Sauce for cutlets – recipe

The content of the article

• Cutlet Sauce Recipes
• For fish
• Sauce for meat cutlets
• To chicken
• Milk sauce
• With tomato paste
• Sour cream
• Gravy for cutlets in kindergarten
• Cream sauce
• To turkey cutlets
• To liver patties
• Mushroom
• Asian
• Useful Tips

Cutlets – this is the most popular dish of home cooking, which is served with a side dish (buckwheat, mashed potatoes, spaghetti and others), salads. To give a more expressive taste, it is supplemented with sauce: watered ready-made food in plates or served separately in a gravy boat. It is very important to choose the right recipe for making gravy – it should emphasize the taste and aroma of cutlets and be combined with them. Gravy can be spicy, sweet, salty, sweet and sour.

Cutlet Sauce Recipes

Gravy is prepared on the basis of various ingredients. It is made from vegetables (tomatoes, cucumbers, eggplant), cheese, herbs and other products. To make the taste more unusual, add pomegranate juice, capsicum, dried herbs, fruit nectars. The basis is taken chicken, meat or vegetable broth, wine, cream, sour cream. Sometimes you can do with plain water. For aroma put curry, rosemary, bay leaf, black pepper or other spices.

For fish

• Cooking time: 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 141 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: Multinational.
• Difficulty: medium.

Gravy prepared according to this recipe has a delicate creamy taste and a pleasant texture. It can be served not only with fish cakes, but also with beef, pork, chicken. Mild cheese flavor can not be supplemented with spices, it is good in itself. To make the processed cheese easier to grind through a grater, you can put it in the freezer for several minutes.

Ingredients:

• processed cheese – 100 g;
• celery root – 80 g;
• flour – 3 tbsp;
• butter – 3 tbsp .;
• spices to taste;
• greens – to taste;
• vegetable broth – 300 ml.

Cooking method:

1. Heat the broth, bring to a boil.
2. Grate the cheese through a coarse grater. Put it in the broth.
3. Once the cheese has melted, turn off the heat.
4. Grind celery root with a grater.
5. Put the pan on the stove. Put butter, celery. Fry until soft. For spiciness and piquancy, chopped chilli can be added..
6. Add flour, chopped herbs, salt, pepper, stirring constantly.
7. Whisk with a whisk, pour in the cheese mixture. Leave to simmer for 2-3 minutes.

Sauce for meat cutlets

• Cooking time: 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 160 kcal per 100 g.
• Purpose: sauce.
• Cuisine: European.
• Difficulty: medium.

Homemade tomato sauce perfectly complements a variety of dishes – from spaghetti to sandwiches. You can prepare such a sauce for schnitzel or meatballs. Dressing is combined with pork, veal. Cream according to this recipe can be replaced with sour cream or not put at all. Instead of dill, many cooks put celery – the taste is more interesting.

Ingredients:

• tomatoes – 4 pcs.;
• garlic – 1 tooth .;
• onion – 1 pc.;
• butter – 2 tbsp;
• vegetable oil – 2 tbsp;
• cream – 100 ml;
• spices to taste;
• dill greens – 4-5 branches.

Cooking method:

1. Finely chopped garlic put in a pan with hot vegetable oil, fry for 1-2 minutes.
2. Add the onion sliced ​​in half rings into the pan. Keep frying.
3. Peel the tomatoes, cut into small cubes.
4. Put the tomatoes, add salt and pepper to the garlic and onion..
5. Grind greens, add to the pan.
6. After 4-6 minutes, when the tomato mass is extinguished, add butter and cream. Bring the mixture to a boil and cool..

To chicken

• Cooking time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 91 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: International.
• Difficulty: medium.

This sauce is served with rice with chicken cutlets or another side dish. Also suitable for pork or veal dishes. It goes well with baked potatoes as a side dish for cutlets. It has a delicate texture. Cumin helps to make it more fragrant. Instead of fresh herbs, you can use dried dill. If the dressing is too thick, you can dilute it with a little water.

Ingredients:

• kefir – 200 ml;
• dill – 2 branches;
• garlic – 3 teeth .;
• flour – 1 tbsp;
• olive oil – 2 tbsp .;
• spices to taste.

Cooking method:

1. Grind garlic, put it in a bowl with kefir.
2. Pour salt, finely chopped herbs, spices to taste.
3. Add oil to a preheated pan, add flour.
4. Once the flour has a rosy hue, pour the kefir mixture.
5. Bring to the desired thick consistency.

Milk sauce

• Cooking time: 5 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 122 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: Multinational.
• Difficulty: Easy.

This gravy is one of the most popular, intended for serving to cutlets. It is made salty or sweetish, depending on this supplement with different spices. Dressing perfectly sets off the taste of meat products. For thickening, you can use flour or starch. The classic recipe involves the addition of wheat flour.

Ingredients:

• butter – 2 tbsp;
• milk – 300 ml;
• flour – 2 tbsp;
• salt to taste.

Cooking method:

1. Pour the flour into the pan, put on the stove.
2. After 1-2 minutes, when the flour warms up slightly, pour a small amount of milk, salt, mix thoroughly so that the mass turns out to be homogeneous.
3. Top up the rest of the milk. Add oil.
4. Bring the mass to a boil. Cool before serving.

With tomato paste

• Cooking time: 15 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 194 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: Russian.
• Difficulty: Easy.

Cutlets will become even piquant and more aromatic if you pour them with tomato paste sauce. To make the sauce saturated, it is prepared on the basis of the oil that remains after frying the cutlets. Spaghetti, buckwheat, grilled vegetables (bell peppers, tomatoes, zucchini) are suitable as a side dish. Tomato paste cutlet sauce goes well with beef and pork dishes.

Ingredients:

• onion – 1 pc.;
• tomato paste – 2 tbsp .;
• flour – 1 tbsp;
• water – 30 ml;
• salt, pepper – to taste;
• bay leaf, spices – optional.

Cooking method:

1. In a pan where the patties were fried, pass chopped onions.
2. Add tomato paste, flour. Stir.
3. After three minutes, add spices. You can put chopped greens. Pour water.
4. Cook the gravy for about 7-10 minutes.

Sour cream

• Cooking time: 10 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 190 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: European.
• Difficulty: Easy.

For this recipe, sour cream is used low or medium fat (15-20%) of the average acid level. You can add a tablespoon of mayonnaise. Cheese is used both hard and soft. Some cooking experts recommend adding cheese. Serve this dressing to chicken or fish cakes. Optionally, do not put greens, mustard and lemon juice – they are not provided for in the traditional recipe, but with them a more piquant taste is obtained.

Ingredients:

• sour cream – 100 ml;
• cheese – 40 g;
• garlic – 1 tooth .;
• French mustard – 2 tsp;
• lemon juice – 1 tsp;
• greens to taste.

Cooking method:

1. Grate cheese through a grater, add sour cream, spices. Stir.
2. Finely chop the greens, squeeze the garlic through a press, put in a sour cream mixture.
3. Pour in lemon juice, add mustard. To stir thoroughly.

Gravy for cutlets in kindergarten

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 160 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: Russian.
• Difficulty: Easy.

To get the taste, as in childhood, you need to choose the right sour cream: it is the basis of the recipe. It is better to choose a fatty fresh product. The classic recipe for children suggests not adding seasoning except salt and freshly ground black pepper. Dressing has a mild creamy taste. Cutlets can not only be poured when serving with this sauce, but also baked or stewed in it.

Ingredients:

• sour cream – 200 ml;
• butter – 4 tbsp;
• flour – 2 tbsp;
• tomato paste – 1 tbsp;
• salt, pepper – to taste.

Cooking method:

1. Melt the butter in a saucepan. Add flour. Beat so that there are no lumps left.
2. Add pasta and spices. Simmer for about 4 minutes.
3. Pour sour cream.
4. Once the mixture begins to boil, remove the stewpan from the stove.

Cream sauce

• Cooking time: 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 140 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: European.
• Difficulty: Easy.

The basis for the preparation of this gravy is cream. It is better to take a medium-fat product (15-20%) – they will not make the sauce too high in calories, but will give saturation. Some chefs add margarine instead of butter, but this can ruin the taste of the finished product. Gravy is served with beef, pork, chicken, fish cakes. It goes well with spaghetti, boiled broccoli, fried cauliflower, which are used as a side dish.

Ingredients:

• cream – 150 ml;
• butter – 1 tbsp;
• flour – 1 tbsp;
• salt, pepper – to taste.

Cooking method:

1. Sift flour, heat in a pan without oil. No need to wait until it gets dark.
2. Add oil. Pour in the cream. Pepper, salt. Mix.
3. After 3-4 minutes, remove the pan from the stove. Cool the mass.

To turkey cutlets

• Cooking time: 15 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 57 kcal per 100 g.
• Purpose: sauce.
• Cuisine: European.
• Difficulty: Easy.

Turkey has a slightly dry consistency, so dishes based on it are often supplemented with other ingredients, delicate side dishes and sauces. To ennoble the taste and aroma of cutlets from this bird, you can prepare an unusual sauce with a spicy taste from fruits and honey. The sauce turns out incredibly tasty and fragrant, you can not add any seasonings and herbs to it.

Ingredients:

• Kiwi – 2 pcs.;
• onion – 1 pc.;
• honey – 1 s.l .;
• sunflower oil – 1 tbsp;
• salt, pepper – to taste;
• sugar – 1 tbsp;
• lemon – 1 pc.

Cooking method:

1. Sauté finely chopped onions in a pan with added butter.
2. Kiwi peel, dice.
3. Squeeze the juice from the lemon.
4. Stir fried onions and kiwi in a bowl. Add honey, lemon juice, spices.
5. Puree thoroughly in a blender.

To liver patties

• Cooking time: 25 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 186 kcal per 100 g.
• Purpose: Gravy.
• Cuisine: European.
• Difficulty: medium.

The liver goes well with orange juice, so cooks often serve it under citrus dressing. To prepare the correct gravy, you need to monitor the consistency. If it does not boil until thick, you can add flour or starch. A more nutritious mixture is made using cream or butter – but they can be excluded from the recipe to make dressing more lean. To add flavor, you can add ground horseradish or aromatic herbs. The dressing is very beautiful, so it is often used in the photo of serving meat dishes.

Ingredients:

• orange – 1 pc.;
• lemon juice – 1 tbsp;
• butter – 80 g;
• mustard – 1 tsp;
• eggs – 4 pcs.;
• spices to taste.

Cooking method:

1. Squeeze the orange juice. Grind the zest (without using a white skin).
2. Separate the yolks from the proteins. Beat the yolks with salt and lemon juice until a light shade is obtained.
3. Pour orange juice into the egg mixture.
4. Add zest, mustard.
5. Melt the oil, pour into the dressing. Whip.

Mushroom

• Cooking time: 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 220 kcal per 100 g.
• Purpose: refueling.
• Cuisine: European.
• Difficulty: medium.

White cutlet sauce has an incredibly pleasant rich aroma and juicy texture. It is made on the basis of mushrooms, mushrooms, oyster mushrooms and other mushrooms (you can use dried or fresh). Experienced chefs recommend that you do not add pungent seasonings such as rosemary, saffron, oregano, parsley, as they will kill the aroma of mushrooms.

Ingredients:

• mushrooms – 250 g;
• onion – 1 head;
• sour cream – 150 ml;
• butter – 3 tbsp .;
• flour – 1 tbsp.

Cooking method:

1. Chop onion, fry in a pan with oil until soft.
2. Grind the mushrooms, put in the onion. Leave to stew. During cooking, the liquid should evaporate. Can be loosely covered. Some housewives add a small amount of grated carrots at this stage.
3. Once the liquid has evaporated, add flour, sour cream, stir.
4. Simmer until tender.

Asian

• Cooking time: 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 143 kcal per 100 g.
• Purpose: sauce.
• Cuisine: Asian.
• Difficulty: medium.

In this sauce, sharp notes are felt, sweetish and sour. Asian sauce is served with fish and meatballs. If desired, you can not add hot sauce. Many cooks season the mixture with thyme, saffron, freshly ground black pepper. It is better not to use parsley, cilantro in this recipe, since it can kill the characteristic taste of Asian gravy.

Ingredients:

• hot sauce – 4 ml;
• water – 150 ml;
• soy sauce – 40 ml;
• apple vinegar – 2 tbsp .;
• starch – 2 tbsp .;
• sugar – 4 tbsp.

Cooking method:

1. Pour soy sauce, vinegar into a saucepan, add sugar and bitter seasoning. Pour water.
2. Preheat mixture.
3. In a separate bowl, dilute the starch with water. Pour into a saucepan to a vinegar mass in a thin stream.
4. Cook until thick..

Useful Tips

The composition of the dressings is selected depending on what products the cutlets are made of. For chicken it is better to serve mushroom or cheese sauce, meat – complemented with tomato sauce. If cutlets are made from fish, you can add wine, cream or low-fat sour cream to the gravy. The consistency of the sauce can be selected to your liking. Some people prefer to make it thicker, others more fluid. Starch or flour is added to add density..

The degree of grinding of the ingredients is selected at your discretion. For example, small inclusions of mushrooms will not spoil the uniform structure of the sauce, but will make it more piquant. Garlic is best passed through a garlic press. Tomatoes can be ground through a grater or cut into small cubes. When preparing the sauce, you may encounter some difficulties, it is important to know how to deal with them.

• Often, dressing is prepared with the addition of flour. In this case, lumps can form that spoil the structure of the sauce. To get rid of them, you can wipe the cooked gravy through a sieve or beat it with a submersible blender. Extend its shelf life after such an action, bringing it to a boil again.
• Unnecessary inclusions will help to avoid preliminary peeling of tomatoes from the skin and seeds.
• If the sauce to the cutlets is thick, feel free to dilute it with vegetable or meat broth.