Cutlets in the multivark. Recipes

Meat dishes at all times were the basis of the diet of the Russian table. The situation does not change at the present time, except that the recipes of the housewives appeared much more.

You can choose traditional Russian recipes, but you can try something exotic, for example, in China, as you know, sweet meat, especially pork and chicken, is very popular.

We will talk today about how to cook cutlets in a multivarquet and with what to serve them to the table. Multivark greatly simplifies the preparation of food. Therefore, if the cooking process is not so important for you, and you, rather, are focused on the result, the cutlets in the multivarquet will come at the right time.

So, for preparation it is best to take pork, then the meat will turn out juicy. You can make minced meat in the ratio of "fifty to fifty": pork and beef.

It is noteworthy that the cutlets in the multivark are not burning, so you can safely conduct culinary experiments. In addition to pork (you can take half a kilogram), we need potatoes - a couple of pieces of medium size, as well as a bulb, one egg, salt and pepper to taste.

We pass to the action itself. To begin with, grate the potatoes in a shallow or medium grater, and then cut the onion head. Stir with ground meat, add egg, salt and pepper to taste. You can say that the mince for cooking is ready. If you want to cutlets in the multivark turned out to be crust, drain the liquid, which is formed from wiping potatoes and onions.

Separately a few words about the garnish. To any meat, and to cutlets including, are ideal for vegetables, but I'll be especially good stewed vegetables or grilled vegetables. Steam cutlets in the multivark are perfectly combined with stewed cabbage and freshly chopped greens.

In addition, you can pour our dish on top with a sauce, which must also be mixed beforehand with chopped greens.

But did you know that not only pork can be cooked perfectly, but fish cutlets in a multivarquet are surprisingly juicy and nutritious?

Cook them a little more difficult, just keep in mind that the meat of fish is tender, the weeks of pork, so the cooking time needs to be shortened.
Of fish, marine species are best suited. You can take pollock or a hake. In addition, white bread will be needed - it will be a piece of minced meat, one egg, a medium sized onion head, garlic to taste, salt and pepper, a little milk.

We begin to prepare forcemeat: let's pass through a meat grinder a fish with bread, garlic and onions. Mix the forcemeat with the egg and add the spices to taste.
We cook in the multivark at a special mode for about 10 minutes. During this time, a crusty crust should form. As you can see, our recipe still contains milk. This is not necessary, but the milk will make the meat extremely tender and fragrant. If pour the cutlets with milk (about 2 centimeters), and then bake again 20 minutes, then on the way out we will get a fragrant well-roasted meat. On top again sprinkle with spices, you can drip the melted butter and sprinkle with chopped greens. Serve with vegetables or potato garnish (mashed potatoes).
Try and cutlets from trout. The time of cooking trout in the multivark will be approximately 25 minutes.

And one more little culinary secret. Add the pieces of cheese to the fish mince - they must also be scrolled through a meat grinder and mixed with the total mass. Cheese and fish - a combination of some unusual, but believe me, cutlets are juicy and nutritious. They will not be greasy, so fish cutlets will suit even those who are on a diet. Fresh vegetables as a side dish will also be very welcome.
If desired, you can cook these cutlets in a frying pan, it will be somewhat faster, but in the multivariate, the meat is the tenderest.