How to cook delicious minced meatballs. Recipes for juicy minced meat patties - a classic with bread

Any hostess knows how to cook delicious, fragrant, juicy, hot homemade cutlets. Classic cutlets are made from a mixture of two types of minced meat, these are beef and pork. If you add a new product to minced meat, you can get a variety of taste. They go great with absolutely any kind of side dishes.

Previously, a cutlet was called a piece of meat with a bone, in Russia they began to call minced meat products a cutlet only at the end of the 19th century. Cutlets are molded from various minced meat mixed with various ingredients.

Blinded raw cutlets are fried over high heat without covering the pan with a lid. Fry until cooked on both sides. When the cutlets are completely fried, cover the pan with a lid, and add 3-4 tbsp. broth or water, steam for another 3-5 minutes. This will be a guarantee of readiness and so you can keep the juiciness for some more time.

Delicious classic minced meat patties, step by step recipes

In our article, we will look at how to cook cutlets from various minced meats, they will undoubtedly be tasty and will delight your household.

Menu:

People are very fond of homemade, juicy and fragrant meatballs. Experienced hostesses prepare minced meat for cutlets themselves, each using their own subtleties and tricks. The classic way of cooking cutlets is often used at home, as well as in catering places.

Little tricks for delicious cutlets:

1. You can add a little cold water to the minced meat, this will make the cutlets juicy.
2. Butter will make the cutlets airy.
3. Added various spices to minced meat for cutlets will give a spicy flavor.
4. And in order to get an appetizing crust, it is first recommended to fry the products over medium heat.

Ingredients:

• boneless beef - 0.5 kg
• pork - 0.5 kg
• white bread - 0.200 g
• milk - 0.5 cups
• eggs - 2 pcs.
• onion - 2 pcs.
• salt pepper.

Cooking:

1. For minced meat, we take a little frozen. So it will be easier to scroll it through a meat grinder. Add a little water to the rolled meat so that the cutlets are juicier.

2. We also scroll the onion in a meat grinder, or grind it in a blender. Soak bread or loaf in milk and add to minced meat, break eggs into it, put salt and pepper. We mix everything. We have prepared minced meat.

3. Wet your hands lightly in water so that the stuffing does not stick to them. And for the ductility of the minced meat, we “beat” it on the table, or when shaping, we throw the cutlet from hand to hand. We beat off so that the cutlets do not fall apart during frying.

4. Molded cutlets roll in breadcrumbs or flour and fry in vegetable oil until tender.

We serve ready-made cutlets with a side dish for lunch or dinner.

Bon appetit!

2. Gravy for cutlets

Most people prefer juicy, tender, fragrant and tasty cutlets from various meats. And if they are supplemented with gravy, this will only make them tastier. If you decide to cook cutlets for the next dinner, do not forget about the sauce for them. What gravy for cutlets can be prepared, you will learn from our recipe.

Ingredients:

• tomato paste or sauce - 30 grams
• onion 1 pc.
• garlic 2 cloves
• flour 2 tbsp
• carrot 1 pc.
• water 200 ml
• ground black pepper, salt, spices
• vegetable oil

Cooking:

1. We clean the onion and cut it finely. My carrots, peel, rub on a coarse grater.

2. Pour the oil into a frying pan and heat it over a fire. Put the onion in a preheated pan, fry it until golden brown, then add the carrots there.

3. Peel the garlic and cut into small plates. We put it to the fried vegetables, salt and interfere.

4. Put the tomato paste to the vegetables and season with spices. Mix well and add flour. As the mass begins to thicken, pour water until the desired density is formed.

5. Stew for about 5 minutes and remove from heat.

Our gravy for cutlets is ready.

Bon appetit!

3. Minced beef cutlets

Ingredients:

• 500 g ground beef;
• salt;
• onion - 1 medium head;
• two pieces of white bread;
• egg - 1 pc.;
• flour for rolling;
• 140 ml of milk.

Cooking:

1. Divide the bread into pieces and soak in milk for 10 minutes. After kneading the bread to a homogeneous consistency.

2. We clean the onion and rub it on a medium grater.

3. Put the ground beef in a bowl, add the grated onion, soaked bread, salt to it and break the egg. Mix everything thoroughly with your hands.

4. We form cutlets from minced meat.

5. Pour the flour into a plate and mix with a pinch of salt.

6. Roll each cutlet in flour.

7. Heat the oil in a frying pan and fry all the cutlets on both sides until cooked. We put all the cutlets in a pan, add 3-4 tablespoons of broth or water, cover with a lid and let it steam for 3-5 minutes.

Serve cutlets with your favorite side dish, decorating with chopped herbs.

Bon appetit!

4. Minced pork cutlets

Even if you think about your figure, you can cook pork cutlets, and this stereotype that pork dishes get better is generally wrong. Naturally, pork cutlets are not a dietary dish, but with little use they do not harm the figure. So delicious minced pork cutlets are a great solution for a delicious and nutritious breakfast or lunch.

Ingredients:

• minced pork 0.5 kg
• large piece of white bread
• milk 100 ml
• onion 1 pc.
• egg 1 pc.
• salt 3/4 tsp, a mixture of peppers (to taste)
• vegetable oil 50 ml
• wheat flour or ground breadcrumbs

Cooking:

1. Cut the bread into slices, the crusts can be removed. Pour the crumb with a little warm milk. Leave for 10-15 minutes so that the bread is soaked with liquid.

2. Peel and finely chop the onion

3. We use ready-made minced pork. Add onion, bread crumb, beaten egg to minced meat. We fall asleep salt and spices. Mix everything thoroughly and beat the minced meat.

4. We make small cutlets. Roll them in flour or crushed breadcrumbs.

5. Put a few pieces into hot oil. Fry over medium heat on one side. As soon as a crust appears, turn the patties over to the other side. Fry until tender and then let it steam for 3-5 minutes, with the lid closed, adding a little liquid 3-4 tablespoons.

6. Cutlets are ready. Enjoy the recipe.

Bon appetit!

5. Minced chicken cutlets

Ingredients:

• Chicken fillet - 500 g
• Onion - 1 pc.
• Bread - 100 g
• Hard cheese (grated) - 2 tbsp.
• Breadcrumbs - 4-5 tbsp.
• Chicken egg - 1 pc.
• Cream 10% - 2-3 tablespoons
• Salt - to taste
• Pepper - taste
• Vegetable oil - 3-4 tbsp.

Cooking:

1. In a deep bowl, put minced chicken, bread, cheese, put an egg, cream, salt and pepper, onion.

2. Mix the minced meat for cutlets until smooth, let it brew for 10 minutes.

3. We form cutlets with wet hands, roll in breading.

4. Fry cutlets in a preheated pan on both sides until cooked.

5. Put the finished cutlets on a paper towel to drain excess oil.

6. Serve ready-made cutlets with your favorite sauce and side dish.

Bon appetit!

6. Cutlets from minced turkey

Poultry cutlets are especially tender and airy. With proper preparation, they are also suitable for dietary nutrition.

Ingredients:

• Turkey fillet 0.5 kg
• onion 1 pc.
• sour cream 2 tbsp
• garlic 1 pc.
• egg 1 pc.
• starch 2 tbsp
• salt, pepper to taste

Cooking:

1. My fillet and cut into small cubes. The smaller the pieces, the more tender the finished cutlets will be.

2. We also finely chop the onion, and pass the garlic through a press.

3. All these ingredients, along with the rest of the recipe, are transferred to the prepared turkey. After mixing, the mass is sent to the refrigerator for infusion.

4. On a greased baking sheet, lay out the meat cakes formed with wet hands.

Juicy turkey cutlets in the oven are baked for about 45 minutes at a temperature of 200 degrees.

Bon appetit!

7. Video - Cutlets with gravy

The most common meatballs.

Ingredients:

Ground meat- 1 kg.

Bulb onions- 300 grams.

Chicken egg- 1 piece.

Spices: salt, ground black pepper.

How to cook simple minced meat patties

1 . For cutlets, mixed minced meat (2/3 beef + 1/3 pork) is well suited.

2. Finely chop the onion and add to the minced meat.

3 . Beat in 1 egg. Add salt (about 0.5 tsp) and pepper (2 pinches).

4. Mix. In order for the cutlets not to fall apart, the minced meat must be beaten off. To do this, lift a piece of minced meat and with a slight effort throw it to the bottom of the cup. So several times until the mass becomes homogeneous and viscous.

5 . We make cutlets from the prepared minced meat and roll them in breadcrumbs or flour.

6. Put the cutlets in a frying pan with heated vegetable oil and fry until golden brown on both sides.

Simple delicious minced meat patties are ready

Bon appetit!

Minced meat is one of the most popular and favorite semi-finished products by housewives. From it you can quickly, not expensively and very tasty cook a lot of dishes, and one of the most adored by all domestic families is cutlets. Of course, it is better to cook minced meat on your own, from fresh meat, but you can also choose a purchased product of high quality, and even cheaper than buying a piece of tenderloin.

How to choose a good minced meat

Coming to the market or to the supermarket, you need to know exactly the expiration date of the goods. Often you can see it on the package or ask the seller. But if only it were that simple.

• Color. If the minced meat is not chicken, you should know that the minced beef is more reddish, saturated dark red, and the pork is lighter, pinkish. And their prices are different. But that's not the point, the main thing is that the color should be saturated, bright, either red or pink. If you see white impurities, it is obvious that there are soy or lard additives in the minced meat, or even worse. Do not take minced meat of a dubious color with a bluish tint - such a product is clearly not suitable for human consumption.
• The smell of minced meat should be clear - the smell of meat is identical. By smell, you can determine if the product contains sourness inherent in spoiled meat. It is better if there is no pepper, salt, or other spices in the minced meat. So you can accurately determine by smell whether the product is fresh. Do not take minced meat with spices - this is the first sign that the expiration date has expired, and additives are a disguise.
• Good minced meat always lets out juice, like any meat. Cartilage and other waste products do not give such juice, which means that you do not need such minced meat. We want natural meatballs for the family.
• By touch, you can determine the quality of minced meat. Take medical gloves with you to the market. Try minced meat, if under your fingers it is of a homogeneous consistency, without lumps, you can safely purchase it. If it doesn’t look like butter in consistency, it’s not meat, I’m minced cartilage and waste.

How to freeze and defrost minced meat for cutlets

If you bought a lot of minced meat, it is better to freeze it in parts. That is, if you need 400 grams, freeze with just such pieces so as not to constantly defrost the whole piece. From frequent defrosting, minced meat will deteriorate.

And so, in order to defrost minced meat for cutlets, you need to put the package with the product in a bowl and hide it in the refrigerator for a day. That is how much he will need to defrost on his own, which will keep the freshness and taste of the product. This is in case you are cooking for today.

If you need to cook for today's dinner, put a bag of minced meat in a saucepan, pour cold water into it. Yes, it is cold, in it the minced meat will defrost faster, and microbes will not multiply in it, which is inevitable when defrosting in warm water or just near the stove, at room temperature.

Secrets of cooking minced meat cutlets

If there is not enough minced meat, add a little (1-2 tablespoons) semolina, so the mass of minced meat will increase and the cutlets will turn out more. The main thing is to constantly beat the minced meat 3-4 times for the entire preparation, and after adding all the ingredients: spices and salt, eggs / semolina / potatoes, onions and garlic, you need to mix the minced meat with your hands for 10 minutes.

To make the cutlets tasty and not fresh, it is better to take ground beef and pork. For children, you can also cook chicken cutlets, they are more tender and softer. And you can mix all three types, the taste of the cutlets will not suffer from this.

To give the cutlets juiciness and splendor, white bread is added, moistened either in milk, and if there is none, in warm water. So there is more minced meat, and the taste is richer, and the chops are easier, because just from the minced meat they will be fresh and hard.

To create a crust, crispy and fried, it is better to roll the cutlets in flour. You can also roll in breadcrumbs, but these are no longer traditional cutlets, but a cutlet in Kiev (if there is a filling inside). Breaded cutlets can be made for a change, they have a slightly different taste.

We offer you the most delicious recipes minced meat patty that will help you cook quickly and with pleasure. We will show you how to cook meatballs that everyone loves! You still don’t know how to cook delicious cutlets so that it takes only a few minutes, but the guests who came without warning were full and satisfied? Then read this article to the end!

The most common minced meat can come to the rescue. This semi-finished product ranks first among the food stocks of any housewife. And absolutely not in vain. Whatever it is: pork, beef, chicken, turkey or any other, it can always be used in a wide variety of dishes.
Ready-made minced meat is added to pasta, stuffing for pies and pizza is made from it, meat rolls are baked from it, cute tartlets are prepared and much more. And yet cutlets are considered the crown dish of minced meat.

This dish is loved by the whole family, and if the cutlets are stewed in some kind of sauce, then the guests will be happy to taste the delicious attractive meat. For the preparation of juicy and tasty meatballs, it is better to use assorted minced meat. And in order for cutlets from lean meats to be more juicy, it is recommended to add a little butter to the minced meat.

In the meat pavilion, you can ask the seller to twist the pieces of meat that you like in a meat grinder. This, most likely, will require additional spending, but will guarantee you the quality of minced meat. It is worth remembering that meat from the front of the carcass or its sirloin is ideal for cutlets. Meat from the back parts, as a rule, is not suitable for cutlets. It is usually dry and rough.

So, we decided on the semi-finished product. Now it remains to decide on the taste of future cutlets. And they, as you know, are determined by spices and various additives. But one of the main ingredients of minced meat cutlets is dried white bread, previously soaked in milk (it is dried, as fresh bread has increased stickiness, which will give the finished cutlets, on the contrary, tightness).
How to cook minced meat cutlets - the best recipes:

Cutlets "Homemade"

This recipe is known, probably, to every housewife. And each can make any adjustments from time to time, thus changing and improving the taste of cutlets. Any side dish is suitable for such cutlets. But ideally, any vegetables are combined with meat: fried, stewed, fresh.

Ingredients:

• Minced pork -500g.,
• Egg - 1 pc.,
• Milk - 1 tbsp.,
• White loaf pulp (dried) - 150g.,
• Onion - 100 gr.,
• Garlic - 2 cloves,
• Breadcrumbs,
• Salt, pepper (to taste)
• Vegetable oil - 50g.

Cooking method:

1. Put the prepared minced meat in a deep container.
2. Pour the pulp of the loaf with milk and soak for 10 minutes.
3. In the meantime, finely chop the onion (you can scroll it in a meat grinder or grind it in a food processor), crush the garlic.
4. We mix all the ingredients with the prepared minced meat and drive in the egg there.
5. Add salt and ground pepper to taste.
6. Mix the minced meat thoroughly and form cutlets of the desired size. Formed cutlets must be rolled in breadcrumbs and sent to fry in vegetable oil. It is worth remembering that the fire for frying cutlets must be made medium. On such a fire, the cutlets are well fried and browned, avoiding burning.
7. If you are a supporter of healthy food, then cutlets can be cooked in a double boiler or in the oven. In this way, you eliminate excess fats from your diet as much as possible.

Meat cutlets with white cabbage

Such cutlets are more juicy and have their own specific taste. For cutlets with white cabbage, it is better to use two types of minced meat: pork and beef.

Ingredients:

• Minced pork - 200 gr.,
• Minced beef - 200 gr.,
• White cabbage - 400 gr.,
• Egg - 1 pc.,
• Onion - 150 gr.,
• Garlic - 3 cloves,
• Salt, pepper - to taste,
• Premium flour - 0.5 tbsp.,
• Semolina - 0.5 tbsp.,
• Vegetable oil - 50 gr.,

Cooking method:

1. We scroll the cabbage, onion and garlic in a meat grinder and drain the excess juice that has stood out. We add two types of minced meat to the resulting mass, also passing them through a meat grinder.
2. In the resulting mass, drive the egg. Add salt and pepper to taste. If desired, you can add your favorite greens, previously finely chopped, to the cutlets. Mix everything well until a homogeneous minced meat is obtained.
3. From the resulting mass we form medium-sized cutlets and roll them in flour mixed with semolina. After that, cutlets can be sent to the pan.
4. Fry the cutlets over low heat until golden brown.

Chicken cutlets with mushrooms

Ingredients:

• Fresh chicken fillet - 500 gr.,
• Potato or zucchini - 70 gr.,
• White loaf - 100g.,
• Milk - 100 gr.,
• Onion - 100 gr.,
• White mushrooms (or champignons) - 200g.,
• Vegetable oil - 50 gr.,
• Garlic, salt, ground pepper - to taste,
• Breadcrumbs or flour
• Greens of your choice.

How to cook chicken cutlets with mushrooms:

1. From chicken fillet, potatoes (zucchini), long loaf and garlic, we make minced meat using a meat grinder or food processor. Add spices to taste.
2. We pass the washed mushrooms in a pan until half cooked, after which we pass through a meat grinder with onions and herbs. Mix the resulting mass with minced chicken and mix thoroughly until a homogeneous mass is formed.
3. We form cutlets and, having rolled them in flour or breadcrumbs, fry in vegetable oil until golden brown.

Pork and ground beef cutlets with tomatoes and cheese

Such cutlets will become a real holiday treat and surprise your guests with unusual taste thanks to cheese and tomatoes.

Ingredients:

• Minced pork -300g.,
• Minced beef -200gr.,
• Cheese (hard varieties) -150g.,
• Tomato -2 pcs.,
• Bread white (stale) - 100g.,
• Milk - 100 gr.,
• Onion - 150 gr.,
• Parsley, dill - 30g each.,
• Egg - 1 pc.,
• Garlic - 2 cloves,
• Salt, pepper - to taste,
• Vegetable oil - 50 gr.,
• Breadcrumbs.

Cooking method:

1. Vegetables (tomatoes, onions) and herbs are thoroughly washed with running water and finely chopped. Chop the cheese into small cubes and mix with chopped vegetables.
2. We mix the pork and ground beef in a deep container and add the previously prepared mixture of vegetables and cheese there.
3. Beat in the egg and add the bread soaked in milk. Mix the resulting mass well. Salt, pepper to taste. Add garlic.
4. From the resulting minced meat we form medium-sized cutlets and fry them in vegetable oil until tender.

Minced meat cutlets "Nests"

And this recipe is useful to those mothers and hostesses whose children eat any food with difficulty. However, be sure, interestingly decorated, cutlets "Nests" will be eaten by your children with great pleasure.

Ingredients:

• Minced chicken - 500 gr.,
• Bulb - 1 pc.,
• Medium carrot - 1 pc.,
• Eggs - 6 pcs.,
• Salt, pepper - to taste,
• Vegetable oil - 30g.

How to cook cutlets "Nests":

1. Grate the carrots. Finely chop the onion or chop it in a blender.
2. Crack one egg into the minced chicken. Add spices to taste. In the same mixture, add pre-chopped onions and carrots. We mix everything thoroughly.
3. Lubricate the baking dish with fat. We spread the cutlets formed from the previously obtained mass on a baking sheet, with a diameter of 10 cm and a thickness of 2 cm (this can be done with a spoon, since the minced meat will be slightly watery). In these "cakes" we make a recess and drive one egg into each.
4. Sprinkle chopped herbs on top and put in the oven for 30-40 minutes at a temperature of 200 degrees. It is necessary to bake such cutlets until a fragrant crust is obtained. And if you are suddenly not sure of their readiness, then you can carefully check after the required time has elapsed by piercing each match or toothpick.

"Ushtiptsy" - cutlets in Serbian

Ingredients:

• Minced pork - beef - 1 kg.,
• Smoked brisket - 150 gr.,
• Cheese - 150 gr.,
• Onion - 2 pcs.,
• Garlic -5 Zubkov,
• Dill and parsley greens,
• Sparkling water - 0.5 st.,
• Vegetable oil - 50 gr.,
• Salt, pepper - to taste,
• Sweet paprika (ground) - 2 tsp,
• Soda - 1 tsp

How to cook cutlets in Serbian:

1. Put the minced meat in a deep bowl and add chopped onion, spices, soda and mineral water to it. This addition will make the cutlets lush and juicy. We remove the mixture for 2 hours in the refrigerator. Ideally, the mass should be placed in the cold for 12 hours, but if time is limited, then this is also possible.
2. After the required time has elapsed, we take out the minced meat and add finely chopped cheese, brisket, greens, and also squeeze out the garlic.
3. From the resulting fragrant mass, we sculpt medium-sized cutlets and fry in vegetable oil until golden brown.
4. After that, the cutlets must be transferred to another frying container, add 0.5 cups of water, and simmer over low heat for 10 minutes under a closed lid.

Chicken cutlets "Zolotaya Baba"

These cutlets are very similar to Donbas cutlets, so you need to prick them very carefully, being afraid of splashing the filling. But the taste of such cutlets will overshadow any accidental nuisance.

Ingredients:

• Minced chicken - 300 gr.,
• Butter - 50 gr.,
• Bulb - 1 pc.,
• Garlic _ 3 cloves,
• Greens (dill, parsley) - a small bunch,
• Salt, pepper - to taste,
• Vegetable oil - 30 gr.,
• Flour, breadcrumbs and curry - 1 tbsp each

Cooking method:

1. Add finely chopped onion, salt and pepper to minced chicken. Mix the mass thoroughly.
2. Next, knead the soft butter with a fork and mix it with chopped herbs and garlic.
3. Mix flour, breadcrumbs and curry for breading.
4. We form small cakes from minced meat and lay them on the table for breading. The cakes themselves must be kneaded until a medium-sized pancake is formed. In the center of the cakes we put the butter - garlic - tarve filling. Next, the cakes must be closed up like dumplings and cutlets should be formed from them.
5. Roll the resulting meatballs in breadcrumbs and fry until cooked (golden crust) in a well-heated frying pan, in vegetable oil.

Cutlets "Royal"

These meatballs are distinguished by their exquisite aroma and taste. After all, the minced meat itself in this case will be wrapped in a fur coat of ham and cheese.

Ingredients:

• Minced meat (you can use any) - 400g.,
• Beef ham (canned) - 1b.,
• Cheese (soft varieties) - 100g.,
• Egg - 2 pcs.,
• Onion - 2 pcs.,
• Garlic - 2 cloves,
• Mayonnaise - 3 tablespoons,
• Spices - to taste
• Semolina and breadcrumbs - 5 tbsp each.
• Vegetable oil - 50g.

Cooking method:

1. Add finely chopped onion, garlic, one egg and spices to the minced meat. Mix the mass well.
2. Now we are preparing a cutlet coat. To do this, mix the cheese, ham and the second egg in a separate container and bring to the consistency of the most homogeneous mass.
3. We form cutlets in this way: put a little fur coat on the palm, put a ball of minced meat on top and cover it with another layer of fur coat. We give the mass the shape of a cutlet, bread in breadcrumbs with semolina and fry in a pan until a uniform golden crust is obtained.

Cutlets from mixed minced meat "Nizhenki"

These cutlets will become a favorite dish for even the pickiest eater.

Ingredients:

• Minced meat mixed - 500 gr.,
• Beans (white, pre-boiled) - 250g.,
• Mushrooms (fried) -200g,
• White bun - 1 pc.,
• Bulb - 1 pc.,
• Spices - to taste
• Vegetable oil - 50g.

Cooking method:

1. We boil the beans, fry the mushrooms, and twist the resulting semi-finished products in a meat grinder or blender with an onion.
2. Mix the resulting mass with minced meat, a bun and an egg. Salt, pepper and mix well.
3. From the resulting mass we make cutlets and fry them in a pan until cooked.

And let these cutlet recipes become your reliable help in the household! And we wish you and your guests bon appetit!!!

DELICIOUS "HOME" CUTLETS

Ingredient:

• Meat beef 500 gr;
• Pork meat 500 gr;
• Chicken egg 1 pc;
• Onion 1 pc;
• Milk 1 tbsp;
• Salt 1 tsp;
• Black pepper (ground) 1/2 tsp;
• Vegetable oil 3 tablespoons;
• White bread 300 gr;
• Wheat flour 100 gr.

Cooking method:

1. We make minced meat: cut the meat into small pieces, cut the onion so that it fits in the meat grinder. We grind everything in a meat grinder. Salt and pepper to taste. In a separate bowl, soak white bread in milk.
2. Add a chicken egg, 40% of squeezed white bread to the minced meat (i.e. if you have 1 kg of minced meat, then add 400 gr of bread). Pour a little water into the minced meat and knead well until the water disappears (you can beat it off several times - the effect will be the same). Adding water and kneading (or beating) the minced meat is done so that the cutlets turn out juicy.
3. We put the frying pan with vegetable oil to warm up. We form cutlets and roll in flour. In a frying pan heated with vegetable oil, lay out the cutlets. Fry on one side until golden brown, turn over and reduce heat. We fry the cutlets until cooked.
4. Homemade meatballs are ready. Serve with rice or vegetables. Bon appetit! Read more:

PORK CUTLETS IN CRISPY BREAKDOWN RECIPE

You will need products for cooking four servings of cutlets:

• approximately 500 grams of pork fillet;
• 150 grams of white cabbage;
• one head of onion;
• one clove of garlic;
• 60 grams of white bread;
• about 60 ml of milk or cream;
• two eggs;
• 100 grams of corn breadcrumbs;
• 100 ml of sunflower seed oil;
• 30 grams of butter;
• 400 grams of green peas;
• salt and pepper to taste.

Cooking:

1. Cut white cabbage and meat (pork) into large cubes.
2. Peel the garlic and onion, chop into large pieces.
3. Pour the milk into a deep bowl and soak the white bread there, first clean it from the crust.
4. Scroll meat, garlic with onions and bread squeezed from milk through a meat grinder.
5. Do not spill milk from the bowl.
6. After that, pepper and salt the resulting minced meat to taste and put everything in a bowl with milk.
7. Thoroughly beat the minced meat and milk with a mixer at low speed.
8. Then fashion cutlets from minced meat.
9. And dipping pork cutlets in beaten eggs, roll in corn breading.
10. Lightly fry the patties in batches in a skillet over hot oil.
11. At the end, you need to bring the cutlets to readiness in the oven for 7 minutes at a temperature of 180 ° C.
12. Serve the cutlets on the table with a side dish of green peas in warmed butter.

Meat selection secret

Cook cutlets not from purchased minced meat - this is the first key to the success of your cutlets. Use only fresh meat! The meat from the front of the carcass, for example, the sirloin edge, is best suited for cutlets - it will definitely make the most tender and juicy cutlets. However, your secret here may be the combination of several types of meat in one minced meat, so buy not only, but also lamb.

Read about how to choose the right meat, and what parts of the carcass are best suited for cutlets, read

Source: www.macelleriegallo.com

Minced meat secrets

The most important thing in cooking cutlets is not only the choice of meat, but also the correct minced meat from it. Many housewives add eggs, bread soaked in milk, onions, garlic, salt and pepper. However, this traditional recipe does not always allow you to achieve lush, juicy and tender cutlets.

Instead of bread, add grated raw potatoes! If you still want to make minced meat with bread, then do not use fresh bread - it is better to grate the dried one.

Then put a few tablespoons of sour cream or kefir.

Eggs make the patties tougher, so you don't need to add them. The best option would be the following: put the yolk in the minced meat, and beat the protein and dip the cutlets in it before frying - this will be our breading instead of the usual crackers.

For softness, you can pour a little warm boiled water into the minced meat. A pinch of soda and a piece of butter will add splendor to our cutlets.

Minced meat should be scrolled through a meat grinder at least twice.

Be sure to mix well and beat off our minced meat - this will help the cutlets not fall apart, but turn out to be airy and soft.

Don't be afraid to add spices and herbs to the minced meat! They will spice up and make our cutlets more fragrant.

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.