Breaded chicken cutlets recipe. How to fry cutlets in breadcrumbs

What could be tastier and more satisfying than fragrant cutlets fried in breadcrumbs? Only juicy chicken cutlets on home recipe. We will prepare them now.

For the preparation of this recipe, we chose minced chicken, because chicken meat is more tender, light and very tasty. We first fry our cutlets, then stew a little. An ideal side dish for such a dish is buckwheat or mashed potatoes.

We select products for the dish.

• Minced chicken (1 kg).
• Egg (a couple of pieces)
• White wheat bread (2-3 slices).
• Garlic (4 cloves).
• Ground black pepper.
• Salt.
• Breadcrumbs.
• Bay leaf (a couple of pieces).
• Peppercorns (a couple of peas).
• Sunflower oil for frying.
• Water (1 glass).

How to cook

Step 1. Cut off a few pieces of white bread and soak them in a bowl of water. is needed so that our cutlets do not lose moisture during frying and remain soft. In addition, this component makes the cutlets more satisfying. We leave the bread to hold in water for a while so that it has time to soak well.
Step 2. Grind chicken fillet through a meat grinder or take ready-made minced meat.

Add two eggs to it. Eggs will prevent the minced meat from spilling into the pan during frying.
Step 3. Peel four small garlic cloves and, passing them through a press, add to the minced meat. Season the mixture with pepper and salt.

Step 4. After the bread slices are soaked, add them to the minced meat (only the crumb). Remember to squeeze them well to get rid of excess water. Stir the mixture very carefully, it is better to do it with your hands.

Step 5. Pour some breadcrumbs into a flat plate.

Step 6. We form small balls from minced meat. Roll them in breadcrumbs.

Step 7. Put the balls on a preheated frying pan. Fry them on both sides.

Step 8. We shift the fried cutlets into a small cauldron. Pour some vegetable oil and a glass of water here. Add more bay leaf and peppercorns.

Step 9. Stew cutlets for about 20-25 minutes.
Chicken cutlets in breadcrumbs should be served only hot and with a side dish.

Cutlets from minced chicken- This is one of the most common dishes served for lunch or dinner in every family. Firstly, chicken cutlets can be very varied and cooked in different ways, and secondly, they are very satisfying and do not require much effort to cook.

Classic chicken cutlets will be a great lunch for you and your family. Try making them yourself with the following step-by-step recipe.

This will require:

• chicken fillet or minced meat - 0.5 kg;
• bread - 150 g;
• onion - 1 pc.;
• milk - 50 ml;
• chicken egg - 1 pc.;
• rast. butter;
• spices (salt and pepper).

Used exclusively for cooking. White bread. Cut off the top crust from it and soak in a bowl of milk. The onion is peeled and cut together with garlic into 4 equal parts.

If you use fillet for cutlets, then pass it through a meat grinder with the rest of the ingredients, after cutting into small pieces. Minced meat is salted, peppered and mixed together with the egg. Mix again and form cutlets by hand.

Half a centimeter oil is poured into a heated frying pan, and cutlets are laid out. They are fried on each side for 5-7 minutes until a browned crust appears. For serving, you can choose any side dish you like.

With added cheese

Dilute the taste of ordinary meatballs by adding a little cheese to them.

What you need:

• chicken fillet - 0.8 kg;
• cheese - 200 g;
• chicken egg - 1 pc.;
• onion - 2 pcs.;
• flour - 2 tbsp. spoons;
• fresh dill;
• spices.

Chicken fillet washed and cut into very small pieces. Cheese is rubbed into a bowl to it, an egg is driven in, chopped dill and flour are poured. The mixture is salted and peppered. Mix thoroughly until a homogeneous mass is obtained.

Form into small balls and roll in flour. We heat up the oil in a frying pan. Its amount may vary depending on the degree of roasting. We begin to fry cutlets with cheese for 5 minutes on each side. Serve the finished dish along with the side dish.

Chopped chicken breast cutlets

If you want to taste a tender and hearty dish, then choose chopped cutlets from chicken breast.

This will require:

• chicken fillet - 1 kg;
• onion - 1 pc.;
• sour cream - 2 tbsp. spoons;
• chicken egg - 1 pc.;
• flour - 2 tbsp. spoons;
• salt;
• pepper.

We clean the breast from the skin and select all the bones from it, if any. The fillet is finely chopped with a special meat hatchet. Alternatively, you can use a large kitchen knife. We shift the fillet into a bowl, where we also add the egg, flour and sour cream. Mix and add spices.

Next, finely chopped onions are placed in a bowl. Melt a piece of butter in a frying pan. It should be enough to fry all the cutlets. We form lumps of minced meat and fry them in a pan on both sides until a beautiful crust appears.

Breaded

This will require:

• chicken fillet - 1 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• sliced ​​loaf - 3 pieces;
• drain. oil - 50 g;
• breadcrumbs - 300 g;
• salt - 1 teaspoon;
• pepper;
• rast. oil - 4 tbsp. spoons.

The onion is peeled, divided into 2 parts and finely chopped. Carrots are peeled and rubbed on a coarse grater. Fry the mixture of vegetables in a pan with oil for about 5-7 minutes, until a slight blush appears.

The crust is removed from the loaf, and it is soaked for some time in water or milk. Chicken fillet is cut into small pieces, mixed with bread, butter, vegetable passivation and passed through a meat grinder. Salt and pepper are added to the prepared minced meat, the mixture is thoroughly mixed. We form cutlets and roll them in breading. You can make it yourself in advance. Fry the breaded blanks in a pan for 5-7 minutes. Visually, the degree of readiness can be determined by the appearance of a golden crust.

Juicy chicken cutlets with mushrooms

Want to cook juicy chicken cutlets? Then use the following step-by-step recipe and be sure that the result will not disappoint you!

What you need:

• chicken fillet - 0.5 kg;
• champignons - 300 g;
• onion - 1 pc.;
• chicken egg - 1 pc.;
• sour cream - 2 tbsp. spoons;
• flour - 2 tbsp. spoons;
• salt;
• fresh dill;
• rast. butter;
• pepper.

We wash the mushrooms, chop them and put them in a bowl. The onion is peeled and finely chopped. Mix mushrooms with it and fry them in a pan for 10 minutes. Constantly stir the passivation so that it does not burn. We pass the chicken fillet through a meat grinder and put the minced meat in a deep plate.

Finely chop the greens and chop the garlic in a garlic press. We mix all the ingredients for chicken cutlets: mushroom frying, minced meat, herbs and garlic. Mix thoroughly and leave the mixture to brew so that the dish acquires a delicious aroma and becomes juicier. Then we form lumps and send them to fry in a pan for 7-10 minutes on both sides.

In a multicooker for a couple

Steamed cutlets are a great dish for those who are on a diet or just a supporter of a healthy lifestyle.

This will require:

• chicken fillet - 400 g;
• onion - 1 pc.;
• chicken egg - 1 pc.;
• white bread - 4 slices;
• milk - ½ cup;
• rast. butter;
• salt;
• pepper.

We wash the chicken fillet, blot dry with napkins or paper towels and pass through a meat grinder. Cut the crusts off the bread and soak it in milk. If it has absorbed too much moisture, then you can squeeze it out a little. The husk is removed from the onion, and it is finely chopped. Fry it for about 5 minutes.

Combine the ingredients for the cutlets in a bowl. Mix thoroughly and form lumps of the same size. We place them in the grid on top of the multicooker bowl, set the “Steaming” mode for 20 minutes. After the specified time, the cutlets will be ready.

with cabbage

What you need:

• chicken fillet - 0.6 kg;
• cabbage - 200 g;
• chicken egg - 1 pc.;
• flour - 3 tbsp. spoons;
• garlic - 1 clove;
• breadcrumbs - 100 g;
• rast. oil - 4 tbsp. spoons;
• salt;
• pepper.

The cabbage is peeled from the upper leaves and cut into several pieces, after which it is crushed in a blender to a puree state. Then we transfer it to the same bowl where the minced meat will be prepared. The fillet is passed through a meat grinder or, like cabbage, is crushed with a blender.

Put the chicken with cabbage and mix. Then add chopped garlic, salt, pepper. You can also add special chicken seasoning if you like. Next comes the egg and flour to hold the ingredients together. We form cutlets and roll them in breadcrumbs. Fry in a hot skillet in oil until crispy.

Diet - without eggs

easy recipe tender cutlets that even small children can eat.

This will require:

• chicken fillet - 0.8 kg;
• cheese - 100 g;
• garlic - 1 clove;
• onion - 2 pcs.;
• sour cream - 2 tbsp. spoons;
• mustard powder - 1 teaspoon;
• breadcrumbs - 150 g;
• salt;
• pepper.

Chicken fillet is cut into pieces and passed through a meat grinder or blender along with onion and garlic, pre-chopped. The cheese is rubbed on a fine grater. Add spices, mustard powder, sour cream and breadcrumbs to the minced meat. Mix the mixture thoroughly and send it to the refrigerator for 10-15 minutes so that the components stick together.

After the specified time, we take out the minced meat and begin to form cutlets. Fry them under the lid alternately on both sides until a golden crust appears. The dish can be served with any side dish.

Kiev style in the oven

Did you know that it is actually very easy to cook chicken kiev in the oven at home? Be sure to try it and see for yourself!

This will require:

• chicken breast - 4 pcs.;
• processed cheese - 1 cup;
• lim. juice - 1 tbsp. a spoon;
• fresh parsley;
• garlic - 2 cloves;
• chicken eggs - 2 pcs.;
• breadcrumbs - 2 cups;
• nutmeg - ½ teaspoon;
• salt;
• pepper.

We beat off the chicken breast with a kitchen hatchet and completely grease it lemon juice. Processed cheese is rubbed on a coarse grater, mixed with herbs, garlic and nutmeg. From the resulting mixture, a filling is formed for oblong-shaped cutlets. From the indicated amount of ingredients, 4 pieces are obtained.

The filling is placed in the middle of the beaten breast and wrapped. The seams are secured with skewers or toothpicks. Roll the cutlets completely in breadcrumbs and send them to the oven. We control the cooking process visually. As soon as a golden crust appears, cutlets can be taken out. Don't forget to remove the skewers before serving! by the most the best side dish There will be mashed potatoes or vegetables.

What you need:

• ready minced chicken - 0.5 kg;
• zucchini - 0.5 kg;
• chicken eggs - 2 pcs.;
• onion - 1 pc.;
• greenery;
• flour - 2 tbsp. spoons;
• rast. butter;
• salt;
• pepper.

Courgettes are rubbed on a grater, onions and garlic are chopped. Then all the vegetables are mixed with minced chicken. Add a couple of eggs, herbs, salt and pepper to the mixture. Mix thoroughly again. In case the zucchini has released too much juice, a couple of tablespoons of flour are put in the minced meat.

We form meatballs by hand. It is best to wet your hands in advance cold water. We spread the blanks in a pan with heated oil. Fry them on both sides until a crust appears.

Classic fire recipe

Pozharsky cutlets have been known to us since Pushkin's times. To this day, the tradition has remained to cook this wonderful dish exclusively from chicken according to a recipe that has come down from primary sources.

This will require:

• chicken fillet - 1 kg;
• bread or sliced ​​loaf - 0.5 kg;
• onion - 2 pcs.;
• drain. oil - 150 g;
• cream or milk - 120 ml;
• rast. oil - 2 tbsp. spoons;
• salt;
• pepper.

The onion is finely chopped and fried in a frying pan with oil until it becomes transparent. The crust is cut off the bread. We separate about 70 grams of crumb, which will be used to prepare minced meat. Fill it with cream. We cut the chicken fillet and grind it in a blender or pass it through a meat grinder. The mass should be homogeneous - consider this point. Leave the mince in the freezer for a while.

Onion and soaked crumb are mixed and also crushed in a blender. We combine this part with minced meat and mix thoroughly. Add salt and pepper. Knead the minced meat well so that the seasonings are completely distributed over it.

The next step is to add chopped butter on a coarse grater. Stir again and at the same time make sure that the oil does not begin to melt. Again we send the minced meat to the freezer for half an hour so that all the components are properly bonded in it and it is not liquid.

Breading for cutlets is made from finely chopped cubes of the remaining bread. The smaller they are, the better. We take out the minced meat, form cutlets and roll them in breading. Fry in a pan for 2 minutes on each side. Bon Appetit!

Cutlets are a kind of culinary classic among the countless variety of second courses. Do you know how to quickly, deftly and tasty cook meatballs? The most popular and most successful way of cooking cutlets is the one in which they are pre-dipped in breadcrumbs before frying.

What is good breading there? Cutlets in breadcrumbs always turn out juicy inside and, of course, with a ruddy crispy crust on the outside!

Cutlets can be prepared from several types of minced meat: meat, fish and even vegetables. In some cases, you can cook cutlets using rice and semolina.

The most juicy are meat cutlets prepared from mixed minced meat (40% pork + 40% beef + 20% lard). The most tender are obtained, of course, chicken cutlets, but the fish are so extraordinary and tasty that even those who usually do not eat fish will love them. Vegetable cutlets are more suitable for a vegetarian or lean table.

Classic recipe

How to cook traditional cutlets in breadcrumbs:

Chicken cutlets in breadcrumbs

Ingredients:

• chicken fillet - 400 g;
• fresh mushrooms (oyster mushrooms / champignons) - 300 g;
• white onion - 3 pcs.;
• garlic - 2 cloves;
• Dutch cheese - 100 g;
• rock salt;
• chicken egg - 1 pc.;
• a mixture of peppers;
• breadcrumbs.

Number of kcal per 100 g: 247 kcal.

Cooking:

1. Rinse fresh mushrooms thoroughly, dry slightly and cut into small pieces;
2. Grind the chicken fillet with a blender or a meat grinder with a large grill;
3. Chop the onion and garlic as finely as possible;
4. Grate cheese on a grater with ordinary teeth;
5. Combine all ingredients in a deep bowl, season with 1 chicken egg, salt and pepper mixture. Mix thoroughly, evenly distributing the ingredients among themselves. Minced meat should turn out viscous;
6. With wet hands, begin to form small round cutlets - be sure to have all the same size so that the degree of roasting is the same;
7. Pour the breadcrumbs into a wide plate with high sides, and then proceed to breading the chicken cutlets;
8. In a thick-walled pan, bring a small amount of vegetable oil to a boil, and then, putting the breaded cutlets in it, fry them until golden brown. As a rule, it takes 2-3 minutes on each side. With the rest of the minced meat, repeat all the same steps;
9. Ready-made chicken cutlets are certainly served hot to the table - this is how they are most tasty and appetizing (due to the use of cheese in their composition). As a side dish, boiled pasta, complemented by a salad of fresh vegetables and herbs, is excellent. A light but satisfying dinner is ready!

Recipe for minced fish cutlets

• minced fish (any) - 0.5 kg;
• semolina - 3 tablespoons;
• red Bulgarian onion - 2 pcs.;
• starch - 1 tbsp;
• rock salt;
• a mixture of ground peppers;
• fresh unsalted lard - 200 g;
• a mixture of spices "For fish" - 10 g;
• chicken egg - 1 pc.;
• breadcrumbs.

Cooking time: 40 min.

Number of kcal per 100 g: 172 kcal.

Cooking:

1. Since minced fish will be used ready-made, it remains only to add semolina, starch and a fresh egg to it. Stir the mass and leave for 15 minutes until the semolina swells;
2. In the meantime, prepare the rest of the ingredients. Grind fresh fat through a meat grinder (without fat fish cakes come out dry and tasteless. Chop the onion into small cubes;
3. Enter the lard chopped with onions to the already swollen minced fish. Season it with a mixture of spices, salt, as well as ground peppers;
4. Stir the mass until smooth, beat off and proceed to the formation of oblong oval cutlets;
5. Put the formed products in a dish with breadcrumbs and bread;
6. Fry the cutlets over medium heat, with the lid closed, for 5-7 minutes on each side. Minced fish is more tender, but to make sure that the cutlets are properly fried, it is better to cook them in this way;
7. Ready-made fish cakes are served with a side dish of mashed potatoes and fresh vegetables. If desired, they can be supplemented with tomato sauce.

Liver cutlets with breadcrumbs

Cooking Ingredients:

• liver (any) - 0.5 kg;
• fresh lard - 0.2 kg;
• onions - 3 pcs.;
• garlic - 1 head;
• breadcrumbs - 3 tablespoons;
• chicken eggs - 2 pcs.;
• rock salt;
• black pepper;
• hops-suneli.

Cooking time: 30 min.

Number of kcal per 100 g: 166 kcal.

Cooking:

1. Rinse the liver, dry it, cut into small pieces and place in a blender bowl. Throw in the onion and garlic as well. Grind the ingredients until smooth and transfer to a suitable bowl;
2. Separately grind fresh lard with a blender. It is recommended to pre-cut into pieces. If you do not have a blender, you can carry out all these operations using a meat grinder;
3. Connect the liver and fat;
4. Add breadcrumbs, fresh chicken eggs, salt and other spices to the minced liver. Mix well. The mass should not be too liquid;
5. Heat the vegetable oil in a frying pan, and then with a tablespoon start putting the cooked liver minced meat into it;
6. Liver cutlets are fried for 3-4 minutes on each side, overdosing is not recommended, otherwise they may turn out to be dryish. As soon as the cutlet "grabs" and becomes golden brown - immediately turn over to the other side, and then remove from heat;
7. Liver cutlets are very juicy and fragrant. Pairs well with pasta as a side dish, for example, with pasta casserole.

Breaded potato cutlets

Cooking Ingredients:

• potatoes - 0.5 kg;
• onions - 2 pcs.;
• cheese "Russian" - 100 g;
• eggs - 2 pcs.;
• salt;
• black pepper / allspice;
• ham - 100 g;
• breadcrumbs (coarse grinding).

Cooking time: 50 min.

Number of kcal per 100 g: 150 kcal.

Cooking:

1. Wash the potatoes and boil in their skins. Then, without waiting for cooling, peel and mash with a pusher;
2. Cut the ham into small cubes, chop the onion randomly;
3. Grate the cheese;
4. Combine potatoes, cheese, ham and onions. Enter fresh chicken eggs, salt (to taste) and pepper. Stir the mass until smooth;
5. With wet hands, pick up the potato mass, form a cutlet the size of a chicken egg and roll it in large breadcrumbs. Repeat the same with the remaining potato mass;
6. Breaded potato cutlets arrange in one row in a pan and fry in vegetable oil until golden brown;
7. Cutlets made from potatoes are hearty and quite tasty. This is an original way to diversify your daily menu. Serve them with sour cream or mushroom sauce. They are especially harmoniously combined with fresh tomatoes and cucumbers.

What can replace breadcrumbs

If you do not have breadcrumbs available, you can easily replace them:

• finely ground corn grits;
• crushed oats or corn flakes(not sweet);
• a mixture of linseed and sesame seeds;
• grated fresh potatoes;
• semolina.

Delicious, satisfying, appetizing looking and easy to prepare, able to decorate festive table Or change the menu. What are not convincing arguments for their frequent cooking? However, chicken meat has special properties that should be considered. There are several nuances.

cutlets

The first mentions of cutlets as a separate dish are found in old cookbooks of French restaurants. Then they were bone-in fillet parts, deep-fried in boiling oil. As well as whole parts of fish fillets fried in oil, which were rolled in flour or ground breadcrumbs.

The dish was very popular. Many nations adopted it and began to cook in their own way from the available products. Since then, depending on the country, the concept of "cutlets" has changed beyond recognition. They began to cook them not only from fish or meat, but also from vegetables (draniki - Belarusian cutlets, the basis of minced meat of which is ground raw potatoes).

An obligatory minced ingredient for any cutlets is an egg: it sticks the minced meat together and, when frying, does not allow the cutlets to crawl in the pan, turning into fried minced meat. Roll the cutlets in flour or breadcrumbs, which prevents them from sticking to the bottom of the pan during frying. But also breadcrumbs give the finished dish an appetizing crust. Minced chicken cutlets in breadcrumbs is a dish that is easy to cook in modern conditions and not fall into the mud in front of invited or uninvited guests.

Minced meat preparation

To cook chicken cutlets in breadcrumbs, you need to prepare the following products:

• chicken fillet - 0.5 kg;
• egg - 1 pc.;
• bulb of medium size;
• 2 cloves of garlic;
• milk cream - half a glass;
• salt - 1 tsp;
• starch - 0.5 tsp (to give a beautiful crust);
• ground black pepper - a pinch;
• breadcrumbs for boning.

There are two ways to use chicken fillet: grind it through a meat grinder or finely chop it with a knife. The second method is preferable because taste qualities chicken cutlets in breadcrumbs increase dramatically. But it is more laborious and time consuming.

The remaining ingredients of the dish must be ground through a meat grinder and mixed thoroughly. Put the minced meat in the refrigerator for half an hour. After that, beat it in a bowl until it starts to be taken in hand as a whole lump. Then put it back in the fridge for half an hour.

Cooking process

Divide the resulting minced meat into pieces weighing 50-70 grams. From each form balls, rolling between the palms dipped in water. After that, roll them in breadcrumbs and give them a cylindrical shape. Lay on a flat surface sprinkled with breadcrumbs so they don't stick to it.

Pour sunflower oil into a dry frying pan and heat it until it begins to smoke slightly. Carefully pick up each cutlet, trying not to break its shape, and lower it into boiling oil. Cutlets are fried over low heat under a tightly closed lid until golden brown.

For dieters, therapeutic or for weight loss, you can cook chicken cutlets in the oven, the minced meat recipe is the same. The difference lies in the method of preparation. To do this, you need to grease the form with butter, put cutlets on it and place in an oven preheated to 180 degrees for 25-30 minutes. Cooked chicken cutlets in the oven, the recipe of which is given above, contains fewer calories and is easier to digest by the body.

Little tricks

Unlike beef or pork, chicken meat has a soft texture, low density and cooks quickly. This property forces you to follow some rules that distinguish chicken fillet cutlets in breadcrumbs from the preparation of products from other types of meat:

• Chicken cutlets should be fried under a tightly closed lid. In this case, there is no need to steam them. Without steaming, cutlets will have a crispy crust, fantastically combined with soft contents.
• It is best to grind minced chicken meat yourself, and not buy ready-made.
• No need to overcook the cutlets, trying to give them a crust: overcooked cutlets do not look so appetizing and will be bitter.
• You should not grind bread into minced meat for chicken cutlets: the sense of taste of the dish will weaken, become less pronounced due to the soft structure of the chicken fillet.
• Ready cutlets have the highest taste qualities, being slightly chilled after frying. Cooled in the refrigerator and warmed up will not be the same.
• Breadcrumbs for deboning are best taken from rye bread.
• Do not add carbonated mineral water, as they say in many recipes: this makes no sense - it does not affect anything.
• Also, you should not add any ingredients to the minced meat, except for those listed, but use your imagination only when preparing a side dish or sauce for these cutlets.

Despite the simplicity of the ingredients and the ease of preparation, chicken cutlets in breadcrumbs this recipe turn out amazingly delicious and beautiful.

No one knows when the cutlet - a piece of meat with a rib bone, became a handful of minced meat with the addition of rolls, breaded and fried in butter. Such a plump flatbread made of minced meat.

And not just meat. From fish, game, mushrooms, vegetables and poultry. Chicken breast cutlets are especially interesting. Chicken is affordable, inexpensive, and delicious if well cooked. cutlet from chicken meat many are known. The brightest of them is certainly chicken Kiev, as they say in Europe and America. Fillet cutlets are being prepared, in which butter and cheese are wrapped, breaded, and fried in butter.

Or Pozharsky cutlets. There are cute legends about them, in different ways, but the essence is approximately as follows: someone there, a king or a prince, was driving through the city of Torzhok, he wanted to eat, there was no meat in the tavern, and chicken cutlets were prepared for him. I liked the chicken breast cutlets and, since then, the recipe has stuck. Incredible situation. Firstly, the tsar decided to dine at a roadside tavern… Secondly, there was no meat in the tavern, and why was it open then. Although, historians say that this is exactly what happened, and we owe the recipe to the owner of the tavern, Daria Pozharskaya.

The second legend is about the cook of Count Pozharsky. The essence is the same, someone came to visit the count, and the cook did not have meat ... In such cases, usually, the counts of the cook are simply ordered to be whipped. The meat will be brought instantly, and the count will not lose his face.

It seems to me that everything was much simpler and more prosaic. The recipe for chicken breast cutlets is very simple, like the recipe.

Step by step recipe for chicken cutlets

Ingredients (2 servings)

• Chicken fillet 2-3 pieces
• Dry bun 2 pieces
• Milk 2/3 cup
• Butter 100 gr
• Breadcrumbs 0.5 cup
• Salt, ground white pepper, ground nutmeg taste

1. I don't know if I'm at the tavern or at the count's house. But apparently, an appetizer was required instantly, because. nothing shortens life like waiting for the first glass, and self-respecting people eat hot snacks, Philipp Philippovich taught us well about this! Cooks or hosts flew with appetizers as if they were on fire, but chicken, made from meat, is still cooked much faster. So the name stuck - "pozharsky". Or, given the method of preparation, first fry - then bake, "pozharsky" came from the first stage - fry (fry). Anyway. This is philosophy.
2. But chicken breast cutlets, this is not a philosophy, it's cool !!! Try to cook chicken cutlets in the oven, if necessary, without frying.
3. Yes, I’ll say right away, eggs, grated onions, garlic - no need!
4. Chicken fillet, white meat, controversial product. I, for one, am not a big fan. I like chicken legs and wings more. Those. red meat. But, this does not apply to meatballs. The current chicken breasts (fillets) are close to normal in size domestic chicken. From two "serious" fillets, you can easily cook a dozen cutlets. So, see for yourself. Previously, chicken cutlets were made from whole chicken trimming all the meat from the bones. Now you can easily cut a kilogram of meat from a store-bought chicken. So, just take the fillet and cook chicken breast cutlets.

   Chicken fillet (breast)

5. Dry bun - used to always be on the farm, the remnants of loaves were dried in the closet, tempting cockroaches. Now, with a modern refrigerator with a “no frost” system, the process is simplified. The loaf is simply cut into pieces and put into the refrigerator. The refrigerator in a few days, usually 2-3, dries the bun to the state of a brick.
6. Does anyone else remember the real "Vologda oil"? Write to me, let's get nostalgic together. But be that as it may, the oil is of normal quality, and not a spread of palm extract and emulsifiers, you can still buy. Buy a good quality butter known to you.
7. Spices, white pepper, nutmeg - optional. I just love chicken with a combination of white pepper and nutmeg flavors. And yes, you need a little bit of it.
8. You need a meat grinder, with sharp knives and a fine mesh.
9. Wash the chicken fillet, remove the remnants of fat and film, cut into large pieces.
10. Soak dry bread in warm milk. Why warm? Because in cold milk the bun will soak until the New Year.

    Soak dry bread in warm milk

11. Butter must first be pulled out of the refrigerator so that it becomes soft and easily spread on bread. By the way, eat a sandwich with butter.
12. Twist the chicken fillet in a meat grinder to make minced meat. Add a piece of butter approximately 30 grams. Squeeze out the roll soaked in milk and also twist it into a meat grinder. Mix the minced fillet, butter and rolls and pass through the meat grinder again.

    Twist the chicken fillet in a meat grinder to make minced meat

13. Salt, add white pepper and nutmeg. Mix very thoroughly with a fork. Don't be lazy, stir very well. Gradually, without ceasing to interfere, add the milk remaining after soaking the rolls to the minced meat. Not all, 2/3 cup would be plenty. Minced meat should not be too liquid, it should look like a thick mashed potatoes. Pour out the rest of the milk. If, nevertheless, too much milk was poured in, this can also happen, add a little breadcrumbs to the minced meat and mix.
14. Mince is ready. Now, estimate the volume of minced meat, how many cutlets will be obtained. For example, ten. Cut the rest into as many pieces with a knife butter.

    Ready minced chicken breast

15. Next, slightly dampen the cutting board and with wet hands begin to form chicken breast patties. Put a piece of butter in each cutlet, and cover with minced meat on all sides.

    Put a piece of butter in each cutlet

16. Make chicken breast cutlets oblong and slightly flattened. Lay the chicken cutlets out on a damp board. Next, carefully roll the cutlets in breadcrumbs. Don't feel sorry for the breading!

    Thoroughly roll cutlets in breadcrumbs.

17. Melt butter in a frying pan for frying. Once the oil is hot, start frying the chicken breast cutlets over medium heat.

    Fry cutlets over medium heat

18. Fry on both sides, making sure not to burn. Ideally, you should get a golden brown crust. Next, reduce the heat to a minimum, cover the pan with a lid and steam the chicken breast cutlets for 10-12 minutes.

    Ideally, you should get a ruddy crust.

19. The first stage is over. Next, put the cutlets together with the pan in an oven preheated to 180 degrees for 15 minutes. To bake the cutlets. Or, as an option, less complicated and faster, put the patties in the microwave for 4-5 minutes, and bake at full power.