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.

Cooking step by step:

1. 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 films and bones (if any) from it and remove excess liquid from the meat. Cut the meat into small pieces and rotate them with a meat grinder.
2. Place the minced meat in a large bowl as we will continue to add the rest of the ingredients to it.
3. Put slices of bread in a small bowl and cover them with milk (as a last resort, you can pour boiled water over the bread). Let the bread soften, it only takes a few minutes.
4. Peel the onion. Pass all the onions through a meat grinder and add them to the meat. If you do not have a meat grinder, then the onion can be chopped by hand or using a blender.
5. Remove the crumb from the milk and add the bread to the meat.
6. Beat eggs to all components. Mix the minced meat well, it should be of a uniform consistency.
7. Add your favorite spices and salt. Mix the resulting mass.
8. Put a frying pan over medium heat, add oil. Wait for the pan to heat up well.
9. Wet your hands in cold water and start sculpting our cutlets. Choose the size yourself, but keep in mind: small ones cook faster, and large ones are more juicy.
10. Place the patties only in a well-heated skillet. There must be a distance between the meat balls, otherwise they will stick together or lose their shape.
11. Fry our cutlets on both sides until golden brown.
12. Pour water over the patties and turn the heat to low. Let them stew for about 20-30 minutes. You can do it differently: fry all the cutlets and put them in a saucepan and stew everything together. Or you can do without this item altogether.
13. Fragrant minced pork cutlets are ready. They go well with all side dishes, but most often they are used with mashed potatoes or pasta.

Additional delicious cutlet recipes

There are many variations of the classic recipe. Consider the most interesting and delicious options for 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;
• Onions - 1 piece;
• Egg - 1 piece;
• Oil - for frying;
• Spices and salt to taste.

Step-by-step cooking steps:

1. Take a packet of butter and cut off a quarter (about 50 grams) from it, wrap the cut piece in a small bag or cling film. Send the oil to the refrigerator for half an hour. The butter can be replaced with margarine.
2. For dry bread, cut off the crusts and leave only the crumb. Pour water over the bread.
3. Use a blender or meat grinder to mince the fillets.
4. Chop the onion finely or mince it.
5. We make minced meat: in a large bowl we combine meat, onions, an egg and softened bread (before that, squeeze it well so that there is as little liquid as possible in the minced meat).
6. Mix everything thoroughly and add spices to our minced meat.
7. Take out the oil and quickly grate it, add it to the meat and mix everything thoroughly. Send the minced meat to the refrigerator for 5-10 minutes.
8. Wet your hands and start sculpting the cutlets. After that, dip each in breadcrumbs, put the finished cutlets on a wooden board.
9. Preheat a skillet and pour refined oil into it.
10. When the butter is hot, lay out the patties. Fry them without a lid.
11. Fry on each side until golden brown (about 5-6 minutes on each side).
12. Ready-made minced chicken cutlets should be served hot with fresh vegetables.

Ground beef

Beef patties are tough. Therefore, such meat must be diluted with third-party additives, for example - oatmeal. They have a weak taste, which will not interrupt the meat and will add juiciness and softness to the emu.

Ingredients:

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

Preparation:

1. Take cereals, put them in a deep bowl and cover with boiling water (1.5 cups).
2. Make minced beef or buy it ready-made.
3. Mix the minced meat with eggs. They can be replaced with one raw potato (then you need to pass it through a meat grinder), it also has excellent stickiness.
4. Chop both onions. Add them to the minced meat.
5. Add cooked oatmeal and seasoning with salt to the meat. Chop herbs (such as dill and parsley) and add to the minced meat. The whole mass must be thoroughly mixed.
6. Blind minced meat cutlets with wet hands. During sculpting, they need to be beaten off a little (leave the meat from one hand to the other) so that excess moisture disappears and the cutlets do not lose their shape during the cooking process.
7. Preheat a skillet with oil and send the cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn the meatballs over, reduce heat and cover. If you use this technique, the cutlets will become softer and more aromatic.
8. Ground beef patties are ready. It is best to use them warm along with a side dish.

Chicken Kiev

Let's consider the algorithm for preparing this dish using only 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 fat.

Preparation:

1. Take chicken breast and rinse well. Trim all films, 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. Most importantly, do not forget to leave a bone on the fillet.
2. Wrap the meat in cling film and begin beating it until the chop is about 0.5 cm thick.
3. Salt the chop, add pepper, but note that the color of these additions will affect the appearance of the juice. And he, ideally, should be transparent. Therefore, it is worth using white pepper.
4. Cooking the filling. Grate the cheese on a fine grater, chop the herbs very finely, mix everything together with the butter. Wrap this mixture in plastic wrap, giving it the shape of a sausage. Send the filling to the freezer. The last moment is required, since without preliminary hardening, the filling simply will not keep its shape and will quickly spread throughout the cutlet. In the classic recipe, it is customary to put only butter in the middle, but this option has been modified over time. But you can just put a piece of butter in the middle.
5. Place the filling on the middle of the fillet and wrap the meat so that the filling is safely hidden in the chop and the oil does not leak out during the cooking process.
6. Flatten the meat a little to make it look like a cutlet.
7. Put the cutlet in the freezer (for at least half an hour) so that it keeps its shape securely and does not fall apart during further warm processing.
8. Take our product out of the freezer and grind it with flour.
9. Beat the egg in a small bowl without adding any spices.
10. Dip the meat into the egg. Do this slowly so that excess can drain off.
11. Dip the product in bread crumbs. Place the cutlet in the freezer for a few minutes to help the batter hold better.
12. Remove the meat and dip it in the egg again.
13. Dip the cutlet into crackers.
14. Deep-fry the patty until golden brown.
15. Send the cutlet to an oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be completely cooked.
16. The dish is ready. Delicious!

Mixed minced meat

If you mix several types of meat, you get a completely new taste. In addition, such cutlets will be very fragrant and juicy.

Ingredients:

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

Preparation:

1. All meat must be washed and films and bones cut off. Dry all types of meats with paper towels.
2. Cut all 3 types into pieces and rotate them in a meat grinder.
3. Peel the onions and potatoes and also chop them with a meat grinder.
4. Soak bread in water. Add the pulp to the minced meat.
5. Beat the egg into the minced meat. Put in mayonnaise, but if the meat is fatty, then you won't need it.
6. If you wish, you can add garlic and herbs to the meat at this stage.
7. Add your favorite spices and salt to the minced meat. Mix everything thoroughly.
8. We beat off the cutlets. In this recipe, this is a mandatory step, since the meat must have a homogeneous 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 minced meat will change. If you do everything right, the cutlets will keep their shape perfectly, and their taste will be simply amazing.
9. With moistened hands, start sculpting cutlets. Then, roll them in breadcrumbs (you can substitute flour for them).
10. Pour oil into a well-heated frying pan, wait for it to warm up well.
11. Place patties only in a very hot skillet. Fry until golden brown on both sides. Then they can be extinguished.
12. When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.

This is the classic option that many housewives prefer. This way the patties cook quickly and you can constantly monitor the degree of doneness.

In the oven

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

For this option, grease a baking sheet with oil or fat and lay out the patties. But you can even do without oil - just cover the bottom of the form with foil.

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

In a multicooker

Supporters of a healthy diet tend to this option, since with the help of a multicooker you can cook cutlets without oil at all - for a couple.

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

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

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Meatballs and meatballs, meatballs, cutlets, cabbage rolls, dumplings - all these dishes are based on minced meat. Home-made in terms of taste and appearance is always more attractive than a store one, however, with the creation of such a meat base, everything is not as easy as we would like. Where is the secret of the perfect minced meat for cutlets of any kind and what mistakes do inexperienced housewives make?

How to make minced meat for cutlets

Pieces of pork, beef, poultry or even fish twisted through a meat grinder - in the general sense, this is minced meat. However, such a "bare" base is not suitable for further work, since it falls apart, dries during heat treatment, and has almost no taste. As a result, you have to add some binders, spices, etc., so the question of how to cook minced meat for cutlets can take a very long time to figure out. First of all, it is advisable to decide how this dish will be prepared.

In the oven

This method of heat treatment is very popular along with cooking in a multicooker. There are no special requirements for minced meat for cutlets in the oven, but it is desirable that it be juicy, since the moisture is actively evaporated. Breading is not necessary here, but it is recommended to make a moist filling for the cutlets - it will saturate them from the inside, preventing them from drying out. Mixed pork-beef, pork-chicken or fish mass is ideal.

For a couple

This cooking method is predominantly used for fish and poultry when dietary recipes are selected and fats are not allowed. Minced meat for steam cutlets can even be absolutely dry - the moisture inside will create and maintain the selected method of heat treatment. The only drawback of the finished dish is the outward nondescriptness: the steamed cutlets are very pale, so experts advise sending them to the oven for a quarter of an hour so that a crust appears.

A couple of important nuances:

• Formed cutlets do not need to be breaded - a double boiler will turn this dry shell into an ugly mess.
• No meat grinder? Use a blender or food processor. The consistency of the minced meat will vary according to the length of time the appliance has been in operation.

In a frying pan

If we talk about a classic fried dish, then mainly combined minced meat is used for it, part of which is necessarily juicy pork. Professionals do not recommend using minced chicken or turkey meat for cutlets in a pan, as it can become too dry when frying. Some cooks make a twisted pork and beef tandem with a little lard - this makes the dish especially tender.

Minced meat recipe for cutlets

After reading the following methods for creating minced meat, poultry or fish, you will forget about the problem of broken or burnt cutlets, learn how to choose the right flavoring additives. Each step-by-step recipe for making minced meat is accompanied by a photo, and at the end you will find the most valuable advice from professionals, selected on the basis of the frequency of questions that the housewives have.

Classical

The traditional version of such a delicious dish is pork and beef, supplemented with a white onion, black pepper, and salt. Most housewives prefer to make classic minced meat for cutlets with an egg, whose task is to add elasticity and integrity to the mass. Breading with crushed breadcrumbs is mandatory, and for tenderness, a piece of butter is introduced at the very last stage.

Ingredients:

• beef - 400 g;
• pork - 180 g;
• egg high cat .;
• onion;
• salt pepper;
• butter - 20 g.

Cooking method:

1. Scroll the meat at the same time with the onion slices twice.
2. Add salt and pepper. Taste the mass, because more often it happens to undersalt than to oversalt.
3. Beat the egg, add there. Knead with your hands (!) For a couple of minutes.
4. Pour in a spoonful of ice water and add oil. Knead for another minute.

From pike

This fish is distinguished by the dryness of the fillets, so professionals will definitely use butter, which will make the cutlets juicy. You can take lard or even fatty pork, but if you are going to cook a dish for a child, this option is not suitable. The rest of the secrets of how to make minced pike for cutlets ideal are revealed in the course of the description of the algorithm.

Ingredients:

• pike - 550 g;
• butter - 30 g;
• milk - half a glass;
• bulb;
• salt;
• a sprig of cilantro;
• a slice of white loaf.

Cooking method:

1. Cut the bread crumb, pour in milk - this will make the cutlets tender.
2. Peel the pike fillet, scroll through a meat grinder with chopped onions.
3. Add squeezed bread mass, salt, chopped cilantro.
4. Before frying / baking, the cutlets must be breaded, otherwise all the juice will go away.

Beef and pork

If you like the big, hearty burgers that are sold in food service chains, but you are afraid of their unknown composition, learn how to make this dish yourself. First of all, you need to figure out how to cook minced meat for pork and beef cutlets. This mass, in the opinion of professionals, is ideal for burgers. The dietary option rejects pork.

Ingredients:

• beef - 250 g;
• pork - 250 g;
• egg 1 cat.;
• white loaf - 100 g;
• salt, oregano, basil - pinch each;
• caraway seeds - 1/2 tsp

Cooking method:

1. Scroll the beef with pork through a meat grinder.
2. Freeze the loaf, grate coarsely.
3. Beat the egg, add to the meat mass. Pour spices and salt there.
4. Enter the loaf crumbs last - the mass should be thick.
5. You can fry minced pork burger patties without oil, making sure to give them the correct flattened shape.

Chicken

A very quick, tasty, delicate dish is obtained if you prepare the base according to this recipe. Chicken fillet is low-fat, therefore, it is supplemented with processed cheese or regular cheese with sour cream, and fresh herbs will give it a pleasant aroma and taste. Minced chicken for cutlets in front of the rest also wins due to the speed of frying, especially if you make small flattened balls.

Ingredients:

• chicken fillet - 500 g;
• one processed cheese;
• eggs 2 cat. - 2 pcs.;
• a bunch of dill;
• green onion feathers;
• salt.

Cooking method:

1. Chop the chicken fillet with a knife, grind in a blender. Salt.
2. Mash the cheese, add torn dill, green onions.
3. Add the beaten eggs, knead the chicken mass. If it is very liquid, add a little flour.
4. These patties are best baked or steamed to keep them low in calories. If frying, do breading.

From fish

For such a dish, experts do not put restrictions on the variety of the main product - you can use both juicy fatty trout and leaner pollock, as well as pike perch, cod. The only important thing is the absence of a large number of bones, otherwise cleaning will turn into torture. There are no special secrets in how to make minced fish for cutlets - even all components complementing fillets can be identical to those for meat.

Ingredients:

• fish fillet - 600 g;
• a bunch of parsley;
• semolina - 3 tbsp. l .;
• salt;
• ground white pepper;
• breadcrumbs.

Cooking method:

1. Chill fish fillets before use. Clean, rinse.
2. Cut into cubes, chop with a blender.
3. Add chopped parsley, salt, ground white pepper.
4. Add semolina to make the mass less liquid.
5. Form cutlets, cover with breadcrumbs.

Pork

Such meat is rarely used alone because of its fat content. Even if the hostesses do not add beef / poultry, they try to make the filling that will facilitate the assimilation of the dish. Apples and prunes, greens are ideal. Such minced pork cutlets are juicy, fluffy, beautiful, and are in no way inferior to dishes from restaurant photos. Try this recipe to see for yourself.

Ingredients:

• pork - 700 g;
• bulb;
• salt, ground pepper;
• prunes - a handful;
• green apple;
• semolina - 3 tbsp. l.

Cooking method:

1. Twist chilled pork with onion pieces.
2. Season with salt, pepper, add semolina. Beat off this mass, knead for a few minutes.
3. Grate the apple, steam the prunes, Sculpt the cutlets, adding the filling to the center.

Beef

Choose the front mascara area for such a dish - it is the most delicate, but not too greasy. If you have a shoulder blade, it is better to cook mixed minced meat or add oil / lard. However, the puffiness is also influenced by the chopping - without it, the cutlets will be flat, and very heavy inside. How to make minced beef so that your homemade dish can compete with restaurant photos? The technology is disclosed below.

Ingredients:

• beef - 500 g;
• lard - 100 g;
• bulb;
• tomato paste - 2 tsp;
• salt pepper.

Cooking method:

1. Twist the meat with bacon, add ground pepper.
2. Salt the ground beef, combine with tomato paste.
3. Beat for 3-4 minutes, immediately form cutlets.

With bread

A culinary move such as using a long loaf or a plain white roll can help to make even fried cutlets very tender. This technique is especially actively used for fish or chicken mass, which is devoid of fat. Homemade minced meat cutlets with bread are always juicy, fluffy, soft. Use stale slices - they work better because of the gluten. You cannot cook such minced meat in advance!

Ingredients:

• meat - 600 g;
• a clove of garlic;
• stale bread - 120 g;
• milk - 150 ml;
• salt.

Cooking method:

1. Pour milk over the bread, wait 10-12 minutes.
2. Scroll the beef through a meat grinder. Send there again, but with pressed bread and garlic.
3. Salt the resulting mass, add chopped onions. Beat off and start sculpting cutlets.

With potatoes

This simple method is liked by housewives and even culinary professionals - grated potatoes, added to minced meat, perform the same role as an egg. This recipe is suitable for people who are allergic to albumin, and is often used in children's menus. Delicate juicy minced meat for cutlets with potatoes can be prepared from any base - it always turns out to be perfect.

Ingredients:

• meat (any) - 600 g;
• large potatoes;
• onions - 1/2 pc.;
• salt.

Cooking method:

1. Scroll the meat pieces through a meat grinder, add half of the chopped onion.
2. Salt. Beat off for 2-3 minutes - so the cutlets will be lush.
3. Add finely grated potatoes, knead for another 1-1.5 minutes.

Turkey

The chefs call this type of meat an excellent compromise between the fat content of pork and the dryness of chicken. The turkey is juicy, tender, but has a low calorie content, therefore it is actively used for the diet menu. If you wanted to know how to make minced turkey, but were constantly faced with hundreds of insoluble questions, this recipe will help you figure it out completely.

Ingredients:

• turkey fillet (not breast) - 600 g;
• zucchini pulp - 100 g;
• sour cream - 2 tbsp. l .;
• dried herbs - a pinch;
• salt;
• bell pepper.

Cooking method:

1. Pour milk over the bread.
2. Chop the turkey with a knife, scroll through a meat grinder with pepper. Season with herbs, salt.
3. Mix with sour cream and egg. Add grated zucchini.
4. Knead for a couple of minutes, form cutlets.

What can be added to minced meat for cutlets

Any classic recipe can be modified to change the taste and appearance / consistency of the dish. Professionals tell you what to add to minced meat for cutlets to get the perfect result:

• Do you want dietary, but juicy fluffy cutlets? Mix grated beets or carrots with the meat mass.
• Minced cod can be supplemented with sour cream or low-fat cream.
• An unusual preparation of minced meat for cutlets without bread is to use a little pulp of grated zucchini.
• Too liquid mass, but no flour? Take bran or oatmeal.

Video

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Discuss

Minced meat for cutlets: recipes with photos

Cutlets with pasta or mashed potatoes, and even pickled cucumber. Mmmm. deliciousness. Who doesn't love? Today we will cook delicious minced meat cutlets, soft, juicy and very tender. This is our signature family recipe. We tried many options, but settled on the recipe that we want to offer you today. All the same, cutlets on it are the most delicious.

In general, there are just a huge number of recipes for fried cutlets. What they are not made of, and what they just do not add. Cutlets are made from purely minced pork or purely beef, mixed, with and without lard. Semolina and grated potatoes are also used, and even all sorts of spices are used.

Our recipe is probably close to the classic fried minced meatballs, I don’t know for sure, but since this recipe makes delicious cutlets, and this is the most important thing, we will cook using it.

Ingredients

How to make classic minced meat patties

We prepare all products according to the list of ingredients. It is better to take minced pork and beef - due to the fatty pork, the cutlets will turn out to be very juicy and tender.

Serve hot minced cutlets. They turn out to be very juicy - the crust of bread crumbs allows you to completely preserve all the meat juices inside the cutlet. Mashed potatoes, rice, porridge, as well as salad or vegetables in any form are suitable for a side dish. Bon Appetit!

How to make classic minced meat cutlets according to a step-by-step recipe with a photo

Recipes for lush and delicious homemade minced meat cutlets are stored in culinary notebooks of almost every housewife. Despite the seeming simplicity of this dish, it has its own little secrets. It is important to adhere to certain proportions of meat and bread, cooking technology and frying temperature in order to get an excellent result.

In this simple recipe, I will tell you how to make cutlets from any minced meat - pork, chicken, beef or mixed very juicy, how to properly, and how long to fry them in a pan. And also what to add to the minced meat for cutlets and what to do so that it does not turn out to be liquid.

Classic cutlets made from pork, but you can use beef, chicken, turkey or mixed mince for the mince. If the meat is lean, for juiciness, I advise you to add a little lard to the cutlet mass, and a little melted butter to the chicken and turkey cutlets. Before passing the meat through a meat grinder, strip it from all tendons, films and cut into small pieces.

In order for the minced meat cutlets to turn out tender and juicy, you need to add stale wheat bread, previously soaked in water or milk, to the minced meat. It is this kind of bread that retains moisture well. So that the minced meat does not turn out to be liquid, the bread must be squeezed out of excess liquid before grinding.

Step by step cooking

Serving the dish

We serve hot cutlets with any side dishes - porridge, boiled pasta, stewed vegetables, boiled, fried potatoes or mashed potatoes. Vegetable salads and all kinds of pickles will perfectly complement your meal. The classic sauce for cutlets is tomato or ketchup, but you can also use others according to your taste.

Video recipe for making classic minced meat cutlets

In this video, you will learn how to cook the most delicious minced meat patties in a pan. I invite you to watch!

• For juiciness, besides potatoes, you can add other vegetables to cutlets. For example, zucchini grated and squeezed out of excess juice.
• Add spices and seasonings to your liking... It can be Italian herbs, allspice, ground coriander, paprika and others.
• To make the cutlets more tender, simmer them a little under the lid, adding half a glass of salted water with a pinch of seasoning to the pan. And if you stew them in sauce, you get delicious patties with gravy.

Other cooking options

You can cook cutlets in a multicooker according to this recipe - fry them in a bowl or put them in a steamer stand and steam, pouring a little water into the bowl. With this cooking method, you will get very tender steamed cutlets. I also recommend making healthy oatmeal cutlets by adding some cereal to the minced meat instead of bread.

Step-by-step recipe for classic minced meat cutlets

Cutlets are a dish that was in every Soviet home and which is still cooked by all our housewives. Although it did not appear in our country, but far abroad, and initially it was a piece of meat on a rib, wrapped in another layer of minced meat. But now we know the cutlet is completely different. And every self-respecting housewife knows how to make minced meat cutlets according to the classic recipe.

Homemade minced meat cutlets are prepared according to one basic recipe, but each housewife decides for herself what to add to the minced meat for the cutlets, so they all turn out different. Although the minced meat cutlets themselves have a pretty simple recipe. I tried to cook with it in different ways, and today I will share them. We will see how to cook the most delicious minced meat patties in a pan, in the oven, steamed and in a slow cooker.

Kitchen appliances

• Skovorda.
• Baking tray and oven.
• Multicooker.
• Steamer or saucepan and colander.
• And in all cases, a deep plate, spoon, knife.

Ingredients

To prepare lush minced meat cutlets according to the recipe, you will need:

How to choose the right ingredients

The main components of classic cutlets are always stable, but which types to choose is a matter of taste. Although there are still a couple of tips:

• For minced meat, you can take pork or beef, or it is better to mix them in a 1: 1 ratio.
• It is best to take dried bread, then it will be evenly distributed in the minced meat.
• Choose milk with medium fat content.
• The oil must be refined and odorless.

Cooking process

Kneading the minced meat

In a frying pan

In the oven

The recipe for cutlets is quite simple, but sometimes something happens and everything starts to go wrong. To keep your burgers from being a hassle, read these guidelines:

• Do not pour milk heavily on the bread, otherwise it will turn out to be too liquid, like the minced meat itself later.
• If you get a liquid minced meat for cutlets, there are several options for what to do: it is best to just put it on a fine sieve and wait until the excess moisture drains.
• The minced meat must be beaten off well while stirring, then the cutlets will not crack and turn out to be lush.
• If you are frying patties in a skillet, make sure the oil is hot enough first. If it is not hot, the patties may stick to the pan.

What to serve such cutlets with

Cutlets are home cooking and are usually served with simple homemade side dishes. If it is more dietary chicken or turkey mince cutlets. it is best to serve them with vegetables and other low-calorie foods.

Juicy mixed minced meatballs according to different recipes are best served with boiled potatoes or mashed potatoes, buckwheat, wheat porridge. It will be delicious to add to them gravy of cutlets with gravy or sauce for cutlets.

Video of a recipe for making cutlets

Now watch the video so as not to miss a single detail of how to fry cutlets in a minced meat pan according to the classic recipe. Tender and ruddy minced meat patties, as in the video, will work for you, if everything is done correctly.

Other options

The classic cutlet recipe is just the base. You can add and change anything to them. You can mix different types of meat, add carrots or potatoes, experiment with spices. You can put all kinds of stuffed cutlets inside or fry in breadcrumbs. You can fry and stew them and generally do whatever you like.

At first glance, it seems that the process of making cutlets or meatballs does not differ in complexity. Mix the minced meat with the ingredients specified in the recipe, form into lumps and fry on both sides.

The technology is as follows. However, for some reason, sometimes everything goes wrong: some housewives have ready-made meatballs falling apart, others get flat, tough cutlets. This business is especially difficult for inexperienced novice cooks.

Cutlets often decorate festive tables, they are served as lunch or dinner

Of course, any housewife wants to please her family with beautiful, juicy and lush cutlets. But before you get the perfect meat product, you will have to work hard, repeatedly stepping on the same rake and learning from your mistakes.

But in order to prepare delicious aromatic meatballs, you need to adhere to just a few simple recommendations. The culinary experience of hundreds of thousands of housewives will help make the perfect cutlets that melt in your mouth and smack on the spot with their taste.

How to cook delicious cutlets?

The fact that cutlets should be tasty is not discussed and is known to everyone. But besides taste, there are several more important qualities: pomp, juiciness, aroma. These evaluation criteria depend on the directly chosen minced meat, the method of its preparation, additional components and love for the culinary process.

Only experienced housewives understand why, 30 years ago, tough products of dubious origin, remotely resembling cutlets, were served in canteens.

This is because the cooks of such establishments strictly controlled the consumption of meat and almost always saved on it. To create the required volume, more bread was simply added to the ground meat. The meat itself was also relatively cheap: tough parts of the carcass. Accordingly, ready-made cutlets were generally difficult to eat.

To avoid such incidents, you should not buy ready-made minced meat in the nearest supermarket or even in the market: it will definitely not make a culinary work of art from it.

Minced meat must be made and mixed with your own hands, only in this case you can be completely sure that there are no unnecessary components and good quality.

How to choose the right meat for cutlets?

The first step is to decide what type of meat the future meatballs will be made of. In this question, how many people, so many opinions. However, there is one parameter, thanks to which you can decide which meat to choose - calorie content. This moment directly affects the juiciness of the products.

The most juicy cutlets are obtained from pork, the calorie content of such a dish per 100 grams of product is about 400 calories. The softness is achieved due to the increased fat content. You can make meatballs with less calories by mixing pork and ground beef in a 3: 2 ratio. The number of calories in 100 grams in this case will already reach 300.

The finished products will be softer, but somewhat drier. Professional chefs generally do not recommend using pure ground beef: a peculiar taste appears that not everyone likes. And the beats themselves in this case turn out to be tough.

• Poultry meat is the best option if you want to feed small children. At the same time, it should be taken into account that chicken breast cutlets will be as dry as possible, but without excess fat. The dish is considered dietary and is suitable for children's stomachs if cooked in a slow cooker or steamed.

For kids and those who actively follow the figure, it is better to choose a turkey, its meat is juicy and dietary: 140 kcal per 100 grams. At the same time, it is not recommended to fry the turkey - the juices evaporate during this process.

Calorie content to ready-made dishes is also added by additional ingredients with which minced meat is mixed: white bread, eggs, spices. Cooking oil also adds a few points.

• Determining the type of meat is half the battle, now you need to choose the right one. The main criterion to rely on is freshness. When choosing a piece, you should visually evaluate it from all sides, and then smell it. There should be no sour or unpleasant odors that indicate stale food.

A quality product should only smell like meat. In stores, it is not always possible to comprehensively evaluate the tenderloin, so it is better to purchase meat at farmers' markets.

It is worth paying attention to the shade: pink and red color speaks of freshness, there should be no windy and dry areas. You need to press on the piece with your finger, this is a well-known method of checking freshness: if the area of ​​pressure quickly returned to its original state and there are no traces of the fossa, you can take the tenderloin.

Not everyone can afford beef tenderloin for making cutlets, but this is not necessary. To get a tasty dish, it is enough to purchase a neck or shoulder blade. If poultry is purchased, it is better to give preference to the thighs or dry breast.

Delicious cutlets: cooking secrets

The meat for the minced meat is selected, it remains to knead it and cook the meatballs. Experienced housewives suggest that it is better to scroll the meat several times through the fine mesh of the meat grinder - this will add splendor to the finished dish.

In some recipes, it is sometimes even indicated how many times you need to scroll the tenderloin. Many people think that it is better to use a coarse grid - the juice will not come out when scrolling. This is partly true, but such products will never be lush.

To please the family with a delicious delicate dish, you just need to follow the tips:

• it is recommended to add only wheat bread crumb to the minced meat, the limitation period of which is at least a day. A fresh bun will not only add calories, but the finished cutlets will be loose;
• according to the old habit, many soak the crumb in milk, believing that this will add juiciness to the product. However, this is fundamentally a wrong opinion, it is recommended to soak bread in boiled water: its consistency is lighter, which will allow you to get a lush dish;
• the simplest secret of juiciness is onions. For 1 kilogram of minced meat, 2 small heads are required;
• In order for the minced meat to be formed into lumps, people use different methods: someone adds potato starch or grated raw potatoes, others stick to the old position and add an egg.

However, for more fluffiness and softness, it is better to add both ingredients. Grate the potatoes, and divide the egg into white and yolk, whisking the first one until foamy. In this case, the protein should be added only at the end of the minced meat preparation, after the spices have been added.

After preparing the minced meat, it is necessary to form the meatballs. They should not be too small and flat, the best option is when the cutlet fits in the palm of your hand. Hands should be immersed in a container of water so that the minced meat does not stick.

Frying is carried out in a hot frying pan with heated oil. Roll the breaded cutlets, put on the surface and fry on one side for 3-4 minutes.

Then turn the meatballs, cover the pan with a lid, reduce the heat to a minimum and fry for another 10 minutes. This is the ideal time for all the ingredients in the minced meat to reach a state of readiness without losing juice.

Each housewife has her own recipes, but the cooking technology is always the same. Following such simple tricks, you can easily please your household with delicate fluffy cutlets. At the same time, it takes no more than an hour to cook.

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

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

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

Classic version

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

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

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

Process description

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

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

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

Cheese option

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

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

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

Cooking technology

Bread slices are briefly soaked in cream. In just a few minutes, they are squeezed out and combined with the prepared ground beef. A raw egg, chopped garlic, salt and spices are also sent there. Mix everything intensively with your hands. Grated cheese is added to the resulting mass.

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

Option with semolina

Using the technology described below, you can quickly and without much hassle make cutlets (tender). The recipe for their preparation will be a real find for those who did not have bread at hand, but found semolina. To create minced meat you will need:

• A pound of pork pulp.
• Medium onion.
• 3 rounded tablespoons of semolina.
• A couple of small potatoes.
• 5-6 tablespoons of cow's milk.
• A couple of cloves of garlic.
• Large chicken egg.
• Salt and spices.

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

Sequencing

The semolina is poured into a small bowl, poured over with warm milk and left for a short while at room temperature. While it is swelling, you can do the rest of the components. Washed and chopped pork is rolled through a meat grinder along with peeled onions and potatoes. A raw egg is driven into the resulting minced meat and chopped garlic is added. All this is seasoned with salt and spices, and then combined with swollen cereals and vigorously kneaded. Then the almost finished minced meat is beaten against the bottom of the bowl or on the work surface.

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

Option with mayonnaise

To cook juicy and tender cutlets, the recipe from the photo of which can be seen below, you will need simple and readily available products. Before starting the process, double-check if you have on hand:

• A pound of pork and beef each.
• A pair of onion heads.
• Medium potato.
• 100 grams of white bread.
• A couple of raw chicken eggs.
• A glass of milk.
• 3 cloves of garlic.
• 2 tablespoons of mayonnaise.
• Salt and spices.

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

Cooking algorithm

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

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

Tender chicken cutlets: recipe

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

Washed and chopped chicken is ground in a meat grinder along with peeled onions. Eggs and oatmeal are added to a bowl with the resulting minced meat. All this is salted, seasoned with spices and kneaded well. From the resulting mass, small cutlets are formed and sent to a multicooker or double boiler. In just half an hour they can be served at the table. In this case, any vegetables are used as a side dish.

Chopped chicken breast cutlets

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

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

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

The resulting minced meat is spread with a spoon on a hot frying pan, at the bottom of which vegetable oil is poured, and fried for several minutes on each side. After that, the browned chopped chicken cutlets are placed on a beautiful plate and served.

Option with feta cheese

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

• 100 grams of stale white bread.
• A pound of minced pork.
• 4 tablespoons of cow's milk.
• 150 grams of feta cheese.
• Salt, herbs and spices.

Put the slices in a bowl, pour in fresh milk and leave for a few minutes. When they have softened enough, they are lightly squeezed with your hands and combined with the minced pork. All this is salted, seasoned with spices and mixed. The resulting mass is divided into eight approximately equal parts and flattened. A small piece of feta cheese is placed in the middle of each flat cake, sprinkled with chopped dill and cutlets are formed.

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