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

Cutlets just don't eat. They definitely need a side dish. Without it, the food will be incomplete. Garnish for cutlets can be prepared everyday: potatoes in any form or various types of cereals. But for different types of cutlets, certain options are suitable that successfully combine products and methods for processing them. With minimal effort, you can cook a delicious side dish that will please not only taste, but also design.

Garnish for meat cutlets from potatoes and turnips

You can cook for a side dish not an ordinary potato, but with the addition of turnips. It turns out not only a tasty dish, but also a healthy one.

Ingredients:

• ground black pepper;
• white turnip - 550 g;
• butter - 1 tbsp. spoon;
• laurel - 1 leaf;
• sour cream - 4 tbsp. spoons;
• sea ​​salt;
• potatoes - 550 g.

Cooking:

1. Chop the turnip.
2. Throw the resulting large cubes into the water.
3. Chop potatoes. Send to turnip.
4. Throw laurel.
5. Salt.
6. Boil.
7. Boil.
8. Get the sheet.
9. Drain the liquid.
10. pour sour cream
11. Throw in oil.
12. Sprinkle salt.
13. Add pepper.
14. Take a crush. Stretch.

Vegetables baked in the sleeve, as a side dish for cutlets

If you use the sleeve and bake vegetables, you get the perfect side dish for chicken cutlets.

Ingredients:

• carrot - 1 pc.;
• potatoes - 3 tubers;
• spices;
• sweet pepper - 1 pc. red;
• salt;
• cabbage - 6 inflorescences, cauliflower;
• olive oil - 3 tbsp. spoons;
• tomatoes - 2 pcs.;
• onion - 1 pc.;
• eggplant - 1 pc.

Cooking:

1. Cut eggplant. You need rings with a thickness of not more than one centimeter. So that they do not become bitter, immediately sprinkle with salt.
2. Chop carrots and potatoes into large pieces.
3. Onions in thickness will need chopped, size 3 centimeters.
4. Cut sweet pepper into pods.
5. Tomatoes are needed in the form of cubes.
6. Divide cabbage into florets.
7. Mix vegetables.
8. Sprinkle with salt.
9. Sprinkle with spices.
10. Pour in olive oil.
11. Stir.
12. Take a baking sleeve.
13. Place products. Pinch the edges.
14. Send to a baking sheet.
15. Pierce the sleeve in several places.
16. Bake for half an hour.
17. Mode choose 200 gr.

Zucchini for chicken cutlets

This vegetable helps improve digestion and does not burden the stomach. Perfect for chicken cutlets.

Ingredients:

• dill - 35 g;
• egg - 3 pcs.;
• zest - 1 lemon;
• salt;
• garlic - 3 cloves;
• pepper;
• oil;
• zucchini - 3 pcs. young.

Cooking:

1. Chop dill with teeth.
2. Mix the zest with herbs.
3. Zucchini will be required in the form of circles. Young fruits can be used along with tender skins.
4. Mix egg and salt.
5. Pour oil into skillet.
6. Place the zucchini in the egg.
7. Throw in a frying pan. Fry.
8. Put on a dish. Sprinkle with herbs.
9. Lay out the next fried portion in a layer.
10. Spread with greens.

Recipe for a side dish for chicken Kiev

Prepare a special potato side dish for chicken Kiev. The dressing will add an unusual taste to this dish.

Ingredients:

• potatoes - 7 tubers;
• black pepper;
• parsley - 45 g;
• salt;
• garlic - 3 cloves;
• olive oil - 2 tbsp. spoons;
• lemon - 1 pc.

Cooking:

1. Boil potatoes. Do not remove the skin.
2. Cool down.
3. Chop the parsley.
4. Cut garlic cloves. Make it as small as possible.
5. Grate the zest. Squeeze juice from lemon.
6. Pour oil into juice. Mix.
7. Mix with herbs and garlic.
8. Remove the skin from the tubers. Cut into slices. The potatoes should still be warm.
9. Fill with dressing. Mix.
10. Leave to soak. It will take a quarter of an hour.
11. You can reheat in the microwave before serving or roast for a few minutes in the oven.

What can be served with liver cutlets?

The liver has a peculiar taste, so you need to choose the right side dish for liver cutlets. The most advantageous option is crumbly rice groats.

Ingredients:

• rice - 190 g;
• pepper;
• peas - 110 g canned;
• beans - 110 g green;
• salt;
• onion - 1 pc.

Ingredients:

1. Rinse the cereal. Pour in a liter of water.
2. Salt.
3. Boil. The main thing is not to overcook!
4. Take a colander. Drain liquid.
5. Chop the onion.
6. Fry.
7. Add beans. Do not defrost the pods in advance. Darken eight minutes.
8. Evaporate water. Fry.
9. Place peas.
10. Combine with rice.
11. Sprinkle with pepper. Stir.
12. Cover with a lid. Darken three minutes.

The right side dish for fish cakes

For these cutlets, the best solution is a vegetable side dish.

Ingredients:

• oil - 55 g;
• cabbage - 750 g;
• spices;
• onion - 110 g;
• tomatoes - 3 pcs.;
• carrot - 170 g.

Cooking:

1. Heat the oil, use a frying pan for this. Any type of oil will do.
2. Cut the onion.
3. Place in oil.
4. Chop a carrot. Fry.
5. Cabbage will be required in the form of straws.
6. Place with vegetables. Fry.
7. Take a large grater. Grate the tomatoes.
8. Pour into cabbage.
9. Salt.
10. Sprinkle with pepper. Mix.

Spicy cabbage with mushrooms

A great option for a side dish that turns out to be not quite ordinary. When serving, cutlets and garnish should be at the same temperature. If you have cooked one dish before another, be sure to reheat before serving.

Ingredients:

• cabbage - 670 g;
• salt;
• olive oil;
• champignons - 540 g;
• sesame oil;
• tomatoes in their own juice - 570 g;
• coriander - 1 tbsp. spoon;
• onions - 2 heads;
• pepper mixture - 1 teaspoon;
• chili pepper - 1 pod;
• cinnamon - 0.5 tsp;
• garlic - 5 cloves;
• turmeric - 0.5 tsp;
• ginger - 5.5 cm root.

Cooking:

1. Chop the mushrooms. We need quarters.
2. Cut cabbage into squares.
3. Onions turn into half rings.
4. Chile to chop. Make it smaller.
5. Chop the garlic.
6. Take a small grater. Grate the ginger root.
7. Mix spices.
8. Mix two oils. To warm.
9. Place cabbage. Fry.
10. Drop the mushrooms. Darken.
11. Add an onion.
12. Pour in the tomatoes.
13. Place chilli with ginger.
14. Darken.
15. Sprinkle spices with salt.
16. Stir.
17. Sweat seven minutes.

The original couscous recipe with roasted peppers

Couscous came into fashion quite recently and is gaining more and more popularity every year. The product is easy to prepare.

Ingredients:

• sweet pepper - 5 pcs., multi-colored;
• salt;
• couscous - 420 g;
• black pepper;
• olive oil.

Cooking:

1. Cut each pepper. Can be in two or three parts.
2. Brush with olive oil.
3. Line a baking sheet with foil.
4. Place blanks.
5. Send to bake in a hot oven. Hold until a blackish color appears on the skin.
6. Remove skin.
7. Grind.
8. Drizzle couscous with oil.
9. Salt.
10. Sprinkle with pepper.
11. Prepare the couscous following the cooking instructions on the package.
12. Mix with pepper.

Rice with corn and tomatoes

Try an easy to prepare, very tasty and healthy side dish.

Ingredients:

• onions - 2 pcs.;
• rice - 270 g;
• pepper;
• butter - 85 g butter;
• salt;
• tomato - 520 g;
• parsley;
• spinach;
• cheese - 120 g hard;
• corn - can.

Cooking:

1. Boil the cereal.
2. Chop up the beam.
3. Cut tomatoes.
4. Drain the liquid from the corn.
5. Grate the cheese. Use a large grater.
6. Greens will need finely chopped.
7. Rice fry.
8. Place tomatoes, onion and corn. Put out. It will take eight minutes.
9. Sprinkle with pepper, salt.
10. Stir. Sprinkle with grated cheese, parsley and spinach.

Pea Supplement

If you are tired of the usual pasta, mashed potatoes and various cereals, then it's time to diversify your diet with pea puree.

Ingredients:

• peas - a glass;
• pepper - 3 peas, allspice;
• onions - 2 pcs.;
• laurel - 1 leaf;
• carrot - 1 pc.;
• black pepper;
• sunflower oil;
• tomato paste - 1 tbsp. spoon;
• salt;
• flour - 1 teaspoon;
• savory;
• starch - 0.5 tsp corn.

Cooking:

1. Wash the peas.
2. To fill with water.
3. Set aside. It will take about three hours for the grains to swell. If time permits, leave it overnight.
4. Rinse. Pour in two cups of water.
5. Boil until the moisture evaporates with lavrushka and pepper.
6. Throw in black pepper. Salt.
7. Take a blender. Turn into puree.
8. Chop the onion. Get cubes.
9. Grate the carrot. Use a large grater.
10. Warm up the oil.
11. Place vegetables. Fry.
12. Pour in a cup of water and tomato paste.
13. Sprinkle with spices, salt.
14. Mix.
15. Cook until liquid is reduced by half.
16. Mix flour with starch.
17. Place with vegetables.
18. Boil for a couple of minutes.
19. Pour over pea puree.

Rice with Mexican mix

Always keep a bag of Mexican mix in the freezer. After all, this will help you quickly prepare a delicious dinner.

Ingredients:

• sunflower oil - 2 tbsp. spoons;
• Mexican mixture - 300 g;
• ground red pepper;
• garlic - 4 cloves;
• rice - a glass of steamed;
• ground black pepper;
• water - 320 ml;
• salt;

Cooking:

1. Rinse the cereal.
2. Fill with water.
3. Salt. Boil.
4. Turn the onion into cubes. Roast.
5. Finely chop the garlic cloves. Place on bow. Darken.
6. As soon as the vegetables are browned, throw in the mixture. No need to defrost.
7. Fry. It will take about nine minutes. The vegetables should all be fried until tender.
8. Rinse cooked rice grains.
9. Strain off the liquid.
10. Mix with roast.
11. Fry for a couple of minutes.
12. Sprinkle with pepper. Mix.

Any cutlets must be served with a side dish. Otherwise, the dish will be inferior and, one might say, incomplete. But what to cook for a side dish for cutlets? There are a huge number of garnish recipes, but, unfortunately, not all of them will be a suitable option for our cutlets.

The side dish can be boiled, fried, stewed and baked. The method of heat treatment of the product in this case depends solely on the method of cooking cutlets. If it was steamed, then the side dish should be dietary and not heavy on the stomach. All the ingredients of the dish should be well combined, excluding ridiculous combinations.

Recipe step by step

There are a huge number of different garnish recipes for meatballs. We will consider one of them later in the article.

Mashed potatoes and turnips

Cooking steps:

1. First we need to prepare our vegetables. We clean them from the peel;
2. In separate containers over medium heat, cook chopped turnips and potatoes. After twenty minutes, the ingredients can be removed from the heat and the water drained;
3. Using home appliances, a blender or an ordinary meat grinder, or you can just crush, you need to create mashed potatoes and turnips;
4. Add cream, onion and spices to the resulting composition and beat again until smooth. Ready!

vegetable garnish

You can cook 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:

• onions - 2 pieces of medium size;
• potatoes - 3 pieces of medium size;
• carrots - 2 pieces of medium size;
• bell pepper - 2 pieces of medium size;
• broccoli - 0.2 kg;
• beans - 0.15 kg;
• cauliflower - 0.2 kg;
• canned corn - 0.25 kg;
• bouillon cube "Mivina" - 4 pcs.

Cooking time: about two hours.

Calorie vegetable side dish: 43 kcal / 100 g.

Cooking steps:

1. Peel the onion from the peel and cut it into small pieces;
2. After cleaning the carrots, it should be cut into large rings;
3. Bulgarian pepper is also cut into large slices;
4. Broccoli and cauliflower should not be cut with a knife. It is recommended to carefully break off pieces of cabbage and put in a separate container;
5. Potatoes after peeling are also cut into large pieces;
6. And finally, open the jar of corn and add the canned vegetables to the container. Moreover, the juice from the jar should not be thrown away, it will come in handy in the future;
7. Add Mivina cubes to the corn brine and heat the resulting composition a little;
8. We pour all the vegetables into a baking sleeve and put them on a baking sheet in the oven;
9. We tie the sleeve and pierce several holes on top for air to escape;
10. We set the oven temperature to 160-180 degrees and wait for the vegetables to boil. Then leave the dish to stew 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 to improve the functioning of the digestive system.

Ingredients:

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

Calorie squash side dish: 88 kcal / 100 g.

Cooking steps:

1. To begin with, it is recommended to make a small composition of the marinade. To do this, you need to finely ferment the garlic and fresh herbs. Mix everything with lemon zest and leave to infuse in a separate bowl;
2. Green zucchini are cut into circles at least 0.5 cm thick;
3. Eggs and salt are beaten until smooth;
4. Next, a frying pan with sunflower oil is heated. Mugs of zucchini are laid out on it, which were previously dipped in eggs. The latter prevent the oil from being absorbed into the vegetables. Fry the zucchini until golden brown;
5. Still hot zucchini, which are laid out on a plate, are instantly sprinkled with a mixture of greens and zest. So the dish is completely saturated with a pleasant aroma. Ready!

Garnish for Kiev cutlets

Ingredients:

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

Cooking time: about an hour.

Calorie side dish: 100 kcal / 100 g.

Cooking steps:

- a gourmet dish that you need to be able to cook. We will tell you how to cook this unusual appetizer.

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

For dessert, make a cake. And even if there are no eggs - it does not matter, we offer you in which they are not required.

Potatoes for fish cutlets

Ingredients:

• potatoes - 1 kg;
• milk - 1 glass;
• butter - 0.05 kg;
• dill - 0.1 kg;
• paprika and salt to taste.

Cooking time: no more than forty minutes.

Calorie content of potato side dish: 84 kcal / 100 g.

Cooking steps:

1. Peel the potatoes from the skin and cut it into small pieces;
2. Pour the potatoes with milk, put the butter and put on medium heat;
3. As soon as the potatoes boil, reduce the heat slightly and cook, stirring gently, for another ten minutes;
4. When the potatoes become soft, add paprika and salt to taste;
5. We knock everything down with a blender or just push it with a pusher;
6. Sprinkle with a little herbs before serving. Ready!

Delicious rice for liver cutlets

Ingredients:

• rice - 0.4 kg;
• onion - 1 piece of medium size;
• fresh-frozen green peas - 0.1 kg;
• fresh-frozen green beans - 0.1 kg;
• broccoli - 0.1 kg;
• garlic - 2-3 cloves;
• lemon - 1 pc;
• spices - black pepper.

Cooking time: no more than an hour.

Calorie rice side dish: 98.8 kcal / 100 g.

Cooking steps:

1. Boil the rice until half cooked over medium heat, drain the water and let it cool slightly;
2. Remove the peel from the onion and thoroughly wash everything under water;
3. Onion cut into small pieces;
4. We cut the beans with a knife, and break off the broccoli with our hands;
5. We put the saucepan on the fire and heat the sunflower oil (if desired, you can also use olive oil). Then add the onion and fry until soft. In time, it will take no more than five minutes;
6. Now you can add all the other vegetables and then fry everything for 5-7 minutes;
7. Pour the previously cooked rice into the pan and mix everything thoroughly;
8. Add salt and ground black pepper to taste. The dish will turn out fragrant and perfumed;
9. Peel the garlic and finely grate it, you can also chop it. Everything is at your discretion, and we send it to the dish;
10. Further, it is recommended to stew rice with vegetables for three minutes. Let the dish brew under the lid for five minutes and you're done!

Important! To get a richer taste, you can season the rice with lemon juice.

• in the process of decorating a dish, before serving, it is important to ensure that ingredients of the same color are not nearby. It is necessary to take into account the contrast of products, then the dish will look more colorful and appetizing;
• You can decorate your dish with green lettuce or cabbage leaves. It is not only useful, but also very tasty. If desired, they can be painted pink if a little (about five minutes) is held in beet juice;
• for each dish and snack, it is recommended to put a separate spoon, fork, tongs or knife;
• do not cover with a lid during frying or carcass vegetables that have a pungent or sugary odor. Thus, they are slightly exhaled, and the specific aroma and bitterness is eliminated;
• the use of beans, peas and lentils is very beneficial. Since these legumes have a special nutritional value, having a huge amount of proteins that are so necessary for our body;
• fresh vegetables and fruits before cutting, I advise you to wash them thoroughly under cold running water;
• the aroma of parsley will become more saturated if, before serving, it is washed not under cold, but under warm water;
• side dishes combining vegetables and cereals are served on the table exclusively hot;
• potatoes that are cooked in their skins are recommended to be put in freshly boiled and lightly salted water. So it will retain more micronutrients;
• garlic not only has a special taste, but also has an antibacterial effect. It contains a special substance - phytoncide, which is able to destroy various bacteria in our body;
• so that the potatoes in their skins do not burst during cooking, add a little vinegar to the water;
• so that half of the onion, which did not have to be used in the process of creating the dish, does not disappear, it is recommended to treat the cut point with sunflower oil;
• any side dish will become much tastier when cooked in broth;
• the serving temperature of the side dish and, for example, cutlets, should be the same. Otherwise, you will just spoil the taste of the dish. Moreover, vegetable side dishes must be served hot.

If you decide to cook something tasty for a meat or fish cutlet, then our article with step-by-step instructions for preparing side dishes will definitely come in handy. Here are interesting recipes with the simplest ingredients that can be found in any home. Bon appetit!

1. It should be noted right away that we boil rice in the most usual way, in salted water. Then we cool it down.
2. Now let's prepare the vegetables. So, we clean the onions and wash them under running water with the rest of the vegetables. Then we dry them a little.
3. Now cut the onion into a small cube. Broccoli and beans are also cut into small pieces.
4. Then we take a suitable convenient saucepan and heat 2 tablespoons in it. vegetable oil (or olive oil, whichever you prefer). Put the chopped onion in the oil and fry it, stirring occasionally, for about 5 minutes (until it becomes soft).
5. Then add the rest of the vegetables to the onions one by one and also fry them until soft (approximately 5-7 more minutes).
6. Now we send boiled rice to the fried vegetables, mix everything, add salt if necessary and pepper if desired (preferably, of course, freshly ground black pepper, then the dish will turn out to be very fragrant and fragrant).
7. Peel the garlic and rub it on a fine grater or pass it through a garlic press (or you can just chop it finely with a knife). Add it to the saucepan, mix with the garnish and fry everything together for another 2-3 minutes (if desired, you can also season the rice with lemon juice). Then close the saucepan with a lid, remove it from the heat and let the garnish reach for another 5 minutes.

Every housewife should be able to cook. This simple truth is taught from childhood to every girl by her mother. Although, of course, it depends only on the woman herself whether she will learn the subtle art of cooking. However, not everyone knows that it’s not enough for a good cook to just be able to cook, he must be able to competently combine several dishes. Of course, the same can be said about the hostess. This article will discuss how to properly prepare a side dish for cutlets from different meats, meatballs and liver.

Basic Rules

Cooking secondary, additional dishes is not as simple as it might seem. There are several fundamentals that determine the very principle of their creation. They can help the culinary who wants to fantasize, and not follow traditional recipes. So, a side dish for cutlets (and for any other meat dish) should be vegetarian. In addition, it should not have too bright and saturated, in other words - an independent taste. And, of course, you can’t serve food that doesn’t go well together (for example, sweet fruits will not be very appropriate with fish, but just right with chicken). And one more important nuance: the more complex the main dish, the easier it should be to complement it.

Garnish for Kiev cutlets

This dish goes well with a variety of vegetables, both fresh and processed. A salad of fresh tomatoes and cucumbers, potatoes (boiled or fried), spaghetti sprinkled with cheese, baked zucchini or pumpkin, peppers stuffed with rice will be good with it. We should not forget about the traditional green peas - if not used too often, its taste will add originality to the dish.

Garnish for fish cutlets

This once-floating dish pairs amazingly well with a wide variety of appetizers, mostly vegetables. The taste of potato, carrot, cabbage and zucchini stew, green beans, fresh tomatoes and cucumbers, pickled mushrooms, lentils, rice will perfectly emphasize its taste. It is best to season the snack with lemon juice and vegetable oil, which will significantly improve its taste and help the food to digest.

Garnish for poultry cutlets

Tender and dietary chicken or turkey - what could be better? Especially if you serve them with an equally tasty and light dish. Rice (as an option - pilaf), mashed potatoes, vegetable salad are perfect for poultry cutlets. A sweet and spicy appetizer made from pineapples, olives and garlic and seasoned with mayonnaise will successfully complement them. Another terrific option is Milanese asparagus. This dish is prepared as follows: fresh asparagus is boiled for 10 minutes in salted water, chopped, mixed with grated boiled egg and cheese, seasoned with butter.

Almost all vegetables and grains go well with this meat and rice dish. You can make a salad, stew, or just fry potatoes - it will be equally tasty. Buckwheat and rice, as well as baked vegetables, go well with it.

This delicious product is traditionally served fried or stewed. Less commonly, the liver is boiled. It is good without any garnish, but it can be supplemented with potatoes, mushrooms, fried onions or fresh tomatoes. You can also cook rice or buckwheat as a side dish.

If we consider the side dish as a translation from French, then this is a decoration!) A tasty question, to be honest!) For cutlets, any in content, shape and weight, I prefer mashed potatoes, a little green peas, parsley, dill, a little cabbage and, of course, gravy from these meatballs!

Oh .. well, in this case .. classically, a side dish for cutlets can be

• buckwheat
• boiled rice
• pasta
• and of course mashed potatoes



If cutlets are made from minced meat, then the best side dish for them is mashed potatoes. Put some more canned green peas and a spoonful of sauerkraut. If the cutlets are made from fish or chicken, then in addition to mashed potatoes, which is universal and suitable for any cutlets, you can cook crumbly rice. It can be boiled with the addition of curry seasoning, it will have a more interesting taste and a beautiful golden color. You can serve stewed cabbage, fresh or sauerkraut with cutlets. If you limit yourself in the amount of carbohydrate food, then a salad of greens and fresh vegetables will be a good side dish for any meatballs.

Oh, there is already where to roam 🙂

I love baked potatoes with meatballs 🙂

I really like mashed potatoes with milk, combined with cutlets is also delicious 🙂

I make rice with vegetables, it also goes with a bang.

And of course, pasta, where without them 🙂

For a long time I don’t serve cutlets with potatoes in any form, but with fresh vegetable salads (in summer), and in winter with rice, buckwheat or stewed vegetables as a side dish + sauerkraut or beetroot salad with garlic and walnuts.

I love mashed potatoes and to be sure with gravy, if without, it’s good to add a vegetable salad.

I love rutabaga stewed in milk with carrots for meatballs.

With Brussels sprouts, broccoli or steamed cauliflower. The color, structure, shape of vegetables are wonderfully preserved. And delicious.

With lightly fried green beans.

With mashed potatoes.

With cereals such as buckwheat/rice/chickpeas/lentils

If chicken cutlets, rice is the best side dish for them.

If the cutlets are meat (pork, beef), the best side dish for them is fried potatoes, french fries.

If the cutlets are fish, the best side dish for them is mashed potatoes.

If the cutlets are liver, the best side dish is buckwheat.

If the cutlets are cheese (suluguni), the best side dish is pasta.

If the cutlets are soy, the best side dish is stewed vegetables.

BON APPETIT.

For me, my favorite side dish for fried cutlets is mashed potatoes on milk, and it needs to be poured with gravy from these cutlets. You can also pour rice or buckwheat with gravy, or pasta - the main thing is that everything is not dry. A gravy it’s not difficult to do, I then stew the fried cutlets with fried onions and carrots, you can add a little tomato paste to them.

A vegetable salad of tomatoes and cucumbers, salted cabbage, more greens, such as parsley and dill, green peas, are also excellent for cutlets.

You can still pea mash to do, it is also very tasty with cutlets, but it takes longer to cook than other side dishes (at least it works out that way for me).



The ideal option is boiled potatoes or mashed potatoes. The pasta will go well. There is also an option for a vegetable mixture (boil and fry in a frying pan in oil for a couple of minutes), cauliflower or Brussels sprouts, broccoli, Hawaiian mixture.

I really like it with green peas, but not with canned ones, I buy frozen and fry them. It is also delicious for me personally with green beans.

Well, of course, where without mashed potato or buckwheat porridge.

The most delicious side dish for me (now, not before, when I could eat everything) is this:

turned over the cutlets for the last time during frying and immediately covered with a huge amount of chopped onions, closed the lid.

After 2 minutes I turn off the fire. Everything is washed out and ready.

Now I put a salad of raw vegetables, any - with tomatoes, cucumbers, cabbage - carrots, etc., stewed onions, but with a crunch and a cutlet.