The use of dry mixes for baking cutlet mass in them is called breading.
Nevertheless, cutlets are sometimes cooked without them.
Most often these are products from combined minced meat - chopped fish, cooked rice and semolina.
If cutlets are made from mashed potatoes and flour, breading is also often not needed.
In all other cases, the semi-finished products are rolled in breading mixtures.
There are dozens of types of options for their compilation. With the help of breading, the density and juiciness of cutlets is regulated. Taste factors are added, the serving of the finished dish changes.
Breaded cutlets - general principles of preparation
• To preserve the juiciness of any minced meat (vegetable or meat), to give a special aroma and taste - cutlets are fried in a pan breaded.
• Most often, breadcrumbs or semolina are used for such cooking. Rusks are cooked on their own, grinding white stale bread in a meat grinder, or bought. Many housewives breaded cutlets in flour.
• But besides the main types of breading, there are a number of original ones. They allow not only to change the taste, but also the serving of the dish.
• Cutlets can be breaded in oatmeal or cornflakes. Fry in a breading of grated potatoes, corn grits or a mixture of flaxseed and sesame seeds.
• Bread semi-finished products after formation, carefully crumbling and sprinkling each side of the workpiece. After that, dip in hot fat and fry. The pan is usually not covered with a lid.
• During frying, the patties should be covered with a crispy golden crust so that the juice collects under it and does not come out.
• When breaded, cutlets are usually not served with sauces.
Oatmeal breaded fish cakes
Ingredients:
• minced cod - 600 gr.;
• 150 ml of pasteurized milk;
• a small onion;
• two chicken, fresh eggs;
• 70 gr. creamy natural butter;
• to taste a mixture of peppers;
• a tablespoon of chopped parsley;
• oatmeal - 200 gr.
Cooking method:
1. Put butter in a bowl in advance so that it softens. Add parsley and mix well with a fork. Form a narrow, not thicker pinky, elongated bar from the oil mass and put it in the freeze.
2. In the coffee grinder, grind 5 table. spoons "Hercules". Pour crushed cereal with warm milk for 30 minutes.
3. Chop the onion finely and spasser it in vegetable oil. Do not fry or brown. It should only soften slightly.
4. Add the swollen oatmeal, the cooled sautéed onion and one egg to the minced fish. Add a little salt and pepper to your taste with a mixture of peppers. Knead the cutlet mass well and refrigerate it for up to 3 hours.
5. In one deep dish, beat the remaining egg lightly, and pour the remaining oatmeal in another. Cut frosted butter into medium-sized cubes.
6. From the minced fish, fashion oblong shaped flat cakes. In the center of each, put a slice of frozen oil in the recess and connect the edges.
7. First dip the fish in the egg. Then roll them in oatmeal breading.
8. Fry fish cakes on moderate heat on both sides until a crispy crust forms.
9. Serving such patties is recommended with fresh vegetables.
Potato breaded chicken cutlets - "Gomel"
Ingredients:
• oyster mushrooms or champignons - 200 gr.;
• one large chicken fillet;
• 100 gr. Kostroma cheese;
• one onion;
• dill, black pepper to your liking.
For breading:
• one egg;
• 5-6 potatoes;
• baking flour.
Cooking method:
1. Rinse fresh mushrooms from dirt, boil and cut into small strips in chilled form.
2. Onion cut into half rings, and grate the cheese into large crumbs. Finely chop the dill with a knife.
3. Lightly fry the onion in vegetable oil. Add mushrooms, cheese chips and dill. Salt, pepper a little and mix well.
4. Chicken fillet cut lengthwise, 2-3 parts based on its thickness. Thoroughly beat off pieces of chicken on both sides and grate with salt and pepper.
5. Put a piece of beaten meat on an open palm. Put mushroom stuffing in its center and form an oval cutlet. So do it with every bite.
6. Grate raw potatoes and strain the resulting juice well.
7. Sprinkle the chicken chop well with flour and dip in a beaten egg. Place the patty in your palm again. Take the grated potatoes and spread them over the cake mix in an even, thin layer. Try not to exceed a thickness of 0.5 cm.
8. Heat the lean oil in a pan. Calculate the amount so that it covers only half the cutlet. Dip the workpiece breaded with potatoes into the oil and quickly fry it over high heat.
9. Bring the dish to readiness for 10 minutes at 180 degrees in the oven. As an option - microwave in a couple of minutes.
Snack meat cutlets breaded with breadcrumbs - "Reeds"
Ingredients:
• any stuffing - 550 gr .;
• onion - 1 head;
• 50 gr. stale white loaf;
• two fresh eggs;
• 100 ml of 3.2% milk;
• breadcrumbs (white);
• three table. tablespoons of white flour;
• "Spices for barbecue" - 20 grams;
• vegetable oil;
• onion feathers.
Cooking method:
1. Soak the loaf in milk. Remove the crusts and squeeze the crumb.
2. Re-grind the minced meat with a meat grinder, then the onion and the loaf. Slightly pepper the cutlet mass, add salt and knead the minced meat, gently beating it on the table.
3. Use moistened hands to mold oblong patties shaped like sausages. Put each such blank on a wooden skewer.
4. Breadcrumbs mix with "Spices for barbecue", and beat the eggs with a whisk.
5. In a deep container, warm the oil well. It should be moderately hot and not smoke.
6. Take the cutlet by the skewer and lower it into the egg mash. Roll in flour and dip in eggs again. After that, brew coarsely ground crackers and dip into the butter, with the skewers up. Fry until a light brown crust forms. To cutlets fried evenly, constantly scroll them by the skewers.
7. After frying, lay the “reeds” on the towel. Excess fat will be removed, and the fried crust will not soften.
8. Put the “reeds” in the glass, and place the green feathers between them.
Juicy chicken cutlets breaded from small corn grits
Ingredients:
• half of chicken carcass;
• 300 grams of white bun (bread);
• 200 ml of fatty, 22% cream;
• two medium onions;
• hard "Russian" cheese - 200 gr.;
• two cloves of garlic;
• 1 egg;
• 50 gr. sweet cream butter;
• corn grits (finely ground).
Cooking method:
1. Dilute the cream a little with water and fill them with bread. After 10 minutes, separate the crumb and wring it out.
2. Rinse the chicken well and carefully remove the whole skin. Chop off the wings, cut the meat from the bones and chop it together with onions in a meat grinder. After the meat, skip the soaked bread.
3. In the minced chicken, squeeze the garlic through a press. Combine the cutlet mass with black ground pepper, salt and knead well. The bread should disperse evenly over the minced meat, otherwise the cutlets will pester the pan.
4. Cut the butter into cubes of centimeter size. Cheese - pieces of a slightly larger size.
5. From the cutlet mass, form semi-finished products of oblong shape and put a piece of cheese and butter in the middle of each.
6. Pour corn grits in one bowl, and beat the egg with a little milk in the second.
7. Pour oil into a skillet and heat it well.
8. Dip each billet into an egg mash and, pressing, roll in the groats. Dip it in the egg again and breaded well again in the corn grits.
9. Dip the products in hot oil, keeping a centimeter distance between them, and fry. Do not cover the pan. To cutlets well fried, fry on each side for moderate heating for 3 minutes.
Ham Fried Potato Chops
Ingredients:
• half a kilogram of potatoes;
• chicken eggs - 8 pcs.;
• 80 gr. hard cheese;
• boiled ham - 90 grams;
• onion;
• white bread crumbs of coarse grinding.
Cooking method:
1. Cook six hard-boiled eggs for about 10 minutes. Cool under a stream of cold water and clean. Rinse off the remaining shells, dry and chop lightly.
2. Cook the potato "in uniform." Without letting it cool, peel off the skin with a knife and knead it with a crush. You can twist in a meat grinder.
3. Finely grate cheese and ham, and chop onion and parsley with a knife.
4. Add two raw eggs, ham and parsley to the potatoes. Add salt and mix thoroughly with a spoon.
5. In a small bowl, mix the small cheese chips with the coarsely ground crackers. Fashion small round cutlets from the potato mass and roll them well in a cheese breading.
6. Fry the semi-finished products in a frying pan in vegetable oil until a thick crust.
7. Serve hot, ideally with a vegetable side dish.
Original chicken cutlets breaded - "Crispy leg"
Ingredients:
• four chicken thighs;
• three fresh eggs;
• two garlic cloves;
• baking white flour;
• greens to taste;
• "Seasoning for chicken";
• sesame seeds.
Cooking method:
1. Rinse the chicken and wipe dry with a towel. Remove the whole skin and carefully cut the meat with a knife from the bones. Femur removed. Cut off the superior cartilage from the calf bone. Be sure to leave the lower one along with the tendons, no more than one and a half centimeters high. Remove keratinized yellow skin from tendons.
2. Slightly beat off the chopped chicken meat and cut into small pieces. Add crushed garlic, season well with pepper. Put the purchased "Spices" to taste, pour finely chopped greens and mix well.
3. Divide the chicken cutlet mass in four equal parts. Stuff the minced chicken top in the shape of a ball. Press the cutlet mass tightly, squeezing it with your hands.
4. Dip the prepared preparations in this way in an egg, roll on all sides in flour. Then dip again in the egg and bread. Fold the semi-finished products on a flat surface and place in the freezer.
5. After half an hour, remove the workpieces and repeat the breading. This time mix crackers with sesame seeds. Lightly take in the cake mix. To cutlets well fried, they should not be too round.
6. Fry in a large amount of refined oil until the crust darkens.
Chopped fish cakes in the original breading
Ingredients:
• two small hake or pollock fillets;
• a tablespoon of starch;
• three tablespoons of semolina;
• 2 tbsp. l wheat crackers;
• a small onion head;
• flax seed - 1 tbsp. l .;
• two spoons of sesame seed (white);
• 3-4 onion feathers.
Cooking method:
1. Cut the washed and slightly dried fish fillet into small cubes. Chop the onion very finely and send it to the minced meat. Pour in corn starch, add table salt. Well season the minced fish with ground pepper and knead thoroughly. You can put a small pinch of turmeric or ground paprika in the cutlet mass. While mixing, add flour and chopped onion feathers.
2. Moisten your hands in water and fashion small round patties, lay the blanks on a cutting board.
3. Bread the top and bottom of the patties well and roll the sides in a mixture of sesame and flaxseed.
4. Heat the vegetable oil well and dip the fish patties into it. For the first 2 minutes, hold the fire slightly above average. Then reduce the heat and cover the pan and cook for another 5 minutes. Turn the fish patties over and fry the other side until browned. In this case, do not cover the pan.
Breaded cutlets - cooking tips and tricks
• The final look and taste of cutlets in many respects depends on the chosen type of breading. By preparing the same cutlets in different breadings, you can get not only a new taste, but also change their appearance.
• So that the breading on the cutlet semi-finished products is evenly dipped, dip the blanks into the egg mash.
• If the meat was prepared from lean meat, add a little milk or water to the beaten egg.
• If the cutlet mass is too oily or slightly liquid - the patties are dipped only in the egg. Otherwise, excess moisture will hinder the formation of a fried crust.
