How many goodies can be prepared with chicken and mushrooms! These are soups, salads, pastries, casseroles and many delicious second courses. Tender meat in combination with the “gifts of the forest” allows not only to enjoy food, but also to saturate the body with protein. Today I will share 2 recipes for chicken cutlets with mushrooms.
Material Content:
Juicy Chicken Cutlets with Mushroom Filling
- Cooking time: 1 hour.
- Servings Per Container: 7-8.
In fact, this dish is not cutlets, but zrazy with a tender filling of mushrooms. It’s easy to cook, the ingredients are simple and affordable, and the result is excellent.
The composition of the dish:
- chicken meat - 1 kg;
- fresh mushrooms (champignons or oyster mushrooms) - 500 g;
- onion - 2 heads;
- garlic - 2-3 cloves;
- semolina - 100 g;
- egg - 1 pc.;
- butter - 50 g;
- breading mixture - 1 cup;
- vegetable oil - 3 tbsp. l .;
- salt, pepper - to taste.
How do I cook cutlets:
- Twist chicken with garlic in a meat grinder.
- Add semolina, drive in an egg, salt and pepper to taste.
- Thoroughly mix the minced meat and send for 30-40 minutes in the refrigerator.
- Shred diced onions, let in butter for 3-4 minutes. It should become soft.
- I cut the mushrooms into small pieces, pour them into the pan, add some salt and continue frying over medium heat until the liquid evaporates from them.
- I spread the future stuffing in a colander so that it cools down and gets rid of excess fat.
- I take out the minced meat and mix again.
- I take a lump of cutlet mass, roll it into a ball. In the center, I make a depression, where I put about 2 tsp. toppings. I form the workpiece so that the filler is inside, roll in the breading mixture. In the same way I sculpt the remaining portions.
- Fry chicken cutlets with mushrooms in a pan with heated vegetable oil for 3-4 minutes on each side until golden brown. The fire should be medium.
Attention! Be sure to let the mince with semolina infuse for at least half an hour - the groats should swell and become soft. Otherwise, solid particles will be felt in the finished dish.
Chopped chicken meatballs
- Cooking time: 3 hours.
- Servings Per Container: 8-9.
To prepare this dish, it is better to take the breast - it is more convenient to cut into cubes. And of all the varieties of mushrooms, I give preference to champignons - in my opinion, they are better combined with chicken than others. But you can choose oyster mushrooms, mushrooms or chanterelles - to your taste.
Ingredients:
- chicken fillet - 1 kg;
- champignons - 600 g;
- eggs - 3 pcs.;
- potato flour or starch - 3 tbsp. l with a slide;
- sugar - 2 tsp;
- salt - 1 tsp;
- ground pepper - to taste;
- curry - a pinch;
- vegetable oil - for frying.
Tip. Do not thaw the breast until the end, let it remain firm - it will be easier to cut the product.
Operating procedure:
- I wash the chicken and cut into small cubes 1 cm in size. I put it in a deep bowl and let it thaw completely at room temperature.
- I let the finely chopped champignons in the pan. Strongly fry it is not necessary, just wait until all moisture comes out of them, and then remove from heat and cool.
- I combine the prepared products, add the other ingredients according to the recipe, mix thoroughly with a spoon and put in the refrigerator for 2 hours, tightening the bowl with cling film.
- After the specified time, I take out the mass and knead well again.
- I spread the servings in a frying pan with preheated vegetable oil and fry for 5 minutes on each side over medium heat.
Ready chicken cutlets can be supplemented with mashed potatoes, unsweetened porridge, fresh or stewed vegetables. And when they cool, use to make sandwiches, adding your favorite sauce, salad leaves or other herbs.
Juicy Chicken Cutlets with Mushroom Filling
Ingredients
- 1 kg Chicken meat
- 500 g. Fresh mushrooms (champignons or oyster mushrooms)
- 2 heads Onion
- 2-3 cloves Garlic
- 100 g. Manka
- 1 PC. Egg
- 50 g. Butter
- 1 glass Breading mixture
- 3 tbsp Vegetable oil
- taste Salt pepper
Step-by-step instruction
- Twist chicken with garlic in a meat grinder.
- Add semolina, drive in an egg, salt and pepper to taste.
- Thoroughly mix the minced meat and send for 30-40 minutes in the refrigerator.
- Shred diced onions, let in butter for 3-4 minutes. It should become soft.
- I cut the mushrooms into small pieces, pour them into the pan, add some salt and continue frying over medium heat until the liquid evaporates from them.
- I spread the future stuffing in a colander so that it cools down and gets rid of excess fat.
- I take out the minced meat and mix again.
- I take a lump of cutlet mass, roll it into a ball. In the center, I make a depression, where I put about 2 tsp. toppings. I form the workpiece so that the filler is inside, roll in the breading mixture. In the same way I sculpt the remaining portions.
- Fry chicken cutlets with mushrooms in a pan with heated vegetable oil for 3-4 minutes on each side until golden brown. The fire should be medium.
Video
