Step by step recipe with photos and videos. Minced chicken cutlets with rice School chicken cutlets with rice
Cutlets are a popular dish made from different types meat, fish and even vegetables. Traditional recipe becomes more attractive if included in the rice. The dish turns out to be tasty and inexpensive - cheaper than from minced meat alone.
Unlike a dish fried in oil, one cooked in the oven is good for both children and adults.
To save time, you can buy ready-made minced chicken. But the semi-finished product from the store is not always of good quality. If you have time and desire, you can make minced meat yourself. Any part of a chicken carcass will do, the main thing is to carefully cut off the flesh and remove the skin and bones.
Mashed potatoes or any kind of porridge are suitable as a side dish. Rice in the composition can even replace a side dish - if you serve cutlets with fresh vegetables and herbs, you get a light dietary lunch.
Ingredients
Servings: - +
- minced chicken 300 g
- onion 2 pcs
- rice 100 g
- salt, black pepper taste
Calories: 153.36 kcal
Proteins: 11.09 g
Fats: 74.55 g
Carbohydrates: 17.18 g
40 minutes Video Recipe Print
Rinse the rice and boil in salted water until half cooked. It will reach full readiness already in the oven.
Put the rice in a deep bowl and mix with the minced chicken.
Put the onion in a bowl with meat and rice, add salt and pepper to taste. Mix the resulting mass thoroughly.
With wet hands, take a small amount of the mass and mold the balls. Place the blanks on a greased baking sheet.
Preheat the oven to 200 ° C. Bake until golden brown, about 20-30 minutes. During cooking, you can turn the cutlets over so that they are evenly baked on all sides.
The diet dish is ready, can be served with a side dish or fresh salad.
Chicken and rice are healthy dietary foods rich in vitamins and minerals. Minced chicken cutlets with rice, cooked in the oven, will appeal to adherents of a healthy lifestyle and athletes who are gaining muscle mass... The dish will decorate the home table and will suit those who are used to taking lunch to work. It is convenient to prepare the finished product and store it in freezer so as not to waste time cooking.
Cutlets with rice and minced meat can be fried, steamed or stewed. The set of ingredients also depends on the chef's preferences: the base can be supplemented with spices, herbs and vegetables, butter and bread soaked in milk for splendor. Rice can be replaced with buckwheat, flour or potatoes. When choosing ingredients, it is important to respect the proportions so that the cutlets do not disintegrate. To get a crispy crust, the patties can be rolled in flour or bread crumbs and sesame seeds before baking.
Cooking time: 1 hour
Servings: 4
Chicken meatballs with rice, a step-by-step recipe with a photo:
Step 1. Thoroughly washed and dried fillet, grind to the state of "crumb" as for the preparation of cutlets.
Using a regular knife instead of a standard meat grinder for these purposes, you will leave the pieces denser and coarser, as a result of which they will retain more moisture in the cutlets and the meatballs will not be dry.
Step 2. To make our chicken meatballs even more soft and rich (and extra volume, of course), chop finely onions and knead them with your hands until they are semi-soft. So, in addition to the meat's own moisture, the onion juice will be added to the dish.
Step 3. We do not wash the boiled rice until cooked, but cool it to room temperature and stir in the minced meat to give it density and uniformity, due to the starch contained in the rice.
Step 4. In a container, mix everything that was prepared earlier, namely: chopped chicken fillet, chopped onion, boiled rice until cooked, and also add black pepper and salt to all this, so that our recipe for chicken meatballs does not turn out to be inedible.
Step 5. Knead the resulting minced meat with your hands for 5-7 minutes, after which we form it and roll them in bread crumbs.
You can make your own breading from stale bread crusts. Depending on taste preferences, it can be white breading from a loaf, black breading from rye bread, foodies can experiment with cereal or pepper bread.
Step 6. Fry chicken meatballs in breadcrumbs in a preheated skillet on both sides for 5-10 minutes each.
You can serve chicken meatballs with rice with mashed potatoes or as a sandwich and without bread. Bon Appetit!
To do this, cut the chicken fillet into large pieces, add finely chopped red onion, garlic passed through a press, salt, black freshly ground pepper and a pinch of chili. Grind all ingredients with a blender. The minced chicken is ready. Add pre-boiled rice, an egg to it and knead thoroughly.
When cooking minced chicken cutlets, many add a loaf soaked in milk and / or flour and / or semolina, but this is not at all necessary, especially if you are preparing a diet version of cutlets. Knead the cutlet base well enough. Then they will be perfectly formed and will be very tender as a result of cooking.
Cooking vegetable "frying" for cutlets
To do this, grate the carrots on a "Korean" grater, cut the onion into half rings, add a tomato cut into small cubes (optional). Add a little vegetable or olive oil to the vegetables and fry the vegetables with constant stirring until the onions are transparent.
Serve the minced chicken cutlets hot, sprinkle with sour cream and vegetable sauce and add stewed vegetables... Bon Appetit!
Enjoy your meal!
Or as a hot dish for festive table and it's also a great everyday meal. Minced chicken cutlets with rice occupy a well-deserved leading position among chicken dishes and turn out to be very tender, and our secret of frying, excluding stewing, will provide a crispy crust!
Minced chicken cutlets: ingredients
- Chicken mince - 0.5 kg
- Rice - 1/3 cup
- Onions - 1 medium head
- Salt, black pepper, spices to taste
- Flour or bread crumbs
- Refined vegetable oil for frying
Minced chicken cutlets with rice: cooking
Rinse the rice beforehand and boil until tender, but do not overcook. Drain the rice and leave to cool. Finely dice the onion. Add onion, rice, salt and spices to the minced chicken. Take the store mince or twist it yourself, of course it's up to you to decide, but remember that for juicy cutlets minced chicken should not be dry. You can add some fresh bacon to it, if you have it.
Mix the ingredients thoroughly with a bowl.
Now let's prepare a bowl of cold water, in which we will moisten our hands to easily form minced chicken cutlets. We sculpt round meatballs with wet hands and put them on a table or a board soaked in cold water for now.
Heat vegetable oil in a frying pan. Roll the cutlets in flour or breading, as you like. The balls should be flattened a little. Attention! And now the secret to roasting! First, fry the minced chicken cutlets over high heat on one side.
Then turn over, reduce heat to almost minimum and fry until tender. Do not cover with a lid! In this way, the cutlets will be completely fried and not lose their delicious crispy crust.
A side dish for chicken cutlets with rice will perfectly serve boiled pasta with butter, vegetable salad, boiled beets with mayonnaise, or fresh vegetables with spicy herbs.