Recipe Chicken cutlets (light, raw). Calorie, chemical composition and nutritional value.

Publication in the group: Meat and offal dishes

Beef lung, like other organ meats, is included in many different recipes. To prepare them, you can use different heat treatment methods: boiling, stewing, frying, baking. The lung is the largest organ in the sternum of the cow, the weight of which can reach 3–4 kg. You can use it to make salads, cutlets, pate, sausage, pies, soups, goulash. Beef lung, the recipes for which are presented below, has many useful properties.

Regular use of this product can:

normalize the functioning of the nervous system;
eliminate stressful conditions;
strengthen the immune system;
speed up metabolic processes;
improve the functioning of the gastrointestinal tract;
remove toxic compounds from the body;
saturate cells with oxygen;
strengthen muscles;
improve the condition of hair, nail plates, skin.

It is very important to choose this ingredient correctly. When choosing, you should pay attention to the color, which should be bright pink, and elasticity, which is checked by pressing the product with your finger. The surface of a fresh lung always returns to its previous shape after this action. The by-product does not have a pungent odor. It is also worth considering the weight; the higher it is, the older the cow. It is recommended to give preference to a two-kilogram product (no more). Refrigerated beef lung can be stored for no more than 2 days. at t° 3 - 4°C.

Simple beef lung soup

Meat soup is prepared quite simply.

Before cooking, it is recommended to soak it in cold water to eliminate blood residues, which cause a large amount of foam to form in the broth.

Composition of ingredients

To prepare the dish, you need to prepare:

1 kg lung;
0.1 kg buckwheat;
onion;
3 potatoes;
0.3 kg each of celery and parsley;
3 peas of black pepper and bay leaves;
2 carrots;
vegetable oil, salt (to taste).

Calorie content per 100 g of product:

Ingredient name	Number of calories
Beef lung	92
Potato	81
Carrot	32
Celery	12
Vegetable oil	900
Buckwheat	92
Parsley	51
Onion	41

Based on the calorie content of the products, beef lung soup can be considered dietary, but subject to minimal use of vegetable oil.

Step-by-step cooking process

Necessary actions:

First you need to rinse and dry the beef lung with a paper towel.
Then it should be cut into several small pieces, removing the film and veins.
The resulting mass must be placed in a large saucepan and filled with water.
After this, the container should be placed on the stove, turning on the heating.
It is recommended to cook the offal for 1.5 - 2 hours after boiling, periodically skimming off any foam that appears.
At this time, you can start peeling the vegetables, then chop the onion into small cubes and grate the carrot into large strips.
Next, the vegetable mass must be placed in a frying pan with heated oil and fried until golden.
Then chop the peeled celery root and parsley.
After this, the resulting mixture must be added to the finished broth.
After 10 min. It is recommended to place potato cubes in the pan and cook for another 10 minutes.
After a given amount of time, thoroughly washed buckwheat, fried vegetables, bay leaves, salt and peppercorns should be added.

Next, you need to mix the ingredients and cook for another 15 - 20 minutes.

What can I add?

Beef lung soup can be cooked with any other cereal, for example, peas, rice, pearl barley, lentils. Before serving, you can add pre-prepared crackers or small croutons.

How to serve a dish

It is recommended to serve the finished soup not cooled down, garnished with fresh finely chopped herbs. You should not season the dish with mayonnaise, as this product can interrupt the rich taste and aroma of celery.

Fried beef lung recipe

Beef lung, the recipes for which are quite varied, can be fried in a frying pan or in a slow cooker.

Before this method of heat treatment, it is also recommended to soak the meat product for 2 hours (minimum) in milk or cold water.

Composition of ingredients

To fry beef offal, you will need:

2 onions;
cow lung;
vegetable oil;
laurel leaf;
salt (to taste).

It is advisable to give preference to olive oil.

Step-by-step cooking process

Cooking steps:

First you need to rinse the lung and cut off the excess parts.
After this, you should fill it with cold water and leave it for several hours (2 - 6 hours) under a press to soak. To speed up this process, you can cut the meat into several pieces. These actions are necessary to remove blood residues, which cause a large amount of foam to form during cooking.
While soaking the offal, it is advisable to periodically change the water until it becomes light.
Next, the prepared lung should be washed and placed in a cooking container filled 2/3 with salted cold water.
After this, you need to place the pan on the stove, turning on medium heat.
This ingredient must be boiled for 50 - 60 minutes, adding peeled onion and bay leaf to enhance the taste. During cooking, it is recommended to remove any foam that forms.
At this time, peel and finely chop the remaining onion, after which you need to fry the resulting mass in hot oil until golden.
Read also: Universal chicken breast in foil and in the oven - juicy, tasty, simple
After the time has passed, it is advisable to check the product for the presence of blood by piercing it with a fork or knife. The release of clear juice means it is ready.
Next, you need to place small parts of the lung in a bowl with sautéed onions and mix the components.

The dish should be fried in an open container over medium heat, stirring occasionally.

How to serve a dish

It is recommended to serve the finished lung hot, sprinkled with finely chopped herbs. The dish can be seasoned with sour cream or a self-prepared sauce, for example, garlic, sour cream or mayonnaise.

How to cook pork lung? Tips, recommendations

To cook our offal you need a large saucepan. We take well-soaked lungs and put them in a container. Now, but not to the very edge, pour in water. The lungs produce too much foam when cooked. By the way, offal can be cooked whole, without cutting it at all. In this case, you can find out how much to cook pork lung by knowing the age and weight of the animal. Place the pan on the stove and let the contents boil.

As soon as this happens, you need to carefully drain the water and replace it with fresh one. In this way we will get rid of unnecessary unpleasant odors. Put it on fire again. This time, when boiling, add the whole onion and salt. You already know how long to cook pork lungs. But in the case when it is whole, the time increases to two to two and a half hours. We determine more precisely depending on the size. Some tips on how to cook:

To prevent the pieces from floating during cooking, install a small weight.
Due to the large amount of light metals present in pork, it is not recommended to eat them more than twice a week. Benefit may turn out to be harmful.
It is better and healthier to use the offal of a young animal.
You can also cook the product in a slow cooker - it is more familiar to many housewives. We cut it, put it in a bowl, and then fill it with water. To prevent floating, we install a special basket designed for steaming. The question arises about how long to cook light pork in a slow cooker. The answer is 60 minutes, turning on the extinguishing mode.

Braised beef lung

Beef lung, recipes for which are considered low-calorie, can be stewed. The dish goes well with pasta, any side dish of cereals and pureed vegetables.

Composition of ingredients

To prepare 4 servings, you need to prepare the following products:

0.6 kg light beef;
2 onions;
2 – 3 garlic cloves;
½ m.l. allspice;
2 b. l. butter;
½ m.l. salt.

It is also recommended to use dried or fresh basil to obtain a rich aroma and taste.

Step-by-step cooking process

Necessary actions:

First of all, you need to soak the offal in cold water (for 1 - 1.5 hours), and then rinse it well. The lung must then be divided into several small parts.
Next, peel and finely chop the onions. It is recommended to place the resulting mass in a heated frying pan with butter and sauté until golden brown.
After this, you need to add the offal, chopped peeled garlic cloves, basil, salt, pepper and 0.2 liters of clean water.

The dish should be simmered for about 40 minutes, eliminating the foam that appears during cooking.

How to serve

Stewed lung can be served with any side dish, such as pasta, boiled rice, buckwheat and mashed potatoes. It is advisable to serve the dish hot.

Beef lung salad

Beef lung, the recipes for which are quite simple, goes well with many vegetables. Adding Korean carrots will give the dish a more piquant taste and aroma.

Composition of ingredients

Required Products:

0.4 kg of chilled offal;
bulb;
1 – 2 cucumbers;
several lettuce leaves;
2 garlic cloves;
vegetable oil (for frying);
carrot;
salt (to taste).

Onions can be replaced with green feathers.

Step-by-step cooking process

Step by step process:

First of all, you need to rinse the lung, cut it into several pieces and soak in cold water for 1 - 1.5 hours.
After this, it should be boiled in a large saucepan with the addition of salt and bay leaf, periodically removing the foam.
The readiness of the product can be checked using a fork or knife by piercing the cooked lung. If there is no blood, you can turn off the fire.
Then it needs to be cooled and cut into strips.
Next, you need to peel and chop the carrots or use a coarse grater.
After this, you should peel, finely chop the onion and mix the resulting mass with chopped garlic cloves.
Then it is advisable to place the vegetable mixture in a heated frying pan with oil, fry until light golden brown, then mix with carrots and add salt.
Next, the vegetable preparation must be cooled and placed in the refrigerator for 30 minutes.
At the next stage of preparing the salad, mix the chilled roast with beef lung strips and cucumbers, chopped into thin bars.

All ingredients must be mixed and seasoned with mayonnaise sauce or olive oil.

How to serve a dish

The finished salad must be decorated with lettuce and finely chopped herbs (optional). The dish is recommended to be served chilled.

Simple recipes for cooking pork lungs

As we have already written, these by-products are used in the preparation of many dishes. In addition to those already mentioned, these are also brawn, liver sausages, jellied meat and pates. Recipes for preparing these dishes take time, but there are also several relatively quick ones. Let's give a couple of them.

We boil the offal, but you already know how to cook light pork. Using a pressure cooker, this can be done quickly in just 30 minutes. Finely chop the onion, sauté, add light, naturally chopped, and fry everything together. We prepare mashed potatoes, add cooked lungs to it and serve along with young red wine.

Another quick and easy way. Boil the lung, cut into medium pieces and place on a baking sheet with a small amount of olive oil, add spices. We put a few potatoes in their skins there and put them in the oven, preheated to 220 degrees, for half an hour.

Cutlets in egg and cheese batter

To prepare cutlets in beef lung batter, you will need 1.5 hours.

You can also fry the cutlets in vegetable oil without using an egg-cheese mixture.

Composition of ingredients

To prepare 4 – 5 servings of cutlets you will need:

0.45 kg of beef offal;
2 garlic cloves;
3 eggs;
65 ml vegetable oil;
0.1 kg cheese;
bulb;
0.11 kg flour;
4 g ground black pepper;
3 g curry seasoning;
2 g paprika;
salt (to taste).

It is recommended to choose mozzarella from cheeses.

Step-by-step cooking process

Cooking steps:

First you need to wash the lung and cut it into several medium-sized pieces.
The resulting mass must be placed in a saucepan, filled with water and salted. Next, place the container on the stove and turn on the heat.
The offal should be cooked for 45 - 50 minutes, periodically removing the foam.
After some time, you need to cool the lungs and pass them through a meat grinder, adding peeled onion slices.
Then the resulting minced meat should be mixed with chopped garlic cloves, egg, salt and spices. Next, mix all the ingredients.
From the resulting mass you need to form several oval cutlets, then place them in the freezer for 15 minutes.
At this time you can start preparing the batter. To do this, you need to grate the cheese. Then you need to beat the remaining eggs and mix them with the grated cheese mixture.
Next, pour the flour into a separate container and heat the oil in a frying pan.
After 15 min. chilled meatballs should be breaded, then dipped in the egg-cheese mixture and placed in hot oil.
It is recommended to fry the cutlets for 5 – 6 minutes. on each side.

To obtain a more juicy dish, you can add 50 ml of high-fat milk or 35 g of raw grated potatoes to the minced meat.

How to serve

Beef lung cutlets go well with boiled buckwheat or pasta. The dish can be served with mustard, tkemali or tomato sauce.

Goulash

In goulash, the offal always turns out juicy and tender.

When preparing the dish, it is advisable to use homemade tomato paste made from ripe tomatoes.

Composition of ingredients

To prepare 3 – 4 servings you need to prepare:

½ kg beef lung;
3 – 4 onions;
0.2 l sour cream;
4 laurel leaves;
1 b. l. tomato paste;
salt (to taste);
fresh herbs.

For frying, you can use butter or vegetable oil.

Step-by-step cooking process

Step by step steps:

First of all, you need to rinse the beef lung well, then place it in a cooking vessel, add water, add salt and add 2 bay leaves.
Then you should put the pan on the fire and wait for the liquid to boil.
It is recommended to cook the offal for about 1 hour, periodically removing the foam.
After time has passed, it is worth cooling the lung, and then cutting it into small pieces.
Next, you need to peel the onions and finely chop them.
The resulting mass should be placed in a frying pan with heated oil and fried until golden, stirring.
Then add light butter to the onion and cook for a few more minutes.
At this time, you can start preparing the goulash sauce. To do this, you need to thoroughly mix sour cream with tomato paste and finely chopped herbs.
After this, pour the resulting mixture over the offal, add the remaining laurel leaves and mix the ingredients.

The dish must be cooked in a sealed container for another 10 minutes.

How to serve a dish

Beef lung goulash can be served with vegetable puree or a cereal side dish, sprinkled with finely chopped fresh herbs.

Beef lung pate

You can add not only lung to the pate, but also liver and beef heart.

Beef lung. Recipe for making delicious pate.

The dish can be prepared by boiling or baking in the oven.

Composition of ingredients

Required Products:

½ kg light beef;
½ tbsp. cream;
2 onions and garlic cloves each;
3 egg yolks;
2 – 3 b. l. vegetable oil;
ground black pepper, salt (to taste);
3 – 4 b. l. breadcrumbs for breading.

It is recommended to use high fat cream.

Step-by-step cooking process

Cooking steps:

First you need to wash the lung, place it in a large saucepan and fill it with water.
Then you need to place the container on the stove, turning on the heating.
The offal should be cooked until tender (about 1 – 1.5 hours).
At this time, you can start preparing the frying. To do this, you need to peel the onions and cut them into half rings.
The resulting mass should be transferred to a heated frying pan with oil and fried until golden brown at moderate heat.
Next, the cooked lung must be cooled, divided into several parts and passed through a meat grinder twice, mixed with fried onions.
To the resulting minced meat you should add yolks, cream, spices, chopped garlic cloves, breadcrumbs and salt. All components must be thoroughly mixed until a homogeneous consistency is formed.
Then this mixture must be placed in a heat-resistant bag and pulled over, giving it the desired shape.
After this, the workpiece should be placed in a cooking vessel and filled with water.
Next, you need to place the pan on the stove and turn on the heat.
After the liquid boils, it is advisable to cook the pate for 30 minutes. over low heat.
When ready, it is recommended to make a puncture in the bag and hang it until it cools.
Then the dish must be placed in the refrigerator to cool.

You can also bake beef lung pate in the oven at 180° for 25 minutes.

How to serve a dish

The dish should be served chilled, filling small tartlets with it or making sandwiches with a toasted loaf.

Features of choosing ingredients

Choosing pork is always a difficult task and requires experience and observation. This applies not only to lard and meat, but also to offal. Therefore, when purchasing pork lung, you should pay close attention to certain product parameters:

The surface of the lung should be glossy smooth, without damage or external deformation.
The color of fresh, high-quality pulp will be uniformly red, without darkening or spots.
There should be no excess liquid, blood residues, or third-party elements under the lung on the counter.
Fresh products do not have a pronounced odor. It smells like all pork.

If pork lung is poorly processed before sale, the result will have a specific smell and taste. Therefore, it is best to purchase such products from trusted sellers. Under no circumstances should frozen pork lung be suitable for cooking. You can tell that the offal was frozen by its color. It is best to buy fresh chilled pulp at the market or in a specialty store. Fresh flesh is bright red when cut, while frozen flesh is pink.

Pies stuffed with beef lung

You can also use other beef offal as a filling, also by passing them through a meat grinder.

It is advisable to use fresh yeast to knead the dough.

Composition of ingredients

Required Products:

0.8 kg flour;
a small pinch of granulated sugar;
½ l milk;
salt, pepper (to taste);
egg;
½ kg of beef offal;
vegetable oil;
2 onions.

It is recommended to make dough with yeast using 15 g of this component.

Step-by-step cooking process

Cooking steps:

First you need to wash the lung and cut it into small pieces, cutting off the excess parts.
Then you should pour water into the pan and place it on the stove.
After the liquid boils, you need to place the beef offal in the container and add salt.
It is recommended to cook the lung for about 5 - 7 minutes, then transfer it to a plate and cool.
Next, the cooled pieces should be chopped using a meat grinder.
Then you need to peel the onions and finely chop them.
The resulting mass should be placed in a frying pan with heated oil.
After the onion has become transparent, you need to add minced meat, salt, pepper, mix the ingredients and fry for 7 - 8 minutes.
Next, you should start preparing a homogeneous dough, which should preferably be kneaded from products at room temperature. To do this, combine beaten eggs with milk, yeast, sugar and flour.
It is recommended to leave the kneaded mass in a warm place to increase in size.
After this, you should sprinkle the work surface with flour and divide the finished dough into several parts of the same size.
Then each of them needs to be rolled out into a thin layer and formed into pies, filling them with cooled minced meat.
Next, you need to place the pieces in one layer in a frying pan with hot oil and fry until golden brown.

It is recommended to place the finished products on a paper surface to remove excess oil.

How to serve a dish

Pies can be served as an independent snack or in addition to another dish (soups, main courses). They should be eaten both hot and cold.

Pork heart with lung: a delicious combination recipe

You can prepare an unusual, tasty, and most importantly inexpensive dish if you buy pork lungs and heart.

Potatoes with giblets in pots

For four pots you will need:

potatoes (medium tubers) - 4 pieces;
light - 200 g;
heart - 200 g;
carrots - 1 piece;
onions - 2 pieces;
hot water or broth – 400 ml;
vegetable oil – 1/3 cup;
black pepper or favorite seasoning - to taste;
salt – 1/3 teaspoon.

Cooking will take 90 minutes.

The calorie content of the dish is 247.38 kcal.

Peel the offal and cut into small slices;
Place the meat in a frying pan and fry in oil until golden brown;
Peel the onions and carrots, chop and add to the offal. Lightly fry;
Pour 100 ml (about half a glass) of hot liquid into each pot;
Mix salt, pepper, seasonings with broth;
Peel the potatoes, cut into cubes and place in pots;
Place fried meat with onions and carrots on top;
Cover the pots with a lid and place in the oven, which must first be preheated to 200 degrees for 30-40 minutes. (See the readiness of the potatoes).

Serve with herbs or sour cream.

Beef offal sausage

Beef lung can be included in various sausage recipes. You can add any spices to the minced meat (to suit your taste), but the richest taste is obtained when using marjoram.

Adding paprika will give the finished dish a pleasant tint.

Composition of ingredients

Required Products:

1.2 kg lung;
½ kg of liver and heart;
2 eggs;
0.18 kg of onions;
0.25 kg rice;
1 ml each ground pepper, paprika, marjoram;
salt (to taste);
pork intestines.

It is also recommended to use lard (0.15 kg) to prepare sausage.

Step-by-step cooking process

Actions:

First of all, you need to thoroughly wash all prepared offal and cut them into small pieces.
The resulting mass should be placed in a pan filled with water.
Next, you need to place the container on the stove and wait for the liquid to boil.
Then it is recommended to drain the water and refill with clean water.
After boiling again, the offal should be transferred to a plate, cooled and minced.
The resulting minced meat must be thoroughly mixed with finely chopped onions, spices, salt, eggs and rice until a homogeneous consistency is formed.
Then you should fill the intestines with the prepared mixture, and then tie the edges tightly with twine.

The workpieces should be immersed in boiling water and cooked for about 30 minutes.

How to serve a dish

The finished dish can be served hot or warm with sour cream, mustard, garlic or tomato sauce. Sausages go well with any side dish.

Beef lung can be cooked both in a saucepan and in a slow cooker. Cooking time on the stove and in the appliance is at least 20 – 25 minutes. (the older the animal, the longer it will last). To do this, the offal is placed in boiling salted water with the addition of a bay leaf, periodically skimming off the foam. Since the lung has a porous structure, it can float to the surface during the cooking process. To do this, it is recommended to cover the product with a smaller diameter lid. If you are using a slow cooker, you should install a rack designed for steaming recipes that can hold a lung of water.

Selection of products and preparation for cooking

Lung is commonly sold at farmers' markets and in the meat departments of supermarkets. It’s great if you managed to get a real homemade one. To ensure the freshness of the raw materials, a visual inspection is sufficient. The lung should not emit unpleasant odors, and its surface should be more or less uniform, grayish-pink. Before preparing the lung, it must be carefully examined, cut lengthwise, and all respiratory vessels (bronchi) removed. It is best to rinse it under running water.

Most recipes call for the lung to be boiled before cooking. This should be done in a large saucepan, stirring occasionally. A raw lung does not sink in water, so the process must be controlled.