How to prepare delicious cutlets from ready-made minced meat so that they turn out juicy on the inside and crispy, with a golden crust on the outside? The secret lies not only in the correct consistency of the minced meat, but also in the frying technology itself: the oil must be hot, and heat treatment must be carried out immediately after rolling in breadcrumbs. Knowing all the nuances of cooking, you will be able to prepare perfect, classic cutlets that hold their shape perfectly, are aromatic and very tasty.
Ingredients- minced meat 1 kg
- chicken eggs 2 pcs.
- onion 1 pc.
- garlic 2 teeth
- milk 1 tbsp.
- bread crumb 200 g
- pepper mixture 1 g
- ground crackers 3 tbsp. l.
- salt 1 tsp.
- sunflower oil 150 ml
We prepare all products according to the list of ingredients. It is better to take minced pork and beef - due to the fatty pork, the cutlets will turn out very juicy and tender.
We completely cut off all the crusts from the loaf, and cut the resulting crumb into large cubes or tear it into small pieces with your hands so that they absorb the milk as quickly as possible (200 g of bread crumb is approximately 1 glass). Bread must be added, because it will give the cutlets fluffiness and also make them more tender by absorbing all the meat juice.
We put the bread crumb into a separate container and fill it with a glass of milk, leave for 10-15 minutes, and in the meantime we make minced meat.
Drive a couple of large eggs into a deep bowl with minced meat - if the eggs are small, you can put 3-4 pieces. Add salt and ground pepper to your taste.
Place the bread that has absorbed the milk into a bowl with the minced meat (there is no need to squeeze it out with your hands, pour it out along with the remaining milk). We peel the garlic and onions, and then chop them - in order to get a homogeneous mixture that will combine perfectly with the minced meat, it is best to grate the vegetables on a fine grater. Grinding onions and garlic into a mushy state in a blender or by hand will not work.
Combine all the ingredients, mixing them vigorously with your hands. As a result, the minced meat on the cutlets should be homogeneous and not stick to your hands. If it is still sticky, then it contains little fat, which means you need to add 1 to 2 tablespoons of odorless sunflower oil.
Set the minced meat aside for 10 minutes so that all the ingredients are combined, then stir vigorously again, saturating it with oxygen, and begin to form cutlets. The calculation of minced meat per cutlet is approximately 1 tablespoon. Use your hands to form round or oblong cutlets, and then roll them in breadcrumbs.
Immediately fry in hot vegetable oil - 3-4 minutes on one side over high heat, then turn over and cook for another 5 minutes, reducing the heat to low and covering the pan with a lid. We determine the readiness of the dish by lightly pressing and focusing on the color: when pressed, clear juice should appear, and the cutlet should be light gray when cut.Serve the finished minced meat cutlets hot. They turn out very juicy - the breadcrumb crust allows you to completely retain all the meat juices inside the cutlet. Mashed potatoes, rice, porridge, as well as salad or vegetables in any form are suitable as a side dish. Bon appetit!
The word “cutlet” came into Russian from French; la côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat it with your hands. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. They began beating the meat to make it softer and breading it to maintain its juiciness. This process took place throughout Europe. Today, only the Kiev cutlet, which is often made with a bone, reminds us of the old days.
Over time, the cutlets became chopped, as this made them much easier to chew. And with the advent of meat grinders, they turned into a fairly easy-to-prepare dish. These are the ones we will prepare. Meat selectionFor cutlets, you can use a piece of brisket or shoulder; chopped goulash is also suitable. But keep in mind that market traders may sell you bad meat. Therefore, when purchasing, you should ask to see the piece from all sides.
Cutlets are best made from chilled meat, not frozen.
The most delicious cutlets are made with the addition of fatty meat - pork or even lard.
Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.
It’s good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry to them.
Minced meat The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.Be sure to add onions to the minced meat. It is rolled together with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.
It is advisable to prepare cutlets only from freshly prepared minced meat. If you do make minced meat in advance, do not put bread in it, do not add salt or spices.
The minced meat must be kneaded by hand. You can even beat it with your palms - this way it will turn out tender and soft.
You need to knead the minced meat for a long time, you can beat it with your palms, throw it from one hand to another, or hit it on the table. All so that the meat mass is saturated with oxygen and becomes more viscous and homogeneous.
A couple of tablespoons of ice water added during kneading will add juiciness to the minced meat. You can also add a spoonful of vegetable oil.
A cube of cold butter added at the end of kneading will make the cutlets juicy and more airy.
Photo: Shutterstock.com
BreadTo prevent the cutlets from falling apart, add bread to them.
You need to soak dried bread; fresh bread does not release the amount of gluten needed to “glue” the minced meat together.
Reduce calories
Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.
You can also add grated carrots, pumpkin, beets to the cutlets - all these vegetables will add juiciness to them.
Instead of bread, you can mix stiffly beaten egg white into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a little tougher.
ModelingIt is best to cool the minced meat for half an hour before modeling.
To make it easier to divide the minced meat into portions, you need to wet your hands with water.
Try to make cutlets of the same size.
When making a cutlet, pat it with your palms and try to make it uniform, without seams. This way she won't release her juice.
Breading You can bread the cutlets:In regular flour
In breadcrumbs (both white and rye)
In crushed nuts
In ground sesame
FryingPlace the cutlets on a hot, but not overheated frying pan. It is desirable that it has a thick bottom.
The cutlet is fried over high heat for 1-2 minutes on one side, then the heat needs to be reduced and simmered on the same side for another 3-4 minutes. And then turn it over and repeat the process.
When frying, cutlets need to be turned over minimally. Then their crust will not collapse and their juiciness will not disappear.
You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.
The sauce is poured after the cutlets are fried and covered with a lid. You can simply use sour cream, or you can prepare something more complex.
Do not add water to the sour cream to make more sauce, this will spoil the cutlets and kill their own juice.
Photo: Shutterstock.com
How to determine readinessThe cutlet needs to be pierced; if the juice comes out clear, it is ready.
If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for it to be ready.
If you want to get confusedCutlets are best made from minced meat. Only then you will need to knead the minced meat better so that it does not fall apart.
Basic cutlet recipe
600 g beef goulash400 g pork goulash
2 medium onions
1/4 white loaf
1 glass of water
salt and pepper to taste
2-3 tbsp. l. flour
1 cup sour cream
Step 1. Cut the loaf into large pieces and add water.
Step 2. Rinse the meat, peel the onion and cut into 4 parts. Grind the meat and onions through a fine grinder.
Step 3. Turn it a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.
Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.
Step 5. Remove the crust from the loaf, squeeze out the bread and add to the minced meat.
Tip: If the minced meat seems a little dry, you can add a little milk, or water and vegetable oil.
Step 6. Form cutlets. Roll them in flour.
Tip: During the sculpting process, you can beat the cutlets a little more with your palms, patting them.
Step 7. Heat a frying pan with oil. Place the cutlets and fry over high heat for half a minute (until a crust forms).
Step 8. Reduce heat and fry over low heat for another 2-3 minutes.
Step 9. Turn the cutlets over and fry first over high heat and then over low heat as described in steps 7 and 8.
Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).
Tip: At this stage, you can pour sour cream over the cutlets to create a sauce. Just do not add water under any circumstances, otherwise the cutlets will turn into a rag.
Step 11. Remove from heat, pour in sour cream, sprinkle with herbs, serve hot.
Good day to everyone! Today I will show you recipes on how to deliciously and quickly prepare various aromatic, crispy cutlets in your kitchen that can be given to both adults and children. Of the many options, I hope you will find your favorite and unique look. Cook in a slow cooker, in a double boiler, in a frying pan, in the oven. 😮
Make them with gravy, breaded, with or without flour, with milk, and even without bread, are you surprised? Then read the article to the end. And of course, subscribe to the blog, because very soon I will introduce you to another version of liver cutlets.
So, let's go.
I would like to say that there are two interesting points in preparing this dish:
1. The most important rule is fresh meat. If you want to achieve juicier cutlets, it is recommended to use minced meat in a 1:1 ratio, for example beef + pork.
2. If you are on a diet, then the best option for you will be chicken or turkey cutlets.
It's no secret that the most delicious cutlets are made from minced meat, which is mixed in half, this is beef plus pork. They are also called “homemade platters.” They turn out fluffy and taste perfect. The main thing is that they are easy and simple to prepare at home.
We will need:
- Meat - 300 g beef and 300 g pork
- Loaf - several pieces
- Eggs - 1 pc.
- Onion - 2 pcs.
- Garlic - 2 cloves optional
- Flour - 150 g
- Vegetable oil for frying
- Salt, pepper, spices - to taste
Cooking method:
1. The whole process of cooking such cutlets will not take as much time as it might seem. First, make the minced meat; to do this, grind the pieces of beef and pork through a meat grinder or a blender. Onions can also be immediately twisted together with the meat. Or you can grate it.
Soak the bread bar in milk or plain water, let it get wet, then squeeze it out with your hands and throw it in a meat grinder too. It's almost ready! All that remains is to add the egg. Add some salt. Add finely chopped garlic and pepper to taste. Mix everything thoroughly.
Important! Without eggs, the cutlet will not work, or rather it will, but it may fall apart in the pan and it will look sloppy.
2. Now form meat balls with your hands, and then flatten them with your hands, you get such cool and delicious cutlets!
3. The final stage before frying is dredging the meat treats in flour. You can use not only flour, but breadcrumbs or semolina. What do you usually roll them with?
Important! To prevent the minced meat from sticking to your hands when you make cutlets, you need to rinse your hands with water.
4. It's time to fry. Heat a frying pan with vegetable oil, then reduce the heat and fry one side first, when you see a brown crust on the bottom, turn it over.
5. Be careful not to let the fat get on your hand and burn you. Although, if you do everything according to the instructions and turn down the heat in time, this will not happen. These are the meat crunches we got! Magnificent and very, very tasty. My men love them very much.
There is no special secret in this option; as you can guess, pork meat is quite fatty and juicy in itself. But I still recommend adding onions and garlic for flavor. To make them the most tender, I add chicken fillet to the pork.
My sister always fries this way; in her opinion, it is the best and most delicious option. Try it too.
We will need:
- Pork pulp - 1.5 kg
- Chicken breast - 400 g
- Onions - 2 pcs.
- Garlic - 3 cloves
- Dry white bread - 6 slices
- Frozen butter - 150 g
- Breadcrumbs - to taste
- Vegetable oil - to taste
- Salt - to taste
- Ground black pepper - to taste
Cooking method:
1. Cut the pork and chicken fillet into pieces and grind them, preferably in a meat grinder along with onions and garlic. Soak the bread in water for 3-4 minutes, then squeeze it out and knead it with your hands, add to the minced meat. Mix everything, add salt and pepper.
2. Now the secret technology is how to make cutlets so that they are very juicy and the most delicious. To do this, use butter, which must first be frozen. Cut it into small pieces as shown in the picture. Stir and place the resulting minced meat in the refrigerator for an hour.
Important! The frying pan with vegetable oil should be well heated, but after you start placing the cutlets in the pan, do not forget to reduce the heat and fry with the lid closed.
4. Fry on both sides until beautifully golden brown. They look simply great and taste even more aromatic.
Important! Since carcinogens are released in highly heated oil during frying, the refined vegetable oil should be changed each time meat cutlets are added to the frying pan. Remember this!
These beauties will definitely delight you with their spicy taste, and your loved ones will definitely ask for more.
Beef cutletsFor some, beef cutlets are the most delicious))) everyone has different tastes. 😎 Which ones do you prefer the most?
We will need:
- potatoes - 2 pcs.
- minced beef - 500 g
- egg - 1 pc.
- pepper, salt to taste
- bay leaf - 1 pc.
- onion - 1 pc.
- flour for deboning
- greenery
Cooking method:
1. Experts recommend mincing the beef, not once, but twice, so they will turn out more tender, softer and juicier. If you use ready-made ground beef, you also need to skip it one more time. Pass the peeled potatoes and meat through a meat grinder. Or you can grate it. Pepper, salt, and finely chop the dill for flavor. Cut the onion into small cubes.
2. Mix all the ingredients, and then form the minced meat into these beautiful meat beauties, which you roll in flour.
3. Fry in a preheated frying pan with vegetable oil on both sides until nicely browned. It should look something like this:
4. Basically, all cutlets are served with a side dish, for example, mashed potatoes or buckwheat, pasta. And they need a special and tasty gravy. I suggest you cook this one. It is prepared easily and simply. After frying, fill the dish with water so that it does not cover the cutlets at all, add laurel, spices, allspice, salt and simply boil this mixture for about 20 minutes so that the cutlets release their aroma.
Important! You need to simmer under a closed lid over low heat. If you want your gravy to be thick rather than thin, add flour to it.
How should you add flour to make the gravy thick? It’s very easy, to do this, stir flour (1-2 tbsp) in a glass (0.5 tbsp) with water, and then pour it into the boiling gravy, stir and simmer for another couple of minutes.
Minced chicken cutletsYou can prepare a lot of dishes from such minced poultry, and chicken Kiev is no exception.
We will need:
- minced chicken – 250 g
- egg - 1 pc.
- onion - 1 pc.
- starch - 1 tbsp
- milk - 3-4 tbsp
- salt, pepper to taste, vegetable oil for frying
Cooking method:
1. Take minced chicken, add diced onions, one egg, salt and pepper. For juiciness, pour in a little milk.
2. The mixture will be very tender and slightly pink. Sprinkle with starch, mix and form cutlets into any shape you like. It all depends on your preferences, it will not affect the taste in any way.
3. Then fry them in a frying pan with vegetable oil with the lid closed so that they do not burn. If you want your cutlets to be crispy, then roll them in breading or semolina.
Important! Don’t think that the cutlets in semolina will not be tasty, or that the semolina will squeak on your teeth, nothing like that, it will be very, very tasty, just cool and crunchy! I always roll it in semolina and am very pleased.
A quick version of cooking chicken cutlets is ready, serve with mashed potatoes or you can make a hamburger out of them, or maybe you can fry them especially for hamburgers?! 🙂
If you like to cook chicken cutlets at home, then take note of this article, in it you will find the most delicious and best practices:
Fish cutlets from pollock (hake, pike perch, cod) with semolinaI suggest everyone try this option, because fish is rich in various beneficial substances, especially it contains a lot of phosphorus. You can cook from any fish, for example pike or pike perch, you can take sea fish.
We will need:
- hake, pike perch, pollock - any 1 kg
- onions - 1-2 pcs.
- bread or loaf - 2-3 pieces
- tomato paste - 2 tbsp
- vegetable oil
- salt and pepper to taste
Cooking method:
1. How to cook such cutlets? Clean the fish from scales and cut into small pieces. Chop the onion into cubes and fry in a frying pan with vegetable oil until a beautiful golden color. Cool it down.
2. Through a meat grinder, grind pieces of fish, soft bread, which must first be soaked in water and squeezed out with your hands, and fried onions. Salt and pepper.
3. With wet and damp hands, make balls like these. Fry them in a frying pan, the oil, of course, should be well heated, and then reduce the heat, fry with the lid closed, on both sides. Tender and tasty cutlets are ready!
4. Now after frying, place the prepared cutlets in a saucepan, add some water, 1 tbsp of tomato paste, which should be boiling, or from a kettle, break the bay leaf and simmer for 2-3 minutes. The tomato sauce is ready.
5. It is best to serve this dish with rice or potatoes, as well as buckwheat. Bon appetit!
Have you tried such unusual, original things using crab sticks? They use a minimum of ingredients, but the taste is extraordinary, similar to fish.
We will need:
- crab sticks - 1 package 200 g
- cheese - 100-150 g
- egg - 2 pcs.
- garlic - 1 clove
- salt and pepper to taste
- flour for breading
Cooking method:
1. Grate the sticks and cheese. Pass the garlic through a press. Mix all ingredients together, add salt and pepper. Add eggs. Next, make these little red cutlets from the mixture and dip them in flour.
2. Fry them in a hot frying pan on both sides. Bon appetit! Very tasty and beautiful, this is how they turn out!
We will need:
- minced meat - 1 kg
- fresh potatoes - 1 pc.
- onion - 1 pc.
- garlic - 1 clove
- water or milk - 2 tbsp
- salt and pepper to taste
- egg - 1 pc.
Cooking method:
1. Chop the garlic and onion finely with a knife, usually this is done by hand.
2. Try to grate the potatoes on a fine grater, or on a coarse grater.
3. Add grated potatoes, garlic and onions to the prepared store-bought minced meat. Place one egg in there. Stir and form the minced meat into lumps, then flatten them with your hands. Your hands must be wet every time for everything to turn out beautifully.
4. Now place them in a steamer or you can use any baking dish in the oven.
If you are using a steamer bowl from a multicooker, then turn on the “Steam” mode and bake them for about 20 minutes.
If you are using an oven, then set the temperature to 180-200 degrees and bake until golden brown. Baked in the oven are also very fragrant and beautiful!
And of course, traditionally you can fry the cutlets in a frying pan. Which method do you prefer? Write your comments, I will be glad))) 😛
5. Wow, that's what happened! Juicy, soft, tender and very, very tasty! This type is universal, you can make it without onions, it will be delicious too! This option is good because if you don’t have bread or a loaf, you can replace it with potatoes. Alternatively, if there are no potatoes, you can sprinkle the minced meat with semolina and let it stand so that the semolina swells for about 20 minutes.
If desired, roll in breading or flour, or make without flour and without breading.
P.S. You can put a surprise in any type of cutlet, for example, hide a boiled quail egg or finely chopped chicken eggs inside each cutlet, you can also use grated cheese, and even sausage.
Any such round or oval-shaped meat balls can be frozen and made into home-made semi-finished products. And there, any day you can take it out and bake it, fry it for dinner or for a hearty afternoon snack.
That's all, see you soon) Have a nice, bright and colorful day everyone! May you have a great mood!
Meat cutlets are a traditional dish of Russian cuisine, which is probably regularly prepared in every family, without exception. From early childhood, we associate cutlets with the warmth and comfort of home, with the love and care of mother and grandmother, with sincere family lunches and dinners. The secret of such popularity of cutlets is that they are very tasty and filling, quite simple and quick to prepare and are inexpensive compared to other meat dishes. Homemade cutlets, made from minced meat, have a very soft consistency, so they are easily chewed and absorbed by the body, which makes them an indispensable dish in the diet of children, the sick and the elderly.
Useful information How to cook homemade pork and beef cutlets - a simple recipe for juicy cutlets with step-by-step photosINGREDIENTS:
- 500 g minced meat (pork + beef)
- 1 large onion
- 1 egg
- 3 – 4 small slices of white bread
- 1 tbsp. l. sour cream
- 2 tbsp. l. breadcrumbs
- 3 tbsp. l. vegetable oil
- salt, pepper, khmeli-suneli
COOKING METHOD:
1. Let's start preparing homemade cutlets by soaking the bread for 5 - 10 minutes in cold water.
Many housewives soak bread in milk so that it is properly saturated with it and imparts its taste to the cutlets. However, since a lot of milk is used for soaking, and only a small part of it ends up in the cutlets, and the rest is thrown away, my mother taught me to soak the bread in plain water, and add a spoonful of sour cream to the cutlet mince instead.
2. Chop the onion very finely. Some cooks grind onions together with meat in a meat grinder. I do not recommend doing this, as this releases a lot of juice from the onion, which simply evaporates during the process of cooking the cutlets, and the cutlets turn out drier. Onions cut with a knife retain more liquid and make the cutlets juicy and flavorful. 
3. Place minced meat, egg and sour cream in a bowl.
For classic homemade cutlets, mixed minced pork and beef are best suited. Pork gives the cutlets tenderness and juiciness, and beef adds its rich meaty taste and slightly reduces the fat content of minced pork.
4. Squeeze the bread a little, peel off the crusts and add to the minced meat along with the onions. Add salt and spices. I like to add khmeli-suneli seasoning to these cutlets; with this Georgian mixture of various spices, they turn out very aromatic and rich in taste. 
5. Knead the cutlet mince thoroughly with your hands until smooth. Beat it several times to remove air from it. To do this, collect all the minced meat with both hands and forcefully throw it back into the bowl.
6. Form round or oblong cutlets from the minced meat and roll them on all sides in breadcrumbs. If you don't have breadcrumbs, you can use regular flour. Before making each cutlet, I advise you to rinse your hands with water, this will prevent the minced meat from sticking to them. 
7. Heat vegetable oil in a frying pan and place the formed cutlets. You can pack them quite tightly, as they will shrink in size during cooking. Fry over medium heat until golden brown for 5 minutes.
8. Then turn the cutlets over and fry the other side in the same way.
9. To make homemade cutlets soft and juicy, pour a little hot water into a frying pan, close it with a lid and cook over low heat for 15 minutes, turning the cutlets once during cooking.
Lush, juicy and delicious homemade cutlets are ready!
To make homemade cutlets less high in calories, you should, first, pay attention to the quality of the minced meat. Usually in production, minced meat is made from fatty meats and even additional animal fats are added. Therefore, it is better to prepare minced meat at home, using mainly lean beef and a small amount of pork tenderloin. Cutlets made from homemade minced meat are much less fatty and high in calories and are more suitable for children's and diet food.
Secondly, you can regulate the amount of bread in the cutlets - the less there is, the more dietary the dish turns out. However, bread gives the cutlets looseness and fluffiness, that is, a more delicate and soft structure. Homemade cutlets without adding bread will turn out too dense and dry. So you need to find your own proper balance. You can use healthier types of bread to make cutlets - rye or wheat with bran, and some cooks even replace bread with oatmeal.
Thirdly, instead of frying cutlets in vegetable oil, you can use dietary cooking methods - bake them in the oven or steam them. This also significantly reduces the calorie content of the final dish and increases its beneficial properties.
Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago it came to us precisely from refined and sophisticated France. Then the “young lady” looked like a piece of juicy beef on a bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).
Over time, the Russian people began to transform the “French woman” to suit their tastes and ideas of beauty - they began to beat the meat, and after years they even turned it into minced meat. Removing the bone accordingly. So the “foreign” fashionista became a Russian cutlet.
What are cutlets made from at home? Pork, beef, chicken, turkey? Also probably fish, seafood, liver, mushrooms. There are often recipes with cereals and vegetables. And, I’m sure, every housewife has her own signature secret of delicious cutlets.
I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the “you can swallow your tongue” category, then I follow them strictly. Today we are talking about meat cutlets.
So, ten tips on how to cook delicious meat cutlets.
1. Minced meat - only homemade. No purchase compromises, even if they are of a thousand times proven quality.
2. Meat is of high quality. “The third grade is not a defect” will do, but we’ll leave it for ordinary cutlets, everyday ones, and for a local culinary masterpiece, buy a good back part of pork or veal tenderloin at the market. Pork is fattier, beef or veal is lean.
3. Minced meat - freshly prepared. Of course, you can take it out of the freezer and defrost it, you will also get cutlets this way, no one argues, but we are talking about tasty and juicy cutlets, right? Then we take out a meat grinder and grind the minced meat.
4. You can cut it. Small. As small as it gets. In this version, meat fibers are not crushed by the circle-knives of the meat grinder, retaining more juice. But this advice is, let’s say, theoretical; I don’t have enough patience for such delights.
4. Bread. Necessarily. Thanks to it, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It’s not at all necessary - there are also lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday’s loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it’s completely “ah!”). When the crumb gets wet, I squeeze out the bread.
5. Egg. Do not add. It makes the minced meat denser and harder. I don't like. It is usually taken to ensure that the cutlets do not fall apart during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply don’t add it.
6. Other additives.
Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everybody, but we like it. You can have a lot of onions - some amateurs, like my husband, manage to make quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per half kilo of meat.
I grind the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when onion comrades are found in homogeneous minced meat.
If the meat is very lean, it is good to add a little lard or other fat - again for the juiciness of the cutlets.
Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend saving pumpkin, carrots, zucchini, cabbage, potatoes and other goodies for the next portion.
Spices - I don’t recognize anything except black pepper. But again in the classic version. In general, you can add whatever you think goes well with the meat.
7. Stir. With diligence and care, this is the key to ensuring that the cutlets are uniformly juicy, tasty and delicious in all places.
8. Recapture. Necessarily. A lot of. You scoop the minced meat into your palms, raise your arms and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. Then not a single cutlet of yours will fall apart during the frying process.
9. Place butter or a piece of ice in the middle of the cutlet.
I think this is unnecessary shenanigans. If the minced meat is of high quality, fresh and quite fatty, no amount of oil and ice will make it even tastier, it will only add work. If you doubt that you are lucky enough to buy the “right” cutlet meat, bother with butter or ice.
We sculpt with hands dipped in water so that it does not stick.
The correct frying pan is with a thick bottom. Cast iron is ideal.
Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without any breading at all.
The oil is hot, the frying pan is clean. After each frying batch, thoroughly remove any burnt marks.
Fire is close to minimal.
Fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.
I wish you good luck in preparing delicious meat cutlets and, in addition, I offer you a few more proven recipes for delicious cutlets from Izyuminka:
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