Smak Info Other bird strikes
Wash the filet. For minced cutlets, chicken fillet is sized 1 cm by 1 cm.
Fold in a bowl, add sour cream, mayonnaise and egg. Mix everything Salt and pepper. 
Narizati dry greens. Sir, cut into cubes, 0.5 cm in size. Grate it, yoga may not be seen in cutlets, and so the little pieces are trapped and directly rose in the mouth. 
Add borosno, sir, herbs, season. 
Mix everything relatively. 
Heat up a frying pan from the addition of olives. Carefully, with a tablespoon, cooked cutlet masa on a frying pan. Brush our cutlets from both sides on medium heat, about 5 minutes from the skin side. 
We prepared juice chicken ruban cutlets. zhte їх vіdrazu, naismіchі stinks vіdrazu after cooking, if more than melting.
Chicken cutlets with cheese - it’s even more tasty and brown, especially how to cook them from chicken fillet. Obov'yazkovo hurry up with one of the proponated recipes.
You can boldly say that this is the basic recipe for cooking, for which there are additives. Cutlets look like juice and savory.
І on obіd garnі, і on Svyatkovy stіl the tax is not litter.
As a standard recipe, you don’t need to cook chicken cutlets with mushrooms. The stench will look bigger.
If there is no bazhannya that hour stand for a stove, then help the recipe for cutlets from cheese at the oven. It is enough to form them and clean them up.
Vіdmіnny variant for quiet, hto purge for their health and that figure. Cutlets with melted cheese look soft, but are prepared almost identically.
Do not know where to go greens, what was lying around in the refrigerator? Make delicious meatballs out of it!
Naygolovnіshe, for a distant result, vikoristovuvat only yakіsnі and fresh ingredients. Prepared for this recipe, the cutlets are lower for mayonnaise. Zvichayno, you can replace yogo with sour cream for bazhannyam.
The famous recipe for cutlets, which zmushuє tinker, but the result comes out miraculous.
One of the most advanced ways to cook chicken fillet. Please! For otrimanna schіlnіshoї skorinki, the process of rolling in eggs and breadcrumbs can be repeated dvіchі.
Swedish way to cook juice cutlets.
Who doesn't love delicious food? Hiba You wonder, how do you order savory ruban cutlets with cheese? Be quick for everything! Maybe you want to cook them yourself. For whom you need a recipe. Let's talk about those, how to grind cutlets from chicken fillet in home minds, look at the peculiarities of cooking that power of meat.
Features of chicken fillet
Chicken breast, and the meat itself is suitable for fillet, it is definitely juicy, soft, and a dietary product. In 100 grams, there are only about a hundred kilocalories.
Zavdyaki nadzvychaynіy juiciness and great taste of the native land, chicken fillet strains are preparing for the treatment of malaria. Of course, the process of cooking is not foldable and will bring strength to the found neophytes in the culinary arts.
Well, I know the same zavdyaki neymovirnіy m'yakostі, stravi z tsgogo product practically can not be contraindicated. It is not only allowed to live, but it is recommended for those who suffer from diseases of the intestinal tract.
In chicken fillet, it is possible to get a large amount of proteins and amino acids, so the production of this product is simply indispensable for people who are actively involved in sports. Moreover, instead of these nutrients, chicken breast gives odds to yalovichi and pork at once.
This mineral has the following values for human speech: zinc, potassium, magnesium, manganese, phosphorus, selenium, sulfur, bromine, iodine, nicotinic acid, group B vitamins, retinol, a significant number of essential amino acids.
Meat selection criteria
The best choice would be chilled rather than frozen meat. Obviously, such a product is not so easy to find on the shelves, even though the term “yogo implementation” dies for years, not months. Only in such a breast I save all the values of power and speech. Cherguvannya zamorozkіv i razmorozhuvan vkrai negatively signifies on the physical and chemical characteristics of this product (more minerals in one go at once from the juice).
Fresher chicken fillet may be buti of lower erysipelas color, even softer. M'yaso may have a fresh smell. The breast is not guilty of buti veins of fat. Such m'yaso will know how to finish it smoothly, but it's impossible.
Rubani cutlets - pokrokovy recipe
Rubani cutlets with mayonnaise and sir
Straw recipe requires the following ingredients:
Chicken fillet - 500 grams;
Milk of cows - 50 ml;
Cibulya ripchasta - 1 large or middle cibulin;
Chicken egg - 1 piece;
Sonyashnikova oliya (for sounding the deck);
Sil (bazhano not iodized) - for relish;
Spices, pepper, coriander - for relish;
White bread - 3 pieces;
Muscat gorіh - a quarter of a tablespoon;
Sir (bazhan hard) - 50 grams;
Mayonnaise (orange olive) - 2 tablespoons.
For the cob, I will introduce the basic rules of cooking, for which they cook ruben cutlets from chicken fillet. Narizati filet followed with evidently large shmatochki, so that the grass is ready not to guess the minced meat.
Take the meat from the round bag with good hands. With this piece of filet, the fillet will not stick very much to the bottom and the minced meat can be easily put on. I will need a uniform. Napіvfabrikati mayut but schіlnimi on dotik.
Under the hour of obsmazhuvannya cutlets ob'yazkovo close the lid of the pan. The temperature has been increased for a few meat bags, which is suitable for swedish cooking and the maximum preservation of brown tongues.
For example, milk with a high fat content of an inch high, you can do without a chicken egg. Ruben meat will be kindly collected in bags, and cutlets will keep their shape when roasted.
Bezposeredno rozpovid about those, how to prepare ruban cutlets (cooking recipe):
The chicken fillet should be thoroughly washed under a stream of cold water, seeing at the same time whether it was zarudnennya. Like m'yaso to avenge the brushes, it is necessary to excel them. It is necessary to cut the cibula into pieces, which is better, the better.
Chicken fillet needs to be cut into small pieces, the size of which does not exceed one centimeter, it is better to wind less. After the trimmed meat of yoga was mixed from the trimmed qibulei.
Pieces of white bread should be trimmed and soaked in milk, in such a way that the annual hard parts are not left behind, after which it is necessary to take the homeland, otherwise the cutlets will be important to spit.
For deep dishes, it is necessary to add a trimmed cibula, minced meat, as well as soaks in milk bread and mix well. As it was supposed to be more, if the milk was not too fat, it is recommended to add one chicken egg.
It is necessary to add strength to minced meat, nutmeg and all other spices and seasonings. I know all the good mix for equal distribution of all ingredients.
The oven is guilty of buti heating up to a temperature of 200 degrees. It is necessary to put a parchment paper on the deco, in front of the olive oil. From minced meat, flat bags are formed, according to the recommendations, directed more.
It is necessary to lay out the preparation of cutlets on parchment paper and place the deco in the oven. Ruban cutlets in the oven are prepared for 20 khvilin. Sir it is recommended to grate on the great third and mix yogo with mayonnaise. Approximately 5 minutes before the cutlets are ready, they should be taken out of the oven and put on them a beastly ball of hell with syrup and mayonnaise.
After five hvilin, the sir will be melted and spread over cutlets. Before serving, you can refrigerate the grass for about a year, in order to allow the chicken fillet to ripen.
Sob became holy, it’s not necessary to pay a check for a jubilee date, that’s a holy date.
Finish off just cook superbly delicious grass. So, like chopped chicken cutlets from cheese.
Sokovitі, sitni and completely lower. Zavdyaki sir stink just to sink at the mouth.
Irrespective of those who name the battles of volume, it is easy to get ready. Cutlets are traditionally used in our country, as if the stench was cooked with minced meat: pork, chicken, zmishany. Ale, in other lands, under a cutlet, the bird's meat is shattered into pieces.
Ruban cutlet troch vodraznyayutsya for their consistency and relish.
M'yaso obov'yazkovo take fresher, moreover, take fillet better homemade triggers.
Don't mess with the watchmaker, wine will give your soul an unobserved aroma.
When preparing chopped chicken cutlets with syroy, use olive oil.
Potatoes, buckwheat, rice, macaroni virobi serve as a side dish to chopped cutlets.
Strictly follow the hour of cooking cutlets. Strava is guilty of being juiced, but not sirim, and at the same time do not re-oil the cutlets, otherwise the stench will become dry.
Instead of boroshna, make breadcrumbs, it’s easier to rub the cutlets for that.
From greenery, it is better to vicorate krіp or parsley.
Don't add extra spices. Which is bigger, which is better.
M'yaso picks up strength, so you don't need to cover the cutlets first, you can't overdo it in the fact that the stench is well salted.
To prepare chopped chicken cutlets with syrup, whip a handy dish: a deep frying pan and a special spatula.
As you vicorist sir of hard varieties, it is necessary to rub it on a small tertz.
The recipe for cutlets is suitable for both masters and novice cooks. The grass is just getting ready, but to go out with the vishukana is even more delicious. Dodatkovy flavor cutlets give the appearance of licorice pepper, but you can vicorate and chili, so you see the priority of the gostrom.
Ingredients:
Half kg chicken fillet
Breadcrumbs
A couple of tablespoons of mayonnaise
A couple of spoons of borosna
One cibulin
Dekilka teeth in the watchmaker
one egg
Shmatochok siru
A couple of licorice peppers
Olive oliya
Cooking:
For the cob, besides meat, sushi yogo and fillet with fried shmatochki. If it’s good for good, try the yoga in the freezer.
Let's trim the cibulin, cleaning it in front.
At the missus, there are small pieces of meat, mayonnaise, sil, tsibula, pepper. Dodayemo humiliation of the watchmaker at the watchmaker. Peremіshuєmo that vіdpravlyаєmo in the cold for a couple of years.
Licorice peppers are kindly washed, we see the stalks that are real. Rіzhemo small cubes.
Sir of firm grades three on a dry third.
We add an egg to the chilled meat, sir, pepper that bountifully. We mix and sip everything with spices and herbs.
With a spoon in breadcrumbs, we put the meat and sticky cutlets ready.
It is necessary to roast the olive oil on a frying pan, after which you brush the cutlets on both sides. Ale not long. After that, as the cutlets become golden in color, we put them in a saucepan and fill them with water. Khvilin 20 needs to be extinguished on a weak fire.
Once the cutlets are ready, season them with sauce and add a side dish.
This recipe will delight your loved ones. The cutlets come out fragrant and juicy, and the paprika and spices fill up even a trio of spicy relish. Cooking cutlets will not take a lot of time, as a side dish you can cook mashed potatoes.
Ingredients:
Half kg chicken fillet
A small piece of sirah of hard varieties
Zubok watchmaker
one egg
Paprika
One cibulin
Two betting spoons
Breadcrumbs
Olive oliya
Cooking:
Gently grind the chicken fillet and troch dry, after which cut it into small cubes.
The greens of the crop are also needed to be washed well under running water, finely sprinkled.
Clean the cibulina and cut into small cubes.
Syr hard katunku rub on the arc of the dry tertz.
At the mist, zmishati m'yaso, sire, cibula, krip. Salt.
Add pepper and humiliation of the watchmaker.
Drink everything with paprika and spices, mix.
Beat an egg in the meat, mix.
Wisipte borosno and good mix the masu, scho wiyshla.
From it form neat cutlets and roll them in breadcrumbs.
Fry the frying pan and add olive oil to it.
Coat the cutlets on both sides.
The hour of obsmazhuvannya cutlets hvilin 10. Watch for them, so that the stench does not burn.
Ruban cutlets for cym recipe are prepared with whiskey melted syrah. The best option for stavi is porridge with stoves. All loan preparation is not more than a year old, and the result will overturn the balance of your relatives.
Ingredients:
Quarter kg chicken fillet
Olive oliya
Pair of pieces of a loaf
Small package of melted syrah
Half bottle of milk
Breadcrumbs
Zelena tsibulya
One cibulin
Pshonka flask
jar bake
Cooking:
Put the pshonka at the multicooker, washing the її in front. Salt. Set the Cereal mode, change the cooking hour to 50 quills.
Pecheritsa is also washed, painted with plastics, smeared on an olive oil at once from a finely dyed cibulia.
Now a hell of a cutlet.
The chicken fillet is washed, dried and rubbed dry.
The pulp of the loaf is soaked in milk, refined with a blender. Dodaёmo melting sire that peremіshuєmo.
At the masu, a finely painted green cibula, sil, deprecating chasnik, pepper are added.
We form cutlets, roll them in breadcrumbs and brush them in olive oil until cooked.
After that, as soon as the cutlets are ready, we add cutlets to the plates, wheaten porridge, zamazhka from the stove.
Cooking cich cutlets takes at least an hour. The stench will surely come like a supper, so it will be a dream. Sitni and juices, you can just put them on a piece of white bread and a leaf of lettuce and an appetite for z'isti.
Ingredients:
Half kg chicken fillet
Olive oliya
A couple of spoons of borosna
one egg
Spoon of sour cream
Shmatochok siru
A couple of pieces of bread
Cooking:
The fillet of the chicken is miєmo and discussed, chopped with small pieces.
The bread is also cut into small pieces, cutting the folds in front.
At the bowl we mix sour cream, eggs, strength, bread and meat, pepper. Everything is well mixed.
Dodaemo flour | borosno | and remix again.
At the frying pan we pour olive oil, we roast and cover cutlets, from the skin side along the sprat of quills.
Sob the cutlets weren’t too fat, leave them for a deakie hour on a paper towel, they’ll pick up the olive oil.
Tsey recipe to take away the secret of the most delicious cutlets from the trigger. All specialty - in additives. Traditional cutlets do not avenge either kefir or starch.
Ingredients:
Half kg chicken fillet
Half a bottle of kefir
Shmatok sirah hard grade
A pair of teeth in a watch shop
One cibulin
A couple of spoonfuls of starch
Olive oliya
Cooking:
Dry the fillet of the chicken, cut it with even more shreds.
The sire is also blamed, moreover, he is not to blame for his wines, but the greater lower meat.
Clean and polish the cibulina, add meat and sir to the meat. Pour everything with kefir, add chastnik, starch, silt. Pepper and put in the cold for a year.
After that, in the meat preparation, visipte the cracks of the krip, mix the mass well.
Shape into patties, roll in breadcrumbs and brush with olive oil. Khvilin to five on the skin side.
Rice can be prepared as a side dish. Also, these cutlets will miraculously come together with vegetable salads that salty.
So that the cutlets appear more juice and fragrant, add the vegetables to the meat. For whom, carrots and peppers are best suited.
Ingredients:
Half kg chicken fillet
A pair of cloves in a watch
Half of licorice pepper
One carrot
One cibulin
One melting Sirok
Pair of eggs
Spoon of mustard
Sprat of mayonnaise
Olive oliya
Cooking:
Throw the chicken fillet, cut it with dry shmatochki.
Peel the cibula and cut it, peel the carrot and rub it on a fine grate, and wash the pepper and remove it, cut it into small strips.
Everything zmіshuєmo in one mist with meat. Add strength, eggs, borosno, pepper. Let's move on.
We add mayonnaise and hot sauce, once again everything is mixed.
The melting of orchards is smelted with an ominous chasnik and smelted with meat and vegetable harvesting. Relatively everything is mixed up and in a baked olive oil we put a cutlet in a spoon.
Obsmazhuєmo їх according to this whilin from the skin side. If the cutlets are ready, you can sip on the fried greens.
So that the meat was good, put it in the freezer for the winter, it will freeze and become more soft for the knife.
Melting sir is better than freezing, then yoga can be rubbed on the third.
Cutlets are better served on the sides, and the first side is more than an hour long.
The chasnik is best embossed in the chapel, and the axis of the cibula needs to be cut just like that and m'yaso.
Provencal herbs, oregano, rosemary, basil miraculously add spices to cutlets. Vykoristovyte їх at the dried viglyadі.
It’s even easier to cook chicken cutlets at home: with mayonnaise or starch, in a frying pan or in an oven.
The distinction of such cutlets is with those who stink and dry chopped chicken fillet, and the deyak cooks call them “sissies”. Why - "Nizhanki"?
I think they call them like that more through the lower taste of cutlets, lower through їх sane looking, ale so chi іnakshe strava varta any home menu.
Products at a minimum, you won’t take an hour too much, so let’s get started before cooking rubanih cutlets from chicken
Narizaemo chicken fillet on shmatochki yakomoga dribnishe, so the stench was similar to minced meat.
Cleaning and dribbling the cibula.
We wash and sweat narizaemo krip.
Now we mince the pieces of chicken fillet with cibulae and greens, break 2 eggs, add mayonnaise and a tablespoon of starch. You can also throw in a small piece of butter and crush a clove in the watchmaker.
Kindly mix the ingredients to a homogeneous mass.
Forming meatballs, I always do my best to help my hands.
Rozіvaєmo frying pan with a normal kіlkіstu dewy olії and smear cutlets from two sides until a ruddy crackle appears.
The cutlets are ready, you can start the tasting. Yak garnish I vikoristav boiled potatoes i narіzku ta fresh ogirkiv and tomato.
Dzhe juicy soft meatballs chicken breast. Getting ready for shvidko is easy!
In our cutlet, the chicken breast is trimmed with a knife into small pieces, and not for the help of a meat grinder. And zavdyaki yogurt (abo sour cream) meat comes out the least and most succulent. You yourself rise, with some appetizing can be cutlets with triggers.
Cooking cutlets is also quiet in the door - shy stench for a sprat of whilin. Tilki prepare in advance the great host of the lower. With him, the process of drawing is easier. Such cutlets are more like children, and chicken meat goes to melancholy! Well, and, of course, girls, how to stalk for their vag. What about people? And people deserve all the meat! Especially, as especially for them, you can also prepare some kind of sauce or add it to cutlets. So grease cutlets for the whole homeland!
Cooking chicken fillet. As soon as you have it ready, there will be no trouble. Just defrost (like they bought frozen), miєmo in cold water. Then we discuss it, let’s give water to the drain itself, putting meat on the towel, otherwise we wet it with a dry cloth, so that it doesn’t fill the villi.
It is necessary to cook the fillet independently from the whole chicken, there are no problems. We take the trigger (it’s better to keep it lightly frozen) and with a great hospital knife we see a part of the breast from one side, and then from the other. Yakshcho added a brush to cartilage, virіzaєmo їх. We take the skin. From i all! Now the meat is finely chopped with a hot knife. Pratsyuvati from the breast alone is satisfied. Vaughn is easy to cut and does not slip out of the hands.
Put the meat into a deep bowl. The main part of the robot is crushed. We have run out of dribnitsa.
Now we see two spoons of sour cream and yogurt with meat. Once again, we reiterate that yogurt (for example, vicorist, not sour cream) can be thickened, the one that is eaten with a spoon, not drunk.
Solimo minced meat, we sprinkle black pepper with other seasonings to your liking.
Relatively razmіshuєmo.
The egg is washed and beaten with a knife in a bowl of meat. We wondered if they didn’t waste shmatochki shkaralupi.
I am resolutely roaring.
We put a frying pan with olive oil on the stove, heat it up. The cutlets are far from being formed, but they will rise. As soon as the oliya is fried to the point of need, I scoop up minced meat with a spoon and lubricate it.
Smazhimo hvilini dvi chi from the skin side, tobto. duzhe swidko.
You are guilty of bentejiti, tk. chicken meat, more rubane, to lubricate just not long.
As a matter of fact, cutlets for some reason fall apart in a frying pan, try to work them less or put starch or borosno (trochs of trochs) to the warehouse.
All is ready! We put cutlets on servets, so that the zayva oliya came.
Serve to the table with your favorite side dish!
Wash the chicken fillet, dry it with a paper towel and cut it with dry shmatki.
Add eggs, mayonnaise, borosno, strength, pepper and mix well.
Add dry krip chi parsley and renew everything.
Pour trochs of olive oil on the frying pan and add minced meat with a spoon.
Smear on the sides of the offal along the sprat of quills to a golden streak.
Let the trochs cool and serve with vegetables as a side dish. Savory.
The property of chopped cutlets with chicken fillet is that the stench is cooked very quickly, you can serve it for a snack or a supper. Such lazy cutlets made with chicken fillet do not undermine the presence of a meat grinder. If you want “linear” їх it is notable - cut the fillet into folded cubes, lower it through a meat grinder. Ale, the result will suit you. You can serve cutlets rubanі as if I'm sour grass, or you can serve it as a side dish. It would have been better to produce more, but to give such a sacrifice is not shameful and holy style.
And one more peculiarity of the strain: what used to infuse and marinate the minced meat, then cutlets will be tastier and lower.
Let’s start with the filet, relatively yogo miєmo and dry it with a paper towel, prepare the fillet for cuts, and the skin from the cuts for smaller cubes, the smaller cube, it’s better. We put everything in an okrem bowl.
We take two eggs, medium and broken into a bowl with food.
Instead of parsley, you can take krip, I do not recommend victorious cilantro and basil. We also dice parsley and add it to cubes of fillet. We fill everything with mayonnaise. Varto mayonnaise is not very greasy, chopped lower cutlets will be savory. And I don’t recommend replacing the axis with sour cream, I’m not sure.
We add starch and everything is mixed. You need to mix it up more seriously, so that all the ingredients mix together, especially the eggs.
At qiu, the grass can be seen through the cloves of the chapel, and again everything is resolutely mixed. do not forget to salt and add black pepper. The minced meat is ready, but it’s impossible to grease the cutlets right away, because. Vіn mає napolagati. It is recommended to keep yoga in the refrigerator for at least 1.5 years. If we do more m'yaso, we will have more taste for cutlets. If you cover the minced meat with grub, you can keep it in the refrigerator for three days, you won’t suffer the taste, but you’ll eat it sooner.
Pour troch olіyu into the frying pan (minced meat is good to choose) and pour troch of minced meat with a spoon, so that oval shortbreads come out. Do not varto hvilyuvatisya, that the minced meat will flow out, it won’t happen. Lubricate the need on a medium fire, so that the cutlets do not burn. From the skin side, we smear the cutlets from the chicken fillet, about 5 quills, the cutlets will be ready, if they have a rouge.
We put them on a towel, so that papier was taken in at home zayvy fat. Ready! You can serve chicken ice-cold cutlets with some kind of garnish, looking hot and cold. Savory!
The wondrous meaty grass will come out, in a chicken breast it will be juicy and lower. Ruban chicken cutlets are called rubanim, because chicken fillet is not twisted by minced meat, but is cut (rubbed) with a dice. For the roast of such a procedure, in ready-made chicken cutlets, you can taste the pieces of meat, moreover, the juices are not dry.
For the recipe, I respect that I give the basis for preparing minced chicken cutlets from chicken breast. You can add mince details sir, fresh licorice pepper, canned corn and other ingredients, just like you.
Strava is already simple and prepare її we will be more quick. Nasampered shvidko under cold running water chilled chicken breast (frozen let's do it again) and relatively її dry. Then let's cut the meat with a dry cube of bazhano no more than 1 centimeter. We store shmatochki of the breast at the same time for mixing the utensils.
Let's just add other ingredients to the list: potato starch or corn starch wheat borosno) for chaining, a couple chicken eggs, sour cream be-like fat content. Salt and pepper for relish - as you like more.
Mix everything relatively, so that the viishov is such a kind of minced meat, for kshtalt dough for pancakes. Hand with a spoon - not so important. Try it on force, as it is necessary to add more.
We heat a frying pan with refined dewy (I have sonyashnikova) olive oil and a tablespoon of minced meat preparations. Adjust the quantity of chicken cutlets yourself. Lubricate them on a medium heat, the docks will not brown the underside.
Then we turn over chopped chicken cutlets and bring them to readiness (you can under the lid) from the other side. For everything, one frying pan needs no more than 8-10 quills. In the same way, I cook cutlets. From the assigned number of ingredients, I got 13 cutlets of medium size.
Serve them hot with some kind of garnish for vibir, fresh vegetables and greens. Before speech, such rubeny chicken cutlets are savory not only warm, but they look cold. Znimi can be zrobiti sandwiches.
It is uplifted that it is so easy to prepare, but savory and juicey grass from a chicken breast suits you. Tim is bigger, it’s literally getting ready for the first year.
Savory, juice, lower cutlets with chicken fillet and cheese, baked at the oven. Chopped chicken breasts in the same time with a perfect gusto sire to slay this grass that is incredibly savory!
Put the licorice on the wire rack to the maximum of the oven. Zapikati until the appearance of black pidpalin, turning over, 10 minutes | minutes |.
Transfer the hot pepper to a polyethylene sealed bag, close and leave for 10 strands.
Cut the cheese into small cubes.
Detail the qibula.
Peel the prepared pepper from the skin and core. M'yakush cut into small cubes.
Chicken breast fillet, dry.
Cut the fillet dryly, then cut it with an important knife or a cleaver for coarse minced meat.
Z'ednati minced meat, licorice pepper, cibulyu and sir. Add rosemary top oil | oil |, egg white, salt, pepper and mix until smooth.
Wet hands at the water, pour small cutlets with minced meat. Viklasti cutlets on deco, oiled.
Put a sheet in the oven, heat up to 190 degrees. Zapikati 20 khvilin.
You can serve cutlets with some kind of garnish with chi salad. Savory.
Be good, sir, there is more than one recipe for savory homemade cutlets. The popularity of the country has become clear - there are no important products available here, and they are ready to finish the cutlets quickly, and at the same time they turn out to be completely appetizing and delicious. Today, instead of the traditional pork/hallow minced meat, it is more than light poultry meat and cooked simply, but at the same time it is completely savory ruban cutlets with chicken breast and greens. Try it! Perhaps the recipe itself will become your favorite!
Chicken breasts miєmo, let's see the zayvoї vologi - hanging on paper towels / servvets, then we can see the skin and brushes. Bird fillets are cut into small cubes, placed in a deep container.
Sippaemo sill, pepper, dodaemo siri eggs, sour cream (or mayonnaise). Lilovy or splendid white ripchasta cibulya, Having seen the lushpinnya, we cut it with small cubes, or we add it to the help of the blender, and then we put it in a bowl with chicken meat. For the bajannyam for the rich aroma, let it pass through the freshwater teeth. Clean and dry crepe, crispy spicy, it also vibrates to meat.
Let's mix the meat, and then we'll boil it down, so that the cutlets trimmed the shape and didn't spill out for an hour of lubrication (you can replace the dose of borosna with 2 tablespoons of starch). I’m changing the chicken meat again and we’re leaving this one looking at 20-30 quills.
After an hour, with a tablespoon, we pick up the chicken sum and put it at the sight of cutlets on baked, oiled the surface of the pan.
Lubricate the workpieces on a medium fire close to 3-5 quills from the skin side. Let’s change the fire and, after filling the frying pan with a lid, bring the chicken meat to readiness by stretching 10-15 chills.
Chopped cutlets from chicken breast - succulent and savory main grass, served with a side dish, vegetable or salty, and also greens.
From chicken fillet or breasts, you can cook more savory and simple grass - chopped cutlets. This recipe is especially similar to those who don't have a meat grinder at home.
Chicken fillet or breast is washed, cleaned from brushes, cut into small cubes (approximately 1 cm each).
We clean and trim the qibuly.
Put chicken fillet into a bowl of ruban. Dodaemo cut tsibula, break 3 eggs. Everything is mixed.
Visipaemo starch, salt and pepper. Let's move on.
We add 4 tbsp. sour cream, mix it up.
Pour 3-4 tbsp on the frying pan. l. rose oil. With a spoon, we pick up preparations of minced meat from chopped chicken meat And I sang in the rozіrіta olіyu. For help, tієї well, spoons are given shape to the cutlets - the trochs are flattened to the beast and virіvnyuєmo from the sides. Covered in medium heat until golden brown (approximately 2 quills) from the skin side.
