Chicken medallions. Juicy chicken medallions

Chicken medallions- small round chicken cutlets made from whole chicken meat (not minced meat). The medallions are fried almost without oil in a grill pan for just a few minutes and they turn out very tender and tasty, besides, preparing this dish will take you very little time. A fragrant thyme sauce will add piquancy 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

Preparation

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

Wash the thyme and dry it. Separate the leaves from the stems; to do this, squeeze the twig from above with two fingers and move along the twig from the top to the base, all the leaves should remain on your fingers.

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

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

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 even out the thickness of the fillet a little.

Using a cutting ring, cut out medallions. If you don’t have a ring, then use a mug or something round to mark the shape of the future medallion on the fillet, and then cut out the medallions along the markings with a sharp knife. From the remaining meat you can boil or fry pieces, just like medallions, but do not serve them at the table, but eat them on the sly from everyone, because their appearance, of course, will not be very presentable, but the taste should not be different.

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

Place the medallions on a very hot grill pan, which does not need to be greased with oil; the oil with which we greased the medallions is sufficient. 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 frying pan you can fry vegetables greased with olive oil and salted, which will become an excellent side dish for our dish. I fried sliced sweet orange peppers and tomatoes.

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

Chicken fillet is always a winning option on any holiday table. Particularly valuable for housewives are recipes that not only differ in aroma and taste, but are also quick to prepare. Today we invite you to pay 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 are on a strict diet and do not eat anything extra. 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, and dry with a towel. Cut the chicken into portions. Each chicken medallion can be beaten a little, but even without this they will taste quite tender.

In a deep bowl, mix mayonnaise (yogurt, sour cream - your choice) with finely chopped parsley, flour, eggs. Pepper and add some salt. The cheese is grated and waits its turn on the sidelines.

Dip each medallion into the egg mixture and place on 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 the chicken pieces fried on both sides with grated cheese and herbs. While they are hot, the cheese will melt perfectly and cover the entire portion of meat. By the way, according to experienced housewives, this recipe for chicken medallions will go perfectly with a light green salad.

Medallions with spinach

Low-calorie chicken fillet and healthy spinach are a great combination. These chicken medallions make a great appetizer. And by experimenting with spicy 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?

We divide one chicken breast into three medallions. Three pieces will yield six fairly large pieces. You can use a kitchen hammer and make them a little thinner. All of the listed dried spices should be mixed in a separate container. We will roll 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 an appetizing blush to appear. Before turning the medallions over to the other side, add a little butter, aromatic rosemary and garlic to the frying pan.

Let's turn down the fire. Pour a couple of tablespoons of white wine on top. Covering the pan with a lid, wait for the meat to simmer a little. During these three minutes, the spinach is chopped and added to the meat. One more minute - and the tender, delicious medallions are ready.

Medallions with vegetables

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

Process

Vegetables go great with chicken. But, so that they give out all their flavors and juices, we cut them as large as possible. Onion rings. Tomatoes - large circles. The pepper is cleaned of internal membranes and seeds. Cut it into even rings. Lightly beat the fillet and cut into medallions.

Place a teaspoon of mayonnaise, fresh herbs, bell pepper, a tomato ring, and a little grated garlic in the center of the meat pieces. We fold the medallions towards the center and secure them with a toothpick for strength.

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

The chicken fillet has a fairly neutral taste and can be said to be a little dry. But there are many successful ways of preparing it, in which it not only does not lose its juice, but becomes even juicier and has a brighter taste. One of these great recipes is chicken medallions.

Recipe for chicken medallions in the oven

Quite a simple and quick recipe, and the ingredients are very simple. But the taste is unusually delicate and aromatic.

Ingredients:

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

Preparation

Cut each piece of fillet into two halves crosswise and lightly beat. However, you can cut it the way you like most, it will not affect the taste of the dish. In a mortar, grind fresh and dry garlic, a mixture of peppers, leaves from one sprig of rosemary, oil and salt. We turn it all into a paste and rub it on each piece of meat. Place the medallions in a baking dish (preferably smaller in 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 deliciously cook chicken medallions from chicken breast?

Thanks to the original ingredients, which will serve as 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.;
onion – 2 onions;
avocado – ½;
bell pepper – ½;
– 10 g;
soy sauce – 60 ml;
cheese – 100 g;
dill – ½ bunch;
salt, vegetable oil, pepper.

Preparation

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

Finely chop the onion and dill and fry in oil; as soon as the onion begins to shine through, pour a mixture of soy sauce and wasabi into the pan and simmer until the liquid evaporates.

Boil the eggs hard and pour cold water so that they cool faster and then clean better.

Fry the medallions for 2 minutes on both sides in a very hot frying pan and place in a single layer in an oven-safe dish. Peel the eggs and finely chop them, 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 you come across a very ripe fruit, you can make portions with a tablespoon.

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

Meat Beef medallions are a true masterpiece of French cuisine. This delicious dish is prepared from high quality beef tenderloin. The meat turns out very juicy and flavorful. The dish will be suitable for both a family dinner and a holiday table. The sauce for the meat is tasty and rich. The dish goes well with any vegetables. 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 Red wine 50 ml. Heavy cream 50 ml. We wash the beef under running water, dry it and cut it across the grain into flat pieces and beat it. We cut the bacon into strips and wrap each medallion. Secure with thread or rope. Salt and pepper to taste. Place 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 blood inside or without. Now fry the sides of our medallions for about 2 minutes. Add butter, whole or chopped garlic. Add onion half rings. Simmer the vegetables and meat for a few minutes. Pour wine and cream into the frying pan where the medallions were prepared. Bring to a boil and simmer for several minutes. Our medallions with sauce are ready! Bon appetit!

15min 60min 279 Meat Chicken cutlets with chicken are a real masterpiece. They are tasty, juicy and not too fatty, and are also perfectly absorbed by the body. You can make chicken cutlets from any part of the bird, be it fillet, breast or even thighs. Minced chicken 1 kg. Onions 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. Mix the minced chicken with onion minced through a meat grinder or chopped in a blender. Then add the egg. Salt, pepper, add parsley and grated cheese. Mix all ingredients thoroughly and form cutlets. Fry them in a hot frying pan for 4 minutes on one side. Then turn it 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 preparing the dish “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. Dry white wine 200 ml. Dijon mustard 2 tbsp. Tarragon (tarragon) 20 g. Salt to taste Before cooking, it is better to beat the meat with the flat side of a cleaver or roll it out with a rolling pin, placing 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, 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 to two minutes on the other. This is if your chops are approximately five to seven millimeters thick. Transfer the finished medallions to a warm place, wrapping them in foil. And add wine-cream sauce to the remaining meat sauce in the frying pan where the medallions were fried, add mustard, salt, pepper, whisk and simmer for two minutes, then add tomatoes and herbs and simmer for another minute or two. Pour this sauce over the medallions before serving. Bon appetit!

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

All this can easily be prepared on a coal or electric stove in the country or at home. If you haven't made your choice yet, we can help you choose.

Chicken breast 1 kg. Kefir 1% ½ g. Onions 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. Thread the meat onto skewers, bake at 180 degrees for 15 minutes, switch to grill mode and bake for another 5-7 minutes. Sprinkle with sesame seeds and serve with fresh salad.

20min 20min Meat A detailed step-by-step description of how to prepare the “Pork Tenderloin with Apples and Cinnamon” dish. Be sure to try it Pork tenderloin 2 pcs. Apple 1 pc. Apple juice with pulp 0.2 cup. Apple cider vinegar 1 tsp. Onions to taste Ground coriander 0.2 tsp. Ground black pepper 0.2 tsp. Ground cinnamon pinch")"> to taste Nutmeg pinch")"> to taste Olive oil 2 tbsp. Salt to taste Cut the pork tenderloin into equal pieces approximately 2-3 cm thick. In a separate saucer, mix the spices: nutmeg, cinnamon, coriander, ground black pepper. Place the medallions on a cutting board, press the meat a little with your fingers to make them 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 over high heat;
- do not salt the meat before frying. Place the meat on a hot frying pan and fry for no longer than 30 seconds on each side, then the medallions will turn out tender and rosy. Place the finished medallions in a deep bowl, sprinkle with salt, and begin preparing the sauce in a frying pan. We cut onions and apples. Heat olive oil, fry onions and apples in it until golden brown. Mix a quarter glass of apple juice and a teaspoon of apple cider vinegar (can be replaced with apple cider), pour into a frying pan. When the apple sauce thickens, return the fried medallions to the frying pan, pour out the juice that the meat has managed to release from the bowl, and stir. Simmer the meat in apple sauce over low heat for 2-3 minutes. You can serve pork medallions 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." Be sure to try it 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. Shallot 2 pcs. Port wine ½ glass. Concentrated cranberry juice 40 g. Chicken broth ¾ cup. Orange zest 1 pc. Orange juice 1 pc. Preheat the 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 coat it well in the spices. Let the meat rest a little in the spices. Meanwhile, prepare the sauce. Heat the butter in a saucepan over medium heat. Add chopped shallots and sauté until soft, about 2 minutes. Add port to chicken broth and cook, stirring occasionally, 5 to 7 minutes, or until liquid has reduced to about 1 cup. Next add cranberry juice, orange zest and orange juice and continue cooking for another 5 minutes, stirring. 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 the spices and cut it into medallions 2-3 cm thick, seasoning them on both sides with salt and pepper. Pour a little 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, place the pan in the oven for 5-7 minutes. The temperature inside the meat should be 60 degrees (medium). The pork should be pink in the center (do not overcook). Place the medallions on a plate and pour a little sauce over them. The remaining sauce can be served 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." Be sure to try it Butter 4 tbsp. Garlic 4 teeth. Shallots 3 pcs. Beef tenderloin 700 g. Cumin leaves 1 tsp. Wheat flour 1 tbsp. Dry red wine 2 glasses. Beef broth 2 cups. Cut the meat into 12 circles. Lightly pound the medallions and sprinkle with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Place the meat and fry until golden brown. Approximately 2 minutes on each side so that the inside of the meat remains pink. Transfer to a plate and cover with foil. Place the remaining oil in the pan, add chopped garlic, finely chopped shallots and cumin. Sauté until soft, about 3 minutes. Add flour and cook for another 1 minute. Then pour in the broth and wine. Cook for about 12 minutes, stirring constantly, until the sauce thickens and reduces to 1.25 cups. Return meat to sauce and heat for 1 minute. Place on 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." Be sure to try it Cherry 250 g. Lime juice 2 tsp. Lime zest ¼ tsp. Jalapeño pepper 1 tsp. Red onion ¼ pcs. Fresh coriander 1.5 tsp. Pork tenderloin 350 g. Black peppercorns 2 tbsp. Olive oil 1 tbsp. To make the cherry salsa, coarsely chop fresh cherries (dark and sweet) and mix in a bowl with the juice and grated lime zest, chopped red onion, chopped coriander and jalapeño. Roll the pork tenderloin in one piece in a mixture of salt and black pepper crushed in a coffee grinder, place in a shallow heavy frying pan with heated oil and fry over moderately high heat on both sides until golden brown. Place the fried pork in a shallow baking dish and place in the oven, preheated to 210 degrees, for 10-12 minutes. When the temperature inside the meat rises to 65-70 degrees, place 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 Grind chicken fillet, carrots and onions through a meat grinder. Grate the zucchini on a coarse grater, then lightly squeeze out the resulting juice. Mix the zucchini and minced meat, add pre-boiled rice. Finely chop the greens and add to the total mass. Add 1 egg there, salt and pepper to taste. Knead the minced meat thoroughly, form chicken cutlets, and bread them in flour. Fry the 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." Be sure to try it Veal chops 4 pcs. Cherry tomatoes 200 g. Red onion 1 head Dry white 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 the chops with the flat side of a cleaver or roll them out with a rolling pin, placing 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, 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 to two minutes on the other. This is if your chops are approximately five to seven millimeters thick. Transfer the finished medallions to a warm place, wrapping them in foil. And add wine-cream sauce to the remaining meat sauce in the frying pan where the medallions were fried, add mustard, salt, pepper, 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 don’t really like cooking something from chicken fillet in the oven - the dish turns out to be dry, bland and not very attractive in appearance. But, knowing some culinary tricks and using unusual products, you can achieve the opposite result.

Dish with nut-lemon coat

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

Prepare the breading: ground walnuts, hot pepper, zest from half a lemon, mix finely chopped cilantro in a bowl, and beat the egg with salt. Add salt to each, roll in flour, dip in an egg beaten with salt and roll in the prepared 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 need to be placed on a baking sheet and placed in the oven, preheated to 210 degrees, for a quarter of an hour. While they're in the oven, you can make the garlic-lemon mayonnaise. For 200 gr. ordinary mayonnaise, add squeezed juice from one lemon, finely chopped garlic clove and zest from half a lemon. Mix everything well. When the crispy nut-lemon crust is ready, cut into pieces, place in serving bowls 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.
– 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 much as needed
hard cheese – 100 gr.

To make chicken medallions with a Japanese twist, the first thing to do is the filling. To do this, finely chop the onion and fry in sunflower oil until tender, add dill, wasabi and soy sauce. All this should be on the fire until the liquid evaporates. Boil the eggs and finely chop them, place them on a plate, where we also place the fried onions. Mix everything well.

Cut the breasts lengthwise into slices, fry each of them over high heat and place on a baking sheet. On top we place one tablespoon of filling, a slice of bell pepper and avocado. All this is covered with cheese. The dish should be in the oven, preheated to 230 degrees, for no more than 1/4 hour.

Bon appetit!