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.

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

Recipes:

For most people, meatballs are an integral part of the diet. Naturally, cooking them often does not always work, but their satiety allows you to satisfy your hunger for a long time.

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

Minced meat patties - a classic recipe in a pan

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

A set of required products:

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

Cooking :

I wash the meat several times and let it dry. If the veal has pleura, I get rid of it. I cut it into small pieces. At the same time, I cut bread and fill it with milk.

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

To get the most appetizing aroma allows me to beat it in a blender. Salt and pepper all components. I mix everything by hand.

When the minced meat is ready, put a frying pan on the stove. Cooking cutlets in refined oil under a lid.

So that the minced meat does not stick to my palms, I put a container of cold water next to me. I form the blanks and place them on a hot frying pan. Fry on both sides. After each batch, I clean the frying pan of the greaves that have appeared.

The cutlets come out tender and very tasty!

Not long ago, my fitness trainer insisted on dropping pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. I doubted for a long time which meat to choose for making cutlets, and settled on a turkey.

Ingredient List:

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

Simple cooking process

I spread the oil from the refrigerator so that it becomes room temperature. I buy meat on the day of cooking. I wash it thoroughly, remove the skin and separate it from the bone (I also cook soup on the skin and bones).

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

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

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

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

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

Very often buying ready-made minced pork, you may be faced with the fact that its fat content is simply off scale. Therefore, in order to make the cutlets from it tasty and nutritious, you can add a little potato in addition to the loaf to its composition.

For cooking, you will need the following products:

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

Cooking process:

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

Rub the peeled potatoes on the finest grater. I squeeze it lightly in gauze, removing excess moisture, and add it to the rest of the products. I add sour cream there and drive in an egg. Then, salt and pepper, mix everything well and beat off so that the headlights become dense.

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

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

This cooking method allows you to create really delicious cutlets.

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

To get started, collect the following foods:

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

Recipe:

Rub the peeled potatoes and onions on a fine grater. I push the cloves of garlic through the garlic. I boil the milk and cool it down. I grind the defrosted minced meat again.

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

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

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

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

Fish cakes are the best combination of tasty and healthy concepts. They are prepared very easily and quickly, and at the same time they come out very nutritious.

Products required for cooking:

• Pollock fillet (cod) - 1 kg;
• Egg - 1 pc.;
• Loaf / white bread -150g;
• water - 100 g;
• fat - 100;
• salt;
• breadcrumbs;
• refined oil.

Cooking step by step:

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

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

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

Step four: I fry the cutlets constantly turning over. Then I close the lid for 6 minutes so that they are steamed.

Fish cakes are very juicy and have a golden brown crust.

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

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

You will need the following products:

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

Creating a masterpiece:

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

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

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

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

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

This summer, unexpectedly receiving minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, now I share it with everyone.

A set of products that you need for cooking:

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

Cooking process:

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

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

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

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

Many of us, even from school days, remember the taste of cutlets from the canteen. The most interesting thing is that they didn’t come out for a long time at home. I recently happened to meet my school chef. Taking this opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

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

Cooking method:

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

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

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

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

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

My husband is a fisherman, so river fish are not rare in our house. In winter, he most often brings small pikes. There is nothing special to fry there, but the cutlets come out of them just right.

For cooking you will need:

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

Fast cooking:

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

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

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

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

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

Another dietary option for the intake of protein into the body is minced chicken cutlets. We eat them only hot, so I cook them only once.

A set of products:

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

A very quick recipe:

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

Peel and chop the onion, and add to the existing mass. Then I mix again. I immediately place the formed blanks on the heated surface. I fry the cutlets in a teflon-coated pan under the lid for about 10 minutes. I don't add oil.

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

For a very long time, I considered steamed cutlets tasteless. That was until I got a slow cooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look prettier, but they are indistinguishable in taste.

To prepare them you will need:

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

Cooking method:

I wash the meat under running water and dry it with a paper towel. Then I chop it and pass it through a meat grinder, along with peeled vegetables and bread.

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

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

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

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

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

They turn out to be lush, like pancakes! Very tasty, tender and satisfying - "You will lick your fingers" and you won't be dragged by the ears! Be sure to try this recipe!

I ask you not to be shy and share this collection on social networks.

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

How did the cutlets appear?

Before you find out whether minced beef and pork are juicy and aromatic, it is worth plunging into history. How did such a dish come about? It is worth noting that the cutlets looked and were initially prepared 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. In this case, the bone had to be. After all, it was comfortable 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 a while, similar dishes appeared, for example, meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out cutlets tasty, juicy and aromatic, while others have a tough, dry dish? To make pork juicy and soft, you should adhere to a few simple tips. They will help you achieve great 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 extraordinary structure of the finished dish.

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

Products for minced meat

In order for the minced meat for beef and pork cutlets to be good, you should choose fresh and high-quality products. It should not be forgotten that it is difficult to make something good and useful out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It is best to prepare 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 flesh from the shoulder blades, sirloin, neck and brisket are perfect. If you want to combine lean beef and fatty pork, then you should keep the proportions of 2 to 1. The result is more juicy cutlets. A little lard can be added if necessary. 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 the bow correctly

If you add onions, then you get delicious cutlets from minced beef and pork. However, this also has its own peculiarities. Do not add large onion pieces. It should be passed through a meat grinder. In addition, proportions should be considered. For 1 kilogram of minced meat, about 200 grams of onions are required.

Secrets of delicious cutlets

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

1. It is worth adding a few tablespoons of water to the finished minced meat, preferably cold. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since the water will evaporate during the cooking process, and not the juice.
2. Butter made from cream will add airiness.
3. You should be careful with chicken eggs. This product allows not only to keep the products in shape, but also makes them more rigid. Do not put 3 eggs on 1 kilogram of meat. Replace them better with grated potatoes.
4. You can enrich the taste of cutlets in a very simple way - by adding zucchini, potatoes or carrots to the minced meat. These foods will soften the food.
5. To make the minced meat "stringy", you can beat it off the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. Various spices added to the minced meat for beef and pork cutlets will add a spicy aroma to the dish. 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.
7. It is recommended to use ghee as fat for frying. If such a product is not affordable, then lard can be used. But if necessary, you can fry the cutlets in vegetable oil, but odorless.
8. To get an appetizing crust, it is first recommended to fry minced meat products over medium heat. They should be browned. It is worth bringing to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing these secrets, you can start making minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of various minced meat.

Classic cutlets

How to make classic homemade minced meat patties? Pork, beef and other ingredients must be of good quality. Cooking requires:

• 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.
• Room temperature water - 1.5 cups.
• Pepper and salt.

Preparation

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

Onions must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. In a container with softened bread, you need to put the minced meat and chopped onions, drive in an egg. Don't forget about spices and salt. When all the ingredients are in a bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form the patties and fry them. After the dish is ready, you can pour some water into the pan and steam everything for 10 minutes.

Cutlets with herbs

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, breading flour.

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 ready-made mass in the store. The main thing is that the minced meat you bought is fresh. Milk should be warmed up a little, and then pour over slices of bread. They should soften.

Chop dill and parsley is recommended. The liquid should be drained from the bread, and then added to the container with minced meat. Here you need to add herbs, 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.

Minced beef and pork cutlets "Juicy"

To cook such cutlets, you will need:

• 1 kg of minced beef and pork.
• 100 g of hard cheese.
• 2 onions.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g cream butter.
• 1 pack of bread crumbs.
• 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 that, it must be grinded 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 prepare the minced meat for the beef and pork cutlets. You shouldn't do it without eggs. Bread rusks should be cut into pieces and then poured over with cold water. When they become soft, you need to drain the liquid. The onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. Put the minced meat, crackers, egg, spices and salt in a deep container. Mix the components 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 bread crumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

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

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

How to cook properly

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

The minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, having previously covered the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. Finally, it is recommended to extinguish them.

Rice recipe

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

• 1 kg of minced meat.
• 200 g of 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. In this case, 1 part of rice requires 2 glasses of water. Onions and garlic should be peeled and then minced together with minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. It is worth forming cutlets from the mixture and frying them in vegetable oil.

Fast cutlets

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

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

Cooking method

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

In conclusion

Preparing the right mince 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 finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components by hand. This will allow you to 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.

Pozharsky cutlets, Kiev style, from turkey, pork, beef, fish, vegetables and from cereals ... Who would have thought that the original European recipe for cooking meat on bone would receive such development and popularity. And despite the fact that the housewives prepare this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to the cooking technology, 2 types of meat cutlets are distinguished: a chop cutlet and made from minced meat. It is when cooking cutlets from minced meat that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of their preparation is a whole cycle of actions with the conditions that must be fulfilled, and small secrets, knowing which you can prepare an excellent dish not only for the everyday menu, but also for the holiday.

The entire cooking process consists of several technological operations:

1. Choice of meat.
2. Preparation of additional ingredients.
3. Grinding meat.
4. Minced meat preparation.
5. Forming cutlets.
6. Heat treatment.

Choosing meat for cooking cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that perfectly match the recommendations, but the hostess does not always have such an opportunity.

When preparing meat for minced meat, it is better to adhere to the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that patties made with only beef will be too lean and tough, and those made with pork will be too fatty. But no matter what the recipes are prescribed, each housewife will still proceed from the preferences of her household, taking into account the usual diet.

It is usually recommended to choose not too lean meat for cooking minced meat, observing the proportion of the ratio of pulp and lard 80% to 20%. If the hostess does not have much choice, or she adheres to the rules of dietary nutrition, you can still make juicy and tasty cutlets by adding poultry and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, not defrosted meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not thawed and frozen several times.

Selection and preparation of ingredients for future minced meat

Here are examples of additives for minced meat (based on 500 grams of meat).

1. Onion- a mandatory component (a pair of medium or one large onion is enough). Options for its preparation: either chop it very finely with a knife, or grate it on a fine grater, or coarsely chop it into slices for further processing in a meat grinder along with meat.
2. Garlic, is used at will and is not a required ingredient (2-3 cloves).
3. Additives for softness and splendor of cutlets. Among them, several options can be distinguished, chosen at the discretion of the chef:

• raw potatoes, peeled and grated on a fine grater (1 - 2 potatoes);
• instead of potatoes you can use zucchini, and also grate it, but with the condition of preliminary cleaning of the skin, if the zucchini is already grown up and its skin is thick enough (the amount should be comparable to the volume of grated potatoes);
• White bread(120 - 150 gr.), But not soft and fresh, but stale, lying down for several days, with a previously cut off hard crust and soaked in water or milk;
• a substitute for bread can be semolina(1 - 2 tablespoons), but when using semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

1. Spices, the use of which is a matter of taste and habit. It is important to be careful about the dosage when adding them, as they will either spoil the taste of the cutlets or provide them with a pleasant aroma and additional flavor.
2. Water or milk, with a priority in the direction of ordinary cold water, it can be boiled (100-200 ml, the volume must be determined after scrolling the minced meat, see how wet it is).
3. Salt.
4. Pepper.
5. Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs, or use only the yolk.
6. Butter.
7. Crushed ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if you decide to add potatoes, then you can completely do without bread.

Meanwhile, some cooks, remembering the saying that you can't spoil porridge with butter, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the volume of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Minced meat

During the absence of meat grinders, minced meat was prepared with the help of. To this day, it is believed that this is the most acceptable way to preserve the juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, then minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it was not prepared in advance with a grater or chopped with a knife, are scrolled in a meat grinder. How many times it is necessary to skip the meat, the decision is made by the hostess: someone likes the cutlets of a sufficiently coarse grinding, and someone prefers to scroll the meat 2-3 times.

After chopping the meat, ingredients prepared in advance must be added to the resulting mass in accordance with the planned composition: salt, pepper, seasonings, soaked bread, which should not be squeezed too hard, grated potatoes or zucchini.

Since the dish should be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need not only to knead it well, but to beat it off, with an effort throwing the minced meat into the container, about 10 times. Further, the container with the contents can be sent to the refrigerator for 30 minutes.

Forming cutlets

Minced meat is ready, and you can start sculpting cutlets. To do this, wet your hands with cold water, otherwise the mixture will stick to your hands.

And since it is necessary to fry juicy cutlets, you can choose one of two methods of increasing their juiciness, in addition to cold water added directly to the minced meat:

1. put a small piece of crushed ice in the middle of each cutlet;
2. add a small piece of butter to the middle of the workpiece.

It is better to roll each formed cutlet in breadcrumbs or flour, so that later, during frying, a crust forms, which will not allow the juice to flow into the pan.

What cutlets should be in size, the choice is up to the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose a middle ground.

Heat treatment

While the cutlets are being molded, you can already put a frying pan on the stove and start heating it with sunflower oil.

To fry soft and juicy patties, they must be placed in a preheated pan. It is important that the heating temperature allows the crust to form in the first minutes of frying.

To achieve this, after the first minutes of cooking, the temperature must be lowered and the cutlets must be allowed to sweat on the side to be fried. Next, they must be turned over, and, adding the temperature, fry the other side, then reduce the intensity of heating the pan, cover with a lid and let it cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after the crust has formed on both sides, remove them from the stove, move them to the preheated oven and thus bring them to full readiness.

Each chef conducts his own experiments, changing the ingredients added to the minced meat, adjusting the temperature and roasting methods. It is better to write down the most successful results and create your own recipes, choosing the composition and cooking technology of the most delicious, juicy and lush cutlets.

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I ask you to try to cook the most delicious cutlets according to my mother's recipe. There is no such thing as indifferent to them. The recipe is simple, but verified over the years. In addition, cutlets can be cooked for future use, and if there is no time or unexpected guests arrive in 5-10 minutes, you will have juicy, tender and fragrant cutlets. This is my first "anniversary" recipe.

Ingredients for "Homemade cutlets":

Nutritional and energy value:

Recipe "Homemade cutlets":

So let's get down to cooking. Grind the meat in a meat grinder or in a food processor. I used minced pork. But in principle, you can and combine, pork-chicken, pork-beef. It has been noticed that cutlets are tastier if all the ingredients are chopped in a food processor; the taste is slightly different in a meat grinder.

Grind the onion.

And grind the potatoes.

Mix all the components of the cutlets in a bowl. Salt and pepper to taste and add chopped garlic. Now comes the most important thing. Be sure to beat off our minced meat well. We collect it in a ball in our hands and throw it on the table or in a bowl at least 20 times. This procedure will prevent our cutlets from falling apart when frying. Now let's give the minced meat a little rest for about 5 minutes. During this time, the bread will take the juice from onions, potatoes and meat, because we did not add any additional liquid to the minced meat.

Then we take a small piece of minced meat (50 grams) and form small oblong cutlets. The cutlets must be small. This makes them different from others, gives them a special "charm".

Fry the cutlets over high heat until a beautiful dark crust. Do not try to fry the patties until tender. We do not strive for this. But you need to brown it well. Note that we are not using any breading. The quality of meat has recently deteriorated significantly, before the cutlets never stick to the pan. And now it happens sometimes. But to prevent this from happening, as soon as you put the cutlet in hot oil, immediately move it with a spatula over the pan, this will allow the crust to grab and not stick to the bottom. There should be enough oil in the pan, about 1 cm. These are our handsome men.