Cutlets And Company: 10 Recipes For The Most Popular Hot

Cutlets love to eat and cook. They look great on the festive table and help out on weekdays. You can cook cutlets from meat, fish, poultry, vegetables or cereals.

Cutlets love to eat and cook. They look great on the festive table and help out on weekdays. You can cook cutlets from meat, fish, poultry, vegetables or cereals. They can be fried, baked, steamed, served with different sauces.

We offer you 10 wonderful recipes for cooking cutlets, meatballs and meatballs. Choose yours!

1. School cutlets (we serve, of course, with buckwheat!)

 

In the school canteen, many ate cutlets with buckwheat and cucumber or grated beets. This is what we offer to cook at home.

Ingredients for cutlets:

200 g minced meat; 2 slices of white bread; bulb; salt, pepper to taste; 2-3 tbsp. l. vegetable oil.

For buckwheat porridge: a glass of buckwheat, 2 glasses of water, salt, 50 g of butter.

First, put the buckwheat on the fire. Throw washed buckwheat into boiling salted water, bring to a boil and cook over medium-low heat for 20 minutes. Add oil to the prepared buckwheat and mix.

Let's get meatballs. Soak bread in a small amount of water or milk, squeeze and mix with minced meat. Add chopped onion, salt, pepper, mix thoroughly. Blind 4 cutlets. Fry in oil over high heat for 3 minutes on each side. Then add a third of a glass of water to the pan, cover with a lid, lower the heat to medium. Simmer for 5 minutes.

Serve cutlets with buckwheat and fresh vegetables.

2. Cutlet de volley (hello from France)

 

French classic! It looks like a cutlet in Kiev, beloved by many, but it is much easier to prepare. You will need chicken breast and herb butter.

Ingredients for cutlet de volay (serves 2):

2 chicken breasts (fillet); 50 g butter; 4 sprigs of parsley; 2 eggs; 2 tbsp. l. flour; 2 tbsp. l. milk; 400 g stale white bread (or breadcrumbs); salt, pepper to taste; 4-6 art. l. vegetable oil for frying cutlets.

Mix room temperature butter with chopped parsley, wrap in foil and put in the freezer for an hour.

Cut the small fillet from the large one, beat both pieces with a hammer. Put a piece of butter in the center of a large fillet, cover with a small fillet, tuck the edges so that the oil does not leak out during frying.

Whisk the eggs in a bowl with milk. Grate the bread into a wide bowl. Put the flour on a separate dish as well. Roll the cutlet in flour, then in the egg and breadcrumbs. And again in egg and bread.

Fry the cutlets to a crust in a frying pan in oil, put on a parchment-lined form and put in the oven for 20 minutes at a temperature of 180 degrees.

Step-by-step recipe for making cutlet de volay >>>

3. Cutlets with zucchini in the oven (super juicy)

 

Zucchini gives these cutlets incredible juiciness. Grind all the ingredients, form cutlets and bake in the oven for 30 minutes. No need to fry the patties before baking!

Ingredients for cutlets with zucchini:

500 g minced meat (pork, beef); 300 g zucchini; 2 tbsp. l. starch; 50 ml of water; 3 art. l. semolina; bulb; 100 ml sour cream; 1 st. l. ketchup and vegetable oil; salt, pepper to taste.

Grate peeled zucchini without seeds into a bowl, salt and leave for 10 minutes, then squeeze and mix with minced meat. Add starch diluted in water, chopped onion, oil, semolina, salt, pepper to a bowl. Stir, form patties and put in a heat-resistant form. Send to the oven preheated to 180 degrees for 30 minutes. After half an hour, pour the cutlets with sour cream and ketchup sauce and bake for another 15 minutes. Ready!

Learn how to cook juicy minced meat and eggplant cutlets >>>

4. Meatballs with eggplant (breaded in sesame!)

 

Meatballs with eggplant, first fry to a crust, and then bake in the oven until cooked. Meatballs can be breaded in flour, breadcrumbs or sesame seeds. It will turn out incredibly tasty and beautiful.

For meatballs you will need:

600 g pork; 2 small eggplants; egg; clove of garlic; salt, pepper to taste; 4 tbsp. l. vegetable oil; 50 g breadcrumbs; a glass of sesame seeds.

Preheat oven to 200 degrees. Rinse the eggplant, cut it in half lengthwise, put it on a baking sheet covered with parchment, brush with vegetable oil with a brush. Bake for 20 minutes. Then cool the eggplant, scrape out the pulp with a spoon. Grind with a blender or chopper.

Scroll the meat through a meat grinder. Season with spices, salt, beat in an egg, mix with eggplant puree. Add crackers, mix well or pass through a meat grinder again.

With wet hands form balls of minced meat, roll in sesame seeds or flour. Fry the meatballs in batches on all sides in the hot oil for 5 minutes each. Put on a baking sheet covered with parchment, bake in an oven preheated to 180-190 degrees for 20 minutes.

Recipe for meatballs with eggplant (with step by step photos) >>>

5. Kremlin cutlets (simple and incredibly tasty!)

 

Pork and beef cutlets baked in the oven are juicy, tender, with a light crust. You can also choose other meat - lamb or chicken thigh fillet.

Ingredients for Kremlin cutlets:

500 g of pork and beef; 2 onions; 4-5 garlic cloves; egg; 4 slices of white bread; 80 ml of milk; 2 tbsp. l. breadcrumbs; 50 g butter; 3 art. l. olive oil; salt, pepper to taste.

Soak bread without crust in milk. Pass meat, bread with milk, onion, garlic through a meat grinder, mix with breadcrumbs, salt, pepper, beat in an egg. Mix well and form meatballs. Lay out on a baking sheet lined with parchment. Make cross grooves on the cutlets, grease them with olive oil and place pieces of oil in the grooves.

Bake the cutlets for 35-40 minutes in an oven preheated to 180 degrees. Serve with your favorite side dish, fresh salad and your favorite sauce.

See how easy it is to cook Kremlin cutlets (with photo) >>>

6. Curd-chicken balls with zucchini sauce (ideal for a children's menu)

 

This super gentle hot dish is also perfect for a children's menu. Pour chicken and cottage cheese balls with onion sauce, grated zucchini, milk and spices, and then bake in the oven.

Balls Ingredients:

400 g chicken fillet (breast); 200 g of cottage cheese of any fat content; 6 art. l. grated cheese (mozzarella or Adyghe); 1.5 cups grated zucchini (1 small zucchini) 200 ml of milk; small bulb; salt, pepper to taste; a spoonful of vegetable oil.

Scroll the chicken fillet and cottage cheese through a meat grinder, mix with 2 tbsp. l. grated cheese, salt, pepper.

Peel the onion, cut into small cubes, put in a large dish suitable for use in the microwave, cook in the microwave at full power for 2 minutes. Add grated zucchini to the onion, microwave again for 2 minutes at full power. If you do not want to cook in the microwave, fry the vegetables in a pan in oil until soft. Pour vegetables with milk, salt, pepper, punch with a blender.

Prepare a baking dish. Form small balls with oiled hands, place in a mold and pour over the sauce. Bake for 30 minutes at a temperature of 190-200 degrees.

Step-by-step recipe for making curd-chicken balls with a photo >>>

7. Liver soufflé with mushrooms (original and budget hot)

 

The most delicate soufflé of chicken liver, onions, carrots with a whole mushroom inside! Real jam! The dish can be served as an independent appetizer or with a hot side dish.

Soufflé Ingredients:

600 g chicken liver; bulb; carrot; egg; 4 tbsp. l. sour cream; 4 tbsp. l. flour; 12-14 small champignons; 3 art. l. vegetable oil; salt, pepper to taste.

Peel carrots, onions, rinse mushrooms, dry with a paper towel. Grate the carrots, cut the onion into small cubes.

In a frying pan, heat a couple of tablespoons of oil, fry the onion until transparent, add the carrots and fry until soft. Then grind with a blender. Cut the chicken liver into pieces, also beat with a blender in a puree. Mix liver and vegetable puree. Add salt, pepper, flour, sour cream, beat in an egg. Stir.

Grease cupcake molds with vegetable oil. Fill puree. In the center of each mold with mashed potatoes, "drown" the mushroom. Send the forms to preheated to 180 degrees for 25 minutes. Let the finished soufflés cool slightly in the molds, then select and serve.

Step-by-step recipe for liver soufflé with mushrooms >>>

8. Potato cutlets with pork (very tasty!)

 

Soft boiled potato cutlets with meat filling and a gorgeous crispy crust are best served with sour cream and pickles. Hot - just lick your fingers!

Ingredients for Pork Potato Cutlets:

2 kg potatoes; 60 g flour; 30 g of potato starch; 3 carrots; bulb; 2 eggs; 400 g pork; 2 tbsp. l. vegetable oil; salt, pepper to taste.

Boil the potatoes in their skins until cooked, peel and scroll through a meat grinder. Add sifted flour, starch, a spoonful of salt, eggs to the puree. Stir.

Peel onions and carrots. Grate the carrots, cut the onion into small cubes. Fry the onion in oil until translucent, add the carrots, fry until soft. Then put the rolled or finely chopped pork into the pan. Salt, pepper, if necessary, add a little water, cook for 10 minutes.

Blind cakes from minced potato, the size of a palm, put a spoonful of filling in the center and glue the edges. If the stuffing sticks, sprinkle flour on your hands. You will get 8 cutlets.

Place on a parchment-lined baking sheet and bake for 20 minutes in the oven at 180 degrees. You can also fry these cutlets in a hot pan in oil. Fry until golden brown on both sides and serve immediately. Enjoy!

Here you will find a step by step recipe for potato cutlets with pork >>>

9. Greek Meatballs with Mint and Cinnamon (one bite)

 

Small spicy Greek-style cutlets are fried in a pan. Use mixed minced meat - from pork and beef, do not spare spices.

For cutlets you will need:

700 g of minced meat (pork + beef); 150 g of white bread; 120 ml of milk; Apple; bulb; 2 eggs; 1/2 tsp. dried mint and cinnamon; salt, pepper to taste; 3-4 st. l. vegetable oil.

Soak bread in milk. Pass meat, onion, squeezed bread, peeled apple through a meat grinder. Beat eggs into minced meat, add spices, salt, pepper, mix and form cutlets, the size of a walnut. Heat the oil in a frying pan, fry the cutlets over medium heat on all sides until golden brown.

Greek cutlets, recipe with step by step photos >>>

10. Cutlets "Egg in a fur coat" (classic!)

 

Hide a boiled quail egg in the center of the cutlet, and add a little chopped cabbage to the minced meat. You will get a very juicy cutlet with a surprise!

For cooking we need:

500 g of meat for minced meat; 5 quail eggs; 2 chicken eggs; 80 g of white cabbage; the bulb is large; 1 st. l. mayonnaise; 1 tsp starch; salt, pepper to taste; 4 tbsp. l. flour; 4 tbsp. l. breadcrumbs; 300 ml vegetable oil.

Boil and peel quail eggs. Scroll the meat through a meat grinder with onions, salt, pepper, mix with mayonnaise, starch, chopped cabbage. Pour flour and breadcrumbs into wide bowls. Lightly beat the eggs with a whisk. Form a cake from the minced meat (5 cutlets in total), put a quail egg rolled in flour in the center, glue the edges. Dip cutlets in flour, egg and then breadcrumbs. Fry in boiling oil over medium-low heat until tender. Place cooked patties on paper towels to remove excess oil. Then serve with your favorite side dish.

See how to cook cutlets "Egg in a fur coat" >>>