Fried lean pork cutlets. Original version: cutlets with chicken fillet

Pork cutlets, the recipe of which we will consider below, can be prepared in different ways. Some cooks fry them in a pan, while others prefer to bake them in the oven. In addition, there are also such housewives who use only steam cutlets. Today we will present you several ways to prepare such products. Which one to use is up to you.

Step by step recipe for delicious pork cutlets

Surely there are no such people who would not love delicious fried cutlets. If you have not tried to cook such products yourself before, then it's time to do it.

So, the recipe for delicious pork cutlets requires the use of:

• onion sharp - 2 heads;
• fresh pork without fat - about 1.5 kg;
• freshly ground pepper and sea salt - apply to taste;
• crumb of white bread - from two pieces;
• fresh whole milk - ½ cup;
• raw chicken eggs - 1 pc.;
• potatoes - 1 small tuber;
• sunflower oil - for frying;
• breadcrumbs - optional.

Preparation of minced pork

How should pork cutlets be made? The recipe for these products requires the preparation of fragrant and homogeneous minced meat. To do this, fresh meat is thoroughly washed in cool water, and then cut into large pieces and ground in a meat grinder. Exactly the same is done with large heads of onions. After that, both components are combined, flavored with pepper and salt. Also, grated raw potatoes, a crumb of white bread soaked in whole milk, and a raw chicken egg are added to the finished minced meat. All ingredients are thoroughly mixed until a homogeneous minced meat is obtained.

Product forming

How should pork cutlets be formed? This recipe does not require any special equipment. To form semi-finished products, they take about 2 large spoons of freshly prepared minced meat in their hands and mold a cutlet out of it. Then it is rolled in breadcrumbs. After that, proceed to the formation of all other semi-finished products.

The process of frying in a pan with oil

How should pork chops be fried? The recipe for this dish requires the use of a thick-walled pan. About 40 ml of sunflower oil is poured into it and heated a little. Then several semi-finished products are laid out in a hot dish and fried on both sides for 13-15 minutes. During this time, the cutlets should be fully cooked, become ruddy and juicy.

We serve the dish to the table

Fried minced meat (pork) cutlets, the recipe of which we reviewed above, should only be served hot. At the same time, they are recommended to be consumed together with some kind of side dish (for example, mashed potatoes or boiled pasta) and a piece of bread.

Oven-baked cutlets: recipe

Beef and pork are excellent raw materials for making delicious and tender meatballs. As a rule, such products are fried in a pan. However, in this section of the article, we decided to tell you about how they can be baked in the oven. For this we need:

• spicy onion - 2 heads;
• fresh pork without fat - about 600 g;
• young beef - about 500 g;
• freshly ground pepper and sea salt - apply to taste;
• crumb of white bread - from two pieces;
• fresh whole milk - ½ cup;
• raw chicken egg - 1 pc.;
• fresh parsley and dill - 1 small bunch each;
• sunflower oil - for frying;
• breadcrumbs - optional.

Making mixed stuffing

The recipe for chopped pork and beef cutlets is very popular with those who prefer to eat the most satisfying and tasty products baked in the oven. Before preparing such a dish, you should make mixed fragrant minced meat. To do this, thoroughly wash pork and beef, removing all inedible elements from them. Then the meat product is finely chopped with a sharp knife. Large onion heads are crushed in exactly the same way. Then they are laid out in a deep bowl along with the meat product, peppered and salted. After mixing the ingredients, they add a raw chicken egg, a crumb of bread soaked in milk, chopped parsley and dill. The output is very fragrant and homogeneous minced meat.

Formation of cutlets

According to the method of formation, the presented recipe for chopped pork and beef cutlets is practically no different from the one described above. To do this, take the required amount of minced meat in your hands and form a ball out of it. After flattening the product, it is rolled in breadcrumbs, and then proceed to the manufacture of another semi-finished product.

Heat treatment process

Minced meat (pork) cutlets, the recipe of which we are considering, should not only be baked in the oven, but also pre-fried in a pan. To do this, sunflower oil is strongly heated in a saucepan, and then semi-finished products are laid out. Fry them on both sides over high heat until golden brown (within 2-3 minutes). After this, the products are laid out on a baking sheet and sent to the oven. At a temperature of 190 degrees they are cooked for 40 minutes. The specified time is enough for the products to bake well, become ruddy and juicy.

Serving to the table

Having prepared delicious cutlets in the oven, they are carefully removed and distributed on plates along with a side dish. Eat such a lunch with a slice of bread and a salad of fresh vegetables.

Making steam cutlets

How to make steam pork cutlets? We will present a photo, a recipe for preparing these products right now. For this we need:

Cooking minced meat

Minced meat for such a dish is prepared in the classical way. Fresh pork without fat is thoroughly washed in cool water, and then cut into large pieces and chopped in a blender. Together with the meat product in the kitchen device, onion heads are also converted into gruel. Then, spices, a raw egg and a crumb of bread soaked in milk are added to the minced meat.

Product forming

After preparing the minced pork, they pick it up in the amount of 2 large spoons and form a cutlet. Then the product is rolled in wheat flour. By analogy, all other semi-finished products are made.

Cooking meatballs in a steamer

Having formed all the pork cutlets, immediately proceed to their heat treatment. To do this, take a double boiler and lubricate its mesh with any cooking oil or vegetable oil. Then all the products are laid out in the bowl. They are covered with a lid and steamed for 46 minutes. During this time, the minced pork should be fully cooked and become soft.

Serve right for dinner

After the pork cutlets have been steamed, they are carefully removed from the grid and distributed on plates. In addition to the products, a tasty and satisfying side dish is prepared. It is advisable to eat such a lunch with a vegetable salad and a piece of gray bread.

Summing up

As you can see, there is nothing complicated in cooking pork and beef cutlets. Moreover, they can be done using different devices. If you wish, you can cook such products with the addition of mushrooms, various vegetables (for example, carrots or pumpkins), herbs, green beans, and so on. For greater juiciness for pork cutlets, it is recommended to separately make tomato or creamy gravy.

Cutlets are a very popular all-purpose dish in our kitchen, besides, they can be frozen and used as a semi-finished product when you need to cook something in a hurry.

But even such a simple dish can be spoiled if you do not know the cooking technology, and here you will find out how much to fry pork cutlets in a pan to make them perfect!

If you don't follow a few rules, your patties can turn out tough, damp, not juicy, or stick to the bowl and fall apart, so let's find out how to avoid this.

Classic pork chops recipe

Ingredients

• — 700 g + -
• White bread - 200 g + -
• - 1 tbsp. + -
• - 2 pcs. + -
• - 2 pcs. + -
• + -
• Spices + -
• Breadcrumbs for breading- 100 g + -
• - 150 ml + -

How to cook pork cutlets in a pan

1. Twist the meat in a meat grinder or chop in a blender along with onions.
2. Soak bread without crusts in milk for 10 minutes, squeeze and add to chopped meat.
3. Add eggs, salt, spices to the minced meat and mix everything thoroughly. The best way to do this is by hand.
4. When the mass becomes viscous, rinse your hands under water, remove the minced meat from the bowl in which it was kneaded and beat it 10-12 times on a clean table. This will give the meat more stickiness, and the cutlets will turn out to be airy.
5. Then form the meatballs into a round or oblong shape and roll them on all sides in breadcrumbs, laying them out on a sheet.

How to fry pork cutlets in a pan

Now we come to the main issue. On average, pork meat in the form of cutlets is fried in 20 minutes. So that the cutlets do not fall apart and turn out juicy, cook them in a pan in this way:

1. Pour vegetable oil into the dishes so that it completely covers the entire bottom and put on a large fire.
2. When the oil is hot, reduce the heat to medium and carefully place the cutlets into the pan with your hands or with a spatula, making sure that they do not touch each other.
3. Fry each patty until golden brown on each side (about 5 minutes per cask).
4. Then add a little water to the pan (at the rate of 1 tablespoon of liquid for each cutlet), you can also use the broth. Cover the container with a lid and simmer the meatballs for 10 minutes.
5. After the time has passed, open the lid, turn up the heat and bring the cutlets to a golden brown on both sides.

It is impossible to say exactly up to a minute how much to fry pork cutlets in a pan, it will depend on the thickness and size of your meatballs, the quality of the dishes.

The average time, as already indicated above, is 20 minutes. But if the cutlets are large, then it may take 30-35 minutes! Cooking them longer than this time is not recommended, otherwise they will become brittle and dryish.

• For frying steaks, cutlets, chops, it is best to use a pan with a thick bottom and non-stick coating;
• To make meatballs juicy, always simmer them for 10-15 minutes in a small amount of water, broth or tomato juice;
• Turn the cutlets over with a spatula or special tongs, but not with a fork, otherwise they will fall apart;
• The less you turn them over, the more intact they will be;
• If you do not have breadcrumbs, you can roll the meat in semolina or regular flour.

Is it possible to fry pork cutlets without oil

Any cutlets can be fried without oil if you want to get the most dietary product. But here a lot will depend on the pan. It must be with a non-stick coating (Teflon, ceramic, titanium).

On cast iron, the meat will stick if you do not coat the bottom with oil or fat.

If you have such a frying pan, then heat it up on the fire, and then lay out the cutlets. Fry each on both sides until golden brown, then pour a little liquid into the pan and simmer the dish under the lid for 15 minutes, and then another 5 minutes without a lid.

How to fry frozen pork cutlets

It is very convenient to prepare semi-finished products in advance. Indeed, in the life of every family there are moments when there is simply no time, there is not enough time or energy to cook. In this case, frozen foods are very helpful. Many are interested in the question: how to fry a pork cutlet in a pan that has just been taken out of the freezer?

There is nothing special about this, frozen cutlets are fried in the same way as fresh ones.

You can even not wait for them to thaw, but immediately put them in a pan. In this case, you need to put the meatballs not on a hot bottom, but immediately, as soon as the utensils are on fire. The meat will turn out even juicier due to the fact that it absorbs more liquid.

Now you know all the secrets of how and how much to fry pork cutlets in a pan. Store ready cutlets in the refrigerator in a container or other container with a lid for no more than 3 days.

Delight yourself and your loved ones with delicious dishes and do not be afraid to experiment!

Tasty and juicy cutlets are a dish that absolutely all housewives love. And this is not surprising, because they are quite simple to cook, and they are combined with almost any side dish. Let's look at the recipes for minced pork cutlets and find out all the secrets of this truly classic dish.

Secrets of cooking tender meatballs

Of course, you can buy ready-made stuffing and thereby save your own time. But cutlets made from homemade minced meat will be tastier. Here is what the chefs advise us:

• for the preparation of minced meat, it is advisable to take fresh or chilled meat;
• it is better to make minced meat for cutlets mixed: if you use pork, then add a little beef or poultry meat;
• to make the cutlets airy, the minced meat must be kneaded as thoroughly as possible;
• if you add a little sour cream or a piece of butter to the minced meat, then the cutlets will turn out to be very juicy;
• before frying cutlets, minced meat should be placed in the refrigerator for about an hour;
• you need to fry the cutlets in this way: first, over high heat, until a crust forms, and then it needs to be gradually reduced;
• choose spices and seasonings for minced meat at your discretion, pepper and salt are considered a classic option.

Juicy minced pork cutlets: recipe

This is a classic pork cutlet recipe. And to make them airy and juicy, add bread soaked in milk and an egg to the minced meat.

Compound:

• 500 g pork;
• onion head;
• 1 chicken egg;
• 0.5 st. milk;
• flour;
• 2 slices of white bread;
• fresh greens;
• salt and a mixture of spices.

Cooking:

1. First of all, we wash the meat, dry it and pass it through a meat grinder. Some housewives twist the minced meat 2-3 times to get a more uniform consistency.
   
2. We slightly heat the milk and pour it over the bread, which we first separate from the crust.
3. Finely chop the onion and herbs. You can pass the onion through a meat grinder. We mix the minced meat, onions, herbs and bread, after squeezing it out.
   
4. Add the egg, salt and a mixture of spices to the minced meat, knead it well with your hands, like a dough.
   
5. Lightly grease your hands with vegetable oil and form cutlets. Roll each cutlet in flour.
   
6. Fry cutlets on both sides in vegetable oil.
   
7. If desired, cutlets can be stewed in a saucepan over low heat for about 10 minutes.

Wind cutlets from minced chicken and pork

Let's cook cutlets by making minced pork and chicken fillet. Only cutlets we will not fry in the usual way in a pan, but bake them in the oven. Believe me, their taste is simply unsurpassed. According to the same recipe, you can cook minced beef and pork cutlets. In general, it all depends on your taste preferences.

Compound:

• 350 g pork;
• 350 g chicken fillet;
• 80 g butter;
• 4 slices of wheat bread;
• 2 onion heads;
• 1 chicken egg;
• 1 ½ st. milk;
• 2-3 garlic cloves;
• breadcrumbs for breading;
• salt and a mixture of spices (you can take cumin and pepper).

Cooking:

Diet cutlets for a couple

If you adhere to a healthy and dietary diet, then the recipe for steamed beef and minced pork cutlets will come in handy. And the kitchen helper, the slow cooker, beloved by many housewives, will facilitate the process.

Compound:

• 300 g of beef and pork;
• 50 g butter;
• 2-3 slices of white bread;
• 2 garlic cloves;
• milk;
• 1 chicken egg;
• onion head;
• breadcrumbs for breading;
• salt and pepper mixture.

Cooking:

How to cook delicious meatballs

Minced pork cutlets are not only hearty, but also a simple dish in their implementation. But even he has his own peculiarities of cooking. The recipe is in front of you!

40 min

235 kcal

4.83/5 (71)

We all love juicy minced pork cutlets. How to cook this dish quickly, but so that it does not lose its taste characteristics, you will learn from this article: a recipe for pork cutlets with a photo in front of you!

Dish Features

Minced pork cutlets are distinguished not only by excellent taste, but also by high nutritional value. The main part of the composition of minced pork is represented by proteins - 83.37%. In terms of calories, minced pork cutlets are higher than their counterparts from minced chicken and minced pork, while the proteins contained in pork are good. absorbed by the body. The stereotype that pork dishes make you fat is fundamentally wrong. Of course, pork cutlets do not belong to the diet menu, but when used without fanaticism, they will not hit either the figure or the liver. Therefore, delicious minced pork cutlets are the perfect solution for a tasty and nutritious breakfast and hearty lunch.

The taste of this dish largely depends not only on the quality of the ingredients, but also on the technology of preparation. Even quick cutlets can taste great if you cook them with the knowledge of certain nuances.

Tasty and fast: ingredients for a classic recipe

The easiest way to cook is to salt and pepper the minced pork, form cutlets and fry in vegetable oil. But at least seven out of ten gourmets will tell you that the dish turned out to be too fatty. The taste of cutlets will be much richer if you use such a list. ingredients:

• minced pork;
• salt pepper;
• egg;
• bulb onions;
• white bread (pulp).

The pulp of white bread soaked in milk is not included in minced meat for the sake of economy. The taste of cutlets is obtained more gentle, and the "texture" is more homogeneous. At the same time, the traditional taste of pork bread will not be interrupted, but only emphasized.

The egg in the minced meat acts as a binder: when frying, the cutlets do not fall apart. But there is one nuance here: the egg is not completely driven into the minced meat, it is used only yolk. Otherwise, the stuffing will turn out to be too liquid. Protein should not be poured: it will come in handy when breading.

Onions add a touch to the dish sweets in addition, it makes cutlets more juicy. In order for this ingredient to prove itself with maximum benefit, the onion should not be grated or twisted in a meat grinder (then it loses a significant part of the juice), it needs cut in small pieces and then chop with a knife.

Technology and cooking secrets

Ingredients

We prepare minced meat

Salt, pepper.

Add the rest of the ingredients.

1. Egg yolk and finely chopped onion are thoroughly mixed with minced meat and soaked bread.
2. This is best done with your hands, not with a spoon or fork: it's easier and faster to achieve a uniform consistency.
   

   It is better to soak bread in water rather than in milk, since the latter contains proteins of a different type than pork and their combination is poorly absorbed by the stomach. Soaked bread must be thoroughly squeezed out.

3. If possible, it is better to let the minced meat brew in the refrigerator for half an hour or an hour for the best compatibility of the ingredients. But you can start frying cutlets immediately after cooking minced meat.

Good afternoon dear friends. today we’ll talk about cutlets, or rather, we’ll analyze the recipes for juicy minced meat cutlets of various types. It would seem that there is something complicated, minced meat, bread, egg, mix it all up and fry.

But it doesn't always work out the way it should. It is especially difficult for young housewives. You have to make many mistakes before you get lush and juicy cutlets so that the whole family likes them.

That's why we tried to collect not just recipes, but also reveal the secrets of making delicious cutlets or meatballs, as they are also called.

Also on the festive table there are almost always cutlets. Sometimes a regular lunch or dinner is not complete without them. They can decorate any holiday table. Every housewife wants to cook something interesting and unusual. And that's great. You can make your own recipe and praise in front of guests and so on.

But before you cook, you need to know a few simple rules. They were not invented just like that, this is the experience of many housewives of all time. Let's take a closer look.

How to cook juicy and tasty meatballs?

Cutlets should be very tasty, this is not disputed. But it is also necessary that they are not dry and lush. It depends on many factors. Such as the choice of minced meat, the method of kneading minced meat, additional ingredients, and so on. And, of course, experience.

Now we will analyze in more detail the recipes for juicy minced meat cutlets, or rather, first prepare the minced meat.

By the way, it is best to make minced meat with your own hands. I never advise buying it in a store, because you never know what and how is involved there. Usually, good homemade cutlets are not obtained from purchased minced meat.

Choosing meat for cutlets.

First of all, you need to decide with what kind of meat you will make cutlets. Usually it’s like this for me: what kind of meat I eat, I make it out of it. But that's not always the case. If we want to surprise guests, or even just our family at dinner, then we think through everything in advance.

The choice of meat also affects the calorie content. Here's how you can divide meat by calorie content:

• The most juicy and high-calorie are obtained precisely pork cutlets. Calorie content is in the region of 350 kcal / 100 g (290 kcal / 100 g when steamed).
• If done mix of pork and ground beef, then the calorie content will be in the region of 267 (190) kcal / 100 g. It is better to dilute minced pork by 2/3 with ground beef.
• When using pure ground beef calorie content is even less: 235 (172) kcal / 100 g.
• The most dietary are chicken cutlets. Here the calorie content is approximately 145-125 kcal / 100 g. But they turn out to be rather dry. Therefore, in such cutlets there is fat or other additives that increase calories.
• Minced turkey- the most ideal option not only for those who follow the figure, but also for kids. In turkey, the meat itself is quite juicy and the calories are not high: 180 kcal when frying in a pan and 140 when steamed.

We must not forget that additives such as bread crumb, egg and oil increase the calorie content when frying. But without this, usually cutlets do not work out, and it all depends on what we specifically want to cook.

How to choose the right meat for minced meat.

Do not forget that recipes for juicy minced meat cutlets will turn out with a bang only from homemade minced meat. You need to choose the right meat and make it yourself. Then you will definitely succeed.

The main argument is fresh meat

• When choosing meat, be sure to inspect and smell it. The meat should smell like fresh meat. No foreign smells, sourness or other smells indicating old meat or staleness.
• The meat should be elastic and resilient. If you press your finger on the meat, then the hole should soon level out.
• The color of the meat should be pinkish red and moist. There should be no ventilated areas or mucous surfaces.
• It is better to take a thigh or a rump from lamb.
• If you buy pork, beef or veal, then it is better to take: back thigh, neck, tenderloin or shoulder blade.
• When choosing poultry meat, pay attention to the ham (shank and thigh). Then the cutlets are more juicy. The breast is also suitable - a less high-calorie part, but rather dry.

The subtleties of cooking cutlets.

First of all, I want to note that it is best to scroll the meat through a small grid, preferably 2-3 times. So the cutlets will turn out more magnificent. Some recipes for juicy minced meat patties directly indicate how many times you need to twist and not always through which grid.

Many argue that it is better to scroll through a large grid. They are right, on the one hand. Then the meat is obtained in large pieces and gives less juice, which means less fat. But if you want to get lush cutlets, then it is better to twist through a fine mesh, it is even better to use a blender.

Things to consider when preparing meatballs:

• When adding crumb to minced meat, you need to take bread of wheat varieties. It is desirable yesterday's bread, because fresh will give the wrong consistency and extra calories.
  Also, for 1 kg of meat, you need about 150-200 g of crumb.
• It is necessary to soak the bread in boiling water, and not in milk, as many believe. Milk deprives cutlets of juiciness. But the crumb soaked in water will add splendor and airiness.
• Onions add juiciness to minced meat. It can be used 300 g per 1 kg of meat. Onions will not spoil the minced meat in any way, on the contrary, it will be tastier and juicier.
  

  But the onion cannot be scrolled through a meat grinder, so all the juice will be squeezed out. It is better to cut it finely with a knife and add to the minced meat.

• If you want to get tender tender cutlets, then you can add mayonnaise to the minced meat, but a little bit, no more than 50 g.
• So that the cutlets do not fall apart and are more magnificent, you can add potatoes by rubbing it on a fine grater.
• If you use eggs in minced meat, then you should not just add them to minced meat. First, cook the minced meat completely: add everything you need, spices too. Mix well. And only at the end we add the eggs in this way:
  Separate the whites from the yolks. Whisk egg whites until fluffy. And already in the prepared minced meat, slowly pour the protein, stirring from the bottom up.
  Try this method and you will immediately notice how the cutlets will take on a magnificent shape right before your eyes.
• Add spices and salt to your liking. There are no restrictions here. A lot of greens are better in fish cakes.

How to fry minced meat patties and how much?

Going through recipes for juicy minced meat cutlets for my holiday table, I came across the fact that they write little in the recipe on how to fry cutlets correctly.

1. It is necessary to form cutlets, make them thick enough and do not flatten too much. It is better to moisten your hands with cold water to make it easier to sculpt.
2. With proper frying, you can avoid loss of juiciness in cutlets. But usually they use breading. It keeps the juiciness inside well. Usually use crackers or salted flour. But both semolina and Japanese corn flakes work well.
3. The pan should be well heated over medium heat. Pour the oil for frying and then lay out our breaded cutlets.
4. After 3-5 minutes, turn over our cutlets, remove the fire to the smallest, and cover the pan. So fry for 15 minutes. During this time, the meat and onions are fried, and the soy does not evaporate.
5. Now open the lid, increase the heat to medium and bring to a delicious crust.
6. It is best to change the oil every time you fry.

On average, cooking one batch in a pan takes a decent 25 minutes. But it's worth it.

How else can you cook meatballs.

In addition to traditional methods, recipes for juicy minced meat patties suggest steaming both in the oven and in the microwave. Here's how long it takes:

• In the slow cooker, which housewives fell in love with, in the “frying” or “baking” mode, cooking cutlets also takes 20-25 minutes.
• In a double boiler or slow cooker with this function, it will take 25 minutes. It is lower in calories and also very tasty.
• If you use a steam nozzle for a microwave, then you can cook cutlets in 15 minutes. Only first cook for 5 minutes, then turn over and cook for another 7-10 minutes.
• If you use the oven for baking, then at 180 ºС it will take 30 minutes.
• In a microwave with a power of 800 W, you can cook cutlets in 7 minutes.
• In an air grill, cutlets are baked in 20 minutes.

Here is a look at the variant of lush cutlets:

The best recipes for juicy and lush meat cutlets.

And now we will consider with you various recipes for juicy minced meat cutlets. At the same time, do not forget about the subtleties described above. We will not repeat recipes.

We will try to consider different recipes, with different types of meat.

Recipes for juicy minced meat patties are a classic with bread.

Sometimes such cutlets are called "homemade cuts". According to this recipe, the cutlets really turn out to be more tasty and normal juiciness. We often cook these for lunch or dinner.

We will need:

1. Pork meat - 300 g;
2. Beef meat - 300 g;
3. Bread crumb - 90-100 g;
4. Egg - 1 pc;
5. Onion - 2 pcs;
6. Garlic (optional) - 2 cloves;
7. Flour - 150 g;
8. Vegetable oil;
9. Salt to taste;
10. Spices to taste.

Step 1.

We prepare the minced meat, twist the pork and beef meat on a thin mesh meat grinder 2 times and with a blender. Finely chop the onion right away. Add to mince.

Step 2

Bread crumb is sent to boiling water to soak. While squeezing the garlic, salt and pepper to taste. Add bread to the meat, passing through a meat grinder and mix everything thoroughly.

Step 3

Now the egg, separate the whites and beat. Add to mince, mix thoroughly.

Step 4

Now with our hands we will form meat balls and flatten a little. At the same time, we wet our hands in cold water so that the stuffing does not stick to them.

Step 5

Now roll the cutlets in flour or you can use any other breading.

Step 6

Now everything is as per the instructions described above. First, fry one side over medium heat, then reduce the heat to low, turn the cutlets over and cover with a lid. After we bring it to readiness and it's ready.

Chicken cutlets in the oven.

As we said, such cutlets are very dietary, perfect for those who are on a diet. The kids love these meatballs so much. You can use turkey instead of chicken. Then the cutlets will be more juicy.

We will need:

1. Chicken breast - 200 g;
2. Wheat bread - 40-50 g;
3. Egg - 1 pc;
4. Onion - 1 pc;
5. Garlic - 1 clove;
6. Salt to taste;
7. Spices to taste.

Step 1.

We wash the breast, dry it and separate it from the bone. Pass the fillet through a meat grinder or blender.

Step 2

Soak the bread in boiling water, after a couple of minutes squeeze a little and add to the minced meat. Salt, pepper to taste, squeeze the garlic, finely chop the onion, adding to the minced meat and mix everything well.

Step 3

Now it's up to the egg, or rather the protein. Whisk and add to mince.

Step 4

We put the oven to heat up to 180 ºС. Meanwhile, put foil on a baking sheet. We form not very thick cakes from minced meat and lay on a baking sheet.

Step 5

Bake the cutlets in the oven for 30 minutes. When ready, you can serve.

Cutlets from ground beef.

Recipes for juicy cutlets made from minced beef or other meat are quite simple. Almost everything is prepared according to one recipe. Now consider the simplest recipe, the main thing is to choose the right meat so that it is not dry.

Ingredients:

1. Meat of beef (veal) - 800 g;
2. Onions - 2 pcs;
3. Bread - 140-150 g;
4. Egg - 1 pc;
5. Salt to taste;
6. Spices to taste;
7. Vegetable oil or butter for frying.

Step 1.

We twist the meat. Finely chop the onion and add to the minced meat.

Step 2

Wheat bread, yesterday's soaked in boiling water. Squeeze and add to minced meat. Pepper, salt to taste and mix.

Step 3

Separate the protein in the egg, beat and add to the minced meat.

Step 4

We form meat balls with wet hands, flatten a little and send to a preheated pan. I use vegetable oil, but you can also fry in butter. So the cutlets will be more juicy.

We fry according to the technology described above. When ready, you can serve with a vegetable side dish.

Here's another nice recipe:

Another recipe for beef cutlets, but with gravy.

Usually cutlets are served with a vegetable side dish or pasta. I always like to make gravy for meatballs. So much tastier and juicier. Many recipes for juicy minced meat patties allow you to make gravy immediately, not separately from the patties, but together .. Having tried it once, you will always do it.

We will need:

1. Beef - 500 g;
2. Potatoes - 2 pcs;
3. Egg - 1 pc;
4. Bay leaf - 1 pc;
5. Onion - 1 pc;
6. Flour for breading;
7. Salt and spices to taste;
8. Greenery.

Step 1.

Cooking minced meat. We pass the meat 2-3 times through a meat grinder. Finely chop the onion and add to the meat. Three potatoes on a fine grater and also add immediately. Salt and pepper. Finely chop the greens and also mince.

Mix everything thoroughly and then add the beaten protein.

Step 2

Now with wet hands we form beautiful meatballs. Roll them in flour or other breading.

Step 3

Let's cook a little differently. Fry in a hot pan on both sides until golden brown.

Gravy itself. Pour the cutlets in a pan with water, but a little to slightly cover the cutlets. Add bay leaf, salt, spices to taste and just close the lid, let it simmer for about 20 minutes over low heat. Then the cutlets will give the gravy their taste and aroma, it will turn out just awesome.

To make the gravy thick, you need to add flour to it, if you want. Then you need to add a couple of tablespoons of flour in 1/2 cup, stir and pour into the gravy. Mix the sauce and let it simmer for a couple more minutes. Then you can put our cutlets with gravy aside.

Juicy minced chicken cutlets with cheese filling.

Some recipes for juicy minced meat patties suggest filling. You can experiment with different fillings. We love cheese filling more, we present you such a recipe.

We will need:

1. Chicken meat - 550 g;
2. A piece of a loaf - 120-130 g;
3. Garlic - 4 cloves;
4. Onion - 35-40 g;
5. Egg - 3 pcs;
6. Hard cheese - 120 g;
7. Salt and spices to taste;
8. Dill and parsley to taste;
9. Vegetable oil.

Step 1.

Boil 2 hard-boiled eggs, cool, peel and grate on a fine grater.

Step 2

Cut the cheese into thin slices.

Step 3

Rinse all greens well, dry and chop finely. Now we combine the egg, herbs and cheese and mix. This is our filling.

Step 4

We make stuffing. Pass chicken meat through a meat grinder or blender.

Step 5

We put the bread crumb in boiling water and after a couple of minutes we take it out, add it to the minced meat. Squeeze the garlic through a press into the minced meat.

Step 6

Finely chop the onion and also add to the minced meat. Add salt and spices to taste. We mix everything thoroughly.

Step 7

Separate the egg white, beat and mix with minced meat.

Step 8

Now we make thin cakes from minced meat, put our stuffing in the middle. After wrapping in minced meat, flatten a little. We give the form of cutlets. Do not forget to wet your hands so that the meat does not stick.

Step 9

Now we heat up the pan and fry our meatballs.

Cutlets in batter with stuffing.

This recipe is a little more complicated than those described earlier, but the taste is excellent and they look very beautiful on the festive table. We continue to consider recipes for juicy minced meat cutlets, now in batter.

Ingredients:

Step 1.

Let's make minced meat first. You can take any, you can cut. I use 2/3 beef and part pork. It is best to take lean meat, as there will be enough oil.

We twist the meat through a meat grinder. Finely chop the onion, add to the meat. Add salt and pepper to taste. Thoroughly mix everything. You can add a little water if the meat is very dry.

Step 2

Let's make the filling. Grate the cheese. Finely chop the pineapple and mix with cheese.

Step 3

Now the stuffing needs to be divided into equal parts. We roll balls out of them - future cutlets.

Step 4

We make cakes from the balls, put a spoonful of filling and a piece of butter in the middle. We close like pies. Now we make the shape of a cutlet with our hands, correct it so to speak.

We put the resulting cutlets in the refrigerator. We make batter.

Step 5

In a deep bowl, drive eggs, mayonnaise, soda and salt. We beat well. Then gradually stir in the flour while stirring. It is necessary that the dough turned out like pancakes.

Step 6

We get meatballs. Melt the fat in a frying pan. You can just fry in vegetable oil. Dip the patties first into the batter and then into the hot skillet. Leave some space between the patties so they don't stick together.

When one side is browned, flip over. Fry until browned on all sides.

Step 7

After frying, it is advisable to put the cutlets on a paper towel for a short time so that the excess fat is stacked. You can then serve with a side dish.

In fact, these are the same cutlets, but they make them thin. The difference is that it takes a lot of oil. You need to completely submerge the cutlets there. Schnitzel is traditionally made from pork. But you can also make it from other meats. Let's look at the recipes for juicy minced meat cutlets in German.

We will need:

1. Pork - 1 kg;
2. Cream - 2 tablespoons;
3. Egg - 2 pcs;
4. Onion - 1 pc;
5. Breadcrumbs;
6. Salt and pepper to taste;
7. Ground coriander and bay leaf to taste;

Step 1.

We pass the washed meat through a meat grinder. Finely chop the onion and add to the meat.

Step 2

Pour the cream into the minced meat, pepper and salt to taste there. Crack the whole eggs into it. Thoroughly mix the minced meat, it is even desirable to beat it off.

Step 3

We form thin cakes with moistened hands, roll in breadcrumbs and leave on the table for a couple of minutes.

And here is an interesting recipe and very beautiful:

Fish cutlets with semolina.

In conclusion, consider a simple recipe for fish meat cutlets. For those who are tired of other meat, recipes for juicy cutlets from minced fish meat are suitable. It also makes delicious meatballs. There are a lot of useful substances in the rebbe, especially phosphorus. You can cook from any fish. We will cook from pollock.

We will need:

1. Any fish (I have pollock) - 1 kg;
2. Onion - 1-2 pcs;
3. Bread or loaf - 150 -200 g;
4. Tomato paste - 2 tablespoons;
5. Salt and pepper to taste;
6. Semolina for breading;
7. Vegetable oil.

We clean the fish, cut into small pieces. Soak bread in water and squeeze. Finely chop the onion and fry in a pan until a beautiful golden color. Definitely chill.

Step 2

Now we pass the fish fillet, bread and fried onions through the meat grinder. Salt and pepper minced meat to taste. Mix everything thoroughly.

Step 3

Form into balls with wet hands and flatten slightly. We heat the pan, roll the cutlets in semolina and put in the pan. Fry on both sides, reduce the heat, cover with a lid and let them fry a little.

Step 4

After frying, put the cutlets in a saucepan. Bring the water to a boil, put the tomato paste, bay leaf there. You can add any other spices you like. Cover with a lid and simmer for 2-3 minutes.

Then remove from the stove and cool slightly. Can be served on the table.

That's all I have, I hope you found our tips and recipes useful. Bon appetit to you, bye and see you all. Do not forget to leave your comments and share the post on social networks.

Recipes for juicy minced meat cutlets and the secrets of their preparation. updated: December 8, 2017 by: Subbotina Maria