The word “minced meat”, as you know, comes from the French farce (filling). The most popular and favorite minced meat product is cutlets. In addition, you can use minced meat to make dumplings, juicy cabbage rolls, casseroles, pies and many other delicacies.
Perfectly cooked minced meat is the basis of all these wonderful dishes, which is why it is so important to know how to make it correctly. In this article we will reveal to you the carefully guarded culinary gurus secrets of delicious minced meat.
The most delicious minced meat
How to grind meat
- Scroll in a meat grinder.
- Grind using a blender.
- By hand - finely chop using two sharp knives.
Preparation of minced meat It starts with chopping the meat. Before chopping meat, remove all veins, films, bones and cartilage from it. When chopping with knives, the meat turns out juicier: after all, it is chopped, and not crushed, as in a meat grinder, and all the juices remain inside. A blender does something similar, but it chops too finely.
You can chop meat with one knife, but with two it’s much faster! The knives should be sharp and heavy enough (chef knives are a good option). You need to “deal” with the meat on a heavy and durable board, under which you should place a kitchen towel for stability.
It is often recommended to use several types of meat so that they complement each other in juiciness and taste. Chicken breast, turkey or lean beef, if combined with medium-fat pork, will produce minced meat that is close to ideal - moderately fatty and at the same time juicy. We suggest you try less common combinations.
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Meat duets
- Beef + lamb.
- Beef + chicken.
- Lamb + chicken.
- Pork + turkey.
- Pork + rabbit.
What to put besides meat
- Oil
- White bread soaked in milk
- Grated cheese
- Raw vegetables: potatoes, pumpkin, zucchini
- Apples
- Cereals: rice or bulgur
- Tomato juice
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To make minced beef or veal more fluffy, add an apple to it - 1 fruit is enough for 600 g of meat. White bread is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder.
If a minced chicken dish turns out too dry, add tomato juice: 50 ml per 500 g of meat. To make minced fish more juicy, add a little lemon juice to it. You can add potatoes, beets, bright carrots and juicy zucchini to the minced meat. This will give the minced meat a richer taste and unique aroma. It is better to chop vegetables for minced meat using a fine grater.
Spices and seasonings
- For beef: pepper + nutmeg.
- For lamb: cumin + coriander.
- For pork: pepper + nutmeg.
- For the chicken: (if you're a curry fan) turmeric.
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The classic seasoning for minced meat usually includes the following components: ground pepper, dried garlic, sweet paprika, ground coriander, mustard seeds, nutmeg, thyme, cumin. The Italian version of seasoning for minced meat is called “tomatoes and herbs.” This seasoning contains dried tomatoes, carrots, paprika and oregano.
Meat
It is better to make minced meat for cutlets yourself from chilled lean meat. An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets cannot be juicy enough.
You can also add chicken, turkey to the cutlets, or cook them only from poultry.
Fish
In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.
Other Ingredients
Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.
For 1 kg of meat, 2-3 medium onions are enough.
Stale white bread (loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.
Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.
Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.
Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.
Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.
Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.
You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.
How to prepare minced meat and make cutlets
- Before chopping meat, remove all veins, films, bones and cartilage from it.
- If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
- The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
- It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
- You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
- Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.
How to bread cutlets
Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.
Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.
How to fry cutlets
Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.
First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.
20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.
How to cook cutlets in the oven
Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.
You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.
How to cook cutlets in a slow cooker
The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.
The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).
The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:
- 20–30 minutes - for poultry and fish cutlets;
- 30–40 minutes - for meat cutlets.
If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.
kitchenmag.ru Recipes
magput.ru Ingredients
- 750 g chicken pulp (equal parts breast fillet and thigh fillet);
- 350 g stale loaf;
- 220 ml milk;
- 30 g butter;
- 2 eggs;
- 1 teaspoon salt;
- ½ teaspoon ground black pepper;
- ghee or butter - for frying.
Preparation
Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.
Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.
With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.
mirblud.ru Ingredients
- 300 g beef;
- 200 g pork;
- 150–200 g fresh champignons;
- 1 onion;
- 1 egg;
- 2 slices of stale white bread;
- 1–2 cloves of garlic;
- flour - for breading;
- - for frying;
- salt, pepper and other spices - to taste.
Preparation
First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.
While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.
With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and that the cutlet itself is smooth, without seams.
Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.
womensgroup.ru Ingredients
- 700 g cod fillet;
- 1 onion;
- 2 eggs;
- 9 tablespoons of oatmeal;
- 3 tablespoons chopped cilantro or parsley;
- 1 tablespoon lemon juice;
- salt and ground pepper - to taste;
- 100 g butter;
- vegetable oil - for frying.
Preparation
Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.
Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.
Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.
Homemade cutlets are a popular minced meat dish.
Simple and satisfying cutlets with a crispy crust will fit perfectly into your family dinner menu and will decorate any holiday feast.
Cutlets are eaten both hot and cold.
They can be a separate dish or served along with any side dish, be it salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can compare with home-made cutlets - made by the housewife with her own hands with trepidation and love.
General cooking principles
1. To prepare tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, minced by the housewife herself in a meat grinder. If it is not possible to prepare it yourself, be sure to check the freshness and quality of the meat, because this is the decisive stage in preparing cutlets.
2. Don’t forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of bread that hold the juice in the cutlets, like a sponge, completely absorbing it.
3. Cutlets can be coated in either flour or breadcrumbs. This is left to your choice.
4. Don’t forget to add spices and herbs to homemade cutlets, this will add a touch of piquancy and sophistication.
Classic homemade cutlets
minced meat (homemade or purchased) – 500 g;
2 cloves of garlic;
salt, black and red pepper;
1-2 slices of bread;
flour – 3-4 tbsp. spoons.
1. Peel the onion and grate or grind in a blender. Finely chop the garlic cloves and herbs.
2. Cut the pieces of bread into slices and dry them. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently knead and squeeze and only then add to the minced meat.
3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.
4. Season with salt and pepper.
5. Take a small amount of meat with a spoon, place it on top of the flour and sprinkle with it. Form a round patty in your palm and place it in a hot frying pan. Fry for 3-4 minutes. When we turn it over to the second side, turn off the heat a little.
Homemade cutlets in breadcrumbs
2 pieces of dry loaf;
1. Chop the onion, break the egg and add the bread soaked in water (milk) to the minced meat.
2. Knead the minced meat thoroughly until a mass of homogeneous consistency is obtained.
3. Form a cutlet in breadcrumbs and place it in a frying pan with vegetable oil, set on low heat. Breaded with breadcrumbs, the cutlets look much more appetizing. When you feel that they are browned, feel free to turn them over. Typically, cutlets are fried in breadcrumbs for 2 minutes on each side.
4. An excellent addition to these cutlets would be a salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with lemon juice and sugar. Cutlets with potatoes are quite high in calories. A beet salad goes perfectly with the dish.
Homemade beef and turkey cutlets with semolina
minced meat (beef and turkey) – 1200 g;
onions - 300 g;
fresh or granulated garlic;
3 tbsp. spoons of semolina;
salt and black pepper;
water - 2/3 cup;
sour cream – 300 g.
1. Thoroughly knead the onion, ground in a meat grinder or grated on a fine grater.
2. You can add potatoes or white bread in water or milk to the minced meat. But this recipe offers another solution: semolina. It perfectly keeps the cutlet in shape and prevents them from becoming deformed.
3. It is advisable to beat the minced meat and leave it for 15-20 minutes so that it is well saturated with spices.
4. Distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. You can make any shape. Sprinkle each cutlet well in flour.
5. Fry for 3 minutes on each side in a preheated frying pan.
6. Place the fried cutlets in a saucepan, pour about 2/3 cup of water into it, close the lid, and simmer for 10 minutes over low heat until they reach the inside and become softer. Serve with sour cream.
Fluffy homemade cutlets
loaf - 100-150 g;
milk – 200 ml;
flour – 5-7 tbsp. spoon;
butter – 2-3 tbsp. spoons;
vegetable oil – 2-3 tbsp. spoons;
1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.
2. In a preheated frying pan, fry finely chopped onion in vegetable oil and butter. Interestingly, butter does not burn when frying and gives food a pleasant creamy taste.
3. Break the egg, separating the yolk from the white.
4. Mix the minced meat, the milk-squeezed bun and the fried onion and yolk. It is advisable to knead the resulting thick mass with your hands. Do not spare effort in beating the minced meat; the better you do this, the more convenient it will be to form the cutlets, and when frying they will retain their shape. We put the beaten minced meat in the refrigerator for 20 minutes to fix its dense state.
5. Beat the egg white until thick white foam is obtained. You can check whether the protein has reached the desired consistency in the following way: when turning the bowl over, it should not spill out of it. Add the whipped whites to the minced meat, mix very carefully so that the integrity of the protein is not compromised, because it is this that will give the cutlets fluffiness.
6. Form the cutlets into thick flat cakes and roll them in flour.
7. Heat the butter and vegetable oil. Place the cutlets and fry until golden brown, turn them over, add a little water to steam them and cover with a lid until cooked.
Soft homemade cutlets with a secret
mixed minced meat (beef and pork) – 500 g;
salt, black pepper;
2 cloves of garlic;
a bun soaked in mineral water;
1. Chop the onion. Add the soaked bun, after squeezing it thoroughly. Grate the garlic.
2. Knead the mass to distribute it evenly.
3. Pour mineral water with gases into a bowl. Sprinkle the minced meat with a pinch of soda. This is our secret ingredient. Yes, soda, because it makes the minced meat soft and helps to loosen it. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat extraordinary fluffiness. Knead again to obtain an elastic mass.
4. Add 1 egg. At first the minced meat becomes liquid, but after good kneading it again acquires a thick consistency. Salt and pepper can be adjusted to your preference.
5. Beat the minced meat by throwing it onto a hard surface from a small height. And leave in the refrigerator for 20-30 minutes.
6. Soak each formed cutlet in breadcrumbs.
7. Don’t skimp on the oil; heat the frying pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.
Homemade cutlets with mustard
minced beef – 500 g;
1 tbsp. spoon of olive oil;
1-2 cloves of garlic;
The sauce is prepared from the following ingredients:
cream with fat content up to 30%;
2 tbsp. spoons of mustard.
1. Chop onion, garlic and parsley.
2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Place in the refrigerator for half an hour.
3. Form round cutlets and place in a frying pan with heated olive oil.
4. Prepare the sauce as follows: whip the cream, add mustard.
5. Pour the sauce into the frying pan 10 minutes before turning off the cutlets, simmer over medium heat under the lid.
Homemade cutlets with cheese
minced meat – 600 g;
egg – 1 pc.;
potatoes - 2 pieces;
mayonnaise – 3 tbsp. spoons;
garlic – 2 cloves;
hard cheese – 100 g;
loaf – 200 g.
1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze it out and add it to the minced meat.
2. Finely chop the potatoes, garlic and onion.
3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass; it is best to do this with a blender.
4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt and pepper.
5. Cut the cheese into medium slices.
6. We choose the shape of the cutlets, but it is best to form them in the form of a flatbread, placing a slice of chopped cheese in the middle. Then we hide it in a cutlet and sprinkle flour on top.
7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside does not have time to freeze and harden.
Homemade cutlets stuffed with chicken eggs
assorted minced meat – 700 g;
loaf - 2 slices;
chicken egg - 6 pieces;
garlic - 3 slices;
1. In a deep plate, mix the egg, minced meat, slices of loaf soaked in water, finely chopped onion and garlic.
2. Hard-boiled chicken eggs must be finely chopped.
3. Fry onions in a frying pan until golden brown.
4. Mix onions and boiled eggs, add squeezed garlic, salt and pepper.
5. Make flat cakes from the minced meat and place the filling in the middle.
6. The baking sheet must be greased with vegetable oil. And finally, the last stage is to put the cutlets in the oven at 160-180 degrees.
If you use minced pork, the cutlets will turn out fatty, if you use chicken meat, they will be tender and lean. The best alternative is assorted cutlets.
To ensure that the cutlets are not only juicy, but also fluffy, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.
Cutlets love oil, but you shouldn’t overdo it. Otherwise they will be too greasy. It is best to fry them in melted fat.
The question often arises: how long to fry cutlets? The answer is simple: until fully prepared. And readiness can be checked in a simple way. Press the cutlet with a fork; if it releases clear juice, then after 2-3 minutes of steaming you can safely serve it.
If you can feel the onions in the cutlets are undercooked, put them in the microwave for 2-3 minutes, thereby bringing them to readiness.
You can serve the cutlets with sour cream, a light salad, a vegetable side dish or standard puree.
Cook with pleasure and love! And remember that the simpler the recipe, the better the result!
Minced meat cutlets in a frying pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a frying pan so that they turn out juicy, fluffy, and most importantly, tasty. The owners of the secrets of making such cutlets simply have no price, because minced meat cutlets in a frying pan are an indispensable hit for all times and a lifesaver that decorates any table.
To cook minced meat cutlets in a frying pan, you will need a minimum of ingredients. The main thing is that you have any minced meat on hand: pork, beef, chicken, fish or assorted meat, for example, pork + beef (whichever you like) - fresh, high-quality and preferably homemade. You can make cutlets from minced meat bought in a store, but you need to be very careful when choosing it.
To add additional juiciness to the minced meat, some housewives add finely chopped or finely grated onions, soaked white bread, others finely grated potatoes, chopped cabbage and other helping ingredients that can give the cutlets that very zest that makes them unique original. There are many options for supplements. So, the cutlets will turn out very juicy if you put a piece of frozen butter inside each one and add chopped herbs to it. You can simply add greens to the minced meat.
A few words about breading. Some housewives are of the opinion that minced meat cutlets in a frying pan must be breaded, while others do without this procedure. Moreover, both of them turn out wonderful cutlets.
You also need to fry minced meat cutlets in a frying pan correctly: pour vegetable oil into the frying pan and distribute it over the entire surface, heat it up, reduce the heat to medium, and then add the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer covered for another 10 minutes until done.
Do you want to surprise your family with delicious cutlets? Visit us and choose the recipe that you like.
Mixed minced meat cutlets in a frying pan
Ingredients:
500 g minced pork,
500 g minced beef,
1 onion,
1 egg,
150-200 g loaf or white bread,
2 -3 cloves of garlic,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
Preparation:
For cooking, use a loaf or bread that is not the freshest, but slightly stale, so that the cutlets do not turn out fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze out. Add finely chopped or grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste to the minced meat and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise beating it thoroughly. You can simply lift the mass of minced meat and slam it on a table or plate with noticeable force, or you can put the minced meat in a bag, tie it, leaving enough space and removing the air, and slam it with this structure. In any case, your cutlets will only benefit from such a massage. Next, form the minced meat into cutlets, roll each one in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown. Then pour just a little water into the pan, cover it with a lid and let the cutlets simmer for another 10 minutes.
Another tip that may come in handy when you cook minced meat cutlets in a frying pan. Add some dried herbs, after grinding them into powder into breadcrumbs. The finished cutlets fried in this mixture will turn out very fragrant.
Homemade minced pork cutlets
Ingredients:
600-700 g minced pork,
2 onions,
3-4 cloves of garlic,
1 egg,
1-1.5 cups. milk,
2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, ground black pepper - to taste.
Preparation:
Soak the pulp of a loaf or white bread in warm milk and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed out loaf pulp, mix the minced meat well again. Add garlic, egg, passed through a press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and begin forming cutlets. This is much easier to do with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a frying pan with heated vegetable oil on both sides until golden brown. When the cutlets are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice appears clear, turn up the heat and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.
Delicious ground beef cutlets
Ingredients:
600-700 g minced beef,
2 potatoes,
1 egg,
1 onion,
dill, salt, ground black pepper - to taste,
flour for breading.
Preparation:
Typically, ground beef is minced twice. To make the cutlets more tender. If you are using store-bought minced meat, don’t be lazy, pass it through the meat grinder one more time along with peeled raw potatoes. Or then add finely grated potatoes to the minced meat. In a word, act at your own discretion. Season the finished minced meat with salt and pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated frying pan with vegetable oil on both sides until a beautiful, appetizing crust. Add a little water to the pan, cover with a lid and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.
Minced chicken cutlets in a frying pan
Ingredients:
900 minced chicken,
3 processed cheese “Druzhba”,
1 egg,
1 bunch of green onions,
1 bunch of parsley or dill,
2 cloves of garlic,
3 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.
Preparation:
Grate the processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Mix everything thoroughly one more time and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown.
According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However, the following recipe can make even the most desperate non-fans of fish cutlets reconsider their views.
Minced fish cutlets in a frying pan
Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg,
3 tbsp. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.
Preparation:
Combine the finely grated pumpkin with the minced fish, add the egg beaten with a fork, the garlic passed through a press and mix. Then add flour to the minced meat, knead it, salt and pepper to taste. With wet hands, form cutlets and fry them in a frying pan with heated vegetable oil for 3-4 minutes on each side.
Minced meat cutlets in a frying pan - this is a minimum of time and maximum pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago it came to us precisely from refined and sophisticated France. Then the “young lady” looked like a piece of juicy beef on a bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).
Over time, the Russian people began to transform the “French woman” to suit their tastes and ideas of beauty - they began to beat the meat, and after years they even turned it into minced meat. Removing the bone accordingly. So the “foreign” fashionista became a Russian cutlet.
What are cutlets made from at home? Pork, beef, chicken, turkey? Also probably fish, seafood, liver, mushrooms. There are often recipes with cereals and vegetables. And, I’m sure, every housewife has her own signature secret of delicious cutlets.
I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the “you can swallow your tongue” category, then I follow them strictly. Today we are talking about meat cutlets.
So, ten tips on how to how to cook delicious meat cutlets.
1. Minced meat - only homemade. No purchase compromises, even if they are of a thousand times proven quality.
2. Meat is of high quality. “The third grade is not a defect” will do, but we’ll leave it for ordinary cutlets, everyday ones, and for a local culinary masterpiece, buy a good back part of pork or veal tenderloin at the market. Pork is fattier, beef or veal is lean.
3. Minced meat - freshly prepared. Of course, you can take it out of the freezer and defrost it, you will also get cutlets this way, no one argues, but we are talking about tasty and juicy cutlets, right? Then we take out a meat grinder and grind the minced meat.
4. You can cut it. Small. As small as it gets. In this version, meat fibers are not crushed by the circle-knives of the meat grinder, retaining more juice. But this advice is, let’s say, theoretical; I don’t have enough patience for such delights.
4. Bread. Necessarily. Thanks to it, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It’s not at all necessary - there are also lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday’s loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it’s completely “ah!”). When the crumb gets wet, I squeeze out the bread.
5. Egg. Do not add. It makes the minced meat denser and harder. I don't like. It is usually taken to ensure that the cutlets do not fall apart during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply don’t add it.
6. Other additives.
Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everybody, but we like it. You can have a lot of onions - some amateurs, like my husband, manage to make quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per half kilo of meat.
I grind the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when onion comrades are found in homogeneous minced meat.
If the meat is very lean, it is good to add a little lard or other fat - again for the juiciness of the cutlets.
Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend saving pumpkin, carrots, zucchini, cabbage, potatoes and other goodies for the next portion.
Spices - I don’t recognize anything except black pepper. But again in the classic version. In general, you can add whatever you think goes well with the meat.
7. Stir. With diligence and care, this is the key to ensuring that the cutlets are uniformly juicy, tasty and delicious in all places.
8. Recapture. Necessarily. A lot of. You scoop the minced meat into your palms, raise your arms and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. Then not a single cutlet of yours will fall apart during the frying process.
9. Place butter or a piece of ice in the middle of the cutlet.
I think this is unnecessary shenanigans. If the minced meat is of high quality, fresh and quite fatty, no amount of oil and ice will make it even tastier, it will only add work. If you doubt that you are lucky enough to buy the “right” cutlet meat, bother with butter or ice.
We sculpt with hands dipped in water so that it does not stick.
The correct frying pan is with a thick bottom. Cast iron is ideal.
Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without any breading at all.
The oil is hot, the frying pan is clean. After each frying batch, thoroughly remove any burnt marks.
Fire is close to minimal.
Fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.
I wish you good luck in preparing delicious meat cutlets and in addition I offer you more several proven recipes for delicious colettes from Zest:
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