Soft meatballs. How to cook lush cutlets for the joy of loved ones? Secrets and recipes for delicious and lush minced meat cutlets: with vegetables, cheese, etc.

Homemade cutlets are a very tasty, satisfying and quick dish to prepare. Homemade ones especially like them when they smell like garlic and have a delicate crust. They are prepared for holidays, weekends, served at any time of the day. Skillful housewives can make them in the oven, steamed, often fried, baked, stewed with sauce. Husbands and children love juicy, fragrant and very tasty cutlets, preferring them to soup, potatoes or a side dish.

There are many recipes for this dish. Restaurants usually serve chicken Kiev, at home they are made from minced meat, chicken, fish, adding rice, vegetables, and potatoes. Fried cutlets are the most delicious, but fatty, steamed - healthy, but without a crust, in the oven they turn out lush and soft.

The most delicious are beef, pork, chicken Kiev style. We will consider these recipes in detail, because it is very simple to make juicy homemade cutlets using them.

  • Meat for minced meat should be chopped with a meat grinder with large holes
  • If you add a little dry black bread to it, the cutlets will become more juicy, tender
  • Fragrant, delicious homemade cutlets will not work without the addition of onions and garlic
  • To make them more juicy, you need to add beef fat, lard to the minced meat.
  • For better frying, you need to close the pan with a lid, darken after cooking for a short time in the oven


  • In the presence of gastritis, stomach diseases, it is better to steam them
  • It is best to bake cutlets in the oven or steam them - they are less high-calorie, fatty, more healthy
  • It is recommended to make minced meat not from one pork or beef - the most delicious cutlets are obtained from mixed minced meat

How to fry lush cutlets in a pan?

You need to take:

  • 300 grams of pork and ground beef
  • 2 onions, garlic to taste
  • breading (flour or breadcrumbs)
  • a couple of slices of toasted bread
  • half a glass of milk
  • salt, a pinch of pepper, oil for frying


  • First, soak black bread, filling it with milk. You can first break it with your hands
  • Grind onion and garlic in a crusher
  • Salt the milk, knead the bread. Mix all the products in a large dish, adding spices
  • We make small oval cutlets, wetting our hands with water, roll in breading
  • We fry in hot oil, taking a frying pan with a thick bottom. When one side is browned and crusty, flip over. Now you can close the lid and fry on the stove until cooked.
  • If desired, you can put it in the oven for another 5 minutes, so that a delicious crust appears

Such homemade minced meat cutlets are fatty, juicy, very tasty. You can take only pork or beef, it depends on the taste of the hostess and household. For those who adhere to a strict diet, such a dish is not suitable - it is too high in calories. It is better for them to steam cutlets, bake in the oven without oil and fat.

How to make juicy minced meat patties in the oven?

You need to take:

  • half a kilo of any minced meat
  • onion, garlic, salt, pepper
  • half a cup of cream or milk
  • 1 egg
  • 120 grams of cheese
  • breadcrumbs for breading
  • a couple of slices of white bread
  • oil to grease the baking sheet


  • Soak a roll without a crust, fill it with cream or milk, chop the onion and garlic with a crush
  • Mix all the ingredients with minced meat to make cutlets
  • We form them into the desired shape, sprinkle with breadcrumbs
  • We grease the baking sheet with oil, set the temperature in the oven to 180-190 degrees
  • We spread the cutlets, sprinkle everything with grated cheese, bake in the oven for about 30 minutes

Cutlets baked in a hot oven are lush, juicy, not as greasy as when frying. The crust is delicious, everything inside is very well baked. Moreover, it is very simple to make them in any oven - you just need to put them on a baking sheet and set the desired temperature.

How to make delicious steamed minced meat patties?

Many people think that steaming does not make delicious dishes. This is not true. Steamed homemade cutlets are soft and delicate in taste.
You need to take:

  • a pound of any minced meat or chicken
  • onion
  • potato
  • salt, spices, herbs


  • Grind the greens, garlic, onion with a knife, rub the potatoes using a coarse grater
  • We mix all the products, make even cutlets of the desired shape
  • To make them for a couple, we take a double boiler, put it on the bottom of the mold, cook for 40 minutes. Let stand a little more, take out
  • To steam them in a slow cooker, you just need to pour 1 liter of water into the bowl, put the grate and put the cutlets on it. We turn on the "Steam cooking" mode, the time will be set automatically. Cooking, you can leave it on the heating later

How to make delicious chicken Kiev cutlets?

The recipe for chicken Kiev cutlets with chicken bones is quite complicated, but the finished dish turns out to be delicious in taste. Many housewives pamper their household members with Kiev cutlets, making them according to their favorite recipes. It should be remembered that in Kiev it means from chicken, and not from minced meat, and the pieces must be taken with bones from the wing.

You need to take:

  • chicken breast with a bone from a wing - you need to take them according to the number of Kiev cutlets, respectively, increasing other ingredients at times
  • a quarter of a stick of butter
  • bunch of fresh herbs
  • 2 large eggs or 3 small ones
  • garlic, spices to your taste
  • frying oil
  • flour, breadcrumbs


  • First we make butter: chop the garlic, herbs. Add them together with all the spices to the softened piece, mix, form a roller. Wrap in foil and put in the freezer. This will be the inside of the chicken Kiev
  • We cut off a thin layer of fillet from the breast, a little smaller than what remains with the bone. We wrap both pieces with a film, beat off with a hammer until the pieces are flat. Salt, pepper
  • Cooking breading in Kiev: take 3 plates, pour crackers, flour and beaten eggs mixed with salt there separately
  • We put frozen butter on a large piece, close the fillet with a smaller one, twist it. Dip in eggs, then roll in breadcrumbs, repeat 2 times, then roll in flour
  • We fry the cutlet in Kiev in a preheated pan with vegetable oil until cooked on both sides

It doesn’t matter how you are used to making homemade cutlets: in the oven, steamed or in a frying pan, Kiev style or with the addition of rice, vegetables. In all cases, they are soft, fluffy and very tasty. You can constantly change recipes, pampering households with a variety of cooking options.

Meat selection secret

Cook cutlets not from purchased minced meat - this is the first key to the success of your cutlets. Use only fresh meat! The meat from the front of the carcass, for example, the sirloin edge, is best suited for cutlets - it will definitely make the most tender and juicy cutlets. However, your secret here may be the combination of several types of meat in one minced meat, so buy not only, but also lamb.

Read about how to choose the right meat, and what parts of the carcass are best suited for cutlets, read


Source: www.macelleriegallo.com

Minced meat secrets

The most important thing in cooking cutlets is not only the choice of meat, but also the correct minced meat from it. Many housewives add eggs, bread soaked in milk, onions, garlic, salt and pepper. However, this traditional recipe does not always allow you to achieve lush, juicy and tender cutlets.

Instead of bread, add grated raw potatoes! If you still want to make minced meat with bread, then do not use fresh bread - it is better to grate the dried one.

Then put a few tablespoons of sour cream or kefir.

Eggs make the patties tougher, so you don't need to add them. The best option would be the following: put the yolk in the minced meat, and beat the protein and dip the cutlets in it before frying - this will be our breading instead of the usual crackers.

For softness, you can pour a little warm boiled water into the minced meat. A pinch of soda and a piece of butter will add splendor to our cutlets.

Minced meat should be scrolled through a meat grinder at least twice.

Be sure to mix well and beat off our minced meat - this will help the cutlets not fall apart, but turn out to be airy and soft.

Don't be afraid to add spices and herbs to the minced meat! They will spice up and make our cutlets more fragrant.

Pozharsky cutlets, Kiev style, turkey, pork, beef, fish, vegetable and cereals… Who would have thought that the original European recipe for cooking meat on the bone would gain such development and popularity. And despite the fact that the housewives cook this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to the cooking technology, 2 types of meat cutlets are distinguished: a chop cutlet and a cutlet made from minced meat. It is when preparing minced meat cutlets that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of their preparation is a whole cycle of actions with conditions that must be met and little secrets, knowing which you can cook a wonderful dish not only for the everyday menu, but also for the holiday.

The whole cooking process consists of several technological operations:

  1. Choice of meat.
  2. Preparation of additional ingredients.
  3. Grinding meat.
  4. Minced meat preparation.
  5. Cutlet molding.
  6. Heat treatment.

The choice of meat for cooking cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that perfectly match the recommendations, but the hostess does not always have such an opportunity.

When preparing meat for minced meat, it is better to follow the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that cutlets made only from beef will be too lean and tough, and those made from pork will be too fatty. But no matter what the recipes prescribe, each housewife will still proceed from the preferences of her family, taking into account the usual diet.

It is usually recommended to choose not too lean meat for minced meat, observing the proportion of the ratio of pulp and fat of 80% to 20%. If the hostess does not have much choice, or she adheres to the rules of dietary nutrition, you can still make juicy and tasty cutlets by adding poultry meat and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from thawed meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not thawed and frozen several times.

Selection and preparation of ingredients for future stuffing

Here are examples of additives for minced meat (based on 500 grams of meat).

  1. Onion- a mandatory component (a pair of medium or one large onion is enough). Options for its preparation: either very finely chop with a knife, or grate on a fine grater, or coarsely cut into slices for further processing in a meat grinder along with meat.
  2. Garlic, is used at will and is not a mandatory ingredient (2-3 cloves).
  3. Additives for softness and splendor of cutlets. Among them, there are several options chosen at the discretion of the chef:
  • raw potatoes, peeled and grated on a fine grater (1 - 2 potatoes);
  • can be used instead of potatoes vegetable marrow, and also grate it, but with the condition of pre-cleaning the skin, if the zucchini has already grown and its skin is thick enough (the amount should be comparable to the volume of the grated potato);
  • White bread(120 - 150 gr.), But not soft and fresh, but stale, lain for several days, with a hard crust previously cut off and soaked in water or milk;
  • can be a substitute for bread semolina(1 - 2 tablespoons), but with the use of semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.
  1. Spices, the use of which is a matter of taste and habit. It is important to carefully consider the dosage when adding them, as they will either spoil the taste of the patties, or provide them with a pleasant aroma and additional taste.
  2. Water or milk, with priority towards ordinary cold water, can be boiled (100-200 ml, the volume must be determined after scrolling the minced meat, see how wet it turned out).
  3. Salt.
  4. Pepper.
  5. Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs, or use only the yolk.
  6. Butter.
  7. Chipped ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if you decide to add potatoes, then you can completely do without bread.

Meanwhile, some cooks, mindful of the saying that you can’t spoil porridge with butter, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the amount of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Minced meat preparation

During the absence of meat grinders, minced meat was prepared with the help of. To this day, it is believed that this is the most acceptable way to preserve the juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it has not been prepared in advance with a grater or chopped with a knife, are scrolled in a meat grinder. How many times it is necessary to skip the meat, the decision is made by the hostess: someone likes cutlets of sufficiently coarse grinding, and someone prefers to scroll the meat 2-3 times.

After grinding the meat, it is necessary to add the ingredients prepared in advance in accordance with the planned composition to the resulting mass: salt, pepper, seasonings, soaked bread, which should not be squeezed hard, grated potatoes or zucchini.

Since the dish must be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need not only to knead it well, but to beat it off, with force throwing the minced meat into the container, about 10 times. Next, the container with the contents can be sent for 30 minutes in the refrigerator.

Forming cutlets

Minced meat is ready, and you can start sculpting cutlets. To do this, the hands must be wetted with cold water, otherwise the mixture will stick to the hands.

And since it is necessary to fry juicy cutlets, you can use one of two methods to increase their juiciness, in addition to cold water added directly to the minced meat:

  1. put a small piece of crushed ice in the middle of each cutlet;
  2. add a small piece of butter to the middle of the workpiece.

It is better to roll each formed cutlet in breadcrumbs or in flour, so that later a crust forms during frying, which will prevent the juice from flowing into the pan.

What cutlets should be in size, the choice is up to the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose the golden mean.

Heat treatment

While cutlets are molded, you can already put a pan on the stove and start heating it with sunflower oil.

To fry soft and juicy cutlets, they must be laid out in a preheated pan. It is important that the heating temperature allows for the formation of a crust in the first minutes of roasting.

To achieve this, after the first minutes of cooking, the temperature must be lowered and the cutlets allowed to sweat on the side to be fried. Then they need to be turned over, and, adding temperature, fry the second side, then reduce the intensity of heating the pan, cover with a lid and let it cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after the formation of a crust on both sides, you can remove them from the stove, move them to a preheated oven and bring them to full readiness in this way.

Each chef conducts his own experiments, changing the ingredients added to minced meat, adjusting the temperature and roasting methods. It is better to write down the most successful results and create your own recipes, choosing the composition and technology for preparing the most delicious, juicy and lush cutlets.

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Surely, there is not a single person who would refuse a portion of juicy and tasty meat cutlets.

This dish is loved by both children and adults.

And housewives like to cook cutlets, because this process is easy, does not take much time, and they can be served with any traditional side dish.

Delicious meat cutlets - general principles of cooking

In order for meat cutlets to turn out really tasty, juicy and soft, you need to follow some simple rules:

Minced meat should be strictly homemade, in no case purchased. It is not so important what kind of meat you prefer, the main thing is that you will wash, trim and twist or cut it yourself. It is better if the minced meat is twisted immediately before cooking cutlets. Cutlets will come out of frozen minced meat not so juicy and tasty.

Meat for minced meat needs to be bought of high quality, in proven places. The third term, meat with streaks for making delicious meatballs will not work, set it aside for another dish. Meat cutlets should be prepared from good pork, beef, veal tenderloin or chicken fillet.

Grind the meat through a large grate or cut into small cubes with a sharp knife. Thanks to this method of grinding, the meat fibers retain all the juices, which will make the cutlets tasty. Heavily crushed minced meat leads to dry products.

Do not forget to add bread soaked in water or milk to the minced meat. This is necessary not in order to increase the volume of minced meat, but so that during frying, the meat juices do not flow out, but remain in the cutlet, soaking into the bread.

Add juicy and fragrant onions, garlic to the minced meat. It can either be twisted together with meat in a meat grinder, or chopped with a blender. In addition, onions can be put in minced meat not only raw, but also pre-fried.

If you only have lean meat, don't skimp on some lard.

Spices in cutlets is a special issue. It all depends on your taste, but usually regular black pepper is enough.

Before forming cutlets, do not be lazy for a long time and thoroughly knead the minced meat. Beat it, crush it, throw it on the table. The longer and sharper you do this, the denser and juicier the cutlets will turn out. And they will not fall apart during frying, even if you do not put eggs in the minced meat, which, by the way, make the cutlets not so soft and tender.

Sculpt cutlets, wetting your hands in water. So they will not stick to your hands, you will get a beautiful identical shape.

The frying pan should be clean and dry, the oil in which you will put the delicious meat cutlets should be hot.

Cutlets are fried on both sides, first for setting over medium heat, then at minimum.

Do not forget to remove loose and burnt particles from the pan after each batch.

1. Delicious beef cutlets

Ingredients:

800 grams of beef tenderloin;

200 grams of white loaf crumb;

Three small bulbs;

A tablespoon of butter;

A glass (200 ml) of water;

50 grams of sour cream;

a teaspoon of potato starch;

Salt, ground pepper;

Breading: crackers or flour.

Cooking method:

1. Cut the washed and dried tenderloin into small cubes. If the meat is slightly frozen, it will be easier to cut it. You can also twist the beef through a meat grinder, choosing a large grate.

2. Peel and cut the onion into small cubes, put in a pan with hot butter, fry until softened.

3. Pour water into a bowl, crumble bread into it, wring it out.

4. Mix twisted minced meat with fried onions, squeezed bread.

5. Add salt, starch, pepper, salt and 100 ml of water.

6. Thoroughly mix the minced meat so that all the ingredients are evenly distributed and the mass is homogeneous.

7. Form cutlets with wet hands into the desired shape.

8. Roll products in breadcrumbs, flour or breadcrumbs.

9. Put the cutlets in a pan in hot oil, fry first on one side over high heat until golden brown. After turning the cutlet over, reduce the heat, bring to readiness.

2. Delicious meat cutlets "Homemade"

Ingredients:

300 grams of beef;

300 grams of pork;

120 grams of white bread;

Half a glass of milk;

30 ml of vegetable oil;

Salt pepper;

Breadcrumbs.

Cooking method:

1. Wash the beef and pork thoroughly, cut into pieces convenient for grinding in a meat grinder, twist.

2. Mix the minced meat with bread soaked in milk, finely chopped onions.

3. Sprinkle salt and pepper to taste, add other spices if desired.

4. Form small round cutlets, roll them in breadcrumbs.

5. Fry in hot oil until tender.

3. Delicious meat cutlets "Moscow style" with vegetables

Ingredients:

Half a kilo of fatty pork;

300 grams of beef fillet;

Two eggs;

Carrot;

Three slices of white bread;

Salt pepper;

Water or milk.

Cooking method:

1. First of all, sauté peeled and chopped vegetables until soft and appetizing golden hue: carrots and onions.

2. Rinse the meat. Cut the beef into small pieces, and twist the fatty pork in a meat grinder.

3. Mix both types of minced meat, add the crumb of bread soaked in water, salt, pepper, eggs, fry. Mix thoroughly.

4. Form even cutlets.

5. Put them on a greased baking sheet, put in an oven preheated to 180 degrees.

6. Bake for 30 minutes, remembering to look and, if necessary, turn the cutlets from side to side.

4. Delicious pork meatballs with rice in tomato

Ingredients:

Half a kilo of pork;

A slice of white bread;

Two bulbs;

a tablespoon of tomato sauce;

Half a glass of rice;

25-30 grams of butter;

Breadcrumbs for breading;

Salt, spices;

Oil for frying.

Cooking method:

1. Pass the meat through the meat grinder twice. The first time, cutting into large pieces, the second time - adding a slice of bread and peeled onions.

2. Rinse the rice and boil until half cooked in slightly salted water.

3. Put rice grits, tomato sauce, salt and spices to taste in minced meat.

4. Thoroughly mix the mass, blind the cutlets.

5. Melt the butter in a frying pan, put the formed cutlets into it, trying to keep them away from each other and not touching.

6. Fry first on one side until golden brown, then turn over and fry on the other.

7. Ready cutlets, before serving, lay out for a couple of minutes on a paper towel.

5. Delicious veal meat cutlets with mushrooms

Ingredients:

700 grams of veal tenderloin;

200 grams of fresh mushrooms;

five eggs;

100 ml of water;

150 grams of sweet butter;

Salt, pepper, flour.

Cooking method:

1. Rinse the meat and cut into small cubes, mix the minced meat with salt and pepper. Form cutlets, roll them in flour.

2. Rinse the mushrooms, cut into small slices, fry in 50 grams of oil until the liquid evaporates and a light blush.

3. In a small bowl, beat eggs with salt and water. In a dry non-stick frying pan, bake five omelette pancakes.

4. In another pan, heat the oil, put the cutlets, fry on one side and the other.

5. Put the fried mushrooms on top of the cutlets.

6. Wrap each cutlet in an egg pancake.

7. Serve by pouring over the broth that remains after frying the cutlets.

6. Delicious meat cutlets "Rustic style"

Ingredients:

Half a kilo of freshly prepared minced beef and pork;

Half a kilo of potatoes;

Large bulb;

Breadcrumbs;

Salt, spices.

Cooking method:

1. Peel and grate the potatoes on a fine segment of the grater.

2. Mix freshly prepared minced meat from different types of meat with potatoes and chopped onions.

3. Add salt, egg, spices to the mass. Thoroughly knead the minced meat.

4. Blind thin oblong cutlets, fry them in hot oil on both sides until blush.

5. Transfer the meatballs to a greased baking sheet, bring to readiness in an oven preheated to 160 degrees for 15 minutes

7. Delicious meat cutlets baked with mayonnaise

Ingredients:

450 grams of beef;

Three bulbs;

One potato;

150 grams of mayonnaise;

Salt pepper;

Three tablespoons of oil.

Cooking method:

1. Rinse the meat well, if necessary - remove all veins and film, cut into large cubes.

2. Peel and cut potatoes and one onion.

3. Remove the meat grinder, put a large grate, twist all the prepared ingredients.

4. Salt and pepper the prepared minced meat and mix thoroughly.

5. Remove the two remaining onions from the husk, cut into the thinnest rings. Fry them in hot oil until light golden brown.

6. Form meatballs from minced meat, put them on a baking sheet, previously greased with oil or fat.

7. Gently spread the fried onion on top, pour everything with mayonnaise.

8. Send the baking sheet with cutlets to the oven for 15 minutes, setting the temperature to 180 degrees.

Do not use a fine wire rack for twisting meat. The opinion that cutlets from finely ground minced meat are more tender is erroneous.

For even greater juiciness, you can add butter, twisted lard, sour cream, low-fat mayonnaise to the minced meat.

Thanks to breading, delicious meat cutlets will acquire a crispy, appetizing crust. Breading products is better two or three times: soak, let rest, dip again in breading.

If, despite following the recipe, you get a dry cutlet, do not be discouraged. Put the meatballs in a frying pan or saucepan, pour half a glass of a mixture of water and sour cream and simmer them over low heat for 10 minutes.

It is best to fry cutlets on a mixture of oils: sweet cream and sunflower. So the cutlets will not splash, and the crust will turn out beautiful and uniform.

When breading cutlets, keep in mind that you can add your favorite spices to flour or crackers, which will give the dish not only additional flavor, but also a beautiful color. It can be paprika, coriander, dried herbs, granulated garlic and other spices.

All these recipes are universal, that is, based on them, you can cook your own dish from your favorite meat, be it chicken, rabbit, pheasant. To add juiciness, do not forget to add a little lard, but if you do not like this kind of meat, put butter.

Cutlets go well with any side dish, so you can make quick pasta or cereal, or more complex side dishes like mashed potatoes, stewed vegetables, and more.

Cutlets are rightfully considered one of the most popular and favorite dishes on our tables. Each housewife has her own secrets of cooking cutlets, but there are also general recommendations, following which you can always please your loved ones with delicious cutlets.

1. Delicious minced meat. Just as you can’t make candy out of anything, you won’t make delicious meatballs out of bad meat. Fresh, tasty minced meat is the main condition. Of course, there are no problems with minced meat now - it will certainly be found in one of the nearest stores. But have you ever thought, dear hostesses, what is twisted and twisted there? Hardly a pair of veal, most likely some bull veins. Or even worse. I do not argue, sometimes quite decent minced meat comes across, but there is no guarantee. So it's better to buy a couple of nice meat pieces yourself and scroll through. Moreover, along with the meat, you scroll through other ingredients, such as onions. And he will not come across in a cutlet in the form of unappetizing pieces.

2. Bay, do not be sorry. In order for the cutlets to turn out even, they need to be beaten well. So - form a meat ball, and throw it from palm to palm with force (like a hot potato). Don't miss it, there will be laughter! Kisam joy. It also happens that minced meat is beaten on the bottom of a large bowl.

3. Leave me alone! So that the stuffing does not stick to your hands, constantly moisten them with water.

4. Cutlets in uniform. The longest breading process for cutlets is this: flour, then beaten egg yolk, then breadcrumbs.

5. Strong - weak. Cutlets should be put in boiling oil so that they immediately become covered with a crust and retain the juice, then the fire must be reduced. Turn over cutlets. And again we increase the fire, then we reduce it - let them puff slowly. We close the pan with a lid only after the cutlets have been turned over. It is best to bring them to readiness in the oven. In vegetable oil, you can add a couple of tablespoons of ghee for taste. And so that the oil does not splatter, pour a pinch of salt into it.

6. For a company of soldiers. If you need to cook a lot of cutlets at once, don't bother with a frying pan - bake the cutlets in the oven on a baking sheet. You can even sprinkle with mayonnaise and sprinkle with cheese - you get an exceptionally tasty holiday dish. By the way, you don’t need to spend oil, and there are fewer calories.

7. Magic semolina. To make cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for splendor, many add a little soda to the cutlets. And someone and starch indulges.

8. Dry the crackers. In the sense that cutlets and fresh bread are two incompatible things. We soak in milk (or in liquid sour cream) already dried up, yesterday's white loaf without a crust. Fresh bread gives a sour taste and does not mix well with the cutlet mass. We add the softened loaf to the mass, not really squeezing it out.

9. Golden mean. As for fish and chicken cutlets, we advise you to put a piece of butter in the middle - they will be as juicy as meat cutlets.

10. I want supplements! You can add anything you like to meat cutlets - we experiment endlessly. The more garlic, the tastier the meatballs. Onions can be overcooked first. And in the summer, try adding not onions, but green onions, but more, do not be shy! Tasty, useful, interesting. To make the cutlets especially tender, you can add a little grated zucchini (a quarter of the minced meat). Have you tried pumpkin? Well, go ahead! It turns out children's cutlets, as, indeed, with the addition of grated carrots (and even cottage cheese). Well, I think many have dealt with grated potatoes - it comes out very well. There are lovers of additives in the form of pre-soaked oatmeal. Buckwheat, by the way, is also good, especially in combination with mushroom filling - zrazy will turn out. And fresh, finely chopped cabbage added to cutlets is super! It turns out lazy cabbage rolls. Again, useful, low-calorie and very profitable in terms of money.

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