Cutlets as in the dining room - they are obtained at home! Cutlets in the Soviet canteen with semolina, bread, potatoes and rice

Cutlets as in the dining room - they are obtained at home! Cutlets in the Soviet canteen with semolina, bread, potatoes and rice

Stolovskiy cutlets - this is one of the most popular dishes of the USSR times.

Fragrant and juicy products.

They were served in schools, kindergartens, hospitals, urban and rural canteens.

Why were they so tasty?

Cutlets as in the dining room - the general principles of cooking

Mainly for stolovskih cutlets used beef. The pulp is washed, cut into pieces and twisted through a meat grinder. You can do this twice to mince turned small.

What else can you add:

• bread soaked in water or milk;

• semolina;

• salt and pepper;

• onion;

• garlic;

• eggs;

• potatoes.

The exact list of ingredients and the type of product bookmark depends on the recipe. The stuffing is thoroughly mixed and bent off with the hands on the table. Then the cutlet mass is divided into pieces of the desired weight and form oval-shaped products. Each is breaded in flour, semolina, or most often in breadcrumbs.

Stolovskie cutlets fried or baked in the oven. Sometimes cooked in two stages, combining both of these methods. For kindergarten, hospital and school canteens can be steamed.

Recipe 1: Cutlets like in the dining room in the oven

The classic recipe for meatballs in the Soviet canteen with the addition of bread and onions. The dish will be baked in the oven. Used beef. But you can add some pork for juiciness or just put a piece of bacon.


• 1 kg of beef;

• 0.5 kg of onion;

• 0.3 kg of bread;

• 0.1 kg of oil for roasting;

• 50 ml of milk;

• 150 ml of water;

• salt pepper;

• crackers or semolina;

• 1 egg.


1. Crumble bread and fill with milk. We use only a white loaf, a dark loaf will not work. In the process of soaking the pieces need to be turned several times.

2. Cut the peeled onions into several pieces so that they pass into the hole of the meat grinder. Also cut the meat. 3. Twist the onions with beef and swollen bread twice. Stuffing should turn out fine.

4. Add the pepper, the egg is raw and salt, stir and beat well.

5. We form 80 grams oval cutlets. Hands periodically rinsed with water.

6. Roll the formed products in breadcrumbs or in semolina.

7. Heat the butter and fry the cutlets on both sides. Cover is not necessary. We fry quickly, it is also not necessary to bring to readiness.

8. We shift in the form with the sides and fill with prescription water.

9. Put in the oven and bake for half an hour at 200 degrees. We get and enjoy.

Recipe 2: Cutlets in the school cafeteria with semolina

Manka adds minced meat not only volume, but also gives the finished dish a completely different taste. Beef or veal is also used to make cutlets like in the school canteen.


• 0.6 kg of meat;

• 1 egg;

• 3 spoons of semolina;

• salt and pepper;

• 0.14 kg of onions;

• 50 ml of vegetable oil;

• 120 grams of crackers.


1. The washed and sliced ​​meat is twisted through a meat grinder.

2. We also twist the peeled onions.

3. Add to the minced meat semolina with egg. Immediately add salt and black pepper. In homemade meatballs, you can add a little green.

4. Carefully knead the cutlet mass. And now it must be left at least thirty minutes. It is possible and more. The semolina will swell well during this time, it will be saturated with meat juices.

5. We moisten hands with cold water and divide the stuffing into equal pieces. Mass can be any at its discretion.

6. We form hands with oval-shaped products and roll them in breadcrumbs. We put on the chopping board. Now you can freeze them or start to fry.

7. Heat the oil in a skillet. We take a cutlet and flatten it with a hand so that it becomes flatter, we put it in hot oil and fill the entire pan with it.

8. As soon as the cutlets are reddened, gently turn them over with a spatula, cover the pan with a lid and fry until done.

Recipe 3: Cutlets in the Soviet canteen with bread

For the preparation of cutlets like in the Soviet dining room according to this recipe, stale white bread is required. It is advisable not to use a fresh loaf, as it absorbs moisture poorly and may become sticky after soaking.


• 0.6 kg of beef;

• 350 grams of bread;

• 120 grams of milk or water;

• 2 onions;

• 1 clove garlic;

• butter;

• salt and pepper.


1. Cut the bread into slices and dry in the oven. Cut the peel. Pulp with half of the pieces pour milk. Dry crusts and the rest of the bread is ground into breadcrumbs.

2. Wash the beef. You can use a mixture of pork. Cut into pieces.

3. Cut into pieces of onion head, which must be cleaned in advance. Also free from the husk garlic.

4. We twist through a meat grinder meat with onions and the soaked bread.

5. Add pepper and salt to the cutlet mass, knead well. Then we take in hands and we beat off on a table-top by sharp throws. Repulsed weight will be more pliable in work, and products will be neater.

6. We sculpt the oval-shaped patties. Weight not more than 100 grams.

7. Rolls off in a previously prepared breadcrumbs.

8. Fry in oil in a skillet until cooked. Do not forget at the end to cover the lid and give it to later, so that inside the stuffing came to readiness.

Recipe 4: Cutlets like in the dining room with potatoes

To cook burgers as in the school cafeteria, you can use not only semolina and bread. In the distant Soviet times, potatoes were often used as additives. With it, fragrant burgers turned out incredibly tasty and fragrant.


• 700 grams of any meat;

• 200 grams of raw potatoes;

• 2 onions;

• 2 cloves of garlic;

• 1 egg;

• 60 grams of breadcrumbs;

• 120 grams of oil;

• salt pepper.


1. Cut the meat into pieces and for the time being we put it in the bowl.

2. Add the onion to the meat, which must be peeled and cut into several pieces. 3. Peel the potatoes and cut them in small pieces.

4. Twist together meat with onions and potatoes. Do not forget to add peeled garlic cloves.

5. Put in the minced salt and pepper. Add the raw egg and mix the mass thoroughly.

6. Immediately we begin to form cutlets and do not let them stand. Since they add potatoes, minced meat can darken or give juice. If suddenly a liquid begins to accumulate in the cup, stir the mass with your hand. We form oval cutlets and roll in breadcrumbs.

7. Heat the oil. But we don’t pour everything at once if the pan is small and it’s not possible to place all the burgers.

8. Lay the breaded products in red-hot fat and fry on both sides. In the end you need to cover up and give it to later. Or put the cutlets on a baking sheet and bring to full readiness in the oven.

Recipe 5: Cutlets like in a school canteen with rice

Rice cutlets were among the most popular in school canteens. They were poured with tomato sauces and served with various side dishes. At home, this recipe will help out, if the meat is not very much, but you need to feed a rather big family with dinner.


• 0.6 kg of meat;

• 0.5 cups dry rice;

• 0.1 kg of onions;

• 0.1 kg of oil;

• salt and pepper;

• 0.5 cups of flour;

• 1 clove garlic;

• 1 egg.


1. We wash the rice and fill it with water, which must be at least 600 ml. Cook until done. Drain the liquid and let it flow well.

2. While the rice was boiled, we twist the meat with onions and a clove of garlic.

3. Add the rice to the mince and immediately break the raw egg. Add spices and stir thoroughly.

4. Make a cutlet with hands of any size and shape.

5. Rolls products in wheat flour. But you can use the semolina, breadcrumbs.

6. Fry in a skillet.

7. Now the products can be put on a baking sheet and baked in the oven. Or put in a saucepan, pour the red or white main sauce, put on the stove and stew for about ten minutes.

Recipe 6: Cutlets like in the Soviet canteen for a couple

Steam cutlets like in the Soviet canteen were served in schools, hospitals, kindergartens and other institutions. Yes, and still in many health and wellness actively preparing such a dish.


• 0.6 kg of beef;

• 0.25 kg of white bread;

• 1 egg;

• 1 onion;

• 150 ml of water or milk;

• salt.


1. Fill the white bread with milk and let it stand for a quarter of an hour. Then press. Liquids to be a lot in the stuffing should not.

2. Cut the meat and onions, throw in the cup.

3. We twist through a meat grinder all ingredients for forcemeat. This should be done at least twice. The mass should be small and homogeneous. Outwardly, it will resemble pate.

4. Add salt and egg. But at home, you can lay any other spices, if the dish is not intended to power young children.

5. Mix the stuffing well. The mass should be quite dense. If the mince is watery, you can add a couple of tablespoons of semolina.

6. Sculpt round patties 80 grams (can be larger or smaller). Steaming for about half an hour.

Recipe 7: Cutlets in the dining room with chicken and black bread

To make chicken cutlets like in the Soviet canteen you will need dark bread. Better to use dried pieces. The amount of chicken indicated in pure form without bones. But the skin is desirable to leave.


• 0.5 kg chicken;

• 0.25 kg soaked and pressed bread;

• 2 onions;

• 2 cloves of garlic;

• flour or crackers;

• spices and oil.


1. Scroll the chicken with the skin through the meat grinder.

2. Add dark bread, pressed from water. According to the norms, its amount can be up to 60% by weight of the chicken.

3. We also twist the onion with garlic cloves.

4. Mince seasoning with spices and stir. Egg is not necessary to add.

5. We moisten hands and sculpt rounded patties. Richly breaded in crackers. You can take flour or semolina. 6. Heat the oil and fry until done in the usual way from both sides. You can also bake the chops in the oven or sweat in any sauce. In school canteens mostly used red gravy with flour and tomato.

Cutlets like in the dining room - tips and tricks

• Tasty burgers (and any other minced products) are obtained only from personally cooked minced meat, in which all meat juices are preserved.

• What bread to put in mincemeat? Some recipes strictly use a white loaf. In others, it is recommended to lay pieces of black bread. In fact, there is no clear rule and everyone can make their own taste.

• Table cutlets do not contain any spices, except salt and pepper. But at home it is not necessary to strictly follow these conditions. Condiments can refine and improve the taste of the dish.

• If the cutlets are made from lean meat, then you can put a piece of butter in the center of each product. During cooking, it will melt, soak stuffing.

• Onion can be added to the stuffing as much as indicated in the recipe This vegetable makes any dish juicy and meatballs are no exception. But it should not exceed a third of the total mass of minced meat.

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