Calories: Not specified
Cooking time: Not indicated

In the summer, many housewives freeze various greens in all sorts of ways: in bunches for cooking broths, finely chopped for main courses, and in the form of purees for sauces and gravies. Any of these preparations can be used as an additive to minced cutlets. Minced meat cutlets with herbs, the recipe with photos of which we offer, turn out very aromatic, tender, tasty and you can’t immediately tell what kind of spices are added to them? Chopped greens greatly enhance the taste of minced meat dishes, so take note of this recipe and be sure to try it.
You can add any chopped greens to the cutlets. It’s very tasty with parsley and dill, but an assortment of several types of greens works best. Both finely chopped and mashed potatoes frozen in molds are suitable. These are the greens used in the recipe. If you don’t have frozen ones, you can finely chop fresh leaves in a blender or pass a bunch of greens through a meat grinder along with the meat.

- lean pork – 300 g;
- frozen greens – 1 cube;
- egg – 1 pc;
- onion – 1 medium head;
- white bread – 1 thick slice;
- salt - to taste;
- ground black pepper – 2-3 pinches;
- paprika – 0.5 tsp;
- salt – 0.5 tsp (to taste);
- vegetable oil – 4 tbsp. l.

How to cook with photos step by step

Let's prepare everything for preparing minced meat. Cut the lean pork into small pieces, peel the onion, cut it into two or four parts, take a cube of frozen greens from the freezer (it will be put through a meat grinder along with the meat). Cut a thick slice of white loaf and soak it in water.
Grind the meat, onion, and frozen herb cubes. Let's pass the bread in last, lightly squeezing it out of the water.




Season the minced meat with spices to your taste. The recipe contains black pepper and paprika, you can choose any other combination. Salt the minced meat; half a teaspoon is enough for this amount.




Add one egg. You can beat it first with a whisk and then pour it into the chopped products.






Mix the minced meat with a spoon and leave for a few minutes. Then be sure to knead with your hands so that the cutlet mass becomes homogeneous.




We don’t just mix the minced meat, but lightly beat it. We pick it up in the palm of our hand and throw it back into the bowl with a little effort. After two to three minutes, the minced meat will become uniform in both consistency and color. If it is poorly kneaded or not beaten, the cutlets inside and outside will be spotty with light and greenish areas. Accordingly, the taste of the cutlets will be different.




Dip your palms into cool water, scoop up some minced meat and form round or oval cutlets.






Heat the vegetable oil, pouring enough to cover the bottom by 1-1.5 cm. Place the meat pieces at a short distance from one another. Adjust the heat under the frying pan to medium intensity. Fry the cutlets on one side until a light brown crust forms.




We pry it with a spatula or one fork, and hold it with the other and turn the cutlets onto the other side. Let's brown it. After frying, you can put them in a casserole, pour in a little water and simmer over low heat for several minutes. The cutlets will become soft and fluffy, but the crust will no longer be crispy.




Serve minced meat cutlets to the table with any side dish. They can be accompanied by potatoes in all types,

1. If you are using frozen minced meat rather than freshly prepared, you should first remove it from the refrigerator, put it in a bowl and leave at room temperature until completely defrosted. In addition, you can quickly defrost the product using a wonderful kitchen electric assistant - a microwave oven.
2. Cut off the crusts from stale white bread or loaf. Place the bread (loaf) in a bowl, add milk and set aside for 20 minutes.
3. Peel onions and garlic, wash and dry. Finely chop the onion, pass the garlic through a press or grate it on a fine grater.
4. Rinse fresh dill and parsley thoroughly under running water, shake lightly to remove excess liquid, chop finely with a knife.
5. Add chopped onion and garlic, chopped herbs, soaked white bread (loaf), egg, ground black pepper and salt to taste to the minced meat. Mix all ingredients thoroughly. Beat the finished minced meat well.
6. Form the minced meat into neat cutlets and bread them in wheat flour. It goes without saying that you can use both flour and crackers for breading.
7. Place the pieces in a frying pan with preheated sunflower oil and fry on both sides until golden brown.
8. Place the finished cutlets into portioned plates with a side dish and serve immediately. Help yourself!

To prepare cutlets according to this recipe, it is not at all important to mix several types of greens. Even if you prepare minced meat only with dill or only with parsley, the cutlets will turn out no less tasty and appetizing! You can serve as a side dish with beef and pork cutlets with herbs

In our house, cutlets are respected in any form; I cook them often and with pleasure. Fried, steamed, baked in the oven, with vegetables, oatmeal - everything is delicious and diversifies the everyday menu. Today I cooked minced meat cutlets with butter and herbs inside for my family. It turned out juicy. It was delicious and the whole family liked it. See the step-by-step recipe with photos and you will succeed too. Everything is simple, fast and easy.

• half a kilo of minced meat (I used pork/beef);
• 1 potato;
• a bunch of green onions (you can take dill);
• half a stick of butter;
• refined frying oil;
• egg for batter.

First, let's prepare the minced meat. If you have a store-bought one, just add one finely grated potato, you can add fried or raw onion, I didn’t add it this time, but the onion adds juiciness and a special taste to the cutlets, I recommend adding it. I don’t use an egg either, because the potatoes provide their own starch and strengthen the cutlets.

Advice: If the minced meat is store-bought and is a bit runny (this is especially the case with chicken), you can add a couple of tablespoons of starch or semolina, but let it sit for 20 minutes so that the semolina swells.

Finely chop the greens.

We take the minced meat from the minced meat with the palm of our hand, flatten it, and put a piece of butter inside.

Advice: Before doing this, put the butter in the freezer for half an hour so that it is hard, so it will be easier to cut it into cubes and form a cutlet.

Add greens.

Form cutlets.

Now beat the egg with salt and a spoon of water. Dip the cutlet in the batter.

Place in a frying pan in hot oil.

Fry, turn over.

Very tasty and juicy cutlets made from mixed minced meat (beef + pork) with the addition of a fairly large amount of herbs.
These cutlets also have an interesting legend. They say that the Pushkin couple, who spent their honeymoon in Tsarskoe Selo, were quite strapped for money, so they literally had to save on everything. And so - to reduce the cost of our own menu - it was decided to “dilute” the minced meat for the cutlets with herbs. That's why these cutlets with herbs also have an unofficial name - Pushkin cutlets!
It is not known whether this was the case or not, but the idea of ​​​​adding greens to the cutlets is worthy of praise - the cutlets come out simply excellent!
So, the greens (we take greens to your taste - I used parsley and dill) need to be washed, dried and finely chopped.

Add finely chopped onions, chopped herbs to the minced meat, beat in an egg and add bread soaked in milk. Then add salt and pepper to taste.

Mix well.

Form cutlets from the prepared minced meat (if desired, you can roll them in breadcrumbs or flour). Heat the vegetable oil in a frying pan and then add the cutlets.

Fry the Pushkin cutlets on both sides until golden brown, then reduce the heat and cook the cutlets under the lid until cooked.

You can serve these Pushkin cutlets with herbs with any side dish.

Step-by-step recipes for juicy, tender, flavorful chicken cutlets with herbs (+ recipe with photos)

2019-04-22 Liana Raimanova and Alena Kameneva

Grade
recipe

3417

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

15 gr.

Carbohydrates

12 gr.

221 kcal.

Option 1. Chicken cutlets with herbs - classic recipe

Chicken cutlets with herbs - tasty, healthy and nutritious! Recently, the entire Internet has been flooded with proper nutrition, the right recipes for tasty and healthy food. Keeping up with the times, let's prepare delicious and healthy chicken cutlets with herbs, which will not harm our figure, but will only benefit us. You can serve cutlets to the table with various vegetable salads; you can add a more satisfying side dish to lunch - porridge or baked potatoes. I suggest not adding bread and potatoes to the cutlets, so as not to overwhelm the taste of the chicken and not add to the calorie content of the dish.

Ingredients:

• Chicken fillet - 300 g
• Dill - 15 g
• Onion - 100 g
• Garlic - 2 cloves
• Chicken eggs - 1 pc.
• Flour - 1 tbsp.
• Salt, pepper - to taste
• Vegetable oil - for frying

Step-by-step recipe with photos

Prepare all products according to the list. Select fresh chicken fillet, rinse it under cool water and dry. Then cut the fillet into small pieces.

Peel the onion and garlic, chop the onion as desired.

Prepare a bowl of a kitchen blender, place the chicken, onions and garlic into it.

Wash and dry fresh dill, then chop the dill finely and add to the bowl.

Beat a medium sized egg directly into the bowl. Add salt and pepper to the minced meat to your taste.

Grind all ingredients until smooth, then transfer the minced meat to a bowl and add flour. Mix and form minced meat into cutlets.

Fry the cutlets on both sides in a lightly oiled frying pan, then you can simmer the cutlets for an additional 10-15 minutes. Serve ready-made delicious cutlets with herbs to the table.

Bon appetit!

Option 2. Quick recipe for chicken cutlets with herbs

Another amazing recipe for chicken cutlets with herbs, it is considered one of the most affordable, easy and quick. In terms of taste, quick cutlets are no different from traditional products; they turn out just as perfectly juicy, with a slightly crispy crust.

Ingredients:

• homemade or purchased minced chicken - 465 grams;
• dill, parsley, green onions - 8 branches each;
• salt, black pepper, spices - 15 grams each;
• three eggs;
• flour - two handfuls;
• 65 ml vegetable oil.

How to cook chicken cutlets with herbs

All greens are washed, dried, chopped with a knife and poured into the finished base for cutlets.

Add eggs, add spices to taste, stir well.

Make oval cutlets and place them on a greased baking sheet.

Bake in a preheated oven for a little less than half an hour over medium heat.

Serve piping hot with a side dish or simply with fresh vegetables.

To diversify the taste, you can grate a small amount of Dutch or Russian cheese into the minced meat.

Option 3. Chicken cutlets with herbs and lard

To prepare chicken cutlets with herbs, breast meat is often used, which contains little fat, which makes products made from it dry, drawn-out and not very appetizing. You can increase their juiciness and make them more tasty by adding a simple and accessible ingredient to the minced meat - lard.

Ingredients:

• chicken breast - 525 grams;
• lard - 110 grams;
• one onion;
• three eggs;
• any greens - five sprigs;
• 45 grams each of salt, black pepper;
• oil for frying - 85 ml.

Step by step recipe

The flesh of the washed breasts is separated and minced through a meat grinder along with a piece of lard.

The peeled onion is also crushed in a meat grinder.

In the resulting meat mass add raw eggs, freed from the shell, washed and chopped herbs with a knife, salt, pepper, mix everything well.

Heat the oil in a frying pan, add the formed cutlets, fry on both sides for 3.5 minutes on the lowest heat.

The fried cutlets are allowed to lie on a paper towel or napkins for a while to get rid of excess oil.

Serve hot with a side dish, vegetable salad or simply sliced ​​fresh vegetables.

If you don’t have lard, you can add two teaspoons of any fat or regular vegetable oil to the minced meat.

Option 4. Chicken cutlets with herbs, cottage cheese and vegetables

The following recipe for chicken cutlets with herbs may seem a little unusual and strange. But in fact, when finished, the cutlets turn out interesting and appetizing in appearance and indescribably tasty. And thanks to heat treatment in a double boiler, they are light, tender, and suitable for eating during diets. Finished products are combined with almost all side dishes, for example, stewed, boiled vegetables or various cereals. Prepare quickly and easily.

Ingredients:

• four chicken breasts;
• one carrot;
• cottage cheese with low fat content - 235 grams;
• parsley, dill - seven branches each;
• green onions - 8 feathers;
• zucchini - 1 piece;
• four cloves of garlic;
• potato starch - 75 grams;
• two eggs;
• chili pepper - 1 piece;
• vegetable oil - 80 ml;
• black pepper, salt, seasoning for meat dishes - 70 grams each.

How to cook

The flesh is cut from the breasts and crushed with a blender or meat grinder.

All vegetables are prepared: the zucchini is cleaned, the seeds are removed, the stem and seeds are removed from the hot pepper, the carrots are washed, the dill, parsley, green onions are rinsed, the garlic is peeled.

The zucchini is grated, the carrots and garlic are ground in a meat grinder, the greens are chopped with a knife, and everything is put into the base.

The cottage cheese, pureed through a sieve, is also placed in the minced meat along with finely chopped hot pepper, salt and pepper, an egg is broken, starch and spices are added, and stirred well.

The base for the cutlets is kept in the refrigerator, covered, for about half an hour.

Turn on the steamer, fill the lower compartment with water to the mark, grease the upper sections with oil and insert the formed cutlets tightly to each other, close the device with a lid, adjust the time for twenty-five minutes.

When serving, place two cutlets on flat plates, next to any side dish, and beautifully arrange sprigs of herbs.

If you want the cutlets to be more tender and mild in taste, then you don’t need to add hot pepper and garlic to the minced meat.

Option 5. Chicken cutlets with herbs, baked in creamy sauce

And according to this recipe, the cutlets turn out to be so tender and juicy that they seem to melt in your mouth. The aroma and taste of the products is amazing, their appearance allows them to be prepared not only for the everyday diet, but also for holiday tables.

Ingredients:

• one small chicken carcass;
• one onion;
• egg - two pieces;
• parsley, dill - eight branches each;
• 55 grams of black pepper, salt, spices;
• vegetable oil - 15 ml.

For the sauce:

• any cheese - 110 grams;
• low fat cream - 85 ml;
• four cloves of garlic;
• three grams of salt.

Step by step recipe

The chicken is washed under running water, cut into fillets and minced in a meat grinder.

The onion, freed from the husk, is chopped into a small cube and added to the minced meat.

In a small cup, beat an egg with a small amount of salt with a whisk and pour into the minced meat.

The base for the cutlets is sprinkled with salt, pepper, spices, finely chopped herbs are added, and mixed well.

Make round cutlets with wet hands.

Place on a greased baking sheet and place in a pre-heated oven, bake for a little less than half an hour at low temperature.

Prepare the cream sauce: pour cream into a small cup, add grated cheese and cloves of garlic, mix everything well until smooth.

After some baking time, pour the prepared sauce over the cutlets and bake for the remaining time.

When serving, place two pieces on each plate with some side dish, for example, boiled pasta, mashed potatoes or boiled rice, buckwheat, pour over the sauce in which they were baked, and decorate with green leaves.

Such meat products will turn out no less tasty and very interesting if you bake them in milk, sour cream or tomato sauce.

Option 6. Chicken cutlets with herbs - original recipe

Greens go well with chicken, giving chicken cutlets more flavor and a touch of freshness. Recipe suitable for dietary and baby food. Hot cutlets are especially tasty, combined with some side dish or as an independent full-fledged dish. When cooled, they are suitable for making sandwiches.

Ingredients:

• chicken legs - 340 grams;
• green onions - five feathers;
• onions - 1 PC.;
• dill, parsley - 6 branches each;
• egg - three pieces;
• flour - 75 grams;
• sunflower oil - 110 ml;
• two handfuls of ground crackers;
• 55 grams of salt and pepper mixture.

Step-by-step recipe for chicken cutlets with herbs

The washed chicken drumsticks are cut, the fillets are transferred to a meat grinder, and ground.

The onion is peeled, finely chopped, poured into a frying pan with oil and sautéed until light brown over high heat.

The fried onions are cooled slightly and added to the chopped meat.

The washed green onions, parsley, and dill are dried on paper napkins, finely chopped and poured into the meat.

Add slightly beaten eggs, salt, add pepper and flour, mix well.

Form oval cutlets with wet hands and sprinkle with ground breadcrumbs.

Fry in a hot frying pan on each side for two or three minutes over low heat.

Before serving, place two or three pieces on flat plates, and place your favorite side dish next to them, for example, mashed potatoes, boiled rice or buckwheat.

Also, such cutlets can be cooked in a steamer, so they turn out to be more dietary, healthy, and no less tasty. Fresh herbs can be replaced with dry or frozen ones.