Minced chicken cutlets are tasty, aromatic and satisfying, and steamed, they are an ideal protein dietary product. But bad luck - often chicken cutlets are dryish. Meanwhile, experienced housewives know how to make them softer and juicier.
Additional products will help
Onion
To make the minced chicken cutlets tender and juicy, put more onions in the minced meat. The ideal proportion is 1: 1 (for example, 500 g minced meat and exactly the same amount of onions). Grind the chicken and onion twice.
The cutlets will be even more tender and juicier if you grind the onion separately in a blender and then add it to the minced chicken. Before the cutlets are formed, it is necessary to put the minced meat in the refrigerator for 40-60 minutes.
Butter
When the patties are formed and are already in the pan, make a small indent in the center of each of them and put a small piece of butter there. Sprinkle with flour on top.
Semolina and egg
Beat the egg and salt until fluffy. Add a little semolina (1 tablespoon per 1 kg of minced meat) and a beaten egg to the finished minced chicken. Leave it warm for half an hour (you can at room temperature) to swell the cereal, then put it in the refrigerator. After 30 minutes, remove, shape the patties and, roll them in flour or breadcrumbs, fry on both sides in hot oil. Then add a small amount of water to the pan and simmer the patties for 15-20 minutes.
White rusks
For 1 kg of ready-made minced chicken, take 2-3 dried slices of white bread or a loaf, pour warm milk and leave until completely swollen. Then squeeze the soaked crackers (not very hard), chop into minced meat and mix well, preferably in a blender. To prevent the cutlets from falling apart when frying, the minced meat must be beaten off.
To beat off the minced meat, take a handful of it from the bowl and throw it back with force. Repeat several times. You can also take the amount of minced meat required for the cutlet and beat it off, throwing it forcefully from one palm to the other.
Special recipes for tender chicken cutlets
Skip 500 g chicken fillet with 3 onions, add 3 tbsp. sour cream and 3 tbsp. potato starch. Season with salt to taste, stir, spoon and fry like pancakes.
For 1 kg of chicken fillet, take 2 onions, 300 g of hard cheese, 1 egg. Pass the fillet with onion through a meat grinder, beat the egg into the minced meat, salt and pepper. Stir. Grate the cheese on a fine grater. Form small tortillas on a large chopping board sprinkled with flour, place 1 tsp in the middle of each. grated cheese, wrap the edges of the tortillas upward, covering the cheese. Shape the cutlets. Dip in breadcrumbs and fry in vegetable oil.
To 500 g of minced chicken, add 200 g of cottage cheese, 50 ml of cream, 1 egg, 1 chopped onion, 2 cloves of garlic, passed through a press. Salt, stir. If it turns out to be watery, add a little flour or potato starch. Dip in flour, fry in oil. If you wish, you can stew it a little in a little water after frying, the cutlets will turn out even more tender.
