tomatoes.
Cooking method:
1. Remove the skin from the chicken carcass and separate the meat from the bones. Grind with a blender or a "small" meat grinder.
2. Soak the loaf in milk and let stand for five minutes. Take out the soaked bread, squeeze out the remaining milk and also grind it with a blender or meat grinder.
3. In the minced meat, put the chopped loaf, egg, mayonnaise ... Knead thoroughly, salt, add a pinch of pepper ...
4. Chilled hard butter and 50 grams of cheese cut into thin slices for filling. From this amount of minced meat, 10 pieces are obtained. Therefore, butter and cheese should be cut into 10 sticks of approximately the same size.
5. With your hands moistened in water, form balls of minced meat of the same size. Take a little each, giving it the shape of a circle. On the center of such a workpiece, place the filling sticks. Flatten the edges to make the workpiece oval.
6. On high heat, fry the convenience foods, but not until cooked. They should only be covered with a golden brown.
7. Transfer the chicken meat patties into a refractory form. Add the oil in which they were fried and add a quarter cup of cold water.
8. Put 2-3 thin rings of tomato on each cutlet. On top of the tomatoes, grate the cheese finely and hold it against the tomatoes, slightly pressing with your hand.
9. Cover the entire dish with a thin layer of mayonnaise and bake at 200 degrees for 50 minutes.
Chicken cutlets with cheese - "Athlete"
Ingredients:
• chicken - 550 grams. (half carcass);
• 150 gr. "Russian" and 100 gr. any processed cheese;
• egg;
• 1 onion;
• 250 grams of low-fat cottage cheese;
• Extra salt, ground pepper and dry garlic to taste;
• feathers of green onions.
Cooking method:
1. Rinse half of the chicken carcass under running water. Gently peel and cut off all the meat from the bones.
2. Coarsely chop the chicken and onion with a meat grinder. Add ground pepper, grated cheese on a medium grater and salt. Insert a raw egg and mix the minced meat well.
3. Moisturize your hands, form flatbread cakes with a small indentation in the center of minced chicken. Put the workpieces in a roasting pan covered with buttery parchment.
4. Pound the cottage cheese with cream cheese grated on a medium grater. If the curd is granular - grind it with a sieve, or in a meat grinder.
5. Add dry garlic to the cheese mass and mix well. Lightly salt if necessary.
6. Fill the recesses with cheese filling and place the pan in a hot oven.
7. Bake chicken cutlets with cheese for half an hour at a temperature of 180 degrees.
"Hedgehogs" - chicken cutlets with cheese
Ingredients:
• one chicken;
• two tables. tablespoons of any white flour;
• sandwich buns - 2 pcs.;
• 3 eggs - 2 raw, 1 boiled;
• a small bunch of onion feathers;
• spices and salt to taste;
• 150 grams of hard cheese "Russian";
• for frying lean non-aromatic oil.
Cooking method:
1. Peel the boiled egg and chop it finely. Cut green onion feathers into small rings, chop the cheese with a medium grater.
2. Combine cheese, egg and green onions. Salt to taste with fine table salt.
3. Grind the fillet and onion. Add spices to taste, add a little salt and stir well with your hands.
4. Divide the minced meat into pieces and roll the balls out of them. Press each one lightly while forming small cakes. In the center, put a spoonful of cooked filling and blind with a patty.
5. Cut the buns into small squares (0.5 cm), shake the raw eggs well.
6. Cutlets well dipped in an egg, then roll on all sides in a bun.
7. On a medium heat, heat a pan with refined oil and fry the workpieces in it until a golden crust is obtained.
8. Put fried cutlets on a paper towel. When the excess fat leaves them, serve.
Chopped chicken meatballs
Ingredients:
• 500 grams of chicken breast (fillet);
• 2.5 tbsp. l potato starch;
• three processed (80 g.) Cheese;
• chicken eggs - 2 pcs.;
• three large spoons of mayonnaise.
Cooking method:
1. Rinse the chicken well under running water and put it in the freezer for a while.
2. Cut into small cubes processed cheese and a little frozen fillet, mix.
3. Add the eggs, soaked to homogeneity, and add mayonnaise. Put potato starch, add pepper and salt to taste, and mix everything thoroughly.
4. Pour some vegetable oil into a wide, thick-walled pan. Warm the pan well and put the patties in hot oil with a spoon.
5. When the bottom of the patties is well browned, turn over and also fry the other side well.
Chicken cutlets with cheese, with the addition of oatmeal - "Gentle"
Ingredients:
• half a kilo of minced meat;
• one raw chicken egg;
• head of white onion;
• "instant" oatmeal - 6 tablespoons;
• one potato;
• 100 gr. cheese (hard or semi-hard);
• sunflower oil for frying;
• flour for breading.
Cooking method:
1. Grate the peeled potato, onion and cheese in the minced grater. Add a little salt and pepper. Insert the egg and mix to achieve a uniform color.
2. Add the oatmeal and mix again. Lightly beat the minced meat on a bowl or chopping board.
3. Putting with a spoon, form cutlets and roll well in flour from all sides.
4. Fry the workpieces on both sides in a frying pan in oil under a closed lid until golden brown.
5. Add a little water to the cutlet pan. Simmer over low heat for 7 minutes.
Chicken cutlets with cheese - a new version of "Chicken Kiev"
Ingredients:
• 600 gr. chicken breast (two fillets);
• 200 gr. fresh Kostroma cheese;
• boiled ham - 200 gr.;
• one chicken egg;
• three large spoons of any white flour;
• bread crumbs wheat - 3 table. spoons;
• to taste "Spices for chicken";
• 200 ml of 11% cream.
Cooking method:
1. Cut the washed and well-dried fillet into two large pieces along the fibers. Cut each part on one side, without cutting to the edge of about one and a half centimeters. Unroll the pieces of chicken as a book. Wrap with cling film and beat well.
2. Combine the cream with the Chicken salt and spices. Dip the chicken in the mixture and let stand for 45 minutes.
3. Thinly chop the cooked ham and cheese.
4. Remove the fillet from the creamy marinade and wipe dry. Put a slice of ham and cheese on each piece of meat and tighten the edges tightly. Fasten them with toothpicks for durability.
5. Dip the semi-finished products in an egg and salt and beaten beaten and immediately breaded in breadcrumbs.
6. Put the workpieces on a cutting board and put in the freezer of the refrigerator for 20 minutes.
7. On a medium heat, heat a frying pan, pour in vegetable oil. When it is sufficiently hardened, put the semi-finished products into it and fry, achieving a golden crust on both sides.
Chicken cutlets with cheese - tricks and tips
• To make minced chicken dishes juicy, add equal amounts of sautéed onions and raw grated potatoes to the minced meat.
• When frying chicken cutlets with cheese in a pan, the first minute of frying, the heating should be maximum. During this time, the surface will seize with a crust, which will not allow the juice to leak or evaporate. Then lower the temperature and fry for another two minutes. After you turn the patty to the other side, add heat again.
• It is convenient to use dishes with a multilayer, or simply very thick bottom. Having two such pans, you can heat them up and alternate strongly, rearranging them from the burner switched on to the “cold” one. The temperature regime will be almost perfect.
• Do not overdo chopped chicken cutlets in a pan, otherwise they will be dry.
• Thoroughly knead the minced meat so that all the ingredients, including cheese, are dispersed evenly. Be sure to beat off after kneading. Cutlets will be much juicier.
• It is advisable to slightly freeze butter cubes before putting them into cutlets.
• Chicken cutlets can be served not only with a side dish, but also as an independent snack dish.
