How to replace bread in cutlets. Minced bread or Chinese cabbage, benefits for health and figure

Even experienced chefs cannot prepare delicious cutlets right away. Using one recipe, you can get completely different results: some people’s cutlets will turn out juicy and tasty, while others will be disappointed in the prepared dish. It is important to add all ingredients in the right proportions. Bread is often found among them. But does it make cutlets healthy, does it have a positive effect on the taste of the dish? These nuances, as well as whether it can be replaced during the cooking process, will be discussed in this article.

Why do they add bread to cutlets?

If you open a Soviet-era cookbook, you will find bread among the ingredients in all cutlet recipes. It is pre-soaked in milk or water and added while grinding the meat.

Why do they add bread to cutlets? Is it possible to do without it? At first it may seem that this is being done purely out of a desire to save money: not to use more meat, but to “dilute” it with bread. But experienced cooks will confirm that this is not the main reason. Bread makes the cutlets more juicy and tender. This is especially true if the sinewy part of the carcass is selected and the meat turns out dry. Without such a crumb, the cutlet will look more like a kebab.

As when preparing any other dish, it is important to know the measure and maintain proportions. You should make a preliminary calculation: prepare 250 g of bread for 1 kg of meat. You need to soak it in 300 ml of water or milk. You should not keep it in the liquid for a long time, otherwise the minced meat will “float”.

You should also give preference not to fresh crumb, but to yesterday’s bread. This way the cutlets will not have sourness, which can spoil the taste.

The crust must also be removed and only the soft part used.

Calorie content of cutlets with bread

To correctly calculate the calorie content of cutlets with bread, you should analyze the amount of meat, bread, vegetables and oil that will be used in the cooking process.

If we talk about average indicators, then 100 grams of cutlets with bread will cost 170 calories. This is approximately 573 kJ.

This calculation is based on the fact that approximately:

• 600 g meat;
• 1 onion;
• 2 chicken eggs;
• 230 g wheat bread;
• 10 g sunflower oil.

The dish also includes (per 100 g):

1. Protein - 15 g (31% of the required daily value for a healthy diet).
2. Fats - 10 g (2%).
3. Carbohydrates - 9 g (3%).

If we are talking about lunch in a cafe or restaurant, then a serving of such cutlets is approximately 170 g, which means that the total calorie content increases. It will already be equal to 290 - 300 calories.

To those who do not watch their figure, these numbers will seem small. But adherents of dieting and healthy eating know that getting rid of 170 - 200 calories will not be so simple. To do this, you will need to run for 40 minutes, race walk for 50 minutes without a break, or pedal for 20 minutes without a break.

You can also give an example for comparison - you can eat a portion of cutlets with bread or:

• a pan of broccoli and carrots;
• 1.5 kg of celery;
• 1/4 of a package of crackers;
• a portion of pasta without oil and sauce;
• 3 pancakes.

In this case, the calorie content will be identical. It turns out that 170 calories is not so little. But lovers of juicy cutlets should not give up their favorite dish. There is a sure way out - replace the bread with another product. At the same time, the taste will not deteriorate, and the calories will fall down.

Recipe for cutlets in the oven without bread with semolina and sour cream

The cutlets, decorated with semolina instead of bread, have a tender and fluffy texture and are also very juicy.

Preparation next.

What ingredients will you need?

To bake cutlets without bread you need to prepare:

• ready-made minced chicken (it is advisable to grind the chicken fillet yourself) – 1 kg;
• semolina (before using the cereal must be checked for debris) – 150-165 g;
• elite category chicken egg (raw) – 3 pcs.;
• onion weighing approximately 100 g - 3 pcs.;
• garlic cloves – 3 pcs.;
• natural sour cream with a fat content of 25% - 100 g;
• set of spices for minced chicken – 5-7 g;
• salt – 8-10 g;
• Refined sunflower oil – 70-80 ml.

If desired, you can add chopped herbs to the minced meat to taste.

Step-by-step cooking process

The algorithm for baking cutlets without bread includes the following steps:

1. Onions and garlic cloves should be peeled and chopped using a meat grinder.
2. Place the minced meat in a dish and add the onion-garlic mixture to it.
3. If greens are used, then you need to rinse them in water, shake the moisture from the plants and chop the ingredients with a knife.
4. Transfer the chopped greens into the minced meat.
5. Next, you need to break the eggs into the minced meat, add sour cream, semolina and spices. Salt the ingredients and mix them thoroughly. Mix the minced meat preferably with your hands for about 7 minutes.
6. Cover the dish with the minced meat with cling film and let it sit for about 40-60 minutes. The semolina should swell well.
7. Then the minced meat must be divided into small parts and each part must be formed into a cutlet.
8. Initially, you need to brown the cutlets on both sides in hot oil in a frying pan.
9. Next, the products need to be transferred to a baking sheet or other suitable dish and baked in the oven at 180 degrees. The average baking time is about 7 minutes.

Cutlets without bread, baked in the oven, can be served immediately.

How to replace bread in cutlets

If you don’t want to use bread to make cutlets, then this product can be replaced with other options. They will also help the cutlets become juicy, soft, and fluffy. In this case, the taste may change slightly, and the calorie content of the dish may also change.

How to replace bread in cutlets:

1. After swelling, semolina will make the cutlets very soft and airy.
2. Starch will also help make the dish juicy. But it's important not to overdo it. Only 20 g of starch should be added to the minced meat.
3. If you don’t have starch on hand, 1 potato, grated on a fine grater, will do.
4. Wheat or rye flour can replace bread, but the calorie content will remain the same. This is not an option for those on a diet.
5. Vegetables, pre-chopped. These include zucchini, carrots, cabbage. But it is important to remember that the taste of meat cutlets will change.
6. Oatmeal, which should first be soaked in milk.
7. Barley will help you cope with the preparation.
8. Onions in large quantities will make the dish very juicy.
9. In some cases, even pumpkin is used. But such cutlets are not for everyone.
10. Chinese cabbage is an ideal option for any diet.

When choosing a replacement for bread in cutlets, it is important to focus on several indicators:

• will the taste change (in most cases it does);
• will the calorie content of the dish increase/decrease;
• what will the appearance of the modified cutlets be like?

If the cook finds an option that satisfies him on all counts, then we can say that a replacement has been found.

How we do it

1 That's all we need to prepare a frying pan (7 pieces) of pork cutlets with semolina.

2 Wash the meat, cut it into pieces and grind it using a meat grinder, or take ready-made minced meat.

3 Peel the onion and pass it raw through a meat grinder along with the meat. If you use ready-made minced meat, you can add onion, finely chopped with a knife. If you like the bright aroma of onions in cutlets, then the onions can first be sautéed in a frying pan with vegetable oil until transparent, and only then added to the cutlet mass. If desired, add garlic.

4 Add semolina, salt, pepper and milk to the minced meat.

5 Thoroughly knead the cutlet mass and leave for 15-20 minutes in a cool place, allowing the semolina to swell in milk and meat juice.

6 “Throw away” standard size cutlets – a full handful.

7 Knock out the cutlets, tossing them forcefully from hand to hand, roll them into balls, bread them in flour - you should not use breadcrumbs, the cutlets will be steamed and the breadcrumbs will become soggy.

8 Give the cutlets a classic oval-flattened shape, or shape them roundly, in the form of meatballs.

9 Heat vegetable oil in a frying pan and fry the cutlets over moderate heat on one side until golden brown, then turn over and brown on the other side. This will take approximately 5 minutes on each side.

10 To be completely sure that the cutlets are ready, add a little boiling water to the frying pan, cover the frying pan with a lid and steam the cutlets over very low heat for 15 minutes. Ready

Our cutlets are very appetizing, although they do not pretend to be sophistication, so the most simple side dish is suitable for them, homemade - mashed potatoes, in principle, potatoes in any form - fried or boiled, as well as stewed vegetables, any porridge or boiled pasta. Cutlets are good both hot and cold - with a slice of bread or a salad of fresh vegetables.

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Calorie content of cutlets without bread

You can be sure that the calorie content of cutlets without bread is lower. This is understandable, because bread is not the most dietary product. To understand whether the difference is significant, you should compare the “bread” and “no bread” options.

Cutlets without bread have a calorie content of 122 calories per 100 grams of product. This is the average. It may vary depending on what meat is at the heart of the dish.

Compared to the 170 - 200 calories that cutlets with bread contain, this dish can be classified as more gentle on the figure. Especially if we consider it on a more serious scale (when you want to eat not one, but 2 - 5 cutlets).

From this we can conclude that the recipe for cutlets without bread is more advantageous. If you correctly replace this ingredient, the taste will remain full, and your waist will not increase by a few centimeters.

Cutlets with Chinese cabbage and minced meat, how to add Chinese cabbage to minced meat

The most correct move for preparing delicious cutlets with a lower calorie content would be to use Chinese cabbage. It will make the cutlets juicy, soft and airy. At the same time, the meat taste will not be lost, the spices will be heard.

Cutlets with Chinese cabbage and minced meat are also profitable: due to the chopped cabbage, more minced meat is obtained, the cutlets do not shrink much when frying and turn out very fluffy.

How to add Chinese cabbage to minced meat? It is important to do this correctly so that it does not become too watery.

For cooking, it is better to use the thick part of the head of Chinese cabbage, which is very convenient. It is unlikely to be suitable for a salad, but it will be indispensable in cutlets.

Cabbage should be minced or chopped with a blender. If she gave too much juice, then you can drain it a little. But it is important not to drain all the liquid; with its help, the cutlets will become more juicy.

The resulting cabbage mass must be added to the minced meat, like all other ingredients:

• egg;
• onion;
• spices.

Minced meat cutlets with semolina

Homemade meat cutlets are good in a variety of variations - no doubt about it. Today we are preparing pork cutlets, and, as luck would have it, not a piece of yesterday’s bread, or even white croutons, were on hand. Not a problem - eat semolina, and you’ll also save an egg. Cutlets with semolina differ from “bread” ones by having a more elastic consistency. Semolina actively absorbs moisture inside the cutlets, retains juices, which has a positive effect on their taste, and also, by swelling, makes the minced meat very viscous, and the cutlets retain their shape perfectly when frying, no egg is required. When cut, the cutlets look natural and meaty, the semolina is practically invisible. Meat juices alone will not be enough to make the cutlets pleasantly juicy, so we always add milk or broth to such cutlets. Minced meat is preferable to pork or pork-beef - with pure beef it will be a little dry, but chicken or turkey are also perfect. The remaining ingredients in the minced meat are standard: onions, garlic, if you want, and spices to taste. If desired, you can add chopped herbs (we sometimes add according to our mood, but not today :-)), or for a piquant juiciness - a little mayonnaise.

• Preparation: 15 minutes
• Preparation: 25 minutes
• Output: 7 pcs

How much Chinese cabbage to add to cutlets instead of bread

When using the recipe for preparing delicious light version meat cutlets, it is important to know how much Chinese cabbage to add instead of bread. If you use too much of this vegetable, the mass may disintegrate and become too liquid and soft. If you add just a little of this cabbage, then the cutlets, on the contrary, will not be juicy. Measure in this case is more important than ever.

For the dish to be successful, you need to add half a medium head of Chinese cabbage to the minced meat. This is approximately 300 - 350 g of product. This mass will be quite enough to replace bread without adding extra calories.

Cooking minced meat at home. Tips and Tricks

The most healthy, juicy and tender minced meat is the one you prepare yourself. Before you start preparing the semi-finished product, it is important to familiarize yourself with its main subtleties, which are described below in the table.

The secrets of delicious minced meat cutlets are different. For example, it is important to prepare food correctly, use eggs, bread, and beat ready-made minced meat.

It is also important to add the “right” spices to the minced meat. The spices used should highlight the meaty aroma of the finished product, and not dull it. You can emphasize the meat aroma and add tenderness to the cutlets using mayonnaise (10 g per 1 kg of minced meat is enough).

Which cutlets will not ruin your figure?

For those who count every calorie, it is useful to know which cutlets will not ruin your figure? Do such options exist? It turns out that you can indulge in your favorite dish, but at the same time not worry about your weight.

The most dietary cutlets are:

• steamed from dietary meats;
• vegetables without minced meat.

Steamed cutlets are best made from chicken meat. You can also add vegetables to them and skip the bread. Having formed such cutlets, they should be sent to a double boiler or placed on the same structure made by yourself. To do this, pour water into a saucepan, bring to a boil, and place a colander on top. Place the cutlets on it.

You can also make vegetable cutlets without using minced meat. They will contain a minimum of calories. The taste will also change. If you don’t want to give up meat completely, you can add a little of it. But again, choose dietary varieties.

Vegetables include:

• carrots;
• beet;
• onion;
• zucchini cutlets.

You can also stop at the recipe for making vegetable cutlets from Chinese cabbage without minced meat:

Beef cutlets with semolina

This meat cutlet recipe is eggless.
Instead of eggs, semolina serves as a connecting link. In the finished dish, semolina will not be felt, but will only add strength to the minced meat, while making the cutlets juicy and tender. If desired, you can use assorted minced meat. The main ingredient of these cutlets is a large amount of herbs - dill, parsley, green and onions. Spices can be added to taste, but simply with ground pepper it turns out great, just because of the large amount of fresh herbs. Cutlets can be either fried or baked. This recipe is also suitable for children, since the meat in them is dietary, you just have to use a double boiler or a slow cooker to use as little fat as possible. The cutlets turn out very tender and juicy. The minced egg makes the cutlets hard, so semolina is a good alternative. Even vegetable vegetarian cutlets use semolina instead of eggs. Look at unusual recipes for dishes without eggs: lazy dumplings without eggs, as well as cheesecakes without eggs. Try making these cutlets for every day or for a holiday, and you won’t regret it!

To prepare beef cutlets with semolina, you will need:

minced meat – 700 g onion – 2 pcs. dill, parsley, onion - 50 g each 20% cream - 150 ml loaf - 100 g semolina - 4 tbsp. salt, ground pepper - to taste vegetable oil for frying

How to cook beef cutlets with semolina:

1. Prepare minced meat. 2. Peel the onion and chop finely. Cut it with a knife, not in a meat grinder. If the onion is large, then 1 onion or 2 medium ones will be enough. If desired, you can add a couple of cloves of garlic. 3. Wash the greens and chop finely. You can also add cilantro. 4. Combine the minced meat with onions and herbs. Add semolina and stir. 5. Tear a couple of pieces of loaf into slices and pour in cream. It is better to peel the loaf from the crust so that there are no solid particles in the minced meat. Soak it for 10 minutes. Then add the loaf along with the cream to the minced meat. If you use milk, add a spoonful of sour cream to the minced meat. 6. Knead the minced meat and beat it well. Form cutlets. You can roll it in flour or fry it just like that. 7. Fry in hot vegetable oil on one side for 7 minutes, then turn over and cover with a lid. Fry for another 10 minutes over low heat. Serve the cutlets fresh with plenty of fresh vegetables and herbs.

Bon appetit!

How to choose Chinese cabbage

To make Chinese cabbage cutlets tasty and juicy, you should choose the latter more carefully. This is not difficult to do if you know what criteria to use for selection. How to choose Chinese cabbage from all the variety on store shelves? First, you should evaluate its appearance: whether its leaves are limp, what color they are. If the upper leaves have withered and shriveled, and also turned yellow, then the vegetable cannot be called fresh.

You should not opt ​​for cabbage that is too large, because there is every chance that it will not be juicy and fibrous.

If the vegetable is wrapped in cling film, then it should be inspected especially carefully. There should be no liquid under the film, and the leaves should be elastic and dense.

Stale Chinese cabbage is easy to distinguish from fresh: yellowness on the leaves, signs of rotting and drying on them will immediately suggest a low-quality product.

Secrets of choosing high-quality ready-made minced meat for cutlets

Each chef has his own secrets of delicious minced meat cutlets. The subtleties of their design depend on the type of minced meat used (purchased or home-cooked).

If it is necessary to prepare cutlets from a purchased ingredient, it is recommended to follow the rules for choosing a product:

• It is recommended to purchase minced meat in supermarkets in sealed packaging marked with the release date. It is undesirable to use loose minced meat, since there is a high probability of pathogenic microflora entering it during storage or due to non-compliance with sanitary standards;
• purchase minced meat only from well-known companies and with the presence of the composition of the semi-finished product. If the minced meat contains cartilage, stabilizers or preservatives, it is not suitable for making cutlets;
• if the composition of the minced meat (recipe requirements) is very important, then this can be purchased at a specialized butcher shop. To do this, just select the desired type (lamb, pork, beef) and a piece (with or without fat) of meat. Next, the seller grinds it in the presence of the buyer;
• When purchasing, it is important to pay attention to the color of the minced meat and its consistency. It should not show cartilage, tendons or large amounts of fat. Also, there should be no excess liquid in the substrate, and the color of the minced meat should be uniform and match the type of meat used. For example, ground beef should be dark red in color, and chicken should be pale pink;
• When purchasing loose minced meat, you additionally need to pay attention to the smell. The product should smell like raw meat. If there is an aroma of spices or garlic, then perhaps the seller is hiding the smell of spoiled products;
• When purchasing loose minced meat, you must first familiarize yourself with the documents for the product, which should include: the date of preparation, what meat the semi-finished product is made from, and whether there are other additives.

Advice. It is important to pay attention to the price. Natural minced meat cannot cost less than meat.

Healthy cutlets recipe

In addition to the recipe for cutlets with Chinese cabbage, there are other dietary recipes. Such healthy cutlets should be in the diet of everyone who not only wants to stay in shape, but also monitors their health.

For example, you can cook carrot cutlets. They will be very aromatic and will have a positive effect on digestion.

Carrots need to be boiled and chopped. Add egg whites and semolina to it. Let stand for 20 - 30 minutes. Then form the cutlets and place them on a baking sheet greased with vegetable oil. Bake in the oven for 20 minutes. You can serve them with sour cream.

You can also make healthy and tasty zucchini cutlets. To do this you need to prepare:

Make vegetable puree from zucchini by grinding them in a blender or passing them through a meat grinder. Combine the mixture with minced meat. Beat in the eggs and add spices. Form cutlets and bake for 20 minutes in the oven. You can also use a double boiler for cooking.

How to cook fish

Semolina is also often added to minced fish instead of bread. Cutlets from this semi-finished product become tender, almost airy.

You can prepare them using the following set of ingredients:

• 1 pollock carcass (350 grams);
• 50 grams of semolina;
• 1 egg;
• 5 grams of salt;
• bulb;
• 50 milliliters of whole milk;
• a little ground pepper;
• 85 grams of refined sunflower oil.

To work, use a food processor.

Step-by-step instructions for preparing fish cutlets with semolina:

1. Rinse the fish carcass, gut it (if necessary) and clean it. After this, carefully cut the fillet from the bone.
2. Grind the peeled onion in a food processor.
3. Add fish fillet to it and repeat the process.
4. Add remaining ingredients (except oil). Turn on the combine and wait until the mass becomes as homogeneous as possible.
5. Place the prepared minced meat in the refrigerator for 45-50 minutes.
6. After the time has passed, form cutlets from it and fry them in boiling oil until golden brown.

Pasta or any porridge is suitable as a side dish for these cutlets.

How to replace bread in fish cutlets

Fish cutlets have a specific taste and aroma, so adding vegetables instead of bread may be a failure. How to replace bread in fish cutlets? The ideal option is semolina. It will not interrupt the unique aroma and will not distract the gourmet from the main taste.

You can also add some breadcrumbs instead of crumbs. It is important to remember that the share of the replacement product should not exceed 30% of the total mass of ingredients.

Typically, fish cutlets have more watery minced meat, so semolina will absorb the excess and make the consistency ideal.

How to cook fish

Semolina is also often added to minced fish instead of bread. Cutlets from this semi-finished product become tender, almost airy.

You can prepare them using the following set of ingredients:

• 1 pollock carcass (350 grams);
• 50 grams of semolina;
• 1 egg;
• 5 grams of salt;
• bulb;
• 50 milliliters of whole milk;
• a little ground pepper;
• 85 grams of refined sunflower oil.

To work, use a food processor.

Step-by-step instructions for preparing fish cutlets with semolina:

1. Rinse the fish carcass, gut it (if necessary) and clean it. After this, carefully cut the fillet from the bone.
2. Grind the peeled onion in a food processor.
3. Add fish fillet to it and repeat the process.
4. Add remaining ingredients (except oil). Turn on the combine and wait until the mass becomes as homogeneous as possible.
5. Place the prepared minced meat in the refrigerator for 45-50 minutes.
6. After the time has passed, form cutlets from it and fry them in boiling oil until golden brown.

Pasta or any porridge is suitable as a side dish for these cutlets.

How to replace bread in chicken cutlets

Chicken fillet allows you to prepare tender minced meat, which is often served with bread. But you can achieve the same result without it. What can you replace bread with in chicken cutlets? There are many such ingredients. Most often it is semolina, starch or vegetables. The leading vegetables are cabbage (Peking or white cabbage), carrots, beets, zucchini, and onions.

There is also a recipe in which the bread crumb can be replaced with pumpkin. The puree is mixed with minced meat and very aromatic and tasty cutlets are obtained.

Recipe for baked cutlets with breadcrumbs

Minced meat cutlets will retain more juices inside if they are first rolled in breadcrumbs before baking. This “secret” can also be used when frying products in a frying pan.

Breaded cutlets are not only more juicy and crispy, but also more tasty.

What ingredients will you need?

For baking breaded cutlets, the recipe includes the following products:

• ready minced beef tenderloin – 500 g;
• ready minced pork. It is advisable to use pork meat with a moderate fat content - 150 g;
• turnip onion weighing about 100 g - 1 pc.;
• crumb from wheat bread (you can use bread with bran). The bread should not be fresh (it is better to use yesterday’s bread) – 100 g;
• cow's milk with a fat content of 2.5% - 100 ml;
• large chicken egg - 2 pcs.;
• salt – 4-5 g;
• vegetable oil for greasing the baking sheet and pre-frying the cutlets - 80 ml;
• ground black pepper – 2 g.

For breading, you can use special breadcrumbs or crushed instant oatmeal.

Step-by-step cooking process

When baking breaded cutlets in the oven, follow the sequence of steps described below:

1. Place both types of minced meat into a deep bowl and mix them.
2. Pour the milk into a bowl and place the broken bread crumb into it. Leave the bread to soak for approximately 5 minutes.
3. Next, mash the bread with a fork and drain off the excess milk.
4. Transfer the prepared bread to the minced meat.
5. Peel and grate the onion and transfer the resulting pulp into a bowl.
6. Add salt, one egg and ground pepper to the onion pulp. Mix the ingredients
7. Transfer the contents from point 6 into a bowl with minced meat and mix the ingredients thoroughly with your hands. The kneading process should last about 7 minutes.
8. Cover the finished minced meat with cling film and let it sit for about 30 minutes.
9. Next, you need to pour the breading into a wide saucer. And in a separate bowl, whisk the remaining chicken egg.
10. Form cutlets from the minced meat, dip each one in a beaten egg and immediately roll in breading.
11. Then the cutlets need to be fried in hot oil in a frying pan until browned. It is necessary to fry on both sides for approximately 2-3 minutes.

12. Place the browned cutlets on a baking sheet and bake them in the oven for about 30-40 minutes. The temperature in the oven should be in the range of 160-180 degrees.

It is advisable to eat the cutlets immediately after cooking.

How to replace bread in meat cutlets

If the recipe involves the use of any other meat ingredient, then the question arises as to what to replace bread in meat cutlets. In this case, you should focus on the type of meat. Fattier varieties should be “diluted” with dietary products: zucchini puree, beets, carrots. You can also use a little flour.

You can add oatmeal to your rabbit cutlets, but they must first be soaked in milk. You can also make it with minced chicken.