Minced chicken pancakes. Chicken pancakes (chopped cutlets): recipe with photo Minced chicken pancakes

Housewives love minced meat pancakes due to their quick preparation, excellent taste and appetizing appearance. Chicken pancakes can serve as an independent dish or as an addition to a side dish. Pancakes are also suitable for making sandwiches and hamburgers.

Minced chicken – half a kilo;
Chicken eggs, medium – 2 pieces;
Mayonnaise – 50 ml;
Salt - one-half teaspoon;
One onion;
Wheat flour higher varieties - 30 g;
Spices and garlic to taste;
Oil for frying.

Traditional chicken pancakes: minced meat recipe

Classic chicken pancakes are tender and juicy flatbreads that can be eaten with any side dish, vegetables, placed on bread or sesame buns, adding tomatoes, cheese and salad. In addition, a traditional recipe can become the basis for new flavor combinations.

Preparation:

Using a whisk, beat the eggs with mayonnaise.
Chop the onion with a knife.
Place minced meat and onions in a deep bowl.
Pour the egg mixture into the mixture and stir thoroughly with a whisk.
Add spices to taste, flour (can be replaced with potato starch in the same quantity).
Place the flatbreads on a hot frying pan and fry on each side until golden brown.

The pancakes come out juicy and tasty and do not absorb oil at all! You can serve the dish sprinkled with herbs and side dishes or seasonal vegetables (cucumbers, tomatoes).

By analogy, you can prepare chicken pancakes from offal, for example, chicken liver or hearts, by first grinding them in a blender.

How to cook chicken pancakes from minced meat and zucchini

The recipe for chicken pancakes with zucchini is incredibly simple, but the flatbreads made from it turn out very juicy and tender. To prepare these pancakes you need to take: one zucchini; one chilled chicken fillet; two chicken eggs; 3 tbsp. l. wheat flour; spices and herbs if desired.

Preparation:

Wash the fillet, cut into pieces and grind in a meat grinder.
We clean the zucchini and grate it on a medium grater, squeeze out the juice.
In a deep plate, mix minced meat, zucchini, eggs.
Add flour and spices, stir the mixture thoroughly.
Place the pancakes in a heated frying pan and fry on each side until golden brown.

The dish can be served sprinkled with herbs, a salad of seasonal vegetables, and side dishes. You can cook such pancakes in the oven, slow cooker, or double boiler. Then they can be eaten by children or people on a diet.

You can modify the recipe by replacing the zucchini with pumpkin, mushrooms, and potatoes.

Making pancakes from minced chicken and cheese

You can also make pancakes with cheese from minced chicken. For this we will need the following ingredients: minced meat (half a kilo); Russian cheese (100 g); two eggs; starch (15 g); sour cream (50 ml); greens, herbs, spices to taste.

Preparing the dish:

Three cheeses on a grater.
Wash the greens and chop them finely (also, if desired, onions and garlic).
In a deep bowl, mix the minced meat and herbs.
Add eggs, sour cream, seasonings, mix the mixture thoroughly.
Place the pancakes in a frying pan with heated oil and fry until golden brown on each side.

The dish is ready! Serve pancakes with sour cream and garlic sauce, side dish, vegetables or salad.

Dietary minced chicken pancakes

Diet pancakes made from minced chicken are made with kefir. The dish is prepared quickly and easily, and always turns out delicious. To make pancakes we take: minced chicken (about 200 grams or minced meat from one fillet); 60 grams of oatmeal; 100 ml kefir; one onion; garlic, spices, salt as desired.

Preparing pancakes:

Pour kefir over the flakes and leave to swell for a quarter of an hour.
Finely chop the onion (garlic, if desired) and add it to the minced meat you prepare yourself or purchase.
Beat the egg into the minced meat and add the flakes.
Salt the mixture to taste.
Place the pancakes on a heated non-stick frying pan and fry without oil (if the frying pan does not allow it, then grease its surface with an oiled paper napkin).

Chicken pancakes can be served with greens or vegetable salad and eaten for lunch and dinner without worrying about weight gain. You can also cook such pancakes in the oven (at 180 degrees for about 20 minutes).

Oatmeal in the recipe can be replaced with oat bran in the amount of 30 grams, and kefir with milk and unsweetened yogurt.

Recipe for minced chicken pancakes (video)

Chicken fritters are delicious and filling flatbreads that you can eat for lunch, dinner or a snack (as a sandwich). Chicken pancakes are quick and easy to make, and you can add a variety of ingredients to the classic dish recipe: from seasonal vegetables to cheese. Experiment and find your favorite flavor combinations!

These minced chicken pancakes are my mom's signature recipe. Everything about them is great - both taste and consistency... but the calorie content is too high. I mean, the calorie content is high. Because both the taste and consistency are fantastically tender due to the use of heavy cream. Mom takes 20%, I take 30%. The result is such that you want to moan with delight.

An important feature of this recipe is rubbing the onion through a fine grater. Mom came up with it for children who don’t like to eat cutlets because of the large pieces of onion (because she herself couldn’t stand it as a child). Although, I admit, grated onion also affects the consistency. In general, grate the onion, even if you don’t have capricious children. Without it, I can’t guarantee that minced chicken pancakes will turn out the way we know and love them.

A note about mince. If you don’t use a store-bought one, but roll it yourself, then calmly take the breast; you don’t need extra fat in these cutlets.

Peel the onion and grate it on a fine grater, always on a plate so that the onion juice does not escape. He is needed, he will be minced. Press the garlic through a garlic press.

Mix minced chicken, cream, flour, egg, onion, garlic, salt and pepper.

Only when the minced meat is ready do we start heating the frying pan. It literally takes him a couple of minutes to catch on. As you can see, the minced meat is very liquid; it is suitable for pancakes, not cutlets.

Heat a frying pan completely covered with a thin layer of vegetable oil until a drop of minced meat begins to sizzle in the oil immediately after hitting its surface.

Place a tablespoon of minced meat in a hot frying pan and lightly level it out. Fry for 2.5-3 minutes - until the edges absolutely clearly turn white, and not pink, like undercooked minced meat. Turn over and fry the second side, it takes me 2 minutes. Since everyone's pans and stoves may be different, be guided by the fact that the chicken pancakes should turn out golden brown on both sides. This amount of minced meat is enough for 2 frying pans with a diameter of 28 cm.

While the second portion of pancakes is frying, boil the water. Its quantity depends on how much sauce you need. Mom prefers to fill the pancakes completely so that they cover, and in general she sometimes cooks them in a saucepan rather than in a frying pan. I top up the cutlets to the middle height. Mom, accordingly, gets a lot of liquid gravy with a weak taste, I get little, but with a concentrated taste.

After frying, the area of minced chicken pancakes decreases, and it becomes possible to place them all in one frying pan for cooking. Chicken pancakes are filled with water and simmered over low heat for another 20 minutes. If you want to get pancakes with both surfaces quite smooth, turn them over before the end of cooking. If the amount of minced meat is larger than mine, and the cooking is done in a pan, the surface will look more lumpy.

Any side dishes are suitable here.

Well, this is what the cut looks like. The thickness of the pancakes is one and a half centimeters, maximum two.

Chicken fillet is ideal for making tender and juicy meat pancakes. This dish can be served as a hot dish or snack. Cold pancakes go well with fresh bread and vegetables, turning into a hearty sandwich.

Chicken fillet fritters with garlic and curry

The highlight of this recipe is adding a pinch of curry to the minced meat for the pancakes. Indian spice gives the dish a very pleasant aroma and appetizing color. Instead of curry, you can use a spice mix from a packet called Chicken Tikka Masala.

Chicken fillet is boneless, skinless breasts

Products:

2 chicken breast fillets;
1 onion;
2 cloves of garlic;
3 tbsp. l. mayonnaise;
2 eggs;
50 g each of dill, green onions and parsley;
3 tbsp. l. potato starch;
1/2 tsp. black pepper;
2/3 tsp. salt;
1/4 tsp. curry;
50 ml vegetable oil for frying.

Cut the chicken fillet into cubes.
You will need a sharp knife to cut meat.
Chop the onion.
The onion should be chopped into medium-sized pieces, this will make the texture of the pancakes more uniform
Finely chop the garlic.
Garlic can be chopped or crushed through a press
Beat eggs with mayonnaise and spices.
You can use a mixer to beat eggs with mayonnaise.
Add starch to the thick egg-mayonnaise mixture.
A gentle batter of starch, mayonnaise and eggs will make the pancakes very juicy
Chop the greens.
Assorted greens give the pancakes a spicy aroma
Mix all the ingredients and fry the round pancakes on both sides in a frying pan with hot oil.
Fry chicken fillet pancakes until golden brown
Chicken fillet pancakes can be served with or without a side dish.
Ready-made chicken fillet pancakes are aromatic and appetizing

Instead of chicken breast fillet, you can use skinless and boneless chicken thigh fillets. In this case, the pancakes will turn out to be a little more high-calorie (chicken breast contains 113 kcal per 100 g, and thighs 150 kcal).

To make chicken thigh fillet pancakes less high in calories, you can reduce the amount of mayonnaise in the recipe (from 3 tbsp to 1/5)

Chicken pancakes with kefir

Chicken fillet pancakes can be prepared without mayonnaise, replacing it with kefir. This way the dish will turn out to be more dietary, but no less tasty.

Ingredients for chicken pancakes:

300 g chicken fillet;
100 g semolina;
1 glass of medium fat kefir;
2 chicken eggs;
1 onion;
2 cloves of garlic;
50 g each of dill and parsley;
1 tsp. salt;
1/2 tsp. ground black pepper;
5 tbsp. l. vegetable oil for frying.

Cooking recipe:

Finely chop the chicken fillet.
Chicken fillet must be cut with a sharp knife
Pour kefir over semolina and leave for half an hour.
Semolina and kefir will give the pancakes the necessary texture
Grate the onion on a coarse grater.
To prevent onions from causing tears while grating, keep them in the refrigerator before chopping.
Pass the garlic through a press.
To prepare chicken pancakes you need fresh, aromatic garlic.
Add onion and garlic to semolina with kefir.
A mixture of onions, garlic and swollen semolina will make the pancakes uniform in structure
Add eggs and mix.

Chicken pancakes - very tasty, nutritious and simple! An indispensable dish on any table: with mushrooms, vegetables, spices.

Chicken or turkey fillet - 2 pieces
Onion - 1 large
Garlic - 3 cloves
Egg - 2 pieces
Mayonnaise - 2 tablespoons
Potato starch - 2 tablespoons
Pepper
Curry powder
Vegetable oil for frying

Wash the chicken fillet, dry it, cut into small pieces.

Also cut the onion into cubes. Mix meat with onion, chopped garlic, eggs, spices, and add a little salt in a bowl.

Add starch, you can replace it with regular flour. Now add mayonnaise.

Knead the thick mixture with a spoon and put the bowl in the cold for a couple of hours so that the meat is well marinated. Pour enough oil into the pan and spoon out the meat mixture. If necessary, immediately level it and give it a neat shape.

Fry chicken fillet pancakes on both sides until golden brown over medium heat.

Serve hot with any side dish or vegetables.

Recipe 2, step by step: chicken fillet pancakes with cheese

Chicken fillet 300 g
Hard cheese 50 g
Chicken egg 2 pcs
Green onion 20 g
Premium wheat flour 1 tbsp
Corn starch 1 tbsp
Salt to taste
Ground black pepper to taste

Finely chop the chicken fillet.

Add eggs.

Add grated cheese.

Add flour and starch.

Add green onions, salt and pepper.

Mix well.

Fry the pancakes for 2-3 minutes on each side.

Recipe 3: Chicken pancakes with mayonnaise and starch

chicken fillet – about 700 grams,
onions - 1-2 bulbs,
fresh eggs – 3 pcs.,
low-fat mayonnaise - 2 tablespoons,
potato starch - 2-3 tablespoons,
finely chopped dill - 1 tablespoon,
ground black pepper and salt - to taste,
vegetable oil - for frying pancakes.

Rinse the chicken fillet in cold water, dry lightly with a paper towel and cut into small cubes. If there is a small layer of fat or spitting on the meat, cut it off with a sharp knife in advance.

Peel the onion and chop into small cubes.

Place the chopped fillet and onion in a deep bowl and stir.

Add a little mayonnaise to the combined ingredients, mix everything carefully again and cover with a lid, leave for at least 2 hours, and marinate for a maximum overnight.

Add raw eggs, potato starch, herbs and spices to taste to the marinated chicken fillet.

Mix the resulting mass until smooth, and at the same time put a frying pan on the fire with a small amount of vegetable oil.

Once the oil is hot, use a spoon to place small pancakes in it. Over medium heat, fry them until golden brown on one side, then turn them over and cook with the lid closed.

Transfer the finished chicken fillet pancakes to a small container, cover with a kitchen towel and leave in a warm place for about 20 minutes - this will make them even more tender.

Recipe 4: Chicken breast pancakes with cheese

5oo g chicken breast fillet
100 g hard cheese or 1 processed cheese
2 eggs
2 tbsp. l. with a heap of flour or starch
1-2 tbsp. l. mayonnaise
1 small onion (50 g)
2 cloves garlic
salt, pepper
vegetable oil for frying

Wash the chicken fillet, dry it with a paper towel and cut into small pieces, as small as possible. You can, of course, put it through a meat grinder, but these will be completely different pancakes.

Add cheese, grated on a coarse grater, 2 eggs, flour or starch (or 1 tablespoon in half), mayonnaise, onion, grated on a fine grater or finely chopped, garlic, salt, pepper. Any cheese is suitable, it gives chicken the pancakes are somehow soft.

Of course, if you take cheese with a pronounced pungent taste, the taste of the pancakes will be better, but processed cheese like “Druzhba” will also work. You don’t have to grate it, you can just cut it into small cubes.

Mix the ingredients thoroughly and get this minced dough for chicken pancakes with cheese.

Heat the frying pan, pour in vegetable oil, spoon in the minced meat, forming oval pancakes.

Over medium heat, fry the pancakes on both sides until golden brown. After turning them over to the other side, cover the frying pan with a lid so that the pancakes are guaranteed not to remain raw inside.

Place the finished pancakes on a paper towel to absorb excess oil.

Chicken pancakes with cheese can be served with any side dish, for example, rice from the oven or a salad of fresh vegetables, but they also go well as an independent dish.

Recipe 5: Chicken breast pancakes with zucchini

These chicken pancakes are much easier to prepare than classic cutlets. For greater juiciness, add grated zucchini to the pancakes. It turns out not only very quickly, but also delicious.

zucchini - 1 piece
onion - 1 piece
ground allspice - 1 pinch
salt - 0.5 tsp.
chicken breast, fillet – 600 g
wheat flour - 4 tbsp.
sour cream - 2 tbsp.
chicken eggs - 2 pcs

Recipe 6: Chicken pancakes with rice and vegetables

500 gr. chicken fillet
2 tbsp. spoons of mayonnaise
pepper
curry seasoning
2 tbsp. spoons of flour
2 eggs
garnish: rice, cucumber

Rinse the chicken fillet under running water, place on a paper towel and dry. Cut into small cubes, approximately 1-1.5 cm each.

Place the chopped fillet in a deep plate. Salt, pepper, season with curry seasoning, add mayonnaise, chicken eggs, flour. If desired, you can add onions at this stage. To do this, you need to cut a small onion into small cubes and scald it with boiling water. Drain and add to remaining ingredients.

Mix all ingredients thoroughly. Place in the refrigerator for half an hour to marinate the fillet a little.

Pour vegetable oil into the frying pan, spoon the pancakes onto the hot frying pan.

Fry on both sides until golden brown.

Meat dishes always go well with vegetables, so I suggest making a well of cucumbers for decoration, which can be filled with a side dish, in my case it’s rice.

To do this, you need to take one medium cucumber, cut it into 5 equal slices, then cut each slice into strips and lay out in the form of a well.

Recipe 7: Chicken breast pancakes with kefir

Chicken breast – 400 g
Chicken egg - 1 pc.
Onions - 0.5 pcs.
Hard cheese (grated) - 2 tbsp.
Flour - 2-3 tbsp.
Kefir - 4-5 tbsp.
Parsley - a couple of sprigs
Sea salt - to taste
Pepper, h.m. - to taste
Vegetable oil - 2 tbsp.

Rinse the fillet under running water and dry with a paper towel.

Cut the chicken fillet and onion into small cubes.

Add grated hard cheese and chopped herbs.

Add kefir, flour and egg, salt and pepper.

Mix everything until smooth, the “dough” should not be liquid, but not too thick either. If you want the pancakes to be more fluffy, as I said above, add 1 tsp. baking powder or 0.5 tsp. soda

Place 1 tbsp on a heated frying pan. (possibly with a heap) of dough and in a small amount of vegetable oil, bake the pancakes for 4 minutes on each side. To prevent them from burning, turn on low heat. Turn them several times during cooking.

Ready-made chicken breast pancakes can be served with mashed potatoes, pasta, buckwheat or rice - equally delicious.

Recipe 8: Chicken pancakes with mushrooms (with photo)

Chicken breasts (fillets) – 400-500 g,
egg – 1 pc.,
mayonnaise – 2-3 tbsp.,
fresh mushrooms – 200 g,
starch – 1 tbsp,
onion – 1 pc.,
hard cheese – 50-70 g,
salt,
ground black pepper,
vegetable oil for frying.

We start preparing our chicken pancakes by preparing the chicken fillet. Wash it, dry it, cut it into small cubes with a side of about 0.5-0.7 cm.

I advise you not to be lazy, and cut the chicken fillet, and not put it through a meat grinder. Believe me, the taste of chopped pancakes is completely different from those crushed in a meat grinder.

Now let's take care of the mushrooms. If you use wild mushrooms that you collected yourself, first boil them for half an hour in salted water with spices, then strain them from the brine. If there are champignons, we use them raw.

So, chop the mushrooms into small pieces. Finely chop the onion. Fry the onion in a frying pan heated with vegetable oil, stirring constantly. Then add the mushrooms to the onion and continue to fry them until soft (champignons) or until the liquid evaporates (boiled wild mushrooms). Add the mushrooms fried with onions to the chopped chicken fillet, and beat in the egg.

Add mayonnaise, grated cheese, starch, salt and pepper and mix well.

Add a little more oil to the frying pan where the mushrooms and onions were fried, spoon our chicken pancakes into it and fry them on one side and the other until golden brown.

Recipe 9: chicken pancakes with vegetables (with photos step by step)

Chicken fillet 0.5 pcs.
Carrots 0.5 pcs.
Zucchini 2 slices
Green onion 1-2 pcs.
Garlic 1-2 pcs.
Starch 1-2 tablespoons
Chicken egg 1 pc.
Hard cheese 50 gr.
Salt to taste
Black pepper to taste

Chop the chicken breast very finely and pound it with a rolling pin. Prepare the remaining products.

Grate the zucchini and carrots (no need to squeeze out the liquid from the zucchini).

Chop green onions and young garlic with green leaves. Beat in the egg.

Pour in starch and grate cheese.

Add salt and pepper, stir. Place in the refrigerator for 30 minutes.

Chicken pancakes or chopped chicken cutlets are a tasty and quick-to-prepare dish that goes well with many side dishes, so every housewife should definitely try cooking them at home. In this review, we will look at a step-by-step recipe with photos on how to make chopped chicken pancakes at home.

The taste of chicken pancakes is juicy, meaty, with a subtle garlic flavor and the consistency of crushed, not pasty, chicken meat.

An important advantage is the ability to prepare the entire batch of chicken pancakes in advance (up to 3 days) and keep them in the refrigerator until you need hot chopped cutlets, as they are also called.

Total cooking time: 35 minutes preparation time: 20 minutes, cooking time: 15 minutes.
Calorie content of the dish: 131 calories (per 100 grams of product).
Cuisine: Slavic. Type of dish: Main courses. Number of servings: 4.

Ingredients needed to make chicken pancakes:

Chicken pulp (breast meat is more suitable) - 600 g;
Egg - 1 pc.;
Garlic - 2 cloves;
Starch (corn) - 1.5 tbsp. spoons;
Mayonnaise - 3 full tbsp. spoons;
Salt, pepper;
Fresh herbs - optional.

Step-by-step recipe with photos on how to cook chicken pancakes (chopped cutlets):

Be sure to chop the fillet with a knife and not pass it through a meat grinder - the taste of chicken pancakes depends on this, it’s not for nothing that they are also called chopped cutlets. Cut pieces 1 x 1 cm.

Add chopped parsley to the bowl with the chopped meat.

Beat in the egg here.

Add spices, garlic (it is better to pass it through a press so that the garlic pulp is evenly distributed).

Now it’s the turn of starch and mayonnaise. It is thanks to him that the preparation for chicken pancakes can be stored for a long time in the refrigerator.

Stir everything. If necessary, you can postpone frying the cutlets to a later date by tightly packing the workpiece and sending it for storage.

Such pieces of meat fry quickly, especially if they have stood for some time and thereby been marinated. After browning, turn the cutlet over to the other side.

In conclusion to the recipe, it can be noted that preparing chicken pancakes according to this recipe is very simple, the main thing is to mix all the ingredients in the correct sequence and fry them well in a frying pan, but do not overcook them. We leave our reviews and useful tips on how to cook chopped chicken cutlets at home in the comments to this recipe and share it on social networks if it was useful to you.