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 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 It is recommended to use for the preparation of such a dish. This will 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 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 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 add onion, then we get delicious meatballs minced beef and pork. However, even here there are some peculiarities. Shouldn't be added 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 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:
- 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.
- Butter made from cream will add airiness.
- 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.
- Enrich the taste of cutlets can be very in a simple way- adding zucchini, potatoes or carrots to minced meat. These products will make the dish softer.
- 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.
- 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.
- It is recommended to use ghee as a fat for frying. butter. If such a product is not affordable, then lard can be used. But if necessary, you can fry cutlets in vegetable oil, but without smell.
- 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 meatballs 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 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 must 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 crumbs should be cut into pieces, and then poured over them 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"
V this case eggs are not added to minced meat. They are being replaced 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 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:
- 600 g of mixed minced meat.
- 4 eggs.
- 2 raw potatoes.
- A bunch of green onions.
- 50 g mayonnaise.
- 3 art. spoons of flour.
- Spices.
Cooking method
Green onions should be finely chopped. Potatoes must be peeled and then grated. After that you need to prepare mixed minced meat. In the resulting mass, add pepper, potatoes, salt and green onion. 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.
Homemade cutlets are, undoubtedly, a symbol of a happy family life. There will be no wife rut cutlets in the house where ca rit discord and constant quarrels! This meat dish is prepared only for loved ones and loved ones. Today we will good housewives and create home comfort, having prepared The most delicious homemade meatballs!
It is noticed that cutlets are eaten faster than any other meat dish. Sandwiches are made with them, they are delicious both hot and cold, any side dish will suit them. If there is soup and meatballs in the refrigerator, then the man and children will first of all eat delicious homemade meatballs!
Cutlet is the most popular and uncomplicated meat dish made from minced meat. Although initially the cutlet was just a piece of meat on the costal bone. They made this dish in Europe, and now it is believed that the word "cutlet" comes from the French côte and côtele - rib and ribbed, respectively.
In Russia, they learned how to cook cutlets thanks to Peter I, who, as you know, loved everything European and in every possible way introduced into Russian everyday life not only foreign customs, but also culinary recipes.
By the end of the 19th century, the cutlet in Russia had changed and turned into the same minced meat flatbread. And then the cutlet began to be considered not only meat dishes, but also fish, vegetable, poultry, rice.
Needless to say, there are many recipes for cutlets, but nothing better than homemade cutlets has been invented yet! No cutlets of the best restaurateurs in the world can be compared with those that have just left the frying pan of a good housewife.
The main secret of cooking cutlets is to fry them correctly. Perhaps you have encountered such a problem more than once, when the top of the cutlet is already well fried, but inside it remains raw. To prevent this from happening, you need to know simple rules:
- Do not start cooking in a warm pan! The pan for frying cutlets must be hot!
- If you fry breadcrumbs in cutlets, then do not throw them immediately into the pan. Roll the cutlets in breadcrumbs and put in the refrigerator for 15 minutes and then fry. Then the crackers will not crumble and burn.
- It is better not to fry sunflower oil, but on melted fat.
- When the cutlets are fried on both sides, add a little water to the pan, cover with a lid and simmer until tender.
Following these simple rules, your cutlets will always be fried, juicy and appetizing!
Are you ready to twist minced meat and sculpt cutlets? Wait a little more! Read a few more of our tips, as well as study the recipes for cutlets that are on our website. Perhaps you will find something new.
The advice is actually very simple:
- To make the cutlets more tender, add a little water to the minced meat.
- To make the cutlets more juicy, butter can be added to the minced meat.
- It turns out that it is not necessary to add eggs to cutlets. Moreover, because of the eggs, cutlets can become tough.
- Do not be afraid to add vegetables to your taste - potatoes, carrots, cabbage!
- The best stuffing is the one that you just scrolled yourself in a meat grinder. Minced meat from a blender is worse. Naturally, one can only hope for the quality of purchased minced meat.
- It is best to mix different types of minced meat.
- You can add grated cheese to the cutlets! Then the dish will only taste better.
And now let's start cooking!
Homemade minced beef cutlets
You will need: half a kilogram of minced beef, 1 onion, 1 egg, 2-3 pieces white bread, 150 ml milk, salt, flour (or breadcrumbs).
Preparation: Break the bread into pieces and soak in milk. After it is soaked, it is good to knead it with your hands until a homogeneous slurry of milk and bread is obtained. Grate onion on a grater. Put the ground beef in a bowl, add the grated onion, put the slurry of milk and bread, break the egg into it, salt. Mix well with your hands minced meat along with all the ingredients. Blind cutlets from the resulting minced meat. Roll cutlets in flour or breadcrumbs. Fry cutlets in vegetable oil in a frying pan until tender.
Homemade cutlets with potatoes
You will need: half a kilogram of minced beef or pork, 200 grams of potatoes, 50 grams of onions, 2 tablespoons of milk, 2 eggs, salt, pepper, breadcrumbs, vegetable oil.
Preparation: Grate the onion, peel the potatoes and grate them too. Mix meat with onions, potatoes, add milk (so that the potatoes do not darken), eggs, 2 tbsp. tablespoons of vegetable oil, pepper and salt. You can add chopped garlic. Mix everything thoroughly. If the stuffing turned out to be liquid, then add flour. Form cutlets, sprinkle with breadcrumbs. Fry in a pan on both sides. Then reduce the heat, cover and simmer
cutlets 10 minutes. You can fry without breadcrumbs!
Jul 19, 2016 luna.kenny
The most common meatballs.
Ingredients:
Ground meat- 1 kg.
Onion- 300 grams.
Chicken egg- 1 piece.
Spices: salt, ground black pepper.
How to cook simple minced meat patties
1 . For cutlets, mixed minced meat (2/3 beef + 1/3 pork) is well suited.
2.
Finely chop the onion and add to the minced meat.
3
. Beat in 1 egg. Add salt (about 0.5 tsp) and pepper (2 pinches).
4.
Mix. In order for the cutlets not to fall apart, the minced meat must be beaten off. To do this, lift a piece of minced meat and with a slight effort throw it to the bottom of the cup. So several times until the mass becomes homogeneous and viscous.
5
. We make cutlets from the prepared minced meat and roll them in breadcrumbs or flour.
6.
Put the cutlets in a frying pan with heated vegetable oil and fry until golden brown at both sides.
Simple delicious minced meat patties are ready
Bon Appetit!
Minced meat is one of the most popular and favorite semi-finished products by housewives. From it you can quickly, not expensively and very tasty cook a lot of dishes, and one of the most adored by all domestic families is cutlets. Of course, it is better to cook minced meat on your own, from fresh meat, but you can also choose a purchased product of high quality, and even cheaper than buying a piece of tenderloin.
How to choose a good minced meat
Coming to the market or to the supermarket, you need to know exactly the expiration date of the product. Often you can see it on the package or ask the seller. But if only it were that simple.
- Color. If the minced meat is not chicken, you should know that Ground beef more reddish, rich dark red, and porcine lighter, pinkish. And their prices are different. But that's not the point, the main thing is that the color should be saturated, bright, either red or pink. If you see white impurities, it is obvious that there are soy or lard additives in the minced meat, or even worse. Do not take minced meat of a dubious color with a bluish tint - such a product is clearly not suitable for human consumption.
- The smell of minced meat should be clear - the smell of meat is identical. By smell, you can determine if the product contains sourness inherent in spoiled meat. It is better if there is no pepper, salt, or other spices in the minced meat. So you can accurately determine by smell whether the product is fresh. Do not take minced meat with spices - this is the first sign that the expiration date has expired, and additives are a disguise.
- Good minced meat always lets out juice, like any meat. Cartilage and other waste products do not give such juice, which means that you do not need such minced meat. We want natural meatballs for the family.
- By touch, you can determine the quality of minced meat. Take medical gloves with you to the market. Try minced meat if it is under your fingers uniform consistency, without lumps, you can safely purchase. If it doesn’t look like butter in consistency, it’s not meat, I’m minced cartilage and waste.
How to freeze and defrost minced meat for cutlets
If you bought a lot of minced meat, it is better to freeze it in parts. That is, if you need 400 grams, freeze with such pieces so as not to constantly defrost whole piece. From frequent defrosting, minced meat will deteriorate.
And so, in order to defrost minced meat for cutlets, you need to put the package with the product in a bowl and hide it in the refrigerator for a day. That is how much he will need to defrost on his own, which will keep the freshness and taste of the product. This is in case you are cooking for today.
If you need to cook for today's dinner, put a bag of minced meat in a saucepan, pour into it cold water. Yes, it is cold, in it the minced meat will defrost faster, and the microbes in it will not multiply, which is inevitable when defrosting in warm water or just near the stove, at room temperature.
Secrets of cooking meatballs
If there is not enough minced meat, add a little (1-2 tablespoons) semolina, so the mass of minced meat will increase and the cutlets will turn out more. The main thing is to constantly beat the minced meat 3-4 times for the entire preparation, and after adding all the ingredients: spices and salt, eggs / semolina / potatoes, onions and garlic, you need to mix the minced meat with your hands for 10 minutes.
To make the cutlets tasty and not fresh, it is better to take beef and minced pork. For children, you can cook chicken cutlets they are softer and softer. And you can mix all three types, the taste of the cutlets will not suffer from this.
To give the cutlets juiciness and splendor, white bread is added, moistened either in milk, and if there is none, in warm water. So there is more minced meat, and the taste is richer, and the chops are easier, because just from the minced meat they will be fresh and hard.
To create a crust, crispy and fried, it is better to roll the cutlets in flour. You can also roll in breadcrumbs, but these are no longer traditional cutlets, but a cutlet in Kiev (if there is a filling inside). Breaded cutlets can be made for a change, they have a slightly different taste.
Surely, there is not a single person who would refuse a portion of juicy and tasty meat cutlets.
This dish is loved by both children and adults.
And housewives like to cook cutlets, because this process is easy, does not take much time, and they can be served with any traditional side dish.
Delicious meat cutlets - general principles of cooking
In order for meat cutlets to turn out really tasty, juicy and soft, you need to follow some simple rules:
Stuffing must be strictly home cooking by no means purchased. It is not so important what kind of meat you prefer, the main thing is that you will wash, trim and twist or cut it yourself. It is better if the minced meat is twisted immediately before cooking cutlets. Cutlets will come out of frozen minced meat not so juicy and tasty.
Meat for minced meat needs to be bought of high quality, in proven places. The third term, meat with streaks for making delicious meatballs will not work, set it aside for another dish. Meat cutlets should be prepared from good pork, beef, veal tenderloin or chicken fillet.
Grind the meat through a large grate or chop sharp knife small cubes. Thanks to this method of grinding, the meat fibers retain all the juices, which will make the cutlets tasty. Heavily crushed minced meat leads to dry products.
Do not forget to add bread soaked in water or milk to the minced meat. This is necessary not in order to increase the volume of minced meat, but so that during frying, the meat juices do not flow out, but remain in the cutlet, soaking into the bread.
Add juicy and fragrant onions, garlic to the minced meat. It can either be twisted together with meat in a meat grinder, or chopped with a blender. In addition, onions can be put in minced meat not only raw, but also pre-fried.
If you only have lean meat, don't skimp on some lard.
Spices in cutlets is a special issue. It all depends on your taste, but usually regular black pepper is enough.
Before forming cutlets, do not be lazy for a long time and thoroughly knead the minced meat. Beat it, crush it, throw it on the table. The longer and sharper you do this, the denser and juicier the cutlets will turn out. And they will not fall apart during frying, even if you do not put eggs in the minced meat, which, by the way, make the cutlets not so soft and tender.
Sculpt cutlets, wetting your hands in water. So they will not stick to your hands, you will get a beautiful identical shape.
The frying pan should be clean and dry, the oil in which you will put the delicious meat cutlets should be hot.
Cutlets are fried on both sides, first for setting over medium heat, then at minimum.
Do not forget to remove loose and burnt particles from the pan after each batch.
1. Delicious beef cutlets
Ingredients:
800 grams beef tenderloin;
200 grams of crumb white loaf;
Three small bulbs;
A tablespoon of butter;
A glass (200 ml) of water;
50 grams of sour cream;
a teaspoon of potato starch;
Salt, ground pepper;
Breading: crackers or flour.
Cooking method:
1. Cut the washed and dried tenderloin into small cubes. If the meat is slightly frozen, it will be easier to cut it. You can also twist the beef through a meat grinder, choosing a large grate.
2. Peel and cut the onion into small cubes, put in a pan with hot butter, fry until softened.
3. Pour water into a bowl, crumble bread into it, wring it out.
4. Mix twisted minced meat with fried onions, squeezed bread.
5. Add salt, starch, pepper, salt and 100 ml of water.
6. Mix thoroughly chopped meat so that all the ingredients are evenly distributed, and the mass is homogeneous.
7. Form cutlets with wet hands into the desired shape.
8. Roll products in breadcrumbs, flour or breadcrumbs.
9. Put the cutlets in a pan in hot oil, fry first on one side over high heat until golden brown. After turning the cutlet over, reduce the heat, bring to readiness.
2. Delicious meat cutlets "Homemade"
Ingredients:
300 grams of beef;
300 grams of pork;
120 grams of white bread;
Half a glass of milk;
30 ml of vegetable oil;
Salt pepper;
Cooking method:
1. Wash the beef and pork thoroughly, cut into pieces convenient for grinding in a meat grinder, twist.
2. Mix the minced meat with bread soaked in milk, finely chopped onions.
3. Sprinkle salt and pepper to taste, add other spices if desired.
4. Form small round cutlets, roll them in breadcrumbs.
5. Fry in hot oil until tender.
3. Delicious meat cutlets "Moscow style" with vegetables
Ingredients:
Half a kilo of fatty pork;
300 grams beef fillet;
Two eggs;
Carrot;
Three slices of white bread;
Salt pepper;
Water or milk.
Cooking method:
1. First of all, sauté peeled and chopped vegetables until soft and appetizing golden hue: carrots and onions.
2. Rinse the meat. cut the beef small pieces, and twist fatty pork in a meat grinder.
3. Mix both types of minced meat, add the crumb of bread soaked in water, salt, pepper, eggs, fry. Mix thoroughly.
4. Form even cutlets.
5. Put them on a greased baking sheet, put in an oven preheated to 180 degrees.
6. Bake for 30 minutes, remembering to look and, if necessary, turn the cutlets from side to side.
4. Delicious pork meatballs with rice in tomato
Ingredients:
Half a kilo of pork;
A slice of white bread;
Two bulbs;
a tablespoon of tomato sauce;
Half a glass of rice;
25-30 grams of butter;
Breadcrumbs for breading;
Salt, spices;
Oil for frying.
Cooking method:
1. Pass the meat through the meat grinder twice. First time slicing large pieces, the second time - adding a slice of bread and peeled onions.
2. Rinse the rice and boil until half cooked in slightly salted water.
3. Put in minced meat rice groats, tomato sauce, salt and spices to taste.
4. Thoroughly mix the mass, blind the cutlets.
5. Melt the butter in a frying pan, put the formed cutlets into it, trying to keep them away from each other and not touching.
6. Fry first on one side until golden brown, then turn over and fry on the other.
7. Ready cutlets before serving, put on a paper towel for a couple of minutes.
5. Delicious veal meat cutlets with mushrooms
Ingredients:
700 grams of veal tenderloin;
200 grams fresh mushrooms;
five eggs;
100 ml of water;
150 grams of sweet butter;
Salt, pepper, flour.
Cooking method:
1. Rinse the meat and cut into small cubes, mix the minced meat with salt and pepper. Form cutlets, roll them in flour.
2. Rinse the mushrooms, cut into small slices, fry in 50 grams of oil until the liquid evaporates and a slight blush.
3. In a small bowl, beat eggs with salt and water. In a dry non-stick frying pan, bake five omelette pancakes.
4. In another pan, heat the oil, put the cutlets, fry on one side and the other.
5. Put the fried mushrooms on top of the cutlets.
6. Wrap each cutlet in an egg pancake.
7. Serve by pouring over the broth that remains after frying the cutlets.
6. Delicious meat cutlets "Rustic style"
Ingredients:
Half a kilo of freshly prepared minced beef and pork;
Half a kilo of potatoes;
Large bulb;
Breadcrumbs;
Salt, spices.
Cooking method:
1. Peel and grate the potatoes on a fine segment of the grater.
2. Mix freshly minced meat from different kind meat with potatoes and chopped onions.
3. Add salt, egg, spices to the mass. Thoroughly knead the minced meat.
4. Blind thin oblong cutlets, fry them in hot oil on both sides until blush.
5. Transfer the meatballs to a greased baking sheet, bring to readiness in an oven preheated to 160 degrees for 15 minutes
7. Delicious meat cutlets baked with mayonnaise
Ingredients:
450 grams of beef;
Three bulbs;
One potato;
150 grams of mayonnaise;
Salt pepper;
Three tablespoons of oil.
Cooking method:
1. Rinse the meat well, if necessary - remove all veins and film, cut into large cubes.
2. Peel and cut potatoes and one onion.
3. Remove the meat grinder, put a large grate, twist all the prepared ingredients.
4. Salt and pepper the prepared minced meat and mix thoroughly.
5. Remove the two remaining onions from the husk, cut into the thinnest rings. Fry them in hot oil until light golden brown.
6. Form meatballs from minced meat, put them on a baking sheet, previously greased with oil or fat.
7. Gently spread the fried onion on top, pour everything with mayonnaise.
8. Send the baking sheet with cutlets to the oven for 15 minutes, setting temperature regime at 180 degrees.
Do not use a fine wire rack for twisting meat. The opinion that cutlets from finely ground minced meat are more tender is erroneous.
For even greater juiciness, you can add butter, twisted bacon, sour cream, low-fat mayonnaise.
Thanks to breading, delicious meat cutlets will acquire a crispy, appetizing crust. Breading products is better two or three times: soak, let rest, dip again in breading.
If, despite following the recipe, you get a dry cutlet, do not be discouraged. Put the meatballs in a frying pan or saucepan, pour half a glass of a mixture of water and sour cream and simmer them over low heat for 10 minutes.
It is best to fry cutlets on a mixture of oils: sweet cream and sunflower. So the cutlets will not splash, and the crust will turn out beautiful and uniform.
When breading cutlets, keep in mind that you can add your favorite spices to flour or crackers, which will give the dish not only additional flavor, but also a beautiful color. It can be paprika, coriander, dried herbs, granulated garlic and other spices.
All these recipes are universal, that is, based on them, you can cook your own dish from your favorite meat, be it chicken, rabbit, pheasant. To add juiciness, do not forget to add a little lard, but if you do not like this type of meat, put butter.
Cutlets go well with any side dish, so you can make quick pasta or cereals, or more complex side dishes: mashed potatoes, vegetable stew and many others.
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 19th century offer recipes for cutlets from minced meat, 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. The same can be applied to additional ingredients when cooking 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 usually made from chicken or minced fish, as the most useful, low-calorie and easily digestible products.
Minced meat for making cutlets, of course, is best cooked on your own, but given the constant lack of time, you can buy ready-made minced meat in the store if you are sure of its quality. For cooking 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. Decorate the dish fresh tomato and greenery.
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.
