Basically, all the existing recipes for cooking cutlets are the same. "How to make minced meatballs?" - a question that every housewife asked herself. They are homemade and the most delicious dish. They are prepared quickly enough, and the pleasure is huge.
Appetizing and fragrant cutlets, you can pamper the whole family - from small to large. Today, there are different types of this dish - meat and fish, vegetable and mushroom. First, consider the most popular option, how to make minced meatballs (pork and beef).
Cooking them is actually quite easy. Sometimes it’s enough to cook once and remember forever how to make minced meatballs. To do this, you need ready-made minced meat or clean meat, a slice of stale bread, onions, an egg, a little milk, salt with spices and flour.
Let us now consider in stages how to make minced meatballs. First you need to skip the meat through a meat grinder to get a homogeneous minced meat. Then add pre-peeled onions. Soak a loaf of stale bread in water or milk, then mix soaked with meat mass. This is followed by an egg, a pinch of salt, a little spice, and at the end a little flour. Some housewives in the recipe still use mayonnaise, fried onions or potatoes.
If the meat is kneading long enough, then the meat balls will turn out more magnificent and tender. Now the matter is left to the small. We form oval cutlets and dip in flour. So that the mass does not stick to the hands, first moisten them slightly with water. We spread it on a heated frying pan, leaving enough space between them for convenient turning. To make sure that the patties are ready, just press them lightly with a spatula. If you saw that clear juice stood out from them, then the cutlets are ready. You can serve them to the table.
For fish cutlets, not very oily fish or fillets are best suited. Almost any housewife knows how to make fish cakes . The recipe for their preparation is unusually simple. The fish from which the meatballs are prepared must be washed and cleaned of bones. Soak the bread in water and peel the onions. Then the fish fillet, along with onions and bread, is passed through a meat grinder. Stir the resulting stuffing thoroughly. Add the egg and salt, pepper. We leave the mass in the refrigerator for a couple of hours.
Then fry the patties, forming them in the form of pancakes, in vegetable oil until tender. And that’s all - fish cutlets are ready. The best side dish for them will be young boiled potatoes.
If you once had to try cutlets in Kiev, then they probably won you over. Having learned how to make meatballs in Kiev, you will always treat your family with this wonderful dish.
For cooking, you can take a ready-made chicken fillet or do it yourself. To do this, separate the brisket. Divide the fillet into large pieces and smaller, beat them with a wooden hammer and set aside for now. For filling the cutlets in Kiev, butter is taken, pre-add chopped parsley and dill to it. We clean in the refrigerator. While the butter is setting, a season is prepared by whipping one egg, milk and a pinch of salt.
Now it remains to form cutlets. A large fillet is taken and in the middle lies oil with herbs. It is covered with a small piece of fillet on top and wrapped around the edges of the larger fillet, so that the cutlet looks like a pear. The resulting package is sent to the freezer for 15 minutes.
Slightly frozen cutlets are wrapped in an ice cream and then in breadcrumbs. Chicken Kiev is fried in a well-heated skillet until a golden crust is formed for about 5 minutes. Then they are folded in a tray and baked in the oven for several minutes.