Mushroom cutlets: how to cook mushroom cutlets, recipes for cutlets with mushrooms

Chicken with mushrooms

Chicken cutlets fried with champignons turn into a quick and tasty one-pan dish.

Ingredients for cooking Chicken with mushrooms

Kitchen – Cooking time: 25 min. Number of servings: 4 pcs.

1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons chopped fresh thyme leaves
450g mushrooms, chopped and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley

Step-by-step plan for cooking Chicken with mushrooms:

Step 1 Place flour in a shallow bowl. Season the chicken with salt and pepper, then dredge in flour, shaking off excess.

Step 2 In a large skillet, heat oil and 1 tablespoon butter over medium heat. In batches, cook chicken until browned, about 3 minutes per side. Transfer to a plate and cover loosely with foil.

Step 3 Reduce heat to medium, add thyme, mushrooms and remaining 2 tablespoons butter and simmer until softened, 6 minutes.

Step 4 Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return the chicken to the pan along with any accumulated juices; sprinkle parsley on top.

Cutlets stuffed with mushrooms

Use tender chicken or juicy pork-beef twist. Mayonnaise in this recipe performs a gluing function. You can put a chicken egg instead.

Cooking time: 1 hour

Number of servings: 12

Energy value

calorie content – 243.95 g;
proteins – 8.4 g;
fats – 19.24 g;
carbohydrates – 9.26 g.

Ingredients

champignons – 200 g;
onions – 1 pc.;
potatoes - 1 pc.;
garlic – 1 clove;
mayonnaise -2 tbsp;
chicken egg – 1 pc.;
breadcrumbs – 100 g;
sunflower oil - for frying;
ground black pepper - to taste;
salt - to taste.

Step-by-step preparation

Turn on the oven to preheat to 170°C. Peel the onions and potatoes. Rinse under running water. Shake it off. Scroll the minced meat through a meat grinder to make it more homogeneous.
Grate the potatoes into the middle hole. Add to the mass. Enter mayonnaise. Season with salt and pepper. Knead and beat the minced meat.
Heat 1 tablespoon oil in a deep frying pan. Pass the garlic through a press. Sort the mushrooms, wash and dry. Cut into cubes. Chop the onion. Send it to fry over medium heat along with the mushrooms. Stir the mixture. After 5 minutes, reduce power. Simmer the filling until the excess juice evaporates. This will take 5-8 minutes.
Heat the oil in the pan again. Break the egg and mix the yolk and white with a fork. Place breadcrumbs on a plate. Make flat cakes 1-2 cm thick from minced meat, and place a spoonful of filling in the middle. Carefully bring the edges together, forming a cutlet with your hands.
Dip each piece into the egg and then coat in breading. Fry for 3-5 minutes (depending on the thickness of the meat layer) on each side. Grease a baking sheet or baking dish. Place the zrazy in the oven for 12-15 minutes.

Tip: if the mushrooms for the cutlets have released a lot of liquid, place them in a colander and let them drain, otherwise it will not be possible to form the products.

Chicken cutlets with mushroom sauce

This dinner is easy to make in one pan (the sauce is prepared in the same pan as for the cutlets). Serve with mashed potatoes or crusty bread to soak up the earthy flavor of the sauce.

Ingredients for making Chicken cutlets with mushroom sauce

Kitchen – Cooking time: 45 min. Number of servings: 4 pcs.

2 (8 ounces) skinless, boneless chicken breasts
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
¼ cup canola oil, divided
1 package (8 ounces) fresh mushrooms, quartered
2 tablespoons red wine vinegar
1 ½ cups reduced sodium chicken broth
2 sprigs fresh sage
1 teaspoon Dijon mustard
Butter 3 tbsp.
Garnish: fresh thyme sprigs

Step-by-step plan for preparing Chicken cutlets with mushroom sauce:

Step 1 Cut each chicken breast in half to form 4 cutlets. Place each patty between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a rolling pin or the flat side of a meat mallet. Throw away the plastic. Sprinkle both sides of the chicken with salt and pepper. Place the flour in a shallow bowl and add the chopped thyme and rosemary.

Step 2 Dredge chicken in flour mixture; shake off excess. Cook 2 cutlets in 4 1/2 teaspoons hot oil in a large skillet over medium-high heat for 2 to 3 minutes per side or until cooked through. Remove cutlets from pan and repeat with 4 1/2 teaspoons oil and remaining 2 cutlets.

Step 3 Add remaining 1 tbsp. butter, add mushrooms and sauté over medium-high heat for 4 to 6 minutes or until browned and all moisture has evaporated. Stir in vinegar and cook, stirring occasionally, 1 to 3 minutes or until liquid has evaporated.

Step 4 Add stock and sage; boil. Cook until liquid is reduced to 1/4 cup. Remove from heat; add mustard. Beat butter, 1 tbsp. l. Spoon the sauce onto the cutlets.

Cutlets with boiled mushrooms

In addition to the usual champignons and oyster mushrooms, you can use boletus mushrooms, milk mushrooms, chanterelles, honey mushrooms, and boletus.

Cooking time: 50 minutes

Number of servings: 12

Energy value

calorie content – 108.64 kcal;
proteins – 3.76 g;
fats – 2.95 g;
carbohydrates – 16.98 g.

Ingredients

mushrooms – 1 kg;
oat flakes – 150 g;
onion – 1 pc.;
breadcrumbs – 100 g;
sunflower oil – 2 tbsp;
ground black pepper - to taste;
salt - to taste.

Step-by-step preparation

Peel, rinse, and drain the mushrooms in a colander. Place in a saucepan and place on the stove. In total, they need to be cooked for up to 20 minutes after boiling. This applies to almost all types, except chanterelles and other bitter varieties.
Peel the onion, rinse, shake and finely chop. Grind the boiled mushrooms with a blender or pass through a meat grinder. Do the same with onions.
Add flakes to the minced meat. It’s better to buy small ones or chop them - this will make the dish more tender. Instead of oatmeal, you can add 5-6 tablespoons of semolina or flour. Season with salt and pepper.
Mix the cutlet mixture thoroughly and leave for 1.5 hours to swell. Since the juice secreted by the mushrooms and cereals will provide stickiness. Eggs are not used, but you can add 1-2 to be sure.
Heat a frying pan with vegetable oil. Place the crackers on a saucer. With wet hands, form flat cutlets, coat them in breading and fry. Cook until golden brown on both sides, 1-3 minutes. To make the dish tastier, place the cutlets in a saucepan, cover with water and simmer for 10-15 minutes.

Tip: instead of fresh mushrooms, you can use dried ones by soaking them overnight in 2.5 liters of water or milk. The taste is more intense, so it is better to take them as a filling, rather than as the main component. Such blanks increase 6-8 times.

Chicken cutlets with mushrooms, peppers and mozzarella

Top chicken cutlets with breading, mushrooms, peppers and mozzarella and bake until cheese is melted for this quick chicken dish.

Ingredients for making Chicken cutlets with mushrooms, peppers and mozzarella

Kitchen – Cooking time: 35 min. Number of servings: 8 pcs.

¼ cup olive oil
¼ cup all-purpose flour
2 large eggs, lightly beaten
¾ cup breadcrumbs
8 boneless, skinless chicken breast halves (about 1 3/4 pounds total), shredded to 1/4 inch thickness
Salt and pepper
1 cup chopped mushrooms
¼ cup white wine
1 7.5 ounce can roasted red peppers, drained, julienned
8 ounces chopped mozzarella

Step-by-step plan for preparing Chicken cutlets with mushrooms, peppers and mozzarella:

Step 1 Preheat oven to 400°F. Grease a 9-by-13-inch baking pan with 1 tablespoon. oil. Place flour, eggs and breadcrumbs in separate shallow bowls. Season chicken with salt and pepper and dredge in flour, shaking off excess. Dip the chicken in the eggs, then place in the breadcrumbs, turning once and pressing to ensure the crumbs adhere. Place the breaded cutlets on a tray lined with parchment in a single layer.

Step 2 In a large skillet, heat 1 tbsp. oil over medium heat. Fry chicken in batches, turning once, 2 to 3 minutes per side, adding 1 tbsp. oil in skillet between batches. Transfer the browned cutlets to a baking dish, overlapping pieces as needed. In the same pan, cook the mushrooms, stirring, until golden brown, about 5 minutes.

Step 3 Pour wine over the cutlets, then sprinkle with mushrooms, peppers and cheese. Bake for about 15 minutes until the chicken is no longer pink and the cheese is melted. If desired, place in hot broiler until browned.

Description of the cooking process

The water in which the dried mushrooms “spent the night” is not drained, but is used to cook them. Add a spoonful of salt to it and cook the mushrooms until tender. Let the main ingredient cool slightly and grind it in a blender. If you do not cut the mushrooms, but turn them into a paste, the cutlets will turn out more juicy and tasty.

We don’t pour out the mushroom broth again, but use it to cook the rice. Thus, you will get a dish very rich in taste and aroma. Cool the boiled rice and add to the mushrooms. We also put chopped onions and potato starch there. Mix the mushroom mince. Add a little salt and pepper. Mix again. After slightly moistening your hands, form the cutlets. Before putting into the oven, roll each cutlet in breadcrumbs.

Mushroom cutlets cook in the oven for about half an hour, if the mushrooms have been cut. If you used dried mushrooms chopped in a blender for the minced meat, then the cooking time will be reduced by 10 minutes. This is a very simple and quick recipe, which is important for modern busy housewives.

Chicken cutlets with mushroom wine sauce

Super flavorful, super easy chicken recipe!

Ingredients for making Chicken cutlets with mushroom wine sauce

Cuisine – American Cooking time : 10 min. Number of servings : 4 pcs.

1 pound thinly sliced chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
8 ounces chopped mushrooms
2 medium garlic cloves, minced
2/3 cup dry white wine
1 teaspoon chopped fresh thyme
1 tablespoon fresh parsley for garnish

Step-by-step plan for preparing Chicken cutlets with mushroom wine sauce:

Season chicken cutlets with salt and pepper. Heat a large nonstick skillet over medium-high heat. Spray with nonstick spray and add cutlets. Cook for 2-3 minutes on each side until lightly browned. Place cooked chicken on a plate and cover to keep warm.
Melt butter in a frying pan. Add the mushrooms and cook over medium-high heat until the mushrooms begin to brown and soften, about 3 minutes. Add the wine to the pan and continue to cook until about half the wine has evaporated (another 4 to 5 minutes). Add thyme.
Divide the mushroom mixture among four patties to serve. If desired, sprinkle fresh parsley on top.

Note:
If you prefer not to use wine in your cooking, you can substitute chicken broth for the wine.

Wine sauce with chicken and mushrooms in a frying pan

Wine sauce with chicken and mushrooms in a frying pan is simple, elegant and most importantly delicious!

Tender and flavorful, this Skillet Chicken and Mushroom Wine Sauce is easy enough for a weeknight dinner and good enough for an elegant dinner party with the best company.

What mushrooms work best in this Chicken and Mushroom Wine Sauce?

In this recipe, I don't stop at just one type of mushroom. I often see which mushrooms look the best when I go to the store and go with them. The mushrooms in the photos above are Baby Bella's.

These deliciously earthy mushrooms are a smaller version of the popular portabella mushroom. Baby bella mushrooms are cremini mushrooms that have been allowed to ripen 7 days longer than commercial cremini mushrooms.

You can also use porcini mushrooms or a mixture of them for this dish.

What secrets make this dish so flavorful?

Adding layers of flavor is a simple and easy way to add flavor to a dish. Fry the chicken first to seal in the juices and then set aside. All those beautiful, flavorful pieces of chicken are left in the pan for the next step.

Then cook the mushrooms, without touching, until deep golden brown on one side. Turn the mushrooms over and stir until the moisture is released and evaporated. Add a large pile of thinly sliced shallots to the pan and sauté until softened and beginning to caramelize.

Quickly sauté the minced garlic and mushrooms until fragrant, about 30 seconds.

Then carefully pour the white wine into the hot pan. Stir quickly, scraping the bottom of the pan to remove any glaze. This process takes in all those crunchy bits of flavor, creating all that amazing flavor.

Finish the dish by adding fresh thyme sprigs, chicken broth, Dijon mustard and a splash of cream. Heat until the sauce thickens and is heated through.

Ingredients for making wine sauce with chicken and mushrooms

Cuisine – American Cooking time: 25 min. Number of servings: 6 pcs.

3 skinless, boneless chicken breasts, cut diagonally into cutlets
½ cup all-purpose flour
½ teaspoon salt
1 teaspoon pepper
½ teaspoon garlic powder
12 ounces mushrooms, peeled and sliced thick
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 cloves garlic, minced
2 large shallots, thinly sliced
1 ½ cups low sodium chicken broth
½ glass dry white wine
½ cup heavy cream
2 large sources of fresh thyme
1 teaspoon Dijon mustard
Dissolve 2 teaspoons cornstarch in 2 tablespoons water or broth.

Step-by-step plan for preparing wine sauce with chicken and mushrooms:

Pat chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternatively, place chicken breasts between two sheets of plastic wrap and shred until smooth.
In a shallow bowl, combine flour, salt, pepper and garlic powder. Set aside.
Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium heat until butter melts. Dredge 3 chicken cutlets in flour mixture, coating both sides, shaking off excess flour. Add the chicken to the pan and cook until browned, about 5 minutes. Turn over and cook for another 3-5 minutes. Place cooked chicken on a plate and cover to keep warm. Repeat until all the chicken is browned.
Add remaining 2 tablespoons butter to skillet and heat until melted. Add the chopped mushrooms and cook, without chopping, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated and all the mushrooms are nicely browned.
Add chopped shallots to the pan and cook until softened and starting to brown. Add minced garlic and saute for 30 seconds or until fragrant. Pour the wine into the pan and scrape the glaze off the bottom. Add thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Add dissolved cornstarch. Bring the sauce to a low simmer and add the chicken. Heat and simmer 5 minutes or until sauce thickens and chicken is heated through. Remove the thyme sprigs and season the dish with salt and pepper to taste.
Garnish with parsley or thyme and serve with rice, potatoes or noodles.

Recipe Notes
Any dry white wine is suitable for this sauce. I usually use Chardonnay for this recipe. If you don't drink wine, substitute white grape juice or chicken broth in this recipe.
Before turning the mushrooms over, make sure they are very dark on one side for best flavor and color. Once flipped, cook until the moisture is released and then evaporate completely before adding the shallots.

Selection and preparation of ingredients

To make the finished dish tasty and healthy, you need to choose a high-quality main ingredient in the store and properly prepare it for cooking.

In this case, you need to follow the recipe and follow these recommendations:

for preparing the dish, choose fresh mushrooms with a smooth surface, without stains or rot;
carefully remove the skin from the surface of the cap and stem of the fruiting body with a knife;
remove dirt and also cut off darkened areas on the pulp;
The inner surface of the cap is cleaned of white film.

Important! Peeled fresh mushrooms can be kept in the refrigerator for no more than a day. With longer storage, the product loses its taste and begins to deteriorate.

Recipe No. 1

easily

Breaded chicken cutlets with spicy mushrooms

Breaded chicken cutlets fried with fresh herbs and mushrooms and simmered in a creamy sherry sauce make for an easy weeknight dinner.

I coated these breaded chicken cutlets in Italian breadcrumbs before frying them until golden brown. I chopped up some fresh herbs, including sage, rosemary and thyme, and tossed them into the simmering mushrooms.

The earthy flavor of the mushrooms comes alive with fresh herbs.

Ingredients for making breaded chicken cutlets with spicy mushrooms

Cuisine – American Cooking time: 20 min. Number of servings: 2 pcs.

3 skinless, boneless chicken breasts, cut diagonally into cutlets
2 8-ounce skinless, boneless chicken breasts or 4 boneless, skinless chicken breasts
1/2 cup Italian breadcrumbs
Kosher salt and freshly ground black pepper to taste
3 tablespoons canola oil
8 ounces fresh mushrooms, sliced
2 tablespoons butter
3 tablespoons sherry cream
1 14 oz can chicken broth
2 tablespoons each chopped rosemary and sage
1 teaspoon chopped thyme leaves

Step-by-step plan for preparing breaded chicken cutlets with spicy mushrooms:

Cut two skinless, boneless chicken breasts in half lengthwise, or cook chicken cutlets and season with salt and pepper. Coat each piece of chicken in breadcrumbs.
Heat the oil in a large skillet to medium heat and fry the chicken cutlets until golden brown, about four minutes per side.
Remove the cutlets to a plate and add the mushrooms. And butter and fry the mushrooms for about four minutes. Add the herbs and sherry and stir for another minute. Add chicken broth and simmer until liquid is reduced to about 1/2 cup.
Serve with mushrooms and sauce on top of chicken cutlets.

Mushroom cutlets

Minced mushrooms, potatoes and butter are dipped into an egg, covered with breadcrumbs and deep fried. Eat these cutlets on a rainy day and enjoy their taste.

Ingredients for making mushroom cutlets

Kitchen – Cooking time: 40 min. Number of servings: 6 pcs.

400 g mushrooms – pureed and chopped
1 cup chopped onion
2 tablespoons oil
Cumin seeds
2 tsp ginger - finely chopped
1 cup potatoes – boiled and mashed
2 tsp coriander powder
2 tsp amchur (dried mango powder)
1 1/2 teaspoons salt
2 tsp green chilies - finely chopped
2 eggs – lightly beaten
1/2 cup refined flour
Dried breadcrumbs for coating cutlets
Oil

Step-by-step plan for preparing mushroom cutlets:

Heat 2 tablespoons of oil and add cumin and ginger.
Stir-fry until well combined, add mushrooms and stir over high heat to dry up excess moisture.
Add coriander, amchur, salt and chilli powder, turn several times and turn off the heat.
When cool, add potatoes.
Form cutlets into round or oval shapes.
Dust the cutlets with refined flour, then dip in the beaten egg.
Now coat with crumbs.
Repeat this by dipping the chopped cutlets in the egg and crumbs one more time.
Fry the cutlets until golden brown and serve.

Video recipe: Mushroom cutlets

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