Chicken bits with zucchini. Chicken cutlets with zucchini in the oven recipe. Juicy homemade chicken cutlets: recipe for breast with zucchini

Chicken cutlets with zucchini– it’s not only tasty, but also healthy. These cutlets will come to the rescue if you are tired of ordinary chicken cutlets and want some variety. Thanks to the pulp of the zucchini, they turn out very juicy and soft.

To prepare them, you can use ready-made minced chicken or chicken breast. To make homemade minced chicken, you can take not only chicken breast, but also meat from chicken legs.

I always prepared chicken cutlets with zucchini according to the same recipe. It turns out that there are several recipes for chicken cutlets with the addition of zucchini. On the Internet I found recipes for chicken cutlets with zucchini in the oven, chicken cutlets with zucchini and cheese, chicken cutlets with rice, semolina, oatmeal, cottage cheese, carrots.

Ingredients:

• Zucchini - 200 gr.,
• Minced chicken - 600-700 gr.,
• Loaf - 4-5 pieces,
• Onion - 1 pc.,
• Eggs - 2 pcs.,
• Salt - on the tip of a teaspoon,
• Ground black pepper and spices for meat - to taste su,
• Refined sunflower oil

Chicken cutlets with zucchini - recipe

Cooking cutlets from minced chicken with the addition of zucchini begins with soaking the loaf. It is advisable to use a slightly stale loaf for cutlets. Place slices of concrete or white bread in a bowl. Fill with milk or cold water. Leave for a few minutes to soak and become soft.

Wash the zucchini. Remove the skin from it. Grate on a medium grater.

Place minced chicken in a bowl.

Cut the onion into cubes.

Squeeze the loaf pieces from the water. Crumble into a bowl using your hands. Add grated zucchini and onion.

Using an immersion blender, blend the loaf, zucchini and onion until smooth.

Beat in the eggs. Stir.

Add minced chicken. Stir the cutlet mixture again.

All that remains is to add salt and spices to the minced chicken cutlets with zucchini.

Mix the minced meat. As you can see in the photo, the cutlet mass turned out to be thick and homogeneous due to the fact that we beat the zucchini with onions and loaves in a blender.

For frying chicken cutlets, give preference to refined sunflower oil. Wet your hands with water. Roll the minced meat into balls. Make round or oval cutlets at your discretion. Fry them on each side until golden brown.

Ingredients:

• Chicken breast - 700 gr.,
• Potato starch - 2 tbsp. spoons,
• Eggs - 2 pcs.,
• Zucchini - 200 gr.,
• Sour cream - 4 tbsp. spoons,
• Onions - 1 pc.,
• Ground black pepper - a pinch
• Dill - 3-4 sprigs,
• Salt - to taste
• Sunflower oil (refined)

Chopped chicken cutlets with zucchini - recipe

Wash the zucchini. Grate it on a coarse grater. Cut the onion into small cubes. Wash and finely chop the dill. Rinse and dry the chicken breast using napkins.

Cut it into small cubes. Place it in a deep bowl. Beat eggs into a bowl with chicken fillet, pour in sour cream. Add pepper, starch and salt. Add finely chopped dill and onion. Mix the mixture.

Squeeze out the juice from the grated zucchini. Place it in a bowl with the rest of the ingredients. Heat a frying pan with sunflower oil. Using a tablespoon, place the cutlets into the pan.

Fry the chopped zucchini on both sides until golden brown.

Any of these recipes for chicken cutlets with zucchini will be served as a side dish with mashed potatoes or peas, pasta, various types of cereal porridges, or you can simply limit yourself to any vegetable salad.

Chicken fillet - the meat is tender, but somewhat dry. That is why lard is often added to minced chicken, as I did in. But there is another product that makes chicken meat juicier, without weighing it down with calories. This is a zucchini. The vegetable has a neutral taste, you can’t feel it at all in our cutlets, but it fulfills its task of giving the dish juiciness and softness perfectly.

Instead of onions, you can use green onions to prepare chicken cutlets with zucchini, and in the summer you can enrich the cutlets with any herbs (parsley, cilantro, dill - separately or together).

Cut the chicken fillet and zucchini into pieces to grind in a meat grinder.

Let's pass the chicken and zucchini through a meat grinder. I often skip the meat for the cutlets twice, but in this case, once is enough.

Add egg, flour, salt and pepper to the minced chicken and zucchini. Let's mix.

Finely chop the onion.

Add the chopped onion to the minced meat.

You can start frying. Fry in a heated frying pan in sunflower oil.

Don't make the fire too big. It is important for us that the cutlets are fried, and the onions inside must also soften. Turn over and fry until done.

The finished cutlets resemble pancakes. They are also similar in taste and appearance to chopped chicken cutlets. You can serve chicken cutlets with zucchini with sour cream, sauce, mustard, etc. They are good both hot and cold.

Wash the chicken fillet, cut into small pieces, grind into minced meat. In principle, to save time, you can buy ready-made minced chicken, but just pay attention to its quality. Fresh minced meat has a pleasant subtle smell, an even slightly pinkish tint, and a uniform structure. If you adhere to the principles of PP, check if it contains lard, and it wouldn’t hurt to ask the seller about the presence of salt and spices in the minced meat.

The zucchini can be ground together with minced chicken, or you can simply grate it on a fine grater.

Peel, wash, grind the carrots along with the rest of the ingredients, finely chop or grate. I grind everything in a blender.

Chop fresh herbs. Break an egg.

Mix the resulting mass thoroughly.

With wet hands, form cutlets and roll them in breadcrumbs.

Fry chicken cutlets with zucchini in a preheated frying pan with a small amount of vegetable oil on both sides until golden brown.

A tasty and satisfying dish is ready. Bon appetit!!!

If you grind all the ingredients in a meat grinder or blender, the mass may turn out to be homogeneous, but a little liquid, so sometimes you have to add flour. Some people prefer chicken cutlets with zucchini, not ground, but chopped using a grater. Then the cutlets have a brighter color, and the taste becomes more original. Try preparing both options to choose the one that suits you best.

And finally, we’ll tell you two simple secrets of making perfect cutlets, and it doesn’t matter at all what products they’re made from.

1. The finished minced meat must be beaten with force several times with your hands on the table or any other hard surface. This simple procedure will make the finished cutlets more fluffy and airy.

2. Literally a minute before frying, pour a glass of ice water (30 ml) into the prepared minced meat, stir very quickly and start cooking. This will make the cutlets uniform and more juicy.

We really hope that you will like these minced chicken cutlets with zucchini.

Step-by-step recipe with photos especially for the Well-Fed Family website. Sincerely, Evgenia Khonovets.

Making delicious homemade cutlets couldn't be easier. To make them dietary, you can do without frying; cook original chicken cutlets with zucchini in the oven.

To prepare them, we use the most dietary part of the chicken – fillet and fresh zucchini. All necessary ingredients are not fried in a frying pan, but baked in the oven with a minimum amount of oil. This simple dish can be included in the daily diet and children's menu. The finished cutlets turn out very tasty, juicy and unusually tender. They can be served as a separate dish or together with porridge, pasta and fresh vegetable salad.

Ingredients

• minced chicken - 400 g;
• medium-sized zucchini - 1 pc.;
• onion (large) – 1 pc.;
• garlic - 2-3 cloves;
• eggs - 1 pc.;
• wheat flour – 50 g;
• sea ​​salt – 10 g;
• ground paprika - 2-3 g;
• curry - 1 g;
• khmeli-suneli - a pinch;
• fresh herbs - to taste.

Preparation

To prepare this dish you will need to take fresh chilled chicken fillet and pass it through a meat grinder. You can also use ready-made minced chicken. Place it in a deep bowl for later mixing with other components. Rinse fresh zucchini well and dry with a paper towel. Trim the tails on both sides, then grate them on a coarse grater. If the fruit is ripe, carefully peel, remove the seeds, and chop the pulp. Add the zucchini to the minced chicken and mix everything well.

Advice: If after chopping the zucchini a lot of juice is released, it is advisable to squeeze it out so that the minced meat does not turn out liquid.

Peel the onion and garlic, cut into arbitrary pieces, and pass through a meat grinder. You can also grind everything in a blender. Add chopped onion and garlic to the rest of the ingredients.

Beat in a chicken egg, add the required amount of flour, some finely chopped herbs (you can use frozen). Season everything with salt, freshly ground black pepper, paprika, suneli hops, and curry, mix thoroughly. Lightly pound the mince, lifting it up and throwing it back into the bowl. The result should be a mass of medium density.

On a note: If you don't like spices, you can limit yourself to adding salt and pepper.

Cover a baking sheet with parchment. Wet your hands in water. Take a portion of minced meat and form cutlets of the desired shape and size. Place them on a baking sheet, keeping a small distance between them. Preheat the oven to 180-190 degrees, place a baking sheet there. Bake for 20-30 minutes. Cooking time depends on the power of the oven, as well as the size of the cutlets. During baking, you will need to turn the cutlets over so that they brown on both sides.

Baked chicken cutlets with zucchini in the oven are ready. They are ruddy, very appetizing, and in appearance they are no different from those cooked in a frying pan.

Place them on a plate and serve with tomato sauce, natural yogurt or sour cream. Diet meals can also be tasty. Bon appetit!

Ingredients:

• 500 g chicken fillet
• 1 small onion
• 1 medium sized zucchini
• 1 teaspoon salt (heaped)
• 0.3 teaspoon ground black pepper
• 30 ml sunflower oil
• breadcrumbs - 0.5 cups

Chicken cutlets, recipe with added zucchini

In principle, to prepare chicken cutlets with zucchini, you can take any part of the chicken without bones, but it’s faster and more convenient to cook from fillet. Wash the meat and chop it coarsely. Next we need to prepare minced chicken. We do this using a meat grinder or blender (like me). The meat is tender and the blender easily chops it into small pieces. If using a meat grinder, add the onion to the meat and grind it. In the case of a blender, grate the onion on a fine grater.

Remove the outer layer from the zucchini (optional) and grate it on a fine grater. If it contains seeds, then we do not use the core with seeds (it is almost impossible to grate it, it is very watery and loose). Then we take the grated zucchini in our hands and thoroughly squeeze the liquid out of it. Still leave a small part of the liquid. Combine the minced chicken with the zucchini, salt and pepper it, and knead well with your hands.

We take portions of minced meat and roll them into a ball. Roll this ball in breadcrumbs and then give the cutlets their final shape. Place the pieces on a cutting board.

Heat the frying pan thoroughly and add a little sunflower oil. Place the cutlets in a frying pan and fry them over moderate heat for 3-4 minutes on each side. From time to time we add a little sunflower oil to replace the oil that has been absorbed into the cutlets.