The word “cutlet” came into Russian from French; la côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat it with your hands. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. They began beating the meat to make it softer and breading it to maintain its juiciness. This process took place throughout Europe. Today, only the Kiev cutlet, which is often made with a bone, reminds us of the old days.

Over time, the cutlets became chopped, as this made them much easier to chew. And with the advent of meat grinders, they turned into a fairly easy-to-prepare dish. These are the ones we will prepare.

Meat selection

For cutlets, you can use a piece of brisket or shoulder; chopped goulash is also suitable. But keep in mind that market traders may sell you bad meat. Therefore, when purchasing, you should ask to see the piece from all sides.

Cutlets are best made from chilled meat, not frozen.

The most delicious cutlets are made with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It’s good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to add onions to the minced meat. It is rolled together with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to prepare cutlets only from freshly prepared minced meat. If you do make minced meat in advance, do not put bread in it, do not add salt or spices.

The minced meat must be kneaded by hand. You can even beat it with your palms - this way it will turn out tender and soft.

You need to knead the minced meat for a long time, you can beat it with your palms, throw it from one hand to another, or hit it on the table. All so that the meat mass is saturated with oxygen and becomes more viscous and homogeneous.

A couple of tablespoons of ice water added during kneading will add juiciness to the minced meat. You can also add a spoonful of vegetable oil.

A cube of cold butter added at the end of kneading will make the cutlets juicy and more airy.

Photo: Shutterstock.com

Bread

To prevent the cutlets from falling apart, add bread to them.

Dried bread needs to be soaked; fresh bread does not release the amount of gluten needed to “glue” the minced meat together.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to the cutlets - all these vegetables will add juiciness to them.

Instead of bread, you can mix stiffly beaten egg white into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a little tougher.

Modeling

It is best to cool the minced meat for half an hour before modeling.

To make it easier to divide the minced meat into portions, you need to wet your hands with water.

Try to make cutlets of the same size.

When making a cutlet, pat it with your palms and try to make it uniform, without seams. This way she won't release her juice.

Breading

You can coat the cutlets:

In regular flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

Frying

Place the cutlets on a hot, but not overheated frying pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the heat needs to be reduced and simmered on the same side for another 3-4 minutes. And then turn it over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and their juiciness will not disappear.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and covered with a lid. You can simply use sour cream, or you can prepare something more complex.

Do not add water to the sour cream to make more sauce, this will spoil the cutlets and kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced; if the juice comes out clear, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for it to be ready.

If you want to get confused

Cutlets are best made from minced meat. Only then you will need to knead the minced meat better so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf into large pieces and add water.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Grind the meat and onions through a fine grinder.

Step 3. Turn it a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze out the bread and add to the minced meat.

Tip: If the minced meat seems a little dry, you can add a little milk, or water and vegetable oil.

Step 6. Form cutlets. Roll them in flour.

Tip: During the sculpting process, you can beat the cutlets a little more with your palms, patting them.

Step 7. Heat a frying pan with oil. Place the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce heat and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat and then over low heat as described in steps 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to create a sauce. Just do not add water under any circumstances, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour in sour cream, sprinkle with herbs, serve hot.

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.

I cooked cutlets according to different recipes: with a bun in milk, and with fried onions, and with garlic, and with flour, but somehow everything did not add up to the ideal recipe.

And when I once again decided to make cutlets, and there was no bun, milk, or flour at home, I added breadcrumbs to the minced meat. As a reward for my experiments, I received delicious, juicy and soft cutlets. The crackers absorbed all the excess liquid from the meat, onions and potatoes, and the cutlets turned out just wonderful.

If you are tired of disappointments and want to make delicious minced meat cutlets, I strongly recommend using my recipe for delicious minced meat cutlets. Preparing cutlets is very simple: if you have an electric meat grinder and a blender, make cutlets from 1 kg. minced meat can be prepared in 40 minutes.

Subtleties and nuances of cooking

Minced meat for cutlets must be frozen, otherwise the cutlets may “stick” to the pan, even with a non-stick coating.

For cutlets, you can use minced meat from any meat: pork, beef, chicken, turkey. My family loves the combination of minced pork and beef the most, but any one type of minced meat also turns out delicious.

Ingredients

• Ground beef 500 gr.
• Minced pork 500 gr.
• Eggs 3 pcs.
• Potatoes 300 gr.
• Onions 250 gr.
• Breadcrumbs 5 tbsp.
• Salt and pepper to taste
• Vegetable oil for frying

How to cook

Pour the minced meat into a large bowl in which it will be convenient for us to knead the cutlet mass.

We clean the onion and cut it into several parts so that it is convenient to place it in a blender.

We do the same with potatoes.

Place onions, potatoes in a blender bowl and add eggs.

Whip all the ingredients into a puree and add to the minced meat.

Mix the minced meat thoroughly with a spoon.

Then add crackers.

Mix and look at the consistency of the minced meat: you should be able to collect the minced meat in a hill, and it should not “float”. If the slide does not work, you need to add another spoonful of crackers.

Let's start forming the cutlets:

We take minced meat in our hands, about the size of one chicken egg, form a ball, and roll it from one palm to another. When the meat ball becomes smooth, press it down a little on top to form a flat cake.

Thanks to this method, minced meat cutlets will not crack during frying, and will retain their shape as if we had simply molded them like “snowballs”.

To prevent the minced meat from sticking to your hands, you can lubricate your hands with water or vegetable oil.

Pour vegetable oil into a frying pan and heat well.

Reduce the heat and put our cutlets out to fry.

Fry our minced meat cutlets on each side for 5-7 minutes until golden brown.

You can now eat the finished cutlets.

To make minced meat cutlets for a child, I added a little water, half an onion and a bay leaf to the pan. Bring to a boil and cook for 20 minutes.

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, you need to turn them 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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Publication date: 12/03/18

Meat dishes are very popular in our country, because not a single feast or banquet is complete without them. Of course, disputes between people who have given up eating meat and between meat lovers have been going on for many decades. Many facts testify to the beneficial properties of meat, because it contains many vitamins and microelements. The most popular of them are iron and zinc. They are extremely necessary for the normal functioning of the human body. Meat dishes contain these elements in much greater quantities than vegetables such as spinach, eggplant and others.

Meat protein is essential for the human body, because if there is a deficiency of protein, the body will not be able to function normally, and the functioning of the liver and other organs will be impaired. Of course, with constant excessive consumption of meat, negative aspects also become noticeable - if there is a lack of vegetables and cereals in the meat-eater’s diet, he can expect problems with the gastrointestinal tract. Also, when eating improperly cooked meat, some human organs and systems are destroyed. Meat should be consumed in moderation and combined with other foods such as vegetables and grains.

Delicious minced meat cutlets - recipe with photos

You can make very tasty, juicy and filling cutlets from any store-bought or homemade minced meat if you know a couple of tricks. I offer you a step-by-step photo recipe for making pork and beef cutlets from purchased minced meat.

Cooking time: 1 hour 0 minutes

Quantity: 8 servings

Ingredients

• Minced pork and beef: 0.5 kg
• Eggs: 2 pcs
• Bow: 2 pcs
• Loaf: 150 gr
• Milk: 100 ml
• Spices, salt:
• Vegetable oil:
• Breadcrumbs:

Cooking instructions

Since our minced meat is completely ready, we immediately start with the onion - finely chop it or grind it in a blender. You can also grate the onion - the cutlets will be very juicy, although you will have to cry a little. There should be a lot of onions in relation to the minced meat - approximately 1 to 3. The more onions, the juicier the cutlets. Add onion to minced meat.



Beat in 1-2 eggs.



Next, soak the loaf in milk. There should also be a lot of loaf - about a quarter of a loaf for half a kilo of meat. Do you remember what delicious cutlets we were served in school canteens? They consisted of about 80% loaf :). The minced bread gives it a delicate texture and fluffiness - the cutlets are soft, easy to chew and children will definitely like it. Let's return to preparing the cutlets - grind the soaked loaf and put it into minced meat.

Advice! In addition to onions and loaves, you can add grated potatoes (on the finest grater) and pumpkin to the minced meatballs.



Add your favorite spices, salt, chop herbs or garlic if desired. We form cutlets, roll them in breadcrumbs and place them in a heated frying pan with vegetable oil.



Fry on both sides. When all the cutlets are fried, put them in the pan or back into the frying pan, put them on the fire, add a little water and let them steam for 10-15 minutes. This way the cutlets will absorb moisture and will be incredibly juicy and tasty!



Minced meat cutlets are ready! Bon appetit!



Minced chicken cutlets - recipe

The recipe for making incredibly tasty chicken cutlets will certainly appeal to children. Chicken meat is characterized by lower fat content than other types of meat. The chicken cutlets will be tender and light.



Ingredients:

• 0.2 kg chicken fillet;
• 50 grams of loaf;
• 1 chicken egg;
• 2 cloves of garlic;
• a handful of salt;
• pepper to taste;
• 1 onion

Preparation:

1. Chicken meat must be ground using a meat grinder or food processor into minced meat.
2. Place a piece of wheat flour loaf in a small container, fill it with drinking water or milk and leave for a few minutes. When the loaf becomes soft, squeeze it with your hands and add it to the minced meat.
3. Thoroughly peel one onion, wash it, cut it into small cubes or grind it in a meat grinder or blender, and add it to the minced meat.
4. Peel the garlic, rinse it, grate it on a fine grater or cut it into as small pieces as possible. Add garlic to the minced meat, salt and pepper to taste, break the egg and mix well with your hands.
5. After this, we form oval-shaped cutlets.
6. Place the frying pan on the stove. When it warms up, add oil and fry the cutlets until half cooked.
7. After this, preheat the oven to 180 degrees, place parchment paper on a baking sheet, place the cutlets on it and bake for 15 minutes.

Delicious and aromatic chicken cutlets will delight your family and friends.

How to cook ground beef cutlets

Beef meat has long been considered one of the dietary products. Dishes made from it are light and easy to digest. The aromatic cutlets made from minced beef will certainly please the housewife's family, because their unique taste will captivate everyone around.

Ingredients:

• 0.5 kg of beef meat;
• 1 chicken egg;
• 1 potato;
• 1 glass of milk;
• ½ white loaf or bread;
• 1 medium sized onion;
• 50 ml oil;
• spices.

Preparation:

1. First, you need to grind the meat into minced meat using a meat grinder or food processor.
2. After this, peel the onions and potatoes, wash and grind them in the same way as meat.
3. Soak the loaf or bread in milk, scoop out the pulp with your hands, and add to the minced meat.
4. Beat in a chicken egg, add spices and mix thoroughly.
5. Heat the frying pan, add oil and, forming minced meat cutlets with wet hands, fry them for two minutes over high heat.
6. After this, cover a baking sheet with parchment or foil, place the minced beef cutlets on it and bake at medium temperature for about 10 minutes.

Recipe for minced pork cutlets

Pork cutlets are considered a traditional meat dish for any family. The technology for their preparation is simple and does not require much effort. The dish tastes great.

Ingredients:

• 0.5 kg pork;
• 1/3 white bread;
• 2 chicken eggs;
• 2 pieces of onion;
• 1 bunch of dill;
• 2 tablespoons vegetable oil;
• ½ teaspoon salt;
• ¼ teaspoon pepper;
• 0.2 kilograms of sifted flour.

Preparation:

1. Soak the bread or loaf in water, squeeze out the soft part, and place it in a deep container.
2. Grind the pork meat into it using a meat grinder or blender.
3. Peel the onion, wash it and chop it. Mix the minced meat, add salt, pepper and beat in the eggs.
4. We wash the dill under running water, dry it with a towel or dry wipes, chop it and add it to the minced meat.
5. We form cutlets, roll them in flour and fry in oil in a deep frying pan under a lid for up to seven minutes on each side.
6. Juicy and delicious minced pork cutlets are ready! Serve with mashed potatoes or any other side dish.

Juicy and tasty minced turkey cutlets

Turkey meat is very healthy and satisfying. It is perfect for baby food and surprises with its incredible taste. Ground turkey cutlets are sure to turn out delicious and flavorful.

Ingredients:

• 1 kg turkey fillet;
• 2 onions;
• 2 chicken eggs;
• 4 cloves of garlic;
• 3 pieces of bread or loaf;
• ½ cup cow's milk;
• 50 mg oil;
• salt and pepper.

Preparation:

1. First, peel the onions and garlic and wash the meat.
2. Next, grind the onion, garlic and meat in a meat grinder or blender.
3. Soak the loaf or bread in milk, squeeze it out and also grind it in a meat grinder.
4. Combine all the ingredients in a small bowl, salt, pepper, add your favorite spices, mix well.
5. Heat the frying pan on the stove, pour oil into it and fry the cutlets on each side for 7 minutes under a closed lid.
6. If the dish is being prepared for children, you can prepare steamed turkey cutlets. They will be very healthy, juicy and aromatic.

Cutlets in a frying pan

In order to cook delicious, aromatic minced meat cutlets in a frying pan, you need very simple ingredients and a little desire. The cutlets will certainly come out great tasting and aromatic.

Ingredients:

• 0.5 kg of any minced meat;
• 4-5 pieces of white bread;
• 1 onion;
• 1 chicken egg;
• 100 grams of sifted flour;
• 2 tablespoons oil;
• salt and pepper.

Preparation:

1. We prepare the minced meat - take it out of the refrigerator, defrost it, and if necessary, pass it through a meat grinder again (often purchased minced meat is quite coarsely ground).
2. We peel the onion, cut it into two or four parts and also grind it with a meat grinder or blender, you can grate it on a regular grater.
3. We soak the pieces of bread in water or milk, this is at the request of the hostess, squeeze them out and add them to the minced meat.
4. Beat in one egg, add spices and mix thoroughly.
5. With wet hands we form cutlets from the minced meat, roll them in flour or breadcrumbs and fry in hot oil for 7-10 minutes on each side so that the cutlets inside are ready.

Minced meat cutlets in the oven

Having cooked incredible cutlets in the oven, the whole apartment will be captivated by the pleasant spicy aroma of a wonderful dish. The cutlets will certainly please both the hostess’s family and friends, because the minced meat cutlets in the oven are juicy and tender. And incredibly useful too!

Ingredients:

• 0.7 kg of any minced meat;
• 1/3 white loaf;
• 0.5 liters of cow's milk;
• 2 chicken eggs;
• 1 onion;
• 4 cloves of garlic;
• ¼ teaspoon vegetable seasoning;
• spices to taste;
• 50 ml oil;
• 100 grams of flour;
• 1 bunch of dill.

Preparation:

1. The loaf needs to be soaked in milk, squeezed out, added to the prepared minced meat and mixed.
2. Garlic and onions must be peeled and chopped using a blender or a sharp kitchen knife into as small pieces as possible.
3. Add chicken eggs, garlic, onions, spices and seasonings to the minced meat, mix thoroughly.
4. We wash the dill from dirt and dust in water, dry it, finely chop it in the same way and add it to the minced meat.
5. With wet hands or a spoon, form round cutlets, bread them in flour, you can also replace the flour with breadcrumbs.
6. Heat the frying pan, pour in vegetable oil and fry the cutlets on both sides for one minute each over high heat.
7. Place the cutlets on a baking sheet lined with foil and place in the preheated oven for half an hour. The cutlets have a flavorful crust and are juicy and tender inside.

Very tasty and juicy cutlets made from zucchini and minced meat - it's worth a try!

Fragrant cutlets made from minced meat and finely grated zucchini amaze everyone who tries them with their incredible taste. The dish has an incredible taste and even children will really like it.

Ingredients:

• 0.5 kg of any minced meat;
• 2 chicken eggs;
• ½ white loaf;
• 1 zucchini;
• 1 onion;
• spices;
• 3 tbsp. vegetable oil;
• 100 grams of flour for breading.

Preparation:

1. First, soak the loaf in water, squeeze it out and pass it through a meat grinder together with the minced meat.
2. The onion needs to be peeled and cut so that it is convenient to grind it with a meat grinder. We grind.
3. Beat two eggs and mix with minced meat.
4. We clean the zucchini and rinse it under running water to get rid of mucus.
5. Grate it on a small grater, add the zucchini and spices to the minced meat and carefully mix all the ingredients except the flour.
6. With wet hands or a wet spoon, scoop up the minced meat, roll in breadcrumbs and form into cutlets.
7. Fry in a frying pan heated with vegetable oil.
8. Fry for about 10 minutes on each side with the lid closed.

How to make steamed cutlets?

Steamed cutlets can be cooked using a double boiler, a multicooker, or without a special electrical appliance. To do this, you need a grate like for frying French fries. Steamed cutlets are perfectly absorbed by the body and are well suited for people who are not recommended to eat fatty foods.

Ingredients:

• 0.7 kg lean beef;
• 1 chicken egg;
• ½ fresh white loaf;
• 1 bunch of parsley, or any greenery at the hostess’s request;
• spices.

Preparation:

1. Mix the minced meat with the egg and add spices.
2. We wash parsley or other greens to remove dirt, dry them, chop them finely, and add them to the minced meat.
3. Soak the loaf, squeeze it out and add it to the minced meat. Mix the mixture thoroughly.
4. Pour one liter of drinking water into a large saucepan and bring to a boil.
5. Place the cutlets on a wire rack (it can even be a colander) and place them in a container so that the wire rack does not touch the water. Cover with a lid.
6. Steam cutlets are cooked for 30 minutes over medium heat.

Recipe for minced meat cutlets in a slow cooker

Making minced meat cutlets in a slow cooker is very simple, because during cooking the housewife can do any household chores and not be distracted by cooking.

Ingredients:

• 0.5 kg pork;
• 1/3 white bread;
• 300 ml cow's milk;
• 1 onion;
• spices;
• 100 g breadcrumbs;
• 1 chicken egg.

Preparation:

First you need to soak the bread in milk and leave it for a while. The onion needs to be peeled, rinsed and ground together with the minced meat and soggy bread in a meat grinder.
Then add spices and egg, mix gently, form cutlets and roll them in breadcrumbs. Place the cutlets in the multicooker container, pour water into the multicooker bowl and turn on the “steam” mode for about 30 minutes. Juicy cutlets will be tasty and healthy.

Fluffy cutlets with semolina

Cutlets with semolina delight the eye with an excellent crust and good taste. Semolina gives the cutlets a unique taste and fluffiness, and the aroma will surprise everyone around.

Ingredients:

• 0.7 kg minced veal;
• 50 ml oil;
• 100 ml cow's milk;
• 3-4 slices of loaf;
• 100 grams of semolina;
• 1 onion;
• 4 cloves of garlic;
• spices;
• 2 chicken eggs.

Preparation:

1. Pour milk over fresh white bread and leave it to soften well.
2. Peel the onion and garlic, rinse and grind in a meat grinder or blender along with minced meat and squeezed bread.
3. Add eggs, spices and one or two tablespoons of semolina to the minced meat, depending on the consistency of the minced meat.
4. Mix thoroughly, take the minced meat with a wet spoon or your hands and roll it in semolina, thereby forming cutlets.
5. Heat a frying pan on the stove, add oil and fry the cutlets over high heat.
6. After this, cover the pan with a lid and simmer the cutlets for five to seven minutes on each side.

Exquisite recipe for cutlets with cheese

Fragrant meat cutlets with cheese should be served only hot, because the cheese in the cutlets is melted and the dish has an exquisite and unique taste.

Ingredients:

• 400 grams of pork;
• 1/3 white loaf;
• 150 grams of hard cheese;
• 1 onion;
• 1 bunch of green dill;
• 100 grams of breadcrumbs;
• 1 chicken egg;
• 80 ml vegetable oil;
• spices.

Preparation:

1. Grind the pork in a blender or using a meat grinder.
2. Peel the onion, cut into 4 parts and also grind.
3. Soak the loaf in water, squeeze it out and add it to the minced meat.
4. Break one egg there, grate hard cheese, add spices and mix.
5. Bread the cutlets and fry in hot oil for about 5 minutes on each side.

How to fry cutlets from minced meat and cabbage

Cutlets made from minced meat and cabbage are somewhat reminiscent of cabbage pies, but the meat gives the cutlets a better taste. Everyone who tries them will like the cutlets.

Ingredients:

• ½ kilogram of any minced meat;
• ½ head of white cabbage;
• 1 onion;
• 2 chicken eggs;
• ½ white loaf;
• 300 mg cow's milk;
• ½ tsp. salt;
• ¼ tsp. pepper;
• 100 grams of flour;
• 80 ml oil.

Preparation:

1. Grate the cabbage using a shredding grater (you can simply chop it finely with a knife) and fry it in vegetable oil.
2. Grind the cabbage with minced meat in a meat grinder or blender.
3. Soak the loaf in milk, squeeze it out and add it to the minced meat.
4. Beat in eggs, add spices, mix ingredients and form cutlets.
5. Bread the minced meat and cabbage cutlets in flour and fry on both sides for 5 minutes in vegetable oil.

Simple and incredibly tasty cutlets with gravy

Cutlets with gravy will conquer everyone with their extraordinary taste. They are better than regular cutlets, and they can be made from any minced meat.

Ingredients:

• 1 kg of any minced meat;
• 2 chicken eggs;
• 1/3 white loaf;
• 2 onions;
• 3 cloves of garlic;
• spices to taste;
• 1 glass of sour cream;
• 50-70 ml tomato paste;
• 1 tbsp. sifted flour;
• 50 ml oil.

Preparation:

1. Soak the loaf in water, squeeze it out, add it to the minced meat.
2. Peel the onion and garlic, pass through a meat grinder, beat in the eggs, add spices and mix thoroughly. Cutlets should not be breaded.
3. Fry them in a frying pan in heated vegetable oil for three minutes on each side.
4. Then you need to mix tomato paste or ketchup with sour cream and pour the mixture over the cutlets.
5. When they boil a little, add flour and stir.

To prepare juicy cutlets, you need to take into account several rules for their preparation:

1. Before pouring vegetable oil, the frying pan should be well heated on the stove so that the cutlets do not stick to the bottom.
2. Fry the cutlets over high heat for one minute on each side, then reduce the gas and fry with the lid closed. Then the cutlets will have a crispy crust and will be juicy inside.
3. Cutlets can be breaded in either wheat flour or breadcrumbs. There is also a recipe for breading cutlets in semolina; the crust will be golden and aromatic.
4. To make the cutlets flavorful, when serving, decorate them with fresh or frozen herbs.