Products made from twisted minced meat with various additives from bread, flour, eggs and vegetables, fried in a frying pan in vegetable oil, steamed or baked in the oven are called cutlets. There are also many recipes for vegetable, mushroom, fish and offal cutlets.

Every housewife can prepare airy, tasty and appetizing cutlets using a different set of products available in the house. There is a whole list of general recommendations from experienced chefs to make finished products as juicy as possible.

1. It has long been noted that the more number of meat varieties used to prepare minced cutlets, the tastier the finished dish turns out. Most often it is recommended to cook cutlets from three types of meat. Combinations can be very diverse, for example, turkey + chicken + lard, beef + pork + lamb, veal + pork neck + chicken, etc.

2. Exists two secrets to increasing the juiciness of cutlets:

• Add lard to any minced meat.
• When forming cutlets, place a small piece of butter in the middle of each, preferably homemade butter.

3. The classic recipe for cutlets involves the use of bread, since it helps to better preserve the juice inside the finished product. Experienced housewives try use crackers, pre-soaked in boiled water or whole milk. This is done in order to remove as much gluten from the bread as possible.

4. You can use semolina instead of bread, at the rate of a tablespoon of semolina for every half kilo of minced meat. The only condition is that cutlets can be formed from minced meat with cereal not immediately, but after 20-30 minutes, so that the semolina swells well. Or you can add boiled buckwheat instead of semolina, you will get original ones.

5. Gives extra juiciness to cutlets onion juice. Add onions to the minced meat, twisting them through a meat grinder along with the meat.

6. Special piquancy and tenderness are given to the finished products by pre- onions fried in corn oil. Divide the onion specified in the recipe into 2 parts, twist one of them into minced meat, and fry the other.

9. In addition to table salt sugar is also added to the minced meat, based on: a teaspoon for every half kilo. It is sugar that makes the finished cutlets more juicy and appetizing.

10. An egg is used for high-quality minced meat, however, it is believed that the protein gives the finished cutlets excessive rigidity. To prevent this, there is little secret– add the yolk to the minced meat first, and at the very end of kneading the white, whipped into foam, and your products will turn out more fluffy and delicate in taste.

11. Most housewives beat the minced meat, throwing it on the work surface of the table or in a bowl for kneading. This simple manipulation allows you to make the cutlets more tender and juicy. The same effect can be achieved by kneading the minced meat longer (at least 10 minutes).

12. It is best to use corn oil for frying cutlets., which, according to scientists, is most resistant to high temperatures. Never fry cutlets on flaxseed, as they cannot withstand heat and release large amounts of carcinogenic compounds at high temperatures.

13. Cutlets are better breaded, which create a tougher crust than flour, preserving the delicious juice inside the products as much as possible.

14. Lay out shaped and breaded items. on a well-heated frying pan so that an appetizing crust immediately forms, and fry over medium heat.

16. After you have turned the cutlets, reduce the heat, and at the end of frying, cover the pan with a lid. This simple manipulation will allow them to “rise” and add juiciness and tenderness.

17. If you are preparing cutlets from tough old meat, then at the end of frying pour some broth or water into the pan, cover with a lid and simmer for 5-10 minutes.

18. Serve hot cutlets to the table, piping hot. Do not fry the entire portion of cooked minced meat at once. It’s better to put some of it in the refrigerator and fry it for your next meal to pamper your household with fresh cutlets, as they say, just from the frying pan.

Meat plus cream - a great combination

A city dweller rarely buys fresh meat, from which absolutely all dishes turn out to be delicious. Most often, housewives living in big cities even make cutlets from frozen minced meat. And how then to achieve their tenderness and juiciness? It’s quite difficult, but if you know some gastronomic secrets, it’s quite possible.

Noteworthy tip

Let’s say the chef only has a chicken breast that has been in the freezer for two weeks, but he has high-quality cream. Thanks to them, the cutlets can not only be saved, but also made delicious.

The meat needs to be ground, and a piece of wheat bun must be immersed in the cream, and always with a crust. When the bread is completely soaked, all of the above must be mixed.

All that remains is to add a handful of any chopped herbs, a pinch of salty seasoning with hot pepper and sweet paprika to the prepared semi-finished product, and you can form meat balls, although the shape is usually chosen according to preference.

Creamy chicken cutlets are fried almost in their own juice - it will release abundantly as soon as the thick-bottomed frying pan is covered with a lid.

Alternative to frying

A great way to improve the taste of low-fat minced meat balls is to soak them in creamy steam, then they will definitely melt in a gourmet’s mouth. The technology is simple:

1. Pour 30 percent cream into a cast iron Dutch oven and bring to a boil.
2. Place the cutlets in them (no need to bread them); cover the dishes.
3. Reduce the burner flame to a minimum.
4. Without turning up the heat, simmer the product until it evaporates, and in fact, until the liquid is absorbed. By the way, already in the fifth or sixth minute it will no longer be white, like milk, but will turn into a kind of light, cloudy broth. This is the right metamorphosis, as it should be.

These minced cutlets are unlikely to retain their ideal shape because they were not in hot oil. However, in this case the configuration is secondary, the main thing is the taste palette. She will just turn out to be flawless. Anyone in doubt, let him stand at the stove and put into practice the advice given here. After tasting he will exclaim: “Meat and cream are a perfect tandem!”

If you have anything to add to our tips, I would be glad to hear from you in the comments.

I, like every housewife, regularly face the question of what to cook for the family every day, without constantly standing at the stove. One of the most popular options for meat products are cutlets, beloved by my household, which can be fried in reserve or left raw minced meat in the refrigerator for 1-2 days so that they can be quickly cooked as needed.

Having ready-made cutlets in stock, I don’t worry about a tasty and nutritious breakfast, lunch and dinner, as well as about what to take with me to work, to the countryside, to a picnic, or to give to my child at school for a snack. To fully feed your family, just whip up any side dish, be it porridge, noodles, stew, vegetable salad or boiled potatoes, take a piece of your favorite bread or pita bread and heat up a few tender and tasty cutlets.

Answers to the most common questions about making cutlets:

1. Store-bought minced meat – to take it or not to take it?

I never buy ready-made minced meat, no matter how beautiful and fresh they look, and no matter how attractive their price seems to me. We don’t know for sure what was added there besides meat pulp - poultry skin, sinews, fat or ground bone meal. And it’s impossible to vouch for the freshness of the cutlet mass. It is better to grind poultry fillet, pork, veal yourself in a meat grinder, adding onions, garlic, vegetables, salt and spices.

2. Why is it advisable to make minced cutlets as prefabricated?

As practice shows, the most delicious cutlets are obtained from several types of meat and poultry with the addition of a small amount of lard, which gives additional juiciness to the finished products.

3. Should I add bread to the minced meat?

The classic cutlet recipe does not include any additives in the minced meat other than onions and garlic. But I, like most housewives, definitely include white bread crackers soaked in milk into the recipe. During the frying process, the bread crumb absorbs the released fat and meat juice, almost doubling the volume of the cutlets. Instead of a bun, you can add ready-made porridge, for example, barley or wheat. Cereals perform the same functions and allow you to save money.

4. What can be added to minced meat besides bread?

Adding raw and boiled vegetables allows you to diversify your usual taste. Usually, potatoes, carrots, pumpkin, cabbage, and zucchini are mixed together with meat in any combination, but not more than 100 grams for every 500 grams of meat.

5. What spices should I use for cutlets?

Traditionally, black pepper is added to the cutlet mass, preferably freshly ground, but other spices are also acceptable. Follow your own taste and experiment with spices, adding a small amount of paprika, ground coriander, allspice and white pepper, marjoram, oregano, and thyme. Minced meat goes well with finely chopped fresh or dried parsley, basil, cilantro, arugula, celery, dill, fennel.

6. What is the best oil to use for frying cutlets?

Scientists have found that corn oil, both refined and not, decomposes the least when heated. Classic sunflower is also suitable.

7. Why can’t cutlets be turned over in a frying pan more than once?

Experienced chefs insist that the formed cutlets are fried until golden brown on both sides. If you are not satisfied with the color of one of them, and you turn them over 2 or more times, then the products become hard. It’s better after frying, pour a little water into the pan, cover with a lid and leave to simmer over low heat for 5-10 minutes. This is guaranteed to make the products softer and eliminate the fear that they are not cooked through.

8. Should I add an egg to cutlets?

Usually the recipe contains 1 egg for every 500-800 g of meat. To increase the fluffiness, experts advise adding the yolk separately, kneading the minced meat, and at the end add the whipped white. However, nothing will happen if the egg is not placed. To improve the consistency of the minced meat, you can take 1-2 tablespoons of mayonnaise sauce, a dessert spoon of ready-made mustard or sour cream.

9. Why is minced meat beaten?

Even as a child, I saw how the cook in our school cafeteria forcefully threw twisted meat with additives onto the work surface. Later I learned that this technique makes the minced meat more uniform and soft. If you do not have enough space in the kitchen or you are afraid of lumps flying in all directions, then you can change the beating to long-term kneading (up to 10 minutes) of the cutlet mass before forming the products.

10. What is the best way to coat cutlets?

Usually the products are rolled in flour on all sides, but I recommend trying breadcrumbs. A crust made of crackers holds the juice inside the products better.

Wishing you delicious meat meals all year round!

Good afternoon dear friends. Let's talk about cutlets today, or rather, let's look at recipes for juicy cutlets made from different types of minced meat. It would seem that there is nothing complicated here, minced meat, bread, egg, mix it all and fry it.

But things don’t always work out as they should. It is especially difficult for young housewives. You have to make mistakes many times before you get fluffy and juicy cutlets so that the whole family likes them.

That’s why we tried to collect not just recipes, but also reveal the secrets of making delicious cutlets or meatballs, as they are also called.

Also, there are almost always cutlets on the holiday table. Sometimes a regular lunch or dinner cannot be done without them. They can decorate any holiday table. Every housewife wants to cook something interesting and unusual. And that's great. You can make your own recipe and praise it in front of your guests and so on.

But before you cook, you need to know a few simple rules. They were not invented just like that; this is the experience of many housewives of all times. Let's take a closer look.

The cutlets must be very tasty, this is not in dispute. But it is also necessary that they are not dry and fluffy. It depends on many factors. Such as the choice of minced meat, the method of mixing the minced meat, additional ingredients, and so on. And of course experience.

Now let’s look in more detail at the recipes for juicy minced meat cutlets, or rather, first prepare the minced meat.

By the way, it’s best to make minced meat yourself. I never recommend buying it in a store, because you never know what and how is involved in it. Usually, store-bought minced meat does not make good homemade cutlets.

Choosing meat for cutlets.

First of all, you need to decide what kind of meat you will use to make cutlets. Usually I do it this way: whatever meat I have, that’s what I use. But that's not always the case. If we want to surprise guests, or even just our family at dinner, then we think through everything in advance.

The choice of meat also affects the calorie content. Here's how you can divide meat by calorie content:

• The most juicy and high-calorie are the pork cutlets. Calorie content is around 350 kcal/100 g (290 kcal/100 g when steamed).
• If you do mixture of ground pork and beef, then the calorie content will be around 267 (190) kcal/100 g. It is better to dilute minced pork by 2/3 with minced beef.
• When using pure ground beef calorie content is even less: 235 (172) kcal/100 g.
• The most dietary are chicken cutlets. The calorie content here is approximately 145-125 kcal/100 g. But they turn out a bit dry. Therefore, such cutlets contain fat or other additives, which increase calories.
• Ground turkey- the most ideal option not only for those who watch their figure, but also for children. Turkey meat itself is quite juicy and the calories are not high: 180 kcal when frying in a pan and 140 when steaming.

We must not forget that additives such as bread crumb, egg and oil increase calorie content when frying. But without this, you usually won’t get cutlets, and it all depends on what exactly we want to cook.

How to choose the right meat for minced meat.

Don’t forget that recipes for juicy minced meat cutlets will turn out great only with homemade minced meat. You need to choose the right meat and make it yourself. Then success will definitely await you.

The main argument is fresh meat

• When choosing meat, be sure to inspect and smell it. The meat should smell like fresh meat. No off-odors, sourness or other odors indicating old or stale meat.
• The meat should be elastic and firm. If you press on the meat with your finger, the hole should soon level out.
• The color of the meat should be pinkish-red and moist. There should be no windy areas or slimy surfaces.
• For lamb it is better to take the thigh or rump.
• If you buy pork, beef or veal, it is better to take: hind thigh, neck, tenderloin or shoulder.
• When choosing poultry meat, pay attention to the legs (drumstick and thigh). Then the cutlets turn out more juicy. Breast is also suitable - the lower calorie part, but rather dry.

Subtleties of cooking cutlets.

First of all, I want to note that it is best to roll the meat through a small mesh, preferably 2-3 times. This will make the cutlets more fluffy. Some recipes for juicy minced meat cutlets directly indicate how many times you need to twist and not always through which mesh.

Many argue that it is better to scroll through a large grid. They are right, on the one hand. Then the meat turns out to be large pieces and gives off less juice, which means less fat content. But if you want to get fluffy cutlets, then it is better to twist through a fine mesh, or even better to use a blender.

What you need to consider when preparing cutlets:

• When adding crumb to minced meat, you need to take wheat bread. Preferably yesterday's bread, because fresh bread will give you the wrong consistency and extra calories.
  Also, for 1 kg of meat you need approximately 150-200 g of crumb.
• It is necessary to soak bread in boiling water, and not in milk, as many people believe. Milk deprives the cutlets of juiciness. But the crumb soaked in water will add fluffiness and airiness.
• Onions add juiciness to the minced meat. It can be used 300 g per 1 kg of meat. Onions will not spoil the minced meat in any way; on the contrary, it will be tastier and juicier.
  

  But you cannot grind the onion through a meat grinder, as this will squeeze out all the juice. It’s better to finely chop it with a knife and add it to the minced meat.

• If you want to get tender, tender cutlets, then you can add mayonnaise to the minced meat, but just a little, no more than 50 g.
• To prevent the cutlets from falling apart and to be more fluffy, you can add potatoes by grating them on a fine grater.
• If you use eggs in minced meat, you should not just add them to the minced meat. First, prepare the minced meat completely: add everything you need, including spices. Knead well. And only at the end add the eggs in this way:
  Separate the whites from the yolks. Beat the whites until fluffy foam. And slowly pour the protein into the prepared minced meat, stirring from bottom to top.
  Try this method and immediately notice how the cutlets take on a fluffy shape right before your eyes.
• Add spices and salt to your taste. There are no restrictions here. It is better to have a lot of greens in fish cakes.

How to properly and how long should you fry minced meat cutlets?

While looking through recipes for juicy minced meat cutlets for my holiday table, I came across the fact that the recipe doesn’t say much about how to properly fry the cutlets.

1. You need to form cutlets, make them thick enough and not flatten too much. It is better to wet your hands with cold water to make it easier to sculpt.
2. With proper frying, you can avoid loss of juiciness in the cutlets. But usually they use breading. It holds the juiciness inside well. Usually crackers or salted flour are used. But both semolina and Japanese corn flakes work well.
3. The pan needs to be heated well over medium heat. Pour oil for frying and then lay out our breaded cutlets.
4. After 3-5 minutes, turn our cutlets over, turn the heat to low, and cover the pan. So fry for 15 minutes. During this time, the meat and onions are fried, and the soybean does not evaporate.
5. Now open the lid, increase the heat to medium and bring to an appetizing crust.
6. It is better to change the oil every time you fry.

On average, one batch takes a decent 25 minutes to cook in the pan. But it's worth it.

How else can you cook cutlets?

In addition to traditional methods, recipes for juicy minced meat cutlets suggest frying them by steaming, in the oven and in the microwave. Here's how long it takes:

• In the multicooker that housewives love, in the “frying” or “baking” mode, cooking cutlets also takes 20-25 minutes.
• In a double boiler or multicooker with this function it will take 25 minutes. At the same time, it contains less calories and is also very tasty.
• If you use a microwave steam attachment, you can cook cutlets in 15 minutes. Just first cook for 5 minutes, then turn over and cook for another 7-10 minutes.
• If you use the oven for baking, then at 180 ºС it will take 30 minutes.
• In a microwave with a power of 800 W you can cook cutlets in 7 minutes.
• In an air fryer, the cutlets are baked in 20 minutes.

Here's a look at the version of fluffy cutlets:

The best recipes for juicy and fluffy meat cutlets.

Now let’s look at various recipes for juicy minced meat cutlets. At the same time, do not forget about the subtleties described above. We will not repeat ourselves in the recipes.

Let's try to consider different recipes, with different types of meat.

Recipes for juicy minced meat cutlets - classic with bread.

Sometimes such cutlets are called “homemade platters.” This recipe actually makes the cutlets more tasty and of normal juiciness. We often cook these for lunch or dinner.

We will need:

1. Pork meat - 300 g;
2. Beef meat - 300 g;
3. Bread crumb - 90-100 g;
4. Egg - 1 piece;
5. Onions - 2 pcs;
6. Garlic (optional) - 2 cloves;
7. Flour - 150 g;
8. Vegetable oil;
9. Salt to taste;
10. Spices to taste.

Step 1.

Prepare the minced meat, grind the pork and beef in a fine mesh meat grinder 2 times and use a blender. Immediately chop the onion finely. Add to the minced meat.

Step 2.

Place the bread crumb into boiling water to soak. While we squeeze the garlic, add salt and pepper to taste. Add bread to the meat, passing it through a meat grinder and mix everything thoroughly.

Step 3.

Now the egg, separate the whites and beat. Add to the minced meat, mix thoroughly.

Step 4.

Now let’s form meat balls with our hands and flatten them a little. At the same time, we wet our hands in cold water so that the minced meat does not stick to them.

Step 5.

Now roll the cutlets in flour or you can use any other breading.

Step 6.

Now everything is as per the instructions described above. First, fry one side over medium heat, then reduce the heat to low, turn the cutlets over and cover with a lid. Then we bring it to readiness and it’s done.

Minced chicken cutlets in the oven.

As we said, these cutlets are very dietary and are perfect for those on a diet. Kids really love these cutlets. You can use turkey instead of chicken. Then the cutlets will be more juicy.

We will need:

1. Chicken breast - 200 g;
2. Wheat bread - 40-50 g;
3. Egg - 1 piece;
4. Onion - 1 piece;
5. Garlic - 1 clove;
6. Salt to taste;
7. Spices to taste.

Step 1.

We wash the breast, dry it and separate it from the bone. We pass the fillet through a meat grinder or blender.

Step 2.

Soak the bread in boiling water, after a couple of minutes squeeze it out a little and add it to the minced meat. Salt and pepper to taste, squeeze out the garlic, finely chop the onion, add to the minced meat and mix everything well.

Step 3.

Now it’s up to the egg, or rather the white. Beat and add to the minced meat.

Step 4.

Set the oven to preheat at 180 ºС. Meanwhile, place foil on a baking sheet. We form the minced meat into not very thick cakes and place them on a baking sheet.

Step 5.

Bake the cutlets in the oven for 30 minutes. When ready, you can serve.

Ground beef cutlets.

Recipes for juicy cutlets made from minced beef or other meat are quite simple. Almost everything is prepared according to the same recipe. Now let's look at the simplest recipe, the main thing is to choose the right meat so that it is not dry.

Ingredients:

1. Beef meat (veal) - 800 g;
2. Onion - 2 pcs;
3. Bread - 140-150 g;
4. Egg - 1 piece;
5. Salt to taste;
6. Spices to taste;
7. Vegetable oil or butter for frying.

Step 1.

We twist the meat. Finely chop the onion and add to the minced meat.

Step 2.

Soak yesterday's wheat bread in boiling water. Squeeze and add to the minced meat. Pepper, salt to taste and mix.

Step 3.

Separate the white from the egg, beat and add to the minced meat.

Step 4.

With wet hands we form meat balls, flatten them a little and place them in a heated frying pan. I use vegetable oil, but you can also fry it in butter. This will make the cutlets more juicy.

We fry according to the technology described above. When ready, you can serve with a vegetable side dish.

Here's another beautiful recipe:

Another recipe for beef cutlets, but with gravy.

Usually cutlets are served with a vegetable side dish or pasta. So I always like to make gravy for cutlets. It's tastier and juicier. Many recipes for juicy minced meat cutlets allow you to make the gravy right away, not separately from the cutlets, but together... Once you try it, you will always do it this way.

We will need:

1. Beef - 500 g;
2. Potatoes - 2 pcs;
3. Egg - 1 piece;
4. Bay leaf - 1 piece;
5. Onion - 1 piece;
6. Flour for breading;
7. Salt and spices to taste;
8. Greenery.

Step 1.

Cooking minced meat. We pass the meat through a meat grinder 2-3 times. Finely chop the onion and add to the meat. Grind the potatoes on a fine grater and add them all at once. Salt and pepper. Finely chop the greens and also into minced meat.

Mix everything thoroughly and then add the whipped egg white.

Step 2.

Now with wet hands we form beautiful little balls. Roll them in flour or other breading.

Step 3.

We'll fry it a little differently. Fry in a heated frying pan on both sides until golden brown.

The gravy itself. Fill the cutlets in the frying pan with water, just enough to barely cover the cutlets. Add bay leaf, salt, spices to taste and simply close the lid and let it simmer for about 20 minutes over low heat. Then the cutlets will give their taste and aroma to the gravy, it will turn out simply amazing.

To make the gravy thick, you need to add flour to it, if you like. Then you need to add a couple of tablespoons of flour to 1/2 cup, stir and pour into the gravy. Stir the sauce and let it simmer for another couple of minutes. Then you can put our cutlets and gravy aside.

Juicy minced chicken cutlets stuffed with cheese.

Some recipes for juicy minced meat cutlets require filling. You can experiment with different fillings. We love cheese filling more, so we present you this recipe.

We will need:

1. Chicken meat - 550 g;
2. A piece of loaf - 120-130 g;
3. Garlic - 4 cloves;
4. Onions - 35-40 g;
5. Egg - 3 pcs;
6. Hard cheese - 120 g;
7. Salt and spices to taste;
8. Dill and parsley to taste;
9. Vegetable oil.

Step 1.

Boil 2 hard-boiled eggs, cool, peel and grate on a fine grater.

Step 2.

Cut the cheese into a thin salt shaker.

Step 3.

Wash all the greens well, dry and finely chop. Now combine the egg, herbs and cheese and mix. This is our filling.

Step 4.

We make minced meat. We pass the chicken meat through a meat grinder or blender.

Step 5.

Place the bread crumb in boiling water and after a couple of minutes take it out and add it to the minced meat. Squeeze the garlic through a press into the minced meat.

Step 6.

Chop the onion finely and also add it to the minced meat. Add salt and spices to taste. Mix everything thoroughly.

Step 7

Separate the egg white, beat and mix with the minced meat.

Step 8

Now we make thin cakes from minced meat, put our filling in the middle. Then wrap it in minced meat and flatten it a little. Shape into a cutlet. Don't forget to wet your hands so the meat doesn't stick.

Step 9

Now heat the pan and fry our cutlets.

Cutlets in batter with filling.

This recipe is a little more complicated than those described earlier, but the taste is excellent and they look very beautiful on the holiday table. We continue to look at recipes for juicy minced meat cutlets, now in batter.

Ingredients:

Step 1.

First we make the minced meat. You can take any, you can have assorted ones. I use 2/3 beef and part pork. It is best to take non-fat meat, as there will be enough oil.

Grind the meat through a meat grinder. Finely chop the onion and add to the meat. Add salt and pepper to taste. Mix everything thoroughly. You can add a little water if the meat is very dry.

Step 2.

Let's make the filling. Grate the cheese. Finely chop the pineapples and mix with cheese.

Step 3.

Now the minced meat needs to be divided into equal parts. Let's roll them into balls - future cutlets.

Step 4.

We make flat cakes from the balls, put a spoonful of filling and a piece of butter in the middle. Close like pies. Now we make a cutlet shape with our hands and correct it, so to speak.

We put the resulting cutlets in the refrigerator for now. Let's make the batter.

Step 5.

Beat eggs, mayonnaise, soda and salt into a deep bowl. Beat well. Then gradually add flour while stirring. You want the dough to look like pancakes.

Step 6.

We take out the cutlets. Melt the fat in a frying pan. You can simply fry it in vegetable oil. First dip the cutlets into the batter and then into a heated frying pan. Leave space between the cutlets so they don't stick together.

When one side is browned, turn it over. Fry until browned on all sides.

Step 7

After frying, it is advisable to place the cutlets briefly on a paper towel to drain excess fat. You can then serve it with a side dish.

Essentially these are the same cutlets, but they are made thin. Also the difference is that a lot of oil is required. You need to completely submerge the cutlets there. Traditionally, schnitzel is made from pork. But you can also make it from other meat. Let's look at recipes for juicy minced meat cutlets in German.

We will need:

1. Pork - 1 kg;
2. Cream - 2 tablespoons;
3. Egg - 2 pcs;
4. Onion - 1 piece;
5. Breadcrumbs;
6. Salt and pepper to taste;
7. Ground coriander and bay leaf to taste;

Step 1.

We pass the washed meat through a meat grinder. Finely chop the onion and add to the meat.

Step 2.

Pour the cream into the minced meat, add pepper and salt to taste. Beat the whole eggs in there. Mix the minced meat thoroughly, it is advisable to even beat it.

Step 3.

With wet hands, form thin cakes, roll in breadcrumbs and leave on the table for a couple of minutes.

And here is an interesting recipe and very beautiful:

Fish cutlets with semolina.

Finally, let’s look at a simple recipe for fish meat cutlets. For those who are tired of other meat, recipes for juicy cutlets made from minced fish meat are suitable. It also makes delicious cutlets. Reba contains a lot of useful substances, especially phosphorus. You can cook from any fish. We will cook it with pollock.

We will need:

1. Any fish (mine is pollock) - 1 kg;
2. Onions - 1-2 pcs;
3. Bread or loaf - 150 -200 g;
4. Tomato paste - 2 tablespoons;
5. Salt and pepper to taste;
6. Semolina for breading;
7. Vegetable oil.

Clean the fish and cut into small pieces. Soak the bread in water and squeeze. Finely chop the onion and fry in a frying pan until a beautiful golden color. Be sure to cool.

Step 2.

Now we pass the fish fillet, bread and fried onions through a meat grinder. Salt and pepper the minced meat to taste. Mix everything thoroughly.

Step 3.

With wet hands, form balls and flatten them a little. Heat the frying pan, roll the cutlets in semolina and place in the frying pan. Fry on both sides, reduce the heat, cover with a lid and let them fry a little.

Step 4.

After frying, place the cutlets in a saucepan. Bring the water to a boil, add tomato paste and bay leaf. You can add any other spices to your taste. Cover with a lid and simmer for 2-3 minutes.

Then remove from the stove and cool slightly. Can be served.

That's all for me, I hope you found our tips and recipes useful. Bon appetit, bye everyone and see you later. Don't forget to leave your comments and share the post on social networks.

Recipes for juicy minced meat cutlets and the secrets of their preparation. updated: November 10, 2019 by: Subbotina Maria

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: just 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.

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Do you love delicious fluffy minced meat cutlets, but don’t know how to make them? A homemade step-by-step recipe for making meatballs will help you! Find out the secrets and what to add!

If you dream of surprising your guests with tender and juicy meatballs, creating a real culinary masterpiece, then you have come to the right page. We will reveal the secret of how to make lush ones - tasty, aromatic, literally melting in your mouth. We offer several simple, proven recipes that always give excellent results.

A simple option on how to make delicious fluffy cutlets from homemade minced meat

To make the products appetizing and voluminous, they should be prepared from different types of meat. For example, minced pork and veal are perfect. It is important to knead it correctly and supplement it with components responsible for fluffiness. The meat should be of medium fat content, otherwise the cutlets will turn out quite dry.

Cooking time: 45 minutes

Number of servings: 6

Energy value

• calorie content – ​​290 kcal;
• fats – 20.1 g;
• carbohydrates – 12.1 g;
• proteins – 11.8 g.

Ingredients

• pork – 0.25 kg;
• veal – 0.28 kg;
• white stale loaf – 180 g;
• milk – 80 ml;
• chicken eggs – 2 pcs.;
• sea ​​salt - to taste;
• black pepper – 2 g;
• paprika – 1 g;
• thyme – 2 g;
• onion – 1 pc.;
• refined oil – 40 ml;
• corn flour – 120 g.

Step-by-step preparation

1. Rinse the veal and pork well, wipe with paper napkins, and cut into medium pieces. Then place the meat in a food processor and grind.
2. Peel the onion, wash with water and grind in a blender (or pass through a fine grater). It is important to chop the vegetable well, then it will be evenly distributed in the minced meat.
   
3. Remove the crusts from the loaf slices and divide them into small pieces. Then put them in a container with milk and leave for ten minutes. When the bread is soaked in liquid, mash it with a fork until it becomes mushy.
   
4. Combine the meat mass with mashed onion, add the soaked loaf, add salt and spices.
5. Break the eggs into a deep bowl, remove the yolks and place in a separate bowl. Then shake them vigorously with a whisk until foam appears (the egg mass will give the balls airiness).
6. Add the beaten yolks to the minced meat and mix vigorously with wet hands.
   
7. Now the cutlet mixture needs to be beaten. To do this, you need to place it in a plastic bag and forcefully throw it on the table about 10 times. Thanks to such actions, the minced meat will become plastic, and the formed balls will not fall apart during heat treatment.
8. Divide the meat mass into six parts and shape them into oval pieces. To prevent the mixture from sticking to your hands, it is recommended to moisten your palms with cool water before the procedure.
9. Pour flour into a plate and roll the resulting products well in it.
   
10. Heat a saucepan with oil, fill it with meatballs and fry them over medium heat for 5-6 minutes. Then turn the cutlets over, increase the temperature slightly, and cook on the other side for about four minutes. After this, reduce the heating intensity to a minimum and simmer in a closed container for another 7-8 minutes.

Advice: A teaspoon of soda added to the minced meat will give the meat dish additional fluffiness. To make the products tender, it is recommended to add 20 g of fresh mayonnaise.

Homemade meatballs are ready, all that remains is to distribute them on plates and serve them hot. It is advisable to decorate each serving with spinach leaves and slices of brightly colored vegetables.

Recipe with ice particles

If you want the cutlets to have a fresh taste and the softest consistency, cook them with pieces of ice. This is not at all difficult to do, and the result will exceed all your expectations!

Cooking time: 50 minutes

Number of servings: 7

Energy value

• calorie content – ​​258 kcal;
• fats – 15.7 g;
• carbohydrates – 14.3 g;
• proteins – 10.5 g.

Ingredients

• beef – 0.3 kg;
• pork – 0.27 kg;
• onion – 120 g;
• ice – 7 cubes;
• cream (12%) – 75 ml;
• bread (stale) – 3 slices;
• small crackers – 130 g;
• salt – 6 g;
• ground pepper – 4 g;
• spices for meat – 2-3 g;
• vegetable oil – 45 ml.

Step-by-step preparation

1. First you need to freeze boiled water in special ice trays. If there are no such containers, you can add liquid (200 ml) to a plastic bag, place it in the freezer and wait until it hardens.
2. After this, wash the beef and pork, pat dry with paper towels, and cut into pieces. Then put it in a meat grinder and grind.
3. Peel and wash the onion, chop it into squares. Place the vegetable in a frying pan with a small amount of vegetable oil (20 ml) and simmer for about seven minutes, until light yellow.
   
4. Crumble the bread slices into a plate with cream, then mash with a tablespoon until a viscous substance forms.
   
5. Combine the minced meat with onions and bread gruel, add salt, season with seasonings, and mix.
6. Remove the ice tray from the refrigerator and separate the frozen cubes.
7. Form round pieces from the meat mass, placing a piece of ice inside each. If the water was frozen in a bag, you can break it into small pieces with a hammer, pour them into the minced meat, stir, and then quickly form the products.
8. Roll the molded meatballs in crushed breadcrumbs, then place in a heated frying pan and fry in oil for 6-7 minutes on both sides. During the process, the pieces of ice will begin to melt, forming small voids in the minced meat, which will subsequently be filled with steam. Thanks to this, the cutlets will turn out fluffy and very juicy.
9. Add 80 ml of water to the frying pan with the meatballs, then cover with a lid and simmer for another five minutes (until the moisture has completely evaporated).
   

Important: The meat mixture must be well cooled before adding ice, otherwise it will melt immediately. In order for the minced meat to quickly reach the desired temperature, it can be placed in the freezer for 10-12 minutes.

Distribute the prepared products on a serving dish, decorate with green peas and offer to taste. It is better to combine them with boiled potatoes and stewed asparagus.

How to make fluffy minced meat cutlets in the oven

The meatballs baked in the oven will appeal to supporters of light and healthy food. The treat looks simply delicious and exudes a seductive aroma. It is perfect for an adult or children's table.

Cooking time: 55 minutes

Number of servings: 9

Energy value

• calorie content – ​​167 kcal;
• fats – 3.2 g;
• carbohydrates – 7.2 g;
• proteins – 12.4 g.

Ingredients

• chicken fillet – 0.3 kg;
• beef pulp – 0.4 kg;
• semolina – 65 g;
• green onions - 5 feathers;
• iodized salt - to your taste;
• coriander – 3 g;
• curry – 2 g;
• hops-suneli – 2-3 g;
• white pepper – 3-4 g;
• potatoes – 140 g;
• sour cream (25%) – 30 g.

Step-by-step preparation

Advice: In order for the products to be covered with a crispy, crispy crust, they need to be rolled in a breading of flour, corn flakes or sesame seeds. The size of the cutlets should be no more than 5 cm - then they will be well baked and look beautiful on the plate.

Cool the hot delicacy slightly, divide into portions and serve to everyone present. It can be consumed warm or cold, with garlic sauce or spicy adjika.

Delicious treat with tomato sauce

Another simple recipe for lush ones cooked in a spicy sauce of ripe tomatoes. A bright dish will successfully add variety to your daily diet. It will also look great on a table set for a formal banquet.

Cooking time: 1 hour 10 minutes

Number of servings: 7

Energy value

• calorie content – ​​256 kcal;
• fats – 13.7 g;
• carbohydrates – 8.4 g;
• proteins – 13.8 g.

Ingredients

• lamb – 0.3 kg;
• beef – 0.35 kg;
• onions – 2 pcs.;
• bread – 150 g;
• egg – 1 pc.;
• carrots – 70 g;
• bell pepper (yellow) – 1 pc.;
• mayonnaise – 40 g;
• wheat flour – 25 g;
• tomatoes (medium) – 2 pcs.;
• fine salt - to taste;
• paprika – 2 g;
• oregano – 3 g;
• rosemary – 2 g;
• allspice – 3-4 g;
• sunflower oil – 55 ml.

Step-by-step preparation

Advice: To make the color of the gravy richer and brighter, add a little tomato paste (15 g) to it. Lovers of unique taste sensations can complement the sauce with grainy mustard or chopped ginger.

Place the appetizing treat on plates, cover with chopped herbs and start tasting. It is recommended to combine it with pickled mushrooms or pickled cucumbers.

Juicy meat balls with vegetables

An excellent option for a family dinner are delicious turkey meatballs with the addition of fresh zucchini, fragrant garlic and nutmeg. This incomparable delicacy is sure to please all household members and will cause a lot of delight among invited guests.

Cooking time: 1 hour 5 minutes

Number of servings: 6

Energy value

• calorie content – ​​135 kcal;
• fats – 2.3 g;
• carbohydrates – 5 g;
• proteins – 12 g.

Ingredients

• turkey fillet – 0.5 kg;
• leek – 80 g;
• eggs – 2 pcs.;
• oat flakes – 90 g;
• garlic cloves – 3 pcs.;
• nutmeg (crushed) – 17 g;
• milk – 75 ml;
• vegetable oil – 50 ml;
• zucchini – 130 g;
• salt – 6 g;
• turmeric – 2 g;
• pepper mixture – 3 g;
• basil, cilantro (for serving) - 4 sprigs.

Step-by-step preparation

1. Before you prepare delicious, fluffy cutlets from homemade minced meat, you need to deal with oatmeal. It needs to be poured into a deep container, then add milk, add raw eggs. Gently mix the resulting mixture and leave for thirty-five minutes (so that the flakes soften).
2. Peel the leeks, wash them, chop them into small cubes.
   
3. Remove the husks from the garlic, rinse with clean water and pass through a press.
   
4. Cut off the peel from the zucchini, then wash and chop with a grater. It will harmonize perfectly with ground turkey and give the cutlets juiciness and a unique aroma.
   
5. Rinse the poultry fillet, then dry with a kitchen towel. Cut the turkey into cubes, place them in a meat grinder and grind.
6. Place the chopped vegetables into the minced meat, add the swollen oat mixture and nuts. Then add salt, add spices and mix thoroughly with wet hands.
7. Form thick oval cakes from the prepared mass and place them in a heated frying pan with sunflower oil.
8. Fry the products over maximum heat, for five minutes on each side, until a brown crust appears.
9. After this, lower the temperature, close the frying pan with the meatballs with a lid and simmer for another 7-8 minutes.

Advice: the dish will be richer and softer if you fill each piece with a piece of butter. Or add a little lard (100-120 g) mashed in a blender to the turkey mince.

Before serving, the cutlets should be effectively laid out on a flat dish and decorated with lettuce leaves. It is advisable to eat them with fluffy rice and creamy sauce.

In order for the meatballs to turn out beautiful, fluffy and incredibly tasty, you need to start creating them with all your heart. But at the same time, do not forget about the rules for cooking meat, without which it will be difficult to achieve the desired result. Use our tips and cook with pleasure!

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