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.

It would seem that what’s so difficult about making cutlets? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, housewives do not always guess the correct proportions, the ratio of products in the cutlets... These tips will help you prepare a dish in such a way that you won’t be ashamed to serve it even for the holiday table! Subtleties of cooking cutlets that you haven’t thought about before.

I want to tell you right away about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!

When you cook cutlets next time, take a chance and add a little mustard powder or mustard seeds to the minced meat: only 1 tbsp. l. for all the minced meat. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and will also turn out incredibly fluffy and juicy... Try it for fun! And check out our detailed recommendations for preparing cutlets: they are really good and have been tested by housewives in practice.

How to cook delicious cutlets
To make the cutlets juicy
Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don’t have to buy expensive beef tenderloin, but the back, neck, shoulder, brisket and some parts of the hind leg are ideal.
Before putting the fillet into the meat grinder, do not forget to thoroughly clean it - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness.

Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grid.

Do I need to add an egg?
Of course it is necessary. The main thing is not to overdo it with eggs and use no more than 2-3 eggs per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind them at the same time as the minced meat in a meat grinder.


Bread is the most important component
Don’t think that bread was included in the recipe out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. It is the soaked bread that helps make the cutlets softer and more tender.
Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you are making chicken cutlets, you will need less bread and eggs).

Use yesterday's or slightly dried out loaf. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Correct breading
It is advisable to cover the bowl with the prepared minced meat with film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice to make the dish juicier. After this, wet your hands in cold water and start making cutlets.
If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this, you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan. You can also use sesame seeds, small bread sticks, flour and lezon as a breading.

The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.

Frying Features
There is nothing complicated in frying cutlets, the main thing is to place them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces.
In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It’s better not to torment the cutlets by turning them over frequently (it’s advisable to do this a couple of times), but don’t go too far from the frying pan, otherwise you’ll end up with coals instead of a juicy meat dish. However, you can skip frying and stew the flatbreads or steam them.

Did you like this useful article? Live and learn! Let this information about cooking cutlets help you create delicious dishes with ease. Don't be greedy - share these recommendations with other housewives.

Pozharsky, Kiev, turkey, pork, beef, fish, vegetable and cereal cutlets... Who would have thought that the original European recipe for cooking meat on the bone would gain such development and popularity. And despite the fact that housewives prepare this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to cooking technology, there are 2 types of meat cutlets: chop cutlet and made from minced meat. It is when preparing cutlets from minced meat that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of preparing them is a whole cycle of actions with conditions that must be fulfilled and small secrets, knowing which you can prepare a wonderful dish not only for the everyday menu, but also for the holiday.

The entire cooking process consists of several technological operations:

1. Choice of meat.
2. Preparing additional ingredients.
3. Grinding meat.
4. Preparation of minced meat.
5. Forming cutlets.
6. Heat treatment.

Choosing meat for making cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that perfectly match the recommendations, but the housewife does not always have such an opportunity.

When preparing meat for minced meat, it is better to adhere to the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that cutlets made only from beef will be too lean and tough, and those made from pork will be too fatty. But no matter what the recipes prescribe, each housewife will still proceed from the preferences of her family, taking into account the usual diet.

It is usually recommended to choose meat that is not too lean for preparing minced meat, maintaining a pulp to fat ratio of 80% to 20%. If the housewife doesn’t have much choice, or she adheres to dietary rules, you can still make juicy and tasty cutlets by adding poultry and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from defrosted meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not defrosted and frozen several times.

Selection and preparation of ingredients for future minced meat

Here are examples of additives for minced meat (based on 500 grams of meat).

1. Onion– a mandatory component (a couple of medium or one large onion is enough). Options for preparing it: either chop it very finely with a knife, or grate it on a fine grater, or coarsely cut it into slices for further processing in a meat grinder along with the meat.
2. Garlic, used as desired and is not a mandatory ingredient (2-3 cloves).
3. Additives for softness and fluffiness of cutlets. Among them there are several options, chosen at the discretion of the cook:

• raw potatoes, peeled and finely grated (1 - 2 potatoes);
• Can be used instead of potatoes zucchini, and also grate it, but with the condition of first cleaning the skin, if the zucchini is already grown and its skin is thick enough (the amount should be comparable to the volume of grated potatoes);
• White bread(120 - 150 gr.), but not soft and fresh, but stale, left for several days, with the hard crust pre-cut off and soaked in water or milk;
• can be a substitute for bread semolina(1 - 2 tablespoons), but when using semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

1. Spices, the use of which is a matter of taste and habit. It is important to carefully consider the dosage when adding them, since they will either spoil the taste of the cutlets or provide them with a pleasant aroma and additional taste.
2. Water or milk, with priority towards ordinary cold water, it can be boiled (100-200 ml, the volume must be determined after rolling the minced meat, see how wet it is).
3. Salt.
4. Pepper.
5. Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs or use only the yolk.
6. Butter.
7. Crushed ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if you decide to add potatoes, then you can completely do without bread.

Meanwhile, some chefs, remembering the saying that you can’t spoil porridge with oil, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the volume of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Preparation of minced meat

In times of absence of meat grinders, minced meat was prepared using. To this day, it is believed that this is the most acceptable way to preserve juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it has not been prepared in advance using a grater or chopped with a knife, are scrolled in a meat grinder. How many times the meat needs to be passed through is a decision made by the housewife: some people like cutlets that are fairly coarsely ground, while others prefer to pass the meat through 2-3 times.

After chopping the meat, it is necessary to add ingredients prepared in advance in accordance with the planned composition to the resulting mass: salt, pepper, seasonings, soaked bread, which should not be squeezed too hard, grated potatoes or zucchini.

Since the dish should be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need to not just knead it well, but beat it, throwing the minced meat into the container with force, about 10 times. Next, the container with the contents can be placed in the refrigerator for 30 minutes.

Forming cutlets

The minced meat is ready, and you can start making cutlets. To do this, you need to wet your hands with cold water, otherwise the mixture will stick to your hands.

And since it is necessary to fry juicy cutlets, you can choose from one of two methods to increase their juiciness, in addition to adding cold water directly to the minced meat:

1. place a small piece of crushed ice in the middle of each cutlet;
2. add a small piece of butter to the middle of the dough.

It is better to roll each formed cutlet in breadcrumbs or flour, so that later during frying a crust will form, which will prevent the juice from leaking into the pan.

What size cutlets should be is up to the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose the golden mean.

Heat treatment

While the cutlets are being molded, you can already put a frying pan on the stove and start heating it with sunflower oil.

To fry soft and juicy cutlets, they must be placed in a heated frying pan. It is important that the heating temperature allows the formation of a crust in the first minutes of frying.

To achieve this, after the first minutes of cooking, you need to lower the temperature and let the cutlets simmer on the fried side. Next, they need to be turned over, and, adding temperature, fry the second side, then reduce the heating intensity of the pan, cover with a lid and let cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after forming a crust on both sides, remove them from the stove, move them to a preheated oven and thus bring them to full readiness.

Each chef conducts his own experiments, changing the ingredients added to the minced meat, adjusting the temperature and frying methods. It is better to write down the most successful results and create your own recipes, selecting the composition and technology for preparing the most delicious, juicy and fluffy cutlets.

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Homemade cutlets are a popular minced meat dish.

Simple and satisfying cutlets with a crispy crust will fit perfectly into your family dinner menu and will decorate any holiday feast.

Cutlets are eaten both hot and cold.

They can be a separate dish or served along with any side dish, be it salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can compare with home-made cutlets - made by the housewife with her own hands with trepidation and love.

General cooking principles

1. To prepare tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, minced by the housewife herself in a meat grinder. If it is not possible to prepare it yourself, be sure to check the freshness and quality of the meat, because this is the decisive stage in preparing cutlets.

2. Don’t forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of bread that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be coated in either flour or breadcrumbs. This is left to your choice.

4. Don’t forget to add spices and herbs to homemade cutlets, this will add a touch of piquancy and sophistication.

Classic homemade cutlets

minced meat (homemade or purchased) – 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour – 3-4 tbsp. spoons.

1. Peel the onion and grate or grind in a blender. Finely chop the garlic cloves and herbs.

2. Cut the pieces of bread into slices and dry them. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently knead and squeeze and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, place it on top of the flour and sprinkle with it. Form a round patty in your palm and place it in a hot frying pan. Fry for 3-4 minutes. When we turn it over to the second side, turn off the heat a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

1. Chop the onion, break the egg and add the bread soaked in water (milk) to the minced meat.

2. Knead the minced meat thoroughly until a mass of homogeneous consistency is obtained.

3. Form a cutlet in breadcrumbs and place it in a frying pan with vegetable oil, set on low heat. Breaded with breadcrumbs, the cutlets look much more appetizing. When you feel that they are browned, feel free to turn them over. Typically, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. An excellent addition to these cutlets would be a salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with lemon juice and sugar. Cutlets with potatoes are quite high in calories. A beet salad goes perfectly with the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) – 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 tbsp. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream – 300 g.

1. Thoroughly knead the onion, ground in a meat grinder or grated on a fine grater.

2. You can add potatoes or white bread in water or milk to the minced meat. But this recipe offers another solution: semolina. It perfectly keeps the cutlet in shape and prevents them from becoming deformed.

3. It is advisable to beat the minced meat and leave it for 15-20 minutes so that it is well saturated with spices.

4. Distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. You can make any shape. Sprinkle each cutlet well in flour.

5. Fry for 3 minutes on each side in a preheated frying pan.

6. Place the fried cutlets in a saucepan, pour about 2/3 cup of water into it, close the lid, and simmer for 10 minutes over low heat until they reach the inside and become softer. Serve with sour cream.

Fluffy homemade cutlets

loaf - 100-150 g;

milk – 200 ml;

flour – 5-7 tbsp. spoon;

butter – 2-3 tbsp. spoons;

vegetable oil – 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated frying pan, fry finely chopped onion in vegetable oil and butter. Interestingly, butter does not burn when frying and gives food a pleasant creamy taste.

3. Break the egg, separating the yolk from the white.

4. Mix the minced meat, the milk-squeezed bun and the fried onion and yolk. It is advisable to knead the resulting thick mass with your hands. Do not spare effort in beating the minced meat; the better you do this, the more convenient it will be to form the cutlets, and when frying they will retain their shape. We put the beaten minced meat in the refrigerator for 20 minutes to fix its dense state.

5. Beat the egg white until thick white foam is obtained. You can check whether the protein has reached the desired consistency in the following way: when turning the bowl over, it should not spill out of it. Add the whipped whites to the minced meat, mix very carefully so that the integrity of the protein is not compromised, because it is this that will give the cutlets fluffiness.

6. Form the cutlets into thick flat cakes and roll them in flour.

7. Heat the butter and vegetable oil. Place the cutlets and fry until golden brown, turn them over, add a little water to steam them and cover with a lid until cooked.

Soft homemade cutlets with a secret

mixed minced meat (beef and pork) – 500 g;

salt, black pepper;

2 cloves of garlic;

a bun soaked in mineral water;

1. Chop the onion. Add the soaked bun, after squeezing it thoroughly. Grate the garlic.

2. Knead the mass to distribute it evenly.

3. Pour mineral water with gases into a bowl. Sprinkle the minced meat with a pinch of soda. This is our secret ingredient. Yes, soda, because it makes the minced meat soft and helps to loosen it. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat extraordinary fluffiness. Knead again to obtain an elastic mass.

4. Add 1 egg. At first the minced meat becomes liquid, but after good kneading it again acquires a thick consistency. Salt and pepper can be adjusted to your preference.

5. Beat the minced meat by throwing it onto a hard surface from a small height. And leave in the refrigerator for 20-30 minutes.

6. Soak each formed cutlet in breadcrumbs.

7. We don’t skimp on the oil, heat the frying pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

minced beef – 500 g;

1 tbsp. spoon of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with fat content up to 30%;

2 tbsp. spoons of mustard.

1. Chop onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Place in the refrigerator for half an hour.

3. Form round cutlets and place in a frying pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add mustard.

5. Pour the sauce into the pan 10 minutes before turning off the cutlets, simmer over medium heat under the lid.

Homemade cutlets with cheese

minced meat – 600 g;

egg – 1 pc.;

potatoes - 2 pieces;

mayonnaise – 3 tbsp. spoons;

garlic – 2 cloves;

hard cheese – 100 g;

loaf – 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze it out and add it to the minced meat.

2. Finely chop the potatoes, garlic and onion.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass; it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt and pepper.

5. Cut the cheese into medium slices.

6. We choose the shape of the cutlets, but it is best to form them in the form of a flatbread, placing a slice of chopped cheese in the middle. Then we hide it in a cutlet and sprinkle flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside does not have time to freeze and harden.

Homemade cutlets stuffed with chicken eggs

assorted minced meat – 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

garlic - 3 slices;

1. In a deep plate, mix the egg, minced meat, slices of loaf soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a frying pan until golden brown.

4. Mix onions and boiled eggs, add squeezed garlic, salt and pepper.

5. Make flat cakes from the minced meat and place the filling in the middle.

6. The baking sheet must be greased with vegetable oil. And finally, the last stage is to put the cutlets in the oven at 160-180 degrees.

If you use minced pork, the cutlets will turn out fatty, if you use chicken meat, they will be tender and lean. The best alternative is assorted cutlets.

To ensure that the cutlets are not only juicy, but also fluffy, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love oil, but you shouldn’t overdo it. Otherwise they will be too greasy. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: until fully prepared. And readiness can be checked in a simple way. Press the cutlet with a fork; if it releases clear juice, then after 2-3 minutes of steaming you can safely serve it.

If you can feel the onions in the cutlets are undercooked, put them in the microwave for 2-3 minutes, thereby bringing them to readiness.

You can serve the cutlets with sour cream, a light salad, a vegetable side dish or standard puree.

Cook with pleasure and love! And remember that the simpler the recipe, the better the result!

Juicy mixed minced meat cutlets, recipe

What everyday or holiday table can do without fragrant, juicy and...

If you are a novice housewife, then you simply must learn how to cook cutlets. To make them truly tasty, you should follow several recommendations. For extra fluffiness, add raw potatoes. If the minced meat remains dry to the touch after adding all the ingredients, simply add a chicken egg to it. A loaf soaked in milk is also an excellent option.

You can fry with or without a lid. If you want to get a crispy crust, it is better not to cover the pan with a lid. The main thing is to cook the dish over medium heat and constantly make sure that nothing burns.

Ingredients:

• minced meat (50% minced pork / 50% minced chicken) - 400 g;
• onion - 1 pc.;
• potatoes - 1 pc.;
• salt - 0.5 tbsp. l.;
• flour for dredging - 100-120 g;
• vegetable oil for frying - 130-150 ml.

Juicy cutlets made from mixed minced meat, recipe with photos step by step

1. Place the minced meat in a bowl convenient for handling. Peel the potato and grate it on the finest grater.

1. Grind the peeled onion using a grater or blender. If you take a whole piece of meat and turn it into minced meat yourself, you can immediately mince the onion and potato with it.

1. Add table salt to the minced meat.

1. With your hands rinsed with cool water, mix the minced meat well. All ingredients must combine with each other.

1. Wet your hands with cold water and shape the prepared minced meat into cutlets of the size and shape you need.

1. Dip both sides of each cutlet into flour.

1. Pour a sufficient amount of vegetable oil into a frying pan and heat. Place the cutlets on the bottom and fry.

1. Turn over to the opposite side, fry until the same beautiful golden color.

You can serve the flavorful cutlets with any side dish of your choice. They go especially well with mashed potatoes, boiled pasta and buckwheat.