In our country, cutlets are balls of minced meat, which can be meat, fish, vegetables or mixed. There are literally countless recipes for their preparation. IN Everyday life, for regular lunches and dinners, they are most often fried in a frying pan. It would seem that this is fast, not a lot of effort is spent, however... let's compare. Today we will cook cutlets with gravy in the oven. This method of cooking will actually take us less time, because, firstly, in one version they will be baked immediately along with their side dish - potatoes and gravy, and secondly, while they are “standing” in the oven, you can do something - others: prepare a salad, leave the kitchen altogether and relax or do some other things. After all, when cooking in the oven, you don’t need to turn them over, you don’t need to watch them so that they don’t burn. So in the end it's easier. Plus it brings some variety to the usual menu.
Cutlets with potatoes in the oven - step-by-step recipe
Ingredients
- minced meat (pork) – 500g;
- loaf – 100g (2 slices);
- milk – 100ml;
- spices (cumin, thyme, pepper mixture) - a pinch;
- onions – 1-2 pcs;
- tomatoes – 2 pcs;
- vegetable oil – 2 tbsp;
- tomato paste – 1 tbsp;
- water – 1 glass;
- potatoes – 700g;
- salt - to taste.
The above quantity of ingredients is enough for 6 servings - 1 piece per serving. If you need to change the amount of ingredients to increase or decrease the number of servings, calculate them this way: the weight of one cutlet is about 100 g, of which 1/5 is a loaf, and the amount of milk is equal to the weight of the loaf. Potatoes can also be defined “by the piece” based on how much each person eats. For me it’s 2 medium potatoes per 1 cutlet. If you ground the meat yourself and added onions to it, then to prepare our cutlets you will need 1 onion from the indicated 1-2 pieces. The second is needed only if there are no onions in the minced meat and, therefore, you will need to chop it in a blender or finely chop it with a knife and mix it with it. Now, as for the meat itself. It is better to take either pork or a mixture of pork and beef.
Preparation:
- Usually, white bread or a loaf is added to make it more soft and juicy, although I also like to add finely grated potatoes. Cut the crust off the bread, crumble it into a cup and fill it with milk. By the way, stale bread is ideal. Let stand for 5 minutes.
- Add spices to the minced meat. This is optional, I wrote their approximate composition, you can change it to your liking. If there is no onion in it, add it as I wrote above. Salt.
- Squeeze the soggy bread directly with your hands and place it in the meat. Knead well with your hands until smooth and form into a patty. I like them to be oblong.
- Place the cutlets in a baking dish of sufficient size. At first I didn’t calculate it correctly and the potatoes and gravy ended up in a heap on them, but this is not suitable for baking in the oven, so I had to rearrange them.
- Turn on the oven to warm up to 200°C. When hot, place the cutlets in the oven for 15 minutes.
- Meanwhile, prepare the gravy. For it, cut the onion into half rings.
- Lightly fry in a frying pan in heated vegetable oil.
- Wash the tomatoes and cut into arbitrary pieces. Place in the pan with the onions.
- Add tomato paste. if you have tomato sauce(like mine), you can add it instead of pasta.
- Pour 1 glass hot water, salt to taste and simmer for 5 minutes.
- Wash the potatoes, peel them and cut them into slices lengthwise.
- Place the potatoes in the pan on top of the cutlets (you can see in my photo it turned out to be a mound, there wasn’t enough space, that’s what I was talking about).
- Then pour gravy over it.
- Cover tightly with foil and place in the oven for 45 minutes or until the potatoes are done.
- Sprinkle the finished dish with chopped herbs and serve.
Cutlets in the oven “like a kindergarten”
We recently had an argument about what they were like in kindergarten with sour cream or with tomato sauce? The main one won in skeet, i.e. I and that's why you see tomato instead of sour cream.
Ingredients
- minced beef - 500g;
- stale white bread - 100g;
- milk - 2 tbsp;
- salt - to taste;
- tomato paste - 1 tbsp;
- flour - 1 tsp;
- butter - 50g.
Cooking process
- You definitely need stale bread. Cut off the crusts, crumble into a cup and fill with milk. Let stand for 5 minutes.
- Then transfer it to a bowl with the minced meat. For children in the garden, it seems to me that beef is suitable, as it is a more dietary and lean meat. Salt and mix well.
- We form small round balls and place them on a small baking sheet with sides.
- In 1 liter of hot water from a kettle, dilute tomato paste and add a little salt.
- Melt a piece of butter in a frying pan and fry the flour in it, stirring continuously for 1-2 minutes or until it darkens a little. Pour 3 tbsp. water with tomato paste and stir to make thick sauce. If it is too thick, add a little more liquid. Then pour in the rest tomato water and mix.
- Pour the resulting gravy into the baking tray with the cutlets and place in an oven heated to 180°C for 1 hour. During cooking, remove the baking sheet and meat balls turn it over.
Serve with mashed potatoes or pasta.
Chicken cutlets in the oven
Ingredients
- minced chicken - 500g;
- white bread - 100g;
- butter - 100g;
- chicken broth - 1 liter;
- carrots - 1 piece;
- greens (parsley and dill) - 1 small bunch each;
- salt and pepper - to taste.
How to cook them
- Just like last time, we don’t need fresh bread, at least yesterday’s bread. And we will take only the crumb, which we will pour in a small amount of broth (2 tablespoons will be enough).
- Cut the butter (frozen) into 6 pieces.
- We wait for it to swell a little and mix it with the minced meat. Salt and pepper. Divide the entire mass into 6 equal parts, flatten each into a flat cake, and place a piece of butter in the center. Form a ball. And so on with all six.
- Place in a baking dish.
- Peel the carrots and grate them on a fine grater. Wash the greens and finely chop them with a knife. Sprinkle the cutlets with herbs and carrots. Fill with broth.
- Place in the oven and bake at 180°C for 40 minutes.
That's all the recipes that I wanted to bring to your attention today. Save, cook and treat.
Cutlets have long been an integral part of our diet. By tradition, this dish is an everyday dish for us. We are used to thinking that cutlets come only from minced meat. Many people don’t know that cutlets can be made not only from different varieties meat (beef, lamb, pork, etc.), but also seafood, fish, mushrooms and vegetables. Meat with sauce goes well with various side dishes. They go well with a variety of vegetables, pasta and cereals. Try cooking cutlets in the oven with gravy.
For this we need following ingredients.
For minced meat:
- kilogram of meat (one third of beef, two thirds of not too fatty pork) - 1 kg;
- 4-6 pieces white bread;
- 200 ml milk;
- 2-3 onions;
- 5 cloves of garlic;
- vegetable oil;
- one chicken egg;
- salt, ground pepper, paprika, chili, curry - to taste;
- breadcrumbs.
For the gravy:
- 2 tbsp each ketchup, sour cream and vegetable oil;
- about 100 ml of liquid (dry wine or water with lemon juice added);
- salt, herbs, spices - to taste.
So, to cook cutlets in the oven, you need to wash it and cut it into pieces.
The bread needs to be soaked in milk so that the milk covers it a little. Grind the meat through a meat grinder. Peel the onion, rinse in cool water and chop. Then grind the soaked minced meat, onion and garlic cloves through a meat grinder. You should scroll, alternating the components for better uniformity of the minced meat.
The milk left over from soaking the bread can also be poured into the minced meat. Then add salt, vegetable oil, spices, egg, finely chopped herbs. All this must be thoroughly mixed (preferably with your hands) until you get homogeneous mass. From ready minced meat bits should be formed the desired shape(round, oblong, sticks, etc.).
Sprinkle a little on a plate breadcrumbs so that they cover the plate with a thin layer. When forming the cutlets, you need to roll each one on both sides in breadcrumbs, while at the same time correcting the shape of the cutlets with your hands. Do not make the breading layer thick. To prevent the cutlets from falling apart, it is recommended to fry them in a hot frying pan (so that a crust forms on the cutlet and the juice does not leak out of it), so they will remain intact and juicy. Of course, you can serve cooked cutlets in the oven with gravy, but it is better to cook cutlets in the oven in sauce. It will help make the cutlets more piquant and tender in taste.
For the most simple sauce It will be enough to mix ketchup (or tomato paste with added sugar), sour cream, water or wine in a bowl, adding pepper, spices salt. Then pour this mixture over the cutlets fried on both sides. Next, simmer the cutlets in the sauce under the lid.
To check if the cutlets are ready in the oven with gravy, you can cut the largest cutlet into two parts. The meat in the finished cutlet should be fairly uniform in color, without any pink streaks, and the juice that releases when pressed should be transparent.
These cutlets can be eaten with almost any side dish: fried and boiled potatoes, pasta, buckwheat, rice, steamed vegetables, etc. Another important advantage of such cutlets is that you can pour the sauce over the side dish, which will make the dish much tastier!
What to do if you don't like meat? Cook in the oven, as this dish is healthy and tasty.
For this we need?
1 kg sweet carrots, 1 sour green apple medium size, 150 ml 2 spoons several pieces of dried apricots, 1 large egg.
The carrots need to be peeled and grated on a fairly fine grater. On coarse grater grate the peeled apple.
Pour milk into a saucepan, add carrots and apples, mix everything and simmer. At the end add gradually rice flour, stirring thoroughly until the mixture thickens. Then cool slightly, add the egg and mix well. You can add cinnamon. Pre-steamed dried apricots should be cut into small pieces. Mix everything, form cutlets with your hands, place them on a baking sheet, which must be covered with parchment or a silicone mat. Place in the oven for 40 minutes, preheated to 200 degrees. Serve with sour cream.
Cutlets cooked in the oven with gravy - great addition for any side dish. The products always turn out incredibly juicy, divinely aromatic and appetizing.
Chicken cutlets in the oven with gravy - recipe
Ingredients:
- chicken fillet (breast) – 670 g;
- white loaf – 170 g;
- milk – 340 ml;
- onions – 2 pcs.;
- garlic cloves – 1-2 pcs.;
- classic – 65 g;
- medium-sized chicken egg – 2 pcs.;
- hard cheese – 190 g;
- ground nutmeg – 1 pinch;
- fresh herbs- taste;
- coarse salt and a mixture of five peppers - to taste;
- odorless sunflower oil.
Preparation
First you need to turn the chicken breast (fillet) into minced meat. To do this, soak the loaf slices in milk, peel and separate one onion and garlic cloves, and also cut the pre-washed and dried chicken flesh. Now, using a meat grinder, grind the meat, onions, garlic and bread, thoroughly squeezed out of excess moisture. Beat the eggs into the resulting mass, add two-thirds of the total amount grated hard cheese, season the base of the cutlets with salt, ground mixture of five peppers and knead thoroughly.
Made from minced meat chicken cutlets and brown them for a couple of minutes on both sides over high heat in a frying pan. Transfer the browned items into a baking dish and prepare the gravy. Sauté the peeled and diced onion until soft. small quantity sunflower oil, add mayonnaise, pour in a glass of milk, season the resulting mixture with salt, pepper and ground nutmeg, throw in finely chopped greens, let the mixture boil, and turn off the heat. Pour the resulting gravy over the cutlets in the mold, sprinkle the remaining cheese on top and bake for ten minutes in an oven preheated to 180 degrees.
Meat cutlets baked in the oven with sour cream sauce
Ingredients:
- pork (pulp) – 335 g;
- beef (pulp) – 335 g;
- white bread pulp – 120 g;
- milk – 80 ml;
- onion – 130 g;
- garlic cloves – 2-3 pcs.;
- dried basil – 1 pinch;
- Italian dried herbs – 1 pinch;
- egg – 1 pc.;
- sour cream 15% fat – 260 g;
- butter – 65 g;
- wheat flour – 95 g;
- coarse salt and black pepper - to taste.
Preparation
Rinse the pork and beef pulp with cool water, dry it, cut it into pieces and process it in a meat grinder along with peeled onions and garlic cloves. Add the bread crumb soaked in milk and squeezed out to the minced meat, beat in the egg, throw in a pinch of dried basil, salt and black pepper and knead thoroughly. Let the cutlet base sit in the refrigerator for about thirty minutes and form cutlets from it. Bread them in flour, place them in an oiled pan and place them in the middle rack of an oven preheated to 185 degrees for about fifteen minutes. During this time, prepare the sour cream sauce. To do this on a loose butter sauté a tablespoon of flour in a frying pan, then add sour cream, adjust the mixture to taste with salt and pepper and season it Italian herbs. Let the contents of the pan simmer until thickened, pour it over the cutlets in the pan and bake for another fifteen minutes.
How to cook juicy fish cutlets with gravy in the oven?
Ingredients:
Preparation
Grind the fish fillet, peeled onion and garlic cloves through a meat grinder, add the bread crumb soaked in milk and squeezed out, add salt to taste, ground pepper and thoroughly knead the resulting base for fish cutlets. Now we form the products with moistened palms and brown them on both sides in butter in a frying pan.
We shift fish cutlets into a deep baking dish and prepare the gravy. We dilute the tomato paste in fish broth, pour it into a saucepan and place it on the stove burner. Season the tomato mixture with salt, sugar, pepper, add a bay leaf, let it boil, and pour it over the cutlets. Cover the pan with a lid or tighten it with a piece of foil and put it in the oven for about twenty minutes to simmer at a temperature of 185 degrees.
Prepare amazingly tasty, aromatic and tender cutlets with gravy in the oven, as in kindergarten, very simple. For cooking delicious delicacy It will take you about an hour, but the time spent is definitely worth it, and you definitely won’t regret it. Exquisite in their simplicity, the cutlets turn out juicy, tasty, and filling. Creamy dressing permeates each piece, and cheese gives them a special culinary chic. Just try to cook this yourself meat dish! Not only will you be able to relive childhood memories, but you will also feed the whole family a nutritious and tasty dish.
Cooking time – 1 hour.
Number of servings – 7.
Ingredients
To make amazingly tender, juicy, fragrant and unsurpassed delicious cutlets with creamy gravy in the oven, as was previously done in kindergarten, it is enough to prepare the following simple products:
- milk – 100 ml;
- minced meat – 800 g;
- dill – 10 g;
- cream – 300 ml;
- bread – 150 g;
- egg – 1 pc.;
- onion – 2 heads;
- cheese – 150 g;
- garlic – 1 clove;
- flour – 2 pinches;
- salt and seasonings - to taste.
How to cook tender cutlets with gravy in the oven
Every cook can cook juicy, tasty, tender cutlets with gravy in the oven, like in kindergarten, if he wants. This recipe is quite simple and does not contain any pitfalls. Take note of the proposed step-by-step recipe with photos, and the result of your culinary experiments will be an unsurpassed dish that will definitely earn the praise of all household members - children and adults.
- The first step is to combine the garlic and minced meat. An egg is beaten into the mixture. Then milk is poured in there. You need to add bread, previously soaked in milk and squeezed out, and chopped onion. Everything is thoroughly mixed, after which the resulting mixture must be molded into cutlets by hand.
- It is recommended to place the resulting blanks in even rows in a baking dish or on a baking sheet.
On a note! Since we will be stewing the cutlets in a creamy dressing, it is recommended to use a container with fairly high sides to prepare this dish.
- Now you need to prepare the dressing itself. You will need to boil the cream in a frying pan. Flour is poured into them. Everything is thoroughly mixed and cooked over low heat. The composition will be very liquid.
- The dill must be washed and dried thoroughly. The greens should be thoroughly chopped with a knife. Chopped dill is poured into the sauce. The seasonings you have chosen are then added to the mixture. You can only take ground pepper. It's up to you here. Stir everything and cook for another minute.
- You need to make small indentations on the top of the cutlets.
- The blanks are filled with dressing.
- We need to grate the cheese. You can beat it in a blender.
- The workpiece is sprinkled with cheese and sent to the oven for half an hour, brought to 190 degrees in advance.
Ready! The dish turns out simply magical!
Video recipe
To make the most tender cutlets in an amazingly thick gravy yourself in the oven, as you used to do in kindergarten, you should watch the video recipe in advance:
Someone doesn't like golden brown crust on cutlets, and someone is prevented from enjoying it by the need to follow a diet. compromise between fried dish and steamed meat for ulcer sufferers are tasty and tender cutlets in the oven with gravy. This method of cooking leaves a rich taste of minced meat, but at the same time the dish turns out to be low-fat, without excess cholesterol, and besides, you can reheat cold ones in the oven fried cutlets, which do not dry out under the sauce and remain juicy.
Meat cutlets in the oven with gravy
Cooking minced meat according to classical principle: soak the pulp of white bread in milk, pass the beef and pork through a meat grinder, cut the onion, sauté and mix with the total mass, add salt and pepper. The secret of this dish lies in the gravy, which is what we'll get into now. In a saucepan with two glasses of water, dilute three soup spoons of sour cream. Gradually add three tablespoons of flour in small portions. Stir vigorously until the lumps disappear. In a frying pan, fry the finely chopped onion in vegetable oil until pale brown. Pour sour cream sauce into the pan and, stirring constantly, cook for another five minutes. We form small cutlets from the minced meat, place them on a baking sheet with high sides and put them in the oven (still “naked”) for a quarter of an hour. Turn on the oven at 220 C. After the specified time, pour in the sauce, and then set to bake for another 20 minutes.
Oven cutlets with mushroom gravy
In 750 g minced meat(a mixture of beef and pork) add a bun soaked in milk, a sautéed onion, two raw eggs and a teaspoon of mustard. Pepper and salt to your taste. Grease the mold with vegetable oil, place the cutlets in it and place in the oven (180 C) for twenty minutes. Half a kilo of champignons and 250 g of chanterelles are cleaned and finely chopped. Grind 50 g of bacon and another onion. First, fry the bacon until crackling. Add the mushrooms to the pan, and when they brown a little, add the onion and two tablespoons of flour. Pour three cups of boiling water and half a glass of cream directly into the frying pan. When it boils, put in either a “Mushroom” bouillon cube or a package of similar powdered instant soup (Knorr, Maggi, etc.). Let it simmer for another five minutes and pour our cutlets over original sauce. They should bake under this blanket for another 20 minutes. Oven cutlets with mushroom gravy with finely chopped fresh herbs, served with a side dish of potatoes or pasta.
Chicken cutlets
Pass two chicken breasts through a meat grinder. Soak three pieces of loaf in a glass of milk and pass this bread and onion through a meat grinder. Combine the ingredients, add grated cheese (150 g), two eggs, salt and spices. Form cutlets and fry in vegetable oil until golden brown. We transfer them into a mold to cook the cutlets in the oven with the sauce. Make the gravy as follows: fry onion, put two large spoons of mayonnaise, stir, add a little milk, bring to a boil and remove from the stove. Pour into a baking dish and place our cutlets for a quarter of an hour at 180 C.
A great option if there are vegetarians in the house! This dish can also serve as a side dish for fish or meat. Peel and chop four carrots on a coarse grater. Pour half a glass of milk into a small saucepan, heat it, add a teaspoon of butter and carrots. After boiling, cook for another five minutes, stirring constantly so that the milk does not run away. Then add two or three tablespoons of semolina and cook thick porridge. When it cools down, form small cutlets, which we roll in breadcrumbs. Heat the oven to 180 C, place the cutlets on a baking sheet and leave for half an hour. Serve with sour cream.
