Cutlets with gravy in the oven. Cutlets in tomato sauce in the oven

Meat balls with various side dishes are a common everyday dish that appears on our tables once a week, or even more often. But today we want to tell you a great way to make a real masterpiece from the simplest dish - chicken cutlets in the oven in creamy and sour cream sauce. There is nothing complicated here, it’s all about the aromatic gravies in which the meat lumps are baked, but here’s the paradox, their taste is simply incomparable.

In general, when properly prepared, chicken cutlets turn out to be very appetizing and at the same time remain the best dietary dish. But many gourmets find such cutlets somewhat dry, and it is precisely our culinary secrets today that are designed to solve this problem once and for all.

Having made cutlets in gravy at least once, you are unlikely to want to return to your traditional recipe, perfected over the years. And what is especially important is that the innovations proposed today do not complicate the recipe at all, and you will be provided with a quick, tasty dinner without interruption.

Chopped cutlets in the oven with mayonnaise

Ingredients

• — 1/2 kg + -
• - 1 egg + -
• — 300 g + -
• — 60 g + -
• — 1 pack + -
• — 180 g + -
• - 2/3 tsp. + -
• - 1/2 tsp. + -
• - 1-2 slices + -
• - 1/2 head + -

How to make chicken cutlets in the oven

New in cooking is a well-improved classic. And our step-by-step recipe for chicken cutlets baked in mayonnaise dressing perfectly demonstrates the truth of this statement. The original taste of the most delicate meatballs fits perfectly into the menu with absolutely any side dish.

1. We cut the peeled and washed mushrooms and onions into very small pieces, or finely chop them using a vegetable cutter or blender, but not in puree, but in pieces.
2. Since we make chopped cutlets, we also hand-cut the chicken fillet into small pieces, trying to cut it as small as possible.
3. Mix mushrooms, onions and meat in a common bowl and beat in an egg, and also add salt (2/3 tsp), pepper and grated garlic.
4. Mix the minced meat well and add rich sour cream to it to make the cutlets juicy.
5. From the resulting mass we form small and plump oval balls, lay them out in rows on a greased baking sheet and then coat them generously with mayonnaise.

You need to bake the cutlets for 20 minutes at 190 o C, and then sprinkle the cutlets with grated cheese and cook the dish for another 5 minutes.

Chicken cutlets in milk in the oven

Minced chicken cutlets themselves are a light, dietary dish. And if you bake such meatballs in the oven with the classic Bechamel sauce, then the value of such a dish increases many times over. The unmatched creamy taste of the gravy is the perfect complement to this dish.

Ingredients

• Minced chicken - 1 kg;
• Onion – 300 g;
• Garlic – 5 cloves;
• White bread crumb - ½ loaf;
• Fresh egg white – 2 pcs.;
• Boiling water – 2 tbsp;
• Semi-soft cheese – 80 g;
• Milk 3/2% - 0.8 l;
• White flour – 120 g;
• Ghee – 150 g;
• Table salt – 1-2 tsp;
• Pepper mixture – 1 tsp;

How to cook chicken cutlets in the oven in milk

1. First, let's make minced meat into fluffy cutlets. Soak the crumb of bread (it is better to take yesterday's bread, not fresh) without crusts in boiling water, and chop the onions into very small cubes.
2. In a deep bowl, mix the minced meat with onion, bread soaked and squeezed from excess water, finely grated garlic, salt (1 tsp), and pepper.
3. Now in a separate bowl you need to beat the egg whites until stiff foam with the addition of a pinch of salt. We carefully introduce the protein foam into the minced meat and immediately form the cutlets.
4. Before baking, we should fry the meatballs until half cooked in a frying pan at medium temperature on the burner. We will fry the cutlets for no more than 5 minutes, literally until golden brown. And then transfer the cutlets to a heat-resistant baking dish.
5. Now let's prepare the traditional French sauce "Béchamel". Place a saucepan with ghee (50 g) added to it to heat up on the stove. As soon as the oil begins to emit smoke, pour the flour into the container and fry it with constant stirring until golden. Ideally, the flour should have a distinctive nutty aroma.
6. Cool the finished flour slightly and then pour in warm milk in a thin stream. At the same time, rub the flour mixture thoroughly so that no lumps form.
7. Place the saucepan back on the stove and heat the sauce to a low simmer. And in this mode, cook the gravy for 5 minutes, and then add the remaining ghee to it, salt to taste, mix the composition and cook until thickened.
8. Pour the resulting sauce generously over the cutlets in a heat-resistant form and place the baking sheet in an oven preheated to 200 o C for 30 minutes. And 10 minutes before the end of cooking, sprinkle the meatballs in the sauce with grated cheese.

Chicken cutlets in sour cream in the oven

In an attempt to interpret the classic Bechamel sauce into a simpler recipe, our enthusiastic chefs created a completely new type of dressing with sour cream. In such a gravy, any dish turns out incredibly tasty, with the creamy sourness characteristic of this product, and chicken tenders become a true pleasure.

Ingredients

• Chicken breast – 700 g;
• Leek (white part) – 150 g;
• Sweet butter – 60 g;
• Selected eggs – 2 pcs.;
• White loaf (crumb) – 50 g;
• Meat broth – 1/3 cup;
• Extra salt - to taste;
• Black pepper powder – 2/3 tsp;
• Dried fenugreek herb – ½ tsp;
• Sour cream 20% fat - 140 g;

How to cook cutlets in the oven with gravy

1. These cutlets are made very quickly at home. Place the meat in a blender bowl, grind it until smooth and remove it from the bowl.
2. Cut the leek into rings and simmer in a frying pan until tender, and pour freshly boiled water over the bread.
3. Then put the fried leeks and the bread soaked in boiling water into a blender and beat them until smooth. Transfer the resulting mass into a bowl with minced meat, beat in the eggs, add salt and pepper, add soft butter and knead the minced meat evenly.
4. We make slightly flattened balls from the cutlet mass and distribute them in a baking tray in even rows and put them in the oven for 15 minutes at 190 o C.
5. While the cutlets are baking, mix a thick sauce of sour cream and meat broth. If necessary, add salt to the gravy and add fenugreek herb to it.
6. After 15 minutes, remove the oven tray and pour the sauce over the cutlets, then continue cooking for another 20 minutes.

Chicken cutlets in the oven with sour cream gravy turn out amazingly tasty. The soft creamy aroma of the sauce with nutty notes from fenugreek is a true pleasure for gourmets. And now you can easily repeat this culinary triumph at home with your own hands.

How else can you cook chicken cutlets?

Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

Who doesn't love cutlets with gravy? This dish was prepared back in school canteens. Thanks to the gravy, it turns out even more juicy and goes well with side dishes such as rice, mashed potatoes, buckwheat porridge and more. Cutlets with gravy can be cooked in a frying pan, but they turn out even more appetizing and aromatic if you try to cook them in the oven. Let's talk about how you can do this.

Cutlets with gravy in the oven: a classic recipe

What you need for cooking

1. Minced meat (preferably beef or pork) 500-600 g
2. White bread 30 g
3. Medium size onions 2 pcs.
4. Tomato paste 60 g
5. Garlic clove 3 pcs.
6. Full fat milk
7. Vegetable oil
8. Bay leaf 1 pc.
9. Salt pepper
10. Wheat flour 2 tbsp.
11. Meat broth 50-100 ml.

Sequencing

1. Pour milk over the white bread and set everything aside for 10 minutes. During this time, it will soften and be fully prepared for cooking.
2. Peel the onion and cut it into small cubes.
3. Peel the garlic cloves and chop them with a knife. You can also use a garlic press for chopping.
4. Place the minced meat in a deep bowl, add onions and garlic to it. Mix everything and add softened bread. Season the entire mixture with salt and pepper, then mix everything well.
5. Heat some vegetable oil in a frying pan and add wheat flour to it. Reduce heat to low and fry flour for 2-3 minutes.
6. Pour the broth over the flour, add the tomato paste, mix everything and cover the pan with a lid. Cook the broth over low heat for 5-7 minutes.
7. Form small cutlets from the prepared minced meat and place them in a baking dish. Pour broth over meat cutlets and add bay leaf.
8. Bake the cutlets with gravy in an oven heated to 180-200 degrees for 20 minutes.

Cutlets with cheese sauce and mushrooms in the oven

What you need for cooking

1. Minced meat (pork, chicken, beef) 250 g
2. Champignons or porcini mushrooms 4-5 pcs.
3. Salt pepper
4. Vegetable oil
5. Large onions 2 pcs.
6. Butter 30 g
7. Chicken eggs 2-3 pcs. (depending on size)
8. Hard cheese 150-200 g
9. White bread 100 g
10. Water
11. Sour cream 2 tbsp.
12. Full fat milk

Sequencing

1. Peel the onion and chop it finely (you can also put it through a blender).
2. Remove the crusts from the bread and pour full-fat milk over it. It must sit in it to become completely soaked. Stale bread will need about 10-15 minutes, while only slightly dry bread will need five minutes. After the bread gets wet, you need to squeeze it out a little.
3. Take half of all the cheese and grate it.
4. Place minced meat in a deep bowl and add chicken eggs, grated cheese, onion, pepper and bread soaked in milk. Knead the minced meat for the cutlets.
5. Cut the champignons into slices. Heat some butter and vegetable oil in a frying pan and fry the mushrooms in it until fully cooked. Pour sour cream over them and add a little salt and pepper as desired. If the sauce turns out thick, you can add a little water. Then grate the remaining cheese and add it to the already prepared and slightly cooled sauce.
6. Form the minced meat into patties and place them in a baking dish. Pour the prepared broth over the cutlets.
7. Bake the cutlets with gravy in an oven preheated to 200 degrees for 20-25 minutes.

Cutlets with gravy are best served hot. Prepared gravy is best added to side dishes. This will help make the dish beautiful and flavorful.

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

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 a very tasty cheese sauce in the oven. Well, if you can’t cook in an 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 step-by-step recipe will prove to you. 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.

1. 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.
2. 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.
3. From the resulting minced meat we form small round cutlets and place them in a baking tray with high sides, pre-greased with oil.
4. Place the pan in the preheated oven and bake the cutlets at 200°C for 15 minutes until golden brown.
5. 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.
6. As soon as the onion is browned, add flour to it and mix everything thoroughly so that there are no lumps.
7. Then put the tomato paste into the container and, with constant stirring, prepare the base for the sauce for another 3 minutes.
8. 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 this original recipe, the cutlets will first be fried in a frying pan for just a couple of minutes, and 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;
• Egg of 1st category – 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

1. Transfer the minced chicken into a bowl, beat in the egg and also add the finely grated potato tuber to the cutlet mass. Mix everything.
2. 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.
3. We form oval cutlets from the minced meat and roll them in flour.
4. 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.
5. Place the browned cutlets in a deep baking dish.
6. Now set the oven to heat up to 200°C, and while it is heating up, we will prepare the sauce.
7. 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.
8. Then put the cheeses in the pan, and to make them melt faster, knead them with a fork and mix everything vigorously.
9. 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.
10. 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.

Do you want to learn how to cook juicy, tender cutlets that you don’t have to stand over at the stove? It's easy if you cook them in the oven with gravy.

It will be not only tasty, but also a very healthy dish. Believe that with our recipes you will fall in love with baked cutlets and will cook them all the time.

How to cook delicious cutlets with gravy using a simple recipe?

Time: 1 hour 45 minutes.

Ingredients:

• minced pork and beef - 700 grams;
• white yesterday's bread - 150 grams;
• onion - 2 heads;
• garlic - 3 cloves;
• meat broth - 0.5 l;
• milk - 50 ml;
• tomato paste - 3 tbsp. l.;
• flour - 1.5 tbsp. l.;
• bay leaf - 2 pcs.;
• salt pepper;
• vegetable oil.

Step by step recipe:

Break the bread into large pieces. Place them in a bowl and pour milk over them. Let stand for 15 minutes and then squeeze out the bread.

Add chopped onion, garlic through a press, and bread crumb to the minced meat. Salt and pepper. Leave the minced meat for some time (30 minutes) in the refrigerator so that all the components come together.

Form cutlets from the minced meat: scoop the minced meat into a tablespoon, beat it, forcefully transferring it from one hand to the other. This way the minced meat will become dense and the cutlets will not fall apart during baking. Place the formed cutlets in a heat-resistant form next to each other.

Pour flour into a dry but hot frying pan. Mix it with a spoon. When it starts to darken a little, but not burn, you need to add the diluted tomato paste in the broth. Simmer the sauce for 6-8 minutes, then remove it from the heat and pour it on top of the cutlets. Place bay leaves on top.

Bake the filled dish for 50 minutes or until a crust appears on the cutlet.

On a note:

• When baking cutlets, always place them in a well-heated oven. It must first be turned on and warmed up for 15 minutes.
• Do not use bread crust. It will be felt in the finished dish. It needs to be cut off and then prepared into breadcrumbs.
• If the flour starts to burn in the pan, then it is better to throw it away and make a new batch. Otherwise, the cutlets will end up with a burning smell.

Cutlets baked in the oven with gravy, in foil

Time: 1 hour.

Ingredients:

• chicken and turkey fillet - 400 grams each;
• eggs - 2 pcs.;
• onion - 2 heads;
• milk - 150 ml;
• flour - 1 tbsp. l.;
• hard cheese - 150 grams;
• stale loaf - 200 grams;
• salt, pepper, spices.

Detailed Process:

Wash the meat and pat dry with a paper towel. Cut as desired. Pass both types of meat through a meat grinder. You can skip it twice, then the cutlets will turn out fluffier.

Heat milk to room temperature. Place pieces of loaf in it, from which you first need to cut off the crust. After a few minutes, the loaf should be squeezed out and passed through a meat grinder. Peel, chop and chop the onion using kitchen equipment.

Beat the eggs into the prepared minced meat. Salt and pepper the entire mass. Be sure to taste the minced meat: if it is under-salted, then add a little more salt.

Cover a baking sheet with foil. Grease with a small amount of vegetable oil. Make cutlets from the prepared minced meat: first form into circles, and then slightly flatten them. Place the prepared cutlets on foil and cover them with a second layer of foil.

Strain the milk in which the loaf was soaked and pour into a saucepan. Add flour and spices to it. Simmer until the sauce thickens.

Pour milk sauce over the cutlets and place in the oven for 45 minutes. While baking, sprinkle grated cheese on top of each cutlet. Cover with foil again and finish baking the dish.

Adviсe:

• Be sure to cover the dish with foil a second time. The cheese will melt anyway, but if you don't cover it with foil, it can burn.
• You can add chopped onions and herbs to the minced meat.
• To prevent the minced meat from being lean, you can add a little lard to it.

Minced pork cutlets in the oven with sour cream

Time: 1 hour.

Ingredients:

• minced pork and beef - 700 grams;
• sour cream - 1 package (250 grams);
• breadcrumbs - 1 pack;
• garlic - 3 cloves;
• egg - 1 pc.;
• onion - 1 head;
• water - 200 ml;
• flour - 1 tbsp. l.;
• salt pepper;
• vegetable oil.

Step by step process:

Add a lightly beaten egg, chopped onion, and garlic to the minced meat. Salt and pepper the minced meat. Put it in a tight bag, close it and beat it well.

Prepare the filling: mix sour cream with water. Pour the entire mixture into the pan. Simmer for 5 minutes. Add salt and pepper. Pour flour into a frying pan. Stir the sauce with a spoon and wait until it begins to thicken.

Add breadcrumbs to the minced meat and mix everything thoroughly. Form cutlets. Place them on a baking sheet lined with parchment and greased with vegetable oil. Pour in the sauce and bake for 40 minutes.

On a note:

• It is better to prepare cutlets from homemade minced meat. But if you don’t have the time or desire, you can buy it in the store. When buying ready-made minced meat, pay attention to its consistency and smell. There should be no veins in it, many white spots indicating excess fat.
• High-quality minced meat does not cost less than meat. If minced meat is cheaper, it means that veins, skin, and small bones have been added to it.
• If the minced meat turns out to be liquid and it is impossible to form cutlets from it, add more bread crumb or grated potatoes to it.

Recipe for fish cutlets in the oven

Time: 1 hour 30 minutes.

Ingredients:

• fish fillet (pelengas, cod, etc.) - 1 kg;
• onion - 2 heads;
• egg - 2 pcs.;
• carrots - 1 pc.;
• bread - 200 grams;
• flour - 1 tbsp. l.;
• tomatoes - 4 pcs.;
• water - 1 glass;
• milk - 150 ml;
• salt, pepper, spices;
• vegetable oil.

Step by step recipe:

Wash the fillet, dry it, cut into large pieces. Pass it through a meat grinder.

Boil carrots until tender. Pass it through a meat grinder. Combine with minced fish. Chop the onion and also add it to the total mass.

Soak the bread crumb in milk, squeeze out and add to the minced meat. Then add lightly beaten eggs, salt, pepper, spices. Mix everything well with your hands, beat the minced meat, lifting it in one piece and sharply throwing it back into the bowl. Place the minced meat in the refrigerator for at least half an hour.

Make cutlets from minced meat: form into balls, roll them in flour, fry in a hot frying pan until a crust appears.

Place the formed cutlets on a baking sheet.

Prepare the gravy: chop the onion and fry in a frying pan in a small amount of oil. Pass the tomatoes through a meat grinder and then add them to the onions. Simmer for 10 minutes. Add water and flour the sauce until it thickens.

Pour the gravy over the cutlets and place in the oven for 40 minutes. Cook at 200 degrees.

Adviсe:

• Fresh tomato gravy may seem lean. Therefore, it is still advisable to add a spoonful of tomato paste.
• If you don't have flour, you can replace it with starch. It will also add thickness to the sauce. Just be sure to dilute it in cold liquid, otherwise it will form lumps.
• The gravy will be richer and more satisfying if you use meat broth instead of water.

Delicious homemade cutlets with gravy in the oven

Time: 1 hour 30 minutes.

Ingredients:

• pork pulp - 1 kg;
• onion - 2 heads;
• garlic - 3 cloves;
• eggs - 1 pc.;
• salt pepper;
• flour - 2 tbsp. l.;

for the gravy:

• carrots - 2 pcs.;
• onion - 1 head;
• cream - 150 grams;
• flour - 40 grams;
• tomato paste - 4 tbsp. l. or tomato juice - 200 ml;
• sour cream - 100 grams;
• meat broth - 1 l;
• sugar - 1 tsp;
• spices, herbs: basil, dill, oregano, cinnamon - to taste;
• lemon juice - 1 tsp;
• salt - 1 tsp.

Detailed Process:

Wash the meat, dry it, cut it as desired. Pass through a meat grinder twice. The second time, skip the peeled onion and garlic along with it. Season the minced meat with salt and pepper. Leave for 20 minutes in a cool place to allow the ingredients to bind together.

Prepare the gravy: make a fry by frying chopped onions and carrots in a frying pan. Add flour, tomato paste, sour cream, water, spices, cream, lemon juice, sugar. Add the ingredients one at a time, not all at once. Bring the sauce to a boil. Wait until it starts to thicken.

Take the minced meat out of the refrigerator and beat it several times so that it holds its shape. Then make cutlets, breaded in flour and frying in a frying pan for 5 minutes.

Place the cutlets in a heatproof dish and pour the gravy over them. Be sure to lift each cutlet so that the gravy flows under it. Otherwise, the cutlet may burn. Bake the dish for 40 minutes.

Adviсe:

• Sugar gives the gravy a sweetish taste. Thanks to it, the gravy becomes tender, you can even eat it just like that, without cutlets.
• When forming cutlets, be sure to wet your hands in water so that the minced meat does not stick to your palms.
• You can add grated zucchini to the minced meat. You won’t notice it in the finished dish, but thanks to it the cutlets will become even more juicy.
• The more onions in the minced meat, the juicier the cutlets will be.

Baked chicken cutlets with mushroom sauce

Time: 1 hour.

Ingredients:

• chicken fillet - 4 pcs.;
• egg - 1 pc.;
• flour - 2 tbsp. l.;
• garlic - 2 cloves;
• mayonnaise - 3 tbsp. l.;

for the gravy:

• champignons - 200 grams;
• sour cream - 2 tbsp. l.;
• onion - 1 head;
• flour - 1 tbsp. l.;
• butter - 30 grams;
• salt pepper.

Step-by-step preparation:

Wash the breast, dry it, grind it in a meat grinder. Add finely chopped onion, garlic squeezed through a press, and mayonnaise. Mix all ingredients and leave the minced meat to rest for 20 minutes.

Boil mushrooms in salted water for 30 minutes. Cool, grate. Chop the onion and fry in a frying pan. Add mushroom mixture there. Fry everything for 5 minutes. Then dilute the flour in water (100 ml) and slowly pour the solution into the frying pan. Reduce heat and simmer for 3 minutes, making sure to stir the sauce with a wooden spoon. Add sour cream and butter to the sauce. Add salt and pepper and simmer for another 5 minutes. Remove from heat.

Form the minced meat into cutlets. Fry them in a frying pan, pre-breading them in flour so that they are just covered with a crust. Then transfer them to a baking sheet, pour in the gravy and cook for half an hour.

On a note:

• Do not keep the cutlets longer, otherwise they will fall apart and become dry.
• If you want to make the dish bright and beautiful, then add a few tomatoes to the gravy. Then the sauce will “play” differently.
• Always choose medium sized chicken breasts. If the fillet is sold in huge pieces, it means the bird was fed hormones. Also pay attention to the color and smell of the bird. It should not have any foreign odors, the optimal color is pale pink without bruises, stains or other defects.

Rating: (1 Vote)

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.
Make the gravy. It takes literally 5 minutes to prepare. Add a spoonful of flour into a frying pan or saucepan. Fry it (without oil) for 1-2 minutes.
Add tomato paste and sour cream. Stir. Pour hot broth or water in a thin stream. Add salt and spices (black pepper, herbs de Provence, dried dill, etc.) to taste. Stir the gravy. Bring to a boil. Turn off the heat. Give it a try. If it turns out a little sour, add a little sugar. You can also add vegetables to the sauce - finely chopped onions and carrots.
Pour the gravy over the cutlets and place the baking sheet in the preheated oven. Cook for 35-40 minutes.
Serve the dish hot, pouring over it with a delicious tomato sauce, which will thicken noticeably during baking.