Beef cutlets just like in kindergarten. Cutlets in the oven like in kindergarten

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances, these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations they exist in national cuisines almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or Walnut from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is added to the minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes from chopped minced meat The shape and consistency are very suitable for a baby who is just learning to chew at this age.

Minced meat recipes for children

IN children's cooking The following types of meat are used:

beef;
veal;
lean pork;
rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Poultry is only suitable:

chicken;
turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years of age.

For minced fish, use low-fat and white varieties of sea fish:

halibut;
sole;
pollock.

From river fish only suitable:

pike;

Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.

WITH white bread, added to the minced meat, you need to remove the crust, and then soak the pulp in water or milk. The bread mass in the minced meat should be no more than 25 %.

In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.

For cooking fish dishes use fillet, cleared of bones and scales.

Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.

In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

The most traditional way of preparing meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust is formed that contains substances that are harmful to the child and irritate digestive tract. Therefore, the following cooking methods are used in children's kitchens:

stewing;
baking in the oven;
steaming.

Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.

Steamed beef cutlets (from 1 year)

Ingredients:

100 g beef;
20 g white bread;
20 ml milk;
5 g butter;
salt.

Cooking method:

Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until homogeneous mass, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years)

Ingredients:

40 g pork without fat;
50 g beef;
10 g white bread;
5 g onions;
salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

90 g minced meat;
10 g carrots;
10 g cabbage;
10 g onion;
1 / 4 boiled eggs;
7 g butter.

Cooking method:

Pass the meat through a meat grinder. With wet hands, divide the minced meat into small flat cakes; place finely chopped carrots, onions, cabbage and chopped boiled eggs in the center of each. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

90 g of meat (pork or beef);
20 g white bread;
30 g cereals (buckwheat or rice);
10 g onion;
1 / 3 boiled eggs.
For the sauce:
50 g broth;
10 g sour cream;
5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and place the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years)

Ingredients:

90 g chicken meat from the thigh or chest;
10 g onion;
10 g white bread;
10 ml milk;
5 g butter;
salt.

Cooking method:

Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years)

Ingredients:

100 g turkey meat (breast or legs);
1 tbsp. a spoonful of boiled rice;
1 / 2 eggs;
10 ml milk;
salt;
greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, add salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.

Fish cutlets (from 1-1.5 years)

Ingredients:

100 g pike perch fillet (or cod, or sole);
10 g white bread;
20 ml milk;
5 g butter;
salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, add salt, add butter, mix, and form cutlets. Place the cutlets in the oven, fill 1 / 3 with water, or steam for 10-15 minutes.

Fish cutlets with cheese (2-3 years)

Ingredients:

10 g white bread;
20 ml milk;
1 small onion;
30 g hard cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, and salt. Mix the mass thoroughly. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).

Bilip fish cutlets (2–3 years)

Ingredients:

300 g pike perch (or cod, or sole);
10 g white bread;
20 ml milk;
1 small onion;
30–40 g cottage cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, and salt. Mix the mass thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.

Meatballs for children

Meatballs can be made from many types of meat, poultry and fish. They are small in size, delicate taste and are convenient because the baby can hold them in his hand and eat them, training the skill of independence. They appear in a child’s diet from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years)

Ingredients:

40 g lean pork;
50 g beef;
10 g white bread;
1 egg white;
salt;
greenery.

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.

Steamed meatballs in Polish (from 1.5 years)

Ingredients:

100 g lean pork;
50 g chicken fillet;
1 / 2 egg whites;
dill;
salt;
a little butter.

Cooking method:

Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

90 g chicken fillet;
1 tbsp. a spoonful of boiled rice or rice flakes;
1 / 2 eggs;
salt;
greens to taste.

Cooking method:

Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years)

Ingredients:

100 g chicken breast;
50 g potatoes;
30 ml milk;
200 ml chicken broth;
salt;
Bay leaf;
greenery.

Cooking method:

Pass the chicken breast through a meat grinder or grind it in a blender along with milk. Boil the potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salting it, and also putting bay leaves and herbs in it.

Broth with fish balls (from 1.5 years)

Ingredients:

60 g pollock fillet (or hake, or pike perch);
10 g white bread;
10 ml milk;
5 g butter;
1 / 4 eggs;
dill;
salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.

Cod meatballs with herbs (from 1.5 years)

Ingredients:

100 g cod;
15 g white bread;
5 g onions;
8 g spinach;
parsley;
10 g salad;
1 teaspoon butter;
1 egg;
salt.

Cooking method:

Pass the cod fillet, along with onions, spinach, lettuce and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mixture, add salt and mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

100 g minced pork or beef;
2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
1 / 4 eggs;
1 teaspoon flour;
salt;
greenery.

Cooking method:

Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.

Classic meatballs (2–3 years)

Ingredients:

50 g pork or beef;
10 g bread;
1 tbsp. spoon of milk;
10 g carrots;
10 g onion;
1 tbsp. spoon with a heap of rice;
1 / 4 eggs;
salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add an egg and add salt. Mix the minced meat and form meatballs, fry lightly in oil, pour in red sauce and simmer in the oven or on the stove, covered, for 30 minutes.

Curd and fish meatballs (2–3 years)

Ingredients:

60 g cod fillet;
30 g white bread;
150 ml milk;
30 g cottage cheese;
10 g onion;
1 / 2 eggs;
2 tbsp. spoons of sour cream;
greenery;
salt.

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches a sauce consistency, pour the mixture over the meatballs and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

80 g fish fillet (cod, pollock or hake);
10 g white bread;
1 / 4 egg yolk;
1 tbsp. spoon vegetable oil;
salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better absorption of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.

Milk sauce (from 1.5 years)

Ingredients:

5 g (1 tbsp) flour;
1 tbsp. a spoonful of sour cream 10% fat;
20 ml milk;
20–25 ml of water.

Cooking method:

Fry the flour in a frying pan until lightly browned, add milk and water and bring to a boil, wait for the mixture to thicken, add sour cream, wait until it boils again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

1 / 2 teaspoons flour;
80 g low-fat broth;
1 / 2 teaspoons butter or heavy cream;
lemon juice;
salt.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.

Red sauce (from 2–3 years)

Ingredients:

1 onion;
1 carrot;
2 tomatoes;
Bay leaf;
1 / 2 glasses of water;
1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a frying pan and lightly fry in vegetable oil, then pour water into it and add the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What should you prepare for your baby as a side dish for meat dishes? For meat cutlets and meatballs, the best addition would be boiled or vegetable stew; fish cutlets good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and go well with poultry green pea, cauliflower and rice with vegetables.

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Cutlets as in kindergarten– another forgotten but pleasant taste. The very first experience of meat-eating, which many children enjoy. This is an appetizing choice for young gourmets, regardless of the era of birth and continents of residence.

And it often happens that the love for cocoa, cutlets and noodles from childhood later “turns” into a passion for steaks, whiskey and cigars. But in the abundance of tastes of adult life, there is always a place for the same love for “young” cutlets. Tested on my own daughter! All the details of preparing “kindergarten” cutlets are in the culinary report of the “Menu of the Week” portal.

The phenomenon of these cutlets was a mystery to me until I asked to work for my mother. I really wanted to peek at the secrets of the “kindergarten” recipe.

I was given a white robe, a change of sterile shoes and was given access to the most delicious “heart” - the kitchen, where at five in the morning they begin to cook porridge for breakfast and then “knead” cutlets for lunch. In the kindergarten kitchen, all pots are labeled, numbered, and cutting boards are sorted by cooking method. The cutlets get their start in the raw production department. Here beef carcasses are cut, bones, films, tendons are removed and the meat blood is drained. For example, on the day of my “report,” 184 children were on food.

Chef Natalia Ivanovna received almost 24 kilograms of meat. Minus the waste mass, about 18 kilograms went into cutlets. Broth is made from meat waste - this is one of the main points in the technology. Below I will show technological map for a beef cutlet - there is a calculation for one serving.

For 200 cutlets, they gave me the following breakdown: 17.6 kg of beef, 300 ml of vegetable oil, three loaves, one and a half kilograms of onions and carrots and about half a kilo of breadcrumbs. Of course, no one will make 200 cutlets in a home kitchen, so the layout has been reduced to a family of four people in the calculation that everyone will get two cutlets. Well, where have you seen families in which they eat one at a time?! Two is at least!

Total and active cooking time – 1.5 hours
Cost – 10 $
Calorie content per 100 g – 183 kcal
Number of servings – 8 pcs.

Cutlet recipe like in kindergarten

Ingredients:

Beef – 800 grams
Loaf – 80 grams
Milk – 1/2 cup
Onions – 1-2 pcs.
Carrots – 1 pc.
Breadcrumbs– 40-50 grams
Vegetable oil– 30 ml.
Salt - to taste

Preparation:

Cutlets in kindergarten are made strictly from beef. Sometimes from chicken, less often from lean pork. Lamb and fatty pork are prohibited. Although there is now an active pediatric opinion among parents that beef is not the best meat for children.

Piggy without fat is still better suited for a child’s body, because the composition of amino acids in “pork” protein is identical to human protein, and therefore pork is the most non-allergenic meat. However, the developers of proper baby food still recommend “cow”.

The cut beef is minced three times. The first time - only pulp. The second time - meat and onions. The third is meat with onions and a loaf soaked in milk. Salt to taste. The resulting minced meat is well beaten and small “piles” are formed.

The minced meat is weighed in parts to make it easier to monitor the weight of each cutlet. The requirements in children's institutions are as follows: older children should be given a cutlet of 70 grams. Taking into account the fact that beef gives 30% “shrinkage”, the cutlet is formed quite weighty - 100 grams in its raw form. Toddlers get a slightly smaller cutlet.

From the prepared cutlet mass, oval-flattened portions with a pointed end are calibrated. Each cutlet is coated in breadcrumbs.

The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom.

The breaded cutlets are placed tightly on a baking sheet.

The oven is heated to 180-200 degrees. And bake the cutlets for 15 minutes.

Frying cutlets in kindergarten is strictly prohibited. And this is due to the fact that a large number of portions should not be cooked in oil that is exposed to prolonged heat treatment. Therefore, to avoid harmful carcinogens, kindergarten cutlets are stewed. And many people remember how “wet” and “juicy” they are. For stewing, a special broth is prepared from meat trimmings (leftover meat and bones) and carrot and onion sauté.

The cutlets, “seized” from the heat, are poured with the prepared broth “head over heels” and simmered until tender for about an hour.

The finished cutlets are “dispersed” into groups. In my mother's kindergarten they are served with buckwheat or mashed potatoes and boiled beets. I was surprised, but the assistant chef Nina used cookie cutters to cut out houses, cars, flowers and stars from beets. And the kids at the dinner table actively shared their impressions of who got what. But the “wet” and juicy cutlets were appetizingly gobbled up first.

Many people remember the wonderful taste of cutlets served in kindergarten, and, as adults, try to cook them at home. The peculiarity of these cutlets is that high-quality beef is used for preparation; the minced meat is passed through a meat grinder several times. These cutlets are especially delicious in the oven. They can be baked for 30-40 minutes or after 15 minutes of baking, pour broth over them and simmer in the oven for about 1 hour. They are supplemented for juiciness onions and carrots. The dish is prepared strictly according to the technological map; for one finished serving weighing 70 g, beef (70 g), onions (8 g), bread (10 g) and vegetable oil (3 g) are required.

Cutlets, like in kindergarten, can only be baked in the oven, thereby reducing cooking time. Since the dish is served to children, the addition of herbs, hot herbs and spices is completely excluded. These cutlets can be served with any side dish and topped with butter for flavor.

Taste Info Meat main courses

Ingredients

Minced beef – 450 g;
Onion- 1 PC.;
Bread (baguette) – 60 g;
Breadcrumbs – 2-3 tbsp. l.;
Vegetable oil – 2 tbsp;
Salt - to taste;
Butter – for serving.

How to cook beef cutlets like in kindergarten in the oven

Cut off the crust of the baguette (can be replaced with a loaf or white wheat bread), chop the crumb, put it in a bowl, fill it with water (125 ml) and leave for 2-3 minutes.

The cutlet preparation must be finely chopped, so we pass the finished minced meat through a meat grinder once.

Add lightly squeezed baguette crumb and chopped onions to the prepared minced meat.

We pass the minced meat for the cutlets through the meat grinder one more time to obtain a homogeneous meat mass.

Add salt and mix. We do not add a chicken egg to the mixture. Ground beef Keeps its shape well even without it.

We form cutlets of the same oblong shape from the meat mass (6 pieces) and roll one at a time in breadcrumbs.

Grease a baking sheet with oil, place the cutlets next to each other, put in the oven, preheated to 160 degrees, and bake for 40 minutes. Thanks to the fact that we use a low temperature, the cutlets simmer and turn out tender and juicy.

To serve, bring the butter to a boil in a small saucepan. Delicious meat cutlets Just like in kindergarten, we take it out, put it on plates, pour it with aromatic oil and immediately serve it with mashed potatoes, stewed cabbage or your favorite pasta. Bon appetit!

Cooking tips:

These cutlets can be made from chicken, turkey or fish. To keep the cutlets in shape, add a chicken egg to the minced meat.
Pork and lamb contain “hidden fats”, so semi-finished products for children are not prepared from them.
To make the minced meat finely chopped, use an attachment with a minimum hole diameter.
The meat preparation can also be supplemented with carrots, which we grate coarsely or finely.
Breadcrumbs can be replaced with semolina or flour.
These cutlets can be stewed in broth on the stove, in a slow cooker, or cooked in a double boiler.
To make the cutlets fluffy, lightly beat the minced meat before forming them. Take a small amount in your palm and forcefully hit the mixture on the bottom of the bowl.

It is better to make homemade minced meat for children's cutlets from selected beef.

Cutlets like in kindergarten are another forgotten but pleasant taste. The very first experience of meat-eating, which many children enjoy. This is an appetizing choice for young gourmets, regardless of the era of birth and continents of residence.

The phenomenon of these cutlets was a mystery to me until I asked to work for my mother. I really wanted to peek at the secrets of the “kindergarten” recipe.

I was given a white robe, a change of sterile shoes and given access to the most delicious “heart” - the kitchen, where at five in the morning they begin to cook porridge for breakfast and then “knead” cutlets for lunch. In the kindergarten kitchen, all pots are labeled, numbered, and cutting boards are sorted by cooking method. The cutlets get their start in the raw production department. Here beef carcasses are cut, bones, films, tendons are removed and the meat blood is drained. For example, on the day of my “report,” 184 children were on food.

Chef Natalia Ivanovna received almost 24 kilograms of meat. Minus the waste mass, about 18 kilograms went into cutlets. Broth is made from meat waste - this is one of the main points in the technology. Below I will show a technological map for a beef cutlet - there is a calculation for one serving.

For 200 cutlets, they gave me the following breakdown: 17.6 kg of beef, 300 ml of vegetable oil, three loaves, one and a half kilograms of onions and carrots and about half a kilo of breadcrumbs. Of course, no one will make 200 cutlets in a home kitchen, so the layout is reduced for a family of four in the calculation that everyone will get two cutlets. Well, where have you seen families in which they eat one at a time?! Two is at least!

Total and active cooking time – 1.5 hours
Cost – 10 $
Calorie content per 100 g - 183 kcal
Number of servings – 8 pcs.

Cutlet recipe like in kindergarten

Ingredients:

Beef - 800 grams
Loaf - 80 grams
Milk - 1/2 cup
Onions - 1-2 pcs.
Carrots - 1 pc.
Breadcrumbs- 40-50 grams
Vegetable oil- 30 ml.
Salt - to taste

Preparation:

From the prepared cutlet mass, oval-flattened portions with a pointed end are calibrated. Each cutlet is coated in breadcrumbs.

The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom.

The breaded cutlets are placed tightly on a baking sheet.

The oven is heated to 180-200 degrees. And bake the cutlets for 15 minutes.

Frying cutlets in kindergarten is strictly prohibited. And this is due to the fact that a large number of portions cannot be cooked in oil, which is subjected to long-term heat treatment. Therefore, to avoid harmful carcinogens, kindergarten cutlets are stewed. And many people remember how “wet” and “juicy” they are. For stewing, a special broth is prepared from meat trimmings (leftover meat and bones) and carrot and onion sauté.

The cutlets, “seized” from the heat, are poured with the prepared broth “head over heels” and simmered until tender for about an hour.

The finished cutlets are “dispersed” into groups. In my mother’s kindergarten they are served with buckwheat or mashed potatoes and boiled beets. I was surprised, but the assistant chef Nina used cookie cutters to cut out houses, cars, flowers and stars from beets. And the kids at the dinner table actively shared their impressions of who got what. But the “wet” and juicy cutlets were appetizingly gobbled up first.

Ingredients:

minced pork and beef 1 kg
squeezed soaked loaf (preferably toasted bread) up to 500 g
breadcrumbs
1 onion, salt, pepper and a little water

dilute salt for cutlets in 100 g of water
cut off the crust from the loaf, soak the white pulp in water
pass the loaf, onion, meat through a meat grinder (if you don’t have ready-made minced meat)
add salted water, black pepper, knead, leave in the refrigerator for 30 minutes
form cutlets, roll in breadcrumbs, fry in a frying pan

Meat cutlets! There isn't a person who hasn't tried them! We all cook them at home and often because they are delicious and children eat them with pleasure. Naturally, at home we put more meat in them, less additives, but sometimes there is a strange desire to remember that very taste cutlets, like in kindergarten or cutlets, like in the canteen. I also wanted to prepare this option, especially since I have long noticed that it turns out tastier classic dish, when a significant amount of some additives is added to it, at least one third of the total mass of minced meat. Today I cooked according to the recipe of the famous chef Ilya Lazerson. He hosts programs on the Eda TV channel. So let's get started!

As soon as you start frying, that same smell familiar from childhood will immediately flow through the kitchen! I hope you enjoy this recipe. Bon appetit!