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The recipe for the cutlets I recently prepared is quite simple. It can even be called classic. If it weren’t for one trick in the cooking process that allowed me to simply fall in love with cooking cutlets.
The beginning is quite prosaic. You need to take a certain amount of minced meat. I have this minced veal, it was already ready by the time the cutlets were cooked.
To ease my conscience and pay tribute to my grandmother’s traditions of making cutlets, I soak a few pieces of white bread. Very little. At 2 kg. They don’t even feel like minced meat.

I also add a couple of potatoes, also to ease my conscience. Since there are very few of them, I grate the potatoes on a fine grater. From about this point on, the cutlets become “lazy” - at this stage I’m just too lazy to take out the blender, and then wash it.

I use quite a lot of onions for cutlets. Thanks to him, the cutlets turn out juicy. Here, not out of laziness, but out of consideration “what’s best,” I just chop the onion very finely. If you use a blender or grater, most of the onion juice will simply flow out.

Next, I squeeze and add bread to the same bowl.

and one egg.

Mix everything thoroughly and add mayonnaise (you can put another egg instead).

I stir again. And then I add the required amount of salt and pepper. You can also add some other spices, but I make do with pepper.

After all this, the minced meat must be “beaten off”. For us, this process happened like this - the minced meat was taken in parts and thrown with force onto the table. After this, the minced meat turns out a little different in appearance and, apparently, in taste.
We spend a little more time and effort on sculpting the cutlets themselves. Wheat breadcrumbs come to my aid in this process.

I form a cutlet and roll it in breadcrumbs.

Before this, I had already prepared a baking sheet - I covered it with parchment, and greased the parchment with a very small amount of vegetable oil.

This is where I place my cutlets.

Meanwhile, the oven has already warmed up to 225 degrees. And I put the baking sheet there for 15 minutes to begin with.

After this time, I take out and turn the cutlets over

And put it in the oven for another 20 minutes. Time helps me control the timer on the microwave, so I don’t get distracted by the clock, but continue making cutlets from the remaining minced meat. I put these cutlets on a board or plate so that I can put them in the freezer.

Meanwhile, our 20 minutes have passed. I take the cutlets out of the oven and transfer them to a glass saucepan to simmer. As you probably already guessed, they will be stewed again in the oven for another 20 minutes.

So, in about 2 hours I prepared cutlets from 2 kilograms of minced meat. An hour was spent leisurely preparing the minced meat, the second hour was spent mainly on making cutlets.
The main advantages of cooking this way are that during these 2 hours I didn’t stand over the frying pan or over the stove for a minute. And the frying pan was not used - as a result, I have 24 ready-made cutlets (and, as you understand, they turn out healthier and more nutritious in the oven), about the same number of frozen ones “just in case”, a clean stove, a clean baking sheet (we used parchment ). That is, having taken the cutlets out of the oven in a saucepan, I do not move to the sink to wash the dishes, but calmly go about my business. This concludes my cutlet story. I think it’s clear why I called these cutlets lazy. Bon appetit!

Cooking time: PT02H00M 2 hours

For the recipe for making cutlets with photos, see below.

A tasty, satisfying and dietary dish - tender veal cutlets baked in the oven. Unlike beef, veal cutlets are more juicy and not at all harsh in taste. The advantage of the recipe is that you don’t have to constantly stand at the stove and watch so that the cutlets don’t burn. They will prepare themselves in the oven, in a special ceramic baking dish, greased with oil. The aroma of these juicy cutlets will bring the whole family together for a delicious lunch or dinner. Veal cutlets in the oven are suitable for diet and baby food.

Veal cutlets in the oven - recipe

To prepare our cutlets, you need to prepare:

• 500 g boneless veal;
• 2 cloves of garlic;
• 1 onion;
• a couple of slices of white bread;
• a little milk to soften the bread;
• 2 tbsp. spoons of butter;
• 1 potato;
• salt and pepper as desired.

If you are preparing veal cutlets for children, then it is better not to put spices and black pepper in the minced meat, and also garlic. Rinse the veal pulp and pass it through a fine meat grinder 2 times. Scroll through onions, garlic, peeled raw potatoes here. Soak the bread in milk, squeeze and mix into minced cutlet. Add salt and pepper, add butter, knead the minced meat with your hands for 20 minutes until smooth.

Place small cutlets formed with wet hands into a ceramic baking dish, greased with oil. Place the pan with cutlets in a preheated oven and bake for 20 minutes at 200 degrees. Then reduce the temperature by half and bake the cutlets for another 20 minutes. Butter added to minced veal gives the cutlets additional juiciness and creamy taste. As a side dish veal cutlets You can serve oven-baked new potatoes or a fresh vegetable salad.

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Veal cutlets with cheese and tomato coating in the oven

Veal is an excellent tender meat that is considered a delicacy and is in great demand among gourmets. You can cook many delicious and healthy dishes from it, but the simplest option is juicy and tasty veal cutlets! Step-by-step recipe with photos, let's get started!

Ingredients:

500 grams of fresh veal
1 PC. chicken egg
3 slices white bread
1 glass of milk
medium potato tuber
1 PC. bulbs
100 grams breadcrumbs
salt and ground black pepper - to taste

Cooking veal cutlets

Place any white bread on the cutting board; it can be fresh or stale, it all depends on your desire. Then cut 3 slices from it, 100 grams is enough. Break them into 2 - 3 parts, put them in a deep plate and pour a glass of milk. Soak the bread for 10 minutes.

Rinse a piece of fresh veal under cold running water.

Dry the meat with a paper towel to remove excess moisture, then place it on a cutting board and trim off excess fat, cartilage, and veins. After this, cut the veal into small pieces up to 3 - 4 centimeters in size and place them in a deep bowl.

Next, peel the onions and potatoes. Rinse them under cold running water, dry with paper towels, cut each vegetable into 4-8 pieces and place in a bowl with cold cuts. Pour the required amount of breadcrumbs into a deep plate.

When the bread has softened, squeeze it out of the milk and pass it through a meat grinder into a bowl along with the chopped veal, onions and potatoes.

Add an egg, salt and ground black pepper to taste.

Stir until smooth - the minced meat for veal cutlets is ready!

Dial st. spoon of minced meat, place it in a moistened palm, form an oval or round cutlet, roll it in breadcrumbs and place on a board or dish.

After this, place a deep frying pan with a thick bottom on medium heat and pour 3 tbsp into it. spoons of vegetable oil. As soon as it warms up, place the first batch of veal cutlets there.
Fry them on both sides for 5 minutes on each, until golden brown, dark beige crust, periodically turning them with a spatula from side to side. Fry the rest in the same way and transfer them to a small bowl.

When all the cutlets are ready, put them back in the frying pan, pour in about 50 ml of water, cover with a lid and simmer over low heat for 15 minutes. Then remove them from the stove and place them in portions on plates with your favorite side dish.

I love cooking with minced meat. So many delicious dishes can be prepared from it! For example, you can prepare several types of cutlets alone, you just need to change the ingredients a little. Today, I want to tell you how I cook delicious and juicy cutlets from veal and vegetables. The recipe is absolutely not complicated and easy to implement. For clarity, I will describe the entire cooking process step by step and with step-by-step photos taken.

For the cutlet recipe I will need:

• veal pulp - 0.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes (small size) - 1 pc.;
• garlic - 2 cloves;
• butter (softened) - 50 g;
• milk - 120 g;
• loaf or bread - 2 pieces;
• salt and pepper - to taste;
• sunflower oil - for frying.

Note that the yield of the finished dish is 15 medium-sized cutlets.

How to cook veal cutlets

Let's get started. I fill the bread with milk. I cut the meat and vegetables into pieces.

I grind it in a meat grinder through the middle grid. I also pass the soaked bread through a meat grinder. I add a little salt and pepper. Since I do not use lard in the recipe, I will add butter to the resulting mass for juiciness. I mix the resulting minced meat very well. After kneading, everything is ready for baking.

Using moistened palms, I form oval-shaped cutlets.

I heat the vegetable oil in a frying pan and fry the formed veal cutlets over low heat. Frying time is about 20 minutes.