The recipe is of medium difficulty level. To prepare delicious minced chicken cutlets that will successfully complement any side dish, you need to do the following:
- Cut 500 g of washed chicken fillet into small pieces.
- Peel 2 garlic cloves and pass through a garlic press.
- Finely chop 1 large onion.
- Break 2 eggs into a bowl with meat preparation. Season everything with 3 tbsp. l. mayonnaise. Add onion and garlic. Mix the ingredients.
- Salt and pepper the minced meat. If desired, add spices to taste.
- Add 3 tbsp. l. starch. Mix the ingredients again.
- Heat the frying pan. Grease the bottom with vegetable oil.
- Place the minced meat on a spoon several times in a row and place it in the frying pan. You will get miniature cutlets.
- Fry over medium heat until the ministerial cutlets are golden brown. Turn the cutlets over from time to time to prevent them from burning.
Frying the cutlets takes only 5 minutes. The meat dish is served on the table along with mashed potatoes, buckwheat, rice or any other side dish. Mustard or horseradish is used as a sauce. Fresh herbs perfectly complement the taste of meat.
When preparing cutlets, skilled chefs use little tricks and secrets to ensure that the dish always turns out successful:
- If you keep the prepared minced meat in the refrigerator for at least an hour, the cutlets will turn out more juicy and tasty.
- In addition to spices, add finely chopped herbs to the minced meat. Then the dish will delight you with its rich aroma and taste.
- If you are a fan of pork, you can use it instead of chicken fillet.
- Mayonnaise in the recipe can be replaced with sour cream, which is healthier and safer for health.
Ministerial cutlets may well be included in the diet menu. But then you won’t have to fry them, but steam them. Steamed cutlets turn out juicy and put less strain on the digestive tract. In this case, only chicken or any other low-fat variety is allowed to be used.
There are many dishes that have evolved from everyday food of the common people into haute cuisine. But there are many counter-examples.
Take the same Olivier salad or Ministerial cutlets.
The latter, by the way, are often mistakenly believed to be a variety "The Kiev's cutlets", or they are simply confused. Yes, and they don’t cook anything under this name. But we, perhaps, will try to bring everything to a common denominator.
So let's agree that:
1. “Ministerial cutlets” are prepared from minced chicken fillet, but the minced meat must be cut into thin, short strips across the grain. As a last resort, cut into small cubes with a knife, but not from scrolling in a meat grinder.
2. For binding meat so that minced meat can be formed into cutlets, they do not use bread crumb or even flour, but starch. And an egg.
We will proceed from what we take one medium weight fillet (300 grams)
Classic recipe.
Chicken cut the fillet across the meat fibers into thin slices ( from 2 to 4 mm) no more than a centimeter wide, up to a couple of centimeters long.
Add salt and spices to the minced meat (I would limit myself to white and pink pepper and grated nutmeg on the tip of a knife, but you can add a little white wine or wine vinegar), and also a good spoonful of butter and mix it thoroughly, while lightly whisking with a spoon or spatula.
Separate the whites, add a pinch of salt to them (so that the foam rises better) and also beat, with a whisk or in a mixer. Until foam forms, although not necessarily as thick as, for example, for meringue. Carefully introduce them into the minced meat.
Put two tablespoons of starch into the minced meat. It is better to use corn, it does not affect the taste at all and, unlike potato, does not give the dish a grayish tint. However, this is barely noticeable and for me, potato starch is no worse.
We form the cutlets with our hands, and dip them in the leison made from the remaining yolks, mixed with cold water, and bread them in breadcrumbs.
In specially prepared breadcrumbs from dried thinly sliced pieces of loaf crumb. This breading is perhaps the main thing(along with adding butter to the minced meat) the secret of the dish. And in general, similar breadings enhance both taste and appearance, so we’ll take a few words to tell you how to prepare them.
Take a loaf, roll or white bread. Not the freshest, better than yesterday or the day before yesterday. Cut into standard pieces, trim off the crust. We cut the crumb into plates or bars as thin as possible. Pour it all into a baking tray and put it in a warm oven (80-120 degrees), dry it until it turns into crispy crackers
You can also use black bread, or add black to white.
You can add flavor in advance by lightly sprinkling the croutons that are already in good condition with flavored oil or simply sprinkling them with salt, pepper or a mixture of dry spices and herbs.
These are the breadcrumbs that we bread our cutlets with. Evenly, in one layer. They often resort to literally gluing the crackers one at a time.
Pour in enough oil to cover the cutlets halfway when frying.
Fry the cutlets in hot oil over medium heat on both sides until the crackers are golden brown. Remove to a napkin to remove excess oil.
Ideally, the cutlet should be very juicy and tender on the inside and soulfully crispy on the outside.
Ministerial schnitzel.
To close the topic, let’s talk about this dish, which is similar in essence. The only difference here is that it is not minced meat that is used, but large pieces of fillet.
We cut off several thin slices from the fillet and beat them a little.
Like a sandwich, grease one side with butter and garlic or herbs., fold this side inward into an envelope or just double it.
A modern recipe that speeds up and simplifies preparation.
Cut the fillet into 1 cm cubes. Quite It is allowed to use meat cut from the legs.
Use our step-by-step recipe with photos, and you will get very tasty ministerial chicken cutlets.
Ingredients:
- chicken fillet (breast) – 500-600 g;
- onion (yellow or white) – 1 pc. (average);
- chicken eggs, large – 2 pcs.;
- mayonnaise (preferably homemade) – 3 tbsp. l.;
- potato starch - 3 tbsp. l.;
- fresh garlic – 2-3 cloves;
- table salt – 0.5 tsp. (or a little more - to taste);
- ground pepper - a large pinch;
- odorless sunflower oil - for frying (about 70-100 ml).
How to cook ministerial chicken cutlets
Remove films and fat from chicken (if any). Chop the fillet into small pieces: first cut into as thin slices as possible, divide them into strips with a knife, and then chop into cubes. The cutting must be neat and small so that the cutlets look appetizing and are well-fried inside, since apart from frying, the recipe does not provide for any heat treatment. Chicken breast consists of delicate fibers, so you need to use the sharpest knife for slicing.
Also cut the onion according to the principle “the smaller the better.” The cutlets cook quickly, so it is important that the onion pieces do not remain raw after frying.
Place the chopped fillet in a deep bowl, add the onion, salt and pepper, squeeze 2-3 cloves of garlic through a press (or you can finely chop it with a knife).
Beat 2 eggs into a bowl, add mayonnaise. It is better to use homemade sauce or replace it with rich, high-quality sour cream.
Add starch to minced minced meat. It will combine all the ingredients of the cutlets, but at the same time it will not be as noticeable in the finished dish as flour or breadcrumbs.
Mix all ingredients thoroughly, cover the bowl with film and place it in the refrigerator for 1.5-2 hours. During this time, it is recommended to stir the minced meat several times. The mass will become thicker, denser and more pliable. If you do not let the minced meat sit, the cutlets will fall apart when frying in a frying pan.
It is not possible to form ministerial cutlets in the traditional way (by hand); they should be placed on a frying pan with a spoon, like pancakes. Before adding the first batch of minced meat to the frying pan, you need to heat the oil well. If you put the cutlets in cold fat, the chicken will not brown until golden brown, and the dish will turn out to be overly greasy. There should be relatively a lot of oil in the frying pan - about a finger and a half, it should cover the cutlets by half. Fry the cutlets over moderate heat (below medium) until golden brown.
Then turn over and fry the cutlets from another barrel until cooked.
Serve with potatoes, rice, pasta and other simple side dishes, not forgetting fresh vegetables and herbs, as well as pickles in different variations.
Bon appetit!
This recipe was sent by Ekaterina Pochukalina.
The result was very tasty thin cutlets. I made them especially for children, and I was not mistaken in my choice - just clean them up.
Here is the additional information that Ekaterina gives: “This is one of the many dishes that has gone from festive to everyday.
The cutlets cook very quickly. You can eat them plain or with sauce (sour cream + garlic + herbs) or with ketchup.
Once I tried to stew them in the oven, it seemed like they were drying out.
A friend made it with pork and it was very tasty. I'm using chicken again. It just cooks faster.
It seems to me that it is better not to take meat from the legs of a chicken, it is tougher and stickier there."
Thanks to Ekaterina for another delicious recipe!
COMPOUND
500g chicken fillet, 1~2 eggs, 2~3 tbsp sour cream or mayonnaise, 3~4 tbsp flour or starch, salt, pepper, 1 clove of garlic if desired
Cut chicken fillet (i.e. breast without skin and bones) into small cubes.
Mix one or two eggs with starch (or flour) and sour cream (with mayonnaise if desired). You can also dilute too thick dough with milk or kefir.
Salt and pepper.
To add a slight specific aroma, you can add garlic pressed through a press.
Mix the resulting dough with the chopped chicken.
Place a frying pan with oil on a slightly lower than medium heat.
Spoon the mixture onto the frying pan in the form of flat cakes.
Fry on both sides, covered, until browned.
The cutlets can be served hot, with a side dish, or cold, as a sandwich.
Chicken cutlet recipes:
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I prepared these cutlets according to Olga Syutkina’s recipe from her book “Kitchen of Family Happiness” and it is impossible to describe them better than Olga herself did: “How children love this dish! And they are absolutely right, an excellent option: from a dry, inexpressive chicken breast you get juicy, soft, dietary cutlets. And in terms of labor costs, it’s simply incomparable to anything; it’s prepared, as they say, “once or twice.”
I really, really liked these cutlets, but they have one small advantage: the minced meat can be prepared in advance and fried as needed. I reduced the amount of ingredients by half, but I will give it to you as indicated in the recipe.
For about 10-12 cutlets:
- 2 chicken breasts (4 fillets)
- 2 tbsp. mayonnaise
- 1 tbsp. starch
- 2 tbsp. ghee or butter
- 1 egg
- salt, pepper to taste
Wash and dry the fillet, cut it into strips. 
Beat an egg into a bowl with meat, add starch, mayonnaise, salt and pepper. 
Mix the mixture thoroughly with a fork and refrigerate for 2 hours. 
After two hours or later, heat a frying pan with oil. Remove the minced meat from the refrigerator and stir thoroughly. Spoon the “pancake cutlets” into the frying pan and fry on each side for about 5 minutes. 
