I would never be able to believe that cutlets with the addition of cottage cheese come out with such an extraordinary taste. But after I prepared them myself according to this recipe, I was simply delighted with them. Despite the unusual combination of ingredients, the cutlets turn out very tender and incredibly tasty. They are very simple and quick to prepare; the cooking method is almost classic and traditional. It is best to use mixed minced meat for cooking (pork + beef), you choose the fat content of the cottage cheese as desired, I add homemade, which I make myself. These delicious cutlets are best served with a vegetable side dish or a portion of a good fresh salad.
Ingredients:
- minced meat 500 gr
- onion 2 pcs
- 100 gr
- breadcrumbs
- vegetable oil for frying
- salt, pepper to taste
Cooking method
Three onions on a coarse grater or chop very finely, mash the cottage cheese with a fork so that there are no large lumps and add everything to the minced meat. Salt and pepper to taste and mix well until smooth, lightly beating the minced meat on a bowl or tossing it from hand to hand. With slightly damp hands, form cutlets (do not make them large), bread them in breadcrumbs and fry in the usual way in a frying pan in vegetable oil. Cook them on both sides for a few minutes until cooked and nicely browned. I don’t simmer the fried cutlets additionally under the lid; they have time to fry until fully cooked. Bon appetit.
Today we are preparing tender and very juicy chicken cutlets, which contain cottage cheese. The result is a nourishing, aromatic and very tasty second course that goes well with almost any side dish. Serve these delicious and golden-brown chicken cutlets with mashed potatoes or just boiled potatoes, rice, pasta, and cereals.
Due to the fact that this second dish includes chicken breast, it will not take much time to prepare the cutlets. Thanks to the addition of cottage cheese of any fat content to the minced meat, this meat dish will pleasantly surprise you with its juiciness and tenderness. Chicken cutlets can be breaded not only in breadcrumbs, but also in flour - this is purely a matter of taste.
Ingredients:
(500 grams) (200 grams) (1 piece ) (1 piece ) (30 grams) (1 clove) (3 branches) (50 milliliters) (0.25 teaspoon) (1 pinch)
Cooking the dish step by step with photos:
The recipe for chicken cutlets that we will prepare today includes the following ingredients: chicken fillet (in my case, chicken breast), cottage cheese, chicken egg, onions, fresh garlic, dill (or other herbs to taste), breadcrumbs (I make my own at home). cooking), salt, ground black pepper and refined vegetable oil (I use sunflower) for frying.
For me personally, the most convenient way to make minced chicken is not with a meat grinder, but in a food processor (the attachment is a metal knife). Then you can simply combine all the necessary ingredients in a container and beat them until smooth. If you don't have a food processor, pass the chicken fillet through a meat grinder.
Peel a medium onion and a clove of fresh garlic, then grate it into a paste on the finest grater. Chop fresh herbs (in my case dill) finely and finely with a knife.
Now we need to thoroughly mix the minced chicken, chopped onion, garlic and herbs. In addition, add cottage cheese, chicken egg, salt and ground black pepper. You can knead the minced meat for chicken cutlets by hand, but a food processor can do it in a matter of seconds.
The result is relatively homogeneous minced meat for chicken cutlets. By the way, if you love and often cook chicken fillet cutlets, you probably know that the minced meat turns out sticky and you need to form the cutlets with your hands moistened with cold water.
Pour breadcrumbs into a flat dish or plate and roll the pre-prepared cutlets into them. I got 7 medium sized pieces. Choose the shape yourself - you can make it round, triangular or oblong (like mine).
The effect obtained from adding cottage cheese to the cutlet mass is quite difficult to compare with anything else.
The same way to describe it.
But it’s worth trying, and not with just one type of cottage cheese, but with different ones.
Fatty homemade gives a faintly perceptible cheese and creamy taste.
Low-fat - “sour cream” and completely inexplicable lightness.
If your guests are not aware of the composition of minced meat, then they may have an incredible variety of options.
And, of course, dessert dishes for kids. Cottage cheese cutlets with carrots and dried apricots are ideal for an afternoon snack. They are light, but, in addition to their wonderful taste, they stimulate the appetite well.
Cutlets with cottage cheese - general cooking principles
With cottage cheese you can cook not only meat, but also vegetable cutlets. They are fried in a frying pan in cooking oil, baked on a baking sheet in the oven, or steamed.
Cottage cheese is added directly to the minced meat. It is imperceptible in cutlets, but gives them a specific cheesy taste.
For the final dish, the fat content of the cottage cheese does not matter. The percentage of fat it contains only affects the total calorie content.
The main requirements for this product are freshness, consistency and uniformity. The thinner the cottage cheese, the more difficult it will be to form the cutlets, since the minced meat will turn out liquid. If the cottage cheese is grainy, then it will not spread evenly throughout the cutlet mass, and its grains will be felt in it.
Not only cottage cheese is added to fish, meat or vegetable cutlet mass. Semolina, flour, eggs, and sour cream are often added with it. Vegetables are added to meat and fish cutlets for juiciness.
To enhance the taste of dessert dishes, dried fruits are added to the cutlet mass. Their appearance is determined only by everyone’s taste preferences.
Minced curd made from meat, fish and vegetables is seasoned with spices selected to suit your taste. Herbs and garlic are often added.
You can add cinnamon or vanillin to desserts with cottage cheese for flavor.
If dessert carrot and vegetable (carrot, potato) cutlets with cottage cheese are served as an independent dish, then meat and fish cutlets are served only with a side dish. It is selected at your own discretion.
Tender chicken cutlets with cottage cheese
Ingredients:
Half a kilo of minced chicken;
50 ml 11% cream;
Bulb;
One fresh egg;
Two cloves of garlic;
200 grams of 9% cottage cheese;
Three tablespoons of chopped dill;
Cornflakes for breading (unsweetened).
Cooking method:
1. Minced chicken, together with cottage cheese and onions, pass through a meat grinder with the finest grill. Add cream and beaten egg.
2. Squeeze the garlic here with a press and add chopped dill. Add salt to taste, season with ground pepper and stir thoroughly.
3. Lightly knead the corn flakes with your hands. Form the semi-finished products with hands moistened with water and roll them well in the flakes.
4. Heat the cooking oil over low heat in a thick frying pan. Dip the cutlets into it and fry, turning over after 5 minutes to the other side.
5. When frying, the pan should not be covered with a lid. If you close it, the crust will not be crispy.
Baked fish cutlets with cottage cheese
Ingredients:
Frozen pollock – 800 gr.;
250 gr. low-fat cottage cheese;
Small onion;
Two chicken eggs;
A small bunch of dill;
Three spoons of semolina (cereals).
Cooking method:
1. Cut off the fins from pollock carcasses and chop off the tail. Scrape each one with a knife in the direction from the tail to the head. Cut the belly, remove the remaining entrails and, of course, the dark film. Rinse thoroughly under the tap and wipe dry. Separate the meat from the backbone and small bones.
2. Grind the fish fillet along with the onion in a meat grinder. If the curd is grainy, twist it too.
3. Add semolina and chopped dill. Add the well-beaten eggs. Season with pepper and salt to your taste. Stir the mixture well until smooth and leave to stand for 20 minutes. During this time, the semolina will swell well, and the dish will not turn out tough.
4. With hands well moistened with water, form semi-finished products of the desired size and shape. Place them on a baking sheet and add a little chilled water.
5. Place the roasting pan in the preheated oven for 20 minutes and bake the dish at 200 degrees.
Meat cutlets with cottage cheese in tomato sauce
Ingredients:
Mixed pork and beef mince – 500 gr.;
18% cottage cheese – 100 gr.;
A tablespoon of 15% sour cream;
One and a half spoons of chopped greens, to taste.
For the sauce:
Large onion head;
Three teaspoons of thick tomato;
A teaspoon of flour;
Ground pepper, evaporated table salt and sugar to taste.
Cooking method:
1. Knead the minced meat well with your hands. Add the curd mass passed through a sieve and grated onion on a medium grater.
2. Add sour cream, chopped herbs and eggs. Season with pepper, salt and knead well, beating the minced meat into a bowl.
3. Form small round cutlets and bread them in flour. Fry in heated cooking oil until golden brown and transfer to a separate saucepan.
4. Dip the onion, cut into small slices, into the heated fat and lightly sauté. Add flour, stirring well, and fry for 3 minutes, stirring occasionally.
5. Add tomato puree to the onion, mix everything well again and simmer over low heat for 4 minutes. Then pour in half a glass of water and leave to simmer for 3 minutes.
6. Pour the tomato sauce into the container with the cutlets and simmer for five minutes on the lowest heat possible. When finished stewing, add chopped herbs.
Dessert carrot cutlets with cottage cheese – “Olezhkin afternoon snack”
Ingredients:
Half a kilo of boiled carrots;
150 gr. semolina;
Eggs – 2 pcs.;
50 gr. dried fruits (dried apricots);
Two curd cheeses.
Cooking method:
1. Rinse the dried apricots in several waters, place them in a colander and dry well. Cut the dried fruits into small thin strips and add to the cottage cheese.
2. Add lightly beaten eggs and part of the semolina (100 g). Also grate the boiled carrots on the finest grater and stir everything well. Leave the curd mass to stand for half an hour.
3. Form small cutlets from the curd mass and roll well on all sides in the remaining semolina.
4. Fry over medium heat in vegetable oil until golden brown and beautifully browned.
5. These cutlets are served with sour cream, condensed milk or honey.
Fried fish cutlets with cottage cheese – “Fish for Alyosha”
Ingredients:
Minced cod – 550 gr.;
250 grams of full-fat homemade cottage cheese;
One small potato;
Medium sized bulb;
A tablespoon of semolina;
Breadcrumbs (white).
Cooking method:
1. Place minced fish in advance to thaw. Do not use water or a microwave to speed up the defrosting process. Leave it in a bowl on the counter, or best of all, put it in the refrigerator overnight.
2. Mash the thawed mass well with a fork or twist in a meat grinder. Grind homemade cottage cheese on a sieve here.
3. Finely grate the onion and raw potatoes. If too much liquid has formed, strain it and transfer the vegetables to a bowl with minced fish.
4. Add a spoonful of semolina and salt and ground pepper. Mix all ingredients well and set the bowl aside for 10 minutes.
5. From the aged mass of minced meat, form semi-finished products in the form of fish, up to one and a half centimeters thick. Bread the pieces well with breadcrumbs and fry in lean, hot oil until cooked. Approximately six minutes on each side.
Dietary carrot cutlets with cottage cheese in the oven
Ingredients:
Fresh carrots – 800 grams;
Two tablespoons of wheat bran;
100 grams of low-fat cottage cheese;
Half a glass of semolina (about 80 g);
30 ml vegetable oil.
Cooking method:
1. Grate raw peeled carrots on a coarse grater. Place in a deep frying pan with a thick bottom. Add half a glass of drinking water and simmer over medium heat under the lid for 15 minutes.
2. From the frying pan, transfer the stewed carrots to a bowl, add bran, semolina, butter and stir everything well.
3. When the mass has cooled completely, add salt, add cottage cheese and knead thoroughly until smooth.
4. Using your hands moistened with water, form small oval cutlets from the cutlet mass. Lightly roll each in flour and place on a baking sheet lined with oiled parchment.
5. Place the roasting pan in a warm oven and bake at 220 degrees for 20 minutes. Remove the baking sheet, turn the cutlets over, and cook until done, baking for another 10 minutes.
Steamed chicken cutlets with cottage cheese and broccoli
Ingredients:
Chicken fillet – 300 gr.;
250 gr. 1% cottage cheese;
250 gr. broccoli (frozen);
One chicken egg;
Fresh herbs, seasonings and garlic to taste (optional).
Cooking method:
1. Rinse frozen broccoli with water to thaw slightly. No need to soak in water.
2. Using a meat grinder with the finest grate, grind the fillet, broccoli and cottage cheese.
3. Add salt, favorite spices, chopped garlic and chopped herbs to taste.
4. Add a raw egg to the cutlet mixture and stir thoroughly.
5. Shape into round semi-finished products. To prevent the viscous minced meat from sticking to your hands, each time you form a new cutlet, wet your hands in water.
6. Cook the cutlets in a double boiler for no more than half an hour.
Potato cutlets with cottage cheese
Ingredients:
Potatoes – 8 small tubers;
150 grams of 9% cottage cheese;
1 chicken, fresh egg;
A third of a teaspoon of ground black pepper;
Half a teaspoon of turmeric;
Three cloves of garlic;
A small bunch of dill or curly parsley, mixed;
Wheat flour – 2 tbsp. l. into the cutlet mass, plus for breading.
Cooking method:
1. Boil peeled potatoes in salted water until tender. Strain the broth from the pan and mash the potatoes.
2. When the potatoes have cooled, combine them with cottage cheese and mix the mixture thoroughly. The best way to do this is by mashing and twisting in a meat grinder.
3. Add spices to the potato mixture to your taste, salt and add an egg. Add chopped herbs and mix well again.
4. To make the pieces easier to form and keep their shape during frying, add flour and knead well again. Wheat flour can be replaced with bran flour.
5. Pour flour into a deep, wide plate. Form small balls from the potato cutlet mixture. Place the balls one at a time into the flour. Press down lightly with the palm of your hand and sprinkle well with flour on all sides.
6. Heat the oil well in a thick-walled frying pan, place the potato cutlets in it and fry until the bottom is browned. Turn over to the other side and fry until golden brown.
7. Serve this dish with sour cream or fresh vegetables. You can add a little chopped herbs and finely grated garlic to the sour cream to taste.
Cutlets with cottage cheese - cooking tricks and useful tips
If you want to prepare a dietary version of the dish, take low-fat cottage cheese or one with the lowest fat content. Cook not in a frying pan, but in the oven or steam. Well, if you still want fried food, do it only in vegetable oil.
Twist the grainy curd with a meat grinder, grind with a blender or grind through a sieve. It will become homogeneous and its structure will not be felt.
If you add semolina to the minced meat, be sure to let the cutlet mixture sit for at least a quarter of an hour. This time is enough for the cereal to swell. Otherwise, the dish will turn out too dense and tough.
If cottage cheese is added to minced boiled or fried vegetables, add it only after they have cooled completely.
Tender and flavorful cutlets with cottage cheese will appeal to both adults and children. Everything is done simply, quickly, and it turns out very tasty. Cottage cheese added to the minced meat gives the cutlets special tenderness and juiciness. Garlic, onion and spices make them very flavorful. Such cutlets can be baked in the oven or steamed, then they will be 100% dietary.
CUTLETS WITH Cottage Cheese
GENERAL PRINCIPLES OF COOKING.
With cottage cheese you can cook not only meat, but also vegetable cutlets. They are fried in a frying pan in cooking oil, baked on a baking sheet in the oven, or steamed.
Cottage cheese is added directly to the minced meat. It is imperceptible in cutlets, but gives them a specific cheesy taste.
For the final dish, the fat content of the cottage cheese does not matter. The percentage of fat it contains only affects the total calorie content.
The main requirements for this product are freshness, consistency and uniformity. The thinner the cottage cheese, the more difficult it will be to form the cutlets, since the minced meat will turn out liquid. If the cottage cheese is grainy, then it will not spread evenly throughout the cutlet mass, and its grains will be felt in it.
Not only cottage cheese is added to fish, meat or vegetable cutlet mass. Semolina, flour, eggs, and sour cream are often added with it. Vegetables are added to meat and fish cutlets for juiciness.
To enhance the taste of dessert dishes, dried fruits are added to the cutlet mass. Their appearance is determined only by everyone’s taste preferences.
Minced curd made from meat, fish and vegetables is seasoned with spices selected to suit your taste. Herbs and garlic are often added.
You can add cinnamon or vanillin to desserts with cottage cheese for flavor.
If dessert carrot and vegetable (carrot, potato) cutlets with cottage cheese are served as an independent dish, then meat and fish cutlets are served only with a side dish. It is selected at your own discretion.
TENDER CHICKEN CUTLETS WITH CHEEK CHEEK ==
INGREDIENTS ==
0.5 kg. minced chicken;
50 ml 11% cream;
Bulb;
1 egg;
2 cloves of garlic;
200 grams of 9% cottage cheese;
3 tablespoons chopped dill;
Corn flakes for breading (unsweetened).
PREPARATION METHOD ==
1. Minced chicken, together with cottage cheese and onions, pass through a meat grinder with the finest grill. Add cream and beaten egg.
2. Squeeze the garlic here with a press and add chopped dill. Add salt to taste, season with ground pepper and stir thoroughly.
3. Lightly knead the corn flakes with your hands. Form the semi-finished products with hands moistened with water and roll them well in the flakes.
4. Heat the cooking oil over low heat in a thick frying pan. Dip the cutlets into it and fry, turning over after 5 minutes to the other side.
5. When frying, the pan should not be covered with a lid. If you close it, the crust will not be crispy.
BAKED FISH CUTLETS ==
WITH COTTAGE CHEESE
INGREDIENTS ==
Frozen pollock – 800 gr.;
250 gr. low-fat cottage cheese;
Small onion;
Two chicken eggs;
A small bunch of dill;
Three spoons of semolina (cereals).
PREPARATION METHOD ==
1. Cut off the fins from pollock carcasses and chop off the tail. Scrape each one with a knife in the direction from the tail to the head. Cut the belly, remove the remaining entrails and, of course, the dark film. Rinse thoroughly under the tap and wipe dry. Separate the meat from the backbone and small bones.
2. Grind the fish fillet along with the onion in a meat grinder. If the curd is grainy, twist it too.
3. Add semolina and chopped dill. Add the well-beaten eggs. Season with pepper and salt to your taste. Stir the mixture well until smooth and leave to stand for 20 minutes. During this time, the semolina will swell well, and the dish will not turn out tough.
4. With hands well moistened with water, form semi-finished products of the desired size and shape. Place them on a baking sheet and add a little chilled water.
5. Place the roasting pan in the preheated oven for 20 minutes and bake the dish at 200 degrees.
MEAT CUTLETS WITH COOK ==
IN TOMATO SAUCE
INGREDIENTS ==
Mixed pork and beef mince – 500 gr.;
18% cottage cheese – 100 gr.;
A tablespoon of 15% sour cream;
One and a half spoons of chopped greens, to taste.
FOR SAUCE
Large onion head;
Three teaspoons of thick tomato;
A teaspoon of flour;
Greenery;
Ground pepper,
Salt and sugar to taste.
PREPARATION METHOD ==
1. Knead the minced meat well with your hands. Add the curd mass passed through a sieve and grated onion on a medium grater.
2. Add sour cream, chopped herbs and eggs. Season with pepper, salt and knead well, beating the minced meat into a bowl.
3. Form small round cutlets and bread them in flour. Fry in heated cooking oil until golden brown and transfer to a separate saucepan.
4. Dip the onion, cut into small slices, into the heated fat and lightly sauté. Add flour, stirring well, and fry for 3 minutes, stirring occasionally.
5. Add tomato puree to the onion, mix everything well again and simmer over low heat for 4 minutes. Then pour in half a glass of water and leave to simmer for 3 minutes.
6. Pour the tomato sauce into the container with the cutlets and simmer for five minutes on the lowest heat possible. When finished stewing, add chopped herbs.
DESSERT CARROT CUTLETS ==
WITH CHEEK “OLEZHKIN AFTERNOON SNACK”
INGREDIENTS ==
Half a kilo of boiled carrots;
150 gr. semolina;
Eggs – 2 pcs.;
50 gr. dried fruits (dried apricots);
Two curd cheeses.
PREPARATION METHOD ==
1. Rinse the dried apricots in several waters, place them in a colander and dry well. Cut the dried fruits into small thin strips and add to the cottage cheese.
2. Add lightly beaten eggs and part of the semolina (100 g). Also grate the boiled carrots on the finest grater and stir everything well. Leave the curd mass to stand for half an hour.
3. Form small cutlets from the curd mass and roll well on all sides in the remaining semolina.
4. Fry over medium heat in vegetable oil until golden brown and beautifully browned.
5. These cutlets are served with sour cream, condensed milk or honey.
FRIED FISH CUTLES ==
WITH COOK “FISH FOR ALYOSHKA”
INGREDIENTS ==
Minced cod – 550 gr.;
250 grams of full-fat homemade cottage cheese;
One small potato;
Medium sized bulb;
A tablespoon of semolina;
Breadcrumbs (white).
PREPARATION METHOD ==
1. Place minced fish in advance to thaw. Do not use water or a microwave to speed up the defrosting process. Leave it in a bowl on the counter, or best of all, put it in the refrigerator overnight.
2. Mash the thawed mass well with a fork or twist in a meat grinder. Grind homemade cottage cheese on a sieve here.
3. Finely grate the onion and raw potatoes. If too much liquid has formed, strain it and transfer the vegetables to a bowl with minced fish.
4. Add a spoonful of semolina and salt and ground pepper. Mix all ingredients well and set the bowl aside for 10 minutes.
5. From the aged mass of minced meat, form semi-finished products in the form of fish, up to one and a half centimeters thick. Bread the pieces well with breadcrumbs and fry in lean, hot oil until cooked. Approximately six minutes on each side.
DIET CARROT CUTLETS ==
WITH COOK IN THE OVEN
INGREDIENTS ==
Fresh carrots – 800 grams;
Two tablespoons of wheat bran;
100 grams of low-fat cottage cheese;
Half a glass of semolina (about 80 grams);
30 ml vegetable oil.
PREPARATION METHOD ==
1. Grate raw peeled carrots on a coarse grater. Place in a deep frying pan with a thick bottom. Add half a glass of drinking water and simmer over medium heat under the lid for 15 minutes.
2. From the frying pan, transfer the stewed carrots to a bowl, add bran, semolina, butter and stir everything well.
3. When the mass has cooled completely, add salt, add cottage cheese and knead thoroughly until smooth.
4. Using your hands moistened with water, form small oval cutlets from the cutlet mass. Lightly roll each in flour and place on a baking sheet lined with oiled parchment.
5. Place the roasting pan in a warm oven and bake at 220 degrees for 20 minutes. Remove the baking sheet, turn the cutlets over, and cook until done, baking for another 10 minutes.
STEAM CHICKEN CUTLETS ==
WITH COOK AND BROCCOLI.
INGREDIENTS ==
Chicken fillet – 300 gr.;
250 gr. 1% cottage cheese;
250 gr. broccoli (frozen);
One chicken egg;
Fresh greens,
seasonings and garlic to taste (optional).
PREPARATION METHOD ==
1. Rinse frozen broccoli with water to thaw slightly. No need to soak in water.
2. Using a meat grinder with the finest grate, grind the fillet, broccoli and cottage cheese.
3. Add salt, favorite spices, chopped garlic and chopped herbs to taste.
4. Add a raw egg to the cutlet mixture and stir thoroughly.
5. Shape into round semi-finished products. To prevent the viscous minced meat from sticking to your hands, each time you form a new cutlet, wet your hands in water.
6. Cook the cutlets in a double boiler for no more than half an hour.
POTATO CUTLETS WITH CREATURE. ==
INGREDIENTS ==
Potatoes – 8 small tubers;
150 grams of 9% cottage cheese;
1 chicken, fresh egg;
A third of a teaspoon of ground black pepper;
Half a teaspoon of turmeric;
Three cloves of garlic;
A small bunch of dill or curly parsley, mixed;
Wheat flour – 2 tbsp. l. into the cutlet mass, plus for breading.
PREPARATION METHOD ==
1. Boil peeled potatoes in salted water until tender. Strain the broth from the pan and mash the potatoes.
2. When the potatoes have cooled, combine them with cottage cheese and mix the mixture thoroughly. The best way to do this is by mashing and twisting in a meat grinder.
3. Add spices to the potato mixture to your taste, salt and add an egg. Add chopped herbs and mix well again.
4. To make the pieces easier to form and keep their shape during frying, add flour and knead well again. Wheat flour can be replaced with bran flour.
5. Pour flour into a deep, wide plate. Form small balls from the potato cutlet mixture. Place the balls one at a time into the flour. Press down lightly with the palm of your hand and sprinkle well with flour on all sides.
6. Heat the oil well in a thick-walled frying pan, place the potato cutlets in it and fry until the bottom is browned. Turn over to the other side and fry until golden brown.
7. Serve this dish with sour cream or fresh vegetables. You can add a little chopped herbs and finely grated garlic to the sour cream to taste.
CUTLETS WITH Cottage Cheese - Tricks ==
If you want to prepare a dietary version of the dish, take low-fat cottage cheese or one with the lowest fat content. Cook not in a frying pan, but in the oven or steam. Well, if you still want fried food, do it only in vegetable oil.
Twist the grainy curd with a meat grinder, grind with a blender or grind through a sieve. It will become homogeneous and its structure will not be felt.
If you add semolina to the minced meat, be sure to let the cutlet mixture sit for at least a quarter of an hour. This time is enough for the cereal to swell. Otherwise, the dish will turn out too dense and tough.
If cottage cheese is added to minced boiled or fried vegetables, add it only after they have cooled completely.
My cottage cheese was homemade (I bought it from my grandmothers at the market), fresh, fatty and not at all sour. In the cutlets, the cottage cheese and zucchini, which I also decided to add, were absolutely not noticeable, but they turned out surprisingly juicy. And now, as for the minced meat. Meat cutlets with cottage cheese can be prepared from any type of minced meat. Chicken cutlets with cottage cheese and fish cutlets are very popular.
Do you know why these particular types of cutlets, and not pork or beef? The fact is that chicken ones, or due to the low fat content in the minced meat, often turn out to be rather dry, but with cottage cheese, especially fatty ones, it is easy to correct this small drawback. In this recipe, I used minced pork to prepare meat cutlets with cottage cheese.
Ingredients:
- Minced pork – 500 gr.,
- Onions – 1 pc.,
- Zucchini – 100 gr.,
- Cottage cheese - 100 gr.,
- Parsley - a couple of sprigs,
- Egg – 1 pc.,
- Salt,
- Ground black pepper,
- Sunflower oil.
Meat cutlets with cottage cheese - recipe
Place the minced meat in a bowl.
Add finely chopped parsley to the cottage cheese.
Wash the zucchini. Remove the skin from it. Grate on a fine grater.
Cut the onion into small cubes.
Add cottage cheese, chopped onion and zucchini to a bowl with minced meat.
Beat in the egg.
Add ground black pepper and salt to taste. If desired, you can add garlic passed through a press to the minced meat.
Knead the cutlet mass thoroughly with your hands.
Roll with hands moistened with water. Place them on a hot frying pan.
Fry until golden brown on each side.
Minced meat cutlets with cottage cheese They turned out with a beautiful golden crust. Serve them with the main side dish while they are still hot. These can be cooked in the oven. To prepare them, cover a baking sheet with parchment. Grease with any vegetable oil.
Place the finished cutlets in rows. Bake them at 180C for 30-35 minutes. Such cutlets with cottage cheese in the oven turn out to be less fatty and high in calories than those cooked in oil in a frying pan. Enjoy your meal. Next time I will definitely try to cook it as well chicken cutlets with cottage cheese.
Meat cutlets with cottage cheese. Photo
