Gravy for cutlets. How to prepare a delicious gravy for cutlets with sour cream and tomato paste? Asian sauce for fish and chicken cutlets

With the sauce, ordinary cutlets acquire a piquant taste. Common ingredients for gravy: tomato paste, mayonnaise, onions and even sugar. Cream, sour cream and kefir are also suitable for the sauce (this is an option for those who have digestive problems). The rest can be offered hotter sauces with the addition of mustard or hot pepper.

Dinner-style gravy recipe

Number of servings: 4 persons.

Almost everyone associates the gravy for cutlets with the one served with mashed potatoes in the canteen of a kindergarten or university. This tasty dish based on sour cream and tomato paste was included in a collection of recipes for catering establishments. The gravy can be made separately using meat broth or cooked in the same frying pan where the cutlets were fried.

Ingredients:

carrots – 1 pc.;
flour – 1 tbsp. l.;
sour cream – 2 tbsp. l.;
meat broth – 210 ml;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
tomato paste – 1 tbsp. l.;
salt, spices - to taste.

Cooking method:

Grate the peeled carrots and chop the onion into small cubes.
Heat vegetable oil in a frying pan, sauté vegetables in it until golden brown.
Pour in the meat broth.
Simmer the vegetables for a couple of minutes.
Add tomato paste, sour cream, salt and season with spices.
Stir, hold for about 15 minutes. under the lid.
Sprinkle with flour and simmer for a couple more minutes.
Pour the gravy over the cutlets.

Option with sour cream

Cooking time: 45 minutes.
Number of servings: 5 persons.
98 Kcal per 100 g.
Difficulty of preparation: easy.

The most delicate tasting gravy is made from sour cream mixed with cream. You can choose their fat content at your discretion (for a dietary option it is better to take less fatty ones). If there is no cream, then you can use regular milk, but then the sauce will be more liquid. A tablespoon of flour will help thicken it.

Ingredients:

cream – 0.5 tbsp;
vegetable broth or water – 300 ml;
sour cream – 100 g;
white pepper - a pinch;
flour – 70 g;
butter – 50 g;
salt - to taste.

Cooking method:

Pour the cream into a container and place it in a water bath to warm up.
Mix them with the broth, add sour cream, stir.
Season with salt and white pepper.
Heat oil in a frying pan.
Fry the flour on it until light brown.
Pour the flour mixture into the sauce, stir thoroughly so that there are no lumps.

Gravy for tomato paste cutlets

Cooking time: 20 minutes.
Number of servings: 5 persons.
Calorie content: 90 Kcal per 100 g.
Difficulty of preparation: easy.

The easiest recipe for gravy for cutlets is based on tomato paste. It can easily be replaced with regular ketchup. The only difference will be in the consistency of the finished gravy. Another option is to use grated tomatoes. In this case, the taste of the gravy will be especially pronounced. The main thing is to peel the tomatoes so that the sauce is homogeneous.

Ingredients:

salt - a little to your taste;
sour cream – 120 ml;
meat broth – 0.5 l;
tomato paste – 2 tbsp. l.;
vegetable oil – 1 tbsp. l.;
seasonings - to taste;
flour - 3 tbsp. l.

Cooking method:

Heat half the broth.
Pour flour into the cold part, mix, add sour cream.
Add tomato paste to the heated half, stir, bring to a boil.
Next, pour in some of the sour cream and stir constantly.
Simmer until a thick, uniform gravy forms.

Mushroom sauce for cutlets

Cooking time: 1 hour 40 minutes.
Number of servings: 3 persons.
Calorie content: 105 Kcal per 100 g.
Difficulty of preparation: medium.

The most aromatic sauce is made from porcini mushrooms. You can use not only dry, but also fresh. A sweeter-tasting sauce will be made from honey mushrooms, a thick orange one from chanterelles. The classic gravy recipe uses champignons, but only fresh or dry ones, not canned ones. Mushroom sauce is suitable not only for meat, but also for potato cutlets, and even casseroles.

Ingredients:

butter – 3 tbsp. l.;
onion – 1 pc.;
dried mushrooms – 150 g;
salt - to your taste;
flour – 1.5 tbsp. l.

Cooking method:

Cover the mushrooms with water and leave to soak for 3 hours.
Then boil them in the same liquid for 1 hour.
Strain the broth and chop the mushrooms.
Fry the flour in a dry frying pan until light brown.
Pour in the broth and simmer for about 15 minutes.
Peel the onion, chop finely, sauté in oil until golden brown.
Add mushrooms, simmer until soft.
Pour in the flour and broth sauce, add salt, simmer for another couple of minutes.

Creamy gravy

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content: 110 Kcal per 100 g.
Difficulty of preparation: easy.

Creamy gravy for cutlets is prepared according to the same principle as with sour cream, only the basis of the recipe is cream. A piece of cheese is added to them. It can be grated or cut into thin slices and placed on cutlets with sauce on top. Onions can be fried in either butter or vegetable oil. If there is no wine, you can do without it.

Ingredients:

white wine – 4 tbsp. l.;
cream 10-20% fat - 1 tbsp.;
butter – 1 piece;
cheese – 100 g;
water – 1 tbsp.;
onion – 1 head;
flour – 1 tbsp. l.

Cooking method:

Fry the onion in butter, add flour, stirring constantly.
Pour in the cream after 5 minutes. – wine.
Simmer for another 5 minutes, then add salt and spices.
Pour the gravy over the cutlets and sprinkle grated cheese on top.
Simmer covered for another 5 minutes.

Video

Even the most aromatic and appetizing cutlets cannot do without a rich, fragrant sauce. Most often, the gravy is prepared on the basis of tomatoes and tomato products (sauce, paste, juice or homemade preparations), with the addition of garlic, onions, dried or fresh herbs, various vegetables or mushrooms. In addition to tomato-based gravies, there are also white sauces made with cream or sour cream, mixtures of mayonnaise and pasta, based on mushrooms, cheese, garlic and onions, sweet paprika, red and white wines, etc.

Wheat or corn flour and starch are used as a thickener. Flour can be fried or poured after sautéing other ingredients already dissolved in cold water. The gravy is also made without using wheat flour. In this case, a lot of vegetables are added to it, either pureed or finely chopped.

Each housewife has her own signature recipe for gravy for cutlets. This article presents the most famous and popular sauces.

Sweet and sour sauce with kefir

Ideal not only for cutlets, but also for all other meat dishes. It is especially good with beef or pork dishes.

Ingredients:

Kefir – 1 tbsp.
Garlic – 0.5 heads.
Dried dill – 1 tsp.
Cumin - a third of a tsp.
Black pepper.
Salt.
Vegetable oil – 30 ml.
Wheat flour – 1 tbsp. l. no slide.
Water - as needed.

Preparation:

Crush the garlic or put it through a garlic press. Mix the resulting puree with kefir, salt, ground cumin, dried dill and other spices. Let stand for about 10 minutes.
Heat vegetable oil in a frying pan and gradually add wheat flour. Sauté until golden brown.
Then pour the kefir mixture into the frying pan and simmer everything until thickened over medium heat for 5 minutes.
Dilute the sauce with water to the desired consistency. Simmer for another 5-10 minutes and remove from heat.

Classic sauce for cutlets with onions and carrots

For this sauce, carrots are most often grated on a regular coarse grater (beet grater). However, if you try to grate the carrots on a medium (cheese) grater, the prepared gravy will acquire a completely different consistency - thicker and more uniform.

The basis for the sauce is the meat juice and fat remaining in the pan after frying the cutlets.

Ingredients:

Onions – 1 pc.
Garlic – 2 cloves.
Unsalted tomato paste – 1 tbsp. l.
Wheat flour – 1-2 tbsp. l.
Carrots – 1 pc.
Black pepper.
Water – 1 tbsp.
Salt.
Other spices to taste.

Preparation:

Finely chop the onion. Grate the carrots on a cheese grater.
Sauté the onion in fat until golden brown. Then add grated carrots and a couple of cloves of garlic. Salt and season.
After 5 minutes, add tomato paste and the rest of the spices. Mix everything well and gradually add wheat flour.
Once the mixture thickens, dilute it with water to the desired sauce consistency.
Simmer for about 5 more minutes and remove from heat.

Cheese sauce for cutlets

A spicy replacement for tired tomato sauces and garlic and onion fries.

Ingredients:

Processed cheese – 1-2 pcs.
Dried herbs (parsley, dill, oregano) – 1 tsp. with a slide.
Celery – 100 g.
Wheat flour – 2 tbsp. l. no slide.
Water – 1-2 tbsp.
Butter – 50 g.
Chili pepper - a quarter of a pod.
Black pepper.
Salt.

Preparation:

Grate the processed cheese on a coarse grater and the celery on a fine grater. Finely chop the chili pepper.
Fry celery with chili peppers in butter. Lightly salt the vegetables and season.
Gradually add wheat flour, dried herbs and fry for 5 minutes.
Pour water, bring to a boil and gradually add grated cheese, stirring constantly.
After the cheese has completely melted, keep the sauce on the fire for another 3-5 minutes and remove from the heat.
Serve immediately with the cutlets.

Of all the meat dishes, I like cutlets the most. Tender and aromatic pulp of juicy meat, sealed in a golden brown crust, a delicious sauce that successfully complements both cutlets and any side dish - only a small part of all those wonderful and tasty words that can be used about cutlets. You definitely need to get this recipe for juicy and tender cutlets with gravy in a frying pan. It will come in handy more than once, especially if you have already twisted minced meat.

Usually I prepare minced meat for cutlets (or, or) myself, but this time I decided to resort to the services of the meat department, where they successfully prepared minced meat for me from the piece of pork I had chosen. And, you know, it turns out that this saves a lot of time and effort.

Well, since the presence of meat (or minced meat) in the house leads to the desire (or need) to cook something tasty and not very complicated from it, cutlets are the best idea that came to my mind at that moment. And a few words about the sauce for the cutlets. Usually I just fry and simmer the cutlets, or fry and additionally bake them in the oven until fully cooked. This time it was decided to cook the same favorite cutlets, but in a slightly new way. And the recipe for cooking cutlets with gravy in a frying pan came in very handy. And it justified itself one hundred percent. I recommend this recipe for cutlets with gravy to absolutely everyone.

Ingredients:

800 g minced pork
1 large onion
2 eggs
4 tablespoons sour cream
2 tablespoons tomato paste
500 ml water
4 tablespoons flour + 1 more tablespoon flour
sugar
ground black pepper
sunflower oil

Cutlets with gravy. Step-by-step recipe with photos

I took 800 g of minced pork (you can take 700 g or 1 kg). Or prepare the minced meat yourself by grinding the meat in a meat grinder. Place the minced meat in a bowl, where we will later add the rest of the ingredients.

Add two eggs and two tablespoons of sour cream to the bowl with the minced meat (a total of 4 tablespoons of sour cream were indicated for this recipe, we will need the remaining two to prepare gravy for the cutlets). We also salt and pepper the minced meat. You will need about 1.5 heaped teaspoons of salt, 0.5 teaspoon of pepper. Finely chop the peeled onion and also add to the minced meat. I grated my onion. This pale yellow mush in the center of the minced meat is a former onion.

First, use a spoon and then use your hands to mix the minced meat. At first the consistency of the minced meat will be uneven, but over time the minced meat will become dense and uniform. If desired, you can beat it on the table, so the cutlets will be even more tender and fluffy.

We put flour in a large plate; it is needed for breading our future cutlets in gravy. With hands soaked in water, scoop up portions of minced meat and roll them into a ball. The size of such a ball is like a medium-sized tangerine. Then we form the ball into an oblong cutlet or leave it as is.

Dip future cutlets in flour and transfer to a board. I decided to give the cutlets a rounded shape for a change, so I just slightly flattened the minced meat balls breaded in flour.

Heat the frying pan thoroughly with 2-3 tablespoons of sunflower oil. Only after this do we place the cutlets in a frying pan and fry them until golden brown on each side over medium heat. 800 g of minced meat produces such a number of cutlets that it is simply physically impossible to fit in one frying pan. Therefore, we conditionally divide the blanks into two batches. First, fry the first batch of cutlets, and then move on to the second.

Prepare the gravy for the cutlets. To do this, take 500 ml of water and add 2 tablespoons of tomato paste and 2 tablespoons of sour cream to it. We also add a tablespoon of flour and mix the liquid thoroughly to get rid of flour lumps. Salt (1 teaspoon), add sugar (1 tablespoon) and a little sunflower oil (1 tablespoon). Mix everything again.

We fit absolutely all the cutlets tightly into the frying pan.

Pour in the prepared sauce, cover the pan with a lid and place on the stove to simmer over low heat for 25 minutes.

Sauces for meat, fish and vegetable dishes are a must. This is especially true for cutlets. There are so many ways to prepare them that it is simply impossible to list them all. The gravy for the cutlets can be made from dairy products (sour cream, cream, milk); the base can also be tomatoes, a mixture of vegetables, even fruits and berries. For those who like it spicy - garlic sauce or sauce with mustard and horseradish. Many similar sauces are offered by Italian and

Before receiving The New Essentials of French Cooking for free, please confirm your email address below. We've saved the recipes in this guide in your Recipe Box for easy access any time you visit. We've saved the recipes in this guide in your Recipe Box for easy access whenever you visit. Common side dishes include potatoes, mashed potatoes, french fries, pasta, or potato salad. Additionally, the East German version serves as a side dish for schnitzel and tomato stew.

Classic recipe for gravy for cutlets

Here is the recipe for the basic gravy - béchamel sauce, or white sauce. Melt a piece of butter about thirty to fifty grams in a frying pan, fry a couple of tablespoons of wheat flour in it for several minutes, gradually pour in three glasses of milk (stirring all the time to prevent lumps from appearing), and then simmer over low heat for about half an hour. Then strain, add salt, pepper (preferably a mixture of them) and the spices you like: nutmeg, allspice, dried herbs.

A simple recipe for cutlets with gravy

Heat oil in a large skillet over medium heat. Pound cutlets with butcher for smoothing. Season the cutlets with salt and pepper, dry them in beaten eggs, and then sprinkle them evenly with bread crumbs. Place the cutlets in a frying pan and fry until golden brown. Remove meat from pan and drain with paper towels. Keep the meat in the oven while you make the sauce.

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Add tomato paste and mushrooms and sauté over low heat. Add wine, water and seasonings; let cook for about 5 minutes. Pour the schnitzel before serving. This German recipe was written and distributed by Cindy Hardy. We will review it and if accepted, publish it here in this Food as a collection of German recipes. We make it easy for you to post your travel questions and get answers from locals and our property owners in Germany, Austria and Switzerland. This way, you get unique travel tips personalized to your needs.

Gravy for cutlets with toasted flour

Another recipe, no less famous, is when flour is fried in a dry frying pan until creamy. This is how red sauce is made (in fact, it is brown - from the lightest to the darkest, depending on the preferences of a particular dish). How he is the best. But with raw flour, the sauce will taste raw. It is best to dilute toasted dry flour with meat broth.

Simply enter your destination in the search field and navigate to the guide of your choice. From there, find the “Ask a Local” box, enter your question, and submit. Typically, you will receive 2-3 responses in less than 24 hours. For the lamb cutlet, place all ingredients except the lamb in the pestle and mixture. Rub the paste all over the lamb cutlets and place in the refrigerator to marinate for at least an hour. Place the tomatoes on a baking sheet and apply a small dollop of oil to each half. Stain with red wine vinegar and sprinkle over brown sugar, salt and pepper. For the lamb cutlets, heat a large frying pan and add oil and oil once you have added the lamb cutlets and light each side. For the green sauce, mix all ingredients together in a bowl. To serve, place slow roasted tomatoes on serving plates and top with green sauce. Place the lamb next to the tomatoes and scatter with the toasted almonds. Serve the lemon wedge on the side. Roast until almost dry, this will take 1-2 hours. . By soaking the shallots before adding the flour to the fat in the pan, you get a wonderful subtle onion flavor and soft texture.

Gravy for cutlets - tomato

The third classic option is to fry coarsely chopped garlic in vegetable oil with a small piece of chili pepper. Then remove both garlic and pepper from the pan so that you can fry the tomatoes (scalded and skinned) in this aromatic oil. The tomato should be simmered over low heat for about half an hour. Salt and pepper, of course, add a little sugar or a couple of spoons of jam (plums are good, citrus fruits will also work, peach or pineapple syrup will also work). If the tomatoes were hard and retained some of their shape by the end of cooking, you can rub the sauce through a sieve. Based on these recipes, you can create a huge number of varieties of gravies. For example, vegetable or fruit and berry sauces have worked well. If the cutlets are fatty (pork or lamb), then, in addition to spicy ones, sweet and sour sauces are very good. The base here is different - not flour, but pureed vegetables, fruits or berries. To do this, the fruits need to be boiled in a small amount of water and ground in a blender or using a sieve.

Tomato sauce for spaghetti

A little wine always makes everything taste better, and Madeira is wonderful to cook with. If you haven't experienced it, try it! And the addition of thyme mirrors the seasoning in the breading, adding a classic twist to an old-fashioned, traditional comfort food. When serving fried foods with gravies, it is best to place the gravy on the plate first and then place the fried food on top. This helps maintain the crispy coating. You can pass the remaining sauce to the table if anyone wants to add more.

Brown and white produce is notoriously boring to look at, so serve it on a colorful plate and make sure you garnish the chicken with chopped green onions for a pop of interest. You can also serve this with brightly colored vegetables or a salad to complete the meal.

Gravy for cutlets - onion

This sauce can be stored in a glass jar in the refrigerator for literally months. You will need a kilogram, three tablespoons of olive oil, three tablespoons of sugar (you can also replace it with jam), half a glass of dry red wine, salt, a little apple or wine vinegar. Cut the onion into half rings and fry in olive oil over medium heat so as not to burn. Add salt, sugar, then wine and simmer over very low heat for about half an hour. Stir occasionally. Add vinegar and cook for some more time until completely transparent. The gravy becomes like melted marmalade. Very tasty! It is recommended to save any leftovers. This gravy can be heated together with or separately - in a steam bath.

I hope you enjoy this bite from my childhood with a nod to the evolution of my cooking. Have an amazing weekend! Using a combination of butter and olive oil increases the smoke point of the oil and helps it not burn when frying. Oil adds flavor and olive oil is good for you.

Cheese sauce for cutlets

Making the sauce before frying the chicken may seem counterproductive, but it's doubly beneficial. By making the sauce first and keeping it warm, the chicken is piping hot when you serve it. And stirring the remaining butter and brown bits from the pan into the sauce gives you the same flavor as using the drippings to make it. All the benefits without any of the hassle.

Gravy for cutlets - cranberry

You will need two glasses of frozen or fresh cranberries, a glass of sugar, a glass of water. Boil sugar and water for five minutes. Thaw the cranberries, puree them in a blender and cook in the syrup for about five minutes from the moment they boil. Cutlets with cranberry or lingonberry sauce get an exceptionally fresh, so to speak, unworn look. Absolutely any side dishes will suit these sauces.

You can use your standard gluten-free flour mixture to make the sauce or any single gluten-free flour such as rice, amaranth, cornstarch, potato starch, arrowroot, etc. Some gluten-free flours require more liquid than others, so add more chicken stock as needed.

Delicious gravy for fish cutlets

Breaded chicken cutlets with madeira. Prepare the Madeira Gravy: Heat the butter and olive oil in a large saucepan over medium heat. When the oil shimmers, add the minced shallots and thyme and reduce heat to medium. Cook for about 2 minutes or until the shallots have softened. Remove pan from heat, add garlic and cook for another 30 seconds or until garlic is fragrant. Cook for about 2 minutes or until the flour no longer smells raw but is not browned, whisking constantly. Slowly pour in the stems, wine and cream, whisking constantly. Continue cooking, whisking constantly, until thickened and creamy. Move to the background and stay warm. Prepare the chicken breasts: Place the chicken breasts, one at a time, in a plastic bag and pound the bag with the smooth side of a meat pound or mallet until it is completely thick. If your breasts still have tenders, you can remove them before pounding the breasts and cook them separately. When flattening, transfer breasts to a parchment-lined baking sheet. Continue with remaining chicken pieces. If you are making this meal for kids, you may want to cut the chicken cutlets into strips to create chicken fingers. Little ones love them and they may be more inclined to eat all their chicken when they can eat it with their own hands! Place breadcrumbs in a shallow, flat dish and season with thyme, salt and pepper. Place beaten eggs in another shallow dish. Place both of these containers next to the stove. Dip the beaten chicken breasts into the beaten egg and then into the seasoned breadcrumbs. Shake out excess and return to parchment baking sheet. Repeat with remaining chicken breasts. Cook Chicken: In a large skillet, heat oil and butter together over medium heat. Resist the urge to turn the heat up - you don't want the oil to burn! When the butter is melted and the oil is hot, use tongs to add the chicken to the pan. Be sure to leave some room between pieces to allow the butter and oil to bubble and color the edges. Cook if necessary or use a second pan. Cook until the first side is browned, then flip and cook the second side. Continue turning occasionally to ensure both sides are cooked and the chicken is cooked. The time will depend on how thin you beat the chicken and how hot the pan is. Mine took about 10 to 12 minutes to cook. Transfer to a parchment-lined baking sheet to dry and keep warm while you finish cooking any remaining chicken. Once all the chicken is cooked and removed from the pan, scrape the remaining oil and browned bits into the sauce. Whisk until everything is incorporated. These brown bits will add tremendous flavor to the gravy. Add flour and beat until smooth without any chunks. . You can't go down any street in America, and especially here in Texas, and not find a place that will sell you something that's been fried.

Sauce is the binding element of any (yes, absolutely any!) dish. And it will not be a surprise to you that in addition to ketchup and mayonnaise, you can serve a lot of different sauces and gravy with freshly fried cutlets. We will share recipes for some of them with you in this article. You can serve the sauces according to the suggested recipes separately with the cutlets, or simmer the dish in them. So, let's read how to prepare sauce for cutlets.

Depending on the street, this may not be something you really want to put in your mouth, but it's a possibility nonetheless. As with most things in our fair country, it's a case of quantity versus quality - you can fry anything, but it's hard to get it right. And let me tell you, ladies and gentlemen and everyone in between, this is the very definition of right.

What You'll Need to Make Chicken Fried Pork Cutlets with Passion

Chicken fried pork cutlets with country plant. For the pork: Place the pork chop in wax paper and flatten it by hitting it with a rolling pin or butcher. Coat each pork chop in flour, then wash in the egg, then flour again, and then place the finished product on a cookie sheet. Fill the pan almost halfway with oil and heat slowly on medium or until hot. Carefully place the pork cutlets in the oil - make sure not to crowd the pan! - and cook until they are golden brown on each side. Once cooked, remove from oil and place on some paper towels to drain excess oil. For the sauce: Discard the vegetable oil and return the pan to the oven. Increase heat to medium and add oil. After draining the oil, add milk, garlic powder, onion powder and rosemary and stir. Slowly whisk in sauce packet and bring to a boil. When the sauce begins to thicken, reduce to a simmer and continue whisking until it reaches the desired consistency.

Try to keep your hand clean at all times to make cleaning easier!
Repeat until all chops are coated.

Get ready for compliments when you serve these golden brown turkey cutlets topped with creamy gravy.

Sour cream sauce with champignons for cutlets

Ingredients:

mushrooms – 150 g;
sour cream – 300 g;
onions – 1 pc.;
dill – 1 bunch;
salt, pepper - to taste.

Preparation

Chop the onion and fry until golden brown. Cut the mushrooms into slices and place them in the pan with the onions. Fry everything until the moisture evaporates. The finished frying can be immediately poured with sour cream, or you can pre-grind it in a blender. Season the finished product to taste and mix with chopped herbs.

In a medium bowl, beat the egg whites for about 30 seconds or until foamy. Place bread crumbs in another medium shallow bowl. Set the flour mixture, egg white mixture, bread crumbs and a large plate in a row, assembly line.

Dip one piece of turkey into the flour mixture, forming a coat and gently shaking off any excess. Dip into the egg white mixture, turning into a coat and allowing any excess to drip. Dip into the bread crumb mixture, coating lightly to make sure you have enough for each portion, carefully shaking off any excess. Repeat with remaining turkey. Sprinkle remaining bread crumb mixture over turkey. Lightly spray both sides of turkey with cooking spray.

This sauce is perfect for chicken and liver cutlets.

Milk sauce recipe for cutlets

Ingredients:

flour – 2 tbsp. spoons;
butter – 4 tbsp. spoons;
milk – 2 tbsp.;
salt, pepper - to taste;
nutmeg – 1/4 teaspoon;
egg yolk – 1 pc.;
hard cheese – 80 g.

Preparation

Melt the butter in a frying pan and fry the flour in it until golden brown. Gradually pour milk into the fried flour, stirring the sauce continuously. Cook the milk sauce until it thickens, then season with salt, pepper, nutmeg and grated hard cheese. The last thing to go into the sauce is the yolk; it must be quickly mixed with the rest of the ingredients to prevent curdling.

Ready-made milk sauce is ideal for meat and...

Asian sauce for fish cutlets

Ingredients:

vinegar - 1 tbsp. spoon;
soy sauce – 3 tbsp. spoons;
sugar – 6 tbsp. spoon;
starch - 2 tbsp. spoons;
water – 1 tbsp.;
hot sauce – 1 teaspoon.

Preparation

In a bowl, thoroughly mix the starch with warm water so that there are no lumps left in the solution. Pour vinegar and soy sauce into a saucepan, add sugar, hot sauce, or chili pepper to taste, and at the end pour out the starch solution. Cook the sauce over low heat until thickened, stirring continuously.

Serve sweet and sour sauce with steamed or fried fish cutlets, or any seafood dishes.

Sauce for cutlets with pasta

Ingredients:

rosemary – 4 branches;
crackers – 12 pcs.;
Dijon mustard – 2 teaspoons;
minced beef – 500 g;
dried oregano – 1 teaspoon;
egg – 1 pc.;
salt, pepper - to taste;
olive oil;
basil – 1 bunch;
onions – 1 pc.;
garlic – 2 cloves;
tomatoes in their own juice – 800 g;
balsamic vinegar;
paste.

Preparation

We clean the rosemary sprigs from the leaves and chop them. Grind the crackers in a blender. Mix crackers with minced meat, rosemary, mustard and oregano. Beat the egg into the minced meat, add salt and pepper. With wet hands, form the minced meat into cutlets, pour oil over them and place in the refrigerator.

Chop the onion and garlic and fry until golden brown in a large amount of olive oil. Add the tomatoes in their own juice and mash them with a spoon.

In a separate frying pan, fry the cutlets until golden brown. Transfer the cutlets to the sauce, reduce the heat and cover with a lid. Boil the pasta in salted water. As soon as the pasta is ready, transfer it to the pan with the cutlets and sauce, add a couple of drops of balsamic vinegar for flavor, and mix thoroughly.

Beautiful cutlets with aromatic sauce and side dishes are ready in less than 30 minutes. They should be served sprinkled with chopped basil and grated Parmesan cheese, and sprinkled with a drop of olive oil.

It's hard to find a housewife who doesn't cook cutlets. This dish of minced meat or fish is universal, almost everyone likes it, and goes with any side dish. With aromatic gravy it will become even more juicy, tasty and aromatic. The sauce for cutlets not only makes them juicier, but also gives them additional notes of flavor, making them even more appetizing. Even an inexperienced cook can prepare such an addition to the main dish, following the technology and recipe.

Features of the technology

Experienced chefs say that it is difficult to spoil the sauce for cutlets by changing the recipe to your taste. Violation of the cooking technology and ignorance of a few simple rules can lead to disastrous results.

Sauce for cutlets can have different purposes. Products can be stewed in it to give them juiciness and softness. You can pour it over cutlets with a side dish when serving. The sauce can be served separately with the cutlets by pouring it into a gravy boat. The optimal consistency of the sauce depends on the purpose of the sauce. Most recipes focus on using liquid cutlet seasoning as a gravy. For stewing, a more liquid consistency is desirable; for serving in a gravy boat, a thicker consistency. You can adjust it to your taste, reducing or increasing the amount of flour, starch, boiling the food more or less.
Cutlets do not always have the same composition. The sauce is selected for the cutlets taking into account the product they are made from. A tomato-based sauce is suitable for meat cutlets, a recipe with mushrooms or cheese is worth looking at for chicken cutlets, a gravy based on sour cream, cream, wine harmonizes well with fish cutlets; vegetable cutlets are delicious with sour cream, sour cream and tomato sauce.
When using tomatoes for sauce, they are peeled and seeded or rubbed through a sieve so that unnecessary inclusions do not make the consistency of the sauce uneven and unpleasant. The degree of chopping of vegetables and other components of the sauce may depend on what kind of result you want to get in the end. In some cases, pieces of mushrooms, tomatoes, and garlic do not spoil the taste of the gravy, but make it even more juicy and aromatic.
The lumps formed when adding flour are not able to improve the taste of the gravy. If they cannot be avoided, strain the sauce through a sieve and return to the stove to bring to a boil.

There is no single technology for preparing sauce for cutlets - the process depends on the specific recipe. Before you start cooking, it is not enough to check the presence of all the ingredients included in the seasoning; you must also carefully study the instructions for preparing the sauce. Then the risk of making a mistake will be minimal.

Tomato sauce for cutlets

onions – 100 g;
garlic – 3 cloves;
flour – 50 g;
carrots – 100 g;
tomato paste – 30 ml;
broth or water – 0.25 l;
vegetable oil - as much as needed;
salt, seasonings - to taste.

Cooking method:

Peel the onion, cut into small pieces.
Peel the carrots and chop them on a grater.
Chop the garlic as finely as possible with a knife.
Heat the oil in a frying pan, fry the onion in it until golden brown.
Add carrots, fry until soft.
Add flour, stir.
Add tomato paste, simmer the vegetables for a minute.
Pour in water or broth in a thin stream, whisking the sauce to prevent lumps from forming.
Add garlic, add salt and season the sauce to taste. Cook, stirring, until it reaches the desired consistency.

The sauce prepared according to this recipe is universal. It can be served with meat and fish cutlets, as well as lean products based on cereals and vegetables. The most harmonious combination of gravy from tomato paste and fried vegetables is with minced meat cutlets.

Tomato-sour cream sauce

chicken broth – 0.5 l;
tomato paste – 50 ml;
sour cream – 120 ml;
vegetable oil – 20 ml;
flour – 50 g;
salt, pepper - to taste.

Cooking method:

Pour a glass of cold broth into a bowl.
Dissolve flour in it.
Add sour cream. Using a blender, turn into a homogeneous mass.
Heat the remaining broth and dilute the tomato paste in it.
In small portions, start adding a mixture made from broth, flour and sour cream to the broth mixed with tomato paste. After introducing each portion, whisk the sauce so that it has a uniform consistency.

Fans of table food will surely enjoy this sauce. If you are not one of them, you can improve the recipe by adding herbs and spices to the sauce. The sauce is universal, but is more suitable for meat cutlets. If you want to serve it with minced fish products, it is advisable to replace the broth in the composition with water. In a similar way, you can prepare a sauce from sour cream alone, increasing its quantity accordingly.

Mushroom sauce for cutlets

onions – 100 g;
heavy cream – 0.35 l;
fresh mushrooms, porcini or champignons – 0.5 kg;
butter – 40 g;
salt, ground black pepper - to taste.

Cooking method:

Peel the onion and chop finely.
Wash the porcini mushrooms, add water and boil for 15–20 minutes. Place in a colander, drain, and cut into small cubes. If you use champignons, you don’t need to boil them first; just cut them into cubes or slices.
Melt the butter and fry the onions and mushrooms in it. Fry until there is no excess moisture left in the mushrooms.
Place the contents of the frying pan into a blender bowl and puree.
Salt and pepper the resulting mass, dilute with cream.
Pour into a saucepan, bring to a boil and simmer for 10-15 minutes until the sauce reaches the optimal consistency.

The sauce goes well with cutlets made from beef, poultry, or mixed minced meat. You can also serve the gravy with vegetable cutlets, but do not forget that it is not lean.

Yolk sauce for fish cutlets

chicken egg yolks – 3 pcs.;
water – 180 ml;
butter – 40 g;
salt, seasonings - to taste.

Cooking method:

Melt the butter until liquid.
Separate the yolks from the whites. The whites are not required; the yolks should be combined with boiled water, but cooled to room temperature, and whisked.
Place the container with the yolks in a water bath. Heat while whisking.
Without ceasing to beat and without removing the container with yolks from the water bath, add butter, salt, and spices.
When the sauce thickens well, remove it from the water bath and pour it into a gravy boat.

The sauce prepared according to this recipe is served exclusively with fish cutlets.

Asian sauce for fish and chicken cutlets

water – 0.25 l;
soy sauce – 60 ml;
apple cider vinegar (6 percent) – 30 ml;
starch – 30 g;
sugar – 100 g;
hot pepper sauce – 5 ml.

Cooking method:

Combine vinegar, soy sauce, sugar, hot seasoning in a bowl. Dilute with half a glass of water. Pour into a saucepan.
Separately, stir the starch with the remaining cool water.
Heat the mixture in the saucepan.
Gradually add starch and cook over low heat until thickened.

Spicy sweet and sour sauce, characteristic of Asian cuisine, goes well with fish, chicken, and pork cutlets.

Cheese sauce for cutlets

celery root – 100 g;
processed cheese – 150 g;
water – 0.4 l;
flour – 35 g;
butter – 50 g;
chili pepper – 10 g;
salt, dried herbs - to taste.

Cooking method:

Boil the water.
Grind the cheese on a grater. It will be easier to do this if you first put the cheese in the freezer for half an hour.
Drop the cheese into the water in small portions and stir until it is all melted.
Cool the water with the melted cheese in it to room temperature.
Peel the celery and grate it on a fine grater.
Chop the pepper as finely as possible.
Melt the butter, fry the celery root and pieces of capsicum in it until soft.
Sprinkle with flour and stir.
Add greens. Stir again.
Gradually, constantly whisking the sauce, add water with the cheese diluted in it. Cook for a few minutes until the sauce reaches the desired consistency.

The exquisite sauce made according to this recipe will be an excellent addition to cutlets, no matter what minced meat they are made from. The gravy will give the dish a delicate creamy taste with a spicy pepper.

Sauce for cutlets can be prepared on the basis of broth, sour cream, cream, or less often water is used as a liquid base. To add sourness, tomato paste and finely chopped pickled vegetables can be added to the sauce. The sauce acquires a delicate taste when cheese and mushrooms are added to it. Hot seasonings and capsicum will give the gravy a piquant taste. The choice of sauce depends on what the minced cutlet is made of: some versions of the liquid seasoning are suitable for fish dishes, others are in better harmony with meat dishes, and others are good paired with poultry products.