Сб, 28 май 2016 Автор: Виктория Бабух
Cutlets now surprise no one, but give up their positions
the dish is not going to. Meat or meat products, fish or seafood,
vegetables, legumes, cereals and mushrooms – all this is suitable for cooking
cutlets.
This range of products creates unlimited opportunities for
creating new recipes of cutlets in breadcrumbs or without them, natural
or minced meat and other products, stuffed inside or
covered with original breading.
Contents
Breading can change burgers beyond recognition, turning them
from a typical homemade breakfast or lunch to a festive or
banquet dish. Even ordinary pork chops can get
original taste and appearance thanks to unusual recipes
breading mixture.
Spices, herbs,
dried vegetables, nuts. Of course, use a complex composition
Breading is desirable, taking into account the taste of minced meat and side dishes,
that the gastronomic composition does not create dissonance during
to taste.
To begin with, we exclude from the list of types of heat treatment steam and
stew cutlets, because when steaming or stewing breading
will look like pieces of boiled dough. In addition, thermal
steaming does not dry the patties, as evaporating moisture
wraps burgers, steamed mass of cakes until cooked,
obstructing the exit of juice from minced meat. Cutlets in breadcrumbs are fried, on
pan or fryer, baked in the oven. Breading
designed primarily to preserve the juiciness of the cutlet
masses.
Therefore it is important to pay attention to this stage in the preparation
cutlets in breadcrumbs. By themselves, crackers will not hold on
cutlet surfaces, especially if the stuffing is fairly dense and
dry consistency. To ensure that the breading during frying is not
crumbled into the heated fat, cutlets pre-moistened in
lezone or klyare. If you need a dense crust for meatballs, then
they are paned twice. This is especially necessary for meatballs, inside
which is oil, which is melted in the process of frying and
may leak out without a dense layer of breading.
Ingredients:
Tenderloin (pork) 1.2 kg
Salt
Egg 1 pc.
Pepper
Water
Rusk 100 g
Fat (for frying)
Cooking:
The washed and dried meat is cut across the fibers with plates,
1.5 cm thick, weighing 200 g each. When frying, meat loses up to 40%
moisture, resulting in reduced weight portions.
Prepared portioned pieces beat to a thickness of 0.5 cm. K
a small amount of water, salt, and
pepper, beat the mass and grease the surface of the chops with both
sides, after which they roll in white breadcrumbs and
fried on both sides for 3-4 minutes.
Ingredients:
Minced meat (pork or beef) 1.0 kg
Ground pepper
Fat 100 g
Onions 150g
Breadcrumbs
Lizon (egg, salt, water)
Cooking:
For cooking meatballs is always important to consider the fat content of the meat.
Lean meat in finished products will always create a rougher
consistency than fat. Therefore, it is better to add a little
any fat or lard. Juicy cutlets in breading
breadcrumbs will give chopped onion: it will highlight in the process of frying
juice is faster than meat, thus preserving meat juice in meatballs, and
at the same time it will give a nice taste to the meatballs.
Prepare the meat by washing and carefully removing the films from it,
tendons and small bones. If the flesh is fat enough, then
adding pork bacon is not required. Add to lean pulp
less than 10% fat. Finely chop all ingredients with a sharp knife
add ground pepper to them, mix and beat the cooked
minced meat It is necessary to repel, so that juice stands out from the meat. Give the stuffing
cool, then form oblong oval cutlets, with
pointed ends, no more than one centimeter thick. Lubricate
semi-finished products on both sides with raw lemon
eggs with an equal amount of water and adding fine salt (a mixture of
whisk). Roll the cutlets in breadcrumbs and fry on both sides,
heating vegetable oil in a pan until light
smoke.
Ingredients:
Champignons 500g
Mushroom seasoning 50 g
Chicken fillet (breast) 900 g (3 pcs.)
Onions 150g
Fine salt
Lionne (2 eggs and 150 ml of thick cream)
Breadcrumbs 180 g
Ground pepper
Butter, melted (for frying mushrooms)
Vegetable fat (for deep fat) 0.5 l
Cooking:
Washed and peeled champignons finely chop and fry on
butter, adding chopped onions. Bring Fried
mushrooms to taste, pepper, salt, mushroom seasoning.
Three skinless chicken breasts split in half, with a sharp knife,
across the fibers. Beat the fillets to thin layers. Wrap in each
chicken breast chop cooked mushroom minced to form
patties oblong and volumetric shape.
Beat alternately chilled raw eggs and cream, combine
them, adding to taste fine salt.
Harvested semi-finished products zraz roll around twice in lezon and in
white breadcrumbs. Heat vegetable fat to a boil, reduce
temperature and fry zrazy over medium heat.
Ingredients:
Carrots 250 g
Boiled eggs 6 pcs.
Onions 200g
Lemon zest (fresh) 50 g
Salt
Sour cream 70 g
Liver 900 g
Pepper, молотый (чёрный)
Flour 100 g
Sesame (seeds)
Crackers, white
Butter or margarine (for frying)
Egg, raw 1-2 pcs.
Cooking:
Beef liver cleansed of film and bile ducts, soak in
water for 2-3 hours. Water is better to change several times. Cut it
the liver into small pieces so that it is faster fried. Melted
Paste the chopped onion and grated carrot in fat, add the liver,
season with spices. Cool and add finely chopped boiled
eggs, sour cream, flour, beat 1-2 raw eggs. Mixture should be
thick enough to keep in shape when forming
cutlets. Mix the stuffing thoroughly, form round, flat
patties, breaded them in breadcrumbs, brown them until golden
crusts.
Ingredients:
Pike perch fillet 1.0 kg
Cream, thick 130 ml
Egg 1 pc.
Stale bread, white 250 g
Onions 150g
Lemon juice 70 ml
Salt
Lizon (egg, milk)
Breadcrumbs (white)
Pepper
Flour 70 g
Cooking:
Stale white bread soaked in cream. Fish fillet, soaked
Bread, onion, chop twice with a meat grinder. Add juice
lemon, egg, spices. Forcemeat mix, cool, form
long round sticks (2×7 cm). Roll semi-finished products into
flour, then – lezon, made from an equal amount of milk and
beaten eggs. Finally, cover the “cigars” with the breadcrumbs.
Deep-fry by adding lemon zest to it.
Recipe 6. Cutlets in oriental bread crumbs
Ingredients:
Minced meat (beef) 1.5 kg
Dried apricots 200 g
Prunes 120g
Onions 150g
Lemon juice (or pomegranate) 30 ml
Egg 1 pc.
Curry
Black pepper
Lezon
Crackers
Sesame
Cooking:
Wash dried fruits, soak in boiling water until soft, drain the water.
and dry. Cut them into strips. Prepared fillet slice
in small cubes with a sharp knife, chop the onions.
Combine the ingredients by adding spices, juice, raw egg. Repel
фарш и охладите перед формированием cutlets. Divide weight by
150 g portions, giving them a round and flat shape.
Crackers соедините с кунжутом в равных частях. Lubricate льезоном
formed patties, roll them in breadcrumbs before frying.
Ingredients:
Cooked beets 600 g
Egg 1 pc.
Croup, semolina 60 g
Ground pepper (красный, жгучий)
Juice (sour) 50 ml
Raisin 180g
Salt
Crackers
Peanut
Lezon
Cooking:
Boiled beet cut and chop into puree with a blender.
Adding a raw egg, juice of lemon, apple or pomegranate, a spoonful of sugar,
salt, pepper, adjust the taste of minced vegetable. Stir in
cooked mass of semolina, raw egg and previously washed and
soaked raisins. Let it stand so that the cereal is swollen and cutlet
the mass stuck together.
Combine the white crackers and crushed peanuts for breading. Of
vegetable mince form balls 3 cm in diameter, twice
обваляйте их в льезоне и breading mixture. Fry in
deep-fried
Ingredients:
Ceps 600 g
Beans 300 g
Onions 200g
Garlic 50g
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, pre-seasoned in water, to
readiness Prepared mushrooms and onions, cut arbitrarily, but
finely. Pass the onion in melted butter, add mushrooms to it, and
fry them, pour in the cream, season with spices, dried herbs,
salt, adjusting the taste. Chilled fried mushrooms and boiled
until the beans are soft, combine them in the bowl of the combine, season with garlic,
beat 2 raw eggs and chop. Of приготовленного фарша
form flat oval cutlets, roll them in whipped with 50
ml of milk or water egg, and then breaded in breadcrumbs. Semi-finished products
can be fried in a frying pan, in heated ghee or baked
in the oven.
Frying time – 5 minutes; enough for roasting in the oven
browning breading, because the stuffing is masses,
past full heat treatment.
Ingredients:
White cabbage 0.5 kg
Garlic 20g
Sour cream, fatty 150 g
Pepper, молотый (смесь)
Egg 1 pc.
Fine salt
Semolina 40 g
Breadcrumbs 200 g
Ghee 100 g
Sesame 70 г
Cooking:
Chop the cabbage (very finely). Of сметаны, измельчённого в
gruel of garlic, eggs and semolina prepare the mixture. Connect it with
chopped cabbage and let stand for half an hour. Form for
baking or baking pan foil, grease melted
oil and sprinkle with breadcrumbs (take half the volume). Cabbage
put a lot on the bottom of the form, even and sprinkle on top of the second
part of crackers mixed with sesame seeds. Put the pan in
разогретый духовой шкаф и запекайте до румяной crusts. Cut
per square or rectangular portions.
- Natural patties, after beating the meat can be powdered
pepper, but the salt is better to add to the lezon or bread crumbs. She is
it is quickly absorbed into the chop of meat and pulls out moisture, which is why
cutlets become hard and dry. - Minced fish, especially – from lean fish, will have
It tastes great if you add fat cream or butter to it. Taste
fish cutlets also significantly improve their frying at margarine or
butter. - Minced meat bounces to the meat to produce juice,
which is a collagen – a viscous liquid. After
thoroughly beating minced meat often adding eggs to
compound minced particles is not required. Replace eggs in the composition
minced meat can be dissolved gelatin, which is
a dry extract of collagen from animal tissue.
