Composition / ingredients
Step-by-step cooking
Step 1:
How to make minced chicken cutlets? Prepare the ingredients. You can wind up the minced chicken yourself or buy it ready-made. Wash the chicken egg and dry it with napkins. You can take any white wheat bread, without additives.
Step 2:
Cut off the crusts from the bread. Put the bread crumb in a bowl and pour the milk. Leave to soak. Then press.
Step 3:
Add the squeezed crumb to the raw minced chicken, beat in the egg, add nutmeg, salt and pepper.
Step 4:
Mix the minced meat thoroughly with your hands. If the minced meat turns out to be too liquid (like mine), then you can add 1-2 tablespoons of flour to it and mix everything well again. The minced meat will still stick to your hands, but when frying the cutlets will not disintegrate.
Step 5:
From minced meat with your hands soaked in water, form not very large cutlets and roll them in breadcrumbs.
Step 6:
Heat the vegetable oil in a frying pan and fry the cutlets on it for about 8-10 minutes on each side until a golden crust appears. Make sure that the cutlets do not burn and do not remain raw inside. I advise you to break the first one and check it. If you cover the pan with a lid, the temperature will rise and the meat will fry until cooked.
Step 7:
Serve chicken cutlets with any side dish: boiled rice, buckwheat, pasta. Or mashed potatoes, like mine. Enjoy your meal!
When choosing a store-bought meat product, always pay attention to the appearance of minced chicken: a high-quality product is characterized by a delicate pink color without extraneous shades. If the meat has noticeably darkened from the edges, then the minced meat has been on display for a long time. In addition, it is quite natural that you should choose chilled minced chicken, because it is in such a product that all the useful properties of chicken are preserved. In the case of frozen semi-finished products, remember that it should not be thawed at room temperature, but in a cool place so that the thawing process takes place gradually.
It is important that there are no cartilages and bones in the composition of minced chicken - this indicates the quality of the product.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- White bread - 266 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Minced chicken - 143 kcal/100g
- Nutmeg - 556 kcal/100g
