Cutlets are a very popular dish. Semi-finished products prepared for future use are perfectly stored in the freezer. Frying them is not difficult, and a variety of sauces can turn a familiar dish into a delicacy.
It is necessary
-
- To make cutlets:
- semi-finished cutlets;
- vegetable oil.
- For tomato sauce:
- 0.5 cups tomato paste;
- a glass of meat broth;
- one incomplete tablespoon of flour;
- small carrots;
- onion;
- parsley root;
- a tablespoon of hot tomato sauce;
- a tablespoon of vegetable oil;
- one tablespoon of butter;
- salt.
- For the hot onion sauce:
- two onion heads;
- a tablespoon of flour;
- vegetable oil;
- two glasses of meat broth;
- two tablespoons of tomato puree;
- two to three tablespoons of 9% vinegar;
- gherkins;
- pepper;
- salt.
- For red sauce:
- a tablespoon of flour;
- vegetable oil;
- carrot;
- onion;
- parsley root;
- a tablespoon of tomato paste;
- two glasses of meat broth;
- one to two tablespoons of red wine (madeira or port);
- one or two tablespoons of butter;
- salt.
Instructions
Step 1
Pour vegetable oil into a frying pan and put on low heat. When the oil has warmed up, place the semi-finished products in the pan without defrosting them. Make sure that they do not lie too tightly in contact with each other. Fry on one side until light brown. When light juice begins to stand out from the cutlets, turn them over to the other side, reduce the heat and cover them with a lid - this will preserve their juiciness. Bring the patties until tender.
Step 2
Tomato Sauce Peel the onions, carrots and parsley root. Chop finely. Heat vegetable oil in a skillet and fry vegetables in it. Add flour, stir quickly and cook for a few minutes. Add tomato paste, stir thoroughly, pour in meat broth and simmer over low heat for ten minutes. At the end of cooking, add salt, add a tablespoon of hot tomato sauce and mix well. Then strain the sauce through a sieve and season with slices of butter.
Step 3
Hot Onion Sauce Pour vegetable oil into a skillet, fry flour in it and add broth. Peel the onions, chop finely and fry in oil. Then add tomato puree, salt, pepper and fry again. Pour in the vinegar and boil the sauce until sour cream is thick. Chop the gherkins finely and combine with the sauce. Boil everything for five minutes.
Step 4
Red sauce Fry a tablespoon of flour with the same amount of vegetable oil until light brown. Mix with tomato paste and dilute with meat broth. Peel carrots, onions and parsley root, chop and lightly fry in a separate pan. Add roots and onions to the sauce, stir and simmer over low heat for twenty to thirty minutes. At the end of cooking, add salt, pour in the wine, stir thoroughly and strain through a sieve. Season the red sauce with the slices of butter.
