Composition / ingredients
Step-by-step cooking
Step 1:
How to make cutlets with chicken fillet pieces in a frying pan? Very simple and fast! First, prepare the necessary ingredients according to the list. In addition to these spices, you can add your own to taste, for example paprika, dry herbs, etc. But using ready-made spice mixes, keep in mind that they usually already have salt and pepper in them and otherwise risk over-salting and peppering the dish.
Step 2:
Wash the chicken fillet, dry it, remove the films and pieces of fat. Cut the meat into very small cubes. Instead of chicken fillet from the breast, you can use meat from the thigh - the cutlets will turn out fatter, more juicy, but with the breast - more dietary.
Step 3:
In a bowl, beat the egg, put the chicken meat, add mayonnaise and selected spices. I have this mixture for chicken, salt, pepper and a little paprika. Mix the mixture thoroughly until smooth. Leave to marinate for 20 minutes.
Step 4:
Pour the sifted flour into the minced meat and mix. The mass will begin to thicken quickly enough, since the flour absorbs a lot of moisture.
Step 5:
Depending on the quality of the flour, the moisture content of the mayonnaise and the size of the egg, the mass may remain a little runny or vice versa dense. Here you decide for yourself which consistency you like best. I turned out to be quite dense and I did not dilute it. But if you wish, you can add a little mayonnaise or milk to the minced meat to dilute the mass.
Step 6:
Heat vegetable oil in a frying pan over medium heat. Put the chicken mass in the hot oil with a tablespoon and form small cutlets. Fry the cutlets on one side for about 5-6 minutes until golden brown. Then turn the cutlets over and fry for about 6-8 more minutes under the lid until cooked. Focus on your stove.
Step 7:
Transfer the finished cutlets to a plate and immediately serve to the table. Boiled vegetables, cereals, pasta or a salad of fresh vegetables are suitable for garnish. Bon appetit!
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
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
- 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
