The side dish for cutlets can be varied. From the usual potatoes and cereals, to original legume purees or homemade pasta. Cutlets go perfectly with any side dish.
When making a choice, it is important to know what kind of meat will be chosen for cooking. Chicken cutlets are drier, so it is better to choose a soft side dish for them (potatoes, buckwheat, etc.). Pork makes the cutlets more juicy, so you can safely serve them with pearl barley, wheat porridge, etc.
You can also make this dish with gravy, then the problem will be eliminated altogether. You can choose any type of side dish and be confident in the high quality of the prepared dish.
At first glance, preparing side dishes seems to be an elementary task. But not everyone knows the special secrets of culinary skills in this area. To make the rice even more crumbly, the potatoes to melt in your mouth, and the pearl barley to cook faster, you need to replenish your culinary arsenal with new knowledge.
Basically, all side dishes for cutlets are low in calories, but very nutritious. This is a useful property for those who care about their health and figure.
Potatoes - a classic side dish for cutlets
Potatoes are most often served with cutlets. It is usually prepared as a puree or boiled in slices. To diversify the menu a little, you can bake it in the oven under a sour cream mixture. It turns out to be a very tasty and tender side dish with a crispy crust.
Ingredients:
- Potatoes - 0.5 kg
- Sour cream – 400 g
- Salt
- Vegetable oil - 2 tbsp
Preparation:
Grease a baking tray with vegetable oil. Peel and wash the potatoes. Salt and place on the surface. Pour in sour cream and place in an oven preheated to 180 degrees. It only takes 20 minutes to fully cook.
If, nevertheless, it was decided to simply boil the potatoes, then you need to pay attention to several culinary secrets of preparing such a side dish:
Potatoes should be placed in boiling water and cooked without a lid. Then its beneficial properties will not be lost as a result of heat treatment.
To prevent it from overcooking, you need to add a little cucumber brine to boiling water.
Butter will speed up the cooking process by almost half. This occurs because the heat capacity of the liquid increases.
Cold milk added to mashed potatoes will turn them grey. Therefore, you should warm it up a little.
Condiments and potatoes are the best companions. You can add rosemary, dried garlic or coriander.
To improve the taste of potatoes, you need to put a bay leaf or onion in the pan.
To make the tubers white, you need to add lemon juice or vinegar to the water.
In addition to baked potatoes and mashed potatoes, you can serve French fries, potato pancakes, or potatoes in their skins, fried with spices, with the cutlets.
You need to salt the potatoes at the very end, then they will not be watery. You need to do the same when frying: the side dish will turn out golden brown.
Side dish recipes
The classic recipe is mashed potatoes; it goes well with both meat and fish products. Required ingredients - warm milk and butter, you can add a raw beaten egg
It is important to pre-boil the potatoes and drain the water, then pour warm milk into the pan, but under no circumstances cold milk, because the puree may turn blue. Beat with a mixer and the dish is ready
It is best to eat it fresh; to do this, you need to calculate the preparation for all family members so that there is no leftover. A cooled side dish will not be as tasty and it is unlikely that your household will eat it later.
Rice is a good choice, but you don't have to cook it like messy porridge. First, it is better to fry the cereal in a frying pan with a small amount of vegetable oil, then cook, stirring, in vegetable, meat or fish broth. Spices, salt - to taste. When the side dish is almost ready, turn off the stove, pour in a little more broth and let the dish stand covered for 10 minutes. Another option for cooking rice: cook, stirring constantly, until done - drain the rice in a colander and rinse with cold running water, preferably from under a filter. This will prevent the rice from sticking together later.
Noodles or pasta with butter go well with meat cutlets. You can use the juice remaining after frying the cutlets as a sauce. Option: sauce made from fried onions with carrots and fresh tomatoes. This is an amazing dish and is easy to prepare. Simmer the mixture over low heat.
Diet cutlets come with dietary side dishes. Young boiled potatoes, frozen vegetables, simmered in boiling water for three to four minutes and then heated with olive oil are suitable.
You can cook green beans, broccoli or cauliflower. Fry chopped cashew nuts, sesame seeds in olive oil, add hot chili pepper, add green beans. Salt - to taste, add a little water and simmer the side dish under the lid for five to seven minutes. This side dish is not only nutritious, it is suitable for those people who have poor digestion.
Fried potatoes with fried cutlets is too much stress on the liver, but it is tasty and many people like it. The dish can be supplemented with salted tomatoes, pickled cucumbers, and sauerkraut.
A good option is buckwheat. Before you start cooking, you need to sort out the grains and heat the light varieties of the product in a frying pan. Rinse the product and add cold water in a ratio of one to two. Bring to a boil, then reduce heat, keep the pan on low heat under the lid for 20 minutes. Salt the finished crumbly porridge and add a piece of butter. Another option to cook buckwheat porridge without difficulty: pour water into a saucepan, add cereal, salt, butter and put in the oven. There is no need to constantly stir, and the porridge will come on its own. This delicious side dish can be prepared easily even by an inexperienced housewife.
You can prepare a complex side dish from several ingredients; a salad of fresh vegetables will not interfere with any cutlets.
Stewed cabbage is an ideal side dish. This dish is simple to prepare: finely chop the cabbage and place it in a saucepan, add a small amount of water and put everything on the fire. After five minutes, add salt, sugar and pepper to taste and tomato paste, then a little butter, and at the end of stewing - bay leaf. In this case, you need to stir the cooking periodically. In fifteen minutes the dish is ready.
To avoid constant monitoring of the preparation of the side dish, the stove has a modern solution - using a multicooker for cooking, since food is initially placed in the pan, then the lid is tightly closed and the time required for cooking is set. The dish turns out delicious and without much hassle. Take advantage of modern progress. Cabbage contains many useful microelements and vitamins; it is one of the vital foods, so it is not only nutritious, but also healthy.
You can prepare a complex side dish from several ingredients; a salad of fresh vegetables will not interfere with any cutlets. To do this, you can use fresh zucchini, carrots, cabbage, turnips and whatever you have enough imagination for and have on hand, because all these vegetables are recommended to be eaten fresh.
Addition
A side dish prepared with desire and love will be an excellent solution for cutlets.
Pasta - a hearty side dish for cutlets
Pasta is also often a side dish for cutlets. They are so popular because they are easy and quick to prepare. It is impossible to surprise a gourmet with simple pasta, so you can cook it with vegetable sauce.
Ingredients:
- Pasta – 400 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Bell pepper - 1 piece
- Vegetable oil - 2 tbsp
- Salt
Preparation:
Salt the water and boil the pasta.
Fry onions, carrots and peppers in vegetable oil. Add a little water and simmer for a couple of minutes. Combine sauce with pasta.
To make pasta delicious, you should:
Pour in a decent amount of water. The proportions should be as follows: 100 g of product per 1 liter of water. The pan should also be large because the pasta doubles in size when cooked.
A little vegetable oil poured into the pan will prevent them from sticking together.
Do not cover the pan with a lid, otherwise the taste of the side dish will spoil.
You also need to salt wisely: 10 grams of salt per 1 liter of water will give the pasta the perfect taste.
Side dish for meat cutlets - different recipes for cooking quickly and tasty
One of the most pressing questions for every housewife is “What side dish should I serve with cutlets?” It would seem nothing complicated, but you always want something unusual, not just pasta or mashed potatoes, which are already quite boring. In our selection, we have collected a variety of recipes for dishes that will harmonize very well with meat cutlets.
Your cutlets can be homemade, purchased semi-finished products, or a completely finished product; they all still need a side dish.
Side dish of beans for meat cutlets - a recipe for proper nutrition
For those who care about their health, it is always important to choose the right food for their complete nutrition. Green beans can be an ideal, healthy side dish for meat cutlets. This is a really healthy and satisfying addition to cutlets.
And another advantage of this side dish is that it is not difficult to prepare, everything is extremely simple.
Low-calorie, delicious side dish of carrots for meat cutlets
A very unusual and interesting carrot side dish recipe. This dish is very popular in Turkey, but I think in our vast country there will be lovers of spicy vegetables.
The list of products is as large as ever - carrots and spices, so this dish can be made without prior preparation (purchase).
Recipe for delicious rice with vegetables as a side dish for meat cutlets
What if not rice is best suited to meat cutlets; this side dish is especially suitable for poultry cutlets (turkey/chicken). But we will not cook ordinary boiled rice. We will have special rice!
A very tasty and healthy side dish that can even be used as an independent dish.
Pasta with paprika and garlic in butter as a side dish for meat cutlets
One of the most popular side dishes in a number of countries is pasta. Why does everyone love them so much? Yes, because there are so many types of them (feathers, springs, bows, spaghetti, and so on). And there are so many ways to prepare them...
In this recipe we will look at quite spicy pasta with paprika and garlic, fried in butter. A very spicy and interesting dish, and in addition to meat cutlets it will be simply delicious!
Ingredients:
- Pasta – 400 gr
- Dry paprika - 2-3 tbsp. l.
- Butter - 100 g
- Garlic - 2-3 cloves
- Salt - to taste
First of all, we need to put a pot of clean water on the stove and bring it to a boil. As soon as it boils, add table salt and add the prepared pasta.
You should cook pasta strictly for as long as indicated on the package, so they will definitely turn out delicious. Also, don’t forget to stir the pasta so that it doesn’t stick together. Immediately add dry paprika to the pan. When ready, drain the water using a colander.
Now put a deep frying pan on the fire, heat it and add butter.
When the butter has melted, put the pasta in a frying pan, fry it a little and add garlic to it, passed through a press. That's it, the side dish for the meat cutlets is ready!
Preparing a side dish for bulgur meat cutlets with carrots
Another good side dish for meat cutlets is bulgur. If you haven't tried this cereal yet, be sure to try it! This is a good replacement for those who are tired of rice, pasta and potatoes and want something new.
What is bulgur? This is a cereal made from durum wheat. Very popular in southern Russia, the Caucasus, the Middle East and parts of India.
A very tasty potato side dish for meat cutlets in the oven
But this dish is for those who want to cook quickly and at the same time eat deliciously. Why is it so good? And the fact that we will immediately prepare both the side dish and meat cutlets in one bowl. In this case, you will not need to stand at the stove and make sure that nothing burns, because we will cook in the oven!
Another advantage of this recipe is that you can use absolutely any cutlets - chicken, beef, pork, whatever, the food will still be excellent.
How to prepare a side dish of cabbage for beef cutlets
It is generally accepted that it is best to serve vegetable side dishes with meat (as well as meat cutlets). Therefore, I suggest you try fried cabbage with onions and herbs as a side dish for beef cutlets.
If you have other cutlets not made from beef, don’t be upset, feel free to cook this cabbage too. By the way, it can even act as an independent dish for those who do not eat meat.
Ingredients:
- Cabbage - 1 medium head
- Onions - 3 pcs.
- Vegetable oil - for frying
- Fresh greens - to taste
- Salt, pepper - to taste
To begin with, we will prepare all the products for work, for this we remove the husks from the onion, and the first 2-3 leaves from the cabbage and wash it.
Now let's use a sharp knife and chop all the onions at once on a cutting board and set them aside.
Then we need to cut the cabbage into square slices. To do this, cut the head of cabbage in half and divide each half into two. Now we cut along and across and get the desired shape.
Place a deep frying pan on the fire, heat it up a little and pour in the oil. When the oil is hot enough, add the onion. There should be enough oil so that the onion floats a little in it. Fry the onion properly; it should change color to golden.
It's time to lay out the cabbage - add it to the pan in portions, add salt and pepper. Simmer the mixture until cooked; the cabbage should also be properly fried.
When the dish is almost ready, chop fresh herbs and add them to the cabbage and onions. Fried cabbage with onions and herbs is ready to accompany beef cutlets.
recipe for vegetable side dish for chicken cutlets
In this collection, we tried to collect the most interesting and creative recipes for side dishes for meat cutlets, try them, don’t be afraid to experiment. Bon Appetit everyone!
Source: https://vkusno-gotovit.ru/garnir-k-mjasnym-kotletam.html
Barley porridge is the healthiest side dish
This cereal is a real storehouse of useful microelements. Iodine, silicon, iron, vitamin A - all this is contained in this cereal. If you need to cleanse your intestines, then this is the best option. In addition, pearl barley is a hearty side dish that, together with cutlets, will charge you with energy for the whole day.
Ingredients:
- Pearl barley – 400 g
- Water - 1.2 liters
- Salt to taste
Preparation:
The peculiarity of pearl barley is that it needs to be cooked for a long time.
Rinse the pearl barley and add water. Put on fire. When a third of the cooking time has passed, add salt to taste. The side dish should be cooked for 50 - 90 minutes.
To make it cook faster, you should soak the cereal overnight. There is a simpler method - buy cereal in bags. It is pre-processed and will cook much faster.
Buckwheat porridge for cutlets
Buckwheat is also healthy and nutritious. It is a source of iron and a great example of a dietary side dish. There are even special diets that are based on the consumption of buckwheat exclusively. But the “neighborhood” of cutlets is unlikely to make the dish dietary, but it will give a high taste sensation.
Ingredients:
- Buckwheat - 1 cup
- Water - 2 glasses
- Salt
Preparation:
Pour the cereal into the pan. Fill with water in a ratio of 1:2. Cook over low heat until fully cooked and water evaporates.
Buckwheat can also be cooked in a slow cooker. To do this, you also don’t need to work hard: pour the cereal into a bowl, add water and add salt. Select the “Porridge”, “Grains” or “Buckwheat” mode for 40 minutes.
Rice is more than just a side dish
Rice also occupies a leading position among all side dishes that would be appropriate with cutlets. In order not to be trivial, the cook can add his favorite spices to it. Then the rice will be much tastier, and its appearance will become much brighter.
Ingredients:
- Rice - 1 glass
- Water - 2 glasses
- Turmeric, barberry to taste
- Salt
Preparation:
There are many types of this cereal. You can choose anyone. Just remember that round rice quickly boils and turns into a homogeneous mass, coarse-grained rice is less susceptible to heat, and steamed rice has a specific taste.
The cooking process is very simple: add water and salt to the rice. Cook until the cereal is soft and the water in the pan evaporates.
If you fry the uncooked rice in a pan first, it will taste much better.
Delicious rice for liver cutlets
- rice - 0.4 kg;
- onion - 1 medium size;
- fresh frozen green peas - 0.1 kg;
- fresh frozen green beans - 0.1 kg;
- broccoli - 0.1 kg;
- garlic - 2-3 cloves;
- lemon - 1 piece;
- spices - black pepper.
Cooking time: no more than an hour.
Calorie content of rice side dish: 98.8 kcal/100 g.
- Boil the rice until half cooked over medium heat, drain the water and let it cool slightly;
- Peel the onions and rinse everything thoroughly under water;
- Cut the onion into small pieces;
- We cut the beans with a knife and break off the broccoli with our hands;
- Place the saucepan on the fire and heat the sunflower oil (if desired, you can also use olive oil). Then add the onion and fry it until soft. This will take no more than five minutes;
- Now you can add all the other vegetables and then fry everything for 5-7 minutes;
- Pour the previously cooked rice into the pan and mix everything thoroughly;
- Add salt and ground black pepper to taste. The dish will turn out aromatic and spicy;
- Peel the garlic and finely grate it, you can also chop it. Everything is at your discretion, and we put it in a dish;
- Next, it is recommended to simmer the rice with vegetables for three minutes. Let the dish sit under the lid for five minutes and you're done!
Millet - a side dish with a trick
Millet is rarely used as a side dish by chefs. Many consider this cereal to be second-rate. But this is a big omission, because it is very healthy and nutritious. The only negative is its dryness. To enjoy the dish, cutlets should be made with gravy. Then the porridge will become much tastier.
Ingredients:
- Millet - 1 glass
- Water - 3 glasses
- Salt
- Butter
Preparation:
Millet should be cooked a little more than buckwheat or rice. The algorithm is still the same: add water to the cereal, add salt and cook over low heat. At the end add butter.
Barley porridge - a “sunny” side dish
Another side dish option would be barley porridge - bright, tasty and filling. This is the case when “you can’t spoil the porridge with butter.” If you add more butter, the side dish will come out very tender and aromatic.
Ingredients:
- Barley - 1 cup
- Water - 2 glasses
- Salt to taste
- Butter - 30 g
Preparation:
Pour water over the cereal and cook over low heat. Add salt and add butter at the very end.
Wheat porridge
You can cook this porridge either in a saucepan or in a slow cooker. If you add more water, the side dish will be more viscous. If you limit yourself to a 1:2 ratio, then the wheat porridge will be crumbly.
Ingredients:
- Wheat porridge - 1 cup
- Water - 2 glasses
- Salt
- Butter
Preparation:
If the side dish is cooked in a saucepan, the cooking process is simple. You need to fill the cereal with water, add salt and put the container on the fire.
In a multicooker, you also don’t have to do anything complicated: pour out the cereal and fill it with water in the required proportion. Add salt and select “Grains” for 30 minutes. At the end add butter.
Pea puree - side dish for cutlets
Not everyone will like pea puree. If a gourmet loves legumes, then this side dish will definitely become a favorite.
Ingredients:
- Peas - 1 cup
- Water - 3 glasses
- Salt
Preparation:
Soak the peas in water overnight. You can add a little baking soda to make it softer.
When it's time to prepare the side dish, add water and salt to the peas. Cook until fully cooked (when the peas are very soft). To do this you need to wait an hour and a half.
Turn the mixture into puree using a blender.
Chickpea puree
Another variation in preparing a side dish for legume cutlets is chickpea puree. Chickpeas are Turkish peas, which are distinguished by their beneficial properties and original taste.
Ingredients:
- Chickpeas - 1 glass
- Water - 4 glasses
- Salt
- Butter
Preparation:
Chickpeas, like peas, must first be soaked in water. Ideally overnight, but you can do it for at least a few hours.
Fill it with water before cooking and add salt. Cook for 1.5 - 2 hours.
Then also crush it a little to make it puree.
Useful tips
- In the process of decorating a dish, before serving, it is important to ensure that ingredients of the same color are not located next to each other. It is necessary to take into account the contrast of products, then the dish will look more colorful and appetizing;
- You can decorate your dish with green lettuce or cabbage. It is not only healthy, but also very tasty. If desired, they can be colored pink by keeping them in beet juice for a short time (about five minutes);
- It is recommended to place a separate spoon, fork, tongs or knife for each dish and snack;
- Do not cover vegetables that have a strong or cloying odor while frying or stewing. Thus, they fizzle out a little, and the specific aroma and bitterness are eliminated;
- using beans, peas and lentils is very beneficial. Since these legumes have special nutritional value, having a huge amount of proteins so necessary for our body;
- Before cutting, I advise you to wash fresh vegetables and fruits thoroughly under cold running water;
- The aroma of parsley will become more intense if before serving it is rinsed not under cold, but under warm water;
- side dishes combining vegetables and cereals are served exclusively hot;
- Potatoes that are boiled in their jackets are recommended to be placed in freshly boiled and lightly salted water. This way it will retain more micronutrients;
- Garlic not only has a special taste, but also has an antibacterial effect. It contains a special substance - phytoncide, which can destroy various bacteria in our body;
- To prevent jacket potatoes from bursting during cooking, add a little vinegar to the water;
- so that half of the onions that did not have to be used in the process of creating the dish do not disappear, it is recommended to treat the cut area with sunflower oil;
- any side dish will become much tastier when cooked in broth;
- The serving temperature of the side dish and, for example, cutlets, should be the same. Otherwise, you will simply ruin the taste of the dish. Moreover, vegetable side dishes must be served hot.
If you decide to cook something tasty for a meat or fish cutlet, then our article with step-by-step instructions for preparing side dishes will definitely come in handy. Here are interesting recipes with the simplest ingredients that can be found in any home. Bon appetit!
- What side dish should I serve with cutlets?
- What to serve as a side dish for fish
- The best side dishes for duck
- What side dish goes with fish?
Beans in Korean
This is one of the most original side dishes. It's easy to prepare, it looks delicious, and the dish is very filling.
Ingredients:
- White or red beans - 1 cup
- Carrots - 1 pc.
- Onion - 1 pc.
- Vinegar
- Spices
Preparation:
Pour water over the beans and boil.
Grate the carrots and cut the onion into strips. Mix the onions and carrots and sprinkle them with vinegar. Add spices and leave to marinate for 30 minutes.
Combine the mixture with beans. You can serve a side dish with cutlets.
Vegetable side dishes.
the carrot side dish is most suitable for dishes with a delicate and mild taste.
. That is why stewed or boiled carrots are served with chicken dishes, chicken, chopped cutlets, and boiled fish.
Green pea
has a very spicy and delicate taste
.
It goes best with natural and chopped cutlets made from beef, pork, veal, lamb, dishes made from boiled ham, tongue, poultry and game, etc.
Side dishes of stewed white cabbage
goes well with pork dishes and roast geese.
Boiled and fried cauliflower
served with poultry dishes.
The excellent taste of champignons is well suited for garnishing delicious dishes of poultry, game and fish .
Stewed and pickled beets
used mainly as a side dish for fried meat dishes.
Fried tomatoes
- An excellent side dish for tobacco chicken and kebabs.
green beans are offered as a side dish for various oriental dishes.
.
Mashed potatoes + stewed cabbage
A complete side dish will be mashed potatoes and stewed cabbage. Together with cutlets you will get a very appetizing dish.
Ingredients:
- Cabbage - 1/2 pcs
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato paste - 2 tbsp
- Potatoes - 3 pcs.
- Butter - 30 g
- Milk - 1/2 cup
- Vegetable oil - 3 tbsp
- Salt
Preparation:
Shred the cabbage. Place in a frying pan and fry in vegetable oil. Add chopped onions and carrots. When the ingredients are fried, add tomato paste and simmer for 20 minutes.
Peel and boil the potatoes. Make a puree out of it by adding warm milk and butter.
Place mashed potatoes, cabbage and cutlets on a plate.
How to cook cutlets
Like many modern dishes, cutlets trace their origins back to Europe. Initially, a cutlet was a piece of meat on a bone, by which it was convenient to hold it. To prepare the cutlets, they took the part of the carcass located closer to the ribs; if we were talking about poultry, then the thigh part was best suited for this.
In Russia, cutlets began to be prepared at the moment of greatest rapprochement with European culture, namely in the time of Peter. Over time, the recipe has undergone changes, its evolution coinciding with the spread of cutlery. Cookbooks from the 19th century offer recipes for minced meat cutlets, that is, exactly the cooking recipe to which we are most accustomed.
In modern Russian cooking, a cutlet is a piece of fried minced meat. The raw material for preparing minced meat can be not only meat, but also fish, seafood, vegetables and mushrooms.
For meat cutlets, you can use a variety of combinations of meat types: beef and lamb, pork; each housewife chooses the proportions based on her own experience. The same applies to additional ingredients when preparing cutlets, some add eggs, some add bread, and some prefer simply fried chopped meat, the taste of which is not changed by any additives.
Cutlets are often included in diet menus. But in order for the cutlet to truly be a dietary dish, it does not need to be fried. You can steam the cutlets or cook them in the oven and try to use as little pork or lard as possible. Diet cutlets, as a rule, are made from minced chicken or fish, as the most healthy, low-calorie and easily digestible products.
Of course, it is best to prepare minced meat for making cutlets yourself, but given the constant lack of time, you can also buy ready-made minced meat in the store if you are confident in its quality. To prepare juicy cutlets, it is best to use a mixture of ground beef and pork.
Cutlets from prepared minced meat
Ingredients:
- Minced meat – 500 gr.
- Onion – 1 pc.
- Egg – 2 pcs.
- White bread – 1/3 loaf
- Salt - to taste
- Pepper - to taste
- Vegetable oil - for frying
Soak the bread in water or milk, separate it from the crust and mix the pulp with the minced meat. Add eggs, finely chopped onions and spices there. Mix everything thoroughly, the better you knead the minced meat, the more fluffy the cutlets will be.
Heat oil in a frying pan, form minced meat into cutlets and fry them on both sides until cooked.
Any food can serve as a side dish for cutlets.
Chicken cutlets with tomato
Ingredients:
- Minced chicken – 350 gr.
- Tomatoes – 1 pc.
- White bread - 1 piece.
- Onion – 1 pc.
- Salt - to taste
- Pepper - to taste
- Vegetable oil - for frying
Pour boiling water over the tomato and remove the skin. Grind the onion in a blender.
Add minced meat, bread, tomato to the blender and mix everything. Add salt and pepper.
After this, mix the minced meat well with your hands, as the cutlets will be more juicy.
Heat the oil in a frying pan, form small cutlets and fry them on both sides until cooked. Garnish the dish with fresh tomato and herbs.
Fish cutlets with vegetables
White fish are best suited for this recipe.
Ingredients:
Fish fillet – 700 gr.
- Onion – 2 pcs.
- Egg – 2 pcs.
- Zucchini – 150 gr.
- White bread – 2 pieces
- Bell pepper – 2 pcs.
- Garlic – 2 cloves
- Lemon – 1 pc.
- Salt - to taste
- Pepper - to taste
- Vegetable oil - for frying
Cut the onion into half rings and fry a little.
Grate the zucchini and place in a sieve to drain excess liquid.
Soak the bread in water or milk.
Pass the fish fillet through a meat grinder, grind the onion, zucchini and bread together with the fish. Add eggs, salt and pepper. Knead the minced meat thoroughly and leave it in the refrigerator for an hour to ripen.
While the minced meat is infused, bake the bell pepper in the oven. Once it is ready, remove the skin and seeds and chop it.
Squeeze lemon juice, mix it with pepper, add salt and pepper to the mixture.
Take out the minced meat, form it into flat cakes, place pepper on each of them and form a cutlet so that it is completely closed.
Heat oil in a frying pan and fry the cutlets on both sides until cooked.
Cauliflower and turkey cutlets
Ingredients:
- Turkey fillet – 200 gr.
- Cauliflower – 150 gr.
- Onion – 1/2 pcs.
- Egg – 1 pc.
- Garlic – 3 cloves
- Flour – 1 tbsp. l.
- Vegetable oil - for frying
- Water – 1 l.
Boil the cauliflower in salted water for 4-5 minutes. Cool and separate into inflorescences.
Cut the turkey fillet into small pieces and pass through a meat grinder. Chop cauliflower, onion and garlic. Add flour, egg, salt and spices to the minced meat, knead thoroughly and let stand in the refrigerator for a while.
Heat the oil in a frying pan and fry the cutlets until golden brown on both sides.
Crab cakes
Ingredients:
- Crab sticks – 1 pack.
- Hard cheese – 150 gr.
- Egg – 2 pcs.
- Salt - to taste
- Flour – 1/2 tbsp.
- Vegetable oil - for frying
Chop the crab sticks very finely; you can use a blender for this.
Grate the cheese on a fine grater.
Mix cheese and sticks, add eggs, salt and spices. If the minced meat seems a little liquid to you, you can add flour to it.
Form cutlets. Roll them in flour and fry in hot oil until golden brown.
There are a huge number of variations in preparing cutlets; if your family loves cutlets, then on our website you will find recipes that will allow you to present your favorite family dish in different versions.
Author: Vira (especially for) Copying this article in whole or in part is prohibited.
Country-style potatoes
The main thing in this dish is more aromatic spices. The crispy crust will not let any gourmet pass it by.
Ingredients:
- Potatoes - 5 pcs.
- Butter - 40 g
- Salt
- Spices
Preparation:
Cut the potatoes into slices. Grease a baking tray with butter. Lay out the potatoes in the form of a caterpillar (the plates are located one after another). Sprinkle generously with spices.
Melt the remaining butter and pour it over the potatoes. Place in the oven for 20 minutes.
Fried egg - a simple side dish for cutlets
A quick side dish. You can also add mashed potatoes to the fried egg and cutlets.
Ingredients:
- Chicken egg - 1 pc.
- Salt to taste
- Butter
Preparation:
Melt the butter and fry the egg. Add salt. Place it on top of the cutlet.
Cutlets in tomato sauce
Use homemade or store-bought cutlets, and serve boiled buckwheat or mashed potatoes as a side dish. Chop a medium sized onion and 2 cloves of garlic. Place the onion and garlic in a frying pan with vegetable oil and fry until golden brown. Grate 1 large carrot on a coarse grater and fry it in oil as well.
Pour boiling water over 3-4 ripe tomatoes, remove the skin, finely chop the pulp and add to the vegetables. Salt the mixture, add 0.5 teaspoons of dried basil and rosemary, as well as freshly ground black pepper to taste. Stirring, simmer the vegetable sauce until the carrots are soft.
Place the cutlets (4-5 pieces) in a heat-resistant form without defrosting. Pour tomato sauce over them, close the mold with a lid and place in the oven preheated to 180°C.
Cook the cutlets for about half an hour, serve hot, topped with sauce.
