Chopped chicken cutlets with zucchini and cheese in a frying pan

How to cook zucchini cutlets in a frying pan

Food in a frying pan cooks quickly - in 5-10 minutes.

Ingredients:

eggs – 2 pieces;
zucchini – 500 g;
flour – 10 tbsp. l.;
salt - to taste;
sour cream or mayonnaise (as a sauce);
black pepper - a pinch;
greens - a bunch;
garlic – 1-2 cloves;
vegetable oil - for frying.

Preparation:

Peel the zucchini and grate on a fine grater.
Beat the eggs with a fork, add to the bowl with the second ingredient and mix.
Add salt, pepper and spices to taste to the total mixture.
To ensure that the flour is evenly distributed, you need to add one spoon at a time and mix. Repeat this action until the full volume is filled.
The mass should be like pancake dough.
It is recommended to pour vegetable oil into a heated frying pan and wait until it heats up.
Then place the cutlets by the tablespoon so that they are far from each other. Fry until golden brown - the process will take 5-10 minutes.
Pour 50 ml of water into the dish, cover with a lid and simmer for 15 minutes.

The finished dish should be supplemented with dill and topped with a sauce made from sour cream and crushed garlic.

Recipe for zucchini cutlets with minced chicken

Very tender cutlets with the addition of sour cream and mustard. These ingredients do their job and turn the dish into a masterpiece.

https://www.youtube.com/watch?v=aMUX_730OSc

To prepare we will need:

Zucchini – 2 pcs.
Eggs – 1 pc.
Minced chicken – 1 kg.
Flour – 2-3 tbsp. l.
Sour cream 25% – 1 tbsp. l.
Mustard – 1 tsp.
Salt pepper
Vegetable oil for frying

1. Grate the zucchini using a coarse grater into a colander placed on a bowl to drain excess liquid. Salt, mix and leave for 10 minutes.

2. After the specified time, squeeze out the zucchini and add to the minced meat. Add sour cream, mustard, flour, pepper and salt to the cutlet mass, taking into account that the zucchini is already salted.

3. Break the egg into a separate bowl, mix it with a fork and dip the formed cutlets into it. Form the cutlets with your hands moistened with water or vegetable oil.

4. Place the cutlets in a heated frying pan with oil and fry on both sides. The result was juicy, tender cutlets.

If you use minced beef or pork, the cutlets need to be simmered a little under the lid.

Preparing zucchini cutlets:

Step 1: Prepare the zucchini.

Do you want to taste flavorful zucchini cutlets and have purchased all the necessary products for this pleasure? If yes, then let's get started! First, thoroughly wash a couple of large, preferably not very old, zucchini. Then we dry them with paper kitchen towels and, using a sharp kitchen knife, remove the top dense layer of skin from the vegetables. Grind the pulp on a medium or coarse grater directly into a deep bowl, squeeze it lightly with your hands and set aside for 5-10 minutes to release more juice.

Step 2: prepare the greens.

Meanwhile, rinse the sprigs and stems of dill, parsley, and green onions in cold running water. Shake them over the sink to remove excess moisture, place them on a cutting board and finely chop them. After that, put the rest of the ingredients that you will need to prepare the cutlets on the countertop and proceed to the next step.

Step 3: prepare the minced squash.

Lightly squeeze the soaked zucchini again, drain excess liquid from them again and add chopped greens to the bowl. There we rub the required amount of fermented milk cottage cheese through a fine mesh sieve or grater, put in a couple of raw chicken eggs and add sifted wheat flour. Season everything to taste with salt, ground black pepper and mix with a tablespoon until smooth - the minced squash is ready!

Step 4: form and fry zucchini cutlets.

Now put a large, preferably non-stick frying pan on medium heat and pour a little vegetable oil into it. After a few minutes, when the fat is hot, take one tablespoon of the curd-zucchini mixture and place it in the frying pan to form a round patty. Using the same method, we form 2-3 more pieces at a short distance from each other; a couple of centimeters of free space between them is enough.

When one side of the zucchini rounds is covered with an even golden crust, use a wooden kitchen spatula to turn them over to the other and fry until golden brown. Then we move the cutlets onto a paper kitchen towel, previously spread on the countertop, and leave it there so that it absorbs excess fat, while in the meantime we cook the rest until the minced meat is gone. Then we serve the aromatic dish to the table on a large flat dish or in portions on plates.

Step 5: Serve the zucchini cutlets.

Zucchini cutlets are served hot or warm as a second main dish or as a side dish, as well as an addition to meat, poultry, fish and game dishes. They go perfectly with porridges from various cereals, pasta, stewed, boiled or fried vegetables, salads, pickles and marinades. Very often, along with this yummy dish, sauces based on tomatoes, sour cream, cream or mayonnaise and, of course, fresh homemade bread are placed on the table. Enjoy! Bon appetit!

Tips for the recipe:

– very often, finely chopped potatoes, onions and several cloves of garlic squeezed through a press are added to the minced squash;

– you can add fresh cilantro and basil to the set of greens;

– an alternative to vegetable oil is butter, it gives the finished dish a more delicate taste and aroma, and to cottage cheese – Feta, Philadelphia or feta cheese;

– the recipe specifies classic spices, but they are not essential; dried ground bay leaves, savory, sage, rosemary, chili flakes, turmeric or other spices used to season vegetable or meat dishes would be a good addition;

– if you use late varieties of zucchini, then it is worth removing not only the skin from them, but it is also better to get rid of the hard seeds located in the pulp.

Zucchini cutlets with potatoes and cheese in the oven

Compound:

potatoes – 0.5 kg;
zucchini – 0.25 kg;
feta cheese – 100 g;
hard cheese – 50 g;
garlic – 3 cloves;
chicken egg – 2 pcs.;
refined vegetable oil – 20 ml;
green onions – 30 g;
salt, pepper - to taste.

Cooking method:

Wash and peel the potatoes and zucchini. Grind the vegetables using a large-hole grater, squeeze out the vegetable puree, draining the excess liquid.
Crumble the cheese into a container with the vegetable mixture. Salt and pepper the vegetable mixture. Add garlic crushed with a special press and finely chopped green onions. Mix the ingredients.
Break the eggs, separating the yolks from the whites.
Beat the egg whites and fold them into the minced meat.
Grease a baking sheet with vegetable oil.
Form cutlets from minced vegetables and place them on a baking sheet.
Brush the products with yolks and sprinkle with finely grated hard cheese.
Place the baking sheet in an oven preheated to 180 degrees.

After 20 minutes, the cutlets can be removed from the oven and served. They turn out so tasty and appetizing that there is no shame in offering them to guests.

How to cook chicken cutlets with carrots and zucchini

Ingredients:

Minced chicken – 450 g
Carrots – 1 pc. small
Zucchini – 1 pc. small
Onions – 1 pc. small
Egg – 1 pc.
Semolina – 3 tbsp. and a little more for deboning the cutlets
Vegetable oil – 1 tbsp.
Salt - tsp.

Preparation:

Prepare ingredients for chicken cutlets with carrots and zucchini. Wash all vegetables thoroughly and dry. Grate the zucchini on a fine grater, carefully squeezing out the released juice. Vegetables add juiciness to these cutlets, so you can use minced chicken breast without fear that the cutlets will turn out dry. But if you are afraid of the dryness of the finished cutlets, then take minced chicken breast and thigh in equal proportions. Turn on the oven and preheat to 180 degrees.

Grate the peeled carrots on a fine grater (you can also use a coarse one if you want the carrots to be clearly felt in the finished cutlets). Finely chop the onion. Heat a frying pan with vegetable oil and add prepared onions and carrots. Simmer over low heat for 5-7 minutes. Instead of vegetable oil, vegetables can be stewed with a couple of tablespoons of water.

Add stewed carrots and onions, grated zucchini, semolina and egg to the minced chicken. Add salt to taste and mix everything thoroughly. You can prepare such cutlets without adding an egg, replacing it with an additional two tablespoons of semolina.

With hands dipped in water, form cutlets into desired shape and size. Roll the resulting cutlets in semolina and place on a parchment-lined baking sheet. Bake chicken cutlets with carrots and zucchini in the oven for 35-45 minutes, turning them once for more even cooking. The baking time for the cutlets depends solely on the size of the cutlets themselves. You can also cook the cutlets in a frying pan by frying them in a small amount of vegetable oil until golden brown, and then simmering until done, adding a little water.

Chicken cutlets with carrots and zucchini are ready. Bon appetit! Serve them with any side dish of your choice. You can serve these cutlets in flatbread or pita bread. To do this, place a tablespoon of thick natural yogurt or low-fat sour cream on the flatbread, top with a cutlet and any herbs or vegetables. Roll up. If you use pita bread, you will need to cut it into pieces.

Posted by: Valentina Maslova | In the category: Main courses, Chicken, Chicken in the oven, Chicken with vegetables, Chicken cutlet recipes, What to cook for lunch and dinner 10/07/2019

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Chicken cutlets with zucchini. Photo

Try cooking chicken cutlets in the oven as well.

Ingredients:

Minced chicken - 1 kg.,
Eggs - 2 pcs.,
Semolina - 3 tbsp. spoons,
Half an onion
Zucchini - 100 gr.,
Salt - to taste
Ground black pepper - a pinch

Ingredients and preparation

Kitchen tools

a frying pan or a spacious saucepan with a non-stick coating and a thick bottom with a diameter of 23 cm;
several deep bowls with a capacity of 250 to 950 ml;
tablespoons;
measuring utensils or kitchen scales;
meat grinder with a fine nozzle;
colander;

teaspoons;
cotton and linen towels;
fine and medium grater;
cutting board;
wooden spatula;
sharp knife;
kitchen oven mitts.

You will need

The basis:

Meat (chicken)	1 kg
Wheat flour)	75 g
Salt (table salt)	7 g
Kabacho (medium)	2 pcs.
Methane	20 ml
Egg	1 PC.

Did you know? I highly recommend using chicken fillet to prepare the cutlets, since it is this that will give the minced meat the necessary stickiness that will prevent the products from falling apart. In addition, choose only ripe zucchini with a thin skin, and try not to use zucchini at all - this variety will make the cutlets too tough and dense.

Additionally:

2 – 3 cloves of garlic;
7 – 10 g mustard;
50 ml sunflower oil;

6 g dried basil;
7 g table salt;
8 g ground black pepper.

Important! Additional spices will be useful in any cutlets - and chicken fillet cutlets with zucchini are no exception. In addition to classic seasonings, I really like to add a teaspoon of Italian herbs, rosemary, curry and marjoram to the minced meatballs.

Chicken cutlets with nutmeg

Chopped chicken fillet cutlets will turn out especially tasty if you add a little special spices to them. For example, nutmeg will give them a slight spiciness.

Ingredients

Chicken fillet – 0.5 kg;
White onion – 1 pc.;
White bread crumb - 2-3 pieces;
Fresh milk – 2 tbsp. spoons;
Spices and seasonings - to taste;
Chicken egg – 1 pc.;
Nutmeg – ¼ teaspoon.

Cooking method

Remove skin, if any, from chicken fillet. Rinse the meat and chop finely with a knife.

Chop the peeled onion. If desired, fry slightly in butter.
Soak the bread crumb in warm water or milk, then squeeze out.
Place all prepared ingredients in a separate bowl. Add spices and spices. Mix thoroughly.
Place parchment on a baking sheet and grease it with vegetable oil. Place the cutlet dough in the form of small balls. Place in the oven for 22-25 minutes.

Note! Chicken fillet is usually chopped very finely so that the chopped cutlets bake better and faster. And instead of parchment, you can use a silicone mat, then the cutlets will definitely not stick to the baking sheet.

How to choose the right zucchini for chicken cutlets

The following rules should be used when purchasing zucchini for preparing any dishes. If you approach this issue responsibly, then the chicken cutlets you prepare will only benefit you and your loved ones.

It is best to use young zucchini, small in size, for preparing chicken cutlets. Such vegetables contain more nutrients and are lower in calories. A proper zucchini should be firm, dense and elastic. This indicates that the fruit is properly ripe and is best suited for consumption. The zucchini peel should be smooth, slightly shiny, but not glossy. If the surface of the zucchini is very shiny and there are yellow spots on the surface or the tail is dry, refuse to buy it.

Most likely, these zucchini are loaded with nitrates and have been treated with pesticides. The tail of a quality zucchini should be fresh, moist and green. When purchasing, pay attention to the appearance of the zucchini. If its tail is cut off or torn off, you should not take such a zucchini.

In this place, various pathogenic microorganisms can most easily penetrate into the fetus. The surface of the zucchini should be smooth, regular in shape, without signs of wear, cracks, ulcers or flaws. The presence of ulcers on the surface indicates that the zucchini is infected with anthracnose. Anthracnose or powdery mildew is a fungal plant disease that makes the vegetable dangerous to eat. The fungus develops in the pulp, but it may remain white. Signs of the disease are clearly visible on the skin of the zucchini.

Tip: To protect yourself from zucchini with a high amount of nitrates, before cooking, you need to place them in boiling salted water and boil for 1-2 minutes. There is a second way to reduce the amount of nitrates by 2 times. To do this, you just need to put the zucchini in the refrigerator for several days (3-4 days).

Now, following the above tips, you can choose a high-quality, truly healthy fruit and prepare delicious chicken cutlets with zucchini or equally delicious chicken cutlets with carrots.

Cutlets with minced chicken, zucchini and cottage cheese

The high-protein version of low-calorie products contains per 100 g of product: 15.56 g of proteins, 1.68 g of fat, 8.26 g of carbohydrates. Delicate cutlets with cottage cheese will not leave anyone indifferent.

Required:

500 g chicken thigh fillet;
300 g zucchini;
200 g low-fat cottage cheese;
50 g onions;
salt, seasonings.

Preparation:

Grate the zucchini and squeeze out the excess juice. Grind the meat in a meat grinder along with the onion. Combine ingredients, add cottage cheese, seasonings, salt. Mix.

Form semi-finished products and simmer them in a saucepan with added water. First pour in water and wait for it to boil. Place the products in boiling water. After boiling, add tomato paste, close the lid and simmer for 20 minutes.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Zucchini – 23 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Altai cheese – 355 kcal/100g
Gruyère cheese – 396 kcal/100g
Kaunas cheese – 355 kcal/100g
Latvian cheese – 316 kcal/100g
Lithuanian cheese – 250 kcal/100g
Lake cheese – 350 kcal/100g
Aiaideus cheese – 364 kcal/100g
Cheese “Altai” 50% fat – 356 kcal/100g
Appnzeller cheese 50% fat content – 400 kcal/100g
Gouda cheese 45% fat content – 356 kcal/100g
Dutch cheese – 352 kcal/100g
Maison Blanc cheese (semi-hard) – 360 kcal/100g
Kostroma cheese – 345 kcal/100g
Lambert cheese – 377 kcal/100g
Lo spamino cheese – 61 kcal/100g
Poshekhonsky cheese – 350 kcal/100g
“Russian” cheese – 366 kcal/100g
“Soviet” cheese – 400 kcal/100g
Steppe cheese – 362 kcal/100g
Uglich cheese – 347 kcal/100g
Cheese “chester” 50% fat content – 363 kcal/100g
Swiss cheese – 335 kcal/100g
Edamer cheese 40% fat content – 340 kcal/100g
Emmental cheese 45% fat content – 420 kcal/100g
Etorki cheese (sheep, hard) – 401 kcal/100g
Cheese “Yaroslavsky” – 361 kcal/100g
White cheese – 100 kcal/100g
Yellow fat cheese – 260 kcal/100g
Limburger cheese – 327 kcal/100g
Cheese with mushrooms 50% fat content – 395 kcal/100g
Garlic – 143 kcal/100g
Ground black pepper – 255 kcal/100g
Parsley – 45 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Vegetable oil – 873 kcal/100g
Hulled sesame seeds – 582 kcal/100g
Dried whole sesame seeds – 563 kcal/100g
Salt – kcal/100g
Breadcrumbs – 347 kcal/100g

Lenten zucchini cutlets

Lenten cutlets are best prepared from fresh and juicy zucchini.

Ingredients:

zucchini – 2-3 pcs.;
carrot – 1 pc.;
onion – 1 head;
semolina – 2 tbsp. l. for 1 vegetable;
warm water – 70 ml;
greens - dill, parsley will do;
flour – 1 tbsp. l.;
sunflower oil – 25 ml;
salt.

Preparation:

Rinse the zucchini thoroughly and remove the skin. You can leave the skin on young vegetables, this will make the cutlets tastier.
Cut the zucchini into cubes and place in a bowl.
Peel the onions and carrots and chop them into small slices.
Steam the semolina in heated water and let it brew for a few minutes.
Grind the vegetables in a meat grinder or grind in a blender. Mix the finished mass with semolina, add salt and flour.
Mix all ingredients thoroughly to form a dough-like mass. If the dough is too liquid, add 2 more tablespoons of flour.
Preheat the frying pan, pour in sunflower oil.
Place the cutlets on a hot surface using a ladle and fry well. You need to make sure that the food does not dry out. It is recommended to decorate the finished dish with herbs and serve with any sauce.

Minced chicken cutlets with zucchini

If you add chicken or any other minced meat to the cutlets, they will turn out more satisfying and nutritious. In addition, it is definitely impossible to dry out such a dish, since the vegetable will release juice during cooking, which is why the cutlets will be very juicy inside.

Ingredients:

half a kilogram of minced chicken;
500 grams of zucchini (it is better to choose a young vegetable);
2 eggs;
greens to taste;
flour, ground crackers or semolina - 2 large spoons;
salt.

How to cook

Wash the zucchini and grate it on a fine grater. If the peel and core are soft, they do not need to be cut off. Chop the greens as finely as possible.

Place the greens and zucchini mixture into the defrosted minced meat, break the eggs, salt and add spices to taste. Mix the ingredients well - if the mass turns out to be too liquid, add flour or semolina. If you drain the juice from the zucchini in advance, you don’t have to add “bulk” components.

We make small round balls from the resulting minced meat, and then place them in a preheated frying pan with oil. Fry minced chicken cutlets with zucchini over low heat until lightly browned. However, you shouldn’t keep them on the fire for too long, otherwise the squash juice will completely evaporate - if the cutlets are too large, you need to fry them covered. This way they can cook properly and remain juicy.

Cooking sequence

Preparation

We wash the chicken meat under running water, then remove the tendons and skin. Did you know? When processing chicken meat, it is not at all necessary to completely remove all the fat, as when cleaning beef or pork. Chicken fat is quite low in calories and completely safe for children; its presence in minced meat gives the cutlets juiciness and softness.
After this, cut the fillet into several large pieces, sprinkle with basil and table salt.
Using a meat grinder or food processor, grind the meat into minced meat and taste for salt.
If desired, add spices and a little more salt, and grind the meat through the meat grinder again.
Grind the garlic in a blender, add to the minced meat, mix the mass thoroughly.
Wash the zucchini thoroughly, remove the stems, but leave the skin in place.
After this, grate the zucchini into a colander using a medium grater. The colander will help rid the squash mixture of excess juice, which can make your cutlets watery.
Then sprinkle the grated zucchini with salt and mix the mixture.
Leave the bowl with the zucchini for ten minutes, after the time has elapsed, squeeze the mass again, ridding the ingredient of liquid.

First stage of preparation

Knead the minced meat with a spoon, add grated zucchini to it.

Mix the mixture thoroughly and let it sit for about fifteen minutes. Then add sour cream to the mixture and mix vigorously again. To achieve perfect results, you can use a food processor.

After this, add two-thirds of the flour, stir the mass again and leave it for five minutes.

If the cutlet preparation has become quite dense and does not crumble, you do not need to add the remaining flour.

Lastly, add pepper, salt and mustard, stir the mixture again and cover it with a towel. Leave the minced meat for twenty minutes in the refrigerator or place it in the freezer for five minutes. Important! Be sure to give the minced meat time to proof, as otherwise your cutlets may fall apart right in the pan.

Second stage of preparation

While the cutlet preparation is infusing, pour sunflower oil into the frying pan.
Place the pan over medium heat and cook until the oil boils.
Break the chicken egg into a bowl and beat the mixture a little with a whisk or fork.
After this, take the minced meat out of the refrigerator, pinch off a piece from the mass, and form it into a cutlet.
Then dip it in the beaten egg and immediately transfer it to the heated frying pan.
We do the same with all the other minced meat.
Fry the cutlets until golden brown, turning them over with a spatula.
Place the finished cutlets on a plate, let them cool and serve.

Made! Did you know? Chicken cutlets with zucchini in a slow cooker turn out absolutely excellent! To do this, prepare the components as indicated above, form several cutlets and fill the bowl of the device with sunflower oil. Using the “Stew” or “Fry” program, bring the oil to a low simmer, then place the mixture in a bowl. Close the multicooker lid, set the “Cutlets” or “Baking” program and bake the cutlets for about seven minutes without turning them over.

Recipe for making zucchini cutlets in the oven

These cutlets are considered an excellent dietary dish that can be served during a diet or while fasting. Their main advantage is that the cutlets are cooked in the oven, which preserves all the beneficial properties of the vegetable. In addition, the dish will not contain oil or greasy crust.

Products:

600 grams of young zucchini;
200 grams of cabbage;
3 large sweet peppers;
2 eggs;
medium bulb;
any greens as desired;
3 slices of toasted white bread;
2 large spoons of flour;
several cloves of garlic;
6 slices of cheese (hard variety used);
salt.

How the dish is prepared

First we prepare the vegetables - cabbage, zucchini and peppers, washed well, peeled and cut into small cubes. Then we grind them using a food processor. If there is too much juice in the mixture, you can drain it so that the cutlets do not fall apart when frying.

Peel the onion and garlic and grate or chop very finely.

Remove the crust from the bread and crumble the crumb as finely as possible (if desired, it can be replaced with grated potatoes or semolina).

Wash the greens and chop finely.

In a deep bowl, mix all the ingredients included in the recipe and mix the mixture thoroughly. It is better to add the flour last so that it does not stick together and form lumps. As a result, the mixture should be moderately thick.

Grease a baking sheet with oil and place the cutlets using a spoon. It is better to make them not too thick so that they have time to fry well. You can put a thin piece of cheese on top of each cutlet.

Cooking zucchini cutlets in the oven is required at 200 degrees until golden brown. It is better to present them to the table warm, while the cutlets have retained their juiciness and tenderness.

Chopped chicken cutlets in the oven. Chopped chicken breast cutlets, simple recipe

Chopped chicken breast cutlets taste like chicken chops baked in the oven, and pieces of chicken breast in batter, fried in a frying pan. And all because to prepare minced meat, chicken meat is not ground in a meat grinder, but is cut into very small pieces. The recipe for cooking in the oven is quite simple and does not require special skills.

An egg, a little flour, sour cream or mayonnaise, onions for juiciness and spices to improve the taste are added to the chopped minced meat. The thickness of the dough for chopped chicken cutlets should be such that it does not spread into a thin pancake when placed in the mold.

You need to bake the cutlets over medium heat at a not very high temperature so that they have time to bake inside and do not dry out on top and bottom. If they are not browned enough for your taste, raise them to the top and brown them in the “grill” mode.

Ingredients:

chicken fillet – 300 g;
flour – 3-4 tbsp. l. (or until the consistency of very thick sour cream);
salt - to taste;
onion - 1 small head;
dried Provencal herbs, paprika - 0.5 tsp each;
black pepper – 1 pinch;
egg – 1 piece;
thick sour cream – 1 tbsp. l;
vegetable oil or butter - grease the baking sheet, mold.

How to cook chopped chicken breast cutlets

Using a sharp knife, cut the fillet into thin strips, then cut into very small cubes. Also finely chop one onion.

Add spices, salt. We select spices to suit your taste. Instead of the composition indicated in the recipe, you can use ready-made seasoning for chicken or chicken cutlets.

Pour in the egg beaten until foamy. Mix chicken meat, onion, spices, egg. Salt to taste (add salt sparingly).

Add a spoonful of thick, fatty sour cream or replace it with mayonnaise if you want the chopped cutlets to have a richer taste.

After mixing all the ingredients, gradually add the sifted flour. Knead the dough and bring it to the desired consistency.

For chopped chicken cutlets that are cooked in the oven, we make the dough denser and steeper than for those that are fried in oil in a frying pan. The batter will spread and you will end up with a large, shapeless pancake.

Heat the oven to 180 degrees. Using a tablespoon, place the chopped minced meat on a greased baking sheet or in a mold, leaving space between the meat cakes.

Place the pan with cutlets in the oven on the middle level. Bake for 15 minutes, then turn over and bake for another ten minutes. To get a golden brown crust, increase the heat, raise the pan higher or turn on the grill for two to three minutes. As soon as the cutlets are browned, take them out and serve. Bon appetit!

Juicy cutlets with zucchini and beef

Beef is a healthy meat that goes well with vegetables.
Ingredients:

minced beef – 300 g;
chicken egg - 1 piece;
zucchini – 150 g;
salt – 0.5 tsp;
ground pepper – 0.25 tsp;
flour - 3 tbsp. l.;
nutmeg – 2 g;
vegetable oil – 30 ml.

Preparation:

First of all, salt and pepper the ground beef.
Separate the zucchini from the skin and grate it on a medium grater.
Mix vegetables and meat, add egg and knead. Let sit for 10 minutes, then add flour.
Roll each flatbread in flour and place in a hot frying pan with vegetable oil.
Cook over moderate heat for 10 minutes. Cover the pan with a lid and leave the cutlets to simmer for 25 minutes. Make the fire weak.
Serve the dish warm with any side dish.

Zucchini is a versatile vegetable that makes hearty dishes. It can be combined with various foods, including meat. Zucchini cutlets are becoming a favorite dish for the whole family. If prepared correctly, the taste will pleasantly surprise anyone.

Chopped cutlets with cheese and flour, baked in the oven

A recipe for those who believe that fried food cannot be dietary by definition. I don’t agree with this, but I respect other people’s opinions. Therefore, here is a version of cutlets baked in the oven.

Ingredients:

Chicken fillet - 2 pcs
Processed cheese – 150 g
Egg - 2 pcs
Flour - 2-3 tbsp.
Salt, pepper - to taste
Any greens to taste

Processed cheese can be used either regular or flavored. How do you like.

Preparation:

1. The cooking method is probably the simplest of those presented. The fillet should be cut into small cubes, add eggs, cheese, salt and pepper and mix everything thoroughly.

2. Then add flour, chopped herbs and mix again.

The amount of flour required depends on many properties, including moisture. Therefore, you need to add it not immediately, but in portions, focusing on consistency. It should be like pancake batter: dense enough to hold its shape and not spread.

https://www.youtube.com/watch?v=4Knm27agryk

3. Well, then put a tablespoon of meat on a baking sheet covered with parchment paper or foil and put it in the oven, preheated to 180 degrees for 15 minutes.

Ready. Bon appetit!

Squash caviar baked in a sleeve

Category: Snacks Vegetable snacks

I couldn't find such a recipe on the site. For the recipe I tenderly thank my virtual mentor Victoria passion

The caviar turns out incredibly tasty, but more importantly, I have never seen a simpler recipe. I’ve been preparing caviar this way for three years now, with the exception of seaming for the winter, the technology is different there

And since we can eat squash caviar all the time, I make it once or twice a week, so this option “For once two or three” is ideal for those who don’t like or don’t have the opportunity to stand at the stove and stir, fearing that it will run away, burn and etc. Of all the work, this is to wash the vegetables, put them in and go for a walk. Then whisk and you're done!!! Curious? Come in!

Zucchini appetizer for the winter “Yurcha”

Category: Preparations Vegetable salads

My husband's favorite preparation. Asks for more closure. About five years ago, a zucchini thriller happened at our dacha. I literally had to survive the invasion of zucchini and squash. Each new visit to the dacha, the zucchini came and came. We'll tear them off clean, even the smallest ones will be picked on Sunday, when we come back a week later, the piglets are lying under the leaves again. In short, the horror film “The Zucchini is Coming.” And I closed it according to all the recipes that came across. Some, by the way, couldn’t even eat, either there was too much vinegar, or heartburn from tomato paste, but everyone has different tastes. But this recipe not only caught on, now I close 50 jars for myself, my mother, and my children. This is delicious. In winter, with anything, with buckwheat, with rice, pasta... The recipe was found by Oktyabrina Ganichkina. There is only one drawback: it needs to be stored in a cool place, at least that’s what the author himself recommends, but I’m always obedient.

How to cook

Zucchini cutlets will appeal not only to those who do not like or eat meat or are on a diet. They are delicious on their own. Tender, fluffy, delicious, low-calorie... they're also easy to fill up on. In general, zucchini cutlets have many advantages. I love them very much, along with other vegetable cutlets. They are very easy to prepare, and once you have mastered the recipe for preparing them, you can modify it by adding new vegetables to the zucchini.

To prepare a frying pan of zucchini cutlets we will need

– 2 medium zucchini

- 2 eggs

– from 5 to 7 tablespoons of flour

- salt pepper

– oil for frying zucchini.

1. Wash the zucchini, peel them, remove the seeds, and chop them coarsely.

2.Now grate the zucchini on a medium grater. Place the zucchini in a plate with high edges, add salt (to release the juice) and leave for 10-15 minutes. After the excess juice has been released, the zucchini must be squeezed out.

3. Now pour the eggs into the squeezed out zucchini mixture, add black pepper and flour. Mix everything.

4. The mixture should be quite thick, thicker than pancake batter.

5. Heat a frying pan, grease it with refined olive or sunflower oil.

6. Place minced meat in a frying pan with a tablespoon. Form zucchini cutlets directly in the pan. Fry each side until golden brown.

The finished dish should be served hot. Sour cream or onion sauce is suitable for zucchini cutlets as a dressing. Creamy mushroom will also work.

Zucchini cutlets will taste more interesting if you flavor them with finely chopped herbs or put paprika, or carrots, or potatoes, feta cheese, and so on - there are a lot of options.

As an example, I’ll give another recipe for zucchini cutlets with potatoes.

How to cook chopped chicken cutlets with zucchini and cheese

Prepare all products according to the list. Rinse and dry the chicken fillet, then cut the fillet into small pieces. Place fillets in a bowl.

Choose the most delicious hard cheese, with creamy notes. Cut the cheese into small pieces or grate it. Add cheese to chicken.

Rinse and dry the young onion, chop finely, you can also chop the onion along with the green feathers. Add onion to all ingredients.

Rinse and dry the zucchini, grate on a medium grater and add the zucchini to the bowl with all the ingredients.

Pour all the spices here and beat in one large chicken egg.

Add some whole wheat flour to the bowl. Mix all ingredients thoroughly.

Heat a frying pan, grease with vegetable oil. Form small cutlets from the prepared mixture, then fry them on both sides until golden brown - 4-5 minutes on each side. Serve the finished cutlets to the table.

Lately we have begun to give preference to chicken meat. It is low in fat and high in amino acids. Minimum cholesterol and carbohydrate content. But it is rich in vitamins, especially vitamin B (there are more of them and minerals.

How to cook zucchini cutlets with potatoes:

1. Peel all vegetables. Using a grater to prepare vegetables will make things easier. Grate all the vegetables on a coarse grater. Let them sit for a while. Then squeeze the juice out of them. This is a very important step in preparing zucchini cutlets.

2. Now grind the cheese. Add it to the zucchini, potato, and onion mixture.

3. Wash the garlic and green onions. Cut and add to the rest of the ingredients.

4. Add 2 eggs and spices to the remaining ingredients.

5. Now gently stir the flour into the mixture until smooth. The minced meat should have the consistency of sour cream.

6. Heat the frying pan well by pouring a little sunflower or olive oil into it.

7. Place the cutlets on the frying pan with a spoon, having previously formed a small cutlet in thickness. Fry on both sides until golden.

Serve hot and with sour cream.

I have tried many recipes for making zucchini cutlets, but this one is the most successful. Many of my friends have prepared this recipe and everyone was satisfied. GOOD LUCK! Wash, peel and grate the zucchini on a coarse grater. Add the pre-beaten egg and stir. And then this: mixed, added salt and 1 liter of flour, then mixed again, and again added a spoonful of flour and. etc. The mixture should be viscous like sour cream. Next, heat the frying pan and grease with sunflower oil. Fry without a lid over high heat. Carefully pour the mixture into the pan using a tablespoon. When the crust appears, turn it over. In general, fry like pancakes.

https://youtube.com/watch?v=cX1YStns9PY

Delicious chopped chicken breast cutlets with zucchini

I love making this recipe when I have very young zucchini. They seem to me juicier, more tender and tastier than overgrown ones. That's why I use it most often in the summer. It turns out simply incredibly tasty.

Ingredients:

Chicken fillet – 1 kg
Zucchini - 2 pieces (small) or 1 piece large
Eggs - 2 pcs
Flour - 4 pcs.
Salt and pepper - to taste

Preparation:

1. Same as in the recipes above, cut the fillet into small cubes. Peel the zucchini, remove the seeds if they are large and grate it on a coarse grater. Place in a dish.

2. Break eggs there, sprinkle salt and pepper. Stir and then add flour. Mix thoroughly again.

3. Now heat the frying pan and pour vegetable oil into it. Spoon the mixture into flat cakes and fry on both sides until golden brown.

4. Just like that, quickly and easily do the same with the remaining mass. Place the finished cutlets on a plate. Help yourself and treat your family members with delicious and tender chopped chicken products.

Preparing zucchini cutlets with oatmeal:

Step 1: Prepare the zucchini.

Of course, the tastiest cutlets are made from fresh, young zucchini, the skin of which is so tender that you can cook directly with it. Such vegetables only need to be washed very thoroughly, cut off the ends on both sides, and then grated or chopped using a food processor. Older zucchini needs to be peeled, cut lengthwise into halves and the seeds removed. And then grind it.

Step 2: Prepare the zucchini mixture for the cutlets.

Pour the grated zucchini into a deep plate, add a couple of chicken eggs, salt and granulated sugar. Mix well and add oatmeal. You need enough flakes for the mixture to be thick enough and not runny, but you shouldn’t add too much oatmeal either. Let sit for 10-20 minutes or until the oatmeal has softened. Then mix everything again and proceed to the next step.

Step 3: Fry the zucchini cutlets.

Heat the oil in a frying pan very well, this is necessary so that the cutlets do not fall apart during frying. Turn the heat to medium and spoon the squash mixture into the bottom of the pan using a tablespoon. Cook the cutlets until golden brown on both sides. After frying, transfer the cutlets from the pan to disposable paper towels to absorb excess fat, and then serve them.

Step 4: Serve the zucchini cutlets.

Zucchini cutlets with oatmeal are very nutritious and tasty. I just love eating them as a snack with a summer salad of fresh vegetables and sour cream. But you can guide the serving according to your taste, because zucchini is universal in this sense, and you can even simply serve cutlets from it along with cottage cheese, decorating everything on top with honey and slices of apples. And if someone tells you that healthy food is never tasty, just prepare zucchini cutlets with oatmeal for him. Bon appetit!

Tips for the recipe:

– You can add onions, sweet carrots, grated cheese, low-fat cottage cheese or a couple of cloves of garlic to zucchini cutlets with oatmeal.

– You can get very tasty zucchini cutlets if you add a little fresh herbs to them.

– If you want to make very satisfying zucchini cutlets, then add new potatoes to them; they also need to be grated or chopped using a food processor.

Chopped chicken cutlets with cheese in the oven

Cheese is a frequent guest in many meat dishes, but it complements cutlets in a particularly interesting way. The addition of this ingredient makes the minced meat more tender and unusual in taste. Baking in the oven allows all components to be perfectly cooked and allows them to exchange flavors and aromas. Kefir can be replaced with mayonnaise if desired.

350 g chicken fillet;
3 tbsp. l. starch;
150 g hard cheese;
1 clove of garlic;
1 onion;
100 ml kefir;
2 tbsp. l. vegetable oil;
Greenery;
Salt pepper.

Cut the meat, hard cheese and onions into small cubes, pour everything into a common container.
Add chopped herbs, starch and kefir to the minced meat, mix well.
Season everything with salt and pepper, mix again and form into round cutlets.
Grease a baking dish with oil and place the cutlets on it, leaving small spaces between them.
Bake the dish for 30 minutes, preheating the oven to 180 degrees.

Now you know how to cook chopped chicken cutlets according to a recipe with a photo. Bon appetit!

At any time of the day or night, chopped chicken cutlets will quickly feed your family a tasty and satisfying dish, especially if you add a decent side dish to them. If properly decorated, they are suitable even for a holiday meal, allowing guests not to overload their stomachs with fattier meat. If you are not yet sure that you know all the intricacies of how to cook chopped chicken cutlets, use the following recommendations:

When cutting chicken fillet, you should try to make the cubes as small as possible so that the pieces are felt, but create the feeling of minced meat;
It is best to form chopped cutlets with wet hands. This way the minced meat will not tear and will better retain its shape;
You can decorate the dish by adding some fresh herbs to the meat. It will mix with the rest of the ingredients and make the cutlets brighter;
Fry the cutlets over medium heat in a small amount of oil. It is also recommended to cover the dish with a lid;
The minced meat for chopped cutlets should not be liquid or too dense;
The dairy product for cutlets (mayonnaise, sour cream, kefir) needs to be thicker, otherwise the minced meat simply won’t stick together;
To make the cutlets in the oven more juicy, you need to periodically open the door and pour the released juice over them;
To get a crispy crust, before frying the chopped cutlets, you need to roll them in breadcrumbs.

101eda.ru

Tender turkey cutlets with zucchini

Turkey is a dietary meat, so the cutlets can be eaten in the evening.

Ingredients:

cayenne pepper – 1 g;
zucchini – 1 pc.;
ground turkey meat – 450 g;
garlic – 2 cloves;
green onions - to taste;
ground cumin – 1 large spoon;
olive oil – 1.5 large spoons;
lemon juice – 1 tbsp. l.;
sour cream – 80 g;
vegetable oil – 25 ml.

Preparation:

Place the ground turkey in a bowl, mix with the yolk and white, add salt and pepper.
Carefully peel the zucchini and pass through a grater, mix with other ingredients.
Finely chop the green onions and place in a common bowl. Stick the cutlets and brown them so that all the juice is sealed.
Light the oven and heat to 220 degrees. Cover a baking sheet with parchment and place the product on top. Cook them in the oven for 10 minutes.
For the sauce, mix olive oil, lemon juice, sour cream. Whisk the ingredients thoroughly. Add the finished cutlets with sauce and serve warm.

Zucchini cutlets with minced meat

Compound:

minced meat – 0.5 kg;
zucchini – 0.25 kg;
semolina – 30 g;
chicken egg – 1 pc.;
garlic – 3 cloves;
breadcrumbs – 60 g;
salt, ground black pepper - to taste;
refined vegetable oil - how much will be needed.

Cooking method:

Peel the zucchini from all excess, cut into small pieces, turn them through a meat grinder or grind them using a blender.
Mix zucchini puree with minced meat.
Add a raw egg, pressed garlic, salt and pepper. Knead the minced meat with your hands.
Pour semolina into the minced meat and stir. Wait a quarter of an hour for the semolina to swell, then form the minced meat into cutlets and roll them in breadcrumbs.
Heat a frying pan, pour oil into it. Reduce heat to medium.
Place the cutlets in the pan. Brown them on both sides, giving each side 4-5 minutes.

Minced meat cutlets with zucchini can be baked (20-25 minutes at 180 degrees) or steamed (25-30 minutes in a slow cooker using the appropriate mode).