Hello! Today I want to share with you a recipe for making chicken cutlets with starch and mayonnaise. Poultry meat, like fish, contains little cholesterol and a lot of protein, is easily absorbed by the body, therefore it is also suitable for baby food.
First, I’ll talk about some of the nuances:
- To make the stuffing more tender, you can replace whole eggs with yolks.
- For children, it is better to do it without chicken skin, as it contains a lot of fat.
- It is better to give preference to mayonnaise with a shelf life of not more than 30-45 days.
Material Content:
Chopped chicken cutlets with mayonnaise
- Cooking time: 1 hour preparation, 30 minutes frying.
- Servings Per Container: 6.
I'll start with chopped chicken cutlets with mayonnaise. This is a light meal suitable for a picnic if the sausages are fed up.
Ingredients:
- chicken fillet - 600 g;
- medium-sized onions - 5 pcs.;
- mayonnaise - 70 g;
- potato starch - 4 tbsp. l .;
- salt and pepper to taste;
- vegetable oil for frying - 3.5 tbsp. l
Cooking:
- Wash the chicken and pat dry. Cut into small pieces up to 1 cm in size. To make the process go faster, first hold the meat in the freezer.
- Peel the bulbs. Dice.
- Add starch, onion, mayonnaise to the chicken mass. Salt and pepper, mix.
- Beat the minced meat for cutlets. To do this, you need to take it from a bowl and with an effort throw it back like a ball.
- Put the chicken mass in the refrigerator for 30 minutes.
- Heat the vegetable oil in a pan and spread the minced meat in small portions using a tablespoon.
- Fry for 2–3 minutes over high heat on each side until golden brown, then reduce heat to a minimum and simmer for 15–20 minutes under a closed lid.
On a note.If you wish, you can make homemade hamburgers with chicken cutlets. Just cut the unsweetened bun, add a circle of tomato and salad, a little tomato ketchup, and voila! The appetizer is ready!
How to cook minced chicken cutlets in the oven
- Cooking time: 1 hour 30 minutes.
- Level of difficulty: easy.
Stuffing from the store is not always suitable for cutlets. Therefore, I do it with my own hands. I just pass the frozen fillet through a manual meat grinder with large holes and start cooking.
Ingredients:
- minced chicken breast - 400-450 g;
- onion - 1 pc.;
- potato starch - 2-3 tbsp. l .;
- eggs - 2 pcs.;
- mayonnaise - 2-3 tbsp. l .;
- garlic - 2 cloves;
- salt and pepper to taste;
- sunflower oil - to lubricate the form.
On a note. For juiciness and brighter flavor, add fresh dill or parsley to the minced meat.
Cooking:
- Scroll onion and garlic through a meat grinder. Add them to the minced meat and mix.
- Add mayonnaise to the cutlet mass, salt and pepper. Beat 2 eggs there and sprinkle with starch. Mix everything until smooth.
- Refrigerate for 30 minutes.
- Cover the pan with parchment paper and grease it with vegetable oil.
- Form small meat balls and place on a baking sheet. If the cutlet mass is liquid, spread it with a tablespoon.
- Bake for 30 minutes at 200 ° C.
Tasty and juicy cutlets are ready! You can immediately treat them to relatives. For a side dish I usually serve mashed potatoes or the Irish version - colcannon. These are boiled vegetables: potatoes, carrots and cabbage, chopped with a blender.
Chopped chicken cutlets with mayonnaise
a picnic if the sausages are already fed up.
Ingredients
- 600 g. Chicken fillet
- 5 PC. Medium Bulbs
- 70 g. Mayonnaise
- 4 tbsp Potato starch
- taste Salt and pepper
- 3,5 tbsp Cooking Oil
Step-by-step instruction
- Wash the chicken and pat dry. Cut into small pieces up to 1 cm in size. To make the process go faster, first hold the meat in the freezer.
- Peel the bulbs. Dice.
- Add starch, onion, mayonnaise to the chicken mass. Salt and pepper, mix.
- Beat the minced meat for cutlets. To do this, you need to take it from a bowl and with an effort throw it back like a ball.
- Put the chicken mass in the refrigerator for 30 minutes.
- Heat the vegetable oil in a pan and spread the minced meat in small portions using a tablespoon.
- Fry for 2–3 minutes over high heat on each side until golden brown, then reduce heat to a minimum and simmer for 15–20 minutes under a closed lid.
