Chum cutlets - impossible not to fall in love! Recipes for different chicken chops: with vegetables, bread, semolina, cheese, bacon, potatoes

Chum cutlets - impossible not to fall in love! Recipes for different chicken chops: with vegetables, bread, semolina, cheese, bacon, potatoes

Chum cutlets - a dish from the category of infrequent on our table.

But why?

The fish is tasty, nutritious and very profitable.

Cutlets get a lot, and they like everyone without exception.

But how are they cooked?

Chicken cutlets - general principles of cooking

Chicken fillet is used for the dish. You can buy ready-made tenderloin or cut up the carcass yourself. Then the product is ground in a meat grinder or cut with a knife.

What is put in cutlets:

• onions, garlic and other vegetables;

• semolina;

• White bread;

• eggs;

• spices.

Often, fish cakes are prepared with the addition of lard, cheese, butter. Naturally, it is not necessary to throw all these ingredients into mincemeat at one time. Follow the recipe.

Round or oval shaped products are formed from the cutlet mass, which can be fried or cooked in the oven. Chopped cutlets fry like pancakes, spreading a lot of big spoon into the pan.

Recipe 1: Juicy Chum Cutlets

The very name of these chum cutlets speaks for itself. The dish turns juicy, tender and at the same time does not lose the taste characteristic of red fish. Prepared with the addition of white bread, you can use a dried loaf.


• 0.8 kg chum fillet;

• 200 ml of milk;

• 0.2 kg of bread or loaf;

• 2 onions;

• 100 grams of flour;

• 3-4 spoons of oil;

• 1 egg;

• salt.


1. Cut off the crust from the roll and pour the crumb with warm milk. Leave until complete swelling.

2. Cut fish fillet into pieces, also peeled onions.

3. Squeeze the loaf of milk and send it to the meat grinder. Twist together with fish and onions. Lovers of minced meat cutlets can do it twice.

4. Add the egg and salt.

5. Stir the stuffing carefully, then take it with both hands and beat it on the countertop. If you can not keep the whole mass, then you can make parts. 6. We form cutlets 100 grams and breaded in flour.

7. Fry on one side for two minutes, then turn over, cover and simmer for about four more minutes.

Recipe 2: Chum Salmon Cutlets

Melted cheese, added to the cutlet mass of chum salmon, gives the dish a creamy taste and makes it unusually tender. Breadcrumbs are used for breading, but you can also take flour.


• 0.7 kg chum;

• 0.15 kg of processed cheese;

• 2 pieces of bread;

• 1 onion;

• 50 ml of milk;

• 5 sprigs of dill;

• 1 egg;

• spices;

• butter;

• breadcrumbs.


1. Slices of bread soaked in milk. The crust can not be removed.

2. Remove all visible bones from the fish, remove the skin. Chop the fillet in small pieces.

3. Clean the onion head, cut into pieces.

4. Put the bread in the combine, slightly pressing the milk. Add chum salmon and chopped onion. We grind. Or we twist everything in a meat grinder.

5. Put one raw egg and cut dill sprigs.

6. Now it's cheese. If it is soft enough, then you can simply put it in a mass of cutlet and stir. If cheese is dense, then use a grater. Or cut into small cubes. Before chopping, you can hold the product in the freezer.

7. Salt, pepper and mix the stuffing with your hands so that the ingredients are evenly distributed in the mass.

8. We form cutlets of any shape and size.

9. Fry in a skillet. They are prepared for long, enough for three minutes on each side. Optionally, you can then a little under the lid.

Recipe 3: Chicken cutlets with “Favorable” decoy

Semolina is a frequent additive in chicken cutlets. It perfectly absorbs moisture, swells and merges together. Cutlet comes out much more! For breading in this recipe is also used semolina.


• 0.1 kg of semolina;

• 0.5 kg chum fillet;

• 0.2 kg of onions;

• 1 egg;

• 40 grams of butter; • salt pepper;

• 100 ml of fat milk or cream;

• semolina and oil for frying.


1. Fill the semolina specified in the prescription with milk or cream. Stir and leave at the time of cooking cutlet mass.

2. Cut the onion, you can not very small. Put it in a pan with butter and fry until transparent. Cooling down.

3. We twist the prepared chum salmon together with the onions fried earlier.

4. Add the swollen semolina, raw egg and salt. You can pour any spices and even add a little greens.

5. Stir the stuffing thoroughly and let it stand for another ten minutes, and it is better to put it in the fridge for an hour.

6. We get the prepared mass, form the patties and roll in semolina.

7. Fry from two sides. The time depends on the thickness of the cutlets and the intensity of the plate. But usually 3-4 minutes is enough for each side.

Recipe 4: Canned Chum Cutlets

It turns out that wonderful burgers can be prepared not only from fresh chum. Canned food can also be floated and get a dish with amazing taste! No need to put any spices, as there are enough of them in the keta.


• 3 chum cans;

• 1 carrot;

• 2 onions;

• egg;

• breadcrumbs;

• 2 pieces of bread;

• butter.


1. Paste the chopped carrot in oil with onions. Do not fry much, just bring it almost to readiness. Cooling down.

2. Open the canned fish and drain all the liquid from the cans. Soak slices of bread in it, let it be limp.

3. Put the fish in a bowl and knead with a fork. If you want, you can chop the combine or skip through a meat grinder.

4. Squeeze the bread and ship to keta.

5. Add previously fried vegetables.

6. Next put the egg and mix everything. If the stuffing turned out weak, you can pour a little breadcrumbs or add semolina.

7. Form the patties, dip in breadcrumbs and fry! It takes a few minutes, so almost all the ingredients are ready to eat.

Recipe 5: Chum Slices with Chicken

For the preparation of such meatballs, you can use not only chum salmon, but also drier pink salmon. The potatoes still make their own, the dish will be tender and juicy.


• 0.4 kg chum fillet;

• 0.25 kg of potatoes;

• 1 onion;

• 1 clove garlic;

• spices and oil;

• 3-4 spoons of crackers.


1. Potatoes need to boil. This can be done in any way. Tubers can be cooked in uniform or without skin. Mash in mashed potatoes, but do not add liquid. Cooling down.

2. We twist the onion with garlic and fillet of chum salmon in a meat grinder.

3. Combine fish mass with crushed potatoes, season with spices, stir.

4. We make round patties 70-80 grams of cooked minced meat, large ones do not need to be cooked.

5. Roll the formed products in breadcrumbs.

6. Heat some oil and fry until golden brown. Willingness is determined by the bow. It should not be felt and crunch.

Recipe 6: Chum cutlets with bacon

Fresh lard is a popular additive in chum cutlets. But few people know that you can also put smoked or salted lard. In general, we use absolutely any lard and cutlets will be tasty in their own way.


• 0.5 kg of chum salmon;

• 0.3 kg fat;

• 0.2 kg of onions;

• 1 egg;

• spices;

• flour.


1. Wash the chum fillet, cut into slices.

2. Remove the pelt from the fat, it is not needed for the dish. Cut into pieces.

3. Peeled onions should also be cut.

4. We twist all the ingredients of the cutlet mass through a meat grinder. Or we grind the combine.

5. Add the egg and season with spices.

6. Thoroughly stir the mass, pinch off small pieces and make cutlets.

7. Heat the oil in a skillet. Roll down previously molded products in flour and fry immediately.

8. At the end we cover the pan with a lid, reduce the fire to a minimum and give the meatballs to four minutes later, so that they are ready inside.

Recipe 7: Chicken Diet Cutlets in the Oven

For dietary chicken cutlets you will need white cabbage. But absolutely you can also cook a dish with zucchini or pumpkin.


• 0.4 kg of chum salmon;

• 0.3 kg of cabbage;

• 1 egg;

• spices;

• butter;

• 1 onion;

• 4 spoons of tomato paste.


1. Shred straw cabbage and lightly fry in a frying pan greased with oil. Cooling down.

2. Twist the processed chum with one onion.

3. Combine the minced meat with previously cooked cabbage, add an egg to it.

4. Put the spices. Here you can give plenty of imagination and lay everything your heart desires. And even add a little chopped greens.

5. Stir the mass and sculpt the mince meatballs round or oval. It is not necessary to accept them, let them remain magnificent. Also, do not panic them.

6. We fold the resulting products into a greased form and bake at 200 degrees 7 minutes.

7. Dilute tomato paste with 100 ml of water, stir up and pour patties.

8. Leave another ten minutes in the oven and you're done! We take out and give a little stand. Cutlets absorb the remains of tomato and become very juicy. Optionally, you can add more sauce to the dish immediately turned out with gravy.

Recipe 8: Chopped Chicken Slices

Recipe for chopped chicken cutlets, which can be served with side dishes, as a separate dish or used for sandwiches. In any case the dish looks decent. Bribes this recipe that does not need a meat grinder.


• 2 tablespoons of starch;

• 0.3 kg fillet;

• 2 spoons of mayonnaise;

• 1 onion;

• 2 eggs;

• spices, some greens;

• butter.


1. Cut the chum fillets into small cubes or thin strips. You can slightly freeze the product and the process will take several minutes.

2. Add the onion, which must be very finely chopped.

3. Now put the mayonnaise, spices and some greens. Stir. 4. Add starch. Instead, you can use wheat flour, ground oatmeal. Sometimes corn flour is added, which affects not only the taste, but also the color.

5. All is thoroughly stirred and it is advisable to let the mass stand for an hour.

6. Pour oil into the pan, heat it up. Put the cutlets with a spoon and fry on both sides. Covering is not necessary, and they so perfectly reach readiness.

Chicken cutlets - tips and tricks

• Fish patties can be spoiled by adding a large amount of bread. No need to put more than 150 grams per pound of fillet. And to smooth the taste of the pieces, it is better to soak it in cream or milk.

• To make fish cakes juicy, you can put a piece of butter or fat into it when forming.

• Breading can also be delicious! Instead of crackers or flour, you can use oatmeal, ground cracker, corn grits. Add spices to taste.

• Fry fish cakes better in vegetable oil. And when serving, you can pour melted butter.

• If the chops are cooked in the oven, then for the sake of juiciness, put the pieces of butter on top or smear it with sour cream and cream. Sprinkle with grated cheese. It will be not only tasty, but also beautiful.

Comments (0)