Lamb and Beef Cutlets: recipes

Cutlets from lamb cook as easily and simply as similar products from beef, pork, poultry and so on. However, it should be noted that the taste of this dish is significantly different from the above. This is due to the fact that lamb itself is a very fragrant product. Although we can not help saying that not everyone likes her taste. In this regard, in this article, we decided to tell you in detail about how to make cutlets from mutton and beef. By the way, such products should be served to the table along with a garnish of potatoes or boiled pasta, as well as tomato or cream sauce.

Cutlets from lamb: recipes for quick and easy cooking

There are no special culinary rules regarding how to make such products at home. To do this, you only need to buy the right products and process them correctly.

So, we need:

• Pulp lamb fresh without a lot of fat - about 700 g;
• Bread of yesterday's wheat production - about 100 g;
• Milk fresh cow - about 100 ml;
• White onion bulb - 1 head;
• Spices any, including pepper and salt;
• Fresh greens any - apply to taste;
• Bread crumbs - at discretion;
• Oil deodorized vegetable - used for frying cutlets.

Preparation of mutton forcemeat

Before frying cutlets from mutton, you should prepare a hearty and fragrant minced meat. To do this, the product purchased requires a good wash, cut off all the films from it, and then grind it with a meat grinder. Next to the meat must be added chopped onion, bread soaked in fresh milk, pepper, greens and salt. All the ingredients should be mixed with hands so that you get a homogeneous and viscous mass.

Formation of products from minced meat

Cutlets from lamb are formed easily and simply. To do this, the previously prepared ground beef must be picked up in the quantity of a large spoon, rolled into a bowl and flattened a little. Further, the resulting cutlet is required to roll in breadcrumbs. By analogy, you should do all the other semi-finished products.

Frying semi-finished products in a frying pan

Cutlets from lamb are recommended to fry only on deodorized sunflower oil. It must be poured into a frying pan and warmed up thoroughly. Next in the dishes should put all the semi-finished products and fry them from both sides until lightly browned. In this case it is necessary to make sure that the entire thickness of the cutlet is fully prepared.

How to serve delicious mutton cutlets?

Now you know how to make natural cutlets from lamb. After all the semi-finished products, crumbled in breadcrumbs, are well fried, they must immediately be distributed on the plates. Serve this dish to the family table, along with a side dish, as well as with any gravy.

Another variant of cooking meat cutlets from ram meat

Cutlets from lamb, the recipes of which provide for the use of fresh and young meat, can be prepared in different ways. For example, some housewives make them not only in a frying pan, but also in the oven. To do this, you will need the same set of products that you need to use to prepare similar semi-finished products.

Heat treatment on the plate

After all cutlets have been formed and crumbled in breadcrumbs, they should be laid out in a frying pan with boiling oil and fried for several minutes (on both sides) until a ruddy crust appears. In this case, the thickness of the products does not necessarily have to be fully prepared. In fact subsequently cutlets will be in addition baked in an oven.

Bake cutlets in the oven

Cutlets from mutton in the oven are prepared quite quickly. After they are fried in a pan, they must be laid out on a sheet and placed in the oven. Bake in this way the products are recommended for 20-25 minutes.

Serve cooked in the oven cutlets based on mutton mince follows exactly as described above.

Making cutlets from beef

Before presenting you another recipe for cutlets, it should be said that there is practically no difference between the dish cooked on the stove and the oven. Although the first option is more juicy and tender. After all, most of the moisture is evaporated from the products in the oven, and the cutlets become slightly dry.

If you do not like the dish presented from mutton, then we suggest making it from beef. In this meat product must necessarily be fresh and young. Only in this way you will get delicate and tasty cutlets.

So, we need the following:

• Beef pulp is fresh without a lot of fat - about 700 g;
• Bread of yesterday's wheat production - about 100 g;
• Milk fresh cow - about 100 ml;
• White onion bulb - 1 head;
• Spices any, including pepper and salt;
• Fresh greens any - apply to taste;
• Bread crumbs - at discretion;
• Deodorized sunflower oil - use for cooking patties.

Cooking process

As you see, for the preparation of beef cutlets, you must purchase the same set of products as for making lamb products. Moreover, to do such a dish should be exactly as described above. To begin with, it is required to prepare minced meat, add all the spices to it, and then add the tidy cutlets. Fry them in vegetable oil until lightly browned. If you want to make more dry beef patties, then they can be additionally sustained in the oven.

Let's sum up the results

There is nothing easier than to make cutlets from beef or mutton yourself. But in addition to preparing these products, you should definitely take care of the availability of garnish. As it is best to use crushed potatoes, boiled pasta or any porridge (for example, buckwheat, rice, pearl barley, etc.). Only in this way will you make a full-fledged dinner, which will sate your whole extended family. Enjoy your meal!