How to stew cutlets after frying in a pan. Chicken cutlets (stewed)

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In some regions of our country, venison dishes are not uncommon. Baked venison is a delicacy that can decorate a holiday table. It is fried in a frying pan less often, since this meat contains almost no fat, has a dense texture, and many housewives turn out tough steaks from it. If the housewife does not have much culinary experience, she should prepare venison cutlets. They come out juicy and tasty even for a novice cook. To do this, you just need to know the technology for preparing this snack and follow the recommendations that accompany the specific recipe.

Venison cutlets in a frying pan

• Cooking time: 45 minutes without soaking.
• Number of servings: 6.
• Calorie content: 233.8 kcal.

Photo: smihub.com
Grocery set:

• venison – 500 g;
• milk – 80 ml;
• breading – 60 g;
• bread – 200 g;
• lard – 50 g;
• egg – 1 pc.;
• onion – 2 heads;
• black pepper and salt.

Advice! To get rid of toughness and make a piece of venison soft, you will need to marinate it in mustard or soak it in milk for 2 hours.

Step-by-step preparation:

1. Remove all veins and films from the fillet. After cutting a little, pass through a meat grinder 2 times along with a piece of lard.
2. Pour milk over the bread, let it soak and squeeze. Turn into a paste with a fork.
3. Peel the onion and finely chop.
4. Beat in the egg, add spices and salt.
5. Knead the minced meat for at least 15 minutes, occasionally beating it against the bottom of the cup.
6. Form oval balls, which must be breaded.
7. Fry in a frying pan with enough vegetable oil.
8. When a golden brown crust forms on both sides, add boiling water and cover.
9. Bring to readiness. The total cooking time should be about 30 minutes.

Separately, you can prepare gravy for juicy and tasty cutlets. Serve with side dish.

Stewed venison in tomato

The meat according to this recipe is juicy and flavorful. Be sure to try it - it's very tasty!

We will need

:

• venison - 2 kg;
• pork lard - 400 g;
• cooking fat - 200 g;
• tomato paste - 200 gr;
• - 200 gr;
• onions - 4 pcs;
• garlic - half a head;
• vinegar - 4 tbsp;
• pepper, sugar, salt to taste;
• water for soaking meat and stewing.

Cooking method:

• Preparing the marinade
  . The volume of water in the marinade should be equal to the weight of the meat - that is, for two kilograms of meat we need to take two liters of water. Pour water into a saucepan or bowl and add vinegar there. You should get a weak vinegar solution.
• Preparing the meat
  . Cut the venison into portions and rinse them well under running water.
• We thoroughly clean the meat from veins and films and place it in the marinade for 6 hours. You can leave the meat to marinate overnight.
• Cooking venison
  . We take a sharp knife and make punctures in the meat, into which we insert small pieces of lard and garlic. Don’t skimp on any lard or garlic; you can make up to 5 punctures for an average serving piece.
• Rub the meat with salt and spices.
• Heat the cooking oil in a frying pan and fry the meat on both sides until golden brown.
• While the meat is frying, cut the onion into half rings and add it to the meat. Stir and continue frying.
• Add tomato paste to the meat and onions and continue frying for another 10-15 minutes.
• Transfer the contents of the frying pan to a cauldron or other heat-resistant dish.
• Rub the cranberries with sugar and add to the meat.
• Pour water into the cauldron so that it completely covers all the products.
• Place on the fire and bring to a boil.
• Reduce the heat and simmer in the traditional way for about one and a half hours.
• “Stewed venison in tomato” is ready! Please come to the table!

Oven baking recipe

• Cooking time: 50 minutes without soaking.
• Number of servings: 8.
• Calorie content: 258.7 kcal.

Photo: dlyasvoikh.ru
Grocery set:

• venison – 600 g;
• pork fillet – 400 g;
• mayonnaise – 70 ml;
• eggs – 2 pcs.;
• dill – 10 g;
• breadcrumbs – 80 g;
• salt, spices.

Advice! You can add a little paprika to flavor the meat.

Cooking instructions:

1. Soak the venison in water or milk. Dry.
2. Cut off the veins and film from all the meat. Cut into cubes and twist through a fine wire rack.
3. Add half the mayonnaise and eggs, season with pepper, paprika and salt.
4. Stir the mass to obtain a homogeneous minced meat.
5. Form cutlets, roll in breadcrumbs.
6. You will need to first fry them over high heat, placing them in a frying pan.
7. Distribute on a sheet, which is best covered with foil.
8. Bake at 200 degrees in the oven for another quarter of an hour, brushing with the rest of the mayonnaise.

Serve with mashed potatoes or pasta.

Venison stewed in a pot

You will need:

• venison – 500 grams,
• potatoes - 2 medium-sized pieces,
• onion – 1 piece,
• lingonberries – 1 tablespoon,
• cranberries – 1 tablespoon,
• black pepper - to taste,
• favorite spices - to taste,
• salt - to taste.

Cooking method

• We cut the meat into small pieces.
• Grease ceramic pots with vegetable oil and place pieces of venison in them, cover with a lid. Place in the oven, preheated to 170 degrees, simmer for 40 minutes.
• Peel the potatoes. Cut into large cubes.
• We clean the onion. Finely chop.
• After the time indicated in the second paragraph, we send the prepared root vegetables to the meat. Simmer for another 50 minutes. Then add the spices and berries indicated in the list of ingredients. Cover with a lid and simmer for another 10-15 minutes.
• Take the finished yummy out of the oven and let it brew a little. Serve directly in pots. Bon appetit!

Venison is an extremely original cutlet product, so surprising guests with venison cutlets at home is a good idea, and with our simple recipe it’s easier than ever! Juicy and tender

As you can see, the recipe for making venison cutlets is essentially no different from the recipe for regular cutlets, so if your husband is unexpectedly lucky on a hunt, don’t rush to get scared! But I still recommend adding lard, since venison itself is a bit tough. And that’s why I prefer to simmer the cutlets a little more in tomato sauce after frying, so that they become softer. Happy cooking, I hope you enjoy this easy venison cutlets recipe!

Number of servings: 3-4

A simple recipe for venison cutlets from Russian cuisine step by step with photos. Easy to prepare at home in 35 minutes. Contains only 203 kilocalories.

• Preparation time: 7 minutes
• Cooking time: 35 min
• Calorie count: 203 kilocalories
• Servings: 3 servings
• Occasion: Holiday lunch

• Difficulty: Easy recipe
• National cuisine: Russian cuisine
• Type of dish: Hot dishes, Cutlets

Tomato sauce

It's no secret that it is the gravy that makes the cutlets juicy and interesting. And the more aromatic it is, the tastier the resulting dish will be. If the housewife knows how to stew cutlets, then they will not be dry and faded. It is best to take a separate saucepan for steaming. You will need:

• A can of tomatoes in their own juice (grind in a blender).
• A little basil.
• Onion and a few cloves of garlic.
• A pinch of sugar.
• Greens, salt and pepper.

Chop the onion and fry in vegetable oil, add garlic. Add tomatoes and spices. Simmer the sauce for 10 minutes. That's pretty much everything you need to know about how to make your cutlets juicy. Place the fried cutlets into the sauce and simmer for 3 minutes on each side. After this, turn off the heat, add the herbs and let sit covered for another 10 minutes so that the meat absorbs all the flavors.

Delicious homemade minced meat treat in the oven

If you want to maintain your weight at normal levels, but prefer to eat tasty and healthy, then these cutlets are for you. This most delicate delicacy of poultry fillet, baked to an appetizing crust without a drop of oil, will delight lovers of meat dishes!

Cooking time: 1 hour

Number of servings: 9

Energy value

• calorie content – ​​93 kcal;
• carbohydrates – 3.4 g;
• proteins – 12.2 g;
• fats – 1.8 g.

Ingredients

• chicken breasts – 3 pcs.;
• semolina – 60 g;
• garlic cloves – 2-3 pcs.;
• salt – 10 g;
• Provençal herbs – 1 pinch;
• thyme – 4 g;
• paprika – 3 g;
• leek – 1 pc.;
• pepper mixture – 5 g;
• Quail eggs – 3 pcs.

Step-by-step preparation

1. Wash the chicken breasts, separate the fillets from the bones. Place the meat pieces into a food processor and grind.
2. Rinse the leek with running water and chop it into small rings.
3. Peel the garlic, wash and crush with a press.
4. Break the quail eggs into a separate cup, then vigorously whisk them with a whisk until foam forms. The whipped product will add softness and airiness to the cutlets.
5. Combine all ingredients, add salt, season with seasonings. Add semolina, mix vigorously and let the mixture sit for about a quarter of an hour. During this time, the cereal will swell a little and help the meatballs become more voluminous.
6. Form the chicken mixture into round pieces with a diameter of no more than 6 cm.
7. Cover a baking sheet with foil and place the pieces on it so that they do not touch each other. Cover the laid cutlets with a layer of shiny paper and place in a hot oven.
8. Bake the products for twenty minutes at 185 degrees, then remove the foil and cook for another fifteen minutes. When the meatballs are covered with a golden-orange crust, remove from the oven and cool slightly.

Important: to make sure the cutlets are ready, you need to pierce them with a fork after baking. If clear juice flows from the holes, the dish is ready to eat. You should not keep the products in the oven for longer than the specified time - they may turn out dry and hard.

Place the baked treat on the diarrhea, decorate with dark olives and spinach leaves, then try. It is advisable to serve it with mustard sauce, tkemali and mashed potatoes.

cooking method

We thoroughly wash the venison, remove coarse films and veins and cut into pieces of arbitrary size (to fit in a meat grinder). Remove the skin from the lard and cut into pieces approximately equal in size to the meat. We pass the prepared products through a meat grinder twice. Wash the raw potatoes thoroughly and peel them. Cut into small pieces and pass through a meat grinder along with the meat. If desired, you can grate it with a fine-toothed grater. Peel the onion and garlic and pass it through a meat grinder, after cutting it into pieces. Garlic can be crushed using a special press. Pour stale wheat bread with warm milk (or water) and leave to swell. When the crackers soften, having absorbed almost all the liquid, you can continue. After squeezing the bread crumb slightly, pass it through a meat grinder after the meat products. Combine all the ingredients and add a chicken egg and ground allspice to the mixture. Add some salt to the mixture, then mix thoroughly. Be sure to beat the minced meat on the table surface or on a cutting board to give it a uniform, soft consistency (then the cutlets will be especially tender and juicy). Pour some cold water into the container, dip your hands in it (so that the minced meat does not stick) and divide the mass into small portions . We form each cutlet blank into a ball, and then give it the desired shape.

Bread in flour or breadcrumbs (depending on personal preference). Fry the venison cutlets in a frying pan in hot vegetable oil for 5-7 minutes on each side until a beautiful golden brown crust forms. Serve the venison cutlets with a side dish of your choice (boiled pasta, stewed vegetables, any crumbly porridge or mashed potatoes). Bon appetit!

Cooking features

The process of preparing products from minced venison is not complicated; even an inexperienced cook can make delicious cutlets from it. However, to obtain the expected result, he needs to know and take into account several important points.

• Venison is quite tough and dry meat. This drawback becomes especially noticeable if an incorrectly thawed product is used. Deer meat should be allowed to thaw in natural conditions without exposing it to sudden temperature changes. An attempt to speed up the process of defrosting a product using a microwave or hot water will lead to a deterioration in its organoleptic qualities.
• To make the reindeer meat cutlets more tender and juicy, wheat bread soaked in milk or cream, lard, butter, sour cream, chopped onions and other vegetables are added to the minced meat.
• After frying, minced venison cutlets must be stewed in sauce or plain water. Otherwise they will seem dry and harsh. When preparing these products in the oven, they are also poured with sauce.
• Cooking time for cutlets in a frying pan is about 20-25 minutes. First, they are fried for about 8-10 minutes, then stewed for 12-15 minutes. These products are baked in the oven for 25-30 minutes at a temperature of 180-190 degrees.
• The taste of the finished cutlets is also affected by the spices added to the minced meat. Rosemary, thyme, juniper, black pepper, and coriander go well with venison.

When serving, reindeer meat cutlets can be supplemented with rice, buckwheat, potatoes or other vegetables. They can also be served separately with a sauce made from wild berries. If the cutlets are served with gravy, no sauce is needed.