Cutlets from fresh cabbage. Cooking homemade cabbage cutlets with minced chicken. Cabbage cutlets are lean.

For modern housewives the question of what to cook for dinner is not worth the edge. The Internet has a large number original recipes. But in pursuit of something new, we forget about the old, proven, and most importantly, delicious dishes.

Fragrant meatballs from white cabbage belong to this category. It's simple economical dish will appeal not only to adults, despite the fact that children are real gourmets who do not recognize healthy meals and prefer to eat only sweets.

Useful properties of cabbage

To get started, let's take a look at all useful properties simple vegetable - cabbage. It contains a large amount of vitamins, minerals. Therefore, white cabbage cutlets are not only tasty, but also healthy.

The main feature of white cabbage is that it is able to retain vitamin C for a very long time. for a long time. Interesting fact that in tangerines, lemons and oranges there is much less vitamin C than in the usual vegetable.

It also contains other substances necessary for the body:

• vitamins B1, B2, PP;
• potassium salts;
• salts of calcium and phosphorus;
• pantothenic acid, etc.

In white cabbage, you can find trace elements necessary for human life - manganese, iron and zinc.

Vitamin U is also in this a simple vegetable. He is necessary human body to warn various diseases stomach, such as ulcers.

The peculiarity of the vegetable is that in almost any form it retains everything useful material. That is why cabbage meatballs are considered very rich in various vitamins.

Easy recipe for the whole family

Most women have no idea how to cook cabbage cutlets. Some even believe that it will take a very long time, and therefore shelve the recipe on the back burner. But, as practice shows, cutlets from cauliflower or white cabbage are prepared very easily. The most banal recipe contains no additional elements, For example, chopped meat or mango.

For the most simple cutlets you will need the following ingredients:

1. white cabbage - about 1 kg;
2. egg small size - 1 pc.;
3. half a glass of flour;
4. salt to taste;
5. vegetable oil for frying (about 2 tablespoons)

The recipe consists of a few simple steps:

1. We start with cleaning. Peeled and washed cabbage must be cut into 4 parts.
2. Then we put it on the stove. Cook in salted water until the cabbage is soft (about 5-7 minutes).
3. We throw it away in a colander. Drain all the water. By the way, the water can later be used to make soup.
4. We cool the boiled cabbage. Using a meat grinder, we make minced meat.
5. Add flour, egg to the cooked minced meat. Mix everything thoroughly. Ready stuffing should be soft, no lumps, thick.
6. The final touch is frying. We spread the molded balls and fry on each side until golden brown.

Even a schoolboy can handle this recipe. So if you want to please your family juicy cutlets, but you absolutely do not have time to cook them, this is what you need.

Juicy and soft meatballs from cabbage with semolina

There is another variation of cooking cabbage cutlets. An additional main ingredient is semolina. They turn out juicy, tasty and even a little milky.

Cabbage cutlets with semolina are, oddly enough, one of the most favorite dishes of children.

To prepare them, you will need the following products:

1. 1 PC. medium white cabbage (about 1 kg);
2. ¼ tbsp ordinary vegetable oil;
3. oil for frying (by eye, depending on the pan);
4. 120 ml of any broth or plain water;
5. semolina (approximately 1 cup);
6. 2 pcs. chicken egg;
7. 0.5 l of regular milk;
8. salt, spices and pepper to taste;
9. breadcrumbs (1 pack is enough).

The recipe is quite simple:

1. Wash and cut the cabbage very finely. Before that, it is necessary to remove a hard stalk from it.
2. Pour the whole broth into a saucepan or a regular saucepan and add milk and butter to it. Salt and pepper the whole mixture to your liking. Next, throw in the chopped cabbage and cook until it becomes soft. It usually takes no more than 10 minutes.
3. As soon as the cabbage has become soft, add semolina. You need to cook with semolina until the cereal swells (another 10-15 minutes).
4. Remove the resulting mass from the heat and add 2 raw eggs to it.
5. We form balls of the desired size and shape and roll them in breadcrumbs.
6. Fry on both sides until a uniform and golden crust appears.

Meatballs

We are all used to the fact that cutlets or meatballs should be 100 percent meat. But not many people realize that if you add cabbage to them, they will become softer and juicier. A volume ready meal will increase by almost two times. gentle chicken cutlets with white cabbage perfect side dish For hearty dinner.

Chicken cutlets with cabbage and minced meat require the following ingredients:

• 500 g minced chicken (or any other optional);
• 500 g of white cabbage;
• 150-200 g of ordinary onions (3-4 medium onions);
• 1 raw chicken egg;
• salt, seasonings and pepper to taste;
• oil for frying (vegetable).

Minced chicken cutlets with cabbage can be prepared in the following way:

1. Finely chop the cabbage and add minced meat to it. We mix everything thoroughly.
2. Add the egg, all the spices, finely chopped onion and salt to the resulting mass. We mix everything
3. Then we beat the minced meat as best as possible. Leave the minced meat to marinate in the refrigerator for 30-40 minutes.
4. We form balls with our hands and put them on a hot frying pan.
5. Fry on both sides until golden brown.
6. Putting it all together chicken meatballs into a saucepan and simmer small fire within 50 minutes. Remove from the fire and serve to the table.

Cabbage cutlets are the most delicious recipe, especially if you add meat to them. In addition, they can be served as independent dish, which does not require a side dish. For a hearty dinner, this is the perfect option.

Secrets and tricks

Cabbage meatballs are most often associated with the taste of childhood. And all because in kindergartens, camps and schools, they were often served to us.

Many housewives want to cook exactly "table" cutlets from white cabbage.

But, as a rule, not everyone succeeds. Food in canteens has always been very different from homemade food, and few people know the secrets of its preparation. In order to make the dish softer and more tender, it is best not to chop the cabbage, but to pass it through a meat grinder. Of course, it must first be boiled in salted water. And if you are going to cook cabbage chops with minced meat, then it is best to pass the ingredients together through a meat grinder, and not separately.

The dish will become even spicier if you add a grated apple to it. Also, mushrooms go well with almost everything, so if you add them to the main ingredients, the dish will turn out to be original.

Cutlets can be cooked with both white cabbage and cauliflower. The recipe is no different. Cauliflower dishes will taste slightly different from the original ones. But, as they say, it's an amateur. If you don't love cauliflower, then, most likely, cutlets prepared on its basis will also not particularly impress you.

Cutlets from young cabbage, the recipe for which is also the same, are softer and more tender. They are easier and faster to prepare.

The most important thing is to stick to the specified time. Only in this case the dish will turn out tasty, and it can be served at the table.

cabbage cutlets- tasty, simple and inexpensive dish. Such cutlets can be served as a side dish for any meat. You can eat cabbage cutlets, as well as a completely independent dish, with mushroom sauce or sour cream.

For the recipe for cabbage cutlets, you will need:

Semolina - 2 tablespoons, Half a kilo of cabbage
2 tablespoons breadcrumbs
Salt, Vegetable oil for frying,
Half glass of water

Finely chop the cabbage, put in a saucepan and add water. Pour vegetable oil there no more than a tablespoon. Simmer until half cooked. Then you need to put manna into the cabbage. Groats, and cook, stirring constantly. After 15 minutes, salt, stir and let cool. Then make cutlets, roll the cabbage balls in breadcrumbs and fry in vegetable oil.

Cabbage cutlets with semolina recipe

In order to cook cabbage cutlets, you will need to take:

• 100 ml milk
• Half a kilo of white cabbage
• 3 table spoons of semolina
• 50 grams of butter
• 2 eggs
• Breadcrumbs and salt

How to cook cabbage cutlets with semolina recipe:

First, cut the cabbage into thin strips. Then pour milk into a saucepan, put butter in it. After that, you can put the cabbage in the pan and salt it. Simmer the cabbage on the lowest heat until the cabbage is cooked through. Then at the end you need to add semolina in a very thin stream. Once the cereal is added, the cabbage must be constantly mixed. So hold the pot with cabbage on the fire for another 10 minutes. Then the cabbage mixture must be cooled. Add one to the pot a raw egg, stir very carefully. Then take two plates, put the breadcrumbs in one, and the beaten egg in the other. Make meatballs out of the cabbage mass. Pour vegetable oil into a frying pan and put it on fire to warm up. Then the cabbage must first be dipped in the egg, and then in the breadcrumbs. Such cutlets need to be quickly put into the pan. Fry the patties on both sides until the surface is browned. After that, the cutlets need to be stewed under a lid over a small fire until the dish is completely ready. Your cabbage rolls are ready.

How to cook simple and tasty cabbage cutlets.

• You need fresh cabbage- half a head of cabbage (about 300-400 grams)
• 2 eggs
• Semolina - 3 tablespoons
• Vegetable oil for frying. some salt

Recipe for simple cabbage chops:

Cabbage should be finely chopped. Then mash with your hands, salt and let stand to let the juice flow, about 15 minutes.

Then, in a frying pan, you need to warm up the vegetable oil, put a mass of cabbage in the form of cutlets there. Then you need to fry your cutlets for 7 minutes on each side, and after that about half a glass is added to the pan cold water and cutlets are stewed until fully prepared. The water should evaporate.

cabbage - very healthy vegetable containing a lot of vitamins. Cabbage is used to prepare many popular dishes. White cabbage - vegetable all year round. It is perfectly stored and the nutrients and vitamins found in cabbage do not disappear for a very long time. Cutlets that make according to this simple recipe not only adults but also kids will love it.

Preparation of cabbage cutlets: Cabbage must be washed very well under running water. To do this, you need to disassemble the head of cabbage into individual sheets. Then you need to pretty large saucepan take water and let it boil. After that, the water is salted, and there descend cabbage leaves. They are scalded there for about 10 minutes. After that, the cabbage will become quite soft.
Then boiled cabbage should be put in a colander. Let the excess liquid drain completely. In addition, the cabbage must be cool. After that, the cabbage must be put in a food processor or blender and grind thoroughly. If you do not have such equipment, then you can simply grind the cabbage in a meat grinder. Put butter in a frying pan, melt, then put finely chopped cabbage to the oil. Pour milk into the cabbage, stir and wait until the milk boils. Then add semolina to the milk, stir until the cereal swells completely. Then the cabbage needs to cool a little so that the eggs do not curl.

Add flour and eggs, salt and pepper to the cabbage. Mix everything very well. To make cabbage cutlets not very greasy and more tender, they can be baked in the oven. Although some housewives prefer to fry such cutlets in vegetable oil, which is also possible. The oven needs to be heated to 180 degrees, then make cabbage cutlets, roll them in breadcrumbs or flour. Then line a baking sheet with baking paper, put cabbage cutlets there, grease everything with butter. Put the patties in the oven for about 20 minutes. Then take them out, coat with beaten egg white. Put it back in the oven and let it sit there for another 7-10 minutes. delicious meatballs sprinkle with sesame seeds. Cutlets should be served hot with sour cream.

Ingredients for the preparation of the above cutlets

• 1 egg
• 1 egg yolk
• Half a kilo of white cabbage
• Semolina - 50 grams
• A glass of milk
• 2 tablespoons salt flour
• Butter and salt
• Flour or breadcrumbs

Option for cooking cabbage cutlets without flour

Cabbage cutlets - very, very popular dish V vegetarian cuisine. These cutlets are no less popular than carrot or beet cutlets. Such cutlets can be served on the table and as a wonderful original garnish, and as a completely independent dish that can be seasoned with mayonnaise, mustard or sour cream, tomato or mushroom sauce. A very appetizing golden crust will not fail to tempt you to eat this delicacy, and the taste of the dish is very well suited for both a light dinner and an afternoon snack. To add a little piquancy to cabbage cutlets, you can optionally season them with butter or rub an apple into minced meat.

How to cook cabbage cutlets

Ingredients you need for the cutlets:

• Bulb one,
• kilogram of white cabbage,
• one egg,
• some garlic cloves,
• pepper and salt.
• Semolina - half a glass,
• some bread crumbs
• greenery
• and oil for frying.

First you need to break off or cut off the cabbage leaves from the stalk, cut into pieces and boil in slightly salted water. Enough and five minutes in boiling water, and cabbage leaves can be removed. Boiled cabbage needs to be given a little time so that it cools down and water drains from it.

Then the cabbage leaves must be put in a meat grinder, the juice that forms during twisting must be drained.

Then through the meat grinder you need to skip the peeled onion. You can also rub it on a grater and put it in cabbage.

Then, in cabbage with onions, you need to put a raw chicken egg, ground pepper and salt. If desired, onion greens and dill, garlic passed through a press, can be added to such cutlets.

Cabbage minced meat should be mixed well.

In the mixture that you get, you need to pour semolina. All stuffing must be mixed until smooth.
Then from the whole mass you need to form cutlets and roll them in breadcrumbs. Cutlet mass fried in a pan until a golden crust appears.

2017-03-09

Hello my dear readers! How quickly the winter flew by. This year it turned out to be very difficult - cold and full of sad events. But life goes on. That's Great Lent walks with its solemn gait, forcing us to think about the soul in a mortal body. The latter, however, requires food, as tasty as possible, even if it is lean. Once upon a time, the most delicious recipe for lean cabbage cutlets fell into my hands. I share it with joy.

Cutlets (especially among our men) are most often associated with meat, in extreme cases - with fish (pike cutlets are a miracle how good). My husband cannot be forced to eat vegetable cutlets. Except potato ones. And then, if you pour mushroom cream sauce. I am very friendly to lean cabbage cutlets. Delicious, although very high in calories.

Many confuse lean and diet menu. Lenten meals are not always dietary! And cabbage lean meatballs confirmation of this. Indeed, in order to cook them deliciously, you need to lime a lot of vegetable oil and not at all. diet semolina. But it turns out juicy and tender, even cry with tenderness!

On the third day, I brought a heavy fork of cabbage from the market, after innocently announcing lean cabbage cutlets for dinner. The husband, who came in the evening, tragically cried out: "Is this all for meatless cutlets? We will eat them right up to the Turkish Savior!" But to his great joy most I was going to pickle cabbage in jars (recipe). We love to eat sauerkraut with (our beloved meatless dish). As always, I digress from the topic, but I haven’t talked to you for a very long time, my dear readers. Let's start!

Lean cabbage cutlets - the most delicious recipe with a photo

Ingredients

• 500 g cabbage.
• 1 small onion.
• 5-6 teaspoons of semolina.
• Ground black pepper.
• Salt.
• Vegetable oil for frying cabbage and cutlets.
• Breadcrumbs or flour for breading.

How to cook

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Push class

Spring is in full swing! The snow has already melted all over, buds are swelling on the trees, in some places the first green grass. Summer will soon begin, and vegetable and fruit abundance will begin again. In the meantime, we are content with the vegetables that we have.

I bought cabbage for borscht the other day. Made it, turned out really good! Even though the cabbage is already sold tough, its leaves are not at all juicy, and even, I would say, rough. But after cutting the cabbage thinner, and boiling it with different vegetables and meat, the taste of cabbage has changed - it has become softer and tastier.

But very little cabbage was used for borscht, almost a whole fork remained. Such cabbage will not go to salad. You can, of course, extinguish it, it is also done with various vegetables. So it seems that borscht was only recently cooked, there boiled cabbage, here stewed. I don't want monotony!

And yesterday I bought it. You can cook a side dish for it. And for a side dish, you can cook cabbage cutlets. In cutlets, even cabbage with hard leaves will be good. And not just good, but it is from such cabbage that you need to cook cabbage cutlets. They will turn out to be of a good consistency, they will not be in the form of a smear, or porridge. In general, what you need!

Cabbage cutlets can be cooked as a side dish, or simply as an independent dish. Such cutlets are good in the post. They are filling, nutritious, and very tasty. Cutlets can be baked in the oven, or you can fry in a pan on Not in large numbers vegetable oil.

In addition, my son will eat such meatballs. He is a vegetarian and will love this dish.

And another undoubted plus is that you can cook such cutlets very quickly and easily. Anyone can handle this. So it’s decided, we’re preparing cabbage cutlets.

Cabbage cutlets - very tasty

We will need:

• cabbage - 500-600 gr.
• egg - 1 pc.
• flour - 5 tbsp. spoons
• semolina - 1 tbsp. spoon
• vegetable oil
• salt, pepper - to taste
• spices - paprika, rosemary, coriander - 0.5 tsp

Cooking

1. Cut the cabbage large pieces. Boil water and boil cabbage in salted water for 5 minutes.

2. Throw the cabbage in a colander. If there is a second batch, do the same. Let cool.

3. Twist boiled cabbage through a grinder. To do this, it is better to take a nozzle with large cells. In this case, twisted cabbage will look like chopped. If you use a nozzle with small cells, then minced cabbage will come out in the form of a small slurry. It will be more difficult to form cutlets from it.

4. Drive an egg into the resulting minced cabbage, add flour, semolina, salt and pepper to taste. Add half a teaspoon of spices for flavor.

5. Stir the minced meat thoroughly until smooth. Try to mix gently without crushing the cabbage. It is better that the cabbage remains small pieces. In addition, the excess liquid in minced meat is useless to us.

6. Leave the minced meat to brew for half an hour. During this time, the flour and semolina will swell, and it will be much easier to form and then fry the cutlets.

7. Warm up the pan, pour in the oil and warm it up. Pour in quite a bit of oil, absolutely useless, so that the cutlets turn out to be very fatty. For next game oil can be added.

8. Form cutlets, and fry over medium heat. It is better that the cutlets "grab" immediately, for this the fire must be at least medium. We have boiled cabbage - almost ready. Therefore, it will be quite enough to fry the cutlets for 5 minutes on each side.

9. Share ready cutlets on 2-3 layers of paper towels to drain excess oil. Before putting the cutlets on the table, blot the top of the cutlets with a paper towel.

11. Serve as a separate dish, or as a side dish for meat, fish, chicken. Can be served with sour cream, mayonnaise with any sauce. You can eat both hot and cold.

And here is another option for cooking delicious cabbage cutlets. This recipe was shared with me by a co-worker. And not only shared the recipe, but held a tasting at work. She brought ready cutlets, and treated everyone. After that, everyone quickly prepared leaflets with pens, and wrote down the recipe.

And the next day everyone shared the results. Who, what happened, and most importantly - how did the household take such cutlets. And I must say that there was not a single negative review.

Recipe for cabbage cutlets with semolina

We will need:

• cabbage - 1 medium fork
• semolina - 0.5 cups
• egg - 2 pcs.
• salt, pepper - to taste
• breadcrumbs
• vegetable oil

Cooking

1. Grate the cabbage on a medium grater. Salt, pepper, add two eggs and semolina.

2. Stir until smooth and slightly mash. Leave for 20-30 minutes for the semolina to swell.

3. Form cutlets, roll in breadcrumbs and fry over medium heat on both sides until golden brown. Then, leaving in a pan and covered with a lid, simmer over low heat for another 5-7 minutes.

4. If desired, put on paper towels to drain excess oil.

Thus, it is good to cook cutlets just in the case when the cabbage is juicy and young. It does not need to be pre-boiled and chopped in a meat grinder. For better formation of cutlets, not one, but two eggs are added. AND semolina completely replaces flour.

When frying, breadcrumbs are used. In principle, in the first case, you can also fry cutlets using them.

And here is another recipe that I personally really like. It's like lazy pies with cabbage.

Like cutlets, but like lazy pies with cabbage

We will need:

• cabbage - 500-600 gr.
• white loaf - 200 gr.
• milk - 0.5 cups
• onion - 1 pc.
• flour - 3 - 4 tbsp. spoons
• breadcrumbs
• vegetable oil -3 tbsp. spoons
• salt, pepper - to taste

Cooking

1. Using the experience of the previous two recipes - we rub the young cabbage on a grater, and not the young one, first blanch for 5 minutes, and then twist it in a meat grinder.

2. Cut the loaf into either slices or cubes. Pour warm milk. Give the opportunity to soak the loaf.

3. While the loaf is soaking, peel and cut the onion into small cubes. Then fry it up golden color. Pour in water, simmer until the liquid is completely evaporated. During this time, the onion will become soft and completely transparent. Allow the onion to cool.

4. Squeeze out the loaf and mash with a spoon until smooth. Mix cabbage, onion, loaf. Add salt and pepper to taste. Add remaining milk. Add flour. The mass should be dense enough so that it is convenient to form cutlets. To do this, do not add all the flour at once, but introduce gradually. Watch the consistency.

5. Form cutlets, roll them in breadcrumbs and fry over medium heat on both sides until golden brown.

6. If desired, put on paper towels to drain excess oil.

The combination of chopped cabbage and long loaf gives the feeling that you are eating pies with cabbage. It is good to serve such patties-cutlets with chicken or meat broth. Or with sour cream, with any other sauce. In principle, as with hot sweet tea. And in fact, and in another version, it turns out very tasty.

Here you go! Now you can choose the option of cooking cabbage cutlets, and cook them to your liking. I hope that you and your loved ones will be satisfied.

Bon appetit!

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Cabbage cutlets or just cabbage cutlets - whatever you call them, they are still appetizing, fragrant and also healthy. They are served not only as a kind of side dish, but also hearty meal both for children and adults. Little fidgets are unlikely to eat stewed cabbage, which cannot be said about a golden cutlet with a ruddy crispy crust. Complement the dish with sour cream, butter or mushroom sauces. Today we are talking about best recipes how to cook delicious cabbage cutlets for the whole family.

So that the cabbage is not tough, it is poured over during cooking boiling water, can be boiled until half cooked. Eggs are used as a bunch of ingredients, mashed potatoes, semolina.

Recipe for cabbage cutlets with semolina

• Semolina - 5 tbsp
• Carrots - 2 pieces medium
• Parsley or dill - half a bunch
• Eggs - 2 pcs
• Cabbage - 300 gr
• Salt, pepper - to taste
• Vegetable oil - 2-3 tbsp
• Flour - 3-4 tbsp

Cooking:

1. Finely grate the carrots, chop the parsley, chop the cabbage into a small cube.
2. Put all the vegetables in a bowl and pour over the beaten eggs with salt and pepper. room temperature, semolina.
3. Mix all the ingredients and leave for 15 minutes until the semolina swells. Sift flour and pour onto a plate.
4. Heat up the pan with vegetable oil. Shape cutlets from the mass, roll each in flour and fry until golden brown for 5-7 minutes on each side.

Cabbage cutlets with peas and onions

• Split peas - 200 gr
• White cabbage - 370 gr
• Water - 100 ml
• Salt - 2 tsp
• Curry (powder) - 3 tsp
• Flour - 150 gr
• Bulb
• Breadcrumbs

Cooking:

1. Pre-soak the peas in plenty of water for 10-12 hours.
2. Drain the water and rinse the peas thoroughly. Add dried to paper towel peas in a food processor along with chopped cabbage, water, salt and curry powder, mix thoroughly.
3. Grind for a few minutes to a state of minced meat. Add all wheat flour and finely chopped onion, mix well.
4. Heat up a frying pan and pour some oil into it. Nearby put a plate with spilled crackers.
5. Scoop the cabbage mass with your hand, form a dense cutlet, roll in breadcrumbs and fry in a hot frying pan in a large amount of oil until a dense golden crust appears on both sides.

A simple recipe for delicious cabbage cutlets

• Cabbage - 400 gr
• Olive oil - 1 tbsp
• Carrot - 1 piece
• Eggs - 3 pcs small
• Onion - 1 pc.
• Garlic - 2 cloves
• Parsley - half a bunch
• Flour - 5-6 tbsp
• Cumin, black pepper and salt - a pinch each
• Vegetable oil for frying

Cooking:

1. Grate the carrots fine grater, chop the onion and garlic into small cubes.
2. Fry all these vegetables in a hot frying pan with a tablespoon olive oil. Stirring, simmer regularly until golden brown, about 5 minutes.
3. In the meantime, finely chop the parsley, combine the spices. Sift flour. Shred cabbage and blanch in boiling water.
4. At the end of cooking, add spices to the vegetables and fry for another 2-3 minutes.
5. After that, combine all the vegetables with parsley and eggs, and half a share of flour.
6. Put a frying pan with vegetable oil on the fire to heat it up. Form cutlets from the mass, roll in flour and immediately spread in a pan. Cook for 4-5 minutes on each side.

Cutlets with cabbage and deep-fried chicken

• Cabbage - 300 gr
• Chicken breasts - 600 gr
• Salt - a pinch
• Pepper - a pinch
• Paprika - 1 tsp
• Garlic - 2 cloves
• Breadcrumbs - 6-7 tbsp
• Flour - 5 tbsp
• Egg - 1 pc
• Vegetable oil

Cooking:

1. Shred the cabbage very finely and scald with boiling water, strain the water through a colander.
2. Rinse and chop the breasts, turn through a meat grinder with garlic cloves, you can along with cabbage.
3. Add eggs, beaten with salt and pepper and sifted flour to the mass, knead until a homogeneous consistency.
4. Mix the paprika with breadcrumbs and roll the formed cutlets in the mixture.
5. Fry treats in a saucepan with thick walls for 1-2 things or in a cauldron with big amount oil so that it covers the cutlets.