Shredded chicken fillet. Chicken fillet tatters Chicken “tatters”. Recipe under a cheese coat

Incredibly delicious chicken cutlets-pancakes, which are known to many under the name “Chicken Ruffles”. A very juicy and easy to prepare meat dish. For me, chicken shreds are a convenient and quick way to feed my family tasty and satisfying meals. Moreover, such pancake cutlets can be served both as pancakes for breakfast and as a main dish with a side dish.

Perhaps these are the only meat pancakes that never get boring. I usually prepare the ruffle dough the night before and let it sit in the refrigerator until the morning. And in the morning I quickly fry them like regular pancakes and serve them hot for breakfast.

Since the meat is not passed through a meat grinder, but finely chopped with a knife, the consistency of the pancakes is dense, but juicy, with a pronounced chicken taste. And they were nicknamed ruffles for their unusually “uneven” shape.

So, let's prepare all the necessary products.

Cut the chicken fillet into very small pieces.

Chop the garlic very, very finely. Grate the onion on a fine grater. Grate the hard cheese onto a medium grater.

Place chopped chicken meat, onion, garlic, cheese, a little curry powder, mayonnaise, flour in a bowl, beat in one egg.

Salt and pepper the contents of the bowl.

Knead the dough well and let it sit for a while, at least 20 minutes.

Heat the vegetable oil in a frying pan and spoon out the dough for rumpling. You can make pancake cutlets of any size you are accustomed to. Fry the pancakes on both sides for 3-4 minutes each side. Place the finished tatters on a paper towel and let the excess oil drain.

Serve chicken tenders as a main course with potatoes, rice or vegetables.

Chicken shreds turn out quite meaty and satisfying.

My husband loves to eat shreds as burger patties or sandwiches with aromatic coffee for breakfast. No matter how you serve the dish to your household, they will undoubtedly be satisfied and ask for more. Bon appetit!

Hello, dear readers of Anyuta’s notebook! While everyone was discussing the menu for the New Year's table, I continue the column “A thousand and one recipes for a lazy housewife.” Today we will have a quick and very easy to prepare dish - chicken breast shreds. In essence, they are chopped cutlets, and they got this name because of their not very neat appearance.

Chicken fillet shreds

This number of cutlets was enough for us for dinner for three adults.
It is not necessary to fry all the cutlets at once; the longer they are in the marinade, the tastier they will be.

As a side dish, I served instant pasta, which had been previously steamed by the manufacturer.
In the end, it took me about 15 minutes to prepare dinner.

how to cook delicious chopped breast cutlets

Ingredients:

• one chicken breast,
• one chicken egg,
• 2 tablespoons of mayonnaise,
• 3 tablespoons soy sauce,
• spices to taste,
• greens (I have frozen dill),
• a couple of cloves of garlic,
• sunflower oil.

Cooking process:

To make it easier to cut the chicken breast, I put it in the freezer two hours before cooking. Then the fillet is cut into even squares and does not “crawl” on the cutting board.

I never cut the skin into such chicken cutlets and do not add fat. Due to the fact that the frying process takes an average of four minutes, the cutlets are already quite tender and juicy. Place the chopped fillet in a deep bowl and add soy sauce to it.

They also include mayonnaise, an egg, garlic passed through a press, and herbs.

Mix thoroughly and add spices to taste. There is no need to add salt, since soy sauce is quite salty, and so is mayonnaise. I prefer to add curry to these cutlets as a spice.

We put our marinated breast in the refrigerator for a couple of hours, and then begin the frying process. Place a small amount of minced meat in hot oil with a tablespoon, fry over high heat for a couple of minutes and use a spatula to turn the chicken pancakes over to the other side.

These are the delicious chicken fillet fritters I came up with!

Bon appetit!

Step-by-step recipes for preparing chopped chicken cutlets according to the classic recipe from poultry fillet and breast, with semolina, mushrooms, cheese

2018-01-10 Marina Danko

Grade
recipe

6850

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

14 gr.

Carbohydrates

6 gr.

198 kcal.

Option 1: Classic recipe for shredded chicken cutlets

For recipes that are considered basic among similar ones, meat from different parts of the chicken is used. In this case, the taste turns out to be more saturated, as professional chefs say, more voluminous. Dark meat of chicken legs is ideal; sometimes it is combined with white meat, but more often it is used on its own. For shreds, chicken skin is not used, which is often added to cutlets made from ground minced meat - the fatty components do not allow the pieces of meat to stick together and the mass simply falls apart in the frying pan.

Ingredients:

• leg - 800 gr.;
• white, large onion - about 100 grams;
• two tablespoons of mayonnaise and three - first-grade flour;
• one egg;
• refined oil, sunflower.

Step-by-step recipe for making shredded chicken cutlets

Remove the skin from the legs, wash and dry well. After cutting the meat from the bones and removing all the veins, cut the fillet into small pieces.

Place the chopped minced meat in a bowl, add a little salt and sprinkle with pepper.

Finely chop a large onion and add the onion to the chicken.

Sprinkle the meat with sifted flour. After adding mayonnaise and pouring in one egg, mix thoroughly.

Pour a 5mm layer of oil into a warm frying pan. Having heated the fat sufficiently, scoop out the minced chicken with a tablespoon and place it in it. One spoon - one cutlet. Fry, uncovered, for five minutes per side.

A few words about side dishes and serving. Any common side dishes will go well with the fritters; hot cutlets are great with just a slice of fresh bread. Mashed potatoes with milk or cream are one of the kids’ favorite options. Decorate it with slices of green butter; after melting, this dill-cream mixture will decorate the puree. Kids will find cute little rags even tastier if they are decorated with heaps of canned peas or corn, parsley petals, and slices of juicy tomato.

Option 2: Quick recipe for chicken breast cutlets with starch

Four components, three steps, less than half an hour and you have simple and delicious dishes on your table. To fry them, you must make sure that the oil is very hot, but in the process itself we turn down the heat slightly - the temperature remains extremely high, but the oil should not smoke.

Ingredients:

• half a kilo of steamed chicken breast;
• three eggs;
• 90 gr. potato starch;
• three tablespoons of medium-fat mayonnaise or heavy cream;
• vegetable oil for frying.

How to quickly cook shredded chicken cutlets

We wash the fillet and dry it with napkins. Cut the chicken into small cubes and place in a bowl.

Pour the eggs into the chicken, add a little salt, starch and mayonnaise, and season with pepper. Stir the minced meat thoroughly, there should be no lumps of starch left.

Fry the cutlets, spooning out the minced meat. Cook over medium heat, browning each side well.

This simple recipe is the basis for a more complex dish: the shreds are poured with various sauces and baked in the oven. Spicy - tomato, white - creamy, mushroom sauces are used, according to various recipes.

Option 3: Delicious shredded chicken cutlets with mushrooms

Chopped minced meat is an excellent base for adding vegetable ingredients. There are recipes with zucchini and tomatoes, put eggplant or carrots in it. Shreds with coarse cheese crumbles turn out good. The next dish includes chopped mushrooms - an ingredient with a bright taste and smell. This allows you to use minced meat from only white meat and the cutlets will still be wonderfully flavorful.

Ingredients:

• fresh greenhouse champignons - 200 gr.;
• one and a half halves of chicken breast fillet - about 500 grams;
• onion head;
• two large eggs;
• a tablespoon of potato starch (flour);
• garlic;
• vegetable oil;
• three spoons of 20 percent sour cream.

How to cook

Cut the chicken into cubes 1x1 cm in size. Place in a bowl, add a little salt and add about a quarter spoon of freshly hand-ground pepper and mix. The pepper must be ground thoroughly before use; it is better to use a smaller amount than to add spices that have already lost their aroma.

Finely chop the peeled onion. If it has a very strong taste, first pour boiling water over the slices for literally ten seconds and cool in plenty of water, then chop with a knife or grind in a blender. Cut the washed champignons into pieces slightly smaller than meat cubes.

Sauté the onion in oil until translucent. After adding the mushrooms, fry for no more than a minute and remove from the stove. There is no need to cook for a long time; the mushrooms will be ready in the cutlets. Light sautéing will give more mushroom flavor.

After cooling slightly, mix the mushroom sauté with chicken. Finely grate two cloves of garlic into the minced meat, add mayonnaise and two raw eggs. Add starch or flour and stir thoroughly. Place the minced chicken in the “warm” compartment of the refrigerator for half an hour.

Heat a little oil in a frying pan, put the minced meat into it from a spoon in the form of pancakes. Fry both sides until lightly browned. Do not under any circumstances overdry the rags; we bring them to readiness in the next step.

Place the cutlets removed from the frying pan into a mold and place in a preheated oven for a quarter of an hour.

These cutlets are great served with sweet and sour sauce made from plums or based on pomegranate juice.

Option 4: Shredded chicken cutlets from breast with minced meat

Recipe with combined minced meat. We combine not different types of meat, but chicken, chopped in different ways. The effect of such proximity is not easy to explain; it is much easier to evaluate the finished cutlets yourself. A little recommendation if you already know the dish: marinate the chopped fillet with onion juice (grate and squeeze through cheesecloth), salt and pepper, place in the minced meat along with part of the marinade. You can include basil and lemon zest in the marinade, but put them chopped, in a rag or gauze bag - such ingredients are unnecessary in minced meat.

Ingredients:

• homemade or purchased minced chicken - 330 grams and the same amount of chicken fillet;
• brightly colored carrots;
• 60 gr. mayonnaise;
• small salad onion;
• vegetable oil;
• large egg.

Step by step recipe

After washing, cut the chicken into thin strips and add to the minced meat.

Add finely chopped onion to the bowl with meat, and rub soda with medium shavings on the carrots.

Break an egg into a cup, add a little salt, and whisk well with the addition of mayonnaise.

After seasoning the chicken meat, pour the egg mixture into it and mix thoroughly.

After heating the oil in a thick-walled frying pan, add minced meat in the form of small cutlets into it with a spoon. Fry, turning over and bringing each side until lightly browned.

Option 5: Elegant shredded chicken cutlets

The name of the cutlets sounds homely and seems unsightly, but don’t rush to conclusions. The ruffles, according to the following recipe presented, come out very nice - ruddy, juicy, one might say - restaurant-quality.

Serve the rags to the festive table with confidence! Once you try them, a seemingly modest dish may well become the center of everyone’s attention, just have time to offer an addition.

Ingredients:

• white chicken meat - 500 gr.;
• fresh egg;
• high-quality vegetable oil;
• semolina and mayonnaise - two tablespoons of each;
• large onion;
• fresh champignons and cheese - 300 grams of each product.

How to cook

Cut the fillet into small cubes.

Place the chopped meat in a bowl, add semolina, salt, and pour mayonnaise over it. After breaking the egg, stir thoroughly.

Stir finely chopped onion into the minced meat and set the bowl aside for 40 minutes - let the cereal swell well.

Place on the stove and heat the frying pan, sprinkle with a pinch of coarse dry salt. Add oil and heat over moderate heat, spoon in the chicken cutlet mixture and immediately smooth it out a little. The amount of minced meat depends on the size of the cutlet you want. It is important that its thickness does not exceed a centimeter. Fry both sides until lightly browned.

Cover the surface of a flat roasting pan with a sheet of parchment and place the fried cutlets on it, leaving a gap the width of a finger.

Lay out the champignon slices in a thick layer over the ruffles and sprinkle them liberally with finely grated cheese.

Place the baking sheet with the cutlets in the oven for a quarter of an hour - bring the dish to 180 degrees until fully cooked.

Serve on separate sheets of lettuce; along the edges of the serving plate, you can place whole baked small young potatoes in their skins, radishes, and other early vegetables.

When a new family is created, it does not always have everything it needs in the kitchen. So our family did not immediately have a meat grinder, and it was not possible to grind meat into minced meat. That's when I learned about chicken ruffles. This recipe was a godsend for me. I really wanted cutlets. We prepared them from chicken fillet, pork tenderloin, mayonnaise or sour cream.

Even when we got a meat grinder, chicken fillet shreds remained our favorite. Both my husband and kids love chicken fritters. I will share this wonderful recipe with you. They are quick to prepare, and the food turns out tasty and satisfying.

I get 4 servings from this amount of food. Cooking time will not take more than half an hour.

Taste Info Poultry main courses

Ingredients

• Chicken fillet – 700 g;
• Eggs C0 – 2 pcs.;
• Flour – 3-4 tbsp. l.;
• Dill – 1 bunch;
• Mayonnaise or sour cream – 150 g.

How to cook chicken fillet shreds

The beauty of making these “cutlets” is that you don’t need to mince the meat. This is of great importance when there is no meat grinder. Of course, when you have a meat grinder, it is easier to twist the meat than to cut it. But more on that another time. Now we're talking about chicken shreds.

So, let's get started: cut the chicken fillet into as small pieces as possible. I first cut the fillet into three to four pieces horizontally and then cut each piece vertically. Next we cut into cubes. A sharp knife in this case will be the best assistant.

Chop the dill very finely. With dill, you can chop green onions, parsley or cilantro (this is not for everyone). I only take dill, but a lot.

Now in a large bowl, combine the chopped fillet, herbs, sour cream and eggs. The recipe says about eggs. If you have C2 or C3 eggs, then you can take three of them. Since the weight of eggs varies greatly.

Mix the mass well. If you took mayonnaise and not sour cream, then you don’t need to add salt, or just a little. Otherwise, you need to add salt and pepper to taste.

Add flour. You don’t have to sift it, we don’t need pomp. We should have a batter with a consistency similar to thick sour cream.

Spoon the mixture into a frying pan with well-heated vegetable oil. I make 4 pancakes at a time. It is not advisable to make them large, as they will not cook well and will fall apart.

Fry the first side over low heat until golden brown. In this case, the top side should begin to turn white.

Turn the shredded chicken fillet over to the other side and also fry over low heat. This is important because the meat must be cooked through. There is no need to cover with a lid (then the nice golden color will be lost).

You can serve chicken shreds with any side dish. Or you can put the pancake on a piece of bread, season it with sour cream, mustard or ketchup and eat it like that. Fresh or pickled vegetables complement the meat dish.

Cooking tips:

• The tastiest shreds are made from chicken fillet, as it cooks quickly.
• If you take other types of fillet, you need the meat to be young and tender. You will have to cut it very thinly and fry it longer. In this case, it is better to add sour cream rather than mayonnaise.
• If your shreds are suddenly not cooked enough, place them in a bowl and put them in the microwave for 2-3 minutes or in a regular oven for 7 minutes.

chicken fillet – 1 piece;

onion – 1 piece;

green cilantro - half a bunch;

chicken eggs – 1 piece;

light mayonnaise – 50g;

potato starch – 50g;

sunflower oil - for frying;

ground black pepper - to taste;

dill greens - half a bunch

I take a deep bowl, break one egg, cut the onion into medium cubes, and a bunch of greens mixed with dill and cilantro. I first cut the chicken fillet into strips, then into small cubes, and also pour them into a bowl.

I mix everything with salt and pepper to taste.

Then I add light mayonnaise and also mix with a fork for about 3 minutes, as if whipping the whole mass

when the mass is well beaten, add starch and mix everything too

At this point everything is ready for frying. I heat the frying pan, pour in sunflower oil and wait for it to boil, then spread out portions with a tablespoon, like on pancakes.

I overcook on both sides, the heat should be medium. This serving makes 12 medium cutlets. Just right for me to eat right away

Any side dish will go well with them. They are eaten quickly like seeds, it’s convenient because you spend a minimum of time, it’s filling and tasty

fotorecept.com

Chicken fillet shredded recipe

Unusual chicken fillet pancakes can be prepared for breakfast or dinner, or you can serve these pancakes as a main dish for lunch. The beauty of these pancakes is that they are good and...

In cold and hot form. I often make these pancakes for snacks instead of sausage or cheese. To make chicken pancakes, it is better to use chicken fillet, but the pulp from other parts of the chicken will also work. These pancakes got their name because of their “disheveled” appearance, which they acquire during the frying process. And yet, you can add greens to chicken shreds. And your favorite seasonings and spices, but I still recommend that you cook them in the classic version for the first time, like mine.

We will prepare all the products according to the list.

• Chicken fillet – 400 g
• Chicken eggs – 1 pc.
• Wheat flour – 2 tbsp.
• Mayonnaise – 2 tbsp.
• Onion – 1 pc.
• Garlic – 1 clove
• Hard cheese – 100 g
• Vegetable oil - for frying
• Salt - add if necessary
• Black pepper – 10 g

Chicken shreds recipe with photos

Cut the chicken fillet into small pieces using a sharp knife. The meat will cut better if it is well dried with a paper towel, then it will not slip under the knife. Place the chopped meat in a bowl. Peel the onion and grate it on a fine grater. Add the grated onion to the meat.

Peel the garlic cloves and put them through a press; add it to the bowl.

Place mayonnaise in a bowl. I use low-fat mayonnaise. You can even replace the mayonnaise with sour cream if you wish, but then you will have to add more salt to the mixture for the shreds.

Add a little flour to the bowl. Adjust the amount of flour gradually, add 1 spoon first, and then, after mixing all the ingredients, add the rest of the flour.

Grate any hard cheese on a medium grater and add to the rest of the ingredients.

Beat one egg into the crumble mixture.

Add as much pepper as you like, I only added a little. At this stage, you can optionally add finely chopped herbs or some other spices.

Mix all the ingredients well to form a mass, like pancakes.

In a frying pan, heat the vegetable oil, preferably refined, and spoon the mixture into a hot frying pan in the form of pancakes. Fry each side of the rump for 3-4 minutes. It is better to keep the heat on medium so that the meat has time to cook and brown.

Serve the finished chicken pieces hot to the table with a side dish of potatoes or cereals. Well, or just put it on a piece of bread and eat it with pleasure!

photorecipes.ru

Chicken fillet “tatters”

“Rastepki” from chicken fillet was nicknamed something between chopped cutlets and pancakes. After frying, the mixture of chicken and dough takes on a slightly sloppy, disheveled appearance, which, however, does not affect the taste in any way. These cutlets come out very juicy and are prepared much faster and easier than usual.

Chicken “tatters” - recipe

Large pieces of chicken fillet in the dough are quite difficult to dry out, and the abundance of garlic and herbs helps diversify the taste of the bird.

1. Before preparing the shreds, it is necessary to clean the chicken from films, rinse, dry and finely chop.
2. When the most tedious preparation process is completed, the minced meat is mixed with herbs, mayonnaise, egg and flour. For flavor, add pureed garlic and, of course, a generous pinch of salt.
3. Place the resulting minced meat in portions in a frying pan and fry in the manner of pancakes until browned on all sides.

Shredded chicken cutlets - recipe

Cheese lovers will surely appreciate this recipe for “ruffles” with your favorite dairy product at the base. For this recipe, you can use any type of cheese: both the usual local fatty hard cheeses, and soft feta and spicy parmesan.

Grated onion in this recipe will give the dish not only a characteristic aroma, but also additional juiciness.

• chicken fillet – 560 g;
• mayonnaise – 45 g;
• egg – 1 pc.;
• onions – 95 g;
• hard cheese – 75 g;
• flour – 35 g;
• garlic – 3 cloves.

1. Finely chop the chicken by hand or with a blender.
2. Season the pieces of meat, add pureed garlic, grated onion, cheese, egg and mayonnaise. To bind, add flour. In addition to the latter, you can use semolina or starch in this recipe.
3. Now all that remains is to place portions of the chicken mixture in a well-heated oiled frying pan and fry until browned.
4. To ensure that the chicken pieces are cooked evenly, it is better to use medium heat throughout the frying of the chicken pieces.
5. The “tatters” are served hot, like regular cutlets, accompanied by your favorite side dishes, or as hamburger cutlets - on top of buns with vegetables and sauce.

womanadvice.ru

Dukan chicken shreds

Chicken shreds are a kind of meat pancake. They are prepared from finely chopped (cubes or strips) chicken breasts with the addition of various spices, eggs, and flour. But, if you replace some ingredients, you can also prepare dietary shreds that are suitable for Dukan nutrition.

Dietary chicken shreds. Recipe with kefir and cottage cheese

This recipe is prepared with the addition of mayonnaise. But since this ingredient is strictly prohibited according to Dukan, we will replace it with low-fat kefir and cottage cheese. The complete list of ingredients in this recipe is as follows:

• Fillet – 3 pcs.;
• Zero-fat kefir – 2 tbsp;
• Cottage cheese (also 0 percent) – 1-2 tbsp;
• Corn starch – 30-40 g;
• Garlic, spices (curry, black pepper).

1. The recipe is extremely simple. To begin, wash the fillet and cut into small cubes or strips.
2. Transfer everything into a deep bowl and add the egg, kefir mixed with cottage cheese, starch, spices and garlic. If the cottage cheese is grainy, it is initially recommended to beat it until smooth in a blender.
3. Mix the resulting mixture well. If it seems too thick, you can add a couple more tablespoons of kefir. The consistency of the finished mass should look like thick pancake batter.
4. When the minced meat is ready, we can move on to frying it. Heat a frying pan and add olive oil if necessary. Spoon the minced meat onto the hot surface. Fry until fully cooked on both sides.

The dish is ready. You can rest assured that the dish will be appreciated even by those who have never heard of the Dukan diet. And replacing mayonnaise will make the dish less high in calories. The taste will not suffer at all.

Chicken shreds. Recipe with onions

You can prepare the rags in another way. Unlike the first recipe, this dish does not require any fermented milk products. And fresh onions will complement the taste of meat. To prepare you will need:

• Fillet – half a kilo;
• Onion – 1 pc.;
• Corn starch – 2 tbsp;
• Egg;
• Spices.

1. We cut the meat in the same way. Mix with chopped onion and other ingredients.
2. Fry until done and serve. If desired, the dish can be baked in the oven, and then add fried mushrooms on top and sprinkle with cheese with a fat content of no higher than 7%. Then the dish must be returned to the oven so that the cheese melts.

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