Do you want to cook juicy and vitamin-rich cutlets for lunch? Add carrots to them! These meatballs can be fried in the classic way, baked until golden brown in the oven, or steamed as a light dietary dish. We'll show you how to create incredibly tasty cutlets with carrots and minced meat that will add variety to your daily diet or become a wonderful holiday treat.
Chicken cutlets. Golden chicken cutlets with carrots and onions.
Ingredients:
- Mustard - 1 tablespoon.
- Kefir - 3 tablespoons.
- Chicken (pulp) - 300 grams.
- Onion - turnip 1 head.
- Non-deodorized vegetable oil - 80 milliliters.
- Carrot - 1 piece.
- Ground black pepper - 1 gram.
- Fine salt - ½ teaspoon.
- Chicken egg - 2 pieces.
It will take about 45 minutes to prepare golden chicken cutlets with carrots and onions, with a photo in a culinary magazine spread. The products suggested in the recipe yield six full servings. Therefore, this dish from European cuisine is quite suitable for an evening meal when the whole family is gathered.
We invite you to cook this amazing chicken. We will make delicious cutlets from it. There are no harmful ingredients in its composition. No need to add flour and bun, nor semolina. But there are quite a lot of vegetables in minced meat that are so healthy.
The cutlets acquire their unusual golden-orange color because the carrots are fried in vegetable oil before being added to the chicken mixture. Therefore, the cutlets will turn out golden. Due to the kefir mass, a piquant taste, tenderness and juiciness appear. Even the most inexperienced housewife can prepare such cutlets. We hope that golden chicken cutlets with carrots and onions (the photo will help you not to make a mistake and follow all the cooking step by step) will become the most favorite dish of every family.
We take all the products out of the refrigerator and place them on the work table. Thus, if you bought chicken a little earlier and it was in the freezer, you need to take it out in advance and defrost it at room temperature.
Let's proceed directly to preparation:
For golden chicken cutlets with carrots and onions, you must first prepare the minced meat. We rinse the chicken with cold water, let the remaining liquid drain, and dry it on a paper napkin. Cut into small pieces.
Add mustard, kefir, salt and ground black pepper to the meat.
The onion should be cut as finely as possible to form cubes. Fry it until golden brown in sunflower oil.
While the onion is frying, wash and coarsely grate the carrots, add to the onion and simmer for about one minute.
Add the contents of the frying pan to the minced chicken.
Mix thoroughly, then add the chicken egg (don’t forget to rinse it thoroughly before breaking it). Knead the minced meat again.
To get identical cutlets, take a tablespoon and use it to shape. Place the cutlets directly into the hot oil. You need to fry on both sides until done. The recipe for golden chicken cutlets with carrots and onions requires them to be golden brown.
Served hot, you choose the side dish yourself. Bon appetit to all your household! Our wonderful authors - Ivan and Victoria! Source (Megocooker).
Cutlets with carrots and minced meat: recipe in the oven
The baked meatballs turn out fluffy, beautiful, have an excellent taste and will definitely appeal to lovers of home cooking. According to the recipe, it is advisable to supplement meat cutlets with carrots with semolina, which will bind all the components and make them voluminous.
Cooking time: 1 hour 10 minutes
Number of servings: 8
Energy value
- calorie content – 174 kcal;
- fats – 9.7 g;
- carbohydrates – 4.6 g;
- proteins – 10.3 g.
Ingredients
- beef – 0.45 kg;
- carrots – 80 g;
- semolina – 40 g;
- refined oil – 20 ml;
- onion - 1 head;
- coarse salt - to taste;
- hops-suneli – 4 g;
- allspice – 5 g;
- paprika – 3-4 g;
- eggs (small) – 2 pcs.
Step-by-step preparation
- Wash the meat, then dry it with napkins and chop it into arbitrary pieces.
- Cut off the peel from the onion, rinse it with water, and divide it into four parts.
- Remove the skin from the carrots, wash and cut into thick slices.
- Place the pieces of beef along with vegetables into a meat grinder and grind. If you want the carrots to be more noticeable, pass them through a coarse grater and add to the minced meat.
- Salt the meat mixture, add seasonings, and beat in the eggs. Add semolina, mix well. Cover the prepared minced meat with cellophane film and leave for 25 minutes (so that the cereal swells a little).
- Form small round-shaped products (in the form of balls) from the beef mixture. To make them smooth and neat, during the process it is necessary to periodically wet your hands with water.
- Treat the mold with vegetable oil, fill it with the preparations and place in a hot oven.
- Bake for half an hour at 190 degrees. Then remove the dishes with the products, turn them over and cook for another 10-15 minutes until a crispy crust forms.
Tip: the meatballs can be baked without oil, in water or broth. The liquid must be poured into the mold so that it covers the bottom by 1 cm, then place the products in it and place in a hot oven for 30-35 minutes.
Cool the carrot and meat cutlets slightly, place on a tray lined with lettuce leaves and place on the table. This dish can be a complete meal for the whole family or serve as an additional snack during a feast.
Chicken breast cutlets in a frying pan. Recipe 2: Homemade chopped chicken breast cutlets
Very juicy soft chicken breast cutlets. Prepare quickly and easily!
In our cutlets, the chicken breast is chopped into pieces with a knife, and not with a meat grinder. And thanks to yogurt (or sour cream), the meat turns out to be very tender and juicy. You will be surprised how delicious chicken cutlets can be.
Cooking the cutlets is also frankly a joy - they are made in a few minutes. Just prepare a large, sharp knife in advance. It makes the cutting process even easier. Children really like these cutlets, and chicken meat is good for them! And, of course, for girls who watch their weight. What about men? And men like everything made from meat! Especially if you prepare some other sauce or gravy for the cutlets especially for them. So fry cutlets for the whole family!
- chicken breast – 300
- chicken egg - 1 piece
- thick unsweetened yogurt without additives (or sour cream) - 2 tablespoons
- ground black pepper - to taste
- table salt - to taste
- vegetable oil - for frying cutlets
Let's prepare the chicken fillet. If you have it ready, there will be no hassle. Just defrost (if you bought frozen), wash in cold water. Then we dry it, let the water drain by itself, placing the meat on a towel, or dip it in a dry cloth that does not leave lint.
If you need to cook the fillet yourself from a whole chicken, there is also no problem. Take the chicken (it’s better to leave it slightly frozen) and use a large sharp knife to cut off part of the breast on one side, and then on the other. If you pick up a bone or cartilage, cut it out. Remove the skin. That's all! Now chop the meat finely with a sharp knife. Working with breasts is a pleasure. It is easy to cut and does not jump out of your hands.
Place the meat in a deep bowl. The bulk of the work is done. Only little things remain.
Now measure two tablespoons of sour cream or yogurt into the meat. Let us emphasize once again that yogurt (if you use it and not sour cream) should be thick, the kind that is eaten with a spoon, not drunk.
Salt the minced meat, sprinkle with ground black pepper or other seasonings to your taste.
Stir thoroughly.
We wash the egg and break it with a knife into a bowl with meat. Make sure you don't get any pieces of shell.
And again stir thoroughly.
Place a frying pan with vegetable oil on the stove and heat it up. We don’t form the cutlets in advance, otherwise they will spread out. As soon as the oil heats up to the desired level, scoop out the minced meat with a spoon and send it to fry.
Fry for two or three minutes on each side, i.e. very fast.
This should not bother you, because... Chicken meat, especially chopped chicken, doesn’t really take long to fry.
If for some reason the cutlets fall apart in the pan, try making them smaller or adding starch or flour (just a little bit).
All is ready! Place the cutlets on napkins to remove excess oil.
Serve with your favorite side dish!
Minced meat cutlets without bread and milk - with semolina
A delicious option for those who don’t have bread and milk at home or for those who simply don’t eat these products.
For loosening minced meat to make it soft, there is an excellent alternative - semolina. Swelling in meat juice during frying, it gives that same loosening effect. The cutlets turn out great!
This time I served them with mashed potatoes, boiled broccoli and fried onions with soy sauce. This is delicious!
Ingredients:
- Minced pork - 750 gr.
- Semolina - 2 tbsp. l. with a small slide.
- Salt, pepper - at your discretion.
- Provençal herbs - 1 tsp. with a slide.
- Ground nutmeg - 1/2 tsp.
- Garlic - 2 cloves.
- Onion - 1 pc.
First, let's prepare the minced meat. To do this, I very finely chop a small onion and mix it into the minced meat. Then add an additional egg to it.
I recommend breaking the egg into a separate bowl first to test it.
Add two tablespoons of semolina per 750 g. This amount of minced meat is enough, in my opinion. Be sure to add salt, pepper, and seasonings to suit your taste. I used herbs de Provence and nutmeg.
I carefully worked everything together with a fork. It is necessary that both the spices and the semolina itself are distributed very well, so that it does not turn out that in some places there is more of it, and in others there is none at all.
We form cutlets, elongated or rounded - to your taste.
During modeling, so that the minced meat does not stick to your hands, you can grease them with a drop of vegetable oil or wet them with water.
Also, during sculpting, we beat the minced meat, throwing it from hand to hand with a little effort so that all the air comes out of it. Then the workpieces will be more even and neat.
The blanks can be rolled in breadcrumbs, and if there are none, then simply in flour or you can leave them as they are, everything will be okay.
Place in a frying pan with a small amount of oil and fry over moderate heat until cooked on one side and the other.
When fried, flour gives a very golden brown, slightly crispy crust. I love.
The semolina swells and mixes with the minced meat so much that no one will ever notice it or understand that it is there at all. But it does its job with an A plus and the cutlets turn out very soft and break apart easily.
Chicken cutlets pp. Chopped chicken cutlets
Initially, a cutlet was meat on the bone, fried in a frying pan in a large amount of oil. The first cutlets appeared in France in the 18th century. Only a century later they appeared in Russia, but they were not prepared for long according to original French recipes. They soon became more similar to French croquettes - minced meat cakes with filling. Nowadays, we can no longer imagine this dish in any other way. There are many recipes for making cutlets these days. They are prepared from minced meat, minced meat, and minced fish. Nutritionists recommend various vegetable cutlets made from potatoes, carrots, rice, pumpkin, etc. Each recipe is original and unusual. Chopped cutlets are especially popular among all other types of this dish. And for good reason. Since the meat is not passed through a meat grinder, but is cut with a knife, it retains more juice, and therefore the food turns out much more juicy and tender. Bread and other ingredients that can dull the taste of meat are not added to chopped cutlets. Chopped chicken cutlets are especially tasty and easy to prepare, a photo recipe for which we bring to your attention. Tender chicken breast is quickly fried without losing its juiciness. These cutlets require absolutely no other ingredients. All you need is an egg, which will act as a ligament. So, we suggest preparing chopped chicken cutlets according to our recipe with photos. Ingredients: - chicken fillet – 1 pc.; - egg - 1 pc., salt, spices.
How to cook chopped chicken cutlets: To make the chicken fillet easier to cut, place it in the freezer for 30 minutes. Slightly frostbitten, it will be cut very finely - exactly as we need. By the way, we also recommend that lovers of tender chicken meat prepare chicken salad with cucumber for a festive or everyday table.
Cut the chicken fillet into small pieces.
Beat the egg with a whisk, pour it into the meat and stir.
Salt and pepper the resulting minced meat for chopped chicken cutlets. It is better to use a mixture of spices that will give the chicken cutlets a rich aroma.
Heat the frying pan well and spoon out the minced meat into a cutlet shape.
Fry the cutlets on both sides until done. The dish will have a bright yellow color. There is no need to fry them for too long as the chicken cooks very quickly.
Place chopped chicken cutlets on a plate. While they are hot, sprinkle with grated hard cheese.
Garnish with herbs and serve.
Minced chicken cutlets step by step. Chopped chicken cutlets recipe
This option is the simplest and my favorite. My whole family is delighted with this dish, and I also cook such juicy cutlets for the holidays. In this recipe, the chicken breast turns out very tender and, again, very juicy.
COOKING METHOD:
1. Wash the chicken fillet, remove the bones, and cut into small pieces.
2. Peel and finely chop the onion.
3. Mix chopped chicken fillet with onion and egg, mixing well.
4. Add starch, salt and pepper.
5. Add sour cream and mix everything well.
6. Pour 3-4 tbsp into a heated frying pan. l. vegetable oil. Use a spoon to scoop up the prepared minced meat and place it in heated vegetable oil. Using the same spoon, give the cutlets a shape - slightly flatten them on top and level them on the sides. Fry over medium heat until golden brown (about 2 minutes) on each side.
7. Then cover the dish with a lid, reduce the heat and let stand for another 5 minutes, making sure that the chicken pancakes do not burn.
8. Our “Tenderness” chicken cutlets are ready. Serve them with fresh cucumbers and tomatoes. Enjoy your meal!!
Carrot and meat balls in a frying pan
For the dish, it is better to choose lean young pork, then the products will turn out very tender and will literally melt in your mouth. It is recommended to add chopped meat with onions, garlic and fresh herbs - they will give the cutlets an amazing aroma.
Cooking time: 40 minutes
Number of servings: 5
Energy value
- calorie content – 223 kcal;
- fats – 13.4 g;
- carbohydrates – 5.7 g;
- proteins – 16.9 g.
Ingredients
- pork tenderloin – 0.35 kg;
- carrots (medium) – 1 pc.;
- wheat flour – 25 g;
- garlic cloves – 2 pcs.;
- onion – 60 g;
- dill, parsley – 40 g;
- chicken egg – 1 pc.;
- small crackers – 110 g;
- iodized salt – 8-9 g;
- sunflower oil – 50 ml;
- pepper mixture – 4 g;
- thyme – 2 g;
- oregano – 3 g.
Step-by-step preparation
- Wash the pork, wipe with a dry cloth, cut into large pieces. Place the meat in a food processor and process into mince.
- Peel all vegetables and wash under tap water. Then grate the carrots on a medium grater, cut the onion into very small cubes, crush the garlic cloves with a special device.
- Wash the dill and parsley and chop finely.
- Combine the prepared ingredients in a large bowl, add a raw egg, salt and season with spices. Then add flour and knead thoroughly with wet hands.
- Divide the minced meat into five equal parts. Then roll the meat lumps in breadcrumbs and give them an oval shape. Don't make the cutlets too flat; try to keep them about 3 cm thick.
- Heat a frying pan with refined oil, place the products in it and cook for 3-4 minutes. After this, turn over and fry on the other side until dark brown.
- Then reduce the temperature to a minimum, pour 60 ml of water into the frying pan and simmer for 5-6 minutes in a closed container (until all the moisture has evaporated).
This is interesting: the meatballs will be even tastier if you first fry the carrots and onions and then add them to the minced meat. The meat mass can be mixed with natural yogurt or full-fat sour cream (30 g), then the products will become softer and juicier.
Minced pork cutlets with onions and carrots are ready. They should be served hot with slices of ripe tomatoes, boiled potatoes or pasta.
Chicken cutlets on. Chicken cutlets stuffed with cheese and egg
It doesn’t take much time to prepare these stuffed cutlets, but they turn out very aromatic and tasty.
Ingredients:
- Minced chicken – 300 g.
- Onion – 1 pc.
- Egg – 1 pc.
- Rusks – 4 pcs.
- Milk – 100 ml.
- Salt - to taste
- Vegetable oil - for frying
For filling:
- Chicken eggs – 2 pcs.
- Hard cheese – 60 g.
- Butter – 30 g.
- Greens (any) - to taste
Minced pork cutlets in a frying pan
Very tasty and soft pork cutlets. Homemade and delicious!
Ingredients:
- Minced pork - 700 gr.
- White loaf - 250 gr.
- Milk - 100 ml.
- Onion - 1/2 medium onion.
- Salt, pepper - to taste.
- Grated nutmeg - 1/2 tsp.
- Breadcrumbs - optional.
- A clove of garlic.
So, let's take minced pork. We salt it and pepper it. For this amount I take about 1/3 tablespoon of salt and 1/2 tsp. pepper But you decide according to your taste.
I also really like nutmeg in cutlets, I also put it in the minced meat. And it never hurts garlic, it gives a very pleasant aroma. It must be put through a press and added to the meat mixture.
Fill the loaf slices without sides with milk and make sure they are completely soaked.
Next, after the loaf has stood for a few minutes, slightly squeeze out the excess milk and knead with a fork until it becomes loose. Mix this gruel with the minced meat and stir until smooth.
We also finely chop the onion (this can be done in a blender) and also mix with the minced meat.
We form cutlets from the finished minced meat. They should not be too thick - they will take a long time to fry. The form can be any. Today I wanted a rounder one.
Roll the workpiece in breadcrumbs on both sides (you can do without breadcrumbs).
Fry over moderate heat with a small amount of vegetable oil. The cutlets need to be well baked on the inside.
The cutlets are a little fried, this is normal. Turn over to the other side and cook until fully cooked.
Remove the finished cutlets to a paper towel. This will remove excess oil from them.
Ready! Serve with any side dish. I like it best with mashed potatoes!
