You will not 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 - all this is suitable for cooking cutlets.
Such an assortment of products creates unlimited possibilities for creating new recipes for cutlets in breadcrumbs or without them, natural or from minced meat and other products, with a filling inside or covered with the original breading.
Cutlets in breadcrumbs - basic technological principles
Breading can change meatballs beyond recognition, turning them from a regular homemade breakfast or lunch into a festive or banquet dish. Even regular pork chops can acquire an original taste and appearance thanks to unusual recipes for the breading mixture.
The breading may include spices, herbs, dried vegetables, nuts. Of course, it is advisable to use a complex breading composition taking into account the taste of minced meat and side dish so that the gastronomic composition does not create a dissonance in taste.
First, we exclude steam and stewed meatballs from the list of types of heat treatment, because when steaming or stewing, the breading will look like pieces of cooked dough. In addition, steam heat treatment does not dry out the patties, since the evaporating moisture envelops the patties, steaks the patties until ready, preventing the juice from leaving the mincemeat. Cutlets in breadcrumbs are fried, in a pan or in a deep fryer, baked in the oven. The 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 sufficiently dense and dry consistency. To ensure that the breading during the frying process does not crumble into hot fat, the patties are pre-moistened in an ice cream or batter. If you need a tight crust for cutlets, then they are breaded twice. This is especially necessary for cutlets, inside which is oil that melts during frying and can leak 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
Rusks 100 g
Fat (for frying)
Cooking:
Washed and dried meat is cut across the fibers in plates of 1.5 cm thick and weighing 200 g. The meat loses up to 40% moisture when frying, resulting in a reduced serving weight.
The prepared portioned pieces are beaten to a thickness of 0.5 cm. A small amount of water, salt and pepper are added to the broken raw egg, beat the mass and grease the surface of the chopped eggs on both sides, after which they are rolled in white breadcrumbs and fried on both sides for 3 -4 minutes.
Recipe 2. Natural chopped cutlets in breadcrumbs - schnitzel with onions
Ingredients:
Minced meat (pork or beef) 1.0 kg
Ground pepper
Bacon 100 g
Onion 150 g
Breadcrumbs
Lyezon (egg, salt, water)
Cooking:
For cooking cutlets, it is always important to consider the fat content of meat. Lean meat in finished products will always create a rougher consistency than fatty. Therefore, it is better to add a little any fat or lard to it. Chopped breadcrumbs will give juiciness to chopped onions: it will produce juice faster than meat during frying, thereby preserving meat juice in cutlets, and at the same time it will give a pleasant taste to the cutlets.
Prepare the meat by washing and carefully removing the films, tendons and small bones from it. If the flesh is sufficiently oily, then the addition of pork fat is not required. Add at least 10% fat to lean flesh. Finely chop all the ingredients with a sharp knife, add ground pepper to them, mix and beat the cooked minced meat. It must be beaten so that juice stands out from the meat. Let the forcemeat cool, and then form oblong oval cutlets, with pointed ends, with a thickness of not more than one centimeter. Lubricate the semi-finished products on both sides with a lezon prepared from a raw egg with an equal amount of water and adding fine salt (beat the mixture). Bread the patties and fry on both sides, heating the vegetable oil in a pan until light smoke appears.
Recipe 3. Cutlets in breadcrumbs - zrazy with mushrooms
Ingredients:
Champignons 500 g
Mushroom seasoning 50 g
Chicken fillet (breast) 900 g (3 pcs.)
Onion 150 g
Fine salt
Lezon (2 eggs and 150 ml of heavy cream)
Breadcrumbs 180 g
Ground pepper
Butter, ghee (for frying mushrooms)
Vegetable fat (for deep fat) 0.5 L
Cooking:
Finely chop the washed and peeled champignons and fry in butter, adding chopped onions. Bring the fried mushrooms to the desired taste with pepper, salt, mushroom seasoning.
Divide the three skinless chicken breasts in half, with a sharp knife, across the fibers. Beat filet to thin layers. Wrap the cooked mushroom mincemeat in each chicken breast chop, forming oblong and voluminous cutlets.
Beat alternately chilled raw eggs and cream, combine them, adding fine salt to taste.
Roll the prepared semi-finished products twice in a lezon and in white breadcrumbs. Heat the vegetable fat to a boil, reduce the temperature and fry the zrazy over medium heat.
Recipe 4. Home-made chopped burgers in liver breadcrumbs
Ingredients:
Carrot 250 g
Boiled eggs 6 pcs.
Onion 200 g
Lemon zest (fresh) 50 g
Salt
Sour cream 70 g
Liver 900 g
Ground pepper (black)
Flour 100 g
Sesame seeds
Rusks, white
Butter or margarine (for frying)
Egg, raw 1-2 pcs.
Cooking:
Clean beef liver from film and bile ducts, soak in water for 2-3 hours. It is better to change the water several times. Cut the liver into small pieces to fry faster. In melted fat, passer chopped onion and grated carrots, add 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 to be able to maintain shape when forming cutlets. Stir the minced meat thoroughly, form round, flat meatballs, bread them in breadcrumbs, sauté them until golden brown.
Recipe 5. Cutlets in breadcrumbs "Fish cigars"
Ingredients:
Pike perch fillet 1.0 kg
Cream, thick 130 ml
Egg 1 pc.
Brown bread, white 250 g
Onion 150 g
Lemon juice 70 ml
Salt
Lyezon (egg, milk)
Breadcrumbs (white)
Pepper
Flour 70 g
Cooking:
Soak white bread in cream. Grind fish fillet, soaked bread, onion twice with a meat grinder. Add lemon juice, egg, spices. Stuff the minced meat, cool, form long sticks of rounded shape (2x7 cm). Roll the semi-finished products in flour, then in a blender made of their equal amount of milk and beaten eggs. Finally, cover the “cigars” with breadcrumbs. Deep-fry, adding the zest of lemon.
Recipe 6. Oriental cutlets in breadcrumbs
Ingredients:
Minced meat (beef) 1.5 kg
Dried apricots 200 g
Prunes 120 g
Onion 150 g
Lemon juice (or pomegranate) 30 ml
Egg 1 pc.
Curry
Black pepper
Leezon
Crackers
Sesame
Cooking:
Wash dried fruits, soak in boiling water until soft, drain the water and dry. Cut them into strips. Cut the prepared fillet into small cubes with a sharp knife, chop onions. Combine the ingredients by adding spices, juice, a raw egg. Beat the minced meat and refrigerate before forming the patties. Divide the mass into 150 g portions, giving them a round and flat shape.
Combine crackers with sesame seeds in equal parts. Lubricate the formed patties with a leeson, bread them before frying.
Recipe 7. Beetroot cutlets in breadcrumbs and peanuts
Ingredients:
Boiled beets 600 g
Egg 1 pc.
Semolina 60 g
Ground pepper (red, hot)
Juice (sour) 50 ml
Raisins 180 g
Salt
Crackers
Peanut
Leezon
Cooking:
Slice boiled beets and chop in mashed potatoes with a blender. After adding a raw egg, lemon juice, apple or pomegranate juice, a spoonful of sugar, salt, pepper, adjust the taste of minced meat. Mix semolina, raw egg and pre-washed and soaked raisins in the cooked mass. Let the grits swell and the cutlet mass stick together.
Combine white crackers and crushed peanuts for breading. From the minced meat, form balls 3 cm in diameter, roll them twice in a lezon and breading mixture. Deep-fry.
Recipe 8. Bean cutlets with mushrooms
Ingredients:
Ceps 600 g
Beans 300 g
Onion 200 g
Garlic 50 g
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, previously soaked in water, until cooked. Prepared mushrooms and onions, chop randomly, but finely. Passer the onions in ghee, add mushrooms to it, and, frying them, pour in the cream, season with spices, dried herbs, salt, adjusting the taste. Combine chilled fried mushrooms and boiled beans until soft in the bowl of the combine, season with garlic, beat 2 raw eggs and chop. From the minced meat, form flat oval cutlets, roll them in an egg whipped with 50 ml of milk or water, and then breadcrumbs. Semi-finished products can be fried in a pan, in preheated ghee or baked in the oven.
Frying time - 5 minutes; for baking in the oven, it is enough to brown the breading, as the forcemeat is a mass that has undergone complete heat treatment.
Recipe 9. Cabbage cutlets in breadcrumbs
Ingredients:
Cabbage, white 0.5 kg
Garlic 20 g
Sour cream, oily 150 g
Ground pepper (mixture)
Egg 1 pc.
Fine salt
Semolina 40 g
Breadcrumbs 200 g
Ghee 100 g
Sesame 70 g
Cooking:
Chop the cabbage (very finely). From sour cream, crushed into a pulp of garlic, eggs and semolina, prepare the mixture. Combine it with shredded cabbage and let stand for half an hour. Cover the baking dish or baking sheet with foil, grease with melted butter and sprinkle with breadcrumbs (take half the volume). Put the cabbage mass on the bottom of the mold, flatten and sprinkle the top with the second part of crackers mixed with sesame seeds. Place the pan in a preheated oven and bake until golden brown. Cut into square or rectangular portions.
Cutlets in breadcrumbs - useful tips and tricks
- Natural meatballs, after beating meat, you can sprinkle with pepper, but salt is better to add to the ice cream or bread crumbs. It is quickly absorbed into chop meat and draws moisture, which makes cutlets stiff and dry.
- Minced fish, especially low-fat fish, will taste great if you add fat cream or butter to it. The taste of fish cutlets also significantly improves their frying on margarine or butter.
- Minced meat is beaten so that the meat releases juice, which is collagen - a viscous liquid. After thoroughly chopping minced meat, often adding eggs to combine the minced meat particles is not required. Replace the eggs in the composition of minced meat with dissolved gelatin, which is a dry extract of collagen from animal tissues.
