Minced meat cutlets traditional recipe. Minced meat cutlets

Cutlet recipes

55 minutes

170 kcal

5/5 (1)

Recipe for juicy mixed minced meat patties in a pan

Kitchen tools: meat grinder, bowls, cutting board, frying pan.

Ingredients

Cooking steps

Video of the recipe for minced meat cutlets in a pan

In this video you will learn how to fry minced meat patties in a pan.

Recipe for fluffy minced meat cutlets in the oven

Cooking time: 65 minutes.
Servings: 7.
Kitchen tools: blender, grater, bowls, baking sheet, parchment.

Ingredients

Cooking steps

Video recipe for tender minced meat cutlets in the oven

From this video you will learn how to make minced meat patties according to a simple recipe in the oven.

The most delicious minced meat cutlets in a slow cooker

Cooking time: 52 minutes.
Servings: 6.
Kitchen tools: multicooker, multicooker basket-steamer, bowls.

Ingredients

Cooking steps

Video recipe for minced meat cutlets in a slow cooker

In this video you will get acquainted with the recipe for homemade minced meat cutlets cooked in a slow cooker.

I have long been interested in the question of what to add to minced meat for cutlets for juiciness. It turned out that it was enough to pour in a spoonful of ice water or add a piece of butter while kneading.
What to do with liquid minced meat for cutlets? To thicken the minced meat, you can add a little starch or semolina to it.
How much to fry minced meat patties in a pan? Fry the cutlets over medium heat until golden brown on both sides.

For a light dinner, you can make from any kind of minced meat. You can make minced meat by putting cheese, eggs or herbs in the middle. Whenever I need to make an economical dinner, I always cook. They only need four ingredients. During the fast, I make which can be fried even in a dry skillet.

Friends, how do you prepare classic minced meat cutlets?

Date of publication: 03.12.18

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

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

Delicious minced meat cutlets - recipe with photo

Very tasty, juicy and hearty cutlets are obtained from any purchased or homemade minced meat, if you know a couple of tricks. I offer you a step-by-step photo recipe for making pork and beef cutlets from purchased minced meat.

Cooking time: 1 hour 0 minutes

Quantity: 8 servings

Ingredients

Minced pork and beef: 0.5KG
Eggs: 2 pieces
Bow: 2 pieces
Baton: 150 gr
Milk: 100 ml
Spices, salt:
Vegetable oil:
Breadcrumbs:

Cooking instructions

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

Drive in 1-2 eggs.

Next, soak the loaf in milk. There should also be a lot of loaves - about a quarter of a loaf for a pound of meat. Remember what delicious cutlets were served to us in school canteens? They were about 80% loaf :). Bread in minced meat gives it a delicate texture and splendor - the cutlets are soft, easy to chew and will definitely be liked by children. Let's go back to cooking cutlets - grind the soaked loaf and send it to the mince.

Advice! In addition to onions and loaves, grated potatoes (on the smallest grater), pumpkin can be added to minced meat for cutlets.

Add your favorite spices, salt, chop herbs or garlic if desired. We form cutlets, roll them in bread crumbs and put them in a preheated pan with vegetable oil.

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

Minced meat cutlets are ready! Bon Appetit!

Minced chicken cutlets - recipe

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

Ingredients:

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

Preparation:

Chicken meat must be ground into minced meat using a meat grinder or food processor.
Place a piece of wheat flour loaf in a small container, fill it with drinking water or milk and leave for a few minutes. When the loaf becomes soft, wring it out with your hands and add it to the minced meat.
We carefully peel one head of onion, wash it, cut it into small cubes or grind it with a meat grinder, blender, add to the minced meat.
Peel the garlic, rinse, three on a fine grater or cut into as small pieces as possible. Add garlic to the minced meat, salt and pepper to taste, break the egg and mix well with your hands.
After that we form oval cutlets.
We put the pan on the stove. When it warms up, pour oil and fry the cutlets until half cooked.
After that, preheat the oven to 180 degrees, put parchment on a baking sheet, put cutlets on it and bake for 15 minutes.

Delicious and aromatic chicken cutlets will delight your loved ones and friends.

How to make ground beef patties

Beef meat has long been considered one of the dietary products. Dishes made from it are light and well digested. Fragrant minced beef cutlets will certainly appeal to the family of the hostess, because their unique taste will captivate everyone around.

Ingredients:

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

Preparation:

First, you need to grind the meat into minced meat using a meat grinder or combine.
After that, peel the onions and potatoes, wash and grind them in the same way as meat.
Soak a loaf or bread in milk, select the pulp with your hands, add to the minced meat.
Drive in a chicken egg, add spices and mix thoroughly.
Heat the pan, add oil and, forming minced meat patties with wet hands, fry them for two minutes over high heat.
After that, cover the baking sheet with parchment or foil, put the minced beef patties on it and bake at an average temperature for about 10 minutes.

Minced pork cutlets recipe

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

Ingredients:

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

Preparation:

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

Juicy and tasty minced turkey cutlets

Turkey meat is very healthy and satisfying. It is perfect for baby food and surprises with its incredible taste. Minced turkey cutlets will certainly turn out delicious and aromatic.

Ingredients:

1 kg turkey fillet;
2 heads of onions;
2 chicken eggs;
4 cloves of garlic;
3 slices of bread or loaves;
½ glass of cow's milk;
50 mg oil;
salt and pepper.

Preparation:

First, peel the onion and garlic from the husk, wash the meat.
Next, grind the onion, garlic and meat in a meat grinder or blender.
We soak the loaf or bread in milk, squeeze and also grind in a meat grinder.
Combine all the ingredients in a small bowl, salt and pepper, add your favorite spices, mix well.
We heat the pan on the stove, pour oil into it and fry the cutlets on each side for 7 minutes under a closed lid.
If the dish is prepared for children, then you can cook minced turkey cutlets for a couple. They will be very healthy, juicy and flavorful.

Cutlets in a frying pan

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

Ingredients:

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

Preparation:

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

Minced meat cutlets in the oven

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

Ingredients:

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

Preparation:

The loaf should be soaked in milk, squeezed out, added to the finished minced meat and mixed.
Garlic and onions should be peeled and chopped into as small pieces as possible with a blender or a sharp kitchen knife.
Add chicken eggs, garlic, onion, spices and seasonings to the minced meat, mix thoroughly.
We wash the dill greens from dirt and dust in water, dry them, similarly cut them finely and add to the minced meat.
With wet hands or with a spoon, form round cutlets, bread them in flour, you can also replace flour with breadcrumbs.
Heat the pan, pour in the vegetable oil and fry the cutlets on both sides over high heat, one minute each.
Put the cutlets on a baking sheet covered with foil and put in a preheated oven for half an hour. The cutlets have a fragrant crust and are juicy and tender inside.

Delicious and juicy zucchini and minced meat patties - worth a try!

Fragrant cutlets made from minced meat and finely grated zucchini amaze everyone who tastes them with their incredible taste. The dish has an incredible taste and will be extremely pleasant even for children.

Ingredients:

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

Preparation:

To begin with, we soak the loaf in water, squeeze it and pass it through a meat grinder together with the minced meat.
The onions need to be peeled, cut, so that it is convenient to grind with a meat grinder. Grind.
Drive in two eggs and mix with the minced meat.
We clean and rinse the zucchini under running water to get rid of mucus.
We rub on a small grater, add zucchini, spices to the minced meat and gently mix all the ingredients, except flour.
With wet hands or with a wet spoon, pick up the minced meat, roll in breadcrumbs and form cutlets.
Fry in a frying pan preheated with vegetable oil.
It is necessary to fry for about 10 minutes each side under a closed lid.

How to make steamed cutlets?

Steamed cutlets can be cooked using a steamer, multicooker, or without a special electrical appliance. To do this, you need a grid similar to frying French fries. Steam cutlets are well absorbed by the body, well suited for people who are not recommended to eat fatty foods.

Ingredients:

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

Preparation:

Mix the minced meat with the egg and add the spices.
Wash parsley or other greens from dirt, dry, chop finely, add to the minced meat.
Soak the loaf, squeeze and add to the minced meat. Mix the mixture thoroughly.
Pour one liter of drinking water into a large saucepan and bring to a boil.
We spread the patties on a wire rack (it may even be a colander), put them in a container so that the wire rack does not touch the water. Cover with a lid.
Steam cutlets are cooked for 30 minutes over medium heat.

Recipe for minced meat cutlets in a slow cooker

It is very easy to make minced meat cutlets in a multicooker, because during cooking the hostess can do any household chores and not be distracted by cooking.

Ingredients:

0.5 kg of pork;
1/3 white bread;
300 ml of cow's milk;
1 onion;
spices;
100 grams of bread crumbs;
1 chicken egg.

Preparation:

First you need to soak the bread in milk and leave it for a while. The onions must be peeled, rinsed and, together with minced meat and soaked bread, grind with a meat grinder.
Then add spices and an egg, mix gently, form patties and roll them in bread crumbs. We place cutlets in the multicooker container, pour water into the multicooker bowl and turn on the "steam" mode for about 30 minutes. Juicy cutlets will be tasty and healthy.

Lush cutlets with semolina

Cutlets with semolina delight the eye with a magnificent crust and good taste. The semolina gives the cutlets a unique taste and splendor, and the aroma will surprise everyone around.

Ingredients:

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

Preparation:

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

Gourmet cheese cutlet recipe

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

Ingredients:

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

Preparation:

Grind the pork in a blender or with a meat grinder.
Peel the onion, cut it into 4 pieces and grind it as well.
Soak the loaf in water, squeeze and add to the minced meat.
We break one egg there, rub hard cheese, add spices and mix.
Breaded cutlets and fry in hot oil for about 5 minutes on each side.

How to fry minced meat and cabbage cutlets

Minced meat and cabbage cutlets are somewhat reminiscent of cabbage pies, but the meat gives the cutlets a better taste. The cutlets will appeal to everyone who tries them.

Ingredients:

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

Preparation:

We rub the cabbage on a shredder grater (you can just chop it finely with a knife) and fry it in vegetable oil.
Grind cabbage with minced meat in a meat grinder or blender.
Soak the loaf in milk, squeeze and add to the minced meat.
We drive in eggs, add spices, mix ingredients and form patties.
Breaded minced meat and cabbage cutlets in flour and fry on both sides for 5 minutes in vegetable oil.

Simple and insanely delicious cutlets with gravy

Cutlets with gravy will win everyone with their extraordinary taste. They are better than regular cutlets, and you can cook them from any minced meat.

Ingredients:

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

Preparation:

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

To prepare juicy cutlets, it is necessary to take into account several rules for their preparation:

Before pouring the vegetable oil, the pan should be well heated on the stove so that the patties do not stick to the bottom.
It is necessary to fry the cutlets over high heat for one minute on each side, then reduce the gas and fry under a closed lid. Then the cutlets will be crispy and juicy inside.
You can bread cutlets both in wheat flour and in breadcrumbs. There is also a recipe for breading cutlets in semolina, the crust will be golden and aromatic.
To make the cutlets fragrant, we decorate them with fresh or frozen herbs when serving.

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 has disappeared. The pieces of meat were removed from them. And the cutlet began to change. They began to beat the meat to make it softer, and bread to keep it juicy. This process took place throughout Europe. Today, only the Kiev cutlet, which is often made with a bone, reminds of the old times.

Over time, the cutlets became chopped, as it was much easier to chew them this way. And with the advent of meat grinders, they turned into a rather easy dish to prepare. We are going to cook them.

Meat selection

For cutlets, you can take a piece of brisket or shoulder blades, chopped goulash is also fine. But keep in mind that market vendors may sell you bad meat. Therefore, when buying, you should ask to show the piece from all sides.

Cutlets are best made with chilled meat rather than frozen meat.

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

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

It is 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 cranked twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to put onions in the minced meat. It is turned 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 cook cutlets only from freshly minced meat. If you still make minced meat in advance, do not put bread in it, do not salt or add spices.

Minced meat must be kneaded by hand. You can even beat it off with your palms - so it turns out to be tender and soft.

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

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

A cube of cold butter added at the end of kneading will make the patties juicy and fluffy.

Photo: Shutterstock.com

Bread

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

You need to soak dried bread, the amount of gluten necessary for "gluing" the minced meat does not stand out from the fresh one.

Reduce calories

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

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

Instead of bread, you can stir in cool whipped protein into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a bit tougher.

Molding

It is best to chill the minced meat for half an hour before sculpting.

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

Try to make the cutlets the same size.

When sculpting the cutlet, pat it with your palms and try to keep it uniform, without seams. This way she will not release her juice.

Breading

You can roll cutlets:

In ordinary flour

In bread crumbs (both white and rye)

In crushed nuts

In ground sesame

Frying

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

Fry the cutlet over high heat for 1-2 minutes on one side, then reduce the heat and darken it on the same side for another 3-4 minutes. And then turn over and repeat the process.

When frying, cutlets should be turned over as little as possible. Then their crust will not collapse and the juiciness will not go away.

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

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

Do not add water to the sour cream so that there is more sauce, this will ruin the cutlets, kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced; if there is clear juice, 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 readiness.

If you want to "get confused"

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

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 st. l. flour

1 glass of sour cream

Step 1. Chop the loaf coarsely and cover with water.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Turn the meat together with the onion through the fine grid of the meat grinder.

Step 3. Rotate a second time. Season with salt and pepper. Stir well and knead the minced meat a little like a dough.

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

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

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

Step 6. Form the patties. Dip them in flour.

Tip: In the process of sculpting, cutlets can be beaten off with your palms a little more, patting them.

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

Step 8. Reduce the heat and fry on 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 points 7 and 8.

Step 10. Leave the pan over 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 the cutlets with sour cream so that you get a sauce. Just do not add water under any circumstances, otherwise the cutlets will turn into a rag.

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

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Cutlets are a difficult dish to prepare, but will leave no one indifferent. They can be prepared from a wide variety of ingredients - meat, chicken or vegetable cutlets. Even vegetarians can find a recipe to their liking.

Juicy cutlets

You will need:

150 g minced beef
150 g minced pork
1 egg
2 tbsp. l. bread crumbs
1 potato
50 ml milk
1 small onion
1 clove of garlic
4 tbsp. l. vegetable oil
salt, pepper to taste

Preparation:

Peel the onion, chop finely and mix with the minced beef and pork.
Pour the rusks with milk and let them swell, then squeeze out the excess milk, and add the resulting mass to the minced meat and onions.
Peel the potatoes and three on a fine grater. Peel and crush the garlic. Add to the minced meat.
At the final stage, drive an egg into the minced meat, salt, pepper and mix thoroughly. We make cutlets with our hands.
Fry the cutlets in a frying pan preheated with vegetable oil over high heat until golden brown on both sides (about a minute). Reduce heat, cover and fry for 5 minutes, turning over.

Eggplant cutlets with cheese

You will need:

3 eggplants
1 onion
vegetable oil to taste
1 cup bread crumbs
ground black pepper to taste
salt to taste
200 g of Adyghe cheese
1 egg

Preparation:

Chop the onion and fry in vegetable oil until golden brown.
Cut the eggplants into cubes, add to the onion and simmer for 10 minutes until soft.
Cool the vegetables slightly and knead with a spatula.
Add the egg, crumbled cheese, crackers, salt and pepper.
Mix the resulting mass well and form the cutlets. Fry them on both sides in a little oil.

Delicate salmon cutlets

You will need:

salmon (or other fish)
1 slice of white bread
50 ml cream
1 egg
slice of lemon
spinach
sprig of parsley
sprig of dill
salt and pepper to taste

Preparation:

We chop the fish into minced meat with a knife.
Cut off the crusts from the bread, crumb it and fill it with cream, add the egg, salt and pepper. Mix and add to the minced fish. Stir until smooth.
Finely chop the parsley and dill and add to the minced meat. Then squeeze lemon juice into a mass. Add salt and pepper. Stir and sculpt cutlets.
Boil water in a saucepan; when the water boils, put the colander on the pan so that it does not touch the water. Put 2 small cutlets in a colander.
Cover with a lid and cook in a water bath over medium heat for 8 minutes. We transfer the finished cutlets into a separate container and cover with foil so that they do not cool down (do the same operation with all the minced fish).
Put the spinach in a colander (set aside a few leaves for decoration), cover and cook in a water bath over medium heat for 3 minutes.
Put spinach, fish cakes on a plate, sprinkle with olive oil and serve.

Chicken cutlets

You will need:

800 g chicken breast
4 tbsp. l. corn starch (you can potato)
3 eggs
1 white onion
3-4 st. l. sour cream
2 cloves of garlic
a bunch of greens (dill, parsley)
salt, ground black pepper to taste
vegetable oil for frying

Preparation:

Cut the chicken breast into small pieces. Also finely chop the onion, garlic, herbs and add to the minced meat.
Then we introduce eggs, starch, sour cream, salt, pepper. Mix everything well.
Put the minced meat in the pan with a spoon without preliminary shaping and breading.
Fry cutlets in hot oil at medium temperature on both sides.

Soak the crumb of white bread in cream and add it to the minced meat and onion in an uncleaned state. Mix the resulting mass with your hands to the desired consistency. Put frozen butter in plastic minced meat and stir quickly. The butter should not melt.

Put the cutlet mass in the refrigerator for 30 minutes.

Pour the breading on a flat dish, put a dish with hot water next to it, where we will dip our hands before sculpting each cutlet. We take the minced meat for the cutlet as much as the palm can fit and form oval cutlets.

Roll the cutlet in breading. It is important to do everything quickly so that the cutlet mass does not heat up.

Fry the cutlets in a mixture of the oil remaining from frying the onion (you can add olive oil), browning on each side for a few minutes. Then we bring the cutlets to full readiness in the oven, on a baking sheet covered with foil or baking paper, at 180 ° C.

One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to the classic recipe. However, if you wish, you can introduce a new product that will positively affect the taste of the finished dish.

How did the cutlets appear?

Before you find out whether minced beef and pork are juicy and aromatic, it is worth plunging into history. How did such a dish come about? It is worth noting that the cutlets looked and were initially prepared differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. The cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them, like a cake. In this case, the bone had to be. After all, it was comfortable to hold on to her. Do not forget that in the old days, etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After a while, similar dishes appeared, for example, meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out cutlets tasty, juicy and aromatic, while others have a tough, dry dish? To make pork juicy and soft, you should adhere to a few simple tips. They will help you achieve great results.

You should not add a lot of bread and other ingredients to the minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an extraordinary structure of the finished dish.

Potatoes and bread make the cutlets juicy and fluffy. However, there should not be more of such components in minced meat than meat. Otherwise, not only the taste will suffer. These patties may fall apart or be too dry. By the way, many professional chefs recommend using it to prepare such a dish.This will avoid stickiness.

Products for minced meat

In order for the minced meat for beef and pork cutlets to be good, you should choose fresh and high-quality products. It should not be forgotten that it is difficult to make something good and useful out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It is best to prepare it yourself.

Most often, for the manufacture of minced meat at home, hard parts of the carcass are used, where there are films and cartilage. In addition, the flesh from the shoulder blades, sirloin, neck and brisket are perfect. If you want to combine lean beef and fatty pork, then you should keep the proportions of 2 to 1. The result is more juicy cutlets. A little lard can be added if necessary. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before chopping, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more homogeneous.

Add the bow correctly

If you add onions, then you get delicious cutlets from minced beef and pork. However, this also has its own peculiarities. Do not add large onion pieces. It should be passed through a meat grinder. In addition, proportions should be considered. For 1 kilogram of minced meat, about 200 grams of onions are required.

Secrets of delicious cutlets

If you are preparing minced meat for beef and pork cutlets on your own, then you should remember a few secrets of a delicious dish:

It is worth adding a few tablespoons of water to the finished minced meat, preferably cold. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since the water will evaporate during the cooking process, and not the juice.
Butter made from cream will add airiness.
You should be careful with chicken eggs. This product allows not only to keep the products in shape, but also makes them more rigid. Do not put 3 eggs on 1 kilogram of meat. Replace them better with grated potatoes.
You can enrich the taste of cutlets in a very simple way - by adding zucchini, potatoes or carrots to the minced meat. These foods will soften the food.
To make the minced meat "stringy", you can beat it off the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
Various spices added to the minced meat for beef and pork cutlets will add a spicy aroma to the dish. The recipe with the photo, alas, is not able to convey the aroma. Chefs recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
It is recommended to use ghee as fat for frying. If such a product is not affordable, then lard can be used. But if necessary, you can fry the cutlets in vegetable oil, but odorless.
To get an appetizing crust, it is first recommended to fry minced meat products over medium heat. They should be browned. It is worth bringing to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing these secrets, you can start making minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of various minced meat.

Classic cutlets

How to make classic homemade minced meat patties? Pork, beef and other ingredients must be of good quality. Cooking requires:

1 kg of mixed minced meat (beef and pork).
Bread or loaf, preferably stale and dry - 200 g.
Raw egg - 1 pc.
Onions - 3 pcs.
Room temperature water - 1.5 cups.
Pepper and salt.

Preparation

To begin with, it is worth preparing minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, it is worth putting the bread in a deep bowl and pouring water over it. You can also use milk for these purposes. When the bread is soft, the liquid must be drained.

Onions must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. In a container with softened bread, you need to put the minced meat and chopped onions, drive in an egg. Don't forget about spices and salt. When all the ingredients are in a bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form the patties and fry them. After the dish is ready, you can pour some water into the pan and steam everything for 10 minutes.

Cutlets with herbs

To cook minced beef and pork cutlets with herbs, you will need:

Mixed minced meat - 600 g.
Onion - 1 head.
White bread - 3 pieces.
Fresh milk - ½ tbsp.
Egg - 1 pc.
Parsley and dill - 1 bunch each.
Garlic - no more than 2 cloves.
Ground pepper, salt, breading flour.

Cooking process

To begin with, it is worth preparing minced meat by chopping beef and pork with a meat grinder. But if you wish, you can take the ready-made mass in the store. The main thing is that the minced meat you bought is fresh. Milk should be warmed up a little, and then pour over slices of bread. They should soften.

Chop dill and parsley is recommended. The liquid should be drained from the bread, and then added to the container with minced meat. Here you need to add herbs, onions, eggs, salt and spices. You need to knead the minced meat for cutlets with your hands. That's all. The mass is ready. It remains only to make oval-shaped blanks, roll them in flour and fry.

Minced beef and pork cutlets "Juicy"

To cook such cutlets, you will need:

1 kg of minced beef and pork.
100 g of hard cheese.
2 onions.
2 eggs.
4 slices of loaf or crackers.
Pepper and salt.
100 g cream butter.
1 pack of bread crumbs.
Flour for breading.
2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. The butter should be softened. After that, it must be grinded with a fork, mixed with chopped dill and cheese. From the resulting mass, you need to roll small oval balls. The filling is ready.

Now you can prepare the minced meat for the beef and pork cutlets. You shouldn't do it without eggs. Bread rusks should be cut into pieces and then poured over with cold water. When they become soft, you need to drain the liquid. The onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. Put the minced meat, crackers, egg, spices and salt in a deep container. Mix the components well.

Now the minced meat is divided into portions and the filling is wrapped in it. The blanks should be rolled in flour, dipped in a beaten egg, and then rolled again in bread crumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are replaced with oatmeal. To get juicy minced beef cutlets with pork, you will need:

1 kg of mixed minced meat.
300 ml of milk.
140 g oat flakes.
2 onions.
Pepper, salt.
100 g flour or bread crumbs.
A bunch of greenery.

How to cook properly

Beef and pork should be separated from bones, cartilage, veins and films. After that, the meat must be chopped. This can be done with a meat grinder. Pour milk, preheated to room temperature, into the finished minced meat. Onions need to be peeled and finely grated or finely chopped. The resulting gruel should be transferred to a container with minced meat. Here you need to add salt, herbs, pepper, oat flakes. It is recommended to grind the last component with a coffee grinder.

The minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, having previously covered the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. Finally, it is recommended to extinguish them.

Rice recipe

Minced meat for cutlets can be cooked with rice. This will require:

1 kg of minced meat.
200 g of rice, preferably round.
2 eggs.
2 onions.
2 cloves of garlic.
Salt pepper.
Flour.

How to make cutlets

First, rinse the rice in cold water. Now you need to pour it into a saucepan and pour boiling water over it. In this case, 1 part of rice requires 2 glasses of water. Onions and garlic should be peeled and then minced together with minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. It is worth forming cutlets from the mixture and frying them in vegetable oil.

Fast cutlets

If you wish, you can make minced beef, pork and chicken cutlets. In this case, the dish is obtained with an extraordinary structure. However, most often only pork and beef are used. To quickly cook cutlets, you will need:

600 g mixed minced meat.
4 eggs.
2 raw potatoes
A bunch of green onions.
50 g mayonnaise.
3 tbsp. tablespoons of flour.
Spices.

Cooking method

Chives should be finely chopped. The potatoes must be peeled and then grated. After that, you need to cook the mixed minced meat. Add pepper, potatoes, salt and green onions to the resulting mass. All ingredients must be mixed well. Then add flour and mayonnaise to the mixture. After mixing, workpieces should be formed from the mass, and then fry them in oil.

In conclusion

Preparing the right mince for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components by hand. This will allow you to determine the consistency of the mixture, as well as remove any lumps. When forming cutlets, minced meat often sticks to your hands, so that this does not happen, you can moisten them in cold water.