Hello! Today I will share with you 2 recipes for chicken cutlets with rice. The beauty of them is that even with a small amount of meat, you can cook lunch or dinner for the whole family. Choose your favorite option - a dish with a delicious fried crust or baked with a fragrant sauce.
Tip. If you want to cook diet cutlets, take the breast. And when you need a dish more satisfying, use the pulp from the hips or legs with the skin or add a piece of lard to the white meat.
Material Content:
Fried chicken cutlet with rice
- Cooking time: 1 hour.
- Servings Per Container: 5-6.
For cooking, you can use any rice - with long or round grains, it will not affect the taste. The difference will only be in appearance - if in the first case the grains will be felt in the stuffing, then in the second the cutlet mass will turn out to be more uniform.
Ingredients:
- chicken - 500 g;
- rice - 100 g;
- onion - 1 head;
- eggs - 4 pcs.;
- flour - 5-6 tbsp. l .;
- salt, spices - to taste;
- vegetable oil - for frying.
Step by step recipe:
- Boil the rice cereal in salted water until cooked for about 20 minutes. Then drain from the liquid and spread on a flat plate to speed cooling. Add it to the stuffing, even a little warm is not worth it.
- Scroll the chicken and onions in a meat grinder.
- Combine the prepared ingredients, beat 1 egg, salt and season the minced meat, then mix thoroughly until smooth.
- Form the servings. Choose a shape as you wish - round or elongated.
- Now make a batter - beat the remaining eggs with a whisk or a fork, salt, then mix them until smooth with flour. Its amount is approximate, you may need a little less or more.As a result, you should get a dense mass, tightly enveloping the workpiece. You can add seasonings to your taste - dried herbs, paprika or turmeric. The latter will make the batter golden.
- Heat vegetable oil in a pan, reduce heat to medium.
- Dip the patties into the prepared batter and fry for 5-6 minutes on each side. The surface should acquire a uniform dense golden color. Serve the finished dish hot with a garnish of fresh vegetables. You can sprinkle with chopped herbs.
Tip. For greater juiciness of minced meat, do not chop the onion in a meat grinder, but chop with a knife as finely as possible. In order not to “cry” during this painstaking work, constantly wet the cutlery in cold water.
Oven-style chicken meatballs in cream sauce
- Cooking time: 1.5 hours.
- Servings Per Container: 8-9.
Juicy meat, swollen soft rice, tender and fragrant creamy garlic sauce, viscous cheese crust - all this is about chicken meatballs baked in the oven. This dish is not a shame to put on the festive table, decorated with fresh herbs.
Ingredients:
- chicken - 800 g;
- rice - 150 g;
- onion - 1 pc.;
- egg - 1 pc.;
- starch or flour - 2 tbsp. l .;
- cream - 500 ml;
- garlic - 2-3 cloves;
- dill - a bunch;
- hard cheese - 100 g;
- spices, salt - to taste;
- vegetable oil - to lubricate the form.
Operating procedure:
- Pour the washed rice with boiling water and leave for 15-20 minutes. Then drain the liquid and dry the cereal in a colander with small holes, in a sieve or on a flat plate.
- Make minced chicken and onion, mix.
- Add the egg, starch or flour, the cooled rice, salt and spices to the mass.
- Repeat kneading until smooth, form balls of minced meat of medium size.
- Put the meatballs in a greased form with high sides and send to bake in the oven at 180 degrees for a quarter of an hour. Servings should be covered with a crust, which will not allow them to fall apart with further languishing in a liquid sauce.
- At this time, make the fill - add chopped greens, crushed garlic to the cream, slightly salt and mix.
- Pour the rice patties into the sauce and return to the oven for another 25-30 minutes.
- Sprinkle the meatballs with grated cheese and let it melt. This will take about 5-7 minutes.
Because of the cheese, the creamy filling will thicken and will resemble a souffle. Serve the meatballs to the table directly in the form where they were baked - let the guests and households appreciate not only their taste and aroma, but also the magnificent appearance of the finished dish.
Fried chicken cutlet with rice
Ingredients
- 500 g Chicken
- 100 g Rice
- 1 head Onion
- 4 PC. Eggs
- 5-6 Art. l Flour
- taste Salt, spices
- for frying Vegetable oil
Step-by-step instruction
- Boil the rice cereal in salted water until cooked for about 20 minutes. Then drain from the liquid and spread on a flat plate to speed cooling. Add it to the stuffing, even a little warm is not worth it.
- Scroll the chicken and onions in a meat grinder.
- Combine the prepared ingredients, beat 1 egg, salt and season the minced meat, then mix thoroughly until smooth.
- Form the servings. Choose a shape as you wish - round or elongated.
- Now make a batter - beat the remaining eggs with a whisk or a fork, salt, then mix them until smooth with flour. Its amount is approximate, you may need a little less or more. As a result, you should get a dense mass, tightly enveloping the workpiece. You can add seasonings to your taste - dried herbs, paprika or turmeric. The latter will make the batter golden.
- Heat vegetable oil in a pan, reduce heat to medium.
- Dip the patties into the prepared batter and fry for 5-6 minutes on each side. The surface should acquire a uniform dense golden color. Serve the finished dish hot with a garnish of fresh vegetables. You can sprinkle with chopped herbs.
