Ministerial chicken cutlets. Ministerial chicken cutlets Ministerial chicken cutlets

In the usual sense, cutlets are a meat dish made from ground meat, that is, minced meat. But it turns out that this dish is also prepared from minced meat. This is exactly how ministerial cutlets are prepared. We will tell you the recipe for their preparation in this article.

Ministerial chicken cutlets

Ingredients:

• chicken fillet – 0.5 kg;
• mayonnaise – 2 tbsp. spoons;
• eggs – 1 pc.;
• flour - 3 tbsp. spoons;
• garlic - 1 clove;
• salt and pepper - to taste;
• vegetable oil for frying.

Preparation

Cut the chicken fillet into small cubes. It is convenient to cut slightly frozen fillets. Lightly beat the egg with a whisk, then add mayonnaise to it (you can use sour cream), and flour to the resulting mixture (you can use starch instead of flour). Mix well so that there are no lumps. Now it’s the turn of the chicken fillet, add it to the dough. Stir, add salt and pepper to taste, squeeze out a clove of garlic and mix again. Heat the vegetable oil well in a frying pan and spoon in the kotas. Fry on both sides until golden brown. Like chops, ministerial cutlets can be sprinkled with grated cheese and simmered a little under the lid.

Ministerial pork cutlets - recipe

Pork is also suitable for making chopped cutlets, as it cooks quite quickly.

Ingredients:

Preparation

First wash the meat, dry it with a napkin and cut it into pieces. The smaller they are, the better. Add eggs, flour and finely chopped onion, salt and pepper to taste to the container with meat. Mix all the ingredients and spoon the resulting mass into a frying pan with heated oil. Fry on both sides until done over medium heat.

“Ministerial” cutlets are made from chicken fillet. For those who don't know what to cook from chicken breast, then you can cook ministerial cutlets. They turn out very juicy and tasty.

Ministerial-style chicken fillet cutlets

Ingredients:

500 g chicken fillet;

2 tbsp. l. flour;

2 tbsp. l. starch;

2 tbsp. l. mayonnaise;

1 tbsp. l. chopped dill;

1 clove of garlic;

salt to taste;

vegetable oil for frying.

How to cook ministerial cutlets:

Rinse the chicken fillet and allow excess liquid to drain.

Cut the fillet into small pieces. Place in a dish and add flour and starch.

Add eggs to the minced meat.

Grate the garlic clove on a fine grater and add to the rest of the ingredients, add salt and mayonnaise.

Mix everything well. And lastly add dill, this ingredient is optional, without dill the cutlets are also no less tasty. Mix everything again.

Heat a frying pan with vegetable oil.

The minced meat is liquid, so put the cutlets with a spoon and fry on both sides until golden brown.

If you think that now we will offer you something incredibly complicated with a bunch of unclear ingredients, you are very mistaken! These are ordinary cutlets made from minced meat. That is, it is crushed almost into minced meat. It's incredibly delicious!

Chicken cutlets ministerial

How to cook:

Chicken and pork option

Time: 1 hour 40 minutes.

Calories: 304.

How to cook:

1. Wash pork and chicken under running water and remove fat.
2. Cut the meat into small cubes.
3. Next, use a sharp knife to chop the meat into mince. In this case, you do not need to use either a meat grinder or a blender.
4. Peel the onion, rinse and finely chop.
5. Remove the peel from the garlic too, but crush it with a crush.
6. Add both components to the minced meat and add salt.
7. Beat in the egg, add mayonnaise and mix until smooth.
8. Next, add semolina, combine everything and put it in the refrigerator for an hour. This is necessary so that the semolina absorbs various components and swells.
9. When time has passed, heat the oil in a frying pan and fry the meat products in it until golden brown, shaping them with wet hands or a spoon.

Ministerial cutlets with rabbit meat

Time: 25 min.

Calories: 185.

How to cook:

1. Wash the rabbit fillet under running water and cut into small cubes. Break the egg into a small container, add starch and sour cream to it. Mix all these components well together.
2. Add spices and chopped, always pre-peeled garlic. Let the frying pan warm up vegetable oil on low heat.
3. Add the rabbit pieces to the rest of the ingredients and mix. Place the finished minced meat in oil by the tablespoon and fry until golden brown on all sides.

Ministerial fish cutlets

Time: 35 min.

Calories: 142.

How to cook:

1. Check the fish meat for bones and rinse. If there are bones, remove them with special tweezers. If there is skin, carefully cut it off with a sharp knife.
2. Cut the fillet into small pieces. Break the eggs into a bowl, mix with starch and sour cream.
3. Add spices, chopped garlic and fish pieces. Spoon the resulting mass into hot oil, like pancakes. Fry until golden brown on all sides.

How to cook with beef

Time: 50 min.

Calories: 185.

How to cook:

1. Wash the meat under running water and remove all fat with a knife.
2. Cut it into small slices, then chop it with a knife as finely as possible.
3. Peel the onion, rinse and chop with a sharp knife.
4. Wash the parsley and chop it.
5. Remove the peel from the garlic and squeeze it through a crush.
6. Place the minced meat in a bowl, add onion, parsley and garlic.
7. Add everything with spices, eggs and mix well.
8. Place in the refrigerator for half an hour to allow the ingredients to combine.
9. Heat the oil in a frying pan and place the cutlets there, forming them with wet hands.
10. Fry until golden brown on all sides and serve with a side dish.

Cooking turkey with cheese

Time: 30 min.

Calories: 169.

How to cook:

1. Wash the turkey well with running water, remove fat and films.
2. Cut the meat into small pieces. If they are large, they will fall apart during frying.
3. Beat the eggs a little in a separate container, add starch, mayonnaise, spices and chopped garlic. Mix the resulting mixture with the turkey until smooth.
4. Grate the cheese, add it to the minced meat, mix well. Spoon the resulting mass into a frying pan and fry until done.

Recipe for ministerial meatballs with mushrooms

Time: 35 min.

Calories: 165.

How to cook:

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

To make the meat easier to cut and not turn into porridge (it is important to remember here that we will have to cut it finely), you can freeze it a little. Depending on the size of the meat or pieces, you need to put it in the freezer for 10-30 minutes.

To obtain original dish To your table, you can add cheese, mushrooms, various herbs, spices and even nuts to the minced meat. You can choose any greenery you like: mint, rosemary, tarragon, basil, parsley, etc.

For juiciness, you can put a slice of butter on each finished meat product. Because of high temperature it will melt, soaking the cutlets. The result may pleasantly surprise you.

To make the cutlets with a slight hint of smokedness, you can add a little smoked lard to the minced meat. It also needs to be crushed as much as possible so that nothing falls apart when frying.

Ministerial-style cutlets are almost no different from the classic version. They are also juicy, tasty and incredibly aromatic, believe me! But they are still special in some way. Be sure to try cooking it in your spare time, you should like it!

In the video you can see how to properly make minced meat and fry cutlets minister-style:

There are many dishes that are from everyday food common people turned into haute cuisine. But there are many counter-examples.

Take the same Olivier salad or Ministerial cutlets.

The latter, by the way, are often mistakenly believed to be a variety "The Kiev's cutlets", or they are simply confused. Yes, and they don’t cook anything under this name. But we, perhaps, will try to bring everything to a common denominator.

So let's agree that:

1. “Ministerial cutlets” are prepared from minced chicken fillet, but the minced meat must be cut into thin, short strips across the grain. As a last resort, cut into small cubes with a knife, but not from scrolling in a meat grinder.

2. For binding meat so that minced meat can be formed into cutlets, they do not use bread crumb or even flour, but starch. And an egg.

We will proceed from what we take one medium weight fillet (300 grams)

Classic recipe.

Chicken cut the fillet across the meat fibers into thin slices ( from 2 to 4 mm) no more than a centimeter wide, up to a couple of centimeters long.

Add salt and spices to the minced meat (I would limit myself to white and pink pepper and grated nutmeg on the tip of a knife, but you can add a little white wine or wine vinegar), and also a good spoonful of butter and mix it thoroughly, while lightly whisking with a spoon or spatula.

Separate the whites, add a pinch of salt to them (so that the foam rises better) and also beat, with a whisk or in a mixer. Until foam forms, although not necessarily as thick as, for example, for meringue. Carefully introduce them into the minced meat.

Put two tablespoons of starch into the minced meat. It is better to use corn, it does not affect the taste at all and, unlike potato, does not give the dish a grayish tint. However, this is barely noticeable and for me, potato starch is no worse.

We form the cutlets with our hands, and dip them in leison from the remaining yolks, mixed with cold water, breaded in breadcrumbs.

In specially prepared breadcrumbs from dried thinly sliced ​​pieces of loaf crumb. This breading is perhaps the main thing(along with adding butter to the minced meat) the secret of the dish. And in general, similar breadings enhance both taste and appearance, so we’ll take a few words to tell you how to prepare them.

Take a loaf, roll or White bread. Not the freshest, better than yesterday or the day before yesterday. Cut into standard pieces, trim off the crust. We cut the crumb into plates or bars as thin as possible. Pour it all into a baking tray and put it in a warm oven (80-120 degrees), dry it until it turns into crispy crackers

You can also use black bread, or add black to white.

You can add flavor in advance by lightly sprinkling the croutons that are already in good condition with flavored oil or simply sprinkling them with salt, pepper or a mixture of dry spices and herbs.

These are the breadcrumbs that we bread our cutlets with. Evenly, in one layer. They often resort to literally gluing the crackers one at a time.

Pour in enough oil to cover the cutlets halfway when frying.

Fry the cutlets in hot oil over medium heat on both sides until the crackers are golden brown. Remove to a napkin to remove excess oil.

Ideally, the cutlet should be very juicy and tender on the inside and soulfully crispy on the outside.

Ministerial schnitzel.

To close the topic, let’s talk about this dish, which is similar in essence. The only difference here is that it is not minced meat that is used, but large pieces of fillet.

Cut several thin slices from the fillet and beat them a little.

Grease one side like a sandwich butter with garlic or herbs, fold this side inward into an envelope or just double it.

A modern recipe that speeds up and simplifies preparation.

Cut the fillet into 1 cm cubes. Quite It is allowed to use meat cut from the legs.

I prepared these cutlets according to Olga Syutkina’s recipe from her book “Kitchen of Family Happiness” and it is impossible to describe them better than Olga herself did: “How children love this dish! And they are absolutely right, an excellent option: from a dry, inexpressive chicken breast you get juicy, soft, dietary cutlets. And in terms of labor costs, it’s simply incomparable to anything; it’s prepared, as they say, “once or twice.”

I really, really liked these cutlets, but they have one thing small advantage: Minced meat can be prepared in advance and fried as needed. I reduced the amount of ingredients by half, but I will give it to you as indicated in the recipe.

For about 10-12 cutlets:

• 2 chicken breasts (4 fillets)
• 2 tbsp. mayonnaise
• 1 tbsp. starch
• 2 tbsp. ghee or butter
• 1 egg
• salt, pepper to taste

Wash and dry the fillet, cut it into strips.

Beat an egg into a bowl with meat, add starch, mayonnaise, salt and pepper.

The mixture must be thoroughly mixed with a fork and refrigerated for 2 hours.

After two hours or later, heat a frying pan with oil. Remove the minced meat from the refrigerator and stir thoroughly. Spoon the “pancake cutlets” into the frying pan and fry on each side for about 5 minutes.