Cutlets from chicken: a simple recipe.

Nobody knows from what moment the cutlets begana favorite dish of many people. They are made not only from meat, but also from fish, vegetables, mushrooms and other products. Of particular interest are chicken cutlets, as the chicken is a relatively inexpensive product, moreover, it is delicious. There are many recipes for them, the most popular of them are cutlets in Kiev, made from chicken fillet, which is wrapped in butter and cheese. In general, chicken cutlets are prepared quite simply. Therefore, with a minimum of skills in cooking and a great desire, you can cook an incomparable dish.

So, if you have a desire to cook chicken cutlets in the oven, without frying, your attention is represented by the following recipe.

For this dish we need:

1. chicken fillet (2-3 pieces);
2. two slices of dried bread;
3. 2/3 tbsp. milk;
4. butter about 150 g;
5. 0.5 cups of breadcrumbs;
6. spice.

With this recipe, eggs, onions and garlic do not need to be used.

You can take the white meat instead of fillets, cut withChicken. But, of course, it's easier to buy a fillet in the store, which will just fit us in size. One fillet produces a dozen cutlets. In general, this choice is yours.

About the dry roll, dried in a cabinet: before it could often be found on the farm. Now, with the development of technology and the advent of powerful refrigerators with the "no frost" system, it's easy and quick to get crunches. As for the spices, the chicken cutlets especially accept white pepper and nutmeg. It will take a good grinder, equipped with a fine mesh.

So, we have come to the most important thing - the process of preparation.

The fillet is washed, we remove unnecessary pieces of fat and film. Then cut it into fairly large pieces.

Chopped chicken cutlets will get better,if a dry roll to moisten in warm milk (in warm it will get wet more quickly). Do not forget to get the butter out of the refrigerator to make it soft. Chicken fillet should be twisted through a meat grinder to make minced meat. Then add a piece of butter - a gram thirty. A loaf dipped in milk is also twisted through a meat grinder. Next, the resulting minced fillet and rolls are mixed, and once again kink. Then we salt, pepper, well we interfere with a fork. Not stopping to interfere, pour in the milk (not all, for 2/3 glasses - a lot), which remained after soaking the bread in it. The stuffing should turn out not liquid, and similar to a mashed potatoes. If the milk is poured out in excess, do not worry, add breadcrumbs. Now the stuffing is ready. Approximately evaluate the resulting mass of minced meat: how many of it will be cutlets, so dice and cut the butter. Then we start to make cutlets (preferably on a moistened cutting board), put a piece of butter in each cutlet. Cutlets from chickens are recommended to sculpt oblong form and slightly flattened. Then we roll the resulting cakes in breadcrumbs.

In a frying pan we sink the butter for roastingcutlets. In the preheated oil we put cutlets, fry on medium heat from two sides. After the formation of a crust, the fire is reduced to a minimum, cover with a lid and so leave for 10-12 minutes for steaming. This concludes the first stage of preparation.

After the done procedures cutlets put ina well-heated oven for a quarter of an hour, so that they are properly baked. There is another way, which is simpler, and takes less time. It consists in the following: cutlets put in a microwave for a few minutes (usually 4-5 minutes is enough) and then bake at the maximum capacity of the oven.

The garnish for chicken cutlets can be different. But it is recommended to use boiled rice. Do not invent simple recipes, just boil it in salted water beforehand.

The serving of the dish can be as follows: put the rice on a plate and pour with oil, which is preserved in cutlets. Next to the plate lay the cutlets, if desired, you can add a variety of greens.

Now our dish is ready. Enjoy your appetite!