Minced meat cutlets go well with any type of side dish, be it spaghetti, rice, mashed potatoes or buckwheat. The meat dish is most often prepared for the everyday table, but it can be eaten on holidays. Experienced housewives have identified a classic recipe, brought it to perfection and created no less tasty variations. You can add cheese, herbs, zucchini, potatoes, cabbage, and pumpkin to minced meat cutlets. The cooking technology is not difficult, let’s consider the important nuances in order.

Features of preparing minced meat cutlets

1. To ensure that the meat fibers retain their juice, pass it through a meat grinder or blender several times. Even if you use store-bought minced meat, grind it again before cooking.
2. To obtain fluffy and tender cutlets, mix rolled minced meat with bread. Choose baked goods that are slightly stale rather than fresh. Before mixing the ingredients, remove the crust from the bread.
3. The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread will make the base sticky. Eggs will give the meat toughness and partially take away the juice, so they are not required components.
4. You can season the minced meat with your favorite spices to create a piquant taste. Granulated and fresh garlic, mustard powder, suneli hops, and coriander are most suitable.
5. To maintain softness, fluffiness and juiciness, add butter to the meat. It must first be melted and then added to the composition. An analogue is lard based on beef or pork.
6. If you are one of the people who loves experimenting with food, prepare cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, and bran. Add a little kefir or sour cream to maintain an airy consistency.
7. Many housewives make the mistake of frying cutlets over high heat on both sides. After turning the flatbreads over, cover the dish with a lid and simmer the product until done. It is not difficult to determine; clear juice should ooze from the cutlets.

Minced meat cutlets with milk

• garlic - 5 cloves
• onions - 3 pcs.
• milk - 245 ml.
• minced pork - 0.6 kg.
• chicken egg - 1 pc.
• loaf (pulp) - 160 gr.
• breadcrumbs - 50-70 gr.
• vegetable oil - in fact
• ground pepper - 7-8 gr.
• salt - 15 gr.

1. Pour the milk into a saucepan and heat on the stove, but do not boil. Remove the crust from the loaf, you will only need the pulp. Soak it in milk and leave for a quarter of an hour.
2. At this time, peel and chop the onion. Mix it with the minced meat and transfer it to a bowl, knead it with your hands. Add the softened loaf, pass the minced meat between your fingers.
3. Pass the garlic through a press and add to the main mixture. Break an egg here, add pepper and salt. Stir the minced meat until as smooth as possible.
4. Divide the meat into pieces and form each into a ball. Flatten into a flat cake and roll in breading. Pour oil into the frying pan and heat it.
5. Place the cutlets in a heat-resistant bowl and fry over medium heat on one side. When you turn the flatbreads over, cover the pan with a lid.
6. It’s easy to determine readiness: pierce the cutlet with a fork, look at the juice. If it is transparent, increase the heat and fry the dish for 2-3 minutes. When the cutlets are browned, turn off the stove.

• spinach - 185-200 gr.
• onions - 120 gr.
• minced pork - 450 gr.
• minced beef - 500 gr.
• fresh parsley - 60 gr.
• flour - 80-100 gr.
• fresh dill - 40 gr.
• table salt - 12 gr.
• garlic - 5 cloves
• ground black pepper - 5 gr.

1. Peel the onion, chop it into 4 parts, and chop with a blender. Mix with minced meat and grind through a meat grinder several times. Wash the dill and parsley, remove the stems, chop the leaves, and add to the main mixture.
2. Press the garlic cloves through a press or use seasoning granules. Add to the minced meat, salt and pepper. Form cutlets no more than 2 cm thick. Pour oil into a frying pan and heat it.
3. Dip the flatbreads in flour and place them to fry. Cook on medium until the cutlets are browned. Pierce the flatbread with a fork: if the juice is clear, proceed to tasting.

Cutlets with pumpkin

• onion - 1 pc.
• salt - 12 gr.
• minced pork and beef - 280 gr.
• pumpkin pulp - 475 gr.
• chicken egg - 2 pcs.
• flour or breadcrumbs - 80 gr.
• milk with fat content from 3.2% - 145 g.
• semolina - 60 gr.

1. Mix pumpkin pulp with onions and pass through a meat grinder. Add minced meat here and repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
2. Stir the mixture until smooth, gradually add semolina. Heat the milk in the microwave, do not bring to a boil. Pour the mixture into the minced meat.
3. Pass the mixture through your fingers, wrap in cling film, and leave in the refrigerator for 1.5 hours. This move will allow the meat to thicken and prevent it from cracking during the frying process.
4. After the specified time has passed, form the minced meat into flat cakes, roll in flour or breadcrumbs. Fry the cutlets in vegetable oil; readiness is determined by pressing: if clear juice comes out, turn off the burner.
5. Some housewives prefer to bake minced meat cutlets in the oven. To do this, heat the appliance to 180 degrees, place the flatbreads on a greased baking sheet, and cook for a third of an hour.

• onion - 60 gr.
• garlic - 4 cloves
• salt - 10 gr.
• white cabbage - 380 gr.
• semolina - 50 gr.
• flour - 60 gr.
• minced pork - 225 gr.
• minced beef - 250 gr.
• chicken egg - 1 pc.
• chopped pepper - 5 gr.

1. Chop the cabbage, peel the garlic cloves, and place the ingredients in a meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
2. Add the vegetables to the minced meat, mince again or beat well with your hands. Break an egg into the mixture, add pepper and salt. Season with your favorite spices as desired, add herbs.
3. Prepare flatbreads from the minced meat. Mix semolina with flour; this mixture will be used for breading. Dredge the cutlets and place in a hot frying pan with oil.
4. Cook the dish on medium power. First fry the cutlets on one side, then turn them over to the other and cover the dish with a lid. Simmer until done, then brown over high heat.

Cutlets with tomatoes and cheese

• tomato - 2 pcs.
• gray or black bread - 40 gr.
• sunflower oil - 100 gr.
• ground pepper - 7 gr.
• breadcrumbs - 80-90 gr.
• onion - 1 pc.
• salt - 10 gr.
• dill - 20 gr.
• milk - 50 ml.
• parsley - 20 gr.
• egg - 1 pc.
• garlic - 4 cloves
• hard cheese (“Dutch”, “Russian”) - 170 gr.
• minced beef - 250 gr.
• minced pork - 350 gr.

1. Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes and chop into cubes. Pass the garlic cloves through a crusher and mix with other vegetables.
2. Heat the milk, soak the crustless bread in it, leave for 10 minutes, squeeze out. Chop the cheese into cubes and mix with the minced meat. Add herbs, tomatoes, bread crumbs, onions, garlic, and any seasonings here.
3. Add pepper and salt, break the egg. Knead the base until smooth, remove excess juice. Form minced meat into patties and roll in breading.
4. Heat a frying pan, pour oil into it. Place the flatbreads for frying and bake until golden brown. It’s easy to determine readiness; just pierce the cutlets with a fork.
5. If translucent juice comes out, turn off the burner. Serve the dish with mayonnaise or sour cream, combine with any side dish. You can also bake the cutlets in the oven.

• chicken egg - 1 pc.
• salt - amount to taste
• any seasonings - 15-20 gr.
• onions - 40 gr.
• carrots - 1 pc.
• beef - 200 gr.
• pork - 350 gr.
• garlic - 3 cloves
• flour - in fact
• semolina - in fact

1. First of all, you need to prepare the minced meat. Rinse the beef and pork under the tap and soak in warm water for 10 minutes. Next, dry with napkins, remove films and excess fat.
2. Chop the meat into small pieces and pass through a meat grinder or blender. Peel the garlic, place it in a crush and add the seasoning to the meat.
3. Chop the onion into cubes or grate and add to the beef and pork. Add pepper, salt and your favorite seasonings (optional).
4. Rinse the carrots, grate them on a fine grater, and add to the main mass. Break a chicken egg into the mixture, begin to intensively knead the minced meat with your hands and beat it on a cutting surface.
5. Mix flour and semolina in equal quantities to make a breading mixture. Form cutlets from minced meat and roll them in the mixture.
6. Prepare a multicooker rack that is designed for steaming food. Grease it with butter and place the prepared flatbreads in the bowl.
7. Set the “Steam” function on the device and cook for 40-50 minutes. During this period, the cutlets will be steamed; if you wish, you can additionally fry them to obtain a crust.

Chicken cutlets with mushrooms

• sunflower oil - 45 ml.
• chicken fillet - 350 gr.
• egg - 1 pc.
• full fat milk - 30 ml.
• breadcrumbs - 60 gr.
• dried mushrooms - 15 gr.
• onions - 1 pc.
• salt - 5 gr.
• ground black pepper - to taste

1. Wash the chicken breasts, chop into cubes, and pass through a meat grinder. If not, place the meat in a blender. Chop the onion, grind it into porridge, and mix with the chicken.
2. Salt and pepper the minced meat, and add bread crumbs soaked in water if desired. It will make the cutlets airy. Pour warm milk into the minced meat and pass through your fingers.
3. Divide the meat base into portions, from which cutlets will be formed in the future. Start preparing the filling. To do this, soak dried mushrooms in drinking water and leave for 15 minutes.
4. Next, drain the liquid and place in a frying pan. Add chopped onions here and fry until golden. Form thin cakes from the minced meat and place the filling in the center.
5. Seal the edges of the cutlets and heat the pan for frying. Dip each flatbread first in the egg, then in breadcrumbs or flour. Fry on medium power.

The basis of minced meat cutlets is beef, pork, bread and chicken egg. Try cooking a dish with milk using classic technology. Take a closer look at recipes that involve adding pumpkin pulp, tomatoes, hard cheese, herbs, and carrots. Create your own unique dishes by varying the amount of spices and other ingredients.

Video: principles of preparing minced meat cutlets

The first cutlets began to be made in Europe. They were very different from the dish that our grandmothers prepared in childhood. Initially, these were just pieces of meat on ribs. Peter I brought the meat delicacy to Russia. Already in the 19th century, housewives learned to make flatbreads from minced meat - modern juicy cutlets.

Grandma's cutlets

No restaurant in the world can make the same delicious cutlets that my grandmother baked as a child. The secret to preparing them, it turns out, is simple: we need a frying pan, a piece of love and a set of products that can be bought in any store.

Classic recipe for homemade minced meat cutlets step by step:

Any side dish is suitable for delicious meat: mashed potatoes, rice, boiled pasta, stewed cabbage, buckwheat or a simple vegetable salad.

Breaded pork cutlets

Sophisticated French chefs came up with the idea of ​​cooking breaded meat. Today, any housewife can prepare pork cutlets with a delicious golden brown crust.

To do this we need to stock up on:

• minced pork – 0.6 kg;
• flour – 20 g;
• breadcrumbs – 100 g;
• egg – 1 pc.;
• onions – 1 head;
• garlic - several cloves;
• milk – 20 g;
• sunflower oil;
• salt – 5 g;
• pepper - on the tip of a teaspoon.

The dish takes no longer than 45 minutes to prepare.

Calories per 100 g: 240-250 kcal.

How to cook homemade breaded minced pork cutlets in a frying pan:

1. Place the minced meat in a small saucepan.
2. We grate the garlic or press it through a special press. Finely chop the onion (you can use a meat grinder).
3. Beat the egg.
4. Add all the ingredients to the minced meat: garlic, onion, egg, spices, flour and milk. Mix everything thoroughly.
5. We make cutlets. Let's give them a rest. Next, the meat cakes need to be “rolled” in breadcrumbs for breading.
6. Heat oil in a frying pan. Place the cutlets on it and close the lid.
7. The meat is fried over low heat, covered with a lid. About 10 minutes on one side, the same on the other.
8. It is recommended to drain the remaining oil after each serving so that new cutlets do not burn.

A delicious side dish for this dish would be fried potatoes or aromatic boiled buckwheat.

“Pyshki” with semolina

It would seem that what could be tastier than fried cutlets? It turns out that they are fried cutlets with semolina. This simple ingredient transforms meat patties into juicy, tender, soft crumpets that practically melt in your mouth.

So, the necessary products:

• minced meat – 0.6 kg;
• semolina – up to 3 tablespoons;
• chicken egg – 1 piece;
• mayonnaise – 20 g;
• sunflower oil – up to 5 tablespoons;
• onion – 1 head;
• salt and spices to your taste;
• several bunches of fresh herbs.

The yummy will be ready in 40 minutes.

Calories per 100 g: 198 kcal.

How to cook fluffy cutlets from homemade minced meat with semolina in a frying pan:

1. Finely chop the onion. Alternatively, grind in a meat grinder, three on a grater.
2. Place the minced meat in a small saucepan. Add finely chopped greens to it.
3. Beat the egg and add to the pan.
4. A few spoons of mayonnaise mixed with minced meat will make the cutlets even more tender and juicy.
5. At the end, add semolina and spices. Mix thoroughly. You can use a meat grinder.
6. The minced meat should stand for a few minutes for the semolina to swell.
7. All that remains is to form meat cakes and fry them in a frying pan. It is recommended to bake each side for 8-11 minutes, then add a few tablespoons of water to the frying, cover with a lid and simmer for 6-9 minutes.

The dish is ready.

Recipe for homemade minced meat cutlets with cheese in the oven

Spicy cutlets with cheese inside, can be cooked in the oven.

Ingredients:

• beef (pork) meat – 0.6 kg;
• wheat bread – up to 4 pieces;
• garlic – 2-3 cloves;
• any hard cheese – 150 g;
• egg - 1 piece;
• onions – 1 piece;
• vegetable oil – 20 g;
• spices and salt at your discretion.

You will need to spend a little less than an hour in the kitchen.

Calories per 100 g: 231 kcal.

Step-by-step instruction:

1. Grind onions, garlic and pieces of meat in a meat grinder.
2. Grate the cheese on a coarse grater and add to the minced meat.
3. Place the bread in a small saucepan and add milk. Let stand, squeeze out. Then also twist through a meat grinder.
4. Beat the egg, mix with the minced meat, add spices.
5. Now we make neat cakes. You can bread them in flour. Place the flatbreads on a greased baking sheet.
6. It is recommended to bake the yummy at a temperature of 180 degrees. It should simmer in the oven for 20 minutes. Then you need to turn the cutlets over, add the prepared water and bake for another 12-15 minutes.

Such cutlets would be a good addition to a festive dinner with wine. You can serve with any side dish to your taste.

Step-by-step recipe for a slow cooker

For those who are watching their figure, but don’t want to give up delicious food, you can try cooking cutlets in a slow cooker.

Ingredients:

• minced beef – 0.5 kg;
• potatoes – 1-2 tubers;
• milk – 100 ml;
• chicken egg - 1 piece;
• greens – 1-2 bunches;
• wheat bread – 1-2 pieces;
• sunflower oil – up to 30 g (for diet cutlets, add water instead of oil).

You will have to wait 1.5 hours for the delicious food.

Calories per 100 g: 231 kcal with added oil, 172 kcal without it.

Cooking step by step:

1. Place the minced meat in a bowl and break an egg into it.
2. The potatoes are grated on a grater (meat grinder) and added to the mixture.
3. Soak the bread in milk. Squeeze and place in a saucepan with minced meat.
4. Finely chop the greens and mix with the minced meat. Add spices.
5. We make cutlets and put them in the microwave bowl. If desired, pour oil into the bottom of the bowl. Set the “baking” mode for 50 minutes.
6. Turn the cakes over every 10-15 minutes. To prevent burning, it is recommended to add a little water.

If these are dietary cutlets, then fresh vegetables or steamed rice can be a side dish.

Homemade minced fish cutlets

Fish lovers will appreciate the following recipe for homemade cutlets.

To do this you need to stock up:

• fish fillet – 0.8 kg;
• wheat bread - ½ loaf;
• chicken egg - 1-2 pieces;
• milk – 0.4 l;
• onions – 1 pc.;
• sunflower oil – up to 6 tablespoons;
• add salt and spices to taste.

The dish takes 50 minutes to prepare.

Calories per 100 g: frying - 164 kcal, steaming - 125 kcal.

How to make fish cutlets from homemade minced meat:

1. Fish fillet and onion need to be washed and cut into pieces.
2. Soak the bread in milk and squeeze.
3. We grind all the listed ingredients through a meat grinder. Add eggs and spices. Mix thoroughly.
4. Heat oil in a frying pan. With wet hands, form medium-sized balls and set aside to fry.
5. Each side is fried for 7-10 minutes over moderate heat.

This recipe is suitable for the oven, multicooker, and you can also steam the meatballs.

Cooking Tips

All that remains is to tell you about the little tricks that will help turn homemade minced meatballs into a real culinary masterpiece. Or just please your household with some delicious food.

1. Cutlets made from chilled minced meat taste better.
2. Lean meat is not suitable for this dish. It's better to take it with fat.
3. A dish made from several types of meat is more appetizing.
4. To make the minced meat tender, it is recommended to rotate it at least 2 times.
5. If you do not plan to fry the cutlets right away, it is better not to put bread and spices into the twisted meat mixture. They can be added immediately before cooking.
6. Don't be afraid to get your hands dirty. You should mix the minced meat with your hands and beat it.
7. Instead of bread, you can add finely grated vegetables: pumpkin, zucchini, beets. This will make the dish less calorie.
8. A piece of butter added to the minced meat itself will help make homemade cutlets more juicy.
9. Before sculpting, it is recommended to wet your hands. This will make the cutlets denser, and the minced meat will not stick to your fingers.
10. To understand whether the cutlet is fried, it is recommended to pierce it with a knife. Transparent juice indicates its readiness.

Now that all the secrets have been revealed, you can safely start cooking.

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat. An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets cannot be juicy enough.

You can also add chicken, turkey to the cutlets, or cook them only from poultry.

Fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.

Other Ingredients

Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.

Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.

You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
5. You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.

The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

• 750 g chicken pulp (equal parts breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt;
• ½ teaspoon ground black pepper;
• ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

• 300 g beef;
• 200 g pork;
• 150–200 g fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1–2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Preparation

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.

While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.

womensgroup.ru

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper - to taste;
• 100 g butter;
• vegetable oil - for frying.

Preparation

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.

Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.

One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to the classic recipe. However, if desired, you can introduce a new product that will have a positive effect on the taste of the finished dish.

How did the cutlets appear?

Before you find out whether minced beef and pork are juicy and flavorful, it’s worth diving into history. How did such a dish come about? It is worth noting that the cutlets looked and were prepared initially differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. The cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them, like a cake. There had to be a bone. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not include the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need?

Why do some housewives turn out cutlets tasty, juicy and aromatic, while others turn out the dish tough and dry? To make the pork juicy and soft, you should follow a few simple tips. They will help you achieve excellent results.

You should not add a lot of bread and other ingredients to the minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an unusual structure of the finished dish.

Potatoes and bread make the cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only the taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this dish to avoid stickiness.

Minced meat products

To ensure good minced meat for beef and pork cutlets, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy from tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, hard parts of the carcass, where there are films and cartilage, are used to make minced meat at home. In addition, the flesh from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is juicier cutlets. If necessary, you can add a little lard. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before chopping, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more homogeneous.

Add onions correctly

If you add onions, you get delicious minced beef and pork cutlets. However, there are some peculiarities here too. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onions are required.

Secrets of delicious cutlets

If you prepare your own minced meat for beef and pork cutlets, then you should remember a few secrets of a delicious dish:

1. You should add a few tablespoons of water, preferably cold, to the finished minced meat. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since water will evaporate during the cooking process, rather than juice.
2. Butter made from cream will add airiness.
3. You should be careful with chicken eggs. This product not only allows products to maintain their shape, but also makes them more rigid. You should not put 3 eggs per 1 kilogram of meat. It is better to replace them with grated potatoes.
4. You can enrich the taste of cutlets in a very simple way - by adding zucchini, potatoes or carrots to the minced meat. These products will make the dish softer.
5. To make the minced meat “sticky”, you can beat it on the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. Various spices added to the minced meat for beef and pork cutlets will give the dish a spicy aroma. The recipe with the photo, alas, is not able to convey the aroma. Chefs recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
7. It is recommended to use melted butter as a fat for frying. If such a product is not affordable, then you can use lard. But if necessary, you can fry the cutlets in vegetable oil, but without the smell.
8. To get an appetizing crust, it is first recommended to fry the minced meat products over medium heat. They should be browned. Bring to readiness over low heat. Toward the end of cooking, you can increase the flame.

Knowing these secrets, you can start preparing minced meat cutlets. There are a lot of recipes for this dish. This requires the preparation of different minced meat.

Classic cutlets

How to make classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For preparation you need:

• 1 kg of mixed minced meat (beef and pork).
• Bread or loaf, preferably stale and dry - 200 g.
• Raw egg - 1 pc.
• Onions - 3 pcs.
• Water at room temperature - 1.5 cups.
• Pepper and salt.

Preparation

First you need to prepare minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, you should put the bread in a deep bowl and fill it with water. Milk can also be used for these purposes. When the bread softens, drain the liquid.

The onion must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. Place minced meat and chopped onion in a container with softened bread, beat in an egg. Don't forget about spices and salt. When all the ingredients are in the bowl, mix them well. That's all, the minced meat for the cutlets is ready. All that remains is to form the cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

To prepare cutlets from minced beef and pork with herbs, you will need:

• Mixed minced meat - 600 g.
• Onion - 1 head.
• White bread - 3 pieces.
• Fresh milk - ½ tbsp.
• Egg - 1 pc.
• Parsley and dill - 1 bunch each.
• Garlic - no more than 2 cloves.
• Ground pepper, salt, flour for breading.

Cooking process

First, you should prepare the minced meat by chopping the beef and pork using a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the purchased minced meat is fresh. You should warm the milk a little and then pour it over the pieces of bread. They should soften.

It is recommended to chop the dill and parsley. The liquid should be drained from the bread and then added to the container with the minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for the cutlets by hand. That's all. The mass is ready. All that remains is to make oval-shaped pieces, roll them in flour and fry.

Minced beef and pork cutlets "Juicy"

To prepare these cutlets you will need:

• 1 kg of minced beef and pork.
• 100 g hard cheese.
• 2 onions.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g butter from cream.
• 1 pack of breadcrumbs.
• Flour for breading.
• 2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. The butter should be softened. After this, you need to grind it with a fork, mix with chopped dill and cheese. From the resulting mass you need to roll small oval balls. The filling is ready.

Now you can prepare minced meat for beef and pork cutlets. You shouldn't make it without eggs. The bread crumbs should be cut into pieces and then filled with cold water. When they become soft, you need to drain the liquid. The onion should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be minced in a meat grinder. Place minced meat, crackers, egg, spices and salt in a deep container. The components must be mixed well.

Now the minced meat is divided into portions and the filling is wrapped in it. The pieces should be rolled in flour, dipped in a beaten egg, and then rolled in breadcrumbs again. After this, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are replaced with oatmeal. To get juicy minced beef and pork cutlets, you will need:

• 1 kg mixed minced meat.
• 300 ml milk.
• 140 g oat flakes.
• 2 onions.
• Pepper, salt.
• 100 g flour or breadcrumbs.
• A bunch of greenery.

How to cook properly

Beef and pork should be separated from bones, cartilage, veins and films. After this, the meat needs to be chopped. This can be done using a meat grinder. Milk, preheated to room temperature, should be poured into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting pulp should be transferred to a container with minced meat. You also need to add salt, herbs, pepper, and oatmeal. It is recommended to grind the last component using a coffee grinder.

The minced meat for the cutlets should be mixed and then placed in the refrigerator for an hour, after covering the container with plastic wrap. After the specified time, you can form cutlets and fry them. Finally, it is recommended to stew them.

Recipe with rice

Minced meat for cutlets can be prepared with rice. To do this you will need:

• 1 kg minced meat.
• 200 g rice, preferably round.
• 2 eggs.
• 2 onions.
• 2 cloves of garlic.
• Salt pepper.
• Flour.

How to make cutlets

First, rinse the rice in cold water. Now you need to pour it into a saucepan and pour boiling water over it. At the same time, 1 part of rice requires 2 cups of water. Onions and garlic should be peeled and then passed through a meat grinder along with the minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. Form the mixture into cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can make cutlets from minced beef, pork and chicken. In this case, the dish turns out to have an unusual structure. However, most often only pork and beef are used. To quickly cook cutlets, you will need:

1. 600 g mixed minced meat.
2. 4 eggs.
3. 2 raw potatoes.
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 tbsp. spoons of flour.
7. Spices.

Cooking method

Green onions should be finely chopped. The potatoes must be peeled and then grated. After this you need to prepare the mixed minced meat. Add pepper, potatoes, salt and green onions to the resulting mass. All ingredients must be mixed well. After this, add flour and mayonnaise to the mixture. After mixing, the mixture should be formed into pieces and then fried in oil.

In conclusion

Properly preparing minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the prepared minced meat in the refrigerator for about half an hour. It is recommended to mix the components by hand. This will determine the consistency of the mixture and also remove any lumps. When forming cutlets, the minced meat often sticks to your hands; to prevent this from happening, you can soak them in cold water.

Ready-made minced meat is a frequent “guest” in our refrigerator. Beef, pork, lamb, chicken, etc. - you can not only add it to soup, rice, potatoes, pasta, but also make delicious, juicy cutlets from it. The main thing is to know a few secrets, which we will tell you about in this article.

Often, ready-made minced meat in stores is sold in a “fresh” form, that is, absolutely no auxiliary ingredients are added to it during production that can give it a specific, spicy taste and aroma. That is why, when preparing cutlets, it is advisable to add various spices and aromatic herbs to purchased minced meat.

Many housewives add rolled zucchini, cabbage, potatoes and lard to the minced meat for juiciness, and a piece of bread for fluffiness. Only, as practice shows, you should not use fresh bread, but slightly stale bread, since a fresh loaf has increased “stickiness”, which gives the products a not very appetizing appearance.

Minced meat cutlets - food preparation

In order to prepare minced meat cutlets, it must be defrosted at room temperature and mixed with the ingredients that the recipe dictates. Then form medium-thick cutlets, roll in breadcrumbs or flour and fry on both sides in a frying pan until cooked. Those who do not trust store-bought products can easily prepare minced meat from fresh meat at home using a meat grinder.

Minced meat cutlets - the best recipes

Recipe 1: Homemade minced meat cutlets

“Homemade” minced meat cutlets are a dish that many housewives prepare from time to time, making their own adjustments to the classic recipe. The main thing is that the cutlets turn out fluffy, tasty and tender. As a side dish, you can serve these cutlets with mashed potatoes, rice, pasta or boiled vegetables.

Ingredients:

— 500 gr. minced pork
- one egg
— 150 gr. loaf pulp
- a glass of milk
- 100 gr. onions
- three to four cloves of garlic
- breadcrumbs
- vegetable oil
- pepper and salt to taste

Cooking method:

1. Soak the loaf pulp in heated milk for ten minutes. Finely chop the onion.

2. Place the minced meat in a bowl and mix it with the chopped onion and the loaf softened in milk. Add the egg and minced garlic.

3. Add ground pepper and salt to taste. Mix well. Form the cutlets in the traditional way and roll them in breadcrumbs.

4. Fry the cutlets in a frying pan with the addition of vegetable oil until cooked over low heat. At the end, turn up the heat a little so that the cutlets brown. Alternatively, homemade cutlets can be cooked in the oven with a minimal amount of fat added.

Recipe 2: Minced meat cutlets with white cabbage

White cabbage gives the cutlets juiciness and an unusual taste. To make the cutlets not too fatty, mix two types of minced meat - pork and beef.

Ingredients:

- 200 gr. minced pork
- 200 gr. minced beef
- 400 gr. cabbage
- one onion
- one egg
- salt to taste
- pepper to taste
- garlic to taste
- oil for frying
- premium flour mixed with semolina

Cooking method:

1. Pass cabbage with onions and garlic through a meat grinder. Drain off the excess juice. Mix the scrolled vegetables with the ground beef and pork.

2. Add egg, pepper and salt, spices and chopped herbs as desired. Mix everything thoroughly into a uniform mass.

3. Form cutlets, roll them in flour mixed with semolina, and fry them in a frying pan until cooked.

Recipe 3: Minced chicken cutlets with mushrooms

It is better to prepare minced meat for cutlets at home in advance. To do this, grind fresh chicken fillet (500 g) in a meat grinder, adding 50-70 g to the minced meat. raw potatoes (fresh zucchini), white bread crumbs, garlic, pepper and salt to taste.

Ingredients:

— 600 gr. minced meat (you should get about this amount)
- 200 gr. mushrooms (ceps or champignons)
- 100 gr. Luke
- flour or breadcrumbs
- vegetable oil
- parsley

Cooking method:

1. Separately, scroll through the onion and chop the parsley. Sauté the washed mushrooms in a frying pan. Grind them in a blender. Mix with onions, minced chicken, and herbs.

2. Form cutlets, roll in flour or breadcrumbs (whichever you prefer). Fry in vegetable oil until cooked.

Recipe 4: Minced meat cutlets with cheese and tomatoes

Auxiliary ingredients in the form of cheese and tomatoes make minced meat cutlets richer, tasty and juicy. We recommend using mixed minced meat, that is, consisting of pork and beef.

Ingredients:

- 300 gr. minced pork
- 200 gr. minced beef
- a slice of stale bread
- one onion
- three cloves of garlic
- vegetable oil
- two tomatoes
- one chicken egg
- half a bunch of dill and parsley
- ground pepper to taste
- salt
— 150 gr. hard cheese "Russian" (or any other)
- breadcrumbs - about 100 gr.

Cooking method:

1. Peel the onions and garlic. Wash the greens and tomatoes. Soak the stale bread in water (milk) for ten minutes and squeeze it out.

2. Finely chop the onion. Chop the greens. Cut the cheese and tomatoes into small cubes. Combine minced pork with beef, mix it with bread, egg, garlic, onion, tomatoes, herbs and cheese. Salt and pepper. Mix the ingredients well.

3. Form cutlets from the resulting mixture, roll the products in breadcrumbs and fry on both sides in well-heated vegetable oil. Any side dish will suit these cutlets. Bon appetit everyone!

— To prepare minced meat cutlets, it is advisable to use mixed minced meat, consisting equally of both beef and pork;

— If you plan to add onions to minced meat cutlets, then you should chop them as finely as possible, fry them separately in a frying pan and only then mix them with the total mass;

— If you are preparing cutlets from lean meats or chicken, be sure to add butter to the minced meat, but do not overdo it, otherwise the cutlets will turn out loose and will not hold their shape well;

— The cutlets will turn out no less tasty, but more healthy, if you cook them not in a frying pan, but bake them in the oven.