How tasty the cutlets from our childhood seemed - from school canteens and summer camps! No, they, of course, were not as real as homemade cutlets, but still … they were loved.
The secret of table cutlets
Whenever you hear the phrase <>, such a warm feeling of nostalgia for the times of the USSR immediately spreads and you want to immediately taste a piece of this soft and juicy product, put on a slice of wheat bread, and wash it down with sweet tea. Of course, the trick of the indescribable taste of cutlets lies in the presence of not only minced meat in their composition, but also more budget ingredients such as semolina, rice, bread and potatoes. Therefore, there will be several cooking recipes, but each of them is time-tested and approved by not a single modern family.
Classic cutlets with bread
Ingredients:
- beef - 1 kg;
- onions - 3 medium heads;
- wheat bread - 400 grams;
- garlic - 2 cloves;
- milk for soaking bread - 100 ml;
- salt, pepper, sunflower oil for frying.
Step by step recipe:
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It is recommended to take white bread not of the first freshness, it is better that it lie down for several days and dry well. If you did not find such a semi-loaf, then you can make it yourself from a soft flour product. Cut the bakery product into slices and dry in the oven.
Image Separate the rind from the pulp. Pour some of the pulp with milk (if there is no milk, you can take plain boiled water). Grind the rest of the breadcrumbs with a rolling pin and use for breading.
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Rinse the beef well under running water and pat dry with a paper towel. Cut off any veins and film, if any, on your piece of meat. Prepare for grinding in a meat grinder by cutting into small pieces.
Image Grind into minced meat. You can even skip twice to make the meat base softer and more tender.
- Peel the onions and garlic. Cut the onion into small wedges. Pass the beef through a meat grinder.
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Add softened bread to the cutlet mass.
Image - Then salt and pepper everything to taste, mix well.
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Our grandmothers and mothers always threw minced meat on the countertop, now so few people do it, but in vain! This technique helps to saturate the mass with oxygen, to become softer and more pliable during the formation of products.
Image - Pour the rusks, which turned out from the remaining dried bread, into a wide plate, so that it is convenient to roll the semi-finished products.
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Roll small lumps out of minced meat and form oval cakes from them. Roll in breading.
Image - Put a frying pan on the fire, preferably with a non-stick coating, add a little oil and let it heat up well.
- Put cutlets in a frying pan and leave on high heat for 3-5 minutes, covered with a lid. Then turn the patties to the other side, reduce heat and leave for another 5 - 7 minutes. During this time, meat products will have time to brown and bake in the very middle.
- When the patties are ready, put them in a saucepan and cover tightly.
Cutlets <> with semolina
These cutlets, due to the fact that they contain semolina, will turn out to be more voluminous, and they will not taste like any other meat products. For minced meat, it is recommended to take not beef, but tender veal.
Required Ingredients:
- veal - 0.7 kg;
- semolina - 3 tablespoons with a small slide;
- egg - 1 piece;
- onions - 150 grams;
- white bread crumbs - 150 grams;
- dill or parsley - a few branches;
- salt and pepper to taste.
Step by step recipe:
- Wash the veal, dry, cut into portions for a meat grinder.
- Make minced meat by passing only the veal through the meat grinder for the first time, and the second time, together with the meat, twist the onion peeled from the husk.
- Add the pre-beaten egg, semolina to the mass, salt and pepper.
- Chop the greens very finely. In general, dill is better combined in this recipe than parsley. It is also easier to grind into smaller branches.
- Mix everything thoroughly and leave in a warm place for 1 hour so that the semolina swells.
- After the allotted time, wash your hands well, leaving them moist so that the mass does not stick and you can easily form balls. Then make flat-convex oval or round cutlets.
- Roll in breadcrumbs and place on a cutting board.
- Heat the pan well and fry the cutlets for 3-5 minutes over high heat with the lid closed, then turn them over and simmer over low heat for another 5 minutes.
You can also freeze semi-finished products if you plan to cook them not in the near future, but after <> they will not be as juicy as freshly cooked ones.
If you accurately observe all the proportions and cook <> cutlets in stages, then they will turn out to be excellent in taste and as lush and ruddy as in the photo.
An ideal side dish for such a meat dish would be a light vegetable salad made from fresh vegetables, for example, a salad <> of cucumbers, tomatoes and herbs or finely chopped Peking cabbage with eggs and peas, seasoned with sour cream and garlic sauce.
Oven baked table cutlets with potatoes
Cutlets cooked according to this recipe will be less high-calorie due to the lack of heat treatment over an open fire with the addition of oil. Therefore, this cooking method is suitable even for people who follow a diet or generally do not consume fried foods in their diet. You can take any meat base - pork, beef, poultry. Our recipe uses chicken.
Ingredients:
- chicken fillet - 1 kg;
- egg - 1 piece;
- raw potatoes - 250 grams;
- onions - 2 medium heads;
- semolina for breading;
- salt and pepper to taste.
Step by step recipe:
- Prepare meat, onions and potatoes for chopping into minced meat, cut into small pieces.
- Pass the prepared vegetables and meat through a meat grinder.
- Beat in an egg, salt and pepper.
- Form small patties and roll in semolina.
- In a dry non-stick frying pan without oil, fry the cutlets until cooked, then fold them into a mold with high sides and add a little water.
- Send to the oven for 20 minutes at 180 degrees.
- Diet cutlets are ready!
