Juicy cutlets made from minced chicken and pork. Recipes for pork and chicken cutlets for the everyday menu Delicious minced pork and chicken cutlets

Very tender cutlets from mixed minced meat without eggs

Cutlets can be made from absolutely any minced meat and in almost any combination they will be delicious. Very successful cutlets are made from minced chicken and fish. Cutlets made only from minced pork are especially tender, but a lot depends on the meat and the amount of fat, so I want to offer you the option of cutlets made from mixed minced meat: pork + chicken! If you haven't tried it yet, be sure to try this combination. Tasty, tender and impossible to spoil :)

So, a recipe for mixed minced meat cutlets!

Recipe:

Minced pork – 400 gr.
Minced chicken – 400 gr.
Onion – 3 large heads *The more onions, the juicier the cutlets
Garlic – 5-6 cloves
Sour cream – 2 tbsp. heaped spoon (or 3 tablespoons if sour cream is liquid)
Mustard – 1 heaped teaspoon
Crackers (read how to always have crackers in the house)– for securing from 1 to 5 tbsp. spoons
Bunch of fresh herbs
*Khmeli – suneli – 1 tsp.
Salt - at the rate of 1 tsp. per 1 kg. minced meat

*Note on seasonings:

Not all seasonings are created equal for chicken and pork, so I advise you not to add too rich seasonings to these cutlets. Add cumin with caution as... It goes perfectly with meat, but in chicken it’s just terrible.

I suggest using hops – suneli – in these cutlets. Not rich, tasty in combination with both chicken and meat.

Composition of hops - suneli:

Dried crushed herbs in equal quantities - basil, coriander, fenugreek (fenugreek), bay leaf, garden savory, dill, parsley, celery, peppermint, marjoram, red hot pepper in an amount of 1-2% of the finished mixture, Imeritin saffron (safflower dyeing) or saffron in an amount of 0.1% of the finished mixture

Abbreviated composition of hops - suneli:

Coriander, basil, marjoram, dill in equal parts, red pepper in the amount of 1-2% of the finished mixture, saffron in the amount of 0.1% of the finished mixture.

*Expensive saffron can be replaced with cheaper and more accessible turmeric.

Preparation:

Grind the pork, chicken, onion and garlic twice in a meat grinder.
Add seasonings, salt, sour cream, mustard, herbs and as needed to the minced meat. crackers *Add crackers if you think the minced meat is too tender.
Mix well and leave the minced meat to rest for 15 minutes.
Wet the handles with water, form cutlets and roll in flour.
Fry over medium heat, covered, until golden brown.
The fried cutlets can be put into a mold and steamed a little in the oven at 180 degrees. (10-15 minutes), or steam in a frying pan, adding a little water.

Bon appetit!

Cutlets are a tasty and satisfying homemade dish that is prepared from lamb, pork, beef, chicken and even fish. Housewives know that the secret of good cutlets lies in combining two types of meat, one of which is fatty and the other drier. Pork and chicken cutlets are juicy, incredibly aromatic and tasty. Semi-finished products are first fried in a frying pan, then steamed in the oven on cabbage leaves.

About the dish

The process of preparing a dish from minced pork and chicken is practically no different from traditional recipes for juicy cutlets from any type of meat. You must first prepare the chicken and pork, grind the pieces through a meat grinder, then form semi-finished products using breading.

If you need to get a ready-made dietary dish, then you don’t need to fry the cutlets in vegetable oil; you can immediately bake them in the oven at medium power.

Delicious cutlets from minced pork and chicken are obtained if the proportions in the recipe are followed. Use a little more chicken fillet than pork so that the finished dish is light in texture with a pleasant chicken aroma, juicy, but not too fatty.

The amount of hot hot pepper is determined according to the taste preferences of the family. If the cutlets are being prepared for children, you can omit the pepper altogether or remove the seeds, then it will be less spicy.

Chicken and pork cutlets must be stewed in the oven. In order not to use vegetable oil, cabbage leaves are placed at the bottom of the pan or cauldron, which will prevent the cutlets from burning and also absorb excess fat. Below is a simple and tasty recipe for pork and chicken breast cutlets, fried in a pan and steamed in a cauldron.

Ingredients

Servings: – +

skinless chicken breast900 gr
pork shoulder 600 gr
onion 2 pcs
red hot pepper2 g
chicken egg 1 PC
fresh or frozen greens1 bunch
breadcrumbs70 gr
wheat crackers for minced meat100 gr
cabbage leaves for steaming cutlets in the oven6 pcs
vegetable oil3 tbsp. l.

Calories: 185.37 kcal

Proteins: 17.33 g

Fats: 9.59 g

Carbohydrates: 7.54 g

1 hour. 50 min. Video recipe Print

Place the fried chicken and pork cutlets in a ceramic saucepan or cauldron, the bottom of which is lined with cabbage leaves. Place the dishes in an oven preheated to 220 degrees, after 7 minutes turn off the heat and leave the cauldron inside until the oven cools completely.

Pork and chicken cutlets are aromatic, tasty, quite soft and juicy. This dish is suitable for feeding children, and as a side dish you can serve mashed potatoes, pasta, and vegetable salad. This recipe makes a lot of minced meatballs; you can cook them right away or freeze some of them as semi-finished products.

I suggest trying chicken and pork cutlets with gravy.

The chicken and pork in this minced meat dish complement each other very well. The tomato-cream sauce in which they are then stewed makes the cutlets very soft, tender and juicy.

Children gobble up these pork and chicken cutlets on both cheeks!

Ingredients:

For minced meat:

Meat (pork) – 500 gr.,
Chicken fillet (breast) – 1 pc. (approximately 400 gr.),
Onions – 2 pcs.,
Milk – 50 ml,
Egg 1-2 pcs. (1 large or 2 small),
Garlic – 1 clove,
Salt, pepper - to taste,
Vegetable oil for frying,
Flour for dredging cutlets.

For the gravy:

Water – 200 ml,
Cream – 100 ml,
Ketchup – 5 tbsp. l.,
Flour – 2 tbsp. l.,
Salt - to taste.
Bay leaf – 2 pcs.,
Greens - to taste.

For garnish:

Buckwheat – 2 tbsp.,
Water – 4 tbsp.,
Salt - to taste.

Cooking process:

Let's prepare the cutlet mince. We thoroughly wash the chicken and pork meat, separate the films, and let the water drain. Pass the fillet, onion and garlic through a meat grinder. Add milk, eggs, salt and pepper to the minced pork and chicken. Mix everything well until smooth.

Pour vegetable oil into a frying pan and heat it up. Meanwhile, form cutlets, roll them in flour and fry on both sides until golden brown.

In a separate bowl prepare the gravy for the cutlets. Mix water, cream, ketchup, salt and flour and pour over the cutlets.

Let the gravy boil, turn the heat to low, add bay leaves, herbs, cover with a lid and simmer the chicken and pork cutlets for 30-40 minutes over low heat.

For a side dish, at this time, boil the buckwheat in a slow cooker or in the traditional way on the stove. When the chicken and pork cutlets are ready, serve in portions with buckwheat garnish.

We thank Ekaterina Marutova for the recipe.

Bon appetit and good recipes!

Tested in practice: the most delicious minced meat is obtained by combining different types of meat. Classic mix - pork and beef. The pork and chicken cutlets are also incredibly good. They turn out juicy, soft, tender, aromatic, regardless of the cooking method: frying, baking, stewing in sauce, steaming.

Fried pork and chicken cutlets

Recipe with a traditional set of ingredients. Method of preparation: frying in a frying pan in vegetable oil.

Golden cutlets are served with any cereal, vegetable side dishes, pasta with or without sauce.

Recipe for frying without oil

The fundamental difference between this recipe and the standard one is the same proportions of meat and onions in the minced meat. Thanks to this “balance”, the cutlets turn out unusually juicy. The absence of oil reduces the calorie content of the finished dish.

For 5 servings:

ground chicken fillet – 300 g;
ready-made minced young pork – 500 g;
onion – 800 g;
milk – 150 ml;
crumb (stale) of white bread – 100 g;
2 grams of salt and ground black pepper.

Time – 40 minutes. Calorie content – 130 kcal/100 g.

The bread is soaked in milk. Crumble into pulp.
Onions are peeled and washed. Chop as finely as possible.
Minced chicken and pork are mixed. Add a slurry of bread crumbs in milk and chopped onions.
The cutlet mass is thoroughly kneaded. Season with pepper and salt. Leave for 10 minutes alone.
A frying pan with a thick bottom is heated over high heat. Then the heat is reduced to medium.
Small round cutlets are formed from the minced meat. Fry without adding oil on both sides for 2 minutes.
The fire is reduced to a minimum. Leave the cutlets in the pan, covered, for 15 minutes to finish cooking.

Despite the absence of eggs in the minced meat, the cutlets do not fall apart. The dish is dietary, low-calorie. The ideal side dish for these cutlets would be boiled vegetables.

Baked cutlets with gravy

Baking cutlets in the oven is more convenient than frying, if only for the reason that you don’t need to stand over a frying pan splashing with hot oil. In addition, baked meat cutlets in gravy contain fewer calories.

For 6 servings:

500 g each of chicken breast fillet and pork neck;
1 egg;
2 potatoes;
2 onions;
1 tbsp. l. sour cream;
salt + ground black pepper to taste.

The gravy for cutlets baked in the oven is prepared from sour cream, tomato paste, flour (1 tablespoon each), diluted in 250 ml of non-cold water.

Time – 60 minutes. Calorie content – 155 kcal/100 g.

The meat is washed, dried, and cleared of films and fat. Cut into strips.
Onions and potatoes are peeled and washed. Cut into small pieces.
Chicken, pork and vegetables are passed through a meat grinder.
Break an egg into the minced meat and add sour cream for softness. Salt and pepper. The mass is thoroughly mixed.
Grease a baking tray with a small amount of vegetable oil. Turn on the oven and preheat it to 180 degrees.
The minced meat is formed into balls. Place on a baking sheet.
The cutlets are baked for 20 minutes.
Meanwhile, make the gravy by mixing all the ingredients in a bowl.
The browned cutlets are taken out of the oven and poured with sour cream and tomato filling on top. Return to place and bake at the same temperature for another 15 minutes.

A side dish for baked cutlets can be any pasta, porridge, fresh or stewed vegetables.

Chopped chicken and pork cutlets

Chopped meat cutlets taste more like chops. You can cut (chop) pork and chicken with a knife or grind it through a special attachment in a meat grinder. To ensure that the dish is well fried and juicy, it is recommended to leave the cutlet mass in the refrigerator for half an hour to marinate.

For 5 servings:

500 g chicken breast;
300 g pork neck without lard;
1 onion;
2 eggs;
3 tbsp. l. mayonnaise;
3 tbsp. l. potato starch;
salt, spices, ground black pepper to taste.

Time – 1 hour 15 minutes. Calorie content – 230 kcal/100 g.

The meat, cleaned, washed and dried with a napkin, is cut (chopped) into very small cubes. The smaller the pieces, the more tender the chicken and pork cutlets will be.
Peel the onion and grate it.
Mix the meat with onions, beat in the eggs, add mayonnaise, spices, and salt.
The cutlet mass, which turns out to be quite liquid, is stirred with a spoon.
Pour starch into chopped minced meat. Mix well again. The finished minced meat is left to infuse in the cold for half an hour.
Heat a frying pan with vegetable oil over medium heat.
Chopped cutlets are not formed by hand as usual, but scooped and placed in a frying pan with a spoon. Fry on both sides for 1 minute over medium heat.

If desired, you can add a little chopped herbs to the minced meat for chopped cutlets. Serve the dish with any side dish, vegetable salads.

Recipe for a dish with minced beef

Dietary poultry goes equally well with both pork and lean beef. Minced meat from three types of meat is moderately fatty, dense, and aromatic. The principle of preparing cutlets from mixed minced meat is no different from the traditional one.

For 4 servings:

200 grams of pork without fat, beef tenderloin, chicken breast fillet;
2 onions;
20 g chopped greens (parsley);
2 tbsp. l. with a heap of flour;
2 grams of salt, ground red and black pepper.

Average time – 50 minutes. Calorie content – 158 kcal/100 g.

Beef, chicken, pork are cleaned and cut into pieces.
Peel the onion and cut it into slices.
The meat and onions are ground in a meat grinder.
Add spices, salt, chopped herbs. The mass is thoroughly kneaded and beaten on the table. Leave for 15 minutes alone.
The minced meat is used to form oval cutlets. Fry on both sides until golden brown over medium heat in hot vegetable oil.

Leave the cutlets in the pan, cover with a lid and simmer over low heat for 15 minutes.

Festive dish with mushrooms and cheese

To make a familiar dish take on a new meaning, zucchini, carrots, apples, bran, oatmeal, etc. are added to the cutlet mince. But the most successful combination is meat + mushrooms + hard cheese. Pork and chicken cutlets with such a twist turn out stunningly tasty and aromatic.

For 5 servings:

300 g pork neck;
300 g chicken breast;
2 eggs;
1 onion;
100 g of fresh mushrooms (oyster mushroom, champignon);
70 g hard cheese;
salt, spices to taste;
green basil, parsley.

Time – 50 minutes. Calorie content – 225 kcal/100 g.

Pork and chicken are ground into minced meat in a meat grinder.
Peeled onions, greens, mushrooms are washed. Finely cut. The cheese is grated coarsely.
Vegetables, mushrooms, chopped herbs, cheese, spices, and salt are added to the twisted meat. Beat in the eggs.
The minced meat is thoroughly kneaded and beaten forcefully on the table several times.
Form balls from the cutlet mass with your hands and flatten slightly.
Fry the cutlets in hot vegetable oil over medium heat. Brown each side for 2 minutes.

If you don’t want or don’t have time to fry the cutlets, you can bake them in the oven. Temperature – 180 degrees. Bake for 30 minutes.

The calorie content of mixed minced meat cutlets depends on the proportions of meat. If there is more pork, the dish turns out to be more satisfying and dense. If you take more chicken, the cutlets come out soft, tender, and dietary.
Not only flour, but also breadcrumbs are used as breading. In this case, an appetizing crispy crust appears on the fried cutlets.
To reduce the calorie content of fried cutlets, place them from the frying pan not on a dish, but on a paper towel. Excess oil will be absorbed and the dish will not be greasy.
If the minced meat turns out dry, add sour cream, milk, water, mayonnaise, and vegetable broth. Thanks to such additives, pork and chicken cutlets are especially juicy.
You shouldn’t add a lot of different spices to minced pork and chicken. Herbs and seasonings interrupt the taste of meat. Ideally, all you need to cook cutlets is salt and black pepper.
For children and those on a diet, it is recommended to steam cutlets made from mixed minced meat. Add less pork and more chicken to the minced meat, cook for 30 minutes on a greased steamer rack.

In the video you will find a recipe for pork and chicken cutlets for cooking in a slow cooker:

Option 1: Classic recipe for cutlets made from minced chicken and pork (mixed)

No matter how hard you try, it is unlikely that you will be able to choose a classic cutlet recipe from such minced meat. Let's do it simpler - we take the basic recipe for cutlets, as such, and make changes to it according to the products used. Since neither chicken nor pork require any special spices, grinding technologies or other sophisticated techniques, preparing cutlets from minced chicken and pork will be simple and not troublesome.

Ingredients:

three hundred grams of minced chicken and pork;
two slices of stale white bread;
one egg and one onion;
clove of garlic;
homemade breadcrumbs;
hand-ground pepper and fine salt;
vegetable oil.

Step-by-step recipe for chicken and pork cutlets

Peel the garlic and onion, finely chop or grind with a meat grinder or blender. We remove the crusts from the bread crumb, soak it in water and squeeze it lightly.

First mix both types of minced meat, add some salt and pepper. Test for saltiness with the tip of your tongue. If necessary, add salt and seasoning. Stir in the onion, garlic and mashed bread into the cutlet mixture. This must be done carefully, ensuring uniform coloring of the entire mass.

Lastly, add the raw egg into the mixture. We also thoroughly mix it with the other ingredients and check the saltiness of the minced meat one last time.

It is customary to shape cutlets with slightly damp hands - sculpt oblong semi-finished products, no more than two and a half centimeters thick. This shape and thickness allow moisture to be retained under the breading during the frying process.

Recommendations for frying duration are always quite dubious in terms of accuracy. The duration of the process depends on many factors and is always selected experimentally. In most cases, the following comments are common: fat (of any kind) must be sufficiently heated; the breading is applied in one dense, thin layer and appears dry; fry on both sides, with the first a little longer, and the second - slightly reducing the temperature and covering with a lid.

Option 2: Chopped chicken and pork cutlets, quick recipe

Tender chicken and juicy pork cook quickly, almost any recipe can be put into the “quick” recipe! However, frying cutlets made from meat chopped with a knife takes slightly less time; in addition, there is no need to bread them. Even with minimal skill, chopping meat with a well-sharpened cleaver is a completely doable task, so we suggest that you consider a quick recipe for chicken-pork cutlets made from minced meat, which you prepare yourself.

Ingredients:

white chicken (breast) - half a kilogram and 300 grams of pork tenderloin without fat;
two fresh eggs;
large white onion;
three tablespoons of medium-fat mayonnaise and dry potato starch;
salt and a mixture of peppers, or other suitable spices.

How to quickly cook cutlets from minced chicken and pork

The meat, cleared of films and other unnecessary parts, is rinsed, blotted with a dry cloth, cut into thin layers, and then into narrow strips. Chop with a heavy sharp knife as finely as possible. Its tenderness depends on the size of the pieces of pulp in the minced meat.

Peel the onion, wipe with a damp cloth or wash and dry. Rub with a medium grater or grind with a blender. Since we chop the minced meat on a cutting board, there is no point in using a meat grinder, but you can put not only onions, but also the remaining large pieces of meat into the blender. This saves some time, but still try to get by with just a knife.

Combine onions, eggs with mayonnaise, as well as all the salt and spices in one bowl and mix thoroughly with a spoon. It will turn out somewhat runny. Pour all the starch into it and knead again. Take it out into the cold or put it in the refrigerator for half an hour, no longer. This time is enough for it to brew.

Heat the oil in a frying pan, the temperature should be moderate. We scoop the minced meat with a spoon; we will not make cutlets. Immediately place portions of minced meat into heated oil and fry without changing the mode and without covering with a lid. It takes less time than cutlets made from ground meat, but watch the duration carefully - the sides of the cutlets should be golden brown and the meat should be completely cooked inside.

Option 3: Chicken and pork cutlets in the oven with gravy

Mixed minced meats are good in cutlets prepared in any way, be it fried, steamed or baked. And cutlets made from minced chicken and pork are no exception. Steamed cutlets will be next, but first, try the baked ones - they are also juicy and do not contain any excess fat or overcooked crust.

Ingredients:

a kilogram of chicken and pork meat, or ready-made lean minced meat in the same quantity;
three onions and two potatoes;
large egg;
two full spoons of sour cream and one each of flour and tomato;
glass of water;
salt, three pinches of pepper and spices for minced meat, in the form of a ready-made mixture.

How to cook

We prepare the pulp for grinding: cut off the excess, wash, dry, and dissolve into pieces convenient for grinding. We set the meat grinder to medium grinding; if you have an electric device, do not set it to high speed. It is customary to grind the minced meat twice, but you can do it at your discretion, or re-grind only the pork.

We peel the potatoes, wash them, cut them and grind them after the meat, either in the same bowl or in a separate bowl. We peel and grate the onion, or pass it through a meat grinder at the first stage, along with the meat.

Mix all the crushed products, add salt, add half the sour cream and an egg, sprinkle with pepper and knead with special care. Having moistened your hands, roll out the minced meat into “balls”, approximately four centimeters in diameter. Place them in a shallow, heavily oiled roasting pan, flattening them slightly. The distance between semi-finished products should be no more than the thickness of your little finger.

Bake the cutlets for exactly half an hour in the oven at a temperature set to 180 degrees. We use this time to prepare the gravy. Mix the second part of the sour cream, tomato and flour, dilute with boiled water, in such an amount that the filling turns out to be slightly thick. Usually the glass ends up being a little incomplete. Salt, you can add dried dill.

Quickly remove the cutlets from the oven, fill them with gravy and send them back without delay. A quarter of an hour is enough time for simmering, don’t overdo it, it’s useless.

Option 4: Steamed chicken and pork cutlets

Only people who have never tried them can look down on steamed dishes. Well, or in the event that the cook himself approached the dish without due diligence, and it turned out to be too far from the original recipe. When cooking cutlets over steam not for dietary purposes, but simply for variety, do not try to add more spices. After steaming, they taste completely different; it’s better to serve hot sauces or fresh herbs with the cutlets.

Ingredients:

pork and chicken pulp in any proportion, but preferably equally - only 700 grams;
half a head of garlic;
large white onion;
180 grams of stale loaf;
a glass of warm milk;
salt and finely ground black pepper;
flour for breading cutlets.

Step by step recipe

Rinse the meat, dry it, or simply shake off the water. Peel and cut the onion, dissolve the meat into pieces convenient for grinding. Remove the peel from the garlic. Grind the prepared products in a meat grinder.

Soak the bread with milk, grind through the same meat grinder to collect the remaining meat from its walls. Mix the cutlet mass thoroughly and beat it several times, grabbing a convenient piece with your hand and, without unnecessary effort, throwing it onto a flat surface - a board or table surface.

We divide the minced meat into pieces of a suitable size; it is better to form the cutlets for steam cooking more elongated than for frying or baking. Lightly roll them in flour, trying to touch them as little as possible and use mostly forks or other tools.

Whatever method you use for cooking: cooking in a slow cooker, a special double boiler, or simply a colander over boiling water in a saucepan, the cooking time for the cutlets is about 22 minutes. Make sure that there is enough water, that it does not overwhelm the cutlets, and that it boils all the time.

Option 5: Fluffy chicken and pork cutlets, with semolina and potatoes

The products added to the minced meat, each in its own way, will make the cutlets really very fluffy. Pay special attention to the quality of the minced meat; it really should be without excess moisture. If there is no such product in finished form, it is better to give preference to another recipe or grind the meat yourself.

Ingredients:

mixed minced pork and chicken, lean, non-liquid - one kilogram;
two potatoes, eggs and onions;
an incomplete glass of milk;
a couple of slices of loaf;
two tablespoons of dry, fresh semolina;
salt and seasonings for cutlets or minced meat dishes.

How to cook

First of all, soak the loaf in milk. If it is not completely absorbed, there is no need to drain or, even more so, squeeze the bread, in any case, the volume of milk is specially calculated from the amount of other products.

We peel the onions and potatoes, cut them into slices convenient for grinding and chop them. Any convenient method will do, and choose the size at your discretion - some chefs prefer to rub potatoes for cutlets with shavings, but not turn them into puree.

Combine and mix all products. Add salt, season with spices, and be sure to let the mixture sit for twenty minutes to half an hour - the swollen semolina will make them fluffy, as the name of the recipe promises. Shape the cutlets to your liking, but still not too thick.

Breading semi-finished products or leaving them as is is a matter of taste; also select a frying pan at your discretion. Heat the oil, then lower the temperature slightly from the maximum. Fry, ensuring even browning, for approximately equal time on both sides, with the only difference - after turning the cutlets over, cover the pan with a lid.

Cutlets made from minced chicken and minced pork

I think that meat-eaters, especially those who prefer meat in the form of semi-finished products, for example, cutlets, will pay attention to this recipe. Chicken cutlets are light, tasty, but a little dry in taste, unless, of course, they are stewed in some sauce. But if you add pork to minced chicken, the cutlets become much tastier and more tender in taste. Of course, it’s a little higher in calories, but sometimes you can treat yourself to something tasty, even if you strictly watch your figure. The recipe for pork and chicken cutlets is quite simple, but I’ll share it anyway, maybe it will be useful to someone or someone will remember a similar one of their own.

Cooking time: 0:25

Number of servings: 8

To make pork and chicken cutlets, you will need:

minced chicken – 200 g
Minced pork – 200 g
eggs – 1 pc.
white bread – 2 slices
onion – 1 pc.
salt - to taste
ground black pepper - to taste
milk – 120 ml
flour – 100 g

How to cook pork and chicken cutlets

Mixed minced meat cutlets (chicken + pork)

Very tender cutlets from mixed minced meat without eggs

So, a recipe for mixed minced meat cutlets!

Recipe:

Minced pork – 400 gr.
Minced chicken – 400 gr.
Onion – 3 large heads *The more onions, the juicier the cutlets
Garlic – 5-6 cloves
Sour cream – 2 tbsp. heaped spoon (or 3 tablespoons if sour cream is liquid)
Mustard – 1 heaped teaspoon
Crackers(read how to always have crackers in the house)– for securing from 1 to 5 tbsp. spoons
Bunch of fresh herbs
*Khmeli – suneli – 1 tsp.
Salt - at the rate of 1 tsp. per 1 kg. minced meat

*Note on seasonings:

I suggest using hops – suneli – in these cutlets. Not rich, tasty in combination with both chicken and meat.

Composition of hops - suneli:

Abbreviated composition of hops - suneli:

Coriander, basil, marjoram, dill in equal parts, red pepper in the amount of 1-2% of the finished mixture, saffron in the amount of 0.1% of the finished mixture.

*Expensive saffron can be replaced with cheaper and more accessible turmeric.

Preparation:

Bon appetit!

Pork and chicken cutlets can be cooked on the stove or in a frying pan! Recipes for juicy and golden brown pork and chicken cutlets

Cutlet is the most famous minced meat dish.

Adults and children are happy with the tasty, juicy, ruddy products.

Especially if they are made from chicken and pork, and according to all the rules!

Let's make perfect cutlets?

Pork and chicken cutlets - general cooking principles

Chicken. Fillet, pulp trimmings are used, you can take it with skin. The product is twisted or finely chopped.

Pork. Boneless meat is used. Like chicken, it needs to be shredded.

Vegetables. Usually these are onions and garlic, but some recipes include carrots and potatoes. Added raw.

Breadcrumbs, flour. Used for external coating of products. No preliminary preparation is required.

Bread, semolina. Added for volume, dilute the minced meat.

Eggs. They help to hold together all the ingredients of the cutlet mass, prevent cracks from appearing, and make the product smoother. They are not always added.

Sour cream, mayonnaise, ketchup. Typically used for gravy or greasing cutlets before baking in the oven.

Pork and chicken cutlets “Juicy”

A recipe for simple pork and chicken cutlets, but with a little secret. You can use any part of the chicken, but if you use breast, the pork should be fatty.

Ingredients

2 cloves of garlic;

Breadcrumbs, butter;

Preparation

1. Immediately soak the bread in milk. It's better if it's callous.

2. Twist the pork and chicken, then skip the onions and garlic. Lightly squeeze the bread and pass through a meat grinder.

3. Add the egg, pepper, salt and mix the cutlet mixture well.

4. Cut the butter into small cubes.

6. Heat the oil in a frying pan.

7. Roll the cutlets in breadcrumbs (you can just use flour), flatten them with your hands, giving them the desired shape. Place it in a frying pan and start frying.

8. When the first side is browned, turn it over. It's time to cover the cutlets. Cook under the lid until done.

Chopped pork and chicken cutlets

The recipe is not only very tasty, but also profitable. For chopped pork and chicken cutlets, you will need 300 g of meat each, and you will get a whole mountain of delicious, tender, incredibly juicy chops.

Ingredients

0.3 kg chicken fillet;

4 spoons of sour cream;

5 tablespoons flour (approximately);

Salt, pepper and oil.

Preparation

1. Wash the chicken and pork fillets. Cut it all into small cubes within 0.5 cm. Throw it into a bowl.

2. Peel the onion and cut it smaller than the meat. Let's add.

3. Now season it all with sour cream, spices, and stir.

4. Break the eggs one at a time and continue stirring. In the process we introduce flour. Quantity is approximate. If the onion is juicy or the sour cream is runny, you may need a little more.

5. Now we leave the minced meat to stand for an hour and the meat is soaked.

6. Pour a thin layer of oil into the frying pan, a few millimeters is enough. Turn on the fire and warm it up.

7. Place the cutlets with a spoon; they will resemble chops. Fry on the first side.

8. Turn the browned products over to the raw side. Now you can cover the pan. Cook for about five minutes.

9. Take it out. Place the next batch in the pan. If necessary, add oil.

Pork and chicken cutlets in the oven

A recipe for pork and chicken cutlets for those who don’t want to stand at the stove. The oven will solve the cooking problem and save time!

Ingredients

For filling: 2 tablespoons of tomato, 100 g of sour cream, a clove of garlic and 100 ml of water.

Preparation

1. Fill the recipe pieces of bread with milk or water. Soak for ten minutes.

2. During this time, wash the meat products and cut them into pieces. We peel the onion and also cut it so that it fits into the hole in the meat grinder.

3. Now take out the soaked bread, squeeze it, but not too much.

4. Grind all the cutlet ingredients through a meat grinder, including peeled and chopped potatoes.

5. Salt and pepper the minced meat, add the egg. Mix well. Ideally, the mass should be beaten on the countertop.

6. We divide all the minced meat into pieces of 100 grams, but you can make the cutlets a little smaller or larger.

7. We form the products in the form of elongated droplets.

8. Transfer them immediately into a greased form.

9. Bake at 180 degrees for 20 minutes.

10. Prepare the filling from the above ingredients, season with pepper and salt.

11. Take out the cutlets, pour the mixture over them and put them back into the oven. Bring the dish to full readiness. If you need more gravy, increase the amount of ingredients for the sauce proportionally.

Pork and chicken cutlets with mushrooms

A recipe for amazing pork and chicken cutlets with pickled mushrooms. They are used in small quantities and very little is needed.

Ingredients

150 g pickled mushrooms;

0.5 bunch of greenery;

Preparation

1. Prepare bread. Fill it with milk, broth or plain water. We are waiting for it to limp well.

2. Toss the chicken with pork and onions. If you add garlic, you can immediately chop it with the rest of the ingredients.

3. Add egg, bread, stir. Add salt, pepper to taste and leave the minced meat for a few minutes to steep.

4. Cut the pickled mushrooms into slices and mix with chopped dill. You don’t need to add anything else, but you can add a little sour cream, just a little bit, so that the dill sticks easier.

5. Pour breadcrumbs into a plate. Pour oil into the frying pan.

6. Divide the minced meat into pieces. The size of a small apple. We flatten each one in the palm of our hand, put a little mushroom filling and hide everything inside. Flatten the cutlet with your hands and roll in breadcrumbs.

7. Turn on the stove and heat the oil.

8. Fry on both sides. After turning over, you need to cover the pan with a lid so that the cutlets are well baked.

Pork and chicken cutlets with semolina

A variation of the popular chicken and pork cutlets, to which semolina is added. You can also add it if the minced meat turns out to be liquid.

Ingredients

Breading (flour, croutons).

Preparation

1. Twist the meat with onions and chicken.

2. Add semolina, spices, eggs. Stir well and set aside. The cereal should swell and the minced meat will become thicker.

3. After half an hour, the cutlet mass needs to be mixed.

4. Put the frying pan on the fire, pour in the oil.

5. Make cutlets of arbitrary size and shape. Roll in flour or breadcrumbs.

6. Fry on the first side without a lid, then turn over and cover. We bring it to full readiness.

Pork and chicken cutlets with cheese crust

Just an amazing recipe for cutlets, which are also baked in the oven. It is better to use hard cheese to give the dish a beautiful crust.

Ingredients

2 slices of bread;

Preparation

1. Prepare meat and poultry. Peeled onion. Soak the bread in milk.

2. Grind all the ingredients of the cutlet mass in any convenient way.

3. Add spices, beat in one egg. To stir thoroughly.

4. Form cutlets, place in a baking dish tightly to each other.

5. Place in the oven for 15 minutes.

6. Mix sour cream with garlic and pepper.

7. Take out the cutlets and generously coat them with sauce.

8. Grate the cheese and immediately sprinkle on the dish.

Pork and chicken cutlets with cabbage

A recipe for extraordinary cutlets that always turn out juicy. They can be safely called lazy cabbage rolls. You can even serve them without a side dish.

Ingredients

0.3 kg each of chicken and pork;

Preparation

1. Grind the meat products together with onions through a meat grinder.

2. Finely chop the cabbage. Place in a bowl and knead well with your hands to reduce the volume of the mass.

3. Combine minced meat with cabbage. Salt and pepper.

4. Add an egg to them. If it is small, then you can take two pieces. Stir the mixture and form into oval patties.

5. Transfer to a greased pan and place in the oven for 10 minutes to allow the products to become stronger and slightly baked. Temperature 200.

6. Combine tomato with sour cream. Dilute the sauce with water. Add garlic and pepper to taste, do not add too much salt, as most of the filling will be absorbed into the cutlets.

7. Take the pan out of the oven and pour over the products.

If you are preparing a small number of cutlets, you do not need to add a whole egg, you can get by with half. Otherwise, the minced meat may become liquid and the cutlets will be difficult to form.

If the minced meat is already liquid, then you can thicken it with semolina, breadcrumbs or ordinary flour.

You can bread cutlets not only in breadcrumbs or flour. You can also use ground oatmeal and crackers for this purpose.

Any cutlets can be made in a fluffy coat, like Kiev style. To do this, the product is dipped in egg, then rolled in a loaf and repeated. They are deep fried.

If the cutlets are not cooked through inside, heating them in the microwave will help. 2-3 minutes is enough.

Did you get a lot of cutlets? They can be frozen. Moreover, this can be done both with raw and fried products.