Sauce for cutlets, two simple recipes

We all really love cutlets. This dish has already become traditional on any holiday table. From what only do not cutlets: from beef, pork, chicken, fish and even from vegetables. Few people know that a real cutlet - this is not what we are used to. A real cutlet is a beaten piece of meat on a bone. For the first time the meat on the bone appeared in France and gradually came to us. But in Russia cutlets began to cook quite differently. Meat stopped beating, and they began to simply pass it through a meat grinder, then from minced meat, cutlets were cut and then only roasted.

But whatever the cutlets, they always need a sauce. Of course, you can buy in the store a ready- made meat sauce or cutlets, but it's much more interesting and useful to cook your own. In people, the sauce is simply called: sauce for cutlets. Below you can get to know the two most popular cooking recipes.

Traditional recipe for sauce for cutlets.

To prepare a simple sauce you will need:

• 500-600 milliliters of boiled water;
• Tomato paste - 3 tablespoons;
• 2 - 3 cloves of garlic;
• One onion;
• A bunch of green cilantro;
• 1/4 teaspoon of a mixture of "hops-suneli";
• a teaspoon of sugar;
• salt.

After the cutlets are fried, transfer them to a plate, and in the same frying pan we will cook the sauce. Cut the onion and fry it until a slightly golden color appears.

In warm boiled water, dilute the tomato paste, stir well and gently pour it into the fried onions. The resulting mixture must be brought to a boil.

Reduce the heat under the frying pan, so that the gravy for the cutlets only slightly boils. Finely chop or just squeeze the garlic into a frying pan. Add a dry mixture of "hops-suneli", salt and slightly increase the heat.

While the gravy is languishing and reaches the condition, chop the greens finely. Turn off the fire under the frying pan and lay the cutlets in it. At will, you can spoon all the cutlets with a spoon, so that they are better soaked. Cover the frying pan with a lid and allow the cutlets to stand for a while.

That's all, the sauce for the cutlets is ready. Sprinkle the dish with herbs and serve. The recipe is very simple but, as is known, all ingenious is simple. Cutlets with this sauce will be juicy and very tasty.

As already mentioned, cutlets are prepared not only from meat, but also from fish. For them, too, you can prepare a sauce for the above-described recipe, but it is better to cook a special sauce.

The gravy to fish cutlets.

Ingredients for cooking:

• Two red bell peppers (preferably, they are large);
• Garlic - three teeth;
• Three tablespoons of honey;
• About ½ teaspoon coriander;
• Two tablespoons of soy sauce;
• olive oil;
• Two tablespoons of tamarind (optional).

Tamarind use is not necessary, but if you have it, then the sauce will get even tastier. If someone does not know, the tamarind is a tropical plant, belongs to the legume family and is better known as the Indian date. To prepare tamarind juice, pour dry mixture with a small amount of warm water (50-70 ml) and let it brew. After this, strain the liquid and wring out the remaining substance.

Bulgarian pepper is well washed and greased with olive oil. Now they can be sent for 30 minutes in a preheated oven to about 180-190 degrees. In order that the peppers do not burst, they must be pierced in two or three places with a fork. Finished peppers cool and free from the skin.

Peel three garlic cloves and, together with pepper, send them to a blender. Do not whip strongly, garlic should be visible. Pour the mixture into the sauce tank and add honey, soy sauce, coriander and tamarind juice. Stir well, and the sauce is ready. This is an excellent sauce for cutlets from fish.

Of course, there are a lot of other sauces, but these recipes are very simple, and the resulting gravy will surely appeal to you.