Sauces for meat, fish and vegetable dishes are simply necessary. This especially applies to cutlets. There are so many ways to make them, that it's simply impossible to list everything. The sauce can be from dairy products (sour cream, creamy, lactic), tomatoes, a mixture of vegetables, even fruits and berries. For those who like more sharply - garlic sauce or gravy with mustard and horseradish. A lot of these sauces offer Italian and French cuisine.
Classic recipe for gravy for cutlets
Here is the recipe for the basic gravy - bechamel sauce, or white sauce. A piece of butter grams for thirty-fifty to melt in a frying pan, fry on it a couple of spoons of wheat flour for a few minutes, gradually pour in three glasses of milk (stirring all the time to prevent the appearance of lumps), and then boil over a small fire for about half an hour. After that, strain, add salt, pepper (better mix them) and those spices that like: nutmeg, sweet pepper, dried herbs.
Sauce to cutlets with toasted flour
Another recipe, no less famous, when the flour is fried in a dry frying pan until creamy. This is how the red sauce is made (in fact, it is brown - from the lightest to the darkest, depending on the preferences of a particular dish). Like the sauce for cutlets, it is the best. But with a raw flour, the sauce and taste will be raw. Diluted toasted dry flour is best served with meat broth.
Sauce for cutlets - tomato
The third version of the classic - tomato sauce. Fry the chopped garlic in vegetable oil with a small slice of chili pepper. Then remove the garlic and pepper from the frying pan to fry the tomatoes in this fragrant oil (scalded and peeled off). On a small fire the tomato should be stewed for about half an hour. Salt and pepper, of course, add a little sugar or a couple of spoons of jam (plums are good, citrus fruits will also fit, and syrup - peach or pineapple). If the tomatoes were solid and the remainder of the mold was preserved by the end of the cooking, you can wipe the sauce through a sieve. Based on these recipes, you can compose a huge number of varieties of gravy. For example, vegetable or fruit-and-berry sauces are not bad. If cutlets are fat (pork or lamb), then, in addition to sharp, very good sweet and sour sauces. The basis here is different - not flour, but puree from vegetables, fruits or berries. To do this, the fruit should be boiled in a small amount of water and rubbed in a blender or using a sieve.
Sauce for cutlets - onion
This sauce can be stored in a glass jar in the refrigerator for literally months. You will need a kilogram of red onions, three tablespoons of olive oil, three tablespoons of sugar (you can also replace it with jam), half a glass of red dry wine, salt, a little apple or wine vinegar. Onion cut into half rings and fry in olive oil over medium heat, so as not to burn. Add salt, sugar, then wine and boil over a very small fire for about half an hour. From time to time stir. Add the vinegar and cook some more time until complete transparency. The sauce becomes like a melted marmalade. Delicious! Remains are recommended to be preserved. It is possible to heat this sauce with cutlets (in a microwave oven) or separately - on a steam bath.
The gravy to the cutlets is cranberry
It will take two glasses of frozen or fresh cranberries, a glass of sugar, a glass of water. Sugar and water boil for five minutes. Cranberries must be thawed, turned to a puree in a blender and cooked in syrup for five minutes from the moment of boiling. Cutlets with gravy from cranberries or cranberries receive an exceptionally fresh, so to speak, unrooted image. Garnish for these sauces will suit absolutely any.