It is known that every country has its own National dish, your dessert, your alcoholic drink, creating the face of a particular cuisine of the world. In Italy, rich in traditions, such a dish is not only available in the country - in every region and even city.
So, among the main dishes, along with Florentine steak or Roman meatloaf far beyond the borders of Italy, the Milanese cutlet is known. By our standards, this is not a cutlet, in the sense that this food is prepared not from minced meat, but from whole piece meat. This is something like a chop or entrecote, only cooked in a special Milanese manner. The main thing is to choose the “right” meat: it should be a medium-thick slice of beef on the bone.
Ingredients (for 4 persons):
- 4 portioned pieces beef (veal) on the bone,
- 100 gr butter,
- 2 eggs,
- 100 grams of flour,
- 200 g breadcrumbs,
- salt,
- 1 lemon.
Preparation of "Milanese cutlets":
1. Cut the meat in several places with a knife, and then carefully beat it with a hammer. Dip the meat first into flour and then into beaten eggs with a pinch of salt. Then roll in the sprinkles onto a flat plate. breadcrumbs so that they completely adhere to the fillet on all sides.
2. Melt the butter in a non-stick frying pan. When the oil is hot, place the meat in the pan and fry the cutlets for 8 minutes on each side over medium heat.
3. Classic recipe Milanese cutlet says that the finished cutlet is placed on a plate and melted butter in which it was fried is poured on top. Modern dietary trends have somewhat transformed the format of serving cutlets.
The finished cutlet is removed from the frying pan, placed on cooking paper to absorb excess fat, and then placed on a serving plate, sprinkled with black pepper and garnished with a slice of lemon. When eating, squeeze the lemon juice onto the meat - the dish is ready!
Cutlet Milanese is a well-pounded veal on a rib, breaded in flour, beaten egg, breadcrumbs and fried on vegetable oil with the addition of cream. The recipe for Milanese cutlet is very similar to the recipe for Wiener schnitzel, only the cutlet always comes with a rib bone. It is customary to eat this cutlet by picking up the bone in your hand and biting directly from the piece, so in many restaurants and cafes they put the bone on the cutlet in a paper curler, or they will give you special napkins. Make Milanese cutlet at home for lunch or dinner, it's very simple and very tasty.
To prepare Milanese cutlets, take the necessary ingredients.
Remove membranes from veal loin, cover with cling film and pound thinly.
Salt the cutlet and pepper. Roll in flour.
Beat an egg and add a little cream to it. Dip the cutlets in the lezone.
Bread the cutlets in breadcrumbs.
Heat vegetable oil, add butter to it. Fry the cutlets over low heat on both sides until cooked. Place the finished cutlets on a paper napkin to remove excess oil.
Prepare a vegetable salad, add salt and vegetable oil. Serve Milanese cutlet with fresh vegetable salad.
Have a nice one.
From a cutlet? I will never refuse! - any of us will say. If we are talking, of course, about a full lunch, when you have a good appetite and are thoroughly hungry. Although, some people allow themselves to eat a hearty meal for breakfast. Because cutlets are the most familiar hearty food homemade food, known to us since kindergarten.
The most tender cutlets are chicken ones. And they have much more advantages than all other types of cutlets. You just need to be able to reveal their secrets.
First of all, minced meat. We take any bought in a store, if we are too lazy to waste time on it at home, or grind it in a meat grinder, then it is healthier and cleaner.
It is customary to beat chicken meat, you can throw it directly on the table. So it becomes confused. And the cutlets are strong.
Considering that chicken meat is a bit dry, always add butter to the cutlets.
Don't be afraid to experiment with fillings, breadings, and sauces. The composition changes - a new dish appears.
Chicken cutlets can be eaten by those who are on a diet and small children. They are much healthier than all other cutlets.
These cutlets cook faster than all the others because the chicken meat itself requires less cooking time.
How to cook chicken cutlets? There are no restrictions here either: you can fry in a frying pan, on the grill, bake in the oven, steam, in the microwave, and even as a kebab on the fire.
Housewives should take note of several cooking features. Grated or twisted onions, eggs and butter will help to achieve juiciness of the cutlets.
Bread soaked in milk will add fluffiness. Breast is best suited for minced meat; it contains the most tender meat. And for juiciness they add chicken fat, or lard. But under no circumstances should you use chicken skin. It does not scroll, leaving unpleasant pieces.
Once you have rolled the minced meat, put it in the refrigerator for half an hour to soak. They say that chopped ice, which is added directly to the meat, helps achieve juiciness.
Minced chicken cutlets
- Ground fillet - about half a kilogram
- Semolina – 4 tbsp. l.
- 1 egg
- 2 onions
- 2 tbsp. l. sour cream
- Garlic, dill, parsley, black pepper, salt
- Vegetable oil for frying
No matter how disdainful some are of semolina, it plays the main role in this recipe. Swelling in the minced meat, the cereal gives homemade cutlets an indescribable tenderness.
Chop all seasonings, herbs and vegetables. Mix with minced meat. At the same moment, add eggs, sour cream and semolina.
Let the semolina swell. The minced meat is infused for 40 minutes.
That's all. It's time to fry in a hot frying pan in oil. Give chicken cutlets any shape you like for beauty. You won't gain weight from our dish; it only contains 140 kcal.
This is the basis of all recipes that can be prepared from chicken meat. Now let’s try to diversify the composition and menu.
Cutlets with minced chicken and oatmeal
They have everything you need for a healthy lifestyle: proteins, carbohydrates, just a little fat. This dish is suitable even for a late dinner.
- Cup oatmeal(they swell in water in advance)
- Semolina - a couple of tablespoons
- Minced meat (work with the meat yourself, make it from chicken fillet)
- 2 eggs
- Salt, pepper (can be excluded on the advice of a nutritionist)
Mix all the ingredients, prepared in advance. Let the semolina swell. And then we make cutlets and fry them. Nutritionists allow patients to eat such cutlets, and pediatricians allow small children to eat them. To make the dish completely healthy, bake the meat in the oven or steam it.
Minced chicken cutlets and cheese
A classic, familiar and favorite combination of tastes. The ingredients for this recipe will be the same as for simple cutlets. Let's focus only on the meat. Meat cut into small pieces is more suitable here. And grated cheese. It is simply added to the minced meat with all the ingredients. The cutlets are fried in a frying pan until crispy.
Minced chicken cutlets with cabbage
Easier than cabbage rolls and more profitable, because old leftover cabbage left in the refrigerator will do. In all such recipes we are talking specifically about dry old cabbage.
- 300 grams cabbage
- Ground chicken breast – 600 grams
- Loaf and milk 100 grams each
- Salt, spices, vegetable oil
We pass the cabbage leaves through a meat grinder or blender. This vegetable tends to scatter minced chicken, so we add an egg to hold the ingredients together. How to make cutlets fluffy? To do this, add a loaf of bread and milk.
Mix all the products together. Ground chicken is sticky. To make it easier to form cutlets, wet your hands with water. Fry in a frying pan. Again, as you like. You might as well bake it delicious cutlets on a baking sheet.
Chicken cutlets with zucchini
Another option is how to feed vegetables to those who refuse to eat them. The zucchini will be almost invisible in the dish, but will add juiciness. We do everything the same way as in the main recipe. Add only grated zucchini. Knead, shape, fry in oil. This dish is more like chicken shreds. It cooks very quickly and is suitable for the daily diet. A seasonal recipe, good for summer and autumn, when housewives harvest crops and vegetables in abundance.
Chicken Kiev cutlets
Who hasn’t tried Kiev cutlets at least once? Back in the Soviet Union, this dish was considered a masterpiece of Russian cuisine. And it's easy to do.
- Chicken fillet – 4 pieces
- A glass of flour
- Loaf and milk
- Butter – 200 grams
- Dill, parsley
- Lemon juice, salt, spices
- 3 eggs
Chicken Kiev is made on the bone. This is difficult, if you do not have special experience, we will simplify the task.
I cut the chicken fillet lengthwise into slices. We proceed as with chops - beat with a kitchen hammer, salt and pepper.
Make a mixture of chopped herbs, butter and lemon juice. We spread it on each piece of chicken and wrap it in a roll.
Grind the loaf on a grater (it’s good if it’s stale). Mix with eggs and milk. Whisk.
And then comes the creative part of cooking. Gently dip our rolls into the milk-egg mixture. It turns out to be a breaded cutlet.
Do not skimp on vegetable oil; when frying, the cutlets should be slightly hidden in it, as in deep frying. Frying gives a golden color, after which we must cook the still half-raw cutlet in the oven. In 20 minutes you can deliver a dish worthy of any celebration.
Variations of Chicken Cordon Bleu
Dish " haute cuisine”, and is easy to prepare in just 20 minutes.
- Clean chicken meat – 1 kg.
- Ham – 200 gr.
- Plastics soft cheese- package
- Butter
- Breadcrumbs
- Salt pepper spices
Cut the fillet lengthwise into even pieces, as for chops. Place cheese, a piece of ham and butter on each chop. We wrap an envelope or a roll, whatever happens. To hold tightly, use toothpicks.
Dip our workpiece into the egg mixture, beaten with a pinch herbs. Sprinkle with breading and fry in oil. To bring it to readiness, simmer a little at the end, adding water.
This is the most regular recipe Cordon bleu. The filling changes the dish. Herbs add piquancy different varieties cheeses Curd paste, for example, will give an unusual sourness for gourmets.
If you want to reduce the cost of a dish, but at the same time without losing its tenderness and juiciness, take a regular processed cheese. It will melt and become gooey and creamy.
Festive rolls can be prepared with ham, fried mushrooms, and onion sauce.
Chicken breast cutlets Milanese
Grind the chicken meat in a blender; we don’t need fillets. And we buy products that are not so often found at home.
- Ricotta cheese – 200 grams
- Parmesan cheese – 30 grams
- Bacon – 100 grams
- Pine nuts – a handful
- Lemon zest
- Sunflower oil
- Salt, parsley, basil
First of all, lightly fry the nuts. Chop the greens and grind it all with ricotta cheese.
Then mix our cheese paste and all the remaining ingredients with the minced meat, add salt and pepper. Place in a cool place for an hour.
We form the cutlets, wrap them in a thin strip of bacon, and secure with a toothpick. In this form, fry well until cooked. Cover the pan with a lid to allow the Milanese cutlets to cook.
Greek chicken breast cutlets
Complex minced meat is also made for this recipe. Only the composition of the products is completely different.
We need tomatoes, any type of cheese, onion, egg, herbs and all the necessary seasonings. This is what we add to the minced chicken. We mold and fry like regular cutlets. But our meat mugs come out unusually juicy and healthy.
Recipe for chicken cutlets with mushrooms in the oven
Whatever mushrooms you have in the house, use them. But the recipe still uses champignons.
- 200 grams of champignons
- Minced chicken
- Onion head
- White bread
- Salt pepper
To moisten these cutlets, grate the onion. Pour the chopped mushrooms into the minced meat, dilute with eggs and bread. We knead and mold with our hands.
Place the formed balls on a baking sheet in the oven for half an hour. Try it and enjoy.
Chopped chicken cutlets
The secret how to do it chopped cutlets from chicken breast juicy, in mayonnaise or dairy product.
- Fillet – half a kilo
- 2 eggs
- Cream (mayonnaise) – 3 tbsp.
- Starch - 3 tbsp. l.
- Salt, pepper, vegetable oil
Cooking method:
The difference between this recipe is that we chop the chicken meat into small cubes, the most in a simple way- manually with a knife. Cream with starch and chicken eggs dilute the meat mass. Chopped cutlets can be fried immediately. The best way, how to cook chopped chicken breast cutlets.
A couple of minutes is enough to fry the minced meat on each side. You can take a sample with a side dish of vegetables and a sprig of parsley.
Adults love crispy meat, but how can they feed children? There are restrictions on their diet. For a couple.
Steamed dietary chicken breast cutlets
Ingredients:
- 500 grams chicken breasts
- Large carrots
- Bulb
- Fresh dill
- Loaf and milk for dilution
The range of products is simple. The process is also not complicated. Mix the minced meat, beat it, let it soak. It is better to grate the carrots finely.
The cutlets are molded and immediately placed in the steamer. You can use a regular pressure cooker, the effect is the same. Cooking diet cutlets very fast. By the way, they are eaten too. With any side dish.
Here you have pure protein, phosphorus and calcium for the growth of a healthy child’s body. Minced chicken is a real find when you want to please all family members. The husband is full, the children are happy and the ladies don’t have to worry about the extra calories they eat.
An easy recipe for Milanese cutlets step by step with photos.A simple recipe for Milanese cutlets Italian cuisine with photo and step by step description preparations. Easy to prepare at home in under 1 hour. Contains only 375 kilocalories.
- National cuisine: Italian Cuisine
- Type of dish: Second courses
- Recipe difficulty: An easy recipe
- Preparation time: 9 minutes
- Cooking time: up to 1 hour
- Number of servings: 3 servings
- Calorie Amount: 375 kilocalories
Ingredients for 3 servings
- Ground beef 600 g.
- Ricotta cheese 250 g.
- Pine nuts 100 g.
- Parsley 1 bunch
- Basil 2 sprigs.
- Lemon zest 1 pc.
- Sunflower oil 150 ml.
- Table salt to taste
- Ground black pepper to taste
- Parmesan cheese 25 g.
- Bacon 70 g.
Step by step
- Chop the nuts coarsely and fry in a dry frying pan for 3 minutes, remembering to stir.
- Finely chop the parsley and basil.
- Mash the Ricotta cheese with a fork.
- Then mix the minced meat, ricotta, fried nuts and chopped herbs. Add 25 grams there. grated Parmesan cheese and the zest of one lemon. Salt and pepper.
- Cover our minced meat with cling film and put it in the refrigerator for about one hour.
- After an hour, we take out our minced meat and make cutlets out of it (the size of a hockey puck), wrap each cutlet with a strip of bacon, and then secure with a toothpick.
- Next, fry the resulting cutlets over high heat in boiling vegetable oil (literally until lightly browned).
- We do the same thing by turning our cutlets over.
- Finally, reduce the heat and immediately cover the pan with a lid and cook for another 10 minutes.
- That's all, our Milanese cutlets are ready. BON APPETIT!!! AND BE HAPPY!!!
