Not many people know that only the right choice of product will make any meat dish quite juicy, tender, and soft. For minced beef cutlets, you should choose a tender piece of meat with a low fat content.

At the same time, there are a lot of options for preparing everyone’s favorite fried, baked, steamed cutlets.

Classic recipe

Any holiday is not complete without the presence of main courses on the table. One of the most delicious are cutlets, and they can be prepared from almost any minced meat. To create classic meat products from ground beef you will need:

beef pulp - 0.8 kg;
egg - 1 pc.;
milk - 0.2 ml;
wheat bread (without crust) - 0.2 kg;
onion - 200 g;
mixture of peppers, salt - 15 g each;
vegetable oil - 60 ml.

Making such a fragrant and tasty dish is not difficult, especially since it only takes one hour. One hundred grams of beef cutlets contains 210 kilocalories.

Before preparing the dish, you should peel the onion in advance, wash the meat, which should be removed from any remaining liquid using a waffle towel and cut into small pieces. In a separate container, pour milk over the bread. Then, using a meat grinder, you need to chop the onion and chopped pieces of beef.

In a deep bowl, mix onion, ground beef, well-wrung bread soaked in milk, salt and pepper. The meat mass should be kneaded very well so that the cutlets are softer and more tender.

After heating the oil in a frying pan, you can start preparing the dish. To do this, you just need to wet your hands with water, take a tablespoon of minced meat, roll it into a meat ball and, slightly pressing it, send it to fry in a frying pan. When a beautiful, appetizing crust appears on both sides, the cutlets can be considered ready.

Any side dish of vegetables, porridge, or mashed potatoes will go perfectly with this delicious second course.

Juicy and tasty minced pork and beef cutlets

To obtain delicious cutlets, the most important process is the choice of minced meat. The meat for it should be fresh, juicy without many layers of fat. Beef mixed with pork makes this favorite second course juicy, satisfying and very flavorful. To create cutlets from minced pork and beef you will need:

pork, beef (pulp) - 0.3 g each;
onion - 100 g;
white bread pulp - 100 g;
milk - ½ tbsp.;
garlic, salt, ground pepper - 10 g each;
vegetable oil - 50 ml.

These delicious cutlets are made in just 1 hour, and their calorie content is 210 kcal per 100 grams.

Both types of meat must be washed, removing unnecessary moisture from the pieces, and the onions and garlic must be peeled. Making minced meat yourself involves passing the meat through a meat grinder twice.

This process will help make the minced meat softer and more uniform. Onion and garlic, also minced using a meat grinder, are added to the minced pork and beef. Soak the bread in milk for a couple of minutes.

Next, pepper and salt are added to the meat and onions, well-wrung out bread is added, and the whole mass is thoroughly kneaded. During this action, the minced meat is enriched with oxygen, the cutlets are more juicy and fluffy.

Oil is heated in a frying pan. With hands dipped in water, cutlets are formed and fried for ten minutes on one side and the other. This tasty and very juicy dish goes well with any side dish, fresh vegetable salad, or various canned products.

Minced beef cutlets with cheese and egg in the oven

You can pleasantly surprise your family, friends, guests and friends with delicious and beautiful minced beef cutlets. To do this, you just need to make a tasty and interesting filling of eggs and cheese. To make such an appetizing, original second course you will need:

minced beef - 0.4 kg;
hard cheese - 50 g;
greens - 40 g;
garlic - 10 g;
onion - 100 g;
eggs - 5 pcs.;
mayonnaise - 50 ml;
breading of breadcrumbs - 75 g;
seasoning for meat - 10 g;
ground pepper and salt - 7 g each;
refined sunflower oil - 15 ml.

This amazing dish is prepared in just fifty minutes, and 100 g of cutlets contains 207 kilocalories.

A blender is required to prepare the minced meat. Minced meat, seasoning, half salt, pepper, peeled onion, one raw egg are loaded into it and everything is beaten. The consistency of the meat mass should be very homogeneous and fluffy.

After this, you will need to put the minced meat in a cold place for ten minutes, and hard-boil the remaining four eggs, cool and peel.

To fill the cutlets, cut the boiled eggs into a couple of halves crosswise and separate the yolk into a separate container. Then add crushed garlic, finely grated cheese, mayonnaise, a pinch of salt and pepper to the yolks.

Mash the filling thoroughly and mix. Fill the whites with it, not very tightly, glue the halves of the eggs together, forming the original whole shape. Finely chop the greens into the remaining filling and mix.

Divide the minced meat into 4 equal parts, roll each of them into a ball and crush, forming a flat cake. Then place it in this form on a piece of cling film, lay some of the filling and an egg on top. Carefully lift the edges of the minced meat with film and glue them together.

You will get quite large cutlets, which are fixed in breadcrumbs and laid out in a greased form. They need to be baked in the oven for thirty minutes at 190°.

You can serve the dish hot, but cut it so that you can see the original middle; it’s more convenient to serve it cold.

Dietary steamed minced beef cutlets

You want to eat delicious food even on a diet, be it necessary or forced. The main rule of such nutrition is the consumption of all foods high in beneficial microelements, vitamins and cooking methods.

Steamed cutlets made from minced beef are practically no different from a fried or baked second course, but they are much more nutritious, healthier, and slightly less caloric.

To create dietary beef cutlets you will need:

You can make steamed cutlets in 40 minutes; their nutritional value will not exceed 155 kcal per hundred grams of dish.

The selected piece of meat must be washed, removed from remaining moisture and cut into small pieces. Peel the onion and soak the bread in milk for five minutes. To make minced meat, you need to pass the meat and onions through a meat grinder a couple of times. Then add well-wrung out bread, salt, spices and knead the minced meat.

Place molds on the steamer rack, into which place the cutlets formed by hands soaked in water. Steam the dish for only thirty minutes.

How to Make Greek Ground Beef Cutlets

Another very original cutlet recipe is undoubtedly Greek minced beef cutlets, or “Suzukakia”. The dish is usually prepared with a sauce, in which they should then be warmed up a little. To create delicious real Greek cutlets you will need:

minced beef - 0.7 kg;
minced chicken - 0.3 kg;
stale bread, onions - 200 g each;
red wine - 150 ml;
egg - 2 pcs.;
salt, pepper mixture - 2 tsp each;
parsley - 40 g;
olive oil - 60 ml;
onion (for sauce) - 150 g;
garlic - 10 g + 20 g (for sauce);
cinnamon - 10 g;
tomatoes in their own juice - 1 liter jar.

The cutlets take about an hour and a half to prepare, and one hundred grams of the aromatic dish contains 145 kcal.

The bread should be soaked in wine at the beginning of cooking. Then squeeze and place in a blender along with peeled garlic, onions for minced meat and washed parsley.

Then mix the homogeneous vegetable mass with two types of minced meat, into which also beat in eggs and add 10 g of salt and pepper mixture. Beat the minced meat thoroughly and put it in the refrigerator for forty minutes.

After this, form long, oval-shaped cutlets from the aromatic minced meat and fry in olive oil until a beautiful crust is obtained on all sides. In this, preferably deep, frying pan, you should then sauté the peeled onions and garlic for the sauce until transparent.

Then pour in the tomatoes chopped in a blender in their own juice, add cinnamon, the remaining pepper mixture and salt. Simmer the sauce for half an hour, pour it into a larger, convenient bowl and place the cutlets in it, which should be simmered for another twenty minutes over low heat.

Any type of side dish, fresh vegetable salads, go well with this great Greek dish.

Beef is a very satisfying and nutritious meat product that should be present in everyone's diet. You can make a variety of cutlets from this type of meat, changing only the cooking method - baking in the oven, frying in a pan or steaming.

To make the dish the most juicy, tasty and healthy, you need:

Choose young beef, with a small amount of fat;
Soak the bread in milk, not water, and squeeze it well before adding it to the minced meat;
Do not use eggs, or separate only the yolk for minced meat. Because of the protein, the cutlets lose their juiciness;
Fry the onion a little before adding it to the minced meat - raw onion makes the dish coarser and harder;
For frying cutlets, it is better to use lard and ghee.

Also, a very small amount of cold water added to the minced meat will help maintain the juiciness of the cutlets - the water will evaporate, not the juice.

If you don’t have a steamer, you can wrap the ground beef cutlets tightly in foil and bake/steam them in their own juices in the oven.

The next video is another recipe for delicious beef cutlets.

In the very first week of my married life I decided that I had to. No, I just had to learn how to fry delicious cutlets, so I bought a kilogram of pork and beef, found a suitable recipe on the Internet and took out an old meat grinder from the depths of the kitchen cabinet. Of course, I inserted the meat grinder with the wrong side, so twisting the meat for the cutlets was very difficult for me. At the end, I got something chewed and torn, not much like a tender cutlet base. From the list of ingredients found on the Internet, I decisively crossed out potatoes, bread and milk. I remembered very well how my mother and grandmother mixed these products into the ground meat while preparing cutlets. And she firmly believed that this was due to forced savings in the harsh 90s. In general, I decided to make cutlets exclusively from minced meat and eggs. I took a lot of the latter, about 5 of them. And I thickened the too liquid mass with flour. As a result, my cutlets turned out more like a throwing weapon than an appetizing, juicy dish that all the husbands in the world love. They ate the culinary “delicacy” with a mountain of ketchup, diligently pretending that it turned out delicious. And then they suffered from heartburn. And the next day, with my head covered in ashes, I sat in my mother’s kitchen, sipping tea and listening to a proven recipe for delicious homemade cutlets.

Juicy cutlets made from combined minced meat (pork + beef)

The most classic ever. Do you want to cook a delicious dinner? Write down the cooking order!

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Juicy minced meat cutlets breaded with breadcrumbs

What chefs don’t do with minced meat in order to get juicy and tender cutlets. And they “knock out” it by repeatedly throwing it onto the table surface; and cool in the refrigerator immediately before frying; and experiment with the amount of spices in the composition; and combine meat in equal proportions with vegetables. But all this does not affect the juiciness of the cutlets, because it depends on something else - namely, the fat content of the minced meat. Pork cutlets are the juiciest, but they are also the hardest for the body to digest. And it is better to combine pork with lean minced meat - veal, beef, chicken.

Another little trick to increase the juiciness of homemade cutlets is adding a small amount of sour cream to the minced meat. The fatter it is, the better. Some people replace sour cream with cream or even softened butter.

fresh minced pork and beef (ready) – 700 g;

egg yolks – 2 pcs.;

sour cream (with a fat content of 25% and above) – 1-1.5 tbsp. spoons;

white bread (or unsweetened loaf) – 200 g;

milk – 1/3 cup;

medium-sized onion – 2 pcs.;

garlic – 3-4 cloves;

breadcrumbs for coating;

vegetable oil for frying;

salt - to taste;

Ground black pepper - to taste.

Peeled onions and garlic cloves are passed through a meat grinder or chopped in a blender. Soak white bread in cold milk, lightly squeeze it and knead it with a masher. Add bread, onion and garlic to the prepared chilled minced pork and beef, stir until smooth. Put sour cream and egg yolks there (whites are excluded, as they impart rigidity to the cutlets), salt and pepper to taste, knead again so that the minced meat becomes tight and elastic, and the yolks and sour cream are completely absorbed into it.

Heat the vegetable oil well in a frying pan, and pour crackers into a wide flat plate. Pour cold water into a deep bowl - you will need it when forming the cutlets. Wetting your hands with water, separate small pieces of minced meat, form them into cutlets, roll them in breadcrumbs and place them in a frying pan. First fry without a lid. When the cutlets are fried on the bottom, turn them over with a spatula, cover the pan with a lid and fry for some more time until cooked.

Cutlets prepared according to this recipe will retain their juiciness even after they have cooled.

How to cook juicy and tender beef and pork cutlets. All the secrets of making homemade cutlets from minced pork and beef

Cutlets are a universal dish that both adults and children love.

They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.

And, of course, every housewife has her own special recipe.

General principles for preparing beef and pork cutlets

The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer shoulder or hind quarters, while others prefer pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where lighter pork fat is added to fatty beef.

You can prepare the minced meat yourself by grinding purchased pieces of meat in a meat grinder or blender. But you can immediately purchase ready-made minced meat. In this case, you will not know what you put in it, but you will be able to prepare the intended dish very quickly, without much effort.

At the discretion of the hostess, the following is added to the minced meat:

Onion. It can be added raw or fried until golden brown. And some people prefer to use both of these types when cooking. Onions add juiciness to our cutlets and improve their taste. However, if your household members are ardent opponents of this vegetable, then the cutlets will turn out without it;

Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that you need to take bread pulp. However, as practice shows, the presence of a crust does not impair their taste at all, and when softened it is not even noticeable. It is recommended to proportionally add 1/5 of the bread to all the minced meat. Bread is needed to absorb and retain the juice in the cutlets. This will prevent the juice from leaking out during frying, and the cutlets will not turn out hard and dry;

Lovers of making cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, the cutlets will not fall apart, while the latter are confident that the white will coagulate when frying, and not only will not stick to the minced meat, but will also separate it;

A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;

There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;

Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;

You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;

Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;

For breading, you can use flour or breadcrumbs.

Recipe 1. Classic minced pork and beef cutlets

This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.

Minced pork and beef - 1 kg;

Loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;

Onions - 3 heads;

Distilled water at room temperature - 1.5 cups;

Salt, pepper - at your discretion;

1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.

2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.

3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.

4. Add salt and pepper to taste and mix everything well.

5. Place a frying pan on the fire and add vegetable oil.

6. Form cutlets, place them in a heated frying pan and fry until golden brown.

7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.

Recipe 2 Minced pork and beef cutlets with herbs

The use of greens gives this dish an appetizing look and flavor.

Minced meat (ideal combination: pork + beef) - 600 grams;

One onion;

Medium size chicken egg - 1 pc.;

Dill, parsley - one bunch each;

Garlic (at your discretion) - 1-2 cloves;

Salt, ground black pepper;

Flour for breading.

1. Take purchased minced meat or grind pork and beef in a meat grinder.

2. Heat the milk a little and pour it into the pulp of white bread or loaf.

3. Finely chop the onions and greens.

4. Combine the minced meat, bread, from which you drain the milk, onions and herbs.

5. Add the egg, salt and pepper.

6. Thorough hand kneading gives the cutlets softness and juiciness. It will also help if you beat the minced meat in a bowl.

7. From the resulting mixture we form cutlets as desired. These look very nice in an oval shape. Roll them in flour.

8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.

Recipe 3. Beef and pork cutlets in the shape of hedgehogs

This recipe is suitable for little gourmets and will delight children, for example, at a children's party.

Bread - 4 pieces or 3 pieces of minced meat;

Sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp;

Hard boiled eggs - 3 pcs.;

Raw chicken egg - 1 pc.;

Breadcrumbs (can be yellow) - 4 tbsp;

Black peppercorns - for decorating hedgehogs;

On average, the indicated amount should yield 6 large cutlets.

1. Grind the meat in a blender or meat grinder and mix the ingredients together.

2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.

3. Hard-boil 3 eggs for about 7-8 minutes.

4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and stuff the resulting mixture into the egg whites.

5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.

6. Wrap the stuffed eggs in minced meat and give it the shape of a hedgehog.

7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.

Recipe 4 Beef and pork cutlets “Festive”

The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, but will prepare everything from minced meat.

Pork and beef in equal quantities - this recipe is for 1 kg;

Hard cheese - 100 grams;

Onions - 2 heads;

Rusks from 4 slices of white bread;

Salt, pepper to taste;

Butter - 100 grams;

Breadcrumbs - 1 pack;

Flour for breading;

1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it all with finely chopped dill.

2. Roll small oval balls from the resulting mixture. Let them cool until required.

3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.

4. Grate the onion on a coarse grater or cut it into small pieces.

5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.

6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.

7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.

8. Fry the cutlets until golden brown over moderate heat.

Recipe 5 “Hercules” minced pork and beef cutlets

Their peculiarity is the addition of oatmeal instead of eggs.

Oatmeal - 100-140 grams;

Breadcrumbs or flour - 100 grams;

1. Pour milk at room temperature into the prepared minced meat.

2. Add peeled and grated onions.

3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.

4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.

5. Form small cutlets from the minced meat, roll them in breadcrumbs and fry in a hot frying pan in vegetable oil until cooked.

6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.

Recipe 6 Minced pork and beef cutlets with rice

These cutlets are very filling.

Round rice - 200 grams;

Onions - 2 heads;

Garlic - 1-2 cloves (optional);

1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.

2. Add onions and garlic minced in a meat grinder to the minced meat.

3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.

4. Heat the frying pan until hot. Pour in vegetable oil.

5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.

Recipe 7 Quick minced pork and beef cutlets

These cutlets will come in handy when you need to whip up lunch.

Minced pork and beef in equal percentages - 600 grams;

Raw eggs - 4 pcs., but you can take less;

Mayonnaise (will add taste and juiciness to the product) - 50 grams;

1. Finely chop green onions.

2. Peel raw potatoes and grate them.

3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.

4. Mix the indicated components.

5. Add mayonnaise and flour and mix again.

6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.

Tricks and tips for preparing minced pork and beef cutlets

1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.

2. It’s better to stir the minced meat with your hands, so you will feel its consistency and the absence of lumps.

3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.

4. Before frying, the pan must be well heated. Don't overdo it with oil. There should be just enough of it to cover the pan. Fry them for 2-3 minutes over high heat, and then close the lid and cook until done.

5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time - approximately 10-15 minutes.

Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!

fewdays.ru

Minced pork and beef cutlets recipe with photos

Some will say that minced meat cutlets are an ordinary, unremarkable everyday dish. You bet! After all, the most ordinary minced meat cutlets, if desired, can be turned into something incredibly tasty and original.

Any minced meat for making delicious cutlets will do: pork, beef or mixed, chicken, minced turkey or even fish. You can add vegetables, mushrooms, herbs, cheese, spices and other ingredients to minced meat cutlets - you can experiment endlessly.

Whether you are preparing regular minced meat or experimenting with additives, you cannot do without basic cooking rules:

Dried bread is considered one of the main ingredients of minced meat cutlets. It can be either rye or wheat. Bread without crusts is pre-soaked in milk or water, then added to the minced meat;
The minced meat for the cutlets must be beaten well, this is the only way the cutlets will turn out tender and fluffy. If you add ice water, mineral water or cream to the minced meat during the beating process, the cutlets will turn out juicy;
For the same juiciness, finely chopped onion or white cabbage is added to the cutlet mince. Precisely finely chopped, and not minced, keep this in mind!

These are not all the secrets of delicious cutlets. Dig into our selection of recipes, many discoveries await you!

Cutlets “Exceptionally delicious”

500 g minced meat,

3 slices of white bread,

2 tbsp. l. chopped parsley,

1 tsp. mustard powder,

salt, ground black pepper.

Before you start cooking, soak the pieces of white bread in water. Mix coarsely chopped onion, drained white bread and finely chopped parsley in a bowl. Mix everything, add minced meat, dry mustard, egg yolk and mix again. If your minced meat turns out to be too thick, pour a little cold water directly into the mixture. In another bowl, beat the egg whites until foamy. Combine half the whites with the minced meat, mix gently, add the other half and mix again. With wet hands, form cutlets and fry them in a frying pan with vegetable oil on both sides until deliciously golden brown.

Minced pork and beef cutlets with vegetables and herbs

600 g mixed minced meat,

150 g hard cheese,

100-150 g stale white bread,

50 g parsley and dill,

2 cloves of garlic,

100 g vegetable oil,

salt, pepper - to taste.

Cut the tomatoes, onions and herbs as finely as possible, and hard cheese into small cubes. Combine cheese with chopped vegetables. Add this prepared mixture to the already mixed two types of minced meat, add the egg and bread soaked in milk. Mix the resulting mass well, add salt and pepper to taste, add the garlic cloves passed through a garlic press. From the resulting mass, form medium-sized cutlets and fry them on both sides in vegetable oil until cooked.

Unusual cutlets with egg filling in batter

500 g minced meat,

salt, ground red pepper - to taste.

Hard-boil 3 eggs and grate on a coarse grater, cut 2 onions into small cubes and fry in a small amount of vegetable oil until golden brown. Mix these ingredients. Grate the remaining onion on a coarse grater and add to the minced meat, adding salt and pepper to taste. Mix the resulting mass thoroughly and beat it on a work surface. In this case, your cutlets will turn out more tender and airy. Spread the cling film and place the finished minced meat on it in an even layer, on top of which place the filling of eggs and onions, and then use the film to roll everything into a roll. Wrap it tightly in film and put it in the freezer. An indispensable condition: the roll must freeze to such an extent that it can be cut without it falling apart. Cut the roll into neat slices. Prepare a batter from 1 egg, 100 ml of water, salt and flour. At the final stage of cooking, simply dip the pieces of roll into the batter and fry until tender in a frying pan with heated vegetable oil.

Beef cutlets with cheese “Mom’s secrets”

1 kg ground beef,

2 cloves of garlic,

2 slices of bread,

130 g hard cheese,

100 ml vegetable oil,

bread crumbs - for breading,

salt, ground black pepper.

Soak the bread slices in the cream. Add chopped onion, pressed garlic, bread soaked in cream and egg to the minced meat. Add salt and pepper to your liking and mix well. Grate the cheese on a coarse grater and add to the minced meat. Mix everything thoroughly again and with wet hands form cutlets of the desired shape and size. Then roll them in bread crumbs, fry on both sides until golden brown in a frying pan with heated vegetable oil, then put them in a baking dish and place it in an oven preheated to 180ºC for 10 minutes.

Minced meat cutlets with white cabbage “Lush and juicy”

400 g mixed minced meat,

400 g white cabbage,

3 cloves of garlic,

greens, salt, pepper - to taste.

Mince the cabbage (or better yet, finely chop it), onion, garlic, drain the juice and add the prepared vegetables to the minced meat. Beat the egg there, add chopped herbs, salt and pepper to taste. Stir everything until you obtain a homogeneous mass, from which form medium-sized cutlets, roll them in a mixture of flour and semolina and cook on both sides in a frying pan with heated vegetable oil until golden brown.

Minced meat cutlets with pickled beets and potatoes “Swedish feast”

8 tbsp. l. pickled beets,

2-3 potatoes depending on size,

Beat minced meat, milk and yolk in a deep bowl until smooth, add grated potatoes, finely chopped beets, pre-fried onion until golden, stir and add salt to taste. Form cutlets from the prepared mixture, roll them in breadcrumbs and fry them in a frying pan with heated fat (use fat - it will turn out tastier) on both sides until golden brown.

Minced meat cutlets with smoked brisket and cheese “Serbian traditional”

1 kg minced pork and beef,

150 g smoked brisket,

5 cloves of garlic,

½ cup sparkling water,

2 tsp. ground paprika,

50 g vegetable oil,

parsley and dill - to taste and desire,

salt, pepper - to taste.

Combine the minced meat with finely chopped onion, spices, soda and mineral water, mix and put in the refrigerator for 2 hours. When the time is up, take it out and add finely chopped feta cheese, brisket, herbs and chopped garlic. From the resulting mass, make medium-sized cutlets and fry them in a frying pan with heated vegetable oil until golden brown. Then transfer to a saucepan, add half a glass of water and simmer over very low heat under the lid for 10 minutes.

Chicken cutlets with crab sticks

500 g minced chicken,

500 g crab sticks or crab meat,

salt, pepper - to taste.

Finely chop with a knife or, even easier, mince the crab sticks and add them to the minced meat. There, into the resulting mass, beat the eggs, add chopped onions, bread pre-soaked in milk or water and, of course, salt and spices. Mix everything well, form small cutlets with your hands, dipping them into water from time to time to keep them moist. Roll the prepared semi-finished products in breadcrumbs and fry until golden brown for 10 minutes on each side in a frying pan with heated vegetable oil. Then let the cutlets simmer for another 10 minutes on low heat under the lid.

Chicken cutlets with creamy nut filling “For gourmets”

blogkulinar.ru

minced pork cutlets recipe juicy and tender

Considering that the composition on the packaging does not always correspond to reality, we decide to prepare such a product ourselves. So, how to cook minced pork and beef? What is needed for the recipe, and what proportions are most optimal?

The classic version of this type of minced meat consists of pork and beef pulp in equal proportions.

Those. If you need half a kilogram of minced meat for a dish, then you should buy 250 g of pork and the same amount of beef.

The most commonly used kitchen tools are a meat grinder (the old-fashioned way) or a food processor.

Start by chopping the pork and beef into small pieces.

then grind them.

For example, you are preparing stuffed peppers or cabbage rolls.

If you require a juicier version for the recipe, we can add a little lard twisted in a meat grinder and grated pumpkin to the minced meat preparation.

Now you are ready for any culinary experiments!

If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your opinion. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of cutlets.

Onion - 1 head;

The resulting minced meat must be mixed thoroughly. It's best to do this by hand. While stirring, slowly add semolina. We wrote that its quantity is 1 tablespoon, but it may not be enough. The minced meat should not be very liquid, keep an eye on this.

Next we start frying. If you want to avoid the minced meat sticking to the pan, then you need to heat it well. Once the pan reaches the desired temperature, add oil. While the oil is heating, begin to form small balls from the minced meat. If desired, you can use breadcrumbs. Place the balls in the pan and fry over medium heat for 5 minutes. Then turn the cutlets over to the other side and fry them for another 10 minutes, covering the top with a lid.

how to cook meatballs delicious minced beef cutlets recipe

Home-style cutlets are a seemingly simple, everyday dish. True, many housewives complain that their cutlets turn out rubbery, tough, or simply fall apart when frying. But our article will help you prepare juicy, airy and very tasty cutlets.

The recipe for homemade cutlets can be found in every housewife's cookbook. The taste of a meat dish largely depends on the quality of the minced meat. Many people buy it ready-made, but still, you shouldn’t be lazy and twist the minced meat yourself, because this is the only way to be sure of the quality of the product.

To make the cutlets juicy, but not greasy, it is better to use pork and beef.

half a kilo of pork and beef (a kilo of prepared minced meat);
loaf;
egg;
three onions;
300 ml of clean water.

Cooking method:

Dip slices of white bread into water or milk.
We grind the pieces of meat in a meat grinder together with the onion (for piquancy and aroma, you can add a few cloves of garlic);
Beat the egg into the prepared minced meat, add soft bread (previously squeezed out of excess liquid) and spices to taste, mix.
We make cutlets from the minced meat and fry until golden brown, then add a little water and steam for 10 minutes under the lid.

Homemade minced meat cutlets can be fried in breadcrumbs. This meat dish will be a worthy treat for a family or holiday dinner.

Ingredients:

450 g minced meat;
loaf;
egg;
breadcrumbs for breading.

Cooking method:

In the minced meat we put finely chopped onion, a loaf soaked in water (milk) and spices to taste.
We make cutlets from minced meat, bread them in breadcrumbs and fry them until deliciously crispy.

Today there are several options for preparing meat cutlets. Many housewives choose chicken meat for minced meat. Chicken cutlets cook faster, are less greasy and very tasty. We offer you an original recipe for making cutlets from dietary poultry meat.

Ingredients:

750 g minced chicken;
two onions;
half a cup of milk;
loaf;
two pinches each of hops-suneli and paprika;
two spoons of tomato puree;
five spoons of sour cream.

Cooking method:

Pass bread and onions soaked in milk through a meat grinder.
Mix the resulting mass with salt and pepper into the minced meat.
In principle, you can already fry cutlets in a frying pan, but there is a more interesting way.
Take a baking sheet, grease it with oil, lay out the cutlets and set to bake for 20 minutes (temperature 180°C).
We make gravy from sour cream, tomato paste, as well as paprika and suneli hops. We take out the cutlets, pour them with aromatic sauce and return them to the oven for another 20 minutes.

Juicy home-made minced fish cutlets

You can also make delicious cutlets from fish meat, which are good both hot and cold.

Sea or river fish are suitable for preparing the dish; mainly pike perch, cod, pollock, silver carp and other types of white fish are used.

The most important thing is that there are no bones in the meat, otherwise the dish will be spoiled by an unpleasant surprise.

Ingredients:

1 kg fish fillet;
spoon of sugar;
50 g semolina;
dill.

Cooking method:

Using a meat grinder, grind the fish fillet along with the onion.
Add semolina, sweetener, chopped dill, salt and pepper to the crushed mass. If the minced meat turns out to be liquid, you can add more semolina.
We form cutlets from minced fish, sprinkle them with breading and fry until golden brown.

Beef and turkey with semolina

For all fans of diet food there is also a recipe for delicious cutlets. For meat we will use beef and turkey.

Ingredients:

600 g each of beef and turkey;
two onions;
garlic;
60 g semolina;
50 ml water.

Cooking method:

We grind the beef and turkey in a meat grinder; we also chop the onions and cloves of garlic in a meat grinder or simply use a grater.
Pour semolina into the minced meat; of course, you can use bread soaked in milk or grated potatoes, but it is semolina that better holds the shape of the cutlets.
Along with the semolina, add salt, pepper, and other seasonings of your choice, mix and set aside for half an hour.
Next, we form cutlets, sprinkle with flour, first fry for three minutes on each side in a frying pan, then simmer them for ten minutes in a pan of water.
Serve ready-made homemade minced meatballs with sour cream sauce.

Cooking Kiev style

Chicken Kiev is a true culinary classic. This dish has captivated many gourmets with its juiciness, aroma and crispy crust. This is a restaurant dish, as it is not so easy to prepare, but if you try, you can master such a culinary masterpiece.

Ingredients:

three chicken breasts;
270 g melted butter;
three eggs;
six tablespoons of flour;
nine tablespoons of breadcrumbs;
dill, salt, pepper.

Cooking method:

Let's start preparing the dish with the filling; to do this, add finely chopped dill to soft melted butter. Roll the resulting mass into balls and freeze.
Now take the chicken fillet, cut it in half, remove the fat and film, and beat it. The fillet should increase in width and become flat.
Add salt and pepper to each half of the meat, put the chilled filling on one half and cover the other half, roll the fillet tightly.
To make the breading, beat the eggs in one bowl, pour flour into another and fill another bowl with breadcrumbs.
We take our chicken preparations, first bread them in flour, then completely immerse them in eggs and only then thoroughly sprinkle them with breadcrumbs.
Fry the cutlets in a large amount of oil; if you have a deep fryer, it is better to use it so that the Kyiv cutlets are evenly fried and covered with a beautiful crust.

Homemade cutlets with cheese

Modern cooking is rich in the most exquisite recipes for making homemade cutlets. They can be prepared not only from meat, but also by adding vegetables, beans and even seafood to make the cutlets juicy and more tasty. We offer you a recipe for fluffy cutlets with cheese filling.

Ingredients:

550 g pork;
130 g cheese (hard);
egg;
three spoons of milk;
from spices: cumin, paprika, salt, pepper.

Cooking method:

Grind the onion and pork in a meat grinder, grate the cheese on the coarse side of a grater.
Beat an egg into the minced meat, add all the spices to taste, one third of a teaspoon of paprika and cumin will be enough. Also add milk and mix all ingredients well.
To make the minced meat more elastic and soft, it can be beaten. To do this, make lumps of minced meat (the size of an egg) and throw them into a bowl several times.
Now place the lumps one by one on the palm of your hand in a thin layer, spread grated cheese in the center and cover with minced meat so that you get the shape of cutlets with filling inside.
Bread the resulting pieces in breadcrumbs and fry in oil until cooked.

To make homemade minced meat cutlets fluffy, juicy and tasty, you need to know some secrets of their preparation. So it is better to soak the bread in cream, add only the yolk to the minced meat, since the white makes the cutlets tough. For juiciness, it is better to chop the onion with a knife and pound it in a mortar, and also add a little broth or regular boiling water to the minced meat. Finely shredded fresh cabbage will add airiness to the cutlets.

21.08.2018

How to fry minced pork and beef cutlets. General principles for preparing beef and pork cutlets.

Cutlets are a universal dish that both adults and children love.

They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.

And, of course, every housewife has her own special recipe.

General principles for preparing beef and pork cutlets

Fried Chicken - Baked Chicken

Fried chicken is a drug with a low reputation in Italy. A bit like pizza, it is considered a last-minute meal that can be picked up at the supermarket or grocery store. It heats up in the microwave and dinner is ready. Chicken salad is a bowl of chicken and vegetables. This is a recipe known throughout Italy, but also in the rest of the world, there are countless variations, for example in Greek, French, Chinese or Vietnamese kitchens.

One way to enjoy a meal even in the summer is to chill it in a salad, dilute it and pair it with a wide variety of ingredients. Korma is a typical dish of Indian cuisine which is savored as a main course or dish which can be chicken, mutton or vegetable sun.

At the discretion of the hostess, the following is added to the minced meat:

Florentine steak is a classic of Tuscan, Italian and international cuisine. In this article we will try to reveal all the secrets of this dish, from the anatomical cut to baking. Caseoula is a traditional Lombard dish. Even the eyelid, caszuela, casela, cassava or spatula, has its name in the pan in which it is prepared.

Hare is a traditional main course, typical of the mountainous regions of northern Italy, especially Veneto, Trentino, Emilia, Piedmont and Tuscany. Crushed tongue is an ancient preparation created to preserve beef for as long as possible. The term saturated comes from a popular name given in the eras passed on to salt: salnitro.

Stew is a meat-based recipe that involves baking 3 to 5 cm meat cubes of meat. It is a common preparation throughout the world and especially in Asian and African cuisine, where many meat recipes are prepared using the braising method. Storing potatoes is one of the most popular recipes made using stewing. This is because potatoes lend themselves well to the batter typical of stews.

Moussaka, Italian in moussaka, is a traditional dish of Greece and the entire Balkan coastal area, probably originating in the Mediterranean islands of Cyprus or Crete during Turkish colonization. "Nervetti" is a dialectical term used in Milan to refer to the tendons and cartilages of the beef shin, that is, to the legs and beef or drumsticks.

A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;

Nuggets are boiled and fried chicken nuggets, famous all over the world as they are sold by McDonald's and many other American fast foods. Milanese dialect is the second traditional dish originating from the city of Milan, famous and widespread throughout Italy, given its kindness and ease of execution. It can be written as Everything is attached, which is the disconnected hole of the bone. Paillard or paillard is a thin piece of grilled meat, a simple, essential dish, still famous throughout the world and very demanding.

There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;

Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;

You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;

Paillard was invented during the Belle Epoque era in Paris by chef Paillard. Stuffed peppers are a typical dish of Italian cuisine, a bit of all the regions known and consumed in other Mediterranean countries where, in short, peppers are grown. Chicken curry is a spicy meat dish common to Indian cuisine and is found throughout Southeast Asia as well as some Caribbean islands.

Meat and fish go very well with acidic ingredients and this is probably why lemon is so often paired with these dishes. The basic idea behind all chicken recipes is to use this drink to keep the chicken meat moist, which tends to dry out during cooking, at risk of becoming sticky.

Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;

For breading, you can use flour or breadcrumbs.

Recipe 1. Classic minced pork and beef cutlets

Black peppercorns - for decorating hedgehogs;

Green onions - 1 bunch;

On average, the indicated amount should yield 6 large cutlets.

Cooking method:

1. Grind the meat in a blender or meat grinder and mix the ingredients together.

2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.

3. Hard-boil 3 eggs for about 7-8 minutes.

4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and stuff the resulting mixture into the egg whites.

5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.

6. Wrap the stuffed eggs in minced meat and give it the shape of a hedgehog.

7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.

Recipe 4 Beef and pork cutlets “Festive”

The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, but will prepare everything from minced meat.

Ingredients:

Pork and beef in equal quantities - this recipe is for 1 kg;

Hard cheese - 100 grams;

Onions - 2 heads;

Raw egg - 2 pcs.;

Rusks from 4 slices of white bread;

Salt, pepper to taste;

Butter - 100 grams;

Breadcrumbs - 1 pack;

Flour for breading;

Dill - 2 tbsp.

Ingredients:

1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it all with finely chopped dill.

2. Roll small oval balls from the resulting mixture. Let them cool until required.

3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.

4. Grate the onion on a coarse grater or cut it into small pieces.

5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.

6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.

7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.

8. Fry the cutlets until golden brown over moderate heat.

Recipe 5 “Hercules” minced pork and beef cutlets

Their peculiarity is the addition of oatmeal instead of eggs.

Ingredients:

Minced meat - 1 kg;

Milk - 200-300 ml;

Oatmeal - 100-140 grams;

Onions - 2 pcs.;

Salt, pepper - to taste;

Breadcrumbs or flour - 100 grams;

Greens - a bunch.

Cooking method:

1. Pour milk at room temperature into the prepared minced meat.

2. Add peeled and grated onions.

3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.

4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.

5. Form small cutlets from the minced meat, roll them in breadcrumbs and fry in a hot frying pan in vegetable oil until cooked.

6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.

Recipe 6 Minced pork and beef cutlets with rice

These cutlets are very filling.

Ingredients:

Minced meat - 1 kg;

Round rice - 200 grams;

Eggs - 2 pcs.;

Onions - 2 heads;

Garlic - 1-2 cloves (optional);

Salt, pepper - to taste;

Cooking method:

1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.

2. Add onions and garlic minced in a meat grinder to the minced meat.

3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.

4. Heat the frying pan until hot. Pour in vegetable oil.

5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.

Recipe 7 Quick minced pork and beef cutlets

These cutlets will come in handy when you need to whip up lunch.

Ingredients:

Minced pork and beef in equal percentages - 600 grams;

Raw eggs - 4 pcs., but you can take less;

Green onion - 1 bunch;

Mayonnaise (will add taste and juiciness to the product) - 50 grams;

Spices - to taste;

Flour - 2-3 tbsp.

Cooking method:

1. Finely chop green onions.

2. Peel raw potatoes and grate them.

3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.

4. Mix the indicated components.

5. Add mayonnaise and flour and mix again.

6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.

Tricks and tips for preparing minced pork and beef cutlets

1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.

2. It’s better to stir the minced meat with your hands, so you will feel its consistency and the absence of lumps.

3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.

5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time - approximately 10-15 minutes.

Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!