Chicken breast cutlets with mayonnaise are a great alternative to the classic beef or pork dish. Cooked from diet poultry, baked in a roasting pan in the oven or simply fried in a pan, they always turn out to be tender.
The peculiarity of chicken breast is that there is practically no fat in its pulp, which means that the minced meat is dry. You can make the cutlet mass more tender by adding mayonnaise to it - it not only adds juiciness, but also improves the taste.
Homemade breast patties with mayonnaise can be prepared not only for every day, but also on the occasion of the holidays, served separately or with a side dish. It can be anything: fresh vegetables or salads from them, mashed potatoes or cereals cooked on water.
General principles for the preparation of chicken breast cutlets with mayonnaise
Cutlets can be prepared in two classic ways: frying in a pan with vegetable oil or bake in the oven. But if there is such an assistant in the kitchen as a slow cooker, any recipe can be adapted to it using the frying or baking mode.
The taste of cutlets does not depend solely on the quality of the chicken. It is considered ideal when the minced meat is prepared not from frozen, but chilled fillet. It is optimal to cook the minced meat fresh - the breast is twisted in a meat grinder or finely chopped with a knife. A meat grinder can be replaced by any kitchen processor adapted for chopping meat.
Minced chicken must be salted, pepper a little and do not forget to add mayonnaise. For a better bundle of pieces of meat, eggs are introduced into it. The consistency of the cutlet mass can be either thick or rare. Cutlets are formed from thick chicken stuffing by hand, the more liquid mass is spread in hot fat with a spoon.
Hand-shaped cutlets must be breaded in white breading (ground breadcrumbs), so they do not fall apart during cooking and retain all the juices.
Chicken meat cutlets are the same option when they cook something fast, at the same time satisfying, nutritious and light.
The most tender chicken breast cutlets with mayonnaise and semolina (without onions)
Ingredients:
thick minced meat from white chicken meat - 1 kg;
one large egg;
half a glass of semolina;
a tablespoon of mayonnaise;
garlic;
refined, frozen out oil.
Cooking method:
Mix the minced chicken with semolina. Pour in the egg, add about half a spoonful of black pepper, mayonnaise and salt a little. Mix well, cover and set aside for thirty minutes.
Knead the standing mass well again, raise it several times and throw it sharply into the bowl. We form small, slightly elongated in shape, patties.
We warm the oil well, cutlets are breaded in flour and without delay we dip in fat. Fry on both sides until golden.
Put the fried cutlets in a pan. Add to them two tablespoons of oil and a quarter cup of water. Crush three cloves of garlic, bring to a boil. Reducing the heat to a minimum, cover and simmer for half an hour. After removing from the heat, be sure to drain the liquid remaining in the pan.
Juicy chicken breast cutlets with mayonnaise and vegetables
Ingredients:
two large breast fillets, total 600 gr .;
a small tomato;
two eggs;
bell pepper fruit;
three tablespoons of flour;
large onion head;
a bunch of dill;
a spoonful of mayonnaise;
150 ml of non-aromatic oil.
Cooking method:
Finely chop the fillet. Stuffing should not turn out liquid, therefore chicken should be dried well after washing.
Onions, tomatoes and pulp of sweet pepper, cut, like fillets, only smaller. Grind with a knife or finely chop the dill greens with scissors, do not use stems.
We spread the chicken in a bowl, add the chopped vegetables and dill. In the cup, we scatter the egg and pour it to the minced meat. Add mayonnaise, a little pepper, flour, salt and mix thoroughly. It is advisable to beat the meat mass with a fork.
In a pan, warm a little oil well and spread the minced meat with a spoon. Fry chicken cutlets on both sides, about three minutes each. The sides should not only be browned, but also covered with a crisp.
Chicken breast cutlets with mayonnaise and mushrooms - "Estonian"
Ingredients:
a pound of chicken or minced meat from it;
350 gr fresh medium-sized champignons;
two eggs;
a spoon of low-fat mayonnaise;
quality vegetable oil;
60 gr flour;
200 gr. peeled nuts.
Cooking method:
Cut the mushrooms into small slices, twist the chicken fillet twice in a meat grinder. Blender, almost to the state of flour, chop the nuts. You can use a coffee grinder.
Stir the minced meat with nuts and mushrooms. Add a little pepper, flour and mayonnaise, add salt. Here we break the eggs, mix everything to a state of uniformity and slightly beat the minced meat.
We form cutlets. Viscous stuffing can stick to your hands, to facilitate the process, moisten your palms with water.
Fry the patties in oil until lightly browned on both sides. After turning over, it is advisable to cover the pan with a lid.
Chicken breast cutlets with mayonnaise, cream cheese and dill
Ingredients:
100 gram cream cheese
breast fillet - 300 gr.;
a bunch of dill;
fresh egg;
50 ml of corn oil for frying;
mayonnaise - a spoon "with a slide";
a tablespoon of flour.
Cooking method:
Grind the chicken fillet with a meat grinder. Pepper and salt a little, stir in the egg.
On a fine grater we rub the processed cheese to the minced meat. Add finely chopped dill, mayonnaise, flour and mix thoroughly.
Spoon the minced meat into a well-heated oil. Fry until golden brown and, turning over, brown the back side.
Chopped chicken breast cutlets with mayonnaise and cheese
Ingredients:
two teaspoons of mustard;
700 gr. fresh chicken breast;
garlic;
mayonnaise - 2 tbsp. l .;
60 gr starch;
soya salt sauce - 40 ml;
egg;
odorless sunflower oil;
mix "Italian herbs";
100 gr. fresh cheese, "Kostroma".
Cooking method:
Cut the washed and slightly dried fillet into small pieces of square shape and put in a bowl. Add mayonnaise, pour soy concentrate, put mustard. Squeeze two small cloves of garlic for chicken, add salt, season the minced meat with spices and mix well. Set aside for ten minutes.
Cut the cheese into small cubes, slightly larger than the chicken, transfer it to a bowl with minced meat. Add starch and egg, mix vigorously.
In the heated oil, spread the minced chicken with a spoon. We fry cutlets on both sides on medium heat for three, three and a half minutes. Turn over as the sides are well browned.
Chicken breast cutlets with mayonnaise stuffed with cheese - "Bird's milk"
Ingredients:
a small slice of loaf (crumb);
a kilogram of unfrozen fillet;
120 grams of cheese;
large onion;
a raw egg;
one and a half tablespoons of mayonnaise;
a third of a glass of milk;
a spoonful of oil;
white breading (finely ground crackers).
Cooking method:
We interrupt the fillet with a blender into minced meat. You can grind chicken twice in a meat grinder, configured for maximum grinding.
About ten minutes, soak the crumb of the loaf in milk. Then squeeze it slightly and, painting with your fingers, add to the stuffing.
Grind the onion with a blender or meat grinder, spread it with a beaten egg to the meat mass. Add a little pepper, mayonnaise and salt. Knead for a long time, and beat off well, striking the table with force.
With moistened hands, we mold small cakes with a thickness of 7 mm and put a small piece of cheese on their middle. Tightly pinching the edges, we form cutlets elongated in shape.
Bread semi-finished products in white breadcrumbs, put in a grated butter form. Cook at 190 degrees until golden, about 25 minutes.
Chicken breast cutlets with mayonnaise in tomato sauce (in the oven)
Ingredients:
premium bread, without crust - 50 gr.;
two large onions;
600 gr minced breast;
garlic;
a spoon of flour;
milk - 50 ml;
four tablespoons of thick tomato;
0.4 liters of water, you can take the broth.
Cooking method:
Add minced meat. We mix in it, soaked in milk and slightly wrung out, the crumb of bread. Add, crushing the press, garlic (large clove), coarsely rub the onion into the minced meat. Season to your taste with mild spices or just ground pepper, knead thoroughly.
We rub the bottom and walls of the mold with fat or vegetable oil, fill it with cutlets formed from minced chicken. We spread the semi-finished products loosely, in one layer.
Shred the remaining bulb lightly. In vegetable oil in a pan, bring the onion to goldenness. Then sprinkle it with flour, and, thoroughly mixing, warm for three minutes, put the tomato. After stirring, slowly pour the water into the roasting, bring to a boil.
We pour hot cutlets into the roasting pan with hot sauce and put them in the oven. We withstand at least a quarter of an hour under normal (180 degrees) heating.
Lazy cutlets of minced chicken breast with mayonnaise, "Kiev style"
Ingredients:
100 grams of homemade butter;
a pound of chicken, unfrozen fillet;
3.5 tablespoons homemade mayonnaise;
eggs - 2 pcs.;
a handful of fresh herbs;
150 gr. flour;
garlic - 2 prongs;
400 ml of refined oil;
breadcrumbs (white).
Cooking method:
Spread the butter in a small bowl or plate and let stand a little to soften.
We wash the greens, dry, spreading the branches on a towel. We cut the stems, finely cut the branching part. Pour into softened butter and mix well.
Spread the resulting homogeneous mass on a bag or cling film. We twist, lifting a thin “sausage” by lifting the free edges of the film. Tie the packaging tightly on the sides and place it in the freezer for a quarter of an hour.
Grind pieces of chicken into minced meat with a blender or in a meat grinder. Sprinkle with ground pepper, add crushed garlic, mayonnaise, add salt. Knead thoroughly for two minutes, beat the minced chicken. This is done so that when the cutlets are formed, the mass keeps its shape well and does not fall apart.
In a small deep bowl, beat the eggs slightly. It should not be brought to frothing, you just need a homogeneous mass. We distribute breadcrumbs and flour into two flat, wide containers.
We form cutlets. In the palm of the minced meat we mold a flat cake, in the center press it slightly and in a resulting recess we put a small piece of frosted green oil. Bonding the edges of the meat, we form an elongated cutlet. A piece of fat should be in the middle.
We heat the oil. It should be a lot to get the effect of deep fat. Pour fat on about three fingers, no less.
Bread cutlets in flour, quickly dip in egg mass, bread well in breadcrumbs and dip in a frying pan.
Quickly fry semi-finished products on all sides at maximum heat. Then reduce the heating to a minimum and fry for five minutes on one side, and then the same amount on the other side.
Tricks of cooking chicken breast cutlets with mayonnaise - useful tips
Be sure to beat the minced meat. Chicken pieces are better grasped, minced meat will be more uniform, and cutlets will be juicier and tender.
If you can’t rub the cream cheese, put it in the freezer for a couple of minutes, and it will stop sticking to the grater's working surface.
White breading is best prepared by yourself. You can callous, well-dried, grate bread on a coarse grater or twist in a meat grinder.
