Ministerial cutlets - 4 delicious recipes for making cutlets with photos

Pamper your husband when he comes home from work with delicious poultry fillet meatballs! Despite such an important name, there is nothing complicated in their preparation, and within an hour you will receive a flavorful meat dish with a crispy crust and tender flesh. We will tell you how to make minced meat with the addition of sauce, vegetables or cheese and deliciously fry chicken cutlets minister-style in a frying pan in our recipes. Your spouse will be very pleased with the result, and so will the rest of the household!

What is the difference between ministerial cutlets?

The main feature of preparing these cutlets is the use of poultry meat and special breading. Mostly chicken breast is used for cooking. They take it whole and then cut it, or use ready-made fillets. According to the original recipe, cutlets were prepared from a single piece of fillet. The fillet consists of two parts: a large fillet and a small one.

Cut in a special way, the large fillet serves as a shell for the small fillet. Today, most recipes use minced meat or minced meat as the base for cutlets. Various fillers are also used. They are immediately introduced into the cutlet mass or wrapped in minced meat.

What is the difference between ministerial cutlets?

When preparing fillings for cutlets, sauces are usually used. They create a soft consistency and bind the filling. Prepared with milk or tomato sauce. Ministerial chicken fillet cutlets are made with a complex breading. First, the cutlets are rolled in wheat flour.

Then they are dipped in an egg beaten with salt, and then breaded in pieces of bread. As a rule, white wheat bread of lower than first grade is used. The pulp is cut into thin strips and the cutlets are breaded in it. In Soviet recipe cookbooks written for production, bookmark standards for each dish were strictly prescribed.

In the case of ministerial cutlets, the recipe looked like this:

Product	Bookmark norm for 1 serving
Chicken fillet	'92
Eggs	18
Wheat bread	27
Butter	17
Garnish	150 g.

Next, recipes with norms for one serving will be prescribed. The quantity of necessary products depends on the number of people for whom the dish is prepared.

Ministerial-style chicken fillet cutlets: step-by-step recipe

Poultry meat is the most common and affordable.

Required ingredients:

chicken fillet – 95 g.
eggs – 20 g.
wheat bread – 30 g.
butter – 18 g.
garnish.

Ministerial-style chicken fillet cutlets: step-by-step recipe

Preparation:

A large chicken fillet is cleaned of films and tendons and spread lengthwise.
Place the second half of the fillet on top. Everything is slightly off.
Wrap it in the unfolded part and form a cutlet.
The formed cutlet is dipped in beaten egg and breaded in white wheat bread, cut into noodles.
Fry over moderate heat.

You can garnish with green peas, fresh or canned. It is also served with fried potatoes and vegetables. For beauty, the side dish is placed in baskets baked from puff pastry.

Chopped ministerial cutlets with sour cream and garlic, recipe with photo

Chicken meat with a moderate fat content is good for a treat. To make homemade cutlets appetizing and juicy, the fillet must be cut into very small pieces with a knife. The minced meat should be supplemented with a mixture based on sour cream, garlic and aromatic spices, then the products will have simply excellent taste!

Cooking time: 55 minutes

Number of servings: 6

Energy value

calorie content – 148 kcal;
fats – 4.7 g;
proteins – 18.3 g;
carbohydrates – 5.2 g.

Ingredients

chicken breasts – 3 pcs.;
onion - 1 head;
eggs – 2 pcs.;
sour cream (25%) – 90 g;
garlic cloves – 2 pcs.;
wheat flour – 70 g;
cilantro, parsley – 5 sprigs;
table salt – 10 g;
sunflower oil – 55-60 ml;
sweet paprika – 5 g;
pepper mixture – 4 g;
turmeric – 3 g.

Step-by-step preparation

Remove bones, veins, and cartilage from chicken breasts, then rinse and dry with napkins. Cut the fillets into strips along the grain, then turn them into cubes with sides of about 0.8 mm. To quickly and efficiently chop meat, you need to use a sharp knife.
Add salt to the resulting minced meat, season with a mixture of peppers and knead thoroughly.
Remove the skins from the onion, rinse with water, and chop into miniature squares (the same size as the chicken pieces).
Peel the garlic, wash it, crush it with a press.
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Rinse parsley and cilantro with water, blot with a cloth, then chop.
Place sour cream in a separate container, add onion and garlic, herbs, paprika and turmeric. Then beat in the eggs and mix thoroughly, gradually adding flour. If the mixture is too thick, you need to dilute it with a small amount of water.
Combine sour cream sauce with chicken mixture and mix well.
Heat a frying pan with vegetable fat, then use a tablespoon to place the minced meat on the frying surface in the form of small round pancakes.
Cook the meatballs for 4-5 minutes, then turn over and brown on the other side until golden-orange.

Important: before cooking, it is advisable to freeze the meat slightly - the hardened product is much easier to cut. The cutlets will be even tastier if the prepared minced meat is left in the refrigerator for about 3-4 hours.

Place fried items on a paper towel to remove excess fat. Then decorate serving plates with sprigs of herbs and serve with your favorite side dish.

Ministerial pork cutlets

Chicken can be replaced with lean pork, such as brisket. In this case, it is necessary to carry out preliminary preparation of the meat.

To prepare you need to take:

pork – 110 g.
onions, roots – 10 g.
flour – 5 g.
eggs – 6 pcs.
white breading – 20 g.
pork lard – 20 g.
sauce – 70 g.
hot or cold side dish.
spices.

Ministerial pork cutlets

Preparation:

The breast bone is cut off along the cartilages of the brisket. Why do they cut through the films on the ribs and remove the bone?
The brisket is processed: washed, films and excess fat are removed.
After this, the meat is placed in a small saucepan and filled with bone broth and spices. The brisket is poached.
The poached brisket is removed from the broth and lightly pressed. To do this, cover with a lid, place a tabletop board on top and leave in this position in a cool place for an hour.
You can make any sauce using broth.
The chilled brisket is cut into wide slices in portions. Sprinkle with salt, flour, dip in eggs and coat in white breading.
Fry in lard or fat.

Served with potatoes in milk sauce and legume puree. The sauce is served separately.

Ministerial cutlets with chicken and carrots without starch

Do you want to feed your family and guests with vitamin ministerial bits? Cook them with carrots and green onions! An interesting meat dish with a bright, fresh taste will captivate everyone present at the table!

Cooking time: 1 hour 5 minutes

Number of servings: 7

Energy value

calorie content – 128 kcal;
fats – 4.6 g;
proteins – 13.1 g;
carbohydrates – 5.2 g.

Ingredients

chicken (fillet) – 0.55 kg;
carrots – 85 g;
leek – 70 g;
mayonnaise – 60 g;
dried basil – 10 g;
curry – 4 g;
salt - to taste;
thyme – 5 g;
black pepper – 6-7 g;
vegetable fat – 65 ml;
semolina – 80 g.

Step-by-step preparation

Wash the poultry meat, pat dry with a dry cloth, and cut into small pieces. Then put them in a plastic bag and beat them with an iron hammer.
Peel the carrots, wash them, pass through a medium grater.
Rinse the leeks and chop them into small rings.
Combine vegetables with chicken mixture, add salt, seasonings and mayonnaise. Then add semolina and stir vigorously until smooth. Let the finished minced meat stand for 20-30 minutes (so that the cereal swells and makes the cutlets voluminous).
Pour vegetable oil into a saucepan, set on fire and heat well. Using a large spoon, fill it with the meat mixture, forming oval cutlets.
Fry the products for 3-4 minutes on each side until golden beige.

This is interesting: instead of carrots, you can use chopped bell pepper - with it the dish will become incredibly juicy. Try replacing mayonnaise with thick kefir and semolina with starch, then the products will not be so high in calories.

Place the finished cutlets on a tray, garnish with spinach and cherry tomatoes and begin tasting. It is recommended to eat warm with boiled potatoes, pasta or buckwheat porridge.

Ministerial fish cutlets

Lovers of fish dishes are encouraged to make fish cutlets. The degree of fat content of fish is at individual discretion. Dietary option - low-fat varieties.

Ministerial fish cutlets

Compound:

fish – 95 g.
flour – 6 g.
breadcrumbs – 15 g.
eggs – 8 g.
milk sauce – 75 g.
tomato sauce – 75 g.
side dish – 150 g.
deep fat – 20 g.
pepper, greens.

Preparation:

Fish fillets are cut into wide thin slices and lightly beaten with the blunt part of a knife.
Sauce mixed with finely chopped mushrooms, such as champignons, is placed on the fish. Sprinkle with herbs (parsley, basil) and roll into a cigar.
The cutlet is breaded in universal breading.
Fry in hydro fat or oil.

Ministerial fish cutlets go well with a side dish of fried zucchini or pumpkin and cauliflower. The sauce is served separately. If white sauce was used as a filling, then tomato sauce is served for gravy and vice versa.

Diet turkey cutlets

Turkey meat is considered the softest and most dietary of poultry meat. It tastes like a cross between chicken and pork.

Diet turkey cutlets

Turkey meat – 74g.
Wheat bread – 18 g.
Milk – 22 g.
Eggs – 8 g.
White breading – 40 g.
Ghee butter – 13 g.

Preparation:

Prepare minced cutlets with bread. The rolled meat is mixed with bread mass soaked in water or milk. In this case, bread of at least first grade is used.
Pepper, salt and again pass through the meat grinder. Stir in soft butter.
The cutlet mass is cut into portioned cutlets, breaded in a classic breading mixture and fried.

These cutlets are served with a side dish of carrots, corn, peas and potatoes.

Steamed cutlets

Ministerial-style chicken fillet cutlets can be steamed in a saucepan or steamer. Minced meat from chopped or ground meat is cut into portions, without breading, and placed in a saucepan. Add a little broth and simmer for 12-15 minutes on the stove under the lid. You can use a double boiler.

Its use is convenient because at the same time as cooking the cutlets, you can prepare any side dish:

potato;
cabbage;
zucchini;
eggplants.

The cutlets are placed in the lower section, and the vegetables are higher. Cooking time is the same.

Ministerial cutlets in the oven

Cooking in the oven is another option for gentle cooking. Cutlets are made from a whole piece of meat or minced meat is used. Breading is usually not done. The cutlets are cooked in their own juices, with the addition of broth or water in a baking pan. The main purpose of baking is the rapid formation of a crust, which retains all the juices inside the product.

Ministerial cutlets in the oven

This will require a high oven temperature of up to 270-280°. When the crust sets, a ruddy color forms, the temperature is reduced to optimal (180 - 200°), and the cutlets are left until completely heated. Ministerial cutlets from chicken fillet can be prepared in the reverse way.

Place the cutlets on a baking sheet and cover the top with food foil or baking paper. Place in the oven for 15-20 minutes. During this time, the cutlets will steam in their own juice and will be almost ready. Then remove the coating and allow the cutlets to brown.

Cooking in the oven

The cutlets will be cooked in the oven without excess fat, the whole batch will fit on a large baking sheet, and the housewife will save time. Products:

Chicken fillet - 700 gr.
Starch – 150 gr.
2 onions
Kefir – 50 gr.
Eggs – 2 pcs.
Marjoram, oregano
Salt
Vegetable oil

Finely chop the meat fillet. Grind the peeled onions in a blender. Combine the ingredients, pour in the kefir, season with salt and spices. For best results, let stand in the refrigerator for 5 hours. Then beat in the eggs and add starch.

Preheat the oven to 200°C. Line a baking sheet with parchment and place the cutlets formed with a spoon. Bake for 20 minutes. Decorate with greens.

Advice! If you have silicone molds, put two tablespoons of minced meat there and cook in the oven.

Ministerial chicken cutlets with zucchini

The use of vegetables (zucchini, pumpkin, carrots) in the recipe makes the cutlets softer.

Ministerial chicken cutlets with zucchini

For these cutlets you will need:

chicken fillet – 80 g.
butter – 22 g.
eggs – 20 g.
milk sauce – 15 g.
zucchini – 35 g.
white bread – 20 g.
spices.

Preparation:

For stuffing, the fillet is cleaned and trimmed lengthwise. Carefully turn it in different directions and beat it off. The meat should be very thin, 2 - 3 mm. The tendons are cut. Breakthroughs are masked with pieces of meat, placing them over the cuts.
The zucchini is chopped and mixed with the sauce. Add the necessary spices and spread on the meat.
Fold in the edges, giving the cutlet a pear shape.
Dip pieces of white wheat bread into flour and egg. Fried or baked.

You can prepare semi-finished cutlet products in advance. The formed cutlets are placed on baking sheets, wooden or metal, sprinkled with breadcrumbs, and frozen.

A savory treat of chicken breast with mustard and parmesan

Chicken and cheese balls in a crispy breading are a win-win option for a hearty dinner. And if the minced meat is supplemented with French mustard, the taste of the dish will acquire an unusual, slight spiciness that will appeal to lovers of culinary novelties.

Cooking time: 1 hour 10 minutes

Number of servings: 9

Energy value

calorie content – 159 kcal;
fats – 5.4 g;
proteins – 14.3 g;
carbohydrates – 6.2 g.

Ingredients

chicken breasts – 0.7 kg;
onion – 60 g;
parmesan – 150 g;
white bread – 200 g;
French mustard – 20 g;
egg – 3 pcs.;
vegetable oil – 65-70 ml;
coriander – 5 g;
iodized salt - to taste;
garlic pepper – 6 g;
cumin – 3 g.

Step-by-step preparation

First, we'll make the breading ourselves. To do this, place the bread on a baking sheet, put it in the oven and dry it for 15-20 minutes. Then crush it with a rolling pin until large pieces form. Pour the prepared crackers into a separate plate.
Remove the bones from the poultry breasts, then wash and cut into cubes. You need to chop the fillet very finely, otherwise the meatballs will not stick together well.
Remove the top layer from the onion, rinse with running water, and crumble into small pieces.
Grate the cheese on a grater with large holes.
Combine all ingredients, beat in one egg, add mustard. Then add salt, add seasonings and mix thoroughly with wet hands. The result should be an elastic, dense mass.
Make nine flat cakes from the resulting minced meat, no more than 2 cm thick.
Break the remaining eggs into a deep container, season with a pinch of salt and whisk until light foam appears.
Pour vegetable fat into a saucepan, set on fire and heat. Dip each piece into the egg mixture, then roll in breadcrumbs and place in boiling oil.
Fry the meat products for five minutes on all sides until an appetizing crust forms.

Tip: to make the cutlets fluffy and airy, add a teaspoon of soda to the minced meat. And chopped fresh dill added to the cutlet base will give the dish a rich aroma.

Place the delicious delicacy on a flat plate covered with lettuce leaves, garnish with dark olives and lemon slices. Chicken balls will harmonize wonderfully with stewed asparagus, garlic sauce or tomato ketchup. Bon appetit!

Ministerial-style cutlets will help you out when you have unexpected guests or will help you feed your family tasty and satisfying meals. Even an inexperienced housewife can easily handle them, spending very little free time, which is very important at the current pace of life. And our recipes will help you create an incomparable treat that will certainly please all participants in the shared meal. Cook with pleasure!

Cutlets with mushrooms

Any meat cutlets go very well with mushroom filling. Mushrooms use champignons, oyster mushrooms or soaked salted milk mushrooms and saffron milk caps.

Cutlets with mushrooms

For this:

Boiled chopped champignons or chopped salted mushrooms are added to the raw egg yolk and seasoned with spices.
Chicken fillet is prepared for stuffing: cleaned, cut and beaten.
Mushroom mince is placed on the sharp end of the first half of the beaten fillet and covered with the second half of the fillet, separately beaten. Wrap everything together, securing it with thread or a skewer if necessary.
The cutlets are double breaded and fried in a small saucepan or in a cast iron frying pan.

If minced meat is used, then the minced meat is simply mixed with the chopped meat. The cutlets are given an oval flat shape, breaded and fried.

How to cook “Ministerial Chicken Cutlets”

Prepare all the necessary ingredients for the cutlets.

Cut the chicken fillet into small cubes.

Cut the onion into medium-sized cubes and chop the garlic.

Mix fillet with onion and garlic.

Add two raw eggs.

Salt, pepper, add starch and mayonnaise. If desired, mayonnaise can be replaced with sour cream.

Mix the minced meat well and refrigerate for an hour and a half.

Spoon the minced meat onto a well-heated frying pan, like pancakes.

Fry the cutlets on both sides until golden brown.

Ministerial liver cutlets

For lovers of offal, you can prepare liver cutlets:

beef or pork liver – 75 g.
onion – 50 g.
wheat bread – 20 g.
egg – 20g.
milk – 25 g.
white breading or crackers – 10 g.
fat for frying – 10 g.
meat juice – 50 g.
sauce – 75 g.
garnish

Ministerial liver cutlets

Preparation:

The liver is soaked in water or milk, the film is removed, large blood vessels are cut out, and cut into small pieces.
Onions are lightly fried.
Combine liver, onion, spices and egg. The mixture is mixed and cutlets are formed.
For breading, flour, eggs and ready-made white breading are used.
Fry until a crust forms. Then you can finish cooking it on the stove with the lid closed or finish it in the oven.

Liver is quite a capricious meat. It should not be overcooked. It loses its juiciness and becomes very tough.

Recipe for ministerial meatballs with mushrooms

INGREDIENTS	QUANTITY
vegetable oil	50 ml
flour	60 g
Champignon	300 g
onion	1 head
parsley	10 g
sour cream	60 ml
chicken fillet	0.6 kg
salt	10 g
garlic	2 pieces
ground black pepper	3 pinches
eggs	2 pcs.

Time: 35 min.

Calories: 165.

How to cook:

Wash the meat, peel and cut into small cubes.
Remove the skin from the onion, rinse it and finely chop it.
Peel and chop the mushrooms too, mix with onions.
Pour oil into a frying pan and fry the ingredients until cooked.
After that, cool them and mix with chicken.
Add flour, sour cream, salt, pepper, eggs and chopped garlic.
Wash the parsley too, chop it and add it to all the ingredients.
Combine all ingredients and fry the products, spooning them out with a spoon, until cooked.

Cutlets with filling

To combine the main dish and side dish, the cutlets can be prepared with filling. Mushrooms, vegetables and even fruits can be used as a filler. Most often, the filling is prepared by mixing the main ingredient with the sauce. The modern culinary industry offers many options for sauces for meat and chicken.

Cutlets with filling

An unusual filling for cutlets with an exotic taste would be a filling based on prunes and papaya. To prepare, you need to chop the fruits: papaya and prunes, taken in equal proportions. Add ½ tsp. honey and ¼ tsp. grain sweet mustard.

If the cutlets are prepared from a single piece of meat, then the filling is tucked inside and the edges of the fillet are secured with skewers or wrapped with culinary thread. When preparing minced meat cutlets, the filling is placed on a meat flatbread and then shaped into a flattened pear.

Beef and chicken cutlets

Cutlets made from a combination of beef and chicken have an interesting taste:

Chicken fillet or breast – 82 g.
Lean beef – 95 g.
Wheat bread – 38 g.
Milk – 28 g.
Oil or fat – 8 g.
Egg – 22 g.
White breading – 40 g.
Ghee butter – 13 g.
Spices

Beef and chicken cutlets

Preparation:

The neck cut or beef edge is cut into wide strips and beaten vigorously. You should get a wide meat strip 3 mm thick.
Chicken meat (fillet, thigh, breast) is cut into small pieces and sprinkled with spices. This is the filling for future cutlets.
The prepared chicken meat filling is placed on the beef and cutlets are formed. To do this, wrap the tape and crimp it well.
The cutlets are dipped in flour, then in eggs and finished with breading in pieces of white wheat bread. They fry.

You can make the cutlets softer by using less fat. To do this, they are first simmered with a small amount of liquid under the lid, and then fried open.

Cutlets with bran

Along with turkey cutlets and zucchini, cutlets with bran are a dietary dish:

Chicken breast or fillet – 80 g.
Butter – 20 g.
Milk sauce – 15 g.
Bran – 45 g.
Eggs – 20 g.
Wheat bread – 20 g.
Spices

Cutlets with bran

Preparation:

Prepare the cutlet mass: cut the meat into small pieces, add spices, mix.
Bran for 18-20 minutes. soaked in milk sauce. Then squeeze lightly and add to the cutlet mass.
The cutlets are formed and then follow the classic process of breading and frying.

There is another theory about the appearance of the name ministerial cutlets. Cutlets made from chicken fillet or chicken breast, due to their fairly low cost, were actively used in catering. The savings were veiled by the usefulness and dietary value of the dish. But the dish was not in widespread demand among the population.

That’s when a small marketing ploy was invented - to give the cutlets a euphonious name and bring them closer to the special dishes of the party elite.

With cheese

Cutlets with cheese are a win-win option for a delicious dinner. Ingredients:

Chicken fillet – 600 gr.
Hard cheese – 150 gr.
Starch – 20 gr.
3 cloves garlic
Mayonnaise – 50 ml.
Chicken eggs – 2 pcs.
Allspice ground

Finely chop the washed meat (you can use turkey). Beat eggs separately, add starch, add mayonnaise, mix. Grate the cheese and add to the minced meat. Leave for several hours. Spoon the minced meat like thin pancakes onto a heated frying pan.

Advice! To make the products more juicy, put a slice of butter on them.

Then fry the cutlets until golden brown on one side and the other.