Combined minced meat cutlets recipe. Recipes for juicy minced meat cutlets and the secrets of their preparation

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.

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.
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.
The pan needs to be heated well over medium heat. Pour oil for frying and then lay out our breaded cutlets.
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.
Now open the lid, increase the heat to medium and bring to an appetizing crust.
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:

Pork meat - 300 g;
Beef meat - 300 g;
Bread crumb - 90-100 g;
Egg - 1 piece;
Onions - 2 pcs;
Garlic (optional) - 2 cloves;
Flour - 150 g;
Vegetable oil;
Salt to taste;
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:

Chicken breast - 200 g;
Wheat bread - 40-50 g;
Egg - 1 piece;
Onion - 1 piece;
Garlic - 1 clove;
Salt to taste;
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:

Beef (veal) meat - 800 g;
Onion - 2 pcs;
Bread - 140-150 g;
Egg - 1 piece;
Salt to taste;
Spices to taste;
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:

Beef - 500 g;
Potatoes - 2 pcs;
Egg - 1 piece;
Bay leaf - 1 piece;
Onion - 1 piece;
Flour for breading;
Salt and spices to taste;
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:

Chicken meat - 550 g;
A piece of loaf - 120-130 g;
Garlic - 4 cloves;
Onions - 35-40 g;
Egg - 3 pcs;
Hard cheese - 120 g;
Salt and spices to taste;
Dill and parsley to taste;
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:

Pork - 1 kg;
Cream - 2 tablespoons;
Egg - 2 pcs;
Onion - 1 piece;
Breadcrumbs;
Salt and pepper to taste;
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:

Any fish (mine is pollock) - 1 kg;
Onions - 1-2 pcs;
Bread or loaf - 150 -200 g;
Tomato paste - 2 tablespoons;
Salt and pepper to taste;
Semolina for breading;
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

Pozharsky, Kiev, turkey, pork, beef, fish, vegetable and cereal cutlets... 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 housewives prepare this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to cooking technology, there are 2 types of meat cutlets: chop cutlet and made from minced meat. It is when preparing cutlets from minced meat 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 preparing them is a whole cycle of actions with mandatory conditions and small secrets, knowing which you can prepare a wonderful dish not only for the everyday menu, but also for the holiday.

The entire cooking process consists of several technological operations:

Choice of meat.
Preparing additional ingredients.
Grinding meat.
Preparation of minced meat.
Forming cutlets.
Heat treatment.

Choosing meat for making 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 housewife does not always have such an opportunity.

When preparing meat for minced meat, it is better to adhere to 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 meat that is not too lean for preparing minced meat, maintaining a pulp to fat ratio of 80% to 20%. If the housewife doesn’t have much choice, or she adheres to dietary rules, you can still make juicy and tasty cutlets by adding poultry and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from defrosted 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 defrosted and frozen several times.

Selection and preparation of ingredients for future minced meat

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

Onion– a mandatory component (a couple of medium or one large onion is enough). Options for preparing it: either chop it very finely with a knife, or grate it on a fine grater, or coarsely cut it into slices for further processing in a meat grinder along with the meat.
Garlic, used as desired and is not a mandatory ingredient (2-3 cloves).
Additives for softness and fluffiness of cutlets. Among them there are several options, chosen at the discretion of the cook:

raw potatoes, peeled and finely grated (1 - 2 potatoes);
Can be used instead of potatoes zucchini, and also grate it, but with the condition of first cleaning the skin, if the zucchini is already grown and its skin is thick enough (the amount should be comparable to the volume of grated potatoes);
white bread(120 - 150 gr.), but not soft and fresh, but stale, left for several days, with the hard crust pre-cut off and soaked in water or milk;
can be a substitute for bread semolina(1 - 2 tablespoons), but when using semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

Spices, the use of which is a matter of taste and habit. It is important to carefully consider the dosage when adding them, since they will either spoil the taste of the cutlets or provide them with a pleasant aroma and additional taste.
Water or milk, with priority towards ordinary cold water, you can boil it (100-200 ml, the volume must be determined after rolling the minced meat, see how wet it is).
Salt.
Pepper.
Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs or use only the yolk.
Butter.
Crushed 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 chefs, remembering the saying that you can’t spoil porridge with oil, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the volume of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Preparation of minced meat

In times of absence of meat grinders, minced meat was prepared using. To this day, it is believed that this is the most acceptable way to preserve 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 using a grater or chopped with a knife, are scrolled in a meat grinder. How many times the meat needs to be passed through is a decision made by the housewife: some people like cutlets that are fairly coarsely ground, while others prefer to pass the meat through 2-3 times.

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

Since the dish should 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 to not just knead it well, but beat it, throwing the minced meat into the container with force, about 10 times. Next, the container with the contents can be placed in the refrigerator for 30 minutes.

Forming cutlets

The minced meat is ready, and you can start making cutlets. To do this, you need to wet your hands with cold water, otherwise the mixture will stick to your hands.

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

place a small piece of crushed ice in the middle of each cutlet;
add a small piece of butter to the middle of the dough.

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

What size cutlets should be 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 the cutlets are being molded, you can already put a frying pan on the stove and start heating it with sunflower oil.

To fry soft and juicy cutlets, they must be placed in a heated frying pan. It is important that the heating temperature allows a crust to form in the first minutes of frying.

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

For those who are afraid of overcooking the cutlets, after forming a crust on both sides, remove them from the stove, move them to a preheated oven and thus bring them to full readiness.

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

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The word “cutlet” came into Russian from French; la côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat it with your hands. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. They began beating the meat to make it softer and breading it to maintain its juiciness. This process took place throughout Europe. Today, only the Kiev cutlet, which is often made with a bone, reminds us of the old days.

Over time, the cutlets became chopped, as this made them much easier to chew. And with the advent of meat grinders, they turned into a fairly easy-to-prepare dish. These are the ones we will prepare.

Meat selection

For cutlets, you can use a piece of brisket or shoulder; chopped goulash is also suitable. But keep in mind that market traders may sell you bad meat. Therefore, when purchasing, you should ask to see the piece from all sides.

Cutlets are best made from chilled meat, not frozen.

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

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

It’s good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to add onions to the minced meat. It is rolled together with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to prepare cutlets only from freshly prepared minced meat. If you do make minced meat in advance, do not put bread in it, do not add salt or spices.

The minced meat must be kneaded by hand. You can even beat it with your palms - this way it will turn out tender and soft.

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

A couple of 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.

You need to soak dried bread; fresh bread does not release the amount of gluten needed to “glue” the minced meat together.

Reduce calories

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

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

Instead of bread, you can mix stiffly beaten egg white into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a little tougher.

Modeling

It is best to cool the minced meat for half an hour before modeling.

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

Try to make cutlets of the same size.

When making a cutlet, pat it with your palms and try to make it uniform, without seams. This way she won't release her juice.

Breading

You can coat the cutlets:

In regular flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

Frying

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

The cutlet is fried over high heat for 1-2 minutes on one side, then the heat needs to be reduced and simmered on the same side for another 3-4 minutes. And then turn it over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and their juiciness will not disappear.

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

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

Do not add water to the sour cream to make more sauce, this will spoil the cutlets and kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced; if the juice comes out clear, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for it to be ready.

If you want to get confused

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

Basic cutlet recipe

600 g beef 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.

Minced meat is rightly considered one of the best options for a family dinner. They can be made in several different ways. Most often, such cutlets are baked in the oven, fried in a pan or steamed. They go well with almost any side dish and are made from simple, easily available ingredients.

To prepare such a dish, you need to use only fresh meat. It is desirable that this be the sirloin edge of the front part of the carcass. To make the finished cutlets softer and juicier, it is recommended to make minced meat from several types of meat. Depending on the specific recipe, onions, garlic, soaked bread, raw eggs, grated potatoes, kefir or sour cream are added to it.

To make tender cutlets, roll through a meat grinder twice. Then it is thoroughly kneaded and beaten. To make the finished products softer, add a little warm boiled water, a pinch of soda or a small piece of butter to the minced meat. It is advisable to form the cutlets with wet palms. Otherwise, the minced meat may stick to your hands. For frying products, it is best to use a thick-bottomed frying pan, generously greased with heated vegetable oil.

Classic version

Fried juicy and tender beef cutlets, prepared according to the recipe described below, are ideal for both adults and children's food. Therefore, they can be safely served for a family lunch or dinner. To prepare them you will need:

700 grams of lean ground beef.
150 milliliters of clean water.
Raw chicken egg.
A couple of slices of white bread.
Salt and spices.

Additionally, you should have vegetable oil on hand for frying the cutlets.

Process description

It should be noted that the recipe for tender minced meat cutlets is so simple that even an inexperienced housewife who has never prepared such dishes before can easily master it. The technology itself can be divided into several main stages.

First of all, you need to deal with the bread. It is soaked briefly in filtered water or cow's milk before being squeezed out and combined with the finished ground beef. A raw chicken egg, salt and spices are also added there. Mix everything thoroughly with your hands until smooth.

From the resulting mass, oblong cutlets are formed and fried in vegetable oil. As soon as a golden brown crust appears on the surface of the products, cover the frying pan with a lid and reduce the heat.

Option with cheese

This recipe will definitely interest those who love oven-baked dishes. Since such juicy and tender cutlets are prepared from a not entirely standard set of ingredients, check in advance whether you have everything you need on hand. This time you will need:

A kilo of ground beef.
A couple of slices of stale bread.
Large onion.
3 cloves of garlic.
Raw chicken eggs.
120 grams of easy-melting hard cheese.
80 milliliters heavy cream.
Salt and spices.

Breadcrumbs and any vegetable oil are usually used as additional ingredients.

Cooking technology

Slices of bread are briefly soaked in cream. Literally after a few minutes they are squeezed out and combined with the finished ground beef. A raw egg, chopped garlic, salt and spices are also sent there. Mix everything vigorously with your hands. Add grated cheese to the resulting mass.

Using wet palms, form approximately identical cutlets from the prepared minced meat and bread them in breadcrumbs. The resulting products are fried in vegetable oil for two minutes on each side and transferred to a baking sheet. Then the future tender cutlets are sent to the oven. They are baked at standard one hundred and eighty degrees. After just a quarter of an hour they can be served. Mashed potatoes or fresh vegetable salads are most often used as a side dish.

Option with semolina

Using the technology described below, you can quickly and without much hassle make cutlets (tender). The recipe for making them will be a real godsend for those who don’t have bread on hand, but do have semolina. To create minced meat you will need:

Half a kilo of pork pulp.
Medium bulb.
3 tablespoons of semolina (heaped).
A couple of small potatoes.
5-6 tablespoons of cow's milk.
A couple of cloves of garlic.
Large chicken egg.
Salt and spices.

In addition, you should make sure in advance that you have deodorized vegetable oil and some wheat flour in your kitchen at the right time. These ingredients will be needed to bread and fry juicy and tender cutlets.

Sequence of actions

The semolina is poured into a small bowl, poured with warm milk and left for a while at room temperature. While it swells, you can work on the remaining components. The washed and chopped pork is passed through a meat grinder along with peeled onions and potatoes. A raw egg is driven into the resulting minced meat and chopped garlic is added. All this is seasoned with salt and spices, and then combined with the swollen cereal and kneaded intensively. Then the almost finished minced meat is beaten on the bottom of a bowl or on a work surface.

From the resulting dense, soft and elastic mass, pinch off pieces of the desired size with wet hands and form them into cutlets. The larger the semi-finished product, the juicier the finished dish will be. Future products are breaded in flour, placed in a hot frying pan and fried on both sides until golden brown. The browned tender cutlets are brought to readiness. To do this, they are simply baked in the oven or stewed in a small amount of water. They go great with almost any side dish. But most often they are served with boiled rice, mashed potatoes or vegetable salad.

Option with mayonnaise

To prepare juicy and tender cutlets, the recipe with photos of which can be seen below, you will need simple and easily accessible products. Before you begin the process, double-check that you have on hand:

Half a kilo of pork and beef.
A couple of onions.
Medium potato.
100 grams of white bread.
A pair of raw chicken eggs.
A glass of milk.
3 cloves of garlic.
2 tablespoons of mayonnaise.
Salt and spices.

Also stock up on fresh dill and any vegetable oil in advance.

Cooking algorithm

At the initial stage, you should deal with the meat. It is washed and cut into small pieces. Pork and beef prepared in this way are ground using a meat grinder or blender along with peeled potatoes, onions and soaked bread. Add chopped garlic, pre-beaten chicken eggs, salt and spices to the resulting mass. Mix everything vigorously and begin to form oblong cutlets. It is important that they are approximately the same size. To prevent raw minced meat from sticking to your palms, it is advisable to wet your hands with cold water.

The resulting semi-finished products are sent to a heated frying pan, the bottom of which is generously greased with vegetable oil, and fried for several minutes on each side. They are served with pasta, any crumbly porridge, boiled potatoes or vegetable salads.

Tender chicken cutlets: recipe

A kilo of chicken pulp.
4 onions.
A couple of raw eggs.
A glass of oatmeal.
A bunch of green onions.
Salt and spices.

Washed and chopped chicken is ground in a meat grinder along with peeled onions. Add eggs and oatmeal to the bowl with the resulting minced meat. All this is salted, seasoned with spices and kneaded thoroughly. Small cutlets are formed from the resulting mass and sent to a slow cooker or double boiler. In just half an hour they can be served. In this case, any vegetables are used as a side dish.

Chopped chicken breast cutlets

Tender and juicy products are made only from fresh and high-quality ingredients. Therefore, before you start cooking, be sure to go to the store and buy everything you need. In this case, you should have at hand:

800 grams of chicken breasts.
4 tablespoons each of potato starch and sour cream.
3 raw chicken eggs.
Medium sized white onion.
A couple of cloves of garlic.
Salt, spices, herbs and vegetable oil.

Washed and dried chicken meat is cut into small pieces and combined with chopped onion. Chopped herbs and garlic passed through a special press are also sent there. Raw eggs, sour cream and starch are added to the resulting mass. All this is salted, seasoned with spices and mixed carefully.

Spoon the resulting minced meat into a hot frying pan with vegetable oil poured into the bottom and fry for several minutes on each side. After this, the browned chopped chicken cutlets are placed on a beautiful plate and served.

Option with cheese

These tasty and juicy cutlets are made from minced pork with the addition of additional ingredients. To prepare them you will need:

100 grams of stale white bread.
Half a kilo of minced pork.
4 tablespoons cow's milk.
150 grams of feta cheese.
Salt, herbs and spices.

Place the slices in a bowl, pour in fresh milk and leave for a few minutes. When they are soft enough, they are lightly squeezed by hand and combined with minced pork. All this is salted, seasoned with spices and mixed. The resulting mass is divided into eight approximately equal parts and flattened. Place a small piece of feta cheese in the middle of each flatbread, sprinkle with chopped dill and form cutlets.

The resulting semi-finished products are placed on a baking sheet, wrapped in foil and sent to the oven. They are baked at standard one hundred and eighty degrees for no longer than forty minutes. In addition, such a dish can be prepared not only in the oven, but also in a frying pan. In this case, fried minced pork cutlets with the addition of cheese will have an appetizing golden brown crust. However, they will turn out to be higher in calories. To get rid of excess fat, immediately after removing them from the frying pan, place them on paper napkins and only then serve them. Boiled potatoes, any crumbly cereals, pasta, fresh or baked vegetables are most often used as a side dish.

Homemade cutlets are a popular minced meat dish.

Simple and satisfying cutlets with a crispy crust will fit perfectly into your family dinner menu and will decorate any holiday feast.

Cutlets are eaten both hot and cold.

They can be a separate dish or served along with any side dish, be it salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can compare with home-made cutlets - made by the housewife with her own hands with trepidation and love.

General cooking principles

1. To prepare tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, minced by the housewife herself in a meat grinder. If it is not possible to prepare it yourself, be sure to check the freshness and quality of the meat, because this is the decisive stage in preparing cutlets.

2. Don’t forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of bread that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be coated in either flour or breadcrumbs. This is left to your choice.

4. Don’t forget to add spices and herbs to homemade cutlets, this will add a touch of piquancy and sophistication.

Classic homemade cutlets

minced meat (homemade or purchased) – 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour – 3-4 tbsp. spoons.

1. Peel the onion and grate or grind in a blender. Finely chop the garlic cloves and herbs.

2. Cut the pieces of bread into slices and dry them. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently knead and squeeze and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, place it on top of the flour and sprinkle with it. Form a round patty in your palm and place it in a hot frying pan. Fry for 3-4 minutes. When we turn it over to the second side, turn off the heat a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

1. Chop the onion, break the egg and add the bread soaked in water (milk) to the minced meat.

2. Knead the minced meat thoroughly until a mass of homogeneous consistency is obtained.

3. Form a cutlet in breadcrumbs and put it in a frying pan with vegetable oil, put it on low heat. Breaded with breadcrumbs, the cutlets look much more appetizing. When you feel that they are browned, feel free to turn them over. Typically, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. An excellent addition to these cutlets would be a salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with lemon juice and sugar. Cutlets with potatoes are quite high in calories. A beet salad goes perfectly with the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) – 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 tbsp. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream – 300 g.

1. Thoroughly knead the onion, ground in a meat grinder or grated on a fine grater.

2. You can add potatoes or white bread in water or milk to the minced meat. But this recipe offers another solution: semolina. It perfectly keeps the cutlet in shape and prevents them from becoming deformed.

3. It is advisable to beat the minced meat and leave it for 15-20 minutes so that it is well saturated with spices.

4. Distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. You can make any shape. Sprinkle each cutlet well in flour.

5. Fry for 3 minutes on each side in a preheated frying pan.

6. Place the fried cutlets in a saucepan, pour about 2/3 cup of water into it, close the lid, and simmer for 10 minutes over low heat until they reach the inside and become softer. Serve with sour cream.

Fluffy homemade cutlets

loaf - 100-150 g;

milk – 200 ml;

flour – 5-7 tbsp. spoon;

butter – 2-3 tbsp. spoons;

vegetable oil – 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated frying pan, fry finely chopped onion in vegetable oil and butter. Interestingly, butter does not burn when frying and gives food a pleasant creamy taste.

3. Break the egg, separating the yolk from the white.

4. Mix the minced meat, the milk-squeezed bun and the fried onion and yolk. It is advisable to knead the resulting thick mass with your hands. Do not spare effort in beating the minced meat; the better you do this, the more convenient it will be to form the cutlets, and when frying they will retain their shape. We put the beaten minced meat in the refrigerator for 20 minutes to fix its dense state.

5. Beat the egg white until thick white foam is obtained. You can check whether the protein has reached the desired consistency in the following way: when turning the bowl over, it should not spill out of it. Add the whipped whites to the minced meat, mix very carefully so that the integrity of the protein is not compromised, because it is this that will give the cutlets fluffiness.

6. Form the cutlets into thick flat cakes and roll them in flour.

7. Heat the butter and vegetable oil. Place the cutlets and fry until golden brown, turn them over, add a little water to steam them and cover with a lid until cooked.

Soft homemade cutlets with a secret

mixed minced meat (beef and pork) – 500 g;

salt, black pepper;

2 cloves of garlic;

bun soaked in mineral water;

1. Chop the onion. Add the soaked bun, after squeezing it thoroughly. Grate the garlic.

2. Knead the mass to distribute it evenly.

3. Pour mineral water with gases into a bowl. Sprinkle the minced meat with a pinch of soda. This is our secret ingredient. Yes, soda, because it makes the minced meat soft and helps to loosen it. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat extraordinary fluffiness. Knead again to obtain an elastic mass.

4. Add 1 egg. At first the minced meat becomes liquid, but after good kneading it again acquires a thick consistency. Salt and pepper can be adjusted to your preference.

5. Beat the minced meat by throwing it onto a hard surface from a small height. And leave in the refrigerator for 20-30 minutes.

6. Soak each formed cutlet in breadcrumbs.

7. Don’t skimp on the oil; heat the frying pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

minced beef – 500 g;

1 tbsp. spoon of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with fat content up to 30%;

2 tbsp. spoons of mustard.

1. Chop onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Place in the refrigerator for half an hour.

3. Form round cutlets and place in a frying pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add mustard.

5. Pour the sauce into the frying pan 10 minutes before turning off the cutlets, simmer over medium heat under the lid.

Homemade cutlets with cheese

minced meat – 600 g;

egg – 1 pc.;

potatoes - 2 pieces;

mayonnaise – 3 tbsp. spoons;

garlic – 2 cloves;

hard cheese – 100 g;

loaf – 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze it out and add it to the minced meat.

2. Finely chop the potatoes, garlic and onion.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass; it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt and pepper.

5. Cut the cheese into medium slices.

6. We choose the shape of the cutlets, but it is best to form them in the form of a flatbread, placing a slice of chopped cheese in the middle. Then we hide it in a cutlet and sprinkle flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside does not have time to freeze and harden.

Homemade cutlets stuffed with chicken eggs

assorted minced meat – 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

garlic - 3 slices;

1. In a deep plate, mix the egg, minced meat, slices of loaf soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a frying pan until golden brown.

4. Mix onions and boiled eggs, add squeezed garlic, salt and pepper.

5. Make flat cakes from the minced meat and place the filling in the middle.

6. The baking sheet must be greased with vegetable oil. And finally, the last stage is to put the cutlets in the oven at 160-180 degrees.

If you use minced pork, the cutlets will turn out fatty, if you use chicken meat, they will be tender and lean. The best alternative is assorted cutlets.

To ensure that the cutlets are not only juicy, but also fluffy, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love oil, but you shouldn’t overdo it. Otherwise they will be too greasy. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: until fully prepared. And readiness can be checked in a simple way. Press the cutlet with a fork; if it releases clear juice, then after 2-3 minutes of steaming you can safely serve it.

If you can feel the onions in the cutlets are undercooked, put them in the microwave for 2-3 minutes, thereby bringing them to readiness.

You can serve the cutlets with sour cream, a light salad, a vegetable side dish or standard puree.

Cook with pleasure and love! And remember that the simpler the recipe, the better the result!