Composition / ingredients
Step-by-step cooking
Step 1:
How to make cream cutlets? Minced meat can be used any to taste. To get a dietary and low–calorie dish, you can use poultry meat (chicken or turkey), a healthy product - fish, and minced meat (a mixture of pork and beef) will turn out juicier and tastier, but more caloric and fatty. Minced meat can be used ready-made, purchased from a trusted and reliable seller, or you can wind it yourself from fresh meat.
Step 2:
Put a crumb of white bread or a loaf in a deep bowl, pour it with cold milk. Leave for 15 minutes to swell.
Step 3:
Put the cooked minced meat in a bowl with bread, add finely chopped or grated onions, spices to taste: salt and ground black pepper and butter, frozen in the freezer, grated on a fine grater.
Step 4:
Mix the ingredients until a homogeneous mass is obtained. To make the cutlets especially soft, many housewives recommend beating off the minced meat, placing it in a bag and leaving it on the table. But I personally replace this procedure with a longer formation of cutlets, that is, when we form a cutlet with wet hands, we need to throw it from palm to palm for a longer time until they keep their shape well.
Step 5:
Roll the formed cutlets in wheat flour or breadcrumbs, semolina, who likes what more.
Step 6:
Pour vegetable oil into the pan. Warm it up. Put the cutlets on the preheated butter. Fry them over medium heat on both sides until golden brown.
Step 7:
Then pour a little water into the pan with the cutlets, reduce the heat to a minimum. Cover the pan with a lid and simmer the cutlets for 20 minutes, until the liquid has completely evaporated. Remove the lid from the pan, keep the cutlets on the fire for a couple of minutes and turn off the heat. The creamy cutlets are ready. You can serve them to the table with any side dish to taste, fresh vegetables and herbs. Enjoy your meal!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Loaf - 273 kcal/100g
