Many housewives are pleased with the cutlets of their households, but almost all of them make these products from minced meat. From fish this dish turns out not less tasty and even more useful. However, not all cooks decide on such an experiment, not knowing the recipes and cooking technology. Errors are fraught with the fact that the products are obtained or too fragile, or dry. The knowledge of small tricks will help to avoid failures, and the cutlets from chum will almost certainly please your loved ones and guests at home.
Cooking Features
When cooking fish cutlets, the main difficulty is that they have a fairly dense structure, but are not loose, while maintaining juiciness. The task is especially difficult when not too fatty fish is taken as a basis. For this reason, not every housewife is taken for frying cutlets from chum. However, with the knowledge of some tricks, even an inexperienced chef is capable of solving the problem.
- Chicken cutlets will be juicier if you add lard or juicy vegetables to the mince. Using cream instead of water and milk also helps solve the problem. Butter is also a good rescuer in a similar situation: put a piece of butter inside when forming the cutlet, and it will remain when frying tender and juicy. When baking products in the oven put the oil on top. Another option is to smear products with sour cream or sprinkle with cheese. They are not only juicy, but also appetizing, worthy of a festive table.
- In order for the mince to be quite viscous, eggs, flour, semolina are added to it. The semolina, like a loaf soaked in milk, allows you to make burgers more tender.
- When adding bread to the mince, observe the measure. If you overdo it with this ingredient, the patties will turn out loose and tasteless.
- Roast chops of chum salmon on a hot frying pan in a sufficient amount of oil. The intensity of the flame should not be lower than the average; you should not cover the pan with a lid. Due to this, the burgers will quickly be covered with an appetizing crust that will prevent the juice from flowing out of them. Fried products can be brought to readiness on low heat under the lid.
- Mince for dietetic cutlets that are steamed or baked make a little more dense so that they are guaranteed not to fall apart during the heat treatment.
Chicken cutlets are a tasty and healthy dish that should be included in the diet. The presence of a large number of recipes allows you to choose the option for every taste.
The classic recipe for chicken chops
Composition:
- chum fillet - 0, 8 kg;
- milk or cream - 0, 2 l;
- wheat bread (dried) - 0, 2 kg;
- onions - 0, 2 kg;
- chicken egg - 1 pc .;
- flour or bread crumbs - as required;
- vegetable oil - as needed;
- salt, pepper - to taste.
Method of preparation:
- Pour the dried crumb of white bread with warm milk, leave for 5-10 minutes.
- Wash and dry the fillet with a towel. Cut into large chunks.
- Peel the onions. Bulbs cut into several pieces.
- Squeeze the bread.
- Scroll through fish, bread and onions through a meat grinder, alternating with each other. If you wish to make a more gentle stuffing, turn the resulting mass through a meat grinder again, setting the nozzle with small holes.
- Add egg, salt and spices to mince. Stir thoroughly.
- Beat the mince on a cutting board to make it more dense.
- Form small, oblong cutlets, breaded in flour or bread crumbs. As a breading, you can also use chopped oatmeal, cracker.
- Heat the butter in a frying pan and fry the resulting products in it on both sides, giving each side about 3 minutes.
- Reduce the heat and sweat the cutlets from the chum under the lid for another 5 minutes - they should be steamed well and reach readiness.
- Put the patties on a platter before laying a napkin on it. It will absorb excess oil, and the dish will become less fatty, more tasty.
The classic version of making chicken chops is quite simple. This recipe can be easily mastered even by the beginning hostess. After the experience is added, the recipe can be improved by adding chopped bran, oatmeal, grated zucchini, lard, and chopped greens to the mince.
Chicken Chicken Meatballs
Composition:
- chum fillet - 0.5 kg;
- semolina - 100 g;
- onions - 0, 2 kg;
- chicken egg - 1 pc .;
- butter - 40 g;
- milk or cream - 100 ml;
- salt, pepper - to taste;
- semolina or crackers for breading - as required;
- vegetable oil - as needed.
Method of preparation:
- Pour warmly on the semolina, leave it to swell.
- Cut the chum fillet into slices.
- Peel and finely chop the onion.
- Melt the butter in a frying pan and fry the onion in it on low heat. As a result, onion slices should be soft and transparent.
- Ketu roll through the meat grinder with onions. Onions can be left and so, but then cutlets will come across its pieces, making their consistency less delicate.
- Add an egg and swollen semolina to minced fish.
- Mix thoroughly.
- Add salt and spices. Keep kneading until the consistency is smooth and dense.
- Remove the stuffing for an hour in the fridge. It will become denser, it will be easier to make cutlets from it.
- Form cutlets, breaded them in semolina and fry in boiling oil for 4 minutes on each side.
Chicken chops cutlets for this recipe are tender, airy, fluffy. This option is among the most popular. It can also be considered basic.
Dietary cutlets from chum in the oven
Composition:
- chum fillet - 0, 4 kg;
- cabbage - 0, 3 kg;
- chicken egg - 1 pc .;
- onions - 100 g;
- tomato paste - 80 ml;
- salt, spices - to taste;
- vegetable oil - 40 ml;
- water - 100 ml.
Method of preparation:
- Cabbage as small as possible shred. Fry it until soft in vegetable oil, using about half the amount indicated in the recipe.
- Scale the chum fillet through a meat grinder along with onions.
- Add an egg to the minced fish, mix.
- Combine with cabbage, pepper, salt and mix until smooth.
- Lubricate the baking sheet with the remaining butter and place on it the patties formed from the resulting mass. On each you can put a thin plate of butter.
- Place the baking tray in an oven preheated to 200 degrees and bake the chops from chum for 7 minutes.
- Dissolve the tomato paste with water and pour the cutlets with this mixture. Return them to the oven for another 10 minutes. A few minutes before the product is ready, you can sprinkle with chopped greens or grated cheese.
Cutlets prepared according to this recipe do not have a high calorie content, they contain a lot of fiber, therefore they are especially useful, they can be eaten even by those who follow a diet.
Canned Chicken Chops
Composition:
- canned keta - 0, 75 kg;
- carrots - 100 g;
- onions - 0, 2 kg;
- chicken egg - 2 pcs .;
- wheat bread - 100 g;
- butter, breadcrumbs - as needed.
Method of preparation:
- Open the cans of canned goods, pour the liquid from them into a bowl.
- Break the pieces of bread and immerse in this liquid. Leave for 10 minutes.
- Peel and finely rub the carrots.
- Onion cut into small pieces.
- Save the vegetables until soft, let them cool.
- Place the fish in a separate bowl and knead carefully with a fork. For a more delicate texture, you can use a blender.
- Combine the fish with eggs, soaked bread and vegetables, mix thoroughly.
- Blind cutlets, roll in breadcrumbs and fry until cooked in vegetable oil.
This recipe allows you to make chum patties quickly. He will help out when there is little time for cooking dinner.
Chicken cutlets, if cooked correctly, are tender and juicy. They are no less nourishing than meat, but light and healthy.
