Sauce for cutlets in the oven. Cutlets with gravy and potatoes in the oven

Ingredients

To cook cutlets in tomato sauce in the oven you will need:

minced meat (I use homemade one) minced pork) - 700 g;
onion- 3 pcs.;
garlic - 1 head (small);
bread (I have Rye bread) - 3 pieces;
salt, pepper - to taste;

vegetable oil for greasing the mold;

greens - optional.
For the sauce:
tomato sauce (I prepared it with Kherson sauce) - 0.5 liters;

sour cream (I have homemade sour cream) - 3 tbsp. l.

Cooking steps

Mince onions, garlic and bread, add to the minced meat, add salt and pepper, mix thoroughly and put in the refrigerator for 20-30 minutes.

Top the cutlets with tomato sauce. I cooked it with Kherson sauce, it tastes like ketchup.

Spread the sour cream evenly and cover the pan with foil.

Place in the oven if using a glass pan - do not preheat the oven. Cook at 180 degrees for about 30 minutes. 5 minutes before cooking, remove the foil and let the cutlets brown. Cutlets in tomato sauce, cooked in the oven, turn out juicy and tasty. They can be eaten both cold and hot.

If desired, the cutlets can be sprinkled with finely chopped fresh herbs ( green onions, chives, dill or parsley).

Bon appetit!

Hello, hostesses!

Today we have a nostalgic recipe: we will prepare wonderful cutlets, which are often served in canteens or kindergartens.

They are so soft and delicious and completely drown in the flavorful gravy. Traditionally, they go perfectly with mashed potatoes.

Ingredients:

Meat - 900 g
White bread - 200 g
Milk - 200-250 ml
Onion - 1 pc.
Garlic - 1-2 cloves
Salt pepper
Breadcrumbs

For the gravy:

Meat broth - 1 l
Onion - 1/2 pcs
Carrots - 1 pc.
Tomato paste - 2-3 tbsp. l
Flour - 50 g
Allspice - 3-5 peas
Bay leaf - 2 pcs
Vegetable oil - 1 tbsp. l
Butter - 30 g

Preparation:

First, let's prepare the minced meat.

Take pork or half pork and beef, cut it into small pieces.

Soak the loaf or white bread in milk. Cut one onion into slices. Scroll everything together through a meat grinder.

Season the ground ingredients with salt and pepper to taste and knead with your hands until smooth.

To do this, mix and beat the minced meat, scooping it whole into your palm and forcefully throwing it back into the bowl.

You need to beat the minced meat so that it becomes denser and excess air comes out of it. Then the cutlets will keep their shape well and have perfect edges.

Of course, do not overdo it so that it does not fly apart.

When it's ready, let it sit for a while, about 10-15 minutes.

Now you can form cutlets from it.

Tossing the minced meat from hand to hand while modeling, further compact them.

Then they will be very smooth and beautiful.

Roll them in breadcrumbs and place on a greased baking sheet.

Place the pieces in an oven preheated to 180 degrees for 15-20 minutes.

While they're simmering in the oven, let's make the gravy.

To do this, fry the flour in a hot, dry frying pan, stirring constantly, until it reaches a pleasant light beige hue.

Pour a glass of broth over the toasted flour and stir.

You should get a fairly liquid sour cream consistency.

Sauté everything together for another 3-4 minutes and add tomato paste. Mix well.

Now pour the rest of the broth into the pan and bring to a boil.

Next, with constant stirring, pour in the diluted flour.

Cook the gravy for about 15 minutes, stirring until it thickens slightly.

After that, the finished gravy needs to be blended with a submersible blender or a regular one until it looks completely homogeneous.

All the carrots and onions in it should be chopped so much that there are no pieces left.

Remove the cutlets from the oven. They should have already grabbed and half-prepared.

Pour the gravy over them so that they are completely covered and in this form return them back to the oven for another 15-20 minutes until fully cooked.

These are such wonderful cutlets from childhood! They are beautiful, fragrant and very tasty!

Serve with your favorite side dish. Bon appetit!

Many new meat dishes- these are complicated old familiar recipes with additions added to them in the form of sauces or fillings. This is how you can easily and simply make classics in a completely special way. chicken cutlets in the oven with gravy, and the liquid part of the treat has many variations.

In addition, thanks to the gravy, the meatballs are more juicy, the side dish acquires a richer taste and delicate texture, and the dish turns out to be complete.

How to make chicken cutlets juicy

Chicken cutlets are distinguished by their dietary qualities. Usually, to prepare minced meat, they use breast fillet, which has a truly ridiculous calorie content, only 100 kcal per 100 g. However, in the protein aspect, the weight of this product is difficult to overestimate - 23 g out of 100. That is why breast is the most favorite meat source of protein for athletes and dieters .

However, as you know, breast has virtually no fat and is therefore very dry.

To make chicken cutlets juicy, they usually add:

butter;
crushed ice;
milk;
mayonnaise;
grated zucchini or potatoes.

The onions for such cutlets are not ground in a blender or meat grinder, but cut into tiny cubes so that this “tearful vegetable” releases its juice only during the frying process, when it is deeply “buried” in the meat mass.

Gravy is an additional method of adding juiciness to chicken pieces. Today we will prepare delicious cutlets with traditional tomato sauce and very tasty cheese sauce in the oven. Well, if you can’t cook in the oven at home, then using the same recipes you can make a delicious lunch in a slow cooker somewhere in the country, using the baking or stewing mode.

Ingredients

- 3 pcs. + -
— 0.4-0.5 kg + -
- 1 PC. + -
Tomato paste - 60 g + -
White loaf crumb— 0.1 kg + -
— 20 g + -
— 0.3 l + -
- 1 tsp. + -
- 2 tsp. + -
— 1 stack + -

How to cook chicken cutlets with gravy

Chicken cutlets cook faster and easier than others, as our recipe will prove to you. step by step recipe. Having a blender at hand, it will take no more than 10 minutes to prepare the minced meat; you just need to grind all the ingredients in this unit. Unless you still have to chop the onion with your own hands to make the cutlets juicier.

Place the meat cut into small pieces into a blender bowl, beat in the egg, add the soaked bread crumb, ½ tsp. salt and the same amount of pepper. Grind the minced meat for cutlets until smooth.
You should not grind the onions into the cutlet mass, but use a very sharp knife to chop 1.5 onions into small cubes and mix the cuttings with the main mixture.
From the resulting minced meat we form small round cutlets and place them in a baking tray with high sides, pre-greased with oil.
Place the pan in the preheated oven and bake the cutlets at 200°C for 15 minutes until golden brown.
While the cutlets are baking, we will prepare the sauce. Finely dice the remaining onion and fry it in well-heated oil in a saucepan over moderate heat.
As soon as the onion is browned, add flour to it and mix everything thoroughly so that there are no lumps.
Then put the tomato paste into the container and, with constant stirring, prepare the base for the sauce for another 3 minutes.
Next, pour boiling water into the saucepan, stirring the gravy vigorously until it is homogeneous. Then salt and pepper everything to taste and turn it off after boiling.

As soon as the cutlets are browned, pour them with tomato sauce and put them back in the oven, where they will simmer for another 15 minutes.

Chicken cutlets in the oven with cheese sauce

In that original recipe The cutlets will first be fried in a frying pan for just a couple of minutes, and only then stewed in a fragrant cheese sauce in the oven until cooked. The cutlets turn out very tender and are perfectly soaked in aromatic gravy.

Ingredients

Minced chicken – ½ kg;
Category 1 egg – 1 pc.;
Medium potato tuber – 1 pc.;
Fine salt – 2/3 tsp;
Dried garlic – 1 tsp. with a slide;
Pepper mixture – ½ tsp;
Dry dill – 1 tbsp;
Premium flour – 80 g;
Medium onion – 2 heads;
Small carrots – 1 root vegetable;
Processed cheese soup - 2 briquettes;
Salt with spices - to taste;
Butter – 1 tbsp;
Sunflower oil – 2 tbsp.

How to cook chicken cutlets with gravy

Place the minced chicken in a bowl, beat in the egg and also add the finely grated potato tuber to the cutlet mass. Mix everything.
Onions for minced meat (1 head) should be finely chopped into beads and mixed with the main mass, also adding 2/3 tsp. salt, half a spoon of pepper, dry garlic, dill and mix everything thoroughly, beating the mass against the sides of the bowl.
We form oval cutlets from the minced meat and roll them in flour.
Heat a frying pan over high heat and mix butter and vegetable oil in it. As soon as the oil mixture is hot, send the cutlets for quick frying. They just need to brown the sides, so allow only 1-2 minutes on each side to fry.
Place the browned cutlets in a deep baking dish.
Now set the oven to heat up to 200°C, and while it is heating up, we will prepare the sauce.
In the frying pan where the cutlets were fried, add finely chopped onion for frying, after 3-4 minutes grated carrot into small shavings and sauté the vegetables for another 5 minutes.
Then put the cheeses in the pan, and to make them melt faster, knead them with a fork and mix everything vigorously.
When the cheese curds are melted, pour in a couple of glasses of boiling water, add salt to taste and, after mixing everything, cook until thickened.
Pour hot gravy over the cutlets in the pan. Cover the top of the container with foil and place in the oven for 20 minutes.

In a third of an hour, chicken cutlets in the oven with gravy will be ready. And so as not to waste time, we can make a side dish. These can be steamed vegetables, pasta, boiled cereals, fresh salad or potatoes in any form of preparation.

Cutlets cooked in the oven with gravy are a great addition to any side dish. The products always turn out incredibly juicy, divinely aromatic and appetizing.

Chicken cutlets in the oven with gravy - recipe

Ingredients:

chicken fillet (breast) – 670 g;
white loaf – 170 g;
milk – 340 ml;
onions – 2 pcs.;
garlic cloves – 1-2 pcs.;
classic – 65 g;
medium-sized chicken egg – 2 pcs.;
hard cheese – 190 g;
ground nutmeg – 1 pinch;
fresh herbs - to taste;
coarse salt and a mixture of five peppers - to taste;
odorless sunflower oil.

Preparation

First you need to turn the chicken breast (fillet) into minced meat. To do this, soak the loaf slices in milk, peel and separate one onion and garlic cloves, and also cut the pre-washed and dried chicken flesh. Now, using a meat grinder, grind the meat, onions, garlic and bread, thoroughly squeezed out of excess moisture. Beat the eggs into the resulting mass, add two-thirds of the total amount grated hard cheese, season the base of the cutlets with salt, ground mixture of five peppers and knead thoroughly.

Made from minced meat chicken cutlets and brown them for a couple of minutes on both sides over high heat in a frying pan. Transfer the browned items to a baking dish and prepare the gravy. Sauté the peeled and diced onion until soft. small quantity sunflower oil, add mayonnaise, pour in a glass of milk, season the resulting mixture with salt, pepper and ground nutmeg, throw in finely chopped greens, let the mixture boil, and turn off the heat. Pour the resulting gravy over the cutlets in the mold, sprinkle the remaining cheese on top and bake for ten minutes in an oven preheated to 180 degrees.

Meat cutlets baked in the oven with sour cream sauce

Ingredients:

pork (pulp) – 335 g;
beef (pulp) – 335 g;
pulp white bread– 120 g;
milk – 80 ml;
onion – 130 g;
garlic cloves – 2-3 pcs.;
dried basil – 1 pinch;
Italian dried herbs – 1 pinch;
egg – 1 pc.;
sour cream 15% fat – 260 g;
butter – 65 g;
wheat flour – 95 g;
coarse salt and black pepper - to taste.

Preparation

Rinse the pork and beef pulp with cool water, dry it, cut it into pieces and process it in a meat grinder along with peeled onions and garlic cloves. Add the bread crumb soaked in milk and squeezed out to the minced meat, beat in the egg, throw in a pinch of dried basil, salt and black pepper and knead thoroughly. Let the cutlet base sit in the refrigerator for about thirty minutes and form cutlets from it. Bread them in flour, place them in an oiled pan and place them in the middle rack of an oven preheated to 185 degrees for about fifteen minutes. During this time, prepare the sour cream sauce. To do this on a loose butter sauté a tablespoon of flour in a frying pan, then add sour cream, adjust the mixture to taste with salt and pepper and season it with Italian herbs. Let the contents of the pan simmer until thickened, pour it over the cutlets in the pan and bake for another fifteen minutes.

How to cook juicy fish cutlets with gravy in the oven?

Ingredients:

Preparation

Grind the fish fillet, peeled onion and garlic cloves through a meat grinder, add the bread crumb soaked in milk and squeezed out, add salt to taste, ground pepper and thoroughly knead the resulting base for fish cutlets. Now we form the products with moistened palms and brown them on both sides in butter in a frying pan.

We shift fish cutlets into a deep baking dish and prepare the gravy. We dilute the tomato paste in fish broth, pour it into a saucepan and place it on the stove burner. Season the tomato mixture with salt, sugar, pepper, add a bay leaf, let it boil, and pour it over the cutlets. Cover the pan with a lid or tighten it with a piece of foil and put it in the oven for about twenty minutes to simmer at a temperature of 185 degrees.

Some people don’t like the golden brown crust on cutlets, while others are prevented from enjoying it by the need to follow a diet. compromise between fried dish and steamed meat for ulcer sufferers are tasty and tender cutlets in the oven with gravy. This method of preparation leaves rich taste minced meat, but at the same time the dish turns out to be low-fat, without excess cholesterol, and besides, you can reheat cold ones in the oven fried cutlets, which do not dry out under the sauce and remain juicy.

Meat cutlets in the oven with gravy

We prepare the minced meat according to the classic principle: soak the pulp of white bread in milk, pass the beef and pork through a meat grinder, cut the onion, sauté and mix with the total mass, add salt and pepper. The secret of this dish lies in the gravy, which is what we'll get into now. In a saucepan with two glasses of water, dilute three soup spoons of sour cream. Gradually in small portions add three tablespoons of flour. Stir vigorously until the lumps disappear. Fry in a frying pan vegetable oil finely chopped onion until pale brown. Pour sour cream sauce into the pan and, stirring constantly, cook for another five minutes. We form small cutlets from the minced meat, place them on a baking sheet with high sides and put them in the oven (still “naked”) for a quarter of an hour. Turn on the oven at 220 C. After the specified time, pour in the sauce, and then set to bake for another 20 minutes.

Oven cutlets with mushroom gravy

In 750 g minced meat(a mixture of beef and pork) add a bun soaked in milk, a sautéed onion, two raw eggs and a teaspoon of mustard. Pepper and salt to your taste. Grease the mold with vegetable oil, place the cutlets in it and place in the oven (180 C) for twenty minutes. Half a kilo of champignons and 250 g of chanterelles are cleaned and finely chopped. Grind 50 g of bacon and another onion. First, fry the bacon until crackling. Add the mushrooms to the pan, and when they brown a little, add the onion and two tablespoons of flour. Pour three cups of boiling water and half a glass of cream directly into the frying pan. When it boils, put in either a “Mushroom” bouillon cube or a package of similar powdered instant soup (Knorr, Maggi, etc.). Let it simmer for another five minutes and pour our cutlets over original sauce. They should bake under this blanket for another 20 minutes. Oven cutlets with mushroom gravy with finely chopped fresh herbs, served with a side dish of potatoes or pasta.

Chicken cutlets

Pass two chicken breasts through a meat grinder. Soak three pieces of loaf in a glass of milk and pass this bread and onion through a meat grinder. Combine the ingredients, add grated cheese (150 g), two eggs, salt and spices. Form cutlets and fry in vegetable oil until golden brown. We transfer them into a mold to cook the cutlets in the oven with the sauce. We make the gravy as follows: fry the onions, add two large spoons of mayonnaise, stir, add a little milk, bring to a boil and remove from the stove. Pour into a baking dish and place our cutlets for a quarter of an hour at 180 C.

A great option if there are vegetarians in the house! This dish can also serve as a side dish for fish or meat. Peel and chop four carrots on a coarse grater. Pour half a glass of milk into a small saucepan, heat it, add a teaspoon of butter and carrots. After boiling, cook for another five minutes, stirring constantly so that the milk does not run away. Then add two or three tablespoons of semolina and prepare a thick porridge. When it cools down, form small cutlets, which we roll in breadcrumbs. Heat the oven to 180 C, place the cutlets on a baking sheet and leave for half an hour. Serve with sour cream.