Greetings to all readers of the Notebook site!
Today I want to tell you how to cook soft, juicy and airy homemade cutlets; I came up with this recipe during experiments with my slow cooker and the desire to use as little oil as possible when frying the cutlets. If you don’t have a multi-cooker, I’ll tell you how to cook these juicy cutlets another method of preparation, first things first...
Juicy cutlets recipe
Each housewife has her own recipe for making minced meat for cutlets, such as juicy cutlets you can make it from any minced meat: pork, mixed pork, lamb and beef, fish, chicken, turkey minced meat, minced meat with the addition of vegetables (hedgehogs) and even just beef, the whole trick is in the method of preparing the cutlets.
Today I have exactly the same minced meat as I made on ,
Let me remind you of its composition:
- 400 g pork,
- 400 g beef,
- 1 onion,
- 2 - 3 slices of bread soaked in milk,
- 1 chicken egg,
- salt,
- spices to taste
Recipe for juicy cutlets
We form cutlets from the minced meat; today, due to the rush, I won’t even roll them in flour or breadcrumbs, but quickly fry them right away.
In order to quickly fry all the cutlets at once, I use a multicooker at the same time
and a regular frying pan.
I turn on the multicooker (I use a Panasonic) to the “baking” mode for 40 minutes, add 1 tablespoon of butter or ghee to it and to the frying pan and lay out the cutlets. I fry the cutlets only until a light crust forms (while cooking cutlets in a slow cooker, you can cover the lid, but do not close it until it clicks) and turn them over for 1 minute on the other side.
And I immediately put all the cutlets into the slow cooker.
I’ll note that my cutlets come out half-raw, you can clearly see this in this photo, the side of the cutlet is almost raw.
Now, how to make cutlets juicy
I still have time before the end of the baking program.
for which we will subsequently bake or stew juicy cutlets according to this recipe (as you like to call it). We will need milk for juiciness and a clove of garlic for flavor.
Fill the cutlets in the slow cooker with milk so that it covers the cutlets (as in step by step photo recipe),
if there is not much minced meat, maybe one glass will be enough. Close the multicooker lid and cook baked or stewed cutlets with milk and garlic until signal.
After the multicooker signal, we see something like this: the milk evaporates and curdles, forming beautiful crust, similar to soft cheese. We no longer need garlic, it has done its fragrant work, and we remove it.
By the way, while the cutlets were steaming in milk in the slow cooker, I put the washed new potatoes in the same tray for steaming. 20 minutes to prepare new potatoes there was enough for a couple. Again, I simultaneously created a dish in the slow cooker - a duet: (only in reverse).
If you don't have a slow cooker (or are still wondering whether you need one or not),
You can prepare juicy and soft cutlets according to this recipe in two ways:
- Make them baked in the oven- just fold the floor ready cutlets into a baking dish, pour milk and bake in a preheated oven for 20 - 25 minutes at 180 degrees;
- Make cutlets stewed in milk on the stove in a deep frying pan, Dry Cooker or covered saucepan over low heat.
I will be very glad if you find my recipe preparations juicy and soft home cutlets(no matter what: chicken, pork or beef;-)), in terms of their juiciness they can only be compared with!
And in the video recipe today we have
delicious oatmeal cutlets
(oatmeal Hercules) from YouTube from Julianka,
for the preparation of which you will need:
- Oatmeal – 1 cup,
- boiling water – 0.5 cups,
- raw potatoes – 1 pc.,
- onion – 1 pc.,
- garlic – 1 clove,
- salt and spices to taste,
- frying oil
We look and run to the kitchen to cook 😉 This recipe is very suitable for Lent.
other cutlet recipes can be found in the Notebook
Delicious aromatic meat cutlets, cooked at home - who can refuse such a satisfying pleasure? What is the advantage of this method of cooking meat? The whole point is that chopped meat It is a mass in which the meat has already been processed and prepared for cooking, the meat fibers are ground and the meat is fried much faster, it is easy to chew after cooking, does not require long-term marinating, and flavor additives are easily absorbed.
We often hear someone praising the culinary skills of their relatives or friends, admiring their ability to cook cutlets. They are especially juicy and tender, unusually tasty, but mine, they say, burn and come out a little dry, and are not so tasty. “Maybe I don’t know how to cook at all,” another housewife will think. “Not necessarily,” we will answer. Most likely, such a housewife simply does not know how to culinary secrets regarding the preparation of cutlets or she got a bad recipe.
In this article we will tell you how to cook the best one, what secrets to add to it so that the cutlets turn out simply magical. You will learn how to fry cutlets and much more. Of course, there are many options for preparing this minced meat dish, we won’t touch on it here. special types cutlets, such as “Kiev cutlet”, but let’s focus on regular cutlet, the preparation of which begins with mixing the base - minced meat, forming the cutlet itself and frying the latter in fat, or on a grill or grill pan.
Minced meat for cutlets
Minced meat for cutlets can consist of just chopped meat flavored with spices, such as, for example, a hamburger patty, or be more “rich” - they can be added to the minced meat various ingredients, which give the finished cutlet not only taste, but also a special texture, tenderness, integrity, and help maintain the juiciness of the product. Also, minced meat can be prepared from both animal and poultry meat or from a mixture of meat from different animals. So, for example, for minced meat you can use beef or veal, pork, lamb, or a combination of them in different ratios - this way you can get cutlets with different tastes. Chicken cutlets are no less popular; the most famous are “Pozharskie”, chopped chicken cutlets and the famous “In Kiev style”. ABOUT fish cutlets We'll talk about it in a separate article.
Minced meat can be made using a meat grinder - depending on the diameter of the holes, the finished product has a different texture. You can grind the meat through a meat grinder 1 to 3 times. The more coarsely the meat is ground, the more juices it retains and the cutlet will turn out juicier and without any special additives that help maintain the juiciness of the cutlets. The same applies to cutlets from minced meat, 
that is, minced meat prepared by cutting (chopping) meat with a knife (or more conveniently two at once) into small pieces. Depending on the size of the pieces, the cutlet will have a different structure. More thoroughly ground meat produces tender cutlets. You can prepare minced meat using a blender - the minced meat is more similar to dough, and the finished cutlet will be denser, with a layered structure, but certain additives to the minced meat will help maintain the juiciness of the product.
What can you add to minced meat for cutlets?
Bread, flour or semolina help the cutlets maintain their juiciness by absorbing the juices released from the meat during frying. Bread will perform this function better if it is stale. The bread can be dried a little in advance. It is imperative to cut off the crust and use only the crumb, which is usually moistened with water or milk (the cutlet will be more tender and tastier) so that the bread is better combined with the minced meat, and mixed with the already rolled meat. You can grind the bread and crusts through a meat grinder along with the meat, and then pour in a little milk and mix everything well. Use both wheat and Rye bread. Bread with spices, like the spices themselves individually, will give the cutlets unusual taste and aroma. You can safely add breadcrumbs to the minced meat. Flour or semolina is added to the minced meat instead of bread in such an amount that it turns out homogeneous mass. At the same time, you should also not forget about the liquid (milk, water, sometimes beer), which should be enough to moisten the minced meat and prevent the finished cutlet from falling apart. Cutlets with the addition of bread are more airy and voluminous, less dense. For juiciness, starch is sometimes added to the cutlets (2 tbsp per 0.5 kg of meat). For 600 g of meat, take 5 slices of white bread, which need to be soaked in 150 g of milk. If your minced meat is too thick, add liquid little by little ( meat broth, milk). For 500 g of minced meat you need to take 3-4 tbsp. flour or ground sugar.
Eggs added to the minced meat for better gluing of the ingredients so that the cutlets do not fall apart or crumble, but this is not a necessary addition, since the combination of bread and milk to some extent promotes gluing - the main thing is not to add too much bread. Also the choice is less lean meat, with fat, so to speak, reduces the likelihood of the product crumbling during frying. Another point is that minced meat with egg sticks less to your hands when forming a cutlet. Usually add one egg per 500 g of meat, but if in addition to meat there is quite a lot additional ingredients, then you may need 2 eggs.
Spicy additives and spices. Taste qualities can be improved by adding onions and garlic, which can be ground together with the meat in a meat grinder. Either separately in a blender, or grate or finely chop with a knife. Onion, chopped in a blender or grated on your own fine grater, will turn into a fragrant mush, which will give the cutlets not only taste, but also juiciness and tenderness. Another option is to fry chopped onions and garlic in fat. And then mix it with a small amount of oil from frying vegetables to the minced meat - it will be very tasty. Usually one medium onion is enough for 500 g of meat. Big fans of onions can add to cutlet mass onions in the amount of up to half the amount of meat. You can add finely chopped herbs to the cutlets - dill goes especially well, green onions. Of the spices, the first place is, of course, black. ground pepper, they also add various mixtures of spices for meat, suneli hops, pepper mixtures, ground paprika, mustard, etc. Do not overdo it with seasonings - the taste of the meat should only be emphasized, and not masked. You can add a pinch of sugar to 500 g of meat.
Fat. For greater juiciness, it is recommended to add meat pieces with fat to the minced meat. While cranking out the lean meat, you can load a little bit into the meat grinder. lard. But the minced meat should not be too fatty - otherwise the cutlets will become denser, will not hold their shape well and will become heavier for the body. IN beef cutlets For taste and juiciness, internal beef fat is added (half a kilo of fat per 2 kilograms of beef). Sometimes minced lean meat add bacon (can be smoked), cut into small cubes (that is, not rolled in a meat grinder) - it’s juicy, tasty and beautiful to look at. Fat can be replaced with butter, which will add juiciness and delicate taste the finished product. In addition to milk and butter, other dairy products are also used in minced meat - full-fat sour cream, kefir, yogurt, cream, soft cheese. Pieces hard cheese You can mix it with minced meat, or stuff it into a cutlet before frying. Place in cutlets and mayonnaise. For 500 g of meat, take 50 g of full-fat sour cream or butter.
Other vegetable supplements IN minced cutlet You can add grated potatoes, carrots, beets, zucchini, pumpkin, and cabbage minced in a meat grinder. You can add a mixture of vegetables, both raw and boiled (stewed) vegetables, you can grate them, grind them in a blender or meat grinder. Vegetables added to cutlets special taste, tenderness, splendor and make them more useful. For 500 g of meat 20 g will be enough grated potatoes or carrots.
How to cook cutlets
Once you've chosen the recipe and cooked it, it's time to get started. 
to forming cutlets and cooking them. Cutlets are often fried in hot fat (melted pork fat- lard, vegetable oil, vegetable oil mixed with butter), cooked on a grill, in the oven, poured with sauce, and also steamed, or combine frying in a pan with stewing in a saucepan or in the oven.
You can sculpt as follows. We take a portion of meat in our hand (it’s easy to measure equal portions with a spoon), roll it into a ball using the other hand and flatten it into a thick cake, or we form an oval cutlet, folding our hands into a boat (as if scooping up water). The cutlet can be tossed from hand to hand to better compact the minced meat and pat on top. But, again, do not overdo it so that the cutlet remains airy. Then place the cutlet in a frying pan with heated oil.
You can easily and quickly form a cutlet using two large tablespoons (one in one hand and the other in the other). We scoop up the minced meat with one spoon, cover it with another spoon, while simultaneously removing it from the spoon in which it was originally located. And so several times, then put it in the frying pan.
Breading
To obtain a golden brown crust, cutlets are breaded in flour or breadcrumbs, sometimes in semolina. In order to make a crispier crust, the cutlet can first be soaked in beaten egg and then rolled in breading. Breading also helps the cutlet 
do not stick to the pan during frying, maintain integrity and also absorb juices released during frying, which is important if nothing else was added to the minced meat in addition to spices and herbs.
How to fry cutlets?
Minced meat is quite rightly considered one of the best options for a family lunch. You can make several of them different ways. Most often, such cutlets are baked in the oven, fried in a pan or steamed. They go well with almost any side dish and are made from simple, easily available ingredients.
To prepare such a dish, you need to use only fresh meat. It is desirable that this be the sirloin edge of the front part of the carcass. To make the finished cutlets softer and juicier, it is recommended to make minced meat from several types of meat. Depending on the specific recipe, onions, garlic, soaked bread, raw eggs, grated potatoes, kefir or sour cream are added to it.
To make tender cutlets, roll through a meat grinder twice. Then it is thoroughly kneaded and beaten. To finished goods turned out softer, add a little warm to the minced meat boiled water, a pinch of soda or a small piece of butter. It is advisable to form the cutlets with wet palms. Otherwise, the minced meat may stick to your hands. For frying products, it is best to use a thick-bottomed frying pan, generously greased with heated vegetable oil.
Classic version
Fried juicy and tender beef cutlets, prepared according to the recipe described below, are ideal for both adults and children. baby food. Therefore, they can be safely served for a family lunch or dinner. To prepare them you will need:
- 700 grams of lean ground beef.
- 150 milliliters of clean water.
- Raw chicken egg.
- A couple of slices white bread.
- Salt and spices.
Additionally, you should have at hand vegetable oil for frying cutlets.
Process description
It should be noted that the recipe for tender minced meat cutlets is so simple that even inexperienced housewife, who had never prepared such dishes before. The technology itself can be divided into several main stages.
First of all, you need to deal with the bread. It is soaked briefly in filtered water or cow's milk, and then squeezed out and combined with the finished ground beef. A raw chicken egg, salt and spices are also added there. Mix everything thoroughly with your hands until smooth.
From the resulting mass, oblong cutlets are formed and fried in vegetable oil. As soon as a golden brown crust appears on the surface of the products, cover the frying pan with a lid and reduce the heat.
Option with cheese
This recipe will definitely interest those who love oven-baked dishes. Since such juicy and tender cutlets are prepared from not quite standard set ingredients, check in advance that you have everything you need on hand. This time you will need:
- A kilo of ground beef.
- A couple of slices of stale bread.
- Large onion.
- 3 cloves of garlic.
- Raw chicken eggs.
- 120 grams of easy-melting hard cheese.
- 80 milliliters heavy cream.
- Salt and spices.
Breadcrumbs and any vegetable oil are usually used as additional ingredients.
Cooking technology
Slices of bread are briefly soaked in cream. Literally after a few minutes they are squeezed out and combined with the finished ground beef. A raw egg, chopped garlic, salt and spices are also sent there. Mix everything vigorously with your hands. Add grated cheese to the resulting mass.
Using wet palms, form approximately identical cutlets from the finished minced meat and bread them in breadcrumbs. The resulting products are fried in vegetable oil for two minutes on each side and transferred to a baking sheet. Then the future tender cutlets are sent to the oven. They are baked at standard one hundred and eighty degrees. After just a quarter of an hour they can be served. Mashed potatoes or fresh vegetable salads are most often used as a side dish.
Option with semolina
Using the technology described below, you can quickly and without special troubles make cutlets (tender). The recipe for their preparation will be a real find for those who did not have bread on hand, but found semolina. To create minced meat you will need:
- Half a kilo of pork pulp.
- Medium bulb.
- 3 tablespoons of semolina (heaped).
- A couple of small potatoes.
- 5-6 tablespoons of cow's milk.
- A couple of cloves of garlic.
- Large chicken egg.
- Salt and spices.
In addition, you should make sure in advance that at the right time you have deodorized vegetable oil and a little in your kitchen. wheat flour. These ingredients will be needed to bread and fry juicy and tender cutlets.
Sequencing
Pour semolina into a small bowl, pour warm milk and leave for a while room temperature. While it swells, you can work on the remaining components. The washed and chopped pork is passed through a meat grinder along with peeled onions and potatoes. A raw egg is driven into the resulting minced meat and chopped garlic is added. All this is seasoned with salt and spices, and then combined with the swollen cereal and kneaded intensively. Then practically ready minced meat beat on the bottom of a bowl or on a work surface.
From the resulting dense, soft and elastic mass, pinch off pieces of the desired size with wet hands and form them into cutlets. The larger the semi-finished product, the juicier it will be. ready dish. Future products are breaded in flour, sent to a hot frying pan and fried on both sides until golden crust. The browned tender cutlets are brought to readiness. To do this, they are simply baked in the oven or stewed in small quantity water. They go great with almost any side dish. But most often they are served with boiled rice, mashed potatoes or vegetable salad.
Option with mayonnaise
To prepare juicy and tender cutlets, the recipe with photos of which can be seen below, you will need simple and easily accessible products. Before you begin the process, double-check that you have on hand:
- Half a kilo of pork and beef.
- A couple of onions.
- Medium potato.
- 100 grams of white bread.
- A pair of raw chicken eggs.
- A glass of milk.
- 3 cloves of garlic.
- 2 tablespoons of mayonnaise.
- Salt and spices.
Also stock up on fresh dill and any vegetable oil in advance.
Cooking algorithm
On initial stage you should do the meat. It is washed and cut into small pieces. Pork and beef prepared in this way are ground using a meat grinder or blender along with peeled potatoes, onions and soaked bread. Add chopped garlic to the resulting mass, pre-beaten chicken eggs, salt and spices. Mix everything vigorously and begin to form oblong cutlets. It is important that they are approximately the same size. To raw minced meat does not stick to the palms, it is advisable to wet your hands with cold water.
The resulting semi-finished products are sent to a heated frying pan, the bottom of which is generously greased with vegetable oil, and fried for several minutes on each side. They are served with pasta, any crumbly porridge, boiled potatoes or vegetable salads.
Tender chicken cutlets: recipe
- A kilo of chicken pulp.
- 4 onions.
- A couple of raw eggs.
- A glass of oatmeal.
- A bunch of green onions.
- Salt and spices.
Washed and chopped chicken is ground in a meat grinder along with the cleaned onions. Add eggs and oatmeal to the bowl with the resulting minced meat. All this is salted, seasoned with spices and kneaded thoroughly. Small cutlets are formed from the resulting mass and sent to a slow cooker or double boiler. In just half an hour they can be served. As a side dish in in this case use any vegetables.
Chopped chicken breast cutlets
Tender and juicy products are made only from fresh and high-quality ingredients. Therefore, before you start cooking, be sure to go to the store and buy everything you need. In this case, you should have at hand:
- 800 grams of chicken breasts.
- 4 tablespoons each potato starch and sour cream.
- 3 raw chicken eggs.
- Medium sized white onion.
- A couple of cloves of garlic.
- Salt, spices, herbs and vegetable oil.
Washed and dried chicken meat is cut into small pieces and combined with chopped onion. Chopped herbs and garlic passed through a special press are also sent there. Raw eggs, sour cream and starch are added to the resulting mass. All this is salted, seasoned with spices and mixed carefully.
Spoon the resulting minced meat into a hot frying pan with vegetable oil poured into the bottom and fry for several minutes on each side. After this, browned chopped chicken cutlets placed on beautiful plate and served on the table.
Option with cheese
These tasty and juicy cutlets are made from minced pork with the addition of additional ingredients. To prepare them you will need:
- 100 grams of stale white bread.
- Half a kilo of minced pork.
- 4 tablespoons cow's milk.
- 150 grams of feta cheese.
- Salt, herbs and spices.
Place the slices in a bowl and pour fresh milk and leave for a few minutes. When they are soft enough, they are lightly squeezed by hand and combined with minced pork. All this is salted, seasoned with spices and mixed. The resulting mass is divided into eight approximately equal parts and flattened. Place a small piece of feta cheese in the middle of each flatbread, sprinkle with chopped dill and form cutlets.
The resulting semi-finished products are placed on a baking sheet, wrapped in foil and sent to the oven. They are baked at standard one hundred and eighty degrees for no longer than forty minutes. In addition, such a dish can be prepared not only in the oven, but also in a frying pan. In this case, fried minced pork cutlets with the addition of feta cheese will have an appetizing golden brown crust. However, they will turn out to be higher in calories. In order to get rid of excess fat, immediately after removing from the frying pan, they are placed on paper napkins and only then served on the table. Most often used as a side dish boiled potatoes, any crumbly porridge, pasta, fresh or baked vegetables.
Cutlets are universal dish, which can also be served on a regular family dinner, and for the solemn festive dinner. Moreover, they can be meat, fish, vegetables, and cereals. The essence of this dish is that any products are first crushed, then an oblong or round piece is formed from the minced meat and it is then fried in a frying pan. It seems nothing complicated, but many housewives complain that their cutlets turn out dry and not tasty. Now we will tell you how to prepare juicy and delicious cutlets so that it would not be a shame to treat guests with them.
Tips for making meat cutlets:- Any meat that you are going to cut into cutlets should be moderately fatty. It is the fat that releases the main juice, which gives the cutlets juiciness. If you get lean meat, put it in the meat grinder along with it. fresh lard. Proportions 3/1 (meat/fat).
- Use only fresh, chilled meat for cutlets. If you take meat from the freezer, when defrosted, all the juices will flow out of it, which will make it very tough.
- Juiciness meat cutlets The presence of white bread soaked in milk will also add flavor. Crushed, it will then work in the minced meat like a sponge and collect the liquid that is in the meat. Take two- or three-day-old bread or loaf. If bakery product take fresh, then instead of crumbs in the bowl there will be a mass resembling thick jelly. Be sure to trim off the rind before soaking in milk. For 1 kg of minced meat, add 300 g of bread.
- Many cooks add vegetables to minced meat instead of bread. Grate raw potatoes or fresh zucchini. Squeeze out excess moisture from the vegetable mass, but not to the point of dryness. For 1 kg of minced meat, place 2 medium potatoes or 1 small zucchini. Making cutlets from such minced meat is a little more difficult than from minced meat with bread. To meat preparations do not fall apart in your hands, put in the minced meat along with one egg and one tablespoon of potato starch. Such cutlets will not only be juicy, but also fluffy.
- Twisting the minced meat out chicken meat, add one quarter of the chicken fat to it. If you are going to buy a whole chicken, then take a large one - cut off the fat near the hole through which the chicken was gutted. If the cutlets are going to be twisted from chicken fillet, then buy separately fresh chicken fat, which is sold in meat departments.
- Chicken cutlets turn out very tasty and juicy if you add a little softened butter to it at the very end of mixing the minced meat. For 1 kg of meat, 100 g of butter is enough. Soften it until very thick sour cream. To prevent oil from leaking out during frying, place in minced chicken some “Tender” oat flakes. They will absorb the oil and the cutlets will remain juicy.
- IN minced fish To make the cutlets juicier, add more onion and lard, twisted through a meat grinder. For 1 kg of fish, take 2-3 onions and 200 g of lard. To prevent fish cutlets from falling apart, beat an egg into them and add a quarter cup of dry semolina.
- You can replace the lard in fish cutlets with butter or high-quality margarine.
- The vegetables themselves are juicy, so their cutlets always turn out great. For a bunch of chopped vegetables, use semolina, raw egg or starch.
- Vegetable cutlets turn out to be very tasty and juicy if they are made from a mixture of boiled and raw vegetables (1/1).
- To prevent juice from leaking out of the cutlets, fry them in a hot frying pan. This will quickly form a crust, which will close the pores through which liquid can leak. If you make the cutlets thick, then if you quickly fry them, they may turn out to be raw inside. To avoid this problem, after frying, keep the cutlets in the oven for 10 minutes. hot oven- they will “get there”.
- The breading for the cutlets is also designed to prevent juices from leaking out. Usually, crackers crushed almost into powder are used for this. If you are going to fry cutlets this way, then cook them at once - when storing fried cutlets in the refrigerator, the breading becomes damp and acquires an unpleasant aftertaste.
- Instead of breadcrumbs use well beaten egg white raw egg. It will perfectly close the pores, and during storage the cutlets will not become soggy, but will remain crispy and appetizing.
- In any cutlets, especially if you cook them on festive table, before frying, put a piece of butter. Firstly, the oil will give the cutlets additional juiciness, and secondly, it will enrich the taste of the cutlets. Prepare the butter for the filling as follows: soften it, add salt, mix with finely chopped herbs and place in a long sausage on cling film. Wrap the sausage in film and place it in the freezer. Free the frozen butter from the film and cut it with a sharp knife into pieces the size of a small walnut.
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