How to cook delicious cutlets. Fish cutlets with semolina

Ready-made minced meat is a frequent “guest” in our refrigerator. Beef, pork, lamb, chicken, etc. - you can not only add it to soup, rice, potatoes, pasta, but also make delicious, juicy cutlets. The main thing is to know a few secrets, which we will tell you about in this article.

Often, ready-made minced meat in stores is sold in a “fresh” form, that is, absolutely no auxiliary ingredients are added to it during production that can give it a specific, spicy taste and aroma. That is why, when preparing cutlets, it is advisable to add various spices and aromatic herbs to purchased minced meat.

Many housewives add rolled zucchini, cabbage, potatoes and lard, and for splendor - a piece of bread. But, as practice shows, you should not use fresh bread, but slightly stale, since a fresh loaf has increased “stickiness”, which gives the products a not very appetizing appearance.

Minced meat cutlets - food preparation

In order to prepare minced meat cutlets, it must be defrosted at room temperature and mixed with the ingredients that the recipe dictates. Then form medium-thick cutlets, roll in breadcrumbs or flour and fry on both sides in a frying pan until cooked. Those who do not trust store-bought products can easily prepare minced meat from fresh meat at home using a meat grinder.

Minced meat cutlets - best recipes

Recipe 1: Homemade minced meat cutlets

“Homemade” minced meat cutlets are a dish that many housewives prepare from time to time, making their own adjustments to the classic recipe. The main thing is that the cutlets turn out fluffy, tasty and tender. You can serve these cutlets as a side dish. mashed potatoes, rice, pasta or boiled vegetables.

Ingredients:

— 500 gr. minced pork
- one egg
— 150 gr. loaf pulp
- a glass of milk
- 100 gr. onions
- three to four cloves of garlic
— breadcrumbs
- vegetable oil
- pepper and salt to taste

Cooking method:

1. Soak the loaf pulp in heated milk for ten minutes. Finely chop the onion.

2. Place the minced meat in a bowl and mix it with the chopped onion and the loaf softened in milk. Add the egg and minced garlic.

3. Add ground pepper and salt to taste. Mix well. Forming cutlets traditional way and roll them in breadcrumbs.

4. Fry the cutlets in a frying pan with the addition of vegetable oil until cooked over low heat. At the end, turn up the heat a little so that the cutlets brown. Alternatively, homemade cutlets can be cooked in the oven with the addition of minimum quantity fat

Recipe 2: Minced meat cutlets with white cabbage

White cabbage gives the cutlets juiciness and unusual taste. To make the cutlets not too fatty, mix two types of minced meat - pork and beef.

Ingredients:

- 200 gr. minced pork
- 200 gr. minced beef
- 400 gr. cabbage
- one onion
- one egg
- salt to taste
- pepper to taste
- garlic to taste
- oil for frying
- premium flour mixed with semolina

Cooking method:

1. Pass cabbage with onions and garlic through a meat grinder. Drain off the excess juice. Mix the scrolled vegetables with the ground beef and pork.

2. Add egg, pepper and salt, spices and chopped herbs as desired. Mix everything thoroughly into a uniform mass.

3. Form cutlets, roll them in flour mixed with semolina, and fry them in a frying pan until cooked.

Recipe 3: Minced chicken cutlets with mushrooms

It is better to prepare minced meat for cutlets at home in advance. To do this, grind fresh chicken fillet (500 g) in a meat grinder, adding 50-70 g to the minced meat. raw potatoes (fresh zucchini), white bread crumbs, garlic, pepper and salt to taste.

Ingredients:

— 600 gr. minced meat (you should get about this amount)
- 200 gr. mushrooms (ceps or champignons)
- 100 gr. Luke
- flour or breadcrumbs
- vegetable oil
- parsley

Cooking method:

1. Separately, scroll through the onion and chop the parsley. Sauté the washed mushrooms in a frying pan. Grind them in a blender. Mix with onions, minced chicken, and herbs.

2. Form cutlets, roll in flour or breadcrumbs (whichever you prefer). Fry on vegetable oil until ready.

Recipe 4: Minced meat cutlets with cheese and tomatoes

Auxiliary ingredients in the form of cheese and tomatoes make minced meat cutlets richer, tasty and juicy. We recommend using mixed minced meat, that is, consisting of pork and beef.

Ingredients:

- 300 gr. minced pork
- 200 gr. minced beef
- a slice of stale bread
- one onion
- three cloves of garlic
- vegetable oil
- two tomatoes
- one chicken egg
- half a bunch of dill and parsley
— ground pepper taste
- salt
— 150 gr. hard cheese"Russian" (or any other)
- breadcrumbs - about 100 gr.

Cooking method:

1. Peel the onions and garlic. Wash the greens and tomatoes. Soak the stale bread in water (milk) for ten minutes and squeeze it out.

2. Finely chop the onion. Chop the greens. Cut the cheese and tomatoes into small cubes. Combine minced pork with beef, mix it with bread, egg, garlic, onion, tomatoes, herbs and cheese. Salt and pepper. Mix the ingredients well.

3. Form cutlets from the resulting mixture, roll the products in breadcrumbs and fry on both sides in well-heated vegetable oil. Any side dish will suit these cutlets. Bon appetit everyone!

— To prepare minced meat cutlets, it is advisable to use mixed minced meat, consisting equally of both beef and pork;

— If you plan to add minced meat to cutlets onion, then it should be chopped as finely as possible, fry separately in a frying pan and only then mixed with the total mass;

— If you are preparing cutlets from low-fat varieties meat or chicken, be sure to add it to the minced meat butter, but do not overdo it, otherwise the cutlets will turn out loose and will not hold their shape well;

— The cutlets will turn out no less tasty, but more healthy, if you cook them not in a frying pan, but bake them in the oven.

Everyone loves tender, juicy and fragrant cutlets. This is one of the most popular meat dishes. Therefore, we present to your attention several classic recipes for minced meat cutlets and their variations.

Ingredients:

Minced pork or a piece of meat from which you can make minced meat yourself – 1 kg;
Milk – 350 ml;
Bread – 0.3 kg;
Eggs – 2 pieces;
Oil – for frying;
Onions – 3-4 pieces (medium heads);
Spices and salt - to taste.

Preparation step by step:

If you purchased ready-made minced meat or made it in advance, go straight to the second point. So, take the pork and rinse it under running water. Remove all membranes and bones (if any) and remove excess liquid from the meat. Cut the meat into small pieces and grind them using a meat grinder.
Place the minced meat in a large bowl, because we will continue to add the rest of the ingredients into it.
Place the bread slices in a small bowl and pour milk over them (at as a last resort- you can pour the bread boiled water). Let the bread soften, this will only take a few minutes.
Peel the onion. Pass all the onions through a meat grinder and add them to the meat. If you don't have a meat grinder, you can chop the onion by hand or using a blender.
Remove the crumb from the milk and add the bread to the meat.
Beat eggs into all ingredients. Mix the minced meat thoroughly; it should have a uniform consistency.
Add your favorite spices and salt. Mix the resulting mass.
Place the frying pan over medium heat and add oil. Wait until the pan is hot enough.
Wet your hands in cold water and start making our cutlets. Choose the size yourself, but keep in mind: small ones cook faster, while large ones are juicier.
Place the cutlets only on a well-heated frying pan. There must be space between the meat balls, otherwise they will stick together or lose their shape.
Our cutlets need to be fried on both sides until golden brown crust.
Fill the cutlets with water and turn the heat to low. Let them simmer for about 20-30 minutes. You can do it differently: fry all the cutlets and put them in a saucepan and simmer everything together. Or you can do without this item altogether.
Flavorful minced pork cutlets are ready. They go well with all side dishes, but are most often eaten with mashed potatoes or pasta.

Additional delicious cutlet recipes

There are many variations of the classic recipe. Let's look at the most interesting and delicious options cutlets

Minced chicken cutlets

Ingredients:

Chicken fillet – 1 piece (approximately 0.5 kg);
Butter – 50 g;
Breadcrumbs or flour - 1 cup;
Stale bread – 2 pieces;
Onion – 1 piece;
Egg – 1 piece;
Oil – for frying;
Spices and salt - to taste.

Step-by-step preparation steps:

Take a stick of butter and cut off a quarter of it (about 50 grams), wrap the cut piece in a small bag or cling film. Place the butter in the refrigerator for half an hour. Butter can be replaced with margarine.
Cut off the crusts of dry bread and leave only the crumb. Cover the bread with water.
Make minced fillet using a blender or meat grinder.
Finely chop the onion or pass it through a meat grinder.
Making the minced meat: in a large bowl, combine the meat, onion, egg and softened bread (before doing this, squeeze it thoroughly so that there is as little liquid in the minced meat as possible).
Mix everything thoroughly and add spices to our minced meat.
Take out the oil and quickly grate it, add it to the meat and mix everything thoroughly. Place the minced meat in the refrigerator for 5-10 minutes.
Wet your hands and start making cutlets. After this, dip each one in breadcrumbs and place ready cutlets on a wooden board.
Heat a frying pan and pour refined oil into it.
When the oil is hot, add the cutlets. Fry them without a lid.
You need to fry on each side until golden crust(about 5-6 minutes on each side).
Ready cutlets from minced chicken must be served hot with fresh vegetables.

From ground beef

Beef cutlets are tough. Therefore, such meat must be diluted with third-party additives, for example, oatmeal. They have a mild taste, which will not overpower the meat and will give the emu juiciness and softness.

Ingredients:

Beef – 1 kg;
Oil – for frying;
Eggs – 2 pieces;
Oatmeal – 6-7 tbsp. spoon;
Onion – 2 heads;
Salt and spices, herbs - to taste.

Preparation:

Take the flakes, pour them into a deep bowl and pour boiling water (1.5 cups).
Make minced meat from beef meat or buy ready-made.
Mix the minced meat with the eggs. They can be replaced with one raw potato (then you need to pass it through a meat grinder); it also has excellent adhesive properties.
Chop both onions. Add them to the minced meat.
Add prepared oatmeal and spices with salt to the meat. Chop the greens (for example, dill and parsley) and add them to the minced meat. The entire mass must be mixed thoroughly.
With wet hands, form the minced meat into cutlets. During sculpting, you need to beat them a little (pass the meat from one hand to the other) so that excess moisture is removed and the cutlets do not lose their shape during the cooking process.
Heat a frying pan with oil and add the cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn it over meat balls, reduce heat and cover with a lid. If you use this technique, the cutlets will become softer and more flavorful.
Ground beef cutlets are ready. It is better to eat them warm with a side dish.

Chicken Kiev

Let's look at the algorithm for preparing this dish using just one cutlet as an example.

Ingredients:

Chicken fillet – 1 piece;
Rusks - for breading;
Flour – for breading;
Oil – 25 g;
Processed cheese – 25 g;
Egg – 1 piece;
Dill – 2-3 g;
Salt and white pepper – 2 g;
Sunflower oil - for deep frying.

Preparation:

Take chicken breast and rinse thoroughly. Trim all membranes, veins and fat from the meat. Next, you need to cut it in the middle and unfold it (like a book) so that the meat is a single layer. The main thing is to remember to leave a bone on the fillet.
Wrap the meat in cling film and begin pounding it until the chop is about ½ inch thick.
Salt the chop and add pepper, but keep in mind that the color of these additions will affect the type of juice. And it, ideally, should be transparent. Therefore, it is worth using white pepper.
Let's prepare the filling. Grate the cheese on a fine grater, chop the herbs very finely, mix everything with butter. Wrap this mixture in cling film, giving it the shape of a sausage. Place the filling in the freezer. The last point is mandatory, since without preliminary hardening the filling simply will not hold its shape and will quickly spread over the entire cutlet. In the classic recipe, it is customary to put only butter in the middle, but this option has been improved over time. But you can just put a piece of butter in the middle.
Place the filling in the middle of the fillet and wrap the meat so that the filling is securely hidden in the chop and the oil does not leak out during cooking.
Flatten the meat a little so that it resembles a cutlet.
Place the cutlet in the freezer (at least half an hour) so that it reliably holds its given shape and does not fall apart during further warm processing.
Take our product out of the freezer and dust it with flour.
In a small bowl, beat the egg without adding spices.
Dip the meat into the egg. Do this slowly so that the excess has time to drip off.
Roll the product in breadcrumbs. Place the cutlet in the freezer for a few minutes to help the batter hold better.
Remove the meat and dip it back into the egg.
Dip the cutlet in breadcrumbs.
Deep fry the cutlet until golden brown.
Place the cutlet in an oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be completely cooked.
The dish is ready. Delicious!

From mixed minced meat

If you mix several types of meat, you get absolutely perfect... new taste. In addition, such cutlets will be very aromatic and juicy.

Ingredients:

Pork – 0.2 kg;
Chicken – 0.2 kg;
Beef – 0.2 kg;
Egg – 1 piece;
Rusks or flour - for breading;
Onions – 2 pieces;
Potatoes – 1 piece;
Loaf – 1 slice;
Mayonnaise – 2 tbsp. spoons;
Spices and salt - to taste.

Preparation:

All meat must be washed and membranes and bones trimmed. Dry all meats using paper towels.
Cut all 3 types into pieces and grind them in a meat grinder.
Peel the onions and potatoes and also chop them using a meat grinder.
Soak the bread in water. Add the pulp to the minced meat.
Beat the egg into the minced meat. Add mayonnaise, but if the meat is fatty, you won’t need it.
If you wish, you can add garlic and herbs to the meat at this stage.
Add your favorite spices and salt to the minced meat. Mix everything thoroughly.
We beat the cutlets. In this recipe, this is a mandatory step, since the meat must have a uniform structure. So, take the meat in your hand and forcefully throw it back into the bowl, repeat this action several times. You will immediately see that the mince will change. If you do everything correctly, the cutlets will keep their shape perfectly, and their taste will be simply amazing.
With wet hands, begin to form cutlets. Then roll them in breadcrumbs (you can replace them with flour).
Pour oil into a well-heated frying pan and wait until it warms up thoroughly.
Place the cutlets only very hot frying pan. Fry until golden brown on both sides. After this they can be stewed.
When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.

This is a less common option, but nevertheless, many women use it, since you can cook many more cutlets at the same time and do not need to stand at the stove.

For this option, you need to grease a baking sheet with oil or fat and place the cutlets. But you can even do without oil - just cover the bottom of the pan with foil.

Also, cutlets that are cooked in the oven can be modified. For example, you can put a slice of tomato, mushroom or cheese on each cutlet. It all depends on your imagination.

In a slow cooker

Proponents are inclined towards this option healthy eating, since using a multicooker you can cook cutlets completely without oil - by steaming.

But if you don’t have this device, and you want to eat healthy food, then there is a way out. Take large saucepan and boil water in it. Place a colander on top so that it does not touch the water, and place the cutlets on it. This way, while the water is boiling, your cutlets will cook.

Now you know how to cook cutlets! Try cooking different recipes and don’t be afraid to change them based on your taste preferences.

One of traditional dishes Russian cuisine - 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 have a positive effect on the taste of the finished dish.

How did the cutlets appear?

Before you find out whether minced beef and pork are juicy and flavorful, it’s worth diving into history. How did such a dish come about? It is worth noting that the cutlets looked and were prepared initially 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. The cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them, like a cake. There had to be a bone. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not include 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 cutlets tasty, juicy and aromatic, while others turn out the dish tough and dry? To make the pork juicy and soft, you should follow a few simple tips. They will help you achieve excellent results.

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

Potatoes and bread make the cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only the taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs It is recommended to use it to prepare such a dish. This will avoid stickiness.

Minced meat products

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

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

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

Add onions correctly

If you add onions, you get delicious minced beef and pork cutlets. However, there are some peculiarities here too. No need to add large pieces Luke. 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 onions are required.

Secrets of delicious cutlets

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

You should add a few tablespoons of water, preferably cold, to the finished minced meat. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since water will evaporate during the cooking process, rather than juice.
Butter made from cream will add airiness.
You should be careful with chicken eggs. This product not only allows products to maintain their shape, but also makes them more rigid. You should not put 3 eggs per 1 kilogram of meat. It is better to replace them with grated potatoes.
You can greatly enrich the taste of cutlets in a simple way- adding zucchini, potatoes or carrots to the minced meat. These products will make the dish softer.
To make the minced meat “sticky”, you can beat it on the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
Various spices added to the minced meat for beef and pork cutlets will give the dish a spicy aroma. The recipe with the photo, alas, is not able to convey the aroma. Chefs recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
It is recommended to use melted butter as a fat for frying. If such a product is not affordable, then you can use lard. But if necessary, you can fry the cutlets in vegetable oil, but without the smell.
To get an appetizing crust, it is first recommended to fry the minced meat products over medium heat. They should be browned. Bring to readiness over low heat. Toward the end of cooking, you can increase the flame.

Knowing these secrets, you can start preparing minced meat cutlets. There are a lot of recipes for this dish. This requires the preparation of different minced meat.

Classic cutlets

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

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

Preparation

First you need to prepare minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, you should put the bread in a deep bowl and fill it with water. Milk can also be used for these purposes. When the bread softens, drain the liquid.

The onion must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. Place minced meat and chopped onion in a container with softened bread, beat in an egg. Don't forget about spices and salt. When all the ingredients are in the bowl, mix them well. That's all, the minced meat for the cutlets is ready. All that remains is to form the 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 prepare cutlets from minced beef and pork 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

First, you should prepare the minced meat by chopping the beef and pork using a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the purchased minced meat is fresh. You should warm the milk a little and then pour it over the pieces of bread. They should soften.

It is recommended to chop the dill and parsley. The liquid should be drained from the bread and then added to the container with the minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for the cutlets by hand. That's all. The mass is ready. All that remains is to make oval-shaped pieces, roll them in flour and fry.

Minced beef and pork cutlets "Juicy"

To prepare these cutlets you will need:

1 kg of minced beef and pork.
100 g hard cheese.
2 onions.
2 eggs.
4 slices of loaf or crackers.
Pepper and salt.
100 g butter from cream.
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. The butter should be softened. After this, you need to grind it with a fork, mix with chopped dill and cheese. From the resulting mass you need to roll small oval balls. The filling is ready.

Now you can prepare minced meat for beef and pork cutlets. You shouldn't make it without eggs. Bread crumbs should be cut into pieces and then poured over them. cold water. When they become soft, you need to drain the liquid. The onion should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be minced in a meat grinder. Place minced meat, crackers, egg, spices and salt in a deep container. The components must be mixed well.

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

Cutlets "Hercules"

IN in this case No eggs are added to the minced meat. They are replaced with oatmeal. To get juicy minced beef and pork cutlets, you will need:

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

How to cook properly

Beef and pork should be separated from bones, cartilage, veins and films. After this, the meat needs to be chopped. This can be done using a meat grinder. Milk, preheated to room temperature, should be poured into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting pulp should be transferred to a container with minced meat. You also need to add salt, herbs, pepper, and oatmeal. It is recommended to grind the last component using a coffee grinder.

The minced meat for the cutlets should be mixed and then placed in the refrigerator for an hour, after closing the container plastic film. After the specified time, you can form cutlets and fry them. Finally, it is recommended to stew them.

Recipe with rice

Minced meat for cutlets can be prepared with rice. To do this you will need:

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

How to make cutlets

First, rinse the rice in cold water. Now you need to pour it into a saucepan and pour boiling water over it. At the same time, 1 part of rice requires 2 cups of water. Onions and garlic should be peeled and then passed through a meat grinder along with the minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. Form the mixture into cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can make cutlets from minced beef, pork and chicken. In this case, the dish turns out to have an unusual structure. However, most often only pork and beef are used. To quickly cook cutlets, you will need:

600 g mixed minced meat.
4 eggs.
2 raw potatoes.
A bunch of green onions.
50 g mayonnaise.
3 tbsp. spoons of flour.
Spices.

Cooking method

Green onions should be finely chopped. The potatoes must be peeled and then grated. After this you need to prepare the mixed minced meat. Add pepper, potatoes, salt and green onions. All ingredients must be mixed well. After this, add flour and mayonnaise to the mixture. After mixing, the mixture should be formed into pieces and then fried in oil.

In conclusion

Properly preparing minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the prepared minced meat in the refrigerator for about half an hour. It is recommended to mix the components by hand. This will determine the consistency of the mixture and also remove any lumps. When forming cutlets, the minced meat often sticks to your hands; to prevent this from happening, you can soak them in cold water.

It is common knowledge that cutlets are made from minced meat. different types meat and more. Working with minced meat is easy - you can buy it ready-made or, using modern devices for chopping meat, quickly mince it fresh and even store it in freezer poste restante.

What you can’t cook from minced meat! Cutlets, meatballs, cabbage rolls, schnitzels, dumplings, fry for pasta in a navy style, include in various fillings for baking - minced meat is in place everywhere! It’s a rare housewife who needs to be taught how to cook cutlets correctly, but we still have several attractive secrets even for experienced home cooks in the recipes posted in this article.

When buying original minced meat in a store, you should know that apart from meat and fat, it does not contain those products that would make it a real cutlet material. Your task is to fill it with the missing very important ingredients (spices, herbs and some additives) that provide real taste of the intended minced meat product.

Among the traditional additives we will name raw potatoes, zucchini, cabbage, bread crumb for the fluffiness of the cutlets, but not everyone knows that it is better to use not soft fresh bread, but stale bread, in order to avoid excessive stickiness from the fresh loaf, which worsens appearance minced meat products.

General rules for preparing products for minced meat cutlets

Regardless of your preference for store-bought or homemade minced meat, the process of making cutlets is almost the same. If the minced meat was frozen, you should defrost it ahead of time or using a microwave in the defrost mode, but any of them needs flavoring additives according to the recipe, thorough mixing and even “beating” the minced meat for the fluffiness of the finished cutlets. If the minced meat still seems a little dry in the end, you can add it tentatively while vigorously stirring a small amount of water.

How to cook minced meat cutlets according to the “Homemade” recipe

Minced meat cutlets according to the “Homemade” recipe attract housewives with their ease of preparation and win-win results. In addition, even in its classic form there is room for some options. As a rule, the cutlets come out fluffy, juicy and even attractive in appearance. They are good with various types side dishes: pasta, rice, potatoes, boiled or canned vegetables- everything harmonizes well with the “Homemade” cutlets.

Ingredients:

minced pork - 500 grams;
loaf pulp - 150 grams;
fresh milk - 1 glass;
egg fresh - 1 piece;
onion - 1 onion;
fresh garlic - 3-4 cloves;
breadcrumbs;
vegetable oil;
salt and pepper - to taste.

Here's how to prepare homemade cutlets:

Remove the pulp from the loaf and soak it in warm milk for a few minutes. At this time, finely chop the peeled onion.
Place the minced meat in a suitable container, add the prepared onion and the milk-saturated loaf. Mix in a raw chicken egg and crushed peeled garlic.
All that remains is to add salt and pepper to taste to the prepared minced meat, finally knead until the mass is homogeneous and proceed in the usual way for making cutlets, which should finally be rolled in breadcrumbs.
It is very important to first heat a dry frying pan and only then pour it into it. required amount vegetable oil for frying cutlets. As soon as the cutlets “make noise” in the frying pan over high heat, the heat intensity should be reduced to medium or even low. After turning the cutlets over, turn up the heat again for a short time and finish frying as usual, depending on your preference for the degree of browning of the crust of the finished cutlets.
Ready for heat treatment The cutlets can be baked with minimal use of oil in the oven or, if dietary requirements for food apply, steamed in a way convenient for you.

Recipe for minced meat cutlets with white cabbage

This recipe will most likely be chosen by those housewives who prefer cutlets with less fat. In addition, inclusion in chopped meat white cabbage will add special juiciness and originality to the finished cutlets. In addition, you should mix minced pork with minced beef.

Ingredients:

minced pork - 200 grams;
minced beef - 200 grams;
fresh white cabbage - 400 grams;
onion - 1 onion;
fresh garlic - according to preference;
ground salt and pepper - to taste;
premium wheat flour and semolina- for breading;
vegetable oil - for frying cutlets.

Prepare minced meat cutlets with white cabbage:

Pass coarsely chopped onion and peeled garlic cloves through a meat grinder. Drain off excess juice. Connect minced vegetables with the prepared meat and mix thoroughly.
To the resulting mass add salt, ground pepper, chopped fresh herbs and a raw egg and mix until the minced meat is homogeneous.
All that remains is to fashion the cutlets, roll them in the breading mixture and, placing them one by one in the prepared frying pan, fry until cooked on both sides.

Recipe for homemade minced chicken cutlets with mushrooms

For such interesting and delicious cutlets It’s better to make minced meat at home from fresh chicken fillet, passed through a meat grinder, with the addition of minced meat from fresh zucchini, fresh peeled potatoes, garlic and loaf crumb. Salt and pepper - to taste.

Ingredients:

minced chicken - 400 grams;
minced vegetable - 200 grams;
minced mushrooms - 200 grams;
chopped onion - 100 grams;
chopped parsley - optional;
vegetable oil for frying;
breading material - according to preference.

Here's how to prepare homemade minced chicken cutlets:

Finely chop the parsley and peeled fresh onions. Peel fresh porcini mushrooms, rinse, cut into slices and lightly fry with vegetable oil in a frying pan, then grind the fried mushrooms in a blender. Combine all ingredients in a suitable container and, adding salt and pepper, mix thoroughly until the minced meat is homogeneous.
Next, make cutlets from the resulting minced meat, roll them in the chosen breading material, place them in boiling oil in a frying pan, fry until done on both sides and serve with a side dish or include them in a complex sandwich with vegetables.

Recipe for homemade minced meat cutlets with cheese and tomatoes

This one will also find its lovers original minced meat for homemade cutlets. Peculiar additives in the form of cheese and tomatoes add to the cutlets refined taste and aroma, special juiciness. It is better to use mixed minced meat: beef and pork.

Ingredients:

minced pork - 300 grams;
minced beef - 200 grams;
crumb of stale white bread;
fresh onion - 1 onion;
fresh garlic - 3 cloves;
fresh tomatoes - 2 tomatoes;
vegetable oil for frying;
cheese durum varieties- 150 grams;
fresh chicken egg - 1 piece;
ground pepper and salt - to taste;
breading ground crackers- 100-150 grams;
parsley and dill - a few sprigs to taste.

Here's how to prepare homemade minced meat cutlets with cheese:

Peel the onion and garlic. Rinse tomatoes and herbs. Soak the crumb of white stale bread or loaf in warm milk for 10 minutes, squeeze out excess milk.
Finely chop the onion and herbs, cut the tomatoes and cheese into small cubes. Combine all ingredients in a suitable container and, adding salt and pepper, mix thoroughly until smooth.
Make cutlets from the resulting minced meat, roll them in breading material, place them one by one in boiling oil in a frying pan, fry the cutlets on both sides until cooked. Serve hot with any side dish or add to a complex sandwich with vegetables.

To make the cutlets extremely tasty, it is better to use mixed varieties of beef and pork for minced meat in equal volumes.
It is better to finely chop fresh onions for minced meat cutlets, fry in vegetable oil, cool and add to the contents of the minced meat.
A little butter should be added to minced lean meats or chicken with some caution so that the cutlets do not become loose and falling apart when they come out.

For lovers of cutlets, there is the opportunity to steam them or bake them in the oven.

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat. Almost classic version- a mixture of beef and pork in a ratio of 2: 1. Pure pork cutlets can turn out to be very fatty, and beef ones - not juicy enough.

You can also add chicken, turkey to the cutlets, or cook them only from poultry.

Fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.

Other Ingredients

Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale White bread(loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.

Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.

Water, oil, etc. You can add a couple of tablespoons to the minced meat ice water, a spoonful of vegetable oil or a cube of butter to make the cutlets more juicy.

TO fish cutlets you can add cream, which will add tenderness to the dish, or lemon juice, enhancing the taste of fish.

How to prepare minced meat and make cutlets

Before chopping meat, remove all veins, films, bones and cartilage from it.
If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
It is better to cover the finished minced meat cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.

The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:

20–30 minutes - for poultry and fish cutlets;
30–40 minutes - for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

750 g chicken pulp (equal parts breast fillet and thigh fillet);
350 g stale loaf;
220 ml milk;
30 g butter;
2 eggs;
1 teaspoon salt;
½ teaspoon ground black pepper;
ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes(with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

300 g beef;
200 g pork;
150–200 g fresh champignons;
1 onion;
1 egg;
2 slices of stale white bread;
1–2 cloves of garlic;
flour - for breading;
- for frying;
salt, pepper and other spices - to taste.

Preparation

First cook mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.

While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.

womensgroup.ru

Ingredients

700 g cod fillet;
1 onion;
2 eggs;
9 tablespoons of oatmeal;
3 tablespoons chopped cilantro or parsley;
1 tablespoon lemon juice;
salt and ground pepper - to taste;
100 g butter;
vegetable oil - for frying.

Preparation

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.

Roll the cutlets in chopped oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.