Side dishes for cutlets - they are so different! Recipes for side dishes for fish, meat, chicken, liver and vegetable cutlets. Side dish for chicken cutlets

The side dish for cutlets can be varied. From the usual potatoes and cereals, to original legume purees or homemade pasta. Cutlets go perfectly with any side dish.

When making a choice, it is important to know what kind of meat will be chosen for cooking. Chicken cutlets are drier, so it is better to choose a soft side dish for them (potatoes, buckwheat, etc.). Pork makes the cutlets more juicy, so you can safely serve them with pearl barley, wheat porridge, etc.

You can also make this dish with gravy, then the problem will be eliminated altogether. You can choose any type of side dish and be confident in the high quality of the prepared dish.

At first glance, preparing side dishes seems to be an elementary task. But not everyone knows the special secrets of culinary skills in this area. To make the rice even more crumbly, the potatoes to melt in your mouth, and the pearl barley to cook faster, you need to replenish your culinary arsenal with new knowledge.

Basically, all side dishes for cutlets are low in calories, but very nutritious. This is a useful property for those who care about their health and figure.

Potatoes - a classic side dish for cutlets

Potatoes are most often served with cutlets. It is usually prepared as a puree or boiled in slices. To diversify the menu a little, you can bake it in the oven under a sour cream mixture. It turns out to be a very tasty and tender side dish with a crispy crust.

Ingredients:

Potatoes - 0.5 kg
Sour cream – 400 g
Salt
Vegetable oil - 2 tbsp

Preparation:

Grease a baking tray with vegetable oil. Peel and wash the potatoes. Salt and place on the surface. Pour in sour cream and place in an oven preheated to 180 degrees. It only takes 20 minutes to fully cook.

If, nevertheless, it was decided to simply boil the potatoes, then you need to pay attention to several culinary secrets of preparing such a side dish:

Potatoes should be placed in boiling water and cooked without a lid. Then its beneficial properties will not be lost as a result of heat treatment.

To prevent it from overcooking, you need to add a little cucumber brine to boiling water.

Butter will speed up the cooking process by almost half. This occurs because the heat capacity of the liquid increases.

Cold milk added to mashed potatoes will turn them grey. Therefore, you should warm it up a little.

Condiments and potatoes are the best companions. You can add rosemary, dried garlic or coriander.

To improve the taste of potatoes, you need to put a bay leaf or onion in the pan.

To make the tubers white, you need to add lemon juice or vinegar to the water.

In addition to baked potatoes and mashed potatoes, you can serve French fries, potato pancakes, or potatoes in their skins, fried with spices, with the cutlets.

You need to salt the potatoes at the very end, then they will not be watery. You need to do the same when frying: the side dish will turn out golden brown.

Dietary side dishes for cutlets

Such side dishes, just like cutlets, can be very tasty, and they cook much faster.
It is best to serve both meat and fish cutlets with vegetables, such as young boiled potatoes. If this is a frozen vegetable mix, lightly boil the vegetables in boiling water (3-4 minutes), drain them in a colander, place them in a frying pan with a little olive oil and simply heat without frying. Add spices and add a little salt. If your diet is strict, skip the frying pan step. You can cook green beans, cauliflower or broccoli this way. For dietary dishes, fresh vegetables in the form of a salad or simply cut into large pieces are also suitable as a side dish. A green leaf salad and a few sprigs of fresh herbs never hurt.

Pasta - a hearty side dish for cutlets

Pasta is also often a side dish for cutlets. They are so popular because they are easy and quick to prepare. It is impossible to surprise a gourmet with simple pasta, so you can cook it with vegetable sauce.

Ingredients:

Pasta – 400 g
Onion - 1 pc.
Carrots - 1 pc.
Bell pepper - 1 piece
Vegetable oil - 2 tbsp
Salt

Preparation:

Salt the water and boil the pasta.

Fry onions, carrots and peppers in vegetable oil. Add a little water and simmer for a couple of minutes. Combine sauce with pasta.

To make pasta delicious, you should:

Pour in a decent amount of water. The proportions should be as follows: 100 g of product per 1 liter of water. The pan should also be large because the pasta doubles in size when cooked.

A little vegetable oil poured into the pan will prevent them from sticking together.

Do not cover the pan with a lid, otherwise the taste of the side dish will spoil.

You also need to salt wisely: 10 grams of salt per 1 liter of water will give the pasta the perfect taste.

Side dish for chicken Kiev

Ingredients:

potatoes - 6-8 pieces of medium size;
parsley - 0.15 kg;
garlic - 2-3 cloves;
lemon - 1 medium size;
olive oil - 50 g;
spices - red pepper.

Cooking time: about an hour.

Calorie content of the side dish: 100 kcal/100 g.

Cooking steps:

- a delicious dish that you need to know how to cook. We will tell you how to properly prepare this unusual snack.

How to cook healthy steamed cod fillets in a slow cooker.

For dessert, make a cupcake. And even if there are no eggs, it doesn’t matter, we offer you one that doesn’t require them.

Barley porridge is the healthiest side dish

This cereal is a real storehouse of useful microelements. Iodine, silicon, iron, vitamin A - all this is contained in this cereal. If you need to cleanse your intestines, then this is the best option. In addition, pearl barley is a hearty side dish that, together with cutlets, will charge you with energy for the whole day.

Ingredients:

Pearl barley – 400 g
Water - 1.2 liters
Salt to taste

Preparation:

The peculiarity of pearl barley is that it needs to be cooked for a long time.

Rinse the pearl barley and add water. Put on fire. When a third of the cooking time has passed, add salt to taste. The side dish should be cooked for 50 - 90 minutes.

To make it cook faster, you should soak the cereal overnight. There is a simpler method - buy cereal in bags. It is pre-processed and will cook much faster.

Buckwheat porridge for cutlets

Buckwheat is also healthy and nutritious. It is a source of iron and a great example of a dietary side dish. There are even special diets that are based on the consumption of buckwheat exclusively. But the “neighborhood” of cutlets is unlikely to make the dish dietary, but it will give a high taste sensation.

Ingredients:

Buckwheat - 1 cup
Water - 2 glasses
Salt

Preparation:

Pour the cereal into the pan. Fill with water in a ratio of 1:2. Cook over low heat until fully cooked and water evaporates.

Buckwheat can also be cooked in a slow cooker. To do this, you also don’t need to work hard: pour the cereal into a bowl, add water and add salt. Select the “Porridge”, “Grains” or “Buckwheat” mode for 40 minutes.

Vegetable side dish

You can prepare a lot of things from vegetables for cutlets. We will consider one of the recipes later in the article.

Vegetables baked in a sleeve

Ingredients:

onion - 2 medium-sized pieces;
potatoes - 3 medium size;
carrots - 2 medium-sized pieces;
bell pepper - 2 medium-sized pieces;
broccoli - 0.2 kg;
beans - 0.15 kg;
cauliflower - 0.2 kg;
canned corn - 0.25 kg;
“Mivina” bouillon cube – 4 pcs.

Cooking time: about two hours.

Calorie content of vegetable side dish: 43 kcal/100 g.

Cooking steps:

Peel the onion and cut it into small pieces;
After peeling the carrots, it should be cut into large rings;
Bell peppers are also cut into large slices;
Broccoli and cauliflower should not be cut with a knife. It is recommended to carefully break off pieces of cabbage and place them in a separate container;
After peeling, the potatoes are also cut into large pieces;
Finally, open the can of corn and add the canned vegetables to the container. Moreover, you should not throw away the juice from the jar, it will be useful in the future;
Add Mivina cubes to the corn brine and slightly heat the resulting composition;
Pour all the vegetables into a baking sleeve and place on a baking sheet in the oven;
We tie the sleeve and pierce several holes on top for air to escape;
Set the oven temperature to 160-180 degrees and wait for the vegetables to boil. Then leave the dish to simmer over low heat for another hour. Ready! A bright and healthy dish on your table!

Zucchini for chicken cutlets

Zucchini goes great with chicken cutlets. Because they are very useful and at the same time help improve the functioning of the digestive system.

Ingredients:

zucchini - 3 medium-sized pieces;
zest of one lemon;
garlic - 3 cloves;
sunflower oil - 50 g;
chicken eggs - 3 pcs;
greens - 0.15 kg.

Cooking time: about an hour.

Calorie content of zucchini side dish: 88 kcal/100 g.

Cooking steps:

To begin with, it is recommended to make a small marinade composition. To do this, you will need to finely ferment the garlic and fresh herbs. Mix everything with lemon zest and leave to infuse in a separate bowl;
Green zucchini is cut into slices at least 0.5 cm thick;
Beat eggs and salt until smooth;
Next, heat up a frying pan with sunflower oil. Circles of zucchini, which were previously dipped in eggs, are laid out on it. The latter prevent the oil from being absorbed into the vegetables. Fry the zucchini until golden brown;
The still hot zucchini, which is laid out on a plate, is immediately sprinkled with a mixture of herbs and zest. This way the dish is completely saturated with a pleasant aroma. Ready!

Rice is more than just a side dish

Rice also occupies a leading position among all side dishes that would be appropriate with cutlets. In order not to be trivial, the cook can add his favorite spices to it. Then the rice will be much tastier, and its appearance will become much brighter.

Ingredients:

Rice - 1 glass
Water - 2 glasses
Turmeric, barberry to taste
Salt

Preparation:

There are many types of this cereal. You can choose anyone. Just remember that round rice quickly boils and turns into a homogeneous mass, coarse-grained rice is less susceptible to heat, and steamed rice has a specific taste.

The cooking process is very simple: add water and salt to the rice. Cook until the cereal is soft and the water in the pan evaporates.

If you fry the uncooked rice in a pan first, it will taste much better.

Millet - a side dish with a trick

Millet is rarely used as a side dish by chefs. Many consider this cereal to be second-rate. But this is a big omission, because it is very healthy and nutritious. The only negative is its dryness. To enjoy the dish, cutlets should be made with gravy. Then the porridge will become much tastier.

Ingredients:

Millet - 1 glass
Water - 3 glasses
Salt
Butter

Preparation:

Millet should be cooked a little more than buckwheat or rice. The algorithm is still the same: add water to the cereal, add salt and cook over low heat. At the end add butter.

What to cook as a side dish for cutlets.

Let's talk about side dishes. The word "side dish" comes from the French language. It literally translates as “decorate, fill.” The side dish is designed to complement the main dish in both taste and volume. The main course is meat, fish, poultry or game. The side dish should match the taste of the main dish, complement and enrich its aroma.

As a simple side dish, you can prepare various cereals, vegetables, potatoes, pasta, and legumes. There are also complex side dishes: these are, as a rule, representatives of national cuisines.

What side dish should I prepare for cutlets?

The side dish for cutlets can be almost anything. Cutlets are delicious with potatoes, pasta, and cereals. You can also prepare a legume dish, such as pea puree, as a side dish for the cutlets. Most of these recipes are familiar to many from childhood. If you want to cook something light and dietary as a side dish, try stewed green beans.

Side dish for green bean cutlets

Take a package of green beans (400 or 500 grams), a teaspoon of sesame seeds, 50 gr. cashew nuts, a little red hot pepper, salt, olive oil.

Fry sesame seeds and chopped nuts in olive oil. Add pepper. Then add the beans. Add salt, add a little water, cover the pan with a lid and simmer for 5-7 minutes. The dish is ready.

Buckwheat side dish

Buckwheat can be cooked in different ways. It can be boiled, or it can be steamed with water or milk. You can cook buckwheat in a saucepan over a fire, in a microwave, in a double boiler, or you can cook it in a clay pot in the oven. It is best, of course, to cook buckwheat in a Russian oven, but few people have this opportunity.

Cooking buckwheat on the stove

Before cooking, sort out the grains. There may be small pebbles or foreign particles in it. Light buckwheat can be heated in a frying pan. There is no need to calcinate dark buckwheat. Rinse the sorted grains and pour them into a saucepan. Fill the cereal with cold water in a volume 2 times greater than the volume of the cereal. Bring the water to a boil, then reduce the heat and keep the pan on low heat with the lid closed for 20 minutes. Buckwheat is ready. Salt the porridge if you haven't done so first. Add butter. You don’t have to skimp on the oil; you can’t spoil the porridge with oil. The side dish is ready.

Garnish for liver

When cooked, the liver quickly loses moisture, so the finished liver dish is often dry. To prevent this from happening, it is best to stew the liver in sour cream. But even in this case, the liver will not be juicy, so the side dish for the liver should be soft and tender. And the best thing you can come up with is mashed potatoes.

Preparing mashed potatoes

Take half a kilogram of potatoes, half a glass of milk or cream, 30 g. butter, 1 egg, a little salt.

First we cook the potatoes. Place a pan of water on the fire. When the water boils, add peeled and chopped potatoes into it, add salt and reduce the heat to low. After 20-25 minutes the potatoes are ready.

Boil milk or cream in a separate saucepan

Drain the water from the boiled potatoes, add crushed butter, then milk or cream. Mash the potatoes with a masher. You can also use a blender. Then add the egg yolk or beaten egg and mix the potatoes again. It is important to add an egg to hot potatoes to kill bacteria. Or use a quail egg, there is no salmonella in quail eggs.

Side dish for meatballs

Meatballs are similar in composition and cooking method to cutlets. What is the difference between cutlets and meatballs? A small amount of additives is added to the cutlets: a little onion, a little soaked bread. Meatballs contain more additives. Rice or vegetables are used as additives. Therefore, the meatballs turn out airy and light. This dish can be served with almost any side dish. As a side dish for meatballs, buckwheat porridge, mashed potatoes, pasta, and rice are usually prepared.

Barley porridge - a “sunny” side dish

Another side dish option would be barley porridge - bright, tasty and filling. This is the case when “you can’t spoil the porridge with butter.” If you add more butter, the side dish will come out very tender and aromatic.

Ingredients:

Barley - 1 cup
Water - 2 glasses
Salt to taste
Butter - 30 g

Preparation:

Wheat porridge

You can cook this porridge either in a saucepan or in a slow cooker. If you add more water, the side dish will be more viscous. If you limit yourself to a 1:2 ratio, then the wheat porridge will be crumbly.

Ingredients:

Wheat porridge - 1 cup
Water - 2 glasses
Salt
Butter

Preparation:

If the side dish is cooked in a saucepan, the cooking process is simple. You need to fill the cereal with water, add salt and put the container on the fire.

In a multicooker, you also don’t have to do anything complicated: pour out the cereal and fill it with water in the required proportion. Add salt and select “Grains” for 30 minutes. At the end add butter.

Pea puree - side dish for cutlets

Not everyone will like pea puree. If a gourmet loves legumes, then this side dish will definitely become a favorite.

Ingredients:

Peas - 1 cup
Water - 3 glasses
Salt

Preparation:

Soak the peas in water overnight. You can add a little baking soda to make it softer.

When it's time to prepare the side dish, add water and salt to the peas. Cook until fully cooked (when the peas are very soft). To do this you need to wait an hour and a half.

Turn the mixture into puree using a blender.

Side dishes for cutlets - general cooking principles

Side dishes can be boiled, fried, stewed and baked. The type of heat treatment depends on the main product used, as well as the method of preparing the cutlet. If it is steamed and dietary, then a side dish of fried potatoes will look stupid. You also need to pay attention to the compatibility of products. For example, meatballs with rice are never served with boiled rice or pasta. And vegetable cutlets with cabbage solyanka or stew.

What side dishes are made from:

Pasta;

Sometimes several products from different categories are mixed. For example, side dishes of cereals can be supplemented with vegetables or mushrooms. Pasta is never combined with cereals.

In addition to the main ingredients, fats, spices, all kinds of sauces and herbs are used to prepare side dishes. The dish may also include canned and fresh vegetables, if they are not included in the side dish.

Chickpea puree

Another variation in preparing a side dish for legume cutlets is chickpea puree. Chickpeas are Turkish peas, which are distinguished by their beneficial properties and original taste.

Ingredients:

Chickpeas - 1 glass
Water - 4 glasses
Salt
Butter

Preparation:

Chickpeas, like peas, must first be soaked in water. Ideally overnight, but you can do it for at least a few hours.

Fill it with water before cooking and add salt. Cook for 1.5 - 2 hours.

Then also crush it a little to make it puree.

Pasta with cutlets - detailed recipe

We put it on the stove to cook, stirring so that the peas do not burn. Let it boil well. As soon as the peas are cooked, add the fried vegetables, add salt and let simmer for another ten minutes. Using a blender, puree the cooked peas. If it turns out a little liquid, then no need to worry.

It will thicken very quickly.

The most difficult question for many housewives. What to use as a side dish for vegetable cutlets, for example, onions, beans, pumpkin, potatoes? A win-win option is cereals, for example, buckwheat. Let's make it delicious? Place the cereal in a dry frying pan and fry. As soon as the buckwheat gives off a pleasant aroma and it darkens, transfer it to a saucepan. Cover and cook until finished.

Stir well again before serving. For beauty, you can add some canned peas. A chic side dish option for fish cutlets, which is very simple and easy to prepare. The dish turns out bright and tasty.

Beans in Korean

This is one of the most original side dishes. It's easy to prepare, it looks delicious, and the dish is very filling.

Ingredients:

White or red beans - 1 cup
Carrots - 1 pc.
Onion - 1 pc.
Vinegar
Spices

Preparation:

Pour water over the beans and boil.

Grate the carrots and cut the onion into strips. Mix the onions and carrots and sprinkle them with vinegar. Add spices and leave to marinate for 30 minutes.

Combine the mixture with beans. You can serve a side dish with cutlets.

Hearty and high-calorie side dishes for cutlets

When preparing a side dish, you should consider: no matter how tasty your cutlets are, the side dish for them should also be tasty. This is a separate, complete dish that not only highlights the taste and aroma of cutlets, but also complements them. A classic side dish that can be served both with cutlets made from minced meat and those for which fish was used is mashed potatoes. To make it beautiful and tasty, try to achieve an even consistency using a masher. Be sure to add milk and butter to it. Some housewives add a beaten raw egg to the puree. When serving mashed potatoes with fish or meat cutlets, place a spoonful of canned green peas on a plate and sprinkle finely chopped fresh herbs on top. Young boiled potatoes will also be an excellent side dish for cutlets.

Boiled rice also goes well with meat and fish cutlets. But you shouldn’t cook it like porridge. Cook rice for side dish in a frying pan. First, fry it in a small amount of vegetable oil, and then cook, stirring constantly and adding 70-100 g of vegetable, fish or meat broth as it is absorbed. Don't forget to add spices. When the rice is almost cooked and only a little raw in the middle, turn off the stove, add more broth, tightly cover the pan with a lid and leave to stand on the stove for another 10 minutes.

You should not serve fried potatoes as a side dish for cutlets - this will become a rather severe test for your liver.

You can serve pasta or noodles with meat cutlets by adding butter to this side dish. As a gravy, you can use the juice that remains after frying the cutlets, but you can also make a separate sauce, for example, by frying onions with carrots and fresh tomatoes, and then lightly simmering everything over low heat.

You can serve the cutlets with a side dish by adding some pickles to the dish: thinly sliced pickled cucumber, a spoonful of sauerkraut, salted tomato.

Mashed potatoes + stewed cabbage

A complete side dish will be mashed potatoes and stewed cabbage. Together with cutlets you will get a very appetizing dish.

Ingredients:

Cabbage - 1/2 pcs
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 2 tbsp
Potatoes - 3 pcs.
Butter - 30 g
Milk - 1/2 cup
Vegetable oil - 3 tbsp
Salt

Preparation:

Shred the cabbage. Place in a frying pan and fry in vegetable oil. Add chopped onions and carrots. When the ingredients are fried, add tomato paste and simmer for 20 minutes.

Peel and boil the potatoes. Make a puree out of it by adding warm milk and butter.

Place mashed potatoes, cabbage and cutlets on a plate.

Lentil side dish

This option can be a great addition to chicken cutlets. Prepare the following ingredients:

Lentils - 400 g.
Carrots - 2 pcs.
Onion - 2 pcs.
Butter - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Spices to taste.

Let's start cooking:

Rinse the lentils, cover with water and put on fire. Cooking time depends on the type of cereal. After boiling, add salt. Remove from heat when almost done.
Drain the water, but not all of it - leave about half a glass.
Cut the carrots into strips, the onion into half rings.
Fry the vegetables in a frying pan with vegetable oil and butter.
Add the lentils with water and simmer for 5 minutes with the lid closed over low heat.

Now you can add spices to the finished side dish, chopped garlic if desired, and chopped herbs. You can use peas or beans instead of lentils.

When choosing a side dish, it is important to get a harmonious combination of products. So, liver cutlets go well with cereals, especially rice. For fish, you can prepare a stew from stewed vegetables - cabbage, carrots and onions, tomatoes. You can prepare buckwheat for vegetable cutlets.

Cutlets are a popular meat or fish dish on our tables. But without a side dish, such a dish is incomplete. Most often, housewives prepare a potato side dish for them. Do not limit your culinary imagination and do not deprive yourself of gastronomic pleasure. Today we are discussing what to cook as a side dish for cutlets.

Country-style potatoes

The main thing in this dish is more aromatic spices. The crispy crust will not let any gourmet pass it by.

Ingredients:

Potatoes - 5 pcs.
Butter - 40 g
Salt
Spices

Preparation:

Cut the potatoes into slices. Grease a baking tray with butter. Lay out the potatoes in the form of a caterpillar (the plates are located one after another). Sprinkle generously with spices.

Melt the remaining butter and pour it over the potatoes. Place in the oven for 20 minutes.

Frozen cutlet dishes, 4 recipes

Cutlets in Eggplant with sauce

Ingredients for the dish: Ready-made frozen cutlets - 4 pcs., vegetable oil - 3-4 tbsp. l., hard cheese - 100 g, large eggplant - 1 pc., pitted olives - 6-8 pcs., tomato "Lecho" - 4 tbsp. l., garlic - 1-2 cloves, parsley and a little dill, lettuce.

Heat half the amount of vegetable oil in a frying pan, fry the cutlets on both sides, cover with a lid and cook over low heat until cooked. Leave covered in a warm place. Wash the eggplant and cut it lengthwise into 4 pieces. Add salt and leave for 10-15 minutes. Chop the herbs, peel and chop the garlic, mix. In another frying pan, heat the remaining oil, add eggplant slices (squeeze out the juice slightly), fry on each side until golden brown. Remove from the pan and set aside on a plate. Cut the cheese into cubes and cut the olives in half. Place hot cutlets in plates on lettuce leaves, wrap each in a slice of eggplant, sprinkle with cheese, olives, herbs and garlic, and pour tomato sauce over the dish.

Fried egg - a simple side dish for cutlets

A quick side dish. You can also add mashed potatoes to the fried egg and cutlets.

Ingredients:

Chicken egg - 1 pc.
Salt to taste
Butter

Preparation:

Melt the butter and fry the egg. Add salt. Place it on top of the cutlet.

Vegetable side dish for chicken

You can make juicy cutlets with a delicate taste from chicken fillet. Particularly popular are Kiev cutlets stuffed with butter and chopped dill. Everyone knows that chicken fillet is a dietary product, so the side dish should be appropriate. Zucchini is the perfect side dish for chicken cutlets.

Compound:

3 pcs. zucchini;
3 pcs. chicken eggs;
1 lemon;
a bunch of greenery;
refined sunflower oil;
3-4 pcs. cloves of garlic.