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Chicken cutlets without bread

Breadless Chicken Cutlets

A tasty, fragrant main course for any table. Cutlets made from ground chicken count as light, diet-friendly fare — a good fit for anyone watching what they eat. The recipe isn't difficult at all. Give it a try!

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

700

Egg

Onion

Starch

Salt

Dry seasonings

Vegetable oil

Breadcrumbs

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 16 g

Fats 14 % 4 g

Carbohydrates 31 % 9 g

141 kcal

GI: 56 / 0 / 44

Cooking method

Step 1:

How do you make breadless chicken cutlets? Run the chicken through a meat grinder to turn it into ground meat. Put the ground chicken in a roomy bowl where you'll mix the cutlet mixture.
Step 2:

After the meat, run the peeled onion through the grinder too. The ground onion gives the cutlets juiciness and flavor.
Step 3:

Then add the egg, salt, and seasonings. Mix the whole mixture well. For seasonings, you can use ground black pepper and dried herbs, or a ready-made meat spice blend.
Step 4:

The mixture will be a little loose — too loose to shape into cutlets — so add a bit of starch, adjusting the amount to your taste. Then throw the mixture against the bottom of the bowl a few times to work it. This makes it firmer and easier to shape, and keeps the cutlets from falling apart as they fry.
Step 5:

To fry the cutlets, heat a skillet until hot and add a little vegetable oil. Shape small cutlets with your hands and coat them in breadcrumbs. Put them in the skillet and fry on both sides over medium heat until golden.
Step 6:

The finished cutlets look nicely browned and appetizing.
Step 7:

Serve the chicken cutlets hot. Enjoy!

Cutlets are one of the best, most satisfying dishes there is. Made from chicken, they come out really tender and tasty. Round them out with any side you like — mashed potatoes or boiled rice, for instance. You can also mix chopped fresh herbs and grated cheese into the mixture. Try to use chicken from all parts of the bird; if you use only breast meat, the finished cutlets can turn out a little dry. Cutlets made without bread have a rich flavor. For even more aroma, mix a little minced garlic into the mixture.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, read more here.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.