Sauce - the connecting element of any (yes, absolutely, any!) Dishes. And for you it will not be a surprise that, in addition to ketchup and mayonnaise, freshly baked cutlets can also be served with a lot of different sauces and gravy. Recipes of some of them we will share with you in this article. Sauces on the proposed recipes you can serve to cutlets separately, or put out a dish in them. So, we read how to make sauce for cutlets.
Sour cream sauce with champignons for cutlets
Ingredients:
- mushrooms - 150 g;
- sour cream - 300 g;
- onions - 1 pc .;
- dill - 1 bunch;
- salt, pepper - to taste.
Preparation
Chop onion and fry until golden brown. Mushrooms cut into plates and put in a frying pan to the onions. Fry everything until the moisture evaporates. Ready to grill can immediately pour sour cream, and you can pre-grind in a blender. Ready sour cream sauce seasoning to taste and mix with chopped herbs.
This sauce is perfect for chicken and liver cutlets.
Recipe for dairy sauce for cutlets
Ingredients:
- flour - 2 tbsp. spoons;
- butter - 4 tbsp. spoons;
- milk - 2 items;
- salt, pepper - to taste;
- nutmeg - 1/4 tsp spoon;
- egg yolk - 1 piece;
- hard cheese - 80 g.
Preparation
In a frying pan, melt the butter and fry the flour until golden brown. Gradually pour the milk to the fried flour, stirring the sauce continuously. Cook the milk sauce until thick, then season with salt, pepper, nutmeg and grated cheese. The last in the sauce is the yolk, it must be quickly mixed with the rest of the ingredients to prevent the folding.
Ready-made milk sauce is ideal for meat and potato cutlets .
Asian sauce for fish cutlets
Ingredients:
- vinegar - 1 tbsp. a spoon;
- soy sauce - 3 tbsp. spoons;
- sugar - 6 tbsp. spoons;
- starch - 2 tbsp. spoons;
- water - 1 item;
- hot sauce - 1 teaspoon.
Preparation
In a bowl, thoroughly mix the starch with warm water so that no lumps remain in the solution. In the saucepan pour vinegar and soy sauce, add sugar, hot sauce, or chili pepper to taste, and at the end pour starch solution. Cook the sauce on a small fire until thick, stirring constantly.
We serve sweet and sour sauce with steamed, or fried fish cutlets, or any seafood dishes.
Sauce for pasta with pasta
Ingredients:
- rosemary - 4 branches;
- crackers - 12 pcs .;
- Dijon mustard - 2 teaspoons;
- ground beef - 500 g;
- Dried oregano - 1 teaspoon;
- egg - 1 piece;
- salt, pepper - to taste;
- olive oil;
- basil - 1 bunch;
- onions - 1 pc .;
- garlic - 2 cloves;
- tomatoes in its own juice - 800 g;
- balsamic vinegar;
- paste.
Preparation
Sprigs of rosemary are cleaned from leaves and crushed. Crackers are ground in a blender. Mix the crackers with minced meat, rosemary, mustard and oregano. We hammer into the forcemeat the egg, salt and pepper. With wet hands, we form minced meatballs, pour them with oil and put them in the refrigerator.
Onions and garlic are crushed and fried until golden in a large amount of olive oil. Add tomatoes in your own juice and knead them with a spoon.
In a separate frying pan fry the cutlets to a ruddy color. We shift cutlets into sauce, reduce fire and cover the lid. In salted water, boil the paste. Once the paste is ready, put it into the frying pan to cutlets and sauce, add a couple drops of balsamic vinegar for flavor, and mix thoroughly.
Fine cutlets with aromatic sauce and garnish are ready in less than 30 minutes. Serve them, sprinkled with crushed basil and grated cheese "Parmesan", sprinkling all a drop of olive oil.