Juicy minced meat for cutlets ingredients. Secrets of cooking cutlets

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

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

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

Delicious classic minced meat patties, step by step recipes

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

Menu:

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

Little tricks for delicious cutlets:

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

Ingredients:

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

Cooking:

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

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

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

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

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

Bon appetit!

2. Gravy for cutlets

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

Ingredients:

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

Cooking:

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

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

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

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

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

Our gravy for cutlets is ready.

Bon appetit!

3. Minced beef cutlets

Ingredients:

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

Cooking:

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

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

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

4. We form cutlets from minced meat.

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

6. Roll each cutlet in flour.

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

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

Bon appetit!

4. Minced pork cutlets

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

Ingredients:

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

Cooking:

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

2. Peel and finely chop the onion

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

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

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

6. Cutlets are ready. Enjoy the recipe.

Bon appetit!

5. Minced chicken cutlets

Ingredients:

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

Cooking:

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

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

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

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

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

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

Bon appetit!

6. Cutlets from minced turkey

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

Ingredients:

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

Cooking:

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

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

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

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

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

Bon appetit!

7. Video - Cutlets with gravy

In cooking, one of the universal products is minced meat. It can be used for a wide variety of dishes and side dishes - soup, potatoes, pasta, rice or homemade meatballs. The latter are especially tasty and radically different from purchased ones. Want to try? Then the recommendations and recipes below are at your disposal.

Minced meat for cutlets

The condition for creating mouth-watering cutlets is the correct preparation of minced meat. It can be any - pork, chicken, turkey, beef, fish or mixed from several types at once. Additionally, other ingredients are added, such as mushrooms, vegetables, cheese, spices or herbs. In stores, minced meat is sold in its natural fresh form. There are no additives in it. For this reason, instructions are needed on how to cook minced meat for cutlets:

1. Twist the meat with a meat grinder. Add some water.
2. Grind the onion with a meat grinder, pre-cut into 4 parts. Can be lightly fried.
3. Combine chopped products, add a long loaf or bread soaked in milk.
4. Beat in 2 eggs, add salt and pepper, mix.

How to make meatballs

Before you cook minced meat cutlets, you need to defrost it. It is best to do this at room temperature. Next, the minced meat is mixed with recipe products, cutlets are formed and cooked - fried in a pan or in a slow cooker. Can be steamed or baked in the oven. For each case, its own instructions are used on how to cook minced meat cutlets. It is important to carefully warm the pan and oven, observe the roasting time of each side and a few more nuances.

How to fry in a pan

If you have already been able to cook cutlets, then it remains only to fry them correctly. To do this, you need a frying pan and vegetable oil, which must be distributed over its entire surface. Next, you can use the instructions on how to fry minced meat cutlets:

1. Pour vegetable oil into a frying pan, spread it over the entire surface, ignite, then reduce the heat to medium.
2. Next, lay out the cutlets, fry each side until a tender golden crust is obtained, i.e. approximately 10 min.
3. Then add quite a bit of water, simmer under the lid for another 5-10 minutes. until ready.

In the oven

To cook juicy minced meat patties in the oven, it is important to observe one important criterion - the baking time. On average, it is 30-40 minutes. at 180 degrees. The baking sheet must first be greased with oil. You can also use foil or parchment. After that, cutlets are laid on it. It is not necessary to turn them over during the process. As a result of baking, cutlets are low-fat, so they can be made even for diet food.

In a slow cooker

The multicooker is so good that in it cutlets can not only be fried, but also steamed, which makes them much more useful. Pour some water into the main bowl of the appliance. The cutlets themselves are laid out in a special multi-cooker container for steam processing. Next, a special mode is activated. It is called "steaming" or "steaming". The timer must be set for 20-30 minutes. In half, you need to turn the product over. How to fry cutlets in a slow cooker? You can cook them in the "Extinguishing", "Steaming", "Frying", "Multi-cook" mode.

Minced meat cutlets - recipe with photo

You can cook cutlets according to many recipes. Simple and quick, with or without bread, with flour or semolina, schnitzels, homemade, with cabbage, Donbas style or pozharskie - this is only a part of all the options. Whatever recipe for delicious minced meat cutlets you choose, you should follow the instructions to make the dish really juicy and appetizing. You can buy a meat ingredient both in a store and cook it at home from a whole piece using a meat grinder.

Chicken

One of the popular types of meat is chicken. Compared to the rest, it has a mild, delicate taste. In addition, the meat of this bird is considered a dietary product, so chicken cutlets can be prepared for the daily menu of losing weight. Baby food is also not complete without such a dish. Any child will happily gobble up a chicken cutlet or even two. Try it too! A recipe with a photo will help you with the question of how to cook minced meat cutlets.

Ingredients:

• egg - 1 pc.;
• chicken breast - 200 g;
• pepper, salt - to your taste;
• garlic - 1 clove;
• onion - 1 pc.;
• wheat bread - 50 g.

Cooking method:

1. Rinse the breast, dry it, separate the fillet from the bone and grind in a meat grinder.
2. Soak the bread with boiled water, squeeze it out after a couple of minutes, mix with chicken.
3. Next, add chopped garlic, chopped onion, beat in an egg.
4. Season with pepper, salt, mix.
5. Blind not too voluminous cakes, lay them on a baking sheet covered with foil.
6. Send to the oven for half an hour. The optimum temperature is 180 degrees.

Beef

Using the recipe for ground beef patties, you can easily prepare another option for a delicious lunch or dinner. The technology of preparation is extremely simple. The main thing is to choose not too dry and not very fatty meat. Further, the usual scheme is to drive in an egg, add an onion, soaked bread and spices to taste. It remains only to fry the cutlets and serve with a side dish and potatoes or other vegetables.

Ingredients:

• milk - 1 tbsp.;
• beef - 800 g;
• onions - 2 pcs.;
• ground black pepper, salt - 1 tsp each;
• egg - 1 pc.;
• vegetable oil - 4 tbsp.

Cooking method:

1. Cut the meat together with the onion and process together in a meat grinder.
2. Next, beat in the egg, season with salt and pepper, mix.
3. Soak the loaf in milk, then give and add to the meat mass. Thoroughly knead the minced meat, you can even throw the product on the table a couple of times or right in the bowl.
4. Next, make balls with wet hands, crush them a little and send them to a frying pan heated with oil.
5. Fry each side until golden brown.

from turkey

No less useful are minced turkey cutlets. They are also low in calories, so they are also suitable as a dish for a diet menu. Turkey contains a minimum of fat, which is why it is an easy food for the stomach. Even doctors recommend eating such meat at least once a month, especially since cutlets from it are distinguished by their special tenderness and aroma. Be sure to try it, and step-by-step instructions with photos will help you prepare them.

Ingredients:

• flour - 0.5 tbsp.;
• salt - to your taste;
• milk - 200 ml;
• minced turkey - 900 g;
• sour cream - 1 tbsp;
• adjika - 2 tablespoons;
• pea flakes - 1.5 tbsp.;
• onion - 1 pc.;
• egg - 2 pcs.;
• white bread - 200 g;
• pepper, salt - to your taste.

Cooking method:

1. Add adjika, sour cream and chopped onion to minced turkey, mix.
2. Leave the bread to soak in milk for a couple of minutes, then squeeze it out and send it to the meat too.
3. Knead the mince. Place eggs, pea flakes and flour in 3 different bowls.
4. With wet hands, take minced meat, sculpt small balls. Roll first in flour, then eggs and flakes.
5. Then fry in hot oil on each side for 7-10 minutes.

In the oven

Baking in the oven is always healthier than frying in vegetable oil. Every hostess knows this. In addition, when baking, you do not need to stand and watch the cutlets. They are simply sent to the oven for a certain time. Then it remains only to wait. The result is a delicious aromatic dish, for example, ground beef cutlets in the oven.

Ingredients:

• bread - 2 slices;
• beef - 300 g;
• onion - 1 pc.;
• spices, salt - to your taste;
• milk - 100 ml;
• butter - a small piece;
• egg - 1 pc.

Cooking method:

1. Twist the onion with beef using a meat grinder.
2. Grind slices of bread, soak in milk, then give and add to minced meat.
3. Beat in the egg, season to taste with salt and pepper. Knead the minced meat with your hands.
4. Form small cakes, place them on an oiled baking sheet. You can pour a little sour cream.
5. Keep in the oven at 180 degrees for half an hour.

From mixed mince

Very juicy and appetizing cutlets from mixed minced meat are often prepared from beef in combination with pork. Almost any side dish is suitable for them, be it plain potatoes, pasta, rice or buckwheat. You can stick more cutlets, and freeze some of them for later. This is convenient, because by the next dinner all that remains is to get the blanks and fry them.

Ingredients:

• beef and pork - 0.5 kg each;
• mayonnaise or sour cream - 2 tablespoons;
• onion - 1 pc.;
• milk - 100 ml;
• loaf or white bread - 150 g;
• vegetable oil - a little for frying;
• garlic - 2 cloves;
• breadcrumbs - 150 g;
• pepper, salt - 1 pinch each.

Cooking method:

1. Pour the pulp of bread with milk, hold for 15 minutes, then squeeze.
2. Cut beef and pork into small pieces, pass through a meat grinder along with peeled onions and garlic.
3. Add bread, sour cream, salt, season with pepper, mix.
4. Blind oblong cutlets, roll each in breadcrumbs.
5. Fry both sides of the blanks in a hot pan with oil.

Schnitzel

A feature of the schnitzel is that the layer of meat in it is thinner than in ordinary cutlets. Another workpiece must be rolled in flour or breadcrumbs. For frying, a large amount of oil is used - the schnitzel must be completely immersed in it. This is a feature of the preparation of such cutlets. Schnitzel is often prepared from minced pork. It turns out very satisfying and even slightly fatty.

Ingredients:

• pepper, salt - to your taste;
• pork - 1 kg;
• cream - 2 tablespoons;
• onion - 1 pc.;
• ground coriander and bay leaf - to taste;
• breadcrumbs - 1 tbsp.;
• egg - 2 pcs.

Cooking method:

1. Cut the washed and dried meat into slices. Repeat the same with the bow. Skip both products through a meat grinder.
2. Pour in chilled cream, pepper, add salt and egg. Thoroughly knead the minced meat, beat it on the table a couple of times.
3. Form thin layers, roll in breadcrumbs, leave for 5 minutes.
4. Then immerse in hot oil in a frying pan, fry for 5 minutes. on each side.

Homemade

The classic recipe is homemade cutlets. Almost any adult remembers this dish with warmth. Only mothers and grandmothers knew how to cook such homemade cutlets. If you do not repeat their recipe, then at least get closer to it. The peculiarity of the dish is that two types of meat are taken - pork and beef. Their combination makes cutlets tender and juicy at the same time.

Ingredients:

• onions - 2 pcs.;
• egg - 1 pc.;
• pork, beef - 0.5 kg each;
• bread - 200 g;
• milk - 1 tbsp.;
• breadcrumbs - 1 tbsp.

Cooking method:

1. Remove all bones from the meat, rinse, cut into slices, chop using a meat grinder. Repeat the same with onions, mix both products.
2. Leave the bread to soak in milk for a couple of minutes, then give it away and send it to the minced meat. Crack in the egg and mix everything.
3. Wash your hands, but do not wipe them, but mold small meatballs with wet ones, then roll each one well in breadcrumbs.
4. Heat the oil in a frying pan, fry the workpieces on each side for 5-7 minutes.

Cod fish

Those who are already fed up with meat dishes will definitely like the way to cook minced fish cutlets. They literally melt in your mouth, and even are dietary. Fish will suit different varieties. The main thing is that it should not be too dry. The best option is cod, chum salmon, pike, pollock, salmon or sockeye salmon. These low-fat varieties of fish will not let fried cutlets fall apart.

Ingredients:

• egg - 4 pcs.;
• onions - 4 pcs.;
• vegetable oil - 50 ml;
• milk - 100 ml;
• pike fillet - 1 kg;
• loaf - 200 g;
• carrots - 1 pc.;
• pepper, salt - to your taste.

Cooking method:

1. Separate the bones from the flesh of the fish as much as possible, rinse it, cut it, and then grind it into minced meat using a blender or meat grinder.
2. Add egg, bread soaked in milk.
3. Sauté onions and carrots in oil until golden brown, then mix with minced meat. Season with pepper, salt.
4. With raw hands, roll into balls, flatten them, fry each in oil until golden brown on both sides.

With semolina

In addition to the standard options for how to cook minced meat cutlets, there is another, more original one. It uses mango. This is convenient when you suddenly run out of flour or did not have breadcrumbs on hand. Groats are added to the cutlets themselves or rolled in it. In any case, the products are unusually tasty and tender. In cooking, detailed instructions on how to make cutlets with semolina will help you.

Ingredients:

• fresh herbs - 1 bunch;
• minced meat - 0.5 kg;
• sunflower oil - a little for frying;
• mayonnaise 2 tablespoons;
• egg - 1 pc.;
• onions - 1 pc.;
• salt, pepper - 1 pinch each;
• semolina - 3 tbsp.

Cooking method:

1. Peel the onion, chop finely.
2. In a deep bowl, mix the meat with the egg and chopped herbs. Add mayonnaise, salt, pepper. Mix everything and beat the minced meat on the table.
3. Leave the product to stand so that the cereal has time to swell.
4. While heat the oil in a frying pan. Next, fry all the blanks on it, spending about 10 minutes on each side.

Delicious minced meat patties - cooking secrets

There are several basic recommendations on how to cook meatballs from homemade minced meat. If you do not pass the onion through a meat grinder, then it must be very finely chopped. Otherwise, the patties may fall apart. If using lean meat and chicken, add a little butter. This will help the patties hold their shape better and not become too dry. In addition to these basic tips, there are other secrets:

1. Bread for cooking is better to use not the freshest, but slightly stale, so that the cutlets do not turn out lush and not too sticky.
2. The taste of the dish can be changed by adding various spices - suneli hops, coriander, mustard, cinnamon, etc. The same will happen if you use additional ingredients, such as beets, potatoes, carrots, pumpkins, herbs, zucchini or cabbage.

Video

Secrets of cooking delicious meatballs

Cooking minced meat:

• Of course, the main condition is high-quality meat. We buy minced meat (if we trust the seller) or cook it ourselves using a meat grinder. It is better to turn the meat through a large nozzle. Chop the meat.
• Very tasty cutlets are obtained from a mixture of minced meat: beef, pork and chicken. Or I combine pork with one of the other two - poultry or beef. According to mood and desire.
• Now let's move on to the bread! The bread that you plan to use for minced meat will need to be soaked in cold, boiled water, and certainly not in milk. If you soak bread in milk, then this deprives your cutlets of juiciness, since when frying, the proteins of meat and milk interact with each other.

  For patty mass, stale, white wheat bread is best, because fresh bread will give the finished patties an unpleasant stickiness. Keep in mind that white bread increases the volume of products well, it absorbs the meat juice that stands out and gives the minced meat sufficient splendor, softness and juiciness. Just do not need to put a lot of bread in the minced meat, because it absorbs the oil well enough, in which cutlets are fried in a pan, and therefore they will turn out to be very fatty for you. In minced meat, you can add 15 or 20 percent of the roll in relation to the mass of meat.

  If you cook schnitzels and cutlets from ground meat, then the bread soaked in water should not be squeezed hard before adding it to the cooked minced meat.

To improve the properties of minced meat, instead of a roll, you can add a little low-fat cheese or sour cream.

Onion. If you put onions in the cutlet mass, then it would be better not to pass it through a meat grinder, but just cut into small pieces. The onion gives the cutlets juiciness.If you add sautéed onions to minced meat, it will give the dish a special flavor and extend the shelf life of cutlets.

Garlic, salt, pepper or other spices of your choice, to taste.

Eggs. If you want juicy meatballs, you don't need eggs!Since they will not add anything to you, except for the additional rigidity of the cutlets, and then the cutlets will certainly lose their juiciness. It’s all to blame-egg white, because when frying it quickly folds, the meat releases a large amount of juice, and the cutlets are dry.Eggs in minced meat as a binder are usually kneaded only in public catering, so that then more bread and water can be put into cutlets - since without eggs, minced meat with a lack of meat will simply fall apart.

H So that the cutlets themselves do not stick to each other, and it would be more convenient for you to cut them, add a little starch to the minced meat. I like to add grated potatoes.

Combined all the ingredients.

step 2:

• Place the fully mixed minced meat for making juicy cutlets in a plastic bag (or better in two or one tight plastic bag) and beat the meat on a hard surface. Such a procedure compacts the meat well, and after that it will no longer fall apart in the pan, as housewives often complain and therefore prefer to add eggs to the minced meat. Beat the meat on the table and after this procedure, put it in the refrigeratorrest - from 2 hours to a day.

Frankly, I don’t do this often, I’ll even say, I don’t. But the younger generation is sometimes specifically asked to cook cutlets, they really like the procedure for beating minced meat :) At such times when they come to visit, I eat such cutlets.

How do I do it?

• In order for the cutlets to be “airy”, the cutlet mass must be kneaded for 10-15 minutes. But I'm lazy. I knead the minced meat in the food processor container, set the dough kneading mode, I'm free for 5-7 minutes.

We form cutlets:

When forming cutlets, it is very useful to give them the juiciness we want, to put a piece of ice and a small piece of butter in the middle of each cutlet.

And so that in the process of cooking, minced meat does not remain on your hands, your hands must be moistened with water.

I advise you to roll the molded cutlet in a loose egg-leazone (or, to preserve the juices inside, it’s even better, first roll a little in flour, and then in the egg) - when you place the cutlets in the pan, the egg will provide an impenetrable shell and help keep it so way all the delicious juices inside the patty (if you wish, after deboning in an egg, you can bread the patty in ground breadcrumbs). Breading can be partial: only in one egg or only in flour. Another way is in flour and then in an egg. Full breading (or it is also called "Viennese breading") looks like this: first in flour, then in an egg, and in breadcrumbs. Sometimes they make a double breading: also in flour, in an egg, in breadcrumbs, again in an egg, and then again in breadcrumbs.

Minced meat and onion cutlets with garlic should be fried immediately, without waiting until they become dry.

Cutlets must be fried in a well-heated pan, then the juice will not flow out of them, and the cutlets will turn out juicy and tasty.

The right frying pan - with a thick bottom. Cast iron - perfect

• The oil is hot, the pan is clean.
• After each toasted batch, carefully remove any burns.
• Fire - close to the minimum.
• We fry on both sides. When pressed, the finished patties should ooze a little. On the cut - grayish. Not red, not pink.

Hope the tips are helpful!

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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Today I suggest you cook juicy and tasty meatballs. Which? Choose to your taste! I can offer you a step-by-step recipe for minced turkey, pork, chicken and pollock cutlets, with the addition of cabbage and potatoes, and even cutlets without bread. You can make it in a pan, or you can cook it in the oven. I decided to collect the most popular recipes in one place in order to spread out and organize the information a little, it’s convenient when everything is at hand.

Simple secrets of delicious and juicy meatballs.

But first, let's define what principles of cooking cutlets allow them to turn out juicy and tasty, regardless of the type of minced meat and accompanying spices. Perhaps these rules will seem banal and “old as the world” to experienced housewives, but not everyone is born “in a chef’s hat and apron” - young and beginners sometimes need to say simple things.

And not the fact that for them they seem so obvious!

• • Of course, you can make cutlets without bread .. But the question is - will this dish be called cutlets? Still, bread, which we pre-soak in water or milk, and then add to minced meat for cutlets, is an indispensable ingredient in almost any recipe for delicious homemade cutlets. And the point here is not to save on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, tastier. But we are not talking about ready-made minced meat bought in a store (you will never guess what has already been added there!), but about pure minced meat, which you have just turned with your own hands from a natural piece of meat;
  • Water (milk, cream, mineral water) must be present in minced meat for cutlets. It is the moisture that makes the meatballs juicy and soft. The more fat component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). Water must be cooled to ice. The rule, again, is only suitable for freshly prepared natural minced meat, without additives from cunning manufacturers of "semi-finished products".
  • Not everyone knows that in addition to adding cold milk, ice water or even mineral water to minced meat, such minced meat must be beaten off. This is done very simply - as with dough, you scoop up the minced meat in a handful and throw it back into the bowl, so do it 15-20 times. The liquid is absorbed into the minced meat and the cutlets are very juicy. It would be nice to give the minced meat time to stand - about half an hour, or more;
  • It is for juiciness that cabbage, potatoes, onions are added to minced meat for cutlets. Moreover, you need to cut them very finely (do not turn through a meat grinder or in a blender, it is important to cut them finely and finely). Although there are certainly recipes where it is proposed to scroll these additives through a meat grinder or pass through a blender - it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;

And of course, the quality of the meat from which minced meat is made is very important for the quality of the final product. From old, dry, frozen or, God forbid, rancid meat, you can’t make delicious cutlets with any additives and “magic” ingredients ... Although the cooks of some school canteens would now argue with me ...

For these wonderful, juicy and tasty cutlets, we need minced turkey (turkey meat), as well as the following simple ingredients.

• turkey fillet (or any minced meat) - 1kg
• loaf (bread) - 150g
• milk - 150g
• egg - 1 pc.
• onion - 2 pcs
• salt, pepper - to taste
• sunflower oil for frying
• garlic - optional

1 If you make minced meat yourself, cut the turkey fillet into pieces and pass through a meat grinder. Some, to speed up the process, immediately turn the peeled onion, but if you finely chop the onion and add it to the prepared minced meat, the cutlets will turn out juicier. 2 Soak the bread in warm milk or water. Many people advise cutting off the crusts, but if you turn the meat through a meat grinder, then bread can be added there too - into the meat grinder, and the crusts will not interfere with us. If you add bread immediately to the finished minced meat, it is easier to knead it when there are no crusts. 3 When the turkey meat, onion and bread are already mixed in the minced meat, add one egg there, salt and pepper. Mix everything and beat the minced meat in the same way as they beat the dough, about a minute is enough - so our cutlets will not fall apart and spread in the pan, but will be strong, elastic and appetizing. 4 Place a frying pan on the stove, add a little vegetable oil and heat well. With wet hands, form a ball of minced meat with your hands, flatten it slightly on both sides, give it the desired shape - round or pie shape, and send it to a hot frying pan. You can roll the cutlets in breadcrumbs, flour or egg white, but you can do without it - the cutlets will already have a good shape, a beautiful golden roast and a delicious crispy crust. 1 Fry the cutlets on one side until golden brown, turn over and close the lid. Under the lid, the cutlets will steam and reach readiness. As soon as covered with a lid, reduce the heat to a minimum and watch for readiness. Usually, such cutlets are cooked on fire for 10-15 minutes, depending on the size of the cutlets.

All! Delicious and juicy homemade turkey cutlets are ready! Bon appetit!

Very tender minced chicken cutlets - let's discover the secret of amazing juiciness.

In principle, you can easily take the previous recipe, replace the minced turkey with chicken in it and cook delicious chicken cutlets. But we will go the other way! Let's add delicious foods to our list of ingredients and improve the taste even more drastically!

See what products we need, prepare, and let's go cook, get acquainted with the new secrets of juicy minced meat for cutlets.

Compound:

• Minced chicken - 500 g
• White bread - 3 slices
• Onion - 1 pc.
• Garlic - 2 cloves
• Egg - 1 pc.
• Cream 35% - 4 tablespoons
• Milk - 100 ml
• Butter - 70 g
• Salt, black pepper to taste
• For breading - dry breadcrumbs, breadcrumbs or flour

1 You can take minced meat ready-made (of good quality, without unnecessary additives), or you can cook it yourself from any parts of the chicken, even from the breast - our cutlets will not be dry anyway - we know the secret 🙂 2 We will cut the crusts of the bread, cut it into cubes and soak in warm milk. Cut the onion and garlic as finely as possible and add to the minced chicken. 3 Add the egg, soaked bread, squeezed milk, salt, pepper. Let's mix everything. Add cold cream and carefully, best of all - with handles, knead the minced chicken until smooth. 4 Now let's take our main "secret" ingredient, which will provide our minced chicken with special juiciness and splendor - frozen butter. We rub it on a coarse grater into minced meat, mix quickly (until it melts!) And quickly proceed to frying. By the way, these cutlets must be fried on low heat, then the oil inside will be distributed over the minced meat as needed, evenly, and will not leak out. 5 We put the pan with oil on heat, and while it is heating, we form cutlets of the shape we need. To make them as beautiful as in the photo, roll them in breadcrumbs or dry bread crumbs. But you can just in flour. 6 We fry our chicken cutlets on both sides and, what is important for this recipe, do not close the lid!

Delicious and tender chicken cutlets are ready. Serve them with any salad, greens, vegetables or any other kind of side dish - they will not become less tasty :-))

Minced pork cutlets with cabbage - "Lazy cabbage rolls".

Pork tastes great with cabbage, so for the so-called "lazy cabbage rolls", and in fact - minced meat cutlets with cabbage, we will choose it. Pork, as a rule, is quite fatty in composition, therefore, we “dilute” it with lean cabbage and in total we get the very thing 🙂 In proportion, we take minced pork and cabbage in equal parts.

I suggest you make this recipe not only “lazy”, but also fast - we will grind all our additives with a blender to a mushy state.

To roll the cutlets, we will take cornmeal - then we will get a beautiful yellow tint of our cutlets, look how they look in the photo. If there is no such flour, but there is corn grits, grind it in a coffee grinder or blender to get the necessary product.

We take the following products:

• minced pork - 300g
• cabbage - 300g
• onion - 1 head
• egg - 1 pc
• seasonings and salt - to taste
• cornmeal - for breading vegetable oil - for frying

Cooking process:

1 Prepare everything in the usual way. The only difference in this recipe is that we chop the onion and cabbage in a blender. Squeeze out excess juice from cabbage after chopping. Crack the egg into the onion before chopping. 2 Salt, pepper the minced meat, knead thoroughly. We form cutlets, roll in cornmeal and spread on a hot, with oil, frying pan. Lay out carefully, because. minced meat turns out to be tender not only in taste, but also in texture - until the cutlets are fried, they do not hold their shape very confidently. 3 It is better not to close the lid. When browned on both sides - consider that it is ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!

Minced meat patties with potatoes - video recipe.

Do you think that bread, cabbage, housewife potatoes are added to minced meat to save money? So you haven’t tried real minced meat patties with potatoes - it’s oh-oh-very tasty!

Compound:

• minced meat - 1 kg.
• raw potatoes - 4 pcs. (average)
• onions - 1-2 pcs.
• egg - 1 pc
• seasonings and salt - to taste
• cold water - 2-3 tablespoons

But the essence of cooking does not change! This recipe differs from the previous one only in that raw cabbage must be replaced with raw potatoes, grated on a fine grater. I won’t even describe the rest - do everything in the same way, I’ll just indicate the possible proportions of the products.

But, if suddenly something hasn’t worked out yet, watch this short video, which shows step by step the process of cooking these particular cutlets - with potatoes and minced meat.

Mixed minced meat cutlets in the oven - a step-by-step recipe with detailed photos.

I can’t get past such a recipe as minced meat patties baked in the oven. For those who do not really like fatty foods (and it must be admitted that cutlets fried in a pan are a rather high-calorie dish with a lot of fat and a “bad” cholesterol crust) – cutlets in the oven will be a great substitute. They are still very tasty and juicy, look very appetizing, and even save the hostess not only oil, but also time. After all, you don’t need to stand by the stove - just load everything into the oven, set the temperature and note the time.

Compound:

• minced meat - 1 kg. (chicken - 700 g and pork + beef - 300 g),
• white bread (crumb) - 1 slice,
• onion - 150 g.,
• potatoes - 150 g.,
• garlic - 1 tooth,
• egg - 1 pc.,
• salt, pepper - to taste,
• kefir (sour cream, cream) - 1 tbsp,
• vegetable oil - 1 tbsp.
• water - 0.5 + 0.5 cups.

The process of cooking cutlets in the oven:

1 Piece of white bread (it is better to cut off the crusts) pour about half a glass of cold water. While the bread is soaking, take the garlic and onion, peeled, and scroll briefly in a blender. Soaked bread, without squeezing from the water, add to the onion and mix everything again with a blender.
2 Minced meat in this recipe is taken in the following proportions - chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total volume. But you can use more pork if you want to get more fat, in general, choose the proportions to your taste. 3 Finely grate the potatoes and add to the minced meat. I squeeze the potatoes a little to remove excess starch, but you don't have to.
4 Add the onion mixture here, break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). We mix the minced meat thoroughly and beat it off so that our cutlets do not fall apart and are as juicy and lush as possible. This is a very important stage in the preparation of minced meat for any cutlets.

5 Cover the baking sheet with parchment paper and brush with a little sunflower oil. We form cutlets and put them on a sheet. At the same time, you can additionally beat off the minced meat, transferring the cutlet from one palm to another. You can roll cutlets in breading or in flour.
6 Send to a hot oven (190-200 degrees) for 20 minutes. For juiciness, add half a glass of hot water directly to the leaf and put it back in the oven until a golden crust appears. Do not flip the patties during baking.

Here we have such beautiful and moderately diet cutlets. This is a very simple and quick way to cook delicious and juicy meatballs - be sure to try this cooking option.

Pollack fish cutlets without bread - Not only tasty, but also healthy!

Continuing the theme of a healthier diet, I want to offer you a wonderful recipe for fish cakes - pollock minced meatballs. Pollock is an excellent choice for fish cakes: it is not an expensive type of fish, but it has few bones, you do not need to clean the scales, and as for the beneficial properties (contents of vitamins A, B1, B2, B9, minerals and trace elements) - it is in no way inferior fish of expensive varieties.

The only complaint about pollock is that minced meat can turn out a little dry.For those who do not have enough fat content, you can scroll an additional piece of lard into the minced meat or add a couple of tablespoons of olive oil to the minced meat. For fish cakes, it is generally typical to take low-fat varieties of white fish, but at the same time - to raise the fat content with separate additives.

By the way, another original and “tasty” way to add fat to dry fish (and not only fish) minced meat. Right in the pan, put a piece of frozen butter into the already prepared cutlets, press it so that it is inside the minced meat. During cooking, the butter will melt and give a great creamy taste to the dish!

But, if we talk about the benefits of such a product as fish cakes (and this is a dietary dish by all standards!), Then nothing needs to be added, no additional fats are required. This recipe also provides for a small amount of oil in the pan and the absence of bread and flour in the cutlets.

If there is no special dish with a non-stick coating, on which you can fry almost without oil, you can cook such cutlets in the oven, you can steam it, this is how you like it.

I still like the cutlets to look more browned, a small, lightly fried crust will not hurt, the main thing is to cook on a very moderate heat and with a small amount of oil.

Compound:

• minced pollock - 1.3 kg.
• onion - 3 pcs.medium size
• potatoes - 3 pcs.
• garlic - 3 cloves
• egg - 3 pcs.
• salt, pepper, spices - to taste

Step by step recipe for pollock cutlets:

1 Scroll pollock fillets and peeled potatoes through a meat grinder. It is better not to scroll the onion, as all its juice will go into the liquid, which we squeeze out during the cooking process. All onion juice will go nowhere! It is better to finely cut the onion with a knife - this way it will be preserved in our fish cakes with both juiciness and taste. 2 Mix minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we cook these cutlets without bread! We mix everything thoroughly. 3 Minced meat comes out very raw. To prevent the cutlets from falling apart too much, squeeze out the excess liquid into a separate bowl when forming the cutlets. Here, the juiciness of cutlets will be given to us by pieces of potatoes and pieces of onion. But, in order to reduce the excessive separation of moisture, it is necessary, as in previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it, throwing it into a bowl. So we will improve the bonding of minced meat with the egg and create a greater “stickiness”, the cutlets will not fall apart much. 4 We do not bread cutlets so as not to add flour to our diet recipe. But you can roll the cutlets in breadcrumbs or flour if you wish.

5 Fry in a small amount of oil, without a lid, over low heat until golden brown, turning during cooking. Fish cutlets cook very quickly. But you can still further steam them after roasting under the lid, adding a little water.

Let me remind you that in this recipe, in order to benefit and increase the “dietary” nature of our dish, we completely excluded bread. But according to tradition, in the classic recipe for fish cakes, bread is necessarily added, and, in fish cakes, bread, as a rule, is soaked in milk, and not in water. Still, fish cakes require more gentle handling 🙂

What kind of meatballs do you cook? What type of minced meat and additives to it do you prefer? Share your lucky finds and favorite recipes for minced meat patties in the comments!