Almost everyone loves chicken cutlets. But what if we make them even more tender? To do this, add chopped zucchini to the minced chicken. This will make the cutlets much juicier, tastier and healthier. If desired, the products can be baked in the oven or steamed. This dish is perfect not only for dietary, but also for baby food.

You can use ready-made minced chicken for the recipe, but it is better to make it yourself. For this, choose fresh chicken fillet or thigh meat, it is juicier. Zucchini has a neutral taste, so you don’t feel it at all in the cutlets. For a denser consistency, I added wheat flour to the minced meat. It can be replaced with corn starch or semolina.

Serve the aromatic cutlets with your favorite side dish, fresh vegetables and hot sauce.

Ingredients for cooking chicken cutlets with zucchini in a frying pan:

Recipe for cooking chicken cutlets with zucchini in a frying pan

Step-by-step instructions:

1. Wash the chicken fillet, clean it from fat and films, cut into medium-sized pieces. Wash the zucchini, trim the ends, cut into 1 cm thick half rings. Peel the onion and garlic cloves and chop coarsely. Transfer the chicken fillet and vegetables to a blender bowl. Add sprigs of dill and parsley.

2. Grind the ingredients into a homogeneous thick mince. For convenience, transfer it to a deep bowl.

3. Beat the chicken egg into the mince, add salt and spices to taste.

4. Add a little wheat flour to make the mince thicker.

5. Mix the ingredients thoroughly, achieving a homogeneous consistency of the mince.

6. Put a small amount of mince in a frying pan with heated vegetable oil with a tablespoon, forming round cutlets of the same size.

7. Fry the chicken cutlets with zucchini over medium heat until golden brown on both sides.

8. Place the finished products on a plate covered with paper napkins to remove excess oil.

9. Serve the tender and juicy chicken cutlets with zucchini hot. Baked vegetables, porridge or pasta will be an excellent side dish. These cutlets are delicious both warm and cold.

Bon appetit!

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Chopped chicken cutlets with pumpkin

Chopped chicken cutlets with champignons, fried in bell pepper rings

The easiest way to make chicken cutlets juicy is to add vegetables to the minced meat. So today I suggest making chicken cutlets with pumpkin, onions and garlic. Chopped cutlets prepared this way are very tasty and aromatic. Pumpkin not only adds juiciness to the chicken fillet, but also makes the cutlets brighter and more appetizing.

Bulgur, mashed potatoes, crumbly rice or vegetable salad are suitable as a side dish for chicken cutlets with pumpkin. The specified amount of ingredients makes 8 medium-sized products.

For a dietary or children’s menu, cutlets can be baked in the oven or steamed.

Ingredients for making chopped chicken cutlets with pumpkin:

Recipe for making chopped chicken cutlets with pumpkin

Step-by-step instructions:

1. Wash the chicken fillet, clean it from fat and films. Cut the meat into small cubes, put it in a deep bowl.

2. Peel the onion, cut it into small cubes. Peel the pumpkin and remove the seeds. Grind the pumpkin pulp on a grater with large holes.

3. Put the chopped vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onion with pumpkin until soft.

4. Cool the sautéed vegetables to room temperature, add to the chopped chicken fillet.

5. To make the chicken cutlets with pumpkin flavorful, add the garlic cloves pressed through a press and finely chopped fresh herbs.

6. Pour kefir into the mince, add 1 chicken egg.

7. Add wheat flour, salt and spices to taste to the mince for the cutlets.

8. Mix the mince thoroughly, achieving a uniform consistency.

9. Put a small amount of mince in a frying pan with heated vegetable oil with a tablespoon, forming cutlets.

10. Fry the products over medium heat until golden brown on both sides.

11. Place the finished cutlets on a plate lined with paper napkins to remove excess oil.

Serve the aromatic chicken cutlets with pumpkin hot with your favorite side dish.

Bon appetit!

Try cooking:

Chopped chicken cutlets with champignons, fried in bell pepper rings

Let’s prepare a cozy home-made dish for a family dinner. Juicy, aromatic and tender stuffed peppers are good to cook during the vegetable season. This recipe for stuffed peppers offers a traditional filling option – minced meat with rice and vegetables. The dish does not require a side dish, stuffed peppers are self-sufficient.

It is always better to buy meat instead of ready-made minced meat, and cook the minced meat yourself. In this case, you know for sure that you are getting a quality product. Sweet peppers should be approximately the same size so that all the vegetables are cooked at the same time. It turns out very tasty, satisfying, aromatic and beautiful.

And you can always experiment with this dish, changing the composition of the filling to your taste. For example, ground beef can be replaced with chicken, pork or turkey. In addition to rice, you can use bulgur, pearl barley or buckwheat.

Ingredients for stuffed peppers with chicken and pork:

Recipe for stuffed peppers with chicken and pork

Step-by-step instructions:

1. Wash the chicken fillet and pork pulp, dry off excess moisture with paper towels. Clean the meat from fat and films, cut into large pieces. Grind the meat into mince using a blender or meat grinder. Transfer the mince to a deep bowl.

2. Wash long-grain rice thoroughly, boil until half-cooked in salted water, discard in a sieve.

3. Add rice cooled to room temperature to the mince.

4. Peel the onion, cut into small cubes. Wash the carrots, peel, chop on a coarse grater. Put the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, fry the vegetables over medium heat until soft.

5. Add sautéed onions and carrots to the filling.

6. For flavor, add ground spices and finely chopped dill and parsley. Salt the filling to taste.

7. Mix the ingredients thoroughly until smooth.

8. Wash the bell peppers and remove the seeds.

9. Fill the prepared bell peppers with the filling of meat, rice and vegetables. Place the stuffed peppers in a deep saucepan or multicooker bowl.

10. Mix the tomato paste with hot water, add salt to taste. Stir, pour the stuffed peppers with the prepared sauce. For flavor, add bay leaves and black allspice.

11. Simmer the stuffed peppers in tomato sauce under a lid for 40 minutes after boiling.

12. Serve the finished dish hot with sour cream and the sauce in which the vegetables were stewed.

Bon appetit!

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Chicken cutlets with vegetables and rice, baked in the oven

I suggest making original chicken cutlets, according to this recipe they turn out very juicy and tasty. Vegetables and champignons give the chopped cutlets an amazing aroma. To make the dish perfect, we will use bell peppers with thick fleshy walls.

Such an appetizing and bright dish will help diversify the everyday menu and is perfect for a festive table. Both adults and children will appreciate it. Serve chopped cutlets with your favorite side dish of vegetables, cereals or pasta – they go well with all products.

If you want to make a new interesting dish from chicken fillet, be sure to try repeating this recipe. It is simple, quite fast, very tasty and unusual!

Ingredients for cooking chopped chicken cutlets with champignons, fried in bell pepper rings:

Recipe for making chopped chicken cutlets with champignons, fried in bell pepper rings

Step-by-step instructions:

1. Wash the bell pepper, cut into 1.5 cm thick rings. Remove the core with seeds.

2. Wash the chicken fillet, dry off excess moisture with paper towels. Clean the meat from fat and films, cut into small cubes. Transfer the chopped chicken fillet to a deep bowl.

3. Wash fresh champignons, if necessary, clean the mushroom caps, cut off the darkened base of the legs. Cut the champignons into small cubes, add to the chicken fillet.

4. Peel the onion, cut into small cubes, add to the minced chicken and mushrooms.

5. Cut the remaining pieces of bell pepper into small cubes and add to the other ingredients.

6. Beat 1 chicken egg into the minced meat, pour in soy sauce, add full-fat sour cream.

7. Add corn starch, salt and spices to taste to the resulting mixture.

8. Mix the mince for the cutlets thoroughly until smooth.

9. Place the bell pepper circles in a frying pan with heated vegetable oil. Place a small amount of mince inside each vegetable circle. Press it with a spoon so that the mince fits tightly to the walls of the bell pepper.

10. Fry the products under the lid over medium heat until golden brown on both sides. Place the finished chicken cutlets on a plate covered with paper napkins to remove excess oil.

11. Serve these delicious chopped cutlets in bell pepper rings hot as a main dish. You can also serve your favorite side dish, fresh salad, sour cream sauce with herbs or ketchup.

Bon appetit!

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Chicken cutlets with vegetables and rice, baked in the oven

I suggest diversifying your everyday menu with delicious, juicy and healthy cutlets made from minced chicken with vegetables and rice. The products can be fried in vegetable oil in a frying pan or cooked on an electric grill. I decided to make a dietary option, so I baked chicken cutlets in the oven. Thanks to the vegetables, the cutlets turn out very tender, juicy and aromatic. I am sure you will love this recipe for its simplicity and versatility.

These cutlets can be served with any side dish: vegetable puree, various cereals or pasta. And just with a slice of fresh bread – it’s very tasty! Chicken cutlets with vegetables and rice are convenient to take with you on a picnic or on the road as a snack.

For cutlets, I recommend using homemade minced meat made from chicken breast or thigh fillet. If desired, you can replace the minced chicken with turkey. Juicy and flavorful chicken cutlets with zucchini are perfect for baby or diet food. Be sure to try repeating this recipe!

Ingredients for cooking chicken cutlets with vegetables and rice, baked in the oven:

Recipe for cooking chicken cutlets with vegetables and rice, baked in the oven

Step-by-step instructions:

1. Wash the chicken fillet, dry it from excess moisture with paper towels. Clean the meat from fat and films, cut into large pieces. Grind the chicken fillet into mince using a blender or a meat grinder with a fine grate. Thoroughly wash the long-grain rice, fill it with cold water, boil until tender, throw it into a sieve. In a deep bowl, combine the chicken mince and rice cooled to room temperature.

2. Peel the onion, cut into small cubes. Wash the carrots, peel them, chop them on a grater with a fine cloth. Put the prepared vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions and carrots over medium heat until soft. Cool the vegetables to room temperature.

3. Wash the zucchini, cut off the ends, and grate on a fine grater. Squeeze out excess juice from the vegetables and add to the minced meat for the cutlets. Add the sautéed onions and carrots.

4. Beat the chicken egg into the resulting mixture. Add salt and ground spices to taste.

5. Mix the minced meat for the cutlets thoroughly until smooth.

6. Wet your hands in cold water and form round or oval cutlets of the same size from the minced meat. I got 8 cutlets from the specified amount of ingredients. Place the cutlets on a baking sheet covered with parchment paper.

7. Place the chicken cutlets with vegetables and rice in the oven preheated to 180 degrees for 25-30 minutes. When the products are browned, carefully remove them from the oven and place them on a plate.

8. Serve the finished chicken cutlets with zucchini hot with your favorite side dish or sauce. Bon appetit!

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Vermicelli with chicken and vegetables in a frying pan

Snack triangles of lavash with minced meat and hard cheese

Do you have some frozen dumplings left in the freezer? Try preparing a new original dish from them – a tasty and satisfying casserole. In combination with fried onions, egg filling and hard cheese, the dish turns out to be very juicy and aromatic.

This is an excellent alternative to boiled dumplings. Both adults and children will appreciate this dumpling casserole. I recommend using small-sized dumplings for the recipe so that they have time to fully cook during the baking process. If you are using large semi-finished products, add an additional 100 ml of water to the egg wash.

The casserole can be prepared in one large baking dish or in portions.

Ingredients for making dumpling casserole with hard cheese in the oven:

Recipe for making dumpling casserole with hard cheese in the oven

Step-by-step instruction:

1. Grease the bottom and sides of a heat-resistant baking dish with vegetable oil. I used a baking dish measuring 23 by 15 cm. Place the frozen dumplings in one layer in the prepared pan.

2. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over low heat until golden brown.

3. Evenly distribute the sautéed onions over the dumplings.

4. In a deep bowl, mix mayonnaise, 2 chicken eggs, salt and spices to taste.

5. Stir the mixture with a whisk until smooth.

6. Pour the egg filling with mayonnaise into the mold.

7. Grind the hard cheese on a grater with a large blade. Distribute the grated cheese evenly over the casserole.

8. Place the dumpling casserole in an oven preheated to 180 degrees for 30-40 minutes. During this time, the dumplings will be completely cooked, and the grated cheese on top will melt and brown.

9. Serve the aromatic dumpling casserole hot, garnished with fresh herbs. The dish can be supplemented with your favorite sauce or vegetable salad.

Bon appetit!

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Snack triangles of lavash with minced meat and hard cheese

If you have thin noodles, chicken and some vegetables, you can prepare a quick and tasty lunch. We will cook all the ingredients in one pan, which is very convenient.

At the same time, you get juicy and flavorful chicken and an appetizing side dish for it. During the cooking process, the vermicelli is soaked in juice from chicken and vegetables and turns out very tasty. For the recipe, use any part of the chicken, I used chicken drumsticks. Chicken wings and thighs are also suitable. If you like boneless meat, you will need chicken breast or a juicier thigh fillet.

In addition to onions and carrots, you can add bell peppers, garlic or frozen green peas to the chicken.

Ingredients for cooking vermicelli with chicken and vegetables in a frying pan:

Recipe for cooking vermicelli with chicken and vegetables in a frying pan

Step-by-step instruction:

1. Stirring constantly, fry thin vermicelli in a dry frying pan until golden brown.

2. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the chicken pieces with a mixture of salt and ground spices. Leave the chicken drumsticks at room temperature for 20-30 minutes to marinate. Place the meat in a frying pan with heated vegetable oil. Fry the chicken drumsticks over medium heat until golden brown on all sides.

3. Peel the onions and cut them into medium-sized cubes. Add chopped vegetables to chicken drumsticks.

4. Wash the carrots, peel them, and chop them on a coarse grater. Add grated carrots to the pan with chicken and onions. Stirring, continue to fry the ingredients together until the vegetables are soft.

5. To give the dish a piquant creamy note, add rich sour cream and tomato sauce to the pan.

6. Pour in hot water. The liquid should almost completely cover the chicken pieces.

7. Pour the fried thin vermicelli into the frying pan. Mix the ingredients, cover and cook over low heat for 15 minutes.

8. After the specified time, the chicken drumsticks and vermicelli will be completely cooked and the liquid will evaporate. Decorate the finished dish with finely chopped dill and parsley.

9. Serve thin vermicelli with chicken and vegetables immediately after cooking, until the dish has cooled.

Bon appetit!

Try cooking:

Chicken stew with eggplant and pepper

Lavash is a versatile product made from unleavened dough, from which you can prepare many delicious and simple dishes, from rolls to lasagna or Napoleon cake. Today I propose to prepare snack triangles of pita bread stuffed with minced chicken and hard cheese, fried in batter in a frying pan. The finished dish turns out very juicy, satisfying and aromatic. Snack triangles taste like pasties; they are convenient to take with you on the road or on a picnic.

The recipe is simple and quick; preparation does not require much time or special culinary skills. If desired, the filling can be varied using boiled meat, sausages, sautéed vegetables, fried or pickled mushrooms, different types of cheese and herbs.

An appetizing snack of crispy lavash with a juicy filling instantly disappears from the table. If you like experiments, delicious and easy to prepare dishes, be sure to save this recipe!

Ingredients for preparing snack triangles of pita bread with minced meat and hard cheese:

Recipe for making snack triangles of pita bread with minced meat and hard cheese

Step-by-step instruction:

1. Wash the chicken fillet and dry it from excess moisture with paper napkins. Trim the meat from fat and films, cut into medium-sized pieces, and transfer to a blender bowl. Peel the onion and garlic clove, wash it, cut it into several pieces and add to the chicken fillet. Add parsley, salt and ground spices to taste to the blender bowl.

2. Grind the ingredients into homogeneous thick minced meat, transfer it to a deep bowl. Grind the hard cheese on a coarse grater and add to the minced chicken. Mix the filling until smooth.

3. Prepare batter for snack triangles made from pita bread. In a deep bowl, combine 2 chicken eggs and sour cream. Mix the ingredients with a whisk until smooth.

4. Add sifted wheat flour and 0.5 teaspoon of salt to the batter. Mix the ingredients until smooth.

5. Cut the round pita bread in half. Evenly distribute the minced chicken filling with hard cheese around the entire perimeter of the lavash.

6. Fold the lavash with filling twice, forming a triangle. This is how we form all products.

7. Dip the lavash triangles into the batter so that the products are completely covered with it.

8. Place the appetizer in a frying pan with heated vegetable oil.

9. Fry the lavash triangles in batter over medium heat until golden brown on both sides.

10. Place the finished appetizer on a plate lined with paper napkins to remove excess oil. Serve juicy and delicious lavash triangles hot. An excellent addition would be fresh vegetables, sour cream sauce with herbs or spicy ketchup.

Bon appetit!

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Today’s menu includes juicy and incredibly aromatic chicken fillet in orange sauce. This is a popular Asian restaurant dish that can be easily replicated at home. The original combination of ingredients gives the meat a spicy sweet–sour taste with an incredibly appetizing citrus aroma.

The chicken fillet according to this recipe turns out to be very tender, soft and juicy. Thanks to the crispy breading in which the pieces of fillet are fried, the sauce perfectly wraps the chicken and stays on it. Loose rice or bulgur is good as a side dish.

If desired, instead of chicken fillet, you can use meat from thighs and legs or turkey fillet. Despite its exquisite taste, the recipe is quite simple, quick and affordable. Follow the step–by–step instructions and you will succeed!

Ingredients for cooking chicken in orange sauce:

Recipe for cooking chicken in orange sauce

Step–by–step instructions:

1. Wash the chicken fillet, dry it from excess moisture with paper towels. We clean the meat from fat and films, cut it into small pieces.

2. Roll each piece of chicken fillet in wheat flour.

3. Dip a piece of meat into the beaten chicken egg so that it is completely covered with it.

4. We bread the chicken in cornstarch. In this way, we prepare all the pieces of chicken fillet.

5. Put the breaded meat in a pan with heated oil in one layer at a distance from each other.

6. Fry the chicken fillet over medium heat until golden brown on all sides. I recommend frying the chicken in several steps. If you immediately put the entire amount of chicken fillet on the pan, then the meat will simply be stewed, and not fried until golden brown.

7. Place the finished pieces of fillet on a plate lined with paper napkins to remove excess oil.

8. In a deep pan or saucepan, combine all the ingredients for the sauce: finely grated garlic and ginger root, the peel of one orange, sugar, ground red pepper and a pinch of salt. If you use concentrated soy sauce, there is no need to add salt. The amount of ground red pepper can be adjusted to taste.

9. Pour soy sauce and fresh orange juice into the pan, you can with the pulp.

10. Mix 70 ml of cold water and 1 tablespoon of corn starch in a separate bowl. Stir the mixture, reaching a homogeneous consistency. Pour it into the pan with the rest of the ingredients.

11. Constantly stirring the sauce, bring it to a boil. Boil the sauce over low heat for 1 minute so that it thickens and becomes glossy.

12. Put the fried chicken fillet in breadcrumbs into the boiling sauce.

13. Cook chicken in orange sauce over low heat for 2 minutes, stirring occasionally.

14. Serve the ready aromatic chicken fillet in orange sauce hot immediately after cooking, garnishing the dish with fresh parsley. You can also use green onion feathers and sesame seeds fried in a dry pan for decoration.

Bon appetit!