Chicken cutlets with starch and mayonnaise - 2 simple and tasty recipes for baking and frying

Hello! Today I want to share with you a recipe for making chicken cutlets with starch and mayonnaise. Poultry meat, like fish, contains little cholesterol and a lot of protein, is easily absorbed by the body, therefore it is also suitable for baby food.

First, I’ll talk about some of the nuances:

1. To make the stuffing more tender, you can replace whole eggs with yolks.
2. For children, it is better to do it without chicken skin, as it contains a lot of fat.
3. It is better to give preference to mayonnaise with a shelf life of not more than 30-45 days.

Chopped chicken cutlets with mayonnaise

• Cooking time: 1 hour preparation, 30 minutes frying.
• Servings Per Container: 6.

I'll start with chopped chicken cutlets with mayonnaise. This is a light meal suitable for a picnic if the sausages are fed up.

Ingredients:

• chicken fillet - 600 g;
• medium-sized onions - 5 pcs.;
• mayonnaise - 70 g;
• potato starch - 4 tbsp. l .;
• salt and pepper to taste;
• vegetable oil for frying - 3.5 tbsp. l

Cooking:

1. Wash the chicken and pat dry. Cut into small pieces up to 1 cm in size. To make the process go faster, first hold the meat in the freezer.
2. Peel the bulbs. Dice.
3. Add starch, onion, mayonnaise to the chicken mass. Salt and pepper, mix.
4. Beat the minced meat for cutlets. To do this, you need to take it from a bowl and with an effort throw it back like a ball.
5. Put the chicken mass in the refrigerator for 30 minutes.
6. Heat the vegetable oil in a pan and spread the minced meat in small portions using a tablespoon.
7. Fry for 2–3 minutes over high heat on each side until golden brown, then reduce heat to a minimum and simmer for 15–20 minutes under a closed lid.

On a note.If you wish, you can make homemade hamburgers with chicken cutlets. Just cut the unsweetened bun, add a circle of tomato and salad, a little tomato ketchup, and voila! The appetizer is ready!

How to cook minced chicken cutlets in the oven

• Cooking time: 1 hour 30 minutes.
• Level of difficulty: easy.

Stuffing from the store is not always suitable for cutlets. Therefore, I do it with my own hands. I just pass the frozen fillet through a manual meat grinder with large holes and start cooking.

Ingredients:

• minced chicken breast - 400-450 g;
• onion - 1 pc.;
• potato starch - 2-3 tbsp. l .;
• eggs - 2 pcs.;
• mayonnaise - 2-3 tbsp. l .;
• garlic - 2 cloves;
• salt and pepper to taste;
• sunflower oil - to lubricate the form.

On a note. For juiciness and brighter flavor, add fresh dill or parsley to the minced meat.

Cooking:

1. Scroll onion and garlic through a meat grinder. Add them to the minced meat and mix.
2. Add mayonnaise to the cutlet mass, salt and pepper. Beat 2 eggs there and sprinkle with starch. Mix everything until smooth.
3. Refrigerate for 30 minutes.
4. Cover the pan with parchment paper and grease it with vegetable oil.
5. Form small meat balls and place on a baking sheet. If the cutlet mass is liquid, spread it with a tablespoon.
6. Bake for 30 minutes at 200 ° C.

Tasty and juicy cutlets are ready! You can immediately treat them to relatives. For a side dish I usually serve mashed potatoes or the Irish version - colcannon. These are boiled vegetables: potatoes, carrots and cabbage, chopped with a blender.

Chopped chicken cutlets with mayonnaise

I'll start with chopped chicken cutlets with mayonnaise. This is a light meal suitable for
a picnic if the sausages are already fed up.

Training1 hr

Cooking30 mins

Total time1 hr 30 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Person: 6

Calories: 1980.3kcal

Ingredients

• 600 g. Chicken fillet
• 5 PC. Medium Bulbs
• 70 g. Mayonnaise
• 4 tbsp Potato starch
• taste Salt and pepper
• 3,5 tbsp Cooking Oil

Step-by-step instruction

• Wash the chicken and pat dry. Cut into small pieces up to 1 cm in size. To make the process go faster, first hold the meat in the freezer.
• Peel the bulbs. Dice.
• Add starch, onion, mayonnaise to the chicken mass. Salt and pepper, mix.
• Beat the minced meat for cutlets. To do this, you need to take it from a bowl and with an effort throw it back like a ball.
• Put the chicken mass in the refrigerator for 30 minutes.
• Heat the vegetable oil in a pan and spread the minced meat in small portions using a tablespoon.
• Fry for 2–3 minutes over high heat on each side until golden brown, then reduce heat to a minimum and simmer for 15–20 minutes under a closed lid.