Cutlets on a vegetable pillow. Chicken cutlets on a fragrant pillow Step-by-step cooking with a photo cutlets from minced pork and beef
Cooking classic cutlets
- Any minced meat (1 kg.), Onion (1 pc.), Egg (1 pc.), A roll soaked in milk (3 pieces of a white roll and 100 gr. Milk), salt (to taste), pepper (to taste).
- Grind the onion and bun and add to the minced meat. Also add the egg, salt, pepper and beat well.
- For this dish, I make cutlets a little larger than usual. Grams 150 each.
- Breaded in flour and fry in vegetable oil on each side for 2-3 minutes.
- In a greased baking dish vegetable oil Lay out a layer of sliced eggplants 1.5 cm wide. Salt a little. You can salt them in advance, then squeeze them out so that the bitterness goes away, but I don't use this technique in this dish.
- Lay out the next layer bell pepper, cut into 4 pieces and also lightly salted.
- The last layer is the tomatoes, cut into slices. Salt also slightly.
- Put the fried cutlets on the vegetables. On top, on each cutlet we put a tomato circle. Salt a little more.
- Harboring food foil and put it in the oven for 30 minutes.
- Then remove the foil and bake for another 10 minutes.
- Bon appetit and enjoy cooking!
- Total cooking time: 1 h. 0 min.
- Category:
Juicy and tender chicken cutlets are always an excellent second course; with any side dish, chicken cutlets will become wonderful hearty lunch! Cutlets for this prescription - unusual! Due to the fact that they are stewed on a fragrant “pillow” of parsley and dill, garlic, lemon and leeks, chicken cutlets become so fragrant that words cannot convey! Such cutlets cannot be compared with simply fried in a pan, because all those aromas that contain the components of the "pillow" soak each cutlet and fill it with additional flavor notes! Very, very tasty, I recommend!
Chicken fillet
Onion
Breadcrumbs
Cow's milk
Chicken egg
Ground black pepper
Leek
Parsley
Dried bay leaf
Black peppercorns
Sunflower oil
To prepare delicious chicken cutlets, we need following ingredients: chicken fillet, onions, leeks, lemon, egg, breadcrumbs, milk, garlic, parsley, dill, refined sunflower oil, bay leaf, black peppercorns, salt, black ground pepper, water.
Cut the chicken fillet into small pieces. Onion and clean the garlic. Chop the onion and garlic at random.
We pass the ingredients prepared in the previous step through a meat grinder: chicken fillet, onion and garlic.
Add to minced chicken bread crumbs soaked in milk. Instead of crackers, you can add white or wheat bread soaked in milk.
We drive a chicken egg into the minced meat.
Add salt and black pepper and mix the minced meat until smooth.
We put the minced meat for cutlets in the refrigerator for a while. Now let's start preparing a fragrant “pillow”. Cut the leeks into rings. Cut half the lemon into half rings. Wash the parsley and dill and chop the herbs coarsely enough together with the twigs. Peel the garlic and cut each clove in half lengthwise.
We spread on the bottom of a wide saucepan or stewpan arbitrarily half rings of lemon, parsley and dill, leek rings, garlic, pieces of bay leaf, black peppercorns. Pour some water here.
We take the minced meat out of the refrigerator and form 14 round cutlets from it. Breaded cutlets in breadcrumbs from all sides.
Heat refined sunflower oil in a frying pan. Fry cutlets on both sides over medium heat until golden brown. Do not try to fry the patties until tender, we need a crust!
Put the fried cutlets in a saucepan on a fragrant “pillow” in two layers.
We close the pan with a lid and put first on medium heat, and after signs of steam formation in the pan appear, reduce the fire to the very minimum and simmer the cutlets for about 20 minutes. Delicious chicken cutlets are ready!
We serve juicy and fragrant cutlets for hot lunch with any side dish of your choice! It could be mashed potatoes, salad from fresh vegetables, pasta or rice. Bon Appetit!
Homemade minced meat cutlets - quick, tasty and simple.
Put your cutlet products into the table and she will calculate your rates.
In our family, they don't really like experiments with classic dishes, so meat cutlets I cook by standard standards.
IN cutlet recipe two types of meat are usually added from meat: pork and beef, but if you add more chicken meat, then the dish will acquire interesting, flavoring nuances. I did just that once, but my household exposed me and asked me to cook according to standard recipe... Although I liked the cutlets with the addition of chicken.
IN this recipe I use some tricky, natural additives that improve the taste of the product.
Cutlets , it turns out tender, juicy and does not fall apart when frying.
Usually I prepare them for future use, i.e. I cook part of it on the same day, and I freeze the other part in the freezer. Freezing semi-finished products is very convenient because if unexpected guests come, then you take them out, slightly defrost and fry as usual - a very convenient help.
Of course mine regular cutlet recipe, but if you are interested in it, then let's get down to cooking.
The original composition of the products.
Our dish consists of: meat, bacon, raw potatoes, garlic, onion, egg, bread, milk, black pepper, salt, semolina and spices.
Step by step cooking with a photo cutlets from minced pork and beef.
1. Preparation of minced meat with a photo.
The first thing to do is bread, because its swelling will take some time. It is better to take a piece from yesterday's or the day before yesterday's roll, i.e. stale piece. This is due to the fact that if you take fresh bread, then there is a possibility that it will not impart porosity to the cutlet, but, on the contrary, will glue the minced meat into a dense piece and then the finished cutlets will not be airy.
Cut off the crust of the selected piece of bread and set it aside. The crusts come in handy at the very end of the meat grinding.
Pour a glass into a bowl fresh milk and soak bread in it. The piece must be turned over every 10 minutes for even impregnation.
While the bread is absorbing the milk, let's turn to the meat ingredients.
You need to cut off the skin from the fat, then dissolve the pulp into strips, which are then set into bars and cubes measuring 2x2 cm.
It's much easier with meat. We take a piece and cut it into arbitrary pieces of 3x3 cm in size, if only they enter the meat grinder and she grinds them.
Pre-wash onions and raw potatoes with water, peel and cut into bars. Enough of this size so that they can also pass into the neck of the meat grinder.
All ingredients are prepared, we proceed to grinding them. I usually put food in the following sequence:
A few pieces of meat
1 slice of bacon,
1 onion block
1 potato block
1 head of garlic.
We carry out this sequence until the ingredients run out.
The process of grinding the products ends with dry crusts of bread, which we cut off from a piece earlier.
The crust has two functions:
- pushes the leftover meat (from the meat grinder) out,
- 70% cleans the shaft and the inside of the meat grinder from greasy deposits. You just have to disassemble the unit, remove the remnants of the crust and rinse all parts in water.
Minced meat is ready, now let's proceed to the final stage - adding spices. IN meat filling you need to add salt and black pepper.
The pepper is followed by a seasoning for cutlets, if there is none, then any seasoning for meat will do. Mix the minced meat well.
As soon as the minced meat is mixed with spices and salt, add 5 yolks, which must be carefully separated from the proteins. Proteins can be placed in a mug and removed before cooking crushed potatoes, but no more than 2 days (in the refrigerator).
Why is it advisable to add some yolks to the minced meat? This is due to the fact that when frying, the protein curls up and pulls the mass into one strong structure. As a result, the cutlets will be tough. On the contrary, the yolk gives the mass a loose structure, which at the same time does not fall apart during frying, but will keep the cutlet in its original state.
On top of the yolks, we cover the soaked bread, which must be squeezed out of milk before laying.
In conclusion, it remains for us to add dry semolina and mix everything. We fall asleep semolina in two steps. The first time they evenly distributed it over the surface - mixed the mass, and the second stage is the same.
2. We form cutlets with a photo.
Minced meat is ready, it remains to form cutlets, fry them and bring to readiness.
To form cutlets, we need an ordinary tablespoon, into which we scoop the minced meat with a large slide, we get medium-sized cutlets - 110 grams (each).
In the palm of the hand we form a bun, which, throwing it from hand to hand (with force), we beat off 20 times.
This technique allows me not to roll the cutlet in flour, but to fry it right away in hot sunflower oil.
Pour half a glass into the pan, sunflower oil, heat it up and lay the broken cutlets. It is imperative to fry the cutlets in hot oil, because this gives the effect of instant clogging of the surface, which will not allow the cutlet to fall apart and the juice will not flow out.
Cover the pan with a divider or a colander. This must be done to prevent grease splashing on the sides.
After all the cutlets are in the skillet, reduce the heat to medium and fry on each side for 8 minutes.
I turn the cutlets over with an iron spatula, which I use to put the cutlet under the very bottom of the pan, and a fork, with which I support the cutlet on top.
3. Bring the cutlets to readiness.
Frying cutlets does not mean that they are ready. They need to be brought to readiness. I do this in several ways: in a slow cooker and in a saucepan.
In a slow cooker, cutlets can be cooked in several ways: steamed and in a bowl.
Steamed cutlets I cook in the event that the number of cooked cutlets goes into the steamer tray at one time. To do this, just put the cutlets in a tray (you can sideways), pour 2 liters of water into the bowl, set the double boiler function and cook for 40 minutes.
If there are a lot of cutlets, then I load them into a bowl and pour 2 glasses of cooked broth. I prepare the broth as follows. I put in a bowl: a cube chicken broth, spices, ground black pepper and, if necessary, add salt to the desired taste.
You can, instead of broth, prepare a liquid gravy: from onions, carrots, tomato paste and water.
You need just enough liquid so that it is enough not only for stewing cutlets, but also for adding to the side dish (on the plate). I usually go for one layer, 2 (500 ml) glasses of broth.
If I cook this dish in a multicooker, then I set the mode - cooking, cooking temperature 100 degrees, cooking time 25 minutes.
My multicooker has a multi-cook function, so I can experiment with temperatures and cooking times. If you have a regular multicooker, then just set the Cooking function.
If you cook cutlets in a saucepan, then pour the cutlets with broth or liquid gravy and bring to a boil, reduce the heat to the smallest combustion, close the lid tightly and simmer for 20 minutes.
Time has passed delicious cutlets
ready. Now they can be carefully removed from the container and laid out on plates.
Bon Appetit!
What do I do with semi-finished products?
I freeze semi-finished products.
I put the prepared cutlets on a flexible plastic board, tighten everything with a bag and put them in the freezer. Once the cutlets are solidified, they can be easily separated from the surface of the board and transferred to a bag.
When you want to cook frozen patties, you need to take them out of the freezer, transfer them to a flat plate and let them thaw. Put the defrosted cutlets in very hot oil and fry as usual.
Why hot oil? Protein that is present in minced meat, will immediately curl up and clog the pores, thereby preventing the juice from flowing out of the product and the cutlets will not stick to the bottom of the pan.
I will be glad if my principle of preparing semi-finished products will help anyone.
Thank you!