Minced chicken fillet recipes. Minced chicken fillet. Minced chicken sausage in a slow cooker

In order for the cutlets to chicken meat turned out juicy, you need to maintain the correct proportion of ingredients. The minced meat should be kept in the refrigerator for 1/2 hour before modeling. Form cutlets - the cutlets need to be at least 1 cm high so as not to dry out the meat during frying.

Ingredients:

Chicken fillet- 1 kg

White bread— 250 grams

Bulb onions- 200 grams

Eggs— 2 (optional)

Milk(water or broth) - 100 ml

Crackers for breading

Vegetable oil for frying

Spices: salt, ground black pepper

How to cook delicious minced chicken cutlets

1 . Prepare chicken fillet. Defrost or cut from the carcass (depending on what form the chicken meat is in).

2 . Cut the bread into large pieces, remove the bottom crust (it is the hardest) and pour in milk.

3 . Peel and cut the onion so that it fits into the meat grinder receiver.

4 . Grind the bread, meat and onions through a meat grinder. Add ingredients one at a time.

5 . Salt and pepper.

6 . Mix thoroughly and “beat” the minced meat a little on the bottom of the cup.

7 . Place the cup in the refrigerator for 30 minutes.

8 . Form cutlets and roll them in breadcrumbs. Advice, do not make the cutlets too thin; chicken meat cooks quickly and “thin” (less than 1.5 cm in height) cutlets will be overcooked and will not be juicy.

9. Place the cutlets in a well-heated frying pan with vegetable oil and fry over medium heat until golden brown on both sides. It is better not to cover the frying pan with a lid, so the cutlets will not fall apart; it is better to reduce the heat a little.

Delicious chicken cutlets are ready

Bon appetit!

Chicken cutlets are not only delicious, but also healthy dish. It’s not for nothing that chicken cutlets are recommended to be given to children or people who need to follow a diet. You can cook chicken cutlets in different ways. They are good fried, baked, and after heat treatment for a couple.

However, not all housewives turn out juicy chicken cutlets. Although in fact, in order not to spoil this dish, you need to follow a few simple tips.

Secrets of cooking juicy chicken cutlets

In addition to meat, the main ingredients of any cutlet are eggs, bread and onions. It is thanks to them that the cutlets do not fall apart and turn out juicy and very tasty. But unlike its meat counterpart, minced chicken does not tolerate excess additional products. Therefore, it is very important to maintain the correct proportions.

It's worth starting with eggs. This ingredient is the glue that prevents the dish from falling apart in the pan. But there is a nuance: if you add too many eggs to the minced meat, the cutlets will become too tough. Experts believe that it is optimal to add 2-3 eggs per 1 kg of minced chicken. When you prepare homemade minced chicken, especially from fresh fillets of brood hens, you don’t need to add eggs at all, the cutlets will turn out very tender and juicy.

When it comes to bread, the opinions of experienced chefs are divided. Some people prefer to put white crumb soaked in milk into the minced meat. Other cooks advise using ground crackers, as they absorb excess moisture, making the cutlets juicy. In principle, both are right. You can even use starch cereals or regular flour. So here every housewife is free to do as she pleases. Well, or do it as indicated in the recipe. As for the proportions, the opinions of professionals agree on this issue: 250 g of bread per kilogram of minced meat is quite enough.

Now about the bow. This ingredient is needed to give the cutlets a special taste. In addition, cutlets with onions turn out more juicy. You can add it either raw or fried. In the first case, it is recommended to pass the onion through a meat grinder. Otherwise, it may not have time to cook, since chicken meat is fried quite quickly. But the best option is to add finely chopped and already fried onions to the minced meat. And the cutlets will be tastier, and undercooked onions will not crunch on your teeth. But the amount of onions should not be large. This can make the cutlets taste quite strong. The best option is 200 g of onion for every kilogram of minced meat.

And a few words about the minced meat itself. Chicken meat really cooks incredibly quickly. So you shouldn’t make the minced meat too “thin”. This, of course, applies to a homemade product. By the way, it is best to make it from chicken breast, since it is this part of the bird that is the most tender and beneficial for the human body. You can also add a little chicken fat to the minced meat. This will make the finished dish juicier. But you shouldn’t turn the skin through a meat grinder. She could ruin everything.

When all the ingredients have been added to the chopped meat, the minced meat should be allowed to brew in the refrigerator for about half an hour. During this time, the bread will have time to soak in the meat juices. Experienced chefs also advise adding crushed ice to the minced meat. This also gives the cutlets juiciness. In principle, this is good advice. So, if possible, it can also be used.

You need to place the cutlets in an already preheated frying pan with hot oil. Only then will they immediately become crusty and all the juice will be retained inside. But you can bring it to readiness over low heat under the lid.

Well, now it’s time to talk about several of the most popular recipes.

Juicy chicken cutlets from store-bought minced meat

Chicken cutlets made from ready-made minced meat are the easiest and fastest way to prepare this dish. To prepare it you need almost all the ingredients described above:

minced chicken – 1 kg;
eggs – 2 pcs.;
onion – 2 small heads (about 200 g);
flour – 100-200 g;
salt and pepper - to taste;

Salt the finished minced meat (if salt has not already been added to it, see the label), pepper, add salt and mix. Then beat in the eggs. Add flour. It is better to do this in two batches, thoroughly kneading the resulting minced meat each time. If the specified amount of flour is not enough to obtain the desired consistency, then you can add a couple more tablespoons of this product.

The finished minced meat should be left for 30 minutes in a cold place, after which you can start making cutlets. Then each of them needs to be thoroughly rolled in breadcrumbs and fried in a frying pan on both sides until a crust forms. Then you can reduce the heat, cover the pan with a lid and hold the cutlets for another 2-3 minutes on each side.

Chicken breast cutlets

This recipe involves making your own minced meat. Therefore, you will have to stock up on:

chicken fillet – 600 g;
eggs – 1 pc.;
white bread – 2-3 pieces (approximately 100-150 g);
milk – 100-150 ml;
butter – 100 g;
nutmeg, salt and pepper - to taste;
crackers and vegetable oil - for frying.

Cut off the crusts from the bread and place in milk for 5-10 minutes. Chop the onion as finely as possible and fry in butter. Scroll the chicken fillet through a large mesh meat grinder. Place onion and squeezed bread crumb into the resulting minced meat. Then beat in the egg, salt, add ground pepper, nutmeg powder and mix thoroughly again.

Place the minced meat in the refrigerator for half an hour, after which you can form cutlets from it, roll it in breadcrumbs and place it on an already hot frying pan. When they are crusty on each side, cook over low heat, covering the pan with a lid.

You can do it differently. Form thin enough cakes, dip each one in beaten eggs, then in breadcrumbs and fry over high heat until crispy on both sides. This cooking option is often called “Pozharsky cutlets.”

Chopped chicken cutlets

Chopped meatballs are easy to prepare. True, maintaining the juiciness in them is somewhat more difficult. To do this, this recipe uses an additional product - cheese. The results are a wonderful dish with a savory taste. You need to prepare the following ingredients:

chicken fillet – 500 g;
eggs – 1 pc.;
onion – 1 small heads (about 100 g);
hard cheese – 100 g;
mayonnaise or sour cream – 50 g (about 3 tablespoons);
starch – 100 g;
dill, parsley, salt and pepper - to taste;
vegetable oil - for frying.

Thaw frozen chicken fillet slightly. There is no point in doing this until the end. When frozen, it will be easier to cut. Chop the fillet into small pieces with a knife. Cut the cheese into small cubes and mix with shredded chicken. Chop the onion as finely as possible and add to the meat and cheese. Put starch, egg, mayonnaise and finely chopped herbs there. The mixture needs to be salted, add a little pepper and knead thoroughly.

As in previous cases Let the minced meat stand for a while, form it into cutlets and fry in vegetable oil until tender, periodically turning from one side to the other.

Juicy chicken meatballs in a frying pan

In fact, meatballs are not much different from cutlets. Except in form. In addition, they are usually more tender than cutlets. You can cook them in the same way as cutlets: steamed, in the oven or in a frying pan. For greater juiciness, a little lard is added to them, but this is not at all necessary. Especially if the resulting dish should be dietary. List of products for making meatballs:

chicken fillet – 600 g;
onion – 1 small heads (about 100 g);
carrots – 50-60 g (half of one medium-sized root vegetable);
garlic – 2 small cloves;
milk or cream – 50-100 ml;
crackers (can be breadcrumbs) – 50 g;
salt, red pepper, nutmeg and coriander (ground) - to taste;
breadcrumbs and vegetable oil - for frying.

Grind the chicken, carrots, onions and garlic using a meat grinder. Add milk, crackers and spices to the resulting minced meat. If the minced meat turns out watery, you can add a little more breadcrumbs. Mix everything thoroughly and leave it alone for 30 minutes.

All that remains is to form the balls and fry in hot oil until cooked. If there was too much oil, you can put the finished meatballs on baking paper so that the excess fat is absorbed. The finished dish is best served hot.

Chicken cutlets in a slow cooker

As already mentioned, it is not forbidden to steam chicken cutlets. This dish will save everything beneficial features chicken meat and does not contain extra calories. It is very convenient to steam meatballs in a slow cooker. True, they often turn out to be somewhat dry. The recipe below will help you avoid this problem. For it you will need:

chicken fillet – 500 g;
onion – 1 small heads (about 100 g);
oat flakes – 100 g (it is better to take flakes that do not require cooking);
garlic – 2 small cloves;
milk or cream – 50 ml;
water – 350-400 ml;
fresh herbs and salt - to taste;
vegetable oil (preferably olive) – 10 ml.

Boil water and pour oatmeal into it. Mince chicken fillet, onion and garlic. It is advisable to do this twice, then the minced meat will be more tender. Squeeze out the soaked flakes and mix with the crushed ingredients. Pour vegetable oil and milk into the semi-finished minced meat. Add salt to the mixture, add chopped herbs as finely as possible and mix thoroughly. Leave the minced meat for half an hour and form into cutlets.

Pour water into the multicooker, install a wire rack, place the cutlets on it and cook for 20 minutes in the “Steamer” mode.

Serve ready-made chicken cutlets to your household for lunch or dinner with a variety of side dishes: cereals and vegetables. You can use ketchup, salsa and other red varieties as a sauce. However, many people prefer to flavor the cutlets with mayonnaise or sour cream. This is also acceptable.

Video recipes from the chef: "Three sauces for chicken cutlets"

Quite often we all eat at home cutlets. They are made quite quickly, tasty and convenient - you want to eat them right away, you want to eat them cold, you can take them to work or make sandwiches. You don’t have to think long about what side dish will go with them, since almost any one will do.

But most often, cutlets are made from minced meat, unfairly leaving behind poultry cutlets. Here is one of the cooking options.

Ingredients for chicken cutlets:

Minced chicken. 600 gr.
Onion. 2-3 small onions.
Dried bread. 3-4 pieces.
Egg. 1 PC.
Milk or cream or water.
Salt. Taste.
Freshly ground black pepper. Taste.
Vegetable and butter for frying

Cooking chicken cutlets.

A few words about minced meat.

Minced meat is best made yourself, of course. Many people often use only chicken breast meat. Of course, they require the least amount of fuss, but they make the cutlets the driest. For me, it is more convenient and best to make cutlets from chicken thighs. There is also a little fuss with them - except perhaps cutting out the bone, but cutlets from this meat turn out tender, tasty and not dry. You can, of course, take the path of least resistance and buy ready-made minced meat, but in this case you may encounter a situation where a huge amount of chicken skin goes into the minced meat. As a result, there is a lot of fat in the minced meat, which is rendered in a frying pan and the cutlets “float” in the fat. So you should buy minced meat only in trusted places. But in any case, it’s better not to be lazy and do it yourself.
Due to the fact that there is a very good butcher shop not far from the house, and sellers do not skimp on minced meat, in this case the minced meat is purchased, but very, very worthy.

So, if you don’t have ready-made minced meat, then take it, cleaned of bones. chicken meat and run it through a meat grinder or chop it in a blender. If the minced meat is already prepared - purchased or prepared yourself - then:

Place the dried bread into the blender bowl and fill it with about half a glass of milk/cream/water - highlight what is needed.
Cut the onion and throw it in there

Add salt, pepper, egg to the blender bowl

Turn on the blender at maximum speed and grind everything together into a liquid mass.

The photo shows that all the ingredients are flying around the blender bowl.

We strive to achieve something similar:

After this, add the minced meat to the onion-bread mixture and turn on the blender again, but not at turbo speed, but at low speed. The main goal is to mix everything well and beat the minced meat again.

The minced meat was specially made quite liquid. In this case, the cutlets turn out juicy, and after cooling they do not lose their juiciness and softness. Somewhat similar to a dense but tender chicken soufflé.

Due to the fact that the minced meat turns out to be quite liquid, it will not be possible to form cutlets with your hands. So put the minced meat into the frying pan with a tablespoon. Don't try to place as much minced meat in one frying pan as possible. Leave space between the cutlets - it is better to fry the minced meat in 2 batches.

What to make minced meat from so that it can be used to prepare a wide variety of dishes? You will find the answer to this question below.

It should be noted that this meat product used in cooking in different ways. It is used to make zrazy, cutlets, meatballs, stuffed peppers, dumplings, manti, navy pasta, rolls, etc. By the way, this product is digested much better and faster than regular meat. However, when buying it at a department store, you cannot always be sure that it is fresh. In this regard, we decided to present to your attention how to make delicious minced meat yourself, using beef, pork, chicken and even fish.

Classic mixed minced meat

This product is used for a variety of dishes. To prepare we will need:

lean pork (pulp) - 1 kg;
beef with a layer of fat - 1 kg;
bitter onions - 5 medium heads;
medium-sized table salt - add to taste;
allspice ground - add to taste.

Product processing process

Before making mixed minced meat, you should defrost the meat in advance (if it was frozen), and then wash it thoroughly and cut it into medium pieces. You also need to peel the onions separately and divide them into 4 slices.

Preparation of minced meat

After the main components have been prepared, you should proceed to the actual grinding of the meat product. To do this, you need to use an automatic meat grinder with a small knife. Thus, by dropping several pieces of beef and pork into the device, you should get aromatic minced meat. By the way, it is recommended to alternate meat with onion quarters. This will make it much easier for you to mix the minced meat in the future.

After chopping all the meat, add salt and pepper to taste. Next, you need to mix it thoroughly with your hands until smooth. If you plan to make cutlets, meatballs, etc. from it, it is recommended to immediately add everything additional components(milk, bread crumb, egg, fresh herbs, etc.). If you have prepared mixed minced meat for future use, then it must be placed in plastic bags (lined with a thin layer), and then sent to the freezer for long-term storage.

How to make minced chicken?

Minced poultry is much more tender and tastier than minced beef. Moreover, dishes made from such a product are dietary and cook much faster.

So, to prepare minced chicken, we will need:

chicken breasts (fresh or frozen) - 2 kg;
onion sweet white - 4 medium pieces;
fine iodized salt - add to taste;
Ground black pepper and other favorite spices - add to taste.

Food preparation

What to make minced meat from so that it turns out tender, tasty and healthy? Of course, from chicken breasts. After all, this part of the bird is dietary and contains a huge amount of protein.

Before preparing such minced meat, the chicken fillet must be completely thawed (if it was frozen), and then it must be thoroughly washed. Next, you need to remove the skin from the breasts and separate the flesh from the bones and cartilage. As a result, you should be left with only the most tender fillet. After this, you need to clean the sweet heads and cut them into quarters.

As you can see, the process of preparing the main components of minced chicken is not very complicated and does not take much time.

Cooking process

After the poultry fillet has been processed, you should start chopping it. Breasts, as in the case of creating mixed minced meat, can be passed through a meat grinder. However, they are so tender that they can be easily chopped using a regular blender. This will save your time even more. By the way, the purchased fillet can be chopped not only in the mentioned kitchen device, but also using a knife. However, in this case you will have to try to cut the breasts very finely. After all, if you make larger cubes, you will end up with ordinary minced meat, but not minced meat.

After chopping the chicken fillet, you should start with the onions. It’s better not to chop it, but to turn it into a juicy pulp using a blender.

When all the components of the future minced chicken are ready, they need to be placed in a common container, and then salt, pepper and other spices should be added to taste. Finally, these ingredients must be mixed by hand until smooth.

As in the case of mixed minced meat, chicken should also be supplemented with various ingredients if you plan to immediately use it to create zrazas, cutlets, etc. If you want to freeze it, then the product must be placed in special bags and placed in the freezer.

Making mixed minced fish

This product is the most fragrant among all. After all, several types of fish are used for it.

So, to prepare the most delicious minced fish, you should purchase:

Frozen pollock - 2 medium pieces;
frozen haddock - 2 medium pieces;
frozen hake - 2 medium pieces;
frozen pike perch - 2 medium pieces;
white onions - 6 pcs.;
table salt and ground allspice - add to taste.

Ingredient Processing

What to make minced meat for aromatic and tasty fried cutlets? Of course, from assorted fish. But before you start preparing the second course, you should process all the fish. By the way, pollock, haddock, hake and pike perch were not chosen by chance. After all, it is these types of fish that have a small number of small bones, minimal fat content (which is very important for future frying) and a low cost per 1 kg. All purchased product must be completely defrosted, and then washed well, gutted, and cut off the fins, heads and tails. Next, you need to cut each fish in half, remove the ridge and adjacent bones. Finally, remove the skin from the processed fillet.

Among other things, you need to peel the white onions and divide them in half.

Cooking minced meat

We told you what to make minced meat for fried meats from. Now, after processing the main components, you should chop the prepared fillet along with the onions. Experienced chefs recommend doing this not with a meat grinder or a regular knife, but using a blender. After all, this particular device is capable of transforming fish fillets and vegetables into a flavorful, homogeneous paste in a few minutes.

After the main components are completely crushed, they should be salted and pepper to taste, and then mixed with your hands until smooth. If you plan to use minced fish for fried cutlets, then you need to add a couple of raw eggs, a crumb of white bread soaked in milk or cream, as well as fresh herbs and any spices. Before frying, it is advisable to roll the formed semi-finished products in wheat flour or breadcrumbs.

Now you know what to make minced meat from so that it turns out as tasty as possible. Let's look at a few tips that can improve the quality of this product:

If you need to get strong and elastic minced meat, then it should be thoroughly beaten. To do this, the finished product needs to be thrown onto a table or cutting board for a few minutes. This procedure will reduce the amount of air in the minced meat and make it the consistency you need.
To obtain the most airy and tender minced meat, it is recommended to add egg white, whipped to a strong foam, to the finished product. This technique works especially well when preparing the mentioned product from fish or veal.

Chicken meat has long been recognized as dietary. This is where meat feeding begins in young children; people with liver and stomach diseases are allowed to eat it; Those who are on various diets pamper themselves with it. But the chicken is pretty bland, especially the breasts. And monotonous cooking quickly gets boring, so sooner or later all housewives think about how to prepare minced chicken to use it in cutlets, meatballs, or stuff it into various vegetables.

Secrets and subtleties of cooking

First, let's figure out which parts of the bird you will use to prepare minced meat. More suitable for small children or those losing weight chicken breasts- they are the least fatty and contain a minimum amount of substances that are considered harmful. However, such minced meat usually turns out to be a bit dry. Many people don’t like breasts at all - minced meat made from legs is suitable for them, but it comes out quite greasy. It is optimal to make minced meat from the whole chicken, then it turns out the most delicious. Some of the subtleties of how to prepare minced chicken are described in the article, but the main steps are as follows:

Before preparing minced chicken, the bird is washed and dried.
The skin is removed from the carcass - it makes the minced meat too greasy and grinds larger than the meat itself, which makes the minced meat uneven.
Then the meat is removed from the bones with a very sharp knife and ground. The most delicious minced meat comes from chopped chicken, so it is recommended to use a food processor.
Bread at the rate of “half a loaf per kilogram of chicken” is soaked in milk or water and squeezed out.
Unlike other types of meat, for minced chicken, onions are not ground, but cut as finely as possible. To improve the taste, half of it is added to the minced meat raw, and half is fried in butter.
Eggs are driven into the minced meat, to which the onion is added (one for each kilogram), it is salted and peppered to your taste, and everything is carefully kneaded.

You can store it in the refrigerator, but not longer than a day. And what delicious things can be prepared from minced chicken is described in the article.

Work on mistakes

Sometimes, no matter how hard you try, the result is not quite what you would like. However, there are several ways to make chicken mince more successful.

For example, if it comes out too dry, add cream or sour cream to it - little by little, stirring constantly so as not to make it too liquid.
Here's how to make minced chicken thicker if it's a bit runny: first, put it in a colander and strain off the excess liquid. If it doesn't help, add a little starch, breadcrumbs, flour or mashed potatoes - whatever you like best.
There are a couple more secrets on how to make minced chicken tastier. The first is to add the egg white instead of a whole egg, whipped with a mixer until foamy.
The second is to put the minced meat in a plastic bag and slam it on the table several times. This will release excess air, and the minced meat will become denser, and the cutlets from it will not fall apart when frying.

Culinary dishes made from chicken meat, in addition to being quick to prepare, are perfect for children and people who adhere to dietary nutrition. Before deciding what to cook from minced chicken, you should decide taste preferences, since minced meat goes well with vegetables, dairy products, various types of meat, mushrooms, while acquiring spicy notes.

When you want to pamper yourself and your household with something tasty and healthy, but don’t have time to prepare complex dishes, chicken cutlets will come to the rescue.

To complete the recipe, you only need to have:

chicken fillet – 600 g;
onion – 150 g;
egg – 1 pc.;
mayonnaise – 30 g;
breadcrumbs;
salt, pepper - to taste.

The process of creating a tasty and appetizing dish is as follows:

Chicken fillet and peeled onions are passed through a meat grinder.
In a separate bowl, the meat mass is mixed with an egg, seasoned with mayonnaise, salted and seasoned.
Cutlets are formed from minced meat and rolled in breadcrumbs.
The cutlets are fried on both sides until cooked.

Zrazy from minced chicken with mushrooms

A large chicken cutlet with mushroom filling will not leave lovers of mushroom appetizers indifferent.

To prepare, you can use a basic food set, replacing mayonnaise with mushrooms in the same quantity. The cooking process will differ in a little trick: mushrooms are placed in the center of the meat flatbread, after which all the edges are glued together, and the cutlet is rolled in breadcrumbs.

Minced chicken sausage in a slow cooker

When the question arises of what to make from minced chicken other than cutlets, a recipe for making homemade sausage, which does not contain preservatives, soy, starch and other similar harmful ingredients, will come in handy.

To create a tasty and nutritious dish from 600 g of chicken fillet you will need:

onion – 100 g;
egg – 1 pc.;
milk – 100 ml;
butter (drain) – 50 g;
garlic – 2 cloves;
salt, seasoning - to taste.

Tender and flavorful sausages are prepared according to the following algorithm:

Well-washed fillet and peeled onions are put through a meat grinder or chopped in a food processor.
Egg, milk, salt, spices are added to the resulting minced meat, garlic is squeezed out and softened butter is added.
The mass is thoroughly mixed by hand.
Unfolds cling film the width of the tabletop, after which two spoons of minced meat are laid out on the edge.
After the chicken mass is wrapped several times in film, the latter is cut off.
The minced meat is shaped into a sausage, and the film is tied on the sides.
When the water in the multicooker boils, place the steaming container with the sausages placed in it.
The dish is prepared for half an hour, after which the film is removed from the finished sausages.
The dish is ready to eat after it has cooled completely.

Meat casserole with potatoes for dinner

You can pamper your household with a delicious holiday dinner even from a minimal set of products.

For this you will need:

minced meat – 300 g;
potatoes – 400 g;
onion – 100 g;
egg – 2 pcs.;
oil (sweetened) – 50 ml;
garlic – 1 clove;

During preparation:

Onions and garlic are chopped and then mixed with seasoned and salted minced meat.
Washed and peeled potatoes are grated on a coarse grater and add a little salt.
Potatoes are combined with minced meat in a separate container.
After thorough mixing, the mass is laid out on a pre-greased baking sheet.
Chopped greens and pre-beaten egg filling are distributed on top.
The baking sheet is placed in a preheated oven, where the dish is baked for 20 minutes at a temperature of 200°C.

A hearty dish for dinner - buckwheat in the oven with minced meat

Recipes for minced meat dinner are perfectly complemented by buckwheat casserole, which is prepared according to the scheme presented in the basic recipe. The only difference is replacing potatoes with buckwheat and adding 100 g of carrots, which gives the dish more flavor.

How to cook lula kebab from minced chicken?

A wonderful dish of Caucasian cuisine, which turns out no less tasty even when cooked at home.

To prepare a kebab from ½ kg of chicken fillet, you will need the following products:

onion – 150 g;
oil (sweetened) – 50 ml;
garlic – 1 clove;
salt, oriental seasonings, vinegar, herbs - to taste.

To taste the oriental delicacy:

The washed and dried fillet along with the garlic is twisted through a meat grinder.
Separately, half the onion and greens are chopped, and then mixed with the twisted meat.
The salted and seasoned minced meat is beaten well to obtain a dense structure: the minced meat is picked up with your hands about 20 times and thrown forcefully into a bowl.
While the minced meat is resting, cut the remaining onion into half rings and marinate in vinegar.
Thin sausages are formed from the finished minced meat and fried in a frying pan while constantly turning.
The dish is served immediately along with pickled onions.

Pancakes stuffed with minced chicken

Excellent breakfast or unusual snack for tea, which will delight both adults and children.

To prepare you will need to purchase:

minced meat – 750 g;
onion – 100 g;
egg – 3 pcs.;
milk – 600 ml;
vegetable oil – 100 ml;
flour – 250 g;
sugar – 20 g;
salt, spices - to taste.

To feed your family a hearty breakfast or serve a snack with hot drinks:

Chopped onions are fried until transparent in a frying pan, where the minced meat is then placed.
The filling is salted, seasoned and fried until cooked.
In a separate bowl, using a mixer, mix milk, flour, sugar, eggs, 50 ml of butter and a pinch of salt.
Thin pancakes are baked from the prepared dough on one side, on which 1.5 tablespoons of minced meat are then laid out.
The envelopes obtained from pancakes are fried on both sides in large quantities oils

Traditional Ossetian pie

Another excellent dish for tea, beloved by the stronger sex, prepared from the following products:

yeast dough – 300 g;
minced meat – 350 g;
onion – 100 g;
garlic – 2 cloves;
butter (drain) – 50 g;
salt, oriental seasonings - to taste.

When preparing:

In a frying pan with butter Onion cubes and chopped garlic are fried until golden brown, after which minced meat is added to them.
The meat mass is salted, seasoned and fried until cooked.
The dough, rolled out into a circle, is laid out on a baking sheet and spread with filling.
All edges are connected in the center of the circle of dough, after which it, together with the filling, is kneaded into a layer with your hands.
The oriental dish is baked at 180 °C for ½ hour.
After the cake is ready, grease it with oil.

Meatballs with rice in tomato sauce

A hearty and flavorful dish that can diversify the lunch menu of every family.

Prepared from simple ingredients that can be found in any refrigerator:

minced meat – 500 g;
onion – 100 g;
carrots – 100 g;
rice – 60 g;
egg – 2 pcs.;
tomato paste – 50 ml;
sour cream – 50 ml;
oil (sweetened) – 100 ml;
salt, spices - to taste.

To please your family with delicious and juicy meatballs:

The washed rice is boiled until ready and placed in a colander.
The root vegetable is grated and the onion is cut into cubes.
Vegetables are fried in a preheated frying pan for about 3 minutes.
After cooling, the vegetable mixture is mixed with minced meat, eggs and rice.
The resulting mass is thoroughly mixed, salted and seasoned.
Meatballs are formed from the resulting minced meat and placed in a heated frying pan, where they are fried for several minutes on each side.
Then the balls are placed in a saucepan and filled with salted liquid from tomato paste, sour cream and ½ liter of boiling water.
After the sauce boils in the saucepan, the dish continues to simmer for 40 minutes over low heat.

salt, spices, herbs - to taste.

The soup is prepared according to the following scheme:

The chopped onion is fried until transparent, and half is placed in a bowl with minced meat, where an egg is also driven in, chopped herbs, salt and spices are added.
The remaining onion continues to fry with grated carrots for about 5 minutes.
Meatballs are formed from minced meat.
Meatballs are placed in a saucepan with boiling liquid, and after 7 minutes - diced potatoes.
After 10 minutes, frying and salt are added to the broth.
The soup is cooked until done.

Risotto - step by step recipe

An exquisite dish that can decorate even a holiday table.

To do this you need to purchase:

minced meat – 250 g;
broth – 600 ml;
bell pepper – 50 g each red and green;
tomato – 100 g;
onion – 100 g;
carrots – 100 g;
rice – 130 g;
oil (sweetened) – 50 ml;
salt, seasoning, herbs - to taste.

To serve a traditional Italian dish, you need:

While chopped onions and carrots are fried in a saucepan, the pepper is prepared and cut into strips.
The minced meat is added to the carrot-onion mixture and fried while the tomatoes are chopped.
Then peppers and tomatoes are added to the minced meat.
After 5 minutes, the washed rice is placed in the saucepan, after which everything is poured with broth, salted and seasoned.
The contents are stewed until the rice is ready and the broth has completely evaporated.

So, minced chicken is the basis of many dishes of different nationalities, which, thanks to the dietary ingredient, are suitable for the diet of adults and children.