How to make delicious chicken breast pancakes. Chicken breast pancakes with cheese

How to prepare a recipe for chicken pancakes - a complete description of the preparation so that the dish turns out very tasty and original.

Today I want to offer you something quite unusual, but very... tasty dish- minced pancakes chicken fillet. The recipe for this dish once surprised and interested me with its originality and at the same time ease of preparation, so I really wanted to try what would come out in the end. In appearance, the chicken pancakes turned out to be similar to ordinary chops with a golden brown crust, but the taste...mmm...was not at all the same. Instead of dry chicken meat, which takes a long time and tediously to chew, the result is the most delicate juicy cutlets that are easy to chew and simply melt in your mouth.

Chicken pancakes are prepared quite simply and quickly, the most labor-intensive part of the process is cutting the fillet into small cubes, and the rest is pure nonsense. But the result will surprise and delight both your guests and household members. Children especially love this dish, because it is very tasty, you don’t have to cut it and almost don’t have to chew it, everything disappears from the plate instantly and you can demand a legitimate dessert. Try making pancakes from chicken breast That's why simple recipe, and you will be pleasantly surprised by the result!

1. To prepare tender and juicy chicken pancakes, cut the breast fillet into small cubes and place in a bowl.

2. Add egg, flour, sour cream, mayonnaise, salt and spices to the chopped chicken fillet.

Mayonnaise gives this dish additional piquancy, but for dietary reasons it can be replaced with sour cream.

3. Mix all ingredients thoroughly, and the mixture chicken pancakes ready!

4. Heat vegetable oil in a large frying pan. Spoon the mixture onto the frying pan in the form of not too thick pancakes.

5. Fry chicken pancakes for 2 - 3 minutes on each side until golden brown. Cover the pan with a lid and cook the pancakes over low heat for 5 minutes.

Juicy spicy chicken pancakes with a delicious golden brown crust are ready!

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Chicken pancakes are a well-known and beloved dish by many. They can be prepared from any meat, but chicken ones are more tender. This is another way to deliciously cook chicken breast, which contains no fat at all and therefore often turns out dry. Chicken pancakes are good both hot and cold. You can safely take them with you on a trip, and they are quite simple to prepare.

You will need:

chicken breasts (fillets) 0.5 kg
eggs 2-3 pcs
mayonnaise (or sour cream) 3 tbsp.
starch 3 tbsp.
ground black pepper
vegetable oil for frying

Advice: A standard package of chilled chicken breasts usually contains about one kilogram of chicken fillet, so feel free to make a double portion - it won't be too much. This dish can also be stored as a semi-finished product - transfer all the mixed ingredients into a glass container, close tightly and put in the refrigerator. Fry the pancakes as needed for at least five days in a row. After marinating, chicken meat will become even tastier.

Step-by-step photo recipe:

Place the chopped fillet in a bowl and add eggs, mayonnaise, starch, salt and pepper. You can add your favorite spices.

Mix the mass thoroughly - this is the same semi-finished product that can be stored in the refrigerator for up to 5 days.

Spoon the mixture into a frying pan with hot oil.

Fry the pancakes on both sides until golden brown.

Place the finished pancakes on a paper napkin to absorb excess fat.

Chicken pancakes are ready!

They are crispy when hot because they contain starch.

And the inside of the chicken pancakes is very juicy and tender. Try them with sour cream and nut sauce, You will definitely like it!

Bon appetit!

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Chicken fritters. Brief recipe.

You will need:

chicken breasts (fillets) 0.5 kg
eggs 2-3 pcs
mayonnaise (or sour cream) 3 tbsp.
starch 3 tbsp.
ground black pepper
vegetable oil for frying

Wash the fillet and chop finely.

Place the chopped fillet in a bowl and add eggs, mayonnaise, starch, salt and pepper.

Mix the mixture thoroughly.

Fry the pancakes on both sides in hot vegetable oil until golden brown.

Do you have chicken fillet in your refrigerator? Are you wondering what to cook from it? My advice to you is to make chicken pancakes from chicken breast that is cut into pieces. The recipe with photos will help you with this step by step.

Pancakes will perfectly complement your lunch or dinner and will not leave anyone in the household indifferent. Well, you, as a hostess, will definitely achieve praise.

Ingredients:

chicken fillet – 500-700 grams,
egg - 3 pieces,
flour - 5 tablespoons,
mayonnaise – 180-200 grams,
onion - 1 small head,
garlic – 1-2 cloves,
salt, pepper, dried dill - to taste,
vegetable oil – up to 50 grams.

Preparation:

As you already understand, the main ingredient in our dish is chicken fillet. What are we going to do with him? And we will cut it into small cubes.

And then we take garlic and onions. If you don't like garlic, you can do without it. But whoever is his fan knows what happens with him aromatic dishes. Red onion was used in this recipe; it is sweeter and more tender. But white onion will also work great. Finely chop the onion and garlic.

Combine chicken cubes with onion and garlic. We supplement everything with eggs, flour and mayonnaise. Mix. Salt and pepper are added to your taste. The dill in the recipe is dried, but you can use fresh. In general, you can diversify the taste with different spices. Thus, these will always be slightly different pancakes. So, we salted it, peppered it, and added dill.

Now mix everything well again. Done, ready to fry.

Once the pan is hot, reduce the heat to almost low. Pour in the same amount of oil as when frying chops. Place a tablespoon of minced meat in a frying pan, forming small pancakes.

Why do we fry over low heat? Because chicken pancakes need to be cooked from the inside. When frying over high heat, there is a chance that the internal contents will remain raw. We will fry on both sides. They will be ready when they acquire a golden brown crust.

Place the finished chicken breast pancakes on a plate and serve. They are very tasty to eat when piping hot. But even after they cool down, they remain unimaginably delicious. Prepare them. And you will definitely hear from your family: “I want more!”

I also suggest you prepare liver pancakes with semolina.

From time to time I cook these chicken pancakes for my family and every time I am convinced of how much this dish can help out. When the amount of time for preparing lunch or dinner is strictly limited, when there is no desire or mood to cook something that requires a lot of effort, and finally, when the goal is simply to feed the family a delicious lunch or dinner, then a recipe for making chicken pancakes comes to the rescue.

Chicken pancakes have a lot in common with minced chicken cutlets, but the difference between these two dishes is not small. Chicken pancakes are more tender and softer than cutlets. When preparing chicken pancakes, you don’t have to “get” your hands dirty by kneading the minced meat and breading the cutlets (the minced meat or the so-called dough is kneaded with a spoon). Chicken pancakes are much faster and easier to prepare. I would call chicken pancakes a recipe for beginner home cooks. This dish is difficult to mess up and you are guaranteed to feed the whole family with a delicious meat dish.

As for the main ingredient for making chicken pancakes - minced meat, you can either buy it ready-made or cook it yourself. Lovers of dishes from the “fattier” series are recommended to use ready-made minced chicken. I made mine from chicken fillet. I like it better this way. Chicken fillet pancakes can be safely classified as dietary food if you close your eyes to the presence of the frying process.

So, we take ready-made purchased minced chicken or prepare it ourselves. If you use ready-made, you should separately peel and finely chop or grate a large onion. Add onion to minced meat.

If you decide to cook minced chicken yourself, then simply grind the onion along with the meat through a meat grinder.

To prepare chicken pancakes for 500 g of minced meat, we need two eggs and two tablespoons of sour cream. If you wish, you can add three tablespoons of sour cream; this will not spoil the chicken pancakes. Thanks to the presence of sour cream in them, the pancakes become more tender in taste.

At the same stage of preparing chicken pancakes, add salt (one teaspoon) and pepper (half a teaspoon).

Mix the minced meat with the accompanying ingredients with a spoon. Remember? With this recipe we don't have to get our hands dirty. After stirring the minced meat to prepare chicken pancakes, it looks runny and has a soft pink color. In principle, this minced meat can already be used and you will even get good chicken pancakes from it, but they will look a little flat. Therefore, we will continue to prepare the correct “dough” for chicken pancakes.

We need two tablespoons of starch. Why starch and not flour? In my opinion, chicken pancakes are tastier and more beautiful with starch. The color of the finished chicken pancakes is simply mesmerizing. It is tender, white-golden, and starch plays an important role here.

And you may have noticed that the recipe for making chicken pancakes is quite easy to remember. For 500 g of minced chicken you should take only 2: 2 eggs, 2 tablespoons of sour cream, 2 tablespoons of starch, and salt and pepper for taste.

So, add starch to the minced dough to prepare chicken pancakes. Using a spoon again, mix until smooth.

Heat the frying pan thoroughly. Add a little sunflower oil (2-3 tablespoons) to its surface. And using a tablespoon, spread portions of minced meat onto the surface of the frying pan. One chicken pancake - one tablespoon of minced dough. Usually 3-4 pancakes fit in a frying pan.

Fry the chicken pancakes for 3 minutes on each side over medium heat. During this time, the tender minced chicken will be completely fried, and the pancakes will acquire their final appetizing appearance.

As needed, during the frying process of subsequent batches of chicken pancakes, periodically add one or two tablespoons of sunflower oil (it is better to use refined oil for this purpose).

After frying, it is advisable to place the chicken pancakes on a plate lined with paper napkins. The paper will absorb excess oil.

Serve chicken pancakes hot with any side dish and various sauces. I'm sure if you try to make these chicken pancakes, you will... this recipe will become part of your everyday life for a long time. Bon appetit and see you again!

Fluffy milk pancakes without yeast recipe

Soft and tender chicken is often liked by children, and to maximize its benefits, it is best to use white breast meat for preparing children's dishes. Chicken breast can be cooked different ways, for example, make tender chicken pancakes from it, which are much easier and faster to prepare than traditional chicken cutlets. I suggest making pancakes from chopped chicken breast with mayonnaise.

Recipe for chicken breast pancakes with mayonnaise

Dish: Main course

Cooking time: 20 minutes.

Total time: 1 hour

Ingredients

800 g chicken fillet
3 pcs. chicken egg
200 g mayonnaise
150 g wheat flour
salt
black pepper

Step-by-step recipe with photos

How to make pancakes from chopped chicken breast with mayonnaise

Wash the chicken breast, pat lightly with a towel and cut into medium-sized pieces.

Place the chopped chicken fillet in a saucepan or deep bowl with a lid.

Break the eggs there, add salt and pepper.

Add mayonnaise to the bowl and stir the contents well with a tablespoon.

Then cover the dish with a lid and put it in the refrigerator to marinate for at least 40 minutes, or better yet, a couple of hours. After this time, take out the bowl with the chicken and knead the dough, gradually adding flour.

The consistency of the dough for chicken pancakes should be moderately liquid and flow freely from a spoon.

Pour a small amount of olive oil into a frying pan and heat. Use a tablespoon to scoop the chicken pancakes onto the surface.

Fry the chicken breast pancakes on one side at medium temperature for about 4 minutes, then turn them over to the other side and keep in the pan for another 4 minutes.

Place the finished chicken pancakes on a large platter.

Chicken prepared this way turns out tender and very juicy.

Chicken breast pancakes with mayonnaise are an independent dish that does not require a mandatory side dish, but if you wish, you can serve it with fresh vegetables and tomato sauce.

Bon appetit!

Chicken pancakes with chopped chicken fillet cheese are a worthy alternative to regular cutlets. Very tasty, juicy and tender - you can’t help but like these pancakes! The recipe is very simple, accessible to everyone, and the dish is prepared quite quickly.

Ingredients:

5oo g chicken breast fillet
100 g hard cheese or 1 processed cheese
2 eggs
2 tbsp. l. with a heap of flour or starch
1-2 tbsp. l. mayonnaise
1 small onion (50 g)
2 cloves garlic
salt pepper
vegetable oil for frying

Preparation:

Wash the chicken fillet, dry it with a paper towel and cut into small pieces, as small as possible. You can, of course, put it through a meat grinder, but these will be completely different pancakes.

Add cheese, grated on a coarse grater, 2 eggs, flour or starch (or 1 tablespoon in half), mayonnaise, onion, grated or finely chopped, garlic, salt, pepper.Any cheese will do; it gives the chicken pancakes some softness. Of course, if you take cheese with a pronounced pungent taste, the taste of the pancakes will be better, but processed cheese like “Druzhba” will also work. You don’t have to grate it, you can just cut it into small cubes.

My reader Marina from Sochi advised adding starch to the dough instead of flour (or together with flour), for which I thank her very much. Indeed, much tastier! After that I corrected the recipe a little.
Mix the ingredients thoroughly and get this minced dough for chicken pancakes with cheese:

Heat the frying pan, pour in vegetable oil, spoon in the minced meat, forming oval pancakes.

Over medium heat, fry the pancakes on both sides until golden brown. After turning them over to the other side, cover the frying pan with a lid so that the pancakes are guaranteed not to remain raw inside.

Place the finished pancakes on a paper towel to absorb excess oil.

Chicken pancakes with cheese can be served with any side dish, for example, or, but they also go great as an independent dish. These pancakes “fly away” from the table instantly.

Now more and more people prefer chicken meat to the usual beef or pork. This is a more dietary option, and chicken dishes are quick to prepare. However, some housewives are afraid to take chicken breast, choosing other parts of the chicken, because it’s no secret that white meat contains little fat and will certainly be dry if cooked incorrectly.

But the fillets will never be dry if you make chicken pancakes out of them. Thanks to long marinating and quick frying, it is simply impossible to dry them out. But there is no special secret in the recipe. You need to take fresh, high-quality chicken fillet, cut it, adding eggs and mayonnaise, which will soften the meat, and onions, which will add a special taste and aroma. But you shouldn't miss one important point– marinating time: the longer it is, the tastier the chicken pancakes will be.

Ingredients

chicken fillet 500 g
eggs 2 pcs.
mayonnaise 200 g
onions 3 pcs.
potato starch 2 tbsp. l.
salt, spices to taste
vegetable oil for frying

How to make chicken fillet pancakes

Prepare the necessary products. Rinse the meat, dry it and remove all films, if any. Peel the onion.
Cut the chicken fillet into small cubes and place in a suitable sized bowl.
Break the eggs.
Stir, add mayonnaise.
Mix again and add starch (use heaped spoons).
Finely chop the onion with a knife or use a chopper. In this case, the button should be pressed intermittently several times in a row so that the contents of the bowl do not turn into mush. But the onion pieces should not be too large.
Transfer it to the chicken.
Add salt and necessary spices. Mix everything thoroughly to distribute all ingredients evenly. At first glance, the dough for future pancakes may seem a little runny, but don’t worry, over time the potato starch contained in it will swell and thicken the dough. Cover the container with a plate or cling film and refrigerate for up to 2 days. If you don’t have time, you can limit it to a few hours, but then the bowl should be left at room temperature.
After time has passed, stir the contents. Pour vegetable oil into a frying pan and place on the stove. Chicken dough Take with a spoon and place in hot oil in the form of small pancakes.
Fry until golden brown, about 2 minutes on each side.

Serve hot with any side dish, fresh vegetables, herbs.

if for some reason you don’t want to use mayonnaise, you can easily replace it with sour cream or take sour cream and mayonnaise in a 1:1 ratio;
For spices, regular ground black pepper or a mixture of peppers is sufficient; it also tastes delicious with curry seasoning;
the taste and aroma of chicken pancakes directly depends on the time allotted for marinating the meat, so the longer the better. However, it is important not to overdo it so that the dough does not spoil;
It is not necessary to fry all the pancakes at once; you can keep the dough in the refrigerator and fry it as needed for 2 days, then there will always be a freshly prepared meat dish on the table.

Today I want to offer you a very tasty and very simple recipe that can act as a lifesaver - chicken breast pancakes with mayonnaise. Preparing such pancakes is very simple; moreover, you can prepare the preparation, put it in the refrigerator and cook fresh and tasty pancakes for several days. You can serve pancakes with tea, as well as with potatoes, porridge or vegetable salad. In general, the recipe is simple and tasty, everyone will like it.

Prepare all ingredients according to the list.

Separate the chicken breast from the bone, remove the skin, divide it into fillets, then rinse it, dry it, trim off the films and fatty parts. Cut the fillet as finely as possible. You can also pass the fillet through a meat grinder with a large grill.

Peel and rinse the onion, then chop the onion finely; you can also use a blender bowl to chop the onion in a blender bowl. Add onion to chicken. Grate the garlic into small pieces and add to the bowl.

Add mayonnaise to a bowl, beat in one large chicken egg.

Chop fresh dill and add to all ingredients. Mix everything thoroughly.

Add wheat flour to the bowl. Add salt and pepper. Stir everything again until smooth.

Heat a frying pan with vegetable oil, spoon out the dough and fry the chicken breast pancakes with mayonnaise on both sides until golden brown. Ready pancakes can be served.