How to cook cutlets from mixed minced meat. The main secrets and recipes for delicious homemade cutlets

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

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

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

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

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

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

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

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

Choosing meat for cutlets.

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

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

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

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

How to choose the right meat for minced meat.

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

The main argument is fresh meat

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

Subtleties of cooking cutlets.

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

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

What you need to consider when preparing cutlets:

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

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

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

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

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

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

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

How else can you cook cutlets?

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

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

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

The best recipes for juicy and fluffy meat cutlets.

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

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

Recipes for juicy minced meat cutlets - classics with bread.

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

We will need:

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

Step 1.

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

Step 2.

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

Step 3.

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

Step 4.

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

Step 5.

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

Step 6.

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

Minced chicken cutlets in the oven.

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

We will need:

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

Step 1.

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

Step 2.

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

Step 3.

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

Step 4.

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

Step 5.

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

Ground beef cutlets.

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

Ingredients:

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

Step 1.

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

Step 2.

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

Step 3.

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

Step 4.

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

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

Here's another beautiful recipe:

Another recipe for beef cutlets, but with gravy.

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

We will need:

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

Step 1.

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

Mix everything thoroughly and then add the whipped egg white.

Step 2.

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

Step 3.

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

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

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

Juicy minced chicken cutlets stuffed with cheese.

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

We will need:

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

Step 1.

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

Step 2.

Cut the cheese into a thin salt shaker.

Step 3.

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

Step 4.

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

Step 5.

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

Step 6.

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

Step 7

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

Step 8

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

Step 9

Now heat up the frying pan and fry our cutlets.

Cutlets in batter with filling.

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

Ingredients:

Step 1.

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

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

Step 2.

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

Step 3.

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

Step 4.

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

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

Step 5.

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

Step 6.

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

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

Step 7

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

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

We will need:

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

Step 1.

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

Step 2.

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

Step 3.

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

And here is an interesting recipe and very beautiful:

Fish cutlets with semolina.

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

We will need:

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

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

Step 2.

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

Step 3.

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

Step 4.

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

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

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

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

It would seem that what’s so difficult about making cutlets? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, housewives do not always guess the correct proportions, the ratio of products in the cutlets... These tips will help you prepare a dish in such a way that you won’t be ashamed to serve it even for the holiday table! Subtleties of cooking cutlets that you haven’t thought about before.

I want to tell you right away about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!

When you cook cutlets next time, take a chance and add a little mustard powder or mustard seeds to the minced meat: only 1 tbsp. l. for all the minced meat. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and will also turn out incredibly fluffy and juicy... Try it for fun! And check out our detailed recommendations for preparing cutlets: they are really good and have been tested by housewives in practice.

How to cook delicious cutlets
To make the cutlets juicy
Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don’t have to buy expensive beef tenderloin, but the back, neck, shoulder, brisket and some parts of the hind leg are ideal.
Before putting the fillet into the meat grinder, do not forget to thoroughly clean it - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness.

Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grill.

Do I need to add an egg?
Of course it is necessary. The main thing is not to overdo it with eggs and use no more than 2-3 eggs per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind them at the same time as the minced meat in a meat grinder.


Bread is the most important component
Don’t think that bread was included in the recipe out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. It is the soaked bread that helps make the cutlets softer and more tender.
Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you are making chicken cutlets, you will need less bread and eggs).

Use yesterday's or slightly dried out loaf. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Correct breading
It is advisable to cover the bowl with the prepared minced meat with film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice to make the dish juicier. After this, wet your hands in cold water and start making cutlets.
If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this, you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan. You can also use sesame seeds, small bread sticks, flour and lezon as a breading.

The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.

Frying Features
There is nothing complicated in frying cutlets, the main thing is to place them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces.
In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It’s better not to torment the cutlets by turning them over frequently (it’s advisable to do this a couple of times), but don’t go too far from the frying pan, otherwise you’ll end up with coals instead of a juicy meat dish. However, you can skip frying and stew the flatbreads or steam them.

Did you like this useful article? Live forever and learn! Let this information about cooking cutlets help you create delicious dishes with ease. Don't be greedy - share these recommendations with other housewives.

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.

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

A cube of cold 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.

Dried bread needs to be soaked; 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 goulash

400 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.

It is believed that truly tasty cutlets can only be made from combined minced meat. For these purposes, you can use pork, beef, lamb and poultry, combining the ingredients in equal proportions or with a predominance of one type of meat. This article contains 5 recipes for juicy cutlets made from mixed minced meat, cooked in a frying pan or in the oven, and useful recommendations for novice cooks.

The most suitable types of meat for cutlets are pork, beef and poultry.

To prepare this dish, you will need the following ingredients:

• pork, beef and chicken in equal proportions;
• large onion;
• garlic cloves;
• potato;
• a slice of white bread or loaf;
• egg;
• salt and suitable seasonings;
• flour or breading mixture.

How to cook mixed cutlets:

1. Divide the peeled onion and potatoes into several parts, remove the peels from the garlic, and chop the meat.
2. Soak the bread or loaf in water and then squeeze thoroughly.
3. We make minced meat from the prepared ingredients, then add the egg, salt and spices, mix thoroughly.
4. Form cutlets, roll in flour or breading mixture and fry in hot fat.

Just a note. Some chefs believe that eggs only spoil the cutlets, making them less juicy, and exclude this ingredient from the composition.

How to cook in the oven

You can cook cutlets not only in a frying pan, but also in the oven, and so that the dish does not seem dry, it is baked with various gravies.

For cooking you will need to take the following products:

• beef;
• turkey or chicken;
• onion;
• potato tuber;
• several garlic cloves;
• some white bread;
• egg;
• heavy cream;
• mustard to taste;
• salt and seasonings.

How to cook beef and poultry cutlets with creamy mustard sauce in the oven:

1. We make minced meat, onions, potatoes and garlic, then add ground white bread.
2. Salt and season the mixture with spices, beat in the egg and mix thoroughly.
3. We form elongated portions, place them in deep dishes greased with a thin layer of fat and place them in the oven.
4. After a quarter of an hour, add the cream and mustard sauce, diluting it a little with water if necessary, and bake the dish until cooked.

Advice. You can make beef and poultry cutlets in the oven without sauce, and to prevent the dish from turning out dry, add a little lard to the minced meat.

Stewed in sauce in a frying pan

Lamb cutlets are amazingly tasty, but it is too fatty, and it is better to combine it with chicken or turkey. And to make the dish tender and juicy, you can complement it with thick tomato sauce.

For cooking you will need the following products:

• lamb and poultry in equal parts;
• 3-4 onions;
• potato;
• some white bread;
• egg;
• carrot;
• bell pepper;
• tomatoes or tomato paste;
• garlic;
• salt and hot seasonings.

How to cook lamb and poultry cutlets in tomato sauce in a frying pan:

1. Prepare minced meat, one onion, potatoes and white bread, beat in an egg, add salt and mix.
2. Fry portions in vegetable fat and place in a deep frying pan.
3. In the same fat where the cutlets were cooked, add the remaining chopped onions, garlic, grated carrots and bell peppers cut into half rings.
4. Add chopped tomato pulp or tomato paste, salt and hot seasonings to the sauce and bring to a boil.
5. Pour the resulting sauce over the cutlets, close the container with a lid and simmer briefly so that the portions do not fall apart.

Just a note. In order not to worry about preparing the side dish, you can add a little boiled buckwheat, whole wheat or steamed oatmeal to the cutlet mince.

Mixed minced meat cutlets in breadcrumbs

For those who like cutlets with a crispy crust, it is better to cook them in breadcrumbs.

For this dish you will need the following ingredients:

• 0.7 kg pork;
• 0.3 kg chicken fillet;
• bulb;
• potato;
• garlic;
• white bread or loaf;
• egg;
• salt and spices;
• breading mixture.

Prepare cutlets from mixed minced meat in breading:

1. Grind meat, poultry, onions, potatoes, garlic and pre-soaked bread in a meat grinder.
2. Add the egg, salt and seasonings to the minced meat, mix until smooth.
3. We form portions, roll in the breading mixture and fry until a crust forms.

Just a note. You can add grated cheese, nuts, crushed cereal, herbs and a variety of seasonings to the breading mixture.

Delicious recipe stuffed with mushrooms and onions

To prepare cutlets with filling, it is better to use pork and beef. This meat is somewhat denser than poultry, and the finished portions will hold their shape better.

During the work you will need:

• equal amounts of pork and beef;
• 2 onions;
• garlic;
• potato;
• egg;
• white bread;
• mushrooms;
• flour or breading mixture;
• salt and spices.

How to cook cutlets from combined minced meat with mushroom filling:

1. Cut one onion and fry with chopped mushrooms, sprinkle with salt and seasonings.
2. We prepare minced meat, onions, garlic, potatoes and bread.
3. Add egg, salt and spices, mix.
4. We form cutlets, putting mushroom filling into each portion, then roll in flour or breading and fry.

Today I suggest you prepare juicy and tasty cutlets. Which? Choose according to your taste! I can offer you a step-by-step recipe for 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 the most popular recipes in one place in order 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. Perhaps these rules will seem banal and “as old as time” to experienced housewives, but not everyone is born “in a chef’s hat and apron” - young people 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 are not talking about ready-made minced meat bought in a store (you’ll never guess what’s already been added there!), but rather about pure minced meat that you have just turned 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, 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 meatballs. 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 tasty 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 minced meat cutlets with cabbage, we’ll choose it. Pork, as a rule, is quite fatty in composition, so let’s “dilute” it with lean cabbage and the total will be just right :) 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:

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 are 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:

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 glass of hot water directly to the sheet and put it in the oven again until golden brown. Do not turn the cutlets over during baking.

We got such beautiful and moderately dietary cutlets. This is a very simple and quick way to prepare delicious and juicy cutlets - be sure to try this cooking option.

Pollock fish cutlets without bread - Not only tasty, but also healthy!

Continuing the theme of healthier 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, has few bones, no need to peel scales, and as for the beneficial properties (content of vitamins A, B1, B2, B9, minerals and trace elements) - it is in no way inferior 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 of olive oil to the minced meat. 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 a dietary dish by all standards!), 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 with almost no 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:

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 is completed 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 the 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!