Delicious juicy cutlets pork beef. Do you want really juicy and tasty beef and pork cutlets? Chicken cutlets in the oven

Who doesn't like meatballs, raise your hands! And it doesn't matter whether they are made from pork or beef, the dish will always find its admirers. And if you combine both types of meat, then this friendship will be very useful for us, eaters. Remember how tasty the cutlets from the Soviet canteen were? Many still remember them fondly. My friend's husband sometimes asks just like that: fry, as before, in the dining room. This means that there is more bread, and not sparing onions. Isn't that the secret?

Homemade cutlets, if you know the intricacies of their preparation, turn out to be very juicy, tender, smell appetizing for the whole apartment. Many housewives own their family recipes, but if you find out the details, the principles for the proper preparation of meatballs will be general. You will find a few more options for cutlets on another page of my site.

How to cook delicious minced pork and beef cutlets

First of all, the taste of homemade cutlets depends on the meat. If you scroll the minced meat on your own, it is preferable to take a tenderloin with a small supply of fat, then the meatballs will be juicier. Meat will go from the neck, shoulder blades, back.

• Make fine or coarse grinding, many people like chopped meatballs when the meat is cut into small, small pieces. Here is only your choice.
• Do not skimp on the onion, put a lot, the vegetable gives juiciness to the meat. If desired, it can be scrolled immediately with meat, crumbled and added to minced meat separately. For taste, many pre-fry the onion.
• White bread, roll, loaf should be stale, at least yesterday. To remove the crust or not, decide for yourself. But it is perfectly soaked in water or milk, and does not affect the taste in any way. Without bread, which retains some of the meat juice, the cutlets are dryish.
• In addition to the listed products, for the taste and good bonding of minced meat, lay eggs, potatoes, garlic.

Pork and beef cutlets in a pan - a classic recipe

I have long concluded that the simpler the recipe, the tastier the cutlets. It seems to me that this recipe has a long history, passed from mother to daughter for many years. One of the important rules that make cutlets juicy is observed here - a lot of onions.

You will need:

• Minced meat - 1 kg. (0.5 kg each type of meat).
• Onions - 3 heads.
• Bread (loaf) - 200 gr.
• Egg.
• Milk - a little, for soaking the rolls.
• Pepper, salt, oil for frying.

Step by step preparation:

Pour slices of loaf or white bread with milk for 10-15 minutes. After a predetermined time, drain the excess milk, crumble the crumb. I do not advise taking fresh bread, let it be yesterday's, a little dry, otherwise unnecessary sourness may appear.

If you take the meat in a piece, then turn it in a meat grinder, along with onions. Add soaked bread. You can not scroll the onion, but cut it into a very small cube.

Add egg, salt, pepper. Experienced housewives always pour a couple of tablespoons of ice water into the minced meat. See if your stuffing is dry, I recommend following their advice.

Knead the minced meat with your hands, sparing no time. Take the mince ball in your palms several times and throw it back into the bowl with force. This simple manipulation will give the meatballs a special splendor.

Blind cutlets. If the stuffing sticks to your fingers, moisten your palms with water.

Pour oil into a frying pan, heat it well. Lay out the blanks. Make the fire moderate. Cook until the bottom of the patty is browned.

Flip over, reduce heat to low, and finish cooking. It is not necessary to cover with a lid. But I cover for 5-10 minutes, then remove the lid. The meatballs are considered ready if, when pierced with a knife, pink juice ceases to stand out.

Pork and Beef Cutlets with Gravy - Homemade Oven Recipe

Oven-baked meatballs will appeal to those who are fighting for a thin waist, because they avoid frying and are endowed with fewer calories. Tender and juicy, with a delicious sour cream sauce with garlic, the dish is a great option for a family dinner and lunch feast.

Take:

• Minced meat (mix 1:1) - 700 gr.
• Slices of white bread - 3 pcs.
• Egg.
• Milk - ½ cup.
• Sour cream - 200 ml.
• Bulb.
• Garlic - 3 cloves.
• Pepper, salt.

How to cook:

1. Grind the meat into minced meat, immediately adding the onion.
2. Soak bread in milk for a quarter of an hour, crumble it.
3. Send the bread to the minced meat, beat in the egg, add the spices. Knead the minced meat well, blind the cutlets.
4. Lay the blanks on a baking sheet. Pour a little water, slightly covering the bottom.
5. Place in oven on medium rack. The temperature in the furnace is 200 o C.
6. After 30 minutes, remove the baking sheet, pour the gravy. To prepare it, mix sour cream with crushed garlic press, splash a little water, stir.
7. Return the pan to the oven and cook for another 5-10 minutes. when the sauce has evaporated a little and begins to thicken, turn off the oven. Do not take out the dish right away, let it stand for an additional 10 minutes.

Attention! In addition to sour cream sauce, you can bake cutlets with tomato sauce by adding fried mushrooms, carrots, onions.

Delicious french oven cutlets

In the oven, you can make a truly festive dish that you are not ashamed to offer guests. But for this period you will have to forget about the calorie content of the dish. And it is rather big - 100 gr. 350 kcal. In our family, the dish is called cutlets in French. A few more recipes from chicken meat can be found on another page of my site.

• Mixed minced meat - 700 gr.
• Eggs are a couple.
• Bulb.
• Cheese - 100 gr.
• Garlic cloves - 3 pcs.
• Big tomato.
• White bread - 3 slices.
• Milk - 0.5 cups.
• Mayonnaise - 2 large spoons.
• Pepper, salt.

If desired, ketchup can be added to the recipe.

Cooking technology:

1. Pour the slices of bread with milk, hold until they are soaked, wring out, crumble.
2. Mix minced pork with beef, add chopped garlic, diced onion. Beat eggs, add spices. Knead the mass to the conscience, do not forget to beat it off by taking it in your hands several times and slapping it back into the bowl.
3. Line a baking sheet with foil, drizzle with oil. Shape into round patties and arrange in a row on a baking sheet.
4. Coat the top with mayonnaise, this will keep the juiciness of the cutlets.
5. Divide the tomatoes into circles, spread over the blanks so that each gets a round.
6. Set to bake at 200 ° C, setting the timer for 20 minutes.
7. When the signal sounds, remove the dish. Grate the cheese, sprinkle with a pea on each cutlet. Return to bake for 5-7 minutes. As soon as the cheese is melted, take out a treat and call to the table. It is so tasty that until the cutlets run out, it is impossible to stop.

Homemade minced pork cutlets in a slow cooker

With the help of a modern gadget, cutlets are steamed. They are guaranteed to be juicy and tender. The calorie content of the dish pleases, only 225 kcal. per 100 gr. delicious dish, which is important when dieting. Serve them with any side dish and gravy.

If you have a regular steamer for your pot, use the recipe, just change the cooking method.

Required:

• Pulp of beef and pork - 500 gr.
• Lukovka.
• Egg.
• Baton - 2-3 pieces.
• Butter - 50 gr.
• Garlic - 2 cloves.
• Parsley, salt, any seasonings for meat, milk for soaking rolls.
• Bulgarian pepper - optional.

How to cook:

1. Twist the meat along with garlic cloves and onions.
2. If you decide to add sweet pepper, chop it into a small cube, send it to minced meat. Add the egg, spices, salt, chopped parsley, soaked and crumbled loaf.
3. Knead the minced meat, blind cutlets stuffed with butter. To do this, make a meat cake, lay it on the palm of your hand. Put a piece of butter in the center and form a cutlet.
4. Pour water into the bowl of the multicooker, filling it by a third. Put the workpieces in the device for the steamer. Set to steam mode by setting the timer for 35 minutes.

Recipe for pork and beef cutlets with potatoes (without bread)

The option is valuable for the absence of bread in the composition of the dish, which reduces its calorie content. Such a replacement affects the taste and tenderness of cutlets only in a positive way.

Ingredients:

• Minced meat - 1 kg. (friendship of beef with pork in equal proportions).
• Potato - 2 large tubers.
• Bulb.
• Egg.
• Kefir - 100 ml.
• Pepper, salt, sunflower oil.

How to cook:

1. Make minced meat products.
2. Peel the potato tubers, rub on a grater with small cells in mashed potatoes.
3. Chop the onion into small cubes or also finely grate.
4. Attach to the meat, beat in an egg, salt, season with pepper, pour kefir. Mix the mass well, beat off. Splash some ice water, making the mass thinner.
5. Moisten your palms, blind the blanks of meatballs. If you like breading, then roll in flour or breadcrumbs.
6. Fry the blanks in hot oil in a pan on both sides. If desired, ready cutlets can be folded into a saucepan and darkened for 5-10 minutes in the oven.

Tender cutlets: pork, beef, chicken - the best recipe

Meatballs of three types of meat will appeal even to "capricious". Don't believe? I suggest trying to treat the household and see their reaction.

• Pork, chicken - 300 gr.
• Beef - 400 gr.
• Eggs - 2 pcs.
• Bun - a couple of slices.
• Milk - 0.5 cups.
• Bow - head.
• Garlic - a couple of cloves.
• Mayonnaise - 70 gr.
• Starch - 2 large spoons.
• Pepper, salt, oil.

Cooking:

1. All types of meat can be scrolled at the same time. If you do not like to notice the onion in cutlets, add it to grind to the meat.
2. Soak the bun, crumble. Move to minced meat.
3. Add mayonnaise with starch, crushed garlic cloves. Stir the mass.
4. Separate the yolks from the eggs. Put them in minced meat. Whisk egg whites with a pinch of salt. Enter into mass. Pepper the mince. Knead the mass to the conscience, without rushing. Be sure to beat off - this will give the dish splendor.
5. Form oval blanks, breaded. Fry on both sides in a pan until cooked.

I love Ilya Lazerson. As always, he gives good cooking advice. Listen to it, and your cutlets will always be tender, juicy and amazingly tasty.

Cutlets are the greatest work of culinary art. It can be said that the acquaintance of a small person with meat dishes begins with them. They are also good because you can fry them more on the weekends - and for several days you don’t have to worry that, having come from work, you have to stand at the stove in order to feed a hungry family. However, some housewives avoid cooking them. And not because they are too lazy to mess with minced meat: they complain that, completely following the recipe and beef, they end up with hard, flat or falling apart imperfections. In this article, we will reveal the intricacies of preparing this wonderful dish and suggest some interesting variations of it.

Tricks and secrets: what to do to make cutlets tasty

It would seem that what is easier - twisted the meat in a meat grinder and fry for your pleasure. However, for the splendor and juiciness of the final product, you need to know some of the nuances.

1. In principle, all that is needed for cutlets is meat and onions. There are recipes that are really only these components and are limited. However, in order for the juice to remain inside the patty, and not flow out to waste into the pan, a third ingredient is required - bread. In the traditional version - white, but you can also use rye. The bread should be dried out: fresh gives the final result some sourness. You can use grated potatoes for the same purposes, but it is better to start such experiments after having mastered the basic recipe well.
2. It is better to make minced meat only on your own, from personally selected fresh meat and immediately before frying.
3. An egg is added for better “sticking” of minced meat. However, it also makes it tough. When using potatoes in eggs, the need disappears; in the case of "bread" cooking, no more than one egg per pound of minced meat is taken.
4. It is better to scroll the onion along with the meat or grate it - chopped, it is well felt in minced meat, cutlets lose their uniformity.
5. In order for the preparation of cutlets to be successful, the minced meat must be beaten off. The easiest way to do this is to put it in a bag and slap it on the table with different sides.
6. When frying, it is important to remove all burnt pieces - then the next cutlets will not stick and extra, ugly and tasteless “additions” will not stick to them.

And now let's get cooking. And let's start with the standard version.

Classic cutlets

Meat is taken in equal proportions: pork is fatter, beef is lean (and it is best to find veal). For one and a half kilos of minced meat, two large onions and a third of a loaf soaked in milk and squeezed are allotted. Real classic cutlets do without garlic, but if you are a garlic lover, you can add a couple of cloves. Salt and pepper - to your taste (you need to lick the minced meat with the tip of your tongue and determine if there are enough of them). When you are about to cook cutlets, the step-by-step recipe will look like this:

1. Load the chopped meat (both types) into the meat grinder with the squeezed loaf and onion. Grind.
2. Drive eggs into minced meat (in our case 2-3); knead. Salt, pepper, if desired, add other spices.
3. Fold in minced meat in a bag and beat it on the table.
4. Stick cutlets (so that the minced meat does not stick to your hands, they should be slightly moistened with cold water).
5. Breaded in breadcrumbs or flour and fry in a preheated pan.

It is best to do this in ghee, in second place is lard, and at the very bottom of the list is odorless vegetable oil. The first side is fried in an open container, the second - already under the lid.

freckled cutlets

Some people - especially children, pregnant women and the elderly - do not like the specific "cutlet" smell. In this case, a recipe for pork and beef cutlets was invented to avoid its formation. The minced meat itself is prepared traditionally, but in parallel with it, an egg is beaten (one is enough for half a kilo of meat), salted, peppered and a very thin omelet is baked - like a pancake. It is finely chopped and interferes with minced meat. With this addition, cutlets are even juicier, more beautiful (as if yellow "specks" on each) and without unwanted smell.

Wind cutlets

For those who avoid fried for health reasons or because of the presence of small children - a recipe for homemade pork cutlets and in the oven. Minced meat is prepared as in the classic recipe, cutlets are molded in the same way, however, they are breaded not in breadcrumbs or flour, but in semolina - this way they stick to the baking sheet less and retain their shape better. Before laying the cutlets on a sheet, it must be put in a heated oven for a couple of minutes so that the oil with which it is lubricated is slightly warmed up. stay half an hour; In the middle of cooking, they must be turned over to avoid the pallor of the upper part.

Baked with a surprise

Oven and beef can be complicated and complemented by some pleasant surprises. For example, very finely chopped or ground champignons can be added to ready-made traditional minced meat - a little less than 200 grams per pound of meat. For flavor, you can also add chopped dill. Cutlets this time are made a little more flattened. Laid out on a sheet, they are smeared with sour cream, tomato circles are laid out on top and put in the oven for half an hour. Then they are taken out, sprinkled with cheese - and back, for another five minutes. The most delicious dish!

Steam cutlets

Another option that is very suitable for fans of proper nutrition and young parents. Steam cooking cutlets is especially easy for those who managed to get a slow cooker. You don’t need to invent anything special with minced meat - the standard one will do. Cutlets are formed and rolled in breadcrumbs. Half a liter of water is poured into the bowl of the apparatus, and a “colander” for steam cooking is attached on top. Prepared cutlets are laid out in one layer (and this is fundamentally important!) In it. If there are a lot of them, you will have to cook in batches. For half an hour, the "Steaming" mode is set - and go read a fairy tale to your child. The only thing that can be reproached with such cutlets is their pale appearance, but all steam dishes are distinguished by this. It doesn't affect the taste in any way.

Cutlets with stuffing

Having mastered the basic culinary techniques and making sure that the result is excellent, you can diversify and modify the recipe for pork and beef cutlets. For example, add vegetables (cabbage or zucchini) to minced meat, stuff cutlets with something tasty. The first thing that comes to mind is a piece of frozen butter: as a result, your cutlets will be even softer and juicier. A good taste is given by the filling of chopped eggs with onions or soft cheese. And lovers of taste contrasts and unusualness can put pitted prunes into the middle - you will get just an amazing dish!

Cutlets are an excellent addition to a side dish, a hearty independent dish, as well as a delicious topping for a hamburger or sandwich.

The most satisfying and juicy meatballs are minced pork and beef. Minced meat can be either ground or chopped.

As part of such cutlets, not only meat is used. They put potatoes, eggs, bread, onions or even cheese. These ingredients are present in much smaller amounts than pork and beef combined.

It happens that when frying or baking cutlets become hard and lose their taste. We will give you some tips on how to avoid this:

1. Never turn cutlets into chops. This is a completely different way of cooking meat. Beating "releases" oxygen, which helps keep the minced meat soft and moist in abundance.
2. Fry the cutlets in a pan with a dense and thick bottom.
3. Add onions to flavor the patties.
4. Sprinkle the patties with flour before frying. They will keep their shape and beautiful color.
5. Put some fatty component in the minced meat, such as butter. When frying, when the crust begins to brown, reduce the heat.

Pork and beef cutlets in a pan

Be careful not to eat too many cutlets if you have pancreatitis or tongues. Diseases may get worse.

Cooking time - 1 hour 20 minutes.

Ingredients:

• 500 gr. pork;
• 500 gr. beef;
• 1 chicken egg;
• 1 head of onion;
• 3 cloves of garlic;
• 200 gr. bread crumb;
• 100 gr. milk;
• 1 bunch of dill;
• 200 gr. wheat flour;
• vegetable oil;
• salt, pepper - to taste.

Cooking:

1. Twist pork and beef through a meat grinder.
2. Do the same with greens and onions.
3. Beat the egg with a fork and add to the minced meat.
4. Soak the bread crumb in warm milk for 20 minutes, and then put it in the pork and beef mince. Add garlic crushed in a garlic press to this. Knead thick minced meat.
5. Salt and pepper the meat mixture. Make oblong cutlets out of it and roll them in flour.
6. Heat up a frying pan and pour vegetable oil on it.
7. Lay out the patties carefully. Cook covered. Don't forget to turn over from time to time.

Ingredients:

• 600 gr. pork;
• 300 gr. beef;
• 2 large potatoes;
• 1 chicken egg;
• 1 teaspoon of cumin;
• 1 teaspoon turmeric;
• 1 tablespoon dry dill;
• 200 gr. breadcrumbs;
• salt, pepper - to taste.

Cooking:

1. Scroll all the meat and potatoes in a meat grinder.
2. In a small bowl, beat the egg with the turmeric, dried dill and cumin. Add this mixture to the mince. Salt and pepper. Mix well.
3. Place the minced meat in the refrigerator for 25 minutes.
4. Then make cutlets and roll them in breadcrumbs.
5. Preheat the oven to 200 degrees. Lay a piece of parchment on a flat baking sheet, and place the cutlets on top of it.
6. Bake 40 minutes.

Chopped pork and beef cutlets

Minced meat for cutlets can be either ground or chopped. For example, the famous Pozharsky cutlets are prepared in the last way. In France, chopped cutlets are valued.

Cooking time - 1 hour 30 minutes.

Ingredients:

• 600 gr. beef;
• 300 gr. pork;
• 2 chicken eggs;
• 1 bunch of dill;
• 1 teaspoon paprika;
• 50 gr. butter;
• 300 gr. wheat flour;
• 250 gr. olive oil;
• salt, pepper - to taste.

Cooking:

1. Rinse the meat thoroughly with water and pat dry.
2. Cut both beef and pork into small pieces. Use a sharp knife to make the meat easier to cook.
3. Whisk eggs with paprika and chopped dill.
4. Warm the butter slightly in the microwave and add to the egg mixture. Mix everything well and add to the mince.
5. Salt and pepper the minced meat. Make small patties out of it and roll well in wheat flour.
6. Heat the olive oil in a heavy bottomed pan and fry the patties on both sides until cooked through.

Pork and beef cutlets with onions and cheese

Cutlets prepared according to this recipe can be called the most satisfying. Let's take a look at the composition. Meat is a source of protein and essential amino acids. Hard cheese contains healthy fats. The right combination of protein and fat quickly saturates the body. This helps those who constantly struggle with hunger and often snack on sweets, cakes and pastries - sugary foods that lead to weight gain.

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.

Before you learn how to make minced beef and pork cutlets - 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 minced meat, mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, schnitzels, 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 minced beef and pork cutlets 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 stale bread to prepare such a dish. This will 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:

Ingredients

• 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

1. 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.
2. 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.
3. 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:

Ingredients

• 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

1. 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.
2. It is recommended to chop dill and parsley greens. Drain the liquid from the bread, and then add to the container with minced meat.
3. 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:

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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:

Ingredients

• 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

1. 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.
2. 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.
3. 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:

Cutlet Recipes

1 hour

190 kcal

5/5 (1)

We all have favorite recipes, but recipes from childhood occupy a separate niche. Sometimes I remember “how my grandmother cooked”, or “how they cooked in kindergarten”. In this regard, I would like to tell you a recipe for delicious beef and pork cutlets. I am sure that after trying these wonderful cutlets, neither you nor your loved ones will remain indifferent.

Minced beef and pork cutlets in a frying pan

• meat grinder;
• frying pan with a lid;
• wooden spatula;
• bowl from 1 liter;

• soup plate;
• cutting board.

Ingredients

How to choose the right ingredients

It is important to know that any meat is suitable for cutlets, but you should not take tenderloin or delicacy parts of carcasses - why spend more if you can take simpler pieces? For example, if you want juicier cutlets, feel free to take pork with fat. If, on the contrary, you want fresher, then take pork with beef in a ratio of one to two.

Cooking

Preparation

Cooking on the stove

Video recipe for minced beef and pork cutlets in a pan

In this video you can see the recipe for making juicy beef and pork cutlets.

Homemade pork and beef cutlets in the oven

• Cooking time: 55-65 min.
• Number of servings: 10-12 pieces.

Kitchen utensils and equipment

• meat grinder;
• blender;
• bowl from 1 liter;
• 3-4 small deep plates;

• baking dish with high sides;
• cutting board;
• foil.

Ingredients

Cooking

Preparation

Cooking in the oven

Video recipe for minced beef and pork cutlets in the oven

You can watch this amazing recipe in the video.

Homemade pork and beef cutlets in a slow cooker

Cooking time: 35-45 min.

Number of servings: 6-8 pieces.

Kitchen utensils and equipment

• multicooker with the function "Frying";
• meat grinder;
• bowl from 1 liter;

• 2-3 small deep plates;
• cutting board.

Ingredients

Cooking

Preparation

Cooking in a multicooker

1. From the minced meat you need to make medium-sized cutlets.
   
   
2. Then you need to roll our cutlets in breadcrumbs.
   
   
3. Pour the vegetable oil into the multicooker bowl.
   
   
4. Select the "Frying" mode, set the timer to 12 minutes and press "Start".
   
5. Put cutlets in the multicooker bowl and fry for 6 minutes on each side.
   
   
6. Get ready-made cutlets from the multicooker bowl.
   
   

Video recipe for minced beef and pork cutlets in a slow cooker

What are these meatballs served with?

The options for serving these cutlets, which I love, can be very diverse. My family and I like the standard version with mashed potatoes. Sometimes I add carrots or pumpkin to the puree, it turns out very tasty and interesting.

You can also, without bothering with a side dish, serve cutlets with salad. I am always armed with a variety of sauces that give meat products a special taste.

• It is important to know that, in addition to saving, bread soaked in milk gives the cutlets tenderness and airy structure.
• Milk can be safely replaced with cream, the choice of this product is not so important.
• Wheat bread is best, it is best if it is slightly stale.
• At the stage of minced meat preparation, you can, if desired, add a couple of cloves of garlic.
• Also, to save time, minced meat can be bought ready-made, but we all know that if possible, it is better to make minced meat yourself.
• If your family welcomes experiments and likes to try something new, I recommend using the recipe. Also in the arsenal of every modern housewife should be a wonderful recipe in case of a diet. Children can be pleased, I'm sure they will be delighted.

Cutlets are a frequent guest on the table in almost every home. I suggested that you try three options for wonderful cutlets. Try it and they won't disappoint you. If you think this list could complement your special family recipe, leave it in the comments! Bon appetit!