Chicken pancakes are a well-known and beloved dish by many. You can cook them from any meat, but chicken ones are more tender. This is another way to make delicious chicken breast, which is completely fat-free and therefore often dry. Chicken pancakes are good both hot and cold. You can safely take them with you on a trip, but cooking is quite simple.

Ingredients:

• chicken breasts (fillet) 0.5 kg
• eggs 2-3 pcs
• mayonnaise (or sour cream) 3 tablespoons
• starch 3 tbsp
• ground black pepper
• vegetable oil for frying

Advice: A standard package of chilled chicken breasts usually contains about one kilogram of chicken fillet, so feel free to cook a double serving - there won't be much. This dish can also be stored as a semi-finished product - put all the mixed ingredients in a glass container, close tightly and put in the refrigerator. Roast the pancakes as needed for at least five days in a row. Marinated chicken meat will become even tastier.

Step-by-step photo recipe for cooking:

Wash the fillets and chop finely.

Place the sliced ​​fillets in a bowl and add eggs, mayonnaise, starch, salt and pepper to it. You can add your favorite spices.

Stir the mass thoroughly - this is the same semi-finished product that can be stored in the refrigerator for up to 5 days.

Spoon the mixture into a skillet with hot oil.

Fry the pancakes on both sides until golden brown.

Put the finished pancakes on a paper towel to absorb excess fat.

Chicken pancakes are ready!

They are crispy in the heat of the heat, because they contain starch.

And inside the chicken pancakes are very juicy and tender. Try them with, you will definitely like it!

Bon Appetit!

Delicious chicken breast pancakes can be served with hot sweet tea for breakfast, or they can be served with mashed potatoes for dinner. It is worth noting that, despite the amazing ease of preparation and a small amount of ingredients, this dish turns out to be very satisfying and juicy.

Fritters made from delicious and soft cutlets from liquid minced meat

Required Ingredients:

• small onions - 2 pcs.;
• frozen or chilled chicken breasts - 500 g;
• fresh greens - add at personal discretion;
• large chicken eggs - 2 pcs.;
• thick kefir - ½ faceted glass;
• baking soda - a small pinch;
• sifted wheat flour - add at personal discretion;
• allspice, and any spices to taste;
• odorless sunflower oil - for frying dishes.

Minced meat

Chicken breasts should start with a thorough processing of white poultry meat. It must be washed, and then separated from bones, cartilage, skin and finely chopped with a knife. Also, the meat ingredient can be chopped using a blender or meat grinder.

After the chicken breasts are processed, you need to peel the onions and finely chop them along with fresh herbs. Next, you should start mixing all the main components. To do this, add onions, dill, parsley, allspice, baking soda, table salt and any spices to the chopped fillet, as well as break chicken eggs, pour in thick kefir and add wheat flour. To make the chicken breast pancakes tender and soft, the last component should be added until you have a viscous and homogeneous mass. To completely get rid of lumps, it is advisable to keep it in a container under a closed lid for a quarter of an hour.

Heat treatment of dishes in vegetable oil

Fry in a hot skillet using odorless sunflower oil. To do this, the stewpan must be put on maximum heat, and after heating, reduce to the minimum value and put the previously kneaded dough with a large spoon. You can fry about 5-6 delicious and juicy pancakes at a time. It is advisable to cook them for at least 13 minutes on each side. This careful heat treatment will allow the white poultry meat to become soft and delicious.

After all the chicken breast pancakes are fried on 2 sides, put them in a slide on a plate and sprinkle generously with chopped herbs.

How to properly serve for dinner

Ready-made chicken fillet pancakes should be served hot for dinner, along with a tasty and satisfying side dish (or for breakfast with sweet tea). It is also recommended to serve fresh wheat bread, sour cream and tomato sauce (ketchup) with such a fragrant dish.

Useful advice for housewives

To get a more satisfying and tasty dish, it is advisable to separately make a creamy sauce for the chicken breast pancakes. To do this, you need to mix cream, sour cream and generously season them with herbs and aromatic spices.

Do you have chicken fillets in your fridge? Are you thinking about what to cook from it? My advice to you is to make chicken pancakes from chicken breast, which is cut into pieces. A recipe with a photo will help you step by step with this.

Pancakes will perfectly complement your lunch or dinner and will not leave indifferent any of the household members. Well, you, as a hostess, will surely achieve praise.

Ingredients:

• chicken fillet - 500-700 grams,
• egg - 3 pieces,
• flour - 5 tablespoons,
• mayonnaise - 180-200 grams,
• bow - 1 small head,
• garlic - 1-2 cloves,
• salt, pepper, dried dill - to taste,
• vegetable oil - up to 50 grams.

Preparation:

As you already understood, the main ingredient in our dish is chicken fillet. What are we going to do with him? And we will cut it into small cubes.

And then we take garlic and onions. If you don't like garlic, you can do without it. But whoever is his admirer knows what aromatic dishes are obtained with him. The onion used in this recipe is red, it is sweeter and more tender. But white onions are fine too. Finely chop the onion and garlic.

Combine chicken cubes with onion and garlic. We supplement everything with eggs, flour and mayonnaise. We mix. Add salt and pepper to your liking. The dill in the recipe is dried, but you can use it fresh. In general, you can vary the taste with various spices. Thus, it will always be slightly different pancakes. So, they added salt and pepper, added dill.

Now we will knead everything well again. Done, you can fry.

After the pan is calcined, reduce the heat to almost minimum. Pour the oil as much as when frying the chops. Put the minced meat in a frying pan with a tablespoon, forming small pancakes.

Why are we roasting over low heat? Because the chicken pancakes have to be baked on the inside. When frying over high heat, there is a chance that the contents will remain soggy. We will fry on both sides. They will be ready when they acquire a golden brown crust.

Put the finished chicken pancakes from the chicken breast on a plate and serve. Eating them is very tasty in the heat of the heat. But even after they have cooled down, they remain unimaginable treats. Prepare them. And you will surely hear from your relatives: "I want more!"

I also suggest you cook.

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Chicken pancakes - delicious, nutritious and simple! An irreplaceable 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.

Cut the onion into cubes. In a bowl, mix meat with onions, chopped garlic, eggs, spices, add a little salt.

Add starch, you can replace it with regular flour. Now put in the 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 mass. If necessary, flatten and shape immediately.

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
• Wheat flour of the highest grade 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 onions,
• fresh eggs - 3 pcs.,
• low-fat mayonnaise - 2 tablespoons,
• potato starch - 2-3 tablespoons,
• finely chopped dill greens - 1 tablespoon,
• ground black pepper and salt - it tastes like
• 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 hymen on the meat, then cut them off with a sharp knife in advance.

Peel the onion and chop into small cubes.

Transfer chopped fillets and onions to a deep bowl and toss.

Add a little mayonnaise to the combined ingredients, mix everything carefully again and, covered 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.

Stir the resulting mass until smooth, and in parallel, put a frying pan with a small amount of vegetable oil on the fire.

Once the oil has warmed up, spoon the small pancakes into it with a spoon. Fry them over medium heat until golden brown on one side, then turn over and bring to readiness with the lid closed.

Transfer the prepared chicken fillet pancakes to a small container, cover with a tea towel and leave warm 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 of 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 of 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, skip it through a meat grinder, but it will be completely different pancakes.

Add cheese, grated on a coarse grater, 2 eggs, flour or starch (or in half, 1 tbsp. L.), Mayonnaise, onion grated on a fine grater or finely chopped, garlic, salt, pepper. Any cheese is suitable, it gives chicken pancakes some kind of softness.

Of course, if you take cheese with a pronounced spicy taste, the taste of pancakes will be better, but processed cheese like "Friendship" will do. It does not have to be grated, you can just cut it into small cubes.

Mix the ingredients well and get such a minced meat dough for chicken pancakes with cheese.

Preheat the frying pan, pour in the vegetable oil, put the minced meat with a spoon, forming oval pancakes.

Fry the pancakes on both sides over medium heat until golden brown. Turning them over to the other side, cover the pan with a lid so that the pancakes are guaranteed not to remain soggy inside.

Put the finished pancakes on a paper towel so that the excess oil is absorbed.

Chicken cheese pancakes can be served with any side dish, such as oven rice or fresh vegetable salad, but they also work great as a stand-alone dish.

Recipe 5: chicken breast pancakes with zucchini

Such chicken pancakes are much easier to prepare than classic cutlets. For greater juiciness, add zucchini grated on a grater 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 gr
• wheat flour - 4 tablespoons
• sour cream - 2 tablespoons
• chicken eggs - 2 pcs.

Recipe 6: chicken pancakes with rice and vegetables

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

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

Place the sliced ​​fillets in a deep plate. Season with salt, pepper, curry, add mayonnaise, chicken eggs, flour. Onions can be added at this stage if desired. To do this, you need to cut a small onion into small cubes and scald it with boiling water. Drain and add to the rest of the ingredients.

Mix all ingredients thoroughly. Put in the refrigerator for half an hour, so that the fillets are slightly marinated.

Pour vegetable oil into the pan, put the pancakes with a spoon in a hot pan.

Fry on both sides until golden brown.

Meat dishes always go well with vegetables, so I propose to make a well of cucumbers for decoration, which can be filled with a side dish, in my case it is rice.

To do this, 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: pancakes with chicken breast on kefir

• Chicken breast - 400 g
• Chicken egg - 1 pc.
• Onions - 0.5 pcs.
• Hard cheese (grated) - 2 tablespoons
• Flour - 2-3 tbsp.
• Kefir - 4-5 tbsp.
• Parsley - a couple of twigs
• Sea salt - to taste
• Ch.m. pepper - taste
• Vegetable oil - 2 tablespoons

Fillets should be rinsed under running water and dried with a paper towel.

Cut the chicken fillet and onions into small cubes.

Add grated hard cheese and chopped herbs.

Add kefir, flour and egg, salt and pepper.

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

Put 1 tablespoon in a preheated pan. (with a slide) of dough and bake pancakes in a small amount of vegetable oil for 4 minutes on each side. To prevent them from burning, turn on a quiet fire. Turn them over 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 breast (fillet) - 400-500 g,
• egg - 1 pc.,
• mayonnaise - 2-3 tablespoons,
• fresh mushrooms - 200 g,
• starch - 1 tablespoon,
• onion - 1 pc.,
• hard cheese - 50-70 g,
• salt,
• ground black pepper,
• vegetable oil for frying.

We start the preparation of 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 just chop the chicken fillet, and not pass it through a meat grinder. Believe me, chopped pancakes taste completely different than chopped in a meat grinder.

Now let's get to the mushrooms. If you will use forest mushrooms collected with your own hands, first boil them for half an hour in salted water with spices, then strain them from the brine. If champignons - then we use raw.

So, cut the mushrooms small. Chop the onion finely. Fry the onions in a frying pan preheated 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 forest mushrooms). Add the mushrooms fried with onions to the chopped chicken fillet, beat in the egg there.

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

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

Recipe 9: chicken pancakes with vegetables (with a photo step by step)

• Chicken fillet 0.5 pcs.
• Carrots 0.5 pcs.
• Zucchini 2 slices
• Green onions 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 beat off with a rolling pin. Prepare the rest of the food.

Grate the zucchini and carrots on a grater (you do not need to squeeze the liquid from the zucchini).

Chop green onions and young garlic with green leaves. Drive in an egg.

Pour in the starch and grate the cheese.

Season with salt and pepper, stir. Refrigerate for 30 minutes.

Heat the olive oil in a skillet and spoon over the pancakes.

Fry on both sides over medium heat until golden brown, then covered over low heat for 15 minutes.

Recipe 10: chicken pancakes with garlic and sour cream

• 600 g fillet of chicken or turkey thighs, can be on the skin
• 1 egg
• 2 yolks
• 200 g sour cream 25% fat
• 2-3 cloves of garlic
• 3-4 sprigs of parsley
• zest of half a lemon
• 1.5 tbsp. l. corn starch
• vegetable or ghee
• salt, freshly ground black pepper

Turn the poultry fillet through a meat grinder. Finely chop the garlic and parsley, mix with the zest, add to the minced meat. Sprinkle with salt, pepper and starch. Knead.

Whisk sour cream with egg and yolks, add to the minced meat, mix thoroughly. In a large skillet, heat the oil or butter about 3 mm thick. Season with a little salt.

Spoon small pancakes over medium heat until golden brown on both sides. Put the finished pancakes on paper towels. Serve hot.

Chicken meat is always available commercially, it has high dietary properties. This product is notable for its low cost, so the choice often falls on it. The most common chicken breast dishes are cutlets, homemade sausage, and whole pieces baked in an electric oven.

But there is another dish with a juicy, hearty taste that can be consumed at any time of the day - this is chicken breast pancakes.

People who go in for sports or just follow the correctness of the diet give preference to this dish when the usual boiled chicken or beef is already fed up with it.

Classic Chicken Breast Pancakes

To prepare the classic version of this dish, it will take ten to fifteen minutes of your time and a minimum set of products. You can diversify your chicken pancakes a bit and add fresh vegetables or salad to them.

• Chicken fillet - 400 g;
• Flour - 4 tbsp. l .;
• Egg - 2 pcs.;
• Salt - according to the taste of the cook;
• Water - 2 tbsp. l;
• White pepper - a little bit.
• Sunflower oil (vegetable) - for frying.

Wash, dry and cut the white chicken meat into medium-sized pieces. Carefully remove the breastbones and cut off the film. We transfer it to a blender glass, connect an immersion nozzle with a knife and grind the meat into minced meat.

If there is no such electrical appliance, we pass the meat through an electric meat grinder.

Add eggs, water, spices and finally flour. When the consistency is homogeneous, immerse the dough to cool for two hours.

The advantage of such a dish is the following: the meat mass can be prepared in advance and stored in a cool place for several days, using it if necessary, and at the same time getting a fresh, freshly cooked dish every time.

Pour sunflower oil into a shallow (for convenience) frying pan and, applying the dough with a spoon, fry the pancakes.

Chicken fillet pancakes with mayonnaise

To diversify the taste of familiar chicken pancakes, you can experiment with adding additional ingredients to the dough base.

• Chicken meat - 550 g;
• Egg - 2 pcs.;
• Garlic - 2 cloves;
• Parsley - a bunch;
• Flour - 6 tbsp. l .;
• Homemade mayonnaise - 100 ml;
• Pepper - to taste;
• Salt to taste;
• Sunflower oil - 100 ml.

Rinse and dry the sternum well with paper towels. We arbitrarily cut it into pieces with a fillet knife, in the process cutting out the cartilages that come across. We immerse the chicken in the bowl of the combine and grind it, activating the highest speed.

Peel the garlic and cut it into quarters. We break an egg into the meat, add flour, spices and turn on the unit again. Add garlic, add salt and send to cool for an hour.

Heat the oil in a skillet. Put homemade mayonnaise in the finished dough, stir well and fry.

Starchy Meat Pancakes Recipe

For a denser structure, it is recommended to add sour cream and cornstarch to the dough.

• Chicken fillet - 600 g;
• Eggs - 1 pc.;
• Salt, spices - at the request of the cook;
• Cornstarch - 3 tbsp l .;
• Low-fat sour cream - 3 tbsp. l .;
• Olive oil - 100 ml;
• Onion - 1 head.

Wash the meat under running cold water. Dry and chop into medium cubes. In this recipe, it is not necessary to use only chicken fillet, you can cut meat from poultry and from drumsticks and thighs.

Keep in mind they will turn out to be quite greasy, this must be taken into account during cooking. Do not put a lot of sunflower oil in a saucepan and do not take homemade sour cream. And be sure to eat with bread or a side dish.

We pass the prepared meat and onions through an electric meat grinder, drive in eggs, spices, sour cream, starch and salt. We stir everything diligently and leave to marinate for an hour.

Lubricate the pan with a brush dipped in oil, apply the dough with a spoon, forming pancakes, and fry until a beautiful brownish color is obtained. We spread it on a napkin, and then on a prepared dish.

Chopped chicken pancakes with cheese

Minced meat has a specific delicate taste and juiciness. If you add cheese to the pancake dough, you get not an everyday, but a very festive dish.

• Chicken breast - 350;
• Egg - 1 pc.;
• Flour - 4 tbsp. l .;
• Salt, spices - to taste;
• Basil - a bunch;
• Cheese - 200 g;
• Vegetable oil (ordinary) - 50 g;
• Starch - 2 tbsp. l;
• Milk - 100 ml;
• Cauliflower - 200 g.

Wash the chicken breast and cut it into strips with a fillet knife along the fibers, then finely and often chop into pieces with a large cleaver. We immerse it in a food bag and beat it on the table, applying physical strength so that excess air comes out, and the pancakes are softer.

Having disassembled the cabbage into inflorescences, rinse and boil for several minutes in boiling salted water. We transfer to a bowl and grind with a submersible blender in mashed potatoes.

We transfer the minced meat into a small glass bowl, drive in an egg, spices, flour, salt, herbs, starch, knead and leave to marinate for an hour.

Warm up the oil in a saucepan. Add grated cheese, milk and cabbage puree to the dough. Stir well, fry the pancakes.

How to make pumpkin chicken pancakes

This dish is mostly intended for children who are not very fond of white dietary chicken meat and such a healthy vegetable as pumpkin. But having managed to cook a delicious dish from these products, you can enrich your small body with vitamins for a long time.

• Chicken fillet - 400 g;
• Quail egg - 3 pcs.;
• Butter - 150 g;
• Salt to taste;
• Pumpkin - 350 g;
• Flour - 3 cups;
• Low-fat sour cream - 100 ml;
• Garlic - 2 cloves.

We clean and boil the pumpkin until half cooked in a sufficient amount of water. We drain the water and mash in mashed potatoes. We wash the meat, dry it and cut it into pieces so that it is convenient to place it in an electric meat grinder.

Skip the fillet with garlic twice. Add quail eggs (you can replace with chicken eggs, but reduce the amount), pumpkin puree, salt and whole grain flour. We knead everything well and let it rest for two hours.

Melt the butter in a skillet and, carefully pouring the dough, fry the chicken pancakes with pumpkin. Before eating, pour sour cream and crush with herbs.

Zucchini pancakes and poultry fillets

By combining fresh vegetables with chicken in one recipe, you can end up with a complete meal that doesn't require a side dish.

• Chicken breast - 500 g;
• Zucchini - 2 pcs.;
• Potato starch - 4 tbsp. l .;
• Sunflower oil - 50 g;
• Bow - 1 head;
• Garlic - 3 cloves;
• Mayonnaise - 3 tbsp. l .;
• Carrots - 1 pc.;
• Egg - 1 pc.;
• Salt, spices - to taste;
• Fresh herbs - a bunch.

Cut the washed and dried chicken meat into slices. We clean the vegetables and chop them in half rings - everything except garlic and zucchini. Pour oil into a frying pan and fry the onions and carrots until transparent. Cut the zucchini in half and rub. Drain off excess moisture and add some salt.

Pass the meat with garlic through an electric meat grinder. Add spices, frying, egg, starch and salted zucchini to the minced meat. We knead everything well and leave for an hour.

Pour the oil into the pan and heat it up. Pour the dough with a spoon and fry the pancakes. Put on a plate and crush with herbs.

If you try our recipe, you will be amazed at how delicious stewed cabbage with minced meat can be.

Take note of the quick dessert recipes that you can make for any occasion.

Read the most unusual and interesting recipes for beef liver salads. You definitely haven't tried this yet!

Hearty meat pancakes with mushrooms

Pancakes turn out to be unusually tasty if cooked with kefir. And by adding wild mushrooms, you can make this dish a favorite for all family members.

• Chicken meat - 500 g;
• Egg - 1 pc.;
• Salt to taste;
• Kefir - 250 ml;
• Cheese - 150 g;
• Chanterelles - 300 g;
• Bow - 1 head;
• Whole grain flour - 4 tbsp. l;
• Garlic - 2 cloves.
• Olive oil - 50 ml.

We wash the mushrooms in several waters from the sand, it is better to do this in hot water. Pour the oil into a saucepan and fry for half an hour, stirring occasionally. Peel the onion and chop it in half rings, add to the mushrooms.

We wash the chicken fillet and, cut into pieces, grind in a blender. Add garlic and onion. Cut the cheese into cubes. We mix all prepared products into one mass, including eggs and kefir. We crush with spices and set to cool and marinate for one hour. If large mushrooms are caught, cut into pieces.

Fry the pancakes in heated oil, pouring the dough with a spoon. Place on green lettuce and add small cherry tomatoes. This dish tastes better when hot.

1. It is recommended to serve such pancakes with a creamy sauce made from sour cream, cream and fresh herbs;
2. The uniqueness of this dish lies in the flexibility of its composition: you can put any products in it that, in your opinion, have nowhere to apply. The result is excellent;
3. Chicken pancakes are made from quickly cooking products, you should not fry them for a long time. It may turn out to be a dry, burnt, tasteless dish;
4. If the structure of the dough is thin, add a little more flour or starch, thereby bringing it to the desired thickness.