How to cook pork cutlets. Minced pork cutlets - step by step recipe

The husband believes that cutlets should consist only of meat. And preferably pork. No bread or, especially, potatoes! Well, maximum garlic and onions. Here we have the head of the family, the meat-eater. But I still add both eggs and bread to minced pork cutlets. And even semolina with cottage cheese, I'll tell you a secret. Not all together, of course. And so that the spouse was not present at the same time. I honestly tried to introduce him to the semi-vegetarian menu. With a satisfied smile, in anticipation of compliments, she prepared squash cutlets. Diligently sculpted mushroom dumplings. I looked impatiently into the oven when the cabbage pie was being baked there. But for some reason, these culinary masterpieces did not have the due success. My husband, impressed by the aromas, innocently asked: “What are you cooking there tasty? Pie? And I thought cutlets ... ”And to my completely natural“ Well, how is dinner? He sparingly replied "Delicious ...". Or thoughtfully "Uh-huh ...". In general, I abandoned my attempts to feed my family with vegetables. But she did not give up culinary experiments. Therefore, I have identified for myself 3 successful recipes for delicious minced pork cutlets.

Juicy minced pork cutlets (the easiest recipe)

The option is the simplest, basic. But cutlets are obtained ... Mmm ... In general, it is very difficult to limit oneself to one. And is it necessary? After all, there is never too much yummy! Especially if the husband is a meat eater.

Ingredients:

Step by step recipe for minced pork cutlets:

Cut a long loaf or white bread (can be stale) into small pieces. The rinds can be cut off if desired. Pour the crumb with slightly warm milk. Leave for 10-15 minutes for the bread to absorb the liquid. No milk? Use clean drinking water.
Peel the onion. Finely chop. Or chop with a meat grinder (blender) separately from the meat.
I used ready-made minced pork, so there is no photo with minced meat. But I think you know how to use a meat grinder. Turn the pork into mincemeat. If the meat is lean, you can add a small piece of lard. Add onion, swollen bread crumb to minced meat. Beat in an egg. Add salt and seasonings. Garlic can be used both granulated and fresh.
Mix thoroughly. Now beat the minced pork for cutlets. A kitchen hammer, of course, is not needed. Just form the stuffing into a ball. With little force, hit the bottom of the bowl several times. All the air will come out of the mass, it will become denser. And the cutlets will not fall apart when frying.
Blind small cutlets. Roll them in flour or crushed breadcrumbs.
Drop a few pieces directly into the hot oil. Fry over moderately high (medium) heat on one side.
Got a crust? Carefully turn the patties over onto the other side. Fry it too.
Since cutlets are prepared from minced pork, they must be stewed after frying. Or bring to the condition in the oven. I use the first method when I make some meatballs. I just put them in the pan. I add some drinking water. And on the slowest fire, I simmer for another 10-15 minutes. If desired, you can replace the water with tomato sauce. The second way is even easier. Lay the pork cutlets on a baking sheet. And in their oven, in the oven. 15 minutes at an average (180 degrees) temperature.
Actually, here is the result. It is a pity that the aroma and taste of cutlets cannot be conveyed by the photo. Well, have a go at the recipe.

Tender minced pork cutlets with semolina

She missed that there was no bread in the house. But a package with semolina successfully turned up under the arm. And, it is worth confessing, the cutlets came out notable. Juicy and soft. The husband ate on both cheeks. Which in itself is the highest praise for my culinary research.

Ingredients:

How to cook pork cutlets according to this recipe:

Pour semolina with warm milk. Leave at room temperature until puffy.
Peel the potatoes. Cut into small pieces.
Remove the husk from the onion. Chop big.
If you do not have ready-made minced pork for cutlets, but a piece of meat, prepare it for chopping. Cut off excess fat and membranes. Wash thoroughly. Pat dry with paper towels. Cut.
Pass pork, potatoes and onions through a meat grinder. Are you using ready-made ground pork? Chop only vegetables. And mix in the meat component of the cutlets. Instead of a meat grinder, you can use a blender.
Add the missing cutlet ingredients to the minced pork. Namely: garlic passed through a press, swollen semolina and a chicken egg. Add pepper and salt to taste.
Knead the mince. Hit the bottom of a bowl or cutting board. The finished base for cutlets should be elastic, soft and dense.
Blind oblong cutlets, as in the photo. Although you can make flattened balls. Sprinkle some sifted flour or breadcrumbs on a flat plate. Roll cutlets.
Fry in a pan with a little oil.
Both sides until golden brown. Then bring to readiness by stewing in a pan with the addition of a small amount of water or sauce. Or bake in the oven at 180 degrees for a quarter of an hour.
Ready-made cutlets just ask for a plate. But don't rush. Lay them out on a small pile of paper towels first to soak up the grease. And now you can present it to starving relatives who have come running to the crazy aroma of pork cutlets.

Recipe for minced pork cutlets with cottage cheese and quail eggs

And this recipe was born during another attempt to feed the household with a healthy dinner. And the dish turned out not only healthy, but also tasty, to my satisfaction. These cutlets can be both fried and baked.

Ingredients:

Cooking method:

Clean the onion. Finely chop with a knife or smash in a blender. Add to pork mince.
Put curd. It is important that it is not too wet and not sour. Otherwise, the cutlets will fall apart and have a characteristic aftertaste. Add chicken egg. The photo shows 2 yolks, such an egg came across, “double”. Add salt, pepper and garlic.
Turn disparate ingredients into smooth and elastic minced meat for delicious pork cutlets.
Boil quail eggs. Cool down. Clear.
Take some minced meat for cutlets. Form a flat cake. Put a quail egg in the middle. Wrap it with stuffing. And shape into a small patty.
Now fry the cutlets on both sides in a pan. Dip in flour or breadcrumbs as desired. Cottage cheese will not be felt in them. But you can bake cutlets in the oven. The cottage cheese flavor will be more noticeable. But the dish is more useful.
Take care of the appropriate side dish and serve!

Enjoy, cutlet, meat appetite!

Pork cutlet rightfully occupies one of the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, excellent taste with a delicate texture.

Cutlet in Russia: a brief historical excursion

Minced meat has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name "cutlet" came from), this dish was prepared from meat on the bone, choosing the rib part for this.

In Russia, cutlet from appeared at the beginning of the 19th century. Initially, veal was taken, then chicken meat from Torzhok).

In modern Russian cuisine, a pork cutlet is made from minced meat with white bread soaked in milk, an egg and spices. The mixture is crumbled and fried until cooked in oil.

Cutlet on the bone is a less frequent guest on the table. This is usually a dish for the festive table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it should be fresh, not thawed (and certainly not frozen), secondly, the pork should be from the top of the carcass (where there is less muscle), and thirdly, it should not have foreign (not peculiar to meat) smell.
• From a piece of pork, you need to cut the veins and cut off the films - everything that can interfere with the scrolling of the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or coat with a mixture of spices (optional) and cool slightly. This will make it possible to make fragrant pork cutlets.
• A recipe with a photo of minced meat can be seen in many sources. They are about the same. The first step is to scroll the meat. The stuffing should not be too small. If the pork is lean, add a little bacon to the pieces of meat before cooking the minced meat.
• Add eggs soaked in milk and squeezed white bread into minced meat, mix with finely chopped onions and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes call for combining minced meat with chopped frozen butter before frying, or adding a piece of chilled meat to the middle of the patty.

Following the sequence of steps will ensure that the pork cutlet is juicy and tender.

Ingredients for pork cutlets "Russian style" for four large servings

1. Pork - 1 kg;
2. milk - 1 glass;
3. egg - 5 pieces;
4. city ​​bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter - 100 grams;
8. vegetable oil - a glass;
9. salt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets "in Russian"

• Examine the piece of pork, cut into pieces, transfer to a bowl. If you cut a small (50 grams) piece of lard, add to a bowl with pork, mix. Place in the refrigerator for an hour and a half.
• Soak the city bun in milk. After half an hour, squeeze, crush with your hands into small pieces.
• Finely chop the onion. The smaller, the more flavorful the pork cutlet will be. The recipe for preparing the onion may be different: the onion can be sautéed in oil, cooled and poured into the already prepared minced meat. It is believed that delicious pork cutlets should not contain pieces of onion - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked bun pieces. Scroll in a meat grinder through a large grate.
• Mix with prepared onions, salt and pepper, place in the refrigerator to cool.

Preparing the lezon (sauce for coating cutlets)

• Separate the yolks from two eggs, put the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until a homogeneous mass is obtained (as for an omelette).

The sauce is necessary for coating the mince cake before dipping in breadcrumbs.

This process is needed to get a firm (but not hard) crust on the cutlet, so that during frying you get a juicy pork cutlet, the photo of which makes it possible to see the differences from dry, thin as a sole.

Cooking cutlets

• Take the separated proteins from the refrigerator, beat until a steep foam.
• Carefully combine with chilled minced meat, gently stirring.
• Put a saucepan on the fire (it is advisable to use a deep cast-iron frying pan), pour in sunflower oil (half a glass), its level should reach the middle of the patty. Put in a small clove of garlic.
• With wet hands, form cutlets, place inside a piece (10-15 grams) of chilled butter. You need to make as many cutlets as will fit in the pan. Usually there are four large ones.
• Dip in ice cream, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip again in the seasoning, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly lay out the cutlets. Fry on both sides until golden brown.
• Remove the first portion of cutlets, transfer to any dish that can be heated in the oven. It can be beautiful ceramics or oven glass.
• Form a second portion of the cutlets, it is advisable to remove all the small remains from the first portion from the boiling oil (they spoil the appearance of the next batch), fry the cutlets, transfer to the dishes for the oven.
• Place the cutlets in a preheated oven, they should reach readiness within ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve pork cutlets "in Russian" warm from the oven in the bowl in which they were there. Sprinkle with finely chopped parsley and mashed with salt. As a side dish, boiled potatoes, mashed potatoes, rice or a multi-ingredient vegetable salad can be served.

Pork cutlet rightfully occupies one of the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, excellent taste with a delicate texture.

Minced meat cutlet has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name “cutlet” came from), this dish was prepared from meat on the bone, choosing the rib part for this.

In Russia, minced meat cutlet appeared at the beginning of the 19th century. Initially, veal was taken, then chicken meat (cutlets "Pozharsky" from Torzhok).

In modern Russian cuisine, a pork cutlet is made from minced meat with white bread soaked in milk, an egg and spices. The mixture is rolled in breadcrumbs, fried until cooked in oil.

Cutlet on the bone is a less frequent guest on the table. This is usually a dish for the festive table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it should be fresh, not thawed (and certainly not frozen), secondly, the pork should be from the top of the carcass (where there is less muscle), and thirdly, it should not have foreign (not peculiar to meat) smell.
• From a piece of pork, you need to cut the veins and cut off the films - everything that can interfere with the scrolling of the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or coat with a mixture of spices (optional) and cool slightly. This will make it possible to make fragrant pork cutlets.
• A recipe with a photo of minced meat can be seen in many sources. They are about the same. The first step is to scroll the meat. The stuffing should not be too small. If the pork is lean, add a little bacon to the pieces of meat before cooking the minced meat.
• Add eggs soaked in milk and squeezed white bread into minced meat, mix with finely chopped onions and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes call for combining minced meat with chopped frozen butter before frying, or adding a piece of chilled meat to the middle of the patty.

Following the sequence of steps will ensure that the pork cutlet is juicy and tender.

Ingredients for pork cutlets "Russian style" for four large servings

1. Pork - 1 kg;
2. milk - 1 glass;
3. egg - 5 pieces;
4. city ​​bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter - 100 grams;
8. vegetable oil - a glass;
9. salt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets “in Russian”

• Examine the piece of pork, cut into pieces, transfer to a bowl. If the meat is lean, cut a small (50 grams) piece of lard, add to a bowl with pork, mix. Place in the refrigerator for an hour and a half.
• Soak the city bun in milk. After half an hour, squeeze, crush with your hands into small pieces.
• Finely chop the onion. The smaller, the more flavorful the pork cutlet will be. The recipe for preparing the onion may be different: the onion can be sautéed in oil, cooled and poured into the already prepared minced meat. It is believed that delicious pork cutlets should not contain pieces of onion - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked bun pieces. Scroll in a meat grinder through a large grate.
• Mix with prepared onions, salt and pepper, place in the refrigerator to cool.

Preparing the lezon (sauce for coating cutlets)

• Separate the yolks from two eggs, put the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until a homogeneous mass is obtained (as for an omelette).

The sauce is necessary for coating the mince cake before dipping in breadcrumbs.

This process is needed to get a firm (but not hard) crust on the cutlet, so that during frying you get a juicy pork cutlet, the photo of which makes it possible to see the differences from dry, thin as a sole.

Cooking cutlets

• Take the separated proteins from the refrigerator, beat until a steep foam.
• Carefully combine with chilled minced meat, gently stirring.
• Put a saucepan on the fire (it is advisable to use a deep cast-iron frying pan), pour in sunflower oil (half a glass), its level should reach the middle of the patty. Put in a small clove of garlic.
• With wet hands, form cutlets, place inside a piece (10-15 grams) of chilled butter. You need to make as many cutlets as will fit in the pan. Usually there are four large ones.
• Dip in ice cream, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip again in the seasoning, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly lay out the cutlets. Fry on both sides until golden brown.
• Remove the first portion of cutlets, transfer to any dish that can be heated in the oven. It can be beautiful ceramics or oven glass.
• Form a second portion of the cutlets, it is advisable to remove all the small remains from the first portion from the boiling oil (they spoil the appearance of the next batch), fry the cutlets, transfer to the dishes for the oven.
• Place the cutlets in a preheated oven, they should reach readiness within ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve pork cutlets "in Russian" warm from the oven in the bowl in which they were there. Sprinkle with finely chopped parsley and mashed with salt. As a side dish, boiled potatoes, mashed potatoes, rice or a multi-ingredient vegetable salad can be served.

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Pork cutlets

Pork cutlets - recipes. I do not know such a person who would refuse to taste delicious pork cutlets. Their appetizing crust, tender and juicy structure is to the liking of both children and older people. You will learn how to transform ordinary homemade cutlets into a culinary masterpiece, what spices to use when preparing them, how to achieve a crispy crust and a juicy middle, and much more, you will learn from our article.

Pork cutlets - how to cook

To make pork cutlets rosy and juicy, you need to know a few secrets of their preparation. First of all, choose the right pork meat. For cutlets, pork meat from the front of the carcass is best suited. When buying ready-made minced pork in the store, you can never be sure that it was the shoulder part that was used in its preparation. Minced meat prepared for cutlets should be thoroughly mixed and beaten off the edge of the bowl. This trick allows the minced meat to be saturated with oxygen, which affects the final result.

Many hostesses pour milk into minced meat - this is wrong. To make pork cutlets juicy and tender, add boiled room temperature or mineral water to minced meat. Set aside for a few minutes so that the minced meat absorbs it, and then continue the kneading procedure.

Pork cutlets - the main products for cooking

Many housewives add eggs to minced meat. In this case, you should know that egg white gives the cutlets stiffness. Culinary experts also do not recommend adding bread to minced meat for cutlets. It is better to replace it with grated potatoes. But what the cutlet cannot do without is the onion. The more onions in your minced meat, the juicier your pork cutlets will turn out. Form them with moistened hands and try to give them the same size. As a breading, you can use breadcrumbs or flour. Another type of breading is beaten egg whites. Such cutlets are especially tasty and juicy. And the last thing - the larger the size of the pork cutlet, the juicier it turns out!

Pork cutlets - recipe

We offer to cook a classic recipe for pork cutlets. You can also see a photo recipe for pork cutlets on our website

Required ingredients for meatballs:

• Pork - 0.5 kg.
• Potato - 1 pc.
• Glass of water
• Onion - 100 g
• Garlic cloves - 3-4 pcs.
• Breadcrumbs
• Sunflower oil
• Butter - cold
• Salt and pepper to taste

How to cook the recipe - we wash the prepared meat, dry it with a towel and cut into cubes. Let's skip the pork twice through a meat grinder, and beat it on the edge of the bowl or the desktop. Peel the onion and cut into small cubes. Add the onion to the minced meat and add warm water exactly as much as the minced meat can absorb. Pass the peeled cloves through a press and send them to the minced meat. You can add egg yolk, but this is not necessary. Season the minced meat with salt and ground pepper and mix well. We beat the minced meat again, let it stand for 15-20 minutes in a cool place so that all the components are well saturated.

We form cutlets with wet hands. Cut the cold butter into small cubes and insert one cube into the middle of each cutlet. Once again, carefully form the correct shape and roll each in breadcrumbs.

Heat the sunflower oil in a frying pan and fry the pork cutlets over medium heat on each side. At the end of the process, add heat to form a beautiful golden crust. Be sure to place the hot patties on a paper towel to absorb excess fat. Serve to the table "hot and hot". Bon appetit!

Steamed pork cutlets - recipe

A very healthy and less calorie recipe for steamed pork cutlets. Steamed recipes always have a lower calorie content than, for example, frying in vegetable oil.

• Pork - 0.5 kg
• Green onions and parsley
• Onion - small head
• Garlic - 2-3 cloves
• Potato - 1 pc.
• Salt and pepper - to taste

Cut the washed and dried meat into cubes. We peel the onion and garlic from the husk and, together with the meat and peeled potatoes, pass it twice through a meat grinder. Salt and pepper the minced meat to taste, add fresh parsley and onion and mix thoroughly. We form beautiful cutlets with wet hands and put them in a double boiler. Steam for 35 minutes. These cutlets are ideally combined with vegetable salads.

Chopped pork cutlets - recipe

Chopped pork cutlets. This recipe is natural. It is not prepared from minced pork, the meat is cut into small pieces.

• Pork tenderloin - 0.5 kg
• Onion - 1 pc.
• Bunch of fresh dill
• Starch - 2 tbsp.
• Mayonnaise - 5 tbsp.
• Chicken yolk - 1 pc.
• Flour for breading

Recipe preparation. We wash a beautiful piece of pork tenderloin and dry it with a kitchen towel. Cut into small cubes. Peel the onion and chop. We chop fresh herbs and send them all together to the meat. Gently mix and let stand for 5-7 minutes. After that, add chicken yolk, mayonnaise to the minced meat and carefully introduce potato starch. Mix again, carefully beat off and form beautiful cutlets with wet hands. Pour the sifted flour onto a plate and bread each cutlet.

Heat the vegetable oil in a frying pan and fry the cutlets on both sides over medium heat. Lay the cutlets out on a paper towel.

These pork cutlets are perfect for any side dish. Decorate them with a sprig of fresh herbs on top, and ... woo.

Pork cutlets in a slow cooker - recipe

For lovers of recipes in a slow cooker. Cutlets cooked in a slow cooker are distinguished by their benefits to humans.

• Pork - 700 gr.
• Onion - 2 pcs.
• Potato - 1 large
• Yolk - 1 pc.
• Garlic - 3 tooth.
• Spices, salt and pepper - to taste
• Vegetable oil

Many modern housewives have purchased such a miracle technique as a slow cooker for their kitchen. This is a very convenient thing especially for business women. And such pork cutlets, beloved by all, can be cooked in a slow cooker both steamed and with a golden crust.

So let's cut the meat into cubes. Peel potatoes, onion and garlic cloves. We pass everything together twice through a meat grinder, season with your favorite spices, salt and pepper. You can also add yolk, but not required. Knead the minced meat well so that it does not stick to your hands. Then we beat it several times on the table and with moistened hands we form a beautiful shape of cutlets.

Open the lid of the multicooker and pour a little vegetable oil into the bottom of the bowl. We spread the first portion of cutlets, close the lid and set the "baking" mode. After 10 minutes, turn the patties over and continue cooking for another 10 minutes. Pork cutlets in a slow cooker are especially juicy, tasty and with a beautiful golden brown. I understand that the cooking process is a little longer, but at the same time, you can safely do something else, and the cutlets are fried by themselves. The multicooker signal itself will inform you that the cutlets need to be turned over.

It is worth noting that each multicooker has a different power mode and bowl volume, respectively, the duration of the process of cooking pork cutlets can change either in one direction or in the other. Therefore, carefully study the technical characteristics of your multicooker, and only after that start cooking any dish or baking.

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Juicy pork cutlets with potatoes

It is better to forget about minced meat from the store forever. All useful juices disappeared from it during grinding. Homemade minced pork with potatoes is a great way to make juicy pork cutlets. For reasons of economy, you can use second-class pork, it will turn out even tastier, since this meat has a richer taste. In order to save meat juices, they put bread crumbs in cutlets, but not everyone likes it, because the alternative option - with raw potatoes, I think, will appeal to many. If instead of flour, roll the cutlets in cornstarch, you get a gluten-free dish.

Cooking time: 50 minutes

Ingredients for making juicy pork cutlets with potatoes:

150 g raw potatoes;

2-3 leaves of Beijing cabbage;

wheat flour for breading;

vegetable oil for frying;

How to cook juicy pork cutlets with potatoes

We cut the meat: we cut it into large cubes, carefully cut off the connective tissues and unnecessary fat, remove the cartilage and tendons. To make the cutlets juicy, you need fat: cut the lard into small cubes, add to the meat. Usually take about 1/4 of the fat from the amount of pork.

Coarsely chop the onion. Many people believe that raw onions, which have a sharp taste and smell, spoil the taste of minced meat, so they are sautéed beforehand. For my taste, it tastes better with raw onions.

We send finely chopped meat, bacon and onions to a food processor, grind until a homogeneous mass is obtained.

You can also use a meat grinder with a medium attachment for cooking, the meat must be passed through it twice.

We clean the raw potatoes, rub on a coarse grater and add to the ground meat.

At this stage, add seasonings: pour salt and curry powder. According to your taste, you can add some more spices - ground paprika, black pepper, crushed cumin.

One of the tricks for making cutlets juicy is to add cold water or milk to the minced meat, the liquid will evaporate during frying, and the meat juice will remain in place.

Pour cold, or better, ice milk into a bowl.

We wet our hands in cold water, divide the minced meat into equal piles, and sculpt cutlets. No need to sculpt dense "snowballs", the cutlets should be airy, of the correct oval shape.

Good afternoon dear friends. today we’ll talk about cutlets, or rather, we’ll analyze the recipes for juicy minced meat cutlets of various types. It would seem that there is something complicated, minced meat, bread, egg, mix it all up and fry.

But it doesn't always work out the way it should. It is especially difficult for young housewives. You have to make many mistakes before you get lush and juicy cutlets so that the whole family likes them.

That's why we tried to collect not just recipes, but also reveal the secrets of making delicious cutlets or meatballs, as they are also called.

Also on the festive table there are almost always cutlets. Sometimes a regular lunch or dinner is not complete without them. They can decorate any holiday table. Every housewife wants to cook something interesting and unusual. And that's great. You can make your own recipe and praise in front of guests and so on.

But before you cook, you need to know a few simple rules. They were not invented just like that, this is the experience of many housewives of all time. Let's take a closer look.

How to cook juicy and tasty meatballs?

Cutlets should be very tasty, this is not disputed. But it is also necessary that they are not dry and lush. It depends on many factors. Such as the choice of minced meat, the method of kneading minced meat, additional ingredients, and so on. And, of course, experience.

Now we will analyze in more detail the recipes for juicy minced meat cutlets, or rather, first prepare the minced meat.

By the way, it is best to make minced meat with your own hands. I never advise buying it in a store, because you never know what and how is involved there. Usually, good homemade cutlets are not obtained from purchased minced meat.

Choosing meat for cutlets.

First of all, you need to decide with what kind of meat you will make cutlets. Usually it’s like this for me: what kind of meat I eat, I make it out of it. But that's not always the case. If we want to surprise guests, or even just our family at dinner, then we think through everything in advance.

The choice of meat also affects the calorie content. Here's how you can divide meat by calorie content:

• The most juicy and high-calorie are obtained precisely pork cutlets. Calorie content is in the region of 350 kcal / 100 g (290 kcal / 100 g when steamed).
• If done mix of pork and ground beef, then the calorie content will be in the region of 267 (190) kcal / 100 g. It is better to dilute minced pork by 2/3 with ground beef.
• When using pure ground beef calorie content is even less: 235 (172) kcal / 100 g.
• The most dietary are chicken cutlets. Here the calorie content is approximately 145-125 kcal / 100 g. But they turn out to be rather dry. Therefore, in such cutlets there is fat or other additives that increase calories.
• Minced turkey- the most ideal option not only for those who follow the figure, but also for kids. In turkey, the meat itself is quite juicy and the calories are not high: 180 kcal when frying in a pan and 140 when steamed.

We must not forget that additives such as bread crumb, egg and oil increase the calorie content when frying. But without this, usually cutlets do not work out, and it all depends on what we specifically want to cook.

How to choose the right meat for minced meat.

Do not forget that recipes for juicy minced meat cutlets will turn out with a bang only from homemade minced meat. You need to choose the right meat and make it yourself. Then you will definitely succeed.

The main argument is fresh meat

• When choosing meat, be sure to inspect and smell it. The meat should smell like fresh meat. No foreign smells, sourness or other smells indicating old meat or staleness.
• The meat should be elastic and resilient. If you press your finger on the meat, then the hole should soon level out.
• The color of the meat should be pinkish red and moist. There should be no ventilated areas or mucous surfaces.
• It is better to take a thigh or a rump from lamb.
• If you buy pork, beef or veal, then it is better to take: back thigh, neck, tenderloin or shoulder blade.
• When choosing poultry meat, pay attention to the ham (shank and thigh). Then the cutlets are more juicy. The breast is also suitable - a less high-calorie part, but rather dry.

The subtleties of cooking cutlets.

First of all, I want to note that it is best to scroll the meat through a small grid, preferably 2-3 times. So the cutlets will turn out more magnificent. Some recipes for juicy minced meat patties directly indicate how many times you need to twist and not always through which grid.

Many argue that it is better to scroll through a large grid. They are right, on the one hand. Then the meat is obtained in large pieces and gives less juice, which means less fat. But if you want to get lush cutlets, then it is better to twist through a fine mesh, it is even better to use a blender.

Things to consider when preparing meatballs:

• When adding crumb to minced meat, you need to take bread of wheat varieties. It is desirable yesterday's bread, because fresh will give the wrong consistency and extra calories.
  Also, for 1 kg of meat, you need about 150-200 g of crumb.
• It is necessary to soak the bread in boiling water, and not in milk, as many believe. Milk deprives cutlets of juiciness. But the crumb soaked in water will add splendor and airiness.
• Onions add juiciness to minced meat. It can be used 300 g per 1 kg of meat. Onions will not spoil the minced meat in any way, on the contrary, it will be tastier and juicier.
  

  But the onion cannot be scrolled through a meat grinder, so all the juice will be squeezed out. It is better to cut it finely with a knife and add to the minced meat.

• If you want to get tender tender cutlets, then you can add mayonnaise to the minced meat, but a little bit, no more than 50 g.
• So that the cutlets do not fall apart and are more magnificent, you can add potatoes by rubbing it on a fine grater.
• If you use eggs in minced meat, then you should not just add them to minced meat. First, cook the minced meat completely: add everything you need, spices too. Mix well. And only at the end we add the eggs in this way:
  Separate the whites from the yolks. Whisk egg whites until fluffy. And already in the prepared minced meat, slowly pour the protein, stirring from the bottom up.
  Try this method and you will immediately notice how the cutlets will take on a magnificent shape right before your eyes.
• Add spices and salt to your liking. There are no restrictions here. A lot of greens are better in fish cakes.

How to fry minced meat patties and how much?

Going through recipes for juicy minced meat cutlets for my holiday table, I came across the fact that they write little in the recipe on how to fry cutlets correctly.

1. It is necessary to form cutlets, make them thick enough and do not flatten too much. It is better to moisten your hands with cold water to make it easier to sculpt.
2. With proper frying, you can avoid loss of juiciness in cutlets. But usually they use breading. It keeps the juiciness inside well. Usually use crackers or salted flour. But both semolina and Japanese corn flakes work well.
3. The pan should be well heated over medium heat. Pour the oil for frying and then lay out our breaded cutlets.
4. After 3-5 minutes, turn over our cutlets, remove the fire to the smallest, and cover the pan. So fry for 15 minutes. During this time, the meat and onions are fried, and the soy does not evaporate.
5. Now open the lid, increase the heat to medium and bring to a delicious crust.
6. It is best to change the oil every time you fry.

On average, cooking one batch in a pan takes a decent 25 minutes. But it's worth it.

How else can you cook meatballs.

In addition to traditional methods, recipes for juicy minced meat patties suggest steaming both in the oven and in the microwave. Here's how long it takes:

• In the slow cooker, which housewives fell in love with, in the “frying” or “baking” mode, cooking cutlets also takes 20-25 minutes.
• In a double boiler or slow cooker with this function, it will take 25 minutes. It is lower in calories and also very tasty.
• If you use a steam nozzle for a microwave, then you can cook cutlets in 15 minutes. Only first cook for 5 minutes, then turn over and cook for another 7-10 minutes.
• If you use the oven for baking, then at 180 ºС it will take 30 minutes.
• In a microwave with a power of 800 W, you can cook cutlets in 7 minutes.
• In an air grill, cutlets are baked in 20 minutes.

Here is a look at the variant of lush cutlets:

The best recipes for juicy and lush meat cutlets.

And now we will consider with you various recipes for juicy minced meat cutlets. At the same time, do not forget about the subtleties described above. We will not repeat recipes.

We will try to consider different recipes, with different types of meat.

Recipes for juicy minced meat patties are a classic with bread.

Sometimes such cutlets are called "homemade cuts". According to this recipe, the cutlets really turn out to be more tasty and normal juiciness. We often cook these for lunch or dinner.

We will need:

1. Pork meat - 300 g;
2. Beef meat - 300 g;
3. Bread crumb - 90-100 g;
4. Egg - 1 pc;
5. Onion - 2 pcs;
6. Garlic (optional) - 2 cloves;
7. Flour - 150 g;
8. Vegetable oil;
9. Salt to taste;
10. Spices to taste.

Step 1.

We prepare the minced meat, twist the pork and beef meat on a fine mesh meat grinder 2 times and with a blender. Finely chop the onion right away. Add to mince.

Step 2

Bread crumb is sent to boiling water to soak. While squeezing the garlic, salt and pepper to taste. Add bread to the meat, passing through a meat grinder and mix everything thoroughly.

Step 3

Now the egg, separate the whites and beat. Add to mince, mix thoroughly.

Step 4

Now with our hands we will form meat balls and flatten a little. At the same time, we wet our hands in cold water so that the stuffing does not stick to them.

Step 5

Now roll the cutlets in flour or you can use any other breading.

Step 6

Now everything is as per the instructions described above. First, fry one side over medium heat, then reduce the heat to low, turn the cutlets over and cover with a lid. After we bring it to readiness and it's ready.

Chicken cutlets in the oven.

As we said, such cutlets are very dietary, perfect for those who are on a diet. The kids love these meatballs so much. You can use turkey instead of chicken. Then the cutlets will be more juicy.

We will need:

1. Chicken breast - 200 g;
2. Wheat bread - 40-50 g;
3. Egg - 1 pc;
4. Onion - 1 pc;
5. Garlic - 1 clove;
6. Salt to taste;
7. Spices to taste.

Step 1.

We wash the breast, dry it and separate it from the bone. Pass the fillet through a meat grinder or blender.

Step 2

Soak the bread in boiling water, after a couple of minutes squeeze a little and add to the minced meat. Salt, pepper to taste, squeeze the garlic, finely chop the onion, adding to the minced meat and mix everything well.

Step 3

Now it's up to the egg, or rather the protein. Whisk and add to mince.

Step 4

We put the oven to heat up to 180 ºС. Meanwhile, put foil on a baking sheet. We form not very thick cakes from minced meat and lay on a baking sheet.

Step 5

Bake the cutlets in the oven for 30 minutes. When ready, you can serve.

Cutlets from ground beef.

Recipes for juicy cutlets made from minced beef or other meat are quite simple. Almost everything is prepared according to one recipe. Now consider the simplest recipe, the main thing is to choose the right meat so that it is not dry.

Ingredients:

1. Meat of beef (veal) - 800 g;
2. Onions - 2 pcs;
3. Bread - 140-150 g;
4. Egg - 1 pc;
5. Salt to taste;
6. Spices to taste;
7. Vegetable oil or butter for frying.

Step 1.

We twist the meat. Finely chop the onion and add to the minced meat.

Step 2

Wheat bread, yesterday's soaked in boiling water. Squeeze and add to minced meat. Pepper, salt to taste and mix.

Step 3

Separate the protein in the egg, beat and add to the minced meat.

Step 4

We form meat balls with wet hands, flatten a little and send to a preheated pan. I use vegetable oil, but you can also fry in butter. So the cutlets will be more juicy.

We fry according to the technology described above. When ready, you can serve with a vegetable side dish.

Here's another nice recipe:

Another recipe for beef cutlets, but with gravy.

Usually cutlets are served with a vegetable side dish or pasta. I always like to make gravy for meatballs. So much tastier and juicier. Many recipes for juicy minced meat patties allow you to make gravy immediately, not separately from the patties, but together .. Having tried it once, you will always do it.

We will need:

1. Beef - 500 g;
2. Potatoes - 2 pcs;
3. Egg - 1 pc;
4. Bay leaf - 1 pc;
5. Onion - 1 pc;
6. Flour for breading;
7. Salt and spices to taste;
8. Greenery.

Step 1.

Cooking minced meat. We pass the meat 2-3 times through a meat grinder. Finely chop the onion and add to the meat. Three potatoes on a fine grater and also add immediately. Salt and pepper. Finely chop the greens and also mince.

Mix everything thoroughly and then add the beaten protein.

Step 2

Now with wet hands we form beautiful meatballs. Roll them in flour or other breading.

Step 3

Let's cook a little differently. Fry in a hot pan on both sides until golden brown.

Gravy itself. Pour the cutlets in a pan with water, but a little to slightly cover the cutlets. Add bay leaf, salt, spices to taste and just close the lid, let it simmer for about 20 minutes over low heat. Then the cutlets will give the gravy their taste and aroma, it will turn out just awesome.

To make the gravy thick, you need to add flour to it, if you want. Then you need to add a couple of tablespoons of flour in 1/2 cup, stir and pour into the gravy. Mix the sauce and let it simmer for a couple more minutes. Then you can put our cutlets with gravy aside.

Juicy minced chicken cutlets with cheese filling.

Some recipes for juicy minced meat patties suggest filling. You can experiment with different fillings. We love cheese filling more, we present you such a recipe.

We will need:

1. Chicken meat - 550 g;
2. A piece of a loaf - 120-130 g;
3. Garlic - 4 cloves;
4. Onion - 35-40 g;
5. Egg - 3 pcs;
6. Hard cheese - 120 g;
7. Salt and spices to taste;
8. Dill and parsley to taste;
9. Vegetable oil.

Step 1.

Boil 2 hard-boiled eggs, cool, peel and grate on a fine grater.

Step 2

Cut the cheese into thin slices.

Step 3

Rinse all greens well, dry and chop finely. Now we combine the egg, herbs and cheese and mix. This is our filling.

Step 4

We make stuffing. Pass chicken meat through a meat grinder or blender.

Step 5

We put the bread crumb in boiling water and after a couple of minutes we take it out, add it to the minced meat. Squeeze the garlic through a press into the minced meat.

Step 6

Finely chop the onion and also add to the minced meat. Add salt and spices to taste. We mix everything thoroughly.

Step 7

Separate the egg white, beat and mix with minced meat.

Step 8

Now we make thin cakes from minced meat, put our stuffing in the middle. After wrapping in minced meat, flatten a little. We give the form of cutlets. Do not forget to wet your hands so that the meat does not stick.

Step 9

Now we heat up the pan and fry our meatballs.

Cutlets in batter with stuffing.

This recipe is a little more complicated than those described earlier, but the taste is excellent and they look very beautiful on the festive table. We continue to consider recipes for juicy minced meat cutlets, now in batter.

Ingredients:

Step 1.

Let's make minced meat first. You can take any, you can cut. I use 2/3 beef and part pork. It is best to take lean meat, as there will be enough oil.

We twist the meat through a meat grinder. Finely chop the onion, add to the meat. Add salt and pepper to taste. Thoroughly mix everything. You can add a little water if the meat is very dry.

Step 2

Let's make the filling. Grate the cheese. Finely chop the pineapple and mix with cheese.

Step 3

Now the stuffing needs to be divided into equal parts. We roll balls out of them - future cutlets.

Step 4

We make cakes from the balls, put a spoonful of filling and a piece of butter in the middle. We close like pies. Now we make the shape of a cutlet with our hands, correct it so to speak.

We put the resulting cutlets in the refrigerator. We make batter.

Step 5

In a deep bowl, drive eggs, mayonnaise, soda and salt. We beat well. Then gradually stir in the flour while stirring. It is necessary that the dough turned out like pancakes.

Step 6

We get meatballs. Melt the fat in a frying pan. You can just fry in vegetable oil. Dip the patties first into the batter and then into the hot skillet. Leave some space between the patties so they don't stick together.

When one side is browned, flip over. Fry until browned on all sides.

Step 7

After frying, it is advisable to put the cutlets on a paper towel for a short time so that the excess fat is stacked. You can then serve with a side dish.

In fact, these are the same cutlets, but they make them thin. The difference is that it takes a lot of oil. You need to completely submerge the cutlets there. Schnitzel is traditionally made from pork. But you can also make it from other meats. Let's look at the recipes for juicy minced meat cutlets in German.

We will need:

1. Pork - 1 kg;
2. Cream - 2 tablespoons;
3. Egg - 2 pcs;
4. Onion - 1 pc;
5. Breadcrumbs;
6. Salt and pepper to taste;
7. Ground coriander and bay leaf to taste;

Step 1.

We pass the washed meat through a meat grinder. Finely chop the onion and add to the meat.

Step 2

Pour the cream into the minced meat, pepper and salt to taste there. Crack the whole eggs into it. Thoroughly mix the minced meat, it is even desirable to beat it off.

Step 3

We form thin cakes with moistened hands, roll in breadcrumbs and leave on the table for a couple of minutes.

And here is an interesting recipe and very beautiful:

Fish cutlets with semolina.

In conclusion, consider a simple recipe for fish meat cutlets. For those who are tired of other meat, recipes for juicy cutlets from minced fish meat are suitable. It also makes delicious meatballs. There are a lot of useful substances in the rebbe, especially phosphorus. You can cook from any fish. We will cook from pollock.

We will need:

1. Any fish (I have pollock) - 1 kg;
2. Onion - 1-2 pcs;
3. Bread or loaf - 150 -200 g;
4. Tomato paste - 2 tablespoons;
5. Salt and pepper to taste;
6. Semolina for breading;
7. Vegetable oil.

We clean the fish, cut into small pieces. Soak bread in water and squeeze. Finely chop the onion and fry in a pan until a beautiful golden color. Definitely chill.

Step 2

Now we pass the fish fillet, bread and fried onions through the meat grinder. Salt and pepper minced meat to taste. Mix everything thoroughly.

Step 3

Form into balls with wet hands and flatten slightly. We heat the pan, roll the cutlets in semolina and put in the pan. Fry on both sides, reduce the heat, cover with a lid and let them fry a little.

Step 4

After frying, put the cutlets in a saucepan. Bring the water to a boil, put the tomato paste, bay leaf there. You can add any other spices you like. Cover with a lid and simmer for 2-3 minutes.

Then remove from the stove and cool slightly. Can be served on the table.

That's all I have, I hope you found our tips and recipes useful. Bon appetit to you, bye and see you all. Do not forget to leave your comments and share the post on social networks.

Recipes for juicy minced meat cutlets and the secrets of their preparation. updated: December 8, 2017 by: Subbotina Maria

In order to make juicy cutlets, you can use a completely different options for minced meat. The meatballs, both from meat and fish components, will be successful. But in a special fragrant and tender dish you get if you use pork for it. Depending on the preferred fat content of the finished dish, minced meat can be diluted with chicken or beef. We offer the best recipes on how to cook delicious minced pork cutlets below.

Pork and chicken cutlets

Components

Minced pork - 500 g;
minced chicken - 500 g;
bulbs - 3 pcs. (large);
garlic - 4 teeth;
sour cream - 2 tbsp. l. with a slide, if the product is liquid, then 3 tbsp. l.;
mustard - 1 tsp;
crackers - 5 tbsp. l. (as needed);
greens - 1 bunch;
black pepper - to taste;
salt - 1 tsp or to taste;
flour - for boning.

Cooking

Take minced meat, mix them. Scroll through the meat grinder here or finely chop the onion and garlic.

Season, salt, put mustard, sour cream.

Chop the herbs and add to the mixture as well.

Add breadcrumbs only if the minced meat is very tender and mushy. Stir and set aside for 20 minutes.

Then knead again, moisten your hands in water, create cutlets of the shape you need and roll in flour.

Heat the sunflower oil, put the cue balls in the pan. You need to fry delicious minced pork chops until browned.

After developing a beautiful crust, close the lid, set the minimum heat and steam for 10-15 minutes. You can add some water to the pan. But basically this is not required, since cutlets already give a lot of juice, which is enough for their complete preparation.

From pork and ground beef

Ingredients

Pork - 300 g;
beef - 300 g;
onions - 3 pcs.;
potatoes - 1 large or 2 smaller;
garlic - 2 teeth;
white loaf (stale) - 2 slices;
semolina - 2 tbsp. l.;
milk - 50 ml;
pepper, salt - to taste;
frying oil.

Step-by-step instruction

Scroll 2 meat options twice to make the minced meat as homogeneous as possible.

Add semolina, pepper, salt.

Squeeze the garlic through a garlic press, grate the onion and potatoes. You can also scroll vegetables in a meat grinder after meat.

Soak bread in milk, squeeze out excess moisture and also put in minced meat.

Mix thoroughly, tossing the minced meat over the kneading dishes, and put it in the cold for half an hour.

Pour the oil into the pan, be sure to heat it up and lay out the molded cutlets for frying.

It is important to turn the cutlets only once, this will save the juice in the dish. Also, do not cover the cutlets with a lid when frying. This should be done when the dish is already fried on both sides for literally 5 minutes.

Recipe for pork cutlets in the oven

Components

Pork pulp - 700 g;
onion - 1 large;
bread - 1 slice;
milk - 75 ml;
potatoes - 1 large;
egg - 1 pc.;
seasonings - to taste;
crackers - 50 g.

Cooking

To prepare the dish, take only pork, so your dish will be as juicy and ruddy as possible due to baking it in the oven.

The pulp, washed and cut into small portions, skip in a meat grinder.

Beat in the egg, season, mix. As seasonings, do not use too "exotic" options, black pepper and salt will do.

Peel the onion and potatoes, grate, put in minced meat.

Soak the bread in milk, squeeze and add to the meat base. Stir, tap on a mixing surface.

Form cutlets, roll in breadcrumbs and place on a parchment-lined sheet. Preheat the oven in advance to 180 degrees. The meal will take about 45 minutes to prepare.

Serve hot with garnish.

On a note

1. Do not add overly rich seasonings to pork cutlets. Cumin will not work, especially if chicken is present in the recipe in addition to pork meat. It is better to give preference to hops-suneli. In addition, saffron would be a suitable option, it can be replaced with a more budgetary spice - turmeric.

2. For cutlets, choose stale bread, it will soak better and make the minced meat more elastic, but not liquid.

3. Before twisting the meat in a meat grinder, it must be cleaned of veins, films, cartilage.

4. For juiciness of cutlets, it is better to grind the pork once through the average size of the grate.

5. If you use eggs in the recipe, then you can not put them more than 3 pieces per 1 kg of meat, because this will lead to the rigidity of the finished dish.

6. Regarding onions, then for 0.5 kg of minced meat it will take about 100 g.

7. The taste of homemade cutlets will be excellent if you put chopped greens in minced pork when kneading.

8. The preparation of minced meat should end with its infusion. Cover the bowl with cling film and allow the bread to absorb the meat juices for 30 minutes.

9. The meatballs will be incredibly juicy if you add a handful of finely crushed ice just before frying them.

10. Don't be afraid to experiment with . So, for pork cutlets, flour, finely chopped bread straws, sesame, lezon are suitable.

We have revealed to you the secrets of how to make the most delicious minced pork cutlets. Try, choose your ideal option and delight the household with delicious homemade dishes. Bon appetit.