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

With all efforts, it is unlikely that it will be possible to choose a classic recipe for cutlets from such minced meat. Let's do it easier - we take the basic recipe for cutlets, as such, and make changes to it, in accordance with the products used. Since neither chicken nor pork requires any special spices, grinding technologies or other sophisticated techniques, making chicken and minced pork cutlets 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;
a clove of garlic;
homemade breadcrumbs;
hand-milled 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. Free the bread crumb from the crusts, soak in water and squeeze lightly.

First mix the minced meat of both types, add and pepper a little. We try for salinity with the tip of our tongue. If necessary, add salt and seasoning. Stir in onion with garlic and mashed bread into the cutlet mass. This must be done carefully, achieving a uniform color of the entire mass.

Introduce a raw egg last into the mass. We also thoroughly mix it with the rest of the components and check the salinity of the minced meat for the last time.

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

Cooking time recommendations are always rather dubious in terms of accuracy. The duration of the process depends on many factors and is always selected experimentally. The following remarks are common in most cases: fat (of any kind) must be sufficiently heated; the breading is applied in one dense, thin layer and to be seemingly dry; fry on both sides, with the first a little longer, and the second by slightly lowering the temperature and covering with a lid.

Option 2: Chopped chicken and pork cutlets, quick recipe

Delicate chicken and juicy pork are cooked quickly, almost any recipe can be written to "quick"! Still, frying cutlets from meat chopped with a knife takes a little less time, in addition, there is no need to bread them. Even with minimal skill, chopping meat with a well-sharpened cleaver is a quite feasible task, therefore it is proposed to consider a chicken-pork cutlet from minced meat, which you yourself will cook, as a quick recipe.

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 pepper mixture, other suitable spices may be used.

How to quickly cook minced chicken and pork cutlets

The meat, peeled from films and other unnecessary parts, is rinsed, soaked 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.

We clean the onion, wipe it with a damp cloth or wash and dry it. Rub with a medium grater or grind with a blender. Since we chop the meat into minced meat on a cutting board, it makes no sense to use a meat grinder, but not only onions, but also the remaining large pieces of meat can be lowered 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 to be somewhat watery. Pour all the starch into it and mix again. Take it out in the cold or put it in the refrigerator compartment 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 sculpt the cutlets. Immediately put the minced meat portions in the heated oil, fry without changing the mode and without covering with a lid. It takes less time than minced meat cutlets, but watch the duration carefully - the sides of the cutlets should be golden brown, and the meat should be completely baked inside.

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

Mixed minced meat is good in cutlets prepared in any way, whether fried, steamed or baked. And minced chicken and pork cutlets are no exception. The steamed cutlets will be next, and first try the baked ones - they are also juicy and do not contain excess fat or overcooked crust.

Ingredients:

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

How to cook

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

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

We mix all the chopped products, salt, add half the sour cream and an egg, sprinkle with pepper and knead with special care. After moistening the hands, roll out the "koloboks" from the minced meat, about four centimeters in diameter. We lay them out on a shallow, heavily oiled brazier, slightly flattening them. The distance between the semi-finished products should be no more than the thickness of the little finger.

The cutlets are baked for exactly half an hour in the oven, at a temperature set at 180 degrees. We use this time to make 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 a little thick. Usually a slightly incomplete glass goes away. Salt, you can add dried dill.

Quickly taking the cutlets out of the oven, fill them with gravy and send them back without delay. There is enough time for extinguishing and a quarter of an hour, do not overexpose, this is useless.

Option 4: Steamed chicken and minced pork cutlets

Only people who have never tried them can look down on steamed dishes. Well, or in the event that the chef himself approached the dish without due diligence, and it turned out to be too far from the original recipe. When cooking patties over steam, not for dietary purposes, but just for a change, do not try to add more spice. After steaming, they taste very differently, it is 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 garlic head;
large white onion;
180 grams of stale loaf;
a glass of warmed 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, and dissolve the meat into pieces convenient for grinding. Remove the husk from the garlic. Grind the prepared foods with a meat grinder.

Soak the bread with milk, grind through the same meat grinder to collect the remaining meat from its walls. Stir the cutlet mass thoroughly and beat it off 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 cutlets for steam cooking more elongated than for frying or baking. Lightly roll them in flour, trying to touch less with your hands, and wield mostly forks or other tools.

Whichever method you use for cooking: cooking in a multicooker, a special double boiler or just a colander over boiling water in a saucepan, the duration of cooking cutlets is about 22 minutes. Make sure that the water is in sufficient quantity, does not overwhelm the cutlets and boils all the time.

Option 5: Lush 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 lush. Pay special attention to the quality of the minced meat, it really should be free of excess moisture. If there is no such product in finished form, it is better to give preference to another recipe or grind the meat with your own hands.

Ingredients:

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

How to cook

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

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 cooks prefer to rub potatoes for cutlets with shavings, but not turn them into mashed potatoes.

Combine and stir all foods. Salt, season with spices, be sure to let the mass stand from twenty minutes to half an hour - the swollen semolina will make them lush, as the name of the recipe promises. Shape the patties as you like, but still not too thick.

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

Minced chicken and minced pork cutlets

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 taste a little dry, unless, of course, they are stewed in any sauce. But if you add pork to the minced chicken, then the cutlets become much tastier and softer in taste. Of course, and a little more high-calorie, but sometimes you can pamper yourself with delicious, even if you strictly follow your figure. The recipe for pork and chicken cutlets is quite simple, but I will share it, maybe it will be useful to someone or someone will remember a similar one.

Cooking time: 0:25

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)

Highly tender cutlets 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 obtained from chicken and minced fish. Cutlets made only from minced pork are especially tender, but here a lot depends on the meat, the amount of fat, so I want to offer you a variant of cutlets made from mixed minced meat: pork + chicken! If you haven't tried it yet, be sure to try this combination. Delicious, tender and impossible to spoil

So, the 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. a spoon with a slide (or 3 tablespoons, if the sour cream is liquid)
Mustard - 1 teaspoon with a slide
Rusks(read how to always have crackers in the house)- for fixing from 1 to 5 tbsp. spoons
Bunch of fresh herbs
* Hops - suneli - 1 tsp
Salt - at the rate of 1 tsp. for 1 kg. minced meat

* Seasoning note:

Not all condiments are the same. to chicken and pork, so I advise you not to add too rich seasonings to these cutlets. Be careful to add caraway seeds, because it goes perfectly with meat, but in chicken it's just awful.

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

Hops - suneli composition:

Dried chopped herbs in equal amounts - basil, coriander, fenugreek (fenugreek), bay leaf, garden savory, yekp, parsley, celery, peppermint, mayoron, red hot pepper in the amount of 1-2% of the ready-made mixture, Imeritinsky saffron (safflower dye) or saffron in the amount of 0.1% of the finished mixture

Reduced composition of hops - suneli:

Coriander, basil, mayor, ykpop in equal proportions, 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 readily available turmeric.

Preparation:

Bon Appetit!

You can cook pork and chicken cutlets on the stove and in a skillet! Recipes for juicy and ruddy pork and chicken cutlets

Cutlet is the most famous minced meat dish.

Adults and children are pleased with tasty, juicy, ruddy products.

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

Let's make the perfect cutlets?

Pork and chicken cutlets - general cooking principles

Hen. Fillet is used, pulp trimmings, can be taken with skin. The product is twisted or chopped into small pieces.

Pork. Pitted meat is used. Like chicken, it needs to be chopped up.

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

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

Bread, semolina. Added for volume, diluted with minced meat.

Eggs. They help to hold together all the ingredients of the cutlet mass, prevent cracks, make products smoother. Not always added.

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

Pork and chicken cutlets "Juicy"

The recipe for simple pork and chicken cutlets, but with a little secret. Any part of the chicken can be taken, but if the breast is used, then the pork should be fatty.

Ingredients

2 cloves of garlic;

Breadcrumbs, butter;

Preparation

1. Immediately soak bread in milk. Better if it is stale.

2. Twist the pork and chicken, then skip the onion and garlic. Squeeze the bread lightly and also mince it.

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

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 with your hands, giving the desired shape. Put in a frying pan, start frying.

8. When the first side is browned, turn over. It's time to cover the cutlets. Bring under the lid to readiness.

Chopped pork and chicken cutlets

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

Ingredients

0.3 kg of chicken fillet;

4 tablespoons of sour cream;

5 tablespoons flour (approximately);

Salt, pepper and oil.

Preparation

1. We wash the chicken and pork fillets. Cut all this into small cubes within 0.5 cm. Put it in a bowl.

2. Peel the onion, cut it smaller than the meat. We add.

3. Now fill it all with sour cream, spices, stir.

4. Break eggs one by one and continue stirring. In the process, we introduce flour. The amount is approximate. If the onion is juicy or sour cream is liquid, then a little more may be required.

5. Now leave the minced meat so that it stands for an hour and the meat is soaked.

6. Pour a thin layer of oil into the pan, a few millimeters are enough. We turn on the fire, warm it up.

7. Spread the cutlets with a spoon, they will resemble chops. We fry from the first side.

8. Turn the ruddy products over to the damp side. The pan can now be covered. We cook for about five minutes.

9. We take out. We put the next batch in the pan. Add oil if necessary.

Pork and chicken cutlets in the oven

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

Ingredients

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

Preparation

1. Fill prescription bread slices with milk or water. Soak for about ten minutes.

2. During this time we wash the meat products, cut into pieces. Peel the onion and also cut it so that it goes into the hole of the meat grinder.

3. Now take out the soaked bread, squeeze out, but not hard.

4. Twist all ingredients of cutlets 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 off against the countertop.

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

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

8. We transfer them directly to the lubricated 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 and re-send to the oven. We bring the dish to full readiness. If more gravy is needed, we increase the amount of ingredients for the sauce proportionally.

Pork and chicken cutlets with mushrooms

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 greens;

Preparation

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

2. Twist the chicken with pork and onions. If you add garlic, then it can be immediately chopped with the rest of the ingredients.

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

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

5. Pour bread crumbs into a plate. Pour oil into the pan.

6. Divide the minced meat into pieces. The size is about a small bull's eye. Flatten each in the palm of your hand, put a little mushroom filling and hide everything inside. We level the cutlet with our hands, roll in breadcrumbs.

7. Turn on the stove, warm up the oil.

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

Pork and chicken cutlets with semolina

A variation of the common chicken and pork cutlets with semolina added. It can also be added if the minced meat is 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 groats should swell, the minced meat will become thicker.

3. After half an hour, stir the cutlet mass.

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

5. We make cutlets of any 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 so that the dish will please with a beautiful crust.

Ingredients

2 slices of bread;

Preparation

1. Prepare meat with poultry. Peeled onions. 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 patties, place in a baking dish tightly to each other.

5. Place in the oven for 15 minutes.

6. Mix sour cream with garlic, pepper.

7. Take out cutlets, grease generously with sauce.

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

Pork and chicken cutlets with cabbage

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 of chicken and pork;

Preparation

1. Twist meat products together with onions through a meat grinder.

2. Finely chop the cabbage. Put in a bowl, wrinkle 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 to form oval patties.

5. Transfer to a greased form, put in the oven for 10 minutes, so that the products are strengthened and slightly baked. Temperature 200.

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

7. We take out the form from the oven, water the products.

If you are cooking a small number of cutlets, then you do not need to add a whole egg, you can do half. Otherwise, the minced meat may become liquid, and it will be difficult to shape the patties.

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

You can bread cutlets not only in breadcrumbs or flour. Also for this purpose, you can use ground oatmeal, cracker.

Any cutlets can be made in a fluffy fur coat, like in Kiev. For this, the products are moistened in an egg, then rolled in a loaf and repeated. They are deep-fried.

If the cutlets are not baked inside, heating 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 products and fried ones.

I suggest trying chicken and pork cutlets with gravy.

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

Children gobble up such pork and chicken cutlets by both cheeks!

Ingredients:

For minced meat:

Meat (pork) - 500 gr.,
Chicken fillet (breast) - 1 pc. (about 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 rolling cutlets.

For 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 minced cutlet. We wash the chicken and pork meat thoroughly, separate the films, let the water drain. Fillet, onion and garlic are minced. Add milk, eggs, salt and pepper to the minced pork and chicken. Knead everything well until smooth.

Pour vegetable oil into the pan, heat it up. In the meantime, we form cutlets, roll them in flour and fry on both sides until golden brown.

Prepare the gravy for the cutlets in a separate bowl. Mix water, cream, ketchup, salt and flour - pour over the cutlets.

Let the gravy boil, make a slow fire, add the bay leaf, herbs, cover and simmer the chicken and pork cutlets for 30-40 minutes over low heat.

For a side dish at this time, boil 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.

Thanks to 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 the diet of our family, then most often these are pork and chicken cutlets. Lean minced chicken successfully complements the fatty pork, but at the same time the meatiness, juiciness, and characteristic cutlet flavor are preserved. Usually I take two types of minced meat in equal proportions, in addition, half beef and lamb cutlets are good in a similar way.

You will need products according to the list: minced chicken and pork, onions, garlic, eggs, white bread, salt, pepper, refined vegetable oil, bread crumbs.

Add bread crumb soaked in water, spices, chopped onion and garlic to the minced chicken and pork.

Drive in the egg, mix until smooth.

We mold the blanks, sprinkle them with breadcrumbs.

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

Remove the remaining oil with a paper towel, 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 less high-calorie option, then it is better to bake the cutlets in the oven. It is unlikely that it will be possible to steam them - because of the vegetables, the minced meat is not completely homogeneous and the cutlets can fall apart. Alternatively, make them very small, slightly larger than meatballs, and cook in a double boiler.

Choose a garnish 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, check out the birthday menu, for example.

Chicken and pork cutlets - recipe.

- pork - 250 gr;

- white loaf - 2 slices;

- onion - 1 large onion;

- garlic - 2 cloves;

- potatoes - 2 tubers;

- ready-made mustard - to taste;

- ground black pepper, paprika - 0.5 tsp each;

- ground coriander - 2-3 pinches;

- parsley greens - a small bunch;

- refined vegetable oil - for frying cutlets.

Peel the onions, potatoes and garlic. We will randomly cut it.

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

Onions, garlic and potatoes can be finely grated or minced. Add vegetables to minced meat and bread.

We drive one egg into the minced meat (you can only add egg white, and use the yolk in baking).

Mix all the components of the minced meat, salt the minced meat to taste. Finely chop parsley (or any fresh herbs), 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 prepared mustard (from a tube). You can take absolutely any mustard - sweet, spicy or with seeds.

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

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

Pour vegetable oil into a frying pan, heat it over high heat. Then we reduce the fire, put the cutlets in hot oil. Fry over medium heat for 4-5 minutes on each side. To make the cutlets steamed better, cover the pan with a lid, and when they are browned on one side, turn them over and no longer cover with a lid.

We serve chicken and pork cutlets with any side dish or salad from fresh vegetables, fresh herbs. Bon Appetit!

every-holiday.ru

Minced chicken and pork cutlets

Pork and chicken cutlets are very tender.

You can cook them in various ways - fry, bake, steam, with or without gravy. Cutlets made from this minced meat are invariably tasty.

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

Pork and chicken cutlets

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

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

Cooking minced chicken and pork cutlets

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

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

Add the egg and sour cream to the resulting minced meat.

Salt and black pepper.

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

I send it to an oven preheated to 180 degrees and leave it to bake for 20 minutes.

Gravy for chicken and pork cutlets

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

I mix well so that there are no lumps.

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

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

Enjoy your taste experience!

I would be grateful for every click on the social media buttons!

zdorovogotovim.ru

Minced pork and chicken cutlets

Cutlets- minced meat product in the form of a round cake. Undoubtedly, cutlets are an integral part of a happy family life and our diet. It is not for nothing that the proverb says: "A wife does not fry cutlets in a house where discord and quarrels reign!" Agree, both adults and small children love cutlets. And all wives, mothers and grandmothers cook them in different ways. They also use a variety of minced meat for their preparation: pork, beef, lamb, meat of various birds (chickens, ducks, turkey, etc.), and homemade cutlets from mixed minced meat are also delicious. Of course, cutlets can also be cooked not from meat. They are made from both offal and fish, as well as lean cutlets from vegetables. Cutlets cooked with or directly from cereals are delicious. When preparing minced meat for cutlets, many housewives consider it mandatory to add a piece of white bread soaked in milk. This is also accepted in our family. It is important not to overdo it with bread. some make purely meat patties, adding nothing but onions and garlic to the minced meat. Minced meat cutlets with the addition of vegetables, for example, cabbage, are delicious. Today we will be making delicious minced meat patties made from pork and poultry. Such cutlets turn out to be tender and very tasty.

Would need:

Pork - 800 gr.
Chicken - chicken breast - 1 pc., Weighing about 500 gr.
Egg - 1-2 pcs.
Onions - 1 pc.
Garlic - 1-2 cloves
Bun soaked in milk - slice
Ground salt and pepper - to taste
Bay leaf - 1-2 pcs.
Flour - for rolling cutlets
Vegetable oil - for frying cutlets
Starch - 1-2 tablespoons + water (200-300 ml.) - for gravy
Tomato sauce (ketchup) - 3-5 tbsp - for gravy

How to cook homemade pork and chicken cutlets:

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

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

Make cutlet blanks from mixed minced meat, roll each cutlet in flour. Pour enough vegetable oil into the pan and place the cutlets. Fry until golden brown on both sides.

These are such beautiful cutlets.

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

Then, when all the patties are fried, place them tightly together in a large skillet of a suitable size. Pour some water over.

Add bay leaves for flavor. Separately dissolve the starch in water with the addition of tomato sauce (ketchup) - mix. Bring everything to a boil and pour the starch sauce into the patties. Reduce the heat to a minimum and bring the cutlets to full readiness for 20-30 minutes. If desired, you can make the gravy less or vice versa, more. Since when serving cutlets with a side dish, you will need a lot of it. Delicious homemade minced pork and chicken cutlets will appeal to the whole family.

Bon appetit, Svetlana and my home kulinarochka2013.ru!

kulinarochka2013.ru

Calorie content: Not specified
Cooking time: Not indicated

Chicken and pork cutlets are juicy and tasty, it cannot be otherwise. Chicken fillet itself is rather dry, and pork is rather 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, homemade adjika.
Chicken and pork cutlets are fried in vegetable oil. If you prefer a less high-calorie option, then it is better to bake the cutlets in the oven. It is unlikely that you will be able to steam them - because of the vegetables, the minced meat is not completely homogeneous and the cutlets can fall apart. Alternatively, make them very small, slightly larger than meatballs, and cook in a double boiler.
Choose a garnish 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, take a look, for example.
Chicken and pork cutlets - recipe.
Ingredients:

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

How to cook from a photo step by step

To prepare chicken cutlets with pork, first prepare the meat and vegetables. Rinse 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. We will randomly cut it.

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

Onions, garlic and potatoes can be finely grated or minced. Add vegetables to minced meat and bread.

We drive one egg into the minced meat (you can only add egg white, and use the yolk in baking).

Mix all the components of the minced meat, salt the minced meat to taste. Finely chop parsley (or any fresh herbs), 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 prepared mustard (from a tube). You can take absolutely any mustard - sweet, spicy or with seeds.

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

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

Pour vegetable oil into a frying pan, heat it over high heat. Then we reduce the fire, put the cutlets in hot oil. Fry over medium heat for 4-5 minutes on each side. To make the cutlets steamed better, cover the pan with a lid, and when they are browned on one side, turn them over and no longer cover them with a lid.

We serve chicken and pork cutlets with any side dish or salad from fresh vegetables, fresh herbs. Bon Appetit!

By Elena Litvinenko (Sangina)
It turns out very tasty

Cutlets made from minced chicken and pork in the oven are incredibly tender and juicy. A huge plus of this recipe is that you don't need to stand at the stove for a long time. Having cooked the minced meat and formed the pork and chicken cutlets, we send them to the oven and wait for the dish to be served on the table. Yes, and such cutlets are much tastier and healthier than fried ones. Try it!

Ingredients

To cook minced chicken and pork cutlets in the oven, you will need:
minced pork - 700 g;
minced chicken - 400 g;
not salted 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;
a mixture of peppers - 0.5 tsp;
paprika - 0.5 tsp;
vegetable oil - 1-2 tbsp. l.

Cooking steps

Prepare food.

Pork and chicken mince for the preparation of these cutlets can be taken purchased or prepared by 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. Skip salted lard, 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 patties for another 10-15 minutes, so that they are browned.

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

Delicious and pleasant moments!