Delicious and lush cutlet itself asks in your mouth.
Past her hard to go, much less resist.
To cutlets really turned out lush and soft, they add bread.
But they do not just shower it, but do it right.
Learn to cook lush meatballs with bread?
Cutlets with bread - general principles of cooking
Meat before cooking cutlets washed and dried with napkins. If there are films, it is desirable to cut them. Then the product is crushed using a meat grinder or combine. If you want chopped weight, the meat is cut with a knife into small pieces. It is faster and easier to do this if the product is slightly frozen.
Bread for meatballs can be used white or dark. It is advisable to take a stale product that is at least two days old. I pour it with cold milk, water, broth, sometimes they use cream and let it slacken for a few minutes. Then slightly squeezed and sent to the mass of cutlet.
What else is added:
• onion garlic;
• eggs;
• spices;
• greenery;
• cereals;
• mushrooms.
As a rule, the amount of these ingredients does not exceed the third part of the total mass of minced meat. But sometimes in order to save supplements they put more.
Cutlets with bread can be cooked whole, with fillings, dry, with sauces and gravy. They are fried or baked in the oven. Sometimes combine several types of heat treatment. Also products perfectly tolerate freezing. They can be placed in the chamber raw or after pre-frying.
Recipe 1: Beef patties with bread and onions
Option ordinary meatballs with bread, which are made from beef or veal. Just such a dish can be tasted in school canteens. If you want to make a more fatty dish, you can twist 150 grams of fat into minced meat.
Ingredients • 0.6 kg of beef;
• 0.5 loaves of bread;
• 0.5 cups of milk;
• butter;
• one clove of garlic;
• 2 pcs. Luke;
• salt pepper.
Cooking
1. Cut off all the crusts from the half of the loaf of bread, soak the crumb in milk. Similarly, you can use any broth or water.
2. We process beef: wash, remove damage and film, cut into pieces.
3. Clean the onion heads, cut into several pieces. Also free from the husk garlic. You can add more to your taste.
4. Pass through a meat grinder soaked bread with meat and vegetables. Setochka insert small or twist the stuffing twice.
5. Add spices to the cutlet mass and knead well.
6. Now you need to beat the stuffing to the products turned out smooth and smooth. To do this, take the mass in hand, lift it higher and throw it sharply on the tabletop. Repeat several times.
7. Divide the meat into pieces of 100-120 grams, form oval cutlets. At will we roll them in breadcrumbs or in flour. Products can be cooked immediately or freeze.
8. Heat the oil in a skillet and fry the patties on both sides for 3 minutes. Then we shift into the form and bake in the oven for about 20 minutes.
9. If it is not possible to use the oven, then after turning over to the other side, simply cover with a lid and bring to readiness.
Recipe 2: Chicken meatballs with bread
Recipe most delicate chicken cutlets with bread, which are prepared from the breast. It is better to use white loaf. To soak the pieces, you need full-fat milk or cream.
Ingredients
• 0.5 kg breast;
• 2 pieces of bread;
• 70 ml of milk;
• 1 PC. Luke;
• 1 egg;
• flour;
• spices;
• oil rast. for frying;
• 50 grams of plums. oils.
Cooking
1. Put the loaf (bread) in a bowl and fill it with milk. Crusts do not need to be removed. Give a good soak in a few minutes, you can turn the slices.
2. Butter should be placed in the freezer, so that it froze well. 3. Twist chicken breasts, add soaked bread.
4. Cut the onion very finely and also transfer it to the stuffing, add the egg and salt. To taste we lay other spices.
5. Remove the butter from the freezer and rub a slice right into the stuffing. Stir and immediately form the patties.
6. Roll in flour and fry in a skillet in vegetable oil.
7. Chicken cutlets with any side dishes, vegetables are served.
Recipe 3: Minced meat patties with bread (in the oven)
For the preparation of such minced meat patties with bread, you will need a mixture of beef with pork. Baked products in the oven, which is very convenient and helps save valuable time.
Ingredients
• 0.5 kg minced meat;
• 4 pieces of bread;
• 0.5 tsp. salts;
• 2 pcs. Luke;
• 1 pinch of pepper;
• 200 ml of milk;
• 4 spoons of mayonnaise;
• 60 grams of drained oil;
• 3 cloves of garlic;
• crackers.
Cooking
1. Fill the bread with milk. We do not remove the crust.
2. Cut the onion into small cubes and mix with minced meat.
3. Add to them the swollen bread, then salt and chopped garlic, add a pinch of pepper.
4. We mix and we enter mayonnaise, it is desirable fat. You can take homemade sauce.
5. We form small patties and roll in breadcrumbs. Gently press the top so that the thickness was no more than 2 centimeters.
6. Grease the baking sheet or form with butter. Spread on it formed patties.
7. Cut the rest of the oil into small cubes and put them in the freezer.
8. Bake patties for 15 minutes at 200 degrees. Then we get the baking sheet, sprinkle the patties with diced butter from the freezer and put in the oven for another 15-20 minutes.
Recipe 4: Cutlets with bread and “Economy” potatoes
By adding potatoes, cutlets with bread get more. The dish is economical, but to make it tasty, you need to cook it properly. Immediately with cutlets, there is an easy gravy, which can be done more if you wish.
Ingredients • 0.5 kg of mixed minced meat;
• 1 egg;
• 3 slices of bread;
• 2 potatoes;
• spices;
• onion head;
• butter;
• 300 ml of broth;
• 1 spoon of pasta;
• greenery;
• flour (crackers).
Cooking
1. Soak the bread. Use any available liquid: milk, broth, cream or just water.
2. We twist the peeled onions with potatoes, add to the stuffing.
3. We break into the total weight of the egg and put the spices.
4. Slightly squeeze the swollen pieces of bread and also shift it to the stuffing.
5. It remains to knead it and leave for about fifteen minutes, so that the ingredients merge.
6. We moisten hands and form ordinary patties, breaded in flour or in breadcrumbs. You can also use semolina for this purpose.
7. Fry the patties on both sides. Finished products are laid in a saucepan or in a saucepan evenly.
8. In the broth add a little salt, razbaltyvaem pasta and pour the patties.
9. Tomim on low heat for ten minutes after boiling. Sprinkle with greens.
Recipe 5: Chopped Chicken Cutlets with Bread
Recipe amazing chicken cutlets with chopped breast bread. If done correctly, they are very juicy and resemble veal chops.
Ingredients
• 0.3 kg fillet;
• 150 ml of milk;
• 3 slices of bread;
• 2 eggs;
• 2 tablespoons of starch;
• 1 onion;
• spices;
• some oil.
Cooking
1. Cut the washed fillets into cubes of 0.5 centimeters and put them in a bowl.
2. Remove the crust from slices of bread, soak the crumbs in milk. After 15 minutes, slightly squeeze and send to the chicken breast.
3. While bread is being soaked, you can cut an onion and break eggs. All sent to the stuffing.
4. Fill the mass with spices and mix thoroughly. Leave in the refrigerator for at least an hour.
5. We get, we pour starch, we stir.
6. Put the resulting mass in hot oil in a skillet and fry flat, round or oval cutlets. They will look like chops not only externally, but also to taste.
Recipe 6: Minced Meat Cutlets with Bread and Mushrooms
For the preparation of mushroom cutlets it is not necessary to go to the forest. It is enough to add a couple of champignons to the mince and make an amazing dish.
Ingredients
• 0.5 kg minced meat;
• 0.15 kg of champignons;
• 2 pcs. Luke;
• 1 egg;
• 3 slices of bread;
• spices and oil;
• crackers.
Cooking
1. Cut one onion into cubes. Also chop champignons. Put everything in the pan and fry with three spoons of butter. Cooling down.
2. We soak pieces of bread in milk or in ordinary water. Mix with minced meat.
3. Crush the remaining onion and put it in the mince together with the egg.
4. Add to the bulk of fried mushrooms and knead thoroughly, season with spices.
5. We form oval cutlets and roll in crackers.
6. Fry in butter in a frying pan or bake in the oven (at 180 degrees). Cutlets with mushrooms can be stewed in any sauce.
Recipe 7: Cutlets with bread and cheese
For the preparation of such meatballs with bread, you will need hard or processed cheese, which will serve as a filling. The dish is very interesting, tasty and can be put even on the festive table. Meat for mince can be used any.
Ingredients
• 0.7 kg of meat;
• 3 eggs;
• 1 onion;
• 0.15 kg of cheese;
• 0.5 buns of dill;
• 0.2 kg loaf;
• 2-3 cloves of garlic;
• 120 ml of oil;
• seasonings;
• breadcrumbs.
Cooking
1. Cut off the crusts from the bread, and soak the crumb in any liquid.
2. Twist the meat with bread and onion, add one egg to the mince. Put the spices and stir. We send to maturity in the fridge, we stand for half an hour.
3. Rub cheese together with garlic, add chopped greens to them. If you use hard cheese, you can fill a lot of sour cream or mayonnaise. This will bring all the ingredients together.
4. We get mince and divide by 10 patties. Flatten a cake out of each piece, put a little curd and sculpt a closed patty. Hands give a neat shape. 5. Beat the remaining eggs with a fork, dip the cutlet, and then roll in breadcrumbs. The breading should be tight.
6. Fry the patties in butter to a beautiful color. Then put in the oven and heat up for 15 minutes at 180 degrees. If time is tight, you can hold for 3-4 minutes in a microwave oven.
Cutlets with bread - useful tips and tricks
• Bread is soaked in milk. But if not, then you can use the broth, at the extreme end of the water. But not simple. Add soy sauce, a little tomato paste, or stir a spoonful of sour cream.
• Cutlet mass loves hands. Intensely mix the stuffing, beat off on the table and stir several times. From these actions, the mass will become malleable, all the ingredients will merge together, the cutlets will turn out even and tasty.
• Wise housewives know that mixed meat should be used for delicious meatballs. It can be beef with pork or chicken, turkey. If lean types of meat are mixed without fat, you can add lard.
• Minced meat cutlets will be juicier if you add water or milk to it. But 500 grams of mass is enough four spoons.
• So that the cutlets in the oven do not overheat, remain juicy and do not become dry, the formed products grill on a greased baking sheet for 15 minutes (at 190-200), then pour boiling water or broth and cook until the end. The liquid should reach the mid-height of the cutlets.
