How to cook chicken breast medallions. Saturday

Chicken fillet has a rather neutral taste and we can say that it is a bit dry. But there are many successful ways to prepare it, in which it will not only not lose its juice, but will become even juicier and more vibrant in taste. Chicken medallions are one such great recipe.

Recipe for chicken medallions in the oven

A fairly simple and quick recipe, and the products are the simplest. But the taste is unusually delicate and fragrant.

Ingredients:

chicken fillet - 6 pcs.;
cheese - 150 g;
cream 33% - 300 ml;
rosemary - a sprig;
garlic - 2 cloves;
- 15 ml;
a mixture of peppers, dry garlic, salt.

Cooking

We cut each piece of fillet into two halves across and lightly beat off. However, you can cut it the way you like it most, it will not affect the taste of the dish. In a mortar, grind fresh, dry garlic, a mixture of peppers, leaves from one sprig of rosemary, oil and salt. We turn it all into a paste and rub each piece of meat with it. We spread the medallions in a baking dish (preferably a smaller diameter, but deeper), and pour cream over each layer. Top everything with cheese and bake at medium temperature for about half an hour.

How to cook tasty chicken medallions from chicken breast?

Thanks to the original ingredients, which will be a kind of filling for medallions, this dish will become the “highlight of the program” on any table.

Ingredients:

egg - 2 pcs.;
chicken breast - 2 pcs.;
onions - 2 onions;
avocado - ½;
bell pepper - ½;
- 10 g;
soy sauce - 60 ml;
cheese - 100 g;
dill - ½ bunch;
salt, vegetable oil, pepper.

Cooking

We divide the chicken breast into fillets and cut each such fillet into two flat medallion pieces. Lightly beat them off, add salt and sprinkle with pepper. So they stand for a few minutes to lightly marinate.

Finely chop the onion and dill and send it to fry in oil, as soon as the onion begins to appear translucent, pour the mixture of soy sauce with wasabi into the pan and simmer until the liquid has evaporated.

Hard-boil the eggs and pour them with cold water so that they cool faster and then peel better.

Fry the medallions for 2 minutes on both sides in a very hot pan and transfer to the oven dish in a single layer. We clean the eggs and finely chop, mix with onions. Cut the bell pepper into pieces, one for each medallion. Remove the avocado from the shell and also cut into pieces. If a very ripe fruit is caught, then you can make servings with a tablespoon.

Now, for each piece of chicken, lay out a spoonful of filling, a piece of pepper and avocado, and rub cheese on top, on a fine grater. Bake for 15 minutes at 230 degrees, and then leave for another 5 minutes in the oven turned off.

Meat Beef medallions are a real masterpiece of French cuisine. This gourmet dish is made from high quality beef tenderloin. The meat is very juicy and flavorful. The dish will be relevant both for a family dinner and for a 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. We wash the beef under running water, dry it 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. You can cook chicken cutlets 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 a step-by-step recipe for 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 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 medallions with this sauce before serving. Bon appetit!

20min 35min Meat A detailed step-by-step guide on how to cook the dish "Juicy chicken skewers in kefir marinade". We highly recommend trying it.

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. Coarse sea salt to 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 a fresh salad.

20min 20min Meat A detailed step-by-step description of how to prepare the dish "Pork tenderloin with apples and cinnamon". Try it for sure 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, 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 onions and apples. Heat the olive oil, fry the onion and apples in it until golden brown. Mix a quarter cup of apple juice and a teaspoon of apple cider vinegar (can be replaced with apple cider), pour into a 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 the meat in apple sauce over the lowest heat for 2-3 minutes. Pork medallions can be served without a side dish, with slices of 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 off excess fat (if any). 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. Add the port to the chicken broth and cook, stirring occasionally, 5 to 7 minutes, or until the liquid has reduced to about 1 cup. Next, add cranberry juice, orange zest and orange juice and continue to cook for another 5 minutes, stirring occasionally. Add cornstarch diluted in 2 tablespoons of water to the mixture 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 tablespoons butter in a large skillet over medium heat. Put 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 Scroll the chicken fillet, carrots and onions through a meat grinder. Grate the zucchini on a coarse grater, then lightly squeeze out the resulting juice. Mix zucchini and minced meat, add pre-boiled rice. Finely chop the greens, add to the 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 in a small amount of 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.

Chicken medallions- small round-shaped chicken cutlets made from whole chicken meat (not minced meat). Medallions are fried almost without oil on a grill pan for just a few minutes and they turn out very tender and tasty, besides, the preparation of this dish will take you very little time. A fragrant thyme sauce will add spice and sophistication to your dish.

Ingredients

For chicken medallions

chicken fillet 400-500 g
olive oil 1-2 tbsp. spoons
salt
black pepper

For the thyme sauce

thyme 15-20 g
olive oil 30 g (6 tablespoons)
lemon juice 30-35 g (5-6 tablespoons)
garlic 2-3 cloves
sea salt 2-2.5 teaspoons

Cooking

First, let's prepare the thyme sauce. I made the sauce to my taste, it turns out salty and rather sour. You can add a little less or a little more salt, garlic and lemon juice depending on your taste.

Wash thyme, dry. We separate the leaves from the stems, to do this, squeeze the twig from above with two fingers and draw along the twig from the top to the base, all the leaves should remain on your fingers.

Grind thyme leaves with salt and olive oil in a mortar. When I was cooking, I did not have a mortar, I ground thyme in a glass bowl, and used a wooden rolling pin handle as a pestle.

Add chopped garlic and lemon juice to the sauce, again carefully grind everything.

The thyme sauce is ready.

Cooking chicken medallions

Lightly beat the chicken fillet through cling film. We don’t need to beat it very hard, we just need to slightly level the fillet in thickness.

Using a culinary ring, cut out the medallions. If you do not have a ring, then using a mug or something round, mark the shape of the future medallion on the fillet, and then cut out the medallions according to the markings with a sharp knife. From the remaining meat, you can boil or fry pieces, just like medallions, but do not serve them to the table, but eat them on the sly from everyone, because, of course, they will not look very presentable, but the taste should not differ.

Lubricate each medallion with olive oil, salt, pepper with black pepper or a mixture of peppers on both sides.

We spread the medallions on a very hot grill pan, which does not need to be lubricated with oil, just the oil with which we greased the medallions is enough. You can probably use a regular frying pan, but I haven't tried it.

Fry the medallions for 1-2 minutes on each side until golden brown. In the same pan, you can fry lubricated with olive oil and salted vegetables, which will be an excellent side dish for our dish. I fried sliced sweet orange pepper and tomato.

We spread the medallions on plates, pour over the thyme sauce and serve immediately. Chicken medallions with thyme sauce are ready. Bon appetit!

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, you can achieve the opposite result.

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 pepper, zest from half a lemon, finely chopped cilantro, mix in a bowl, and beat the egg with salt. Salt each, roll in flour, dip in beaten egg with salt and roll in the finished breading mixture. Then fry all the breasts in sunflower oil in a frying pan 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 portioned plates and pour over 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. On top we put one tablespoon of the filling, a slice of 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!

How to cook chicken breast medallions. Saturday

Recipe for chicken medallions in the oven