step by step recipe with photo

Chopped meatballs from chicken breast with starch and mayonnaise can still be called “lazy” chops, although, given that all the fillets need to be cut into small pieces, there is no need to talk about laziness here. In any case, this is very delicious meatballs, they are juicy and tender, although they are prepared from defatted meat. The starch keeps the cutlets juicy, while the mayonnaise makes them softer. For a brighter taste and aroma, be sure to add your favorite spices, such as ground coriander, paprika, black ground pepper.

Ingredients

• 500 g chicken breast
• 1 chicken egg
• 3 art. l. vegetable oil
• 3 art. l. potato starch
• 2 tbsp. l. mayonnaise
• 1/5 tsp spices
• 1 tsp (no slide) salt

Cooking

1. To make chopped minced meat, you need to take the sharpest knife that is in the kitchen. Separate the chicken fillet from the bone, wash, cut off all excess and cut the fillet into small pieces. The finer the minced meat is chopped, the more tender the cutlets will be.

2. Beat an egg into a bowl with minced meat, add salt and spices.

3. Add potato starch to the same place.

4. Add mayonnaise (fat content does not matter, you can take home product, as well as lean mayonnaise).

5. Mix everything well, and you can start frying delicious cutlets.

6. In a frying pan, heat a small amount of vegetable oil for frying, preferably refined, without a strong smell and taste. Spread small portions of minced meat with a tablespoon and fry over low heat for 3-4 minutes.

Chicken cutlets with mayonnaise - very satisfying and tasty. Cooking them at home is very easy and fast.

Chicken cutlets with starch and mayonnaise is a product that can be used both for regular meals and for a diet table. Making them is very simple and quick, you can put your child on a walk outside the city or for a snack on the road, in the country.

• 400-500 g chicken fillet,
• 2 eggs,
• 1-2 tablespoons of good fat mayonnaise,
• 1 head of onion,
• chicken seasoning,
• a spoonful of potato starch
• a couple of cloves of garlic.

Grind the chicken fillet in a food processor or in a meat grinder.

Let's put it in a bowl.

Finely chop the onion, squeeze the garlic.

Add chopped onion, garlic, starch, mayonnaise to the minced meat.

We knead the minced meat well with a wooden spatula until smooth, beat it - the juiciness of the cutlets in the end will depend on this, add a little water.

We form oblong cutlets, roll them on all sides in flour.

Fry on both sides in a pan with oil over high heat in batches.

after frying all the cutlets, put them in a pan, add 1/3 cup of water, cover with a lid and steam the cutlets well. When all the water has evaporated, dry each one in turn at the bottom of the pan and put it on a dish.

Serve with sauce and vegetables, garnished with herbs. Such chicken cutlets with starch and mayonnaise are indispensable for any day. They can be prepared for birthdays, weddings, children's holiday etc.

Recipe 2: chopped chicken cutlets with mayonnaise

Chopped chicken breast cutlets with starch and mayonnaise have a delicate, pleasant taste. They are easy and quick to prepare, so you can always diversify the usual family menu. A step-by-step recipe with photos will help you prepare them.

• chicken breast - 250 grams;
• onion - 1 piece;
• potato starch - 3 tablespoons;
• chicken eggs - 1 piece;
• mayonnaise - 2 tablespoons;
• table salt - half a teaspoon without a slide;
• refined vegetable oil - 3 tablespoons.

Wash the breast and pat dry with a towel or simply place on a wire rack to drain moisture. Remove the skin and separate the flesh from the bones and membranes. Cut the fillet into small cubes so that the cutlets are softer.

Transfer the meat to a bowl and add the egg. finely chop onion and transfer to the meat.

Add starch and mayonnaise.

Pour in the salt.

Mix all ingredients thoroughly to get homogeneous mass. I usually use a fork, while pressing lightly meat pieces so that the meat is saturated with salt. At the same time, the starch absorbs the immediately released juice and sticks the pieces together better.

You can do it differently: To chicken meat add spices and mix with your hands, kneading slightly, then add the rest of the ingredients. If you have 1-2 hours left, leave the chopped mixture in the refrigerator or proceed to the next step immediately.

Heat a frying pan with sunflower oil and spread the minced meat with a spoon, giving the desired shape.

Grill over moderate heat for 3-4 minutes on each side. For getting golden brown You can slightly increase the heat treatment time. If you are preparing cutlets for children, after frying, pour in 1-2 tablespoons of water and simmer under the lid.

Any garnish will do. Salads from vegetables, pickles are perfect. Bon appetit!

Recipe 3: Chicken Breast Cutlets with Mayonnaise

• chicken breast fillet - 1 pc;
• salt - to taste;
• spices - to taste;
• onion - 1 pc;
• wheat flour - 2 tablespoons;
• mayonnaise - 1 tablespoon;
• chicken eggs - 2 pcs;
• greens - to taste;
• vegetable oil - for frying

My chicken fillet, cut into small cubes, about 2 x 2 in size.

Add salt and spices

break the eggs and add mayonnaise (you can sour cream), mix

In the resulting mass, add finely chopped onion and wheat flour, mix thoroughly again. The consistency should resemble dough for pancakes.

add finely chopped fresh herbs, I have dill, mix

pour vegetable oil into a well-heated pan, spread with a tablespoon

when browned, turn over, cover with a lid, make the fire quieter, fry for 4-5 minutes

From this amount of ingredients, I got 15 cutlets. Serve with any side dish, but I served with rice.
Bon appetit!

Recipe 4: Chicken cutlets with starch and mayonnaise

Chopped chicken breast cutlets with starch and mayonnaise can still be called "lazy" chops, although, given that all the fillets need to be cut into small pieces, there is no need to talk about laziness here. In any case, these are very tasty cutlets, they are juicy and tender, although they are prepared from defatted meat. The starch keeps the cutlets juicy, while the mayonnaise makes them softer. For a more vibrant taste and aroma, be sure to add your favorite spices, such as ground coriander, paprika, ground black pepper.

• 500 g chicken breast
• 1 chicken egg
• 3 art. l. vegetable oil
• 3 art. l. potato starch
• 2 tbsp. l. mayonnaise
• 1/5 tsp spices
• 1 tsp (no slide) salt

To make chopped minced meat, you need to take the sharpest knife that is in the kitchen. Separate the chicken fillet from the bone, wash, cut off all excess and cut the fillet into small pieces. The finer the minced meat is chopped, the more tender the cutlets will be.

Beat the egg into a bowl with minced meat, add salt and spices.

Add potato starch to it.

Add mayonnaise (fat content does not matter, you can take a homemade product, as well as lean mayonnaise).

Mix everything well, and you can start frying delicious cutlets.

In a frying pan, heat a small amount of vegetable oil for frying, preferably refined, without a bright smell and taste. Spread small portions of minced meat with a tablespoon and fry over low heat for 3-4 minutes.

Turn over and fry for another 3-4 minutes.

You can serve cutlets with a side dish, salad, herbs and sauce.

Recipe 5: French Chicken Cutlets with Mayonnaise and Flour

Chicken cutlets in French (other names are cutlets in ministerial, in Albanian) are very tender and juicy, they just melt in your mouth. If you have never cooked them, then catch up.

• Chicken fillet - 500 g
• Egg - 1-2 pcs.
• Mayonnaise - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Onion - 1 pc.
• Salt - to taste
• Ground black pepper - to taste

Cut the onion into squares.

We cut the chicken fillet into squares.

Mix onion, fillet, salt and pepper.

First, carefully add one egg. (If it is not enough in consistency, then add the second one.) Add mayonnaise.

We pour out the flour. We mix the mass. In terms of density, it should turn out like sour cream, not very thick.

Spoon the patties into the pan with a tablespoon. Fry on each side for 3-4 minutes.

Cutlets are delicious served with mashed potatoes.

Recipe 6: Chopped Chicken Cutlets with Mayonnaise

Juicy chopped chicken cutlets with mayonnaise - simple and tasty dish, which can be served with various side dishes for lunch or dinner.

They are easy to prepare, but the whole family will definitely like them!

Separately, I note - eggs do not need more than one! From this, only unnecessary rigidity will appear in cutlets.

• chicken fillet 500 g
• onion 3 pcs
• eggs 1 pc
• starch or flour 3 tbsp. spoons
• mayonnaise 3 tbsp. spoons
• sunflower oil 3 tbsp. spoons
• greenery
• pepper mix

Freeze the chicken fillet a little beforehand, then it will be easier to chop it into small cubes.

Also chop the peeled onion, it not only gives a unique taste, but also makes the cutlets much more juicy.

Add the egg to the chopped fillet and onion.

Add starch, mayonnaise and greens to the prepared minced meat, salt and pepper to taste.

Then it is better to send the minced meat to the refrigerator for at least half an hour.

Remember, such minced meat has a wonderful ability - it can be stored in the refrigerator for several days.

It is very easy to fry these meatballs. They do not need to be formed at all, but simply put the minced meat with a tablespoon in a pan with heated vegetable oil, and fry them, like pancakes, on both sides until golden brown.

Don't forget to put the finished patties on a paper towel - it will absorb all the unnecessary fat. Fresh, fragrant, juicy and very tasty cutlets are ready!

Recipe 7: Chicken Breast Cutlets with Mayonnaise and Egg

• Chicken breasts - 2 pcs.,
• Mayonnaise - 3 tablespoons,
• Onion - 1 pc.,
• Eggs - 2 pcs.,
• Potato starch - 3 tablespoons (without a slide),
• Salt and spices to taste
• Sunflower oil

Wash the chicken fillet. If you just took it out of the freezer, be sure to completely defrost it. The fact is that there will be a lot of water in the frozen fillet, but we don’t need it. Dry with napkins. Cut into small cubes, or, more precisely, chop with a knife. The smaller the pieces you get, the cutlets will be more tender.

Chop the onion into small cubes as well.

Place chicken and onion in a bowl.

Beat eggs on it.

Put mayonnaise and add spices with salt. If desired, you can also add chopped dill or parsley.

Mix the mass with a spoon, then add the potato starch. Starch in this recipe plays the role of a thickener, as well as eggs. Stir until smooth. To chopped cutlets from chicken fillet with mayonnaise kept their shape well and did not spread in the pan, since the mass turns out to be quite liquid and resembles dough for pancakes. Place the plate in the refrigerator for 30-40 minutes.

After this time, you can start frying chicken cutlets. Gain mass with a tablespoon and spread in a hot pan with vegetable oil.

Once the bottoms of the patties are browned, turn them over and fry until golden brown on the other side.

It should also be said that, since these cutlets are much thinner than ordinary minced meat cutlets, they are fried very quickly, so make sure that they do not burn. After you put them in the pan, immediately reduce the heat. Serve as an addition to the main side dish. Enjoy your meal.

Recipe 8: Simple Minced Chicken Cutlets with Mayonnaise

We prepare simple chicken cutlets with mayonnaise from ready-made minced meat. Of course, you can take not minced meat, but just chicken or better chicken breast, but in this case it will have to be turned through a meat grinder, and the cutlets will no longer be so simple. But I must say right away that chicken cutlets from ready-made minced meat, and even with mayonnaise, turn out to be quite fatty.

• minced chicken - 1 kg;
• egg - one piece;
• onion - two medium-sized onions (one large);
• mayonnaise 67% - 200 ml;
• black ground pepper - a pinch;
• salt to taste;
• breadcrumbs.

Put the minced chicken and finely chopped onion into a small saucepan.

Add homemade chicken egg.

Mix all the ingredients gently and add black pepper and salt to taste.

We sculpt small cutlets from the finished mass. From one kilogram of minced meat, 16 medium cutlets come out. Before frying, pre-roll the cutlets in breadcrumbs.

Fry in a pan with sunflower oil. When one side is browned, flip over to the other. Next, cook the cutlets under a closed lid, periodically turning over and adding a little oil or water.

VIDEO

And two more recipes on how to cook chicken cutlets with mayonnaise, see the video:

Chopped chicken breast cutlets with mayonnaise I like better than cutlets with minced chicken. I love that the structure of the meat is felt in cutlets, in these cutlets it just is.

At its core, the recipe is simple, all you need to do is chop the chicken breast as small as possible. Below I will share the secret of how to facilitate this process for myself.

Let's prepare all the products for cooking chopped chicken cutlets with mayonnaise.

IMPORTANT: before cutting the fillet, wipe it well with a paper towel, send it to the freezer for 5-7 minutes, it will become a little harder and will not slip in your hands when cutting. The photo shows the size of the pieces into which you need to cut the fillet.

In a bowl, add the egg and finely chopped onion to the meat. You can even grate the onion on a coarse grater.

Now add starch, mayonnaise, salt, ground black pepper, chicken seasoning - in general, your favorite spices.

Mix well the minced meat. We leave the minced meat for 20 minutes, the egg with starch will do its job, and the minced meat will not fall apart during frying.

Pour enough oil into the pan so that the cutlets are fried in it almost completely. The oil should be very hot. After that, put the minced meat on the pan with a spoon, forming cutlets. Fry the cutlets on one side and turn over to the other. Now reduce the heat to medium and then cook all the cutlets over medium heat, 3-4 minutes on each side.

Let's take a look at how to fry delicious and incredibly fragrant cutlets with starch. Thanks to the addition of starch, they are well fried and very juicy. And it doesn’t matter what meat will be cooked from: chicken, pork, turkey or beef!

Cutlets with starch and mayonnaise

Ingredients:

• chopped meat- 500 g;
• egg - 3 pcs.;
• mayonnaise - 3 tbsp. spoons;
• starch - 3 tbsp. spoons;
• water - 3 tbsp. spoons;
• vegetable oil;
• spices.

Cooking

Mix minced meat with eggs, throw starch and put. Then add cold water and mix well. After that, season the mass with spices to taste and beat thoroughly with a blender until a homogeneous lush mass is obtained. Next, we remove the prepared minced meat for about 6 hours in the refrigerator.

After the time has passed, fry minced meat patties with starch, laying them with a tablespoon on well-heated vegetable oil, on both sides. Then carefully lay them out on a paper towel to get rid of excess fat and serve.

Chopped cutlets with starch

Ingredients:

• pork pulp - 500 g;
• onion - 4 pcs.;
• egg - 4 pcs.;
• starch - 4 tbsp. spoons;
• sugar - 2 teaspoons;
• salt - a pinch;
• vegetable oil.

Cooking

We wash the pork, let the water drain and cut the meat into small cubes. We clean the onion from the husk and finely chop. Add salt, sugar, pepper, starch to the meat and mix all the ingredients. Then we break the eggs and pour the chopped onion. Mix thoroughly and let the mass stand for 30 minutes.

We heat the pan, grease with oil and spread the minced meat with a spoon. Fry the cutlets over low heat on both sides until golden brown. After that, we transfer them to a deep frying pan, add half a glass of water and simmer the cutlets for 10 minutes.

Recipe for chicken cutlets with starch

Ingredients:

Cooking

Finely chop, add the egg, add starch, spices and finely chopped onion with herbs. Then add sour cream and mix thoroughly. We put the minced meat aside for 20 minutes, and this time we heat the pan by pouring a little oil into it. Next, we sculpt small balls, flatten them a little and fry them on both sides until golden brown. Serve ready-made chicken cutlets with starch with any side dish.

Ingredients: (FOR MEAT CUTLETS!)

1. Clean beef

2.Beef + pork

1. Meat is best taken so that it is in the same proportion of beef and pork.

2. Pass through a meat grinder 2-3 times.

3. Two thirds of the minced meat should be meat, one third is everything else.

4. The consistency of minced meat should be wet - when forming, the liquid should, as it were, drip slightly through your fingers.

5. Be sure to put the minced meat in the refrigerator for 1-2 hours to stand.

6. After the refrigerator, knead the minced meat again.

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1. Potato (if minced beef) - starch does not allow the liquid contained in the minced meat to go “to the left” and the cutlets are juicy.

2. Or Starch, about 2 tablespoons: so that the cutlets do not burst when frying and juice does not flow out of them into the pan

3. Stale white bread (baton) 2 slices (if minced beef + pork). Bread gives cutlets splendor and juiciness due to the fact that the juice secreted by the meat during frying almost does not go out, but collects in the pores of the bread crumb. Bread must be stale, not fresh! If you take fresh bread, then the cutlets will be viscous-sticky.

4. Semolina (if the minced meat is fatty or liquid) - gives softness and splendor.

5. Onion (larger) gives juiciness.

7. Carrot - gives splendor.

8. Soda (quicklime) pinch - gives splendor.

11. Milk or kefir - gives softness and juiciness.

12. Egg (yolks), because the egg white gives the cutlets additional rigidity. Protein squeezes liquid out of minced meat.

13.1-2 Art. l. sour cream or mayonnaise - this will give extra softness and juiciness.

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2. Breadcrumbs (cutlets in breadcrumbs turn out much more beautiful than in flour)

3. Ground oatmeal (hercules)

We actually make future cutlets:

1. Then cutlets must be sculpted with wet hands, take about 100 g of minced meat, it is good to put a piece of frozen butter or ice in each cutlet.

2. Roll off, cut diagonally with the blunt edge of the knife.

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Frying technology:

1. Roll the cutlet in flour, then in an egg, then in breadcrumbs. Again in the egg, then in breadcrumbs (double breading). The frying pan is hot, fried in oil for 7 minutes. Bring to readiness in the oven.

2. Put on a well-heated frying pan (so that the fat begins to boil in the pan, but does not burn), fry on one side until golden brown, turn over and then reduce the fire to the limit, maintaining a slight boil - fry the second side and immediately remove.

3. Pour a tablespoon of vegetable oil into the pan, no more! Otherwise, when frying, oil splashes will fly in all directions. Cutlets are placed in a cold pan, for the same reason. And then they put it on fire. Roast on medium heat.

4. Put in a frying pan. Slightly fried until golden (on both sides). Pour in water, reduce the fire and simmer until tender

5. Put in a pan heated to medium temperature. Fry until golden brown on one side. Turn over and cover with a lid. Cutlets are stewed in own juice until ready.

6. Spread on a well-heated frying pan (oil begins to spit) for 3-4 minutes, until a golden crust forms. Turn over and repeat the procedure. Further, there may be differences. Or pour water (so that it boils away in 15 minutes) and leave on low heat for 10-15 minutes. Or put in a well-heated oven for the same 10-15 minutes.

7. Fry over high heat, and when turned over, the fire is not reduced and the lid is not closed, so cutlets with a well-fried crust are obtained. Then fry a little onion with carrots and a little flour. This frying and cutlets are laid out in a saucepan, poured with hot water and 2 tablespoons of sour cream there ... All this languishes in a saucepan over low heat for about 15 minutes. Cutlets are obtained immediately with sauce, but nevertheless they do not fall apart.

8. Put in a well-heated pan with refined vegetable oil and fry over medium heat without closing the lid! After turning over to the second side, fry under the lid, while reducing the heat.

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Cutlets ready:

1. Done, if when pressing on the cutlets with a spoon, clear juice flows out of them. On the cut, ready cutlets should have a gray color, not reddish.

2. Check for dampness: stick a toothpick inside the patty and pull it out, if there are no traces of blood juice, then it’s normal. In total, the time should not be more than 10-12 minutes.