Breast cutlets with mayonnaise. Chopped chicken breast cutlets with mayonnaise. Chopped chicken cutlets with mayonnaise and zucchini filling

Quite a long time ago, cooks considered a cutlet to be a fried piece of meat on the bone. Over time, round or oval semi-finished products formed from minced meat also began to be called this. Chopped cutlets are more like the original dish.

The essence of the preparation is that the meat, in this version chicken breast, is finely chopped with a knife or a sharp hatchet. Otherwise, the process is not fundamentally different from preparing cutlets from minced meat twisted in a meat grinder. Perhaps the only technological difference is that the cutlet mass can be either rare or thick.

General principles for preparing chopped chicken cutlets with mayonnaise

Minced meat for chopped chicken cutlets is prepared from breast fillet. The chicken is chopped by hand, but you can use a blender or food processor for this purpose. The first option is considered to be the best, since mechanical grinding results in chicken pieces of different sizes, and some of the pulp can even turn into porridge.

For better binding of chicken pieces, eggs, starch, flour or semolina can be added to the minced meat. For juiciness, mayonnaise is mixed into it, which, in turn, varies from store-bought to homemade. The cutlet mass must be seasoned with spices, add salt and, after thoroughly mixing, put away in the cold for a while. This allows the chicken to marinate and the mixture as a whole to thicken.

Chopped minced meat can be thick or sparse, like thick sour cream. Semi-finished products are formed from the dense cutlet mass in the usual way: sculpted by hand, and the liquid minced meat is placed in hot oil with a spoon.

Chopped chicken cutlets with fillet mayonnaise – “Tender”

Ingredients:

Medium fat sour cream – 100 grams;

Half a kilo of chicken fillet;

Head of bitter onion;

Fresh selected egg;

Two spoons of mayonnaise;

Three tablespoons of starch;

Sunflower, unflavored oil;

A spoonful of freshly chopped dill.

Cooking method:

1. After washing the chicken with cool water and drying, cut into small cubes.

2. Using a coarse grater, grate the onion into the fillet, squeeze in a couple of cloves of garlic, and pour in the egg. Add sour cream with mayonnaise, parsley to the minced meat and, stirring thoroughly, add starch. Place the bowl with the cutlet mixture in the refrigerator for an hour.

3. Pour a centimeter layer of oil into the frying pan and heat well over medium heat. Drop the cold-thickened minced meat into the hot fat with a spoon. Fry the cutlets on both sides until they are golden brown.

4. If the cutlets from the first portion fall apart, you need to add a little more starch to the minced meat.

Chopped chicken cutlets with mayonnaise and champignons

Ingredients:

Selected and washed chicken fillet – half a kilo;

200 grams of fresh champignons;

Two eggs;

A tablespoon of starch;

Small onion head;

Vegetable oil - for frying;

Parsley sprigs;

Mayonnaise – 2 tablespoons of a high-fat product.

Cooking method:

1. Finely chop the onion and quickly fry it in oil until transparent. Place finely chopped champignons in a frying pan, cook until the moisture evaporates, and cool.

2. Grind the fillet with a cleaver or a heavy knife into minced meat. Mix mayonnaise and egg into it. Add cooled mushrooms, herbs and starch. Add a little salt, season with pepper, be sure to add a couple of crushed cloves of garlic, and after thoroughly stirring, place in the cold for half an hour.

3. In the form of pancakes, place the chopped minced meat in heated oil and fry the cutlets for two minutes on each side. Then transfer to a roasting pan and put in the oven. Bake for ten minutes.

Chopped chicken cutlets with mayonnaise and melted cheese – “Spicy”

Ingredients:

Two standard processed cheeses;

600 gr. white chicken;

One egg;

Big carrot;

Refined oil;

60 gr. dry, fresh starch;

Cooking method:

1. Cut the fillet into small cubes. On the large side of a grater, grate the carrots, pass the processed cheese and three cloves of garlic through the small meshes. Combine chicken with garlic, cheese and carrots.

2. Add mayonnaise, ground pepper, starch to the minced meat, break the egg and mix everything well. Place the mixture in the refrigerator for two hours.

3. Place a tablespoon of minced meat in a frying pan with heated oil and fry the cutlets.

Chopped chicken cutlets with mayonnaise in onion sauce with mushrooms

Ingredients:

Six large onions;

800 gr. non-frozen chicken breast;

Fresh, preferably not yet opened, champignons – 200 grams;

50 milliliters of vegetable oil, frozen.

Cooking method:

1. Wash the fillet, dry it and chop it into mince with a knife. Finely chop two onions and a couple of cloves of garlic.

2. Add onion, half the garlic, mayonnaise and parsley to the chicken. Mix the minced meat well and put it in the cold for an hour and a half.

3. Take the remaining onion. Cut the onions lengthwise into four parts and chop finely. Kneading a little, mix with the remaining garlic, put half in a deep bowl.

4. Take the minced chicken out of the refrigerator and form cutlets from it. Without breading, quickly fry the semi-finished products in vegetable oil. There is no need to bring them to full readiness; they just need to be covered with a golden, dense crust. Place hot onions in a bowl.

5. When all the cutlets are ready, add the remaining onion, mixed with garlic, into the frying pan and fry it until transparent. We lay the cutlets on top of it and cover it with the onion on which they were previously lying, and add some salt.

6. Set the heat to minimum, cover the frying pan with the cutlets with a lid and leave in this mode for one hour. We open it occasionally, make sure that the onion is not burnt and, if necessary, stir.

7. Cut the champignons into thin slices or small slices and place them evenly on top of the cutlets. Leave to simmer for another half hour. When finished, the onions will be pureed and the mushrooms will be soft. If the onion remains in pieces, this will have virtually no effect on the taste of the dish; next time chop it more thoroughly.

Chopped chicken cutlets with mayonnaise, white breading

Ingredients:

Large onion;

Two fillets of unfrozen chicken;

Three spoons of white breadcrumbs into the minced meat and approximately 100 gr. for breading;

Unflavored oil;

75 gr. fatty mayonnaise;

Two spoons of semolina.

Cooking method:

1. Cut the fillet into small centimeter cubes into a bowl. Add mayonnaise, add three tablespoons of white breading and semolina. Salt, season the chicken mixture with ground pepper, mix thoroughly and, cover with a lid, place in the refrigerator.

2. After half an hour, take it out and stir it again. We form cutlets from the thickened minced meat and place them on a cutting board.

3. Warm up the vegetable oil. One by one, bread the semi-finished products in breadcrumbs and immediately lower them into hot fat. Fry over moderate heat, turning, until evenly golden brown.

Chopped chicken cutlets with mayonnaise and zucchini filling

Ingredients:

1/2 large onion;

400 gr. breast fillet;

Half a small zucchini;

Two spoons of homemade mayonnaise;

60 gr. white flour;

One egg;

Sunflower, high-quality oil;

Two spoons of soy sauce, concentrated;

Fresh dill;

20 gr. smoked sausage or bacon.

Cooking method:

1. After washing the fillet, pat dry with thick paper towels and finely chop. Place in a bowl, pour over soy sauce and add a little salt. Mix thoroughly and leave to marinate.

2. After removing the peel from the zucchini, cut the pulp into small cubes, comparable to the meat pieces. The zucchini should be approximately half the size of the fillet. Grind, rub with a fine grater, or carefully crush a little garlic, finely chop the onion and dill.

3. Combine chicken fillet with chopped vegetables, add mayonnaise, dill and flour. Season the minced meat with ground red pepper, add finely chopped bacon to it, pour in the egg, and mix.

4. Spoon the cutlet mixture into a well-heated frying pan with poured oil. Fry, uncovered, until golden brown over medium heat. Then turn it over, after a minute set the heat slightly below medium and cook the cutlets until cooked for another five minutes.

Chicken cutlets stewed in cream with mayonnaise and mushroom sauce

Ingredients:

A kilogram of chicken fillet;

A tablespoon of khmeli-suneli;

100 ml low-fat cream;

One and a half spoons of mayonnaise;

Refined oil, for frying;

White homemade breading (finely ground crackers).

For the sauce

300 gr. lamellar forest mushrooms or champignons;

Cognac – 20 ml;

20% sour cream - a glass.

Cooking method:

1. After drying the chicken fillet, cut it into small pieces. Add mayonnaise, spices, egg and mix the minced meat thoroughly. We form it into cutlets, roll it in breadcrumbs, and place it in a frying pan with hot oil. Fry both sides until golden brown, then pour cream into the cutlets, cover with a lid and cook over moderate heat. Simmer for at least a quarter of an hour.

2. While the cutlets are cooking, you can start making the mushroom sauce. We cut champignons or boiled wild mushrooms into small pieces. Place in a frying pan with oil and fry until moisture disappears. Add cognac, stir, and evaporate it. Then add sour cream and a little salt to the mushrooms and leave to simmer. Cook for about 30 minutes until the mushrooms soften.

3. Pour chopped chicken cutlets stewed in cream with mushroom sauce, heat for two minutes and serve.

Grilled chicken cutlets with mayonnaise

Ingredients:

Teriyaki sauce - three tablespoons;

Half a kilo of chicken breast fillet;

Two spoons of mayonnaise;

Spoon of paprika;

A teaspoon of freshly ground coriander;

30 gr. starch;

A spoon of liquid honey;

A small pinch of ground cumin;

Cardamom.

Cooking method:

1. Cut the fillet into small cubes.

2. Sprinkle cumin and cardamom onto the dry surface of the frying pan. Stirring, heat the spices for a minute, then pour them into the chicken.

3. Season the minced chicken with sweet ground pepper, add a little black and Teriyaki sauce. To hold the chicken pieces together, add a little starch and mix everything thoroughly.

4. Having wetted our hands with water, we form cutlets, one and a half centimeters thick, and at least eight in diameter. We lay them out on a cutting board, cover with cling film, and put them in the refrigerator for three hours or even more.

5. Let the cooled cutlets warm up in a warm place for about an hour, then fry on a hot grill pan for 3-4 minutes per side, until lightly browned. You can fry these chicken cutlets on a grill over coals - they won’t stick or fall apart.

Tricks for cooking chopped chicken cutlets with mayonnaise

It is very useful to place chicken fillet in the freezer for a while before chopping. It will be easier to finely chop it into pieces of equal size and shape. After washing, unfrozen chicken should be thoroughly dried so that the fillet will not slip out of your hands.

To ensure that the onion is well fried and does not crunch on your teeth, you need to cut it very finely. If for some reason the pieces are not cooked well, place the cutlets in the microwave for a couple of minutes.

If the chopped minced meat is not thick enough, add a little starch or flour to it. The taste of the cutlets will be richer if you add corn or buckwheat flour.

These cutlets made from chicken breasts with mayonnaise and onions won the love of our family the first time. The ingredients in the recipe are very accessible, and the cooking process itself is simple and exciting. This cooking option is perfect for the situation if you don’t have a meat grinder at hand or you just don’t want to wash it again. So, if you don’t know how to make chicken breast cutlets, we offer our simple recipe, and step-by-step photos will demonstrate the preparation.

We will need:

• 1 chicken breast or 2 fillets;
• 3-4 large onions;
• 180-200 grams of mayonnaise (I prefer 30% fat, use it at your discretion);
• 1 egg;
• salt;
• 1 tablespoon flour (optional).

How to cook chopped chicken breast cutlets with mayonnaise and onions

Chop the chicken fillet into smaller pieces with a knife. The finer it is, the better the consistency of the minced meat.

Also finely chop the onion. Smaller pieces will marinate and cook better.

Mix the fillet and onion thoroughly.

Add mayonnaise and mix the minced meat again. The output should be a thick mass that can easily hold a spoon. Place the resulting minced meat in the refrigerator for 30-60 minutes.

Remove the mince for the cutlets from the refrigerator, add the egg and salt to it.

At this stage you can add flour. It is not necessary to add flour, I do this just to be on the safe side so that the chopped chicken breast cutlets do not fall apart in the frying pan. Usually chicken meat gives good stickiness to minced meat, but no one is immune from trouble. Therefore, a spoonful of flour will not be superfluous. Also, if you wish, you can add various seasonings.

Heat a frying pan and add enough vegetable oil. The fire should be slightly less than medium. Spoon the minced meat like pancakes.

Make the cutlets flatter, this will allow them to cook better. After 5-7 minutes, turn the chopped chicken cutlets over to the other side.

After another 5-7 minutes they can be removed from the heat and served.

Our simple recipe will help you prepare a very tasty dish from available ingredients. Chopped chicken breast cutlets are very tender with an original mild taste. They go perfectly with any side dish - be it, or. Any combination is a great option for lunch or dinner. 🙂

Recipe for chopped chicken fillet cutlets with mayonnaise

Required utensils: board, knife, frying pan, silicone spatula, large spoon, bowl, plate.

Ingredients

Recipe step by step

• Instead of starch, you can put the same amount of wheat flour.
• It will be easier to cut the chicken breast into small cubes if it is only half thawed.
• The smaller you cut the chicken breast, the more tender the cutlets will be.
• If you want to reduce the number of calories in chopped cutlets, then replace mayonnaise with yogurt.
• Serve the cutlets with chopped fresh vegetables, herbs and various sauces to suit your taste.
• These cutlets can be served with various side dishes to suit your taste.
• These cutlets are good both hot and cold.

Video recipe for cooking chopped chicken fillet cutlets with mayonnaise

Watching this video will allow you to properly prepare delicious chopped cutlets according to my recipe.

I have no doubt that my version of preparing chopped cutlets will be appreciated by you and will become one of the most popular. It would be interesting to know your opinion and what other dishes you use mayonnaise in. Write your reviews in the comments and enjoy cooking!

Step-by-step recipes for chicken cutlets with starch: traditional with sour cream, onions and herbs, quick with garlic, onions and spices, tender chicken cutlets with starch and mayonnaise

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

17 gr.

2 gr.

Carbohydrates

120 kcal.

Option 1: Classic recipe for chicken cutlets with starch

Chicken cutlets are usually made from fillets, which sometimes turn out dry. Starch allows them to be fried well and avoids dryness. To make the cutlets more juicy, add sour cream or mayonnaise. Of course, it would be a good idea to add some spices and herbs to the minced meat. First we'll look at the classic recipe for chicken cutlets with starch.

Ingredients:

• seven hundred grams of chicken fillet;
• one chicken egg;
• one onion;
• a tablespoon of classic sour cream;
• two table spoons of starch potatoes;
• three sprigs of dill or parsley (can be replaced with cilantro or basil);
• two pinches of salt;
• two pinches of black pepper.

Step-by-step recipe for chicken cutlets with starch

Rinse the chicken fillet, drain off excess water and chop finely.

Peel the onion, cut off the base and chop it into small pieces with a knife.

Rinse the greens under running water, cut off the roots - we only need greens. Finely chop with a knife.

Place everything in a large bowl. Beat in the egg and add starch. Salt and pepper.

Add sour cream and mix everything thoroughly into the finished minced meat.

Note to the housewife: Sour cream should be classic, medium fat or full fat. Do not use low-fat - the cutlets will spread in the frying pan.

Leave the bowl of minced meat in the refrigerator for twenty minutes or half an hour.

Heat a large frying pan, pour in refined oil. Take the minced meat with your hands, form cutlets and fry on each side under a closed lid.

First, about five to six minutes on one side, then on the other. You should get tasty, rosy and juicy cutlets.

Option 2: Quick recipe for chopped chicken cutlets with starch

To make quick cutlets, we will need boneless chicken fillet; we just need to rinse and chop it. It won’t take much time to prepare the minced meat, and put corn starch, a little flour and garlic with spices into the minced meat. So let's get started.

Ingredients:

• 1/2 kilogram of chicken fillet;
• large onion;
• three cloves of garlic;
• two eggs;
• one table spoon of white flour;
• two tablespoons of corn starch;
• two or three pinches of salt;
• two or three pinches of black pepper.

How to quickly cook chopped chicken cutlets with starch

Rinse the fillet and cut into small squares.

Chop the peeled onion as finely as possible. You can even grind it in a blender.

Peel the garlic and press through a press.

Place all prepared ingredients in one large bowl. Add flour, starch, beat in eggs and mix well.

Add salt and pepper and stir everything again.

Heat the oil in a frying pan. You can take the minced meat with a tablespoon so that when you put it in the frying pan you don’t get burned by the oil.

Fry for three minutes on each side with the lid closed. This will allow the cutlets to cook inside and retain their juices.

Option 3: Tender chicken cutlets with starch and mayonnaise

A very simple and proven recipe for tender chicken breast cutlets with mayonnaise and starch. Let's add more greens to make them even tastier. Let's not forget about spices, onions and chicken eggs.

Ingredients:

• five hundred grams of chicken fillet;
• two eggs;
• one head of onion;
• one table spoon of starch;
• a bunch of dill;
• two cloves of garlic;
• tea spoon draining oil;
• one hundred grams of mayonnaise;
• teaspoon salt;
• teaspoon ground black pepper;
• sunflower oil for frying.

How to cook

It is better to take boneless chicken breast so as not to bother with cutting. Rinse the fillet and chop into small pieces with a knife.

Peel the onion and finely chop it into squares.

Wash the dill, cut off the roots, and finely chop the greens. By the way, the roots of the greenery can be dried and used when boiling potatoes and meat - it turns out more aromatic and tastier.

Place chicken pieces, chopped onion and dill in a large bowl. Beat in chicken eggs, add mayonnaise and sprinkle with starch.

Add the garlic passed through a press, a little soft butter and mix everything thoroughly.

You have got tender and aromatic minced meat. Let it sit for fifteen minutes.

Form cutlets using your hands and place on a cutting board.

Heat a large frying pan, pour in refined oil and start adding chicken cutlets.

Fry on each side until golden brown. If you cover with a lid, they will bake inside, maintaining their juiciness.

A side dish of mashed potatoes and fresh vegetables is perfect for this treat.

Option 4: Chicken breast cutlets with mayonnaise and ministerial starch

After preparing the minced meat, you need to leave it in the refrigerator for several hours - the cutlets will be more tender and tasty. It is better to sprinkle the finished treat with fresh green onions. You can serve with fried potatoes or mashed potatoes; plain pasta would also be appropriate.

Ingredients:

• five hundred grams of chicken fillet;
• one hundred and fifty grams of onions;
• two cloves of garlic;
• two chicken eggs;
• three table spoons of starch potatoes;
• three tablespoons of mayonnaise;
• salt - five grams;
• black ground pepper - five grams;
• spices for chicken - five grams;
• sunflower oil - one hundred ml.

Step by step recipe

Rinse the chicken fillet under running water and dry with a paper towel - we don't need excess water.

Finely chop the chicken meat. The smaller the pieces, the more tender the cutlets will be.

Peel the onion and finely chop it too.

Combine everything in a large bowl, beat in the eggs, add mayonnaise, salt, pepper and spices. Mix everything.

Now you can add starch and start kneading the minced meat. The consistency will be approximately like that of pancakes.

Place the minced meat in the refrigerator for at least an hour, preferably two or three.

Pour oil into a heated frying pan, take the minced meat with a tablespoon and form cutlets directly in the frying pan.

Once one side is browned, carefully flip it over to the other with a spatula.

The cutlets are thinner than usual, so you don’t need to fry them for a long time.

Option 5: Original breaded chicken cutlets with starch and mayonnaise

An interesting recipe for delicious cutlets. Breadcrumbs are added to the minced meat, and the breading is made from oatmeal with beaten eggs. The cooking process is quite simple, and the cutlets will turn out tasty and unusual.

Ingredients:

• kilogram of chicken breast;
• one egg;
• three table spoons of paneer crackers;
• table of mayonnaise spoons;
• a table of spoons of starch potatoes;
• a pinch of salt;
• one onion;
• a pinch of black pepper.

For breading:

• one hundred and fifty grams of oatmeal;
• one chicken egg.

How to cook

Peel the onion and cut it into quarters - this will make it easier to grind.

Remove the breasts from the bones, if present. We will also divide it into several parts.

Pass the chicken and onions through a meat grinder.

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

Mix everything until smooth.

To make the cutlets more fluffy, scoop up the minced meat and beat it, throwing it back into the bowl. Do these manipulations several times.

Now let's prepare the ingredients for the breading. Pour oatmeal into one large plate, crack an egg into another and beat with a fork.

Wet your hands in cold water, take a portion of minced meat and form a cutlet. First you need to dip it in the egg and then roll it in oatmeal. At the same time, press a little with your hands so that the cutlet becomes a little flat.

Make the rest of the cutlets in the same way.

Now heat the frying pan and add oil. Over medium heat, with the lid closed, fry the cutlets on one side until golden brown, and then on the other.

If you feel that the breading is starting to burn and the cutlet is not cooked through, pour a little water into the frying pan and simmer until the liquid evaporates.

Serve berry sauce with these cutlets; it will highlight and complement their taste. It is better to make the side dish neutral in order to focus on the cutlets, because they are so tasty!

Chopped chicken breast cutlets with starch and mayonnaise can also be called “lazy” chops, although, given that all fillets need to be cut into small pieces, there is no need to talk about laziness here. In any case, these are very tasty cutlets, they are juicy and tender, although they are prepared from low-fat meat. Starch allows the cutlets to retain their juiciness, while mayonnaise makes them softer. For a richer taste and aroma, be sure to add your favorite spices, such as ground coriander, paprika, and ground black pepper.

Ingredients

• 500 g chicken breast
• 1 chicken egg
• 3 tbsp. l. vegetable oil
• 3 tbsp. l. potato starch
• 2 tbsp. l. mayonnaise
• 1/5 tsp. spices
• 1 tsp. (without a slide) salt

Preparation

1. To make minced meat, you need to take the sharpest knife you have in the kitchen. Separate the chicken fillet from the bone, wash it, trim off any excess and cut the fillet into small pieces. The finer the minced meat is chopped, the more tender the cutlets will be.

2. Beat an egg into a bowl with minced meat, add salt and spices.

3. Add potato starch there.

4. Add mayonnaise (fat content does not matter, you can use a homemade product, as well as lean mayonnaise).

5. Mix everything well, and you can start frying delicious cutlets.

6. In a frying pan, heat a small amount of vegetable oil for frying; it is advisable to use refined oil without a strong smell or taste. Place small portions of minced meat with a tablespoon and fry over low heat for 3-4 minutes.