Recipes for all occasions: meatballs with and without sauce

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cutlets are one of the most popular meat dishes among many peoples of the world. There is a huge number of recipes for their preparation, forms of heat treatment and many other subtleties that professional chefs and good housewives always have in stock. We will also get to know some of them.

Types of cutlets and basic cooking method

Meat cutlets can be from mixed minced meat (beef plus pork, taken in different or equal proportions) or the same type, i.e. only pork, beef, or cooked from game, as well as poultry meat (dietary chicken, turkeys). Various spices are added as additional components to the dish. And so that they do not fall apart during frying, bread, potatoes, eggs, and additional fat are added to meat cutlets. Depending on the cooking method, the dish can be steamed, baked in the oven, fried in a pan or grilled, even on a skewer and skewer.

Cutlets ordinary chopped

So let's cookclassic cutlets, meat (a recipe with a photo of such cutlets posted above, now you will read). Grind half a kilogram of meat in a meat grinder. Do this twice to grind through the cartilage, the veins that may have been left on the first scroll. Try not to be too fat, but not lean either - the presence of fat gives the finished product juiciness. Pre-stored, somewhat stale white bread (you can also use a rich bun), about 120-130 g, soak in milk (you can also use cold water, but it will turn out tastier with milk), squeeze lightly and add to the minced meat. Mix with your hands and pass through the meat grinder again. Thanks to this processing, meat cutlets will turn out lush, soft, very tender, literally melting in your mouth. S alt to taste, pepper. If you like spicy food, chop a few cloves of garlic. As for the onion, which gives an appetizing aroma, the preparation of meat cutlets allows two options for its inclusion: either pass the raw head along with the meat through the “machine”, or chop, fry and put in minced meat. Another ingredient is greens. Many French chefs believe that a little dill should be added to a classic dish. You can follow their advice if you wish. And finally, beat one or two eggs into the minced meat - to make sure that your cutlets do not fall apart in the pan. When all the ingredients are thoroughly mixed (by hands!) into a homogeneous mass, form small round or oval cakes out of it, slap them lightly, roll in breadcrumbs (or flour, wheat or corn) andput on a frying pan heated with oil. Fry the meatballs alternately, until a brown crust forms, first on one side, then on the other. Each takes about 10 minutes. When the dish is ready, serving it on the table, sprinkle it with chopped parsley. It will turn out just great!

Cutlets with cheese sauce

Another dish, no less wonderful, you can cook using this recipe. Make semi-finished products as described in the previous recipe. And prepare a milk sauce for them, only thick: heat a spoonful of butter (a tablespoon) in a pan, add the same amount of flour and lightly fry. Then pour in a glass of hot broth (meat), half a glass of sour cream and cook over low heat for 10 minutes, until thickened. Then add s alt, add a piece of butter and stir. Now do this: put the cutlets on a pan or baking sheet, well oiled. On each, make a deepening-"trench" and fill with sauce. Grate the cheese, sprinkle on top and put in the oven for 20 minutes - bake. When serving, pour the cutlets with the juice that formed during baking. And do not forget about the greens, it will give the dish a pleasant piquancy. Try it - you won't regret it!

Good luck with your culinary arts.