Cutlets are a well-known dish. Many housewives often prepare them for their families. Often, cutlets are fried in a frying pan with vegetable oil. Of course, it’s delicious, the crust is golden brown, and the cutlet is juicy, but, alas, there is little benefit from it.
Today I offer a more gentle option, especially for our stomachs. We will bake it in a sleeve in the oven, without additional fat. Any meat can be used. If you want a very healthy and low-calorie dish, choose chicken or turkey. I made it with pork.
The cutlets turn out tasty and juicy; any side dish goes well with them. Highly recommend!
To prepare cutlets in a sleeve for baking in the oven, prepare the ingredients according to the list for the recipe.
Wash the meat under running water and cut into small pieces. Peel the onion and potatoes and cut them into four to six pieces.
Pass the prepared products through a fine sieve in a meat grinder.
Salt, add egg, semolina and ground black pepper.
Mix thoroughly and beat the minced meat on the bottom of the bowl. Leave for 15 minutes at room temperature for swelling semolina.
Using your palms moistened with water, form medium-sized oval cutlets. Cut the baking sleeve and tie it on one side, place it on a baking sheet. Lay out the meat pieces in one layer (as in the photo).
We also tie the other side of the sleeve tightly and put it in the oven.
Bake the cutlets in the sleeve in the oven at 180 degrees for 35 minutes, then carefully, so as not to get burned by the steam, cut the sleeve and keep the cutlets in the oven for another 10 minutes.
Very appetizing, juicy and tasty cutlets are ready. Transfer them to a plate and serve hot.
An excellent addition to this dish will be mashed potatoes, fresh vegetables and herbs. Bon appetit!
simple dishes in the baking sleeve">
10 simple dishes in a baking sleeve
Holidays. Country house. Laziness... At the same time, appetite, an infection, does not go on vacation. And the kebabs are already approaching livers. And if Vasilisa’s gesture reveals something delicious – from her sleeve? It’s simple and you don’t need to wash anything. Even fingers. Because everyone will lick them.
Chicken with oranges “Ryaba Vitaminovna”
Ingredients: one and a half kilos of chicken, a couple of oranges, a couple of cloves of garlic, salt and spices.
The process itself: Wash the pockmarks, wipe them, rub them with garlic and spices. We stud it with oranges, cut into circles, wherever we can. We pack it in a sleeve and bake it in the oven at 200 degrees for about an hour. Then you can cut the sleeve, pour your own juice over the chicken and hold for another 10-15 minutes. There will be chicken with a crust.
Goose with apples “And a comrade for you”
Ingredients: a goose of medium fatness, several apples, an onion, a head of garlic, one and a half lemons, bay leaf, salt and spices.
The process itself: rub our bird with salt, spices and garlic. We cut the onion, carrots, the remaining garlic - and shove it... wherever it goes. We generously pour lemon over it, keep the goose in the refrigerator for a couple of hours, and keep ourselves in the black body. Then we’ll stuff it, darling, with apples, stuff it into a sleeve and put it in the oven at 200 degrees. In an hour and a half to two hours, it’s all yours. If you want to give it a crust, cut the sleeve 15-20 minutes before it’s ready.
Fish with herbs “My thing”
Ingredients: not too bony whole fish (pollock, trout, mackerel are good for baking) - one per nose, juice from half a lemon, Herbes de Provence mixture, salt.
The process itself: clean and gut. This is the most disgusting thing, so we put on some encouraging music. Singing “How Much from the Fish” more cheerfully, we wash the fish and get wet paper towel, rub with salt, sprinkle with herbs and sprinkle with juice. After these spa treatments, we move on to the sauna. We place the client in the sleeve, let it hang there for half an hour, pierce the sleeve with a toothpick - and into the oven. 45 minutes at 180 degrees - and the fish becomes golden, and the hungry howl of household members and cats becomes unbearable.
Pork “Drunken pig”
Ingredients (for consideration for three): half a kilo of pork, one carrot, one onion, a glass of vodka, a glass of soy sauce, seasonings - to taste and smell. For six people, it’s only twice as much.
The process itself: We cut the carrots into cubes, make slits in the meat and stuff one with the other. We make a marinade from sauce, vodka and seasonings. We cut the onion into rings, cover our pig with them and fill it with marinade (all this is in the bag). We languish there as long as we have enough willpower, then we torture for an hour at 200-220 degrees. Diet? Nope, no one heard!
Potatoes “Hillbilly”
Ingredients: a kilo of new potatoes, a couple of cloves of garlic, a couple of spoons sunflower oil, salt and any peppers you like.
The process itself: We scrub the potatoes well, without peeling them (which is nice!), cut them into segments - and let them meet with finely grated garlic, seasonings and oil. Now this whole group is in the sleeve, oven at 180 - and after about forty minutes we run to open the beer, because we no longer have the strength to smell it all. If you prefer roastiness, cut the bag open in the middle of this period and it will form.
Cutlets “We lived with grandma”
Ingredients: a package of prepared minced meat, an onion, a little milk, an egg, spices. Can add white bread, carrots. Can be cooked with potatoes.
The process itself:making cutlets. (As anyone likes - or as my grandmother taught me.) Salt and pepper, put it in the sleeve, alternating with potatoes or without them. Bake for forty minutes at 200 degrees. The crust option is the same as in other meat dishes.
Stew “Almost Irish”
Ingredients: What kind of meat is there, how many potatoes are left, tomatoes, bell peppers, onions, herbs - whatever was in the refrigerator. You can use lemon, or garlic, or sour cream, or soy sauce. And we drive Montmorency away.
The process itself: Cut the meat into cubes and place it in an even layer in the sleeve. On top - a layer of onion rings, on top - a layer of the next chopped vegetable... Well, you understand the principle. If it is pork or beef, marinate in the refrigerator and bake for an hour at 200 degrees. If it's chicken, the process speeds up. Let's eat our Jerome while reading Jerome.
Liver “Prometheus”
Ingredients: half a kilo of liver (whichever you prefer), a couple of onions, carrots, vegetable oil, salt, marjoram, red wine left over from yesterday.
The process itself: cut the liver, sprinkle with wine, place in a greased sleeve, decorate with onion rings and grated carrots, add salt and season. An hour in the oven at 180-200 degrees - and you can peck and squeal with pleasure!
For vegetarians: “Green Sleeves” vegetables
Ingredients: potatoes, eggplants, zucchini, cauliflower, onions, carrots, tomatoes, garlic, herbs-seasonings, vegetable oil, salt. (If you have vegetarians in your house, then you still have plenty of vegetables in your refrigerator, feel free to take them all.)
The process itself: wash-clean-mode vegetables (we pre-soak the eggplants in water with salt so that they do not become bitter). We put them in a greased sleeve, add salt and season with spices. Bake for about forty minutes in the oven at 180 degrees. Have fun crunching and rewatching the movie “The Beautiful Green.”
Buckwheat porridge with mushrooms “The Buckwheat Way”
Ingredients: for a glass of buckwheat, 200 grams of champignons (or whatever you have collected in the supermarket), onion, carrot, salt, vegetable oil.
The process itself: Heat the buckwheat in a frying pan, wash the vegetables and mushrooms, clean them, cut them and lightly fry them. Buckwheat - into the sleeve, the browned mixture - to it, two glasses of hot water. And half an hour in the oven at 180 degrees.
Healthy, beautiful, original cutlets baked in the oven.
I saw a somewhat similar design on the Internet not long ago, I modified it a little, making it more colorful and memorable. Appearance cutlets can rightfully be called “festive”, but preparing them is not at all difficult, so a holiday for dinner or lunch can be safely arranged on any weekday. Their main advantage is that they are not fried in a frying pan, but are completely baked in the oven, but thanks to the use of a baking sleeve, they will definitely not turn out like many of their baked counterparts and will not become dry.
- Minced meat - 400-500 gr.
- Fresh champignon mushrooms. - 250 gr.
- Egg - 1 pc.
- Sour cream - 2 tbsp. spoons
- Potatoes - 1 pc. (small)
- Onion - 1 pc. (small)
- Cheese - 50 gr.
- Salt
- Ground pepper or seasoning for minced meat
Cut the champignons in half, cut off plates about 3 mm thick from the middle to capture the stem. I got 7 cutlets, but just in case, I cut a little more slices as a reserve.
Fry in vegetable oil on each side until cooked through and golden brown (it took me about 10 minutes)
Finely chop the remaining mushrooms
Fry in a pan for about 7 minutes
Grind the onion in a blender or finely chop
Grate potatoes on a fine grater
Mix all ingredients:
- chopped meat(400-500 gr.)
- finely chopped fried mushrooms
- bow (1 pc.)
- egg (1 pc.)
- sour cream (2 tablespoons)
- salt
- seasoning or ground pepper
Form cutlets (I made them slightly flattened to make it easier to decorate), place in a baking sleeve, tie, and make several punctures in the sleeve with a needle.
Place in an oven preheated to 170 degrees and bake for about 35-40 minutes. After the time has passed, remove and open the sleeve around the perimeter
Place grated cheese and a slice of mushroom on top of each cutlet, put it back in the oven so that the cheese melts (about 5 minutes)
Our bright, unforgettable cutlets are ready, all that remains is to decorate with dill sprigs. Bon appetit!
Since many housewives learned about this kitchen appliance, like a baking sleeve, they have expanded their collection with many simple and delicious dishes. You can cook almost anything in the sleeve.
It turns out very appetizing. And you won’t need to clean the baking sheet or oven to remove grease, since the sleeve is sealed. Try these 5 simple ones baking recipes in the sleeve.
Simple dishes up your sleeve
Chicken with oranges
Ingredients
- 1.5 kg chicken
- 2–4 oranges
- 2 teeth garlic
- cardamom, coriander (to taste)
- salt (to taste)
Preparation
Wash the chicken under running water, dry it with kitchen towels and rub it with garlic and spices. Stuff the chicken with oranges. Pack in a sleeve and bake at 180–200 degrees for about an hour. Cut the sleeve, pour your own juices over the chicken and wait 15 minutes. Ready!
Delicious liver “Festive”
Ingredients
- 0.5 beef liver
- 1–2 onions
- 1 carrot
- a little vegetable oil
- red wine
Preparation
Cut the liver into pieces of the same size and add a little wine. Place it in a pre-oiled sleeve, garnish with onion rings and grated carrots. Salt to taste. Bake at 180 degrees for one hour.
Buckwheat porridge with mushrooms
Ingredients
- 1 tbsp. buckwheat
- 200 g champignons
- 1 onion
- 1 carrot
- 2 tbsp. hot water
- vegetable oil
Preparation
Heat the buckwheat in a frying pan. Wash, peel and chop vegetables and mushrooms. Lightly fry them and salt them well. Fill the sleeve with buckwheat and fried vegetables with mushrooms, pour it there hot water. Bake at 180 degrees for 30 minutes.
Cutlets like grandma's
Ingredients
- bulb
- some milk
- spices
Preparation
Make cutlets, add a little salt and pepper. Place them in your sleeve. The cutlets can be topped with potatoes. Bake for 40 minutes at 200 degrees.
Delicious marinated pork
Ingredients
- 0.5 kg pork
- 1 carrot
- 1 onion
- 1 tbsp. vodka
- 50 g soy sauce
- seasonings (to taste)
Preparation
Cut the carrots into cubes. Make slits in the meat and insert carrots into them. Place the meat in the sleeve. Mix vodka and soy sauce to make a marinade. Cover the meat with onions and pour marinade over it. Leave for 30 minutes to soak. And then put it in the oven for an hour at 200–220 degrees.
Prepare your food.
Peel the onion and garlic and pass through a meat grinder along with the meat. You can use ready-made minced meat.
Add to minced meat egg, salt to taste, ground black pepper, paprika and breadcrumbs.
Mix the minced meat thoroughly and beat well. Form small cutlets by beating them from palm to palm. There is no need to wet your hands when forming the cutlets; the minced meat sticks together well.
The photo shows the number of cutlets that I got from the specified amount of ingredients.
Cut a baking sleeve approximately 35-40 cm long, tie the sleeve on one side (I tie it with thread). Place the baking sleeve on a baking sheet. Place the formed cutlets in a baking sleeve in one layer; there is no need to add vegetable oil or water, as during baking the juice and fat from the cutlets will be released in the sleeve.
This is how they look inside the sleeve - cutlet to cutlet, no water or oil.
Tie the sleeve on the other side and place the baking sheet in the preheated oven. Bake the cutlets in a sleeve at 180 degrees for about 30-35 minutes. During the baking process, the sleeve inflates; there is no need to pierce it; it will settle after you remove the baking sheet from the oven.
Then take out the baking sheet, open the sleeve, cutting it in the center (you need to cut the sleeve carefully so as not to get burned by the steam), put it back in the oven and bake for another 10-15 minutes (until the desired blush).
These cutlets are delicious both hot and cold; they go perfectly with pasta, mashed potatoes, porridge. Very good recipe- cutlets in a baking sleeve are prepared quite simply, and they turn out to be healthier than cutlets fried in a frying pan, because they are baked in the oven without adding oil.