Poultry meat is so popular largely due to its dietary properties.
It is also important the rest of its advantages, in particular, softness and juiciness.
However, chopped meats are often made from chicken meat.
Both stuffed cabbage rolls and mince poultry are tasty, but perhaps it is most often cooked by different types of cutlets - chops, schnitzels, meatballs.
White chicken meat contains almost no fat, but its taste is rather lean.
No problem! Having added cheeses or mushrooms to the mince from the breast, they achieve a very rich taste. Fry at a very high temperature - get a crunchy, delicious crust. As for the spices, it is difficult to remember the one that would not fit the tender meat.
Chicken cutlets with cheese - the general principles of cooking
• Chicken with cheese is prepared by more than one type of meatballs. They can be prepared using both whole chicken carcass and its individual parts - the breast.
• Meat for chicken meatballs with cheese is twisted in a meat grinder or interrupted by a blender and kneaded minced. To prepare chopped dishes, chicken is cut in small pieces. For “Chicken Kiev”, the breast is plastered and slightly beaten off.
• Chicken meat cutlets are cooked with various types of cheese - hard, semi-hard, and even melted.
• His tinder on a grater, cut into small cubes or cubes. Cheese is mixed with minced meat. Add to the stuffing together with other ingredients or put it yourself, for example, with butter.
• Some types of meatballs sprinkled with crumb cheese. This refers to dishes baked in the oven.
• In addition to cheese, mushrooms or boiled ham can be added to the filling.
• Garnishes for chicken meatballs with cheese will suit anyone, be it mashed potatoes, boiled cereals - rice, buckwheat. You can also serve them with fresh vegetables.
"Brazilian" chicken meatballs with cheese
Ingredients:
• fresh chicken fillet - 3 pcs .;
• 2 eggs;
• Onions - a large onion;
• two garlic cloves;
• 200 gr. fatty, hard cheese;
• 100 gr. “Sandwich” butter;
• breadcrumbs;
• 3-4 glasses of flour.
Cooking Method:
1. Pour the washed chicken fillet into two cups of cool water. Add chopped onion and garlic, finely chopped with a knife. Add the butter, salt, throw the black pepper and boil until done. Cool the meat without spilling it out of the broth. 2. Boiled and cooled fillet cut into small cubes. Cheese chop into a crumb on a large grater and mix with randomly chopped meat.
3. In 300 ml of hot chicken broth dissolve three cups of flour. Boil and boil over low heat until the flour mass thickens. Cool it down.
4. Add raw yolks and mix thoroughly. Add some flour and blend in a smooth, elastic dough.
5. Roll it out in a large, thin layer and squeeze out circles with a glass. Put the stuffing on each one and tighten the edges well.
6. In a frying pan, heat the oil well. It should be enough so that the burgers float freely in fat.
7. Beat whites. Dip the cutlets in them and roll in breadcrumbs well. Fry the cutlets in deep fat until tender, until they are covered with a golden brown on all sides.
“Fungal chops” - chicken cutlets with cheese
Ingredients:
• a pound of minced chicken;
• 200 gr. fresh champignons;
• a small piece of white loaf;
• pasteurized milk - 100 ml;
• 15% sour cream 75 gr .;
• bread crumbs (white);
• 100 gr. semi-hard cheese;
• 200 gr. butter, unsalted butter.
Cooking Method:
1. Soak the muffin in milk for five minutes. Squeeze and mix with minced chicken. Add ground pepper to taste, salt and mix well again.
2. Finely chop the fresh champignons. Transfer the mushrooms to the pan and fry until the moisture evaporates. It will take about a quarter of an hour.
3. Report sour cream to mushrooms, add and stew under the lid for another 20 minutes. Cool slightly and add large cheese crumb.
4. Shape the mince pellets of the desired size. In the middle of each place a tablespoon of filling. Shrink edges and gently tweak them.
5. Cutlets from all sides roll in breadcrumbs.
6. Bits are fried in a pan in butter. Try to achieve the same from all sides, golden brown.
Baked chicken meatballs with cheese under tomatoes in a cheese crust
Ingredients:
• chicken carcass - 1.8 kg;
• two eggs;
• a small piece of loaf (without a crust);
• mayonnaise - 50 gr .;
• 120 ml of milk;
• 250 gr. hard cheese "Kostroma"; • 50 gr. natural oil;
• two medium tomatoes.
Cooking Method:
1. With the chicken carcass, remove the skin and separate the meat from the bones. Crush with a blender or “small” meat grinder.
2. In milk, soak the loaf and soak for five minutes. Take out the soaked bread, squeeze out the milk residues and also chop with a blender or meat grinder.
3. In the stuffing, put chopped loaf, egg, mayonnaise .. Knead thoroughly, salt, add a pinch of pepper ..
4. Chilled solid butter and 50 grams of cheese cut into thin slices for the filling. From such a quantity of minced meat 10 billets are obtained. Therefore, the butter and cheese need to be cut into 10 sticks of approximately the same size.
5. Use hands moistened in water to form balls of minced meat of the same size. Apply a little each, giving it a circle shape. At the center of such a blank, place the bars of the filling. Cut the edges, giving the workpiece an oval shape.
6. On high heat, fry the semifinished products, but not until ready. They should only be covered with a ruddy crust.
7. Transfer the chicken patties with cheese into a refractory mold. Add oil, in which they were fried and add a quarter cup of cold water.
8. On each cutlet, put 2-3 thin ringlets of tomato. On top of the tomatoes, rub finely the cheese and press it against the tomatoes, lightly pressing it with your hand.
9. Cover the whole dish with a thin layer of mayonnaise and bake at 200 degrees for 50 minutes.
Chicken cutlets with cheese - “Bogatyr”
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;
• salt “Extra”, ground pepper and dry garlic to taste;
• green onions feathers.
Cooking Method:
1. Rinse a half of the chicken carcass well under running water. Carefully remove the skin and cut off all the meat from the bones.
2. Coarsely grind chicken meat and onion with a meat grinder. Add ground pepper, cheese grated on a medium grater and salt. Introduce a raw egg and mix the mince well.
3. Moisten hands, make cakes of minced chicken with a small depression in the center. Put the blanks in the roaster, covered with oily parchment. 4. Pound cottage cheese with grated cheese on a medium-sized grater. If the curd is granular - chop it with a sieve, or in a meat grinder.
5. Add dry garlic to cheese mass and mix well. Salt lightly if necessary.
6. Fill the blanks with cheese filling and put the pan in a hot oven.
7. Bake chicken cutlets with cheese for half an hour at 180 degrees.
“Hedgehogs” - chicken cutlets with cheese
Ingredients:
• one chicken fillet;
• two tables. spoons 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. Clean the boiled egg from the shell and chop it finely. Cut green onion feathers into medium-sized ringlets, chop up the cheese with a medium grater.
2. Mix cheese, egg and green onions. To taste, salt with fine salt.
3. Grind the fillet and onion. Add spices to taste, lightly salt and mix well with your hands.
4. Divide the minced meat into pieces and make balls. Lightly press down each one to form small cakes. In the center, place a spoonful of cooked stuffing and make a cutlet.
5. Cut the buns into small squares (0.5 cm), make loose raw eggs well.
6. Cutlets well dip in the egg, then roll on all sides in a bun.
7. Over medium heat, heat the pan with refined oil and fry the preparations in it until golden brown.
8. Spread the fried patties on a paper napkin. When the extra fat comes off them, serve it to the table.
Chopped chicken patties with cheese
Ingredients:
• 500 grams of chicken breast (fillet);
• 2.5 Art. l potato starch;
• three processed (80 gr.) Cheese;
• chicken eggs - 2 pcs .;
• three large spoons of mayonnaise.
Cooking Method:
1. Rinse the chicken well with running water and put it in the freezer for a while.
2. In small cubes, cut the processed cheese curds and a bit of frozen meat, mix.
3. Add loose eggs until smooth, enter mayonnaise. Put the potato starch, add pepper and salt to taste and mix everything thoroughly. 4. Pour some vegetable oil into a wide thick-walled pan. Heat the pan well and place the patties in the hot oil with a spoon.
5. When the bottom of the cutlets is well-browned, turn over and fry the other side as well.
Chicken cutlets with cheese, with the addition of oatmeal - “Gentle”
Ingredients:
• a pound of minced chicken;
• one raw chicken egg;
• white onion;
• “instant” oatmeal - 6 tablespoons;
• one potato;
• 100 gr. cheese (solid or semi-hard);
• sunflower oil for frying;
• flour for breading.
Cooking Method:
1. In the mince on a fine grater, rub the peeled potato, onion and cheese. Lightly salt it, pepper it. Enter the egg and mix to achieve a uniform color mass.
2. Add oatmeal and mix again. Slightly beat the stuffing on a bowl or chopping board.
3. Podduva spoon, shape the cutlets and well from all sides, roll in flour.
4. Fry the blanks on both sides of the pan in the oil under the closed lid until golden brown.
5. Add a little water to the pan for the chops. Simmer on 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;
• wheat bread crumbs - 3 tables. 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. Each part of the cut with one hand, without cutting to the edge of about one and a half centimeters. Expand the pieces of chicken meat like a book. Wrap cling film and repel well.
2. Mix the cream with salt and spices “For chicken”. Dip the chicken fillet in the mixture and let it sit for 45 minutes.
3. Slice the boiled ham and cheese into thin slices.
4. Remove the fillets from the creamy marinade and wipe dry. Place a slice of ham and cheese on each piece of meat and wrap the edges tightly. For strength, fix them with toothpicks.
5. Dip the semi-finished products in an egg whipped with salt and pepper and immediately breaded in breadcrumbs. 6. Place the blanks on a cutting board and place in the freezer compartment of the refrigerator for 20 minutes.
7. Heat the pan on medium heat, pour in vegetable oil. When it is sufficiently calcined, put in it the made semi-finished products and fry, seeking to ruddy crust on both sides.
Chicken Cheese Cutlets - Tricks and Tips
• To make minced chicken dishes juicy, add equal amounts of spiced onions and raw grated potatoes.
• When frying chicken cutlets with cheese in a pan, the heating should be maximized during the first minute of frying. During this time, the surface will be grabbed by a crust that will not allow the juice to drain or evaporate. Then reduce the temperature and fry for another two minutes. After you turn the cutlet on the other side, add the fire again.
• It is convenient to use dishes with a multi-layered, or simply very thick bottom. Having two such pans, you can warm them up and alternate them, rearranging them with the cold one. Temperature control will be almost perfect.
• Do not overdo chopped chicken cutlets in a frying pan, otherwise they will be dry.
• Stir the mince thoroughly so that all ingredients, including cheese, are evenly distributed. After kneading be sure to repel. Cutlets will be much juicier.
• It is advisable to slightly freeze the butter cubes before putting them into the patties.
• Chicken cutlets can be served not only with a side dish, but also as an independent snack dish.
