Juicy Pan-Stewed Cutlets

Very juicy and flavorful stewed cutlets. Preparing stewed cutlets is not difficult at all. You just need to provide small cooking features that will make the cutlets juicy and tasty.
cook time: 1h 20 min
Liam Carson
Juicy Pan-Stewed Cutlets

Nutrition Facts (per serving)

194
Calories
16g
Fat
6g
Carbs
5g
Protein

Ingredients (7 portions)

Basic:

Minced meat 500 g
Bulb onions 2 pc
Eggs 1 pc
White bread 50 g
Milk 100 ml
Salt to taste
Ground black pepper to taste
Vegetable oil 2 tbsp
Wheat flour 3 tbsp

For the sauce:

Carrot 1 pc
Bulb onions 1 pc
Water 250 ml
Sour cream 4 tbsp
Vegetable oil 2 tbsp
Salt to taste
Basil 1 tsp
Bay leaf 1 pc

Recipe instructions

Step 1

Step 1
To prepare cutlets stewed in a frying pan, start by preparing the ingredients for the cutlet mass. I used mixed minced meat (pork and beef), but you can use any minced meat depending on your preferences. Be sure to take wheat bread. It is not recommended to add rye to cutlets, as it can give the dish a sour taste.

Step 2

Step 2
In a suitable small bowl, soak the bread in the milk for 5 minutes until soft and moist.

Step 3

Step 3
Wash the pre-peeled onions and chop them as desired. The shape and size of the onion cut does not matter in this case, since it will be chopped before adding to the minced meat. I took red onion, you can use white, its color will not be noticeable in the finished cutlets.

Step 4

Step 4
Grind the prepared onions and bread in a convenient way. You can use a meat grinder for this; I used a blender.

Step 5

Step 5
After chopping there should be no large pieces of onion, the mass should be homogeneous.

Step 6

Step 6
To prepare the cutlet mass, take a deep, spacious bowl that will fit all the ingredients and make it convenient to mix them. Combine minced meat, chopped onion and bread, egg. Salt the minced meat, add ground black pepper, mix thoroughly.

Step 7

Step 7
The better the minced meat is mixed, the softer, more uniform it will be, and the tastier the cutlets will be.

Step 8

Step 8
Place some flour on a flat plate. It is advisable that the plate have small sides, so that the flour will not spill onto the table during breading. Roll the cutlets in flour on both sides so that when frying, a crust will form on the surface of the cutlets faster.

Step 9

Step 9
Heat vegetable oil in a frying pan, place the formed cutlets in the pan. Over medium heat, fry the cutlets on one side first.

Step 10

Step 10
When a golden brown crust forms, turn the cutlets over to the other side. Fry also until golden brown. Pre-frying is an important condition for stewing. The golden brown crust that forms retains the meat juice inside the cutlets. As a result, the cutlets will be juicy and more tasty.

Step 11

Step 11
Start preparing the sauce in which the cutlets will be stewed. You can use sour cream of any fat content. Choose any spices and seasonings you wish.

Step 12

Step 12
Pre-wash the carrots in running water with a brush and wash them. Grind the carrots on a fine grater. Carrots will add a beautiful color to the sauce.

Step 13

Step 13
Peel and wash the onions. Cut the onion into small cubes to better reveal its flavor when stewing.

Step 14

Step 14
Add vegetable oil to the frying pan and add the prepared vegetables. Fry vegetables over moderate heat for 5-7 minutes, stirring occasionally to ensure vegetables cook evenly. Fry the vegetables in the same pan in which the cutlets will be stewed. It should accommodate all the cutlets and have sufficient sides.

Step 15

Step 15
Place the fried cutlets on top of the vegetables. You can fry vegetables and cutlets in parallel in two frying pans, then the cooking process will go a little faster.

Step 16

Step 16
Adding sour cream to the sauce will improve the taste and consistency of the sauce and make the cutlets softer. Dilute the sour cream with hot water and pour over the cutlets in the frying pan. Why hot water? In order not to expose the dish to sudden temperature changes and reduce the boiling time. Let the cutlets boil, reduce the heat, add a little salt to the sauce. Simmer the cutlets, covered, at a low simmer for 10 minutes.

Step 17

Step 17
Add spices and seasonings to make the cutlets more flavorful. I have basil and bay leaf. Stir. The lower diameter of my frying pan is 21 cm. The cutlets were half covered with sauce, so I turned them over while stewing. If the pan is of a smaller diameter, the sauce will cover the cutlets completely, then there is no need to turn them over.

Step 18

Step 18
Simmer the cutlets with the lid closed over low heat for another 10 minutes.

Step 19

Step 19
Serve the stewed cutlets hot with any side dish of potatoes, cereals or vegetables. Bon appetit!

Additional rubrics

Related recipes