How to cook cutlets from courgettes and chicken?

Everyone is good at chicken meat. But this meat, whatever you say, is still somewhat dry. That's why a lot of people shake his nose. However, it is not so difficult to cope with the problem: no one calls dry cutlets from courgettes and chicken. You can not imagine a more juicy product! In addition, cutlets become even more useful, without losing taste and attractiveness.

Preparatory work

How to make a tasty mincemeat, knows every mistress. But in cutlets from courgettes and chicken are also vegetables, and they need to pay some attention. Special labor is not required, but still ...

If zucchini is already mature, you need to peel the peel from it - they are too coarse and will spoil the taste. Young specimens will be enough to wash and trim the tails and "asses."

Whatever recipe for chicken cutlet and courgette frombelow, you have chosen, with vegetables everywhere you do the same: tinder on the grater. Small or larger - choose yourself. But the main thing - zucchini chips need to get rid of excess fluid. And the juice does not just merge, but is squeezed out. Otherwise cutlets from chicken and zucchini will fall apart. Even if you bake them, and turning the dish does not require.

The ratio of vegetable and meat isthe discretion of the chef. The standard is one to one. But if you want a bolder dish, increase the share of chicken. And if you need "figured" cutlets, let zucchini be twice as much as meat.

Meat pancakes in a frying pan

The most common way for us to cookcutlets - fry them. Basic approaches are standard. Through a meat grinder 400 grams of chicken fillet are skipped. To it is added grated and pressed vegetable, two eggs are hammered. The mass is greased, peppered and flavored with a quarter cup of flour. The stuffing is well stirred; it turns out thick, but not dense. Therefore, cutlets from courgettes and chicken are not stuck, but laid out on a hot frying pan with butter and a spoon. They fry for four minutes on top and bottom, with the lid on.

By the way, if you like a more pronounced taste, you can not cut the fillet with a meat grinder, but as much as possible chop. Then zucchini rubs large, and cutlets are chopped - a very different taste!

Cheese does not hurt

Even more seductive and delicious will beCutlets from chicken fillet and zucchini, if you add some more ingredients to them. A pound of meat is finely-finely chopped, just as sweet pepper is prepared (a quarter of a kilogram). Zucchini rubs; it should be taken in equal quantities with pepper. A 200-gram piece of hard cheese is also rubbed. All components are combined and supplemented with egg and flour. Depending on the sputum, it will go from half a glass to full. Salt and pepper, as always, to taste. The minced meat is kneaded almost like a dough, the cutlets are fried and fried for three minutes on each side. Then the frying pan is covered, the gas is screwed, and cutlets from courgettes and chicken are brought to mind for another five minutes. If desired, at the time of longing, you can add to them a favorite sauce - tomato or sour cream.

Cutlets from chicken and zucchini in the oven

Minced meat is already described in a selectedthe ratio of meat and vegetables. You can add cheese. In the process of its creation, the oven is heated to a temperature of 180 ° C. A tray is greased with lean oil. The cake cutlets are laid out on it with noticeable intervals - they can "grow" when baking. Half an hour in the oven - and cutlets are ready for use.

By the way, at the same time you can bake slices of potatoes, eggplant mugs, mushrooms or Bulgarian pepper. Get a full and very delicious dinner.

Little secret

Sometimes a young housewife has a smallproblem: cutlets from courgettes and chicken do not want to stick out from the baking tray and lose the presentable appearance, disappointing the cook, although they remain tasty. To prevent this from happening, give up brute force. Just for a few minutes, cover the container with a towel - and cutlets will be taken off whole and beautiful.

And another recipe

Here we will also cook cutlets with zucchini andminced chicken in the oven. This recipe will appeal to those who love a denser end product - the flour still does not. And the vegetable is recommended to take less, about a third of the weight relative to the meat component. And as a "coherent" advise to use oatmeal from those that are called instant. Kilogram of chicken fillet, one-third kilogram of zucchini (a unique case: not three, but a melem!) And large onions are put in a meat grinder or blender. A glass of flakes is steamed for a quarter of an hour with boiling water, and then it is added to ground meat. In it, a couple of eggs are driven in and seasonings are introduced, of which salt with pepper is obligatory. The bowl is missed, and mincemeat is spread over it. Bake cutlets from courgettes and chicken will be about the same as for the previous recipe.

Cooking in a multivariate

Plate is not at all (it happens and this). And those who are not deprived of its presence, are not always satisfied with the quality of functioning. And some people are eager to facilitate their cooking. All these categories of humanity as a result acquire a multivariate. There remains only one problem: to find recipes for which it can be cooked.

We can comfort the inexperienced: Cutlets with zucchini and minced chicken in a miracle machine are cooked even easier than with traditional appliances. Well, or at least with the same effort. The initial mass is prepared by choice. For beginners the ratio: quarter kilo of chicken meat, as much grated and squeezed zucchini, egg and spices. Cutlets are formed with wet hands, crumbled in crackers and roasted (with turning over) in the baking mode. If your multivarka is too powerful, you will have to close the lid. If there is a temperature controller, set it 120 degrees. On each side will need to take away for ten minutes; Oil in a very small amount in the bowl is poured in advance and warmed up. The result: extremely juicy, aromatic and appetizing cutlets with zucchini and minced chicken, for which gourmets will give anything. Although the soul does not promise ....

Steam option

Everyone knows that cooking for a pair gives outthe most useful result. And most people shove off steam dishes almost with their feet: they say, the look is pale, but there is no taste. However, cutlets from chicken and zucchini for a couple will surely conquer even the most picky. First, they are extremely easy to prepare. Secondly, the treasured appetizing crust is easy to get extremely fast frying at the very end (half, or even less, minutes on each side). Thirdly, all the usefulness is preserved. And fourthly, it's simply delicious!

If you have a multivarka, chicken cutlets andzucchini steamed cooked in the mode indicated respectively. It turns on autonomously, that is, you do not even need to set a timer - an all-inclusive package. It takes an increase in appetite - switch the machine to a frying pan, only without butter and fats (if possible), and we have ruddy cutlets. In the extreme case, if the bowl is somewhat developed, you can drip a few drops of sunflower oil. We decorate, but do not cook!

If neither the multivark, nor the steamer in the farmfound, pour a little water in the pan, we place a metal colander on it, cover the structure with a lid of a larger diameter - and we have a homemade steamer. Half an hour - and on the dietary table, delicious, albeit pale, a product.

Finally, we note that cutlets from courgettes andchickens are quite tolerant and allow the presence of a variety of "neighbors." For example, a dish gets a certain piquancy when adding an ordinary carrot, looks good when injected with minced rice, caresses taste buds with supplements from exotic vegetables ... In short, do not be afraid to experiment - and you have a great chance to become a pioneer in cooking!