What to put in cutlets protein or. Recipe for juicy meatballs in milk

Pozharsky cutlets, Kiev style, turkey, pork, beef, fish, vegetable and cereals… Who would have thought that the original European recipe for cooking meat on the bone would gain such development and popularity. And despite the fact that the housewives cook 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 a cutlet made from minced meat. It is when preparing minced meat cutlets 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 conditions that must be met and little secrets, knowing which you can cook a wonderful dish not only for the everyday menu, but also for the holiday.

The whole cooking process consists of several technological operations:

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

The choice of 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 follow the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that cutlets made only from beef will be too lean and tough, and those made from pork will be too fatty. But no matter what the recipes prescribe, each housewife will still proceed from the preferences of her family, taking into account the usual diet.

It is usually recommended to choose not too lean meat for minced meat, observing the proportion of the ratio of pulp and fat of 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 meat and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from thawed 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 stuffing

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 very finely chop with a knife, or grate on a fine grater, or coarsely cut into slices for further processing in a meat grinder along with meat.
2. Garlic, is used at will and is not a mandatory ingredient (2-3 cloves).
3. Additives for softness and splendor of cutlets. Among them, there are several options chosen at the discretion of the chef:

• raw potatoes, peeled and grated on a fine grater (1 - 2 potatoes);
• can be used instead of potatoes vegetable marrow, and also grate it, but with the condition of pre-cleaning the skin, if the zucchini has already grown and its skin is thick enough (the amount should be comparable to the volume of the grated potato);
• White bread(120 - 150 gr.), But not soft and fresh, but stale, lain for several days, with a hard crust previously cut off and soaked in water or milk;
• can be a substitute for bread semolina(1 - 2 tablespoons), but with the use of 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 carefully consider the dosage when adding them, as they will either spoil the taste of the patties or provide them with a pleasant aroma and additional taste.
2. Water or milk, with priority towards ordinary cold water, can be boiled (100-200 ml, the volume must be determined after scrolling the minced meat, see how wet it turned out).
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. Chipped 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, mindful of 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 amount of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Minced meat preparation

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, minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it has not been 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 cutlets of sufficiently coarse grinding, and someone prefers to scroll the meat 2-3 times.

After grinding the meat, it is necessary to add the ingredients prepared in advance in accordance with the planned composition to the resulting mass: salt, pepper, seasonings, soaked bread, which should not be squeezed hard, grated potatoes or zucchini.

Since the dish must 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 force throwing the minced meat into the container, about 10 times. Next, the container with the contents can be sent for 30 minutes in the refrigerator.

Forming cutlets

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

And since it is necessary to fry juicy cutlets, you can use one of two methods to increase 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 in flour, so that later a crust forms during frying, which will prevent the juice from flowing 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 the golden mean.

Heat treatment

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

To fry soft and juicy cutlets, they must be laid out in a preheated pan. It is important that the heating temperature allows for the formation of a crust in the first minutes of roasting.

To achieve this, after the first minutes of cooking, the temperature must be lowered and the cutlets allowed to sweat on the side to be fried. Then they need to be turned over, and, adding temperature, fry the second 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 formation of a crust on both sides, you can remove them from the stove, move them to a preheated oven and bring them to full readiness in this way.

Each chef conducts his own experiments, changing the ingredients added to 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 technology for preparing the most delicious, juicy and lush cutlets.

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In cooking, one of the universal products is minced meat. It can be used for a wide variety of dishes and side dishes - soup, potatoes, pasta, rice or homemade meatballs. The latter are especially tasty and radically different from purchased ones. Want to try? Then the recommendations and recipes below are at your disposal.

Minced meat for cutlets

The condition for creating mouth-watering cutlets is the correct preparation of minced meat. It can be any - pork, chicken, turkey, beef, fish or mixed from several types at once. Additionally, other ingredients are added, such as mushrooms, vegetables, cheese, spices or herbs. In stores, minced meat is sold in its natural fresh form. There are no additives in it. For this reason, instructions are needed on how to cook minced meat for cutlets:

1. Twist the meat with a meat grinder. Add some water.
2. Grind the onion with a meat grinder, pre-cut into 4 parts. Can be lightly fried.
3. Combine chopped products, add a long loaf or bread soaked in milk.
4. Beat in 2 eggs, add salt and pepper, mix.

How to make meatballs

Before you cook minced meat cutlets, you need to defrost it. It is best to do this at room temperature. Next, the minced meat is mixed with recipe products, cutlets are formed and cooked - fried in a pan or in a slow cooker. Can be steamed or baked in the oven. For each case, its own instructions are used on how to cook minced meat cutlets. It is important to carefully warm the pan and oven, observe the roasting time of each side and a few more nuances.

How to fry in a pan

If you have already been able to cook cutlets, then it remains only to fry them correctly. To do this, you need a frying pan and vegetable oil, which must be distributed over its entire surface. Next, you can use the instructions on how to fry minced meat cutlets:

1. Pour vegetable oil into a frying pan, spread it over the entire surface, ignite, then reduce the heat to medium.
2. Next, lay out the cutlets, fry each side until a tender golden crust is obtained, i.e. approximately 10 min.
3. Then add quite a bit of water, simmer under the lid for another 5-10 minutes. until ready.

In the oven

To cook juicy minced meat patties in the oven, it is important to observe one important criterion - the baking time. On average, it is 30-40 minutes. at 180 degrees. The baking sheet must first be greased with oil. You can also use foil or parchment. After that, cutlets are laid on it. It is not necessary to turn them over during the process. As a result of baking, cutlets are low-fat, so they can be made even for diet food.

In a slow cooker

The multicooker is so good that in it cutlets can not only be fried, but also steamed, which makes them much more useful. Pour some water into the main bowl of the appliance. The cutlets themselves are laid out in a special multi-cooker container for steam processing. Next, a special mode is activated. It is called "steaming" or "steaming". The timer must be set for 20-30 minutes. In half, you need to turn the product over. How to fry cutlets in a slow cooker? You can cook them in the "Extinguishing", "Steaming", "Frying", "Multi-cook" mode.

Minced meat cutlets - recipe with photo

You can cook cutlets according to many recipes. Simple and quick, with or without bread, with flour or semolina, schnitzels, homemade, with cabbage, Donbas style or pozharskie - this is only a part of all the options. Whatever recipe for delicious minced meat cutlets you choose, you should follow the instructions to make the dish really juicy and appetizing. You can buy a meat ingredient both in a store and cook it at home from a whole piece using a meat grinder.

Chicken

One of the popular types of meat is chicken. Compared to the rest, it has a mild, delicate taste. In addition, the meat of this bird is considered a dietary product, so chicken cutlets can be prepared for the daily menu of losing weight. Baby food is also not complete without such a dish. Any child will happily gobble up a chicken cutlet or even two. Try it too! A recipe with a photo will help you with the question of how to cook minced meat cutlets.

Ingredients:

• egg - 1 pc.;
• chicken breast - 200 g;
• pepper, salt - to your taste;
• garlic - 1 clove;
• onion - 1 pc.;
• wheat bread - 50 g.

Cooking method:

1. Rinse the breast, dry it, separate the fillet from the bone and grind in a meat grinder.
2. Soak the bread with boiled water, squeeze it out after a couple of minutes, mix with chicken.
3. Next, add chopped garlic, chopped onion, beat in an egg.
4. Season with pepper, salt, mix.
5. Blind not too voluminous cakes, lay them on a baking sheet covered with foil.
6. Send to the oven for half an hour. The optimum temperature is 180 degrees.

Beef

Using the recipe for ground beef patties, you can easily prepare another option for a delicious lunch or dinner. The technology of preparation is extremely simple. The main thing is to choose not too dry and not very fatty meat. Further, the usual scheme is to drive in an egg, add an onion, soaked bread and spices to taste. It remains only to fry the cutlets and serve with a side dish and potatoes or other vegetables.

Ingredients:

• milk - 1 tbsp.;
• beef - 800 g;
• onions - 2 pcs.;
• ground black pepper, salt - 1 tsp each;
• egg - 1 pc.;
• vegetable oil - 4 tbsp.

Cooking method:

1. Cut the meat together with the onion and process together in a meat grinder.
2. Next, beat in the egg, season with salt and pepper, mix.
3. Soak the loaf in milk, then give and add to the meat mass. Thoroughly knead the minced meat, you can even throw the product on the table a couple of times or right in the bowl.
4. Next, make balls with wet hands, crush them a little and send them to a frying pan heated with oil.
5. Fry each side until golden brown.

from turkey

No less useful are minced turkey cutlets. They are also low in calories, so they are also suitable as a dish for a diet menu. Turkey contains a minimum of fat, which is why it is an easy food for the stomach. Even doctors recommend eating such meat at least once a month, especially since cutlets from it are distinguished by their special tenderness and aroma. Be sure to try it, and step-by-step instructions with photos will help you prepare them.

Ingredients:

• flour - 0.5 tbsp.;
• salt - to your taste;
• milk - 200 ml;
• minced turkey - 900 g;
• sour cream - 1 tbsp;
• adjika - 2 tablespoons;
• pea flakes - 1.5 tbsp.;
• onion - 1 pc.;
• egg - 2 pcs.;
• white bread - 200 g;
• pepper, salt - to your taste.

Cooking method:

1. Add adjika, sour cream and chopped onion to minced turkey, mix.
2. Leave the bread to soak in milk for a couple of minutes, then squeeze it out and send it to the meat too.
3. Knead the mince. Place eggs, pea flakes and flour in 3 different bowls.
4. With wet hands, take minced meat, sculpt small balls. Roll first in flour, then eggs and flakes.
5. Then fry in hot oil on each side for 7-10 minutes.

In the oven

Baking in the oven is always healthier than frying in vegetable oil. Every hostess knows this. In addition, when baking, you do not need to stand and watch the cutlets. They are simply sent to the oven for a certain time. Then it remains only to wait. The result is a delicious aromatic dish, for example, ground beef cutlets in the oven.

Ingredients:

• bread - 2 slices;
• beef - 300 g;
• onion - 1 pc.;
• spices, salt - to your taste;
• milk - 100 ml;
• butter - a small piece;
• egg - 1 pc.

Cooking method:

1. Twist the onion with beef using a meat grinder.
2. Grind slices of bread, soak in milk, then give and add to minced meat.
3. Beat in the egg, season to taste with salt and pepper. Knead the minced meat with your hands.
4. Form small cakes, place them on an oiled baking sheet. You can pour a little sour cream.
5. Keep in the oven at 180 degrees for half an hour.

From mixed mince

Very juicy and appetizing cutlets from mixed minced meat are often prepared from beef in combination with pork. Almost any side dish is suitable for them, be it plain potatoes, pasta, rice or buckwheat. You can stick more cutlets, and freeze some of them for later. This is convenient, because by the next dinner all that remains is to get the blanks and fry them.

Ingredients:

• beef and pork - 0.5 kg each;
• mayonnaise or sour cream - 2 tablespoons;
• onion - 1 pc.;
• milk - 100 ml;
• loaf or white bread - 150 g;
• vegetable oil - a little for frying;
• garlic - 2 cloves;
• breadcrumbs - 150 g;
• pepper, salt - 1 pinch each.

Cooking method:

1. Pour the pulp of bread with milk, hold for 15 minutes, then squeeze.
2. Cut beef and pork into small pieces, pass through a meat grinder along with peeled onions and garlic.
3. Add bread, sour cream, salt, season with pepper, mix.
4. Blind oblong cutlets, roll each in breadcrumbs.
5. Fry both sides of the blanks in a hot pan with oil.

Schnitzel

A feature of the schnitzel is that the layer of meat in it is thinner than in ordinary cutlets. Another workpiece must be rolled in flour or breadcrumbs. For frying, a large amount of oil is used - the schnitzel must be completely immersed in it. This is a feature of the preparation of such cutlets. Schnitzel is often prepared from minced pork. It turns out very satisfying and even slightly fatty.

Ingredients:

• pepper, salt - to your taste;
• pork - 1 kg;
• cream - 2 tablespoons;
• onion - 1 pc.;
• ground coriander and bay leaf - to taste;
• breadcrumbs - 1 tbsp.;
• egg - 2 pcs.

Cooking method:

1. Cut the washed and dried meat into slices. Repeat the same with the bow. Skip both products through a meat grinder.
2. Pour in chilled cream, pepper, add salt and egg. Thoroughly knead the minced meat, beat it on the table a couple of times.
3. Form thin layers, roll in breadcrumbs, leave for 5 minutes.
4. Then immerse in hot oil in a frying pan, fry for 5 minutes. on each side.

Homemade

The classic recipe is homemade cutlets. Almost any adult remembers this dish with warmth. Only mothers and grandmothers knew how to cook such homemade cutlets. If you do not repeat their recipe, then at least get closer to it. The peculiarity of the dish is that two types of meat are taken - pork and beef. Their combination makes cutlets tender and juicy at the same time.

Ingredients:

• onions - 2 pcs.;
• egg - 1 pc.;
• pork, beef - 0.5 kg each;
• bread - 200 g;
• milk - 1 tbsp.;
• breadcrumbs - 1 tbsp.

Cooking method:

1. Remove all bones from the meat, rinse, cut into slices, chop using a meat grinder. Repeat the same with onions, mix both products.
2. Leave the bread to soak in milk for a couple of minutes, then give it away and send it to the minced meat. Crack in the egg and mix everything.
3. Wash your hands, but do not wipe them, but mold small meatballs with wet ones, then roll each one well in breadcrumbs.
4. Heat the oil in a frying pan, fry the workpieces on each side for 5-7 minutes.

Cod fish

Those who are already fed up with meat dishes will definitely like the way to cook minced fish cutlets. They literally melt in your mouth, and even are dietary. Fish will suit different varieties. The main thing is that it should not be too dry. The best option is cod, chum salmon, pike, pollock, salmon or sockeye salmon. These low-fat varieties of fish will not let fried cutlets fall apart.

Ingredients:

• egg - 4 pcs.;
• onions - 4 pcs.;
• vegetable oil - 50 ml;
• milk - 100 ml;
• pike fillet - 1 kg;
• loaf - 200 g;
• carrots - 1 pc.;
• pepper, salt - to your taste.

Cooking method:

1. Separate the bones from the flesh of the fish as much as possible, rinse it, cut it, and then grind it into minced meat using a blender or meat grinder.
2. Add egg, bread soaked in milk.
3. Sauté onions and carrots in oil until golden brown, then mix with minced meat. Season with pepper, salt.
4. With raw hands, roll into balls, flatten them, fry each in oil until golden brown on both sides.

With semolina

In addition to the standard options for how to cook minced meat cutlets, there is another, more original one. It uses mango. This is convenient when you suddenly run out of flour or did not have breadcrumbs on hand. Groats are added to the cutlets themselves or rolled in it. In any case, the products are unusually tasty and tender. In cooking, detailed instructions on how to make cutlets with semolina will help you.

Ingredients:

• fresh herbs - 1 bunch;
• minced meat - 0.5 kg;
• sunflower oil - a little for frying;
• mayonnaise 2 tablespoons;
• egg - 1 pc.;
• onions - 1 pc.;
• salt, pepper - 1 pinch each;
• semolina - 3 tbsp.

Cooking method:

1. Peel the onion, chop finely.
2. In a deep bowl, mix the meat with the egg and chopped herbs. Add mayonnaise, salt, pepper. Mix everything and beat the minced meat on the table.
3. Leave the product to stand so that the cereal has time to swell.
4. While heat the oil in a frying pan. Next, fry all the blanks on it, spending about 10 minutes on each side.

Delicious minced meat patties - cooking secrets

There are several basic recommendations on how to cook meatballs from homemade minced meat. If you do not pass the onion through a meat grinder, then it must be very finely chopped. Otherwise, the patties may fall apart. If using lean meat and chicken, add a little butter. This will help the patties hold their shape better and not become too dry. In addition to these basic tips, there are other secrets:

1. Bread for cooking is better to use not the freshest, but slightly stale, so that the cutlets do not turn out lush and not too sticky.
2. The taste of the dish can be changed by adding various spices - suneli hops, coriander, mustard, cinnamon, etc. The same will happen if you use additional ingredients, such as beets, potatoes, carrots, pumpkins, herbs, zucchini or cabbage.

Video

Cutlets are a versatile dish that can be served both for a regular family dinner and for a gala dinner. Moreover, they can be meat, fish, vegetables, cereals. The essence of this dish is that any products are first crushed, then an oblong or round billet is formed from minced meat and it is already fried in a pan. It seems nothing complicated, but many housewives complain that their cutlets turn out dry and not tasty. Now we will tell you how to cook juicy and mouth-watering cutlets so that they are not ashamed to treat guests.

Tips for cooking meatballs:

• Any meat that you are going to twist into cutlets should be moderately fatty. It is fat that releases the main juice, which gives juiciness to cutlets. If the meat is lean, then put fresh fat in the meat grinder with it. Proportions 3/1 (meat/fat).
• Meat for cutlets use only fresh chilled. If you take meat from the freezer, then when defrosting, all the juices will flow out of it, which will make it very tough.
• The presence of white bread soaked in milk will also add juiciness to meat cutlets. Crumbled, it will then work in the minced meat like a sponge, and collect the liquid that is in the meat. Bread or loaf take two or three days. If you take a fresh bakery product, then instead of crumbs in a bowl there will be a mass resembling thick jelly. Before soaking in milk, be sure to trim the rind. For 1 kg of minced meat, add 300 g of bread.
• Many cooks add vegetables to minced meat instead of bread. Grate raw potatoes or fresh zucchini. Squeeze out the vegetable mass from excess moisture, but not to dryness. For 1 kg of minced meat, put 2 medium potatoes or 1 small zucchini. It is a little more difficult to sculpt cutlets from such minced meat than from minced meat with bread. So that the meat preparations do not fall apart in your hands, put one tablespoon of potato starch in the minced meat along with one egg. Such cutlets will be not only juicy, but also lush.

Tips for cooking chicken cutlets:

• While twisting the minced chicken, add one quarter of the chicken fat to it. If you are going to buy a whole chicken, then take a large one - cut off the fat near the hole through which the chicken was gutted. If the cutlets are going to be twisted from chicken fillet, then buy separately fresh chicken fat, which is sold in the meat departments.
• Chicken cutlets are very tasty and juicy if, at the very end of kneading the minced meat, add a little softened butter to it. For 1 kg of meat, 100 g of butter is enough. Soften it to a very thick cream. So that the oil does not leak out during frying, put some “Gentle” oatmeal in the minced chicken. They will absorb the oil, and the cutlets will remain juicy.

Tips for cooking fish cutlets.

• In minced fish for juiciness of cutlets, put more onion and lard twisted through a meat grinder. For 1 kg of fish, take 2-3 onions and 200 g of fat. To prevent fish cakes from falling apart, beat an egg into them and pour in a quarter cup of dry semolina.
• Salo in fish cutlets can be replaced with butter or high-quality margarine.

Tips for cooking vegetable cutlets:

• The vegetables themselves are juicy, so cutlets from them always turn out great. For a bunch of chopped vegetables, use semolina, raw egg or starch.
• Very tasty and juicy vegetable chops are obtained if they are made from a mixture of boiled and raw vegetables (1/1).

Recommendations for cooking any meatballs:

• To prevent the juice from flowing out of the cutlets, fry them in a hot pan. So a crust quickly forms in them, which closes the pores through which liquid can flow. If you make the cutlets thick, they may be raw inside when quickly fried. To avoid this problem, after frying for 10 minutes, hold the cutlets in a hot oven - they will “reach”.
• Breading for cutlets is also intended to prevent juice from flowing out. Usually, crackers crushed almost into powder are used for this. If you are going to fry cutlets in this way, then cook them at once - when storing fried cutlets in the refrigerator, the breading becomes damp and acquires an unpleasant aftertaste.
• Instead of breadcrumbs, use a well beaten raw egg white. It will perfectly close the pores, and during storage, the cutlets will not become damp, but will remain crispy and appetizing.
• In any cutlets, especially if you cook them on a festive table, put a piece of butter before frying. Firstly, the oil will give the cutlets additional juiciness, and secondly, it will enrich the taste of the cutlets. Prepare the butter for the filling as follows: soften it, salt it, mix it with finely chopped greens and spread it with a long sausage on cling film. Wrap the sausage in foil and send it to the freezer. Free the frozen oil from the film and cut with a sharp knife into pieces the size of a small walnut.

Cutlets are rightfully considered one of the most popular and favorite dishes on our tables. Each housewife has her own secrets of cooking cutlets, but there are also general recommendations, following which you can always please your loved ones with delicious cutlets.

1. Delicious minced meat. Just as you can’t make candy out of anything, you won’t make delicious meatballs out of bad meat. Fresh, tasty minced meat is the main condition. Of course, there are no problems with minced meat now - it will certainly be found in one of the nearest stores. But have you ever thought, dear hostesses, what is twisted and twisted there? Hardly a pair of veal, most likely some bull veins. Or even worse. I do not argue, sometimes quite decent minced meat comes across, but there is no guarantee. So it's better to buy a couple of nice meat pieces yourself and scroll through. Moreover, along with the meat, you scroll through other ingredients, such as onions. And he will not come across in a cutlet in the form of unappetizing pieces.

2. Bay, do not be sorry. In order for the cutlets to turn out even, they need to be beaten well. So - form a meat ball, and throw it from palm to palm with force (like a hot potato). Don't miss it, there will be laughter! Kisam joy. It also happens that minced meat is beaten on the bottom of a large bowl.

3. Leave me alone! So that the stuffing does not stick to your hands, constantly moisten them with water.

4. Cutlets in uniform. The longest breading process for cutlets is this: flour, then beaten egg yolk, then breadcrumbs.

5. Strong - weak. Cutlets should be put in boiling oil so that they immediately become covered with a crust and retain the juice, then the fire must be reduced. Turn over cutlets. And again we increase the fire, then we reduce it - let them puff slowly. We close the pan with a lid only after the cutlets have been turned over. It is best to bring them to readiness in the oven. In vegetable oil, you can add a couple of tablespoons of ghee for taste. And so that the oil does not splatter, pour a pinch of salt into it.

6. For a company of soldiers. If you need to cook a lot of cutlets at once, don't bother with a frying pan - bake the cutlets in the oven on a baking sheet. You can even sprinkle with mayonnaise and sprinkle with cheese - you get an exceptionally tasty holiday dish. By the way, you don’t need to spend oil, and there are fewer calories.

7. Magic semolina. To make cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for splendor, many add a little soda to the cutlets. And someone and starch indulges.

8. Dry the crackers. In the sense that cutlets and fresh bread are two incompatible things. We soak in milk (or in liquid sour cream) already dried up, yesterday's white loaf without a crust. Fresh bread gives a sour taste and does not mix well with the cutlet mass. We add the softened loaf to the mass, not really squeezing it out.

9. Golden mean. As for fish and chicken cutlets, we advise you to put a piece of butter in the middle - they will be as juicy as meat cutlets.

10. I want supplements! You can add anything you like to meat cutlets - we experiment endlessly. The more garlic, the tastier the meatballs. Onions can be overcooked first. And in the summer, try adding not onions, but green onions, but more, do not be shy! Tasty, useful, interesting. To make the cutlets especially tender, you can add a little grated zucchini (a quarter of the minced meat). Have you tried pumpkin? Well, go ahead! It turns out children's cutlets, as, indeed, with the addition of grated carrots (and even cottage cheese). Well, I think many have dealt with grated potatoes - it comes out very well. There are lovers of additives in the form of pre-soaked oatmeal. Buckwheat, by the way, is also good, especially in combination with mushroom filling - zrazy will turn out. And fresh, finely chopped cabbage added to cutlets is super! It turns out lazy cabbage rolls. Again, useful, low-calorie and very profitable in terms of money.

1. To make cutlets juicy
   Do you know why Soviet canteen cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they saved on meat and took it from the hard parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. Expensive beef tenderloin may not be purchased, but the back, neck, shoulder blade, brisket and some parts of the hind leg are ideal.

   Before as put the fillet in the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is she who will give cutlets juiciness and tenderness.

   Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of fat. However, cutlets can also be made from lamb, veal, chicken, turkey, game. Choose any degree of grinding, however, experts advise not to overdo it and limit yourself to a single scroll in a meat grinder with a medium-sized grate.
   

2. Should I add an egg?
   Of course it is. The main thing is not to overdo it with eggs and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. Onions for the same amount will require about 200 g, preferably pre-sauteed and chilled, since raw may not have time to fry and will give the cutlets a harsh taste. If you like fresh onion, chop it at the same time as minced meat in a meat grinder.
   
   
3. Bread is the most important ingredient
   Do not think that bread appeared in the recipe out of a desire to save money. Without the crumb, you get a kebab kebab, not a juicy meatball. Exactly soaked bread Helps make the meatballs softer and more tender.

   Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you make chicken cutlets, you will need less bread and eggs).

   Use yesterday's or slightly dried loaf. Remove all crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, carefully knead it with your hands and mix with the rest of the minced meat. Part of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

   The resulting minced meat is also good to decorate with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the future dish, but in no case try it raw (tasting minced meat is the most common cause of poisoning among housewives).
   
   

4. Correct breading
   It is advisable to cover the bowl with prepared minced meat with a film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then again carefully knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice for juiciness of the dish. After that, wet your hands in cold water and start sculpt cutlets.

   If desired, you can cover them with breading - under the golden crust, the minced meat will remain more juicy. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - for this you just need to chop white bread in a blender. Then roll cutlets in the resulting crumbs and send them to the pan. As a breading, you can also use sesame seeds, small bread straws, flour and ice cream.

   The last one is 3 eggs lightly beaten with salt and 1-2 tbsp. tablespoons of milk or water. Cutlets are first rolled in flour, then in lezon and only then covered with breadcrumbs.
   
   

5. Frying features
   IN frying cutlets there is nothing complicated, the main thing is to put them on a hot frying pan with hot butter (preferably melted butter) so that the minced meat “grabs”, a crust forms and the dish does not fall into pieces later.

   In addition, keep a distance between the cakes: if you place a mountain of cutlets on one dish, they will quickly release the juice and begin to stew, not fry.

   As soon as a golden crust appears, you can reduce the heat and cook under the lid. It is better not to torment the cutlets by frequent turning (it is advisable to do this a couple of times), but do not go far from the pan, otherwise you will get coals instead of a juicy meat dish. However, you can refuse to fry and stew the cakes or steam them.