Minced meat cutlets are a dish that is familiar to any housewife. But not everyone knows how to fry cutlets in a frying pan and get a delicious and original dish. Today you can find hundreds of recipes for making minced meat cutlets, each of which has its own “zest”.

But sometimes you want to not just make cutlets and fry them in vegetable oil, but to cook a truly unusual dish. Such that guests will lose their minds after trying just a piece. This desire is quite feasible. In addition, it does not require professional skills to implement it. It is enough to know some nuances.

The Kiev's cutlets

Most housewives believe that Kiev cutlets are prepared only from minced meat and minced meat is not considered as a starting product. However, this opinion is erroneous. Indeed, if you look at the first recipes for this dish, you will find out that the cutlets were made from fillet.

However, today it is possible to use minced meat and enjoy the juicy and rich taste of cutlets that will be prepared in accordance with old traditions.

It is worth noting that you can equally well use either ready-made minced meat or mince it yourself from chicken fillet. The main thing is not to forget to thoroughly knead the minced meat and put a small piece of butter on top of it. You can add some herbs to the meat to taste - parsley, dill, cilantro, etc.

Another nuance of the Kiev cutlet recipe is double breading. That is, you need to dip the cutlets twice in the egg and breadcrumbs. As a result, the butter will not leak out of them, and the cutlets will turn out tender and juicy. They should be deep-fried or in a frying pan with a thick bottom.

How long should you fry the cutlets in a frying pan so that they are juicy? Until a golden crust forms. At the same time, you should not pierce the cutlets, as otherwise delicious juice will flow out of them.

How to fry cutlets correctly

Making cutlets from minced pork or beef is easy and always profitable, since the result in most cases justifies the results. The main thing is to choose fresh and not very fatty minced meat. So, if the minced meat is light in color and has a pleasant smell, then it is ideal for this dish. The ideal option is to grind fresh meat yourself.

How to fry minced meat cutlets in a frying pan? First, add salt and seasonings to the minced meat and mix it thoroughly. It’s a good idea to add a loaf soaked in milk and eggs. In this case, the cutlets will turn out very tender and taste great.

Mix the minced meat thoroughly again and knock out the excess from it, throwing it with force on the bottom of the dish. Then form cutlets and roll them in breading. For example, in breadcrumbs.

Fry the cutlets in a frying pan or “send” them into the oven. As soon as they are fully cooked, place them on a separate dish, first laying them down with a paper napkin or towel. In this case, all excess fat will drain off, and you will be able to fully enjoy the flavorful and non-greasy cutlets.

Tender minced chicken cutlets

Minced chicken cutlets are perfect for a family dinner, a romantic dinner, or if you have guests. Children really like these cutlets, as they have a pleasant taste and are quite light on the stomach. Adults, however, are also not averse to enjoying this dish. After all, minced chicken cutlets have a pleasant texture, excellent aroma and delicate taste.

Whatever you say, chicken cutlets, steamed or baked, are a dietary dish that has excellent taste characteristics. They contain virtually no fat or cholesterol, but at the same time provide the opportunity to fill the body with the necessary energy.

How long to fry minced chicken cutlets in a frying pan? Until a stable crust forms and has a characteristic odor. The main thing is not to overcook them on the fire, then they will be juicy. Wait until the cutlets are fully cooked and serve them to your guests. A side dish for such a dish can be porridge, boiled rice or potatoes, pasta, and vegetables.
Your guests will definitely appreciate your efforts.

Bon appetit!

Minced meat cutlets are a universal dish; they are prepared not only for everyday meals, but also served at the holiday table. Once upon a time, cutlets were called meat on ribs, which were fried over an open fire. After cutlery appeared, the bone began to be cut out. Over time, cutlets began to be prepared in a completely different way: the meat began to be finely chopped or twisted into minced meat, adding various ingredients to it. As a result, the middle of the fried minced meat is juicy, and the outer crust is crispy. Nowadays cutlets are prepared from fish, vegetables and even cereals. We'll talk about how to cook cutlets based on beef or pork.

How to cook minced meat cutlets in a frying pan

What kind of meat is needed for cutlets

Meat for cutlets should only be fresh, so it is not recommended to buy a frozen product, because it is simply impossible to determine when it was frozen and how many times it was done. Opt for chilled meat. Its color should be dark pink or light red. If the meat is dark red in color, pass by; it has been lying on the counter for several days. But beware of too bright a color, as such a product may contain dyes that mask its staleness.

The fat on the meat should be light and not weathered; the yellower these layers are, the older the animal is. Before buying, press your finger on any part of the meat, if it is not sticky and the dent quickly disappears, then the product is fresh.

To prepare tender and juicy cutlets, the groin part of beef, rib or shoulder part of pork, and boneless loin are best suited.

How to prepare minced meat for cutlets

Grind the meat through a meat grinder, preferably twice, but not in a blender. If the minced meat for cutlets is prepared in advance, you should not add spices and bread to it; this can only be done immediately before cooking.

The finished minced meat can be “beaten” on the table or cutting board, then it will be saturated with oxygen, and the cutlets will turn out airy and soft. Then it should be put in the refrigerator for at least half an hour to let it rest.

For minced meat, take one or combine several types of meat. The most delicious are considered to be cutlets made from combined minced meat, made from equal parts of beef and pork. Sometimes poultry is added to them. If you put the crumb from a stale loaf soaked in water or milk into the minced meat, the cutlets will not “fall apart” when frying. The egg is used for the same purposes only in minced fish; it imparts rigidity to meat products.

Finely chopped onion, rather than minced, will also add juiciness to the cutlets.

Lard is often added to minced beef for juiciness; its content should be no more than a fifth of the total mass. If the minced meat turns out to be watery, add bread crumbs, crackers or semolina to it, and the lack of liquid is compensated for with a small amount of milk or very cold water.

To prepare chopped cutlets, chop the meat and onions into small pieces, and add bread and spices. Eggs will also be useful in this product, since minced meat will be less viscous.

How to properly fry minced meat cutlets

After thoroughly kneading the minced meat with your hands, begin to form the cutlets. The meat balls should be the same size and fit in your palms. Cutlets that are too small will turn out dry. If the mince sticks to your hands, wet them with water before shaping each portion. To prevent “cracks” from appearing on the surface of the cutlets when frying, through which juice flows out, beat the meat mass well between your palms.

For juiciness and airiness, place a teaspoon of butter in each cutlet. To make them tender, “wrap” a piece of ice in the middle.

To coat the cutlets, use flour, breadcrumbs or semolina. Crushed nuts or ground sesame added to the breading will add a piquant taste to the dish. To create a crispy crust, each cutlet is dredged in flour, then alternately in egg, breadcrumbs, and again in egg and breadcrumbs.

After the cutlets are rolled in breadcrumbs, put them in the refrigerator for 10-15 minutes, then the crumbs from them will not fall off and burn.

How long to fry cutlets in a frying pan

The formed cutlets are placed on a well-heated frying pan, and so that the oil does not “splatter” too much, it is lightly salted. It is advisable to use melted fat for frying. First, the cutlets are fried over maximum heat, for 2 minutes on each side, to form a crust that prevents the meat juice from leaking out. Then fry over moderate heat, covered, until done.

You can add fresh vegetables, grated on a coarse grater, to the minced meat, for example, cabbage, potatoes, pumpkin. It is only necessary to remember that their content should not exceed one third of the total mass. Minced meat cutlets with the addition of grated hard cheese are especially tasty and piquant.

Sometimes letters come to the site about how to cook this or that, if you have no culinary experience at all. Strictly speaking, we try to make and explain all recipes in as much detail as possible. But they probably mean very simple, basic dishes. For example, homemade cutlets. Today is just such a topic - dedicated to novice cooks.

It is better to cook such cutlets from minced meat. You can buy it from a store if you are confident in the quality and freshness of the meat, or from something you make yourself if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and chop it in a convenient way.

It should be noted that homemade cutlets turn out tastier if you add a piece to the minced meat. This will make them a little fattier (and higher in calories, unfortunately), and much tastier. However, here too it’s a matter of personal preference: if you like lean meat, prepare dietary ones, it’s completely possible.

Homemade cutlets according to this recipe are tender, juicy on the inside and crispy on the outside.

Ingredients

• minced meat -600 g
• onion - 1 pc.
• egg – 1 pc.
• milk -1 glass
• loaf or white bread – 5 pieces
• salt pepper
• vegetable oil for frying cutlets

Preparation

Peel the onion and grind it in a blender. You can also scroll it through a meat grinder or simply grate it on a fine grater. Do not forget to wet both the onion and the knife in cold water more often - this “folk remedy” will protect you from tears.



Pour milk over the bread and leave for 10 minutes to swell. An important point, and necessary if we want to get fluffy cutlets.



Then in a large bowl combine the minced meat, onion, bread, which must be thoroughly squeezed out of the milk, salt and pepper. Beat the egg in there.



Mix the entire mixture thoroughly and beat the minced meat. It must be homogeneous, so we work with our hands. Another tip: you need to “beat” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for preparing the future cutlet, for example, throwing pieces of meat onto a hard surface or at least just into a bowl of minced meat. This is a proprietary technique with, but it can be used in relation to any others: the meat becomes elastic, “alive”, excess liquid leaves it, and in return the softness increases.



Form small cutlets.



Pour a few tablespoons of vegetable oil into a frying pan (I use olive oil) and fry the cutlets first with one,



and then on the other side until golden brown.



OK it's all over Now. The cutlets are ready. This was the right recipe for homemade cutlets, enjoy it for your health!

When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you have added lard. If the cutlets are dietary, then they are tasty both hot and cold.

Traditional cutlets made from minced meat are present on the dinner table in every Russian family. Homemade cutlets are rightfully considered an ideal dish for every day, because they have excellent taste, satisfy hunger well, and most importantly, they are simple and quick to prepare.

To make the cutlets juicy and appetizing, you need to know correctly.

It's no secret that novice housewives sometimes fail to make cutlets. They may fall apart or burn on the outside, but not cook through on the inside. To prevent this from happening, you need to take note of a few tips on how to fry cutlets.

The taste of meat cutlets primarily depends on the quality of the minced meat and the frying technology.

The most juicy and flavorful cutlets are obtained from Preparing should begin with the purchase of meat. It can be pork, beef or lamb. In order to cook, it is preferable to take tenderloin. It is best to make a combined minced meat. Excellent cutlets are made from beef with the addition of pork, which is about 30%.

Many housewives add an egg to the minced meat, but you should know that this makes the food tougher. A spoonful of butter or cream added to the minced meat makes the cutlets juicy and soft. If meat is combined with bacon, then the latter should be no more than 10%. If desired, add garlic, fresh parsley or spinach to the minced meat. Salt must be added immediately before frying.

To prepare 10 cutlets you will need 500 grams of minced meat. The meat and one onion should be minced in a meat grinder. Add one egg, 50 grams of butter, salt and pepper. Soak two pieces of bread in water or milk, knead and add to the minced meat.

Now you can proceed to the cooking process. How to fry cutlets so that they turn out aromatic and tasty? From the resulting minced meat you need to make 10 cutlets and roll them in flour or breadcrumbs. To prevent the minced meat from sticking to your hands, you need to moisten them with water. To prevent the breading from crumbling during frying, keep the cutlets in the refrigerator for 10 minutes before frying. Most often, cutlets are cooked in vegetable oil, but it is believed that they turn out more juicy and golden brown with melted fat.

How to fry cutlets so that they do not fall apart, are well browned and are not raw inside? To do this, you need to follow the frying technology. The cutlets need to be placed in a very hot frying pan with oil. First you need to place a piece of bread on a heated surface.

If you eat the bread, it will immediately fry, which means that the pan with oil has warmed up enough, and now you can add the cutlets. You need to fry them first on one side, then on the other. After this, reduce the heat, pour in a little water, cover the pan with a lid and simmer until done. You can add mayonnaise, ketchup, seasoning, and a little flour to the water.

If the cutlets are not cooked through on the inside but are very browned on the outside, you can let them sit for two minutes.

Cutlets can be decorated with herbs and served as a separate dish or prepared with pasta and vegetables.

Both the taste and appearance of the cutlets depend on two main parameters: the quality of the minced meat and proper frying. So let's start with minced meat.

In one of the nearby stores selling fresh meat, in the “chicken” section, they will grind chicken breasts into minced meat right before your eyes, and they will also ask whether you want smaller or larger ones. This is the service we have.

Agree, you can take this minced meat almost without fear. However, usually the trays contain ready-made chicken, beef, pork or mixed minced meat, which is not always of good quality.

That’s why many of us prefer to make minced meat at home. This requires time, which not everyone has enough.

And the most rational housewives have long come to the conclusion that it is better to do it once, but a lot. That is, buy chilled high-quality meat, work with an electric (and even mechanical) meat grinder, knead the minced meat and put it portionwise into small bags, which will provide you with minced meat for at least a couple of weeks.

Portioned - this means that each of us knows the amount of minced meat, which is usually enough to prepare a second dish for the family. Let's say about 400-450 g is enough for almost any dish for 4 people.

Flat bags of minced meat, from which the air has been squeezed out as much as possible, quickly freeze and defrost just as quickly when moved from the freezer to the table.

How to do juicy cutlets? There are simple rules.

Firstly, it is better not to mince or grate the onion, but to finely chop it and mix it with minced meat (unless otherwise indicated in the recipe). Onions add juiciness and flavor. And it shouldn’t be enough.

Secondly, high-quality minced meat is not watery, even a little dry, and therefore, after adding other ingredients, it is worth adding a little cream, milk or water.

Thirdly, more and more often it is proposed to add not white bread (loaf), but small oat flakes to (and not only to them). We agree that oatmeal is healthier for the body than bread. Even thrown into minced meat without grinding, after 10-20 minutes the flakes swell, mix with the meat, and are not visible either in the minced meat or on the cut of the finished product.

Judging by practice, flakes not only make the minced meat more fluffy and healthy, but also somehow become a binding component for the minced meat; such cutlets are easily formed and do not fall apart even without the addition of eggs to the minced meat.

Of course, there are recipes in which white bread is needed for the cutlets, for example -. This is a classic, no doubt about it.

To make the cutlets more appetizing and aromatic, we do not skimp on seasonings and spices in the minced meat, and in many recipes, even herbs. Here, each housewife has her own preferences, however, seasonings such as herbs will not spoil any product, adding new notes of taste and making the aroma richer. It is also worth recalling that most seasonings and spices also have beneficial properties for the body.

This rule - more seasonings - is all the more important for store-bought minced meat. It’s no secret that the best cuts of meat often go into it, so let’s adjust the taste and smell with the help of additives.

Finishing with minced meat, let us recall a couple more mandatory rules for good cutlets - as well as other minced meat products: before molding the minced meat, the minced meat must, firstly, be kneaded for at least 2 minutes, which makes it thicker.

And secondly, it is necessary, that is, to throw it into a bowl 20 times (preferably with high sides so that it does not fly apart), raising your hand to a height of 30-35 cm. This simple technique helps the minced meat become elastic, more dense, it molds well and perfectly keeps its shape.

Another proposed version of this rule is to put the prepared minced meat in a bag and beat it thoroughly on the table. But if the bag bursts...

It’s easier - pour hot water into a bowl and place it next to the minced meat, form a cutlet or two and rinse your hands.

First, divide the minced meat into even portions, roll it in your palms, sometimes you need to additionally beat the minced meat in your palm to form an even cutlet, without cracks at the edges. It should be 2-3 cm thick.

There are many options for breading for cutlets, although they are fried without it according to some recipes. Flour, crackers, eggs, addition of grated cheese, nuts and so on. A particularly tasty crust is obtained from cutlets with double breading, for example, flour-egg-crumbs. But this is a matter of taste. Or recipes.

Most cutlets are fried according to the same rules.

1. vegetable oil, in which we most often fry them - this removes the oil from water and excess inclusions present in it. The French version is very good for taste: first heat the vegetable oil, then add a little butter and immediately after it has melted, lay out the cutlets for frying. You can fry it on - it does not splash, does not burn, and does not need to be overheated.

2. Fry one side until a fairly golden brown crust over high or medium-high heat, usually from 1.5 to 2-3 minutes, turning over, let a crust form on the other side, but do not bring it to full “brown brown”, but immediately switch the heat on a small one, and under the lid (or without it) the cutlets will already be fully cooked. This is another 3-5 to 8-10 minutes, depending on the thickness of the cutlet and the nature of the burner and frying pan.

This method of frying, when a crust quickly forms, allows you to retain all the juices inside the cutlet and give it an appetizing, attractive appearance, which is also important. Have you ever encountered the fact that, while frying cutlets over low heat, you saw a certain light formation appear around the cutlet? These are the very juices that should have remained inside and made the cutlet juicy.

Frozen cutlets bought in a store or prepared at home are also fried. Without defrosting, if there is no time, let the crusts form - and keep it on low heat longer so that the cutlets are cooked.

The readiness of the cutlets is checked in a known way: pierce them in the middle and look at the color of the juice that comes out. Transparent means ready. You can also cut it in the middle with a knife - the fried cutlets inside have an even light gray color.

There are other ways to fry cutlets: for example, quickly fry them and finish cooking in the oven, with or without sauce, or with sauce in a frying pan.

And one last thing. To diversify the table, you should often make cutlets with different fillings: eggs and herbs, green butter, cheese, quail eggs, sweet peppers, prunes, fried pieces of bacon with onions or cheese, ham, black olives, nuts... and etc.

And then every time the family will say: “Thank you! Delicious!"