You need an egg in minced meat for cutlets. Juicy minced chicken cutlets with cheese filling

No, it is not necessary to add bread with eggs to cutlets. And in general, from my point of view, cooking homemade cutlets does not impose any strict obligations on the cook. But a creative approach to cutlets is necessary and even mandatory! I think it's worth staying away from the so-called classic recipes and once invented canons by someone.

For my taste, soaked yeast bread pretty spoils cutlets. Obsessive yeast sourness is always present in ready-made cutlets. That's why I never eat bread minced meat I don't put I add eggs, but occasionally.

About the creative approach to cutlets. If there is high-quality minced meat, then it remains to think about the right additives to it. These additives should give the cutlets not only taste and aroma, but should provide the minced meat with a good bond: so that the cutlets are easily molded, and when frying, they retain the correct shape and do not fall apart. So, the task is: future cutlets should turn out crispy on the outside and juicy on the inside. What is needed to solve this problem?

With homemade meatballs, I always try to experiment. For example, last week I cooked cutlets without bread and without eggs.

I came up with the composition of minced meat along the way, intuitively. But in the end, the meatballs turned out great. I will share the cooking method.

1. I had seven hundred grams of beef. Missed twice through a meat grinder.

2. I beat one large onion and three cloves of garlic with a blender into the smallest gruel, adding a quarter cup of milk.

3. In a mortar, rubbed with a large sea ​​salt the following dry spices: black and allspice peppers+ coriander + cumin.

4. Combined minced meat with onion gruel and ground spices. I added a heaping tablespoon of dry garlic powder and a tablespoon of dry red paprika. Mince mixed.

5. Fresh cilantro and parsley (two bunches) cut very finely. Added to minced meat, mixed.

6. Next, I added unusual ingredients to the minced meat: two tablespoons with a slide fat sour cream+ two tablespoons cornstarch+ 2 tablespoons sifted wheat flour+ five grams of baking powder. Mixed the minced meat well, added two tablespoons of corn oil, kneaded it again and beat it with your hands. covered tight lid and sent to the refrigerator for several hours to infuse.

7. Ready stuffing after the refrigerator became lush and elastic at the same time.

8. I rolled the cutlets with my hands soaked in corn oil. Sent to a hot pan corn oil, did not panic in anything. Fry immediately under the lid, turning over to the other side again under the lid.

My cutlets turned out with a golden crispy crust. And the inside is very fluffy and juicy. Here you are, please, a completely unusual experimental composition of minced meat - but the result is surprisingly successful.

I would like to wish my readers success in home cooking. I am sure that the awareness of your own inner freedom from any canons will always be gratefully reflected in the results of your culinary experiences))

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 mince. 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 ready cutlets rigidity. 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 rubbed 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
Very important secret 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 everything necessary ingredients. It is important to fry the meatballs correctly. It is best to use breading when frying. It could 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 helpful 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 finished product will have a taste of sour cream;
To make the cutlets very juicy, you need to add as much boiled water how much 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 juicy dish, you can pre-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

What can replace eggs in meatballs? This question is asked by many housewives for one reason or another. In the article we will try to give the most comprehensive answer to this question.

Historical facts

Before you find out how to replace eggs in cutlets, you should look into history. Cutlet - everyone knows, tasty and very popular dish. It comes from France. The cuisine of this country is famous all over the world. French chefs there is no equal in all kinds of culinary inventions and fantasies. Translated from French, "cutlet" is "rib".

The rib of the animal was the main ingredient in cooking this dish. It was wrapped in two thin layers of pulp in such a way that it took the form of a cake. After that it was thoroughly fried. Cutlery did not exist, so the bone was necessary so that such a cutlet could be eaten with your hands.

With the advent of eating utensils, culinary specialists began to beat the meat and bread before frying. There are a great many recipes for cooking meatballs. classic cutlet- This is a heavily beaten and breaded piece of meat.

This dish appeared on Russian tables thanks to Peter I. Over the centuries, it has changed a lot. Not only the cooking methods have changed. The composition of this dish has also changed dramatically. And outwardly, the cutlets that are being prepared now are very different from their progenitor. This dish has become part of our everyday life. Cutlet can be seen behind the daily dining table and at festive banquets.

What are meatballs made from?

This dish can be prepared from all kinds of raw products. Of course, the most popular and sought after meat cutlets. There are a lot of their types with various names, such as meatballs, zrazy, meatballs, schnitzels. Also prepare cutlets from vegetables and mushrooms. This food is popular with diabetics and vegetarians. Many prefer As part of this dish may contain all sorts of ingredients. Each housewife has her own cooking tricks. But the only product, without which no culinary specialist can do when preparing this wonderful dish - an egg.

What can replace eggs in meatballs?

Many people think that if there are no eggs, there will be no meatballs. In whatever country this dish is prepared, no matter what it is called, there is an opinion that three ingredients must be present in it. It's bread and eggs.

Many cooks are sure that the egg is necessary as a link in the cutlet dough. It holds the minced meat together, prevents it from falling apart when frying, giving good result: smooth, round and beautiful cutlets, wonderful in taste.

IN Lately many chefs come to the unanimous opinion that the presence of eggs in cutlets is not at all necessary. During frying, the protein hardens, folds, and the long-awaited dish can fall apart and take on a completely inedible look.

Finding something to replace eggs in cutlets, as it turned out, is not at all difficult. Wonderful mouth-watering cutlets can be prepared without eggs by adding starch, grated and squeezed potatoes, chopped cheese, and flour to the minced meat.

How to fasten minced meat for cutlets?

Fastened minced meat is also quite simple. You can use the products that are always in the kitchen cabinet, and as a result you will get a wonderful result. What to add to meatballs instead of eggs? Give the dish amazing taste will be able:

• mashed in a blender boiled potatoes mixed with breadcrumbs.
• A small handful of well-cooked rice.
• Hercules flakes steamed with boiling water.
• Thickly boiled semolina.
• Yeast bread soaked in warm water.

Sometimes they even add ready-made vegetables. baby puree from the shop. Each hostess has her own secrets, enjoys and is proud of them. For a good inventive cook, the question of how to fasten minced meat for cutlets is not worth it at all.

Recipe for minced beef patties

To need to buy good piece beef, without fat and streaks. Twist it through a meat grinder along with onions and a few cloves of garlic. Put in a deep container for easier mixing. Salt, add spices. After soaking white bread or loaf in water, grind it in a blender. Put in minced meat. Mix well after adding each ingredient. Instead of the notorious egg, add half a glass of ice water. Stir until the water soaks through everything. meat dough. The stuffing should not turn out liquid, but sticky and airy. For softness, you can add a spoonful of sour cream.

From the finished minced meat, make blanks in the form of small round cakes. Pour oil into a well-heated frying pan and fry the cutlets over high heat until a crust forms. Put the fried cakes on a baking dish and put in the oven for half an hour. Thanks to this method, the frying time is reduced. The patties will be well baked from the inside, and the outside will be even and ruddy.

The ingredients for the above recipe will need the following:

• Beef - 1 kg.
• Onion - 1 pc.
• Garlic - 3 cloves.
• Water - 200 ml.
• Baton - 150 g.
• Salt.
• Ground black pepper.
• Seasonings for ground beef.
• Vegetable oil - 100 g.

Minced meat patties recipe (without eggs)

The recipe for minced meat patties without eggs is quite simple. Even a novice cook can handle it. So, for starters, minced meat is prepared. It is good if it contains several types of meat. The onion is crumbling. The garlic is squeezed through the garlic press. brewed a small amount of semolina until thick. The pulp of the loaf is soaked in water. The ingredients are mixed to a thick meat dough, salt and spices are added. Composition for cutlets is ready. Take a small amount of minced meat with a spoon, form cutlets with your hands, roll in breadcrumbs. Roast well. Such cutlets are especially tasty with a side dish and herbs.

The ingredients for such cutlets will be needed in the following quantities:

• Pork - 500 g.
• Beef - 500 g.
• Bulbs - 2 pcs.
• Garlic - 2 cloves.
• Semolina - 2 tablespoons.
• Baton - 200 g.
• Ground black pepper.
• Salt.
• Breadcrumbs - 100 g.
• Vegetable oil - 80 g.

Economy option

Ingredients:

• "Hercules" - 200 g.
• Potatoes - 250 g.
• Minced chicken - 200 g.
• Onion - 1 pc.
• Garlic - 2 cloves.
• Egg - 1 pc.
• Chicken seasoning - 1 tsp
• Salt, pepper to taste.
• Vegetable oil.

In "Hercules" is added. All this is poured with boiling water, mixed and covered with a lid for swelling. Meanwhile, potatoes are grated. Juice must be squeezed out. Garlic and onion are ground in a chopper. Minced meat is better to take chicken. In such cutlet dough, it is recommended to add an egg for stickiness. Combine all ingredients and mix. Wetting your hands in oil, you can sculpt cutlets and put them in a frying pan. The economy cutlet is especially tasty with a vegetable salad.

Cutlets with mayonnaise and starch

The recipe for cutlets with mayonnaise and starch includes the following ingredients:

• Pork - 500 g.
• Bulb - 1 pc.
• Garlic - 3 cloves.
• Ground black pepper.
• Potato starch - 1.5 tablespoons.
• Mayonnaise - 3 tablespoons.
• Water - 150 ml.
• Salt, spices.
• Vegetable oil - 80 ml.

Scroll the pork through a meat grinder, adding onion and garlic cloves in turn. Add a little mayonnaise to the prepared minced meat, stirring, add starch, a pinch of salt, pepper. Mix everything very carefully. Minced meat is laid out on a hot frying pan with a warm spoon. Cutlets are fried and stacked in a saucepan. Pour in a small amount of water and simmer for a while. Cutlets are very tender and fluffy. This dish can be served not only on family dinner, and even to the festive table.

Simple tricks for making delicious meatballs

Everyone has it professional chef or housewife their recipes and raisins in the preparation of their favorite treats, but many useful tricks you may not know.

It is better to dip a white loaf for minced meat in boiled water. Occasionally, depending on the composition of minced meat, bakery product soaked in wine. You shouldn't do this with milk. It evaporates during frying and makes the cutlets dry.

For greater juiciness, it is not recommended to add eggs to minced meat. Their presence is necessary in minced fish, vegetables or mushrooms.

To make the cutlet more juicy, in the middle of each finished raw meatballs put a piece of butter and ice.

Ready raw cutlet before frying, you can roll in flour, and then in a beaten egg. During roasting, such a "shell" will retain all the juices inside. The product will be lush and very juicy.

Before frying meat products, you need to properly heat the pan with oil.

Now you know how to replace eggs in cutlets. Maybe these simple tricks help you prepare delicious dish and you will be able to please your family and friends. Bon appetit!

5 secrets for making perfect meatballs.

The aroma of meatballs from the kitchen... This means that today will be delicious! However, sometimes this dish, beloved by many, is not as perfect as we would like. But many housewives know from our grandmothers that home cooking has its own wonderful secrets. These little secrets are often passed on "by inheritance", but if cutlets were rarely cooked in your family, then some of the nuances may not be known to you. Therefore, today we invite all interested parties to "unravel" classic recipe cooking meatballs!

1. Good f arsh - the key to success and juiciness

Do you remember the taste of cutlets from the canteen? However, they didn’t have a special taste, they just wanted to eat. They were prepared according to the principle "more bread and less meat", and the meat was from the cheapest and toughest parts. Ready-made minced meat purchased at the store will also not bring the dish closer to the ideal. For best result buy beef tenderloin, back, shoulder blade, neck, brisket or thigh. Before scrolling in a meat grinder, remove all bones, cartilage, films and veins. To give the cutlets juiciness, minced meat is usually made with the addition of fatty pork or lard. The classic proportion is 0.5 kg of pork or 250 g of bacon for 1 kg of beef. Of course, if you wish, you can take lamb, chicken, turkey, fish or game for minced meat. But in any case, you should not over-grind the meat in a blender or meat grinder.

2. How many eggs and onions should I add?

The egg is an important ingredient in the preparation of meatballs. For 1 kg of meat, 2-3 pieces are enough, no more is needed, otherwise your cutlets will be harsh. Onions go well with meat, but you don't need to put too much of it either. Add onions at the rate of 200 g per 1 kg minced meat. You can scroll it along with the meat in a meat grinder, or you can, like some housewives, lightly sauté the chopped onion before adding it to the minced meat.

3. Bread or crackers are a must

Softened bread is not included in the recipe for economic reasons. Added in the right proportion, it gives the cutlets a special tenderness. Another thing is that for various reasons this ingredient is sometimes "abused".

You will achieve a harmonious taste if you take 250 g of white bread for 1 kg of meat. The best option- a piece of dried loaf soaked in milk or water. Remove the crust from the swollen bread, knead and mix with minced meat. Sometimes bread is substituted grated vegetables(potato, cauliflower, pumpkin, etc.).

4. Spices and herbs - the last accent

Our perfect stuffing almost ready and needs only finishing touches. At this stage, your task is to remember about combinations and a sense of proportion. But you definitely need to season! Salt, red and black pepper, allspice or coriander hot chili- everything is up to you. Some even like to add oregano, rosemary and savory, but these are already experiments. Greens are also good in cutlets - dill, parsley, cilantro, green onion, mint. But if you only want to follow the standard recipe, stick with salt and black pepper.

5. "Rest" and successful breading

Before breading, it is recommended to cover the bowl with minced meat with a lid or film and send it to "rest" in the refrigerator (for about half an hour). Then we mix the infused minced meat again to saturate it with air. By the way, there are chefs who advise adding a handful of crushed ice for juiciness, but this is not necessary. Next, wetting our hands in cold water, we sculpt beautiful cutlets. If you like golden breading, you can use the store, but the pros say that freshly prepared breading (crushed croutons in a blender) will be much tastier. You can also bread in sesame seeds, flour, starch, batter or lezon.

That's all! It remains to fry our cutlets, and you can serve them on the table! You have probably already prepared beautiful dish for serving and come up with a great side dish? Then it's time to gather around the table and enjoy your culinary masterpiece!