Sauce for cutlets: homemade recipes

At the moment of its appearance, the cutlet sauce completely changed the idea of this dish. It not only improved the taste of this dish, but also made it possible to turn unsuccessful, rather dry cutlets into a culinary masterpiece - after all, you can not only pour it over cutlets, you can even stew them in it or bake them in the oven.

Currently, we prepare a wide variety of cutlets - from meat, poultry, fish, vegetables and even porridge. And for each type you need to choose your own sauce for cutlets, which will highlight all the advantages of the dish, highlight its taste, and will appeal to both adults and children.

Milk sauce: a creamy gravy

Children love the delicate milk sauce for cutlets. The gravy enhances the meat taste, adds lightness to the cutlets, and allows for better absorption of animal protein. To create the sauce you should take:

full-fat village milk - 2 cups;
butter – 4 tbsp. spoons;
flour - 2 tbsp. spoons with top;
nutmeg (chopped) – 1/4 dessert spoon;
hard cheese – 70-80 grams;
1 egg yolk;
allspice and salt to taste.

Let's start cooking:

Heat a frying pan, melt butter in it, add flour.
Fry the flour in oil until it turns golden brown.
Gradually, in a thin stream, pour milk into the pan. Be sure to stir the mixture to avoid the appearance of lumps.
Cook until thickened. Salt and pepper during cooking.
Add nuts and grated cheese to the sauce being prepared.
At the final stage, add the egg yolk to the mixture and stir quickly so that the yolk does not cook.

Serve the gravy with the dish immediately after removing the pan from the stove.

Delicate creamy sauce for chicken cutlets

Ingredients

Milk 3.2% - 1.5 tbsp. + —
Cheddar cheese – 50-60 g + –
Raw egg yolk - 2 pcs. + —
Corn starch - 1 tbsp. l. + —
Freshly squeezed lemon juice – 5 ml + –
Sea salt - 1/2 tsp. + —
Onion greens – 10 g + –

How to quickly make creamy sauce for chicken cutlets

No matter what culinary experience you have, making this sauce yourself will not be difficult at all, especially since you will be accompanied by our step-by-step recipe. In just 15 minutes you will have the most delicate cream sauce ready, as in the photo.

To do this, you need to take a metal saucepan with such a diameter that the second saucepan (or fireproof ceramic container) in which we will prepare the sauce fits freely into it, but does not reach the very bottom and is kept suspended on the handles. Pour enough water into the first container so that the working pan is half immersed in it.
Place the “water bath” structure on medium heat, pour cream or milk into a working saucepan, add egg yolks and add starch while the milk is still warm.
Whisk the entire mixture and, with constant stirring, cook the sauce for 8-10 minutes until creamy.
As soon as the sauce reaches the desired texture, it should be salted and, without stopping whisking, diluted with lemon juice.
Next, transfer the finely grated cheese into a container and stir the sauce again until the cheese melts.
A uniform consistency of the gravy will indicate its readiness.

Now all we have to do is transfer the sauce into a bowl, sprinkle with finely chopped onions and serve along with chicken cutlets and a side dish.

Gravy for liver cutlets

The liver is rich in vitamins, has almost no cholesterol, is low in calories, and is suitable for dietary nutrition. Liver cutlets are airy and tender. If you want to improve their taste, prepare a sauce for liver cutlets, in which sour cream will be the main ingredient. The gravy is prepared quickly and does not require a large amount of ingredients. We will need:

sour cream (15-20%) – 250 grams;
garlic – 2 medium-sized cloves;
ground white pepper - to your taste;
fresh dill - a small bunch;
salt - to taste.

Step-by-step preparation of the sauce looks like this:

Wash the dill and chop finely.
Press the garlic or chop it with a knife.
Combine chopped dill with sour cream in a deep bowl or saucepan. Mix.
Add garlic, pepper, salt. Mix the mixture again. In principle, the sauce is ready, but if you want to enhance its flavor, let it sit at room temperature for 2 hours.

Some people don’t like the combination of garlic and liver, so you can remove this ingredient from the recipe. Then you will get a soft and delicate sour cream sauce, in which dill goes well with the flavor of the liver.

Cream sauce recipe

The classic creamy sauce for chicken cutlets is very easy to prepare.

wheat flour - 3 tablespoons;
butter (fresh) - 50 grams;
heavy cream 20% (milk, sour cream) - 200 ml;
spices.

Fry the flour with the addition of butter for 2 minutes. Be careful not to overcook the flour, otherwise the sauce will taste bitter.
Add cold cream or milk to the pan and cook for another 2 minutes over low heat. Do not allow lumps to form.
A minute before the end of cooking, add spices to the sauce. To enhance the taste of the creamy sauce for the cutlets, add chopped garlic, cheese or a tablespoon of lemon juice.

Sour cream sauce

An excellent sauce is prepared based on sour cream - delicate and slightly creamy. This sauce is suitable for meat cutlets - beef, poultry and pork. To create it, take:

sour cream – 100 grams;
cream – ½ cup;
vegetable broth – 300 ml;
flour – 70 grams;
butter – 50 grams;
white pepper and salt to taste.

The calorie content of gravy per 100 grams is 130 kcal. If you are confused by the fat content of the gravy, which contains both sour cream and cream, you can use less fatty sour cream. Let's move on to the step-by-step preparation of the sauce:

The cream must be heated in a water bath.
Pour the cream into the vegetable broth and stir.
Add sour cream to the resulting mixture and mix the ingredients again.
Sprinkle with white pepper and mix the ingredients.
Heat a frying pan and melt butter in it. Then add flour to lightly fry it.
Remove the pan from the heat and transfer the fried flour into the creamy mixture. Mix thoroughly until smooth.

The gravy can be served with fried cutlets or baked in the oven. Alternatively, you can drizzle the sauce over the cutlets as they cook. Instead of vegetable broth, you can use meat or drinking water.

Other popular recipes

Well, you are already familiar with the most popular gravy recipe. And now we will tell you what other gravy can be made for chicken cutlets. Of course, you can’t do without sour cream sauce, but there will be other options: cheesy, spicy... well, and something else. But first things first.

Sour cream sauce

As before any preparation, it is important to first consider the ingredients for sour cream gravy for chicken cutlets:

sour cream (10%) – 200 g;
chicken broth – 150 ml;
butter – 60 g;
wheat flour – 2 tbsp. l.;
ground nutmeg – 0.5 tsp;
salt, pepper, other spices - to taste.

Now let's look at the step-by-step cooking recipe:

Heat the butter in a frying pan with a thick bottom (it is advisable that the frying pan has a good non-stick coating). Add flour to warm melted butter. Stir vigorously until the mixture turns golden and has a nutty aroma.
Mix the broth and sour cream together in a separate bowl until smooth. Pour the mixture into the frying pan, do not forget to stir, you can use a whisk to prevent the formation of flour lumps.

Now add nutmeg, salt, pepper and your other favorite spices. Cook the gravy over low heat for 5-7 minutes. That's it, you can remove it from the heat and serve.

Sour cream gravy for chicken cutlets can be served as a sauce, pouring the meat and side dish on top. Or you can bake the cutlets in gravy. The oven should be preheated to 180 degrees, bake for about 15 minutes.

Mayonnaise based sauce

This version of the sauce, of course, is far from the healthiest. However, it is so tasty that sometimes you can prepare yourself such a high-calorie, but tasty gravy. By the way, preparing this gravy for chicken cutlets is very simple. You will need:

mayonnaise – 150 g;
honey – 20 g;
mustard (preferably grain) – 20 g;
garlic – 2 cloves;
salt, pepper, other spices - to taste.

Cooking method:

Peel the garlic and pass through a press.
Mix honey, mustard, garlic, mayonnaise. Try it. If something is missing to your taste, add salt, pepper and other spices. Mix well again and serve.

Here is such a simple and unpretentious recipe. Be sure to try making this gravy sauce for chicken cutlets. You won't regret it, that's for sure.

Spicy gravy for chicken cutlets

It’s rare that anyone prepares a spicy sauce for cutlets and poultry; creamy sauces, or, in extreme cases, tomato sauces, are more suitable, of course. But we shouldn’t forget about lovers of spicy and spicy foods. To prepare the spicy gravy for chicken cutlets, prepare the following ingredients:

fresh tomatoes (large) – 3 pcs.;
chili pepper – 3 pcs.;
garlic – 4 cloves;
honey – 1-2 tbsp. l.;
lemon juice or vinegar - 1 tbsp. l.;
salt, pepper, spices - to taste.

Step-by-step preparation:

Remove seeds from pepper. Peel the garlic.
Puree tomatoes, chili, garlic in a blender.
Transfer the vegetable mass into a saucepan. Add honey, salt, pepper, spices, lemon juice. Stir and simmer over low heat for 20-30 minutes.
Then remove from heat, cool and serve in small portions with meat cutlets.

Unusual cream cheese sauce

And finally, an interesting cream cheese sauce. It turns out to be a very tasty, interesting, aromatic gravy for poultry cutlets. You need to prepare:

processed cheese – 150 g;
bell pepper – 1 pc.;
water – 350 ml;
butter – 50 g;
flour – 35 g;
salt, pepper, spices - to taste.

How to cook:

Boil water.
Cut the cheese into small pieces and place in portions into a pan of boiling water. Don't forget to stir constantly. Bring the sauce until smooth.
Cut the bell pepper into small cubes.
In a frying pan with melted butter, start frying the peppers. He should go limp.
Sprinkle the peppers with flour and mix everything again. The mass should become more or less homogeneous.
Now carefully pour in the water and cheese in a thin stream. Stir constantly with a whisk until the sauce thickens but does not form lumps.
Add salt and pepper and cook until tender, about 5 minutes.

You can also add mushrooms to this gravy. Poultry and mushrooms are always a win-win. These are the options we have for gravy for chicken cutlets. We also have recipes for gravy for meat cutlets on our website. We also have gravy for fish cutlets. In a word, everyone will find with us something to their liking.

The famous bechamel for chicken cutlets

The legendary béchamel of French cuisine is a sauce with many flavors, but always refined and aromatic. The classic version of the sauce was created by the genius of French cuisine, Auguste Escoffier, who wrote the Culinary Guide, which became the bible for French chefs. Since the taste of bechamel can be spicy and tangy, creamy and sour, sweet and slightly bitter, the methods of preparing it also vary. We offer sauce for chicken cutlets, which is a lighter version of bechamel. For it we will need:

fresh milk – 0.5 liters;
butter – 50 grams;
chicken eggs – 2 pieces;
flour – 15 grams;
spices to your taste.

During the cooking process, you will have to constantly monitor the sauce so that nothing burns and the gravy retains its delicate creamy taste. Let's prepare it like this:

Place a small saucepan on the fire and melt the butter in it.
Then add flour, warm it up slightly, and begin adding milk. Pour in slowly, in a thin stream, without stopping stirring.
At the same time, you will have to manage to beat the eggs.
After the sauce thickens a little, remove the pan from the heat. Add beaten eggs and spices to the milk mixture. Stir the mixture and the sauce is ready.

If someone is confused by the lack of salt or sugar in the gravy, do not be afraid to experiment, add the missing ingredients to your own taste.

Minced chicken cutlets in sour cream sauce

The step-by-step recipe for this sauce is very similar to classic bechamel, which came to us from traditional French cuisine.

However, sour cream and broth, which replace milk in this case, give the gravy a completely new, richer taste. This additive is ideal for chicken cutlets and side dishes.

Ingredients

Sour cream 20% – 1 tbsp.;
Meat broth – 1 tbsp.;
Sweet butter 82% – 1 tbsp. l. with a slide;
High-grade wheat flour – 20 g;
Coarse table salt – ½ tsp;
Seasoning “mixture of five peppers” - 1/3 tsp.

How to prepare sour cream sauce with spices for chicken cutlets

We take a saucepan, put it on low heat, then add half of the oil we have into it.
As soon as the butter has melted, sift the flour into a container, portionwise, through a strainer, and vigorously mix with a whisk or wooden spatula until it becomes a homogeneous crumbly mass. Fry the roux for about five minutes until a delicate light caramel color.
Strain the broth through triple gauze or a fine strainer in a thin stream, slowly pour it into the saucepan, stirring the roux with the liquid, breaking up lumps, until smooth. Instead of broth, you can use regular filtered water.
After introducing the broth and obtaining a homogeneous mass, add sour cream, salt and seasoning to the sauce.
After this, without changing the cooking temperature, simmer the sauce for another 3-4 minutes, add the remaining oil, mix everything and remove the ladle from the heat.

Tomato sauce - Italian classic

Italian chefs are recognized masters in preparing tomato sauces. Tomatoes have long been used in Italian cuisine; they are used to make a variety of dishes, but the most popular are sauces made from this bright and aromatic vegetable. Let's take on board the virtuoso skills of magicians from Italy and try to prepare a domestic version of tomato sauce for cutlets with a spicy note, so beloved by Italians.

To prepare the sauce you need to take:

fresh tomatoes - 5-7 medium-sized fruits;
garlic – 3 large or medium cloves (depend on your family’s preferences);
hot pepper – 3 grams or a small pinch;
olive oil – 3 tbsp. spoons;
sugar - to taste;
ground red and black pepper - to taste;
oregano - half a teaspoon.

Special mention should be made about oregano. This plant has a warm, bitter taste and is classified as a spicy seasoning. If you pay attention to the ingredients of our sauce, there are already enough spicy foods in it, so be careful with oregano. However, Italian varieties of oregano give the dish a unique aroma, so local chefs use it with pleasure. Oregano gives tomato sauce a special flavor.

Let's move on to preparing the gravy:

Place the frying pan on the fire, pour oil, heat it up.
Peel the garlic and chop it well.
Add garlic and all the prepared peppers to the heated oil. Fry for about a minute, then remove them from the pan.
In the oil remaining after frying the pepper and garlic, fry the tomatoes cut into small pieces.
Return the garlic and pepper to the tomatoes and simmer for about 10 minutes. Add oregano and sugar. Remove from heat.
Grind the resulting mass through a sieve. The sauce is ready.

If the consistency of the sauce is too thick, you can dilute it with meat or vegetable broth.

Chicken and mushroom sauce

You can find a large number of recipes for mushroom sauce. The most popular sauce ingredients for chicken cutlets are sour cream or cream. Wheat flour is often used in this sauce; it is needed to create a thick consistency of the final product.

In Europe, heavy cream and egg yolks are often used to create a thick sauce rather than wheat flour. In this sauce, mushrooms are cooked separately and added to the finished sauce.

field mushrooms - 300 grams;
sour cream - 2 tablespoons;
heavy cream - 200 milliliters;
shallots - 2 pieces;
vegetable oil for frying;
chicken broth - 50 milliliters;
salt;
spices.

Cut the onion. Peel the mushrooms and cut them into small pieces.
Pour vegetable oil into a frying pan and heat it well. Place the onion in the pan and fry it until golden brown.
Place the mushrooms in the pan and fry them for 20 minutes. The mushrooms should give juice.
Cool the mushrooms and place them in a blender bowl. Add half the cream, broth, sour cream and salt on top. Turn on the blender. Achieve puree.
Pour the puree into a saucepan, add the remaining cream.
If desired, you can add a tablespoon of red or white wine, white or black pepper, parsley, basil, dill, lemon juice and garlic. Adding cheese to the sauce is also acceptable.
Place the pan on the stove over low heat. Bring to a boil and immediately remove the saucepan from the stove.
Mushroom sauce for chicken cutlets can be served separately or poured over the entire dish.

If you want to make the sauce less calorie, then instead of dairy products you can use pureed tomatoes, vegetable broth or mushroom broth.

Traditional tomato sauce

This is a recipe for a sauce popular in our temperate latitudes. It includes vegetables familiar to us, used in many dishes of Slavic cuisine. Product composition:

fresh tomatoes – 1 kg;
onion head;
vegetable oil;
sugar – 1 teaspoon;
salt - to taste.

Cooking instructions:

Pour boiling water over the tomatoes and remove the skin. Chop finely.
Peel the onion, wash it, and grate it on a medium grater.
Take a frying pan, pour oil, heat it up. Add onion to hot oil. Reduce the heat intensity and simmer the onion for 5-6 minutes.
Add tomatoes to onions. Simmer for 15 minutes, crushing the vegetables with a spatula or spoon.
Turn off the heat, wait for the mass to cool, transfer to a blender and grind. Salt, pepper, beat a little, transfer to a jar and store in the refrigerator or serve immediately with dishes.

The cooking process is very similar to frying borscht, but even as a sauce this gravy evokes a pleasant taste sensation.

Recipe without milk and bread

500g minced meat
. Beef, pork or chicken will do. It’s better to take a piece of meat and turn it into minced meat yourself. Before cutting, the meat must be washed. I had chicken fillet in the freezer. Note that if you have little time, it is better to take chicken. It will take significantly less time to cook the cutlet.
1 onion
. When cooking with chicken, replace the onion with garlic. Remember, onions go with meat, and garlic with chicken.
1 PC.
egg . Used to bind ingredients together. If you don’t want to use an egg, you can cook it.
Spices to taste
(on the left in the photo). You can buy a ready-made bag of spices for cutlets in the store. I prefer to buy it by weight from the market. They use only natural ingredients without additional dyes or chemicals.
Salt to taste
(on the right in the photo).
1 tbsp.
flour _ Better to add less.
Breadcrumbs
. You can buy ready-made ones in a package or prepare them yourself. To do this, you need to take slices of bread and put them in the oven for 5-10 minutes to dry. After the time has passed, we take out the bread and send it to the blender for grinding. Rusks for sprinkling are ready.

Cooking steps

Prepare the ingredients. Since I had fillet, I put it in a blender bowl with blades.

Peel the onions. Cut into several pieces and send to the meat. As mentioned above, it is better to replace onions with garlic when preparing chicken cutlets. Sprinkle with spices and flour on top, pour in the egg. Turn on the blender at maximum speed. The minced meat is ready.

Ingredients

Minced pork - 500 g
Minced beef – 500 g
Potatoes - 300 g (2 pcs.)
Onions – 200 g (2 pcs.)
Egg - 1 pc.
Kefir – 100 ml
Salt - 1 teaspoon
Ground pepper - to taste
Vegetable oil for frying - 3-4 tablespoons

Cooking time 10 minutes + 30 minutes for frying + 5 minutes for stewing

Yield: 10 servings

Every good housewife has her own personal recipe for cutlets. After a series of trials and errors, I came up with a simple formula for a successful dish - beef and pork cutlets. The recipe with photos will tell you step by step how to prepare this successful dish, which is loved in our family from the smallest children to the advanced age of adults.

This recipe for making beef and pork cutlets does not contain bread and uses only one egg per kilogram of meat, because the white of the eggs makes the cutlets tough, and the bread, necessary for the consistency of the minced meat, absorbs all the juice that the meat releases. Instead, I use kefir and potatoes, because thanks to the starch contained in potatoes, the cutlets turn out incredibly juicy and crumbly inside, but at the same time they will not fall apart when frying in a frying pan. And kefir makes the cutlets juicy and appetizing.

Thanks to this photo recipe, homemade pork and beef cutlets will become your family's favorite minced meat dish. After all, the cooking process is simple and straightforward, and there are enough cutlets to feed a large family.

Creamy dressing for fish cutlets

Another option for creamy sauce, which is perfect not only for fish dishes, but also as a gravy for a side dish. It can be served with porridge, spaghetti, and potatoes.

List of ingredients:

2 packs heavy cream;
150 grams of vegetable or meat broth;
hard cheese 80 grams;
butter 40 grams;
2 chicken yolks;
spices;
fresh herbs (dill).

Cooking method:

The gravy should be prepared in a water bath or, in extreme cases, in a saucepan with a thick bottom.
Finely grate hard cheese.
Let's start mixing the components in a water bath. Start by melting the butter.
Add grated cheese, cream and broth to the butter. Mix all ingredients thoroughly. Season the mixture with spices.
The sauce should cook, but not boil!
When the structure of the sauce becomes smooth, add finely chopped dill. It tastes best when cooked straight away.

Gravy like in kindergarten

Cooking ingredients:

3 large spoons of thick tomato paste;
2 large spoons of flour;
a glass of any broth or water;
a little salt;
vegetable oil;
spices at your discretion.

We will cook for about 20 minutes, calorie content per 100 grams is 80 kcal.

Let's start cooking:

Add a little vegetable oil to the frying pan, put it on the fire and heat it up;
Add flour to oil, mix and fry until golden;
Next, add tomato paste, stir and fry;
In a separate container, you need to heat the water or broth until hot;
After this, pour the broth in a thin stream into the frying pan with the flour and tomato;
Stir everything thoroughly, being sure to break up any lumps;
After this, add some salt and season with spices;
Simmer over low heat for another 5-7 minutes and remove from the stove.

Cheese sauce for fish dish

Quite often, tomato sauce is served with fish dishes. It is especially good to stew tender pollock or cod fillets in it. But this familiar dish will sparkle with new facets if, instead of tomato sauce, you use aromatic cheese sauce with a creamy taste.

Compound:

1 tbsp. farm milk or cream;
Russian cheese 40 grams;
wheat flour or starch 2 tbsp. l.;
2 yolks;
juice of ½ lemon;
salt;
greenery.

Cooking method:

The sauce is prepared entirely in a water bath.
Combine milk, cream, yolks and starch and cook in a water bath.
The consistency should be creamy.
Grate the cheese on a fine grater and mix it with the sauce.
Heat until smooth.
Add chopped greens.

The sauce for the fish cutlets is ready!

Creamy gravy

When you don't have vegetables on hand, you can make a cream-based gravy.

Ingredients:

low-fat cream (can be replaced with milk) – 150 g; butter; flour.

Cooking method.

Pour a tablespoon of flour into a hot frying pan and squeeze it until brownish. Then add butter and wait until it melts. It is necessary to pour in the cream in a thin stream, while constantly stirring the mixture so that lumps do not form. It's best to use a whisk. Finally add salt and pepper and simmer the mixture for about 5 minutes.

Important! When adding cream, you need to stir the mixture very vigorously, otherwise the lumps of flour will thicken and cannot be broken up, which will significantly reduce the quality of the prepared gravy.