Here's a basic basic recipe for my cutlets, which are always in the fridge for a snack or main course. Sometimes I use it as a filling for a sandwich, sometimes I wrap it in pita bread with some spicy sauce and salad.
For those who are always losing weight - salvation during the hours of heightened appetite, especially in the evening, when you do not know how to knock down this appetite.
Cutlets are high in protein, fiber and low in carbohydrates. They, despite the fact that they added cream and cheese, are not very fatty.
I always fry them in a frying pan greased with vegetable oil, after the coup, add some water and bring them to readiness under the lid. Lush and juicy cutlets are obtained in a small amount of natural sauce.
I cooked on the Grill and Air Fryer modes in the Ninja Multicast Pan. It turned out to be a completely different taste, different from the taste from the pan - that's just meat pies turned out. With fruit sauce or ketchup, they went very well both hot and cold.
In Air Crisp mode, it turned out much juicier and more luxurious.
For some time now, I have lightly fry the onion into cutlets in random pieces in a lightly greased frying pan in order to soften its taste and add flavor to the finished cutlets. This time there was no time, and I decided to speed up the process - I just put the chopped onion on a plate, sprinkled it with vegetable oil and warmed it up for 4 minutes on a 600 W microwave.
Next, prepare the minced meat in the Ninja blender. We put all the ingredients, except water, in a low Bowl with a double knife. Mix for 30 seconds. on Med (medium) mode, then 20 sec. in High mode.
We check the consistency of the minced meat. If the minced meat is very dense, add mineral water or more cream, stir for 10 seconds. The minced meat should turn out to be moist, on the verge of blurring, but still it can be made into cutlets. Let the minced meat stand for 10 minutes so that the semolina swells. Minced meat will thicken a little at the same time, so do not be afraid of liquid during the initial kneading. In the photo, the minced meat is too dense.
We form cutlets with our hands, greased with vegetable oil, roll in corn flour or breadcrumbs, or in ordinary flour.
Heat the Multican on Air Crisp for 5 minutes along with a crispy basket, put the cutlets in it and cook in this mode for 18 minutes to a temperature of 82 C inside the cutlets.
Pieces of hard cheese can be pressed into some of the cutlets. The second photo shows that in the Air Crisp mode, the patties turned out to be more magnificent and juicier.
And a cutter, as is customary for us. Cutlets, of course, on the Air Crisp mode from dry white poultry meat are drier than cooked in a pan with subsequent simmering. But all the same, the result pleased me, as everything happens faster, and we are always glad to new taste.
The method of cooking in a frying pan is described above, try it, the result will surely please you.
Bon appetit with your family and friends!
