Chopped chicken cutlets with cheese

Hand-cut, juicy, soft and stunningly delicious! These chopped chicken cutlets with cheese are cooked without a meat grinder - the chicken is cut into small cubes here. And the cheese filling makes them even more tender and juicy.

katushafin

Recipe author

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Composition / ingredients

servings:

Chicken fillet

500

Hard cheese

100

Starch

Kefir (you can take 50 ml of kefir + 50 g of mayonnaise)

100

Greenery

Spices dry

to taste

Salt

to taste

For roasting:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 19 g

Fats 27 % 9 g

Carbohydrates 15 % 5 g

178 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make chopped chicken cutlets with cheese? Prepare the products. For this recipe, the breast or thighs of a chicken are best suited, the meat from it is the softest and cooks quickly. You will need just one breast or two fillets. You can take any cheese, it doesn't matter. Kefir can be replaced with a combination of kefir + mayonnaise. Greens will suit any favorite of yours, as well as spices. I have dill/parsley and red/black peppers.
Step 2:
Wash the fillets and dry them well. Cut it into very small cubes. To do this, first cut the meat into thin plates, which, in turn, into strips, and then into cubes. It actually won't take as long as it seems, the main thing is to sharpen the knife well.
Step 3:
Fold the sliced fillets into a bowl.
Step 4:
Wash the greens well, dry them. Chop it finely with a knife.
Step 5:
Divide the cheese in half. Cut one half into cubes, grate the other on a coarse grater. This is done so that the cheese melts better, but still large pieces remain. If you use soft cheese like cheese, then just cut it, do not rub it.
Step 6:
Add greens and cheese to the meat. If desired, at this stage, you can add chopped onion or garlic to the minced meat.
Step 7:
Add starch to the minced meat. Pour in the kefir. Season with salt and spices. Be careful with the salt. Adjust its amount according to the amount and salinity of the cheese. Mix the minced meat well. It should turn out to be quite thick and viscous due to starch and kefir. If the minced meat does not stick together, then add an egg to it.
Step 8:
Preheat a frying pan with a thick bottom. It is better to fry on this one - it warms up evenly and keeps warm, which allows the products to fry better. I use non-stick coating. Pour vegetable oil into the pan. Spread the minced meat on it with a tablespoon, forming round cutlets from it. You can make them with your hands, but I'm used to doing it with a spoon. Please note that there is no need to bread the cutlets.
Step 9:
Fry the cutlets over medium heat until golden brown, about 5 minutes. Then flip to the other side. In the process, I covered the pan with a lid so that the meat had time to cook.
Step 10:
Remove the finished cutlets on a plate with a paper towel, which will absorb excess fat. Serve the cutlets hot with any side dish. A sauce based on sour cream or yogurt will suit them well. From this amount of products, about 10-12 cutlets are obtained, depending on their size.

Many people know the recipe for minced meat cutlets made with a knife. They are prepared quickly and simply. In this dish, cheese is added to the meat, which, when melted, makes the cutlets juicy and adds a piquant note to their taste.

I very often cook such chopped cutlets, we call them rasters. But I cooked with cheese for the first time. It turned out very tasty with him! It melted and gave the cutlets juiciness and sharp taste.

Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.

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.