How to cook delicious cutlets for a child. Recipe for delicious cutlets for children
Hello, hostesses!
Today we have a nostalgic recipe: we will prepare wonderful cutlets, which are often served in canteens or kindergartens.
They are so soft and delicious and completely drown in the flavorful gravy. Traditionally, they go perfectly with mashed potatoes.
Ingredients
- Meat - 900 g
- White bread - 200 g
- Milk - 200-250 ml
- Onion - 1 pc.
- Garlic - 1-2 cloves
- Salt pepper
- Breadcrumbs
For the gravy:
- Meat broth - 1 l
- Onion - 1/2 pcs
- Carrots - 1 pc.
- Tomato paste - 2-3 tbsp. l
- Flour - 50 g
- Allspice - 3-5 peas
- Bay leaf - 2 pcs
- Vegetable oil - 1 tbsp. l
- Butter - 30 g
Preparation
First, let's prepare the minced meat.
Take pork or half pork and beef, cut it into small pieces.
Soak loaf or white bread in milk. Cut one onion into slices. Scroll everything together through a meat grinder.
Season the ground ingredients with salt and pepper to taste and knead with your hands until smooth.
To do this, mix and beat the minced meat, scooping it whole into your palm and forcefully throwing it back into the bowl.
You need to beat the minced meat so that it becomes denser and excess air comes out of it. Then the cutlets will keep their shape well and have perfect edges.
Of course, do not overdo it so that it does not fly apart.
When it's ready, let it sit for a while, about 10-15 minutes.
Now you can form cutlets from it.
Tossing the minced meat from hand to hand while modeling, further compact them.
Then they will be very smooth and beautiful.
Roll them in breadcrumbs and place on a greased baking sheet.
Place the pieces in an oven preheated to 180 degrees for 15-20 minutes.
While they're simmering in the oven, let's make the gravy.
To do this, fry the flour in a hot, dry frying pan, stirring constantly, until it reaches a pleasant light beige hue.
Pour a glass of broth over the toasted flour and stir.
You should get a fairly liquid sour cream consistency.
Sauté everything together for another 3-4 minutes and add tomato paste. Mix well.
Now pour the rest of the broth into the pan and bring to a boil.
Next, with constant stirring, pour in the diluted flour.
Cook the gravy for about 15 minutes, stirring until it thickens slightly.
After that, the finished gravy needs to be blended with a submersible blender or a regular one until it looks completely homogeneous.
All the carrots and onions in it should be chopped so much that there are no pieces left.
Remove the cutlets from the oven. They should have already grabbed and half-prepared.
Pour the gravy over them so that they are completely covered and in this form return them back to the oven for another 15-20 minutes until fully cooked.
Cutlets are not the most difficult dish, but, nevertheless, not everyone succeeds.
How to cook delicious cutlets? What is the secret of the cutlet recipe?
My son, like probably all children, really loves cutlets. It seemed to me that the recipe for cutlets was simple: you take minced meat, salt and pepper, mold cutlet shapes, fry on both sides and all the delicious cutlets are ready. But every time I cooked cutlets, for some reason they turned out to be not at all as tasty as I would like.
The most delicious cutlets I have ever tried are made by my husband’s mother. Every time we came to visit them, I never ceased to be amazed at how fluffy, juicy and tasty her cutlets were. What is the secret of the cutlet recipe, I asked myself.
One day I asked Svetlana - How can I cook such delicious cutlets?
“Under no circumstances use store-bought minced meat,” was her main advice.
I bought a meat grinder and again rushed into battle to conquer the recipe for delicious cutlets. But imagine my disappointment when the cutlets again turned out tasteless. Apparently this was not the only secret of the signature cutlet recipe.
Then I decided to take Svetlana’s master class lessons. And while we were cooking, she gradually revealed all the secrets of the recipe for delicious cutlets.
I am pleased to share with you the secrets of the recipe for making delicious cutlets:
1. Do not use store-bought minced meat, it contains soy, parts of skin and other tasteless elements... To prepare delicious cutlets, you need fresh beef tenderloin. No pork. Since pork is not very healthy for children and adults.
2. If the meat was stored in the refrigerator, it should be defrosted first and it will be better if this process occurs naturally. That is, without using a microwave. Take the meat out of the freezer in the morning, and by evening it will be ready to cook delicious cutlets.
How to properly prepare minced meat for a delicious cutlet recipe:
3. Remember that by the time the minced meat is prepared, the meat should be chilled, but under no circumstances frozen. If you cook cutlets from frozen minced meat, they will look “wooden”.
4. For minced meat you only need beef meat, onion, salt and pepper. If you want to cook really tasty cutlets according to a signature recipe - no bread! It only spoils the taste of the cutlets and prevents them from forming a homogeneous mass.
5. Cut the meat into small pieces, peel the onions, and turn the minced meat through a meat grinder 3 times. Why so many? - you ask. It is this feature that provides airiness to delicious cutlets.
6. Salt and pepper. You shouldn’t overdo it with pepper, otherwise the cutlets will start to taste bitter and the children won’t like it. When I cook cutlets for my son, I don’t add pepper to the minced meat at all.
How to make and fry delicious cutlets:
Let's move on to sculpting and frying the cutlets. It would seem that there is nothing complicated here. But this process also has its secrets.
7. The shape of the cutlets should ensure that the meat remains juicy, so in no case should the cutlets be flat. Place the minced meat in your palm and cover with your other palm. The shape of the palms folded towards each other should resemble the roofs of houses. Inside we got the right shape for delicious cutlets.
8. Place the formed cutlets in a heated frying pan, after pouring a little vegetable oil into it. First, fry the cutlets over high heat until golden brown on both sides, turning them over.
9. After this, reduce the heat, cover the frying pan with a lid and leave to simmer for 15-20 minutes. With the lid closed, the meat and onions will release their own juices.
If you follow all the secrets of the cutlet recipe, then your kids’ delicious and favorite dish will be ready.
Let's summarize the signature cutlet recipe:
Only fresh beef and juicy onions, chilled but not frozen meat, the correct shape and observance of the frying sequence - these are all the secrets of the recipe for delicious cutlets!
Not all children love meat. But the cutlets are devoured by both cheeks.
Still would! They are much more tender, easy to chew and very tasty.
It is difficult to find a child who is able to refuse such a dish.
Shall we prepare the most delicious cutlets for him?
Children's cutlets - general principles of preparation
For children's cutlets, you can use different types of meat and poultry. These are mainly beef, lean pork, turkey, chicken and rabbit. Lamb, goat and duck are not used to prepare children's dishes.
The product is washed, cut into pieces and crushed. Mostly a meat grinder is used. To prepare cutlets like in kindergarten, the meat is twisted at least twice. Last time with the remaining ingredients added.
What to put in addition to meat:
Bread or semolina;
Cutlets are usually breaded in flour or semolina. Gentle methods are used for preparation. This is mainly steamed, stewed or baked in the oven. For juiciness, cutlets are prepared with sauces based on broths, vegetables or dairy products.
In addition to meat cutlets, you can cook fish, vegetable or cereal products. They are beneficial for the child’s body, helping to diversify and enrich the diet.
Baby turkey cutlets
Recipe for children's cutlets for the little ones. Although older children will also not mind trying them. Turkey fillet is used. You can cook these cutlets by steaming, in the oven, or simply simmering them with broth in a saucepan.
Ingredients
0.5 kg turkey fillet;
1 small onion;
2 slices of bread;
0.5 glass of milk;
1/3 tsp. salt.
Preparation
1. Pour milk over the bread and let it soften well. You can turn it over periodically so that the moisture is distributed more evenly.
2. Peel the onion and cut into several pieces.
3. Wash the turkey and cut into cubes.
4. Grind the turkey through a fine mesh meat grinder once.
5. Add the onion and twist together with the turkey again. And at the last time we twist everything together with the soggy bread. The mass should be loose, fluffy and very fine.
6. Add the egg and salt to the minced meat and stir. If the dish is for a child over one year old, then you can add a little dill or parsley.
7. Form small cutlets with your hands and you are ready to cook! Place in a steamer or on a greased baking sheet or in a saucepan. In the second and last case, add broth.
Cutlets like in kindergarten with a loaf
To prepare such cutlets as in kindergarten, you will need a dried loaf. But you can also use stale white bread.
Ingredients
0.8 kg beef;
80 grams of loaf;
2 onions (1 minced);
1 carrot;
50 grams of breadcrumbs;
30 ml oil;
0.5 glass of milk;
0.6 liters of broth;
Preparation
1. Pour the loaf pieces with cold milk and leave for a while.
2. We clean the beef from films, wash it, and cut it into small pieces.
3. Peel the onion heads and also cut them into pieces.
4. Twist the minced meat. The first time we pass only beef through the meat grinder. The second time, meat and onions. And for the third time we add the soaked loaf to them. This sequence helps to obtain a homogeneous minced meat, similar to pate.
5. Add salt, stir thoroughly and beat the minced meat with your hands. You just need to lift the piece and throw it with force onto the countertop.
6. Prepare a baking sheet. To do this, pour the recipe oil and sprinkle chopped onion and grated carrots on top.
7. Form cutlets. Each should weigh 100 grams raw, but will lose about 30% during cooking.
8. Roll in breadcrumbs and place on a baking sheet. Place them close to each other.
9. Place in the oven and bake at 200 degrees for 15 minutes.
10. Pour the salted broth onto a baking sheet and cook the cutlets for another 40-60 minutes at 180 degrees.
Baby chicken cutlets
Not only children, but also adults love chicken cutlets. A wonderful dish for the everyday menu. The recipe uses fillet. It is better to take not only the breast, but also trimmings from the thigh. The dish will be juicier.
Ingredients
0.5 kg chicken;
1 onion;
80 ml milk;
3 spoons of semolina;
3 tablespoons flour;
1 small carrot;
200 ml broth;
20 ml of oil grows.
Preparation
1. Pour milk over semolina and leave until it swells.
2. Cut the fillet, also peeled onions and carrots. We twist everything together twice through a meat grinder. If you have a powerful blender or food processor, you can prepare fine minced meat using them.
3. Add the swollen semolina to the chicken.
4. Salt the minced meat and add the egg, stir well.
5. Form cutlets. Roll in flour.
6. Place on a baking sheet greased with vegetable oil and place in the oven. Bake until golden brown.
7. Boil the broth, add a little salt and pour it into the pan with the cutlets. Cook for another 20 minutes.
Fish cutlets like in kindergarten
For many preschool children, fish cakes are their favorite food. Despite the fact that the dish is usually prepared from cod or hake, the products turn out juicy and tasty.
Ingredients
0.8 kg cod without heads;
40 ml oil;
80 grams of sour cream;
80 grams of carrots;
160 grams of onion (80 per minced meat);
100 ml water;
160 grams of bread.
Preparation
1. Soak the bread in water or milk.
2. Wash the cod carcass and remove the backbone and bones. Wash thoroughly and cut into pieces.
3. We pass the fish through a meat grinder three times, the last time we add soaked bread and onions to it.
4. Now you need to salt the minced meat, add eggs and knead well. It will be light and fluffy.
5. Form cutlets of 120 grams each. Roll in flour. Place on a greased baking sheet. Set to bake for 15 minutes.
6. Prepare the filling. To do this, sauté the onions and carrots in the remaining oil, add sour cream to them and pour in about 700 grams of broth. It is cooked from the ridges and bones of fish that are left after cutting the carcass.
7. Pour the resulting sauce into the cutlets and cook for another half hour.
Mixed minced meat cutlets for children
To prepare these children's cutlets you will need beef and lean pork without fat. Recipe with potatoes.
Ingredients
0.3 kg pork;
0.2 kg beef;
1 onion;
2 spoons of sour cream;
2 potatoes;
Oil for mold;
A little flour.
Preparation
1. Peel the potatoes and grate them on a fine grater. Immediately add sour cream and stir.
2. Combine pork with beef and onions. It is advisable to do this twice.
3. Combine the meat mixture with potatoes, add salt and beat in one egg.
4. Stir the minced meat and make small cutlets of 70 grams each. Roll each one in flour and place in the pan.
5. Bake for 15 minutes at 200 degrees, then pour in the broth so that it barely covers the products and cook for another 30 minutes. The temperature in the second stage can be reduced to 180.
Carrot cutlets like in kindergarten
What to feed your little picky eater? Try offering him carrot cutlets like in kindergarten. They are really tasty, easy to prepare and many kids like them. Prepared with semolina. If the dish is intended for school-age children, you can add more sugar to it.
Ingredients
0.5 kg carrots;
30 grams of semolina;
20 grams of flour;
2 grams of salt;
15 grams of sugar;
20 grams of butter;
50 grams of sour cream;
60 ml milk.
Preparation
1. Grate the carrots, having first washed and peeled the root vegetable. Place in a saucepan.
2. Add milk and butter. Place on the stove and simmer until soft.
3. Gently add the semolina and stir vigorously. Let cool.
4. Add sugar and salt, add the egg and stir.
5. Roll the resulting dough into balls or form cutlets of the desired shape. The size can also be any. But usually they make small balls and put 2-3 pieces per serving.
6. Roll in flour and place in a greased pan.
7. Grease with recipe sour cream and put in the oven. Bake until done. Usually 15 minutes at 200 degrees is enough.
8. Serve carrot cutlets with sour cream. You can use fruit sauces and condensed milk.
Baby cutlets with zucchini
Recipe for universal children's cutlets that can be prepared with any meat or poultry. Can be made with diet rabbit, turkey, or just beef or lean pork. In any version, the dish will delight you with the juiciness that the zucchini gives.
Ingredients
0.5 kg of meat (poultry);
0.25 kg zucchini;
0.1 kg of onion;
0.5 tsp. salt;
3 sprigs of dill;
2 tablespoons of semolina;
1 cup broth;
2 spoons of sour cream;
Butter and flour.
Preparation
1. Wash the zucchini and grate it on a fine grater. If the peel of the vegetable is ripe and thick, it is better to remove it.
2. Twist the meat and onions, add zucchini and semolina to them. Add chopped dill and salt. Stir the mixture and leave for half an hour.
3. Wet your hands with water and form small cutlets. Be sure to roll in flour.
4. Transfer to a greased pan and bake until golden brown for about twenty minutes.
5. Mix sour cream with broth, add a pinch of salt. You can squeeze out a clove of garlic if the child likes and tolerates it.
6. Pour the sauce into the cutlets and cook for another thirty minutes.
Semolina cutlets like in kindergarten
Semolina cutlets, or as they are also called meatballs, unlike the porridge of the same name, are liked by children much more. The dish can be offered to your child as an afternoon snack or for breakfast.
Ingredients
0.5 cups semolina;
3 spoons of sugar;
0.5 l of milk;
1 pinch of salt;
1 spoon of starch;
20 ml of oil grows.
Semolina is also used for breading.
Preparation
1. Put milk on the stove. Immediately add salt and sugar to it and let it boil.
2. Add semolina in a thin stream. Mix quickly. Make a thick porridge and cool.
3. Add eggs and mix thoroughly.
4. Form cutlets from the cool porridge. It is better to sculpt round balls.
5. Roll them in dry semolina.
6. Fry in the recipe oil until golden brown on both sides.
7. Serve semolina cutlets with sour cream, jam, any sweet sauce or syrup.
Are you making baby cutlets? Make more stuffing at once! Some can be prepared for your child right away, some can be frozen. You can also make some meatballs and cook some soup. Meatballs can also be frozen and used at any time for first and second courses.
If a child loves tomatoes and tolerates tomatoes well, then feel free to fill the children's cutlets with red sauces.
The children's menu does not involve the use of all kinds of spices and ready-made sauces. But you can always add chopped parsley or dill to the minced meat, and add a little sweet pepper.
Pumpkin is a wonderful addition for children's cutlets. With it, the dish will be juicy, tender and very healthy. You can replace some of the onions, carrots with pumpkin, or simply add it to any recipe.
Cutlets like in kindergarten are another forgotten but pleasant taste. The very first experience of meat-eating, which many children enjoy. This is an appetizing choice for young gourmets, regardless of the era of birth and continents of residence.
And it often happens that the love for cocoa, cutlets and noodles from childhood later “turns” into a passion for steaks, whiskey and cigars. But in the abundance of tastes of adult life, there is always a place for the same love for “young” cutlets. Tested on my own daughter! All the details of preparing “kindergarten” cutlets are in the culinary report of the “Menu of the Week” portal.
The phenomenon of these cutlets was a mystery to me until I asked to work for my mother. I really wanted to peek at the secrets of the “kindergarten” recipe.
I was given a white robe, a change of sterile shoes and was given access to the most delicious “heart” - the kitchen, where at five in the morning they begin to cook porridge for breakfast and then “knead” cutlets for lunch. In the kindergarten kitchen, all pots are labeled, numbered, and cutting boards are sorted by cooking method. The cutlets get their start in the raw production department. Here beef carcasses are cut, bones, films, tendons are removed and the meat blood is drained. For example, on the day of my “report,” 184 children were on food.
Chef Natalia Ivanovna received almost 24 kilograms of meat. Minus the waste mass, about 18 kilograms went into cutlets. Broth is made from meat waste - this is one of the main points in the technology. Below I will show a technological map for a beef cutlet - there is a calculation for one serving.
For 200 cutlets, they gave me the following breakdown: 17.6 kg of beef, 300 ml of vegetable oil, three loaves, one and a half kilograms of onions and carrots and about half a kilo of breadcrumbs. Of course, no one will make 200 cutlets in a home kitchen, so the layout is reduced for a family of four in the calculation that everyone will get two cutlets. Well, where have you seen families in which they eat one at a time?! Two is at least!
Total and active cooking time – 1.5 hours
Cost – 10 $
Calorie content per 100 g – 183 kcal
Number of servings – 8 pcs.
Cutlet recipe like in kindergarten
Ingredients:
Beef – 800 grams
Loaf – 80 grams
Milk – 1/2 cup
Onions – 1-2 pcs.
Carrots – 1 pc.
Breadcrumbs– 40-50 grams
Vegetable oil– 30 ml.
Salt - to taste
Preparation:
Cutlets in kindergarten are made strictly from beef. Sometimes from chicken, less often from lean pork. Lamb and fatty pork are prohibited. Although there is now an active pediatric opinion among parents that beef is not the best meat for children.
Piggy without fat is still better suited for a child’s body, because the composition of amino acids in “pork” protein is identical to human protein, and therefore pork is the most non-allergenic meat. However, the developers of proper baby food still recommend “cow”.
The chopped beef is minced three times in a meat grinder. The first time - only pulp. The second time - meat and onions. The third is meat with onions and a loaf soaked in milk. Salt to taste. The resulting minced meat is well beaten and small “piles” are formed. 
The minced meat is weighed in parts to make it easier to monitor the weight of each cutlet. The requirements in children's institutions are as follows: older children should be given a cutlet of 70 grams. Taking into account the fact that beef gives 30% “shrinkage”, the cutlet is formed quite weighty - 100 grams in its raw form. Toddlers get a slightly smaller cutlet. 
From the prepared cutlet mass, oval-flattened portions with a pointed end are calibrated. Each cutlet is coated in breadcrumbs. 
The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom. 
The breaded cutlets are placed tightly on a baking sheet.
The oven is heated to 180-200 degrees. And bake the cutlets for 15 minutes. 
Frying cutlets in kindergarten is strictly prohibited. And this is due to the fact that a large number of portions cannot be cooked in oil, which is subjected to long-term heat treatment. Therefore, to avoid harmful carcinogens, kindergarten cutlets are stewed. And many people remember how “wet” and “juicy” they are. For stewing, a special broth is prepared from meat trimmings (leftover meat and bones) and carrot and onion sauté.
The cutlets, “seized” from the heat, are poured with the prepared broth “head over heels” and simmered until tender for about an hour. 
The finished cutlets are “dispersed” into groups. In my mother’s kindergarten they are served with buckwheat or mashed potatoes and boiled beets. I was surprised, but the assistant chef Nina used cookie cutters to cut out houses, cars, flowers and stars from beets. And the kids at the dinner table actively shared their impressions of who got what. But the “wet” and juicy cutlets were appetizingly gobbled up first.
If you are nostalgic for Soviet-era catering establishments, then be sure to try preparing delicious dishes using our recipes.
Carrot cutlets (GOST)
If you miss the taste of kindergarten food, then pay attention to this recipe. With its help, you can prepare something light that will remind you of your childhood. Pair it with a side dish of pasta and sour cream sauce, and you'll have a replica of the lunch or afternoon snack from your childhood. So, how to prepare carrots (like in kindergarten) you can read below:
- Peel and wash 500 grams of raw carrots.
- Chop the vegetables into strips, place in a saucepan and simmer with 60 grams of boiled milk and 20 grams of butter.
- A few minutes before the carrots are ready, pour 30 grams of semolina into it in a thin stream. Boil the products until fully cooked.
- When the vegetable mass has cooled, add one chicken egg and two grams of salt to it.
- Form cutlets with your hands and roll them in flour.
- Place the preparations on a baking sheet greased with vegetable oil, pour in sour cream and melted butter.
Bake the cutlets until done, and then serve them with sour cream.
Cutlets, like in kindergarten: recipe
They are bright and will delight adults and children, and to give them a piquant taste, add a drop of natural soy sauce. How can you cook like in kindergarten? You can read the detailed recipe for this delicious dish here:
- Peel 600 grams of carrots and grate them on a fine grater.
- Heat a frying pan, pour a small amount of vegetable oil into it and fry the carrots until half cooked.
- Pour a spoonful of soy sauce and 100 ml of water into the vegetables, and then simmer until soft.
- Pour 30 grams of semolina into the frying pan, mix the ingredients and remove them from the stove.
- When the minced meat has cooled, add salt to taste and one chicken egg.
- Form it into cutlets, roll them in breadcrumbs and fry in a frying pan until done.
Serve the finished dish with sour cream and mushroom sauce.
Carrot-apple cutlets
This dish has the taste of childhood, so we invite you to enjoy it to the fullest right now. To prepare carrot cutlets, like in kindergarten, you will need to do the following:
- Wash, peel and grate the carrots (in their processed form they should fill a one and a half liter saucepan).
- Heat a thick-bottomed frying pan or casserole, pour a little vegetable oil into the dish and add the carrots. Immediately after this, pour one glass of milk into it.
- Simmer the vegetables until done.
- Peel and finely chop one large apple and add it to the pan along with 30 grams of semolina.
- Add a little salt and one and a half tablespoons of sugar to the products. Cool the finished carrot mince, add one egg to it and mix thoroughly.
Form cutlets from vegetables, roll them in flour and immediately fry in a frying pan on both sides. Serve the dish with sour cream or condensed milk.
with bran
Delicious and healthy vegetable cutlets can be served as a main dish, as a side dish, and even for dessert if you add sweet sauce to it. The taste is practically no different from the food familiar from childhood. How are cutlets prepared, like in kindergarten? The recipe is very simple:
- Grate 600 grams of peeled and washed carrots, place in a heated frying pan and add 100 ml of water.
- Simmer it for a quarter of an hour, then transfer it to a bowl and cool.
- Add 80 grams of semolina, salt and two tablespoons of ground bran to the carrots.
- Mix all the ingredients thoroughly, form the resulting mixture into cutlets and place them on a baking sheet covered with a non-stick mat.
Bake the dish in the preheated oven for 20 minutes, then turn the cutlets over and cook them for another 10 minutes.
Tender carrot cutlets with herbs
Here is another way to prepare carrot cutlets, just like in kindergarten. The recipe for the dish is given below:
- Wash the carrots (four or five pieces) thoroughly and boil in water until half cooked.
- After it has cooled, peel it and grind it through a meat grinder (you can simply grate it).
- Place the prepared vegetables in a saucepan, add half a glass of warm milk, two tablespoons of butter and salt. Mix everything together and put on fire.
- Gradually pour one cup of semolina into the saucepan. In this case, the products should be constantly stirred so that they turn into a homogeneous mass.
- When the carrot mixture becomes homogeneous and is well separated from the walls of the pan, it can be removed from the heat and cool slightly.
- Add one raw egg and chopped dill to the minced vegetables.
- Make carrot cutlets, roll them in breadcrumbs and fry in a frying pan until nicely crusted.
Serve the dish with sour cream or as a side dish for a meat dish.
Carrot cutlets with onions
This dish will help you out if you are on a light fast or have decided to give up meat for a while. You can prepare carrot cutlets, like in kindergarten, very simply:
- Peel, wash and grate one kilogram of carrots.
- Remove the peel from one large onion and also chop it using a grater (no need to cut it).
- Beat two chicken eggs with two tablespoons of soy sauce.
- Combine the products and, if necessary, add a little salt to them.
- Mix the ingredients, form cutlets out of them with wet hands and fry them in a frying pan on both sides.
Transfer the cutlets to a baking sheet lined with parchment and bake them until done in a preheated oven. This will take you approximately 20 minutes. Serve the finished dish with a salad of fresh vegetables and sour cream sauce.
We will be glad if you enjoy making carrot cutlets in your kitchen, just like in kindergarten. The best recipes collected in this article will help you, and you will easily cope with this task.