The poultry meat is a little dry, and after frying in oil can become stiff. To preserve juiciness, breading is used. It promotes an even distribution of heat and helps retain moisture. But to achieve the desired result, you need to familiarize yourself with some of the nuances. Today I will tell you in detail how to fry breaded chicken cutlets correctly.
An important point. To make the meat juicy, it must be breaded in several stages. First, in flour or starch, then dip in an egg, and then roll in breadcrumbs or a special mixture. When frying, these layers turn into a dense crust, which will not allow the juice to evaporate. As a result, the cutlet (or chop) will be crispy on the outside and juicy on the inside.
Material Content:
Chicken cutlets in breadcrumbs
- Cooking time: 40 minutes.
- Servings Per Container: 7-8.
I'll start with the simplest recipe. The dish consists of a minimum amount of ingredients, but, despite this, it turns out very tasty. In hot form, such cutlets can be served with side dishes and herbs, and in the cold they can be used for making sandwiches.
The composition of the dish:
- chicken - 1 kg;
- onion - 1 pc.;
- eggs - 3 pcs.;
- flour - 5-6 tbsp. l .;
- crushed crackers or breading mixture - 1 cup;
- salt, pepper - to taste;
- vegetable oil - for frying.
Tip. If you want to make the stuffing especially tender, add 1-2 tbsp. l melted butter.
Operating procedure:
- Grind meat and onions in a meat grinder.
- Beat 1 egg, add salt and pepper, mix thoroughly.
- Pour the flour into one flat plate and the breadcrumbs or mixture into another.
- Beat the remaining eggs with a fork until light foam, salt and season.
- Heat oil in a pan until a haze appears.
- Separate from the total mass of approximately 2 tbsp. l forcemeat, roll into a ball, squeeze a little so that the shape becomes flattened.
- Roll the workpiece in flour, dip in eggs, and then bread in breadcrumbs and put in a pan. In the same way, do the remaining servings.
- Fry meatballs over medium heat for 3-4 minutes on each side. Do not allow the breading to stick, it should turn golden, not dark brown.
For reference. Cutlets can be breaded not only in breadcrumbs and special mixtures. Mistresses add crushed nuts, cheese chips, crushed crackers and cereals, bread crumbs, dried herbs and various spices to the main composition.
Corn Breaded Chicken Cutlet with Cheese
- Cooking time: 55 minutes.
- Servings Per Container: 8-9.
Cutlets prepared according to this recipe are also appropriate on the festive table. Golden crisp, juicy meat and viscous filling of melted cream cheese - a great combination!
Ingredients:
- chicken - 1 kg;
- eggs - 2 pcs.;
- soft cream cheese - 300 g;
- corn starch - 80-100 g;
- corn flakes - 1 cup;
- salt, spices - to taste;
- vegetable oil - for frying.
Important! When choosing flakes for breading, pay attention to the composition - they should not contain sugar.
Work sequence:
- Cook the minced chicken, season and salt. Put 1 tbsp. l starch, this ingredient will make the mass more dense, and it will be easier to sculpt cutlets. Stir thoroughly.
- Grind the flakes with a rolling pin so that they turn into large crumbs. Sprinkle them on a flat plate. Fill the other with the remaining starch.
- Shake the eggs with salt and spices.
- Divide soft cheese into 8-9 equal parts. Do the same with minced meat.
- Heat the oil in a pan. The fire should be medium.
- Form cutlets. Put a lump of ground meat on a palm, roll it into a ball, make a depression and put cheese in it. Cover the stuffing with minced meat so that it is not visible.
- First, brew portions in starch, then dip in a bowl with eggs, and then roll in cereal.
- Put in a pan and fry for several minutes on each side.
Use the suggested recipes and make sure that you can make juicy meatballs even from a dry breast. Experiment with breading composition, toppings and spices, fantasize and cook with pleasure!
Chicken cutlets in breadcrumbs
Ingredients
- 1 kg Chicken
- 1 PC. Onion
- 3 PC. Eggs
- 5-6 tbsp Flour
- 1 glass Ground breadcrumbs or breading mix
- taste Salt pepper
- for frying Vegetable oil
Step-by-step instruction
- Grind meat and onions in a meat grinder.
- Beat 1 egg, add salt and pepper, mix thoroughly.
- Pour the flour into one flat plate and the breadcrumbs or mixture into another.
- Beat the remaining eggs with a fork until light foam, salt and season.
- Heat oil in a pan until a haze appears.
- Separate from the total mass of approximately 2 tbsp. l forcemeat, roll into a ball, squeeze a little so that the shape becomes flattened.
- Roll the workpiece in flour, dip in eggs, and then bread in breadcrumbs and put in a pan. In the same way, do the remaining servings.
- Fry meatballs over medium heat for 3-4 minutes on each side. Do not allow the breading to stick, it should turn golden, not dark brown.
