Cutlets from mixed minced meat in the oven. How to make delicious and fluffy meatballs

My husband and I went for a birthday, gave the birthday girl a double boiler. And then I remembered that I haven’t taken mine out of the closet for a long time! Of course, the next day I decided to definitely cook something for a couple. Especially after such a stormy weekend (we walked on two birthdays in a row) I wanted to eat a little something simple.

The composition of steam cutlets from mixed minced meat includes:

• 600 gr. mixed minced meat (I had about half pork and beef);
• 1 onion;
• 1 egg;
• A small piece of bread (or a white loaf);
• 0.25st. milk;
• Salt, pepper - to taste.

A comment:

Of the induced minced meat, I ended up using only half of it on the first evening - for one tier of the double boiler. I prepared the other half of the minced meat the next evening, making some more small changes.

Method for preparing steam cutlets from mixed minced meat:

We take minced meat. I bought two small pieces of beef and pork with bones, cut off the pulp and twisted it in a meat grinder, and put the bones for the future soup in the freezer.


Soak a loaf or bread in milk.


Since I had a meat grinder at hand, on it I twisted the onion with bread to the meat, then I broke the egg into a plate, added salt and pepper.


Mix everything thoroughly into a homogeneous minced meat.


We form cutlets and lay on the oiled bottom of one of the tiers of the double boiler.


I had one with cutlets. And on the second tier, I set to cook.


We cook cutlets for a couple of minutes 30-40. Although here, to be honest, the time depends on the size of the cutlets and your preferences. I can hold the cutlets in a double boiler for almost an hour - for safety, otherwise you never know what kind of meat I got.


Hot steam cutlets with garnish are immediately served on the table! I also added my mother's homemade lecho, and my husband added horseradish to make it "spicier"

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.

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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 butter. 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 chopped 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.

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!

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It would seem that it is difficult to cook meatballs? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, the housewives do not always guess the correct proportions, the ratio of products in cutlets ... These tips will help you prepare the dish in such a way that it will not be ashamed to serve even to the holiday table! The subtleties of cooking cutlets, which you have not thought about before.

Immediately I want to tell you about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!

The next time you cook cutlets, take a chance and add some mustard powder or mustard seeds to the minced meat: 1 tbsp in total. l. for the whole stuffing. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and they will also turn out incomparably lush and juicy ... Try it for pleasure! And check out our detailed recommendations for cooking cutlets: they are really good and tested by housewives in practice.

How to cook delicious meatballs
To make cutlets juicy
Do you know why Soviet canteen cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they saved on meat and took it from the hard parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. Expensive beef tenderloin may not be purchased, but the back, neck, shoulder blade, brisket and some parts of the hind leg are ideal.
Before putting the fillet into the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is she who will give cutlets juiciness and tenderness.

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

Should I add an egg?
Of course it is. The main thing is not to overdo it with eggs and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. Onions for the same amount will require about 200 g, preferably pre-sauteed and chilled, since raw may not have time to fry and will give the cutlets a harsh taste. If you like fresh onion, chop it at the same time as minced meat in a meat grinder.


Bread is the most important ingredient
Do not think that bread appeared in the recipe out of a desire to save money. Without the crumb, you get a kebab kebab, not a juicy meatball. It is the soaked bread that helps to make the cutlets softer and more tender.
Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you make chicken cutlets, you will need less bread and eggs).

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

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

Correct breading
It is advisable to cover the bowl with prepared minced meat with a film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then again carefully knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice for juiciness of the dish. After that, wet your hands in cold water and start sculpting cutlets.
If desired, you can cover them with breading - under the golden crust, the minced meat will remain more juicy. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - for this you just need to chop white bread in a blender. Then roll cutlets in the resulting crumbs and send them to the pan. As a breading, you can also use sesame seeds, small bread straws, flour and ice cream.

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

Frying features
There is nothing complicated in frying cutlets, the main thing is to put them on a hot frying pan with hot oil (preferably melted butter) so that the minced meat “grabs”, a crust forms and then the dish does not fall into pieces.
In addition, keep a distance between the cakes: if you place a mountain of cutlets on one dish, they will quickly release the juice and begin to stew, not fry.

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

Did you like this helpful article? Live and learn! Let this information about cooking meatballs help you create delicious dishes with ease. Do not be greedy - share these recommendations with other housewives.

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 pieces. 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.