Surely, there is not a single person who would refuse a portion of juicy and tasty meat cutlets.

Both small children and adults love this dish.

And housewives like to cook cutlets, because the process is easy, does not take much time, and they can be served with any traditional side dish.

Delicious meat cutlets - general cooking principles

In order for the meat cutlets to be truly tasty, juicy and soft, you need to follow some simple rules:

The minced meat must be strictly homemade, and in no case purchased. It is not so important what kind of meat you prefer, the main thing is that you will wash, trim and twist or cut it yourself. It is better if you twist the minced meat immediately before cooking the cutlets. Frozen minced meat will make cutlets less juicy and tasty.

You need to buy high-quality meat for minced meat, from trusted places. Third term, veiny meat is not suitable for making delicious cutlets, set it aside for another dish. Meat cutlets should be made from good pork, beef, veal tenderloin or chicken fillet.

Grind the meat through a large wire rack or cut into small cubes with a sharp knife. Thanks to this method of chopping, the meat fibers retain all the juices, which will make the cutlets tasty. Heavily ground minced meat leads to dry products.

Don’t forget to add bread soaked in water or milk to the minced meat. This is not necessary to increase the volume of the minced meat, but so that during frying, the meat juices do not flow out, but are retained in the cutlet, absorbed into the bread.

Add juicy and aromatic onions and garlic to the minced meat. It can either be twisted together with the meat in a meat grinder, or chopped with a blender. In addition, onions can be put into minced meat not only raw, but also pre-fried.

If you only have lean meat, don't skimp on a little lard.

Spices in cutlets are a special issue. It all depends on your taste, but usually regular ground black pepper is enough.

Before forming the cutlets, take the time to knead the minced meat thoroughly and for a long time. Beat it, crumple it, throw it on the table. The longer and sharper you do this, the denser and juicier the cutlets will turn out. And they will not fall apart during frying, even if you do not put eggs in the minced meat, which, by the way, make the cutlets not so soft and tender.

Make cutlets by wetting your hands in water. This way they won’t stick to your hands and they will turn out to be beautifully uniform in shape.

The frying pan should be clean and dry, and the oil in which you will place the delicious meat cutlets should be hot.

The cutlets are fried on both sides, first to set over medium heat, then at minimum.

Remember to remove loose and burnt particles from the pan after each batch.

1. Delicious beef cutlets

Ingredients:

800 grams of beef tenderloin;

200 grams of white loaf crumb;

Three medium-sized onions;

A tablespoon of butter;

A glass (200 ml) of water;

50 grams of sour cream;

A teaspoon of potato starch;

Salt, ground pepper;

Breading: breadcrumbs or flour.

Cooking method:

1. Cut the washed and dried tenderloin into small cubes. If the meat is slightly frozen, it will be easier to cut. You can also grind the beef through a meat grinder, choosing a large grate.

2. Peel the onion and cut into small cubes, place in a frying pan with heated butter, fry until softened.

3. Pour water into a bowl, crumble bread into it, squeeze out.

4. Mix the twisted minced meat with fried onions and squeezed bread.

5. Add salt, starch, pepper, salt and 100 ml of water.

6. Mix the minced meat thoroughly so that all ingredients are distributed evenly and the mass is homogeneous.

7. Form cutlets into the desired shape with wet hands.

8. Roll the products in breading, flour or breadcrumbs.

9. Place the cutlets in a frying pan in hot oil, fry first on one side over high heat until golden brown. Then turn the cutlet over, reduce heat, and bring to readiness.

2. Delicious “Homemade” meat cutlets

Ingredients:

300 grams of beef;

300 grams of pork;

120 grams of white bread;

Half a glass of milk;

30 ml vegetable oil;

Salt pepper;

Breadcrumbs.

Cooking method:

1. Wash the beef and pork thoroughly, cut into pieces convenient for chopping in a meat grinder, and twist.

2. Mix the minced meat with bread soaked in milk and finely chopped onion.

3. Add salt and pepper to taste, and add other spices if desired.

4. Form small round cutlets and roll them in breadcrumbs.

5. Fry in hot oil until done.

3. Delicious meat cutlets “Moscow style” with vegetables

Ingredients:

Half a kilo of fatty pork;

300 grams of beef fillet;

Two eggs;

Carrot;

Three slices of white bread;

Salt pepper;

Water or milk.

Cooking method:

1. First of all, sauté peeled and chopped vegetables: carrots and onions until soft and appetizing golden brown.

2. Rinse the meat. Cut the beef into small pieces, and grind the fatty pork in a meat grinder.

3. Mix both types of minced meat, add bread crumbs soaked in water, salt, pepper, eggs, and fry. Mix thoroughly.

4. Form even cutlets.

5. Place them on a greased baking sheet and place in an oven preheated to 180 degrees.

6. Bake for 30 minutes, remembering to keep an eye on them and turn the cutlets from side to side if necessary.

4. Delicious pork cutlets with rice in tomato sauce

Ingredients:

Half a kilo of pork;

A slice of white bread;

Two onions;

A tablespoon of tomato sauce;

Half a glass of rice;

25-30 grams of butter;

Breadcrumbs;

Salt, spices;

Oil for frying.

Cooking method:

1. Pass the meat through a meat grinder twice. The first time, cutting into large pieces, the second time - adding a slice of bread and peeled onions.

2. Rinse the rice and boil until half cooked in slightly salted water.

3. Add rice cereal, tomato sauce, salt and spices to taste into the minced meat.

4. Mix the mixture thoroughly and form cutlets.

5. Melt the butter in a frying pan, place the formed cutlets in it, trying to keep them away from each other and not touching.

6. Fry first on one side until golden brown, then turn over and fry on the other.

7. Before serving, place the finished cutlets on a paper towel for a couple of minutes.

5. Delicious veal cutlets with mushrooms

Ingredients:

700 grams of veal tenderloin;

200 grams of fresh mushrooms;

Five eggs;

100 ml water;

150 grams of sweet butter;

Salt, pepper, flour.

Cooking method:

1. Rinse the meat and cut into small cubes, mix the minced meat with salt and pepper. Form cutlets, roll them in flour.

2. Rinse the mushrooms, cut into small slices, fry in 50 grams of oil until the liquid has evaporated and lightly browned.

3. In a small bowl, beat eggs with salt and water. Bake five “omelet pancakes” in a dry non-stick frying pan.

4. Heat the oil in another frying pan, place the cutlets, fry on one side and the other.

5. Place fried mushrooms on top of the cutlets.

6. Wrap each cutlet in an egg pancake.

7. Serve, pouring over the broth that remains after frying the cutlets.

6. Delicious meat cutlets “Country Style”

Ingredients:

Half a kilo of freshly prepared minced beef and pork;

Half a kilo of potatoes;

Large onion;

Breadcrumbs;

Salt, spices.

Cooking method:

1. Peel the potatoes and grate them on a fine grater.

2. Mix freshly prepared minced meat from different types of meat with potatoes and chopped onions.

3. Add salt, egg, spices to the mixture. Knead the minced meat thoroughly.

4. Form thin oblong cutlets, fry them in hot oil on both sides until golden brown.

5. Place the meat cutlets on a greased baking sheet and cook in an oven preheated to 160 degrees for 15 minutes.

7. Delicious meat cutlets baked with mayonnaise

Ingredients:

450 grams of beef;

Three onions;

One potato;

150 grams of mayonnaise;

Salt pepper;

Three spoons of oil.

Cooking method:

1. Rinse the meat thoroughly, if necessary, remove all veins and film, cut into large cubes.

2. Peel and chop one potato and one onion.

3. Take out the meat grinder, place a large wire rack, and grind all the prepared ingredients.

4. Salt and pepper the finished minced meat and mix thoroughly.

5. Remove the skins from the remaining two onions and cut into thin rings. Fry them in hot oil until light golden brown.

6. Form meat cutlets from the minced meat, place them on a baking sheet, previously greased with oil or fat.

7. Carefully place the fried onions on top, pour mayonnaise over everything.

8. Place the baking sheet with cutlets in the oven for 15 minutes, setting the temperature to 180 degrees.

Do not use a fine wire rack to strain meat. The opinion that cutlets made from finely ground minced meat are more tender is wrong.

For even greater juiciness, you can add butter, lard, sour cream, and low-fat mayonnaise to the minced meat.

Thanks to breading, delicious meat cutlets will acquire a crispy, appetizing crust. It is better to bread the product two or three times: dip it, let it rest, then dip it in the breading again.

If, despite following the recipe, you end up with a slightly dry cutlet, don’t worry. Place the meat cutlets in a frying pan or saucepan, pour half a glass of a mixture of water and sour cream and simmer them over low heat for 10 minutes.

It is best to fry cutlets in a mixture of oils: sweet cream and sunflower. This way the cutlets will not splatter, and the crust will turn out beautiful and uniform.

When breading cutlets, keep in mind that you can add your favorite spices to flour or breadcrumbs, which will give the dish not only additional flavor, but also a beautiful color. This can be paprika, coriander, dried herbs, granulated garlic and other spices.

All these recipes are universal, that is, based on them you can prepare your own dish from your favorite meat, be it chicken, rabbit, pheasant. To add juiciness, do not forget to add a little lard, but if you do not like this type of meat, add butter.

Cutlets can be combined with any side dishes, so you can quickly prepare pasta or cereals, or more complex side dishes: mashed potatoes, stewed vegetables and many others.

Today I suggest you prepare juicy and tasty cutlets. Which? Choose according to your taste! I can offer you a step-by-step recipe for cutlets made from minced turkey, pork, chicken and pollock, with the addition of cabbage and potatoes, and even cutlets without bread. You can make it in a frying pan, or you can cook it in the oven. I decided to collect the most popular recipes in one place in order to spread out and organize the information a little, it’s convenient when everything is at hand.

Simple secrets of tasty and juicy cutlets.

But first, let's determine what principles of preparing cutlets allow them to turn out juicy and tasty, regardless of the type of minced meat and accompanying spices. Perhaps these rules will seem banal and “as old as time” to experienced housewives, but not everyone is born “in a chef’s hat and apron” - young people and beginners sometimes need to say simple things.

And it’s not a fact that they seem so obvious to them!

• • Of course, you can make cutlets without bread... But the question is: will this dish be called cutlets? After all, bread, which we first soak in water or milk and then add to the minced meat for cutlets, is an essential ingredient in almost any recipe for delicious homemade cutlets. And the point here is not about saving on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, and tastier. But we are not talking about ready-made minced meat bought in a store (you’ll never guess what’s already been added there!), but rather about pure minced meat that you have just turned with your own hands from a natural piece of meat;
  • Water (milk, cream, mineral water) must be present in the minced meat for cutlets. It is moisture that makes the cutlets juicy and soft. The more fatty component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). The water must be cooled to an icy state. The rule, again, is only suitable for freshly prepared natural minced meat, without additives from cunning manufacturers of “semi-finished products”.
  • Not everyone knows that in addition to adding cold milk, ice water or even mineral water to the minced meat, such minced meat must be beaten. This is done very simply - as with dough, scoop up handfuls of minced meat and throw it back into the bowl, do this 15-20 times. The liquid is absorbed into the minced meat and the cutlets turn out very juicy. It would be good to give the minced meat some time to stand - about half an hour, or maybe more;
  • It is for juiciness that cabbage, potatoes, and onions are added to the minced meatballs. Moreover, you need to chop them very finely (do not turn them through a meat grinder or in a blender, it is important to chop them very finely”). Although there are, of course, recipes that suggest running these additives through a meat grinder or passing them through a blender, it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;

And of course, the quality of the meat from which the minced meat for the cutlets is made is very important for the quality of the final product. It is impossible to make tasty cutlets from old, dry, frozen or, God forbid, rancid meat with any additives or “magic” ingredients... Although the cooks of some school canteens would argue with me now...

For these wonderful, juicy and tasty cutlets, we will need ground turkey (turkey meat), as well as the following simple ingredients.

• turkey fillet (or any minced meat) - 1 kg
• loaf (bread) - 150g
• milk - 150g
• egg - 1 pc.
• onions - 2 pcs
• salt, pepper - to taste
• sunflower oil for frying
• garlic - optional

1 If you make the minced meat yourself, cut the turkey fillet into pieces and pass through a meat grinder. Some people immediately turn the peeled onion to speed up the process, but if you chop the onion finely and finely and add it to the finished minced meat, the cutlets will turn out juicier. 2 Soak the bread in warm milk or water. Many people advise cutting off the crusts, but if you turn the meat through a meat grinder, then you can add the bread there too - into the meat grinder, and the crusts will not bother us. If you add bread directly to the prepared minced meat, it is easier to knead it when there are no crusts. 3 When the turkey meat, onion and bread are already mixed in the minced meat, add one egg, salt and pepper. Mix everything and beat the minced meat in the same way as you beat the dough, about a minute is enough - this way our cutlets will not fall apart and crawl in the pan, but will be strong, elastic and appetizing. 4 Place the frying pan on the stove, add a little vegetable oil and heat well. With wet hands, form a ball of minced meat with your hands, slightly flatten it on both sides, give it the desired shape - round or pie shape, and place it in a hot frying pan. You can roll the cutlets in breadcrumbs, flour or egg white, but you can do without it - the cutlets will still have a good shape, beautiful golden frying and an appetizing crispy crust. 1 Fry the cutlets on one side until golden brown, turn them over and cover with a lid. Under the lid, the cutlets will steam and reach readiness. As soon as you cover with a lid, reduce the heat to low and watch for readiness. Usually, such cutlets are cooked on the fire for 10-15 minutes, depending on the size of the cutlets.

All! Delicious and juicy homemade turkey cutlets are ready! Bon appetit!

Very tender minced chicken cutlets - let's reveal the secret of amazing juiciness.

In principle, you can easily take the previous recipe, replace the ground turkey with chicken and cook delicious chicken cutlets. But we will go a different way! Let's add delicious products to our list of ingredients and improve the taste even more radically!

Look at what products we need, prepare, and let's go cook and learn the new secrets of juicy minced meat for cutlets.

Compound:

• Minced chicken – 500 g
• White bread - 3 slices
• Onion - 1 piece
• Garlic - 2 cloves
• Egg - 1 pc.
• Cream 35% - 4 tbsp.
• Milk – 100 ml
• Butter - 70 g
• Salt, black pepper to taste
• For breading - dry bread crumbs, breadcrumbs or flour

1 You can take ready-made minced meat (of good quality, without unnecessary additives), or you can prepare it yourself from any parts of the chicken, even from the breast - our cutlets won’t be dry anyway - we know the secret :) 2 Cut off the crusts from the bread, cut it into cubes and soak in warm milk. Chop the onion and garlic as finely as possible and add to the minced chicken. 3 Add the egg, soaked bread squeezed out of the milk, salt and pepper. Let's mix everything. Add cold cream and thoroughly, preferably by hand, knead the minced chicken until smooth. 4 Now let’s take our main “secret” ingredient, which will provide our minced chicken with special juiciness and fluffiness - frozen butter. Grate it into minced meat on a coarse grater, mix quickly (before it melts!) and quickly start frying. By the way, you definitely need to fry these cutlets over low heat, then the oil inside will be distributed throughout the minced meat as needed, evenly, and will not leak out. 5 Place the frying pan with oil on heat, and while it is heating up, form the cutlets of the shape we need. To make them as beautiful as in the photo, roll them in breadcrumbs or dry bread crumbs. But it can also be simply in flour. 6 We fry our chicken cutlets on both sides and, what is important for this particular recipe, do not close the lid!

The most delicious and tender chicken cutlets are ready. Serve them with any salad, herbs, vegetables or any other type of side dish - it won’t make them any less tasty :-))

Minced pork cutlets with cabbage - “Lazy cabbage rolls”.

Pork tastes great with cabbage, so for the so-called “lazy cabbage rolls,” which are essentially minced meat cutlets with cabbage, we’ll choose it. Pork, as a rule, is quite fatty in composition, so let’s “dilute” it with lean cabbage and the total will be just right :) In terms of proportions, take minced pork and cabbage in equal parts.

I suggest you make this recipe not only “lazy”, but also quick - we will grind all our additives with a blender until it becomes mushy.

To coat the cutlets, we will use cornmeal - then we will get a beautiful yellow tint to our cutlets, look how they look in the photo. If you don’t have such flour, but you have corn grits, grind it in a coffee grinder or blender and get the desired product.

Let's take the following products:

• minced pork - 300g
• cabbage - 300g
• onion - 1 head
• egg - 1 piece
• seasonings and salt - to taste
• corn flour - for breading vegetable oil - for frying

Cooking process:

1 We prepare everything according to the usual scheme. The only difference in this recipe is that we chop the onion and cabbage in a blender. After chopping, lightly squeeze out excess juice from the cabbage. Beat the egg into the onion before chopping. 2 Salt and pepper the minced meat and knead thoroughly. We form cutlets, roll in corn flour and place in a hot frying pan with oil. We lay it out carefully, because... The minced meat turns out to be tender not only in taste, but also in consistency - until the cutlets are fried, they do not hold their shape very confidently. 3 It is better not to close the lid. When both sides are browned, consider it ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!

Minced meat cutlets with potatoes - video recipe.

Do you think that housewives add bread, cabbage, and potatoes to minced cutlets to save money? So you haven’t tried real minced meat cutlets with potatoes - they’re oh-so delicious!

Compound:

• minced meat - 1 kg.
• raw potatoes - 4 pcs. (average)
• onion - 1-2 pcs.
• egg - 1 piece
• seasonings and salt - to taste
• cold water - 2-3 tbsp.

But the essence of the preparation does not change! This recipe differs from the previous recipe only in that raw cabbage must be replaced with raw, finely grated potatoes. I won’t even describe the rest - do everything exactly the same, I’ll just indicate the possible proportions of the products.

But, if suddenly something still doesn’t work out, watch this short video, which shows step by step the process of preparing these particular cutlets - with potatoes and minced meat.

Mixed minced meat cutlets in the oven - a step-by-step recipe with detailed photos.

I can’t pass up such a recipe as minced meat cutlets baked in the oven. For those who don’t really like fatty foods (and we must admit that cutlets fried in a frying pan are a rather high-calorie dish with a lot of fat and “harmful” cholesterol) - cutlets in the oven will be an excellent replacement. They are still very tasty and juicy, look very appetizing, and also save the housewife not only oil, but also time. After all, you don’t need to stand at the stove - just load everything into the oven, set the temperature and note the time.

Compound:

• minced meat – 1 kg. (chicken – 700 g and pork + beef – 300 g),
• white bread (crumb) – 1 piece,
• onion – 150 g.,
• potatoes – 150 g.,
• garlic – 1 tooth,
• egg – 1 pc.,
• salt, pepper - to taste,
• kefir (sour cream, cream) – 1 tbsp.,
• vegetable oil – 1 tbsp.
• water – 0.5+0.5 cups.

The process of cooking cutlets in the oven:

1 piece of white bread (it is better to cut off the crusts) pour about half a glass of cold water. While the bread is soaking, take the garlic and onions, peeled, and briefly swirl in a blender. Add the soaked bread to the onion without squeezing it out of the water and mix everything again with a blender.
2 The minced meat in this recipe is taken in the following proportions: chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total volume. But you can take more pork if you want more fat content; in general, choose the proportions to your taste. 3 Grate the potatoes on a fine grater and add to the minced meat. I squeeze the potatoes a little to remove excess starch, but you don't have to do this.
4 Add the onion mixture here and break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). Mix the minced meat thoroughly and beat it so that our cutlets do not fall apart and are as juicy and fluffy as possible. This is a very important stage in preparing minced meat for any cutlets.

5 Cover the oven tray with parchment and grease it with a little sunflower oil. We form cutlets and place them on a sheet. You can additionally beat off the minced meat by tossing the cutlet from one palm to the other. You can roll the cutlets in breading or flour.
6 Place in a hot oven (190-200 degrees) for 20 minutes. For juiciness, add half a glass of hot water directly to the sheet and put it in the oven again until golden brown. Do not turn the cutlets over during baking.

We got such beautiful and moderately dietary cutlets. This is a very simple and quick way to prepare delicious and juicy cutlets - be sure to try this cooking option.

Pollock fish cutlets without bread - Not only tasty, but also healthy!

Continuing the theme of healthier eating, I want to offer you a wonderful recipe for fish cutlets - minced pollock cutlets. Pollock is an excellent choice for fish cutlets: it is not an expensive type of fish, has few bones, no need to peel scales, and as for the beneficial properties (content of vitamins A, B1, B2, B9, minerals and trace elements) - it is in no way inferior expensive varieties of fish.

The only complaint about pollock is that the minced meat can turn out a little dry.For those who do not have enough fat content, you can roll an additional piece of lard into the minced meat or add a couple of tablespoons of olive oil to the minced meat. For fish cutlets, it is generally typical to take low-fat varieties of white fish, but at the same time increase the fat content with separate additives.

By the way, another original and “tasty” way to add fat content to dry fish (and not only fish) mince. Directly in the frying pan, put a piece of frozen butter into the already prepared cutlets, press it in so that it is inside the minced meat. During cooking, the butter will melt and give the dish a great creamy taste!

But, if we talk about the benefits of such a product as fish cutlets (and this is a dietary dish by all standards!), then you don’t need to add anything, no additional fats are required. This recipe also calls for a small amount of oil in the pan and the absence of bread and flour in the cutlets.

If you don’t have special cookware with a non-stick coating on which you can fry almost without oil, you can cook these cutlets in the oven, or steam them, whichever you prefer.

I still like the cutlets to look more browned; a small, slightly toasted crust won’t hurt, the main thing is to cook over very moderate heat and with a small amount of oil.

Compound:

• minced pollock - 1.3 kg.
• onions – 3 pcs.medium size
• potatoes – 3 pcs.
• garlic – 3 cloves
• egg – 3 pcs.
• salt, pepper, spices - to taste

Step-by-step recipe for making pollock cutlets:

1 Grind the pollock fillet and peeled potatoes through a meat grinder. It is better not to twist the onion, as all its juice will go into the liquid, which we squeeze out during the cooking process. All the onion juice will go to waste! It’s better to finely chop the onion with a knife - this way it will remain juicy and tasteful in our fish cutlets. 2 Mix minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we prepare these cutlets without bread! Mix everything thoroughly. 3 The minced meat turns out very raw. To prevent the cutlets from falling apart too much, squeeze out the excess liquid into a separate bowl when forming the cutlets. Here the juiciness of the cutlets will be given to us by pieces of potato and onion pieces. But in order to reduce excessive moisture separation, you need, as in previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it and throwing it into a bowl. This way we will improve the connection between the minced meat and the egg and create greater “stickiness”; the cutlets will not fall apart too much. 4 We do not bread the cutlets so as not to add flour to our dietary recipe. But you can roll the cutlets in breadcrumbs or flour if you wish.

5 Fry in a small amount of oil, without a lid, over low heat until golden brown, turning during cooking. Fish cutlets cook very quickly. But you can further steam them after frying under the lid, adding a little water.

Let me remind you that in this recipe, for the sake of health benefits and increasing the “dietary value” of our dish, we excluded bread completely. But according to tradition, in the classic recipe for fish cutlets, bread must be added, and in fish cutlets, the bread is usually soaked in milk, and not in water. Still, fish cutlets require more gentle handling :)

What type of cutlets do you cook? What type of minced meat and additives do you prefer? Share your successful finds and favorite recipes for minced meat cutlets in the comments!

Since time immemorial, humanity has been preoccupied with the question of how to prepare minced meat cutlets so that they are juicy and tender, and so that they hold their shape well and do not spread out in a frying pan when frying. Some people add potatoes to the cutlets, others pound the minced meat on the table until they are exhausted. You and I will take a different path. The science of preparing the most delicious minced meat cutlets is based on three pillars:
1) do not put eggs in the minced meat - they make the cutlets tough,
2) do not soak the bread for minced meat - the cutlets will retain their shape when frying,
3) add sour cream or cream to the minced meat - this will give the cutlets a special juiciness.
We do everything else according to the usual scheme. If you are not yet familiar with it, then we offer you a step-by-step recipe. Along the way, we’ll give you a couple more tips - how to fry cutlets correctly and how to make minced meat more convenient for work.

To prepare minced meat cutlets we will need the following ingredients:

• 500 g boneless meat of medium fat content;
• 100 g white bread;
• 1 onion;
• 4 tbsp. sour cream;
• 1 tbsp. salt;
• 1/5 tbsp. ground pepper;
• 50 ml sunflower oil;
• 1/4 cup breadcrumbs.

How to cook minced meat cutlets

There is an opinion that the best cutlets are made from a mixture of ground beef and pork. But I assure you: this is not so. You can make excellent cutlets from both beef and pork. I prefer the latter - it is more tender and easier to cook. For cutlets, I take ice cream and defrost it in advance in a natural way, without using hot water, then wash it and dry it slightly.

Go ahead. We cut the meat and onions into pieces - this is a preparation for future minced meat. Grind the pork, onions and bread in a meat grinder (I remind you that we do not soak it). At the same time, it is important to know that a small piece of white bread, ground at the very end, will make it easier for you to wash the meat grinder in the future, since the bread will push out all the small pieces of meat that may remain in it.

Salt and pepper the finished minced meat. Add sour cream and mix the mixture thoroughly with your hands. It would be a good idea to leave the minced meat in the refrigerator for 30 minutes before frying the cutlets. During this time it will become denser and more pliable.

Using our hands, we separate portions the size of half a woman’s palm from the total mass and form a cutlet, which we then roll in breadcrumbs and transfer to a work surface (board).

When all the cutlets are formed, we move on to the final stage.

Pour about 50 ml of sunflower oil into the frying pan and heat it thoroughly.

The cutlets will not stick to the surface of the frying pan only if it is as hot as possible. Place the cutlets and stir the pan. If nothing sticks, great, adjust the heat to medium and fry the cutlets for 3-4 minutes. If one or two cutlets manage to stick, then they need to be helped to separate using a fork or spatula with a sharp edge.

After a few minutes, turn the cutlets over to the other side and cover the pan with a lid. Reduce heat to low and fry cutlets for about 10 minutes.

Then remove the lid again and fry the cutlets again for 2-3 minutes on each side (fix the result), but over more intense heat.
The cutlets are ready, bon appetit!

In cookbooks you can find variations in the preparation of products from a wide variety of chopped bases - vegetable, mushroom, cereal and even fruit. All of them, although healthy, are extremely lean and do not cause much saturation, so to speak, a dish that is not for everyone. Either way, the meat cutlets are satisfying, have a mind-blowing aroma, and have an appetizing appearance.

Meat cutlets - recipe

Any good recipe for delicious minced meat cutlets should contain a component that enhances the natural juiciness of the meat and thereby transforms its taste for the better. Some simply add butter, lard or water to the base of meat cutlets; other housewives use completely unconventional tricks, adding potatoes, zucchini, pumpkin or cabbage to the meat.

Meat cutlets with cabbage

By decorating, you can make them juicier in one step and at the same time reduce calorie content. Cabbage was used as a binding component, replacing traditionally used bread in this case. This technique will be enthusiastically received by those who watch their figure, as the food will be easier.

Ingredients:

• beef – 750 g;
• cabbage – 400 g;
• onion – 170 g;
• large egg – 1 pc.;
• vegetable fat – 75 g;
• salt pepper.

Preparation

1. The beef pulp, along with the cabbage and onion cut into pieces, is twisted through a meat grinder.
2. Season the mixture with a little beaten egg and seasonings, knead and beat.
3. The pieces are formed and fried in fat on both sides.

Meat cutlets with zucchini - recipe

Meat cutlets with zucchini will become the favorites for women. Products made according to the instructions of this recipe will surprise you with their delicate texture, amazing taste characteristics and incomparable juiciness. Lighter and less calorie than the classic version, meat cutlets do not burden digestion and are perfectly digestible.

Ingredients:

• pork – 750 g;
• zucchini – 300 g;
• onion – 170 g;
• vegetable oil – 75 g;
• seasonings for minced meat, salt.

Preparation

1. The zucchini is ground on a fine grater, the shavings are added with salt and after about fifteen minutes, squeezed out.
2. Chop the onion and mix it with the zucchini mass and twisted pork.
3. Season the base of the food with seasonings and shape it into the desired shape.
4. Fry the products in oil until golden brown.

Potato and meat cutlets

The idea of ​​adding grated potatoes to minced meat is not new and has been used by chefs for a long time. The vegetable has a positive effect on the structure of the dish, makes it juicier and gives it a unique flavor. Often the dish is dominated by minced meat, but you can make potatoes the dominant component. Next, you will learn how to make meat cutlets in a similar variation, and you will be able to implement the proposed recipe yourself.

Ingredients:

• minced meat – 750 g;
• potatoes – 1.5 kg;
• garlic cloves – 3 pcs.;
• breadcrumbs – 120 g;
• seasonings, salt.

Preparation

1. Chopped meat is mixed with finely grated potatoes and garlic cloves.
2. Add seasonings and mix again.
3. The base of the dish is beaten, formed into pieces, breaded in breadcrumbs and fried in fat until golden brown.

Meat cutlets with oatmeal - recipe

For those who especially like fluffy and structured meat cutlets, it’s worth trying to decorate them with the addition of oatmeal. But in this case, it should be remembered that cereals tend to absorb a lot of moisture. To prevent them from coming out dry, the oatmeal should be thoroughly steamed, following the recommendations of the recipe and proportions.

Ingredients:

• pork with beef – 650 g;
• oat flakes – 150 g;
• onion and egg - 1 pc.;
• milk – 150 ml;
• vegetable or pork fat – 75 g;
• greens – 20 g;
• seasonings, salt.

Preparation

1. Beat the egg with milk and add oatmeal to the resulting mixture.
2. Leave the container for a couple of hours for the contents to swell.
3. Meanwhile, grind the meat and onions through a meat grinder.
4. Combine the prepared ingredients, season with spices and chopped herbs.
5. Decorate the products and fry them until cooked in a frying pan.

Meat cutlets with pumpkin - recipe

Unusual minced meat cutlets with the addition of pumpkin have long joined the ranks of useful gastronomic inventions, but have not yet become favorites on the home menu. And I must admit, it’s completely in vain. Indeed, in this execution the food becomes not only juicier and tastier, but also healthier and more colorful.

Ingredients:

• minced meat – 750 g;
• pumpkin – 650 g;
• potatoes – 170 g;
• onion – 130 g;
• vegetable or pork fat – 75 g;
• greens – 20 g;
• flour, spices, salt.

Preparation

1. Grind the pumpkin and potatoes on a fine grater or through a meat grinder, add a little salt and squeeze out after about five minutes.
2. Combine the vegetable base with meat, season the ingredients with salt, herbs, spices, knead and beat.
3. The products are molded, dipped in flour and fried in fat until cooked on both sides.

Meat cutlets in the oven

Next, you will learn how to cook meat cutlets using the oven rather than the stove for heat treatment. The value of food prepared in this way is its reduced fat content and the absence of a fried crust that is not always healthy, although tasty. The healthy recipe for minced meat cutlets outlined below will help you cope with the task without difficulty.

Ingredients:

• sirloin beef and pork – 750 g;
• bread soaked in milk - a slice;
• potatoes – 170 g;
• sour cream or homemade mayonnaise – 60 g;
• onion – 90 g;
• butter – 80 g;
• garlic cloves – 2 pcs.;
• crackers, herbs, salt, seasonings.

Preparation

1. Grind the pulp together with onions, potatoes, bread and garlic.
2. Add sour cream or homemade mayonnaise, chopped herbs, seasonings, salt and knead thoroughly.
3. The products are decorated, breaded in breadcrumbs and placed on an oiled baking sheet.
4. Bake for twenty minutes at 205 degrees.
5. Place a piece of butter on each cutlet and continue cooking for another ten minutes.

Steamed meat cutlets

The healthiest cutlets are steamed minced meat. And it doesn’t matter what kind of device will be used for this - a modern steamer or multicooker with many functions and programs, or a homemade design from a pan of boiling water and a sieve covered with a lid to retain the steam inside. Any sauce for steamed meat cutlets that suits your taste will help enrich the taste of the dish.

At first glance, it would seem that there is nothing easier than making cutlets, if only there was meat! But no, sometimes cutlets that are appetizing at first glance, upon closer inspection (“sniffing,” that is) and tasting, turn out to be either too tough or completely tasteless. In general, not as expected. Each business has its own subtleties, by adhering to which you can achieve the opposite effect and prepare delicious meat cutlets.

First of all, it is worth noting that to get what you want, that is, for the cutlets to be successful, you should not buy ready-made minced meat, it is better to cook it yourself. As a last resort, if you are an ardent supporter of semi-finished products, you need to choose minced meat based on color and appearance, reminiscent of a home-cooked product. But it’s better to cook it yourself, no matter how busy you are, believe me, it’s worth it. Otherwise, the meats of which will be given below may not turn out to be so tasty.

So, let's focus on the preparation that is made at home. And, first of all, let's understand that the best cutlets are made from mixtures of meat:

• beef and pork;
• beef, pork and lamb;
• lamb and beef;
• lamb

It goes without saying that the meat must be fresh. Before the meat is sent to the meat grinder, it is cleaned of films, cartilage, veins, small bones and, if lamb is used, excess fat. However, you should use fatty pork, which will give the cutlets juiciness. In general, in order for the meat cutlets, the recipe we are considering, to be juicy, you must adhere to three nuances:

1. The cutlets must be shaped so that they are not too small, since thick enough cutlets will not become overcooked after 40 minutes of cooking and the juice from them will not have time to fry.
2. Adding a large amount of greens and onions (sour cream, mayonnaise) to the minced meat gives the cutlets juiciness.
3. Starting to cook the cutlets initially over high heat closes the pores of the minced meat and prevents loss of juice.

How to cook meat cutlets?

Classic ones should contain meat in the following proportions: for half a kilogram of pork - one kilogram of beef or 250 g of lard per kilogram of beef. However, cutlets are prepared from chicken, turkey, game, etc. The cooked minced meat, in order to give it fluffiness and prevent the cutlets from “falling apart” during frying, must be beaten well, tossing it from hand to hand or repeatedly, picking up all the minced meat in the bowl and throwing it there again.

Meat cutlets. Recipe

Ingredients:

• one kilogram of beef;
• half a kilo of pork;
• 100-200 g of stale loaf or white bread;
• 150-200 g of milk;
• 2 large onions;
• breadcrumbs, semolina or flour;
• two eggs;
• freshly ground black pepper;
• salt.

Preparation:

1. Prepare the minced meat by grinding the meat through a meat grinder, adding the onion, then the bread soaked in milk.
2. Season the rolled minced meat with pepper, salt, add eggs and beat well.
3. Form cutlets with wet hands and roll them in flour (or breadcrumbs).
4. Place the cutlets in a frying pan with enough heated oil (so that the cutlets are 2/3 full of it).
5. After turning the cutlets, reduce the heat slightly and cover the frying pan with a lid and fry until done.

So this is far from the only one, and every housewife has her own tricks, some “groundwork” that come with experience acquired over time. So, many people put potatoes and semolina into minced meat, thus achieving fluffy cutlets. Place a piece of butter in the middle of the formed cutlet to add juiciness. And by adding garlic to the minced meat, the aroma of frying cutlets will awaken the appetite not only of your household, but also of your neighbors.