Do you dream of pampering your family with a luxurious dinner, but don’t have time to stand at the stove for a long time? Cook meat cutlets in the oven - a simple and original treat that any housewife can handle!
Baked products are considered healthier, since this method of heat treatment allows you to preserve most of the valuable vitamins and minerals. In addition, these cutlets contain much fewer calories than their pan-fried counterparts. For example, you can safely bake cutlets for a one-year-old baby in the oven. Depending on your own preferences and the ingredients used, you can create a great dish that will be appreciated by all participants in the shared meal.
How to make fluffy meatballs under a cheese crust, bake them in tandem with seasonal vegetables or stew them in the most delicate sauce - you will learn on our page.
Meat cutlets
Photo: Cafe PaPaella
Recipe by Viktor Lobzin, chef of the Maryivanna restaurant and Cafe PaPaella
- 500 g pork neck
- 500 g beef tenderloin
- 150 g onions
- 150 g white bread
- 300 ml milk
- 10 g garlic
- 14 g salt
- 2 g black pepper
- Vegetable oil for frying
Step 1. Make minced meat with large grains.
Step 2. Fry the onion until slightly golden.
Step 3. Cut the crusts off the bread, cut into cubes, and pour in milk. Chop the garlic.
Step 4. Mix all ingredients thoroughly until smooth. Cover with film and leave in the refrigerator for 2-3 hours (this will make the minced meat more pliable for modeling).
Step 5. Form cutlets.
Step 6. Heat a frying pan, add oil and fry the cutlets on both sides until an appetizing golden crust.
Step 7. Place on a tray and bake in the oven until cooked for 10-15 minutes at 150-200°C.
Description of preparation:
Bitochki began to be prepared in Russia a long time ago - back in the 18th century.
This dish came to us from France and immediately became very popular. The question is often asked: how are meatballs different from cutlets? Essentially only in appearance - the balls are smaller and rounder. I really like the meatballs not just fried, but also baked in the oven. The meat immediately becomes much more tender and flavorful. And the sauce that is poured over the meatballs is no less magnificent. Try it yourself - this dish is not much more complicated and takes longer to prepare, but the taste speaks for itself. How to cook? Take the recipe for minced meat balls and follow it. Step-by-step photographs make the process even clearer. And everything will work out perfectly! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Minced meat Dish: Hot dishes / Meatballs
Chicken cutlets with beans
Photo: Press service of the True cost bar&grill restaurant
Recipe by Artyom Minenkov, chef of the True Cost restaurant chain
- 280 g chicken breast fillet
- 280 g chicken drumstick fillet
- 300 g white loaf without crusts
- 40 g onion
- 2 eggs
- 40 ml cream 33%
- Salt and pepper
- 80 g butter
- 50 ml vegetable oil
- 200 g green beans
- 100 ml garlic oil
- 100 g demi-glace
- 10 g root
Step 1. Cut the onion into small cubes and fry in a frying pan with vegetable oil until golden brown.
Step 2. In a meat grinder, grind the chicken and loaf, then add the egg, onion and butter. Form cutlets.
Step 3. Fry on both sides over high heat in vegetable oil and finish in the oven.
Step 4. Fry the beans with garlic oil and salt.
Step 5. Place beans in the center of a round plate, pour over demi-glace sauce, place cutlets on top and garnish with corn lettuce leaves.
How to cook minced meat balls
Peel the onion and chop finely.
Pour oil into a frying pan and heat it up. Add chopped onion and fry until golden brown.
Place minced meat in a bowl, add eggs, fried onions, salt and pepper. Stir, then beat.
Add breadcrumbs to the beaten minced meat and mix well.
Make balls from the resulting minced meat.
Roll the molded meatballs in flour on all sides.
Heat vegetable oil in a frying pan and fry the meatballs until golden brown.
Place the fried meatballs on a greased baking sheet, a short distance from each other. Place in the oven, bake for 20 minutes.
In a bowl, mix sour cream, water, paprika and basil. Add a little salt and pepper. Mix well.
After the meatballs have been in the oven for 20 minutes, remove them, pour the sauce over them and bake for another 15 minutes.
After this time, turn off the oven and let the meatballs stand there for another 5-7 minutes. That's it, the balls are ready. Bon appetit!
Rabbit hedgehogs
Photo: Press service of the gastrobar “We’re not going anywhere”
Recipe by Dmitry Shurshakov, chef of the gastrobar “We’re not going anywhere”
- 150 g minced rabbit
- 1 tbsp. l. fried onions
- 1-2 tbsp. l. boiled rice (preferably Thai)
- 1 tsp. olive oil
- 20 g corn kernels
- Tempura flour
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7 fatal mistakes, or How not to cook cutlets
For the sauce :
- 250 ml heavy cream
- 250 ml chicken broth
- 15 g chicken liver pate
- 50 ml wine
- Salt
Step 1. Scroll through the minced rabbit and fried onions, add boiled Thai rice.
Step 2. Mix the cutlet mixture and make 5 small cutlets.
Step 3. Steam for 8 minutes.
Step 4. Mix all the ingredients for the sauce, simmer it a little over medium heat.
Step 5. Stew the hedgehogs in the sauce until cooked.
Step 6. To serve: fry the corn kernels in tempura.
Step 7. Serve hedgehogs in sauce, garnished with corn and onion fries.
With the addition of creamy garlic sauce
A great idea for a homemade lunch - fluffy minced chicken cutlets with a fragrant white sauce. A healthy treat with a unique pleasant taste is perfect for adults and children's diets.
Cooking time: 1 hour 5 minutes
Number of servings: 7
Energy value
- calorie content – 178 kcal;
- fats – 9.6 g;
- carbohydrates – 3.5 g;
- proteins – 13.3 g.
Ingredients
- chicken meat – 0.5 kg;
- semolina – 50 g;
- bulb - head;
- small eggs - 2 pcs.;
- cream (33%) – 280 ml;
- garlic cloves – 3 pcs.;
- vegetable oil – 30 ml;
- sea salt - to taste;
- Caucasian herbs - a pinch;
- oregano – 3 g;
- black pepper – 4 g;
- saffron – 3 g;
- oatmeal – 110-130 g;
- cilantro, parsley - 5 sprigs.
Step-by-step preparation
- Wash the chicken fillet, dry it with a clean cloth, and cut into cubes. Pulse the meat pieces in a food processor and place in a large bowl.
- Wash the peeled onion and chop it into very small squares.
- Add chopped onion to the minced meat, beat in the eggs, add salt and season with black pepper. Then add semolina and knead thoroughly with clean, damp hands.
- Cover the meat mass with cling film and leave for twenty minutes for the cereal to swell (then the meatballs will be voluminous).
- Make small round products from the prepared minced meat, about 5 cm in diameter. Then roll them on all sides in oatmeal.
- Grease the mold with oil, place the pieces in it, and add a little water (120 ml) to them. Then put it in the oven at 195 degrees and bake for half an hour (until the liquid has completely evaporated).
- While the meatballs are cooking, make the gravy. To do this, you need to peel and wash the garlic, chop it finely and combine with cream. Then add salt, add oregano, saffron and Caucasian herbs. Then add finely chopped basil and cilantro and mix gently.
- Remove the treat from the oven, pour the creamy sauce over it, put it back inside the oven, and leave for 6-8 minutes.
Tip: A great alternative to cream is sour cream, which makes a very tasty gravy. The dairy product must be diluted with water (to a semi-liquid state), seasoned with garlic, your favorite spices, and added to the meatballs.
Place the amazing cutlets on plates with the sauce and serve hot. They will harmonize wonderfully with boiled pasta and pickled cucumbers.
Boar cutlets
Photo: Restaurant “Honest Kitchen”
Recipe by Sergei Eroshenko, chef of the restaurant “Honest Kitchen”
- 1 kg boar pulp
- 100 g bread
- 100 ml cream
- 2 eggs
- Salt and pepper
Step 1. Scroll the boar meat through a meat grinder.
Step 2. Soak the bread in cream, let it stand until it softens.
Step 3. We also pass the bread through a meat grinder and add the egg. Mix the minced meat thoroughly, add salt and pepper, and form cutlets.
Step 4. Fry the cutlets in olive oil and bake in the oven for 15 minutes at 200°C.
How to cook minced meat balls in a frying pan, recipe with step-by-step photos
Ingredients:
- Pork (tenderloin, tenderloin, neck, shoulder, brisket or any other part of the carcass or type of meat) – 1 kg
- Onion – 1 head
- Bran – 100 g
- Garlic – 3-5 cloves
- Egg – 1 piece
- Drinking water – 50 ml
- Salt and pepper - to taste
- Refined vegetable oil - for frying
Black Sea lamb chops
Photo: Press service of the Grand European Express restaurant
Author - Alexey Gordila, chef of the Grand European Express restaurant
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Loin for frying, neck for cutlets. How to cook game properly
- 2 kg lamb
- 230 g lamb fat
- 180 g onion
- 150 ml water
- Salt and pepper
- Pinch of cumin
- 1 tsp. vegetable oil
- 3 g rosemary
- 5 g garlic
- 40 g boiled mini potatoes
- Lentil flour flatbread
- Tomato jam
Step 1. To prepare the meatballs, fry the onion in lard and grind through a meat grinder along with the lamb, season with salt and pepper.
Step 2. Add cumin, water and beat well. Form into balls and fry in vegetable oil with garlic and rosemary.
Step 3. Place boiled mini potatoes in a frying pan and fry. Place a flatbread made from lentil flour and fried potatoes between two meatballs on a plate.
Step 4. Garnish with watercress and tomato jam.
Chicken cutlets with baked vegetables
Photo: ZOO Beer&Grill Restaurant
Recipe by Andrey Revunov, chef of the ZOO Beer&Grill restaurant
Article on the topic
Cutlets, meatballs and meatballs. Basic minced meat dishes Servings: 6
- 800 g chicken thigh fillet
- 100 g onions
- 2 eggplants
- 5 tomatoes
- Olive oil - to taste
- Salt and freshly ground pepper - to taste
Step 1. Pass the chicken thighs through a meat grinder along with the onions. Salt and pepper.
Step 2. Shape into any desired shape and fry on both sides in a hot frying pan with a small amount of vegetable oil.
Step 3. Preheat the oven to 200 degrees. Place the whole eggplant and tomatoes on a baking sheet and place in the oven for 40-50 minutes until cooked.
Step 4. Remove the vegetables and peel them. Cut in small pieces.
Step 5: Transfer the tomatoes and eggplant to two separate bowls. Season each with olive oil, salt and pepper to taste.
Step 6. Serve along with cutlets.
How to cook “Bitochki in the oven”
1. First you need to deal with the meat. It needs to be washed, dried, chopped or minced. How to make meatballs in the oven even easier? You can place the meat with the rest of the ingredients in a blender.
2. Peel and chop the onion (you can pass it through a meat grinder or grate it). Do the same with garlic.
3. Add an egg to the meat. If the mince is too dry, you may need 2 eggs.
4. Salt and pepper to taste. This version uses ground black pepper and paprika. You can add spices for meat or a little hot pepper.
5. All that remains is to add breadcrumbs or a slice of bread soaked in water (milk). Mix the minced meat thoroughly.
6. When the minced meat is ready, you need to form round balls. To make it easier to work with minced meat, you can wet your hands a little in cold water.
7. Place the meatballs on a baking sheet or baking dish, pre-greased with a small amount of oil or lined with baking paper. Place them in a well-heated oven for at least 30 minutes. To ensure that the meatballs in the oven at home have an appetizing crust, you can sprinkle them with grated cheese 5 minutes before they are ready. Serve hot with your favorite side dish.
Chicken Kiev
Photo: Restaurant "Shinok"
Recipe by Elena Nikiforova, chef of the restaurant "Shinok"
- 140 g chicken fillet
- 35 g butter
- 30 g leison (beaten egg)
- 10 g fine breadcrumbs
- Salt and pepper
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A convenient bone and good oil: the intricacies of making chicken Kiev Step 1. Beat the chicken breast fillet.
Step 2. Add some salt to the butter and form into sausages.
Step 3. Carefully wrap the butter into the prepared chicken fillet. Forming a cutlet.
Step 4. Bread the finished cutlet: first leison, then fine breading.
Step 5. Let the cutlet rest for 15-20 minutes.
Step 6. Fry the cutlet in deep fat or semi-deep fat for 20-25 minutes at a temperature of 160 degrees.
Burger cutlet
Photo: “Primbeef Bar”
Recipe by Nikita Myasoedov, chef of the “Primbeef Bar” restaurant
- 500 g chuck-eye roll steak
- 500 g beef rump
- 200 g beef fat
- Salt and pepper
- Olive or grape seed oil
Question answer
Why is the Kiev cutlet called that? Step 1. The meat needs to be minced twice and marbled fat added.
Step 2. From the resulting mass we make cutlets (on average 200-220 grams raw each), which, thanks to the rump, will have a pronounced meaty taste.
Step 3: Use olive oil or grapeseed oil of your choice for frying.
Step 4. Salt the cutlets on both sides and fry in a well-heated frying pan for 3 minutes on each side. After this, fry for another minute on each side to achieve medium doneness.
Step 5. At the end of cooking, the cutlets need to be peppered. Remove from the pan and let them rest for half a minute.
Meat cutlets in the oven - a recipe for minced meat with mayonnaise and suluguni (photo)
To make the dish especially tasty, it is better to prepare minced meat from veal and young, lean pork. Zucchini will add freshness to the meatballs, white bread soaked in milk will give them softness, and the cheese sprinkle will make them rosy and appetizing.
Cooking time: 1 hour
Number of servings: 8
Energy value
- calorie content – 225 kcal;
- fats – 13.7 g;
- carbohydrates – 4.6 g;
- proteins – 14.5 g.
Ingredients
- pork tenderloin – 0.25 kg;
- veal – 0.3 kg;
- loaf (stale) – 130 g;
- mayonnaise – 70 g;
- onion – 60 g;
- cheese (suluguni) – 150 g;
- young zucchini – 130 g;
- refined oil – 25 ml;
- large egg – 1 pc.;
- table salt – 8-9 g;
- thyme – 3 g;
- pepper mixture – 4 g;
- marjoram – 2 g;
- small crackers – 170 g;
- milk (2.5%) – 85 ml.
Step-by-step preparation
- Wash the veal and pork, pat dry with a napkin, and cut into cubes.
- Peel the onion, rinse under the tap with water, and divide into medium slices.
- Place the prepared products in a meat grinder and grind twice (then the products will be more tender).
- Remove the skin from the zucchini and cut into thick slices. Then turn them into a paste using a blender. Squeeze the chopped vegetable through a sieve (to get rid of excess moisture) and mix with the minced meat.
- Chop the loaf slices into small pieces, place them in a container with milk and let stand for ten minutes. When the bread absorbs the liquid, stir until smooth, then combine with the total mass.
- Add the egg to the minced meat, add salt, add seasonings and stir thoroughly. Form eight balls from the meat mixture, then lightly press them on both sides and carefully smooth the surfaces. To make making cutlets easier, it is recommended to wet your palms with water.
- Treat the workpieces with crackers and place on a baking sheet greased with vegetable fat. Then cover each product with a thin layer of mayonnaise.
- Place the dish with the cutlets in a hot oven and bake for half an hour at 190 degrees.
- Grind the suluguni on a grater with miniature holes.
- Remove the toasted meatballs from the oven and cover them with cheese crumbs. Then put it back in the oven and cook for 10-12 minutes until golden orange.
Tip: you don’t have to use mayonnaise, but put a piece of butter on each cutlet. During baking, it will gradually melt, soaking the products, and the dish will turn out more juicy.
Place the finished meatballs on a tray, garnish with basil sprigs and radish slices, and begin tasting. As a side dish, it is better to offer crumbly buckwheat or cucumber and tomato salad.
