Chicken and ground beef cutlets. Simple cutlets in the oven

There are a lot of recipes for cooking cutlets and each is good in its own way. I would like to suggest one more good recipe chicken cutlet and ground beef. Cutlets are not only very tasty, but also juicy, thanks to the addition of apples to the minced meat. By the way, from such minced meat you can make excellent meatballs or meatballs. Cutlets from this minced meat can not only be fried, but also baked in the oven or steamed.

To prepare chicken and ground beef cutlets you will need:

minced chicken - 400 g;

minced beef - 200 g;

egg - 1 pc.;

apple - 1 pc. optional

green onion - 15 g;

hard cheese - 50 g; white loaf - 80 g; salt - to taste; ground black pepper - to taste; sunflower oil for frying - 50 ml.

Wash the apple, peel and remove the core. Wash green onions. Put the minced chicken and beef into a bowl. green onion and pass the apple through a meat grinder, add to the minced meat.

Soak white loaf in cold water, squeeze, pass through a meat grinder or chop in a blender, add to the bowl with minced meat, onion and apple.

Grate hard cheese and add to bowl.

Add the egg to the rest of the minced ingredients, salt and pepper to taste.

Mix the mince thoroughly. You can also beat it with a blender to make it more homogeneous.

On hot pan With sunflower oil lay out the chicken and ground beef cutlets, fry on both sides until golden brown. If desired, the pan with fried cutlets can be covered and simmered over low heat for 15-20 minutes.

Juicy, tender and very tasty chicken and beef cutlets serve with any side dish for lunch or dinner.

Bon appetit!

Rinse the meat and pat dry with paper towels. Scroll the meat into a meat grinder 2-3 times. The stuffing should be as uniform as possible. In the photo, the minced meat is scrolled once, and it is clear that its structure is not at all homogeneous. At the second or third call, add onions and potatoes.

Soak bread in milk. He should soften up. Bread is added to cutlets to make them softer. In addition to bread, you can use semolina or zucchini and even oatmeal.

Scroll the bread in a meat grinder to minced meat. To prevent bread from sticking to the walls of the meat grinder, alternate bread with potatoes.

Season the minced meat to your taste with salt, pepper and other seasonings. We crush it well with our hands. If the minced meat is watery and not molded, put it in the refrigerator for half an hour. If that doesn't help, add an egg. So the cutlets do not fall apart when frying. Wet hands with water and take a little minced meat. Remember it and fight it off. Roll up the ball. Roll minced meat in breadcrumbs.

Form cutlets from all minced meat. The first batch of cutlets can be immediately put on the stove and form the rest. You can also freeze cutlets if there are a lot of them.

Fry the patties over medium heat for 5-7 minutes on each side. Cutlets should be browned.

Serve ready cutlets with any side dish.

Products:

Minced chicken - 500 grams

Ground beef - 250 grams

Semolina- 1 tablespoon (without top)

Onion - 1 head

Garlic - 2 cloves

Egg - 2 pieces

Parsley - 1 handful

Thyme - 1 stalk

Cayenne pepper - 1 pinch

Nutmeg - 1 pinch

Coriander - 1 pinch (optional)

Salt, ground pepper

How to cook meatballs:

Peel the onion and garlic cloves. onion cut large pieces and pass through a meat grinder or grind in a blender. Crush the garlic through a press.

Mix chicken and ground beef in a bowl. Add chopped onion, garlic, eggs and semolina. Season with salt and pepper. Add cayenne pepper nutmeg and coriander. Stir the minced meat well and leave for a few minutes so that the semolina swells a little.

Meanwhile, wash the thyme and parsley. Finely chop and add to minced meat. Once again mix well.

Heat up the pan. Add oil. You can fry cutlets in ghee, butter or vegetable oil.

With wet hands (so the stuffing will not stick to your hands), form round cutlets and fry on both sides until cooked.

Serve chicken cutlets may with mashed potatoes, vegetable stew.

Advice. If the stuffing is very liquid, add a little more semolina. Semolina prevents cutlets from disintegrating when frying.

Bon appetit!

Beef and chicken cutlets

Every housewife has her favorite recipe for making cutlets.

They are made from beef, pork, chicken meat, turkeys.

It just seems that the cutlets are always the same. Their taste, texture, juiciness depend not only on the type of meat, but also on the age of the carcass, additional ingredients, spices, the amount of fat and liquid in minced meat.

Beef cutlets have a rich meaty taste, but they sometimes turn out to be dense and harsh.

Chicken cutlets are softer, but dry. Especially if the minced meat is made from breast. Chicken meat is considered dietary, but it does not have the flavor that is inherent in beef dishes.

Pork cutlets are not made so often, because although they turn out to be soft, they have that specific smell that not everyone likes.

Therefore, housewives try to mix several types of minced meat in order to get cutlets that would suit them in all respects.

Cutlets are very tasty if you mix minced chicken with beef.

Beef and chicken cutlets: the subtleties of cooking

The taste and softness of cutlets depend on how much beef and chicken were taken for cooking. cutlet mass. If there is little minced chicken, then the cutlets retain the aroma and color of beef, while becoming softer. It makes the stuffing not so dense.
If there is more minced chicken in the cutlet mass than beef, then the cutlets are light, low-fat, almost dietary, but more aromatic than ordinary chicken.
Bread is placed in the cutlet mass: 250 g per 1 kg of minced meat. Bread must be white wheat flour, without crusts. Before use, it is dried, as the fresh pulp makes the minced meat viscous, and then soaked.
Cutlets will turn out juicy if you add water, milk, mayonnaise or sour cream to the minced meat.
So that the cutlets do not fall apart, many housewives put an egg in the cutlet mass. It holds the meat together, but makes the cutlet more dense. If the hostess still decides to add an egg, then it is advisable to use only the yolk.
Cutlets keep their shape not because of the eggs, but due to the thorough mixing of the minced meat. Therefore, it is recommended not just to knead it in a bowl, but to beat it out.
Beef and chicken cutlets are fried in a pan, baked in the oven, steamed and cooked in a slow cooker.

Beef and chicken cutlets with cream

beef fillet - 500 g;
chicken fillet - 500 g;
white bread without crusts - 250 g;
cream - 250 g;
onion - 1 pc.;
spices and salt - to taste;
sunflower oil for frying.

Put the bread on a plate and pour cold cream over it.
Pass the beef and chicken fillet through a meat grinder with a fine grate.
Grind the onion in a blender.
Combine meat with onions and bread. Put in the spices. Beat the cutlet mass well in a bowl to get a homogeneous minced meat.
With your hands moistened in cold water, form oblong or round cutlets from the cutlet mass. Roll in flour.
Pour oil into a frying pan and heat well. Put cutlets. Without closing the lid, fry them until golden brown. Then turn over to the other side, reduce the heat, cover the pan with a lid. Cook the cutlets until they are well browned. If you like soft and juicy cutlets, pour 100 ml of broth into the pan and simmer the cutlets for another 15-20 minutes. Serve with any side dish.

Beef and chicken cutlets with apple

beef fillet - 300 g;
chicken fillet - 300 g;
onion - 1 pc.;
apple - 1 pc.;
a loaf without a crust - 100 g;
water - 150 ml;
salt and pepper - to taste;
chopped parsley - 1 tbsp. l.;
flour for breading - 2 tbsp. l.;
sunflower oil for frying.

Twist the pulp of beef and chicken through a meat grinder.
Soak the loaf in water, squeeze a little and combine with minced meat. Don't pour out the water just yet.
Grind the onion in a blender.
Peel the apple, remove the core. Grate. Place immediately in a bowl of minced meat. Add soaked bread, onions and spices.
Stir the mince well. If it turns out thick, add the water left after soaking the bread. Mix well again and beat out.
Form cutlets, roll them in flour.
Fry in a pan: fry the first side over high heat without a lid, cook the second side under the lid, reducing the heat to low.

Note: These cutlets can be baked in the oven. To do this, put them on a greased baking sheet, put them in an oven heated to 190-200 ° C, and bake for 35-40 minutes.

Cutlets from beef and chicken with bran

beef fillet - 500 g;
chicken fillet - 500 g;
oat bran - 50 g;
milk - 150 g;
onion - 1 pc.;
spices - to taste;
vegetable oil for frying cutlets.

Twist the chicken and beef fillet through a meat grinder.
Chop the onion with a blender and put in a bowl with meat.
Pour the bran with milk and leave for a while to swell.
Combine all the ingredients, add salt and spices (herbs and spices to taste).
Mix the cutlet mass thoroughly.
Wet your hands in cold water and shape into patties.
Fry them in a pan first on one side, then turn over to the other side, reduce the heat and bring to readiness under the lid. To make the cutlets soft and juicy, pour a little broth into the pan. Simmer over low heat for 20-30 minutes.

onwomen.ru

Beef and chicken cutlets

It would seem that there is nothing unusual in mixing two types of minced meat. However, chicken and ground beef are different, thanks to this, a recipe for original and beautiful cutlets was born.

INGREDIENTS

Chicken fillet 300 Gram
Beef 300 Grams
White bread 3 Slices
Cream 0.5 cups
Onion 1 piece
Garlic 2 Cloves
Salt, pepper, spices to taste
Vegetable oil to taste
Flour to taste

Soak the bread pulp in warm cream.

Pass the beef and chicken fillet separately through a meat grinder. Prepare two types of minced meat. One of ground beef with the addition of half of the bread, chopped onion and garlic, and the second, respectively, of chicken. Add salt and spices to taste.

From each type of minced meat, make cakes, put on top of each other and form cutlets. How to combine two colors depends on your imagination - you can take more minced chicken and wrap beef with it, or vice versa, and then there will be beautiful layers of multi-colored meat in the section.

Bread the shaped cutlets in flour.

Fry the cutlets in hot oil on both sides.

povar.ru

minced beef and chicken cutlets recipe

What else could be simpler and more familiar than cutlets? Every time I find another portion of minced meat in the freezer, the first thing that comes to mind is cutlets. Each housewife must have some secret of their preparation: someone always adds water for juiciness, someone grated potatoes, someone carrots. Every time I try someone's cutlets, which seemed very tasty to me, I find out another recipe, which contains its own secret. By the way, not every hostess wants to open it.

By the way, I recently tried incredible delicious meatballs from fish and coconut, could I have thought before that such a combination exists? Very unusual and very tasty, who have not tried it yet, I recommend it. Today I will tell you the secret of cooking minced chicken and beef cutlets. Apparently it's just a combination of the two. different types meat gives such an interesting result, but first things first.

To make ground beef and chicken cutlets, you will need:

minced chicken - 0.5 kg

minced beef - 250 g

White bread– 150 g

How to cook minced beef and chicken cutlets:

1. Take a deep, comfortable bowl and mix the chicken and ground beef in it.

2. In a separate bowl, soak stale white bread in cream. Leave until it softens enough.

4. In a small bowl, beat one egg.

5. Put the pan on the fire and heat the vegetable oil by adding a small amount of flour.

6. With the help of a teaspoon or a tablespoon (as you like), we collect minced meat, form cutlets and beat them off, transferring from one palm to another.

7. Bread cutlets in breadcrumbs. Dip in egg and coat again. We fry in a frying pan.

8. When the cutlets are ready, cover with a lid and put in an oven preheated to 200 degrees. We leave for 8-10 minutes. You can add additional salt and pepper before serving.

Chicken and beef cutlets prepared according to this recipe are very tasty, tender and fragrant. Cutlets are made simply, but the result is invariably magnificent. The main thing is to cook the minced meat correctly, and for this it is necessary, after combining all the ingredients, to beat it well on the countertop: the minced meat will be additionally saturated with air, and the moisture will be distributed more evenly, when forming cutlets, the minced meat will not stick to your hands, while frying the cutlets will not crack and become more juicy.

To prepare chicken and beef cutlets you will need:

chicken fillet - 500 g;

beef tenderloin - 500 g;

onion - 1 pc.;

potatoes - 2 pcs.;

egg - 1 pc.;

breadcrumbs with spices coriander, red pepper, onion, nutmeg, basil, turmeric, paprika, dill, utskho-suneli, cloves, cinnamon, garlic, mustard) - 3 tbsp. l.;

salt - to taste;

vegetable oil for frying.

Prepare the necessary ingredients.

Grind the beef tenderloin also through a fine strainer of a meat grinder.

Peel onions and potatoes, wash and mince twice, the mass should become like a gentle puree, without lumps. Can be rubbed with a blender.

Combine ground beef and chicken in a bowl, add the resulting vegetable mass.

Form cutlets of the same size from the resulting chicken and beef mince.

Heat a frying pan well, pour in vegetable oil and after a minute put the cutlet blanks. Reduce the heat to a minimum and fry the cutlets on both sides for 5-7 minutes. Cutlets should become crispy, ruddy.

Juicy, tender and very tasty chicken and beef cutlets serve on the table with any side dish or fresh vegetables.

Products:

How to cook meatballs:

You may like these recipes:

Beef and chicken cutlets

Beef and chicken cutlets: the subtleties of cooking

Beef and chicken cutlets with cream

Beef and chicken cutlets with apple

Cutlets from beef and chicken with bran

Beef and chicken cutlets

INGREDIENTS

minced beef and chicken cutlets recipe