Dishes made from minced meat are found in all cuisines of the planet. For most, these are not only national dishes, but also the most familiar food, known since childhood. Cutlets are prepared from any ingredients: from pure meat, from different varieties, with the addition of vegetables, cheese, etc. However, nowadays pork is increasingly preferred.

Pork cutlets cook quickly, are juicy, tasty and very nutritious. Several classic recipes, as well as cooking secrets, will be discussed in this article.

Classic recipe

Components:

• pork – 0.5 kg;
• egg;
• bulb;
• bread crumb (wheat) – 0.2 kg;
• breading;
• oil;
• salt and spices.

Time: 30 minutes.

Value (calorie content): 263 kcal / 100 g.

Let us describe in detail the classic recipe for minced pork cutlets. You can purchase ready-made minced meat or make it yourself. In this case, personal preparation will be considered, and in all subsequent ones this recipe will be implied. Accordingly, the cooking time (for other descriptions) will be calculated without taking into account the preparation of minced meat.

The bread is soaked in milk or water, and excess moisture is squeezed out. Grind the meat, onions and bread with a meat grinder.

If you wish, you can use a large chop or, conversely, the smallest one and turn the meat twice. However, you should not use a blender - you can make sausages or soufflés from meat that has been pureed, but such “grinding” will not work for cutlets - the dish will come out tough.

Egg, salt, and spices are added to the finished minced meat. Everything gets mixed up. The next procedure is “beating”. The mass is taken in the palm of your hand and thrown onto the table or the bottom of the dish from a height of about 30 cm. There is no need to apply any special effort.

The process is repeated 10-20 times. At first, this procedure seems strange to many, but it should not be neglected - with “impacts” the mass is saturated with oxygen, which is why the minced meat becomes pliable, elastic, and the finished cutlets are soft but juicy.

Round or ellipsoidal blanks are formed from minced meat. Each cutlet is well breaded and placed in a frying pan in very hot oil. After frying on both sides (the crust should take on a pleasant, golden color), the heat is reduced and the dish is cooked under the lid.

Juicy cutlets: pork with zucchini

Components:

• minced meat - half a kilo;
• zucchini – 200 gr;
• salt;
• oil;
• breading

Time: 20 minutes.

Value (calorie content): 221 kcal / 100 g.

Juicy minced pork cutlets with zucchini are prepared as follows. To prepare a dish according to this recipe, you can use classic minced meat, then the cutlets will be softer, but also more nutritious (with the indicated value), or you can use the recipe without bread - in this case, the calorie content will drop to 190-200 units.

The zucchini is passed through a meat grinder or grater. It needs to be slightly salted and allowed to stand until the juice releases (several minutes).

Squeeze out the liquid and add the pulp to the minced meat, mixing well. Beat off the mass. Form cutlets using breading and fry in hot oil. Bring to readiness on the burner at minimum temperature, with the lid on.

Pork cutlets with cheese in the oven

Components:

• minced meat – 500 gr;
• cheese – 70-100 g;
• oil;
• breading

Time: 35 minutes.

A great recipe for a quick and easy to prepare dish. You can use cheese in three different ways:

• grate and mix into the minced meat (this recipe is recommended for the oven, but you should not use it in a frying pan - the cutlets may burn and spread);
• Sprinkle half-finished cutlets with cheese and then cook under it;
• Cut the cheese into cubes and put it inside the cutlets - during the cooking process it will melt and you will get a kind of “zrazy with cheese”.

How to cook minced pork cutlets with cheese in the oven? Having chosen one of the methods, form the cutlets and carefully apply the breading. In the case of zrazy, the breading is the most important - its purpose, among other things, is to prevent the melted cheese from leaving the dish once it is fried.

The oven is heating up. 180-200 degrees will be quite enough. The baking tray is greased and the cutlets are placed on it. Prepare in about 25 minutes. If you decide to sprinkle cheese on top, then this must be done after 15 minutes.

Minced pork and beef cutlets

Components:

• minced pork – 250 g;
• minced beef – 250 g;
• bread, salt, onions and spices - according to the classic recipe;
• oil;
• breadcrumbs.

Time: 30 minutes.

Value (calorie content): 245 kcal.

Pork is generally a fattier meat than beef. A mixture of these ingredients will balance the taste - the pork fat will soak up the dry beef and make the dish incredibly tasty. In the recipe, both meats are presented in 50/50 proportions, but if the pork is too fatty, you can increase the amount of beef.

Minced meat is prepared according to the classic recipe, but using beef. Cutlets are formed, breaded and fried in hot oil.

Chicken and pork

Components:

• minced pork – 250 g;
• chicken - the same amount;
• remaining ingredients for minced meat according to the classic recipe;
• oil (for frying);
• breadcrumbs for breading.

Time: 30 minutes.

Value (calorie content): 230 kcal.

How to cook delicious cutlets from minced chicken and pork? The recipe is largely the same as the previous one. However, the ratio of chicken and pork gives a more dietary combination, and the tenderness of the dish increases several times.

Classic minced meat is prepared and beaten. The cutlets are formed and breaded. The dish can be fried in a frying pan or baked in the oven at 200 degrees.

Culinary secrets

The recipes are described above. Any housewife can choose them or combine her own. In any case, it’s worth knowing a few very important secrets to ensure that your dishes turn out at the highest possible level:

Pork is one of the most convenient foods for cutlets. The food from it comes out delicious, but you must follow the rules and proportions specified in the article, otherwise you may end up with dry and hard food. If you use these simple tips, the food will turn out juicy and will definitely cause praise from your loved ones!

And another simple recipe for delicious cutlets is in the next video.

The simplest and most familiar dish, which is relevant for both everyday and holiday menus, is delicious minced pork cutlets. It would seem that everything is so banal! However, this opinion is wrong. Cooking this meat delicacy always allows you to experiment. To do this, you can add cabbage, potatoes, mushrooms, chicken, pumpkin, eggs, cottage cheese or even apples to the minced cutlet. The version with cheese and herbs is no less appetizing. In any case, try to cook pork cutlets right today, and on your table you will end up with a hearty, appetizing, very juicy and aromatic dish, which is not even close to the newfangled store-bought sausages or frankfurters.

Pork cutlets with dill and cheese

Do you like flavorful dishes with delicious cheese filling? Then the recipe for these very tasty and juicy minced pork cutlets is what you need!

Cooking time: 45 minutes.

Number of servings - 8.

Ingredients

What do we need? The list of products is quite simple and accessible:

• pork - 1/2 kg;
• salt - 1 tsp;
• cheese - 70 g;
• onion - 1 head;
• dill - 10 g;
• bread crumbs - 100 g;
• white loaf - 100 g;
• vegetable oil - 60 ml;
• garlic - 2 cloves.

Per serving

• Calories: 298.70 kcal
• Proteins: 12.68 g
• Fat: 21.05 g
• Carbohydrates: 14.96 g

Cooking method

The process of making original pork cutlets is very simple. But here it is important to choose the right meat. To make the dish the most delicious and refined, you should take one pulp, like for a schnitzel or chop.

On a note! You can use bread crumbs for breading.

Bon appetit! These pork cutlets are tender and flavorful. The piquant addition of cheese and dill makes them especially appetizing, but the dish can be garnished with familiar foods.

Classic cutlet recipe - the simplest

In the classic version, homemade cutlets always turn out simply divine! They are not difficult to prepare, but such a dish is always relevant.

Cooking time: 2 hours.

Number of servings - 10.

Ingredients

This simple dish contains the following ingredients:

• minced meat - 1 kg;
• garlic - 3 cloves;
• onion - 1 pc.;
• milk - 1/3 cup;
• butter - 100 g;
• white bread - 3 slices;
• spices - to taste;
• salt - to taste.

Per serving

• Calories: 270.20 kcal
• Proteins: 13.15 g
• Fat: 20.83 g
• Carbohydrates: 6.36 g

Cooking method

It’s not at all difficult to prepare juicy cutlets from fresh pork according to the classic recipe. Just follow the step-by-step instructions with photos. There is no need to worry - you will succeed, even if this is your first time making such a dish.

Ready! As you may have noticed, making pork cutlets according to the classic, most delicious recipe is not difficult. Moreover, the dish is ideal for dinners or lunches. The finished meatballs can be placed in a container and taken with you to work, to the country, or on a trip.

Original version: cutlets with chicken fillet added

Cutlets made with pork, to which chicken fillet is added, are incredibly original and appetizing. This meat dish is made without any special difficulties, but it tastes amazing!

Cooking time: 1 hour 10 minutes.

Number of servings - 7.

Ingredients

Here's what we'll need to prepare a universal dish for every day or for feasts:

• pork - 450 g;
• salt - 1 tsp;
• chicken fillet - 250 g;
• egg - 1 pc.;
• onion - 1 head;
• dried basil - 1/2 tsp;
• white bread - 100 g;
• loaf - 250 g;
• vegetable oil - 50 ml.

Per serving

• Calories: 237.14 kcal
• Proteins: 13.40 g
• Fat: 13.22 g
• Carbohydrates: 15.71 g

Cooking method

Good fresh pork is an excellent base for making tender and juicy cutlets. The step-by-step recipe proposed below is far from the classic solution. But believe me: the dish turns out incredibly tasty. You definitely won’t have to regret wasting your time or products.

Bon appetit! The finished dish can be served as an appetizer on its own or with various side dishes. If you are trying to adhere to a healthy diet or at least reduce the calorie content of your dishes, serve not the usual mashed potatoes with the cutlets, but a salad of fresh tomatoes, cucumbers, sweet bell peppers and herbs.

Video recipes

Coping with the preparation of such a dish is not so difficult, because there are no special secrets here. But if you are making pork cutlets for the first time, then video instructions will be very useful for you, in which everything is explained in detail and there are several tips that are not known to all experienced cooks:

Pork cutlets are one of many people's favorite dishes. They are served for lunch or as a hearty dinner, taken with you on a picnic, and also placed on a formal table. The main component is minced meat, which you can buy ready-made or make yourself.

Delicious pork and potato cutlets

This is a simple recipe for a delicious dish that contains only affordable ingredients that can be easily found in any store.

Required components:

• half a kilo of pork;
• 160g potatoes;
• 3 tablespoons of vegetable oil;
• salt and ground black pepper - to taste.

Cooking technology

Peel and wash the potatoes, and then chop them using a grater (preferably a fine one).

Mix with prepared minced meat, which must first be salted and seasoned with seasonings. Thanks to the potatoes, the cutlets will be juicy and quite fluffy after cooking.

Divide all the minced meat into 6 equal parts and form each into a cutlet.

Heat a little oil in a frying pan (it is better if it is odorless) and add the minced meat there. Fry for a couple of minutes on each side over high heat, and then cook on low until done. The main thing is that the cutlets do not begin to lose their juiciness - if juice appears in the pan, the stove must be turned off.

Recipe 2

To prepare this dish we will need:

• 400 g minced pork;
• medium bulb;
• 1 egg;
• a piece of bread (white);
• 3 large spoons of wheat flour;
• spices as desired;
• salt.

How to cook

Place the bread in a bowl, pour a little water into it and leave it for a while so that it has time to soak.

Place the minced meat in another bowl and add your favorite seasonings. Add salt and break the egg, then mix everything well.

When the bread gets wet, combine it with the minced meat and stir the resulting mass again.

Take the onion, peel and cut into small pieces that will fit in a garlic press. Squeeze the onion into the bowl and stir again. If you wish, you can simply chop the onion finely.

When the minced meat is completely ready, form it into small, neat cutlets and lightly roll them in flour. Heat some oil in a frying pan.

Then place the cutlets on it and fry them for a couple of minutes over high heat on both sides. When the crust appears golden brown, cover the pan with a lid, reduce the heat and fry the meatballs for another 7 minutes until fully cooked.

Chopped pork cutlets

If you are trying to diversify your menu, you can experiment and make minced pork cutlets. The result will pleasantly surprise you, since this dish turns out to be quite tasty and also goes well with any side dish.

Components:

kilogram of pork;

• 2 eggs;
• 1 large onion;
• 4 large spoons of starch and mayonnaise;
• ground pepper as desired;
• salt.

Cooking process

First you need to prepare the meat: cut the pork into small pieces, no more than 0.5 cm. During this procedure, simultaneously remove fat, veins and cartilage from the meat. To make it easier to cut the pork, do not defrost the flesh too much; let it be slightly firm.

After this, also cut the peeled and washed onion into small pieces. But if you don’t want to feel the taste of this vegetable, you can grind it in a blender.

Take a large bowl and put all the prepared ingredients into it - chopped meat, mayonnaise, onions, eggs and starch, salt and seasonings, then mix the ingredients.

Place the resulting mixture in the refrigerator for at least 2 hours. If you fry the cutlets right away, they may fall apart.

Heat a frying pan with vegetable oil, and then place the prepared minced meat on it. For convenience, it is recommended to use a tablespoon. On one side, the cutlets need to be fried for 3-4 minutes, waiting for an appetizing golden brown crust. When turning, use a spatula and fork to prevent the meatballs from falling apart.

When the cutlets are fried, cover the pan with a lid and turn the heat to low on the stove. Cook them for another 5 minutes.

Recipe for minced pork in the oven

To save time and make a large number of cutlets, you can use the oven. The big advantage is that with this method of cooking, fat does not splash in all directions and the cutlets will never fall into pieces.

Have to take:

• kilogram of pork;
• large onion;
• several cloves of garlic;
• a raw egg;
• 200 ml milk;
• a couple of pieces of loaf;
• salt, ground pepper and favorite spices.

How to cook

Take the pork pulp, rinse it and dry it with paper napkins. Peel and wash the onion and garlic.

Cut a couple of pieces from the loaf (about 150 g), cut off the crusts from them and fill the crumb with milk.

To avoid spending a lot of time cooking, you can grind the meat in a blender, throwing in the garlic and onion.

Mix the soaked loaf with minced meat, break an egg into it, add spices and salt.

At this point, the minced meat is ready - now you can make cutlets from it, which then need to be placed on a baking sheet with a small amount of oil.

The oven must be preheated to 250 degrees. Fry the meatballs for about 45 minutes (you can turn them over occasionally if desired). While baking in the oven, you need to pour the juice that has released from them several times. If you don’t want to do this, then just grease it once with mayonnaise. Thanks to this, they will turn out tasty, as well as beautiful and rosy.

Minced pork and beef cutlets

When preparing cutlets, you can add a little lard to them, making them softer and juicier.

Ingredients:

• 0.5 kg minced pork;
• 400 grams of minced beef;
• half a loaf;
• 2 onions;
• 2 eggs;
• 180 ml milk;
• salt.

How to cook a dish

Peel the onion and chop it using a meat grinder or grater.

Fill the loaf with milk (it needs to be broken in advance) and leave for 10-15 minutes to soften it.

Combine both types of minced meat in a bowl (you can take ready-made or pre-make it at home). Add onion, soaked bread, salt and your favorite seasonings.

Stir the minced meat - in the end it should become homogeneous.

Form small cutlets from the prepared mixture and fry them on both sides in oil over high heat.

When the cutlets are browned, pour a glass of water over them, cover with a lid and simmer for 20-25 minutes.

It is also worth emphasizing that in addition to everyone’s favorite “country” food, it can make delicious cutlets. The basis of this unique treat is good minced meat. Although everyone uses the same ingredient, every housewife has her own little secrets. Some add onions, others add a bun soaked in milk, and others roll a lettuce leaf with the minced meat.

The five most commonly used ingredients in pork cutlet recipes are:

And many do not reveal the flavor of the original recipe at all. Recipes for pork cutlets are often found on the Internet. Therefore, for cooking it will not be difficult to choose the one you like, the most interesting. Traditionally they were prepared in France. The French are real gourmets. They are famous for their friendly behavior and radiant smile. And also exquisite sophistication in the manufacture of perfumes, creative exclusivity in matters of fashion and architecture, love for desserts and wines. Perhaps the idea of ​​this dish also contains a special sophistication and uniqueness... The pork cutlet that you have loved since childhood cannot be replaced. They always turn out filling and tasty.

Pork cutlet rightfully occupies one of the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, excellent taste with a delicate texture.

Cutlet in Russia: a brief historical excursion

Minced meat has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name “cutlet” came from) they prepared this dish from meat on the bone, choosing the rib part for this.

In Russia, the cutlet appeared at the beginning of the 19th century. Initially, veal was taken, then chicken meat from Torzhok).

In modern Russian cuisine, a pork cutlet is prepared from minced meat with white bread soaked in milk, egg and spices. The mixture is rolled and fried in oil until tender.

A bone-in cutlet is a less frequent guest on the table. This is usually a dish for the holiday table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it should be fresh and not thawed (and certainly not frozen), secondly, the pork should be from the upper part of the carcass (where there is less muscle), and thirdly, it should not have foreign (not characteristic of meat) odor.
• You need to cut out the veins from a piece of pork and cut off the films - everything that could interfere with the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or coat it with a spice mixture (optional) and cool slightly. This will make it possible to make the pork cutlets flavorful.
• A recipe with a photo of preparing minced meat can be seen in many sources. They are about the same. The first step is to spin the meat. The minced meat should not be too small. If the pork is lean, add a little lard to the pieces of meat before cooking the minced meat.
• Add eggs, soaked in milk and squeezed out white bread into the minced meat, mix with finely chopped onion and spices. Form a flat cake, roll in breadcrumbs, fry in oil.
• Some recipes call for combining the minced meat with chopped frozen butter before frying, or adding a piece of chilled butter to the middle of the cutlet.

Following the steps will ensure that the pork cutlet is juicy and tender.

Ingredients for pork cutlets "Russian style" for four large servings

1. Pork - 1 kg;
2. milk - 1 glass;
3. egg - 5 pieces;
4. city ​​bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter - 100 grams;
8. vegetable oil - a glass;
9. salt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets "Russian style"

• Inspect the piece of pork, cut into pieces, and place in a bowl. If you cut a small (50 gram) piece of lard, add it to the bowl with the pork and stir. Place in the refrigerator for an hour and a half.
• Soak the city roll in milk. After half an hour, squeeze and crush into small pieces with your hands.
• Chop the onion finely. The smaller the size, the more flavorful the pork cutlet will be. The recipe for preparing onions can be different: onions can be sautéed in oil, cooled and poured into ready-made minced meat. It is believed that delicious pork cutlets should not contain onion pieces - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked pieces of bread. Grind through a large wire rack in a meat grinder.
• Stir in prepared onion, salt and pepper and place in refrigerator to cool.

Preparing lezon (sauce for coating cutlets)

• Separate the yolks from two eggs and place the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until smooth (as for an omelette).

The sauce is necessary for coating the minced cake before rolling it in breadcrumbs.

This process is needed to obtain a firm (but not hard) crust on the cutlet, so that during frying you get a juicy pork cutlet, the photo of which makes it possible to see the differences from the dry, thin one as a sole.

Cooking cutlets

• Take the separated whites from the refrigerator and beat until stiff foam.
• Carefully combine with chilled minced meat, stirring gently.
• Place a saucepan on the fire (it is advisable to use a deep cast-iron frying pan), pour in sunflower oil (half a glass), its level should reach the middle of the cutlet. Add a small clove of garlic.
• Form cutlets with wet hands, place a piece (10-15 grams) of chilled butter inside. You need to make as many cutlets as will fit in the frying pan. Usually it's four big ones.
• Dip in lezon, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip it again in the lezonne, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil and quickly add the cutlets. Fry on both sides until golden brown.
• Remove the first portion of cutlets and place in any dish that can be heated in the oven. This could be beautiful ceramics or glass for the oven.
• Form a second portion of cutlets; it is advisable to remove all small remains from the first portion from the boiling oil (they spoil the appearance of the next batch), fry the cutlets, and transfer to a dish for the oven.
• Place the cutlets in a preheated oven; they should be ready within ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve Russian-style pork cutlets warm from the oven in the same container they came in. Sprinkle with finely chopped parsley and mashed with salt. The side dish can be boiled potatoes, mashed potatoes, rice or a multi-ingredient vegetable salad.