What to add to the minced meat to make the cutlets juicy. Is it necessary to add an egg to minced cutlets?

How to replace eggs in cutlets? This question is asked by many housewives for one reason or another. In this article we will try to give the most comprehensive answer to this question.

Historical facts

Before you find out how to replace eggs in cutlets, it’s worth looking into history. Cutlet - well-known, tasty and very popular dish. It comes from France. The cuisine of this country is famous throughout the world. French chefs have no equal in all kinds of culinary inventions and fantasies. Translated from French, “cutlet” is “rib.”

The animal's rib was the main ingredient in the preparation of this dish. It was wrapped in two thin layers of pulp in such a way that it took the shape of a flat cake. After this it was thoroughly fried. There were no cutlery, so the bone was necessary so that such a cutlet could be eaten with your hands.

With the advent of eating utensils, cooks began to beat and bread meat before frying. There are a great many recipes for making cutlets. Classic cutlet- This is a heavily battered and breaded piece of meat.

This dish appeared on Russian tables thanks to Peter I. Over the centuries, it has changed a lot. It's not just the cooking methods that have changed. The composition of this dish has also changed radically. And externally, the cutlets that are cooked now are very different from their ancestor. This dish has become part of our everyday life. The cutlet can be seen behind the daily dining table and at festive banquets.

What are cutlets made from?

This dish can be prepared from all kinds of raw products. Of course, the most popular and in demand meat cutlets. There are many types of them with different names, such as meatballs, zrazy, meatballs, schnitzels. Vegetable and mushroom cutlets are also prepared. This food is popular among diabetics and vegetarians. Many people prefer this dish to contain all sorts of ingredients. Each housewife has her own cooking tricks. But the only product that no cook can do without when preparing this wonderful dish is an egg.

How to replace eggs in cutlets?

Many people think that if there are no eggs, there will be no cutlets. No matter what country this dish is prepared, no matter what it is called, there is an opinion that three ingredients must be present in it. It's bread and eggs.

Many chefs are sure that an egg is necessary as a binding link in cutlet dough. It holds the minced meat together and prevents it from falling apart during frying, giving good result: smooth, round and beautiful cutlets, wonderful in taste.

Recently, many culinary specialists have come to a unanimous opinion - the presence of eggs in cutlets is not at all necessary. During frying, the protein hardens, curls, and the long-awaited dish can fall apart and take on a completely inedible appearance.

Finding something to replace eggs in cutlets, as it turns out, is not at all difficult. Wonderful delicious cutlets You can prepare it without eggs by adding starch, grated and squeezed potatoes, chopped cheese, and flour to the minced meat.

How to bind the minced meat for the cutlets?

Fastened minced cutlet also quite simple. You can use products that are always in your kitchen cabinet, and as a result you will get wonderful results. What to add to cutlets instead of eggs? Give the dish amazing taste will be able to:

• Grind in a blender boiled potatoes, mixed with breadcrumbs.
• A small handful of well-cooked rice.
• Hercules flakes steamed with boiling water.
• Thickly cooked semolina.
• Yeast bread moistened with warm water.

Sometimes they even add ready-made vegetables baby puree from the store. Every housewife has her own secrets, uses them and is proud of them. For a good, inventive cook, the question of how to seal the minced meat for cutlets is not at all an issue.

Ground beef cutlet recipe

To need to buy good piece beef, without fat and streaks. Twist it through a meat grinder together with onions and a few cloves of garlic. Place in a deep container for easier mixing. Salt and add spices. After soaking white bread or loaf in water, grind it in a blender. Place in minced meat. After adding each ingredient, the minced meat should be mixed well. Instead of the notorious egg, add half a glass ice water. Stir until the water permeates all the meat dough. The minced meat should not be liquid, but sticky and airy. For softness, you can add a spoonful of sour cream.

From the finished minced meat, make blanks in the form of small round cakes. Pour oil into a well-heated frying pan and fry the cutlets on high fire until a crust forms. Place the fried flatbreads on a baking dish and place in the oven for half an hour. This method reduces frying time. The cutlets will be well baked on the inside, and the outside will be smooth and golden brown.

The ingredients for the above recipe will need the following:

• Beef - 1 kg.
• Onions - 1 pc.
• Garlic - 3 cloves.
• Water - 200 ml.
• Loaf - 150 g.
• Salt.
• Ground black pepper.
• Seasonings for ground beef.
• Vegetable oil- 100 g.

Recipe for minced meat cutlets (without eggs)

The recipe for minced meat cutlets without eggs is quite simple. Even a novice cook can handle it. So, first the minced meat is prepared. It will be good if it contains several types of meat. The onion crumbles. The garlic is squeezed out through the garlic press. Cook a small amount of semolina until thick. The loaf pulp is soaked in water. The ingredients are mixed until thick meat dough, salt and spices are added. The composition for the cutlets is ready. Take a small amount of minced meat with a spoon, form cutlets with your hands, roll in breadcrumbs. Fry well. These cutlets are especially tasty with a side dish and herbs.

The ingredients for these cutlets will be needed in the following quantities:

• Pork - 500 g.
• Beef - 500 g.
• Bulbs - 2 pcs.
• Garlic - 2 cloves.
• Semolina - 2 tablespoons.
• Loaf - 200 g.
• Ground black pepper.
• Salt.
• Breadcrumbs- 100 g.
• Vegetable oil - 80 g.

Economy option

Ingredients:

• "Hercules" - 200 g.
• Potatoes - 250 g.
• Minced chicken - 200 g.
• Onions - 1 pc.
• Garlic - 2 cloves.
• Egg - 1 pc.
• Chicken seasoning - 1 tsp.
• Salt and pepper to taste.
• Vegetable oil.

In "Hercules" is added. All this is poured with boiling water, mixed and covered with a lid for swelling. Meanwhile, the potatoes are grated. The juice needs to be squeezed out. Garlic and onion are ground in a chopper. It is better to take minced chicken. It is recommended to add an egg to this cutlet dough for stickiness. Combine all ingredients and mix. After wetting your hands in oil, you can form cutlets and place them in a frying pan. The economy cutlet is especially tasty with a vegetable salad.

Cutlets with mayonnaise and starch

The recipe for cutlets with mayonnaise and starch contains the following ingredients:

• Pork - 500 g.
• Onion - 1 pc.
• Garlic - 3 cloves.
• Ground black pepper.
• Potato starch - 1.5 tablespoons.
• Mayonnaise - 3 tablespoons.
• Water - 150 ml.
• Salt, spices.
• Vegetable oil - 80 ml.

Grind the pork through a meat grinder, adding onion and garlic cloves one at a time. IN ready minced meat add a little mayonnaise, stirring, add starch, a pinch of salt, pepper. Mix everything very thoroughly. Place minced meat on a hot frying pan with a warm spoon. The cutlets are fried and placed in a saucepan. Pour in a small amount of water and simmer for a while. The cutlets turn out very tender and fluffy. This dish can be served not only for a family dinner, but even for a holiday table.

Simple tricks for making delicious cutlets

Every professional chef or housewife their own recipes and twists in preparing your favorite delicacy, but many useful tricks You may not even know.

It is better to dip a white loaf for minced meat in boiled water. Occasionally, depending on the composition of the minced meat, bakery product soaked in wine. This should not be done in milk. It evaporates during frying and makes the cutlets dry.

To make it more juicy, it is not recommended to add eggs to minced meat. Their presence is necessary in minced fish, vegetables or mushrooms.

To make the cutlet more juicy, place a piece in the middle of each finished raw cutlet. butter and ice.

Ready raw cutlet Before frying, you can roll in flour and then in beaten egg. During frying, such a “shell” will retain all the juices inside. The product will be fluffy and very juicy.

Before you start frying meat products, you need to properly heat the frying pan with oil.

Now you know how to replace eggs in cutlets. Maybe these simple tricks will help you with cooking delicious dish, and you can please your family and friends. Bon appetit!

No, it is absolutely not necessary to add bread and eggs to the cutlets. And in general, from my point of view, cooking homemade cutlets does not impose any strict obligations on the cook. But a creative approach to cutlets is necessary and even mandatory! I think you should stay away from the so-called classic recipes and canons once invented by someone.

For my taste, soaked yeast bread pretty much spoils the cutlets. Intrusive yeast sourness in ready-made cutlets always present. That’s why I never put bread in minced cutlets. I add eggs, but only occasionally.

ABOUT creative approach to the cutlets. If there is a quality minced meat, then all that remains is to think about the right additives to it. These additives should give the cutlets not only taste and aroma, but should also provide the minced meat with a good binder: so that the cutlets are easy to mold and retain when frying. correct form and didn't fall apart. So, the task is: future cutlets should turn out crispy on the outside and juicy on the inside. What is needed to solve this problem?

I always try to experiment with homemade cutlets. For example, last week I cooked cutlets without bread and without eggs.

I came up with the composition of the minced meat along the way, intuitively. But in the end the cutlets turned out excellent. I will share the cooking method.

1. I had seven hundred grams of beef. I put it through a meat grinder twice.

2. Beat one large onion and three cloves of garlic with a blender into the smallest pulp, adding a quarter glass of milk.

3. Grind in a mortar with coarse sea ​​salt the following dry spices: black and allspice+ coriander + cumin.

4. Combined minced meat with onion gruel and ground spices. Added a heaping tablespoon of dry garlic powder and a spoonful of red dry paprika. Mixed the minced meat.

5. Fresh cilantro and parsley (two bunches) chopped very finely. Added to the minced meat and mixed.

6. Next, I added unusual ingredients to the minced meat: two heaped tablespoons full fat sour cream+ two tablespoons corn starch+ two tablespoons sifted wheat flour+ five grams of baking powder. Mix the minced meat well, add two tablespoons of corn oil, knead again and beat with your hands. Covered it with a tight lid and put it in the refrigerator to steep for several hours.

7. After refrigeration, the finished minced meat became fluffy and elastic at the same time.

8. I rolled the cutlets with my hands dipped in corn oil. Sent it into a hot frying pan corn oil, did not bread anything. I fried it immediately under the lid, turning it over to the other side again under the lid.

My cutlets turned out with a golden crispy crust. And the inside is very lush and juicy. Here you have a completely unusual experimental composition of minced meat - but the result is surprisingly successful.

I would like to wish my readers success in home cooking. I am sure that awareness of your own inner freedom from any canons will always have a beneficial effect on the results of your culinary experiments))

Do I need to add an egg to the minced meatballs?

1. If this diet cutlets then you need it! When I was on a diet, I didn’t put bread in the minced meat, but added eggs for gluing!
2. Certainly!!! Without the egg, the cutlets will fall apart and will not look appetizing at all!
3. If you don't put it in, the cutlets may simply fall apart during frying or stewing....
4. Yes!
   Sometimes I even put 2. And not just eggs, but also onions, garlic, carrots, potatoes, mayonnaise, bread (bread crumbs). In short, delicious!
5. If you don’t have an egg, you can replace it with potatoes through a meat grinder.
6. this is necessary to strengthen
7. preferably two! and a lot more melted butter!
   Doesn't the wife really know?!
8. I'm adding
9. yes, it glues the minced meat together
10. Of course you need it
11. It is advisable to add, they mold better and taste better
12. judging by your photo it wouldn't hurt to add
13. definitely, better than 2!
14. You can add an egg (or just the yolk), it binds the minced meat, the cutlets will not spread apart in the frying pan. But with the egg they become a bit dry. There is another way: add starch - the cutlets turn out juicy and also do not fall apart.
15. Of course you need it... add it - don't doubt it...
16. It's possible, it won't ruin it. But whether it’s necessary, I don’t know.
17. Of course, many may not agree with me, but the presence of eggs in cutlets is not at all necessary and even vice versa. This is a misconception. Since Soviet times, we have become accustomed to always adding eggs to cutlets. Maybe because the Soviet cutlets had little meat and more bread, so they fell apart. Try it without eggs! You'll like it. In general, I often add not just bread, but bread crumbs soaked in milk or cream. then the cutlet tastes very “meaty”. For splendor, you can add a little sour cream. The main thing is to form the cutlet well and, as it were, “beat” it with your hands, like a flat bun. Then it will stick together well and never fall apart. Try it, you won't regret it! Good luck!
18. It is not necessary to lay an egg. You can put spices in the minced meat and gradually pour in half a glass of cold water and beat the minced meat thoroughly, you will get wonderful cutlets
19. you need an egg and a spoonful of sour cream - the cutlet will be fluffier...
20. Absolutely, otherwise the cutlets will fall apart.

Some housewives believe that cutlets cannot be spoiled by eggs, and they put bread in them out of a desire to save money. How wrong they are! If you overdo it with protein, you will get “soles”, and without crumb the cakes will come out dry. To really cook delicious cutlets, which you are not ashamed to submit even to festive table, you need to know some secrets of this simple dish.

It would seem that what’s so difficult about it?! I rolled up the minced meat, added onions, bread and an egg, made flat cakes and fried them in a frying pan. However, not every housewife produces really high-quality cutlets. For some they fall apart, for others, on the contrary, they turn out like stones, for others they come out dry and tasteless.

Fat will give juiciness

Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on the meat and took it from the tough parts of the carcass, entirely consisting of cartilage, veins and films. If you want to get really tasty cutlets, do not buy ready-made minced meat of dubious origin, but make it yourself. Dear beef tenderloin You don’t have to buy it (the meatballs from it turn out a little dry), but the back, neck, shoulder, brisket and some parts of the hind leg are ideal. Before putting the fillet into the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness. Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grill.

Do you need an egg?

No matter what housewives make cutlets - Russian, Italian or Hungarian, they always add onions, white bread and eggs to the minced meat. True, some chefs believe that it is better to exclude the last ingredient, because during frying the protein quickly coagulates, hardens, and because of this, the cutlets begin to fall apart. However, the majority of specialists and housewives are still in favor of eggs and say that they are what bind the minced meat together. The main thing is not to overdo it with them and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you are in favor of fresh onions, grind them simultaneously with the minced meat in a meat grinder.

You can't spoil cutlets with bread

Bread is the most important component of cutlets, and you shouldn’t think that it appeared in the dish out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. It is the soaked bread that helps make the cutlets softer and more tender. Naturally, it is important to comply correct proportion. It looks like this: for 1 kg of meat – 250 g white bread and 300-400 g of milk or water (if you are doing chicken cutlets, you will need less bread and eggs). Use not a fresh loaf - it will give the dish a sour taste - but one that was yesterday and slightly dried out. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables. The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). And don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Breading options

It is advisable to cover the bowl with the prepared minced meat with film and put it in the refrigerator for half an hour so that the bread absorbs meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful crushed ice for the juiciness of the dish. After this, wet your hands in cold water and start making cutlets. If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this, you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan.

You can also use sesame seeds, small bread straws (in Soviet era they covered it chicken cutlets“Capital”, which people called ministerial), flour and lezon. The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.

Subtleties of frying

There is nothing complicated in frying cutlets, the main thing is to place them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces. In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry. As soon as it appears golden crust, you can reduce the heat and cook under the lid. It is better not to torment the cutlet by turning it over frequently (it is advisable to do this a couple of times), but do not move far from the frying pan, otherwise, instead of juicy meat dish receive embers. However, you can skip frying and stew the flatbreads or steam them.

Cutlets fit for kings

You can make not only from minced meat classic cutlets, but also a lot of others chopped dishes – delicious rolls, zrazy with all kinds of fillings, meatballs, meatballs, hedgehogs, meatballs. And cutlets in Pozharsky or Kiev style may well become an exquisite delicacy worthy of a festive table.

History in Firefighter's style

Perhaps the most famous cutlets in our country are Pozharsky cutlets. According to legend, they were invented by the owner of the inn in Torzhok, Dashenka Pozharskaya. Allegedly, one autumn evening, Alexander I himself appeared at the family establishment, traveling from St. Petersburg to Moscow. The king wanted veal cutlets, but there was no meat in the kitchen, and Dasha decided to cheat - make a chicken dish and cook it so that it looked like veal. The king did not notice the substitution and was pleased. True, they say that in fact the author of the sensational cutlets was not the owner of the inn, but a poor Frenchman who paid her for her stay with his recipe. Be that as it may, the dish went down in history and was sung in Pushkin’s poems: “Dine at your leisure/ At Pozharsky’s in Torzhok./ Fried cutlets taste / And go light.” Alas, old recipe did not reach us, and today firemen make it using the following technology: 0.5 kg of minced chicken must be mixed with 100-150 g of white bread, soaked in a glass of milk and then slightly squeezed. Salt the resulting mass, add 3-4 tbsp. tablespoons melted butter, 1 egg. Then form small cutlets the size of half a palm in the form of a drop, roll them in breadcrumbs and fry on both sides.

Insidious Kyiv

The history of the famous Kiev cutlet is no less complicated. It was invented either in France in the 19th century, or in Moscow at the beginning of the 20th century, but only in Ukraine did the dish achieve real triumph. In 1947, cutlets were prepared by a Kiev restaurateur in honor of the return of the delegation after the signing of peace treaties with Germany's former allies. The dish became a signature dish in the restaurants of the Intourist system, and then appeared in other establishments of the USSR. By the way, cook real cutlet Not every cook can do Kiev. To do this, you need to cut the chicken breast so that the wing bone remains on it. If you buy ready-made fillets, you will end up with a French rogue. It is much easier to prepare, which is why today it is most often passed off as the famous Ukrainian cutlet. First of all, separate the small fillet from the breast (it is usually attached to the main one), and make a pocket in the large one with a knife. Then add 20-30 g of frozen butter, which can be flavored with garlic, herbs or mushrooms. Then close the pocket with the beaten small fillet, form a cutlet and put it in the freezer. However, some cooks do not cut the breast, but beat it completely, add butter and roll it up. Then the Kyiv is breaded and deep-fried. First, the workpiece is dipped in flour, then in leison, and finally in breadcrumbs and again frozen a little. If the meat does not show through, then the breading is enough, but if the breast is visible, you will have to repeat the procedure. Frozen semi-finished products are deep-fried for about 10-13 minutes, and the main task of the cook is to ensure that the oil remains inside the cutlet.

Zrazy with filling

Zrazy – cutlets with filling – are very popular in Lithuanian, Polish, Ukrainian and Belarusian cuisines. They are easy to prepare. Flatbread from classic minced meat break it harder to make it thinner and put the filling in the center. There can be absolutely any products inside the zraza. The main rule is that they must be cooked and ground to the level of minced meat. For example, you can add rice, buckwheat, chopped boiled egg, mashed potatoes, fried mushrooms, zucchini, cabbage or other vegetables. Then cover the filling with minced meat, give the zraza an oval shape and place it in a frying pan.

Discussion

Sometimes I add grated apples to the cutlets (in addition to mashed garlic, salt, and soaked bread). I also once bought a good seasoning for cutlets - it was also delicious. There are still many different breadings sold now - they also greatly change the taste.

Red bell pepper 10 g Olives 2-3 pcs. Celery stalk 10 g Red radishes 2-3 pcs. Boil potatoes and carrots. Fry guinea fowl or chicken fillet in a frying pan until tender. Cut vegetables, meat and egg into cubes, add green peas and season with mayonnaise. Form from lettuce mass“house”, decorate as in the photo. Cutlet with side dish “Machine” Ingredients for 1 serving: Minced meat 125 g Breadcrumbs 10 g Vegetable oil 20 g Mashed potatoes 110 g Cucumber 60 g Olives 4 g Ketchup 20 g For minced meat per 1 kg:...

Discussion

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I'll be boring. Children don’t need a salad with mayonnaise at all. Few of them will eat it, and not even radishes. But torturing a cutlet... if it doesn’t taste good, maybe it shouldn’t be eaten? and if it tastes good, let it be a cutlet. No need to play with food.

Down there they were talking about zucchini - it's good, but I add finely grated carrots instead of bread. It gives a beautiful color and taste.

For (2 servings):
Crab sticks– 200 g,
boiled eggs – 3 pcs.,
parsley,
mustard – 1 tsp,
cottage cheese 0% – 50 g,
kefir 0% – 1 tbsp. spoon.

Boil the eggs “steep”. Finely chop the crab sticks, eggs and parsley and mix.
Then we make the dressing - grind cottage cheese, mustard and a tablespoon (or a couple) of kefir in a bowl.
Dress the salad and you're done! Very tasty and very filling.

That's all! I ate it once at a party and liked it, but for some reason I didn’t make it at home

Discussion

Mom adds lard and chopped green onions, very tasty!

I soak white bread in cream, I can add cod through a meat grinder, I can add potatoes, I fry a large onion, I add everything to the minced meat. 1 egg, salt and pepper. I fry it and that's it. Tasty, tender, juicy.

About rubber Zina, Borzhoma in the knee and semolina porridge...

No, no, no, I won’t be nostalgic for my childhood, it was happy, Soviet, cloudless, but even now it’s a sin to complain. Although human memory works in a funny way: we remember some things clearly, but we completely forget others - and only my mother’s stories evoke vague memories. I still remember by heart the poem about rubber Zina, which I libbed by heart at the age of 2 while recording on a reel-to-reel tape recorder Vesna (my dad and mom were advanced users, they even styled it in distant......Puff pastries with chicken curry You will need: minced chicken(280 g), curry powder (1 tbsp), finely chopped onion (3 tbsp), 1 egg, 1 yolk and ready puff pastry(360 g). Pour curry into the minced meat, add onion and fry until soft. Cool. Add the egg. Cut the rolled out dough into squares, place the minced meat on them and roll the dough into triangles. Decorate the resulting puff pastry with a dough figure. Brush the top of the pie with yolk and bake in the oven for 15-20 minutes. at 190° C. Bon appetit! A few tricks There are several ways to get the product you need...
...Cool. Add the egg. Cut the rolled out dough into squares, place the minced meat on them and roll the dough into triangles. Decorate the resulting puff pastry with a dough figure. Brush the top of the pie with yolk and bake in the oven for 15-20 minutes. at 190° C. Bon appetit! A few tricks There are several ways to get the product desired consistency or improve its taste. For example, if your minced fish or lamb is dry, add cream, bread crumbs and an egg to make it juicy. The egg can also be placed in dry minced chicken. And for fish, add a little lime or lemon juice diluted with water. As for beef, it is diluted with beef fat. This is exactly how hamburgers are made, with fat...

For a whole month I ate only cottage cheese, buckwheat and chicken! The result was my bad mood, always hungry eyes and the most offensive thing - a decrease in milk and its further disappearance at the 2nd month of my baby’s life! No, I don’t presume to say that it was my diet that caused the cessation of lactation, but I am 100 percent sure that it played a role! Girls, don’t repeat my mistakes, because the baby needs your milk, and there’s absolutely no need for you to sit around starving and walk around in a bad mood forever! Next I will write about what nursing mothers can eat! And now I hope that the search engine will return this article and help many mothers and their children! We developed this diet together with our pediatrician. I hope you find it useful. I’ll make a reservation here, now everyone will ask what I advise, since after this diet I myself am lactation...
...Normal list, right? And how many dishes did I prepare: rabbit in sour cream, and broth for soup (the broth turned out a bit greasy, I diluted it with water); chopped turkey cutlets (1 kg chopped turkey, finely mixed with 1-2 eggs and white bread pulp); Navy pasta (minced beef); macaroni and cheese; Potato/Cauliflower Stew with Beef in One Pot; beef/veal baked in foil (ate like sausage); boiled potatoes with sour cream and herbs; oatmeal (without additives) in the morning with slices of cheese (delicious!); rice porridge; buckwheat; beef meatballs...

We make homemade cutlets not only from minced meat
...That’s why new (or well-forgotten old?) modifications appear in kitchens every now and then: a cutlet baked with boiled egg inside, then as a filling, as in “de-volai”, put fried mushrooms with cheese sauce, or they’ll even come up with it” lazy cutlets" - the finished minced meat will be baked in glass form for the cupcake and it will be served on the table. If you ask gastropsychologists, they will probably tell you a lot about the importance of cutlets in the family diet, and that there is a deep meaning in adding an egg for the sake of “cohesion”. And maybe they will even answer the question: why every time you go on a strict diet, cutlets with mashed potatoes? Elena Golovanova...

Nutrition for a child after 1 year: healthy products, mode, menu
...And, of course, no sausages, frankfurters or small sausages. You can also add your child’s diet low-fat varieties fish (hake, pollock). Fish should be given 2 times a week, provided that no allergic reaction at her. Fish contains: large quantities useful minerals and vitamins. It can be boiled, stewed with vegetables, made into cutlets and meatballs, soufflé. And caviar, so beloved by many adults, can be given only occasionally and with great caution (it can cause an allergic reaction). Eggs Eggs contain easily digestible protein, valuable amino acids, vitamins, micro and macroelements. One egg should be included in the daily diet of a baby in the second year of life (except when the child suffers...
...Eggs Eggs contain easily digestible protein, valuable amino acids, vitamins, micro and macroelements. One egg should be included in the daily diet of a baby in the second year of life (except in cases where the child suffers from a food allergy to chicken protein). It could be a whole egg, steam omelette or eggs added to culinary products(cottage cheese, pancakes). Under no circumstances should children be given raw eggs. Quail eggs differ from chicken ones not only more high content squirrel (with a large number amino acids - tryptophan), but also higher in fat and cholesterol. However, they can be a good alternative for children with chicken intolerance...

Don't add anything - everything is great. The key to the airiness of minced meat is its “knocking out”. The longer the better. Before adding the rest of the ingredients and during the process, beat. To do this, it is best to take the largest pan - splashes will not fly. Take the minced meat in both hands and hit the bottom. He changes before our eyes, gaining air. And, by the way, after this the cutlets will not fall apart - even without an egg. At one time, cutlets were also a problem for me, but after this discovery they became a signature dish.