Cutlets with cheese: regular recipe with photo

Sausage and cheese cutlets - recipe with photos

Cutlets in the oven with tomatoes and cheese - recipe with photos

Cutlets with cheese in the oven: recipe with photos

If you want to pamper your family and guests with an unusual meat dish, prepare the most delicious cutlets with cheese! We'll teach you how to make them with juicy cheddar or parmesan insides in a slow cooker. Let's reveal the secrets of creating delicious meatballs baked in the oven with sour cream and mozzarella. We will also share a recipe for unusual cheese cutlets with sausages, fried until crispy in a frying pan - there will be no shame in offering them to guests.

Cheese will help give a unique taste to ordinary meatballs, making them more filling, fragrant and healthy. And if you bake cutlets with cheese and tomatoes in the oven, you will be amazed at the unique taste. Magic cutlets will add plenty to the everyday menu and will look great on a gala table. Preparing such a treat is not at all difficult, so even a novice cook can handle it without effort. Thanks to our tips, you will quickly and easily get a real delicacy that even picky gourmets will appreciate!

Cutlets with cheese inside, a very tasty recipe with photos

For the dish, it is recommended to choose the freshest lean pork, then the products will be especially soft and airy. And the interior of Parmesan and herbs will provide a pleasant creamy taste, worthy of praise from lovers of good cuisine.

Production time: 50 minutes

Number of servings: 6

Energy value

calorie content – 226 kcal;
fats – 14.2 g;
carbohydrates – 5.8 g;
proteins – 13.1 g

Ingredients

sliced pork – 0.45 kg;
parmesan – 120 g;
dill, cilantro – 4 sprigs;
onion – 1 head;
refined oil – 40 ml;
garlic – 1 clove;
testicle – 1 pc.;
salt – 5-7 g;
thyme – 2 g;
pepper mixture – 3 g;
rosemary – 2-3 g;
breadcrumbs – 130 g;
butter – 45 g.

Step-by-step production

Wash the pork, wipe with a napkin, cut into medium cubes. Then place in a meat grinder and grind.
Rinse the onion and garlic with water and chop into very small cubes.
Combine chopped vegetables with meat, add a raw egg, salt and season with spices. Mix thoroughly with hands moistened with water. Place the finished minced meat in a cold space for a quarter of an hour, then it will become denser, more elastic, and the cutlets will stick together perfectly.
Now you need to prepare the filling. To do this, Parmesan must be passed through a medium grater. Then wash the cilantro and dill, chop them into small pieces and combine with cheese shavings. Add softened butter to the resulting mass and mix thoroughly until smooth.
Make 6 small flatbreads 2 cm wide from the chilled minced meat. After this, scoop up the cheese filling with a teaspoon, give it the shape of a ball, place it in the middle of one of the pieces and seal it well with the meat edges. Use the same principle to fill other products.
Place the crackers in a separate bowl and roll all the bits into them.
Grease the multicooker bowl with vegetable oil, turn on the “Frying” mode and wait until the unit warms up. Then fill the bottom with the blanks and hold them for 5 minutes on each side until a ruddy color forms.

Fundamentally: the prepared filling should be placed in the freezer for 10 minutes, then the butter will harden slightly and forming balls will become even easier. You can use any kind of cheese, the main thing is that it is of a hard variety, for example, Suluguni, Russian or Dutch.

Transfer the delicious treat to a serving dish, garnish with spinach leaves and serve. It must be eaten roasted with vegetable tenderloin and your favorite side dish.

Unique “nests” of chicken, sour cream and mozzarella

Amaze your family and friends with juicy cutlets baked in the oven with sour cream and cheese sauce. The treat is indescribably fragrant, very beautiful and perfect for a home or holiday dinner.

Production time: 55 minutes

Number of servings: 8

Energy value

calorie content – 203 kcal;
fats – 11.6 g;
carbohydrates – 4.5 g;
proteins – 12.7 g.

Ingredients

chicken fillet – 0.85 kg;
milk (whole) – 90 ml;
crackers (crushed) – 40 g;
onion – 1 pc.;
mozzarella – 100 g;
quail eggs – 3 pcs.;
sour cream (20%) – 180 g;
parsley – 5 sprigs;
hops-suneli – 3 g;
snow white pepper – 4 g;
curry – 2 g;
table salt - to your own taste.

Step-by-step production

Wash the chicken, dry it with cardboard napkins, and divide it into large pieces. Place the meat in a food processor and process into mince.
Pour the crackers into a cup of heated milk and leave for 10 minutes. When they soften, mix thoroughly until a viscous mass is obtained.
Wash the peeled onion with running water, then grind in a blender or chop on a grater with large holes.
Combine all prepared ingredients, add salt, white pepper and stir well.
To create the sauce, you need to break eggs into a plate, add sour cream and chopped parsley. Use a grater to transform the mozzarella into small crumbs, then add to the rest of the products. After this, add seasonings and mix carefully.
Divide the minced chicken into eight round lumps. Then squeeze out small indentations in the meat pieces so that they look like nests. It is necessary to wet your palms, then the products will turn out smooth and beautiful.
Line a baking tray with baking paper, place the cutlets, then fill their cavities with the prepared sauce.
Place the bowl with the meatballs into a hot oven and cook for 30 minutes. When their surface turns brown, remove and cool slightly.

Tip: you can replace the crackers with 2-3 slices of stale loaf. They must be soaked in water or cream beforehand, then mashed with a fork and added to the minced meat.

Place the meat nests on a decorated tray, decorate with green peas, slices of brightly colored vegetables and offer to taste. This treat will go well with boiled potatoes or stewed asparagus.

Tender sausage and feta balls

An amazing option for a hearty and frisky dinner is cheese cutlets made from sausage. The crispy, colorful dish has simply excellent taste and will cause a sea of ecstasy among adherents of culinary tests.

Production time: 40 minutes

Number of servings: 5

Energy value

calorie content – 278 kcal;
fats – 17.6 g;
carbohydrates – 8.9 g;
proteins – 13.2 g.

Ingredients

boiled sausage – 0.25 kg;
eggs – 2 pcs.;
feta – 0.2 kg;
mayonnaise – 23 g;
turmeric – 3 g;
paprika – 2 g;
oregano – 1-2 g;
wheat flour – 55 g;
corn flakes – 230 g.

Step-by-step production

Peel the sausage from the film, then chop it into very small cubes. It is worth considering that it will be easier to form cutlets from a well-chopped product.
Grate the cheese on a grater with large holes and combine with the sausage tenderloin.
Add one egg into the resulting mass, add mayonnaise, add seasonings and mix vigorously. Then add flour and knead well with a tablespoon until the mixture turns into a thick, homogeneous mass.
Break the second egg into a deep plate, then whisk it with a whisk until foam forms.
Lightly crush the corn flakes using a rolling pin and pour into a large plate.
Pour refined oil into a saucepan, put on fire and heat well.
Form small oval pieces from the sausage mince.
Then soak the products in beaten egg, sprinkle with cereal and place on the hot surface of a saucepan.
Fry the meatballs for 3-4 minutes on each side until a golden-orange crust appears.

This is interesting: very tasty cutlets are obtained from various types of sausages, you can safely combine them and even add sausages or sausages. And chopped prunes (2-3 pieces), added to the meat mass, will give the finished dish an unforgettable smell.

Place the prepared delicacy on a plate covered with clean paper (it will absorb excess fat), then divide into portions and serve. It is better to serve it with brown rice and pickled mushrooms.

Cutlets with cheese insides can be eaten warm or cool - it will be equally delicious. You can try creating them with the addition of desired vegetables, nuts or dried fruits and ultimately come up with an exclusive dish that suits your personal taste preferences. Cook with pleasure!

Cheese cutlets

I found this recipe on the Internet quite by chance and immediately decided to reproduce it for dinner, because it seemed interesting.

I had never cooked cheese cutlets before, although I had meat, fish and even vegetable cutlets in my culinary collection, and you understand - it turned out very tasty!

Garlic will give our dish an extraordinary piquancy and unique taste, so I do not recommend removing it from this recipe.

To make cheese cutlets you will need:

Processed cheese – 2 pcs.;

Garlic – 3 cloves;

Chicken eggs – 2 pcs.;

Wheat flour – 5 table. spoon;

Sunflower oil - for frying;

I still recommend using processed cheese for this recipe, because they are the most flexible.

Grate the cheeses on a fine grater.

Add chicken eggs, salt and garlic, passed through a press.

Thin the batter with flour. Mix everything well. The mixture of the finished dough should be like pancakes.

Pour a sufficient amount of sunflower oil into the frying pan and place the frying pan on low heat. Wet your hands and form the dough into small patties.

Place them on the frying pan.

Fry the cheese cutlets over low heat on both sides until crispy. There is no need to close the lid of the frying pan during this process.

Be sure to serve the cheese cutlets warm. For flavor, you can sprinkle them with chopped dill when serving.

These cheese cutlets will serve as a good appetizer or even replace your main meat course.

Cutlets with cheese: 5 gourmet recipes

Meat, fish and vegetable, frisky and ordinary or requiring a little more time and effort... Among these cutlet recipes you will literally find the perfect one.

Chicken Kiev with cheese and herbs

Juicy, tender chicken fillet with fragrant insides and a crispy crust. To prepare these cutlets, you will have to work a little, but the result is worth it.

gastronom.ru

Ingredients

1 chicken fillet;
20 g butter;
20 g hard cheese;
2 cloves of garlic;
dill, parsley - to taste;
salt, ground black pepper - to taste;
1 testicle;
3 tablespoons flour;
3 tablespoons breadcrumbs;
vegetable oil.

Manufacturing

First prepare the filling. To do this, mix soft butter with chopped garlic, chopped herbs and grated cheese. Form two similar bars from this consistency and place in the freezer for 15 minutes.

During this period of time, separate the small chicken fillet from the large one, cut each of them lengthwise. You will get four pieces for 2 cutlets. Cover the fillet with cling film and pound it, then add salt and pepper.

Now you can start forming the cutlets. First, tightly wrap the filling in the beaten small fillet, and wrap it in the huge one. Cool the pieces in the refrigerator for 15 minutes so that the cutlets do not fall apart during the manufacturing process.

Roll the cooled cutlets in flour, then in the mixed egg and finally in breadcrumbs.

It is better to bread the cutlets twice. Then they will turn out very crispy, and all the juice remains inside. After the first breading, put the cutlets in the freezer for 15 minutes, and then roll them again in flour, eggs and breadcrumbs.

Fry the cutlets in vegetable oil until crispy, and then place in an oven preheated to 200 degrees for another 20 minutes.

Fish cutlets with cheese, potatoes and herbs

These cutlets can easily replace a real dinner.

potato.ie

Ingredients

3 tablespoons butter;
450 g cod fillet;
salt, ground black pepper - to taste;
2 cups mashed potatoes;
1 teaspoon Worcestershire sauce;
1 tablespoon mustard;
1 testicle;
3 stalks of green onions;
2 tablespoons finely chopped parsley;
150 g hard cheese;
2 cups breadcrumbs;
1 ½ tablespoons vegetable oil.

Manufacturing

Melt half the butter in a frying pan, cut the fillet into large pieces, add salt and pepper and fry on both sides for 8 minutes. Turn the fish over from time to time: it does not have to be very fried, just slightly golden.

While the fillet is cooking, combine the mashed potatoes, Worcestershire sauce, mustard, egg, finely chopped green onions, parsley and grated cheese in a bowl. Pepper slightly. Cool the finished fish for a few minutes, mash with a fork and mix with the rest of the ingredients.

Form medium-sized cutlets and roll them in breadcrumbs (if the indicated amount is not enough, you can use more). Heat the remaining butter and vegetable oil in a frying pan, fry the cutlets on both sides until golden brown, and then cook them until cooked over low heat for 4 minutes.

Meat cutlets with wild mushrooms and camembert

This dish is easy to prepare and there is no shame in placing it on a festive table.

wowfood.club

Ingredients

300 g of new forest mushrooms;
600 g minced pork or beef;
1 onion;
1 clove of garlic;
salt, ground black pepper - to taste;
1 tablespoon cognac;
100 g breadcrumbs;
2 testicles;
1 tablespoon mustard;
50 g Camembert;
100–150 g flour;
50 g almond petals;
vegetable oil.

Manufacturing

Wash the mushrooms, chop finely and fry in vegetable oil until golden brown. Cool.

Add chopped onion and garlic, mustard, salt, pepper, cognac, 1-2 tablespoons of crackers and 1 egg to the minced meat. Stir well. Make medium-sized flatbreads from the resulting mass, place a piece of cheese and mushrooms in the center of each and form cutlets.

Dredge the cutlets in the beaten egg, then in the flour and finally in the mixture of almonds and breadcrumbs. Fry on both sides until golden brown and cook over moderate heat until cooked. The whole process will take about 10–15 minutes.

Potato cutlets with cheese and dill

A regular recipe for any day.

idealrecipes.net

Ingredients

1 ½ cups mashed potatoes;
1 ½ cups grated cheese;
1 testicle;
2–3 tablespoons flour;
3 tablespoons sour cream;
1 teaspoon baking powder;
2 tablespoons chopped dill;
salt, spices - to taste;
vegetable oil.

Manufacturing

Mix all ingredients, excluding oil, until smooth. Form medium-sized cutlets and place them in a frying pan with heated oil. Fry each side for 5 minutes over medium heat until golden brown. Serve hot or warm with sour cream.

Vegetable cutlets with tofu

Naturally, tofu is not exactly cheese. But he can completely change it if you decide to give up food of animal origin.

sharan-india.org

Ingredients

200–300 g tofu;
3 medium potatoes;
1 small beet;
2 carrots;
½ cup frozen peas;
1 green chili pepper;
a small piece of ginger;
salt - to taste;
1 cup breadcrumbs;
vegetable oil.

Manufacturing

Freeze the tofu in the freezer ahead of time. Boil potatoes, beets, carrots and peas until tender and cool. Grind the chili and ginger in a blender until smooth.

Also grind the cooled vegetables and tofu in a blender or food processor. Add pepper and ginger paste to the consistency, add salt and stir well. Form small cutlets, roll them in breadcrumbs and fry over medium heat on both sides until golden brown.

Do you cook cutlets with cheese? Share your favorite recipe in the comments.

Savory and beautiful chicken cutlets with cheese

Chicken breast is often used to make cutlets. Usually they make minced meat from it, and to make it juicy they add grated zucchini, potatoes, oatmeal and other fillers that retain water, because snow-white meat is the leanest, and immediately dry part of the chicken. Now we will not grind the breast in a meat grinder, but will create chopped cutlets. This means that we will have to do a little work with a knife, but the result will definitely amuse you. We will cook in a frying pan. A step-by-step recipe with photos will help you create tasty, satisfying, juicy cutlets that are in amazing harmony with any side dishes.

What will we need

chicken breast - 2 halves;
hard cheese - 150 g;
testicle - 1 pc.;
onion - 0.5 heads;
sour cream - 2 tbsp;
flour or starch - 2 tbsp;
garlic - 1 clove;
salt and pepper - to taste;
vegetable oil.

Yield: 12-14 cutlets

How to cook chopped chicken cutlets with cheese: recipe with photo

Wash the chicken breast and dry it with a cardboard towel. Cut the meat into small cubes. We try to make them as small as possible. We cut out the film, pieces of fat and other inedible parts along the way.
Peel the onion, rinse it, grate it on a small grater or punch it in the chopper bowl. Finely grate the hard cheese. In a bowl with pieces of chopped snow-white meat, add onion, garlic passed through a press, cheese, flour or starch (there is no difference), sour cream. Drive one chicken egg into it, add salt and ground pepper. If desired, add your favorite spices, for example, sweet paprika, chicken seasoning, dry herbs.
Knead the meat “dough” well with a spoon, ensuring that all components of the future chopped cutlets are completely combined.
Pour unflavoured vegetable oil into the frying pan. We heat it up perfectly. When you hear the characteristic crackling sound, you can start frying.
Place the mixture into the frying pan using 2 tablespoons: scoop it with one, and help the “dough” to lie neatly on the surface of the frying pan with the second. We quickly give the workpieces a careful look. One heaped spoon yields 1 cutlet. You shouldn’t spread out a lot of meat “dough” right away, otherwise it will be very awkward to twist the cutlets - they may simply fall apart.
Fry the chicken breast cutlets over moderate heat for about 3 minutes on one side, or until a good golden brown crust forms, so that the cutlets “set” perfectly.
After a golden brown crust appears on both sides, cover the frying pan with a lid, reduce the heat to low, and heat our meatballs for another 3 minutes.

These chicken breast cutlets will please both big and small eaters.

These meatballs can be prepared without cheese. Just don't add it to create ordinary cutlets from snow-white meat.

You can add chopped dill to the minced cutlet - it will be more aromatic, elegant and appetizing.

Chicken breast cutlets go perfectly with any side dishes and are quite good on their own. Serve them on the table with the freshest bread and your favorite sauces.

Instead of sour cream, you can put mayonnaise in the “dough” - the cutlets will not become worse from such rotation.

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