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Cutlets in breadcrumbs: recipes with photos step by step

Cutlets are a kind of culinary classics among the countless variety of main dishes. Do you know how quickly, deftly and tasty to cook burgers? The most popular and most successful method of cooking meatballs is the one in which they are subjected to pre-boning in breadcrumbs before frying.

What is there good breading? Cutlets in breadcrumbs are always succulent inside and, of course, with a crispy crust outside!

The most succulent are meat patties made from mixed ground beef (40% pork + 40% beef + 20% lard). The most tender are, of course, chicken cutlets, but the fish are so extraordinary and tasty that even those who, as usual, do not eat fish, will love them. Vegetable patties are more suitable for a vegetarian or lean table.

How to cook traditional meatballs in breadcrumbs:

  1. Skip both types of meat through a meat grinder. In the same way, grind and a piece of bacon. Combine the crushed ingredients with each other and carefully remove;
  2. Finely chop the peeled onion with a sharp knife. It is not recommended to pass it through a meat grinder or grind with a blender. A rich selection of onion juice will make the stuffing more liquid consistency, and it will not keep the shape well;
  3. Free the slices of bread from the crust, and fill the crumb with milk. After it razmoknet, mash it to a homogeneous mass (you can even just your hands);
  4. Garlic can be skipped through a press, and can be finely chopped. Choose the method that suits you best;
  5. Combine all prepared ingredients. Season them with salt, all kinds of pepper and start kneading. Knead the stuffing should be as intense as possible, periodically «beating» on the edges of the bowl or on the working surface. A well-prepared minced meat should have a rather viscous texture and keep its shape well;
  6. Make small patties from cooked mince (better to do this with wet hands), and then roll each of them from all sides in breadcrumbs;
  7. Put the breaded meat patties on the pan with hot vegetable oil and fry quickly for 3 minutes on each side. The surface of the cutlets should acquire a beautiful ruddy shade and become covered with a light crust;
  8. Put ready cutlets on a dish and serve to the table as a supplement to a side dish of potatoes, cereals or pasta. Sauce is served separately, if desired.
  • chicken fillet — 400 g;
  • fresh mushrooms (oyster mushrooms / champignons) — 300 g;
  • white onions — 3 pcs .;
  • garlic — 2 cloves;
  • Dutch cheese — 100 g;
  • rock salt;
  • chicken egg — 1 pc .;
  • a mixture of peppers;
  • breadcrumbs.

Cooking time: 40 min.

The number of kcal per 100 g: 247 kcal.

  1. Rinse fresh mushrooms thoroughly, lightly drain and cut into small pieces;
  2. Chop chicken fillet using a blender or a meat grinder with a large grill;
  3. Chop the onion with garlic, as small as possible;
  4. Cheese grate with ordinary teeth;
  5. Combine all the ingredients in a deep bowl, season with 1 chicken egg, salt and pepper mixture. Stir thoroughly, spreading the ingredients evenly. The stuffing should be sticky;
  6. With wet hands, start forming small round patties — all are necessarily the same size, so that the degree of roasting is the same;
  7. Breadcrumbs pour in a wide plate with high sides, and then proceed to the breaded chicken cutlets;
  8. In a thick-walled skillet, bring a small amount of vegetable oil to a boil, and then lay out the breaded patties in it, fry them until golden brown. As a rule, it takes 2-3 minutes on each side. With the rest of the stuffing repeat all the same steps;
  9. Ready-made chicken cutlets are served to the table without fail, hot — so they are the most delicious and appetizing (due to the use of cheese in their composition). As a garnish, boiled macaroni perfectly complemented, complemented by a salad of fresh vegetables and greens. Light, but hearty dinner — ready!

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Ingredients for cooking:

  • minced fish (any) — 0.5 kg;
  • semolina — 3 tbsp .;
  • Red Bulgarian onions — 2 pcs .;
  • starch — 1 tbsp.
  • rock salt;
  • a mixture of ground peppers;
  • fresh unsalted lard — 200 g;
  • Spice mixture “For fish” — 10 g;
  • chicken egg — 1 pc .;
  • breadcrumbs.

Cooking time: 40 min.

Number of kcal per 100 g: 172 kcal.

  1. Since the minced fish will be used already prepared, it remains only to add in it the semolina, starch and fresh egg. Stir the mass and leave for 15 minutes until the semolina swells;
  2. In the meantime, prepare the rest of the ingredients. Grind fresh lard through a meat grinder (without lard fish cutlets are obtained dry and not tasty). Shred the onion in small cubes;
  3. Introduce chopped bacon to the already swollen minced fish. Season it with a mixture of spices, salt, and ground pepper;
  4. Knead until smooth, repel and proceed to the formation of oblong oval cutlets;
  5. Put the formed products in a dish with breadcrumbs and breaded;
  6. Fry cutlets on medium heat, with the lid closed, for 5-7 minutes on each side. Minced fish is more tender, but to make sure that the cutlets are properly fried, it is better to cook them in this way;
  7. Ready fish patties are served with a side dish of mashed potatoes and fresh vegetables. If desired, they can be supplemented with tomato sauce.

Components for cooking:

  • Liver (any) — 0.5 kg;
  • lard fresh — 0.2 kg;
  • onions — 3 pcs .;
  • garlic — 1 head;
  • bread crumbs — 3 tbsp.
  • chicken eggs — 2 pcs .;
  • rock salt;
  • black pepper;
  • hops suneli.

Cooking time: 30 min.

Number of kcal per 100 g: 166 kcal.

  1. Wash the liver, dry, cut into small pieces and place in a blender bowl. There also send and onions with garlic. Crush the ingredients until smooth and transfer to a suitable sized bowl;
  2. Separately, grind fresh lard with a blender. It is recommended to pre-cut into pieces. If you do not have a blender — you can carry out all these operations with a meat grinder;
  3. Connect the liver and fat;
  4. Add the breadcrumbs, fresh chicken eggs, salt and other spices to the minced liver. Stir well. The mass should not get too liquid;
  5. In a frying pan, heat the vegetable oil, and then, with a tablespoon, begin to spread the prepared liver mince into it;
  6. Liver patties are fried for 3-4 minutes on each side, perederzhivat — not recommended, otherwise they may turn out dry. As soon as the cutlet “grabs” and becomes covered with a ruddy crust — immediately turn over to the other side, and then remove from the fire;
  7. Liver patties are very juicy and fragrant. It goes well with pasta to garnish, for example, with pasta casserole.

Ingredients for cooking:

  • potatoes — 0.5 kg;
  • onions — 2 pcs .;
  • Russian cheese — 100 g;
  • eggs — 2 pcs .;
  • salt;
  • black pepper / fragrant;
  • ham — 100 g;
  • breadcrumbs (coarse).

Cooking time: 50 min.

Number of kcal per 100 g: 150 kcal.

  1. Wash the potatoes and boil in uniform. Then, without waiting for cooling, peel and mash with the help of a crush;
  2. Cut ham into small cubes, chop onions randomly;
  3. Cheese grate;
  4. Combine potatoes, cheese, ham and onions. Enter fresh chicken eggs, salt (to taste) and pepper. Stir the mass until smooth;
  5. Wet your hands with a potato mass, form a chop, the size of a chicken egg and roll it in large bread crumbs. Repeat the same with the remaining potato mass;
  6. Breaded potato cutlets, spread out in one row in a frying pan and fry in vegetable oil until golden brown;
  7. Cutlets made from potatoes are nourishing and quite tasty. This is an original way to diversify your daily menu. Serve them to the table with sour cream or mushroom sauce. Especially harmoniously they are combined with fresh tomatoes and cucumbers.

If you do not have breadcrumbs available, you can easily replace them:

  • finely ground corn grits;
  • crushed oatmeal or corn flakes (not sweet);
  • a mixture of flaxseed and sesame seeds;
  • grated on fresh potatoes;
  • semolina.

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