The cutlet is tasty by itself, and if it is in the dough, then such a dish is doubly happy.
It can be cooked in many different ways.
And every woman can find the perfect recipe for herself.
Indulge in delicious meatballs in the dough?
Chicken Cutlet - General Cooking Principles
For meatballs, you can use minced meat from any meat or poultry. Tastier obtained from the mixture. Onions and garlic are added to the cutlet mass, greens, spices, bread or semolina are put. Often used for the fortress egg. You can use ready-made semi-finished products purchased in the store. Products are fried in a pan or brought to the semi-ready in the oven, and then wrapped in dough. But there are recipes that use raw burgers.
The dough is traditionally used yeast, knead it on water or milk. But recipes are increasingly appearing using ready-made puff pastry or any other. You can cook the patties of potato or cottage cheese dough. Formed products are baked in the oven or fried in a pan. There are universal recipes in which products can be fried or baked.
Recipe 1: Cutlets in “School” test
Recipe familiar to all cutlets in the dough from the school cafeteria. But the home version turns out to be much tastier, juicier and more aromatic. Meat for minced meat is used any, but you can take the mixture.
Ingredients
• 250 ml of water;
• spoon of sugar;
• 2.5 cups of flour;
• 0.5 tsp. salts;
• 1 tsp. yeast;
• 3 spoons of butter.
For meatballs:
• 0.6 kg of meat or minced meat;
• 0.15 kg of onions;
• 2 cloves of garlic;
• 2 pieces of bread;
• 0.5 cups of milk;
• spices.
Cooking
1. Dissolve sugar with yeast in warm water, add a glass of flour and leave for half an hour. Then put the salt and the rest of the flour. In the process of kneading dough, add vegetable oil. We form a soft, but not a liquid lump. Leave for another 1.5 hours. 2. Fill with milk pieces of bread, let stand.
3. In minced meat, add chopped onion, swollen bread, put the garlic and salt with pepper. Mass thoroughly knead and repel.
4. We form oblong patties weighing 80-90 grams of minced meat. Fry on both sides of the pan. You can not panic in anything.
5. We take out the dough and divide it into pieces, the size of a little more than a chicken egg. We stretch the rectangle and wrap the chop so that the ends remain open. We pinch the dough well so that it does not spread during the frying process.
6. Heat the oil and fry the product until the color is red. We take out on paper towels to remove excess fat from the surface.
Recipe 2: Cutlet in dough in “Ruddy” oven
For cooking cutlets in the dough in the oven for this recipe, you can take any meat. However, if you have a favorite composition of minced meat, you can cook it. A feature of the recipe is the yeast dough in milk, which turns out very rosy and tasty. It can also be used for wrapping sausages.
Ingredients
• 12 cutlets;
• 0.5 kg of flour;
• 1 egg;
• 1 yolk;
• 50 grams butter butter;
• 1.5 tablespoons of sugar;
• 10 grams of yeast;
• 250 ml of milk.
Cooking
1. The dough is prepared in an accelerated way. Heat milk well, but do not make it very hot. The temperature is slightly higher than that of the body. Add sugar and yeast, put 5-7 tablespoons of flour and forget about it for half an hour.
2. Add one egg mixed with salt to the dough. Pour in melted butter and add flour residues. We put in the heat for another thirty minutes.
3. While the dough is settling, fry the patties. They can be of any size, but we give the shape oblong. Even if a semi-finished product is used, it is easy to do after thawing. Slightly fried patties are cooled.
4. We take out the dough and divide it into 12 parts by the number of cutlets. From each piece of dough, we roll out a long bundle and wrap previously fried products in a spiral. Tips tightly pinch and position the bottom. We shift on a baking sheet. 5. Give the chops to stand on the pan for about twenty minutes, then grease with beaten yolk and send to bake. Fry until ruddy color at a temperature of 190 degrees.
Recipe 3: Fried cutlet in dough (puff pastry)
Simple and fast cooking options for fried patties. We take puff pastry for them, it is possible without yeast. Cooking cutlets with any meat. The number of products for 8-10 pieces.
Ingredients
• 0.5 kg of dough;
• 0.6 kg of meat;
• 2 bulbs;
• 1 egg;
• spices;
• 3 spoons of semolina;
• 1 clove of garlic.
Cooking
1. We twist the meat with onions and garlic, add to them an egg and semolina. Season with minced spices and mix thoroughly. We form elongated cylinders and fry in oil until half cooked. Remove and cool.
2. If the dough is frozen, then we take it in advance and let it thaw. Lay out the layer and roll out with a rolling pin.
3. Cut long strips from the formation, 1.5 centimeters thick and wrap the previously fried patties. Carefully fix the tips so that the products are not unwound. This is especially the case when frying yeast dough.
4. Heat the oil in the pan. Fat should be so much so that the products in it floated freely.
5. Fry the chops until ready. Excess fat is removed with a napkin.
Recipe 4: Cutlet in dough in the oven with potatoes
The recipe is very hearty cutlets in the dough in the oven, which are made with mashed potatoes. It can be prepared according to any recipe or take the remnants of lunch. Yeast dough.
Ingredients
• 1.5 glasses of water;
• spoon of sugar;
• 50 ml of oil;
• 0.5 tsp. salts;
• 1 bag (10 g) of yeast;
• flour.
For meatballs:
• 0.4 kg of meat;
• 2 slices of bread;
• 1 large onion;
• spices;
• some milk.
You will also need about 10 full spoons of mashed potatoes and one egg.
Cooking
1. Prepare the usual yeast dough. To do this, dissolve the salt with yeast in a warm liquid, add butter with sugar and flour. Thoroughly knead and remove for two hours. After about an hour, you will need to press the raised mass. 2. In the milk, soak the bread, then gently live out. Add the meat twisted with onions, put the spices. We form small patties in the form of balls. We make 10 pieces. Fry in a pan almost until tender.
3. We take out our dough and divide it into ten lumps. From each roll out the cake, put in it a patty and a spoon of mashed potatoes. We pinch the edges. It can be made in the form of a pie, a triangle, a rectangle or an envelope.
4. We shift the molded products to the baking sheet and leave for 15 minutes.
5. Beat the egg with a fork and grease, bake. On average, it will take about 12 minutes at 190 degrees.
Recipe 5: Cutlet in a potato dough
For the preparation of these meatballs need potato dough. It should not be prepared in advance and even more used the remains of mashed potatoes. Butter and milk cannot be put into it.
Ingredients
• 0.25 kg minced meat;
• 1 onion;
• 0.5 kg of potatoes;
• 1 egg;
• 80 grams of sour cream;
• 50 grams of tomato paste;
• 100 grams of flour;
• spices, oil.
Cooking
1. Cook potatoes, cut into large chunks. Immediately salt. Then we merge all the water and knead well. Slightly cool and enter the egg and quickly stir so that it does not have time to cook. Add flour and stir. It should make the dough.
2. Mix the stuffing with chopped onion and add spices. Roll up small round patties.
3. Take a slice of potato dough and make a small cake. We put on it a chop and on top one more such flat cake. We pinch the edges together and give a neat shape.
4. Fry on both sides of the pan.
5. As soon as we turn the products to the second side, pour the sauce. For its preparation, you just need to mix the sour cream with pasta, add 150 ml of water and spices.
6. Tomim patties in sauce 20 minutes. But you can put them in the oven and bake.
Recipe 6: Cutlet in dough in the oven “Balls” of minced chicken
For such charming meatballs, you also need puff pastry. You can use not only chicken mince, but any other. The peculiarity of the recipe is that the cutlets do not fry in advance and are prepared in the dough from beginning to end. Ingredients
• 0.5 kg minced meat;
• 0.5 kg of dough;
• egg;
• onion head;
• seasonings, you can and greens.
Cooking
1. Remove the dough immediately, let it thaw.
2. Cooking stuffing. Add the shredded onion and spices, stir. We form small round balls. In total there should be 10-12 pieces.
3. Roll out the thawed dough and cut into thin and narrow strips. The more accurate and smaller the strings are, the more beautiful the balls will be.
4. We take the previously formed raw mince balls and wrap dough threads on them in a chaotic manner. We send the resulting balls on a baking sheet.
5. Grease with beaten egg and bake for about 35 minutes. Expose 180 degrees, no longer needed. If you want to fry balls more strongly, then the temperature can be added to 220 degrees, but only at the end.
Recipe 7: Cutlet in “Nostalgia” dough with cheese
Dish from the Soviet catering. In the airy dough there is an aromatic cutlet in which a piece of melted cheese is hidden. Yummy? Not that word! Dough take any yeast. For each cutlet about 100 grams.
Ingredients
• 0.5 kg minced meat;
• 3 cloves of garlic;
• 100 grams of cheese;
• 0.5 bunch of greens;
• 1 egg;
• 1 onion;
• spices and crackers.
Cooking
1. Make minced meat from twisted meat with onions and garlic, add egg white to it. Leave the yolk for lubrication. Pour spices and stir.
2. Cut the cheese into cubes and chopped greens.
3. We form small and oblong cutlets, put cheese filling inside. We spread on a baking sheet and bake at 200 degrees for a quarter of an hour. Get out and cool a little.
4. Cut the dough into pieces, roll it out with long cords each.
5. Wrap the baked cutlets in a spiral, as is usually done with sausages. It is not necessary to hide the tips, you can leave it open.
6. We shift to the baking sheet, let the dough rise.
7. The remaining yolk is mixed with a spoonful of water and lubricates the product. Bake to ruddy color dough at 200 degrees.
Chicken dough - useful tips and tricks
• Do you have the dough and not enough cutlets? You can wrap in sausages, pieces of sausage, cook a pie with any filling, or just make a donut. Home baking in any case will not disappear.
• For wrapping in dough should not use large patties. Otherwise, the baking will be large in size. If you use semi-finished products, you can simply cut it in half and fix the shape with your hands. Products will be small and oblong.
• Baked products will be beautiful and shiny if they are smeared with an egg. But why do so many fail? In fact, it is better to use only the yolk, you can dilute it with water. Protein also often rolls off the surface and forms ugly drips.
• The dough will be beautiful and ruddy if sugar is added to it. It contributes to the browning and gives a warm shade. If you do not add sugar or put enough, then the dough after cooking will be gray.
