How to make homemade minced meat cutlets so that they are juicy and delicious?
Recipes:
For most people, meat cutlets are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.
This dish is prepared from various types meat and even fish. To prevent the cutlets from becoming boring, I cook them using a variety of recipes.
Minced meat cutlets - a classic recipe in a frying pan
To create delicious cutlets, housewives traditionally use minced beef and pork. Each housewife determines the proportions of meat used to create it independently, but I follow my own recipe.
Set of required products:
- veal – 0.8 kg;
- pork rump – 0.8 kg;
- onion- 2 large onions;
- garlic – 1.5 heads;
- black bread - 1/3 loaf;
- milk - 1 glass;
- greenery;
- salt pepper.
Cooking :
I wash the meat several times and let it dry. If there is pleura on the veal, I get rid of it. I cut it into small pieces. At the same time, I cut the bread and pour it with milk.
To get tender, homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.
I get the most appetizing aroma by blending it in a blender. I salt and pepper all ingredients. I mix everything by hand.
When the minced meat is ready, I put the frying pan on the stove. I cook the cutlets in refined oil, covered.
To prevent the minced meat from sticking to your palms, I place a container with cold water. I form the blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from any cracklings that have appeared.
The cutlets come out tender and very tasty!
Not long ago, my fitness trainer insisted on excluding pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted which meat to choose for making cutlets, and settled on turkey.
List of ingredients:
- ham – 2 kg;
- heavy cream – 300 ml
- egg - 1 pc.;
- ground salt and pepper;
- breadcrumbs;
- refined oil – 200 ml;
- butter – 200 g.
Simple cooking process
I put the butter out of the refrigerator so that it becomes room temperature. I buy meat on the day of cooking. I wash it thoroughly, remove the skin and separate it from the bones (I also cook soup on the skin and bones).
I cut the meat into pieces and grind it twice in a meat grinder; on the second pass, I add oil.
I beat the egg into the resulting mass and pour in the cream. Sprinkle salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use regular ground black pepper), then mix everything well.
I sprinkle breadcrumbs onto the paper. When forming cutlets, I always keep a bowl of cold water on hand. I dip the blanks in breading and send them to the greased sunflower oil frying pan
I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.
Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.
Very often, when buying ready-made minced pork, you may be faced with the fact that its fat content is simply off the charts. Therefore, to make the cutlets from it tasty and nutritious, you can add some potatoes to its composition in addition to the loaf.
For cooking you will need the following products:
- fatty minced pork – 1 kg;
- loaf - a third of a loaf;
- medium potatoes - 2 pcs.;
- onion – 1 large onion;
- egg – 1 pc.;
- sour cream – 1 tbsp. l.
- sunflower oil – 1 tbsp. l.
- water – 1 glass
- salt and black pepper.
Cooking process:
First of all, I soak the sliced loaf in water. When its crust becomes soft, I squeeze it and pass it together with the peeled onion through a meat grinder. I add them to the minced meat and mix.
Grate the peeled potatoes using the finest grater. I squeeze it lightly in gauze, removing excess moisture, and add it to the rest of the products. I add sour cream there and beat in an egg. Then, after adding salt and pepper, I mix everything well and beat it until the head becomes dense.
I cook these cutlets in the oven, preheated to 190C, on lightly greased baking paper. I make them large enough, immediately place them on a baking sheet, and bake for about 20 minutes.
After this time, add half a glass of water to the cutlets and continue cooking until full readiness another 25 minutes. Excess fat from the cutlets will be used for their own cooking.
This cooking method allows you to create truly delicious cutlets.
The hardest thing for me to cook is minced beef. That's why I prefer to buy it ready-made. But it’s very easy to make juicy cutlets from it.
To get started, collect the following products:
- Minced beef – 1.5 kg;
- Onions – 3 pcs.;
- mustard – 3 tbsp. l.;
- garlic – 8 cloves;
- eggs – 3 pcs.;
- milk – 3 tbsp;
- potatoes – 6 pcs.;
- semolina;
- vegetable oil;
- salt;
- breadcrumbs.
Recipe:
Rub the peeled potatoes and onions on a fine grater. I press the garlic cloves through the garlic press. I boil the milk and cool it. I grind the defrosted minced meat again.
In an enamel container, I combine the minced meat with the previously prepared products. I whisk boiled milk with egg and mustard and add it to the rest of the ingredients. Add spices and stir until thick and homogeneous.
On paper I mix semolina with breadcrumbs. I make cutlets small size. I bread them by directly placing them in sunflower oil heated in a frying pan.
Fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to low. In this state I cook for another 10 minutes.
The cutlets fried in this way are slightly tough on the outside, but thanks to the original breading on the inside they are very tender.
Fish cutlets perfectly combine the concepts of tasty and healthy. They are very easy and quick to prepare and are very nutritious.
Products required for cooking:
- Pollock (cod) fillet – 1 kg;
- Egg – 1 pc.;
- Loaf/white bread -150g;
- water – 100 g;
- lard – 100;
- salt;
- breadcrumbs;
- refined oil.
Cooking step by step:
First step: I wash the fish and dry it with a kitchen towel and cut it into small pieces. I also cut lard.
Step two: To make the crust of the loaf soft, fill it with water for a couple of minutes, then squeeze excess liquid.
Third step: I beat an egg into a bowl with lard and fish, knead the soaked loaf and add salt. I mix the minced meat thoroughly and make cutlets. If the minced meat is too liquid, you can add a little semolina and let it sit for a while.
Step four: I fry the cutlets constantly turning them over. Then I close the lid for 6 minutes to steam them.
The fish cutlets are very juicy and have a golden brown crust.
Minced meat cutlets in the oven - recipe with tomatoes, cheese and gravy
Using this unusual recipe, you will create not classic cutlets, but a real culinary masterpiece.
You will need the following products:
- minced pork/beef – 500 g;
- cheese – 50-70 g;
- baguette – 150 g;
- garlic – 1 clove;
- egg – 1 pc.;
- tomato – 2 pcs. medium size;
- milk – 150 ml;
- onion - 1 onion;
- salt, pepper - 5 g each.
Creating a masterpiece:
I cut off several pieces from the baguette (it is advisable to use only the pulp) and soak it in milk. Then I take a stainless bowl and knead the soggy baked goods into it. I add minced meat and egg there.
I peel and finely chop the garlic and onions, and then add them to the other ingredients. Salt and sprinkle with ground black pepper on top. I mix everything well and beat it.
I turn on the oven to warm up to 170C. Then I prepare the baking sheet. I cover it with kitchen paper and lightly grease it with vegetable oil.
I choose dense tomatoes, so when I cut them into thin slices, they don’t fall apart. I chop the hard cheese into small squares.
Then I form the cutlets and immediately place them on a baking sheet. I place tomatoes and cheese on top of the workpieces. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.
This summer, having unexpectedly received minced chicken from my mother, I mastered new recipe preparing cutlets. Having tried and appreciated it, I am now sharing it with everyone.
A set of products needed for cooking:
- minced chicken/fillet – 1 kg;
- young zucchini;
- carrots – 1 pc.;
- egg – 1 pc.;
- fresh herbs (dill/parsley/basil);
- salt and spices;
- flour/crumbs for breading.
Cooking process:
I defrost the minced meat and drain as much liquid as possible. I wash the zucchini and carrots thoroughly several times. Then I grate it on a fine grater and mix it with minced chicken. In order for the mass to become more homogeneous, I additionally blend it with a blender.
I add chopped fresh herbs, spices and an egg to the resulting mass. I mix everything well.
Then I heat a frying pan with sunflower oil over moderate heat. Having made the meat preparations, I roll them in flour and put them in oil. I fry all the batches on both sides, placing them in a small saucepan. Then I pour a little water on the bottom and steam for 3-5 minutes.
The cutlets turn out very tasty. Appearance They are very appetizing, it gives the impression as if summer was placed on a plate.
Many of us remember the taste of cutlets from the canteen from our school days. The most interesting thing is that they didn’t leave the house for a long time. I recently had the opportunity to meet with my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)
To prepare them you will need:
- minced meat – 1.5 kg;
- white bread - loaf;
- onions - 9 onions;
- garlic – 1 head;
- salt pepper
- breadcrumbs
- vegetable oil.
Cooking method:
I peel and chop the onion and garlic using a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it out and grind it into a bowl with minced meat. We also send grated onions and garlic there, as well as spices.
I mix all the ingredients thoroughly, making the minced meat tight; if it crumbles, add a little boiled water to it; if it is liquid, add flour.
I form the cutlets onto a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although the recipe calls for them to be cooked in the oven).
When the oil starts to sizzle, I coat the pieces in breadcrumbs and send them to fry over moderate heat. After turning them over, cover the pan and let them fry for another 5 minutes.
The cutlets really taste exactly the same as they did in childhood.
My husband is a fisherman, so River fish It happens quite often at our house. In winter, most often it brings small pikes. There’s nothing special to fry there, but the cutlets they make come out just right.
For preparation you will need:
- pike – 1.8 kg;
- lard – 180 g;
- white bread – 6 slices;
- water – 1 tbsp.;
- egg – 2 pcs.;
- onions - 2 onions;
- butter – 50 g;
- breadcrumbs;
- salt pepper.
Quick cooking:
I clean the fish and wash it thoroughly under running water. I rid it of the head, ridge, skin and large bones. I cut it into small pieces. I fill the bread with water and let it sit for a while until it softens, then I drain the water.
I peel the onions, finely chop them and fry them in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.
With wet hands I form cutlets, dip them in breadcrumbs, and place them on a heated frying pan. The fire should be moderate, otherwise it will burn too much.
One more dietary option The intake of protein into the body began with cutlets made from minced chicken. We only eat them hot, so I only cook them for once.
Product set:
- Minced chicken – 0.5 kg;
- Onions – 2 pcs.;
- Egg – 1 pc.;
- Spices for chicken;
- Salt, ground pepper.
Very quick recipe:
I break the egg and carefully separate the white from the yolk. I place the protein in a bowl with minced meat, salt and ground black pepper. I mix everything thoroughly.
I peel and finely chop the onion and add it to the existing mixture. Then I mix again. I immediately place the formed pieces on a heated surface. I fry the cutlets in a Teflon-coated frying pan under a lid for about 10 minutes. I do not add oil.
And as a side dish I often serve it with stewed cabbage .
For a very long time I thought steamed cutlets were tasteless. That was until I got a multicooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look more beautiful, but their taste is indistinguishable.
To prepare them you will need:
- chicken fillet– 0.5 kg;
- beef – 0.5 kg;
- onions – 2 pcs.;
- potatoes – 1 pc.;
- loaf - 1 slice;
- garlic – 1 clove;
- egg – 1 pc.;
- salt pepper;
- sesame.
Cooking method:
I wash the meat under running water and dry it paper towel. Then I chop it and put it through a meat grinder, along with peeled vegetables and bread.
Add salt, black pepper and a chicken egg to the resulting mass. I mix everything thoroughly. I form medium-sized cutlets, roll them in breadcrumbs and place them in a special bowl for steaming in the gadget.
I pour water into the multicooker bowl and place a bowl on top. I select the “Cooking” mode (see the name of the mode in your instructions, it is different for different brands), and set the time to 25 minutes.
After all, after the end of the time, the device automatically switches to the keep warm mode, and the cutlets may be overcooked.
I hope these simple recipes such a classic dish as minced meat cutlets will become your indispensable helpers.
Potato cutlets with minced meat - hearty and tender - video recipe
They turn out fluffy, like pancakes! Very tasty, tender and filling – you won’t be able to pull them off by the ears! Be sure to try this recipe!
I ask you not to be modest and share this collection on social networks.
The word “cutlet” came into Russian from French; la côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat it with your hands. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. They began beating the meat to make it softer and breading it to maintain its juiciness. This process took place throughout Europe. Today, only the Kiev cutlet, which is often made with a bone, reminds us of the old days.
Over time, the cutlets became chopped, as this made them much easier to chew. And with the advent of meat grinders, they turned into a fairly easy-to-prepare dish. These are the ones we will prepare.Meat selection
For cutlets, you can use a piece of brisket or shoulder; chopped goulash is also suitable. But keep in mind that market traders may sell you bad meat. Therefore, when purchasing, you should ask to see the piece from all sides.
Cutlets are best made from chilled meat, not frozen.
The most delicious cutlets are made with the addition of fatty meat - pork or even lard.
Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.
It’s good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry to them.
Ground meat
The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.Be sure to add onions to the minced meat. It is rolled together with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.
It is advisable to prepare cutlets only from freshly prepared minced meat. If you do make minced meat in advance, do not put bread in it, do not add salt or spices.
The minced meat must be kneaded by hand. You can even beat it with your palms - this way it will turn out tender and soft.
You need to knead the minced meat for a long time, you can beat it with your palms, throw it from one hand to another, or hit it on the table. All so that the meat mass is saturated with oxygen and becomes more viscous and homogeneous.
A couple of spoons will add juiciness to the minced meat. ice water added during kneading. You can also add a spoonful of vegetable oil.
Cold cube butter, added at the end of kneading, will make the cutlets juicy and more airy.
Photo: Shutterstock.com
Bread
To prevent the cutlets from falling apart, add bread to them.
You need to soak dried bread; fresh bread does not release the amount of gluten needed to “glue” the minced meat together.
Reduce calories
Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.
You can also add grated carrots, pumpkin, beets to the cutlets - all these vegetables will add juiciness to them.
Instead of bread, you can mix stiffly beaten egg white into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a little tougher.
Modeling
It is best to cool the minced meat for half an hour before modeling.
To make it easier to divide the minced meat into portions, you need to wet your hands with water.
Try to make cutlets of the same size.
When making a cutlet, pat it with your palms and try to make it uniform, without seams. This way she won't release her juice.
Breading
You can coat the cutlets:In regular flour
In breadcrumbs (both white and rye)
In crushed nuts
In ground sesame
Frying
Place the cutlets on a hot, but not overheated frying pan. It is desirable that it has a thick bottom.
The cutlet is fried over high heat for 1-2 minutes on one side, then the heat needs to be reduced and simmered on the same side for another 3-4 minutes. And then turn it over and repeat the process.
When frying, cutlets need to be turned over minimally. Then their crust will not collapse and their juiciness will not disappear.
You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.
The sauce is poured after the cutlets are fried and covered with a lid. You can simply use sour cream, or you can prepare something more complex.
Do not add water to the sour cream to make more sauce, this will spoil the cutlets and kill their own juice.
Photo: Shutterstock.com
How to determine readiness
The cutlet needs to be pierced; if the juice comes out clear, it is ready.
If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for it to be ready.
If you want to get confused
Cutlets are best made from minced meat. Only then you will need to knead the minced meat better so that it does not fall apart.
Basic cutlet recipe
600 g beef goulash400 g pork goulash
2 medium onions
1/4 white loaf
1 glass of water
salt and pepper to taste
2-3 tbsp. l. flour
1 cup sour cream
Step 1. Cut the loaf into large pieces and add water.
Step 2. Rinse the meat, peel the onion and cut into 4 parts. Grind the meat and onions through a fine grinder.
Step 3. Turn it a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.
Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.
Step 5. Remove the crust from the loaf, squeeze out the bread and add to the minced meat.
Tip: If the minced meat seems a little dry, you can add a little milk, or water and vegetable oil.
Step 6. Form cutlets. Roll them in flour.
Tip: During the sculpting process, you can beat the cutlets a little more with your palms, patting them.
Step 7. Heat a frying pan with oil. Place the cutlets and fry over high heat for half a minute (until a crust forms).
Step 8. Reduce heat and fry over low heat for another 2-3 minutes.
Step 9. Turn the cutlets over and fry first over high heat and then over low heat as described in steps 7 and 8.
Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).
Tip: At this stage, you can pour sour cream over the cutlets to create a sauce. Just do not add water under any circumstances, otherwise the cutlets will turn into a rag.
Step 11. Remove from heat, pour in sour cream, sprinkle with herbs, serve hot.
Sometimes letters come to the site about how to cook this or that, if you have no culinary experience at all. Strictly speaking, we try to make and explain all recipes in as much detail as possible. But they probably mean very simple, basic dishes. For example, homemade cutlets. Today is just such a topic - dedicated to novice cooks.
It is better to cook such cutlets from minced meat. You can buy it from a store if you are confident in the quality and freshness of the meat, or from something you make yourself if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and chop it in a convenient way.
It should be noted that homemade cutlets turn out tastier if you add a piece to the minced meat. This will make them a little fattier (and higher in calories, unfortunately), and much tastier. However, here too it’s a matter of personal preference: if you like lean meat, prepare dietary ones, it’s completely possible.
Homemade cutlets according to this recipe are tender, juicy on the inside and crispy on the outside.
Ingredients
To prepare cutlets at home, we will need
- minced meat -600 g
- onion - 1 pc.
- egg – 1 pc.
- milk -1 glass
- loaf or white bread – 5 pieces
- salt pepper
- vegetable oil for frying cutlets
How to make delicious homemade minced meat cutlets
Peel the onion and grind it in a blender. You can also scroll it through a meat grinder or simply grate it on a fine grater. Do not forget to wet both the onion and the knife in cold water more often - this is “ folk remedy"will keep you from crying.
Pour milk over the bread and leave for 10 minutes to swell. Important point, and necessary if we want to get fluffy cutlets.
Then in a large bowl combine the minced meat, onion, bread, which must be thoroughly squeezed out of the milk, salt and pepper. Beat the egg in there.
Mix the entire mixture thoroughly and beat the minced meat. It must be homogeneous, so we work with our hands. Another tip: you need to “beat” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for preparing the future cutlet, for example, throwing pieces of meat onto a hard surface or at least just into a bowl of minced meat. This is a proprietary technique with, but it can be used in relation to any others: the meat becomes elastic, “alive”, excess liquid leaves it, and in return the softness increases.
Form small cutlets.
Pour a few tablespoons of vegetable oil into a frying pan (I use olive oil) and fry the cutlets, first on one side and then on the other until golden brown.
OK it's all over Now. The cutlets are ready. It was the right recipe homemade cutlets, enjoy them for your health!
When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you have added lard. If the cutlets are dietary, then they are tasty both hot and cold.
Good day to everyone! Today I will show you recipes on how to deliciously and quickly prepare various aromatic, crispy cutlets in your kitchen that can be given to both adults and children. Of the many options, I hope you will find your favorite and unique look. Cook in a slow cooker, in a double boiler, in a frying pan, in the oven. 😮
Make them with gravy, breaded, with or without flour, with milk, and even without bread, are you surprised? Then read the article to the end. And of course, subscribe to the blog, because very soon I will introduce you to another version of liver cutlets.
So, let's go.
I would like to say that there are two interesting points in preparing this dish:
1. The most important rule is fresh meat. If you want to achieve more juicy cutlets, then it is recommended to take minced meat in a 1:1 ratio, for example beef + pork.
2. If you are on a diet, then the best option cutlets from chicken meat or turkey.
It's no secret that the most delicious cutlets are made from minced meat, which is mixed in half, this is beef plus pork. They are also called “homemade platters.” They turn out fluffy and taste perfect. The main thing is that they are easy and simple to prepare at home.
We will need:
- Meat - 300 g beef and 300 g pork
- Loaf - several pieces
- Eggs - 1 pc.
- Onion - 2 pcs.
- Garlic - 2 cloves optional
- Flour - 150 g
- Vegetable oil for frying
- Salt, pepper, spices - to taste
Cooking method:
1. The whole process of cooking such cutlets will not take as much time as it might seem. First, make the minced meat; to do this, grind the pieces of beef and pork through a meat grinder or a blender. Onions can also be immediately twisted together with the meat. Or you can grate it.
Soak the bread bar in milk or plain water, let it get wet, then squeeze it out with your hands and throw it in a meat grinder too. It's almost ready! All that remains is to add the egg. Add some salt. Add finely chopped garlic and pepper to taste. Mix everything thoroughly.
Important! Without eggs, the cutlet will not work, or rather it will, but it may fall apart in the pan and it will look sloppy.
2. Now form meat balls with your hands, and then flatten them with your hands, you get such cool and delicious cutlets!
3. The final stage before frying is dredging the meat treats in flour. You can use not only flour, but breadcrumbs or semolina. What do you usually roll them with?
Important! To prevent the minced meat from sticking to your hands when you make cutlets, you need to rinse your hands with water.
4. It's time to fry. Heat a frying pan with vegetable oil, then reduce the heat and fry one side first, when you see a brown crust on the bottom, turn it over.
5. Be careful not to let the fat get on your hand and burn you. Although, if you do everything according to the instructions and turn down the heat in time, this will not happen. These are the meat crunches we got! Magnificent and very, very tasty. My men love them very much.
Juicy minced pork cutlets, recipe with photos step by step
There is no special secret in this option; as you can guess, pork meat is quite fatty and juicy in itself. But I still recommend adding onions and garlic for flavor. To make them the most tender, I add chicken fillet to the pork.
My sister always fries this way; in her opinion, it is the best and most delicious option. Try it too.
We will need:
- Pork pulp - 1.5 kg
- Chicken breast - 400 g
- Onions - 2 pcs.
- Garlic - 3 cloves
- Dry white bread - 6 slices
- Frozen butter - 150 g
- Breadcrumbs - to taste
- Vegetable oil - to taste
- Salt - to taste
- Ground black pepper - to taste
Cooking method:
1. Cut the pork and chicken fillet into pieces and grind them, preferably in a meat grinder along with onions and garlic. Soak the bread in water for 3-4 minutes, then squeeze it out and knead it with your hands, add to the minced meat. Mix everything, add salt and pepper.
2. Now the secret technology is how to make cutlets so that they are very juicy and the most delicious. To do this, use butter, which must first be frozen. Cut it into small pieces as shown in the picture. Stir and place the resulting minced meat in the refrigerator for an hour.
Important! The frying pan with vegetable oil should be well heated, but after you start placing the cutlets in the frying pan, do not forget to reduce the heat and fry with closed lid.
4. Fry on both sides until nicely browned. golden crust. They look simply great and taste even more aromatic.
Important! Since carcinogens are released in very hot oil during frying, with each new use meat cutlets Refined vegetable oil should be replaced in the frying pan. Remember this!
These beauties will definitely delight you with their spicy taste, and your loved ones will definitely ask for more.
Beef cutlets
For some, beef cutlets are the most delicious))) everyone has different tastes. 😎 Which ones do you prefer the most?
We will need:
- potatoes - 2 pcs.
- minced beef - 500 g
- egg - 1 pc.
- pepper, salt to taste
- bay leaf - 1 pc.
- onion - 1 pc.
- flour for deboning
- greenery
Cooking method:
1. Experts recommend mincing the beef, not once, but twice, so they will turn out more tender, softer and juicier. If you use ready-made ground beef, you also need to skip it one more time. Pass the peeled potatoes and meat through a meat grinder. Or you can grate it. Pepper, salt, and finely chop the dill for flavor. Cut the onion into small cubes.
2. Mix all the ingredients, and then form the minced meat into these beautiful meat beauties, which you roll in flour.
3. Fry in a preheated frying pan with vegetable oil on both sides until nicely browned. It should look something like this:
4. Basically, all cutlets are served with a side dish, for example mashed potatoes or buckwheat, pasta. And they need a special and tasty gravy. I suggest you cook this one. It is prepared easily and simply. After frying, fill the dish with water so that it does not cover the cutlets at all, add laurel, spices, allspice, salt and simply boil this mixture for about 20 minutes so that the cutlets release their aroma.
Important! You need to simmer under a closed lid over low heat. If you want your gravy to be thick rather than thin, add flour to it.
How should you add flour to make the gravy thick? It’s very easy, to do this, stir flour (1-2 tbsp) in a glass (0.5 tbsp) with water, and then pour it into the boiling gravy, stir and simmer for another couple of minutes.
Minced chicken cutlets
You can prepare a lot of dishes from such minced poultry, and chicken Kiev is no exception.
We will need:
- minced chicken – 250 g
- egg - 1 pc.
- onion - 1 pc.
- starch - 1 tbsp
- milk - 3-4 tbsp
- salt, pepper to taste, vegetable oil for frying
Cooking method:
1. Take minced chicken, add diced onions, one egg, salt and pepper. For juiciness, pour in a little milk.
2. The mixture will be very tender and slightly pink. Sprinkle with starch, mix and form cutlets into any shape you like. It all depends on your preferences, it will not affect the taste in any way.
3. Then fry them in a frying pan with vegetable oil with the lid closed so that they do not burn. If you want your cutlets to be crispy, then roll them in breading or semolina.
Important! Don’t think that the cutlets in semolina will not be tasty, or that the semolina will squeak on your teeth, nothing like that, it will be very, very tasty, just cool and crunchy! I always roll it in semolina and am very pleased.
A quick version of cooking chicken cutlets is ready, serve with mashed potatoes or you can make a hamburger out of them, or maybe you can fry them especially for hamburgers?! 🙂
If you like to cook chicken cutlets at home, then take note of this article, in it you will find the most delicious and best practices:
Fish cutlets from pollock (hake, pike perch, cod) with semolina
I suggest everyone try this option, because fish is rich in various beneficial substances, especially it contains a lot of phosphorus. You can cook from any fish, for example pike or pike perch, you can take sea fish.
We will need:
- hake, pike perch, pollock - any 1 kg
- onions - 1-2 pcs.
- bread or loaf - 2-3 pieces
- tomato paste - 2 tbsp
- vegetable oil
- salt and pepper to taste
Cooking method:
1. How to cook such cutlets? Clean the fish from scales and cut into small pieces. Chop the onion into cubes and fry in a frying pan with vegetable oil until a beautiful golden color. Cool it down.
2. Through a meat grinder, grind pieces of fish, soft bread, which must first be soaked in water and squeezed out with your hands, and fried onions. Salt and pepper.
3. With wet and damp hands, make balls like these. Fry them in a frying pan, the oil, of course, should be well heated, and then reduce the heat, fry with the lid closed, on both sides. Tender and tasty cutlets are ready!
4. Now after frying, place the prepared cutlets in a saucepan, add water, 1 tbsp tomato paste which should be boiling, you can use it from a kettle, break the bay leaf and simmer for 2-3 minutes. The tomato sauce is ready.
5. It is best to serve this dish with rice or potatoes, as well as buckwheat. Bon appetit!
Crab sticks cutlets with cheese
Have you tried such unusual, original things using crab sticks. They use a minimum of ingredients, but the taste is extraordinary, similar to fish.
We will need:
- crab sticks - 1 package 200 g
- cheese - 100-150 g
- egg - 2 pcs.
- garlic - 1 clove
- salt and pepper to taste
- flour for breading
Cooking method:
1. Grate the sticks and cheese. Pass the garlic through a press. Mix all ingredients together, add salt and pepper. Add eggs. Next, make these little red cutlets from the mixture and dip them in flour.
This is the easiest simplified option, even a beginner or any novice housewife can handle it.
We will need:
- minced meat - 1 kg
- fresh potatoes - 1 pc.
- onion - 1 pc.
- garlic - 1 clove
- water or milk - 2 tbsp
- salt and pepper to taste
- egg - 1 pc.
Cooking method:
1. Chop the garlic and onion finely with a knife, usually this is done by hand.
2. Try to grate the potatoes on a fine grater, or on a coarse grater.
3. Add grated potatoes, garlic and onions to the prepared store-bought minced meat. Place one egg in there. Stir and form the minced meat into lumps, then flatten them with your hands. Your hands must be wet every time for everything to turn out beautifully.
4. Now place them in a steamer or you can use any baking dish in the oven.
If you are using a steamer bowl from a multicooker, then turn on the “Steam” mode and bake them for about 20 minutes.
If you are using an oven, then set the temperature to 180-200 degrees and bake until golden brown. Baked in the oven are also very fragrant and beautiful!
And of course, traditionally you can fry the cutlets in a frying pan. Which method do you prefer? Write your comments, I will be glad))) 😛
5. Wow, that's what happened! Juicy, soft, tender and very, very tasty! This type is universal, you can make it without onions, it will be delicious too! This option is good because if you don’t have bread or a loaf, you can replace it with potatoes. Alternatively, if there are no potatoes, you can sprinkle the minced meat with semolina and let it stand so that the semolina swells for about 20 minutes.
If desired, roll in breading or flour, or make without flour and without breading.
Secrets of cooking the most delicious and juicy cutlets
P.S. You can put a surprise in any type of cutlet, for example, hide a boiled quail egg or finely chopped chicken eggs inside each cutlet, you can also use grated cheese, and even sausage.
Any such round or oval-shaped meat balls can be frozen and made into home-made semi-finished products. And there, any day you can take it out and bake it, fry it for dinner or for a hearty afternoon snack.
That's all, see you soon) Have a nice, bright and colorful day everyone! May you have a great mood!
Today I suggest you prepare juicy and tasty cutlets. Which? Choose according to your taste! I can offer you step by step recipe cutlets made from minced turkey, pork, chicken and pollock, with the addition of cabbage and potatoes, and even cutlets without bread. You can make it in a frying pan, or you can cook it in the oven. I decided to collect in one place the most popular recipes, to spread out and organize the information a little, it’s convenient when everything is at hand.
Simple secrets of tasty and juicy cutlets.
But first, let's determine what principles of preparing cutlets allow them to turn out juicy and tasty, regardless of the type of minced meat and accompanying spices. Maybe, for experienced housewives These rules will seem banal and “as old as time,” but not everyone is born “in a chef’s hat and apron”—young and beginners sometimes need to say simple things.
And it’s not a fact that they seem so obvious to them!
- Of course, you can make cutlets without bread... But the question is: will this dish be called cutlets? After all, bread, which we first soak in water or milk and then add to the minced meat for cutlets, is an essential ingredient in almost any recipe for delicious homemade cutlets. And the point here is not about saving on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, and tastier. But we're talking about not about ready-made minced meat bought in a store (you’ll never guess what’s already been added to it!), but about pure minced meat that you’ve just made with your own hands from a natural piece of meat;
- Water (milk, cream, mineral water), must be present in the minced meat for cutlets. It is moisture that makes the cutlets juicy and soft. The more fatty component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). The water must be cooled to an icy state. The rule, again, is only suitable for freshly prepared natural minced meat made from meat, without additives from cunning manufacturers of “semi-finished products”.
- Not everyone knows that in addition to adding cold milk, ice water or even mineral water to the minced meat, such minced meat must be beaten. This is done very simply - as with dough, scoop up handfuls of minced meat and throw it back into the bowl, do this 15-20 times. The liquid is absorbed into the minced meat and the cutlets turn out very juicy. It would be good to give the minced meat some time to stand - about half an hour, or maybe more;
- It is for juiciness that cabbage, potatoes, and onions are added to the minced meat for cutlets. Moreover, you need to chop them very finely (do not turn them through a meat grinder or in a blender, it is important to chop them very finely”). Although there are, of course, recipes that suggest running these additives through a meat grinder or passing them through a blender, it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;
And of course, the quality of the meat from which the minced meat for the cutlets is made is very important for the quality of the final product. It is impossible to make tasty cutlets from old, dry, frozen or, God forbid, rancid meat with any additives or “magic” ingredients... Although the cooks of some school canteens would argue with me now...
For these wonderful, juicy and delicious cutlets we will need ground turkey (turkey meat), as well as the following simple ingredients.
- turkey fillet (or any minced meat) - 1 kg
- loaf (bread) - 150g
- milk - 150g
- egg - 1 pc.
- onions - 2 pcs
- salt, pepper - to taste
- sunflower oil for frying
- garlic - optional
All! Delicious and juicy homemade turkey cutlets are ready! Bon appetit!
Very tender minced chicken cutlets - let's reveal the secret of amazing juiciness.
In principle, you can easily take the previous recipe, replace the ground turkey with chicken and cook delicious chicken cutlets. But we will go a different way! Let's add delicious products to our list of ingredients and improve the taste even more radically!
Look at what products we need, prepare, and let's go cook and learn the new secrets of juicy minced meat for cutlets.
Compound:
- Minced chicken – 500 g
- White bread - 3 slices
- Onion - 1 piece
- Garlic - 2 cloves
- Egg - 1 pc.
- Cream 35% - 4 tbsp.
- Milk – 100 ml
- Butter - 70 g
- Salt, black pepper to taste
- For breading - dry bread crumbs, breadcrumbs or flour
The most delicious and tender chicken cutlets are ready. Serve them with any salad, herbs, vegetables or any other type of side dish - it won’t make them any less tasty :-)) 
Minced pork cutlets with cabbage - “Lazy cabbage rolls”.
Pork tastes great with cabbage, so for the so-called “lazy cabbage rolls”, but essentially cutlets from minced meat with cabbage, we’ll choose that one. Pork, as a rule, is quite fatty in composition, so let’s “dilute” it with lean cabbage and in total you’ll get the same thing :) In terms of proportions, take minced pork and cabbage in equal parts.
I suggest you make this recipe not only “lazy”, but also quick - we will grind all our additives with a blender until it becomes mushy.
To coat the cutlets, we will use cornmeal - then we will get a beautiful yellow tint to our cutlets, look how they look in the photo. If you don’t have such flour, but you have corn grits, grind it in a coffee grinder or blender and get the desired product.
Let's take the following products:
- minced pork - 300g
- cabbage - 300g
- onion - 1 head
- egg - 1 piece
- seasonings and salt - to taste
- corn flour - for breading vegetable oil - for frying
Cooking process:
1 We prepare everything according to the usual scheme. The only difference in this recipe is that we chop the onion and cabbage in a blender. After chopping, lightly squeeze out excess juice from the cabbage. Beat the egg into the onion before chopping. 2 Salt and pepper the minced meat and knead thoroughly. Form cutlets, roll in corn flour and put it on a hot frying pan with oil. We lay it out carefully, because... The minced meat turns out to be tender not only in taste, but also in consistency - until the cutlets are fried, they do not hold their shape very confidently. 3 It is better not to close the lid. When both sides are browned, consider it ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!
Minced meat cutlets with potatoes - video recipe.
Do you think that housewives add bread, cabbage, and potatoes to minced cutlets to save money? So you haven’t tried real minced meat cutlets with potatoes - they’re oh-so delicious! 
Compound:
- minced meat - 1 kg.
- raw potatoes - 4 pcs. (average)
- onion - 1-2 pcs.
- egg - 1 piece
- seasonings and salt - to taste
- cold water - 2-3 tbsp.
But the essence of the preparation does not change! This recipe differs from the previous recipe only in that raw cabbage must be replaced with raw, finely grated potatoes. I won’t even describe the rest - do everything exactly the same, I’ll just indicate the possible proportions of the products.
But, if suddenly something still doesn’t work out, watch this short video, which shows step by step the process of preparing these particular cutlets - with potatoes and minced meat.
Mixed minced meat cutlets in the oven - a step-by-step recipe with detailed photos.
I can’t pass up such a recipe as minced meat cutlets baked in the oven. For those who don’t really like fatty foods (and we must admit that cutlets fried in a frying pan are a rather high-calorie dish with a lot of fat and “harmful” cholesterol) - cutlets in the oven will be an excellent replacement. They are still very tasty and juicy, look very appetizing, and also save the housewife not only oil, but also time. After all, you don’t need to stand at the stove - just load everything into the oven, set the temperature and note the time.
Compound:
- minced meat – 1 kg. (chicken – 700 g and pork + beef – 300 g),
- white bread (crumb) – 1 piece,
- onion – 150 g.,
- potatoes – 150 g.,
- garlic – 1 tooth,
- egg – 1 pc.,
- salt, pepper - to taste,
- kefir (sour cream, cream) – 1 tbsp.,
- vegetable oil – 1 tbsp.
- water – 0.5+0.5 cups.
The process of cooking cutlets in the oven:
1 Piece white bread(it’s better to cut off the crusts) pour in about half a glass cold water. While the bread is soaking, take the garlic and onions, peeled, and briefly swirl in a blender. Add the soaked bread to the onion without squeezing it out of the water and mix everything again with a blender.
2 minced meat this recipe taken in the following proportions: chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total volume. But you can take more pork if you want more fat content; in general, choose the proportions to your taste. 3 Grate the potatoes on a fine grater and add to the minced meat. I squeeze the potatoes a little to remove excess starch, but you don't have to do this. 
4 Add the onion mixture here and break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). Mix the minced meat thoroughly and beat it so that our cutlets do not fall apart and are as juicy and fluffy as possible. This is a very important stage in preparing minced meat for any cutlets. 
5 Cover the oven tray with parchment and grease it with a little sunflower oil. We form cutlets and place them on a sheet. You can additionally beat off the minced meat by tossing the cutlet from one palm to the other. You can roll the cutlets in breading or flour. 
6 Place in a hot oven (190-200 degrees) for 20 minutes. For juiciness, add half a cup directly to the sheet hot water and put it in the oven again until golden brown. Do not turn the cutlets over during baking. 
These are so beautiful and in moderation diet cutlets we got it. It's very simple and quick way preparing delicious and juicy cutlets - be sure to try this cooking option. 
Pollock fish cutlets without bread - Not only tasty, but also healthy!
Continuing the topic more healthy eating I want to offer you a wonderful recipe for fish cutlets - minced pollock cutlets. Pollock is an excellent choice for fish cutlets: it is not an expensive type of fish, but has few bones, no need to peel scales, and as for useful properties(content of vitamins A, B1, B2, B9, minerals and trace elements) - in no way inferior to expensive varieties of fish.
The only complaint about pollock is that the minced meat can turn out a little dry.For those who do not have enough fat content, you can roll an additional piece of lard into the minced meat or add a couple of tablespoons to the minced meat olive oil. For fish cutlets, it is generally typical to take low-fat varieties of white fish, but at the same time increase the fat content with separate additives.
By the way, another original and “tasty” way to add fat content to dry fish (and not only fish) mince. Directly in the frying pan, put a piece of frozen butter into the already prepared cutlets, press it in so that it is inside the minced meat. During cooking, the butter will melt and give the dish a great creamy taste!
But, if we talk about the benefits of such a product as fish cutlets (and this is by all standards dietary dish!), then you don’t need to add anything, no additional fats are required. This recipe also calls for a small amount of oil in the pan and the absence of bread and flour in the cutlets.
If you don’t have special cookware with a non-stick coating on which you can fry almost without oil, you can cook these cutlets in the oven, or steam them, whichever you prefer.
I still like the cutlets to look more browned; a small, slightly toasted crust won’t hurt, the main thing is to cook over very moderate heat and with a small amount of oil.
Compound:
- minced pollock - 1.3 kg.
- onions – 3 pcs.medium size
- potatoes – 3 pcs.
- garlic – 3 cloves
- egg – 3 pcs.
- salt, pepper, spices - to taste
Step-by-step recipe for making pollock cutlets:
1 Grind the pollock fillet and peeled potatoes through a meat grinder. It is better not to twist the onion, as all its juice will go into the liquid, which we squeeze out during the cooking process. All the onion juice will go to waste! It’s better to finely chop the onion with a knife - this way it will remain juicy and tasteful in our fish cutlets. 2 Mix minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we prepare these cutlets without bread! Mix everything thoroughly. 3 The minced meat turns out very raw. To prevent the cutlets from falling apart too much, squeeze out the excess liquid into a separate bowl when forming the cutlets. Here the juiciness of the cutlets will be given to us by pieces of potato and onion pieces. But in order to reduce excessive moisture separation, you need, as in previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it and throwing it into a bowl. This way we will improve the connection between the minced meat and the egg and create greater “stickiness”; the cutlets will not fall apart too much. 4 We do not bread the cutlets so as not to add flour to our dietary recipe. But you can roll the cutlets in breadcrumbs or flour if you wish.
5 Fry in a small amount of oil, without a lid, over low heat until golden brown, turning during cooking. Fish cutlets cook very quickly. But you can further steam them after frying under the lid, adding a little water. 
Let me remind you that in this recipe, for the sake of health benefits and increasing the “dietary value” of our dish, we excluded bread completely. But according to tradition, in classic recipe For fish cutlets, bread must be added, and in fish cutlets, the bread is usually soaked in milk, and not in water. Still, fish cutlets require more gentle handling :)
What type of cutlets do you cook? What type of minced meat and additives do you prefer? Share your successful finds and favorite recipes for minced meat cutlets in the comments!