Preparation: Step 1
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Prepare the ingredients for chicken cutlets in the air group.
You can take the finished minced meat, but if you want the cutlets to be truly juicy, it is better to cook minced meat yourself. The thigh fillet is perfect, it is fatter and more tender than the breast. Paning crackers can be replaced with flour — but with crackers the texture will be more air.
Panking crackers recipe
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Step 2
Wash the chicken fillet and dry with a paper towel. Cut into medium pieces so that it is convenient to twist.
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Step 3
Pass the chicken fillet through a meat grinder or grind in a blender to a minced meat. Transfer to a large comfortable bowl.
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Step 4
Clean onions and garlic. It is better to grate the onion on a fine grater — so it will be better distributed in minced meat and will give juiciness. Garlic — grind with a knife or through the press. Add to minced meat.
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Step 5
Wash the zucchini, peel and rub on a fine grater.
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Step 6
Put the zucchini in a sieve or colander, slightly salt and leave for 10 minutes. Then squeeze the excess liquid. This is an important step: if the zucchini is too wet, the minced meat will turn out to be liquid, and the cutlets can fly out in the air group.
Add to a bowl.
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Step 7
Add panning crackers, egg, salt, pepper and paprika to minced meat. Mix everything thoroughly. It is convenient to first stir with a spoon, and then with your hands so that the minced meat becomes homogeneous and elastic.
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Step 8
Moisten hands in cold water and form cutlets of the desired shape. The optimal thickness is about 1.5 cm. It is important that delicious chicken cutlets in the air group are fried evenly. Paning is not required — cutlets are obtained with a smooth and soft crust.
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Step 9
Lubricate the airborne grate with a small amount of vegetable oil or use parchment with holes. Put chicken cutlets at a short distance from each other. On top, if desired, they can be slightly lubricated or sprinkled with vegetable oil — this will help to get a delicious rosy crust.
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Step 10
Set the temperature of 180–190 ° C. Prepare cutlets in the Airgril for 20–25 minutes. After about 10-12 minutes, turn them over — so they are evenly browned. It is important to monitor the readiness: when cutting, the juice should be transparent.
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Step 11
Chicken cutlets in the Aerogril are ready.
Put them on a paper towel or grille, let them “rest” for 5 minutes. This will allow the juice evenly distribute. Serve with a side dish — buckwheat, rice, potatoes or vegetables are perfect. You can serve with the sauce — sour cream, tomato or garlic.
These dietary chicken cutlets are delicate, juicy and tasty, with a light vegetable note from zucchini and a pleasant texture. And most importantly — you cook without oil, which makes them an excellent choice for useful food.
Bon appetit!
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