How to make the most delicious cutlets. Sauces for cutlets, recipes

Cutlets are literally our everything. They consist of only advantages: firstly, even the most fastidious family member will not refuse them. Secondly, if these are homemade cutlets, you know exactly what you are feeding your precious family. Thirdly, a batch of freshly prepared cutlets can be thrown into the freezer, and when you come home from work completely exhausted, you don’t need to stand at the stove for an hour - fry the prepared semi-finished products and make a quick side dish.

Classic cutlets. Watch the video recipe!

Beef, pork, minced meat cutlets

1. Quick schnitzel

A classic recipe for all times. Photo: website

Juicy and tender. Soft inside and crispy outside. Golden color and so familiar and understandable from childhood. Meet His Majesty Schnitzel!

2. Buckwheat cutlets with egg

Light meat cutlets with buckwheat. Photo: website

Do you love cutlets, but are tired of the monotony? Prepare buckwheat with egg, it’s quick, low-calorie and extremely tasty!

3. Swedish meatballs

Legendary meatballs from Sweden. Photo: thinkstockphotos.com

Jamie Oliver has finally taught us how to make legendary Swedish meatballs and a classic cranberry sauce with a secret twist.

4. Baked meat balls

Know-how of thrifty and inventive Italian housewives. Photo: thinkstockphotos.com

Boiled or baked meat patties, or Polpette de bollito alle spezie, is a very successful way to use boiled or baked meat.

5. Turkish homemade minced meat cutlets

Turkish cutlets are very quick and very tasty. Photo: thinkstockphotos.com

Spicy oriental balls with aromatic herbs and vegetable gravy.

6. Hedgehog meatballs in a pot

Juicy and tender hedgehogs in a pot. Photo: thinkstockphotos.com

Prepare our hedgehogs with a secret: a small piece of cheese will give the meat special juiciness and tenderness!

Chicken and turkey cutlets

1. Classic Pozharsky cutlets

These chicken cutlets will be a hit. Photo: website

Tender, airy chicken cutlets with a crispy crust will please everyone.

2. Tender turkey cutlets with stuffing

Interesting turkey fillet cutlets. Photo: website

Tender turkey cutlets stuffed with spinach, cheese and pine nuts.

3. Delicious, but dietary cutlets with a secret

And cutlets can be for weight loss! Photo: natalielissy.ru

Incredibly juicy and bright dietary chicken cutlets with a secret ingredient!

4. Chicken cutlets with prunes

Make an original filling, and the cutlets will be transformed beyond recognition. Photo: thinkstockphotos.com

The simplest recipe from the Soviet past that you can imagine.

5. Diet turkey cutlets with porcini mushrooms

With a little culinary creativity, unleavened turkey cutlets will turn into a masterpiece. Photo: thinkstockphotos.com

Low-calorie turkey cutlets from famous chefs Konstantin Ivlev and Yuri Rozhkov.

Fish and seafood cutlets

1. Diet cutlets with pink salmon

A healthy alternative to the usual meat cutlets. Photo: website

Spices create a unique sweet-salty harmony of flavors, and the overall lightness of the dish makes these cutlets an ideal dietary lunch or dinner.

2. Crab cakes with carrots and zucchini

Soulful crab meat cutlets. Photo: thinkstockphotos.com

Crab cakes with carrots and zucchini are very tasty, juicy and tender. If you don't have real crabs, you can make them from crab sticks.

3. Steamed pike cutlets

A proven recipe from the famous restaurateur Savely Libkin. Photo: Eksmo Publishing House

Delicious and low-calorie fish cutlets. They are ideal if you are planning to lose weight.

4. Canned salmon cutlets

It’s impossible to imagine a more budget-friendly option for these cutlets. Photo: thinkstockphotos.com

It's tasty, inexpensive and very fast. The only effort you have to make is to open a can of canned food.

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

How to make minced meat for cutlets

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

In the oven

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

For a couple

This cooking method is mainly used for fish and poultry, when dietary recipes are selected and fats are not allowed. The minced meat for steam cutlets can even be completely dry - the humidity inside will be created and preserved by the chosen method of heat treatment. The only disadvantage of the finished dish is its outward appearance: the steamed cutlets are very pale, so experts advise putting them in the oven for a quarter of an hour so that a crust appears.

A couple of important nuances:

• There is no need to bread the formed cutlets - a steamer will turn this dry shell into an unsightly mess.
• Don't have a meat grinder? Use a blender or food processor. The consistency of the minced meat will vary depending on the duration of operation of the device.

In a frying pan

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

Minced meat recipe for cutlets

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

Classical

The traditional version of this delicious dish is pork and beef, complemented with white onion, black pepper, and salt. Most housewives prefer to make classic minced meat for cutlets with an egg, whose task is to give the mass elasticity and integrity. Be sure to bread it with ground breadcrumbs, and for tenderness, add a piece of butter at the very last stage.

Ingredients:

• beef – 400 g;
• pork – 180 g;
• egg higher cat.;
• bulb onions;
• salt pepper;
• butter – 20 g.

Cooking method:

1. Scroll the meat and onion slices twice at the same time.
2. Add salt and pepper. Taste the mixture, because more often it happens to be under-salted than over-salted.
3. Beat the egg and add it in. Knead with your hands (!) for a couple of minutes.
4. Pour in a spoonful of ice water and add butter. Knead for another minute.

From pike

This fish is characterized by dry fillet, so professionals always use butter, which will make the cutlets juicy. You can take lard or even fatty pork, but if you are planning to prepare a dish for a child, this option is not suitable. The remaining secrets of how to make ideal minced pike for cutlets are revealed as the algorithm is described.

Ingredients:

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

Cooking method:

1. Cut the bread crumb and pour in milk - this will make the cutlets tender.
2. Clean the pike fillet and grind through a meat grinder with chopped onion.
3. Add the squeezed bread mass, salt, chopped cilantro.
4. Before frying/baking, the cutlets will definitely need to be breaded, otherwise all the juice will go away.

Consider another option for a fish dish -. Delicious cooking recipes with photos and videos await you.

From beef and pork

If you like the big, hearty burgers sold at food chains, but are wary of their unknown ingredients, learn how to make this dish yourself. First of all, you need to figure out how to prepare minced meat for pork and beef cutlets. This mass, according to professionals, is ideal for burgers. The dietary version discards pork.

Ingredients:

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

Cooking method:

1. Grind the beef and pork through a meat grinder.
2. Freeze the loaf and grate it coarsely.
3. Beat the egg and add to the meat mixture. Add spices and salt there.
4. Add the loaf crumbs last - the mass should be thick.
5. You can fry burger patties made from minced pork and beef without oil, remembering to give them the correct flattened shape.

Chicken

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

Ingredients:

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

Cooking method:

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

From fish

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

Ingredients:

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

Cooking method:

1. Cool the fish fillets before using. Clean, rinse.
2. Cut into cubes and grind with a blender.
3. Add torn parsley, salt and ground white pepper.
4. Add semolina to make the mixture less liquid.
5. Form cutlets and cover with breadcrumbs.

From pork

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

Ingredients:

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

Cooking method:

1. Toss cooled pork with onion pieces.
2. Salt, pepper, add semolina. Beat this mass and knead for several minutes.
3. Grate the apple, steam the prunes, make cutlets, adding the filling to the center.

Beef

For such a dish, choose the front zone of the carcass - it is the most tender, but not too greasy. If you use a spatula, it is better to cook mixed minced meat or add butter/lard. However, the fluffiness is also affected by beating - without it, the cutlets will be flat and very heavy inside. How to make ground beef so that your homemade dish can compete with restaurant photos? The technology is disclosed below.

Ingredients:

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

Cooking method:

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

With bread

A culinary trick such as using a loaf or a simple white bun helps make even fried cutlets very tender. This technique is especially actively used for fish or chicken mass, which is devoid of fat. Homemade minced meat cutlets with bread are always juicy, fluffy, and soft. Take stale slices - they will work better due to the gluten. This stuffing cannot be prepared in advance!

Ingredients:

• meat – 600 g;
• garlic clove;
• stale bread – 120 g;
• milk – 150 ml;
• salt.

Cooking method:

1. Pour milk over the bread, wait 10-12 minutes.
2. Grind the beef through a meat grinder. Send it there again, but with squeezed bread and garlic.
3. Salt the resulting mass, add chopped onion. Beat and start making cutlets.

With potatoes

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

Ingredients:

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

Cooking method:

1. Grind the meat pieces through a meat grinder and add half the chopped onion.
2. Add salt. Beat for 2-3 minutes - this way the cutlets will be fluffy.
3. Add finely grated potatoes, stir for another 1-1.5 minutes.

Turkey

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

Ingredients:

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

Cooking method:

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

What can you add to minced meat for cutlets?

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

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

Video

The secret of delicious, juicy and fluffy cutlets

Grandma's secrets:
For each thick flatbread of minced meat, place a piece of ice (from a special cube mold). Form the flatbread into a patty (just quickly) and fry in a frying pan. Place the finished ones in a saucepan and put them in the oven that has just been turned off.
In order for the minced meat to be tender and juicy, you need to “knock it out”, namely, take it like dough and throw it on the table as best you can (Before this, place the minced meat in a bag).
And a real cutlet should fit into a man’s palm like a glove.

Ground meat
Most often, cutlets are made from a mixture of beef and pork. More tender ones are obtained with the addition of chicken, and such a combination as pork and chicken is simply delicious. For example, I most like minced chicken cutlets, especially with mushrooms.
For ordinary homemade cutlets, use a 50/50 mixture - half a portion of beef, half a portion of minced pork.
If you replace beef with chicken, you will get even more tender and cheerful cutlets.
It is best to buy the meat yourself and then make minced meat.

White bread or roll is taken somewhere 1:3 from the amount of minced meat, no less. Soak the bread in milk for 15-20 minutes. If the crust on the bun is too hard, it is better to cut it off. Then, after draining the excess milk, beat the bun in a blender until smooth (you can, in principle, knead it with your hands)

Eggs.
Add two or three yolks to the mashed and whipped bun into a homogeneous mass. I don’t recommend adding whites - they are what make the cutlets tough! Salt, pepper, add herbs to taste, leave to brew.

Onion.
Peel the onion and chop finely. Quickly blanch in a heated frying pan and, after cooling, add to the mixture.

Now add the minced meat and knead vigorously with both hands. Each drop of minced meat should pass through your fingers several times. Some housewives put everything through a meat grinder again, some hit it forcefully on the table, some put it in the refrigerator after all the procedures... The finished minced meat should not be dry, rather, on the contrary, watery. If it is dry, add a little water (boiling water) or milk.

A few more secrets:
1. Add a spoon or two of sour cream. This is also done to make the minced meat softer and juicier.
2. Dilute the minced meat with boiling water. All for the same juiciness. It's a paradox, but it helps! I can’t explain why this happens, but the cutlets from this execution turn out really juicy!
3. Add ungrated potatoes to the minced meat. I use this secret with pleasure, especially when there is little white bread.
4. When frying, dip the cutlets in batter (a mixture of milk, eggs and flour). The batter prevents the juice from leaking out.
5. You can add overcooked carrots and raw finely chopped cabbage - it turns out very tasty.
6. Some housewives replace milk with meat broth and bread with bread.
7. Add finely chopped dill and other greens to the minced meat.

When the minced meat is ready, heat a frying pan (preferably with thick walls) and form cutlets. To prevent the minced meat from sticking to your hands, dip them in water periodically.

Fry on both sides until crispy and place in a frying pan (without fat!). You can squeeze a couple of cloves of garlic on top if you like. Close the lid and simmer a little in a preheated oven over low heat for about 15 minutes. Done!

Bon appetit!

Everyone loves tender, juicy and fragrant cutlets. This is one of the most popular meat dishes. Therefore, we present to your attention several classic recipes for minced meat cutlets and their variations.

Minced meat cutlets - classic recipe

Ingredients:

• Minced pork or a piece of meat from which you can make minced meat yourself - 1 kg;
• Milk – 350 ml;
• Bread – 0.3 kg;
• Eggs – 2 pieces;
• Oil – for frying;
• Onions – 3-4 pieces (medium heads);
• Spices and salt - to taste.

Preparation step by step:

1. If you purchased ready-made minced meat or made it in advance, go straight to the second point. So, take the pork and rinse it under running water. Remove all membranes and bones (if any) and remove excess liquid from the meat. Cut the meat into small pieces and grind them using a meat grinder.
2. Place the minced meat in a large bowl, because we will continue to add the rest of the ingredients into it.
3. Place the slices of bread in a small bowl and pour milk over them (as a last resort, you can pour boiled water over the bread). Let the bread soften, this will only take a few minutes.
4. Peel the onion. Pass all the onions through a meat grinder and add them to the meat. If you don't have a meat grinder, you can chop the onion by hand or using a blender.
5. Remove the crumb from the milk and add the bread to the meat.
6. Beat eggs into all ingredients. Mix the minced meat thoroughly; it should have a uniform consistency.
7. Add your favorite spices and salt. Mix the resulting mass.
8. Place the frying pan over medium heat and add oil. Wait until the pan is hot enough.
9. Wet your hands in cold water and start making our cutlets. Choose the size yourself, but keep in mind: small ones cook faster, while large ones are juicier.
10. Place the cutlets only on a well-heated frying pan. There must be space between the meat balls, otherwise they will stick together or lose their shape.
11. Our cutlets need to be fried on both sides until golden brown.
12. Fill the cutlets with water and turn the heat to low. Let them simmer for about 20-30 minutes. You can do it differently: fry all the cutlets and put them in a saucepan and simmer everything together. Or you can do without this item altogether.
13. Flavorful minced pork cutlets are ready. They go well with all side dishes, but are most often eaten with mashed potatoes or pasta.

Additional delicious cutlet recipes

There are many variations of the classic recipe. Let's look at the most interesting and delicious cutlet options.

Minced chicken cutlets

Ingredients:

• Chicken fillet – 1 piece (approximately 0.5 kg);
• Butter – 50 g;
• Breadcrumbs or flour - 1 cup;
• Stale bread – 2 pieces;
• Onion – 1 piece;
• Egg – 1 piece;
• Oil – for frying;
• Spices and salt - to taste.

Step-by-step preparation steps:

1. Take a stick of butter and cut off a quarter of it (about 50 grams), wrap the cut piece in a small bag or cling film. Place the butter in the refrigerator for half an hour. Butter can be replaced with margarine.
2. Cut off the crusts of dry bread and leave only the crumb. Cover the bread with water.
3. Make minced fillet using a blender or meat grinder.
4. Finely chop the onion or pass it through a meat grinder.
5. Making the minced meat: in a large bowl, combine the meat, onion, egg and softened bread (before doing this, squeeze it thoroughly so that there is as little liquid in the minced meat as possible).
6. Mix everything thoroughly and add spices to our minced meat.
7. Take out the oil and quickly grate it, add it to the meat and mix everything thoroughly. Place the minced meat in the refrigerator for 5-10 minutes.
8. Wet your hands and start making cutlets. After that, dip each one in breadcrumbs and place the finished cutlets on a wooden board.
9. Heat a frying pan and pour refined oil into it.
10. When the oil is hot, add the cutlets. Fry them without a lid.
11. Fry on each side until golden brown (about 5-6 minutes on each side).
12. Ready-made minced chicken cutlets should be served hot with fresh vegetables.

From ground beef

Beef cutlets are tough. Therefore, such meat must be diluted with third-party additives, for example, oatmeal. They have a mild taste, which will not overpower the meat and will give the emu juiciness and softness.

Ingredients:

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

Preparation:

1. Take the flakes, pour them into a deep bowl and pour boiling water (1.5 cups).
2. Make minced beef or buy ready-made.
3. Mix the minced meat with the eggs. They can be replaced with one raw potato (then you need to pass it through a meat grinder); it also has excellent adhesive properties.
4. Chop both onions. Add them to the minced meat.
5. Add prepared oatmeal and spices with salt to the meat. Chop the greens (for example, dill and parsley) and add them to the minced meat. The entire mass must be mixed thoroughly.
6. With wet hands, form the minced meat into cutlets. During sculpting, you need to beat them a little (pass the meat from one hand to the other) so that excess moisture is removed and the cutlets do not lose their shape during the cooking process.
7. Heat a frying pan with oil and add the cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn the meat balls over, reduce the heat and cover with a lid. If you use this technique, the cutlets will become softer and more flavorful.
8. Ground beef cutlets are ready. It is better to eat them warm with a side dish.

Chicken Kiev

Let's look at the algorithm for preparing this dish using just one cutlet as an example.

Ingredients:

• Chicken fillet – 1 piece;
• Rusks - for breading;
• Flour – for breading;
• Oil – 25 g;
• Processed cheese – 25 g;
• Egg – 1 piece;
• Dill – 2-3 g;
• Salt and white pepper – 2 g;
• Sunflower oil - for deep frying.

Preparation:

1. Take the chicken breast and rinse thoroughly. Trim all membranes, veins and fat from the meat. Next, you need to cut it in the middle and unfold it (like a book) so that the meat is a single layer. The main thing is to remember to leave a bone on the fillet.
2. Wrap the meat in cling film and begin pounding it until the chop is about ½ inch thick.
3. Salt the chop and add pepper, but keep in mind that the color of these additions will affect the type of juice. And it, ideally, should be transparent. Therefore, it is worth using white pepper.
4. Let's prepare the filling. Grate the cheese on a fine grater, chop the herbs very finely, mix everything with butter. Wrap this mixture in cling film, giving it the shape of a sausage. Place the filling in the freezer. The last point is mandatory, since without preliminary hardening the filling simply will not hold its shape and will quickly spread over the entire cutlet. In the classic recipe, it is customary to put only butter in the middle, but this option has been improved over time. But you can just put a piece of butter in the middle.
5. Place the filling in the middle of the fillet and wrap the meat so that the filling is securely hidden in the chop and the oil does not leak out during cooking.
6. Flatten the meat a little so that it resembles a cutlet.
7. Place the cutlet in the freezer (at least half an hour) so that it reliably holds its given shape and does not fall apart during further warm processing.
8. Take our product out of the freezer and dust it with flour.
9. In a small bowl, beat the egg without adding spices.
10. Dip the meat into the egg. Do this slowly so that the excess has time to drip off.
11. Roll the product in breadcrumbs. Place the cutlet in the freezer for a few minutes to help the batter hold better.
12. Remove the meat and dip it back into the egg.
13. Dip the cutlet in breadcrumbs.
14. Deep fry the cutlet until golden brown.
15. Place the cutlet in an oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be completely cooked.
16. The dish is ready. Delicious!

From mixed minced meat

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

Ingredients:

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

Preparation:

1. All meat must be washed and membranes and bones trimmed. Dry all meats using paper towels.
2. Cut all 3 types into pieces and grind them in a meat grinder.
3. Peel the onions and potatoes and also chop them using a meat grinder.
4. Soak the bread in water. Add the pulp to the minced meat.
5. Beat the egg into the minced meat. Add mayonnaise, but if the meat is fatty, you won’t need it.
6. If you wish, you can add garlic and herbs to the meat at this stage.
7. Add your favorite spices and salt to the minced meat. Mix everything thoroughly.
8. We beat the cutlets. In this recipe, this is a mandatory step, since the meat must have a uniform structure. So, take the meat in your hand and forcefully throw it back into the bowl, repeat this action several times. You will immediately see that the mince will change. If you do everything correctly, the cutlets will keep their shape perfectly, and their taste will be simply amazing.
9. With wet hands, begin to form cutlets. Then roll them in breadcrumbs (you can replace them with flour).
10. Pour oil into a well-heated frying pan and wait until it warms up thoroughly.
11. Place the cutlets only in a very hot pan. Fry until golden brown on both sides. After this they can be stewed.
12. When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.

This is a classic option that is preferred by many housewives. This way the cutlets cook quickly, and you can constantly control the degree of frying.

In the oven

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

For this option, you need to grease a baking sheet with oil or fat and place the cutlets. But you can even do without oil - just cover the bottom of the pan with foil.

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

In a slow cooker

Proponents of a healthy diet are inclined towards this option, since using a multicooker you can cook cutlets completely without oil - by steaming them.

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

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

Minced meat cutlets in a frying pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a frying pan so that they turn out juicy, fluffy, and most importantly, tasty. The owners of the secrets of making such cutlets simply have no price, because minced meat cutlets in a frying pan are an indispensable hit for all times and a lifesaver that decorates any table.

To cook minced meat cutlets in a frying pan, you will need a minimum of ingredients. The main thing is that you have any minced meat on hand: pork, beef, chicken, fish or assorted meat, for example, pork + beef (whichever you like) - fresh, high-quality and preferably homemade. You can make cutlets from minced meat bought in a store, but you need to be very careful when choosing it.

To add additional juiciness to the minced meat, some housewives add finely chopped or finely grated onions, soaked white bread, others finely grated potatoes, chopped cabbage and other helping ingredients that can give the cutlets that very zest that makes them unique original. There are many options for supplements. So, the cutlets will turn out very juicy if you put a piece of frozen butter inside each one and add chopped herbs to it. You can simply add greens to the minced meat.

A few words about breading. Some housewives are of the opinion that minced meat cutlets in a frying pan must be breaded, while others do without this procedure. Moreover, both of them turn out wonderful cutlets.

You also need to fry minced meat cutlets in a frying pan correctly: pour vegetable oil into the frying pan and distribute it over the entire surface, heat it up, reduce the heat to medium, and then add the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer covered for another 10 minutes until done.

Do you want to surprise your family with delicious cutlets? Visit us and choose the recipe that you like.

Mixed minced meat cutlets in a frying pan

Ingredients:
500 g minced pork,
500 g minced beef,
1 onion,
1 egg,
150-200 g loaf or white bread,
2 -3 cloves of garlic,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,

Preparation:
For cooking, use a loaf or bread that is not the freshest, but slightly stale, so that the cutlets do not turn out fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze out. Add finely chopped or grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste to the minced meat and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise beating it thoroughly. You can simply lift the mass of minced meat and slam it on a table or plate with noticeable force, or you can put the minced meat in a bag, tie it, leaving enough space and removing the air, and slam it with this structure. In any case, your cutlets will only benefit from such a massage. Next, form the minced meat into cutlets, roll each one in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown. Then pour just a little water into the pan, cover it with a lid and let the cutlets simmer for another 10 minutes.

Another tip that may come in handy when you cook minced meat cutlets in a frying pan. Add some dried herbs, after grinding them into powder into breadcrumbs. The finished cutlets fried in this mixture will turn out very fragrant.

Homemade minced pork cutlets

Ingredients:
600-700 g minced pork,
2 onions,
3-4 cloves of garlic,
1 egg,
1-1.5 cups. milk,
2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Soak the pulp of a loaf or white bread in warm milk and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed out loaf pulp, mix the minced meat well again. Add garlic, egg, passed through a press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and begin forming cutlets. This is much easier to do with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a frying pan with heated vegetable oil on both sides until golden brown. When the cutlets are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice appears clear, turn up the heat and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.

Delicious ground beef cutlets

Ingredients:
600-700 g minced beef,
2 potatoes,
1 egg,
1 onion,
dill, salt, ground black pepper - to taste,
flour for breading.

Preparation:
Typically, ground beef is minced twice. To make the cutlets more tender. If you are using store-bought minced meat, don’t be lazy, pass it through the meat grinder one more time along with peeled raw potatoes. Or then add finely grated potatoes to the minced meat. In a word, act at your own discretion. Season the finished minced meat with salt and pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated frying pan with vegetable oil on both sides until a beautiful, appetizing crust. Add a little water to the pan, cover with a lid and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.

Minced chicken cutlets in a frying pan

Ingredients:
900 minced chicken,
3 processed cheese “Druzhba”,
1 egg,
1 bunch of green onions,
1 bunch of parsley or dill,
2 cloves of garlic,
3 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.

Preparation:
Grate the processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Mix everything thoroughly one more time and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown.

According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However, the following recipe can make even the most desperate non-fans of fish cutlets reconsider their views.

Minced fish cutlets in a frying pan

Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg,
3 tbsp. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.

Preparation:
Combine the finely grated pumpkin with the minced fish, add the egg beaten with a fork, the garlic passed through a press and mix. Then add flour to the minced meat, knead it, salt and pepper to taste. With wet hands, form cutlets and fry them in a frying pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a frying pan - this is a minimum of time and maximum pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina