Chicken meatballs in batter recipe. Chicken cutlets in batter

Chopped cutlets in batter are an excellent alternative to traditional, cooked in the classic way from minced meat, breaded with flour or breadcrumbs, or without it. These cutlets turn out very tasty!

Many experienced chefs think that chopped cutlets much tastier than those prepared from twisted meat - minced meat. And it doesn’t matter what meat the cutlets are made from - beef, pork, lamb or chicken. In any case, as Stalik Khankishiev and many other famous chefs claim, minced meat makes cutlets juicier and more flavorful. However, it is simpler and more reasonable to discuss this topic - personal experience. Having tried to cook chopped cutlets a couple of times, it is easy to determine your opinion on this issue.

Well, today we’ll talk about cooking not just chopped cutlets, but cutlets in batter. They are good for those who use batter as a simple and successful alternative to flour breading, breadcrumbs and other more familiar products used for deboning cutlets. Of course, such cutlets will have more calories, but serving them with vegetable side dish from fresh or boiled/baked/steamed vegetables, you can use this moment to your advantage, and prepare the cutlets more rosy and fried, and at the same time, in addition to them, serve this version of a minimal-calorie side dish.

• After cooking you will receive 4 servings
• Cooking time: 30 minutes

Ingredients:

• chicken fillet, 800 g (or meat to taste)
• onion, 100 g
• garlic, 2-3 cloves
• egg, 3 pcs.
• vegetable oil, 6 tbsp.
• wheat flour, 4 tbsp.
• nutmeg
• curry
• paprika
• black pepper

How to cook chopped cutlets in batter:

Chopped cutlets in batter can also be made from fish - choose a base product to suit your taste!

Friends, which cutlets do you prefer - chopped or minced? Why? Share your opinions on this recipe in the comments!

If you ask any chef what is the most difficult thing in cooking chicken, he will probably answer you - maintaining its juiciness. Moreover, this problem is relevant not only when we are talking about cooking whole meat, but also for meatballs, and therefore today we will make chicken cutlets in batter.

Their unique feature is their incredible juiciness, which is achieved due to the presence of a fragrant protective crust on the surface.

In many ways, these meatballs may seem very similar to regular chicken cutlets, but they are not. It's all about the batter - it seals all the meat juices inside and does not release them during frying.

Thanks to this, the cutlets are as aromatic as possible, and their taste is rich in richness.

Classic recipe for chicken cutlets in batter

Ingredients

• Ground paprika - 1 tsp. + -
• - 1 tsp. + -
• - 3 tbsp. + -
• - taste + -
• — 0.7 kg + -
• Rye bread - 2 slices + -
• — 1 PC. medium size + -
• - 2 pcs. + -
• - 6 tbsp. + -
• - 4 tbsp. + -
• - 2 cloves + -
• - for frying + -

We start by preparing our meat. We will turn it into minced meat using a meat grinder, but you can easily use a blender or even use a sharp knife.

1. Remove the skin from the brisket, and then carefully cut the meat from the bone. Next, remove all cartilage and films and wash the pieces.
2. Cut everything into small pieces and pass through a meat grinder.
3. We remove the crust from the bread - we only need the crumb. We fill it with milk and let it stand for 5 minutes.
4. We peel the onion and also pass it through a meat grinder. We also send peeled garlic cloves here. If desired, you can grind them in a blender or grate everything.
5. Combine minced meat, bread crumb, onion, garlic and spices. Mix everything and let the mixture stand for 10-15 minutes.
6. Break the chicken eggs into a separate bowl and then add sour cream.
7. Beat everything with a fork until smooth, add salt while mixing. Then we add wheat flour and mix everything again.

How to fry cutlets in sour cream and egg batter

Place the frying pan over medium heat and pour oil into it. Let it warm up for a couple of minutes.

Then with wet hands we form small meatballs. Dip them into the resulting batter, and then immediately place them in the frying pan. Fry the meatballs over medium heat until cooked through.

Usually it is enough to fry the cutlets on each side for 6-7 minutes.

Place the finished cutlets on a paper towel to absorb excess fat.

Recipe for tender minced chicken cutlets in batter

Ingredients

• Potatoes – 1 tuber;
• Ready minced chicken fillet – 0.5 kg;
• Chicken egg - 2 pcs.;
• Wheat flour – 3 tbsp;
• Mayonnaise – 2 tbsp;
• Onion – 1 head;
• Sunflower oil – for frying;
• Salt and pepper - to taste.

How to make chicken cutlets in egg batter step by step in the oven

1. Peel the potatoes and grate them on the finest grater. Let the resulting mass stand for 10-15 minutes, and then drain the released juice.
2. Add minced chicken here.
3. Peel the onion and chop it in a blender or grate it. Squeeze the pulp a little and add it to the minced meat.
4. Mix the contents of the bowl, season with salt and pepper and set aside for a while.
5. In a separate container, combine mayonnaise, chicken eggs, and then flour. Mix everything until smooth. This is our batter; if desired, you can also add a pinch of salt and your favorite spices.
6. Heat the oil in a frying pan and set the heat to high. Having formed the cutlets with wet hands, dip them in the batter, and then fry in oil on both sides until a crust appears.
7. Preheat the oven to 190 degrees. Place the cutlets on a baking sheet lined with foil and place in the oven for 15 minutes.

Such meatballs, despite the presence of mayonnaise in the batter and frying, turn out to be completely low-fat.

If desired mayonnaise sauce can be replaced with sour cream.

Original chicken cutlets in cheese batter in the oven

It is known that chicken and cheese create an excellent flavor tandem. In this recipe we will make the most of this combination. What is noteworthy is that the cheese batter creates a very dense crust around the cutlet, and therefore it turns out especially juicy.

Ingredients

• Chicken fillet – 0.6 kg;
• Semolina – 2 tbsp;
• Onion – 1 head;
• Cheese – 100 g;
• Chicken egg – 1 pc.;
• Premium flour – 2 tbsp;
• Salt and pepper mixture - to taste;
• Red bell pepper – 1 pc.;
• Garlic – 2 cloves.

Preparing the minced meat

1. We wash the chicken fillets. We cut off the cartilage and films, and also check them for the presence of bone fragments. Blot lightly with paper towels, and then turn into a homogeneous mass with a blender.
2. Peel the onion and also grind it using a blender. We do the same with garlic.
3. We wash the bell pepper under running water, remove the cap and seeds. Chop as finely as possible using a sharp knife and add the slices to the minced meat.
4. Add salt, pepper mixture and semolina. Knead everything very well and leave it for half an hour - during this time the semolina will swell, and our cutlets will become airy and retain their shape when baking.

While the minced meat is steeping, prepare the batter

• To do this, grate the cheese on the finest grater.
• Break the egg and add flour.

Mix everything well.

Frying tender chicken cutlets

Set the oven to warm up to 190 degrees. Meanwhile, cover a baking sheet with foil, which we lightly grease with a piece of butter.

We form cutlets from the minced meat and cover them with our cheese batter. Place on a baking sheet at a short distance from each other, and then put in the oven for 30-40 minutes. During this time, the tops of the cutlets should brown.

Thanks to this recipe, you can make sure that chicken cutlets in batter can be cooked not only in a frying pan, but also in the oven. Thanks to the addition of pepper to the minced meat, they get an original flavor that emphasizes the unsurpassed aroma of chicken meat.

How else can you cook chicken cutlets?

Dishes from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

If you love cutlets, then the batter will add piquancy to them and enhance the taste. Try making chicken cutlets in batter using this recipe for your lunch and even holiday table.

Juicy and soft cutlets in a fur coat can be prepared using batter. Use any minced meat you like. The most tender cutlets will come from chicken or minced pork, and the batter will give them even more softness.

Number of servings: 6

A simple recipe for chicken cutlets in batter home cooking step by step with photos. Easy to prepare at home in 1 hour. Contains only 177 kilocalories.

• Preparation time: 16 minutes
• Cooking time: 1 hour
• Calorie Amount: 177 kilocalories
• Number of servings: 6 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Cutlets

Ingredients for six servings

• Minced chicken - 500 grams
• Sour cream - 150 grams
• Onion - 1 piece
• Eggs - 2 pieces
• Flour - 5 tbsp. spoons
• Vegetable oil - 100 grams
• Salt and spices - To taste

Step-by-step preparation

1. You can use any minced meat for cutlets: chicken, beef, pork or mixed. Grate the onion and add to the minced meat. Salt and pepper to taste, beat in the egg and mix the mixture.
2. In a separate bowl, beat the egg and sour cream, then add salt and add flour.
3. The batter should have the consistency of pancake batter.
4. Form cutlets, roll in batter and place in a frying pan. Fry on both sides until golden brown.
5. Vegetable oil should be used as a base. After frying the cutlets, remove them from the heat and serve.
6. Can be served in portions as an appetizer or with a side dish.

How to make cutlets in batter very tasty and juicy: step by step recipe with photo. Cooking fluffy cutlets in minced meat batter - secrets and subtleties of cooking from the chef.

No matter how much housewives try to diversify their home menu and serve something original to the table. Our recipe today is a dish with that very twist that your family will call yummy.

First, let's talk about the batter. Let it be known to you that lezon can be egg, water, including mineral water, mayonnaise, sour cream or kefir, sweet, spicy, cheese, potato. Today we will cook cutlets in batter in a frying pan with original filling. We will also emphasize some points to get batter Light, airy and crispy for dipping.

Cooking time: 2 hours

Number of servings: 6

Energy value

• calorie content – ​​230.7 kcal;
• proteins – 12.5 g;
• fats – 16 g;
• carbohydrates – 8.5 g.

Ingredients

For the cutlets:

• meat (chicken/pork/beef) – 500 g;
• loaf – 100 g;
• egg – 1 pc.;
• sour cream – 150 ml;
• onion – 1 pc.

For filling:

• cheese – 100 g;
• butter – 50 g;
• egg – 2 pcs.;
• garlic – 4 cloves;
• dill - 1 bunch.

For the batter:

• flour – 80 g;
• egg – 2 pcs.;
• salt, pepper - to taste;
• vegetable oil – 20 ml;
• vodka – 20 ml.

Step-by-step preparation

Advice: If you have time, it is better to make the batter in advance. It is advisable for it to stand in the refrigerator for about an hour when ready. This is due to the fact that gluten loses its elasticity, and the dough sticks to the product better in the process.

1. So, following the advice, let's start with the batter. Let's take two chicken eggs, preferably from the refrigerator. Beat the yolks separated from the whites. Salt, pepper, work all the time with a whisk or blender. Add 20 ml of vegetable oil, sift 80 g of flour. Mix the ingredients well so that the dough turns out without lumps. Pour in 20 g of vodka. It will give that unique crispy crust. Instead of alcohol with butter, you can add regular carbonated soda mineral water, very cold, almost icy. Then the batter will be airy and light, not so greasy.
   
2. While our leison sits in the refrigerator, let's prepare the filling. To do this, boil 2 eggs. Let them cool down. Chop greens and onions. Grate 100 g hard cheese and 50 g of butter, squeeze out 4 cloves of garlic. At the end, add finely chopped eggs (they can also be grated). Mix all the ingredients and carefully form small balls with wet hands. Our filling is ready, put it in the refrigerator for 30 minutes.
   
3. Let's start with minced meat. These can be pieces of any meat: chicken breasts, pork or lean beef. Delicious cutlets always obtained by mixing several types. In total, we take 500 g of meat, cut it into small components, and grind it in a meat grinder. In the same way, chop the onion and the loaf soaked in water (milk). To make the dish more enjoyable taste qualities and juiciness, add 1 beaten egg, 150 ml of sour cream, season with salt and pepper (your favorite spices).
   
4. Beat the resulting mass. To do this, lift it above the bowl and throw it back with force. We repeat such manipulations 15-20 times. This is necessary to obtain viscosity and uniformity, which will prevent the meat from falling apart when dipped in the leison.
5. Now you can remove pre-prepared foods from the refrigerator. We make flat cakes from the minced meat, 5 mm high. Try to make them as similar as possible. For each meat pancake lay out the egg-cheese ball, wrap and form cutlets.
   
6. Now let’s prepare a saucepan or frying pan with high sides, where we’ll put the sunflower oil to boil. Meanwhile, add the unused whites to the leison and beat everything well again. To avoid mistakes in calculations, use a 1:1 ratio of batter and ingredients. The consistency of the dough is checked by dipping a spoon into it, the surface of which should not be visible.
7. Before proceeding to the final stage, place the blanks on a board and sprinkle with flour. This is necessary so that the batter sets more easily and does not drip.
8. Let's move on to the final stage. Dip the meatballs and lower them into hot oil (the high temperature ensures that the dough holds its shape). Fry on all sides until an appetizing crust forms.
   
9. Be sure to place the finished cutlets on a paper napkin or towel to get rid of excess fat.

There are many secrets in preparing batter when wine, cognac, beer, fruit drinks and juices are used as ingredients. The main thing is that the drink is in harmony with the main product. In the case of our recipe, meat goes well with red wine and vodka.

Advice: You can dip vegetables, fish, and fruits (for example, bananas) into batter and fry them. But remember one condition - for dry products you need to prepare a liquid dough, for juicy ones (orange, broccoli) - thick. If you add ground nutmeg, potatoes, pumpkin or cheese durum varieties, then you can get an unexpectedly interesting aromatic taste.

Nourishing and original dish Serve hot, garnished with sweet pepper rings and champignons. Adding to the menu mashed potatoes with tender squash caviar or spaghetti with tomato paste. You can enrich your holiday table with such yummy treats.

The most famous are, of course, famous cutlets in Kiev style, the recipe of which is known to almost all housewives, but besides them, there are other equally tasty varieties of cutlets. From the name itself it becomes clear that these cutlets will be fried in batter. Essentially, we can say that classic cutlets in batter are nothing more than lazy.

All types of cutlets in batter can be divided into fish cutlets in batter, meat cutlets, cutlets with filling inside (like zraz), and cutlets in batter, which are prepared using waffle cakes. In turn, both fish and meat cutlets can be either ordinary or chopped.

I think with fish cutlets all clear. To prepare them, prepare minced fish with the addition of a loaf, semolina or rice, after which cutlets are formed from the resulting minced meat, which are fried in batter. In turn, for cooking meat cutlets in batter you can use not only different types meat, but also fillings. The filling of cheese and eggs is considered classic, but in addition to it you can use mushrooms, eggs and herbs, cottage cheese, vegetable stew. Chicken ones are especially tender and tasty, the recipe for which I shared recently and you can see it by clicking on the link.

Cutlets in waffle crusts in batter can be an excellent alternative to regular cutlets. Waffles with minced meat in batter turn out very tender and juicy. All of the above types of cutlets in batter are fried in a frying pan, although there are also recipes for cooking them in the oven.

Today I want to show you how to cook cutlets in batter, fried in a frying pan, step by step with photos. They will prepare from minced chicken and lard. Thanks to the batter, appearance and the taste of the cutlets changes significantly. Instead of minced chicken for cutlets, you can use any other type of minced meat that you like best.

And now I propose to see how they prepare cutlets in batter step by step with photos.

Ingredients for minced meat:

• Chicken fillet - 800 gr.,
• Lard - 200 gr.,
• Onions - 1 pc.,
• Eggs - 1 pc.,
• Loaf - 200 gr.,
• Salt - to taste
• Black pepper - a pinch
• Vegetable oil for frying cutlets

Ingredients for the batter:

• Eggs - 3 pcs.,
• Milk - 100 ml.,
• Flour - 100 gr.,
• Salt - to taste
• Black pepper - a pinch

Cutlets in batter - recipe

Once all the ingredients have been prepared, you can begin cooking in batter. Chicken breast rinse cold water. Dry with napkins. Pass it through a meat grinder. Next we twist it lard. Mix lard with chicken meat until you get a homogeneous minced meat.

Place the loaf in a deep bowl and pour water or milk over it until it is saturated and moist.

Peel a small onion and cut into small cubes.

After 5 minutes, drain the loaf pieces from the water (milk) and crumble them into a bowl. Add chopped onion to it.

Mix onion with bread until smooth.

Salt and pepper minced chicken for cutlets in batter to taste.

Beat in the egg.

Add the mixture of loaf and onion. Mix all the ingredients of the cutlet mass.

Let's start preparing the egg batter for frying. Beat eggs into a small bowl.

Pour water or milk into them. Mix with a fork.

Salt the batter and add a pinch of black pepper.

Add flour.

Add wheat flour. Stir the batter for the cutlets with a fork until there are no flour lumps in it.

We wet our hands with water so that the minced meat does not stick to them during modeling. Roll the minced meat into oblong cutlets. However, the shape of the cutlets can be round. We make as many chicken cutlets as will fit in the frying pan. Place the frying pan on the stove. Pour vegetable oil into it and heat it.

Place the prepared chicken cutlets one at a time in a bowl with batter. Place in a frying pan. So that the cutlets have time to fry not only on the outside, but also on the inside, fry them over low heat.

As soon as the bottom of the cutlets sets and the batter turns into a golden, fried crust, we begin to turn the cutlets over to the other side with a spatula. Fry the cutlets until crusty on this side as well.

Cutlets in batter. Photo

Try to cook some very tasty ones too waffle cutlets Breaded. You can make them from either large waffle cake layers or small waffle cake layers. round shape, designed specifically for making a variety of snacks.

Ingredients:

• Minced meat - 800 gr.,
• Onion - 1 pc.,
• Eggs - 2 pcs.,
• Salt - to taste
• Black pepper - a pinch
• Small round waffle cakes(diameter 6 cm) - 1 package.

Ingredients for the batter:

• Eggs - 3 pcs.,
• Flour - 6 tbsp. spoons,
• Mineral water – 100 ml.,
• Salt - to taste

Waffle cutlets in batter - recipe

Peel the onion. Cut it into small cubes. Place the onion in a bowl with minced meat. Beat in the egg. Add black pepper and salt.

Mix the minced meat. Prepare the batter. Beat the eggs into a bowl.

Mix them with a fork. Pour mineral water into them. Add salt and flour. Mix the batter thoroughly. Grease a round waffle with minced meat. Cover with a second waffle. Dip the resulting workpiece into the batter.

Place in a frying pan. Follow this principle to make the rest of the cutlets. Fry the cutlets in batter in refined sunflower oil 3 minutes on both sides. The finished cutlets have a beautiful golden crust.

I will be glad if these recipes for cutlets in batter you liked it and will find it useful.