Chicken 

Delicious chicken pancakes. Chicken pancakes for every taste How to cook chicken pancakes from chicken fillet

Chicken pancakes - very tasty, nutritious and simple! An indispensable 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.

Also cut the onion into cubes. Mix meat with onion, chopped garlic, eggs, spices, and add a little salt in a bowl.

Add starch, you can replace it with regular flour. Now add 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 mixture. If necessary, immediately level it and give it a neat shape.

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
  • Premium wheat flour 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 bulbs,
  • fresh eggs – 3 pcs.,
  • low-fat mayonnaise - 2 tablespoons,
  • potato starch - 2-3 tablespoons,
  • finely chopped dill - 1 tablespoon,
  • ground black pepper and salt - to taste,
  • 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 spitting on the meat, cut it off with a sharp knife in advance.

Peel the onion and chop into small cubes.

Place the chopped fillet and onion in a deep bowl and stir.

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

Mix the resulting mass until smooth, and at the same time put a frying pan on the fire with a small amount of vegetable oil.

Once the oil is hot, use a spoon to place small pancakes in it. Over medium heat, fry them until golden brown on one side, then turn them over and cook with the lid closed.

Transfer the finished chicken fillet pancakes to a small container, cover with a kitchen towel and leave in a warm place 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 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 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, put it through a meat grinder, but these will be completely different pancakes.

Add cheese, grated on a coarse grater, 2 eggs, flour or starch (or 1 tablespoon in half), mayonnaise, onion, grated on a fine grater or finely chopped, garlic, salt, pepper. Any cheese is suitable, it gives chicken the pancakes are somehow soft.

Of course, if you take cheese with a pronounced pungent taste, the taste of the pancakes will be better, but processed cheese like “Druzhba” will also work. You don’t have to grate it, you can just cut it into small cubes.

Mix the ingredients thoroughly and get this minced dough for chicken pancakes with cheese.

Heat the frying pan, pour in vegetable oil, spoon in the minced meat, forming oval pancakes.

Over medium heat, fry the pancakes on both sides until golden brown. After turning them over to the other side, cover the frying pan with a lid so that the pancakes are guaranteed not to remain raw inside.

Place the finished pancakes on a paper towel to absorb excess oil.

Chicken pancakes with cheese can be served with any side dish, for example, rice from the oven or a salad of fresh vegetables, but they also go well as an independent dish.

Recipe 5: Chicken breast pancakes with zucchini

These chicken pancakes are much easier to prepare than classic cutlets. For greater juiciness, add grated zucchini 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 g
  • wheat flour - 4 tbsp.
  • sour cream - 2 tbsp.
  • chicken eggs - 2 pcs

Recipe 6: Chicken pancakes with rice and vegetables
  • 500 gr. chicken fillet
  • 2 tbsp. spoons of mayonnaise
  • pepper
  • curry seasoning
  • 2 tbsp. spoons of flour
  • 2 eggs
  • garnish: rice, cucumber

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

Place the chopped fillet in a deep plate. Salt, pepper, season with curry seasoning, add mayonnaise, chicken eggs, flour. If desired, you can add onions at this stage. To do this, you need to cut a small onion into small cubes and scald it with boiling water. Drain and add to remaining ingredients.

Mix all ingredients thoroughly. Place in the refrigerator for half an hour to marinate the fillet a little.

Pour vegetable oil into the frying pan, spoon the pancakes onto the hot frying pan.

Fry on both sides until golden brown.

Meat dishes always go well with vegetables, so I suggest making a well of cucumbers for decoration, which can be filled with a side dish, in my case it’s rice.

To do this, you need to 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: Chicken breast pancakes with kefir
  • Chicken breast – 400 g
  • Chicken egg - 1 pc.
  • Onions - 0.5 pcs.
  • Hard cheese (grated) - 2 tbsp.
  • Flour - 2-3 tbsp.
  • Kefir - 4-5 tbsp.
  • Parsley - a couple of sprigs
  • Sea salt - to taste
  • Pepper, h.m. - taste
  • Vegetable oil - 2 tbsp.

Rinse the fillet under running water and dry with a paper towel.

Cut the chicken fillet and onion into small cubes.

Add grated hard cheese and chopped herbs.

Add kefir, flour and egg, salt and pepper.

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

Place 1 tbsp on a heated frying pan. (possibly with a heap) of dough and in a small amount of vegetable oil, bake the pancakes for 4 minutes on each side. To prevent them from burning, turn on low heat. Turn them 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 breasts (fillets) – 400-500 g,
  • egg – 1 pc.,
  • mayonnaise – 2-3 tbsp.,
  • fresh mushrooms – 200 g,
  • starch – 1 tbsp,
  • onion – 1 pc.,
  • hard cheese – 50-70 g,
  • salt,
  • ground black pepper,
  • vegetable oil for frying.

We start preparing 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 cut the chicken fillet, and not put it through a meat grinder. Believe me, the taste of chopped pancakes is completely different from those crushed in a meat grinder.

Now let's take care of the mushrooms. If you use wild mushrooms that you collected yourself, first boil them for half an hour in salted water with spices, then strain them from the brine. If there are champignons, we use them raw.

So, chop the mushrooms into small pieces. Finely chop the onion. Fry the onion in a frying pan heated 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 wild mushrooms). Add the mushrooms fried with onions to the chopped chicken fillet, and beat in the egg.

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

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

Recipe 9: chicken pancakes with vegetables (with photos step by step)
  • Chicken fillet 0.5 pcs.
  • Carrots 0.5 pcs.
  • Zucchini 2 slices
  • Green onion 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 pound it with a rolling pin. Prepare the remaining products.

Grate the zucchini and carrots (no need to squeeze out the liquid from the zucchini).

Chop green onions and young garlic with green leaves. Beat in the egg.

Pour in starch and grate cheese.

Add salt and pepper, stir. Place in the refrigerator for 30 minutes.

Step-by-step recipe instructions for Chicken Pancakes

  • Wash the chicken breast meat (if you did not buy ready-made chicken fillet), peel it and separate it from the bones. Cut into small approximately equal pieces.
  • Also chop the onion not very coarsely.
  • Next, mix the prepared ingredients - chicken fillet, cut into pieces, onions and mayonnaise. Add salt to taste, season with spices, mix everything well and leave the resulting mass for 20-30 minutes.
  • Finely chop the herbs (I used fresh parsley). Lightly beat the eggs with a fork, add chopped herbs and flour to them, mix everything thoroughly.
  • Combine both masses - meat and egg, knead them thoroughly.
  • Spoon the mixture into a frying pan in heated vegetable oil in the form of small cutlets or pancakes. But not too thick so that the products are better fried. Fry over low heat on both sides until golden brown. These pancakes cook very quickly, especially if the pan is well heated.
  • Chicken pancakes are best served hot. This chicken breast dish goes well with any vegetable side dish or salad.

Find impeccable, tried and tested chicken pancake recipes on the Culinary Traditions and Innovations web page. Try variations with yeast and unleavened bulk dough, based on fermented baked milk, kefir, yogurt, with or without mayonnaise. Add flavor colors with various spices. Pancakes are very quick!

When choosing between a yeast and unleavened batter base for chicken pancakes, you should rely on personal inclinations and preferences. The yeast base will be more fluffy. But unleavened dough cooks faster. Eggs or kefir are necessary to give the desired texture to the filling dough.

The five most commonly used ingredients in chicken pancake recipes are:

Interesting recipe:
1. Wash the chicken flesh thoroughly and dry it a little.
2. Cut into small pieces.
3. Chop the peeled onion very finely or grind it in a blender.
4. Mix fillet pieces with onion, mayonnaise, egg, flour. Add salt and pepper to taste. Add curry or turmeric.
5. Fry in a preheated frying pan in a small amount of oil like pancakes until golden brown.
6. Serve hot with any side dish.

Five of the fastest chicken pancake recipes:

Helpful Tips:
. You can add finely chopped vegetables to the prepared semi-liquid dough: onions, carrots, zucchini, tomatoes, green peas, potatoes. This technique will not only increase the number of servings, but will also give the food a unique flavor.
. Ready-made chicken pancakes can be decorated with grated cheese, spicy herbs or your favorite gravy.
. It is recommended to first place the finished pancakes on paper kitchen towels to remove excess fat.
. Any vegetable puree, pasta or porridge can serve as a side dish for this dish.

Now more and more people prefer chicken meat to the usual beef or pork. This is a more dietary option, and chicken dishes are quick to prepare. However, some housewives are afraid to take chicken breast, choosing other parts of the chicken, because it’s no secret that white meat contains little fat and will certainly be dry if cooked incorrectly.

But the fillets will never be dry if you make chicken pancakes out of them. Thanks to long marinating and quick frying, it is simply impossible to dry them out. But there is no special secret in the recipe. You need to take fresh, high-quality chicken fillet, cut it, adding eggs and mayonnaise, which will soften the meat, and onions, which will add a special taste and aroma. But you should not miss one important point - the marinating time: the longer it is, the tastier the chicken pancakes will be.

Ingredients
  • chicken fillet 500 g
  • eggs 2 pcs.
  • mayonnaise 200 g
  • onions 3 pcs.
  • potato starch 2 tbsp. l.
  • salt, spices to taste
  • vegetable oil for frying
How to make chicken fillet pancakes
  • Prepare the necessary products. Rinse the meat, dry it and remove all films, if any. Peel the onion.

  • Cut the chicken fillet into small cubes and place in a suitable sized bowl.

  • Break the eggs.

  • Stir, add mayonnaise.

  • Mix again and add starch (use heaped spoons).

  • Finely chop the onion with a knife or use a chopper. In this case, the button should be pressed intermittently several times in a row so that the contents of the bowl do not turn into mush. But the onion pieces should not be too large.

  • Transfer it to the chicken.

  • Add salt and necessary spices. Mix everything thoroughly to distribute all ingredients evenly. At first glance, the dough for future pancakes may seem a little runny, but there is no need to worry; over time, the potato starch contained in it will swell and thicken the dough. Cover the container with a plate or cling film and refrigerate for up to 2 days. If you don’t have time, you can limit it to a few hours, but then the bowl should be left at room temperature.

  • After time has passed, stir the contents. Pour vegetable oil into a frying pan and place on the stove. Take the chicken dough with a spoon and place it in the hot oil in the form of small pancakes.

  • Fry until golden brown, about 2 minutes on each side.

    • Serve hot with any side dish, fresh vegetables, herbs.

    • if for some reason you don’t want to use mayonnaise, you can easily replace it with sour cream or take sour cream and mayonnaise in a 1:1 ratio;
    • For spices, regular ground black pepper or a mixture of peppers is sufficient; it also tastes delicious with curry seasoning;
    • the taste and aroma of chicken pancakes directly depends on the time allotted for marinating the meat, so the longer the better. However, it is important not to overdo it so that the dough does not spoil;
    • It is not necessary to fry all the pancakes at once; you can keep the dough in the refrigerator and fry it as needed for 2 days, then there will always be a freshly prepared meat dish on the table.

    Today I want to offer you a rather unusual, but very tasty dish - minced chicken fillet pancakes. The recipe for this dish once surprised and interested me with its originality and at the same time ease of preparation, so I really wanted to try what would come out in the end. In appearance, the chicken pancakes turned out to be similar to ordinary chops with a golden brown crust, but the taste...mmm...was not at all the same. Instead of dry chicken meat, which takes a long time and tediously to chew, we got the most tender juicy cutlets that are easy to chew and simply melt in your mouth.

    Chicken pancakes are prepared quite simply and quickly, the most labor-intensive part of the process is cutting the fillet into small cubes, and the rest is pure nonsense. But the result will surprise and delight both your guests and household members. Children especially love this dish, because it is very tasty, you don’t have to cut it and almost don’t have to chew it, everything disappears from the plate instantly and you can demand a legitimate dessert. Try this simple recipe for chicken breast pancakes and you will be pleasantly surprised by the results!

    Useful information How to cook chicken pancakes - a recipe for pancakes from chopped chicken fillet with step-by-step photos

    INGREDIENTS:

    • 700 – 800 g chicken fillet
    • 1 large egg
    • 3 tbsp. l. flour
    • 2 tbsp. l. sour cream
    • 2 tbsp. l. mayonnaise
    • 50 ml vegetable oil
    • salt, pepper, 1/2 tsp. curry

    COOKING METHOD:

    1. To prepare tender and juicy chicken pancakes, cut the breast fillet into small cubes and place in a bowl.

    2. Add egg, flour, sour cream, mayonnaise, salt and spices to the chopped chicken fillet.

    Mayonnaise gives this dish additional piquancy, but for dietary reasons it can be replaced with sour cream.


    3. Mix all ingredients thoroughly and the chicken pancake mixture is ready!


    4. Heat vegetable oil in a large frying pan. Spoon the mixture onto the frying pan in the form of not too thick pancakes.