The use of dry mixes to roll the cutlet mass in them is called breading.
Nevertheless, meatballs are sometimes cooked without them.
Most often, these are products made from a combination of minced meat - minced fish, cooked rice and semolina.
If the cutlets are prepared from vegetable puree and flour, breading is also often not needed.
In all other cases, semi-finished products are rolled in breading mixtures.
Variants of their compilation dozens of species. With the help of breading the density and juiciness of cutlets is regulated. Taste factors are added, the serving setting of the finished dish changes.
Breaded cutlets - general principles of cooking
• To preserve the juiciness of any minced meat (vegetable or meat), to give a special flavor and taste - the cutlets are fried in a pan in the breading.
• Most often for such cooking use breadcrumbs or semolina. Crackers are cooked on their own, grinding white stale bread in a meat grinder, or buying. Many housewives bread patties in flour.
• But besides the main types of breading there are a number of original ones. They allow not only changing the taste, but also serving the dish.
• Cutlets can be breaded in oatmeal or cornflakes. Fry in breading of grated potatoes, corn grits, or a mixture of flaxseed and sesame seeds.
• Panned semi-finished products after forming, carefully rolling and sprinkling each side of the workpiece. After that, immersed in hot fat and fry. Lid pan usually do not cover.
• During frying, the burgers should be covered with a ruddy crispy crust so that the juice collects under it and does not come out.
• When serving cutlets in breading, they are usually not watered with sauces.
Fish cutlets in oatmeal breading
Ingredients:
• cod minced meat - 600 gr .;
• 150 ml of pasteurized milk;
• small onion;
• two chicken, fresh eggs;
• 70 gr. natural butter;
• to taste a mixture of peppers;
• tablespoon chopped parsley;
• oatmeal - 200 gr.
Cooking Method: 1. Place the butter in advance so that it softens. Add the parsley and mix well with a fork. Form a narrow, not thicker than a little finger from the oily mass, elongated cubes and put it in a freeze.
2. Grind 5 tables in a coffee grinder. spoon “Hercules”. Fill the crushed flakes with warm milk for 30 minutes.
3. Crumble onion fine and save on vegetable oil. Do not fry or bring to ruddy. It should only soften slightly.
4. To the minced fish, add swollen oatmeal, cooled browned onions and one egg. Salt lightly and pepper to your taste with a mixture of peppers. Knead the cutlet mass well and refrigerate for up to 3 hours.
5. In one deep platter, gently whisk the remaining egg, and in the other pour the remaining oatmeal. Frozen butter cut into small blocks.
6. From minced fish sculpt oblong-shaped cakes. At the center of each place in a recess a piece of frozen butter and connect the edges.
7. First, dip the fish mix into the egg. After that, roll them in oatmeal breading.
8. Fry the fish cakes on moderate heat on both sides until roasting.
9. Serve such patties recommended with fresh vegetables.
Chicken cutlets in potato breading - “Gomel”
Ingredients:
• oyster mushrooms or champignons - 200 gr .;
• one large chicken fillet;
• 100 gr. “Kostroma” cheese;
• one onion;
• dill, black pepper to your liking.
For breading:
• one egg;
• 5-6 potatoes;
• baking flour.
Cooking Method:
1. Wash fresh mushrooms from dirt, boil and cut them in small form into small strips.
2. Onion cut into half rings, and rub the cheese into a large crumb. Finely chop the dill with a knife.
3. Fry onion in vegetable oil. Add the mushrooms, cheese chips and dill. Add salt and pepper and mix well.
4. Cut the chicken fillet lengthwise, 2-3 parts based on its thickness. Beat off the chicken pieces on both sides and rub with salt and pepper.
5. Place a piece of the slaughtered meat on the open palm. Put the mushroom filling on its center and form an oval cutlet. So do with each piece. 6. Raw potatoes, coarsely rub and squeeze the juice well.
7. Sprinkle flour over the chicken patty and dip in a beaten egg. Place the cutlet on the palm again. Take a grated potato and distribute it on a semi-finished product in a uniform thin layer. Try not to exceed a thickness of 0.5 cm.
8. Heat vegetable oil in a frying pan. Calculate the amount so that it only half covered the patty. Dip the preserved potatoes in the butter and quickly fry it over high heat.
9. Bring the dish to readiness for 10 minutes at 180 degrees in the oven. As an option - warm in the microwave for a couple of minutes.
Snack meat patties breaded with rusks - “Reeds”
Ingredients:
• any stuffing - 550 gr .;
• onions - 1 head;
• 50 gr. hard white loaf;
• two fresh eggs;
• 100 ml of 3.2% milk;
• breadcrumbs (white);
• three table. spoons of white flour;
• “Spices for kebabs” - 20 grams;
• vegetable oil;
• onion feathers.
Cooking Method:
1. Soak a loaf in milk. Remove the crusts and squeeze the crumbs.
2. Grind the minced meat again, then the onion and loaf. Slightly pepper the cutlet mass, add salt and knead the meat, slightly beating it on the table.
3. Mold with moistened hands oblong cutlets shaped like sausages. Put each such blank on a wooden skewer.
4. Breadcrumbs mix with “Spices for barbecue”, and whisk the eggs with a whisk.
5. In a deep container, heat the oil well. It should be moderately red-hot and not smoke.
6. Take the patty for a skewer and put it in the egg mash. Roll in flour and dip in eggs again. After that, pan the coarsely ground breadcrumbs and dip into the butter, skewers up. Brown until light brown. To make the chops fry evenly, constantly spin them over skewers.
7. After frying, put the “reed” on a towel. Excess fat will be removed, and the crisp crust will not soften.
8. Put the "reeds" in the glass, and between them place the green feathers.
Juicy chicken cutlets breaded with small corn grits
Ingredients:
• half chicken carcass;
• 300 grams of white buns (bread);
• 200 ml fat, 22% cream;
• two medium onions;
• hard “Russian” cheese - 200 gr .;
• two cloves of garlic;
• 1 egg;
• 50 gr. sweet cream butter;
• corn grits (finely ground).
Cooking Method:
1. Dilute cream with water a little and pour bread on it. After 10 minutes, separate the crumb and squeeze it.
2. Wash the chicken well and gently remove the entire skin. Chop off the wings, cut off the meat from the bones and chop it together with onions in a meat grinder. After the meat, skip the soaked bread.
3. In the minced chicken through the press push garlic. Add the cutlet mass with black pepper, season with salt and knead well. Bread should be evenly spread over the stuffing, otherwise the cutlets will stick to the pan.
4. Cut butter into cubes of a centimeter size. Cheese - slices a little larger.
5. From the cutlet mass, form the semi-finished products of an oblong shape and put a piece of cheese and butter in the middle of each.
6. Pour the cornmeal into one bowl, and beat the egg with a little milk in the second.
7. Pour oil into the pan and heat it well.
8. Dip each billet in the egg mash and, pressing, roll in the croup. Dip in the egg again and again, well, in the corn grits.
9. Dip the product in hot oil, maintaining a centimeter distance between them, and fry. Cover the pan do not cover. To cook the cutlets well, fry on each side with moderate heat for 3 minutes.
Fried potato patties breaded with ham
Ingredients:
• half a kilo of potatoes;
• chicken eggs - 8 pcs .;
• 80 gr. hard cheese;
• boiled ham - 90 grams;
• onion;
• coarse white breadcrumbs.
Cooking Method:
1. Six eggs boil “hard boiled”, minutes 10. Cool it under running cold water and clean. Wash off the remnants of the shell, pat dry and cut into small pieces.
2. Potatoes cook “in uniforms”. Without letting it cool, remove the peel with a knife and mash it. You can twist in a meat grinder.
3. Finely rub the cheese and ham, and chop the onion and parsley with a knife. 4. Add two raw eggs, ham and parsley to the potato. Add salt and mix thoroughly with a spoon.
5. In a small bowl, mix small cheese chips with coarsely ground breadcrumbs. From the potato mass sculpt small round patties and roll them well in cheese breading.
6. Fry the semi-finished products in a pan in vegetable oil until firmly crusted.
7. Serve hot, ideally with vegetable garnish.
Original breaded chicken cutlets - “Crispy leg”
Ingredients:
• four chicken thighs;
• three fresh eggs;
• two garlic cloves;
• baking white flour;
• greens to taste;
• “Chicken seasoning”;
• sesame seeds.
Cooking Method:
1. Wash the chicken and wipe it dry with a towel. Remove all skin and gently cut the meat from the bones with a knife. Remove the femur. From the calf bone chop off the upper cartilage. Lower surely leave together with tendons, in height no more than one and a half centimeters. Remove chapped yellow skin from the tendons.
2. Cut off the chicken meat slightly and beat off into small pieces. Add crushed garlic, press well into pepper. Put the tasteful “Spices” to taste, add chopped greens and mix well.
3. Divide the chicken cutlet mass in four equal parts. Dab over the top of the chicken bone in the form of a ball. Press the cutlet mass tightly, squeezing it with your hands.
4. Prepared in this way, dip the preparation in an egg, roll on all sides in flour. Then dip in the egg again and roll in breadcrumbs. Fold the semi-finished products on a flat surface and place in the freezer.
5. After half an hour, take out the blanks and repeat the breading. This time crackers mix with sesame seeds. Lightly apply prefabricated. To cutlets well cooked, they should not be too rounded.
6. Fry a large amount of refined oil until the crust darkens.
Chopped fish patties in the original breading
Ingredients:
• two small fillets of hake or pollock;
• a tablespoon of starch;
• three spoons of semolina;
• 2 tbsp. l wheat crackers;
• small onion head; • flax seed - 1 tbsp. l .;
• two spoons of sesame seed (white);
• 3-4 onions.
Cooking Method:
1. Cut diced and slightly dried fish fillets into small cubes. Crumble the onion very finely and send to the mince. Pour in cornstarch, add table salt. Mix the minced fish well with ground pepper and knead thoroughly. You can put in a chop mass a small pinch of turmeric or ground paprika. Knead, add the flour and chopped onion feathers.
2. Dampen your hands in water and sculpt small round cutlets, place the blanks on a cutting board.
3. Top and bottom cutlets well roll in breadcrumbs, and roll sides in a mixture of sesame and flaxseed.
4. Heat the vegetable oil well and dip the fish cakes into it. For the first 2 minutes, keep the heat slightly above average. After that, reduce the heat and cover the pan with a lid and cook for another 5 minutes. Turn the fish patties over and fry the other side before browning. Do not cover the pan with a lid.
Breaded cutlets - cooking tips and helpful tips
• The final look and taste of cutlets depends on the type of breading chosen. By preparing the same burgers in different breadings, you can get not only a new taste, but also change their appearance.
• To lay the breading on the cutlet semi-finished products lay down evenly dip the blanks in the egg talker.
• If minced meat is cooked from lean meat, add a little milk or water to the beaten egg.
• If the cutlet mass is too fat or slightly watery - cutlets are dipped only in the egg. Otherwise, excessive moisture will make it difficult to form a brown crust.
