Oven-baked burgers with gravy are the perfect addition to any side dish. Products always turn out incredibly juicy, divinely fragrant and appetizing.

Chicken cutlets in the oven with gravy - recipe

Ingredients:

• chicken fillet (breast) - 670 g;
• white loaf - 170 g;
• milk - 340 ml;
• onion bulbs - 2 pcs.;
• garlic cloves - 1-2 pcs.;
• classic - 65 g;
• medium-sized chicken egg - 2 pcs.;
• hard cheese - 190 g;
• ground nutmeg - 1 pinch;
• fresh herbs - to taste;
• coarse salt and a mixture of five peppers - to taste;
• odorless sunflower oil.

Cooking

First you need to turn the chicken breast (fillet) into minced meat. To do this, soak the loaf slices in milk, peel and divide one onion and garlic cloves into parts, and also cut the pre-washed and dried chicken flesh. Now, with the help of a meat grinder, we grind meat, onions, garlic and bread squeezed thoroughly from excess moisture. We drive in eggs to the resulting mass, add two-thirds of the total amount of grated hard cheese, season the base of the cutlets with salt, a ground mixture of five peppers and knead thoroughly.

We make chicken cutlets from minced meat and brown them for a couple of minutes on both sides over high heat in a frying pan. We shift the ruddy products into a baking dish and prepare the gravy. Pass the peeled and diced onion until soft in a small amount of sunflower oil, add mayonnaise, pour in a glass of milk, season the resulting mixture with salt, pepper and ground nutmeg, throw finely chopped greens, let the mass boil, and turn off the fire. Pour the cutlets in the form with the resulting gravy, crush the products on top with the remaining cheese and send for ten minutes to bake in an oven preheated to 180 degrees.

Meatballs baked in the oven with sour cream sauce

Ingredients:

• pork (pulp) - 335 g;
• beef (pulp) - 335 g;
• pulp of white bread - 120 g;
• milk - 80 ml;
• bulb bulb - 130 g;
• garlic cloves - 2-3 pcs.;
• dried basil - 1 pinch;
• Italian dried herbs - 1 pinch;
• egg - 1 pc.;
• sour cream with a fat content of 15% - 260 g;
• butter - 65 g;
• wheat flour - 95 g;
• coarse salt and black pepper - to taste.

Cooking

Rinse the pork and beef pulp with cool water, dry it, cut it into pieces and grind it with a meat grinder along with peeled onions and garlic cloves. Add the minced bread crumb soaked in milk and squeezed out, beat in the egg, throw in a pinch of dried basil, salt, black pepper and knead thoroughly. We let the base of the cutlets brew in the refrigerator for about thirty minutes and form cutlets out of it. We bread them in flour, put them in an oiled form and send them to the middle level of the oven heated to 185 degrees for fifteen minutes. During this time, prepare the sour cream sauce. To do this, we pass a tablespoon of flour in the melted butter in a pan, after which we add sour cream, bring the mass to taste with salt, pepper and season it with Italian herbs. We allow the contents of the pan to thicken, pour over the cutlets in the form and bake for another fifteen minutes.

How to cook juicy fish cakes with gravy in the oven?

Ingredients:

Cooking

Grind fish fillet, peeled onion and garlic cloves through a meat grinder, add bread crumb soaked in milk and squeezed out, add salt to taste, ground pepper and thoroughly knead the resulting base for fish cutlets. Now we form products with moistened palms and brown them on both sides in butter in a pan.

We shift the fish cutlets into a deep baking dish and prepare the gravy. Dilute tomato paste in fish broth, pour into a saucepan and put on the stove burner. Season the tomato mixture with salt, sugar, pepper, add a bay leaf, let it boil, and pour it into the cutlets. We cover the form with a lid or tighten it with a piece of foil and send it to the oven for twenty minutes to languish at a temperature of 185 degrees.

Cutlets with gravy can leave few people indifferent. However, frequent consumption of fried foods is not always good for health. A completely different matter is dishes cooked in the oven. They are not only useful, but also extremely tasty. Therefore, you should always keep at the ready a couple of recipes for such dishes.

Step by step tomato sauce recipe

Tomatoes improve the digestibility of meat dishes, so cutlets flavored with tomato sauce are great for evening meals. They go especially well with vegetable salads.

Cooking progress:

Pork cutlets with sour cream sauce in the oven

This recipe is designed to use only pork meat, and the gravy is especially tender thanks to sour cream. If desired, the dish can be given a festive look by decorating it with herbs.

Ingredients:

• minced pork - 0.6 kg;
• breadcrumbs - 6 tablespoons;
• sour cream (fat content - 15%) - 0.25 kg;
• boiled water - 0.2 l;
• onions - 1 piece;
• garlic clove - 2 pieces;
• egg - 1 piece;
• black pepper (ground) and salt - to taste;
• vegetable oil - 25 ml.

Cooking time: 95 minutes.

Calories: 188 kcal.

Cooking progress:

1. Place minced meat in a bowl covered with enamel;
2. Pour breadcrumbs into a separate bowl, pour warm water (0.2 l) and let them swell;
3. Add sour cream to the swollen crackers (but not all, leave a little), mix until the mass becomes homogeneous;
4. Add the sour cream mixture to the bowl with minced meat and knead everything thoroughly;
5. Peel the onion and garlic, and grate both using a grater;
6. Add the onion-garlic mass to the minced meat;
7. Salt and pepper the prepared base for cutlets, beat the egg into it and knead again so that the egg is evenly distributed throughout the mass;
8. Remove minced meat in the refrigerator for 30 minutes;
9. Prepare a baking sheet by covering it with parchment (grease the parchment surface with vegetable oil);
10. Form cutlets and put them on a baking sheet;
11. Preheat the oven to 150˚C, put a baking sheet in it for 15 minutes so that the cutlets let the juice go, cook at a temperature of 180˚C for the next quarter of an hour, and for the last 5 minutes raise it by another 20˚C;
12. After removing the finished product from the oven, you need to add the remaining sour cream to the released juice and, if desired, sprinkle with chopped herbs.

Chicken cutlets with cheese sauce

Cheese cutlets go well with pasta dishes. Chicken meat in this recipe can be replaced with any other, but it is cheese that goes especially well with chicken.

Ingredients:

• minced meat - 0.5 kg;
• egg - 1 piece;
• onion - 1 piece;
• bread - 1 slice;
• vegetable oil - 1 tablespoon;
• spices, dill and salt - to taste.
• processed cheese - 150 g;
• milk - 150 ml;
• garlic clove - 2 pieces.

Cooking time: 55 minutes.

Calories: 206 kcal.

Cooking progress:

1. Peel and finely chop the onion, soak a slice of bread;
2. Mix onion and bread with minced meat, add egg, salt and spices;
3. Knead the mass and beat it on the surface of the countertop or cutting board;
4. Place the cutlets on a greased baking sheet and bake in the oven at 180˚C for a third of an hour;
5. While the products are baking, you can start preparing the sauce: mix cream cheese and milk (if the cheese is too hard, you need to grate it on a fine grater or beat both components in a blender);
6. Add salt and chopped dill with garlic to the sauce;
7. Remove the cutlets from the oven and pour sauce over them;
8. Put the baking sheet back into the oven and cook the products for another 10-15 minutes at a temperature of 220 ° C.

Chopped meatballs in bechamel sauce

According to this recipe, you can cook almost a restaurant dish. Juicy fragrant cutlets will impress even the most demanding taster.

Ingredients:

• lean beef - 1.2 kg;
• onion - 5 pieces;
• bread - 0.2 kg;
• egg - 1 piece;
• flour - 70 g;
• garlic, salt, spices, herbs - to taste;
• milk (fat content - 1.5%) - 1 l;
• butter - 50 g;
• cheese (hard varieties) - 150 g.

Cooking time: 80 minutes.

Calories: 127 kcal.

Cooking progress:

1. Grind beef, onion and garlic cloves;
2. Soak the bread in water, knead by hand and add to the bowl with beef;
3. Add salt, pepper to minced meat, and beat in a chicken egg;
4. Mix the entire contents of the container with minced meat with your hands, beat it off and put everything in the refrigerator for half an hour;
5. While the meat is resting, you can prepare the sauce: heat the pan, melt a piece of butter on it;
6. Add the crushed flour to the butter, and grind the components with each other until the mass becomes homogeneous;
7. Continuing to stir the sauce, add milk to it a little bit (try not to miss a single lump);
8. Wait until the sauce boils and becomes thicker;
9. Put out the fire, season the sauce with spices, salt and mix with chopped herbs, mix everything;
10. Form cutlets from minced meat and put them on a baking sheet;
11. In the center of each product, using the back of the knife, make a small hollow;
12. Next, pour the cutlets with sauce (first of all, you need to fill the recesses, and then distribute the remains around the cutlets);
13. Bake the dish in the oven for 40 minutes (temperature - 180˚С);
14. Grate the cheese, and when the cutlets are ready, sprinkle them with the entire contents of the baking sheet;
15. Remove the dish into the oven cavity for a few more minutes (set the temperature to 100 ° C) so that the cheese can melt, forming a crust;
16. All is ready!

Diet vegetable cutlets with gravy

Vegetable cutlets are more similar to lazy cabbage rolls. Their preparation will not cause difficulties, in addition, minced meat from any meat is suitable for them, which means that on occasion it will be possible to use what is at hand.

Ingredients:

• minced meat - 0.3 kg;
• cabbage - 0.4 kg;
• onion - 1 piece;
• egg - 1 piece;
• oil - 50 ml;
• tomato paste - 3 tablespoons;
• water (broth) - 0.3 l;
• flour - 100 g;
• carrots - 1 piece.

Cooking time: 50 minutes.

Calories: 115 kcal.

Cooking progress:

1. Chop the cabbage into thin strips, grind it by hand and mix with chopped meat in a separate bowl;
2. Season the minced meat with spices and combine with the egg, actively mix all the components in the container, form cutlets and lightly roll them in flour;
3. Apply a layer of vegetable oil to the bottom of the baking sheet;
4. Peel the carrots and onions, grate, pour them into a baking sheet and distribute evenly;
5. Put cutlets on top of onions and carrots, put the baking sheet in the oven for a quarter of an hour (175˚С);
6. Gravy: mix tomato paste with broth and seasonings;
7. When a blush appears on the cutlets, gravy can be poured onto them;
8. Send the cutlets to the oven for another quarter of an hour, and then they can be served on the table.

How to cook juicy fish cutlets with gravy

The most common recipe for cutlets with gravy. For him, you can take pollock, hake or similar varieties of fish.

Ingredients:

• fish fillet - 0.9 kg;
• white bread - 0.2 kg;
• onion - 2 pieces;
• milk - ½ cup;
• sunflower oil - 25 ml;
• egg - 1 piece;
• flour - 0.1 kg;
• spices, salt - to taste;
• tomato - 4 pieces;
• water - 0.3 l;
• carrots - 1 piece.

Cooking time: 45 minutes.

Calories: 174 kcal.

Cooking progress:

1. Rinse the fillet, cut into pieces and pass through a meat grinder, adding pieces of onion to it;
2. Remove the crusts from the bread and soak the crumb in milk, then transfer it to the minced fish and mix with it;
3. Introduce an egg into the fish and bread mass and add spices, knead everything;
4. Give the pieces of minced meat the shape of cutlets, lightly roll in flour and fry in a pan until a light crust appears (the flame should be very large);
5. Put the fried products on a baking sheet, and place the second chopped onion head in the pan, add a little oil and put on fire again;
6. After 2-3 minutes, pour chopped tomato cubes to the onion and simmer for about five more minutes;
7. Pour water into the vegetables, wait until it boils and remove the pan from the heat;
8. Pour the gravy over the cutlets and bake for a third of an hour at a temperature of 200˚С.

When preparing cutlets with gravy, there are usually no difficulties, but there are still some interesting points:

• gravy from fresh tomatoes is especially fragrant and tasty, but usually it does not have a rich enough color, so it is recommended to add a few tablespoons of tomato paste to it;
• flour or starch adds density to the gravy (so that lumps do not form in it, it should be diluted in a cold liquid;
• instead of bread, cutlets may include semolina or potatoes (these products are needed to dilute the mass and increase the yield of the dish);
• A tastier gravy is obtained if broth is used to prepare it, rather than water.

But even without these nuances, cutlets with gravy in the oven should turn out quite tasty.

Ingredients

To cook cutlets in tomato sauce in the oven, you will need:

minced meat (I have homemade minced pork) - 700 g;
onions - 3 pcs.;
garlic - 1 head (small);
bread (I have rye bread) - 3 slices;
salt, pepper - to taste;

vegetable oil for greasing the mold;

greens - optional.
For sauce:
tomato sauce (I cooked with Kherson sauce) - 0.5 liters;

sour cream (I have homemade sour cream) - 3 tbsp. l.

Cooking steps

Pass onion, garlic and bread through a meat grinder, add to minced meat, salt, pepper, mix thoroughly and put in the refrigerator for 20-30 minutes.

Top cutlets with tomato sauce. I cooked with Kherson sauce, it tastes like ketchup.

Spread sour cream evenly, cover with foil.

Put in the oven, if using a glass dish - do not preheat the oven in advance. Cook at 180 degrees for about 30 minutes. 5 minutes before cooking, remove the foil and let the cutlets brown. Cutlets in tomato sauce, cooked in the oven, are juicy, tasty. They can be eaten both cold and hot.

If desired, cutlets can be sprinkled with finely chopped fresh herbs (green onions, chives, dill or parsley).

Bon appetit!

Hello hostesses!

Today we have a nostalgic recipe: we will cook wonderful meatballs, which are often served in canteens or kindergartens.

They are so soft and delicious and completely buried in fragrant gravy. Traditionally, they go perfectly with mashed potatoes.

Ingredients:

• Meat - 900 g
• White bread - 200 g
• Milk - 200-250 ml
• Onion - 1 pc.
• Garlic - 1-2 cloves
• Salt pepper
• Breadcrumbs

For gravy:

• Meat broth - 1 l
• Onion - 1/2 piece
• Carrots - 1 pc.
• Tomato paste - 2-3 tbsp. l
• Flour - 50 g
• Allspice - 3-5 peas
• Bay leaf - 2 pcs
• Vegetable oil - 1 tbsp. l
• Butter - 30 g

First, let's prepare the minced meat.

Take pork or pork in half with beef, cut it into medium-sized pieces.

Soak a loaf or white bread in milk. Cut one onion into slices. Scroll everything together through a meat grinder.

Salt the ground ingredients, pepper to taste and knead with your hands until smooth.

To do this, mix and beat the minced meat, picking it up entirely in the palm of your hand and throwing it back into the bowl with effort.

It is necessary to beat the minced meat so that it becomes denser and excess air comes out of it. Then the cutlets will keep their shape well, they will have perfect edges.

Of course, do not overdo it so that it does not scatter to the sides.

When it is ready, let it stand for a while, 10-15 minutes.

Now you can form cutlets from it.

Throwing minced meat from hand to hand while sculpting, further compact them.

Then they will be very smooth and beautiful.

Roll them in breadcrumbs and place on a greased baking sheet.

We put the blanks in an oven preheated to 180 degrees for 15-20 minutes.

While they are languishing in the oven, make the gravy.

To do this, in a dry hot frying pan, stirring constantly, fry the flour to a pleasant light beige shade.

Pour the fried flour with a glass of broth and stir.

You should get a fairly liquid sour cream consistency.

We pass everything together for another 3-4 minutes and add tomato paste. Mix well.

Now pour the rest of the broth into the pan and bring to a boil.

Next, with constant stirring, pour in the diluted flour.

Cook the gravy for about 15 minutes, stirring until it thickens slightly.

After that, the finished gravy needs to be killed with an immersion blender or a regular one until such a complete homogeneous look.

All carrots and onions in it should be chopped so that there are no pieces left.

Take the cutlets out of the oven. They should have already grabbed and half-prepared.

Fill them with gravy so that they are completely covered and in this form return back to the oven for another 15-20 minutes until fully cooked.

These are such wonderful cutlets from childhood! They are beautiful, fragrant and very tasty!

Serve with your favorite side dish. Bon appetit!

At the dawn of human development, people were content with eating mammoth meat, fried over a driftwood ignited by lightning. But now we, the proud descendants of Neanderthals, can cook and eat meatballs! Moreover, we learned how to make them in a variety of ways: chopped, fire, classic, Kiev style, meatballs, zrazy ... And these are all cutlets! I'm not talking about schnitzels, escalopes, rice arancini and chickpea falafels. There are many varieties of cutlets, but in this article we will focus on a well-known dish from childhood. Such cutlets were prepared in kindergartens in huge baking sheets, their grandmother made them to tasty feed her beloved grandson or granddaughter. Yes, yes, I'm talking about them. Let's cook delicious meatballs in the oven with gravy. A step-by-step recipe with a photo, I filmed each stage of the preparation of the dish so that even beginners can understand it.

Ingredients:

For cutlets:

For gravy:

How to cook cutlets in the oven with gravy (a simple step-by-step recipe with a photo):

Warm milk or low-fat cream. Cut off the crusts from white bread or a loaf. You only need a crumb. Break it into pieces. Put in a deep bowl. Fill with milk. Wait for the bread to absorb the liquid and swell. This usually takes no more than 10-15 minutes.
In the meantime, you can do the most unpleasant procedure - rubbing onions. In principle, you can grind in a paler. It's even faster and easier. I do not recommend cutting with a knife. Then the onion will lose a large amount of juice, which makes the minced meat viscous and elastic. Therefore, cutlets are likely to fall apart in the oven.
Add chopped onion to bread with milk.
Put the meat passed through the meat grinder there. Most often I use combined minced meat. I take pork and beef in half. If the meat is lean, then I add a small piece of lard. The stuffing should not turn out dry, because the cutlets will not hold their shape. As you can see, there is no egg in the list of ingredients. Protein makes the cutlets more rigid, although it holds the products together well. I try to do without it. Moderately fatty minced meat, soaked bread crumb and chopped onion in total give an excellent cutlet mass. Cutlets, even in a pan, even in the oven, are tender, soft and very tasty.
Squeeze one or a couple of garlic cloves into a bowl, add ground black pepper and salt. Minced meat should be a little salty, and the spices in it should be well felt. Otherwise, the dish may turn out bland.
Stir. Knead minced meat for 3-5 minutes. And then beat it off - throw it on the bottom of the bowl. The mass will become viscous, soft, pliable, and will not disintegrate during the formation of cutlets.
I decided to cook cutlets not only with gravy, but also with filling. I chose the simplest and most delicious - cheese. Cut it into small sticks so that they fit in an average cutlet in length. Instead of cheese, you can put mushrooms, an egg or other filler inside. Get mini-zrazy. And you can do without the filling.
Take some minced meat, form a flat cake. Place a piece of cheese in the center.
Cover the filling with the second portion of the cutlet mass. Form a round or oblong patty. Line a rimmed baking sheet or baking dish with foil or parchment paper. Lubricate with oil. Lay out cutlets. If desired, it can be breaded in flour. But I added flour to the gravy, so I decided not to use the breading. You can immediately turn on the oven to 180 degrees.