What is included in the cutlets. Minced meat cutlets cooking recipes

Homemade cutlets are a popular minced meat dish.

Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.

Cutlets are eaten both hot and cold.

They can be an independent dish, and served along with any side dish, whether it be salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can be compared with home-made cutlets - made by the hostess' own hands with awe and love.

General principles of preparation

1. For the preparation of 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, rolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.

2. Do not 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 the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.

4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.

Classic homemade meatballs

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 from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.

2. Cut the slices of bread into slices and dry. 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, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on a hot frying pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

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

2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.

3. We form a cutlet in breadcrumbs and put it in a pan with vegetable oil, put it on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. Salad of boiled beetroot with onion, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with sugar and lemon juice will serve as an excellent addition to such cutlets. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) - 1200 g;

onion- 300 g;

fresh or granulated garlic;

3 art. 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. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.

3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.

4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.

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

6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.

Lush homemade meatballs

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

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 the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives the food a pleasant creamy taste.

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

4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.

5. Beat the egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. We add the beaten proteins to the minced meat, mix very carefully so that the integrity of the protein is not violated, because it is he who will give the cutlets splendor.

6. We make cutlets in the form of dense cakes, roll them in flour.

7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.

Soft homemade meatballs with a secret

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

salt, black pepper;

2 cloves of garlic;

a bun soaked in mineral water;

1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.

2. Knead the mass for its uniform distribution.

3. Pour mineral water with gases into a bowl. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. Extinguish soda mineral water pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.

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

5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.

6. Dip each formed cutlet in breadcrumbs.

7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

ground beef - 500 g;

1 st. a spoonful of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with a fat content of up to 30%;

2 tbsp. spoons of mustard.

1. Chop the 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. Send to the refrigerator for half an hour.

3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.

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

5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.

Homemade meatballs 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 and add to the minced meat.

2. Finely chop the potatoes, garlic and onions.

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, pepper.

5. Cut the cheese into medium slices.

6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with 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 them does not have time to freeze and harden.

Homemade meatballs 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, loaf slices soaked in water, finely chopped onion and garlic.

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

3. Fry onions in a pan until golden brown.

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

5. We make flat cakes from minced meat, put the filling in the middle.

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

If you take minced pork, cutlets will turn out fatty, if chicken meat is tender and lean. The best alternative is cutlets-assorted.

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

Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: to full readiness. Readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.

If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.

Cutlets can be served with sour cream, a light salad, vegetable side dish or standard puree.

Cook with pleasure and love! And remember what easier recipe the better the result!

Meat cutlets in the menu of any family play the most important role, they are loved by everyone - both adults and children. But not everyone succeeds, for some they fall apart, for others, on the contrary, they turn out to be too dense. And young, inexperienced housewives do not always guess the correct proportions, the ratios of products in cutlets. But do not be discouraged, I will share with you some of my secrets that will help you cook cutlets so that they will not be ashamed to serve even on the festive table.

How to cook delicious meatballs

• To make cutlets juicy
• If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. Expensive beef tenderloin may not be purchased, but the back, neck, shoulder, brisket and some parts of the hind leg are ideal.
• Before as put the fillet in the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, I recommend using fatty pork - it is she who will give 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 fat. However, cutlets can also be made from lamb, veal, chicken, turkey, game. Choose any degree of grinding, but I advise you not to overdo it and limit yourself to a single scroll in a meat grinder with a medium-sized grate.

• 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.

• The resulting minced meat is also good to decorate with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the future dish, but in no case try it raw (tasting minced meat is the most common cause of poisoning among housewives).
• As regards fish and chicken cutlets, I advise you to put a piece of butter in the middle - they will be as juicy as meat ones.

• Did you like this helpful article? I hope that I didn’t forget anything. If I add something later! Let this information about cooking meatballs help you create delicious dishes easily. Do not be greedy - share these recommendations with other housewives by clicking on the buttons of your social networks.
• And if you have your own secrets, then share them in the comments!

How to cook homemade minced meat patties so that they are juicy and most delicious?

Recipes:

For most people, meatballs are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various kinds meat and even fish. So that the cutlets do not get bored, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a pan

To create delicious cutlets, traditionally housewives use minced beef and pork. Each housewife determines the proportions of the meat used to create it on her own, but I follow my own recipe.

A set of required products:

• veal - 0.8 kg;
• pork rump - 0.8 kg;
• onions - 2 large onions;
• garlic - 1.5 heads;
• black bread - 1/3 loaf;
• milk - 1 glass;
• greenery;
• salt pepper.

Cooking :

I wash the meat several times and let it dry. If there is a pleura on the veal, I get rid of it. I cut it into small pieces. In parallel, I cut bread and pour milk.

To get a gentle homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.

To get the most appetizing aroma allows me to be killed in a blender. Salt and pepper all ingredients. I mix everything by hand.

When the stuffing is ready, I put the pan on the stove. Cooking cutlets in refined oil under the lid.

So that the stuffing does not stick to the palms, I put a container with cold water next to me. I form blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from the cracklings that have appeared.

Cutlets come out tender and very tasty!

Not so long ago, my fitness coach insisted on the exclusion of pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted what kind of meat to choose for cooking cutlets, and settled on a turkey.

List of ingredients:

• ham - 2 kg;
• fat cream - 300 ml
• egg - 1 pc.;
• salt and ground pepper;
• breadcrumbs;
• refined oil - 200 ml;
• butter - 200 g.

Easy cooking process

I put the butter out of the refrigerator so that it comes to room temperature. I buy meat on the day of cooking. I thoroughly rinse, remove the skin and separate it from the bone (I also cook soup on the skin and bones).

I cut the meat into pieces and grind it twice in a meat grinder, with the second pass I add oil.

I beat the egg into the resulting mass, and pour the cream. Salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use ordinary black ground), then mix everything well.

I put breadcrumbs on the paper for breading. When forming cutlets, I always keep a bowl of cold water on hand. I dip the blanks in breading and send them to a frying pan greased with sunflower oil.

I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.

Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.

Very often, when buying ready-made minced pork, you may encounter the fact that its fat content just rolls over. Therefore, to make the cutlets from it tasty and nutritious, you can add to its composition, in addition to the loaf, also a little potato.

For cooking you will need the following products:

• fatty minced pork - 1 kg;
• loaf - a third of a loaf;
• medium potatoes - 2 pcs.;
• onion - 1 large onion;
• egg - 1 pc.;
• sour cream - 1 tbsp. l.
• sunflower oil - 1 tbsp. l.
• water - 1 glass
• salt and black pepper.

Cooking process:

First of all, I soak the chopped loaf in water. When its crust becomes soft, I squeeze it and pass it along with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Peeled potatoes rub on the smallest grater. Lightly squeeze in gauze, removing excess moisture, and add to the rest of the products. I add sour cream there and beat in an egg. Then, after salting and peppering, I mix everything well and beat it off so that the headlight becomes dense.

I cook such cutlets in the oven, heated to 190C, on lightly oiled baking paper. I make them large enough, immediately laying them on a baking sheet, and bake for about 20 minutes

After this time, half a glass of water should be added to the cutlets and continue cooking until fully cooked for another 25 minutes. Excess fat from the cutlets will be used for their own preparation.

This cooking method allows you to create really delicious meatballs.

The hardest thing for me to cook minced beef. Therefore, I prefer to buy it ready-made. But to make juicy cutlets out of it is very simple.

To get started, collect the following products:

• Minced beef - 1.5 kg;
• Onion - 3 pcs.;
• mustard - 3 tbsp. l.;
• garlic - 8 cloves;
• eggs - 3 pcs.;
• milk - 3 tbsp.;
• potatoes - 6 pcs.;
• semolina;
• vegetable oil;
• salt;
• breadcrumbs.

Recipe:

Peeled potatoes and onions rub on a fine grater. I push the garlic cloves through the garlic press. I boil the milk and cool it down. I re-grind the thawed minced meat.

In an enameled container, I combine minced meat with previously prepared products. I beat the boiled milk with an egg and mustard, pour it into the rest of the products. Add spices and mix until a dense homogeneous state is obtained.

On paper, I mix semolina with breadcrumbs. I make small cutlets. I bread them by directly laying them in sunflower oil heated in a frying pan.

I fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to a minimum. In this state, I cook for another 10 minutes.

Cutlets fried in this way come out slightly harsh on the outside, but thanks to the original breading inside they are very tender.

Fish cakes, the best way to combine the concepts of tasty and healthy. They are prepared very easily and quickly, while they come out very nutritious.

Products required for cooking:

• Fillet of pollock (cod) - 1 kg;
• Egg - 1 pc.;
• Long loaf / white bread -150g;
• water - 100 g;
• fat - 100;
• salt;
• breadcrumbs;
• refined oil.

Cooking step by step:

First step: I wash the fish and dry it with a kitchen towel and cut into small pieces. I also cut lard.

Step two: In order for the crust of the loaf to become soft, I fill it with water for a couple of minutes, then squeeze the excess liquid.

Third step: I drive an egg into a bowl with lard and fish, knead the soaked loaf and salt. I mix the minced meat thoroughly, and make cutlets. If the stuffing is too liquid, you can add a little semolina and let it stand for a while.

Step four: I fry the cutlets constantly turning over. Then close the lid for 6 minutes to steam them.

Fish cakes are very juicy and have a golden crust.

Minced meat cutlets in the oven - a recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will not create classic cutlets, but a real culinary masterpiece.

You will need the following products:

• pork / ground beef - 500 g;
• cheese - 50-70 g;
• baguette - 150 g;
• garlic - 1 clove;
• egg - 1 pc.;
• tomato - 2 pcs. medium size;
• milk - 150 ml;
• onion - 1 onion;
• salt, pepper - 5 g each.

Creating a masterpiece:

I cut off a few pieces from the baguette (it is advisable to use only the pulp) and soak in milk. Then I take a stainless bowl, and knead the soaked pastries into it. I add minced meat and an egg.

Garlic and onion, I peel and finely chop, after which I send it to other ingredients. Salt and sprinkle with black pepper on top. I mix everything well and beat off.

I turn on the oven to warm up to 170C. Then I prepare the pan. I cover it with kitchen paper, moderately grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin circles, they do not fall apart. Grind hard cheese into small squares.

Then I form cutlets and immediately spread them on a baking sheet. I put tomatoes and cheese on top of the blanks. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

This summer, having unexpectedly received minced chicken from my mother, I mastered new recipe cooking meatballs. Having tried and appreciated it, now I share it with everyone.

A set of products that are needed for cooking:

• minced chicken / fillet - 1 kg;
• young squash;
• carrots - 1 pc.;
• egg - 1 pc.;
• fresh herbs (dill / parsley / basil);
• salt and spices;
• flour / breadcrumbs for breading.

Cooking process:

I defrost minced meat, drain the liquid to the maximum. I thoroughly wash the zucchini and carrots several times. Then I rub it on a fine grater, and mix it with minced chicken. In order for the mass to become more homogeneous, I additionally interrupt it with a blender.

In the resulting mass I add chopped fresh herbs, spices and an egg. I mix everything well.

Then I heat a frying pan with sunflower oil over moderate heat. Having made meat preparations, roll them in flour and spread them in oil. I fry all the batches on both sides, putting them in a small saucepan. Then I pour a little water on the bottom and steam for 3-5 minutes.

The cutlets are very tasty. Their appearance is very appetizing, it gives the impression that summer is placed on a plate.

Many of us, from school, remember the taste of cutlets from the dining room. The most interesting thing is that such houses did not go out for a long time. I recently had the opportunity to meet my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

• minced meat - 1.5 kg;
• white bread - loaf;
• onion - 9 bulbs;
• garlic - 1 head;
• salt pepper
• breadcrumbs
• vegetable oil.

Cooking method:

Peel and chop the onion and garlic with a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it and grind it into a bowl with minced meat. We also send grated onions with garlic, as well as spices.

I mix all the components well, making the minced meat tight, if it crumbles, add a little boiled water to it, if it is liquid - flour.

I form the patties on a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although according to the recipe they are cooked in the oven).

When the oil starts to sizzle, I wrap the blanks in breadcrumbs and send them to fry over moderate heat. Turn them over, cover the pan and let them fry for another 5 minutes.

The taste of cutlets really come out exactly the same as they were in childhood.

My husband is a fisherman, so River fish We don't have it very often at home. In winter, most often it brings small pikes. There is nothing special to fry there, but cutlets come out of them just right.

For cooking you will need:

• pike - 1.8 kg;
• lard - 180 g;
• white bread - 6 slices;
• water - 1 tbsp.;
• egg - 2 pcs.;
• onion - 2 onions;
• butter - 50 g;
• breadcrumbs;
• salt pepper.

Quick cooking:

I clean the fish and wash it thoroughly under running water. I rid her of the head, spine, skin and large bones. I cut into small pieces. I pour the bread with water and let it stand for a while until softened, then drain the water.

I clean the bulbs, finely chop and fry in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.

With wet hands I form cutlets, dipping them in breadcrumbs, spread them on a preheated pan. The fire must be moderate, otherwise they will burn badly.

I fry them on one side for about 3 minutes, then turn over to the other and cover with a lid. After 5 minutes, I remove ready-made cutlets from the pan.

Thanks to the addition of bacon and fried onions to minced meat, the taste of fish is almost imperceptible. My family members really like them.

Cutlets from minced chicken. We eat them only hot, so I cook only once.

Product set:

• Minced chicken - 0.5 kg;
• Onion - 2 pcs.;
• Egg - 1 pc.;
• Spices for chicken;
• Salt, ground pepper.

Very quick recipe:

Crack the egg and carefully separate the white from the yolk. I put the protein in a bowl with minced meat, salt and black pepper. I mix everything thoroughly.

Peel and finely chop the onion, and add to the existing mass. Then I mix again. I immediately place the formed blanks on a heated surface. I fry the cutlets in a Teflon-coated pan under the lid for 10 minutes. I do not add oil.

And as a side dish I often serve with stewed cabbage .

For a very long time, I considered steamed cutlets tasteless. So it was until I got a slow cooker and, due to the lack of free time, I didn’t cook cutlets with it. Of course, fried cutlets look prettier, but they are indistinguishable in taste.

To prepare them you will need:

• chicken fillet - 0.5 kg;
• beef - 0.5 kg;
• onions - 2 pcs.;
• potatoes - 1 pc.;
• loaf - 1 slice;
• garlic - 1 clove;
• egg - 1 pc.;
• salt pepper;
• sesame.

Cooking method:

Rinse the meat under running water and pat dry with paper towels. Then I cut it and pass it through a meat grinder, along with peeled vegetables and bread.

In the resulting mass I add salt, black pepper and a chicken egg. I mix everything thoroughly. I form cutlets of medium size, roll them in breadcrumbs and put them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl, put a bowl on top. I choose the "Cooking" mode (see the name of the mode in your instructions, it has its own for different brands), set the time for 25 minutes.

After all, the device automatically switches to the keep warm mode after the end of the time, and the cutlets may be overcooked.

I hope these simple recipes for such a classic dish as minced meat cutlets will become your indispensable helpers.

Potato cutlets with minced meat - hearty and tender - video recipe

They turn out fluffy, like pancakes! Very tasty, tender and satisfying - “You will lick your fingers” and you won’t drag it by the ears! Be sure to try this recipe!

Please don't be shy and share this collection on social networks.

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

How cutlets appeared

Before you find out whether minced beef and pork are juicy and fragrant, you should plunge into history. How did this dish come about? It is worth noting that the cutlets looked and were initially cooked differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. Cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them like cakes. The bone at the same time should have been mandatory. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out tasty, juicy and fragrant cutlets, while for others the dish comes out tough, dry? To make pork juicy and soft, you should follow a few simple tips. They will help you achieve great results.

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

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

Minced meat products

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

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

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

Adding onions the right way

If you add onions, then you get delicious meatballs from minced beef and pork. However, even here there are some peculiarities. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onion is required.

Secrets of delicious cutlets

If you cook minced meat for beef and pork cutlets yourself, then you should remember a few secrets of a delicious dish:

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

Knowing such secrets, you can start cooking minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of different stuffing.

Classic cutlets

How to cook classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For cooking you need:

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

Cooking

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

Onions must be peeled and passed through a meat grinder or finely chopped. If desired, you can fry it, but only in butter. Put minced meat and chopped onion into a container with softened bread, beat in an egg. Do not forget about spices and salt. Once all the ingredients are in the bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

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

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

Cooking process

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

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

Cutlets from minced beef and pork "Juicy"

To prepare these meatballs, you will need:

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

Cooking steps

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

Now you can cook minced meat for beef and pork cutlets. Don't make it without eggs. Bread crackers should be cut into pieces, and then pour them with cold water. When they become soft, it is necessary to drain the liquid. Onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. In a deep container, put the minced meat, crackers, egg, spices and salt. The components must be mixed well.

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

Cutlets "Hercules"

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

• 1 kg of mixed minced meat.
• 300 ml of milk.
• 140 g oat flakes.
• 2 bulbs.
• Pepper, salt.
• 100 g flour or breadcrumbs.
• A bunch of greens.

How to cook

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

Minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, after closing the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. In conclusion, it is recommended to put them out.

Recipe with rice

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

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

How to make meatballs

First, rinse the rice in cold water. Now you need to pour it into the pan and pour boiling water. At the same time, 2 cups of water are required for 1 part of rice. Onions and garlic should be peeled, and then minced together with minced meat through a meat grinder. Add rice, salt, spices to the resulting mixture, and then mix well. From the mixture it is necessary to form cutlets and fry them in vegetable oil.

Quick cutlets

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

1. 600 g of mixed minced meat.
2. 4 eggs.
3. 2 raw potatoes.
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 art. spoons of flour.
7. Spices.

Cooking method

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

In conclusion

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

They take their history from Europe. Initially, a cutlet was a piece of meat on a bone, for which it was convenient to hold it. For the preparation of cutlets, they took the part of the carcass that was closer to the ribs, but if it was a bird, then the femoral part was best suited for this.

In Russia, cutlets began to be cooked at the moment of the closest rapprochement with European culture, namely in the time of Peter. Over time, the recipe has changed, its evolution coincided with the spread of cutlery. Cookbooks The 19th century offers recipes for minced meat cutlets, that is, exactly the cooking recipe to which we are most accustomed.

In modern Russian cooking, a cutlet is a piece of fried meat. The raw material for the preparation of minced meat can be not only meat, but also fish, seafood, vegetables and mushrooms.

For meat cutlets, you can use a variety of combinations of meat varieties: and, each housewife chooses the proportions based on her own experience. You can also refer to additional ingredients in the preparation of cutlets, someone adds, someone puts, and some prefer just fried chopped meat, the taste of which is not changed by any additives.

Often go to diet menus. But in order for the cutlet to really be diet dish, it does not need to be fried. You can cook the cutlets in a steam or in the oven and try to use as little pork or bacon as possible. Diet cutlets, as a rule, are made from minced chicken or fish, as the most useful, low-calorie and easily digestible products.

Of course, it is best to cook minced meat for making cutlets on your own, but given the constant lack of time, you can also buy ready-made minced meat in the store if you are sure of its quality. For the preparation of juicy cutlets, it is best to use a mixture of ground beef and pork.

Ingredients:

• - 500 gr.
• - 1 PC.
• - 2 pcs.
• - 1/3 loaf
• - taste
• - taste
• - for frying

Soak the bread in water or milk, separate it from the crust and mix the pulp with minced meat. Add eggs, finely chopped onion and spices there. Mix everything thoroughly, the better the minced meat is kneaded, the more airy the cutlets will be.

Heat oil in a frying pan, form cutlets from minced meat and fry them on both sides until cooked.

Any products can serve as a side dish for cutlets.

Ingredients:

• - 350 gr.
• - 1 PC.
• - 1 piece.
• - 1 PC.
• - taste
• - taste
• - for frying

Pour boiling water over the tomato and remove the skin from it. Chop the onion in a blender.

Add minced meat, bread, tomato to the blender and mix everything. Add salt and pepper.

After that, mix the minced meat well with your hands, as the cutlets turn out to be more juicy.

Heat the oil in a frying pan, form small cutlets and fry them on both sides until cooked. Garnish the dish with fresh tomatoes and herbs.

This recipe works best with white fish.

Ingredients:

Fish fillet - 700 gr.

• - 2 pcs.
• - 2 pcs.
• - 150 gr.
• - 2 pieces
• - 2 pcs.
• - 2 cloves
• - 1 PC.
• - taste
• - taste
• - for frying

Cut the onion into half rings and fry a little.

Grate the zucchini and put it on a sieve to drain excess liquid.

Soak bread in water or milk.

Pass the fish fillet through a meat grinder, scroll the onion, zucchini and bread together with the fish. Add eggs, salt and pepper. Thoroughly knead the minced meat and leave it for an hour in the refrigerator so that it ripens.

While the stuffing is infused, bake in the oven bell pepper. After it is ready, peel it from the skin and seeds and grind it.

Squeeze the lemon juice, mix it with pepper, add salt and pepper to the mixture.

Get the minced meat, form flat cakes out of it, put pepper on each of which and form a cutlet so that it is completely closed.

Heat the oil in a frying pan and fry the cutlets on both sides until cooked.

Ingredients:

• - 200 gr.
• - 150 gr.
• - 1/2 pc.
• - 1 PC.