Now you won't surprise anyone with cutlets, but the dish is not going to give up their positions. Meat or meat products, fish or seafood, vegetables, legumes, cereals and mushrooms are all suitable for making meatballs.
This range of products creates unlimited opportunities for creating new recipes for meatballs in breadcrumbs or without them, natural or minced meat and other products, filled inside or covered with original breading.
Cutlets in breadcrumbs - basic technological principles
Breading can change burgers beyond recognition, turning them from a regular homemade breakfast or lunch into a festive or banquet dish. Even ordinary pork chops can get an original taste and appearance thanks to unusual breading recipes.
Spices, herbs, dried vegetables, nuts can be included in the composition of the breading. Of course, it is desirable to use a complex composition of breading, taking into account the taste of minced meat and a side dish, so that the gastronomic composition does not create dissonance in the taste.
To begin with, we will exclude steam and stew cutlets from the list of types of heat treatment, because when steaming or stewing, breading will look like pieces of boiled dough. In addition, heat treatment with steam does not dry the cutlets, since the evaporating moisture envelops the cutlets, steamed the cutlet mass until ready, preventing the juice from exiting the minced meat. Cutlets in breadcrumbs are fried, in a frying pan or in a fryer, baked in the oven. Breading is intended, first of all, to preserve the juiciness of the cutlet mass.
Therefore, it is important to pay attention to this stage in the preparation of cutlets in breadcrumbs. By themselves, crackers will not stick to the surface of the patty, especially if the stuffing has a fairly dense and dry texture. To ensure that the breading during the frying process does not crumble into the preheated fat, the cutlets are pre-moistened in a lejone or batter. If you need a dense crust for meatballs, then they are paned twice. This is especially necessary for cutlets, inside of which there is butter, which is melted during frying and can flow out without a dense layer of breading.
Recipe 1. Natural cutlets in breadcrumbs, pork chops
Ingredients:
Tenderloin (pork) 1.2 kg
Salt
Egg 1 pc.
Pepper
Water
Rusk 100 g
Fat (for frying)
Cooking:
The washed and dried meat is cut across the fibers by plates, 1.5 cm thick, and weighing 200 g each. When frying, meat loses up to 40% moisture, resulting in a reduced portion weight.
Prepared portions of the pieces beat to a thickness of 0.5 cm. Add a small amount of water, salt and pepper to a broken raw egg, beat the mass and smear the surface of the chops on both sides, after which they roll it in white breadcrumbs and fry on both sides. -4 minutes.
Recipe 2. Natural chopped cutlets in breadcrumbs - schnitzel with onions
Ingredients:
Minced meat (pork or beef) 1.0 kg
Ground pepper
Fat 100 g
Onions 150g
Breadcrumbs
Lizon (egg, salt, water)
Cooking:
For cooking meatballs is always important to consider the fat content of the meat. Lean meat in finished products will always create a rougher consistency than fatty. Therefore, it is better to add a little bit of any fat or lard. Juicy cutlets in breadcrumbs will give chopped onion: it will produce juice faster than meat in the frying process, thus preserving the meat juice in cutlets, and at the same time it will give a pleasant taste to cutlets.
Prepare the meat by washing and carefully removing the films, tendons and small bones from it. If the pulp is sufficiently fat, the addition of pork bacon is not required. To lean pulp, add at least 10% fat. Finely chop all the ingredients with a sharp knife, add ground pepper to them, mix and beat the cooked mince. It is necessary to repel, so that juice stands out from the meat. Let the mince cool, then form an oblong oval cutlet, with pointed ends, no more than one centimeter thick. Lubricate the semi-finished products on both sides with a lezone prepared from a raw egg with an equal amount of water and adding fine salt (beat the mixture). Roll the cutlets in breadcrumbs and fry on both sides, heating the vegetable oil in a pan until light smoke appears.
Recipe 3. Cutlets in breadcrumbs - mushrooms with mushrooms
Ingredients:
Champignons 500g
Mushroom seasoning 50 g
Chicken fillet (breast) 900 g (3 pcs.)
Onions 150g
Fine salt
Lionne (2 eggs and 150 ml of thick cream)
Breadcrumbs 180 g
Ground pepper
Butter, melted (for frying mushrooms)
Vegetable fat (for deep fat) 0.5 l
Cooking:
The washed and peeled champignons finely chop and fry in butter, adding chopped onions. Bring the fried mushrooms to the desired taste with pepper, salt, mushroom seasoning.
Three chicken breasts without skin split in half, with a sharp knife, across the fibers. Beat the fillets to thin layers. Wrap the cooked mushroom stuffing into each chicken breast chop, forming oblong and bulky cutlets.
Beat alternately chilled raw eggs and cream, combine them, adding fine salt to taste.
Harvested semi-finished products zraz roll twice in lezone and white breadcrumbs. Heat the vegetable fat to a boil, reduce the temperature and fry the zrazy over medium heat.
Recipe 4. Homemade chopped cutlets in liver bread crumbs
Ingredients:
Carrots 250 g
Boiled eggs 6 pcs.
Onions 200g
Lemon zest (fresh) 50 g
Salt
Sour cream 70 g
Liver 900 g
Pepper, ground (black)
Flour 100 g
Sesame (seeds)
Crackers, white
Butter or margarine (for frying)
Egg, raw 1-2 pcs.
Cooking:
Beef liver clean of film and bile ducts, soak in water for 2-3 hours. Water is better to change several times. Cut the liver into small pieces so that it can be cooked faster. Paste the chopped onions and grated carrots in the melted fat, add the liver, season with spices. Cool and add finely chopped boiled eggs, sour cream, flour, beat 1-2 raw eggs. The mixture should be thick enough so that it can retain its shape when forming the cutlets. Mix the minced meat thoroughly, form round, flat patties, breaded them in breadcrumbs, fry them until golden brown.
Recipe 5. Cutlets in bread crumbs “Fish cigars”
Ingredients:
Pike perch fillet 1.0 kg
Cream, thick 130 ml
Egg 1 pc.
Stale bread, white 250 g
Onions 150g
Lemon juice 70 ml
Salt
Lizon (egg, milk)
Breadcrumbs (white)
Pepper
Flour 70 g
Cooking:
Stale white bread soaked in cream. Fish fillet, soaked bread, chop onion twice using a meat grinder. Add lemon juice, egg, spices. Mix the stuffing, cool, form long round sticks (2x7 cm). Dip the semifinished products in flour, then in the lezon made from an equal amount of milk and beaten eggs. Finally, cover the “cigars” with breadcrumbs. Deep-fry by adding lemon zest to it.
Recipe 6. Cutlets in oriental bread crumbs
Ingredients:
Minced meat (beef) 1.5 kg
Dried apricots 200 g
Prunes 120g
Onions 150g
Lemon juice (or pomegranate) 30 ml
Egg 1 pc.
Curry
Black pepper
Lezon
Crackers
Sesame
Cooking:
Wash dried fruits, soak in boiling water until soft, drain and dry. Cut them into strips. Cut the prepared fillet into small cubes with a sharp knife, chop the onions. Combine the ingredients by adding spices, juice, raw egg. Beat off the mince and cool before forming the patties. Divide the mass into 150 g portions, giving them a round and flat shape.
Rusks combine with sesame in equal parts. Lubricate the cutlets with lezion, roll them in breadcrumbs before frying.
Recipe 7. Beet cutlets in breadcrumbs and peanuts
Ingredients:
Cooked beets 600 g
Egg 1 pc.
Croup, semolina 60 g
Ground pepper (red, hot)
Juice (sour) 50 ml
Raisin 180g
Salt
Crackers
Peanut
Lezon
Cooking:
Boiled beet cut and chop into puree with a blender. Add a raw egg, lemon, apple or pomegranate juice, a spoonful of sugar, salt and pepper, adjust the taste of the vegetable stuffing. Mix in the prepared mass of semolina, raw egg and pre-washed and soaked raisins. Let it stand until the cereal is swollen and the cutlet mass is glued together. Combine the white crackers and crushed peanuts for breading. From the vegetable mince form balls of 3 cm in diameter, twice roll them in Lyezon and breading mix. Deep-fry.
Recipe 8. Cutlets in beans from beans with mushrooms
Ingredients:
Ceps 600 g
Beans 300 g
Onions 200g
Garlic 50g
Egg 3 pcs.
Pepper
Salt
Crackers
Sour cream or cream (for frying mushrooms) 200 ml
Dried dill, thyme
Ghee 150 g
Cooking:
Boil the beans, pre-seasoned in water, until tender. Prepared mushrooms and onions, cut arbitrarily, but finely. Pass the onions in melted butter, add mushrooms to it, and, having fried them, pour in the cream, season with spices, dried herbs, salt, adjusting the taste. Chilled fried mushrooms and boiled soft beans combine in a bowl of the combine, season with garlic, beat in 2 raw eggs and chop. Make flat oval cutlets from cooked mince, roll them in a beaten egg with 50 ml of milk or water, and then breaded in bread crumbs. Semi-finished products can be roasted in a frying pan, in heated ghee or baked in the oven.
Frying time - 5 minutes; for roasting in the oven, it is enough to brown the breading, since the stuffing is a mass that has undergone complete heat treatment.
Recipe 9. Cabbage patties in breadcrumbs
Ingredients:
White cabbage 0.5 kg
Garlic 20g
Sour cream, fatty 150 g
Pepper, ground (mixture)
Egg 1 pc.
Fine salt
Semolina 40 g
Breadcrumbs 200 g
Ghee 100 g
Sesame 70 g
Cooking:
Chop the cabbage (very finely). Sour cream, crushed in mush of garlic, eggs and semolina prepare the mixture. Connect it with shredded cabbage and let stand for half an hour. Cover the baking sheet or baking sheet with foil, brush with melted butter and sprinkle with breadcrumbs (take half the volume). Put cabbage mass on the bottom of the form, flatten and sprinkle with the second part of the crackers mixed with sesame seeds. Put the baking tray in the preheated oven and bake until golden brown. Cut into square or rectangular portions.
Cutlets in breadcrumbs - tips and tricks
- Natural cutlets, after beating the meat, you can sprinkle it with pepper, but salt is better to add to the lezon or bread crumbs. It is quickly absorbed into the meat chops and pulls out moisture, making the cutlets hard and dry.
- Minced fish, especially from lean fish, will taste great if you add fat cream or butter to it. The taste of fish cutlets also significantly improves their frying in margarine or butter.
- Minced meat bounces so that the meat releases juice, which is collagen - a viscous liquid. After carefully beating minced meat, it is often not necessary to add eggs to join the minced particles. Replaced eggs in minced meat can be dissolved gelatin, which is a dry extract of collagen from animal tissue.
