Mix minced chicken and pork. Pork and chicken cutlets - the most delicious recipe

No matter how hard you try, it is unlikely that you will be able to choose a classic cutlet recipe from such minced meat. Let's do it simpler - we take the basic recipe for cutlets, as such, and make changes to it according to the products used. Since neither chicken nor pork require any special spices, grinding technologies or other sophisticated techniques, preparing cutlets from minced chicken and pork will be simple and not troublesome.

Ingredients:

three hundred grams of minced chicken and pork;
two slices of stale white bread;
one egg and one onion;
clove of garlic;
homemade breadcrumbs;
hand-ground pepper and fine salt;
vegetable oil.

Step-by-step recipe for chicken and pork cutlets

Peel the garlic and onion, finely chop or grind with a meat grinder or blender. We remove the crusts from the bread crumb, soak it in water and squeeze it lightly.

First mix both types of minced meat, add some salt and pepper. Test for saltiness with the tip of your tongue. If necessary, add salt and seasoning. Stir in the onion, garlic and mashed bread into the cutlet mixture. This must be done carefully, ensuring uniform coloring of the entire mass.

Lastly, add the raw egg into the mixture. We also thoroughly mix it with the other ingredients and check the saltiness of the minced meat one last time.

It is customary to shape cutlets with slightly damp hands - sculpt oblong semi-finished products, no more than two and a half centimeters thick. This shape and thickness allow moisture to be retained under the breading during the frying process.

Recommendations for frying duration are always quite dubious in terms of accuracy. The duration of the process depends on many factors and is always selected experimentally. In most cases, the following comments are common: fat (of any kind) must be sufficiently heated; the breading is applied in one dense, thin layer and appears dry; fry on both sides, with the first a little longer, and the second - slightly reducing the temperature and covering with a lid.

Option 2: Chopped chicken and pork cutlets, quick recipe

Tender chicken and juicy pork cook quickly, almost any recipe can be put into the “quick” recipe! However, frying cutlets made from meat chopped with a knife takes slightly less time; in addition, there is no need to bread them. Even with minimal skill, chopping meat with a well-sharpened cleaver is a completely doable task, so we suggest that you consider a quick recipe for chicken-pork cutlets made from minced meat, which you prepare yourself.

Ingredients:

white chicken (breast) - half a kilogram and 300 grams of pork tenderloin without fat;
two fresh eggs;
large white onion;
three tablespoons of medium-fat mayonnaise and dry potato starch;
salt and a mixture of peppers, or other suitable spices.

How to quickly cook cutlets from minced chicken and pork

The meat, cleared of films and other unnecessary parts, is rinsed, blotted with a dry cloth, cut into thin layers, and then into narrow strips. Chop with a heavy sharp knife as finely as possible. Its tenderness depends on the size of the pieces of pulp in the minced meat.

Peel the onion, wipe with a damp cloth or wash and dry. Rub with a medium grater or grind with a blender. Since we chop the minced meat on a cutting board, there is no point in using a meat grinder, but you can put not only onions, but also the remaining large pieces of meat into the blender. This saves some time, but still try to get by with just a knife.

Combine onions, eggs with mayonnaise, as well as all the salt and spices in one bowl and mix thoroughly with a spoon. It will turn out somewhat runny. Pour all the starch into it and knead again. Take it out into the cold or put it in the refrigerator for half an hour, no longer. This time is enough for it to brew.

Heat the oil in a frying pan, the temperature should be moderate. We scoop the minced meat with a spoon; we will not make cutlets. Immediately place portions of minced meat into heated oil and fry without changing the mode and without covering with a lid. It takes less time than cutlets made from ground meat, but watch the duration carefully - the sides of the cutlets should be golden brown and the meat should be completely cooked inside.

Option 3: Chicken and pork cutlets in the oven with gravy

Mixed minced meats are good in cutlets prepared in any way, be it fried, steamed or baked. And cutlets made from minced chicken and pork are no exception. Steamed cutlets will be next, but first, try the baked ones - they are also juicy and do not contain any excess fat or overcooked crust.

Ingredients:

a kilogram of chicken and pork meat, or ready-made lean minced meat in the same quantity;
three onions and two potatoes;
large egg;
two full spoons of sour cream and one each of flour and tomato;
glass of water;
salt, three pinches of pepper and spices for minced meat, in the form of a ready-made mixture.

How to cook

We prepare the pulp for grinding: cut off the excess, wash, dry, and dissolve into pieces convenient for grinding. We set the meat grinder to medium grinding; if you have an electric device, do not set it to high speed. It is customary to grind the minced meat twice, but you can do it at your discretion, or re-grind only the pork.

We peel the potatoes, wash them, cut them and grind them after the meat, either in the same bowl or in a separate bowl. We peel and grate the onion, or pass it through a meat grinder at the first stage, along with the meat.

Mix all the crushed products, add salt, add half the sour cream and an egg, sprinkle with pepper and knead with special care. Having moistened your hands, roll out the minced meat into “balls”, approximately four centimeters in diameter. Place them in a shallow, heavily oiled roasting pan, flattening them slightly. The distance between semi-finished products should be no more than the thickness of the little finger.

Bake the cutlets for exactly half an hour in the oven, at a temperature set to 180 degrees. We use this time to prepare the gravy. Mix the second part of the sour cream, tomato and flour, dilute with boiled water, in such an amount that the filling turns out to be slightly thick. Usually the glass ends up being a little incomplete. Salt, you can add dried dill.

Quickly remove the cutlets from the oven, fill them with gravy and send them back without delay. A quarter of an hour is enough time for simmering, don’t overdo it, it’s useless.

Option 4: Steamed chicken and pork cutlets

Only people who have never tried them can look down on steamed dishes. Well, or in the event that the cook himself approached the dish without due diligence, and it turned out to be too far from the original recipe. When cooking cutlets over steam not for dietary purposes, but simply for variety, do not try to add more spices. After steaming, they taste completely different; it’s better to serve hot sauces or fresh herbs with the cutlets.

Ingredients:

pork and chicken pulp in any proportion, but preferably equally - only 700 grams;
half a head of garlic;
large white onion;
180 grams of stale loaf;
a glass of warm milk;
salt and finely ground black pepper;
flour for breading cutlets.

Step by step recipe

Rinse the meat, dry it, or simply shake off the water. Peel and cut the onion, dissolve the meat into pieces convenient for grinding. Remove the peel from the garlic. Grind the prepared products in a meat grinder.

Soak the bread with milk, grind through the same meat grinder to collect the remaining meat from its walls. Mix the cutlet mass thoroughly and beat it several times, grabbing a convenient piece with your hand and, without unnecessary effort, throwing it onto a flat surface - a board or table surface.

We divide the minced meat into pieces of a suitable size; it is better to form the cutlets for steam cooking more elongated than for frying or baking. Lightly roll them in flour, trying to touch them as little as possible and use mostly forks or other tools.

Whatever method you use for cooking: cooking in a slow cooker, a special double boiler, or simply a colander over boiling water in a saucepan, the cooking time for the cutlets is about 22 minutes. Make sure that there is enough water, does not overwhelm the cutlets and boils all the time.

Option 5: Fluffy chicken and pork cutlets, with semolina and potatoes

The products added to the minced meat, each in its own way, will make the cutlets really very fluffy. Pay special attention to the quality of the minced meat; it really should be without excess moisture. If there is no such product in finished form, it is better to give preference to another recipe or grind the meat yourself.

Ingredients:

mixed minced pork and chicken, lean, non-liquid - one kilogram;
two potatoes, eggs and onions;
an incomplete glass of milk;
a couple of slices of loaf;
two tablespoons of dry, fresh semolina;
salt and seasonings for cutlets or minced meat dishes.

How to cook

First of all, soak the loaf in milk. If it is not completely absorbed, there is no need to drain or, even more so, squeeze the bread, in any case, the volume of milk is specially calculated from the amount of other products.

We peel the onions and potatoes, cut them into slices convenient for grinding and chop them. Any convenient method will do, and choose the size at your discretion - some chefs prefer to rub potatoes for cutlets with shavings, but not turn them into puree.

Combine and mix all products. Add salt, season with spices, and be sure to let the mixture sit for twenty minutes to half an hour - the swollen semolina will make them fluffy, as the name of the recipe promises. Shape the cutlets to your liking, but still not too thick.

Breading semi-finished products or leaving them as is is a matter of taste; also select a frying pan at your discretion. Heat the oil, then lower the temperature slightly from the maximum. Fry, ensuring even browning, for approximately equal time on both sides, with the only difference - after turning the cutlets over, cover the pan with a lid.

Cutlets made from minced chicken and minced pork

I think that meat-eaters, especially those who prefer meat in the form of semi-finished products, for example, cutlets, will pay attention to this recipe. Chicken cutlets are light, tasty, but a little dry in taste, unless, of course, they are stewed in some sauce. But if you add pork to minced chicken, the cutlets become much tastier and more tender in taste. Of course, it’s a little higher in calories, but sometimes you can treat yourself to something tasty, even if you strictly watch your figure. The recipe for pork and chicken cutlets is quite simple, but I’ll share it anyway, maybe it will be useful to someone or someone will remember a similar one of their own.

Cooking time: 0:25

Number of servings: 8

To make pork and chicken cutlets, you will need:

minced chicken – 200 g
Minced pork – 200 g
eggs – 1 pc.
white bread – 2 slices
onion – 1 pc.
salt - to taste
ground black pepper - to taste
milk – 120 ml
flour – 100 g

How to cook pork and chicken cutlets

Mixed minced meat cutlets (chicken + pork)

Very tender cutlets from mixed minced meat without eggs

Cutlets can be made from absolutely any minced meat and in almost any combination they will be delicious. Very successful cutlets are made from minced chicken and fish. Cutlets made only from minced pork are especially tender, but a lot depends on the meat and the amount of fat, so I want to offer you the option of cutlets made from mixed minced meat: pork + chicken! If you haven't tried it yet, be sure to try this combination. Tasty, tender and impossible to spoil

So, a recipe for mixed minced meat cutlets!

Recipe:

Minced pork – 400 gr.
Minced chicken – 400 gr.
Onion – 3 large heads *The more onions, the juicier the cutlets
Garlic – 5-6 cloves
Sour cream – 2 tbsp. heaped spoon (or 3 tablespoons if sour cream is liquid)
Mustard – 1 heaped teaspoon
Crackers(read how to always have crackers in the house)– for securing from 1 to 5 tbsp. spoons
Bunch of fresh herbs
*Khmeli – suneli – 1 tsp.
Salt - at the rate of 1 tsp. per 1 kg. minced meat

*Note on seasonings:

Not all seasonings are created equal for chicken and pork, so I advise you not to add too rich seasonings to these cutlets. Add cumin with caution as... It goes perfectly with meat, but in chicken it’s just terrible.

I suggest using hops – suneli – in these cutlets. Not rich, tasty in combination with both chicken and meat.

Composition of hops - suneli:

Dried crushed herbs in equal quantities - basil, coriander, fenugreek (fenugreek), bay leaf, garden savory, dill, parsley, celery, peppermint, marjoram, red hot pepper in an amount of 1-2% of the finished mixture, Imeritin saffron (safflower dyeing) or saffron in an amount of 0.1% of the finished mixture

Abbreviated composition of hops - suneli:

Coriander, basil, marjoram, dill in equal parts, red pepper in the amount of 1-2% of the finished mixture, saffron in the amount of 0.1% of the finished mixture.

*Expensive saffron can be replaced with cheaper and more accessible turmeric.

Preparation:

Bon appetit!

Pork and chicken cutlets can be cooked on the stove or in a frying pan! Recipes for juicy and golden brown pork and chicken cutlets

Cutlet is the most famous minced meat dish.

Adults and children are happy with the tasty, juicy, ruddy products.

Especially if they are made from chicken and pork, and according to all the rules!

Let's make perfect cutlets?

Pork and chicken cutlets - general cooking principles

Chicken. Fillet, pulp trimmings are used, you can take it with skin. The product is twisted or finely chopped.

Pork. Boneless meat is used. Like chicken, it needs to be shredded.

Vegetables. Usually these are onions and garlic, but some recipes include carrots and potatoes. Added raw.

Breadcrumbs, flour. Used for external coating of products. No preliminary preparation is required.

Bread, semolina. Added for volume, dilute the minced meat.

Eggs. They help to hold together all the ingredients of the cutlet mass, prevent cracks from appearing, and make the product smoother. They are not always added.

Sour cream, mayonnaise, ketchup. Typically used for gravy or greasing cutlets before baking in the oven.

Pork and chicken cutlets “Juicy”

A recipe for simple pork and chicken cutlets, but with a little secret. You can use any part of the chicken, but if you use breast, the pork should be fatty.

Ingredients

2 cloves of garlic;

Breadcrumbs, butter;

Preparation

1. Immediately soak the bread in milk. It's better if it's callous.

2. Twist the pork and chicken, then skip the onions and garlic. Lightly squeeze the bread and pass through a meat grinder.

3. Add the egg, pepper, salt and mix the cutlet mixture well.

4. Cut the butter into small cubes.

6. Heat the oil in a frying pan.

7. Roll the cutlets in breadcrumbs (you can just use flour), flatten them with your hands, giving them the desired shape. Place it in a frying pan and start frying.

8. When the first side is browned, turn it over. It's time to cover the cutlets. Cook under the lid until done.

Chopped pork and chicken cutlets

The recipe is not only very tasty, but also profitable. For chopped pork and chicken cutlets, you will need 300 g of meat each, and you will get a whole mountain of delicious, tender, incredibly juicy chops.

Ingredients

0.3 kg chicken fillet;

4 spoons of sour cream;

5 tablespoons flour (approximately);

Salt, pepper and oil.

Preparation

1. Wash the chicken and pork fillets. Cut it all into small cubes within 0.5 cm. Throw it into a bowl.

2. Peel the onion and cut it smaller than the meat. Let's add.

3. Now season it all with sour cream, spices, and stir.

4. Break the eggs one at a time and continue stirring. In the process we introduce flour. Quantity is approximate. If the onion is juicy or the sour cream is runny, you may need a little more.

5. Now we leave the minced meat to stand for an hour and the meat is soaked.

6. Pour a thin layer of oil into the frying pan, a few millimeters is enough. Turn on the fire and warm it up.

7. Place the cutlets with a spoon; they will resemble chops. Fry on the first side.

8. Turn the browned products over to the raw side. Now you can cover the pan. Cook for about five minutes.

9. Take it out. Place the next batch in the pan. If necessary, add oil.

Pork and chicken cutlets in the oven

A recipe for pork and chicken cutlets for those who don’t want to stand at the stove. The oven will solve the cooking problem and save time!

Ingredients

For filling: 2 tablespoons of tomato, 100 g of sour cream, a clove of garlic and 100 ml of water.

Preparation

1. Fill the recipe pieces of bread with milk or water. Soak for ten minutes.

2. During this time, wash the meat products and cut them into pieces. We peel the onion and also cut it so that it fits into the hole in the meat grinder.

3. Now take out the soaked bread, squeeze it, but not too much.

4. Grind all the cutlet ingredients through a meat grinder, including peeled and chopped potatoes.

5. Salt and pepper the minced meat, add the egg. Mix well. Ideally, the mass should be beaten on the countertop.

6. We divide all the minced meat into pieces of 100 grams, but you can make the cutlets a little smaller or larger.

7. We form the products in the form of elongated droplets.

8. Transfer them immediately into a greased form.

9. Bake at 180 degrees for 20 minutes.

10. Prepare the filling from the above ingredients, season with pepper and salt.

11. Take out the cutlets, pour the mixture over them and put them back into the oven. Bring the dish to full readiness. If you need more gravy, increase the amount of ingredients for the sauce proportionally.

Pork and chicken cutlets with mushrooms

A recipe for amazing pork and chicken cutlets with pickled mushrooms. They are used in small quantities and very little is needed.

Ingredients

150 g pickled mushrooms;

0.5 bunch of greenery;

Preparation

1. Prepare bread. Fill it with milk, broth or plain water. We are waiting for it to limp well.

2. Toss the chicken with pork and onions. If you add garlic, you can immediately chop it with the rest of the ingredients.

3. Add egg, bread, stir. Add salt, pepper to taste and leave the minced meat for a few minutes to steep.

4. Cut the pickled mushrooms into slices and mix with chopped dill. You don’t need to add anything else, but you can add a little sour cream, just a little bit, so that the dill sticks easier.

5. Pour breadcrumbs into a plate. Pour oil into the frying pan.

6. Divide the minced meat into pieces. The size of a small apple. We flatten each one in the palm of our hand, put a little mushroom filling and hide everything inside. Flatten the cutlet with your hands and roll in breadcrumbs.

7. Turn on the stove and heat the oil.

8. Fry on both sides. After turning over, you need to cover the pan with a lid so that the cutlets are well baked.

Pork and chicken cutlets with semolina

A variation of the popular chicken and pork cutlets, to which semolina is added. You can also add it if the minced meat turns out to be liquid.

Ingredients

Breading (flour, croutons).

Preparation

1. Twist the meat with onions and chicken.

2. Add semolina, spices, eggs. Stir well and set aside. The cereal should swell and the minced meat will become thicker.

3. After half an hour, the cutlet mass needs to be mixed.

4. Put the frying pan on the fire, pour in the oil.

5. Make cutlets of arbitrary size and shape. Roll in flour or breadcrumbs.

6. Fry on the first side without a lid, then turn over and cover. We bring it to full readiness.

Pork and chicken cutlets with cheese crust

Just an amazing recipe for cutlets, which are also baked in the oven. It is better to use hard cheese to give the dish a beautiful crust.

Ingredients

2 slices of bread;

Preparation

1. Prepare meat and poultry. Peeled onion. Soak the bread in milk.

2. Grind all the ingredients of the cutlet mass in any convenient way.

3. Add spices, beat in one egg. To stir thoroughly.

4. Form cutlets, place in a baking dish tightly to each other.

5. Place in the oven for 15 minutes.

6. Mix sour cream with garlic and pepper.

7. Take out the cutlets and generously coat them with sauce.

8. Grate the cheese and immediately sprinkle on the dish.

Pork and chicken cutlets with cabbage

A recipe for extraordinary cutlets that always turn out juicy. They can be safely called lazy cabbage rolls. You can even serve them without a side dish.

Ingredients

0.3 kg each of chicken and pork;

Preparation

1. Grind the meat products together with onions through a meat grinder.

2. Finely chop the cabbage. Place in a bowl and knead well with your hands to reduce the volume of the mass.

3. Combine minced meat with cabbage. Salt and pepper.

4. Add an egg to them. If it is small, then you can take two pieces. Stir the mixture and form into oval patties.

5. Transfer to a greased pan and place in the oven for 10 minutes to allow the products to become stronger and slightly baked. Temperature 200.

6. Combine tomato with sour cream. Dilute the sauce with water. Add garlic and pepper to taste, do not add too much salt, as most of the filling will be absorbed into the cutlets.

7. Take the pan out of the oven and pour over the products.

If you are preparing a small number of cutlets, you do not need to add a whole egg, you can get by with half. Otherwise, the minced meat may become liquid and the cutlets will be difficult to form.

If the minced meat is already liquid, then you can thicken it with semolina, breadcrumbs or ordinary flour.

You can bread cutlets not only in breadcrumbs or flour. You can also use ground oatmeal and crackers for this purpose.

Any cutlets can be made in a fluffy coat, like Kiev style. To do this, the product is dipped in egg, then rolled in a loaf and repeated. They are deep fried.

If the cutlets are not cooked through inside, heating them in the microwave will help. 2-3 minutes is enough.

Did you get a lot of cutlets? They can be frozen. Moreover, this can be done both with raw and fried products.

I suggest trying chicken and pork cutlets with gravy.

The chicken and pork in this minced meat dish complement each other very well. The tomato-cream sauce in which they are then stewed makes the cutlets very soft, tender and juicy.

Children gobble up these pork and chicken cutlets on both cheeks!

Ingredients:

For minced meat:

Meat (pork) – 500 gr.,
Chicken fillet (breast) – 1 pc. (approximately 400 gr.),
Onions – 2 pcs.,
Milk – 50 ml,
Egg 1-2 pcs. (1 large or 2 small),
Garlic – 1 clove,
Salt, pepper - to taste,
Vegetable oil for frying,
Flour for dredging cutlets.

For the gravy:

Water – 200 ml,
Cream – 100 ml,
Ketchup – 5 tbsp. l.,
Flour – 2 tbsp. l.,
Salt - to taste.
Bay leaf – 2 pcs.,
Greens - to taste.

For garnish:

Buckwheat – 2 tbsp.,
Water – 4 tbsp.,
Salt - to taste.

Cooking process:

Let's prepare the cutlet mince. We thoroughly wash the chicken and pork meat, separate the films, and let the water drain. Pass the fillet, onion and garlic through a meat grinder. Add milk, eggs, salt and pepper to the minced pork and chicken. Mix everything well until smooth.

Pour vegetable oil into a frying pan and heat it up. Meanwhile, form cutlets, roll them in flour and fry on both sides until golden brown.

In a separate bowl prepare the gravy for the cutlets. Mix water, cream, ketchup, salt and flour and pour over the cutlets.

Let the gravy boil, turn the heat to low, add bay leaves, herbs, cover with a lid and simmer the chicken and pork cutlets for 30-40 minutes over low heat.

For a side dish, at this time, boil the buckwheat in a slow cooker or in the traditional way on the stove. When the chicken and pork cutlets are ready, serve in portions with buckwheat garnish.

We thank Ekaterina Marutova for the recipe.

Bon appetit and good recipes!

Minced pork – 300 g

White bread – 1-2 slices

Garlic – 1 clove

Salt, pepper - to taste

Ground crackers - for breading

Vegetable oil - for frying

Cooking Instructions

If cutlets are included in our family’s diet, then most often they are pork and chicken cutlets. Lean minced chicken successfully complements fattier pork, but at the same time retains its meatiness, juiciness, and characteristic cutlet aroma. I usually take two types of minced meat in equal proportions; in addition, half beef and lamb cutlets are good using this method.

You will need the following products: minced chicken and pork, onions, garlic, eggs, white bread, salt, pepper, refined vegetable oil, breadcrumbs.

To the minced chicken and pork add bread crumbs soaked in water, spices, chopped onions and garlic.

Beat in the egg and mix until smooth.

We make the blanks, sprinkle them thickly with breadcrumbs.

Fry chicken and pork cutlets in hot vegetable oil in a frying pan until golden brown, about 7 minutes on each side.

Remove any remaining oil with a paper towel and serve homemade pork and chicken cutlets hot or warm.

www.iamcook.ru

Chicken and pork cutlets

Chicken and pork cutlets are fried in vegetable oil. If you prefer a lower-calorie option, it is better to bake the cutlets in the oven. Steaming them is unlikely to be possible - due to the vegetables, the minced meat is not entirely homogeneous and the cutlets may fall apart. An alternative is to make them very small, a little larger in size than meatballs, and cook them in a double boiler.

Choose the side dish or sauce for cutlets that you like - cutlets are a universal dish and go well with cereals, vegetables, pasta, all kinds of vegetable stews and sauces. These cutlets can be prepared for any occasion. By the way, look, for example, at the birthday menu.

Chicken and pork cutlets - recipe.

– pork – 250 gr;

– white loaf – 2 slices;

– onion – 1 large onion;

– garlic – 2 cloves;

– potatoes – 2 tubers;

– ready mustard – to taste;

– ground black pepper, paprika – 0.5 tsp each;

– ground coriander – 2-3 pinches;

– parsley – a small bunch;

– refined vegetable oil – for frying cutlets.

Peel the onions, potatoes and garlic. Let's cut it randomly.

We pass the chicken fillet and pork through a meat grinder. Soak a couple of slices of white loaf in cold water and squeeze out the liquid. Let's pass the bread through a meat grinder after the meat.

Onions, garlic and potatoes can be grated on a fine grater or passed through a meat grinder. Add vegetables to the minced meat with bread.

Beat one egg into the minced meat (you can only add egg whites, and use the yolk in baking).

Mix all the ingredients of the minced meat and add salt to the minced meat to taste. Finely chop the parsley (or any fresh herbs) and add to the minced meat.

Mix the minced meat again. Season with ground coriander, black pepper and ground paprika. Add half a teaspoon of hot ready-made mustard (from a tube). You can take absolutely any mustard - sweet, spicy or with grains.

Mix the minced meat thoroughly, beat it lightly (put it in a bowl) so that it becomes more viscous, elastic and homogeneous. Cover the dish with the minced meat and put it in the refrigerator for half an hour. At this time, you can prepare a side dish for the cutlets or make a vegetable salad.

In half an hour the minced meat will infuse, become denser and it will be easier to make cutlets from it. We make them in any shape as you like, but not very small (about the size of a chicken egg). It is more convenient to form the cutlets with wet hands - then the minced meat will not stick to them.

Pour vegetable oil into a frying pan and heat it over high heat. Then reduce the heat and place the cutlets in hot oil. Fry over medium heat for 4-5 minutes on each side. To steam the cutlets better, cover the frying pan with a lid, and when they are browned on one side, turn them over and do not cover with the lid.

Serve chicken and pork cutlets with any side dish or fresh vegetable salad, fresh herbs. Bon appetit!

every-holiday.ru

Minced chicken and pork cutlets

Pork and chicken cutlets are very tender.

They can be prepared in various ways - fried, baked, steamed, with or without gravy. Cutlets made from this minced meat always turn out delicious.

Today is a recipe for cutlets made from mixed minced meat, baked in the oven with sour cream and tomato sauce.

Pork and chicken cutlets

500 grams chicken fillet
500 grams boneless pork
2 medium onions
2 potatoes
1 egg
1 tablespoon sour cream
salt, black pepper
vegetable oil (for greasing the mold)

1 tablespoon sour cream
1 tablespoon flour
1 tablespoon tomato paste
1 glass of water

Making minced chicken and pork cutlets

I cut the meat into small cubes, peel and wash the onions and potatoes. I also cut the latter into pieces.

I pass chicken and pork meat through a meat grinder, and potatoes and onions also go here.

I add egg and sour cream to the resulting minced meat.

Salt and black pepper.

With wet hands, I form round cutlets and place them on a baking sheet greased with vegetable oil.

Place in an oven preheated to 180 degrees and leave to bake for 20 minutes.

Gravy for chicken and pork cutlets

Mix tomato paste, sour cream and flour, then add a glass of warm water to the mixture.

Mix well so that there are no lumps.

Pour the resulting sauce over the cutlets and leave in the oven for another 15 minutes.

The side dish can be anything. Today I served pork and chicken cutlets with egg fried cauliflower.

Have a pleasant taste experience!

I will be grateful for every click on the social network buttons!

zdorovogotovim.ru

Minced pork and chicken cutlets

Cutlets- a minced meat product in the shape of a round flatbread. Undoubtedly, cutlets are an integral part of a happy family life and our diet. It’s not for nothing that the proverb says about this: “A wife does not fry cutlets in a house where there is discord and quarrels”! Agree, both adults and small children love cutlets. And all wives, mothers and grandmothers cook them differently. They also use a wide variety of minced meat for their preparation: pork, beef, lamb, various poultry meat (chicken, ducks, turkey, etc.); homemade cutlets made from mixed minced meat are also delicious. Of course, cutlets can be made without meat. They are made from offal and fish, as well as lean cutlets from vegetables. Cutlets prepared with the addition of or directly from cereals are delicious. When preparing minced meat for cutlets, many housewives consider it obligatory to add a piece of white bread soaked in milk. This is also common in our family. It is important not to overdo it with bread. some make purely meat cutlets, adding nothing to the minced meat except onions and garlic. Minced meat cutlets with the addition of vegetables, such as cabbage, are delicious. Today we will make delicious meat cutlets from mixed minced meat made from pork and poultry. These cutlets turn out tender and very tasty.

Required:

Pork - 800 gr.
Chicken - chicken breast - 1 piece, weighing about 500 g.
Egg - 1-2 pcs.
Onion - 1 pc.
Garlic - 1-2 cloves
Bun soaked in milk - piece
Salt and ground pepper - to taste
Bay leaf - 1-2 pcs.
Flour - for dredging cutlets
Vegetable oil - for frying cutlets
Starch - 1-2 tbsp. + water (200-300 ml.) - for gravy
Tomato sauce (ketchup) - 3-5 tbsp. - for gravy

How to make homemade pork and chicken cutlets:

First of all, let's prepare homemade minced meat. After all, minced meat prepared with your own hands and from homemade meat is already half of your success. Cut the pork and chicken fillet into pieces and mince with onion and garlic.

Add eggs, salt and ground black pepper to taste to the mixed minced pork and chicken. Knead the minced meat thoroughly; you can beat it further. This will make the cutlets juicier.

Make cutlet blanks from the mixed minced meat, rolling each cutlet in flour. Pour a sufficient amount of vegetable oil into the frying pan and place the cutlets. Fry until golden brown on both sides.

These are such beautiful cutlets.

Place the first batch on a plate and thus fry all the cutlets from the prepared homemade minced meat.

Then, when all the cutlets are fried, place them tightly together in a large frying pan of a suitable size. Fill with a little water.

Add bay leaves for flavor. Separately, dissolve the starch in water with the addition of tomato sauce (ketchup) - stir. Bring everything to a boil and pour the starch sauce into the cutlets. Reduce heat to low and cook the cutlets until fully cooked within 20-30 minutes. If you wish, you can make less gravy or, on the contrary, more. Since when serving cutlets with a side dish, you will need a lot of it. Delicious homemade minced pork and chicken cutlets will please the whole family.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

kulinarochka2013.ru

Calories: Not specified
Cooking time: Not indicated

Chicken and pork cutlets turn out juicy and tasty, it couldn’t be otherwise. Chicken fillet itself is a bit dry, and pork is quite fatty meat. If you combine both types of meat, you get the perfect minced meat for cutlets. It is very good to supplement the combined minced meat with vegetables, herbs and spices - potatoes, onions, parsley, ground pepper, and for lovers of spicy dishes you can add a little mustard or chili pepper, homemade adjika.
Chicken and pork cutlets are fried in vegetable oil. If you prefer a lower-calorie option, it is better to bake the cutlets in the oven. Steaming them is unlikely to be possible - due to the vegetables, the minced meat is not entirely homogeneous and the cutlets may fall apart. An alternative is to make them very small, a little larger in size than meatballs, and cook them in a double boiler.
Choose the side dish or sauce for cutlets that you like - cutlets are a universal dish and go well with cereals, vegetables, pasta, all kinds of vegetable stews and sauces. These cutlets can be prepared for any occasion. By the way, look, for example,.
Chicken and pork cutlets - recipe.
Ingredients:

- chicken fillet – 150 g;
- pork – 250 gr;
- white loaf – 2 slices;
- onion – 1 large onion;
- garlic – 2 cloves;
- potatoes – 2 tubers;
- egg – 1 pc;
- ready mustard - to taste;
- ground black pepper, paprika – 0.5 tsp each;
- ground coriander – 2-3 pinches;
- salt - to taste;
- parsley - a small bunch;
- refined vegetable oil - for frying cutlets.

How to cook with photos step by step

To prepare chicken cutlets with pork, first prepare the meat and vegetables. Rinse the fillet and pork under running water, dry and cut into pieces. The proportions of chicken and pork can be any - depending on the availability of products and based on your taste.

Peel the onions, potatoes and garlic. Let's cut it randomly.

We pass the chicken fillet and pork through a meat grinder. Soak a couple of slices of white loaf in cold water and squeeze out the liquid. Let's pass the bread through a meat grinder after the meat.

Onions, garlic and potatoes can be grated on a fine grater or passed through a meat grinder. Add vegetables to the minced meat with bread.

Beat one egg into the minced meat (you can only add egg whites, and use the yolk in baking).

Mix all the ingredients of the minced meat and add salt to the minced meat to taste. Finely chop the parsley (or any fresh herbs) and add to the minced meat.

Mix the minced meat again. Season with ground coriander, black pepper and ground paprika. Add half a teaspoon of hot ready-made mustard (from a tube). You can take absolutely any mustard - sweet, spicy or with grains.

Mix the minced meat thoroughly, beat it lightly (put it in a bowl) so that it becomes more viscous, elastic and homogeneous. Cover the dish with the minced meat and put it in the refrigerator for half an hour. At this time, you can prepare a side dish for the cutlets or make a vegetable salad.

In half an hour the minced meat will infuse, become denser and it will be easier to make cutlets from it. We make them in any shape as you like, but not very small (about the size of a chicken egg). It is more convenient to form the cutlets with wet hands - then the minced meat will not stick to them.

Pour vegetable oil into a frying pan and heat it over high heat. Then reduce the heat and place the cutlets in hot oil. Fry over medium heat for 4-5 minutes on each side. To steam the cutlets better, cover the frying pan with a lid, and when they are browned on one side, turn them over and do not cover with the lid.

Serve chicken and pork cutlets with any side dish or fresh vegetable salad, fresh herbs. Bon appetit!

Author Elena Litvinenko (Sangina)
They turn out very tasty

Cutlets made from minced chicken and pork in the oven turn out incredibly tender and juicy. A huge advantage of this recipe is that you don’t need to stand at the stove for a long time. Having prepared the minced meat and formed the pork and chicken cutlets, we put them in the oven and wait until we can serve the dish. And these cutlets turn out much tastier and healthier than fried ones. Try it!

Ingredients

To prepare minced chicken and pork cutlets in the oven you will need:
minced pork - 700 g;
minced chicken - 400 g;
unsalted lard (without skin) - 100 g;
white bread - 2 pieces;

water for soaking bread;
eggs - 2 pcs.;
onions - 100-150 g;
garlic - 5-7 cloves;
salt - to taste;
mixture of peppers - 0.5 tsp;
paprika - 0.5 tsp;
vegetable oil - 1-2 tbsp. l.

Cooking steps

Prepare food.

The minced pork and chicken to prepare these cutlets can be purchased or prepared yourself by passing pieces of chicken and pork through a meat grinder. Soak the bread in water for a few minutes, then squeeze out excess liquid. Peel the onion and garlic. Pass salted lard without skin, onion, garlic and soaked bread through a meat grinder, combine with minced pork and chicken.

Add eggs, salt to taste, a mixture of peppers and paprika to the resulting mass, mix thoroughly.

Bake the cutlets in a preheated oven at 170-180 degrees for about 30 minutes.

Then remove the foil and bake the cutlets for another 10-15 minutes until they are browned.

Minced chicken and pork cutlets cooked in the oven turn out juicy and very tasty; serve them with crumbly porridge, mashed potatoes, herbs and fresh vegetables.

Delicious and pleasant moments!