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 Cutlets with Carrots, Zucchini Sauce Recipe
We all sometimes like to treat ourselves and our loved ones with delicious homemade cutlets. But the classic recipes for cooking them are usually very high in calories, with a high fat content to give them juiciness. Because of this, they take a very long time to digest, cause fatigue and heaviness in the stomach, and sometimes even heartburn. But to deny yourself a favorite treat is sometimes very difficult. Therefore, I suggest the option of cooking cutlets with a large amount of vegetables added to minced meat. This option will make them not only more useful, but also cost-effective.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. First, prepare all the ingredients.
    First, prepare all the ingredients.
  2. Three grated zucchini, carrots and garlic. Onions can also be grated or finely chopped. I bought minced pork and beef ready-made in the store. Pour everything into a convenient container, drive in the egg, salt, pepper.
    Three grated zucchini, carrots and garlic. Onions can also be grated or finely chopped. I bought minced pork and beef ready-made in the store. Pour everything into a convenient container, drive in the egg, salt, pepper.
  3. Mix well.
    Mix well.
  4. Cover with cling film and let stand for ten minutes.
    Cover with cling film and let stand for ten minutes.
  5. Then add 2-3 tablespoons of Barilla ARRABBIATA sauce, it will give the vegetables richness, since the zucchini itself does not have a pronounced taste and aroma, and carrots and onions are even sweet. After mixing everything well again, we make small cutlets with our hands and put them on a preheated frying pan.
    Then add 2-3 tablespoons of Barilla ARRABBIATA sauce, it will give the vegetables richness, since the zucchini itself does not have a pronounced taste and aroma, and carrots and onions are even sweet. After mixing everything well again, we make small cutlets with our hands and put them on a preheated frying pan.
  6. Fry on both sides over medium heat. To prevent the minced meat from sticking to your hands, you can moisten them with water or lubricate them with sunflower oil.
    Fry on both sides over medium heat. To prevent the minced meat from sticking to your hands, you can moisten them with water or lubricate them with sunflower oil.
  7. To garnish, you can boil potatoes, rice or pasta. But I recommend to pour the cutlets themselves in a plate with Barilla ARRABBIATA sauce, its tomato sourness and sharpness of chili pepper will perfectly complement the taste of our cutlets.
    To garnish, you can boil potatoes, rice or pasta. But I recommend to pour the cutlets themselves in a plate with Barilla ARRABBIATA sauce, its tomato sourness and sharpness of chili pepper will perfectly complement the taste of our cutlets.
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