Classic cutlets made from mixed minced meat. Juicy cutlets from mixed minced meat Cutlets from mixed meat mu

Have your cutlets turned out dry and tough again, despite all your efforts? No problem! We will reveal the secret of how to fry airy meatballs with a delicious crispy crust, cook them with the most delicate sauce or bake them deliciously in the oven. Recipes with photos will help you make juicy cutlets from mixed minced meat, which you can quickly and easily master at home. Let's get started!

Beef, pork and chicken balls in a frying pan, recipe with photo

In order for the products to be voluminous and have a pleasant aroma, the minced meat should be prepared independently from fresh and high-quality products. It is recommended to take all types of meat in equal proportions, supplement the dish with onions, a loaf soaked in milk and emphasize its taste with fragrant spices.

Cooking time: 50 minutes

Number of servings: 7

Energy value

calorie content – 205 kcal;
carbohydrates – 8.2 g;
fats – 10.3 g;
proteins – 12.6 g.

Ingredients

pork – 0.2 kg;
white bread – 90 g;
milk (2.5%) – 100 ml;
chicken fillet – 200 g;
onion – 75 g;
beef – 0.2 kg;
wheat flour – 110 g;
eggs – 2 pcs.;
small crackers – 120 g;
table salt – 7-8 g;
curry – 2 g;
pepper mixture – 4 g;
thyme – 3 g;
turmeric – 2-3 g;
refined oil – 55 ml;
mint, cilantro - 6 sprigs.

Step-by-step preparation

Peel beef, pork and chicken from films and cartilage, then wash and chop into medium-sized pieces. Grind the prepared meat thoroughly in a food processor.
Remove the peel from the onion, wash it, and puree it using a blender.
Divide the loaf into small pieces, place in a cup with warm milk and leave for 8-10 minutes. When the bread becomes moist and puffs up a little, knead it thoroughly with a fork.
Rinse the greens with running water, then finely chop.
Combine all ingredients, beat in one egg, add salt and season with spices. Then stir vigorously with a tablespoon.
Cover the finished minced meat with cling film and place in a cool place for half an hour. During this time, the bread will absorb the meat juice, and future cutlets will turn out soft but elastic.
Divide the cooled mass into seven equal parts, then turn them into small flat cakes 1.5-2 cm thick. After this, roll the workpieces in wheat flour.
Break the second egg into a bowl and mix it vigorously with a whisk until a light foam forms. Place breadcrumbs on a separate plate.
Fill the frying pan with vegetable oil, set on fire, and heat well.
Dip the products in the egg, then sprinkle with crushed breadcrumbs and place on the frying surface. Cook the cutlets for 6-7 minutes on each side until golden orange.

This is interesting: If you add mustard seeds (15 g) to the minced meat, the meat dish will turn out more fluffy, with a pleasant bitter taste. Instead of onions, you can use green onions - it will help the meatballs become juicier.

Place the mixed minced meat cutlets on a large tray, garnish with lettuce leaves, dark olives and place on the table. It is better to eat them hot, with sauerkraut and crumbly buckwheat.

Juicy and very tasty mixed minced meat cutlets in vegetable sauce

Homemade meatballs will turn out very tasty if they are made from lamb and turkey. And to make the dish bright and appetizing, it is recommended to complement it with gravy made from carrots, bell peppers and ripe tomatoes.

Cooking time: 1 hour

Number of servings: 8

Energy value

calorie content – 234 kcal;
carbohydrates – 8.5 g;
fats – 11.6 g;
proteins – 12.7 g.

Ingredients

lamb tenderloin – 0.25 kg;
potatoes – 170 g;
chicken egg – 1 pc.;
turkey meat – 250 g;
onions – 3 pcs.;
carrots – 80 g;
bell pepper (yellow) – 50 g;
tomatoes – 2 pcs.;
bran bread – 100 g;
garlic – 1 clove;
corn flour – 110 g;
sea salt – 8 g;
paprika – 3 g;
chili pepper (ground) – 1 g;
hops-suneli – 2 g;
saffron – 3 g;
vegetable oil – 65 ml;
basil (for serving) – 4-5 sprigs.

Step-by-step preparation

Wash the lamb and turkey, dry with napkins, cut into arbitrary pieces. Then place them in a meat grinder and turn them into minced meat.
Peel the potatoes, rinse with water, and chop on a grater with medium holes. Then mix with meat.
Remove the top layer from the bulbs and wash well. Chop one of them into very small squares and also add to the minced meat.
Crumble the bread into a plate, add clean water and let stand for 6-7 minutes. Mix the soaked product until a viscous substance is obtained, then add it to the cutlet mass.
Add the minced meat, add the egg, add paprika and knead vigorously with hands moistened with water. Then form it into small oval cutlets and process them in corn flour.
Place the meatballs in a frying pan with hot oil and fry for five minutes on all sides, then set aside.
To make the gravy, you need to cut the remaining onion into rings, place in a separate saucepan and sauté until translucent. Then peel the carrots and pass them through a coarse grater. Remove the seeds from the bell pepper, wash it, and chop it into thin strips. Crush the garlic clove with a press. Combine vegetables with onions and, stirring regularly, simmer for 7 minutes.
Pour boiling water over the tomatoes, peel them, divide them into small cubes and add to the rest of the products. Then pour water (320 ml) into a saucepan, add salt, season with seasonings and simmer over low heat for 5-6 minutes.
Pour the boiled sauce over the cutlets and simmer under the lid at low boil for a quarter of an hour.

Advice: The color of the gravy will become richer if you add a tablespoon of ketchup or homemade adjika to it. Starch (15 g) will help make the sauce thicker, which must be dissolved in water (80 ml) and poured into a bowl with vegetables.

Sprinkle the appetizing little balls with finely chopped basil, then distribute among plates and serve to everyone present. It is better to combine them with pickled mushrooms and mashed potatoes.

How to bake cutlets on a sheet in the oven: a very tasty recipe with photos

Delight your family and friends with a luxurious meat delicacy baked in the oven under a layer of foil. Such cutlets are considered lighter and healthier because they are cooked in their own juice without the use of oil.

Cooking time: 1 hour 5 minutes

Number of servings: 9

Energy value

calorie content – 178 kcal;
carbohydrates – 6.3 g;
fats – 4.8 g;
proteins – 11.7 g.

Ingredients

veal – 0.45 kg;
pork pulp – 0.3 kg;
pumpkin – 170 g;
leek (medium) – 1 pc.;
eggs – 2 pcs.;
flour – 90 g;
coarse salt - to taste;
coriander – 3 g;
cumin – 2 g;
black pepper – 4 g;
marjoram – 2-3 g.

Step-by-step preparation

Wash pork and veal, wipe with a clean cloth, cut into small cubes. Place meat in a food processor and grind.
Rinse the leeks with water, chop them into small rings, and combine with the minced meat.
Cut the skin off the pumpkin, then wash it and divide it into 6-7 parts. Grind the vegetable pieces using a blender and add to the meat mixture.
Salt the minced meat and add seasonings. Then pour flour into it, beat in the eggs and knead well with damp palms, carefully mixing all the ingredients.
Form round products with a diameter of about 8 cm from the cutlet mixture.
Cover a baking sheet with foil, place the meatballs on it and cover them on top with a layer of shiny paper.
Place the cutlets in a hot oven and bake for 25 minutes at 190 degrees. Then remove the improvised lid and cook for another quarter of an hour until golden brown.

Important: meat for cutlets should not be lean, otherwise during cooking they will not be able to release enough juice and will be dry. If the minced meat is low-fat, put a small piece of butter inside each meatball - it will make the dish soft and tender.

Mixed minced meat cutlets baked in the oven are ready. It is advisable to serve the treat in portions, with garlic sauce, crusty bread and vegetable salad. Bon appetit!

Making meatballs is not at all difficult - you just need a little free time, a minimum of effort and a great desire to please your loved ones with a delicious delicacy. And if you follow our recommendations, you can be sure that your cutlets will turn out juicy and flavorful!

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My husband and I went for a birthday party and gave the birthday girl a steamer. And then I remembered that I hadn’t taken mine out of the closet for a long time! Of course, the next day I decided to definitely steam something. Moreover, after such a hectic weekend (we went out for two birthdays in a row), I wanted to eat something simple.

Steam cutlets made from mixed minced meat include:

600 gr. mixed minced meat (I had about half pork and beef);
1 onion;
1 egg;
A small piece of bread (or white loaf);
0.25st. milk;
Salt, pepper - to taste.

A comment:

Of the minced meat, I ended up using only half of it on the first evening - for one tier of the steamer. I prepared the second half of the minced meat the next evening, making some more minor changes.

Method for preparing steamed cutlets from mixed minced meat:

Take minced meat. I bought two small pieces of beef and pork with bones, trimmed the flesh and twisted it in a meat grinder, and put the bones in the freezer for future soup.

Soak the loaf or bread in milk.

Since I had a meat grinder at hand, I used it to grind the onion and bread into the meat, then broke an egg into a plate, added salt and pepper.

Mix everything thoroughly into a homogeneous minced meat.

We form cutlets and place them on the oiled bottom of one of the tiers of the steamer.

I had one with cutlets. And I put it on the second tier to cook.

Cook the cutlets for a couple of minutes 30-40. Although here, to be honest, the time depends on the size of the cutlets and your preferences. I can keep the cutlets in the steamer for almost an hour - just to be on the safe side, otherwise you never know what kind of meat you get.

We serve hot steamed cutlets with a side dish to the table right away! I also added my mother’s homemade lecho, and my husband added horseradish to make it “spicier”

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 selection

For 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.

Ground 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

Bread

To 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.

Modeling

It 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 coat the cutlets:

In regular flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

Frying

Place 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 readiness

The 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 confused

Cutlets 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 goulash

400 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.

It would seem that what’s so difficult about making cutlets? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, housewives do not always guess the correct proportions, the ratio of products in the cutlets... These tips will help you prepare a dish in such a way that you won’t be ashamed to serve it even for the holiday table! Subtleties of cooking cutlets that you haven’t thought about before.

I want to tell you right away about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!

When you cook cutlets next time, take a chance and add a little mustard powder or mustard seeds to the minced meat: just 1 tbsp. l. for all the minced meat. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and will also turn out incredibly fluffy and juicy... Try it for fun! And check out our detailed recommendations for preparing cutlets: they are really good and have been tested by housewives in practice.

How to cook delicious cutlets
To make the cutlets juicy
Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don’t have to buy expensive beef tenderloin, but the back, neck, shoulder, brisket and some parts of the hind leg are ideal.
Before putting the fillet into the meat grinder, do not forget to thoroughly clean it - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness.

Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grid.

Do I need to add an egg?
Of course it is necessary. The main thing is not to overdo it with eggs and use no more than 2-3 eggs per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind them at the same time as the minced meat in a meat grinder.

Bread is the most important component
Don’t think that bread was included in the recipe out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. It is the soaked bread that helps make the cutlets softer and more tender.
Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you are making chicken cutlets, you will need less bread and eggs).

Use yesterday's or slightly dried out loaf. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Correct breading
It is advisable to cover the bowl with the prepared minced meat with film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice to make the dish juicier. After this, wet your hands in cold water and start making cutlets.
If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this, you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan. You can also use sesame seeds, small bread sticks, flour and lezon as a breading.

The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.

Frying Features
There is nothing complicated in frying cutlets, the main thing is to place them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces.
In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It’s better not to torment the cutlets by turning them over frequently (it’s advisable to do this a couple of times), but don’t go too far from the frying pan, otherwise you’ll end up with coals instead of a juicy meat dish. However, you can skip frying and stew the flatbreads or steam them.

Did you like this useful article? Live and learn! Let this information about cooking cutlets help you create delicious dishes with ease. Don't be greedy - share these recommendations with other housewives.

It is believed that truly tasty cutlets can only be made from combined minced meat. For these purposes, you can use pork, beef, lamb and poultry, combining the ingredients in equal proportions or with a predominance of one type of meat. This article contains 5 recipes for juicy cutlets made from mixed minced meat, cooked in a frying pan or in the oven, and useful recommendations for novice cooks.

The most suitable types of meat for cutlets are pork, beef and poultry.

To prepare this dish, you will need the following ingredients:

pork, beef and chicken in equal proportions;
large onion;
garlic cloves;
potato;
a slice of white bread or loaf;
egg;
salt and suitable seasonings;
flour or breading mixture.

How to cook mixed cutlets:

Divide the peeled onion and potatoes into several parts, remove the peels from the garlic, and chop the meat.
Soak the bread or loaf in water and then squeeze thoroughly.
We make minced meat from the prepared ingredients, then add the egg, salt and spices, mix thoroughly.
Form cutlets, roll in flour or breading mixture and fry in hot fat.

On a note. Some chefs believe that eggs only spoil the cutlets, making them less juicy, and exclude this ingredient from the composition.

How to cook in the oven

You can cook cutlets not only in a frying pan, but also in the oven, and so that the dish does not seem dry, it is baked with various gravies.

For cooking you will need to take the following products:

beef;
turkey or chicken;
onion;
potato tuber;
several garlic cloves;
some white bread;
egg;
heavy cream;
mustard to taste;
salt and seasonings.

How to cook beef and poultry cutlets with creamy mustard sauce in the oven:

We make minced meat, onions, potatoes and garlic, then add ground white bread.
Salt and season the mixture with spices, beat in the egg and mix thoroughly.
We form elongated portions, place them in deep dishes greased with a thin layer of fat and place them in the oven.
After a quarter of an hour, add the cream and mustard sauce, diluting it a little with water if necessary, and bake the dish until cooked.

Advice. You can make beef and poultry cutlets in the oven without sauce, and to prevent the dish from turning out dry, add a little lard to the minced meat.

Stewed in sauce in a frying pan

Lamb cutlets are amazingly tasty, but it is too fatty, and it is better to combine it with chicken or turkey. And to make the dish tender and juicy, you can complement it with thick tomato sauce.

For cooking you will need the following products:

lamb and poultry in equal parts;
3-4 onions;
potato;
some white bread;
egg;
carrot;
bell pepper;
tomatoes or tomato paste;
garlic;
salt and hot seasonings.

How to cook lamb and poultry cutlets in tomato sauce in a frying pan:

Prepare minced meat, one onion, potatoes and white bread, beat in an egg, add salt and mix.
Fry portions in vegetable fat and place in a deep frying pan.
In the same fat where the cutlets were cooked, add the remaining chopped onions, garlic, grated carrots and bell peppers cut into half rings.
Add chopped tomato pulp or tomato paste, salt and hot seasonings to the sauce, bring to a boil.
Pour the resulting sauce over the cutlets, close the container with a lid and simmer briefly so that the portions do not fall apart.

On a note. In order not to worry about preparing the side dish, you can add a little boiled buckwheat, whole wheat or steamed oatmeal to the minced cutlets.

Mixed minced meat cutlets in breadcrumbs

For those who like cutlets with a crispy crust, it is better to cook them in breadcrumbs.

For this dish you will need the following ingredients:

0.7 kg pork;
0.3 kg chicken fillet;
bulb;
potato;
garlic;
white bread or loaf;
egg;
salt and spices;
breading mixture.

Prepare cutlets from mixed minced meat in breading:

Grind meat, poultry, onions, potatoes, garlic and pre-soaked bread in a meat grinder.
Add the egg, salt and seasonings to the minced meat, mix until smooth.
Form portions, roll in breading mixture and fry until crust forms.

On a note. You can add grated cheese, nuts, crushed cereal, herbs and a variety of seasonings to the breading mixture.

Delicious recipe stuffed with mushrooms and onions

To prepare cutlets with filling, it is better to use pork and beef. This meat is somewhat denser than poultry, and the finished portions will hold their shape better.

During the work you will need:

equal amounts of pork and beef;
2 onions;
garlic;
potato;
egg;
White bread;
mushrooms;
flour or breading mixture;
salt and spices.

How to cook cutlets from combined minced meat with mushroom filling:

Cut one onion and fry with chopped mushrooms, sprinkle with salt and seasonings.
We prepare minced meat, onions, garlic, potatoes and bread.
Add egg, salt and spices, mix.
We form cutlets, putting mushroom filling into each portion, then roll in flour or breading and fry.