Classic cutlets from mixed minced meat. Steamed minced meat patties How to make mixed minced meat patties

Did your cutlets turn out dry and tough again, despite all your efforts? No problem! We will reveal the secret of how to fry airy meatballs with a delicious crispy crust, cook them with the most delicate sauce or bake them deliciously in the oven. Recipes with photos that you can quickly and easily master at home will help you make juicy cutlets from mixed minced meat. Let's get started!

Beef, pork and chicken meatballs in a pan, recipe with photo

In order for the products to turn out to be voluminous and have a pleasant aroma, minced meat should be prepared independently from fresh and high-quality products. It is recommended to take all types of meat in equal proportions, supplement the dish with onions, a long loaf soaked in milk and emphasize its taste with fragrant spices.

Cooking time: 50 minutes

Servings: 7

Energy value

• calorie content - 205 kcal;
• carbohydrates - 8.2 g;
• fats - 10.3 g;
• proteins - 12.6 g.

Ingredients

• pork - 0.2 kg;
• white bread - 90 g;
• milk (2.5%) - 100 ml;
• chicken fillet - 200 g;
• onion - 75 g;
• beef - 0.2 kg;
• wheat flour - 110 g;
• eggs - 2 pcs.;
• small crackers - 120 g;
• table salt - 7-8 g;
• curry - 2 g;
• a mixture of peppers - 4 g;
• thyme - 3 g;
• turmeric - 2-3 g;
• refined oil - 55 ml;
• mint, cilantro - 6 sprigs.

Step by step cooking

1. Clean beef, pork and chicken from films, cartilage, then wash and chop into medium-sized pieces. Grind the prepared meat thoroughly in a food processor.
2. Peel the onion, wash, grind with a blender.
   
3. Divide the loaf into small pieces, put in a cup with warm milk and leave for 8-10 minutes. When the bread becomes moist and swells a little, carefully knead it with a fork.
   
4. Rinse greens with running water, then finely chop.
   
5. Combine all components, drive in one egg, add salt, season with spices. Then mix vigorously with a tablespoon.
6. Close the minced meat with cling film, send for half an hour in a cold place. During this time, the bread will absorb the meat juice, and the future cutlets will turn out soft, but elastic.
7. Divide the chilled mass into seven equal parts, then turn them into small cakes 1.5-2 cm thick. After that, roll the blanks in wheat flour.
8. Break the second egg into a bowl and mix vigorously with a whisk until a light foam forms. Place the breadcrumbs on a separate plate.
9. Fill a frying pan with vegetable oil, set on fire, heat well.
10. Dip the products in the egg, then sprinkle with crushed breadcrumbs and put on the frying surface. Cook cutlets for 6-7 minutes on each side until golden-orange.
    

This is interesting: if you add mustard seeds (15 g) to minced meat, the meat dish will turn out to be more magnificent, with a pleasant bitterness in taste. Instead of onions, you can use green - it will help the meatballs become juicier.

Arrange the minced meat cutlets on a large tray, garnish with lettuce leaves, dark olives and put on the table. It is better to use them hot, with sauerkraut and crumbly buckwheat.

Juicy and delicious minced meat cutlets in vegetable sauce

Homemade meatballs will turn out very tasty if they are made from lamb and turkey. And to make the dish bright and appetizing, it is recommended to supplement it with a gravy of carrots, bell peppers and ripe tomatoes.

Cooking time: 1 hour

Servings: 8

Energy value

• calorie content - 234 kcal;
• carbohydrates - 8.5 g;
• fats - 11.6 g;
• proteins - 12.7 g.

Ingredients

• lamb tenderloin - 0.25 kg;
• potatoes - 170 g;
• chicken egg - 1 pc.;
• turkey meat - 250 g;
• onions - 3 pcs.;
• carrots - 80 g;
• Bulgarian pepper (yellow) - 50 g;
• tomatoes - 2 pcs.;
• bran bread - 100 g;
• garlic - 1 clove;
• cornmeal - 110 g;
• sea ​​salt - 8 g;
• paprika - 3 g;
• chili pepper (ground) - 1 g;
• hops-suneli - 2 g;
• saffron - 3 g;
• vegetable oil - 65 ml;
• basil (for serving) - 4-5 sprigs.

Step by step cooking

1. Wash lamb with turkey, dry with napkins, cut into arbitrary pieces. Then put them in a meat grinder and turn into minced meat.
2. Peel the potatoes, rinse with water, chop on a grater with medium holes. Then mix with meat.
   
3. Free the bulbs from the top layer, wash well. Chop one of them into very small squares and also add to the stuffing.
   
4. Bread crumble into a plate, pour clean water and let stand for 6-7 minutes. Mix the soaked product until a viscous substance is obtained, then send it to the cutlet mass.
   
5. Add minced meat, add an egg, add paprika and knead intensively with hands moistened with water. Then form small oval cutlets out of it and process them in cornmeal.
6. Put the meatballs in a frying pan with hot oil and fry for five minutes on all sides, then set aside.
   
7. To make the gravy, you need to cut the remaining onion into rings, send to a separate saucepan and sauté until translucent. Then peel the carrots, pass it through a coarse grater. Remove seeds from bell pepper, wash and chop into thin strips. Crush the garlic clove with a press. Combine vegetables with onions and, stirring regularly, simmer for 7 minutes.
   
8. Pour boiling water over the tomatoes, remove the skin from them, divide into small cubes and add to the rest of the products. Then pour water (320 ml) into a saucepan, add salt, season with seasonings and then simmer over low heat for 5-6 minutes.
9. Pour the cutlets with the cooked sauce and simmer under the lid with a slight boil for a quarter of an hour.

Advice: the color of the gravy will become more saturated if you add a tablespoon of ketchup or homemade adjika to it. Starch (15 g) will help to thicken the sauce, which must be dissolved in water (80 ml) and poured into a bowl with vegetables.

Sprinkle appetizing meatballs with finely chopped basil, then distribute on plates and treat everyone present. It is better to combine them with pickled mushrooms and mashed potatoes.

How to bake cutlets on a sheet in the oven: a delicious recipe with a photo

Delight family and friends with a sumptuous meat delicacy baked in the oven under a layer of foil. Such cutlets are considered lighter and healthier, as they are cooked in their own juice without the use of oil.

Cooking time: 1 hour 5 minutes

Servings: 9

Energy value

• calorie content - 178 kcal;
• carbohydrates - 6.3 g;
• fats - 4.8 g;
• proteins - 11.7 g.

Ingredients

• veal - 0.45 kg;
• pork pulp - 0.3 kg;
• pumpkin - 170 g;
• leek (medium) - 1 pc.;
• eggs - 2 pcs.;
• flour - 90 g;
• coarse salt - to taste;
• coriander - 3 g;
• cumin - 2 g;
• black pepper - 4 g;
• marjoram - 2-3 g.

Step by step cooking

1. Rinse pork and veal, wipe with a clean cloth, cut into small cubes. Load the meat into a food processor and grind.
   
2. Rinse the leek with water, chop into small rings, combine with minced meat.
   
3. Cut the skin off the pumpkin, then wash it and divide it into 6-7 parts. Grind the vegetable pieces with a blender and send to the meat mixture.
   
4. Salt minced meat, add seasonings. Then pour flour into it, beat in eggs and knead well with wet palms, diligently mixing all the ingredients.
   
5. Shape the cutlet mass into round products with a diameter of about 8 cm.
6. Line a baking sheet with foil, place the meatballs on it and cover them with a layer of shiny paper on top.
   
7. Put the cutlets in a hot oven and bake for 25 minutes at 190 degrees. Then remove the impromptu lid and cook for another quarter of an hour until a golden crust appears.

Important: meat for cutlets should not be lean, otherwise during heat treatment they will not be able to release enough juice and will be dry. If the minced meat turned out to be fat-free, put a small piece of butter inside each meatball - it will make the dish soft and tender.

Mixed minced meat patties baked in the oven are ready. It is desirable to serve the treat in portions, with garlic sauce, crispy bread and vegetable salad. Bon appetit!

Making meatballs is not difficult at all - you need a little free time, a minimum of effort and a great desire to please your loved ones with a delicious treat. And if you follow our recommendations, you can not even doubt that your cutlets will turn out juicy and fragrant!

Please share the link!

Thank you!

Homemade cutlets are a popular minced meat dish.

Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.

Cutlets are eaten both hot and cold.

They can be an independent dish, and served along with any side dish, whether it be salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can be compared with home-made cutlets - made by the hostess' own hands with awe and love.

General principles of preparation

1. For the preparation of tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, rolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.

2. Do not forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.

4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.

Classic homemade meatballs

minced meat (homemade or purchased) - 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour - 3-4 tbsp. spoons.

1. Peel the onion from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.

2. Cut the slices of bread into slices and dry. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently, knead and squeeze, and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on a hot frying pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

1. Cut the onion, break the egg and add the roll soaked in water (milk) to the minced meat.

2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.

3. We form a cutlet in breadcrumbs and put it in a pan with vegetable oil, put it on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. Salad of boiled beetroot with onion, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with sugar and lemon juice will serve as an excellent addition to such cutlets. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 art. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream - 300 g.

1. Thoroughly knead the onion ground in a meat grinder or grated on a fine grater.

2. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.

3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.

4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.

5. Fry for 3 minutes on each side in a preheated pan.

6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.

Lush homemade meatballs

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated frying pan, fry the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives the food a pleasant creamy taste.

3. Break the egg, separating the yolk from the protein.

4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.

5. Beat the egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. We add the beaten proteins to the minced meat, mix very carefully so that the integrity of the protein is not violated, because it is he who will give the cutlets splendor.

6. We make cutlets in the form of dense cakes, roll them in flour.

7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.

Soft homemade meatballs with a secret

mixed minced meat (beef and pork) - 500 g;

salt, black pepper;

2 cloves of garlic;

a bun soaked in mineral water;

1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.

2. Knead the mass for its uniform distribution.

3. Pour mineral water with gases into a bowl. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.

4. Add 1 egg. At first, the stuffing becomes liquid, but after a good kneading, it again acquires a thick consistency. Salt and pepper are adjusted to your preference.

5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.

6. Dip each formed cutlet in breadcrumbs.

7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

ground beef - 500 g;

1 st. a spoonful of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with a fat content of up to 30%;

2 tbsp. spoons of mustard.

1. Chop the onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send to the refrigerator for half an hour.

3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add the mustard.

5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.

Homemade meatballs with cheese

minced meat - 600 g;

egg - 1 pc.;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 cloves;

hard cheese - 100 g;

loaf - 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.

2. Finely chop the potatoes, garlic and onions.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass, it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt, pepper.

5. Cut the cheese into medium slices.

6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside them does not have time to freeze and harden.

Homemade meatballs stuffed with chicken eggs

assorted minced meat - 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

garlic - 3 slices;

1. In a deep plate, mix the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a pan until golden brown.

4. Mix the onion and boiled eggs, add the squeezed garlic, salt and pepper.

5. We make flat cakes from minced meat, put the filling in the middle.

6. The baking sheet must be greased with vegetable oil. And, finally, the last stage is to send cutlets to the oven at 160-180 degrees.

If you take minced pork, the cutlets will turn out to be fatty, if chicken meat - tender and lean. The best alternative is cutlets-assorted.

So that the cutlets are not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: to full readiness. And readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.

If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.

Cutlets can be served with sour cream, light salad, vegetable side dish or standard puree.

Cook with pleasure and love! And remember, the simpler the recipe, the better the result!

Meat

It is better to make minced meat for cutlets yourself from chilled non-lean meat. An almost classic option is a mixture of beef and pork in a 2: 1 ratio. Purely pork cutlets can turn out to be very fatty, and beef cutlets may not be juicy enough.

You can also add chicken, turkey to cutlets or cook them only from poultry.

Fish

For cutlets, in principle, any fish is suitable. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Ideal for salmon, cod, halibut, halibut.

Other Ingredients

Onion. It must be passed with meat through a meat grinder or finely chopped (in this case it is better to fry and cool a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (baton). It is needed so that the cutlets keep their shape and are more tender. Bread must be soaked in boiled water, milk or cream, squeezed, remove the crust and pass through a meat grinder. Too much of it is not required: 100–200 g per 1 kg of minced meat is enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. They can be substituted for bread if desired. Vegetables are best chopped with a grater.

Eggs. Controversial Ingredient: Some cooks think they make patties tough. However, the eggs help to stick the stuffing together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. About 1 teaspoon of salt is enough for 1 kg of minced meat.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to minced meat to make the cutlets more juicy.

Cream can be added to fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of fish.

How to prepare minced meat and mold cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. Minced meat must be kneaded well with your hands and beat off - so it will be saturated with oxygen. You can do this in a pot with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat to the bottom of the container several times.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it rests. After that, it should be mixed again.
5. You need to sculpt cutlets with wet hands so that minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not grind too much: the larger the cutlets, the juicier they are. Pat the patties with your palms so that they are smooth and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you should not neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Keep in mind that crackers absorb more oil. Therefore, if you want to reduce the fat content of the patties, choose other breading options or dry the finished patties with paper towels.

How to fry meatballs

Put the cutlets in a well-heated pan with oil. Be sure to leave a distance between them, otherwise they will not be fried, but stewed.

First, fry one side over high heat for 1-2 minutes, then lower the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After that, you can sweat the cutlets under the lid for 5-8 minutes.

20 minutes is enough for frying any meatballs. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook meatballs in the oven

Put the cutlets on a greased baking sheet and put in the oven, preheated to 180-200 degrees. After 15-20 minutes, pour half a glass of water onto a baking sheet and bake the cutlets for another 10-15 minutes.

In the oven, you can also bring fried cutlets to readiness. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For cooking in the "Frying" or "Baking" modes are suitable. The average cooking time is 40–50 minutes.

Cutlets should be turned every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

Preparing a dish in a double boiler is the easiest. You just need to pour the amount of water indicated in the instructions inside, put the cutlets, turn on the appliance and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you do not have a double boiler, cutlets can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

• 750 g chicken pulp (equal parts of breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml of milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon of salt;
• ½ teaspoon ground black pepper;
• ghee or butter - for frying.

Cooking

Soak 150 g of a loaf in milk. When it swells, squeeze it out and pass it along with the chicken pulp through a meat grinder. Do not throw out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately, prepare the breading mixture. To do this, cut the remaining 200 g of a loaf into small cubes (with sides of about 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, shape the minced meat into medium sized patties. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated pan with oil. Fry the patties over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

• 300 g of beef;
• 200 g pork;
• 150–200 g of fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1-2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Cooking

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and sauté until all the water has boiled away. At the end, salt and pepper the filling and let it cool.

While the filling is cooling, you can cook minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix it again after that and beat it off.

With wet hands, form the minced meat into a flat cake. Put the mushroom stuffing in the middle. Cover it with a new tortilla of minced meat and make a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over minimal heat under the lid.

womensgroup.ru

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper - to taste;
• 100 g butter;
• vegetable oil - for frying.

Cooking

Pass the cod fillet and onion through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Mix everything and leave for 30 minutes. Meanwhile, cool and cut into cubes. Add eggs to minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a cake out of minced meat, put a teaspoon of butter in the center and form a cutlet.

Roll cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to the oven preheated to 180 degrees and bake for 10-15 minutes.

The word "cutlet" came into Russian from French, la côtelette is a piece of meat on a rib. So it was much more convenient to eat it with your hands in ancient times. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. The meat began to be beaten to make it softer, and breaded to maintain juiciness. This process took place throughout Europe. The only thing reminiscent of the old times today is the Kiev cutlet, which is often made with a bone.

Over time, the cutlets became chopped, as they were much easier to chew. And with the advent of meat grinders, they turned into a fairly easy dish to prepare. We will prepare them.

Meat selection

For cutlets, you can take a piece of brisket or shoulder blades, chopped goulash is also suitable. But keep in mind that traders in the market can sell you bad meat. Therefore, when buying, you should ask to see a piece from all sides.

Cutlets are best made from chilled meat, not frozen.

The most delicious cutlets are obtained with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It is good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry meat to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to put onions in minced meat. It is turned along with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to cook cutlets only from freshly prepared minced meat. If you still make minced meat in advance, do not put bread in it, do not salt or add spices.

Minced meat must be kneaded by hand. You can even beat it with your palms - so it will turn out tender and soft.

Minced meat needs to be kneaded for a long time, you can beat it with your palms, throw it from one hand to another, beat it on the table. All in order for the meat mass to be saturated with oxygen and become more viscous, homogeneous.

A couple of tablespoons of ice water added during kneading will add juiciness to the minced meat. You can also pour a spoonful of vegetable oil.

A cube of cold butter, added at the end of kneading, will make the patties juicier and more airy.

Photo: Shutterstock.com

Bread

In order for the cutlets not to fall apart, bread is added to them.

It is necessary to soak dried bread, the amount of gluten necessary for “gluing” minced meat is not released from fresh bread.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to cutlets - all these vegetables will give them juiciness.

Instead of bread, stiffly beaten protein can be mixed into the minced meat. He will connect the minced meat and will not let the cutlets fall apart. But maybe make them a bit tougher.

modeling

Before sculpting, minced meat is best cooled for half an hour.

To make it easier to divide the minced meat into portions, you need to moisten your hands with water.

Try to make the patties the same size.

When sculpting cutlets, pat it with your palms and try to make it uniform, without seams. So she will not release her juice.

Breading

You can roll cutlets:

In ordinary flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

frying

Cutlets spread on a hot, but not overheated pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the fire needs to be reduced and then it is darkened on the same side for another 3-4 minutes. And then turn over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and the juiciness will not go away.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and they are covered with a lid. You can just take sour cream, or you can cook something more complex.

Do not add water to sour cream so that there is more sauce, this will spoil the cutlets, kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced, if there is clear juice, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for readiness.

If you want to freeze

Cutlets are best made from minced meat. Only the stuffing will then need to be better kneaded so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf coarsely and pour water over it.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Turn the meat along with the onion through the fine grate of the meat grinder.

Step 3. Turn a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze the bread and add to the minced meat.

Tip: If the minced meat seems dry, you can add a little milk, or water and vegetable oil to it.

Step 6. Form cutlets. Roll them in flour.

Tip: In the process of sculpting, you can beat the cutlets a little more with your palms, patting.

Step 7. Heat up a frying pan with oil. Put the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce the fire and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat, and then over low heat, as described in paragraphs 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to make a sauce. Just do not add water in any case, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour over sour cream, sprinkle with herbs, serve hot.

Juicy minced meat patties, recipe

What everyday or festive table can do without fragrant, juicy and?

If you are a novice hostess, then you simply must learn how to cook cutlets. To make them really tasty, you should follow a few recommendations. For extra splendor, add raw potatoes. If the minced meat remains dry to the touch after adding all the ingredients, just add a chicken egg to it. Also a great option is a bun soaked in milk.

You can fry both under the lid and without it. If you want to get a crispy crust, it is better not to cover the pan with a lid. The main thing is to cook the dish on medium heat and constantly monitor that nothing burns.

Ingredients:

• minced meat (50% minced pork / 50% minced chicken) - 400 g;
• onion - 1 pc.;
• potatoes - 1 pc.;
• salt - 0.5 tbsp. l.;
• flour for rolling - 100-120 g;
• vegetable oil for frying - 130-150 ml.

Juicy cutlets from mixed minced meat, a recipe with a photo step by step

1. Place minced meat in a bowl convenient for work. Peel the potato and grate it on the smallest grater.

1. Grind the peeled onion with a grater or blender. If you take a whole piece of meat and turn it into minced meat yourself, then you can immediately scroll the onion and potato with it.

1. Add salt to minced meat.

1. Rinse with cool water, mix the minced meat well. All ingredients must be combined with each other.

1. Moisten your hands with cold water and fashion cutlets of the size and shape you need from the finished minced meat.

1. Dip each cutlet on both sides in flour.

1. Pour a sufficient amount of vegetable oil into the pan, heat. Lower the cutlets to the bottom and fry.

1. Turn over to the opposite side, fry until the same beautiful golden color.

You can serve fragrant cutlets with any side dish of your choice. They go especially well with mashed potatoes, boiled pasta and buckwheat.