Cutlets - a dish that many love. They can be eaten for breakfast, and for lunch, and for dinner.
Since there are a lot of recipes, it’s easy to diversify the diet, and cutlets will not bother.
The dish is tasty, even if cooked without bread.
It will become more dietary and less high-calorie, which is very important.
Cutlets without bread - general principles of preparation
The basis of the dish can be any meat or fish.
We start work with the preparation of minced meat. Meat or fish slices can be minced using a blender or meat grinder. If you simply cut them into small pieces, then the dish will also turn out delicious.
To cutlets were juicy, but less high-calorie, use zucchini, zucchini, potatoes, pumpkin.
It is appropriate to add onion, garlic, egg to the dish. Fresh greens such as spinach, parsley, arugula, dill will greatly enhance the taste of cutlets without bread. It does not hurt to add semolina to the minced meat, starch.
In addition to salt and pepper, thyme, tarragon and rosemary are put in cutlets. Any vegetable seasoning is also suitable.
All the components of minced meat must be mixed very carefully. The size and shape of cutlets, everyone chooses for himself.
Before cooking, they can be rolled in starch, chopped nuts, sprinkled with cheese or left without breading.
The dish is cooked in a pan, in the oven or in a double boiler. In the process of frying any vegetable oil is used. And if the patties are baked in the oven, then you need to oil the baking paper or grease the baking sheet.
As a rule, the dish is fried on both sides for several minutes.
Garnish for cutlets are vegetables, green salads, durum wheat pasta.
Recipe 1. Turkish minced meat cutlets in Turkish
Ingredients:
• 700 gr. ground beef;
• eight branches of parsley;
• three onions;
• 50 ml of milk;
• Art. l green pea;
• tsp Paprika
• ground black pepper and salt - to taste;
• five tomatoes in their own juice;
• Bulgarian pepper;
• 0.5 tsp l thyme
• one liter of vegetable broth.
Cooking method:
Let's start by placing minced meat in a deep bowl.
We clean the beam and cut it very finely. Mix half with ground beef.
Grind the parsley and add it to the meat mixture. Pour milk here, pour salt, black pepper, thyme and paprika.
Mince thoroughly knead and beat a little.
Prepare the sauce, in which we will bring to the ready cutlets without bread.
Chop the bell pepper.
Peel the tomatoes and chop them as well. You can just mash them with a spoon.
Fry the onions in a pan, add the Bulgarian pepper and tomatoes.
Add salt and pepper to taste
Bring the sauce to a boil and pour it into a saucepan.
We will form cutlets from minced meat and send it to the vegetable mixture.
Fill the broth and add the peas. Add fire and wait until the dish boils. Then set the heating to a minimum.
For the preparation of cutlets without bread, it will take no more than forty minutes.
Recipe 2. Home-made cutlets without bread
Ingredients:
• half a kilogram of pork and chicken;
• six cloves of garlic;
• egg;
• onion;
• potato;
• salt and pepper.
Cooking method:
Make minced meat using a meat grinder or blender.
Cut the onion and potatoes into medium slices. Grind them in the same way as meat.
Peel and crush the garlic using a garlic press. Then cut it a little with a knife. We send to the stuffing.
Add pepper and salt, drive in an egg. Mix the minced meat very thoroughly.
We blind the cutlets, wetting our hands in water, and send them to the frying pan for frying.
We cook the dish for about seven minutes on each side. Do not cover with a lid.
A minute before turning off the fire, cover the pan and put out the meatballs.
The finished dish should be airy in taste and light and lush in appearance.
Recipe 3. Minced meat patties without bread, but with pumpkin
Ingredients:
• 600 gr. minced meat;
• onion;
• 200 gr. spinach
• 500 gr. Pumpkins
• three tbsp. l warm milk;
• two lavrushki;
• salt and pepper.
Cooking method:
Cut the pumpkin into pieces and boil or bake. Peel and mash.
Grind half the onions in a meat grinder or using a blender, and add to the minced meat.
Cut the other half with a knife and salt. Squeeze with her hands so that she releases the juice, and also send to the mincemeat.
Finely chop the spinach with a knife. Pour it into minced meat.
Pour pumpkin puree into a bowl with meat mixture.
Add salt and pepper. Add warm milk and thoroughly knead the minced meat with your hands. Stir until it turns into a uniform lump.
Formed cutlets to place in a pan.
Divide the bay leaves in half and place them between the cutlets.
Close the pan for about five minutes. After this time, turn the patties over and fry them under the ajar lid until ready.
Recipe 4. Chicken cutlets without bread with zucchini
Ingredients:
• onion;
• half a kilogram of chicken meat;
• zucchini;
• egg;
• black pepper and salt;
• olive oil.
Cooking method:
We start cooking the cutlets without bread by chopping the onion very finely. Fry it until golden brown and let cool.
Cut off the ends of the zucchini and peel the peel. Cut along and with a teaspoon we remove the seeds.
Cut the chicken into large pieces and pass through a meat grinder.
Next, grind zucchini and onions.
Add the egg to the meat mixture, pepper and salt.
Mix the minced meat with your hands and blind small cutlets.
On the hot frying pan with olive oil, lay out the semi-finished products, squeeze them a little to make more in diameter, and fry until cooked.
Such medium sized patties are fried for no more than five minutes on each side.
Recipe 5. Chicken cutlets without bread with herbs
Ingredients:
• 0.45 kg of chicken meat;
• six fresh leaves of sage and basil;
• four branches of thyme;
• a large sprig of rosemary;
• two branches of parsley;
• a handful of arugula;
• a small onion;
• two garlic cloves;
• l including sea salt;
• half a teaspoon of pepper;
• three liters Art. olive oil;
• four liters Art. tomato paste.
Cooking method:
In a blender bowl, put pieces of onion and garlic, arugula and add all the herbs. Grind the contents. Pour the mixture into a large bowl.
On the blender, prepare the minced chicken, add it to vegetables and herbs. Salt, pepper and mix gently.
We will form balls of minced meat, roll them with our hands.
Heat olive oil in a frying pan and fry cutlets on each side for four minutes.
In a separate saucepan, heat the tomato paste. We put cutlets in it and simmer the dish for another twenty minutes under the lid.
Cutlets are especially delicious with pasta that is made from durum wheat.
Recipe 6. Chicken cutlets without bread with cucumber and yogurt sauce
Ingredients:
• 180 gr. classic yogurt;
• green cucumber;
• clove of garlic;
• half a tablespoon of lemon peel;
• Art. l lemon juice;
• 0.45 kg of turkey minced meat;
• a half-bunch of parsley;
• two branches of fresh rosemary;
• ¼ l. Art. ground pepper;
• salt;
• 125 gr. hard cheese;
Cooking method:
Grate the cucumbers and squeeze the juice.
Crush the garlic with a knife and cut it further.
Finely chop the parsley and rosemary.
Grated cucumbers pour yogurt, add zest and juice from lemon. Salt to your own taste and send it covered in the refrigerator.
Pour parsley and rosemary into the minced meat. Add garlic, pepper and a little salt. Stir the minced meat with your hands and sculpt the cutlets.
We lay out the prepared semi-finished products at the bottom of the baking dish. It should be covered with oiled baking paper.
Sprinkle with cheese, grated in advance, and send to the oven for forty minutes.
Pour the cooked cutlets with sauce with cucumber and yogurt.
Recipe 7. Fishcakes without bread with spinach
Ingredients:
• salmon 0.3 kg;
• three leaves of spinach;
• a small onion;
• two liters. including soy sauce and lemon juice;
• sea salt;
• ½ tsp dried parsley;
• two tbsp. l starch.
Cooking method:
We clear the salmon with the help of tweezers. Cut it into small pieces.
Washed leaves of spinach and onion are also chopped into small pieces.
Mix fish pieces with vegetables.
Add soy sauce and lemon juice. Salt to taste. Sprinkle with dried parsley and mix everything.
Finally, pour the starch and again stir the minced fish.
We form billet cutlets and lay them out in a hot skillet. Fry for several minutes covered, then remove the lid.
The pan can be covered with a piece of foil.
Recipe 8. Fishcakes without bread with semolina
Ingredients:
• 600 gr. minced fish (from sea fish);
• onion;
• five branches of dill;
• three liters Art. semolina;
• sea salt;
• egg;
• a pinch of dried tarragon;
• ½ l. h. pepper;
• a handful of chopped nuts.
Cooking method:
Chop and chop the dill and chop with a blender.
Add them to the minced fish. Salt, pepper and tarragon are also put in here. Break the egg and add semolina.
Stuff thoroughly and leave for fifteen minutes.
We blind small cutlets and roll each one in nuts.
Cook in a frying pan for several minutes five on one and the other side.
Then add some water and simmer for another fifteen minutes.
Recipe 9. Hebrew-style meatballs
Ingredients:
• four eggs;
• 300 gr. minced chicken or turkey;
• three pinches of salt;
• two pinches of ground black pepper;
Cooking method:
Separate the yolks from the proteins. We use for this the blunt side of the knife, which carefully break the eggs.
Add the yolks, 2/3 salt and pepper to the minced meat. Knead well until everything is combined into a completely homogeneous orange mass.
Beat whites with a mixer to the fortress. Before this process, you need to pour a pinch of salt into them.
The whipped proteins are very carefully and leisurely introduced into the meat mass. We mix from the bottom up until the stuffing becomes like airy and tender sour cream.
With a tablespoon, spread the minced chicken in a heated frying pan. The vegetable oil on it should also be hot.
We fry cutlets in the usual way and eat right away.
Cutlets without bread - tricks and tips
To preserve the shape of cutlets without bread, the mince must be beaten off properly. To do this, take the meat mixture completely into your hands and throw it on the surface of the dishes or planks several times. The better the meat is upholstered, the food will be denser.
When the cutlets are cooked in broth, he must cover them completely.
To easily peel garlic, it must be soaked for several minutes in cold water.
The oil must be warmed up so that the cutlets grab immediately and do not burn. And so that it does not splatter, the pan can be covered with foil.
