Chicken cutlets with carrots - 2 recipes in a pan and in the oven

Hello! Today I will share 2 recipes for chicken cutlets with carrots. In the first case, it will be added to the stuffing, and in the second, it will act as a fragrant filling. Both dishes do not require the purchase of expensive products and are easy to prepare. Choose your favorite option and feel free to get to work!

Chopped chicken and carrot cutlets in a pan

• Cooking time: 45 minutes.
• Servings Per Container: 10-12.

Many chopped cutlets like more, because they feel meat slices. I propose to supplement the chicken in this recipe not only with carrots, but also with onions and dill.

Ingredients:

• chicken fillet - 600 g;
• large carrots - 1 pc.;
• onion - 1 pc.;
• dill - 7-8 branches;
• egg - 1 pc.;
• sour cream or mayonnaise - 3 tbsp. l .;
• flour - 2-3 tbsp. l .;
• salt, spices - to taste;
• vegetable oil - for frying.

Tip. For this dish, it is better to take chicken breast - it is more convenient to cut it. If you have a frozen product, get to work before it has thawed to the end. And pre-hold the chilled meat in the freezer for 15-20 minutes.

Operating procedure:

1. Finely chop the onion, grate the carrots on a medium grater.
2. Stir vegetables in vegetable oil until golden brown. It takes about 10 minutes.
3. Cut the chicken into cubes up to 1 cm in size.
4. Add the roast to the meat, after cooling it, beat the egg, put the sour cream or mayonnaise, add chopped dill and flour, salt and season to taste.
5. Stir the minced meat until smooth. It will turn out to be liquidish, but it’s necessary - you need to spoon out portions to the pan with a spoon. But it should not spread - in this case, add flour.
6. Let the cutlet mass stand for about a quarter of an hour.
7. Warm the cooking oil in a pan.When a light haze appears, make the fire medium and begin to lay out the patties. Fry them for 5-7 minutes on each side until golden.

Now it remains to decide what to submit to the side dish. There is room for imagination. Chicken cutlets go well with cereals from any cereals, pasta, fried, boiled or stewed potatoes, mushrooms, vegetables. Focus on your taste and available food stocks.

Oven-style chicken cutlets stuffed with carrots

• Cooking time: 1 hour.
• Servings Per Container: 7-8.

For such cutlets, chicken meat from the legs or hips is more suitable - the dish will turn out juicier. And you can buy a whole carcass, cut off all the flesh from it and grind the fillet into minced meat along with the skin - the taste will be no worse.

Ingredients:

• chicken - 600 g;
• onion - 1 head;
• garlic - 2-3 cloves;
• loaf - 1-2 slices;
• milk - 50-70 ml;
• egg - 1 pc.;
• carrots - 2 pcs.;
• salt, pepper - to taste;
• vegetable oil - to lubricate the form.

Sequencing:

1. Cook washed carrots in salted water until soft. This will take at least 30 minutes. You can check readiness with a fork - if it comes in easily, turn off the fire.
2. Squeeze the root crop with cold water to make it easier to peel, remove the peel and grate on a medium or fine grater, mix with crushed garlic. Salt and pepper to taste.
3. Now get down to the stuffing. First, pour the slices of the loaf with milk and leave it briefly so that they get wet, and then gently squeeze.
4. Cut the chicken and onion into pieces, scroll in a meat grinder with bread.
5. Beat the egg, add salt and spices, knead until smooth.
6. Cover a baking sheet or other baking dish with parchment and grease it with vegetable oil. So portions will not stick and will not burn from below.
7. Now make cutlets: separate a piece of minced meat about the size of a chicken egg, add it by hand. Put the carrot filling in the center of the resulting tortilla, and then cover it with the edges, forming a rounded lush blank. Put in a baking dish.
8. In the same way, form the remaining meatballs, and then send them to the oven preheated to 170 ° C for 25-30 minutes.

You can cook this dish for a couple in a slow cooker by spreading portions on a greased grid and setting the corresponding mode for half an hour. Or fry in a pan, roll in a breading mixture. Choose your favorite option, cook with pleasure and enjoy the result of your efforts!

Chopped chicken and carrot cutlets in a pan

Many chopped cutlets like more, because they feel meat slices. I propose to supplement the chicken in this recipe not only with carrots, but also with onions and dill.

Training5 mins

Cooking40 mins

Total time45 mins

Dish on: Lunch, Dinner

Kitchen: International

Persons: 12

Calories 1062.49kcal

Ingredients

• 600 g Chicken fillet
• 1 PC. Large carrots
• 1 PC. Bulb
• 7-8 twigs Dill
• 1 PC. Egg
• 3 Art. l Sour cream or mayonnaise
• 2-3 Art. l Flour
• taste Salt, spices
• for frying Vegetable oil

Step-by-step instruction

• Finely chop the onion, grate the carrots on a medium grater.
• Stir vegetables in vegetable oil until golden brown. It takes about 10 minutes.
• Cut the chicken into cubes up to 1 cm in size.
• Add the roast to the meat, after cooling it, beat the egg, put the sour cream or mayonnaise, add chopped dill and flour, salt and season to taste.
• Stir the minced meat until smooth. It will turn out to be liquidish, but it’s necessary - you need to spoon out portions to the pan with a spoon. But it should not spread - in this case, add flour.
• Let the cutlet mass stand for about a quarter of an hour.
• Warm the cooking oil in a pan. When a light haze appears, make the fire medium and begin to lay out the patties. Fry them for 5-7 minutes on each side until golden.

Final word

Now it remains to decide what to submit to the side dish. There is room for imagination.Chicken cutlets go well with cereals from any cereals, pasta, fried, boiled or stewed potatoes, mushrooms, vegetables. Focus on your taste and available food stocks.