Big juicy cutlets. How to cook minced meat cutlets

Any housewife knows how to cook cutlets. Of course, many have their own secrets on how to make cutlets tender, fluffy and juicy. However, a few more tips on how to cook fluffy cutlets will certainly not be superfluous.

General principles for preparing fluffy minced meat cutlets

Firstly, fluffy cutlets from minced meat are obtained if this minced meat is prepared by you and from the right ingredients.

Meat should be taken from the front of the carcass: sirloin, tenderloin, etc. However, you can expect especially tasty and fluffy cutlets if the minced meat is made from different types meat. For example, pork goes well with chicken or turkey, beef with turkey, etc.

Additives to minced meat. When thinking about how to make fluffy cutlets, do not forget that minced meat consists of more than just meat. Bread, vegetables, eggs, spices and spices, butter or sour cream are also added to it.

Bread soaked in milk is by no means best supplement in minced meat Bread adds extra stickiness, and milk adds density. It is better to replace the bun with a potato or a piece of zucchini. Then you will really get juicy and fluffy cutlets - the vegetables will give juice, and it will not curdle like milk protein.

Your unconditional ally in preparing fluffy minced meat cutlets is onion. Just don’t turn it together with the meat, but rub it finely on a grater. Put on your swimming goggles and get going.

Many chefs, when asked how to make fluffy cutlets, advise not to add an egg. But there is an opinion that the yolk will still be appropriate in the minced meat, but set the white aside: it will be useful for breading.

Fats will certainly make the dish more tender and fluffy, it’s just important not to overdo it. A little butter, sour cream, mayonnaise, lard - not all at once, but just one - will help you prepare delicious cutlets.

And finally, spices and seasonings (dry herbs, nutmeg, cinnamon, garlic) will highlight the taste of the meat and complete the bouquet.

Secondly, the product must be correctly formed and breaded. To get juicy and fluffy cutlets, you need to ensure that the juice does not flow out of the product. This means, firstly, the cutlets should not be too small. You should put a piece of butter inside the cutlet. It wouldn’t hurt to dip the finished cutlet in lightly beaten egg white. You can cook cutlets in batter or in a potato “coat”. The breadcrumb coating is definitely not the best of the bunch. However, if you prefer it, under no circumstances use store-bought crackers, but only freshly crushed homemade ones.

Thirdly, it is important not to lose juice during cooking. Cutlets steamed or baked in the oven will be juicier than fried. But even in this case, you can cheat. Place the cutlets in a hot frying pan with oil and fry very quickly on both sides. Then reduce the heat to low and cook covered, making sure that the juice does not leak out. If you see juice coming out, turn the cutlet over. Do not overcook the cutlets - they will become tougher.

And now that we have figured out how to cook fluffy cutlets, let’s turn to the recipes.

Recipe 1. Lush minced meat cutlets with vegetables

Ingredients

Pork with fat – 350 g

Chicken (for example, breast fillet) – 350 g

Potato – 1 decent size

A piece of zucchini or zucchini - comparable in size to a potato

Onion – 2 medium-sized onions

Mayonnaise – 2 spoons

Eggs – 2 (white and yolk separately)

Garlic – 3-4 cloves

Dill, parsley, celery, cilantro ( fresh herbs) - taste

Salt, ground black pepper

Cooking method

Prepare minced meat and poultry, put zucchini and potatoes in a meat grinder. Finely grate the onion or chop it with a knife, also chop the garlic and herbs. Put vegetables, mayonnaise and yolks into the minced meat, add salt and pepper, mix everything thoroughly and beat, throwing the minced meat on the table with some force.

Form into medium-sized round patties. Beat the egg white lightly (not into foam, but just so that it is not too viscous). Dip each cutlet in egg white and place in a hot frying pan with oil. Fry quickly on both sides, reduce heat, cover and cook for 15 minutes.

Recipe 2. Lush poultry cutlets with tomato and sauce

Ingredients

Chicken fillet – 500 g

Turkey fillet – 250 g

Pancake flour – 3 heaped spoons

Carrot – 1 root vegetable

Onion – 1 head

Butter – 100 g

Eggs – 2 large

Tomato paste – 2 tablespoons

Sour cream 20% - 200 g

Dill and (or) parsley - half a bunch

Pickled cucumbers – 2-4 pieces, depending on size

Horseradish - a couple of teaspoons

Salt, pepper - to taste

Cooking method

Finely chop the chicken and turkey with a knife. Grate the carrots and onions and lightly fry with the addition of vegetable oil. Cool and pour the contents of the pan into the minced meat. Add tomato paste and pancake flour, then a couple of spoons of sour cream, two yolks, salt and freshly ground black or white pepper, finely grated (or chopped) frozen butter.

Knead and beat out the minced meat. Form it into fairly large oblong cutlets, dip each one in the protein and fry: first a couple of minutes on each side without a lid over high heat, then 10 minutes under the lid over very low heat.

Mix the remaining sour cream with horseradish, add pickled cucumber and green stuff, chopped in any way. Whisk the sauce with a fork and serve over the cutlets.

Recipe 3. Lush minced meat cutlets in a potato “coat”

Ingredients

Pork (piece with fat) – half a kilo

Potatoes – 5 potatoes (or more, depending on size)

Onion - 2 large onions

Dry bun without crust – 4-5 pieces

Kefir - about a glass

Eggs – 3 (separate the yolk from the white)

Wheat flour – half a cup

Soda - teaspoon

Mix of dry herbs, salt, pepper

Cooking method

Do minced pork, it is better to pass it through a meat grinder twice. Break the bun into small pieces and soak in kefir. Separate the yolks from the whites and add them to the minced meat. Also stir in the finely grated onion, the soaked bun with the remaining kefir, a spoonful of soda, salt and pepper. Knock the minced meat on the table several times.

Grate the potatoes very finely and mix with flour, salt and dry herbs. Beat the egg white and combine with the potatoes. Beat two more whites separately with a fork.

Form round or oval cutlets, wrap them in egg white, and then in potato batter. Fry quickly in a frying pan on both sides and finish in an oven heated to 180 degrees.

Recipe 4. Fluffy cutlets “To your health!” (baked in the oven)

Ingredients

Beef – 500 g

Beef liver – 100 g

Pork lard – 100 g

Onion – 1 head

Zucchini or zucchini – 300 g

Frozen corn and peas - about 150 g in total

Any greens (dill, cilantro, parsley, celery, spinach...) – a bunch

Eggs – 3 pieces

Cinnamon and nutmeg – a little bit

Tomato paste - as much as needed

Salt, pepper, garlic - to taste

Cooking method

Pass the beef (it is better to take a piece of tenderloin or brisket, only lean) through a meat grinder along with the liver and lard. Grate the onion and zucchini, chop the greens with a knife.

Mix all the vegetables and herbs with the minced meat, add the yolks, herbs and spices. Mix everything and knock it out on the table. Let stand for 10 minutes.

Form large cutlets and dip them in egg white. Place in a mold that has been pre-greased. Bake at 170 degrees.

Tomato paste mix with hot water(spoon for half a glass of water), add salt, pepper, chopped garlic. After 10 minutes, take out the form with cutlets and pour into it tomato sauce. Bring to readiness.

Recipe 5. Lush minced meat cutlets with “Nests” cheese

Ingredients

Chicken fillet – half a kilo

Onion – 1 large head or 2 small ones

Potatoes – 2 tubers

Smoked cheese (can be sausage) – 300 g

Smoked sausage– 100 g

Eggs – 2 pieces

Frozen French fries – 400 g

Soda - small spoon

Salt pepper

Cooking method

Chop the chicken fillet. Grate the onion and potatoes. Fry the onion until golden brown, mix with chicken and potatoes. Pre-frozen smoked cheese finely grate and cut the sausage into small cubes. Separate the yolks. Mix all this into the minced meat, and then salt (don’t overdo it: the cheese and sausage are salty!), soda and pepper. Form into medium-sized round patties.

Beat the egg whites with a fork and moisten the fries with it. Lay out the fries in the form of nests, and place a minced meat cutlet in the middle.

Bake in the oven until done. You can add a little water to the pan if you are afraid that the cutlets will burn rather than bake.

Recipe 6. Fluffy cutlets in puff pastry

This funny recipe fluffy cutlets are also suitable for festive table, and for a snack on the run.

Ingredients

Beef – 300 g

Pork – 300 g

Onion – 1 large

Carrot – 1 small root vegetable

Zucchini – 200 g

Cheese – 200 g

Eggs – 2 pieces

Salt, curry, sweet paprika powder

Puff pastry– 600 – 800 g

Cooking method

Grate the carrots and onions and lightly fry them in a frying pan. Pass the meat and zucchini through a meat grinder. Grate the cheese, separate the yolks from the whites. Mix the yolks, minced meat, fried and cooled carrots and onions, cheese, herbs and spices in one bowl. Knock the minced meat on the table and let it sit for 15 minutes. Form cutlets.

Roll out the puff pastry and cut into strips. Wrap the cutlets in these strips, trying to do it neatly and beautifully. Place the products on a baking sheet lined with parchment and brush the top with whipped egg white.

Bake for about 20 - 25 minutes at 180 degrees.

Recipe 7. Lush cutlets from two types of fish

Ingredients

Red fish (pink salmon, coho salmon, etc.) – 300 g (boneless fillet)

Catfish (can be halibut) – 300 g (also fillet)

Onion – 1 piece

Eggs – 3 pieces

Butter – 100 g

Pancake flour – 5 tablespoons

Potato – 1 large

Sweet red pepper - half

Dill – 5-6 sprigs

Salt, white pepper or curry

Cooking method

Pass through a meat grinder with a coarse mesh grid. fish fillet, peppers, onions and potatoes. Mix egg yolks, spices, herbs and flour into the minced meat. Let sit well (10 – 15 minutes).

Grind the dill in any way (knife, blender, food processor), mix it into the minced meat. Beat the whites.

Form cutlets, make a dent and put in a small elongated piece of butter. Seal the cutlet so that the oil is inside. Wrap the products in egg white and place in a heated frying pan with sufficient quantity vegetable (any, as long as it is odorless) oil.

Quickly fry the cutlets over high heat without a lid, then cover and reduce the heat. So bring it to readiness. If you wish, you can cook the cutlets in the oven at 170 degrees.

It is best not to grind the meat in a meat grinder, but to chop it finely with a knife. This especially applies to poultry cutlets. But if you still decide to turn the meat, it is better to use a coarse mesh grill.

Is the meat too tough? From very tough meat you can't cook it very well soft cutlets. An acceptable result can be achieved if, on the contrary, you take the finest mesh grate and turn the meat twice. The use of various additives will also help somewhat: for example, semolina instead of bread, sour cream, chopped champignons, etc.

For a quick and easy way to grate butter or smoked cheese, freeze it in the oven.

Try serving the cutlets not with potatoes or pasta, and with vegetables, salad, mushrooms. You can also serve sauce: white, tomato, sour cream with horseradish, mushroom... The dish will become healthier and better digestible.

Bake the boiled meat inside the cutlet quail egg or a whole slightly cooked champignon - and you’ll get funny dish, suitable for a holiday.

How to make homemade minced meat cutlets so that they are juicy and delicious?

Recipes:

For most people, meat cutlets are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various types meat and even fish. To prevent the cutlets from becoming boring, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a frying pan

To create delicious cutlets, housewives traditionally use minced beef and pork. Each housewife determines the proportions of meat used to create it independently, but I follow my own recipe.

Set of required products:

veal – 0.8 kg;
pork rump – 0.8 kg;
onions - 2 large onions;
garlic – 1.5 heads;
black bread - 1/3 loaf;
milk - 1 glass;
greenery;
salt pepper.

Cooking :

I wash the meat several times and let it dry. If there is pleura on the veal, I get rid of it. I cut it into small pieces. At the same time, I cut the bread and pour it with milk.

To get tender, homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.

I get the most appetizing aroma by blending it in a blender. I salt and pepper all ingredients. I mix everything by hand.

When the minced meat is ready, I put the frying pan on the stove. I'm preparing cutlets for refined oil under the lid.

To prevent the minced meat from sticking to your palms, I place a container with cold water. I form the blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from any cracklings that have appeared.

The cutlets come out tender and very tasty!

Not long ago, my fitness trainer insisted on excluding pork and beef from the menu. Therefore, I had to look for a replacement for these deli meats. For a long time I doubted which meat to choose for making cutlets, and settled on turkey.

List of ingredients:

ham – 2 kg;
heavy cream – 300 ml
egg - 1 pc.;
ground salt and pepper;
breadcrumbs;
refined oil – 200 ml;
butter– 200 g.

Simple cooking process

I put the butter out of the refrigerator so that it becomes room temperature. I buy meat on the day of cooking. I wash it thoroughly, remove the skin and separate it from the bones (I also cook soup on the skin and bones).

I cut the meat into pieces and grind it twice in a meat grinder; on the second pass, I add oil.

I beat the egg into the resulting mass and pour in the cream. Sprinkle salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use regular ground black pepper), then mix everything well.

I sprinkle breadcrumbs onto the paper. When forming cutlets, I always keep a bowl of cold water on hand. I dip the blanks in breading and send them to the greased sunflower oil frying pan

I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.

Cutlets prepared according to this recipe are excellent as mashed potatoes, and a variety of cereals.

Very often, when buying ready-made minced pork, you may be faced with the fact that its fat content is simply off the charts. Therefore, to make the cutlets from it tasty and nutritious, you can add some potatoes to its composition in addition to the loaf.

For cooking you will need the following products:

fatty minced pork – 1 kg;
loaf - a third of a loaf;
medium potatoes - 2 pcs.;
onion – 1 large onion;
egg – 1 pc.;
sour cream – 1 tbsp. l.
sunflower oil – 1 tbsp. l.
water – 1 glass
salt and black pepper.

Cooking process:

First of all, I soak the sliced loaf in water. When its crust becomes soft, I squeeze it and pass it together with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Grate the peeled potatoes using the finest grater. I squeeze it lightly in gauze, removing excess moisture, and add it to the rest of the products. I add sour cream there and beat in an egg. Then, after adding salt and pepper, I mix everything well and beat it until the head becomes dense.

I cook these cutlets in an oven preheated to 190C, lightly greased with oil. baking paper. I make them large enough, immediately place them on a baking sheet, and bake for about 20 minutes.

After this time, add half a glass of water to the cutlets and continue cooking until full readiness another 25 minutes. Excess fat from the cutlets will be used for their own cooking.

This cooking method allows you to create truly delicious cutlets.

The hardest thing for me to cook is minced beef. That's why I prefer to buy it ready-made. But make it out of juicy cutlets very simple.

To get started, collect the following products:

Minced beef – 1.5 kg;
Onions – 3 pcs.;
mustard – 3 tbsp. l.;
garlic – 8 cloves;
eggs – 3 pcs.;
milk – 3 tbsp;
potatoes – 6 pcs.;
semolina;
vegetable oil;
salt;
breadcrumbs.

Recipe:

Rub the peeled potatoes and onions on a fine grater. I press the garlic cloves through the garlic press. I boil the milk and cool it. I grind the defrosted minced meat again.

In an enamel container, I combine the minced meat with the previously prepared products. Boiled milk beat with egg and mustard, add to other ingredients. Add spices and stir until thick and homogeneous.

On paper I mix semolina with breadcrumbs. I make small cutlets. I bread them by directly placing them in sunflower oil heated in a frying pan.

Fry over moderate heat on both sides until golden brown crust, then cover with a lid and reduce the heat to low. In this state I cook for another 10 minutes.

The cutlets fried in this way are slightly tough on the outside, but thanks to the original breading on the inside they are very tender.

Fish cutlets perfectly combine the concepts of tasty and healthy. They are very easy and quick to prepare and are very nutritious.

Products required for cooking:

Pollock (cod) fillet – 1 kg;
Egg – 1 pc.;
loaf/ White bread-150g;
water – 100 g;
lard – 100;
salt;
breadcrumbs;
refined oil.

Cooking step by step:

First step: I wash the fish and dry it with a kitchen towel and cut it into pieces. small pieces. I also cut lard.

Step two: To make the crust of the loaf soft, fill it with water for a couple of minutes, then squeeze out the excess liquid.

Third step: I beat an egg into a bowl with lard and fish, knead the soaked loaf and add salt. I mix the minced meat thoroughly and make cutlets. If the minced meat is too liquid, you can add a little semolina and let it sit for a while.

Step four: I fry the cutlets constantly turning them over. Then I close the lid for 6 minutes to steam them.

The fish cutlets are very juicy and have a golden brown crust.

Minced meat cutlets in the oven - recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will create not classic cutlets, but a real culinary masterpiece.

You will need the following products:

pork/ Ground beef– 500 g;
cheese – 50-70 g;
baguette – 150 g;
garlic – 1 clove;
egg – 1 pc.;
tomato – 2 pcs. medium size;
milk – 150 ml;
onion - 1 onion;
salt, pepper - 5 g each.

Creating a masterpiece:

I cut off several pieces from the baguette (it is advisable to use only the pulp) and soak it in milk. Then I take a stainless bowl and knead the soggy baked goods into it. I add minced meat and egg there.

I peel and finely chop the garlic and onions, and then add them to the other ingredients. Top with salt and sprinkle with black ground pepper. I mix everything well and beat it.

I turn on the oven to warm up to 170C. Then I prepare the baking sheet. I cover it with kitchen paper and grease it moderately. vegetable oil.

I choose dense tomatoes, so when I cut them into thin slices, they don’t fall apart. Hard cheese chop into small squares.

Then I form the cutlets and immediately place them on a baking sheet. I place tomatoes and cheese on top of the workpieces. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

This summer, unexpectedly receiving from my mother minced chicken, I have mastered new recipe preparing cutlets. Having tried and appreciated it, I am now sharing it with everyone.

A set of products needed for cooking:

minced chicken/fillet – 1 kg;
young zucchini;
carrots – 1 pc.;
egg – 1 pc.;
fresh herbs (dill/parsley/basil);
salt and spices;
flour/crumbs for breading.

Cooking process:

I defrost the minced meat and drain as much liquid as possible. I wash the zucchini and carrots thoroughly several times. Then I grate it on a fine grater and mix it with minced chicken. In order for the mass to become more homogeneous, I additionally blend it with a blender.

I add chopped fresh herbs, spices and an egg to the resulting mass. I mix everything well.

Then I heat a frying pan with sunflower oil over moderate heat. Having done meat preparations, roll them in flour and put them in butter. I fry all the batches on both sides, placing them in a small saucepan. Then I pour a little water on the bottom and steam for 3-5 minutes.

The cutlets turn out very tasty. Appearance They are very appetizing, it gives the impression as if summer was placed on a plate.

Many of us remember the taste of cutlets from the canteen from our school days. The most interesting thing is that they didn’t leave the house for a long time. I recently had the opportunity to meet my school cook. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

minced meat – 1.5 kg;
white bread - loaf;
onions - 9 onions;
garlic – 1 head;
salt pepper
breadcrumbs
vegetable oil.

Cooking method:

I peel and chop the onion and garlic using fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it out and grind it into a bowl with minced meat. We also send grated onions and garlic there, as well as spices.

Mix all the ingredients thoroughly, making the minced meat tight; if it crumbles, add a little boiled water, if liquid - flour.

I form the cutlets onto a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although the recipe calls for them to be cooked in the oven).

When the oil starts to sizzle, I coat the pieces in breadcrumbs and send them to fry over moderate heat. After turning them over, cover the pan and let them fry for another 5 minutes.

The cutlets really taste exactly the same as they did in childhood.

My husband is a fisherman, so River fish It happens quite often at our house. In winter, most often it brings small pikes. There’s nothing special to fry there, but the cutlets they make come out just right.

For preparation you will need:

pike – 1.8 kg;
lard – 180 g;
white bread – 6 slices;
water – 1 tbsp.;
egg – 2 pcs.;
onions - 2 onions;
butter – 50 g;
breadcrumbs;
salt pepper.

Quick cooking:

I clean the fish and wash it thoroughly under running water. I rid her of the head, ridge, skin and large seeds. I cut it into small pieces. I fill the bread with water and let it sit for a while until it softens, then I drain the water.

I peel the onions, finely chop them and fry them in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.

With wet hands I form cutlets, dip them in breadcrumbs, and place them on a heated frying pan. The fire should be moderate, otherwise it will burn too much.

One more dietary option The intake of protein into the body began with cutlets made from minced chicken. We only eat them hot, so I only cook them for once.

Product set:

Minced chicken – 0.5 kg;
Onions – 2 pcs.;
Egg – 1 pc.;
Spices for chicken;
Salt, ground pepper.

Very quick recipe:

I break the egg and carefully separate the white from the yolk. I place the protein in a bowl with minced meat, salt and ground black pepper. I mix everything thoroughly.

I peel and finely chop the onion and add it to the existing mixture. Then I mix again. I immediately place the formed pieces on a heated surface. I fry the cutlets in a Teflon-coated frying pan under a lid for about 10 minutes. I do not add oil.

And as a side dish I often serve it with stewed cabbage .

For a very long time I thought steamed cutlets were tasteless. That was until I got a multicooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look more beautiful, but their taste is indistinguishable.

To prepare them you will need:

chicken fillet – 0.5 kg;
beef – 0.5 kg;
onions – 2 pcs.;
potatoes – 1 pc.;
loaf - 1 slice;
garlic – 1 clove;
egg – 1 pc.;
salt pepper;
sesame.

Cooking method:

I wash the meat under running water and dry it with a paper towel. Then I chop it and put it through a meat grinder, along with peeled vegetables and bread.

Add salt, black pepper and egg. I mix everything thoroughly. I form medium-sized cutlets, roll them in breadcrumbs and place them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl and place a bowl on top. I select the “Cooking” mode (see the name of the mode in your instructions, for different brands it’s mine), I set the time to 25 minutes.

After all, after the end of the time, the device automatically switches to the keep warm mode, and the cutlets may be overcooked.

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 juicy beef on the 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 proprietary secret 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 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 waste” will do, but we’ll leave it for regular cutlets, everyday, and for local culinary masterpiece buy a good pork butt at the market, veal tenderloin. 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 lovers and 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 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 more several proven recipes delicious colettas from Zest:

We offer you the most delicious recipes minced meat cutlets, which will help you cook quickly and with pleasure. We'll tell you how to cook cutlets that everyone likes! You don’t yet know how to cook delicious cutlets so that it only takes a few minutes, but guests who came without warning are full and satisfied? Then read this article to the end!

The most ordinary minced meat can come to the rescue. This semi-finished product ranks first among any housewife's food supplies. And for good reason. Whatever it is: pork, beef, chicken, turkey or any other, it can always be used in a wide variety of dishes.
Ready minced meat is added to pasta, used as a filling for pies and pizza, and baked. meatloaf, prepare cute tartlets and much more. But still signature dish from minced meat cutlets are considered.

This dish is loved by the whole family, and if the cutlets are simmered in some sauce, then the guests will be happy to taste the delicious, attractive meat. For preparing juicy and delicious meatballs It is better to use assorted minced meat. And in order for the cutlets to low-fat varieties The meat was more juicy; it is recommended to add a little butter to the minced meat.

In the meat pavilion, you can ask the seller to grind the pieces of meat you like in a meat grinder. This will most likely require additional expenditure, but will guarantee you the quality of the minced meat. It is worth remembering that meat from the front of the carcass or its sirloin is ideal for cutlets. Meat with rear parts, as a rule, is not suitable for cutlets. It is most often dry and harsh.

So, we decided on the semi-finished product. Now all that remains is to decide on the taste qualities of the future cutlets. And, as you know, they are determined by spices and various additives. But one of the main ingredients of minced meat cutlets is considered to be dried white bread, previously soaked in milk (precisely dried, since fresh bread has increased adhesiveness, which will give ready cutlets, on the contrary, tightness).
How to cook minced meat cutlets - the best recipes:

“Homemade” cutlets

This recipe is probably known to every housewife. And everyone can make some adjustments from time to time, thereby changing and improving the taste of the cutlets. Any side dish will suit these cutlets. But ideally, any vegetables are combined with meat: fried, stewed, fresh.

Ingredients:

Minced pork -500g.,
Egg - 1 pc.,
Milk - 1 tbsp.,
White loaf pulp (dried) - 150g.,
Onions - 100g.,
Garlic - 2 cloves,
Breadcrumbs,
Salt, pepper (to taste),
Vegetable oil - 50g.

Cooking method:

Place the prepared minced meat in a deep container.
Fill the loaf pulp with milk and soak for 10 minutes.
Meanwhile, finely chop the onion (you can mince it in a meat grinder or grind it in a food processor), crush the garlic.
Mix all the ingredients with the prepared minced meat and drive in the egg.
Add salt and ground pepper to taste.
Mix the minced meat thoroughly and form cutlets of the desired size. The formed cutlets must be rolled in breadcrumbs and fried in vegetable oil. It is worth remembering that the heat for frying cutlets should be set to medium. Over such a fire, the cutlets will be well-fried and browned, avoiding burning.
If you are a follower healthy food, then the cutlets can be cooked in a double boiler or in the oven. This way you will eliminate as much as possible excess fats from your diet.

Meat cutlets with white cabbage

These cutlets are juicier and have their own distinct taste. For cutlets with white cabbage, it is better to use two types of minced meat: pork and beef.

Ingredients:

Minced pork - 200g.,
Minced beef - 200g.,
White cabbage - 400g.,
Egg - 1 pc.,
Onions - 150g.,
Garlic - 3 cloves,
Salt, pepper - to taste,
Flour premium- 0.5 tbsp.,
Semolina - 0.5 tbsp.,
Vegetable oil - 50g.,

Cooking method:

Grind the cabbage, onion and garlic in a meat grinder and drain off the excess juice. Add two types of minced meat to the resulting mass, also passing them through a meat grinder.
Beat the egg into the resulting mass. Add salt and pepper to taste. If desired, you can add your favorite greens, finely chopped, to the cutlets. Mix everything well until you obtain a homogeneous minced meat.
From the resulting mass we form medium-sized cutlets and roll them in flour mixed with semolina. After this, the cutlets can be sent to the frying pan.
Fry the cutlets over low heat until golden brown.

Chicken cutlets with mushrooms

Ingredients:

Fresh chicken fillet – 500g.,
Potatoes or zucchini - 70g.,
White loaf - 100g.,
Milk - 100g.,
Onions - 100g.,
Porcini mushrooms (or champignons) - 200g.,
Vegetable oil - 50g.,
Garlic, salt, ground pepper - to taste,
Breadcrumbs or flour,
Greens of your choice.

How to cook chicken cutlets with mushrooms:

From chicken fillet, potatoes (zucchini), loaf and garlic, make minced meat using a meat grinder or food processor. Add spices to taste.
Sauté the washed mushrooms in a frying pan until half cooked, then pass them through a meat grinder with onions and herbs. Mix the resulting mass with minced chicken and mix thoroughly until a homogeneous mass is formed.
We form cutlets and, after rolling them in flour or breadcrumbs, fry in vegetable oil until golden brown.

Minced pork and beef cutlets with tomatoes and cheese

Such cutlets will become real festive treat and will surprise your guests with unusual taste qualities, thanks to cheese and tomatoes.

Ingredients:

Minced pork -300g.,
Minced beef -200g.,
Cheese ( durum varieties) -150g.,
Tomato - 2 pcs.,
White bread (stale) – 100g.,
Milk - 100g.,
Onions -150g.,
Parsley, dill - 30g each,
Egg - 1 pc.,
Garlic - 2 cloves,
Salt, pepper - to taste,
Vegetable oil - 50g.,
Breadcrumbs.

Cooking method:

Vegetables (tomatoes, onions) and greens are thoroughly washed with running water and finely chopped. Chop the cheese into small cubes and mix with chopped vegetables.
Mix the minced pork and beef in a deep container and add the pre-prepared mixture of vegetables and cheese.
Beat in the egg and add the bread soaked in milk. Mix the resulting mass well. Salt and pepper to taste. Add garlic.
From the resulting minced meat we form medium-sized cutlets and fry them in vegetable oil until cooked.

Minced meat cutlets “Nests”

And this recipe will be useful to those mothers and housewives whose children have difficulty eating any food. However, rest assured that the interestingly designed “Nest” cutlets will be eaten by your children with great pleasure.

Ingredients:

Minced chicken - 500g.,
Onion - 1 pc.,
Medium carrots - 1 pc.,
Eggs - 6 pcs.,
Salt, pepper - to taste,
Vegetable oil - 30g.

How to cook “Nest” cutlets:

Grate the carrots. Finely chop the onion or grind it in a blender.
Beat one egg into the minced chicken. Add spices to taste. Add pre-chopped onions and carrots to the same mixture. Mix everything thoroughly.
Grease the baking dish. Place the cutlets formed from the previously obtained mass on a baking sheet, 10 cm in diameter and 2 cm thick (you can do this with a spoon, since the minced meat will be slightly runny). We make a hole in these “cakes” and beat one egg into each.
Sprinkle chopped herbs on top and place in the oven for 30-40 minutes at 200 degrees. These cutlets must be baked until fragrant crust. And if you are suddenly not sure of their readiness, then you can carefully check after the required time has passed by piercing each one with a match or a toothpick.

“Ushtiptsi” - cutlets in Serbian

Ingredients:

Minced pork - beef - 1 kg.,
Smoked brisket - 150g.,
Brynza – 150g.,
Onions - 2 pcs.,
Garlic -5 cloves,
Dill and parsley,
Sparkling water - 0.5 tbsp.,
Vegetable oil - 50g.,
Salt, pepper - to taste,
Sweet paprika (ground) - 2 tsp,
Soda - 1 tsp.

How to cook cutlets in Serbian style:

Place the minced meat in a deep bowl and add chopped onion, spices, soda and mineral water. This addition will make the cutlets fluffy and juicy. Place the mixture in the refrigerator for 2 hours. Ideally, the mass should be placed in the cold for 12 hours, but if time is limited, then this can be done.
After the required time has passed, take out the minced meat and add finely chopped cheese, brisket, herbs, and also squeeze out the garlic.
From the resulting aromatic mass we make medium-sized cutlets and fry in vegetable oil until golden brown.
After this, the cutlets must be transferred to another frying container, add 0.5 cups of water, and simmer for low heat 10 minutes with the lid closed.

Chicken cutlets “Golden Baba”

These cutlets are very similar to Donbass style cutlets, so you need to prick them very carefully, fearing the filling will splatter. But taste qualities Such cutlets will outshine any random trouble.

Ingredients:

Minced chicken – 300g.,
Butter – 50g.,
Onion – 1 pc.,
Garlic _ 3 cloves,
Greens (dill, parsley) – a small bunch,
Salt, pepper - to taste,
Vegetable oil – 30g.,
Flour, breadcrumbs and curry - 1 tbsp each.

Cooking method:

Add finely chopped onion, salt and pepper to the minced chicken. Mix the mass thoroughly.
Next, knead the soft butter with a fork and mix it with chopped herbs and garlic.
Mix flour, breadcrumbs and curry for breading.
We form small cakes from the minced meat and place them on the table on the breading. The cakes themselves must be kneaded until a medium-sized pancake is formed. Place the butter-garlic-tarve filling in the center of the flatbreads. Next, the flatbreads need to be sealed like dumplings and formed into cutlets.
Roll the resulting meatballs in breading and fry until cooked ( golden crust) in a well-heated frying pan in vegetable oil.

Cutlets “Tsarskie”

These cutlets are distinguished by their exquisite aroma and taste. After all, the minced meat itself in this case will be wrapped in a coat of ham and cheese.

Ingredients:

Minced meat (any kind possible) – 400g.,
Beef ham (canned) – 1b.,
Cheese ( soft varieties) – 100g.,
Egg – 2 pcs.,
Onions – 2 pcs.,
Garlic – 2 cloves,
Mayonnaise – 3 tbsp.,
Spices - to taste
Semolina and breadcrumbs - 5 tbsp each.
Vegetable oil – 50g.

Cooking method:

Add finely chopped onion, garlic, one egg and spices to the minced meat. Mix the mass well.
Now we prepare the cutlet coat. To do this, mix the cheese, ham and the second egg in a separate container and bring it to the consistency of the most homogeneous mass.
We form the cutlets in this way: put a little fur coat on the palm of your hand, put a ball of minced meat on top and cover it with another layer of fur coat. We give the mixture the shape of a cutlet, bread it in breadcrumbs with semolina and fry in a frying pan until a uniform golden brown crust is obtained.

Mixed minced meat cutlets “Nezhenki”

These cutlets will become a favorite dish for even the pickiest eater.

Ingredients:

Mixed minced meat – 500g.,
Beans (white, pre-boiled) – 250g.,
Mushrooms (fried) - 200g,
White bun – 1 pc.,
Onion - 1 pc.,
Spices - to taste
Vegetable oil – 50g.

Cooking method:

Boil the beans, fry the mushrooms, and grind the resulting semi-finished products in a meat grinder or blender with an onion.
Mix the resulting mass with minced meat, bun and egg. Salt, pepper and mix everything well.
From the resulting mass we make cutlets and fry them in a frying pan until cooked.

And let these recipes for making cutlets become a reliable help in your household! And we wish you and your guests bon appetit!!!

DELICIOUS “HOMEMADE” CUTLETS

Ingredient:

Beef meat 500 gr;
Pork meat 500 gr;
Chicken egg 1 piece;
Onion 1 piece;
Milk 1 tbsp;
Salt 1 tsp;
Black pepper (ground) 1/2 tsp;
Vegetable oil 3 tbsp;
White bread 300 gr;
Wheat flour 100 gr.

Cooking method:

We make the minced meat: cut the meat into small pieces, chop the onion so that it fits in the meat grinder. Grind everything in a meat grinder. Salt and pepper to taste. In a separate bowl, soak white bread in milk.
Add a chicken egg and 40% squeezed white bread to the minced meat (i.e. if you have 1 kg of minced meat, then add 400 grams of bread). Add a little water to the minced meat and mix well until the water disappears (you can beat it several times - the effect will be the same). Adding water and kneading (or beating) the minced meat is done to make the cutlets juicy.
Heat up a frying pan with vegetable oil. Form cutlets and roll in flour. Place the cutlets in a frying pan heated with vegetable oil. Fry on one side until golden brown, turn over and reduce heat. Fry the cutlets until done.
Homemade cutlets are ready. Serve with rice or vegetables. Bon appetit! Read more:

RECIPE FOR PORK CUTLETS IN CRISPY BREADING

You will need ingredients to prepare four servings of cutlets:

approximately 500 grams of pork fillet;
150 grams of white cabbage;
one head of onion;
one clove of garlic;
60 grams of white bread;
approximately 60 ml milk or cream;
two eggs;
100 grams of corn breadcrumbs;
100 ml sunflower seed oil;
30 grams of butter;
400 grams of green peas;
salt and pepper to taste.

Preparation:

Cut into large cubes white cabbage and meat (pork).
Peel the garlic and onion, chop into large pieces.
Pour the milk into a deep bowl and soak the white bread there, first peel it off the crust.
Grind the meat, garlic, onions and bread squeezed out of the milk through a meat grinder.
Do not pour milk out of the bowl.
After this, pepper and salt the resulting minced meat to taste and put everything in a bowl with milk.
Thoroughly beat the minced meat and milk with a mixer at low speed.
Then shape the minced meat into cutlets.
And dip the pork cutlets in the beaten eggs and coat them in the corn breading.
Lightly fry the cutlets in batches in a frying pan in thoroughly heated oil.
When finished, cook the cutlets until cooked in the oven for 7 minutes at 180°C.
Serve the cutlets with a side dish of green peas in heated butter.

Cutlets are literally our everything. They consist of only advantages: firstly, even the most fastidious family member will not refuse them. Secondly, if these are homemade cutlets, you know exactly what you are feeding your precious family. Thirdly, a batch of freshly prepared cutlets can be thrown into the freezer, and when you come home from work completely exhausted, you don’t need to stand at the stove for an hour - fry the prepared semi-finished products and make a quick side dish.

Classic cutlets. Watch the video recipe!

Beef, pork, minced meat cutlets

1. Quick schnitzel

Classic recipe for all time. Photo: website

Juicy and tender. Soft inside and crispy outside. Golden color and so familiar and understandable from childhood. Meet His Majesty Schnitzel!

2. Buckwheat cutlets with egg

Light meat cutlets with buckwheat. Photo: website

Do you love cutlets, but are tired of the monotony? Prepare buckwheat with egg, it’s quick, low-calorie and extremely tasty!

3. Swedish meatballs

Legendary meatballs from Sweden. Photo: thinkstockphotos.com

Jamie Oliver has finally taught us how to make the legendary Swedish meatballs and classic Cranberry Sauce with a secret.

4. Baked meat balls

Know-how of the thrifty and resourceful Italian housewives. Photo: thinkstockphotos.com

Boiled or baked meat balls, or Polpette de bollito alle spezie - very good way using boiled or baked meat.

5. Turkish homemade minced meat cutlets

Turkish cutlets are very quick and very tasty. Photo: thinkstockphotos.com

Spicy oriental balls with aromatic herbs with vegetable gravy.

6. Hedgehog meatballs in a pot

Juicy and gentle hedgehogs in a pot. Photo: thinkstockphotos.com

Prepare our hedgehogs with a secret: a small piece of cheese will give the meat special juiciness and tenderness!

Chicken and turkey cutlets

1. Classic Pozharsky cutlets

These chicken cutlets will be a hit. Photo: website

Tender, airy chicken cutlets with a crispy crust will please everyone.

2. Tender turkey cutlets with stuffing

Interesting cutlets from turkey fillet. Photo: website

Tender turkey cutlets stuffed with spinach, cheese and pine nuts.

3. Delicious, but dietary cutlets with a secret

And cutlets can be for weight loss! Photo: natalielissy.ru

Incredibly juicy and bright dietary chicken cutlets with a secret ingredient!

4. Chicken cutlets with prunes

Do original filling, and the cutlets will be transformed beyond recognition. Photo: thinkstockphotos.com

The simplest recipe from the Soviet past that you can imagine.

5. Diet turkey cutlets with porcini mushrooms

With a little culinary creativity, unleavened turkey cutlets will turn into a masterpiece. Photo: thinkstockphotos.com

Low-calorie turkey cutlets from famous chefs Konstantin Ivlev and Yuri Rozhkov.

Fish and seafood cutlets

1. Diet cutlets with pink salmon

Useful alternative familiar meat cutlets. Photo: website

Spices create a unique sweet-salty harmony of flavors, and the overall lightness of the dish makes these cutlets the perfect diet lunch or dinner.

2. Crab cakes with carrots and zucchini

Soulful crab meat cutlets. Photo: thinkstockphotos.com

Crab cakes with carrots and zucchini are very tasty, juicy and tender. If you don't have real crabs, you can make them from crab sticks.

3. Steamed pike cutlets

A proven recipe from the famous restaurateur Savely Libkin. Photo: Eksmo Publishing House

Delicious and low-calorie fish cutlets. They are ideal if you are planning to lose weight.

4. Canned salmon cutlets

It’s impossible to imagine a more budget-friendly option for these cutlets. Photo: thinkstockphotos.com

It's tasty, inexpensive and very fast. The only effort you have to make is to open a can of canned food.