How to cook chicken medallions. Chicken medallions recipe

Meat Beef medallions are real masterpiece french cuisine. This gourmet dish prepared from beef tenderloin High Quality. The meat is very juicy and flavorful. The dish will be relevant as on family dinner, and on the festive table. The meat sauce is rich and tasty. The dish goes well with any vegetable. Beef fillet 800 g Bacon 200 g. Onion 1 pc. Garlic 1 tooth Butter 40 g. Vegetable oil frying Ground black pepper to taste Spices for meat to taste Wine red 50 ml. Fatty cream 50 ml. Wash the beef running water, dry and cut across the fibers into flat pieces and beat off. Cut the bacon into strips and wrap around each medallion. Fasten with thread or rope. Salt, pepper to taste. We spread our medallions on a hot frying pan and fry on both sides over medium heat for about 3 minutes. It all depends on whether you want meat with or without blood inside. Now fry the sides of our medallions for about 2 minutes. Add butter, whole or chopped garlic. Add onions in half rings. Stew vegetables with meat for several minutes. Pour the wine and cream into the pan where the medallions were prepared. Bring to a boil and boil for a few minutes. Our sauce medallions are ready! Bon appetit!

15min 60min 279 Meat Chicken cutlets with chicken - a real masterpiece. They are tasty, juicy and not too fatty, and are also perfectly absorbed by the body. Prepare chicken cutlets can be from any part of the bird, be it fillet, breast or even thighs. Minced chicken 1 kg. Onion 2 pcs. Egg 1 pc. Dried parsley 1/2 tsp Hard cheese 50 g. Vegetable oil 50 ml. Salt 1/2 tsp Ground black pepper 1/2 tsp. Minced chicken is mixed with minced onion or chopped in a blender. Then add the egg. Salt, pepper, add parsley and grated cheese. Thoroughly mix all the ingredients and form cutlets. Fry them in a hot pan for 4 minutes on one side. Then turn over to the other side and fry for another 3-4 minutes. Chicken cutlets with cheese are ready. Bon appetit!

15min 25min Meat We are pleased to present you step by step recipe cooking Veal Chops with mustard sauce". It's really worth a try. Veal 4 pieces Red onion 1 pc. Cream 25% 50 ml. Parsley 20 g. Butter 50 g. Pepper to taste Cherry tomato 200 g White dry wine 200 ml. Dijon mustard 2 tbsp Tarragon (tarragon) 20 g. Salt to taste Before cooking, it is better to beat off the meat with the flat side of the cleaver or roll it out with a rolling pin, placing the medallions between two sheets of foil. Fry finely chopped onion in butter (25 g) - until it becomes soft, add white wine and simmer over high heat until the wine has evaporated by half. Add cream, reduce heat and, whisking the sauce with a whisk, simmer for about a minute. Remove sauce from heat. Salt and pepper the veal medallions and fry in butter (25 g) on both sides. Three minutes on one side and one and a half or two on the other. This is if your chops are about five to seven millimeters thick. Transfer the finished medallions to a warm place, wrapping in foil. And in the remnants meat sauce in the pan where the medallions were fried, add wine cream sauce, add mustard, salt, pepper, beat with a whisk and simmer for two minutes, then add tomatoes and spices and simmer for another minute or two. Drizzle medallions with this sauce before serving. Bon appetit!

20min 35min Meat Detailed step by step guide how to cook juicy chicken skewers V kefir marinade". Highly recommended to try.

All this can be easily cooked on coal or electric in the country or at home. If you have not made your choice yet, we can help you choose

Chicken breast 1 kg. Kefir 1% ½ g. Onion 1 pc. Large sea salt taste Sesame seeds to taste soak wooden skewers in water for 30 minutes. Cut the breast into equal pieces. Salt, pepper, add chopped onion, pour kefir. Let marinate as long as possible. String the meat on skewers, bake at a temperature of 180 degrees for 15 minutes, switch to the grill mode and bake for another 5-7 minutes. Sprinkle with sesame seeds and serve with fresh salad.

20min 20min Meat Detailed step by step description how the dish is prepared Pork tenderloin with apples and cinnamon". Pork tenderloin 2 pcs. Apple 1 pc. Apple juice with pulp 0.2 stack. Apple cider vinegar 1 tsp Onion to taste Ground coriander 0.2 tsp Ground black pepper 0.2 tsp Ground cinnamon pinch")"> to taste pinch of nutmeg")"> to taste Olive oil 2 tbsp Salt to taste Cut the pork tenderloin into equal pieces about 2-3 cm thick. In a separate saucer, mix the spices: nutmeg, cinnamon, coriander, ground black pepper. We spread the medallions on a cutting board, press the meat a little with your fingers so that they become thinner and sprinkle with a mixture of spices on both sides.
There are three secrets to juicy pork medallions:
- Do not grease the pan with oil;
- fry on high heat;
- do not salt the meat before frying. Put the meat in a hot pan and fry for no longer than 30 seconds on each side, then the medallions will turn out tender and ruddy. We put the finished medallions in a deep bowl, sprinkle with salt, and start preparing the sauce in a pan. We cut onion and apples. Warming up olive oil, fry onion and apples in it until golden color. Mix a quarter cup apple juice and a teaspoon apple cider vinegar(can be replaced with apple cider), pour into the pan. When the apple sauce thickens, return the fried medallions to the pan, pour the juice from the bowl that the meat has managed to give, mix. Stew meat in applesauce on the lowest heat for 2-3 minutes. Pork medallions can be served without a side dish, with pieces fresh apple, mint leaves and sauce.

20min 30min Meat A detailed step-by-step description of how to prepare the dish "Spicy Pork Medallions in Cranberry-Orange Sauce". Try it for sure Ground cinnamon 1 tbsp Pork tenderloin 2 kg. Ground coriander ½ tbsp Brown sugar 2 tbsp Salt to taste Ground black pepper to taste Vegetable oil 1 tbsp. Butter 1 tbsp. Shallots 2 pcs. Port wine ½ stack. Concentrated cranberry juice 40 g. Chicken broth ¾ cup Orange peel 1 pc. Orange juice 1 pc. Preheat oven to 200 degrees. Wash and dry the pork, trim excess fat(if there is). Mix cinnamon, coriander and Brown sugar in a small bowl. Place the meat in the spice mixture and roll it well in the spices. Give the meat a little rest in the spices. Meanwhile, prepare the sauce. Heat the butter in a skillet over medium heat. Add chopped shallots and sauté until soft, about 2 minutes. IN chicken bouillon add the port and cook, stirring occasionally, 5 to 7 minutes, or until the liquid has reduced to about 1 cup. Then add cranberry juice orange peel And Orange juice and continue to cook for another 5 minutes, stirring. Add to mix corn starch, diluted in 2 tablespoons of water and continue to cook until the sauce thickens. Season to taste with salt and pepper, remove from heat. Remove the meat from the bowl with spices and cut it into medallions 2-3 cm thick, season them on both sides with salt and pepper. Pour some vegetable oil into the bottom of a large frying pan and heat over medium heat. Fry each medallion on both sides for 1 minute, just to seal the meat. Transfer the fried medallions to a baking sheet. When all the medallions are fried, put the baking sheet in the oven for 5-7 minutes. The temperature inside the meat should be 60 degrees (medium). Pork should be pink in the center (do not overcook). Arrange the medallions on a serving platter and pour over some of the sauce. The remaining sauce can be served on the table in a gravy boat.

20min 45min Meat A detailed step-by-step description of how to prepare the dish "Beef medallions with red wine sauce". Try it for sure Butter 4 tbsp. Garlic 4 tooth. Shallots 3 pcs. Beef tenderloin 700 g. Cumin leaves 1 tsp Wheat flour 1 tbsp Red dry wine 2 stack Beef broth 2 cups Cut the meat into 12 circles. Lightly beat the medallions and sprinkle with salt and pepper. Melt 2 spoons butter in a large skillet over medium heat. Put in the meat and fry until golden brown. About 2 minutes on each side, so that the inside of the meat remains pink. Transfer to a plate and cover with foil. Put the remaining oil in the pan, add chopped garlic, finely chopped shallots and cumin. Saute until soft, about 3 minutes. Add flour and cook for 1 more minute. Then pour in the broth and wine. Simmer for about 12 minutes, stirring constantly, until the sauce thickens and reduces in volume to 1.25 cups. Return meat to sauce and reheat 1 minute. Divide among plates and top with sauce.

20min 20min Meat A detailed step-by-step description of how to prepare the dish "Pork Medallions with Peppers and Fresh Cherry Salsa". Try it for sure Cherry 250 g Lime juice 2 tsp Lime zest ¼ tsp Jalapeno pepper 1 tsp Red onion ¼ pc. Fresh coriander 1.5 tsp Pork tenderloin 350 g. Black peppercorns 2 tbsp. Olive oil 1 tbsp To make cherry salsa, coarsely chop fresh cherries (dark and sweet) and mix in a bowl with juice and grated lime zest, finely chopped red onion, chopped coriander and jalapenos. Roll the pork tenderloin in one piece in a mixture of salt and ground black pepper in a coffee grinder, put in a shallow heavy frying pan with hot oil and fry over moderately high heat on both sides until golden brown. Transfer the fried pork to a shallow baking dish and send the oven preheated to 210 degrees for 10-12 minutes. When the temperature inside the meat rises to 65-70 degrees, put the meat on a cutting board and let it rest. After 5-10 minutes, cut the meat into medallions and serve with cherry salsa.

Wheat flour to taste Chicken fillet, carrots and onions scroll through a meat grinder. Grate zucchini on coarse grater, then lightly squeeze out the resulting juice. Mix zucchini and minced meat, add pre-boiled rice. Finely chop the greens, add to total mass. Add 1 egg there, salt and pepper to taste. Thoroughly knead the minced meat, form chicken cutlets, bread them in flour. Fry cutlets for a small amount vegetable oil.

20min 10min Meat A detailed step-by-step description of how to prepare the dish "Veal Chops with Mustard Sauce and Tomatoes". Try it for sure Veal chops 4 pcs. Cherry tomatoes 200 g Red onion 1 head White dry wine 200 ml. Cream 25% 50 ml. Parsley 20 g. Dijon mustard 2 tbsp Tarragon leaves 20 g. Butter 50 g. Salt to taste Ground black pepper to taste Before cooking, it is better to beat off the chops with the flat side of the cleaver or roll them out with a rolling pin, placing the medallions between two sheets of foil. Fry finely chopped onion in butter (25 g) - until it becomes soft, add white wine and simmer over high heat until the wine has evaporated by half. Add cream, reduce heat and, whisking the sauce with a whisk, simmer for about a minute. Remove sauce from heat. Salt and pepper the veal medallions and fry in butter (25 g) on both sides. Three minutes on one side and one and a half or two on the other. This is if your chops are about five to seven millimeters thick. Transfer the finished medallions to a warm place, wrapping in foil. And in the remains of the meat sauce in the pan where the medallions were fried, add wine and cream sauce, add mustard, salt, pepper, beat with a whisk and simmer for two minutes, then add tomatoes and herbs and simmer for another minute or two. Drizzle this sauce over the medallions before serving.

Some housewives do not really like to cook something from chicken fillet in the oven - the dish turns out to be dryish, insipid and not very attractive in appearance. But knowing some culinary tricks and using unusual products, the opposite result can be achieved.

Dish under walnut-lemon coat

To prepare the juiciest and most delicious chicken medallions, you will need the following products:

Cooking breading: ground walnuts, hot peppers, zest from half a lemon, mix finely chopped cilantro in a bowl, and beat the egg with salt. Salt each, roll in flour, dip in an egg beaten with salt and roll in the finished breadcrumbs. Then fry all the breasts in sunflower oil in a skillet over high heat.

Fry each side for 4-5 minutes.

Then they must be laid on a baking sheet and put in the oven, heated to 210 degrees, for a quarter of an hour. While they are in the oven, you can make garlic-lemon mayonnaise. For 200 gr. ordinary mayonnaise, add squeezed juice from one lemon, finely chopped garlic clove and zest removed from half a lemon. Mix everything well. When ready in a crispy walnut-lemon crust, cut into pieces, put in portion plates and top with mayonnaise.

Japanese motives for chicken fillet

Oriental medallions can be prepared from chicken fillet with the addition of Japanese spices: wasabi and soy sauce. For this dish you will need the following ingredients:

chicken breasts - 3 pcs.
- a quarter
eggs - 2 pcs.
onion - 2 heads
avocado - quarter
wasabi - 1 tbsp. spoon
soy sauce - 50 gr.
sunflower oil - 50 gr.
dill - bunch
salt - as needed
hard cheese - 100 gr.

To prepare chicken medallions with a Japanese accent, you should deal with the filling first. To do this, finely chop the onion and fry in sunflower oil until cooked, add dill, wasabi and soy sauce. All this should be on fire until the liquid evaporates. Boil the eggs and finely chop, put on a plate, where we also place the fried onions. We mix everything well.

We cut the breasts lengthwise into plates, each of which is fried over high heat and laid out on a baking sheet. Put one tablespoon of the filling on top, one slice at a time. bell pepper and avocado. All this is covered with cheese. The dish should be in the oven, heated to 230 degrees, no more than 1/4 hour.

Bon appetit!

Many housewives, preparing for a festive event, are looking for new and interesting recipes wishing to surprise their guests with an original, hearty and extremely tasty dish. Chicken meat is perfect for this. Although white poultry meat is fresh, but cooked in a certain way, it becomes unusually tender, juicy, with a breathtaking aroma. Chicken medallions are the most good option for the holiday table. The dish always turns out tasty, original, at the same time unusual and refined.

Peculiarities

Many may be surprised to hear about such a dish, not knowing what it is. Medallions are made from different kind meat, more often for this they take pork, veal or beef. Usually they prepare "medallions" from tenderloin. This meat is the most suitable for cooking this dish. You can also make it from chicken. Chicken medallions are no less tasty than those made from other types of meat. They are round-shaped cutlets, but they are prepared not from minced meat, but from a whole piece of meat.

Using a fillet, getting a rounded shape in the form of a medallion is quite difficult, so the question should be approached creatively and creatively. You can cook chicken breasts in the oven, fry them on regular frying pan or use the grill.

Popular Recipes

There are many recipes describing how to make medallions. Let's consider some of them. This will allow you to choose the option you like best, so that you can then write it down in your cookbook.

Chicken medallions

To cook quickly juicy medallions from the fillet, you need to prepare the following products:

one breast;
100 grams of mushrooms;
100 grams of cheese;
bulb;
2-3 tbsp. l. mayonnaise and sour cream;
salt.

To prepare this delicious dish, you need to follow a few steps.

Take the mushrooms and fry them with onions. Can be used as fresh mushrooms, as well as frozen.
After the mushrooms, it is worth doing the preparation of the meat. To do this, the skin is removed from the chicken, the breast is cut off from the bones. The resulting fillet pieces should be very finely chopped so that the mass looks like minced meat.
Salt, spices are added to the mixture, and then ketchup is placed.
Mayonnaise is added to the mass with mushrooms.
Line a baking sheet with foil or parchment paper. Spread the meat mixture on it with a spoon, trying to lay it out in the form of medallions.
On circles minced meat top with a pile of fried mushrooms with onions.
Spread a layer of grated cheese on top of the mushrooms.
The baking sheet is placed in a preheated oven, and the dish is cooked for half an hour. The oven is heated to 180 degrees.

After half an hour, the dish can be taken out of the oven, it is completely ready for consumption. It can be eaten as independent dish or with any garnish.

Breasts cooked in batter are very tasty.

Quick fried medallions

You will need very few ingredients to prepare this dish. Have to take:

chicken breasts - 600 grams;
eggs - 2 pcs.;
flour for rolling - 1-2 tbsp. l.;
salt, seasonings;
vegetable oil.

To please your loved ones with a simple, but very satisfying and tasty dish, you need to take the meat and cut it into pieces across the fibers. Slices are cut with a thickness of about 5-7 mm. They should not be rebuffed.

Next, a little flour is poured into the container, spices and seasonings are added. Each piece of meat is rolled first in flour, then in an egg, then again dipped in flour. Prepared meatballs are carefully placed on a hot frying pan with oil. Fry the meat under the lid until golden brown. Fry the pieces on each side.

Meat "in Geneva"

It only takes half an hour to make this. delicious dish. The chicken meat is juicy and very soft.

For its preparation take:

chicken breasts - 500-700 g;
Bulgarian pepper - 1 pc.;
tomato -1 pc.;
Yalta red onion - 1 pc.;
mayonnaise - 2 tbsp. l.;
garlic - a couple of cloves;
greenery;
salt, spices.

To prepare a dish, you need to prepare the products in advance. Should be taken necessary vegetables and cut them into slices.

After that, it is worth doing meat. To do this, the fillet is slightly beaten off, seasonings and spices are added. The pieces are smeared with mayonnaise, add ground garlic. In the middle of the meat piece spread vegetables, cut into rings, greens.

Pieces of meat need to be rolled to the middle, capturing the edges. To keep the product in shape, it is fixed with toothpicks. In this form, the medallions are dipped into boiling water. vegetable oil and fry in a frying pan until a delicious crust appears.

Hot chops are best served with rice or a fresh salad. Remove the toothpicks from the meat before serving.

Low calorie spinach dish

Lean chicken and spinach go great together in one dish. Products for cooking:

chicken fillet - 2 pcs.;
spinach - a large bunch;
butter - 1 tbsp. l.;
olive oil - 2 tbsp. l.;
fragrant herbs;
paprika;
salt and pepper to taste.
white wine - 50 ml.

To make this dish delicious, you need to take the fillet, and divide the breast into equal parts. If desired, the meat can be beaten off a little using a kitchen hammer. The fillet is beaten through a plastic film.

Dried herbs, spices are mixed in a separate bowl, and the meat is rolled in this mixture. Pieces are sent to the pan to fry. After the appearance of a golden crust, the pan is covered with a lid.

While the meat is languishing under the lid, you should take the spinach, wash it and cut it. When the meat is almost ready, spinach is added to the pan, white wine is poured in, and after a minute it is removed from the heat.

Bacon-wrapped chicken medallions

Fillets are more suitable for making medallions. This part of the chicken is less fatty, so bacon and cream are added to the dish. Thanks to this combination, the meat is juicy and appetizing.

To prepare it, take the following products:

half a kilo of chicken fillet;
200 g bacon;
50 ml low-fat cream;
spices.

To prepare a dish with bacon, you need to divide the meat into parts. In this case, it should be that the piece is calmly wrapped in a slice of bacon. Each piece of fillet is wrapped with a strip of bacon. The edges can be fixed with a toothpick. For this dish, it is better to take already chopped bacon, it is very thin when cut, it does not tear, it is plastic.

Ready rolls are laid out on a baking sheet and poured with cream mixed with spices. The baking sheet is placed in an oven preheated to 170 degrees for 25-30 minutes. This is enough time for the bacon slices to brown and the cream to soak the meat.

To give the desired shape to the product, use culinary ring. In the absence of a ring, this can be done with a sharp knife.

Many chefs recommend not keeping the dish on fire for too long, so as not to overdry the meat. To prepare, it is enough to hold the medallions over high heat for 3 minutes on each side until an appetizing blush appears. Before turning the chicken into the pan, it is worth adding a little butter, as well as a mixture of herbs. After that, you need to remove the fire, and cover the pan with a lid.

Medallions can be quickly fried on a grill pan. Fillets are fried on it for several minutes on each side until a golden appetizing crust appears.

To learn how to cook juicy chicken medallions, see the video below.

Chicken fillet is always a winning option on any holiday table. Especially valuable for housewives are recipes that not only differ in aroma and taste, but are also quick to prepare. Today we suggest paying attention to chicken medallions, which combine all of the above positive culinary qualities.

Cheese medallions

The preparation time for this dish is only fifteen minutes. By the way, chicken medallions according to this recipe are suitable even for those who sit on strict diet and doesn't eat anything. One hundred grams contains only 240 kcal.

Required products

Chicken fillet - 480 gr.
Egg - 2 pcs.
250 gr. hard cheese.
A pinch of salt, the same amount of wheat flour.
Ground pepper.
Greenery.
Mayonnaise (low-fat sour cream or yogurt) - 4 tbsp. l.

Cooking process

Wash the chicken breast under water, remove excess films, dry with a towel. Cut the chicken into portioned pieces. Each chicken medallion can be beaten off a little, but even without this they will be quite tender in taste.

In a deep bowl, mix mayonnaise (yogurt, sour cream - of your choice) with finely chopped parsley, flour, eggs. We pepper and salt. The cheese is rubbed on a grater and waits for its turn on the sidelines.

Each medallion is dipped in egg mixture and send it to a hot frying pan. As soon as they are browned on one side, add one teaspoon of the mixture on top and turn over. Sprinkle chicken pieces fried on both sides with grated cheese and herbs. While they are hot, the cheese will melt perfectly and cover the entire portioned piece meat. Incidentally, according to experienced housewives, such a recipe for chicken medallions will just go well with light green lettuce.

Spinach medallions

Low calorie chicken fillet and the healthiest spinach - great combination. These chicken medallions will be a great appetizer. And experimenting with piquant spices, you can get a real culinary masterpiece.

Required

Chicken fillet - 2 pcs.
3-4 teeth garlic.
Butter - 50g.
Three large handfuls of spinach.
2 table. l. olive oils.
Thyme.
Salt.
Rosemary.
Paprika.
Pepper.
Two tables. spoons of white wine.

How to cook?

one chicken breast divided into three medallions. Three pieces will make six fairly large pieces. You can use a kitchen hammer and make them a little thinner. All of the above dried spices should be mixed in a separate container. We will roll the chicken fillet in them.

Looking at any recipe with a photo of chicken medallions, you can see that the meat pieces are always well fried. Don't keep them in the pan for too long. Three minutes on high heat is enough for a delicious blush to appear. Before turning the medallions on the other side, add a little butter to the pan, fragrant rosemary and garlic.

We turn off the fire. Pour a couple of tablespoons of white wine on top. Covering the pan with a lid, wait for the meat to stew a little. During these three minutes, spinach is cut and added to the meat. One more minute - and tender delicious medallions ready.

Medallions with vegetables

Red sweet onion - 1 pc.
Bulgarian Bell pepper- 1 PC.
Chicken fillet - 450 gr.
A couple of cloves of garlic.
One large tomato.
Any fresh herb.
Salt.
Mayonnaise - 2 tbsp. l.
Pepper

Process

Vegetables go great with chicken. But, so that they give all their tastes and juices, we cut them as large as possible. Bow - rings. Tomatoes - large circles. Pepper is cleared of internal partitions and seeds. Cut it into even rings. Lightly beat the fillet and cut into medallions.

To the center meat pieces put a teaspoon of mayonnaise, fresh herbs, bell pepper, tomato ring, a little grated garlic. We turn the medallions to the center and fasten with a toothpick for strength.

It remains only to send medallions with vegetables to a hot frying pan with oil. Despite the presence of vegetables inside, the meat is fried as quickly as in the first two recipes. It will be enough to spend two minutes on each side. The dish can be served with rice or lettuce.

I think everyone loves Saturday. With no exceptions. And you don't have to explain why. Day off. That word is enough :) Every Saturday I start with the Smak morning program. Guests at Vanya Urgant's are preparing something tasty and interesting. I don't always repeat the recipes that celebrities share on the program, because often they cook something fatty, too satisfying, and sometimes even heavy for my stomach. But still, there are Saturdays when, after the Smak program, I go to the store and dinner is prepared in the kitchen for the whole family.
Today is that Saturday.
Anna Snatkina shared a recipe chicken medallions in cream. The recipe is simple, but the result exceeds all expectations.
Dedicated to lovers of light, very delicate food :)
Ingredients:
- chicken fillet or breasts - 300-350 g
- cream (20%) - 200 ml
- flour - 2-3 tbsp. (here depending on the consistency of the cream. The sauce should not be too thick)
- salt pepper
- a form for baking. I took a round cake pan

1. Cut the chicken fillet into not too thin strips. Roll each piece in salt and pepper. Seasonings can be added if desired. I added dried basil.2. Preheat the oven to 180C.3. Whip cream a little with flour.4. Place the chicken meat in a baking dish so that the bottom of the dish is completely covered. Pour in cream. Then lay out the remaining meat again and pour over the cream again. I got four layers. Well, this is conditional, because the sauce is liquid and the meat sank in it anyway. 5. Sprinkle greens on top and put in the oven for 40-50 minutes.
It turns out a kind of casserole. Well, very, very tasty. And to the place, as far as family council it was decided to leave sweets and pastries for a while. Firstly, mom cannot calm down and lose weight to the point where she likes it. The second follows from this - there will be no one to eat :)) I don’t eat, mom too, and dad under a woman’s heel: D A series of holidays is just around the corner, then we’ll return to sweets. And I have in stock great amount unsweetened recipes.

How to cook chicken medallions. Chicken medallions recipe