Must be added to cutlets. Classic homemade minced meat patties

The basic recipes for cutlets do not differ much from each other. But, for some reason, different housewives make cutlets completely different. Every housewife wants her cutlets to be lush, juicy and appetizing. To achieve the perfect dish, you need to know some recipes.
It doesn’t matter if the hostess uses purchased or hand-made minced meat for making cutlets. In both cases, it is important what to add to the minced meat so that the cutlets are juicy.

When adding bread to minced meat, it must be soaked. Some people soak bread in milk - and this is a fatal mistake, because bread soaked in milk will eventually prevent the dish from being juicy. Bread must be soaked in cold boiled water;
It is best to take white wheat stale bread to add to minced meat. If the bread is fresh, then the cutlets will become unpleasantly sticky. In order for the minced meat to be juicy and soft, it is necessary to add white bread, because it is able to increase the volume of products;
White bread in minced meat is necessary for making meatballs, because it will absorb the secreted meat juice. Due to this, the dish will turn out soft, lush and juicy;
Bread should be added to minced meat quite a bit, because it absorbs oil well, in which cutlets will be fried in a pan. If there is a lot of bread in the meat, then it will absorb all the fat and the cutlets will not turn out juicy. In relation to the mass of meat, approximately 15-20% of bread should be added to it;




When adding onion to minced meat, many pass it through a meat grinder. To get the perfect dish, it is better to finely chop the onion;
Many housewives add eggs to minced meat. But they are not considered a mandatory component, because they can give stiffness to ready-made cutlets. If you want to add eggs, it is best to mix only the yolk into the minced meat;
Instead of bread, you can also add any vegetables to minced meat: cabbage, carrots, and even potatoes. Additional vegetables must first be grated on a fine grater;
Size matters. The cutlet will be the juicier, the larger it is;
Serve with cutlets.

It is important! If cutlets are prepared from ground meat, then bread soaked in water does not need to be squeezed hard before adding it to the meat.

What meat to choose for minced meat




We already know what to add to minced chicken to make the cutlets juicy or to any other type of meat (bread and onions). But, first you need to properly process the stuffing itself. If you need to mix it very well and beat it off so that it is saturated with oxygen. No milk needs to be added, but boiled water will not hurt.

Piece of ice or butter
A very important secret of what to add to minced meat so that the cutlets are juicy, which many housewives do not even know about. Before frying the cutlet, put a piece of ice in its center. Quickly form a cutlet and send it to fry in a pan or oven. Instead of a piece of ice inside each cutlet, for greater juiciness and softness, you can wrap a piece of butter.

Is panning necessary?




In order for the final result to please one hundred percent, it is important not only to properly prepare the minced meat and add all the necessary ingredients to it. It is important to fry the meatballs correctly. It is best to use breading when frying. It can be plain flour or breadcrumbs. Instead of these breading ingredients, you can also use lightly beaten protein.

It is important! So that the cutlets are well formed and the minced meat does not stick to the hands, the hands must be periodically moistened in clean water.




Additional useful information:
You can add a few tablespoons of sour cream to the minced meat to make it softer and juicier. But, in this case, you need to be prepared for the fact that the finished product will taste like sour cream;
To make the cutlets very juicy, you need to add as much boiled water to the minced meat as the meat can absorb;
When there is not enough white bread in the house, but you need to urgently cook cutlets, this ingredient can be replaced with potatoes. Not with black bread, but with potatoes grated on a fine grater;
The batter will not let the juice flow out of the cutlet, so if you want to get a juicy dish, you can first roll the cutlet in batter. To prepare the batter, you need to mix milk, eggs and flour;

These are all the secrets of what to add to minced turkey so that the cutlets are juicy. Moreover, it is not so important, it is minced turkey or chicken, pork, beef or lamb. Or you can just cook

One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to the classic recipe. However, if desired, you can introduce a new product that will positively affect the taste of the finished dish.

How cutlets appeared

Before you find out whether minced beef and pork are juicy and fragrant, you should plunge into history. How did this dish come about? It is worth noting that the cutlets looked and were initially cooked differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. Cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them like cakes. The bone at the same time should have been mandatory. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out tasty, juicy and fragrant cutlets, while for others the dish comes out tough, dry? To make pork juicy and soft, you should follow a few simple tips. They will help you achieve great results.

You should not add a lot of bread and other ingredients to minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an extraordinary structure of the finished dish.

Potatoes and bread allow you to make cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this dish to avoid stickiness.

Minced meat products

In order for minced meat for beef and pork cutlets to be good, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, for the manufacture of minced meat at home, hard parts of the carcass are used, where there are films and cartilage. In addition, the pulp from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is more juicy cutlets. If necessary, you can add a little fat. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before grinding, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more uniform.

Adding onions the right way

If you add onions, then you get delicious meatballs from minced beef and pork. However, even here there are some peculiarities. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onion is required.

Secrets of delicious cutlets

If you cook minced meat for beef and pork cutlets yourself, then you should remember a few secrets of a delicious dish:

1. In the finished stuffing, you should add a few tablespoons of water, preferably cold. You can also use a piece of ice. As a result, the finished cutlets will be juicier, since water will evaporate during the cooking process, and not juice.
2. Butter made from cream will add airiness.
3. You have to be careful with chicken eggs. This product allows not only to keep the shape of the products, but also makes them more rigid. Do not put 3 eggs per 1 kilogram of meat. Replace them better with grated potatoes.
4. You can enrich the taste of cutlets in a very simple way - by adding zucchini, potatoes or carrots to the minced meat. These products will make the dish softer.
5. To make the stuffing become "viscous", you can beat it on the surface of the table. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. To give the dish a spicy flavor will allow various spices added to the minced meat for beef and pork cutlets. The recipe with the photo, alas, is not able to convey the aroma. Cooks recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
7. As a fat for frying, it is recommended to use ghee. If such a product is not affordable, then lard can be used. But if necessary, you can fry cutlets in vegetable oil, but without smell.
8. To get a delicious crust, it is first recommended to fry minced meat products over medium heat. They should brown. Bring to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing such secrets, you can start cooking minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of different stuffing.

Classic cutlets

How to cook classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For cooking you need:

• 1 kg of mixed minced meat (beef and pork).
• Bread or loaf, preferably stale and dry - 200 g
• Raw egg - 1 pc.
• Onion - 3 pcs.
• Water at room temperature - 1.5 cups.
• Pepper and salt.

Cooking

To begin with, it is worth preparing minced meat for beef and pork cutlets. The recipe step by step involves the following steps. First of all, it is worth putting the bread in a deep bowl and pour it with water. You can also use milk for this purpose. When the bread softens, the liquid must be drained.

Onions must be peeled and passed through a meat grinder or finely chopped. If desired, you can fry it, but only in butter. Put minced meat and chopped onion into a container with softened bread, beat in an egg. Do not forget about spices and salt. Once all the ingredients are in the bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

To cook minced beef and pork cutlets with herbs, you will need:

• Mixed minced meat - 600 g.
• Onion - 1 head.
• White bread - 3 pieces.
• Fresh milk - ½ tbsp.
• Egg - 1 pc.
• Parsley and dill - 1 bunch each.
• Garlic - no more than 2 cloves.
• Ground pepper, salt, flour for breading.

Cooking process

To begin with, it is worth preparing minced meat by chopping beef and pork with a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the minced meat purchased is fresh. Milk should be warmed up a little, and then pour slices of bread over it. They should soften up.

It is recommended to chop dill and parsley greens. Drain the liquid from the bread, and then add to the container with minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for cutlets with your hands. That's all. The mass is ready. It remains only to make oval-shaped blanks, roll them in flour and fry.

Cutlets from minced beef and pork "Juicy"

To prepare these meatballs, you will need:

• 1 kg minced beef and pork.
• 100 g of hard cheese.
• 2 bulbs.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g cream butter.
• 1 pack of breadcrumbs.
• Flour for breading.
• 2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. Butter must be softened. After that, it must be rubbed with a fork, mixed with chopped dill and cheese. From the resulting mass, you need to roll small oval balls. The filling is ready.

Now you can cook minced meat for beef and pork cutlets. Don't make it without eggs. Bread crackers should be cut into pieces, and then pour them with cold water. When they become soft, it is necessary to drain the liquid. Onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. In a deep container, put the minced meat, crackers, egg, spices and salt. The components must be mixed well.

Now the minced meat is divided into portions and the filling is wrapped in it. The blanks should be rolled in flour, dipped in a beaten egg, and then rolled again in breadcrumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are replaced with oatmeal. To get juicy minced beef and pork cutlets, you will need:

• 1 kg of mixed minced meat.
• 300 ml of milk.
• 140 g oat flakes.
• 2 bulbs.
• Pepper, salt.
• 100 g flour or breadcrumbs.
• A bunch of greens.

How to cook

Beef and pork should be separated from bones, cartilage, veins and films. After that, the meat must be chopped. You can do this with a meat grinder. Pour milk, preheated to room temperature, into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting slurry should be transferred to a container with minced meat. Here you need to add salt, herbs, pepper, oatmeal. The last component is recommended to grind with a coffee grinder.

Minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, after closing the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. In conclusion, it is recommended to put them out.

Recipe with rice

Minced meat for cutlets can be cooked with rice. This will require:

• 1 kg minced meat.
• 200 g rice, preferably round.
• 2 eggs.
• 2 bulbs.
• 2 cloves of garlic.
• Salt pepper.
• Flour.

How to make meatballs

First, rinse the rice in cold water. Now you need to pour it into the pan and pour boiling water. At the same time, 2 cups of water are required for 1 part of rice. Onions and garlic should be peeled, and then minced together with minced meat through a meat grinder. Add rice, salt, spices to the resulting mixture, and then mix well. From the mixture it is necessary to form cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can cook cutlets from minced beef, pork and chicken. In this case, the dish is obtained with an extraordinary structure. However, only pork and beef are most commonly used. To quickly cook meatballs, you will need:

1. 600 g of mixed minced meat.
2. 4 eggs.
3. 2 raw potatoes.
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 art. spoons of flour.
7. Spices.

Cooking method

Green onions should be finely chopped. Potatoes must be peeled and then grated. After that, you need to cook mixed minced meat. Peppers, potatoes, salt and green onions should be added to the resulting mass. All ingredients must be mixed well. Then add flour and mayonnaise to the mixture. After mixing, blanks should be formed from the mass, and then fry them in oil.

In conclusion

Cooking the right minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and gentle. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components with your hands. This will determine the consistency of the mixture, as well as remove any lumps. When forming cutlets, minced meat often sticks to your hands, so that this does not happen, you can moisten them in cold water.

Pozharsky cutlets, Kiev style, turkey, pork, beef, fish, vegetable and cereals… Who would have thought that the original European recipe for cooking meat on the bone would gain such development and popularity. And despite the fact that the housewives cook this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to the cooking technology, 2 types of meat cutlets are distinguished: a chop cutlet and a cutlet made from minced meat. It is when preparing minced meat cutlets that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of their preparation is a whole cycle of actions with conditions that must be met and little secrets, knowing which you can cook a wonderful dish not only for the everyday menu, but also for the holiday.

The whole cooking process consists of several technological operations:

1. Choice of meat.
2. Preparation of additional ingredients.
3. Grinding meat.
4. Minced meat preparation.
5. Cutlet molding.
6. Heat treatment.

The choice of meat for cooking cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that perfectly match the recommendations, but the hostess does not always have such an opportunity.

When preparing meat for minced meat, it is better to follow the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that cutlets made only from beef will be too lean and tough, and those made from pork will be too fatty. But no matter what the recipes prescribe, each housewife will still proceed from the preferences of her family, taking into account the usual diet.

It is usually recommended to choose not too lean meat for minced meat, observing the proportion of the ratio of pulp and fat of 80% to 20%. If the hostess does not have much choice, or she adheres to the rules of dietary nutrition, you can still make juicy and tasty cutlets by adding poultry meat and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from thawed meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not thawed and frozen several times.

Selection and preparation of ingredients for future stuffing

Here are examples of additives for minced meat (based on 500 grams of meat).

1. Onion- a mandatory component (a pair of medium or one large onion is enough). Options for its preparation: either very finely chop with a knife, or grate on a fine grater, or coarsely cut into slices for further processing in a meat grinder along with meat.
2. Garlic, is used at will and is not a mandatory ingredient (2-3 cloves).
3. Additives for softness and splendor of cutlets. Among them, there are several options chosen at the discretion of the chef:

• raw potatoes, peeled and grated on a fine grater (1 - 2 potatoes);
• can be used instead of potatoes vegetable marrow, and also grate it, but with the condition of pre-cleaning the skin, if the zucchini has already grown and its skin is thick enough (the amount should be comparable to the volume of the grated potato);
• White bread(120 - 150 gr.), But not soft and fresh, but stale, lain for several days, with a hard crust previously cut off and soaked in water or milk;
• can be a substitute for bread semolina(1 - 2 tablespoons), but with the use of semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

1. Spices, the use of which is a matter of taste and habit. It is important to carefully consider the dosage when adding them, as they will either spoil the taste of the patties or provide them with a pleasant aroma and additional taste.
2. Water or milk, with priority towards ordinary cold water, can be boiled (100-200 ml, the volume must be determined after scrolling the minced meat, see how wet it turned out).
3. Salt.
4. Pepper.
5. Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs, or use only the yolk.
6. Butter.
7. Chipped ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if you decide to add potatoes, then you can completely do without bread.

Meanwhile, some cooks, mindful of the saying that you can’t spoil porridge with butter, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the amount of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Minced meat preparation

During the absence of meat grinders, minced meat was prepared with the help of. To this day, it is believed that this is the most acceptable way to preserve the juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it has not been prepared in advance with a grater or chopped with a knife, are scrolled in a meat grinder. How many times it is necessary to skip the meat, the decision is made by the hostess: someone likes cutlets of sufficiently coarse grinding, and someone prefers to scroll the meat 2-3 times.

After grinding the meat, it is necessary to add the ingredients prepared in advance in accordance with the planned composition to the resulting mass: salt, pepper, seasonings, soaked bread, which should not be squeezed hard, grated potatoes or zucchini.

Since the dish must be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need not only to knead it well, but to beat it off, with force throwing the minced meat into the container, about 10 times. Next, the container with the contents can be sent for 30 minutes in the refrigerator.

Forming cutlets

Minced meat is ready, and you can start sculpting cutlets. To do this, the hands must be wetted with cold water, otherwise the mixture will stick to the hands.

And since it is necessary to fry juicy cutlets, you can use one of two methods to increase their juiciness, in addition to cold water added directly to the minced meat:

1. put a small piece of crushed ice in the middle of each cutlet;
2. add a small piece of butter to the middle of the workpiece.

It is better to roll each formed cutlet in breadcrumbs or in flour, so that later a crust forms during frying, which will prevent the juice from flowing into the pan.

What cutlets should be in size, the choice is up to the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose the golden mean.

Heat treatment

While cutlets are molded, you can already put a pan on the stove and start heating it with sunflower oil.

To fry soft and juicy cutlets, they must be laid out in a preheated pan. It is important that the heating temperature allows for the formation of a crust in the first minutes of roasting.

To achieve this, after the first minutes of cooking, the temperature must be lowered and the cutlets allowed to sweat on the side to be fried. Then they need to be turned over, and, adding temperature, fry the second side, then reduce the intensity of heating the pan, cover with a lid and let it cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after the formation of a crust on both sides, you can remove them from the stove, move them to a preheated oven and bring them to full readiness in this way.

Each chef conducts his own experiments, changing the ingredients added to minced meat, adjusting the temperature and roasting methods. It is better to write down the most successful results and create your own recipes, choosing the composition and technology for preparing the most delicious, juicy and lush cutlets.

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Many of our fellow citizens, who were born back in the days of the Soviet Union, remember how their mothers and grandmothers regularly cooked homemade cutlets. This simplest dish was a frequent guest on almost any table, any family.

Years have passed and modern housewives, accustomed to semi-finished products, have forgotten how to cook cutlets. Those few who tried to do this most often refuse to continue such a practice, since the finished “dish” did not at all please loved ones.

In fact, there is nothing easier than frying homemade cutlets, you just need to know a few secrets of their proper preparation.

Meat

To make cutlets tasty and juicy, you need to buy the right meat. You can, of course, buy ready-made minced meat. However, it is unlikely that it is made from premium meat. So it’s better not to risk your reputation as a good housewife, but to buy meat and make minced meat yourself.

For cutlets, you should not take the most expensive pieces of beef pulp - tenderloin. Parts such as the shoulder blade, neck, back or brisket are quite suitable. True, for good minced meat, one beef is not enough. We'll have to "go broke" also on pork. Here the most acceptable option would be fatty pieces or lard in general. It is this additive that will make the cutlets juicy and tender.

Before scrolling the meat in a meat grinder, it must be prepared. To do this, you will have to remove all the films from it, remove the veins, cartilage and small bones. As for the degree of grinding, here the chefs do not have a single point of view. However, practice shows that for homemade cutlets it is best to scroll the meat once by placing a medium-sized grate in a meat grinder.

And, of course, about proportions. The best option is 0.5 kg of pork per 1 kg of beef. But fat per kilogram of meat should be put only 250 g. Otherwise, the cutlets will turn out to be too fatty.

Bread

Now about bread. For some reason, a number of housewives believe that it is added to minced meat solely for the sake of quantity, i.e. for the purpose of saving. But no! Bread is one of the most important ingredients in minced meat. True, here, too, it is necessary to observe the correct proportions. Cutlets are still a meat dish, not bread. But more on that later.

Stale bread is best for cutlets. You should not buy a fresh bun and shove it into minced meat. It is advisable to buy a white loaf the day before and let it dry. From the bread “prepared” in this way, it is necessary to cut off the crusts. After that, the loaf is cut into pieces and soaked in cold milk. You can also soak in water, this will not affect the taste of the finished cutlets much. Swollen bread should be kneaded and mixed with minced meat.

Returning to the proportions, we can say the following: for each kilogram of meat, you need 250 g of bread soaked in 0.3-0.4 liters of milk or water.

Should I add eggs and onions to cutlets

In addition to meat and bread, there is another ingredient in cutlets that you can’t do without - these are eggs. It is they who serve as the cement that prevents homemade cutlets from falling apart during the cooking process. However, here, too, you need to observe the measure: 2-3 eggs are enough for 1 kg of initial meat. If you put more, then the cutlets will turn out to be too hard.

And now for the optional components. Many people add onions to minced meat. It is not prohibited. Experts believe that it is best to scroll the onion through a meat grinder along with the meat. You can just cut it, but only very finely. Otherwise, it will not fry and the finished dish will have a sharp and slightly bitter aftertaste. As for the amount of onion, here the opinions of experts are the same: for every kilogram of meat it will take 200 grams.

You can also add various spices to the minced meat. Ground black pepper, paprika or chili pepper perfectly set off the taste. If desired, you can put finely, chop herbs such as dill and parsley. Mint or cilantro can add a special charm to cutlets. But this is for gourmet lovers.

How to mold cutlets

Sculpting cutlets from freshly prepared minced meat is not recommended. It is better to cover the bowl with cling film and refrigerate for half an hour. This will allow the meat juices to soak into the bread, and the spices to give the whole semi-finished product a spicy flavor.

After that, the minced meat must again be thoroughly kneaded so that it is saturated with air. Some cookbooks advise adding an extra handful of crushed ice to it. It seems to make the meatballs juicier. However, if the above proportions of different types of meat are observed, then ice can be dispensed with.

Now it's time to start sculpting cutlets. There are no special secrets here. Hands are wetted in cold water, some minced meat is taken from the bowl and rolled into a ball, which is then flattened on both sides. The resulting cutlet is placed on the board in anticipation of frying. Although you can immediately roll in breadcrumbs and put in a pan.

breading secrets

By the way, about breading. It is needed so that the cutlet is covered with a delicious crust and all the juices remain inside it. As a breading, you can use breadcrumbs bought at the supermarket. However, most cooks do not recommend doing this. It is better to cook them yourself by grinding white bread in a blender.
You can roll the cutlets in ordinary flour, adding a little salt to it. Some people prefer breading semi-finished meat products in semolina or sesame seeds, but these are already controversial options.

But breading in the lezon is a normal restaurant practice. Under the strange word "lezon" is hidden what our housewives used to call "batter". The lezon is made quite simply. It is necessary to beat 3 eggs with 2 tablespoons of milk (you can water) and a pinch of salt. No need to add flour to the lezon. But cutlets must be rolled in it, and then dip them into the resulting mixture and send them to a hot frying pan.

How to fry delicious juicy meatballs

You need to fry cutlets exclusively in hot oil. It is best to use melted butter. However, vegetable is also suitable. In principle, you can even use margarine - as you like.

Do not put too many meatballs in the pan. It is better to fry them in two or three runs. First, the cutlets must be fried on both sides over high heat in order to form a crust. Then the gas can be reduced and, covering the pan with a lid, fry until fully cooked. You don't need to turn the patties often. It is enough to do this 2-3 times.

Cutlets can not only be fried. If desired, or on the recommendation of a doctor, they can be steamed or stewed.
The finished dish can be served to the table with almost any side dish. If you have time, you can make some interesting sauce for them. Although juicy homemade cutlets are delicious on their own, without any additions. That's all the main secrets of cooking juicy delicious minced meat cutlets.

Meat cutlets in the menu of any family play the most important role, they are loved by everyone - both adults and children. But not everyone succeeds, for some they fall apart, for someone, on the contrary, they turn out to be too dense. And young, inexperienced housewives do not always guess the correct proportions, the ratios of products in cutlets. But do not be discouraged, I will share with you some of my secrets that will help you cook cutlets so that they will not be ashamed to serve even on the festive table.

How to cook delicious meatballs

• To make cutlets juicy
• 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 as put the fillet in the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, I 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, but I advise you not to overdo it and limit yourself to a single scroll in a meat grinder with a medium-sized grate.

• To make cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for splendor, many add a little soda to the cutlets. And someone and starch indulges.

• 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).
• As for fish and chicken cutlets, I advise you to put a piece of butter in the middle - they will be as juicy as meat cutlets.

• Did you like this helpful article? I hope that I didn’t forget anything. If I add something later! Let this meatball cooking information help you create delicious meals with ease. Do not be greedy - share these recommendations with other housewives by clicking on the buttons of your social networks.
• And if you have your own secrets, then share them in the comments!