There are many delicious recipes for meat dishes. Most often, housewives use pork, beef, turkey, chicken. Below are published more than 30 of the best options, easy and understandable, able to provide maximum benefit to the body.

Pork Dishes: Homemade Recipes

Pork is an affordable and tasty meat. It is quick and easy to prepare. For recipes from pork, the main thing is not to regret spices and vegetables. If you want at home, you can even make real kebab from such meat. Or please homemade with the most tender slices of pork stewed in various sauces.

Barbecue pork skewers

Ingredients: a kilo of pork neck, 2 large onions, juice of a small lemon (you can replace 1.5 tbsp. L. Vinegar essence), 4 - 5 tbsp. l fat mayonnaise, a pinch of dried basil, salt.

  1. The washed meat is cut in pieces traditional for barbecue. It is filled in a large bowl with onion rings. Vegetable can be chopped quite large.
  2. For the flavor, basil and any other dried herbs are added.
  3. The meat is salted.
  4. Mayonnaise is immediately added, as well as citrus juice (or vinegar essence). The components are vigorously mixed by hands.
  5. The future barbecue will be marinated for at least an hour. But ideally, leave it for a night or even a couple of days. The more time pork spends in the marinade, the more tender and juicier it will turn out in the end.
  6. Prepared meat is placed on wooden skewers and baked on a baking sheet covered with parchment. You can take ordinary skewers. In this case, they are installed on the ribs of a long rectangular shape made of glass. This is convenient because the allocated fat will drip into the container and the oven will not get dirty.

The main thing is not to forget to turn over the blanks in the process. It will take about half an hour at baking at 200 degrees.

Beer marinated pork

Ingredients: kilo balyk, a glass of light quality beer, large onion, 2 to 4 garlic cloves, salt, a mixture of peppers.

  1. The washed meat is carefully dried. On a piece, incisions are made according to the accordion principle.
  2. Pork is rubbed with a mixture of salt, peppers, crushed garlic.
  3. At the bottom of the heat-resistant form, greased with oil, onion rings pour out.
  4. Prepared meat is laid out on them.
  5. The whole structure is poured with beer and covered with foil. Its shiny part should be turned towards the products.

Under a foil at high temperature, the dish is baked for 110 - 140 minutes. In the turned off oven, it is left to infuse for another half hour. During this time, all the juices released are absorbed into the meat.

Stewed meat with prunes in a slow cooker

Ingredients: a kilo of meat pulp, a pound of dried fruit, seedless, 2 onions, 70 ml of cognac without flavoring, carrot, 2 small. tablespoons sweet mustard, 2 tbsp. l olive oil, 1 tbsp. l lemon juice, salt, spices.

  1. Prunes are well washed, cut in halves.
  2. The meat gets rid of excess fat and cut into strips.
  3. Sliced ​​pork is ground with salt.
  4. For refueling, oil, mustard, sour juice, spices, brandy are mixed.
  5. This sauce is poured meat and left for a couple of hours.
  6. Prepared pork is laid out in a bowl of “smart pot”.
  7. Onion peppers, prunes and grated carrots get enough sleep.
  8. Products are poured with the remaining marinade.

In the Meat program, the dish will be cooked for about an hour. Optionally, you can refuse an alcoholic drink in the recipe. But it adds to the taste of the finished dish originality.

Juicy Baked Loin

Ingredients: ½ kg of pork loin, 3 pinch of coarse salt, a pinch of thyme (dry) and rosemary (dry), 4 cloves of garlic, 2 tbsp. l vegetable oil, a mixture of ground peppers.

  1. The loin is processed with a mixture of peppers and rock salt. You need to rub it on all sides.
  2. One piece of meat is transferred to a frying pan with preheated fat and fried over very high heat for 2 minutes on each side.
  3. You need to cook the loin not only from the largest sides, but also from the sides. This will seal all the valuable juices inside.
  4. The meat is transferred to the form, garlic and grass plates are laid out on it.
  5. Top loin is covered with foil.

The dish is baked for half an hour at high temperature, after which it is removed from the oven, but is not exempted from the coating. Under the foil, it is left to cool for another 20 minutes. It is necessary that the excreted juices are returned to the meat.

Village salad with boiled meat

Ingredients: a pound of boiled pork, 2 heads of white onion, 2 tbsp. l chopped parsley, 60 ml of chilled boiled water, 3 tbsp. l sugar with a hill, 1.5 tsp. salt, 9 tbsp. l wine vinegar, a pinch of black pepper, 5 tbsp. l olive oil.

  1. The cooled meat is cut into large strips.
  2. Onions are chopped into thin half rings. Parsley is chopped very finely.
  3. The remaining ingredients mix very well. They will combine into a fragrant marinade. You can add a little ground chili pepper.
  4. The meat and onions with parsley are laid out in layers on the dish. From above they are filled with marinade from the last step.
  5. The appetizer is cleaned in the cold for at least 8 hours. The longer she stays there, the tastier it will turn out.

Served salad to the table without additional sauce. The dish goes well with fresh Borodino bread.

Braised Pork in Soy Sauce

Ingredients: a pound of pork, onion, 85 ml of classic soy sauce, a pinch of salt and paprika.

  1. The meat is cut into small slices and fried in preheated fat until golden barrels. This will take 12 to 15 minutes. In the process, you need to constantly turn it over.
  2. Onions are cut in half rings.
  3. Classic soy sauce is poured to the meat. It will be stewed under a tight lid for another 8 minutes.
  4. Next, vegetable pieces are laid out in the pan, rock salt and paprika are added.
  5. Extinguishing lasts 5 to 7 minutes.

Ready-made treats go well with various cereal side dishes. It is especially tasty to serve it with all kinds of rice.

Pork chops with mushrooms

Ingredients: 4 pork chop, salt, half a glass of kefir, pepper, flour in the dough and for breading, 4 tbsp. l drain. oil, 2 tbsp. milk, 180 g of champignons.

  1. Broken off pieces of meat are rubbed with salt and pepper.
  2. Kefir is poured into one bowl, a little flour is poured into another.
  3. Chops are first immersed in a fermented milk product, then crumble in wheat flour from all sides.
  4. Each slice is fried in a pan for 6 - 7 minutes. Once he turns over.
  5. To the remaining fat in the pan, spread the butter. Flour is fried on it (about 3 tbsp. L.). Milk is poured here, salt is added to taste.
  6. After boiling, the sauce is cooked until thickened. After adding thin plates of mushrooms to it, cooking lasts 4-6 minutes.

Chops are laid out in the sauce and languished in it for a couple of minutes.

Pork pilaf in a slow cooker

Ingredients: 1 multi-glass of dry rice, carrot, salt, 330 g of pork, a mixture of spices for pilaf, 2 tbsp. l rast. oil, onion head, 1 tsp. pasta from tomatoes.

  1. Vegetables are randomly chopped in medium slices. It is best to cut them into strips. For carrots, it is very convenient to use a special "Korean" grater.
  2. From vegetables, prepare roast frying in oil. They should not only soften, but also slightly gilded. It is very important that onions and carrots are not burnt. Otherwise, pilaf will be bitter.
  3. Then slices of meat and tomato paste move to them. Together, the components are roasted for a couple of minutes.
  4. Washed rice and spices are distributed on top. It is worth purchasing a special high-quality cereal for cooking pilaf.
  5. Pour 2 cups of salt water from the kettle.

Under the cover in the "Pilaf" mode, the treat is prepared for 50 minutes.

Classic meat basics

Ingredients: 310 g pork tenderloin, 2 onions, 6 potatoes, 2 barrel cucumbers, 1 tbsp. l pasta from tomatoes, 1 tsp. sand sugar, spices, fresh garlic, salt.

  1. The meat is cut into small strips and fried in any fat in a saucepan.
  2. Thin barrels of potato are cooked in a pan to rosy barrels.
  3. While potatoes are being prepared, half rings of onions and straws of sour cucumbers are poured out onto the pork. First, they are all fried together for a couple of minutes, and then covered with a lid and stewed on a small flame for 14 - 17 minutes.
  4. Chopped garlic, spices, sugar, salt, tomato paste are laid out in the stewpan. Heated water is poured to the products. A glass will be enough. Extinguishing continues for the same amount of time.

Fried potatoes are laid out to the thickened gravy. The treat warms up for another 5 - 6 minutes, is decorated with greens and served to the table.

French Recipe

Ingredients: kilo pork tenderloin, onion, 70 ml of classic soy sauce, 80 g of cheese, 40 g of mayonnaise, pepper, salt.

  1. Pork is cut into slices with a thickness of about 1 cm. Then they are beaten, salted, peppered and poured with sauce.
  2. In this form, the meat will be pickled for about 20 minutes. In the process, it needs to be turned over from time to time.
  3. Pickled pieces on both sides are fried until lightly crusted in a skillet with boiling oil.
  4. Then they are laid out in a heat-resistant form, lubricated with mayonnaise.
  5. Next is a layer of thin onion rings.
  6. Billets are generously sprinkled with grated cheese.

The dish is baked in the oven for 45 minutes. A temperature of 190 degrees will be enough.

Beef Meat Dishes: Best Recipes

The second meat dishes are very often prepared not only from pork, but also from beef. With proper processing, they turn out no less soft and juicy.

Classic Beef Stroganoff

Ingredients: a pound of meat pulp, onion, 2/3 tbsp. sour cream, 1 tbsp. l first-grade flour, 1 tsp. pasta from tomatoes, 170 ml of purified water, salt, pepper.

  1. The beef is covered with a film and beaten off in a whole piece.
  2. The meat is thinly cut across the fibers. Then chopped straws.
  3. First, beef is fried in hot oil until crusted. Then it is cooked with thin quarters of onion rings.
  4. Fried vegetable sprinkled with flour. The mass is fried for one minute.
  5. Sour cream and tomato paste are added. The mixture is salted, peppered.
  6. Together, the products are filled with water, stewed for 8 - 9 minutes.

Delicious gravy ready to serve with any dry side dish.

Jellied beef and chicken

Ingredients: 3 kilograms of beef on the bone, onion, half a chicken carcass, 2 carrots, salt, a handful of peppercorns, garlic.

  1. Pieces of beef on the bone are first soaked in cold water for 5-6 hours, then washed and sent to cook with half the chicken carcass.
  2. Peppers, peeled carrots and onions in husks are also added to the pan.
  3. Products are boiled for 9 - 10 hours under a lid. Periodically, the foam mass must be removed from the surface of the liquid.
  4. All the thick reclines on a plate, and the broth is filtered.
  5. Sliced ​​from the bones and chopped meat, plates of garlic and slices of boiled carrots are laid out in small bowls. Top they are filled with salted broth.

Jellied meat is removed in the cold until it hardens.

Sunflower Salad with Boiled Beef

Ingredients: 320 g of boiled meat, 1 boiled carrot, pickled cucumber, 3 boiled potatoes, mayonnaise, 3 boiled eggs, salt, chips and olives.

  1. When all the boiled ingredients have cooled, you can peel, grind and spread in layers.
  2. Grated potato tubers with mayonnaise come first.
  3. Next, the cubes of cucumbers crumble.
  4. Then comes a layer of grated cooked meat with salted sauce, grated carrot with mayonnaise, grated chicken squirrels and crumbled yolks.

An appetizer is made in the form of a sunflower using chips and olives.

Tip. So that boiled meat is juicy, it is placed in boiling water and cooked at a low boil.

Stewed meat with potatoes in a slow cooker

Ingredients: kilo potatoes, 430 g of beef, 2 pcs. tomatoes and carrots, onion, salt, spices, 1 liter of water, herbs.

  1. The first in the oiled bowl of the multicooker are laid medium cubes of potatoes, previously soaked in cold water for about an hour.
  2. On top are small pieces of carrots and onions.
  3. Then the pieces of tomato are distributed along with the skin and slices of beef.
  4. The mass is sprinkled with salt, pepper, poured with hot water.
  5. In the "Extinguishing" program, the treat languishes for 80 - 90 minutes.

Served potatoes with meat and lots of fresh chopped greens. Slices of Borodino bread with classic pesto sauce are served separately.

Classic beef roast beef

Ingredients: a kilo of thick beef, 30 g of sea salt, ground black pepper, 20 ml of olive oil.

  1. The meat is aged at room temperature for 80 to 90 minutes. Then it is cleaned of films and all that is superfluous, rubbed with salt, pepper, and poured with oil.
  2. A piece is left for half an hour under a damp towel.
  3. On any preheated fat, the beef is fried on all sides until golden brown.
  4. The meat is transferred to a baking sheet. At first it is baked for 25 minutes at 210 degrees. Then it bakes for another half hour already at 170 degrees.

Ready roast beef should stand for about 20 minutes, after which it can be sliced ​​and served in portions.

Beef steak in a pan

Ingredients: kilo beef, 4 - 5 tbsp. l olive oil and half a standard packet of butter, salt, ground black pepper.

  1. The meat warms up to room temperature, after which it is cut in layers. The optimal thickness of each of them is about 2.5 cm.
  2. Pieces are rubbed with olive oil, sprinkled with pepper and salt.
  3. In a pan, all the steaks are laid out alternately and fried until cooked on both sides.

One-on-one prepared pieces are stacked on the foil, pieces of butter are inserted between them. The coating is wrapped. In this form, the steaks should stand for 10 minutes.

Juicy Beef Chops

Ingredients: a pound of beef tenderloin, 80 g semolina, 1 tbsp. l dried parsley, 2 large chicken eggs, salt, black pepper.

  1. The meat is cut into 4 portions. Each of them fights off.
  2. Semolina is mixed with herbs, salt, pepper.
  3. The eggs are beaten.
  4. Chops first fall off in the breading of the second step. Then they are immersed in the egg mass. Last but not least - again crumble in breading.

Chops are fried to a golden appetizing crust on both sides.

Beef baked in a piece of foil

Ingredients: 800 g of meat, 90 ml of soy sauce, ½ tbsp. l sweet paprika and curry, garlic, 3 tbsp. l olive oil.

  1. Garlic is ground with paprika, curry and poured with sauce.
  2. Marinade with butter moves to a whole piece of meat. The liquid is actively rubbed into the beef with your hands. The meat will be marinated for 3 to 4 hours.
  3. A piece of beef is wrapped in foil. The coating should be very dense.

Beef in the oven is baked for 80 minutes at high temperature until clear juice.

Turkey meat dishes: delicious recipes

If you need to cook low-calorie diet meat dishes, then for them it is worth choosing a turkey. This bird is useful for both adults and the smallest members of the family.

Turkey fillet in creamy sauce

Ingredients: kilo poultry fillet, a full glass of fat cream, salt, 3 tbsp. l rast. oils, spices.

  1. Thawed meat is cut into oblong slices. It is rubbed with salt and spices. Of the latter, coriander, curry, and fenugreek are well suited for turkey. The bird will be marinated in this form for 15 - 17 minutes.
  2. Next, the meat is fried in oil until cooked.
  3. Cream is poured into the pan.

The dish languishes under the lid for about half an hour. To taste, you can thicken the sauce with grated cheese.

Roasted whole turkey in the oven

Ingredients: poultry carcass (about 3 kg), salt, 3 sprigs of rosemary, 3 tbsp each. l olive oil and classic soy sauce, head of garlic, whole lemon, spices.

  1. Turkey must be without entrails. The bird carcass is washed, dried inside and out with napkins.
  2. Chopped garlic cloves are poured with sauce. Selected spices, salt are added.
  3. The resulting mass of the bird carcass is rubbed on all sides.
  4. Lemon is boiled with boiling water and inserted into the abdomen of a turkey. Fresh sprigs of rosemary are laid out on top of it.
  5. The bird is wrapped in a baking bag.
  6. First, it is cleaned for an hour in the refrigerator, and then sent to the oven for 1.5 hours.

The dish is baked at 190 - 200 degrees.

Meat cutlets in a slow cooker

Ingredients: 720 g bird fillet, carrot, onion, half a bunch of fresh parsley, garlic to taste, salt, spices, a slice of white bread, half a glass of milk, an egg.

  1. Crustless bread is poured with warmed milk.
  2. Fillet with onion and carrot slices is chopped in a blender.
  3. The resulting minced meat is added with an egg, salt, spices, chopped parsley. The last pressed bread is laid out to him.
  4. Small cutlets are formed from the mass.

They are cooked on a special stand with holes in the “Steam cooking” program. Cutlets will be fully cooked in about 50 minutes.

Breaded turkey fillet chops

Ingredients: 720 g poultry fillet, a glass of crumbs from crackers, the same amount of first-class flour, 2 large eggs, salt, spices for chicken, rast. oil.

  1. The turkey is cut in medium slices, each of which is well beaten off. Slices are rubbed with spices and salt, watered with a small amount of oil.
  2. The bird will marinate in the cold for 17 to 20 minutes.
  3. On three separate plates is flour, crackers and beaten eggs.
  4. Turkey slices are dipped alternately in all. First - in flour, then - in an egg, and, finally, in breadcrumbs.

Chops are fried in hot oil on both sides until cooked.

Roast meat with potatoes

Ingredients: 620 g turkey fillet, carrot, 3 potato tubers, sweet Bulgarian pepper, 2 tbsp each. l fat sour cream and sweet mustard, salt, pepper, lemon, fresh herbs, a pinch of grated ginger.

  1. For the marinade, mix fresh lemon, sour cream, chopped ginger and mustard. Pepper and salt are added.
  2. All vegetables are cut into small pieces and laid out in pots. You can just rub the carrots on a grater with large holes.
  3. The turkey is chopped in medium slices, roasted until golden brown. Further, the bird is also distributed in pots.
  4. The remains of the marinade and a small amount of salted water spill over.
  5. The crushed greens crumbles.

In a very hot oven, the dish is baked a little less than half an hour until the potatoes are soft.

Turkey boiled pork

Ingredients: 1 kg of turkey fillet, 2 whispers of sea salt, 1 small. a spoonful of sweet paprika, a mixture of ground peppers, 3 tooth. garlic, a pinch of salt and black pepper, 3 tbsp. l rast. oils.

  1. Salt dissolves in cold water. In the calculation of 1 large spoon per 1 tbsp. water. A whole piece of bird fillet is immersed in liquid all night. On top of the meat is crushed by a load.
  2. In the morning, a piece is wiped off of excess fluid and tied with a thread. This is necessary so that it retains a shape convenient for cutting into sandwiches.
  3. Notches are made on the surface of the meat. Pieces of garlic are inserted into them.
  4. Separately combine spices and oil. Salts need to be added very little. After all, the bird spent the whole night in saline. The resulting mixture is rubbed with fillet.
  5. The turkey is laid out on a baking sheet covered with dry parchment, and is cleaned in an oven preheated to 240 degrees. Meat is baked for half an hour. Do not open the oven door.
  6. Next, the heating is turned off. The meat in the same form is left in the oven until completely cooled.

Boiled pork is stored in the refrigerator, wrapped in parchment. She can lie 4 to 5 days.

Bake in mustard marinade

Ingredients: drumstick and turkey wing, 2 tsp. acute mustard, 2 tbsp. l olive oil, salt, ground black pepper.

  1. Parts of the turkey are laid out in the form in which it is planned to bake them.
  2. In a separate bowl, the remaining components are mixed. You can add crushed garlic to your taste.
  3. Directly in the form of a turkey rubbed with marinade.
  4. The products are covered with foil on top. The mold moves into the hot oven for half an hour.

Further, the coating is removed. Without foil, the dish is cooked until browning for another 20 minutes.

Dietary Turkey Stew

Ingredients: half a pound of bird fillet, 2 pcs. tomatoes, onions, carrots, small zucchini, salt, garlic, spices.

  1. In a baking dish greased with oil, slices of poultry fillet are immediately laid out.
  2. Carrots are cut into strips, zucchini into cubes, tomatoes into slices. If the zucchini is young, there is no need to cut the peel from them.
  3. All crushed vegetables are distributed over them. Garlic is cut into small cubes.
  4. Products are poured into half a glass of salt water, sprinkled with spices.

The dish is baked for a little less than an hour. The optimum temperature is 170 - 180 degrees.

Chicken Meat Dishes: Popular Recipes

Chicken meat - low-calorie meat, from which you can cook many delicious dishes. It goes well with any vegetable, mushroom, cheese and other additions.

Chicken fillet casserole with champignons

Ingredients: a pound of chicken fillet, 330 g of champignons, 210 g of sour cream, 160 g of hard cheese, 2 tomatoes, salt, rast. oil, aromatic herbs.

  1. Chicken meat is cut into strips or small pieces, laid out in an oily form, sprinkled with salt and spices. If desired, you can slightly beat off the bird.
  2. Subsequently, thin circles of tomatoes, mushroom slices are distributed. Products again sprinkled with salt.
  3. Cheese coarsely coarsens, mixed with sour cream and seasonings.The mass is laid out on the future casserole.

The dish is baked for 40 - 45 minutes. At the same time, the temperature is set at 190 degrees.

Chakhokhbili from chicken - a classic recipe

Ingredients: a whole chicken carcass, a kilo of ripe tomatoes, 3 large onions, salt, fresh herbs, ground black pepper.

  1. Chicken carcass with a sharp knife is chopped into portions. They should not be too small.
  2. The onion is peeled and chopped in medium slices.
  3. Peel peeled off tomatoes with boiling water and a sharp knife. Then they are cut into slices.
  4. Chicken pieces are fried in a ducklifter with any fat for 10 to 12 minutes. Periodically they stir.
  5. Then tomatoes and onions are added. After boiling the mass, the fire under it is reduced to a minimum, and under the closed lid the dish is extinguished until the chicken is soft. This usually takes about 40 minutes.
  6. Fresh herbs are cut, added to the chicken along with pepper and salt. After a minute, the chakhokhbili can be turned off.

The treat is served to the table with fresh bread or pita bread.

Caesar salad"

Ingredients: a bunch of Romaine lettuce, 2 chicken breasts, 2 tsp. sweet mustard, 1 tsp. soy sauce, egg, salt, 1 tbsp. l lemon fresh, 120 ml of olive oil, a bowl of wheat crackers, 60 g of parmesan, garlic, a handful of cherry.

  1. Both breasts are salted and fried in olive oil until golden brown. Cooled pieces with a crust are cut into small slices. You can also bake meat in the oven or boil. This will reduce the calorie content of the dish.
  2. For the sauce, beat fresh citrus, mustard, soy sauce, mashed garlic and an egg. Then mustard is added. Pour in the remaining olive oil (about 90 ml). The sauce is salted.
  3. Prepared salad leaves are torn in large pieces and laid on the bottom of a deep bowl.
  4. Pieces of chicken, halves of cherry pour out from above, parmesan rubs.

The appetizer is decorated with crackers and served immediately for dinner. You can also put halves of boiled quail eggs on the dish to taste.

Oven in chicken foil

Ingredients: 630 g of poultry fillet, salt, a pinch of basil and hot pepper, 40 g of plums. oils.

  1. Melted butter is rubbed into clean chicken breast from all sides. You need to do this with your hands and very intensively.
  2. The meat is also rubbed with a mixture of salt and seasoning. The latter can be chosen any to your liking. It’s easier to buy a ready-made flavor mixture designed specifically for chicken.
  3. Breast tightly wrapped with 1 - 2 layers of foil. No holes should remain on the coating so that valuable meat juice does not leak out.
  4. The meat is sent to a preheated oven (up to 180 degrees).
  5. Baked dish 65 - 75 minutes.

Finished fillet is cut into slices and served for dinner with spicy sauce. You can use it instead of sausage when cooking sandwiches. Perfect for Caesar salad.

Wings in a Soya Honey Marinade

Ingredients: 630 g of chicken wings, 2.5 tbsp. l classic soy sauce and liquid honey, coarse salt to taste, a set of dried herbs and spices for chicken.

  1. It is best to choose chilled rather than frozen parts of the chicken carcass. They always end up being tastier and more tender. Each wing is visually divided into three parts. The most extreme sharp is cut off. There is no meat on it, so it can be put aside. These parts of the hostess are usually used for cooking broths.
  2. Prepared meat is rubbed with a mixture of salt and special seasonings for poultry. Coriander, curry, rosemary goes well with it.
  3. The remaining dried herbs, honey are added to the chicken.
  4. Pouring classic soy sauce. The marinade is evenly distributed over the wings. In this form, they are left for half an hour in the cold.
  5. The wings with the sauce are transferred to the pan. First they are fried until golden brown.
  6. Then a glass of water is poured into the pan, and the treat is stewed with minimal heating of the stove until the liquid evaporates.

If you want to get a crisp on the wings, then at the final stage they can be sent for 12 minutes to a hot oven.

Chopped Chicken Cutlets

Ingredients: 430 - 460 g of chicken, 90 g of cheese, half onion, half a bunch of dill and parsley, 3 tbsp. lcorn starch and mayonnaise, salt, a pinch of ground black pepper.

  1. The first thing you need to do is chicken. It is cut as finely as possible with a sharp knife. The pieces should be very small. The smaller - the tastier the finished dish will be.
  2. Onions are also cut. If no one at home likes this vegetable, it can be excluded from the recipe.
  3. The ingredients are mixed, coarsely grated cheese is poured out to them. Greens are an optional ingredient. It is added to future cutlets to taste. Fresh greens are previously finely chopped.
  4. Mayonnaise, salt, pepper and starch are laid out in the mass.
  5. After thorough mixing, the "stuffing" goes into the cold for several hours. For example, all night. If there is no free time, you can fry such cutlets immediately.

Small cakes are molded from the resulting mass. They are fried until golden brown on hot oil on all sides. During this time, the cheese inside the cutlets should melt.

Casserole with potatoes and chicken in a slow cooker

Ingredients: 230 g of boiled chicken, a pound of potatoes, onion, green pepper, 3 teeth. garlic, tomato, 3 large eggs, 5 tbsp. l sour cream, salt, spices.

  1. The device activates the "Baking" for 70 minutes. First, onion cubes are fried in this program until golden brown. Then they cook for a couple of minutes, along with boiled chicken, torn into fibers.
  2. Slices of raw potatoes and pepper sticks are laid out for meat and onions. All ingredients are salted, sprinkled with selected spices. Crushed garlic is added to them.
  3. Under a closed lid, the mass is cooked until the potatoes are half softened. This usually takes 15 to 17 minutes.
  4. Eggs are beaten separately. Sour cream is laid out for them. Salt is added to taste.
  5. The peel is removed from the tomato, after which it is cut into thin circles.
  6. The contents of the multicooker mix well. Topped with sour cream sauce. The circles of tomatoes are laid out.
  7. Cooking continues until the end of the regimen.

The finished treat is enough for about 3 large servings.

Puff pastry with chicken

Ingredients: 470 g of puff pastry, 240 g of boiled chicken, 130 g of cheese, onion, 2 tbsp. l rast. oils, salt.

  1. Onions are cut into quarters of rings, and then fried in well-heated oil. It should acquire a delicious rosy, but not burn.
  2. The chicken breaks into fibers and goes to the vegetable. Together, the ingredients take 3 to 4 minutes to cook. If you don’t have time to pre-cook the poultry, you can simply fry the slices of the raw product along with onions.
  3. Cheese, salt is added. You can pour chopped greens into the filling.
  4. The finished dough is rolled out in a rectangle and cut into 2 parts. In the middle of each workpiece, the filling is laid out. The edges are cut into oblique stripes. Then they need to be folded alternately towards the middle. "Weaving" is carried out according to the principle of pigtails.
  5. For beauty, you can sprinkle future baking with light sesame seeds and / or grease with whipped yolk.

The cake is baked in the oven until golden brown. Recommended temperature - 170 - 180 degrees.

Kiev cutlets in the oven

Ingredients: large chicken breast, 60 g plums. butter, a large raw egg, a handful of crumbs from crackers, salt, 40 g of cheese, dried garlic, pepper.

  1. The boneless fillet is cut into 4 flat plates. They should not be too thin. Each plate is beaten with a hammer. You need to do this through a bag or film with the blunt side of a kitchen tool. Otherwise, you can just tear tender meat.
  2. Chicken meat is rubbed with salt, pepper and dried garlic. Together, the latter can be used and fresh. But in this case, he previously rubbed on a fine grater. The taste of fresh garlic will be more pronounced.
  3. The cheese is coarsely rubbed, mixed with softened butter. It is tasty to add to the filling and very finely chopped fresh dill. Mass is added to taste.
  4. The filling rolls up in a sausage, turns into a bag and goes to the freezer. Next, the workpiece is cut into 4 parts.
  5. Each part of the filling is wrapped in a prepared fillet.
  6. Future cutlets are dipped in a beaten salted egg, after which they are crushed in breadcrumbs and fried in preheated fat until cooked.

The finished dish is delicious served with garlic sauce on sour cream. It is eaten exceptionally hot so that melted cheese is felt inside each cutlet.

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