How to cook chicken meatballs. Chicken bits. Tender chicken cutlets with cheese

Nowadays, meatballs have lost their relevance and have become more like ordinary cutlets. Initially, they were formed from a whole round piece of meat, which was well beaten before frying, but cooking, like all progress, does not stand still. As soon as the opportunity arose to process meat into minced meat, they immediately took advantage of this and began to make meatballs in the form of round breaded cutlets. They are prepared very simply, quickly and always turn out very tender, juicy and appetizing. Chicken meatballs can be served for lunch or dinner with any side dish.

Ingredients:

• 500 g chicken breast fillet
• 500 g chicken thigh fillet
• 1 - 2 onions
• breadcrumbs
• salt, pepper to taste

Cooking method

Grind the chicken meat in a meat grinder or food processor along with the onion, add salt, pepper and mix well until smooth, lightly beating the minced meat on a bowl or tossing it from hand to hand. Then we form small balls in the form of round cutlets, thoroughly bread them in breadcrumbs and fry on both sides in a preheated frying pan in vegetable oil. Cook them over low heat until golden brown, one side without a lid, and then turn them over and cover. Usually chicken balls reach full readiness without additional stewing, but if you want, pour about 50 ml of hot water into the frying pan and simmer for another 20-25 minutes until the liquid evaporates. Bon appetit.

There are products from which you can prepare dishes very easily and quickly. Chicken fillet and breast are just such products. In addition, chicken dishes are distinguished by their delicate and delicate taste. We offer you several simple and very tasty recipes for chicken meatballs.

Chicken meatballs: recipe one

Required ingredients:

A little flour;

Salt (to taste);

Vegetable oil.

How are these chicken meatballs prepared? If you took frozen fillets, you must first defrost them. It’s good if you have time to wait until the fillet gradually defrosts itself. It is not advisable to defrost fillets under water, because the meat will lose many nutrients.

When the meat has thawed, cut it into pieces and beat it with a hammer on both sides. Salt each piece, add a little pepper and lightly season with spices. Next, dip the chops into the beaten egg and then into the flour. After this, place the chops in a heated frying pan with sunflower oil.

When the chops are well cooked on both sides, place them on a baking sheet. Grate the cheese. Open the pineapples and drain all the juice from the jar. Take a piece of pineapple and place it on the meatball, and sprinkle cheese on top.

Place the baking sheet in the preheated oven for five to ten minutes. If the cheese has melted, it means the meatballs are ready.

The meatballs prepared according to this recipe are slightly reminiscent of the famous “Kiev cutlet”, only made from chicken.

Chicken balls with cheese: recipe four

You will need the following products:

Approximately 150 g cheese (grated);

A little pepper.

For the batter:

Two or three eggs;

Three tablespoons of mayonnaise;

Three to four tablespoons of flour;

Salt pepper.

How to cook chicken balls with cheese? We take a chicken breast, wash it, dry it, and then cut it (you can cut the breasts lengthwise into two parts, or into small pieces. Each fillet must be beaten through polyethylene.

Season the chopped pieces with salt and pepper, depending on your taste.

Now let's prepare the batter. Take eggs, add flour, mayonnaise, salt, pepper and mix everything well. The consistency of your batter should be a little thicker than usual.

Then we take a spoon and spread the batter on one side of our chop. Place the chop, batter side down, in a heated frying pan with vegetable oil. Place cheese on the chop. Place another spoonful of batter on top of the cheese. Fry the chop on both sides until golden brown. Before serving, these chicken pieces can be decorated with herbs. You can take any side dish.

Now you can easily prepare chicken tenders to suit every taste!

Chicken fillet cutlets turn out aromatic and rosy. Thanks to the wide variety of cooking options, you can prepare a new dish every day. This collection contains proven and most interesting cooking techniques.

Most often, fillets are ground using a meat grinder. But now chopped chicken breast cutlets, which are first marinated and then fried like pancakes, are gaining popularity. The dish turns out juicy and very tender.

Ingredients:

• fillet – 420 g;
• oil;
• garlic – 3 cloves;
• onion – 2 heads;
• mayonnaise – 3 tbsp. spoons;
• pepper;
• egg – 2 pcs.;
• salt;
• flour – 2 tbsp. spoons.

Preparation:

1. Cut the fillet into small cubes.
2. Chop an onion smaller than the chicken parts.
3. Chop the garlic cloves.
4. Mix all ingredients and add mayonnaise.
5. Pour in the eggs.
6. Mix.
7. Salt and pepper.
8. Add the amount of flour.
9. Cover the resulting mass with a bag and set aside for a couple of hours in a cool place.
10. Fill the frying pan with oil and heat thoroughly.
11. Scoop the mixture with a comfortable spoon and place it on the surface of the dish like pancakes, aligning the edges.
12. Fry on one side. At the first sign of a golden brown color, turn over and repeat on the other side.
13. Cover with a lid and simmer for 10-15 minutes.

French

A dietary dish that has a royal taste.

If you want to reduce the fat content of the dish, place it in a frying pan with very hot oil. If the fat is poorly heated, the cutlet will absorb more of it.

Ingredients:

• chicken fillet – 930 g;
• black pepper – 2 g;
• egg – 5 pcs.;
• sunflower oil;
• salt – 3 g;
• sour cream – 1 tbsp. spoon;
• green onion – 25 g;
• flour – 2 tbsp. spoons.

Preparation:

1. Cut the fillet into small cubes no more than 0.5 cm thick.
2. Sprinkle with salt and pepper.
3. Pour in the egg and sour cream. Mix the composition.
4. Chop the onion.
5. Add to meat.
6. Flour. Stir.
7. Heat a frying pan, pour in oil, heat it up. It should be very hot.
8. Use a tablespoon to scoop out the chicken mixture and place it in the pan.
9. Fry. French cutlets are ready when a beautiful golden crust has formed on both sides.

Tender chicken cutlets with cheese

It is very easy to prepare tender cutlets that are suitable for dietary nutrition. Cheese will help add variety to a familiar dish, adding piquancy to the most tender chicken meat.

Ingredients:

• chicken fillet – 760 g;
• cheese – 220 g;
• egg – 1 pc.;
• onion – 2 heads;
• flour – 2 tbsp. spoons;
• pepper;
• salt;
• aromatic fresh dill – 25 g.

Preparation:

1. Wash the fillet, dry it, cut it.
2. Chop the onion.
3. Grind the ingredients in a meat grinder or blender.
4. Pour in the egg and add flour. This ingredient can be replaced with starch.
5. Salt and sprinkle with pepper.
6. Chop the dill.
7. Grind the cheese on a coarse grater.
8. Mix all the products until you get a homogeneous mass.
9. For convenience, wet your hands with water or oil.
10. Roll the minced meat into pieces and roll in flour.
11. Pour oil into the pan. When it warms up, place the preparations and fry until done.

With added mayonnaise

The presence of mayonnaise in cutlets helps make the food juicier, more tender, and improves taste.

Ingredients:

• chicken fillet – 1000 g;
• semolina – 130 g;
• egg – 1 pc.;
• mayonnaise – 1 tbsp. spoon;
• garlic – 3 cloves;
• salt;
• ground allspice – 1 teaspoon;
• vegetable oil.

Preparation:

1. Cut the prepared meat.
2. Peel the garlic cloves.
3. Grind the ingredients in a meat grinder.
4. Pour in the egg with mayonnaise, sprinkle with pepper. Add semolina.
5. Stir thoroughly and add salt.
6. Leave for half an hour covered.
7. Wet your hands with water, pick up the mass, roll and decorate the products.
8. Heat a frying pan and add oil.
9. Place the pieces and fry on all sides until done.

With mushrooms

The fillet produces the most tender cutlets. If you want to prepare a festive dish that will decorate your table and will not take much time to prepare, add mushrooms with cheese.

Ingredients:

• chicken fillet – 6 pcs.;
• champignons – 120 g;
• milk;
• loaf - 3 slices without crust;
• egg – 2 pcs.;
• pepper;
• cheese – 160 g;
• salt;
• olive oil;
• flour.

Preparation:

1. Grind the prepared meat in a meat grinder.
2. Place the loaf in milk and soak until soft. Remove, squeeze, combine with minced meat.
3. Pour in the eggs, add pepper and salt to taste.
4. Finely chop the champignons and place in the minced meat.
5. Cut the cheese into cubes.
6. Wet your hands with water, scoop out the minced meat, and place a block of cheese in the center.
7. Close the edges and form an oval.
8. Place in flour, roll.
9. Pour oil into a frying pan, heat it up.
10. Place the blanks.
11. Fry for a couple of minutes, turn over. Cook for the same time.
12. Place the preparations on a baking sheet.
13. Place in the oven at 180 degrees.
14. Bake for half an hour.

With parsley and basil

These cutlets turn out juicy and very tender. And the taste and aroma of chopped fresh herbs will help make the taste unforgettable.

Ingredients:

• chicken fillet – 470 g;
• garlic – 3 cloves;
• butter – 120 g;
• milk – 250 ml;
• loaf – 3 slices (without crusts);
• basil – 25 g;
• salt;
• pepper;
• parsley – 25 g;
• onion – 120 g.

Preparation:

1. Chop the prepared meat, peel the onions and garlic. Pass the ingredients through a meat grinder.
2. Soak the loaf in milk for three minutes, squeeze it out, and place it in the minced meat.
3. Chop basil and parsley, add to the minced meat, salt and pepper.
4. Mix.
5. Chop the butter into pieces.
6. Wet your hands in water, take some of the minced meat, place a piece of butter.
7. Form an oval with butter in the center.
8. Heat oil in a thoroughly heated frying pan and place the pieces.
9. Fry. Keep covered until ready.

Unusual taste with corn

To prepare this unusual delicacy, you don’t need to buy incredible products or stand at the stove for a long time. Cutlets are prepared from the simplest and most affordable products. And thanks to the addition of corn, a familiar dish turns into an unusual, original dish.

Ingredients:

• chicken fillet – 400 g;
• egg;
• pepper;
• corn – 100 g;
• salt;
• onion – 1 head;
• fresh dill;
• sour cream – 2 tbsp. spoons;
• flour – 2-3 tbsp. l.;
• vegetable oil for frying.

Preparation:

1. Chop the meat and onion into small pieces with a sharp knife.
2. Drain the liquid from the corn, place in the minced meat, and add salt to taste.
3. Break the egg, add sour cream and flour.
4. Chop the dill and mix with the minced meat. You can use green onions instead of onions.
5. Sprinkle with pepper and mix the whole mixture.
6. Make cutlets.
7. Place in a hot frying pan with oil.
8. Fry until done over moderate heat.

Ingredients:

• chicken fillet – 730 g;
• hard cheese – 110 g;
• cream – 220 ml;
• wine – 110 ml;
• prunes – 130 g;
• salt;
• ground crackers – 200 g;
• pepper;
• sunflower oil;
• bulb.

Preparation:

1. Finely chop the prepared meat and onion by hand.
2. Grate the cheese and add to the minced meat.
3. Break an egg.
4. Sprinkle with pepper and salt to taste, stir thoroughly.
5. Form the blanks, place prunes in the center, dip in breadcrumbs.
6. Place in a hot frying pan with oil and fry on all sides.
7. Pour cream and wine into the bowl, add a little salt.
8. Simmer covered for 10-15 minutes.

Chicken fillet cutlets in the oven

To prevent the cutlets from drying out during cooking, roll them in breadcrumbs.

Ingredients:

• chicken fillet – 730 g;
• pepper;
• sunflower oil;
• bulb;
• hard cheese – 140 g;
• loaf – 450 g;
• egg – 1 pc.;
• greenery;
• salt;
• butter – 55 g.

Preparation:

1. Chop the loaf into small cubes and place on a baking sheet. Dry in the oven, cool, chop.
2. Chop the onion.
3. Grind the fillet.
4. Pour in the egg, salt and sprinkle with pepper. Mix.
5. Grind the cheese.
6. Chop the greens.
7. Chop the butter.
8. Mix greens with cheese and butter.
9. With hands dipped in water, form a flatbread, place the cheese filling, and pinch the edges.
10. Form an oval.
11. Dip in crushed crackers.
12. Place on a baking sheet.
13. Set the oven mode to 180 degrees.
14. Bake for half an hour.

Of course, almost everyone knows how to cook chops, including chicken, and there is hardly a dish that would be simpler and tastier than this kind of meat, but not everything is as simple as it seems at first glance. Remember, have you ever eaten chops that didn’t taste good? We are sure that at least once such an unfortunate incident has happened to everyone. And, most likely, this was not an accident, because, like any other dish, chicken balls and their recipe can also be ruined. And in order to prevent such annoying misunderstandings from happening to you again, KhozOboz offers today’s review. We will talk about how to properly prepare chicken fillet chops for frying, what is best to fry them on, what to use as a breading: lizone, crackers or oatmeal, how much they should be fried and at what heat. And, of course, we will not ignore the history of the dish, without which the story would be incomplete.

History of chicken balls

Let's start, according to tradition, with history. And, first of all, we note that the main product, already based on the name of our dish, is a chicken breast chop. And meat, as you know, was held in high esteem at all times, and its history as a main product in the human diet begins long before the advent of bread. Even during the times of the primitive communal system, people fed themselves by hunting and gathering. It is the cooking of meat over a fire that can be called the first culinary achievement of mankind. And today this recipe is not only not forgotten, but is also held in high esteem; it is constantly being improved, acquiring new traditions and additional ingredients. Since those ancient times, many new things have appeared, which has greatly diversified the traditions of meat-eating.

Moreover, those who are not a supporter of the so-called “red” meat have chosen an alternative that is no less tasty, but therefore safer for their figure and health - poultry. Basically, of course, we are talking about chicken and turkey. In addition, serving and cooking methods have greatly diversified: side dishes, interesting and tasty sauces have appeared, different degrees of frying, and many others. However, the most important thing among all this fuss, in our case, is still delicious chicken breast chops and we will prepare them today, but a little later. First, we’ll find out who, where and when came up with the recipe for chicken and other chops.

Turning to history, first of all, we note that chicken breast chops are historically called schnitzel and they can not only be placed in the same section with similar meat delicacies, but also partially identified because, by definition, schnitzel is a layer of meat, pork, chicken, lamb or other, breaded in breadcrumbs or lezone, fried in hot vegetable oil. However, despite such phenomenal similarity, chicken chops and their recipe still have some differences from the schnitzel we are already familiar with.

What is the difference between a chop and a schnitzel?

• firstly, the name itself suggests that such meat must certainly be beaten using a special hammer. It is important to understand that the taste of the dish will partially depend on the ability to correctly and competently beat the meat. For example, chicken chops and their recipe require beating the meat through a plastic bag or cling film so that the tender breast is not damaged;
• secondly, the recipe for chicken and other chops insists that they should be cooked only in a frying pan and only using frying. But schnitzel, for example, besides frying, can also be grilled or deep-fried;

Now that we understand how chicken and any other chops differ from other methods of cooking meat, we can move on to its features and subtleties, which it is very advisable not to ignore:

• If you are planning to cook chicken chop fillet, you should choose only chilled breast, not frozen. This way the balls will be much tastier and juicier;
• Above, we have already drawn your attention to the fact that you should beat the meat using a bag or film. Let us also add that the thickness of the chicken chops should be as in the photo, not too thin, otherwise they will become dry;
• For breading, it is good to use not a simple lezon, but, for example, homemade croutons from different types of bread or sesame seeds;
• The chicken chop recipe insists that it must be cooked only in a hot frying pan, and you can add the meat only when the oil is hot enough and sizzling. This way, the batter will immediately stick and the juice will remain inside the meat, otherwise, all the flavor will be lost and will simply spread over the frying pan;
• Eggs for breading must be beaten more thoroughly, otherwise an omelette will simply form on the pieces of meat, and not a leison, as in the recipe;
• First, fry the balls over medium heat on one side, and when they are browned, simply turn them over, cover with a lid, and reduce the heat. Leave the chicken fillet chops covered over low heat for 3 minutes, as required by the recipe;
• Chicken breasts, which will certainly turn out just like in the photo, should only be served hot with a side dish of fresh vegetables or a tasty sauce.

Today we will offer you the simplest, so-called democratic recipe for chicken chops and the entire cooking process, according to tradition, with photos.

Ingredients for chicken chops

• Chicken fillet - 2 pcs.
• Chicken eggs - 2 pcs.
• Wheat flour - approximately 200 g
• Salt and spices - to taste
• Vegetable oil - for frying

How to cook chicken fillet or, simply put, chops

1. First, we prepare all the products necessary for the cue ball;
2. Now beat the meat through cling film using a special hammer;

   

3. Now the chicken chops, the recipe for which we offer you today and even with a photo, need to be peppered and salted to taste;

   

4. Using a whisk, beat the eggs until smooth;

   

5. Place a frying pan on the fire, pour oil on it and heat it thoroughly;

   

6. When the oil is hot, bread the meat. To do this, dip the chicken pieces into the egg;

   

7. Now carefully roll the future chops in flour;

   

8. The meat is breaded and it's time to put it in the pan;

   

9. Over medium heat, fry the chops on one side;

   

10. Now turn them over and reduce the heat a little. Now cover the meat with a lid and fry for about 3 minutes until cooked. Ready meat must be served immediately with sauce and fresh vegetables;

    

So you and I learned how to make chicken chops, if someone didn’t have such skills before. We really hope that chicken chop will become one of your favorite dishes, even despite the high calorie content of everything fried. We sincerely wish our fans a bon appetit and new culinary discoveries. And, of course, don’t forget to share your experience with HozOboz. Remember, your recipe for chicken chops, and even with a photo, may well create a sensation among readers - be bold and everything will work out! Become the best cook HozOboz! And we are always ready to make our modest contribution to your efforts. HozOboz is your best friend on the path to glory.

There are tons of minced meat products, and not only the types of dishes vary, but also their ingredient sets and processing methods. The most popular dish made from twisted fillet is, of course, the cutlet, or its closest relatives are chicken tenders, the recipe and composition of which are almost identical. But if, according to the recipe, these are the same thing, then it remains unclear why these dishes have different names, and to find out, you need to learn as much as possible about the cue balls.

What are meatballs and how do they differ from cutlets?

In the modern concept, a cutlet is a thick oval meat flatbread made from minced meat, onions, bread, eggs and spices. However, until the 19th century in France, where this dish was invented, cutlet meant a piece of the most tender cut of beef on the bone, mainly rib, less often femur. Over time, the bone from the cutlet disappeared, and subsequently the expensive cutlet meat was replaced with cheaper minced meat.

As for the meatballs, they also came to us from France and in their original form were nothing more than chops.

They prepared meatballs from expensive round tenderloin and called this dish medallions. The name “bitochki” was given to medallions in Russia based on the method of its preparation – beating with a hammer. However, not always and not everyone could afford to use expensive tenderloin to prepare French delicacies and chopped round medallions became the first prototype of modern meatballs.

As you can see, the history of the formation of both dishes is almost the same, as is the recipe for preparing minced meat for them. But there are still differences between cutlets and meatballs:

1. The balls are round and plump, the cutlets are flat and oval.
2. Bits are often cooked in the oven in sauce, while cutlets are simply fried in a frying pan.

How to cook minced chicken balls

Each dish has its own proportions of ingredients, subject to which we can count on a very tasty treat. There are also unspoken rules regarding minced meat for meatballs.

1. The amount of bread in minced meat should not exceed 20 percent of the total volume of meat. Thus, for half a kilo of chicken you can add 100 g of bread crumb. Besides, any kind of bread won’t fit into the meatballs. The best choice is yesterday's wheat bread, soaked not in milk or cream, but in plain warm water.
2. Onion is the guarantor of the juiciness and aroma of the meatballs, and its volume in the minced meat should not be less than ¼ of the weight of the meat. That is, for the same 500 g of chicken fillet you need to take at least 125 g of onion, namely one medium onion for 1 chicken breast. And don’t rush to grind the tearful vegetable in a meat grinder, blender or vegetable cutter; you also don’t need to grate it. Only finely chopped onion can transfer all its valuable juices to dry chicken meat.
3. You can replace the bread in minced meat with other dietary ingredients, for example, zucchini or potatoes. It is best to grate vegetables on a coarse grater rather than grind them together with minced meat. In addition, when working with zucchini, after grinding the vegetable pulp, it should be sprinkled with a pinch of salt and left for 10-15 minutes to separate the excess juice, which must be squeezed out of the pulp and drained. The abundance of water in minced meat can disrupt its adhesive qualities and such meatballs will simply fall apart during baking or frying.
4. Eggs are an integral part of minced meat for meatballs. For a half-kilogram breast, just one poultry product is enough. But don’t rush to beat it straight into the cutlet mixture, but before that, beat it thoroughly with a pinch of salt until it reaches maximum foam, and then carefully mix it into the already prepared minced meat. This simple move will give the cue balls a fluffy and airy texture.

If you want to learn all the culinary secrets of delicious cutlets, then this article will be useful to you:

How and how long to fry chicken tenders

To make the meatballs juicy and fluffy, you need to fry them in three stages.

1. Roll the formed cutlets in breading and place in a frying pan with oil, heated over maximum heat. Fry the balls for 2-3 minutes until a golden, dense crust appears.
2. After that, turn them over to the other side, immediately reduce the heat to the very minimum and cover the container with a lid. In this simmering mode, chicken meatballs should cook for 15-20 minutes.
3. After a quarter of an hour, turn the heat back up to medium and give the cue balls a golden, crispy appearance.

If you intend to use other kitchen gadgets to prepare meatballs, then:

1. In the multicooker, set the “frying” or “baking” mode and the timer for 25-30 minutes. First, fry for 12-15 minutes on one side, then the same amount of time on the other side.
2. In a steamer, chicken fillet balls will be ready in 20 minutes.
3. A microwave oven for cooking cue balls will only take you 5-7 minutes at maximum power.
4. Baking chicken balls in the oven at 185 degrees will take 20-25 minutes.
5. The air fryer will bake chicken tenders in just 15 minutes.

If you plan to cook the cutlets in sauce, then first fry the cutlets over high heat on both sides for 2 minutes on each until a dense layer forms, and then:

1. Reduce the heating intensity of the burner by three times, pour the sauce over the cue balls and simmer them under the lid for 15-20 minutes.
2. If you plan to bake the meatballs in sauce, then after frying they should be transferred to a heat-resistant container, poured with sauce and put in the oven for 20-25 minutes, where the meatballs will be baked at 170-200 degrees.
3. If you are preparing meatballs in a multicooker, then leave the meatballs fried in the “baking” or “frying” mode in the bowl of the unit, pour in the pre-prepared sauce and simmer them under the lid in the “stewing” mode for 30-40 minutes.

How many calories are in a chicken piece?

The energy value of cue balls directly depends on their composition and cooking method.

• A cue ball prepared according to the classic recipe, with the addition of bakery crumb to the minced meat, will have a calorie content of around 150 kcal.
• If you replace the bread with zucchini, and leave the recipe the same: 500 g of chicken breast, 100 g of onion, one egg and 200 g of zucchini mass, then the calorie content of a 100 gram serving of such balls will not exceed 98 kcal.
• With potatoes, chicken meatballs will have a calorie content of 105 kcal, which is not so much.

If you intend to fry the balls, then, of course, the energy value of the products will increase by about 20-30 kcal.

Chopped chicken fillet in the oven

Every day, the system of proper nutrition joins the ranks of recruits who dream of being healthy and looking great not only from photos from a foreign resort, but also in life every day.

This step-by-step recipe for low-calorie meatballs will appeal to everyone, because they are very tasty, fill you with protein rather than fat, and are perfect for any meal.

To prepare dietary minced meat, the best choice is chicken breasts minced in a meat grinder, and the most preferred processing method is baking in the oven, but not frying in oil in a frying pan.

Ingredients

• Chicken fillet - 900 g;
• Onion - 1.5 pcs.;
• Chicken egg - 2 pcs.;
• Salt and seasonings - to taste;
• Zucchini - 200 g;
• Tomato juice - 1.5 cups;
• Corn starch - 1 tbsp;
• Garlic - 2 cloves.

How to cook chicken fillet meatballs

Making cue balls

1. Rinse the breasts, dry them, cut them into large cubes and place them in a blender along with 1 egg, salt and spices. Grind the meat until it has a uniform texture.
2. Now you need to coarsely grate the zucchini, add some salt to it and let it sit for 10 minutes so that it releases the juice. And after the specified time, we burn off the excess water and combine the vegetable with the minced meat.
3. Chop the onion head very thinly and into small cubes, then sprinkle with a tiny pinch of salt and mash the onion a little so that it releases the juice. After this, mix the onion with the minced meat.
4. Beat the remaining egg white with a mixer until stiff peaks form and then carefully mix the protein foam with the main cutlet mixture with a spoon, trying not to disturb its airiness.
5. We form small balls from the finished minced meat.

Making the sauce

1. With a small amount of oil, fry a very finely chopped half of an onion in a frying pan until transparent, and then pour it with tomato juice. Mix everything and cook until boiling.
2. Now, in a separate cup, combine the starch with ¼ cup of water and add the resulting suspension in a thin stream to the sauce, actively whisking it with a whisk so that no lumps form. We also add salt and pepper to the sauce at this stage.
3. Over low heat, cook the gravy until it thickens and just before turning it off, add the grated garlic.

Final stage

1. The meatballs need to be baked in two stages at a temperature of 190 degrees. To begin, place the cutlets in a fireproof pan greased with a thin layer of oil and place in a preheated oven for 15 minutes.
2. When the cue balls are baked and covered with a delicious tan. Remove the pan from the oven and pour the sauce over the meatballs, then return them to the oven for another 15 minutes.

As you can see, this dish is quite quick to prepare. If you act rationally, then within 40 minutes juicy, tasty chicken tenders and aromatic gravy for the side dish will be smoking on the table and captivating with their aroma.

You can prepare meatballs at home with other original gravies and additives.