Prepare cutlets for a 1 year old child. Children's cutlets

The vast majority of mothers sigh heavily when it comes to food, because feeding a child is a whole problem. Features of the digestive system of the crumbs dictate their requirements, and the baby himself is naughty and sorts out food. Therefore, mothers have to show miracles of ingenuity, preparing more and more new dishes, resorting to various tricks.

Meat is extremely important product in the children's diet, because it contains substances that are vital for a growing organism. Most convenient way cooking meat for kids - cutlets. Up to 3 years, nutritionists recommend exclusively steam cutlets for children, but pediatricians do not see anything wrong with occasionally pleasing a grown-up baby with a crispy cutlet. But it's still worth taking a look at them. Great alternative are cutlets baked in the oven for children - they are not as harmful as fried ones and at the same time they also form a crust. Consider the basic recipes for cooking delicious and healthy cutlets for children.

Chicken cutlets for children

Soft and gentle chicken cutlets are especially popular with both children and mothers who love them for their ease of preparation.

Ingredients

• chicken fillet - 500 g;
• carrot - 1 small;
• egg – 1;
• White bread- 1 piece;
• onion - 1 pc.;
• milk - 100 ml;
• flour - 3 tablespoons;
• salt.

Cooking

Soak the bread pulp in warm milk. Grind chicken fillet, onions and carrots in a meat grinder and combine with bread crumb. Add an egg to the resulting mass, knead, add a little flour to add viscosity.

From the resulting minced meat, you need to form small cutlets, dip in flour and fry in vegetable oil or bake in the oven.

Turkey cutlets for children

Turkey fillet is a delicious dietary product, optimal for the start of complementary feeding and shown even for feeding allergic babies.

Ingredients

• turkey fillet - 1 kg;
• onions - 1-2 pieces;
• garlic - 3-4 cloves;
• chicken egg - 2 pcs.;
• white bread - 2 pieces;
• salt pepper.

Cooking

Cut the fillet into small pieces and grind in a meat grinder, alternately adding either onion or garlic. Knead the minced meat well, salt, beat the egg, bread into it and knead thoroughly again. From the resulting mass, form cutlets and fry, bake or steam.

Beef cutlets for children are made in the same way, only chicken or turkey in the recipe you like can be replaced with beef pulp, which must be passed through a meat grinder several times to make the cutlets soft.

Cod cutlets for children

The need for fish in the children's diet is not in doubt, because it contains the necessary vitamins, minerals, amino acids. Best to use lean varieties fish, such as cod.

Ingredients

• cod fillet - 500g;
• white bread - 1 piece;
• cottage cheese - 200 g;
• onion - 1 head;
• chicken egg - 1 pc;
• greenery;
• salt.

Cooking

Grind fish and onions in a meat grinder, add salt and egg, cottage cheese, pre-soaked bread and greens to it. Knead the mince thoroughly with your hands. From ready mix form cutlets and cook in vegetable oil, steam or in the oven. Such cutlets are especially suitable for small fussy people who refuse to eat cottage cheese, as its taste is interrupted by the taste of fish. A special place on the menu is occupied by vegetable cutlets for children. This lovely way“disguise” vegetables so unloved by many kids, but such necessary vegetables.

Carrot cutlets recipe for kids

Carrot cutlets - very unusual dish, many kids like them, and they are easy enough to cook.

Ingredients

Cooking

On fine grater grate carrots and simmer for 15 minutes in cream under the lid until it becomes soft, then add semolina to the pan and simmer for a few more minutes. Cool the resulting mass, add finely chopped dried apricots and an egg, knead the minced meat thoroughly and form cutlets out of it. Fry the cutlets over low heat for a few minutes on each side. Preparing in the same way beet cutlets for children, dried apricots can be removed or left - a matter of taste.

Bon appetit!

Good day, dear readers. In this article, we will talk about what are fish cakes, recipe for children. You will learn cooking tips, as well as several variations of this dish.

1. For a baby, get low-fat varieties. So pollock, hake, cod can come up.
2. Pay attention to the freshness of products, the absence of mucus, unhealthy color, bad smell.
3. If you use fillets, and not purchased minced meat, then the fish must be washed several times under running water, remove the head, scales, entrails and bones.
4. The fish is ground two to three times in order to grind the remaining bones as much as possible.
5. The use of fish cakes improves the condition of teeth and bones, serves as a preventive measure for rickets, and affects vision. Fish is an antioxidant. This dish strengthens nervous system child, affects the process of hematopoiesis and the functioning of the thyroid gland.

When my child was 2 years old, I started giving him fish not only in pure form, but also use it for cooking meatballs. My son didn't really like this dish. Therefore, chicken cutlets were more often present in his diet, and only sometimes - fish.

Baby cutlets

The creation of this dish involves the use of the following ingredients:

• two eggs;
• a piece of bread;
• half a kilo of fish fillet (preferably sea fish);
• 100 milliliters of milk;
• a tablespoon of semolina;
• breadcrumbs or flour;
• salt.

For the little ones

In order to cook fish cakes for a child 1 year old, you need to use the most harmless products:

• hake / pollock fillet - 320 g;
• a slice of bread (white);
• egg;
• one hundred milliliters of milk, especially for baby food;
• salt.

Fish with cottage cheese

For cooking you need to use:

• 150 g cod (minced meat);
• 60 g of cottage cheese;
• a slice of white bread;
• 50 ml of milk;
• two teaspoons of chopped onion;
• the floor of the egg;
• 30 ml of 10% sour cream;
• greenery.

You can also make a sauce using milk and sour cream. Cutlets are poured and stewed for ten minutes.

With hard cheese

To prepare this recipe you will need:

• fish fillet - three hundred grams (preferably pike perch);
• 30 g hard cheese;
• a piece of bread;
• the fourth part of the bulb;
• 20 ml of milk;
• half an egg;
• flour.

Cutlets with vegetables

For this recipe you need to have:

• one onion;
• 200 grams of fish fillet;
• carrot;
• two eggs;
• medium sized potatoes;
• flour - two tablespoons;
• salt;
• two tablespoons of sour cream;
• one tablespoon of semolina.

baked

For cooking in the oven you will need

• fish fillet - three hundred grams;
• salt;
• egg;
• bulb;
• carrot;
• two glasses of tomato juice;
• 20 ml sunflower oil.

Now you know how and with what you can cook fish cakes. Keep in mind that minced fish may contain bones. Therefore, be sure to grind the fillet at least two times, and for the smallest - at least three. Don't forget to add to children's menu such cutlets, because fish meat is so useful for a growing organism.

From minced meat prepared from natural minced meat or from cutlet or knel mass. Fat, tendons, films are cut from meat intended for minced meat, cut into in small pieces, pass through a meat grinder twice, add water, salt, mix thoroughly. Natural minced cutlets, schnitzels, steaks are prepared from such minced meat.

For cutlets, white bread without a crust is added to the ground meat, previously soaked in water or milk and squeezed out, the mass is again passed through a meat grinder, salted, water is added and mixed thoroughly. Bread and water in the cutlet mass should be no more than 20-25 and 30% of the amount of meat, respectively.

Cutlets, meatballs, meatballs, rolls, zrazy, meatballs are prepared from the cutlet mass, which differ in shape and size. Cutlets have an oblong oval shape with pointed ends, meatballs - round flattened, meatballs - spherical, meatballs - the shape of small balls.

In case of intestinal diseases, bread in the cutlet mass is replaced with viscous rice porridge, at diabetes, obesity - cottage cheese. Minced meat for quenelles differs from cutlet one in that instead of bread, beaten egg whites, butter, milk are added to it and, after mixing, beat until a homogeneous lush mass. Minced meat for quenelles is salted at the end of beating.

Minced meat must be cooked immediately before cutting the preparation of the dish. So that when cutting the minced meat does not stick to your hands, it is easier to give it the desired shape, hands should be moistened with water.

STEAM MEAT CUTTERS

Pass the meat pulp twice through a meat grinder along with white bread soaked in milk, add butter, salt and mix thoroughly. Cut the minced meat into meatballs and steam, placing it on a water bath grate moistened with water. Meat - 100 g, bread - 25 g, milk - 30 ml, butter - 5 g.

STEAM MEAT ZRAZY Stuffed with EGG AND CARROT

well embossed cutlet mass smooth out wet hand on a cutting board, in the middle of the meat cake, put boiled chopped eggs mixed with boiled, finely chopped carrots. Connect the edges of the cakes, giving them the shape of a pie, put on the grate of a steam pan, greased with oil, pour cold water into the pan (1/3 of the volume) and cook the zrazy under the lid until tender (20-25 minutes). Meat - 100 g, white bread - 20 g, water - 25 ml, eggs - 1/4 pc., carrots - 15 g.

MEAT ZRAZY WITH RICE OR BUCKWHEAT*

From meat minced meat on a cutting board moistened with water, roll up small cakes about 1 cm thick, in the middle of each put boiled rice mixed with onion sautéed in butter and chopped hard-boiled egg, or buckwheat porridge with sautéed onions. Pinch the edges of the cakes, giving the zrazy an oval shape, lightly fry them in butter and put in the oven for 10-15 minutes. Meat - - 100 g, white bread - 15 g, rice - 10 g, onion - 7 g, eggs - 1/4 pc., butter - 7 g (buckwheat porridge - 20 g).

MEAT QUENELS (CHICKEN)

Sliced ​​​​beef or chicken meat will be skipped twice: through a meat grinder, add milk, butter, beat everything well and then add, stirring gently, whipped egg white, salt. Minced meat cut into quenelles weighing 20-25 g and steamed by placing on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (protein) - 1/2 pc.

MEAT QUEENELS WITH COTTAGE CHEESE STEAM

Meat, passed through a meat grinder twice, combine with grated cottage cheese, mix, pass through a meat grinder again, add an egg, butter, beat, salt. From the resulting mass, form quenelles and cook them in a water bath. Meat - 75-g. cottage cheese - 30 g, eggs - 1/2 pc., butter - 3 g

STEAM CHICKEN CUTLETS

Remove the skin from the sternum and legs of the chicken, remove the tendons, films and cook from chicken meat and soaked wrung-out white bread cutlet mass, form cutlets and boil for a couple. You can put them in a small saucepan greased with oil, add a little water and, closing the lid tightly, put it in large saucepan with boiling water. Boil until tender (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.

STEAM MEAT CUTLETS

Pass the meat through a meat grinder, mix with white bread soaked in water and squeezed out, pass through a meat grinder again, beat gradually adding cold water, form cutlets. Place on a wire rack, pour water into a saucepan under the wire rack, cover with a lid and | put on fire. When the water boils, reduce the fire - with a weak boil, the cutlets are softer. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT PUDDING

Pass the meat and the bun soaked in milk twice through a meat grinder, salt, dilute with milk to a mushy consistency, add the yolk, mix, then carefully introduce the whipped protein. Put everything in a generously greased butter and sprinkled with breadcrumbs form and steam (keep under steam for 40-45 minutes). Meat - 50 g, roll - 15 g, milk - 15 g, eggs - 1/2 pc., butter - 5 g.

STEAM MEAT MEATHERS

Roll 2-3 rounded balls 3-3.5 cm in diameter from minced meat prepared as for cutlets, put them in a pan, pour water so that it reaches half of the meatballs, cover with a lid and put in the oven for 30 minutes. Meat - 90 g, white bread - 20 g, water - 90 ml.

STEAM MEAT CUTLETS BAKED IN MILK SAUCE**

Prepare the meat steam cutlets as described above, transfer them to a portioned pan or small oiled saucepan, pour over the milk sauce and bake in the oven. Meat - 100 g, bread - 20 g, water - 30 ml, milk sauce - 30 g.

STEAM MEAT ROLL*

Prepare the cutlet mass, put it on wet cheesecloth with a layer of 5 cm. Put hard-boiled finely chopped eggs in the middle. Raising the gauze on one side, connect the edges of the cutlet mass, level the surface of the roll through the gauze, give it a round shape, place it on the grate of the steam pan and cook for 30-40 minutes. Ready (remove the roll together with the wire rack, remove the gauze, cut it. Meat 100 g, white bread - 20 g, milk - 20 ml, eggs - 1/4 pc.

STEAM MEAT ROLL, STUFFED WITH OMELETTE**

Add a raw egg to the cutlet mass, mix well. Minced meat stay on soaked cold water gauze, smooth with a layer of 1.5 cm, put an omelet boiled on a couple of eggs and milk on top. Connect the edges of the gauze so that the edges of the roll come one after the other. Transfer the roll to the grate of the steam pan and cook until tender (about 30 minutes). For the roll: meat - 100 g, white bread - - 20 g, milk - - 30 ml, eggs - 1/4 pc. For an omelette: eggs - 1 pc., milk - 25 ml.

MEAT CUTTERS IN MILK (SOUR CREAM) SAUCE**

From the cutlet mass, form meatballs weighing 20-30 g, lightly fry them in butter, transfer to a shallow pan and pour milk (sour cream) sauce. Cover the pot with a lid and simmer over low heat for 15-20 minutes. Cutlet mass - 100 g, butter - 5 g, sauce - 40 g.

MEAT MEATBALLS STEAM

They are made from cutlet mass. Place the formed meatballs on the grate of a steam pot with boiling water, close the lid and steam for about 15 minutes.

MEAT MEAT DOLLS*

From the minced meat prepared as for cutlets, form small balls, place them in a pan with a small amount of water (no more than 1/2 the height of the meatball) and simmer under the lid for 10-15 minutes. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT DOLLS IN SOUR CREAM (MILK) SAUCE*

From the cutlet mass, to which a raw egg is added, form meatballs a little smaller than walnut, put on a frying pan greased with butter, pour half the height with water and cook in a sealed container at a low boil for 10-15 minutes. Pour the boiled meatballs with sour cream (milk) sauce and boil. Meat - 100 g, white bread - 15 g, eggs - 1 pc., milk - 20 ml. sauce - 50 ml.

MEAT JELLY MEAT DOLLS*

Add vegetable oil, egg to the cutlet mass, salt, beat, form meatballs, steam them. Dissolve pre-soaked gelatin in hot broth or vegetable broth, strain. Pour a little broth that has cooled to 30 ° C into a shallow form or vegetable broth with dissolved gelatin, put the cooled meatballs, add the rest of the broth or broth, let it harden. Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pc., vegetable broth or broth - 150 ml, gelatin - 3 g.

BOILED MEAT GASHET**

Boil the meat, pass it through a meat grinder twice, combine with milk sauce, knock it out well. While stirring, bring to a boil, before serving, season with butter. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

BAKED BOILED CHICKEN SOFFLE**

Meat boiled chicken skip twice through a meat grinder, add milk, flour, egg yolk, mix everything, add whipped egg white. Put the mass into a greased form and bake in the oven for 30-35 minutes. So that the soufflé does not burn, it is better to put the form in a deep frying pan with water. Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs -! / 2 pcs., butter - 3 g.

MEAT SOFFLE**

Meat without films and tendons cut into pieces and stew in a small amount water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grate, add broth, pounded yolks and stir, adding whites gradually whipped into foam. Put this mass in a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven or on water bath. Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pc., butter - 3 g.

BOILED MEAT PUDDING

Skip the boiled meat twice through a meat grinder, combine with white bread soaked in milk, salt, dilute with milk to a mushy consistency, add egg yolk, mix, then carefully introduce whipped protein. Put the resulting mass into a form greased with butter and sprinkled with breadcrumbs and bring to readiness for a couple (keep in steam pan 20-25 minutes). Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pc., butter - 3 g.

PUREE FROM BOILED MEAT (CHICKEN)

Cut the meat into small pieces, put in a saucepan with water and cook until tender. Skip the boiled meat 2-3 times through a meat grinder with a fine grate, add the broth in which it was cooked, mix thoroughly, boil for 1-2 minutes. IN ready-made puree add butter. Meat - 100 g, water - 100 ml, butter - 5 g.

BOILED MEAT SOFFLE

Boil the meat, cool it, pass it through a meat grinder three times, combine it with white (sour cream or milk) sauce. Mix thoroughly, add the yolk raw egg, salt, gradually introduce into meat puree whipped protein. Beat the mass well, transfer to a frying pan greased with butter and, closing the lid, bring to readiness over low heat. Meat - 100 g, sauce - 35 g, eggs - 1/2 pc, butter - 3 g.

STEAM BOILED MEAT SOFFLE

It differs from the one described above in that the mass prepared for the soufflé should be put into a greased form and boiled until steamed in a water bath.

BOILED CHICKEN SOFFLE STEAM

Skip the boiled chicken meat 2-3 times through a meat grinder with a fine grate, combine with well-boiled rice porridge, knead, add the yolks, melted butter and whipped whites. Knead the resulting mass, transfer to a mold, greased with oil, and cook in a water bath. Pour the finished soufflé with butter. Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pc., butter - 8 g.

LIVER PATE

Stew the liver in a frying pan under the lid along with onions and carrots in a small amount of water until soft. When it cools down, together with carrots and onions, pass through a meat grinder several times, salt, add whipped butter. Form the liver mass into a roll, cool. Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

LIVER PUDDING WITH CARROT

Pass the liver through a meat grinder, add the grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully fold in the beaten egg white. Put the mass into a mold greased with butter and steam for 40 minutes. Drizzle with melted butter when serving. Liver - 60 g, carrots - 20 g, eggs - 1/2 pc., ground crackers - 10 g, butter - 5 g.

NOTE TO PARENTS

1. Frozen meat is thawed at 18~20°C slowly. In this case, the released meat juice is absorbed back. 2. Beef will cook faster and taste better if rubbed with mustard powder in the evening.

3. To sinewy and tough meat loosened better, it is recommended to chop it across the fibers with the blunt side of the knife. To avoid loss of juice when frying heavily loosened meat, it is rolled in flour, egg lezon (eggs mixed with water and milk) and breadcrumbs.

4. Schnitzels and chops become softer if, 1-2 hours before heat treatment, grease them with a mixture of vinegar and vegetable oil.

5. Chopped cutlets it is easier to butcher if you add a little potato starch to the minced meat.

6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the meatballs tastier.

7. If the foam sinks to the bottom when cooking the broth, you should add a little cold water: The foam will rise to the surface and can be easily removed.

8. Boiled broth is added only with boiling water.

9. Soup with homemade noodles on meat broth was transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in broth until tender.

10. In order to better singe the bird's carcass, it is cleaned of the remnants of feathers, dried and rubbed with flour or bran in the direction from the legs to the neck to raise the remaining hairs.

11. If during gutting the bird is crushed gallbladder, then the places stained with bile should be immediately rubbed with salt, and then washed.

* -- for children over two years old

** - for children older than one and a half years.

Vladislav Gennadievich LIFLYANDSKY - doctor of medical sciences, professor

Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor

For normal development, children need to eat meat and fish, and one of the most common meat dishes in our culinary culture, these are cutlets.

Meatballs can also be prepared in many different ways. In order not to overload children's body Not good healthy meals, we offer you 5 recipes for cooking cutlets that will be not only tasty but also healthy.

Bon appetit!

Cutlets in the oven

You will need:

• beef - 700 g
• pork - 300 g
• white bread - 1 slice
• onion - 2 pieces
• potatoes - 1 piece
• black ground pepper

How to cook:

Soak a piece of bread in water or milk. Beef and pork, soaked bread onion and pass the potato through a meat grinder. Add salt and pepper to taste. Mix everything well and form patties.

Lightly grease the baking sheet with vegetable oil, if the baking sheet is non-stick, then you can not lubricate it. Lay the patties on a baking sheet.

Put in a preheated oven at 200 * C for 30-35 minutes. Cutlets are ruddy, tasty and very juicy!

Chicken cutlets with herbs

You will need:

• 900 gr chicken fillet
• 5 eggs
• 1 tablespoon sour cream
• 2 heaping tablespoons of flour
• 0.5 bunch green onions
• Salt pepper
• vegetable oil

How to cook:

Cut the chicken breast into very small cubes. Salt, pepper, put eggs and sour cream, mix thoroughly. Add finely chopped onion and flour, mix again. The consistency of the dough should be similar to batter.

Spread on a preheated pan with a tablespoon, fry on both sides.

Chicken cutlets with mushrooms

You will need:

• 700 g chicken fillet,
• 200 g champignons,
• 3 bulbs
• 2 cloves of garlic
• 4 eggs,
• 150 g semolina,
• 120 g mayonnaise,
• 3 art. tablespoons of vegetable oil
• coriander,
• ground black pepper to taste
• salt to taste.

How to cook:

Finely chop the onion. Clean the mushrooms and cut into small pieces. It is not necessary to cut too finely, because during the cooking process the mushrooms will fry very much.

Fry the onion in vegetable oil for 5 minutes, then add the mushrooms and, stirring, fry over medium heat until the excess liquid comes out of the mushrooms.

While the mushrooms are cooling, prepare the minced meat for the chicken cutlets. Chicken fillet cut into small pieces. Combine chicken, fried onion with mushrooms, chopped garlic, add semolina, eggs, mayonnaise, spices, salt and mix well. Put the mince in the refrigerator for 20-30 minutes.

Form chicken cutlets with a tablespoon and put them in a preheated pan with vegetable oil. Fry cutlets until golden brown over medium heat for about 5 minutes on both sides. Serve chicken cutlets hot potato side dish, rice or vegetables.

fish cakes

You will need:

• 2-4 fish fillets (pollock or cod)
• 1 egg
• 4 spoons of sour cream
• some flour
• salt, pepper to taste

How to cook:

We clean the fish from the bones and skip it in a meat grinder. If the fish is tender, you can finely chop it with a knife. Add egg, sour cream and salt to the fish. We fall asleep in minced flour and bring to the consistency of thick sour cream.

Gently spoon cutlets into vegetable oil in a well-heated frying pan. Fry the cutlets on both sides. Serve with mashed potatoes and sprinkle cutlets with fresh herbs.

Chicken cutlets with cheese

You will need:

• 0.5 kg chicken fillet,
• 1 onion
• 1 egg
• 50 g cheese (parmesan),
• 2 tbsp. spoons of semolina,
• 50 g vegetable oil,
• small bunch of parsley
• coriander, pepper and salt to taste.

How to cook:

Prepare the minced meat: pass the fillet, onion and parsley through a meat grinder. Rub the cheese on a grater.

Add the egg, cheese, semolina, spices, salt to the minced meat and mix well. Let the mince brew for 15-20 minutes so that the semolina swells. Form into small round patties.

Pour a little oil into a hot skillet. Fry the chicken cutlets over medium heat for 5-7 minutes on each side until golden brown. Serve the cutlets hot with any side dish and salads.

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