Cutlets with gravy - step-by-step recipes for cooking in the oven, in a frying pan or in a slow cooker. Diet food: cutlets in the oven with gravy Prepare cutlets in the oven with sauce

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

First, let's prepare the minced meat.

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

Soak 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!

Cutlets with gravy can leave few people indifferent. However, frequent consumption of fried foods is not always beneficial to health. A completely different matter is dishes cooked in the oven. They are not only healthy, but also extremely tasty. Therefore, you should always keep a couple of recipes for such dishes ready.

Step-by-step recipe for tomato gravy

Tomatoes improve the digestibility of meat dishes, so cutlets flavored with tomato sauce are perfect for evening meals. They go especially well with vegetable salads.

Preparation progress:

Pork cutlets with sour cream sauce in the oven

This recipe is designed to use only pork meat, and the gravy is especially tender thanks to sour cream. If desired, you can give the dish a festive look by decorating it with greens.

Ingredients:

• minced pork – 0.6 kg;
• breadcrumbs - 6 tablespoons;
• sour cream (fat content – ​​15%) – 0.25 kg;
• boiled water – 0.2 l;
• onions – 1 piece;
• garlic clove – 2 pieces;
• egg - 1 piece;
• black pepper (ground) and salt - to taste;
• vegetable oil – 25 ml.

Cooking time: 95 minutes.

Calorie content: 188 kcal.

Preparation progress:

1. Place the minced meat in a bowl lined with enamel;
2. Pour breadcrumbs into a separate bowl, add warm water (0.2 l) and let them swell;
3. Add sour cream to the swollen breadcrumbs (but not all of it, leave a little), mix until the mass becomes homogeneous;
4. Add the sour cream mixture to the bowl with the minced meat and knead everything thoroughly;
5. Peel the onion and garlic, grate both using a grater;
6. Add the onion-garlic mixture to the minced meat;
7. Season the prepared base for the cutlets with salt and pepper, beat the egg into it and knead again so that the egg is evenly distributed throughout the entire mass;
8. Place the minced meat in the refrigerator for 30 minutes;
9. Prepare a baking sheet by covering it with parchment (grease the surface of the parchment with vegetable oil);
10. Form cutlets and place them on a baking sheet;
11. Preheat the oven to 150˚C, place a baking sheet in it for 15 minutes so that the cutlets release the juice, cook for the next quarter of an hour at a temperature of 180˚C, and for the last 5 minutes raise it by another 20˚C;
12. After removing the finished product from the oven, you need to add the remaining sour cream to the released juice and, if desired, sprinkle with chopped herbs.

Chicken cutlets with cheese gravy

Cutlets with cheese sauce go well with pasta dishes. The chicken meat in this recipe can be replaced with any other meat, but cheese goes especially well with chicken.

Ingredients:

• minced meat – 0.5 kg;
• egg - 1 piece;
• onion – 1 piece;
• bread - 1 slice;
• vegetable oil – 1 tablespoon;
• spices, dill and salt - to taste.
• processed cheese – 150 g;
• milk – 150 ml;
• garlic clove – 2 pieces.

Cooking time: 55 minutes.

Calorie content: 206 kcal.

Preparation progress:

1. Peel and finely chop the onion, soak a slice of bread;
2. Mix onion and bread with minced meat, add egg, salt and spices;
3. Knead the mixture and beat it on the surface of the countertop or cutting board;
4. Form the cutlets, place them on a greased baking sheet and bake in the oven at 180˚C for a third of an hour;
5. While the products are baking, you can start preparing the sauce: mix the processed cheese and milk (if the cheese is too hard, you need to grate it on a fine grater or beat both components in a blender);
6. Add salt and chopped dill and garlic to the sauce;
7. Remove the cutlets from the oven and pour the sauce over them;
8. Place the baking sheet back into the oven and finish cooking the products for another 10-15 minutes at a temperature of 220˚C.

Chopped cutlets in Bechamel sauce

This recipe can be used to prepare almost a restaurant dish. Juicy, aromatic cutlets will impress even the most demanding taster.

Ingredients:

• lean beef – 1.2 kg;
• onions – 5 pieces;
• bread – 0.2 kg;
• egg - 1 piece;
• flour – 70 g;
• garlic, salt, spices, herbs - to taste;
• milk (fat content – ​​1.5%) – 1 l;
• butter – 50 g;
• cheese (hard varieties) – 150 g.

Cooking time: 80 minutes.

Calorie content: 127 kcal.

Preparation progress:

1. Grind beef, onion and garlic cloves;
2. Soak the bread in water, knead it by hand and add it to the container with the beef;
3. Add salt and pepper to the minced meat and beat in a chicken egg;
4. Using your hands, mix the entire contents of the container with the minced meat, beat it and put everything in the refrigerator for half an hour;
5. While the meat is rising, you can prepare the sauce: heat a frying pan, melt a piece of butter on it;
6. Add crushed flour to the butter and grind the components together until the mass becomes homogeneous;
7. Continuing to stir the sauce, add milk a little at a time (try not to miss a single lump);
8. Wait until the sauce boils and becomes thicker;
9. Turn off the fire, season the sauce with spices, salt and mix with chopped herbs, mix everything;
10. Make cutlets from the minced meat and place them on a baking sheet;
11. Use the back of a knife to make a small depression in the center of each product;
12. Next, pour the sauce over the cutlets (first of all, you need to fill the recesses, and then distribute the remainder around the cutlets);
13. Bake the dish in the oven for 40 minutes (temperature - 180˚C);
14. Grate the cheese, and when the cutlets are ready, sprinkle it over the entire contents of the baking sheet;
15. Place the dish in the oven cavity for a few more minutes (set the temperature to 100˚C) so that the cheese can melt, forming a crust;
16. All is ready!

Diet vegetable cutlets with gravy

Vegetable cutlets are more similar to lazy cabbage rolls. Their preparation will not cause any difficulties; in addition, minced meat from any meat is suitable for them, which means that, if necessary, you can use what you have on hand.

Ingredients:

• minced meat – 0.3 kg;
• cabbage – 0.4 kg;
• onion – 1 piece;
• egg - 1 piece;
• oil – 50 ml;
• tomato paste – 3 tablespoons;
• water (broth) – 0.3 l;
• flour – 100 g;
• carrots - 1 piece.

Cooking time: 50 minutes.

Calorie content: 115 kcal.

Preparation progress:

1. Chop the cabbage into thin strips, grate it by hand and mix with the chopped meat in a separate bowl;
2. Season the minced meat with spices and combine with the egg, actively mix all the ingredients in the container, form cutlets and lightly roll them in flour;
3. Apply a layer of vegetable oil to the bottom of the baking sheet;
4. Peel the carrots and onions, grate them, pour them into a baking tray and distribute evenly;
5. Place the cutlets on top of the onions and carrots, place the baking sheet in the oven for a quarter of an hour (175˚C);
6. Gravy: mix tomato paste with broth and seasonings;
7. When the cutlets turn brown, you can pour the gravy over them;
8. Place the cutlets in the oven for another quarter of an hour, and then they can be served.

How to cook juicy fish cutlets with gravy

The most common recipe for cutlets with gravy. For it you can take pollock, hake or similar varieties of fish.

Ingredients:

• fish fillet – 0.9 kg;
• white bread – 0.2 kg;
• onions – 2 pieces;
• milk – ½ cup;
• sunflower oil – 25 ml;
• egg - 1 piece;
• flour – 0.1 kg;
• spices, salt - to taste;
• tomato – 4 pieces;
• water – 0.3 l;
• carrots - 1 piece.

Cooking time: 45 minutes.

Calorie content: 174 kcal.

Preparation progress:

1. Wash the fillet, cut into pieces and pass through a meat grinder, adding onion pieces to it;
2. Remove the crusts from the bread and soak the crumb in milk, then transfer it to the minced fish and mix with it;
3. Add an egg to the fish-bread mixture and add spices, knead everything;
4. Shape the minced meat into cutlets, roll lightly in flour and fry in a frying pan until a light crust appears (the flame should be very large);
5. Place the fried products on a baking sheet, place the second chopped onion in the frying pan, add a little oil and put it back on the fire;
6. After 2-3 minutes, add chopped tomato cubes to the onion and simmer for about another five minutes;
7. Pour water into the vegetables, wait until it boils and remove the pan from the heat;
8. Pour the gravy over the cutlets and bake for a third of an hour at 200˚C.

When preparing cutlets with gravy, there are usually no difficulties, but there are still some interesting points:

• Gravy made from fresh tomatoes is especially aromatic and tasty, but usually its color is not rich enough, so it is recommended to add a few tablespoons of tomato paste to it;
• Flour or starch adds thickness to the gravy (to prevent lumps from forming, it should be diluted in cold liquid;
• instead of bread, the cutlets may contain semolina or potatoes (these products are needed to dilute the mass and increase the yield of the dish);
• A more delicious gravy is obtained if broth is used to prepare it, rather than water.

But even without these nuances, cutlets with gravy in the oven should turn out quite tasty.

At the dawn of human development, people were content with eating mammoth meat fried over a piece of driftwood ignited by lightning. But now we, proud descendants of Neanderthals, can cook and eat cutlets! Moreover, we learned how to make them in a variety of ways: chopped, Pozharsky, classic, Kiev style, meatballs, zrazy... And these are all cutlets! I'm not even talking about schnitzels, escalopes, rice arancini and chickpea falafels. There are many varieties of cutlets, but in this article we will talk about a well-known dish from childhood. Such cutlets were prepared in kindergartens on huge baking sheets; grandmothers made them to deliciously feed their beloved grandson or granddaughter. Yes, yes, that's exactly what I'm talking about. Let's cook delicious cutlets in the oven with gravy. Step-by-step recipe with photos, I filmed each stage of preparing the dish so that even beginners could understand it.

Ingredients:

For the cutlets:

For the gravy:

How to cook cutlets in the oven with gravy (simple step-by-step recipe with photos):

Heat milk or low-fat cream. Cut off the crusts from white bread or loaf. All you need is crumb. Break it into pieces. Place in a deep bowl. Fill with milk. Wait until the bread absorbs the liquid and swells. This usually takes no more than 10-15 minutes.
In the meantime, you can do the most unpleasant procedure - grating the onions. In principle, you can grind it in a blender. It's even faster and easier. I don't recommend cutting with a knife. Then the onion will lose a large amount of juice, which makes the minced meat viscous and elastic. Therefore, the cutlets will most likely fall apart in the oven.
Add chopped onion to bread and milk.
Place the meat minced there as well. Most often I use combined minced meat. I take half pork and half beef. If the meat is lean, then I add a small piece of lard. The minced meat should not turn out dry, because the cutlets will not hold their shape. As you'll notice, there is no egg in the ingredient list. Protein makes the cutlets tougher, although it holds the products together well. I try to get along without it. Moderately fatty minced meat, soaked bread crumb and chopped onion together give an excellent cutlet mass. Whether in a frying pan or in the oven, cutlets turn out tender, soft and very tasty.
Squeeze one or a couple of cloves of garlic into a bowl, add ground black pepper and salt. The minced meat should be a little salty, and the spices in it should be well felt. Otherwise, the dish may turn out bland.
Stir. Knead the minced meat for 3-5 minutes. And then beat it off - throw it on the bottom of the bowl. The mass will become viscous, soft, pliable, and will not fall apart when forming cutlets.
I decided to cook the cutlets not only with gravy, but also with filling. I chose the simplest and most delicious - cheese. Cut it into small pieces so that they fit the length of an average cutlet. Instead of cheese, you can put mushrooms, eggs or other filling inside. You will get mini-zrazy. Or you can do without the filling.
Take some minced meat and form a flat cake. Place a piece of cheese in the center.
Cover the filling with a second portion of cutlet mixture. Form into a round or oblong patty. Line a rimmed baking sheet or baking pan with foil or parchment. Grease with oil. Place the cutlets. If desired, it can be breaded in flour. But I added flour to the gravy, so I decided not to use breading. You can immediately turn on the oven to 180 degrees.

13.12.2018

Cutlets are prepared quickly and easily in the oven. The recipe with gravy is suitable for those who like cutlets with sauce. Let's consider one of the most successful options for preparing this incredibly tasty dish.

Whatever cutlets you prepare - from meat, fish, with mushrooms, various fillings or vegetables, gravy will only improve their taste. The main thing is to add an egg to the minced mass so that it plays the role of a fastening component. Otherwise, the cutlets may fall apart during baking in the oven.

The choice of ingredients from which the gravy is prepared is huge:

• tomato paste or fresh vegetables;
• dairy products - cow's milk, cream, and sour cream of any fat content;
• cheeses of any kind - both hard and processed;
• vegetable mix.

To make the gravy have a thick structure, sifted flour is added to it. The taste of sauces is also complemented with spices and herbs - frozen, dry and fresh. The classic recipe involves frying vegetables for gravy, then combining them with the rest of the ingredients, and then heating the cutlets and pouring the sauce over them.

The cutlets can be baked either immediately or after frying them in a frying pan. The gravy is added to the almost finished dish. However, some recipes recommend pouring the sauce over the cutlets immediately if they are baked raw.

Cutlets in sour cream sauce in the oven: traditional recipe

Cutlets baked in sour cream sauce have become a classic of the culinary genre. They are tasty, aromatic, tender! It’s not difficult to prepare them, the main thing is to use fresh, high-quality ingredients. Along with the cutlets, we will also bake a side dish for them - potatoes.

Advice! If you need to defrost the minced meat, do it under natural conditions: either put it on the top shelf of the refrigerator in the evening, or leave it until completely thawed at room temperature. Do not use a microwave oven or hot water to defrost the product.

Ingredients:

• minced meat (any) – 0.5 kg;
• milk – 50 ml;
• potatoes - six root vegetables;
• loaf;
• Provençal herbs;
• tomato sauce - one table. spoon;
• sour cream (with medium fat content) - three to four tablespoons. spoons;
• onion - one head;
• garlic cloves – 2-3 pieces;
• sifted flour;
• purified water – 120 ml;
• salt;
• black pepper.

Preparation:

1. Pour milk over several pieces of loaf and leave them for five minutes.
   
2. Then we’ll knead the loaf well with our hands and leave it until it swells and softens.
   
3. Let's peel the potatoes. Wash the tubers and cut them into four parts.
   
4. Let's prepare the minced meat. It's better to cook it yourself. And if you buy a finished product, give preference to chilled minced meat.
5. Squeeze the loaf pieces from the milk and combine with the minced meat.
   
6. Peel the onion and pass through a meat grinder.
7. Add the onion to the minced meat and stir.
8. Salt it and sprinkle with black pepper, stir.
9. Now with wet hands we will form the cutlet blanks.
   
10. Sift the flour into a plate.
11. We roll our cutlet preparations in it.
    
12. Grease a refractory pan with unflavored vegetable oil.
13. Distribute the cutlets around the perimeter. Place potato pieces in the middle.
    
14. Brush the potatoes with unflavored vegetable oil using a pastry brush.
    
15. Sprinkle it with salt, herbs de Provence and pepper.
    
16. Bake the dish at two hundred and twenty degrees for fifteen minutes.
17. In the meantime, let's prepare the gravy. Place the sour cream in a bowl.
    
18. Add tomato sauce to it. You can replace it with ketchup.
    
19. Let's introduce purified water. Add salt and black pepper.
20. Stir the gravy thoroughly until we get a homogeneous structure.
21. Pour the gravy over the cutlets and potatoes.
    
22. Bake the dish at two hundred degrees for half an hour.
    
23. The finished dish can be supplemented with chopped green onions.

• Fresh tomato gravy will be tasty and piquant. However, it always turns out to be a light shade. To make the dish bright and rich in color, add a spoonful of tomato paste to the gravy, or maybe ketchup.
• You can add a thick structure to the gravy by adding sifted flour and starch. Starch must be diluted with cold water, otherwise it will form lumps.
• Not only bread soaked in milk, but also semolina, as well as potatoes and other fresh vegetables are added to the minced meat mass. These ingredients will dilute the minced meat and, by the way, increase the number of finished cutlets at the exit.
• The gravy will be more aromatic and tastier if you cook it with broth rather than water. You can choose any broth - based on fish, meat, vegetables, mushrooms.

The cutlets in onion and carrot sauce are delicious. To do this, peel the vegetables and chop them finely. Fry the onion and carrots in unflavored vegetable oil. Then add a little broth and a couple of tablespoons of tomato paste to them. Stir the sauce until smooth, and you can pour the gravy over the cutlets.

Juicy, tasty, tender cutlets! Few people don't love them! They are perfect as a meat dish for lunch, dinner and on a holiday table. Cutlets with gravy are especially tasty, as they are even more tender and juicy. How to deliciously cook cutlets in the oven with gravy?

First, a recipe for gourmets and for those who take the time to prepare a delicious dish!

Oven cutlets with mushroom gravy

Compound:

• Minced meat 750 g
• Champignons 500 g
• Chanterelles 250 g
• Onions 2 pcs
• Eggs 2 pcs
• Cream 150 ml
• Milk 50 ml
• Roll 100 g
• Bacon 50 g
• Ready mustard 1 tsp.
• Flour 2 tbsp. l.
• Mushroom soup powder
• Salt, ground pepper, herbs to taste
• Vegetable oil for frying

Preparation:

1. Finely chop the onion, soak the bun in milk and squeeze. Mix finely chopped onion with the bun, add to the minced meat, break the eggs there, add salt and pepper, add mustard and mix the minced meat thoroughly. We form cutlets from the minced meat, place them on a baking dish greased with vegetable oil and fry in the oven at 180 degrees for twenty minutes.
2. At this time, wash the mushrooms, peel them and chop them finely. Finely chop the second onion and bacon. Fry the bacon a little in a frying pan, then add a little more vegetable oil and add the mushrooms. Then add onion, flour and fry some more.
3. Add 750 ml of boiling water, wait until it boils, add cream, add mushroom powder soup and bring to a boil. After it has boiled for five minutes, add salt and pepper. If you want, you can add a pinch of sugar.
4. We take the cutlets out of the oven, pour in the gravy and put them back in the oven for twenty minutes.
5. When serving, sprinkle the cutlets with finely chopped herbs.

The dish is undoubtedly very tasty, but it takes time.

Cutlets in the oven with tomato sauce

Compound:

• Minced meat 600 g
• Onions 2 pcs
• Garlic 2 pcs
• Loaf 50-100 g
• Milk 50 g
• Tomato paste 3-4 tbsp. l.
• Flour 1 tbsp. l.
• Broth or water 2 tbsp.
• Salt, spices to taste
• Vegetable oil for frying

Preparation:

1. Salt and pepper the minced meat, add the loaf soaked in milk, mix thoroughly. Then add crushed garlic and finely chopped onion to it. Mix thoroughly again. Form cutlets and fry until golden brown on both sides.
2. Remove the cutlets from the frying pan and fry the onion there until translucent. Then add flour and continue to fry until the onion turns golden brown. Next, add the tomato paste, mix and begin to pour in water in a thin stream.
3. Place the cutlets in a mold, pour in the sauce, and place in the oven. At 180 degrees, for fifteen minutes.

Chicken cutlets with cheese sauce in the oven

Compound:

• Chicken breast 2 pcs
• Sliced ​​loaf 3 pieces
• Milk 300 ml
• Onion 1 piece
• Cheese 150 g
• Mayonnaise 2 tbsp. l.
• Eggs 2 pcs
• Salt, spices to taste

Preparation:

1. We soak the loaf, separate the meat from the bones, and make minced meat from it. We pass it through the meat grinder again, but with the onion. Then add the loaf, grated cheese, eggs, spices, and salt.
2. Mix everything thoroughly, form cutlets, fry until golden brown.
3. Place the fried cutlets in a special baking dish.
4. Fry finely chopped onion in a frying pan, then add 2 tbsp to the onion. l. mayonnaise, fry again, add milk, bring to a boil and turn off the gas.
5. Pour the resulting milk gravy over the cutlets and place in the oven for fifteen minutes at 180 degrees.

Delicious cutlets in the oven with sour cream and tomato sauce

Compound:

• Minced chicken 500 g
• Onion 1 piece
• Sour cream 250 g
• Tomato paste 2 tbsp. l.
• Sugar 1 tsp.
• Garlic 2 pcs
• Salt, pepper to taste
• Flour for dredging

Preparation:

1. Peel the onion and grate it on a coarse grater. Press the garlic through a press. Salt and pepper the minced meat, add onion and garlic to it. Mix everything thoroughly, close the lid and leave for fifteen minutes. At this time, turn on the oven and heat it to 200 degrees.
2. When the minced meat has steeped, we form it into cutlets, roll each one in flour, and place it on a baking sheet greased with vegetable oil. Then put it in the oven. And wait about fifteen minutes until the cutlets are covered with a crust.
3. At this time, make the gravy sauce. To do this, mix sour cream with tomato paste and sugar. Add water until the gravy becomes thick like pancake batter.
4. When the cutlets are covered with a crust, take them out, pour in the gravy and put in the oven for another fifteen to twenty minutes. Readiness can be judged when the gravy begins to dry out a little.

Cutlets prepared this way turn out very tasty and tender!

Of all the recipes for cooking cutlets in the oven with gravy given here, you will definitely choose the one that you like the most. And, quite possibly, this recipe will become your signature dish!