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Homemade cutlets recipe step by step. Secrets of making delicious cutlets

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

Simple secrets of tasty and juicy cutlets.

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

And it’s not a fact that they seem so obvious to them!

- Of course, you can make cutlets without bread... But the question is: will this dish be called cutlets? After all, bread, which we first soak in water or milk and then add to the minced meat for cutlets, is an essential ingredient in almost any recipe for delicious homemade cutlets. And the point here is not about saving on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, and tastier. But we're talking about not about ready-made minced meat bought in a store (you’ll never guess what’s already been added to it!), but about pure minced meat that you’ve just made with your own hands from a natural piece of meat;
- Water (milk, cream, mineral water) must be present in the minced meat for cutlets. It is moisture that makes the cutlets juicy and soft. The more fatty component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). The water must be cooled to an icy state. The rule, again, is only suitable for freshly prepared natural minced meat, without additives from cunning manufacturers of “semi-finished products”.
- Not everyone knows that in addition to adding cold milk, ice water or even mineral water to the minced meat, such minced meat must be beaten. This is done very simply - as with dough, scoop up handfuls of minced meat and throw it back into the bowl, do this 15-20 times. The liquid is absorbed into the minced meat and the cutlets turn out very juicy. It would be good to give the minced meat some time to stand - about half an hour, or maybe more;
- It is for juiciness that cabbage, potatoes, and onions are added to the minced meat for cutlets. Moreover, you need to chop them very finely (do not turn them through a meat grinder or in a blender, it is important to chop them very finely”). Although there are, of course, recipes that suggest running these additives through a meat grinder or passing them through a blender, it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;

And of course, the quality of the meat from which the minced meat for the cutlets is made is very important for quality final product. It is impossible to make tasty cutlets from old, dry, frozen or, God forbid, rancid meat with any additives or “magic” ingredients... Although the cooks of some school canteens would argue with me now...

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

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

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

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

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

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

Look at what products we need, prepare, and let's go cook and learn new secrets juicy minced meat for cutlets.

Compound:

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

1 Minced meat you can take ready ( good quality, without unnecessary additives), or you can cook it yourself from any part of the chicken, even from the breast - our cutlets won’t be dry anyway - we know the secret 🙂 2 Cut off the crusts of the bread, cut it into cubes and soak in warm milk. Chop the onion and garlic as finely as possible and add to the minced chicken. 3 Add the egg, soaked bread squeezed out of the milk, salt and pepper. Let's mix everything. Add cold cream and thoroughly, preferably by hand, knead the minced chicken until smooth. 4 Now let’s take our main “secret” ingredient, which will provide our minced chicken with special juiciness and fluffiness - frozen butter. Grate it into minced meat on a coarse grater, mix quickly (before it melts!) and quickly start frying. By the way, you definitely need to fry these cutlets over low heat, then the oil inside will be distributed throughout the minced meat as needed, evenly, and will not leak out. 5 Place the frying pan with oil on heat, and while it is heating up, form the cutlets of the shape we need. To make them as beautiful as in the photo, roll them in breadcrumbs or dry bread crumbs. But it can also be simply in flour. 6 We fry our chicken cutlets on both sides and, what is important for this particular recipe, do not close the lid!

The most delicious and tender chicken cutlets are ready. Serve them with any salad, herbs, vegetables or any other type of side dish - it won’t make them any less tasty :-))

Minced pork cutlets with cabbage - “Lazy cabbage rolls”.

Pork tastes great with cabbage, so for the so-called “lazy cabbage rolls”, but essentially minced meat cutlets with cabbage, we’ll choose it. Pork, as a rule, is quite fatty in composition, so let’s “dilute” it with lean cabbage and in total you’ll get the same thing :) In terms of proportions, take minced pork and cabbage in equal parts.

I suggest you make this recipe not only “lazy”, but also quick - we will grind all our additives with a blender until it becomes mushy.

To coat the cutlets, we will use cornmeal - then we will get a beautiful yellow tint to our cutlets, look how they look in the photo. If you don’t have such flour, but you have corn grits, grind it in a coffee grinder or blender and get the desired product.

Let's take the following products:

minced pork - 300g
cabbage - 300g
onion - 1 head
egg - 1 piece
seasonings and salt - to taste
corn flour - for breading vegetable oil - for frying

Cooking process:

1 We prepare everything according to the usual scheme. The only difference in this recipe is that we chop the onion and cabbage in a blender. After chopping, lightly squeeze out excess juice from the cabbage. Beat the egg into the onion before chopping. 2 Salt and pepper the minced meat and knead thoroughly. We form cutlets, roll in corn flour and place in a hot frying pan with oil. We lay it out carefully, because... The minced meat turns out to be tender not only in taste, but also in consistency - until the cutlets are fried, they do not hold their shape very confidently. 3 It is better not to close the lid. When both sides are browned, consider it ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!

Minced meat cutlets with potatoes - video recipe.

Do you think that housewives add bread, cabbage, and potatoes to minced cutlets to save money? So you haven’t tried real minced meat cutlets with potatoes - they’re oh-so delicious!

Compound:

minced meat - 1 kg.
raw potatoes - 4 pcs. (average)
onion - 1-2 pcs.
egg - 1 piece
seasonings and salt - to taste
cold water - 2-3 tbsp.

But the essence of the preparation does not change! This recipe differs from the previous recipe only in that raw cabbage need to be replaced with raw, finely grated potatoes. I won’t even describe the rest - do everything exactly the same, I’ll just indicate the possible proportions of the products.

But, if suddenly something still doesn’t work out, watch this short video, which shows step by step the process of preparing these particular cutlets - with potatoes and minced meat.

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

I can’t pass up such a recipe as minced meat cutlets baked in the oven. For those who don’t really like fatty foods (and we must admit that cutlets fried in a frying pan are a rather high-calorie dish with big amount fat and “harmful” cholesterol crust) - cutlets in the oven will be an excellent replacement. They are still very tasty and juicy, look very appetizing, and also save the housewife not only oil, but also time. After all, you don’t need to stand at the stove - just load everything into the oven, set the temperature and note the time.

Compound:

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

The process of cooking cutlets in the oven:

1 piece of white bread (it is better to cut off the crusts) pour about half a glass of cold water. While the bread is soaking, take the garlic and onions, peeled, and briefly swirl in a blender. Add the soaked bread to the onion without squeezing it out of the water and mix everything again with a blender.

2 The minced meat in this recipe is taken in the following proportions: chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total volume. But you can take more pork if you want more fat content; in general, choose the proportions to your taste. 3 Grate the potatoes on a fine grater and add to the minced meat. I squeeze the potatoes a little to remove excess starch, but you don't have to do this.

4 Add the onion mixture here and break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). Mix the minced meat thoroughly and beat it so that our cutlets do not fall apart and are as juicy and fluffy as possible. This is very important stage preparing minced meat for any cutlets.

5 Cover the oven tray with parchment and grease it a little sunflower oil. We form cutlets and place them on a sheet. You can additionally beat off the minced meat by tossing the cutlet from one palm to the other. You can roll the cutlets in breading or flour.
6 Place in a hot oven (190-200 degrees) for 20 minutes. For juiciness, add half a cup directly to the sheet hot water and put it in the oven again until golden brown. Do not turn the cutlets over during baking.

We got such beautiful and moderately dietary cutlets. It's very simple and quick way preparing delicious and juicy cutlets - be sure to try this cooking option.

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

Continuing the topic of healthier eating, I want to offer you wonderful recipe fish cutlets - cutlets made from minced pollock. Pollock is an excellent choice for fish cutlets: it is not an expensive type of fish, but has few bones, no need to peel scales, and as for useful properties(content of vitamins A, B1, B2, B9, minerals and trace elements) - in no way inferior to expensive varieties of fish.

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

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

But, if we talk about the benefits of such a product as fish cutlets(and this is by all standards dietary dish!), then you don’t need to add anything, no additional fats are required. This recipe also calls for a small amount of oil in the pan and the absence of bread and flour in the cutlets.

If you don’t have special cookware with a non-stick coating on which you can fry almost without oil, you can cook these cutlets in the oven, or steam them, whichever you prefer.

I still like the cutlets to look more browned; a small, slightly toasted crust won’t hurt, the main thing is to cook over very moderate heat and with a small amount of oil.

Compound:

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

Step-by-step recipe for making pollock cutlets:

1 Grind the pollock fillet and peeled potatoes through a meat grinder. It is better not to twist the onion, as all its juice will go into the liquid, which we squeeze out during the cooking process. All the onion juice will go to waste! It’s better to finely chop the onion with a knife - this way it will remain juicy and tasteful in our fish cutlets. 2 Mix minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we prepare these cutlets without bread! Mix everything thoroughly. 3 The minced meat turns out very raw. To prevent the cutlets from falling apart too much, squeeze excess liquid into a separate bowl when forming cutlets. Here the juiciness of the cutlets will be given to us by pieces of potato and onion pieces. But in order to reduce excessive moisture separation, you need, as in previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it and throwing it into a bowl. This way we will improve the connection between the minced meat and the egg and create greater “stickiness”; the cutlets will not fall apart too much. 4 We do not bread the cutlets so as not to add flour to our dietary recipe. But you can roll the cutlets in breadcrumbs or flour if you wish.

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

Let me remind you that in this recipe, for the sake of health benefits and increasing the “dietary value” of our dish, we excluded bread completely. But according to tradition, in the classic recipe for fish cutlets, bread must be added, and in fish cutlets, the bread is usually soaked in milk, and not in water. Still, fish cutlets require more gentle handling :)

What type of cutlets do you cook? What type of minced meat and additives do you prefer? Share your successful finds and favorite recipes for minced meat cutlets in the comments!

I ask you to try to cook the most delicious cutlets according to my mother’s recipe. There are no people who are indifferent to them. The recipe is simple, but proven over many years. In addition, the cutlets can be prepared for future use and if you don’t have time or unexpected guests arrive in 5-10 minutes, you will have juicy, tender and flavorful cutlets. This is my first "anniversary" recipe.

Ingredients for “Homemade cutlets”:

Recipe for “Homemade cutlets”:

So let's start cooking. Grind the meat in a meat grinder or food processor. I used minced pork. But in principle you can combine pork-chicken, pork-beef. It has been noticed that cutlets turn out tastier if all the ingredients are chopped in a food processor; in a meat grinder, the taste is slightly different.

Grind the onion.

And chop the potatoes.

Mix all the ingredients of the cutlets in a bowl. Salt and pepper to taste and add chopped garlic. Now the most important thing. Be sure to beat our minced meat well. We collect it into a lump in our hands and throw it on the table or into a bowl at least 20 times. This procedure will prevent our cutlets from falling apart during frying. Now let’s let the minced meat rest a little for about 5 minutes. During this time, the bread will absorb the juice from the onions, potatoes and meat, because we didn’t add any additional liquid to the minced meat.

Then we take a small piece of minced meat (50 grams) and form small oblong cutlets. The cutlets must be small. This makes them different from others and gives them a special “charm”.

Fry the cutlets on high fire to a nice dark crust. Do not try to fry the cutlets until done. We are not striving for this. But you need to brown it well. Please note that we do not use any breading. Meat quality in Lately has worsened significantly, before the cutlets never stuck to the pan. And now sometimes it happens. But to prevent this from happening, as soon as you place the cutlet in the hot oil, immediately move it around the pan with a spatula, this will allow the crust to grasp and not stick to the bottom. There should be enough oil in the frying pan, about 1 cm. These are the handsome ones we got.

We all love classic delicious minced meat cutlets grandma's recipe. Like many other dishes, they were invented in France, since their origin the preparation has changed dramatically. In Russia, they were first tried back in the time of Peter 1. During this time, many analogues appeared, meatballs, steaks, meatballs, and much more.

If you want to pamper yourself and your loved ones with this wonderful dish, then it will not be difficult for you. Just follow all the recommendations described below and then you will succeed.

Ingredients:

Assorted minced meat - 700 gr.
Onion - 1 pc.
Garlic - 1 clove
Bread - 1 - 2 slices
Salt - to taste
Spices - to taste
Egg - 1 pc.
Flour - for frying

Cooking method:

1. Take the finished defrosted minced meat and transfer it to a deep bowl. Peel the onion and garlic and finely chop, using a food processor or grater and combine with the main ingredient.

2. Then drive in 1 egg.

3. Fill the pieces of bread with water, it will soften, then add it to the rest of the ingredients. Using our hands we knead it.

Tip: To make the cutlets more juicy, you need to put bread in the minced meat.

4. Add salt, spices of your choice and you can add ground black pepper to taste. Mix everything thoroughly with a spoon.

5. Then we form cutlets. We take a small amount of meat with a spoon, place it on flour, sprinkle it on top and completely envelop it, then create a shape with it.

6. Turn on the stove in advance, heat the frying pan, pour oil into it and lay out the preparations, start frying on one side first, turn over to the other and bring to readiness.

Serve hot with a side dish. Bon appetit.

How to cook minced meat cutlets according to the classic recipe in the oven

Ingredients:

Minced chicken - 1 kg.
Potatoes - 1 pc. (average)
Onion - 1 pc.
Bread (loaf) - 3 pieces
Milk - 100 ml.
Salt - to taste
Seasonings - to taste
Ground black pepper - to taste

Cooking method:

1. Peel 1 potato, grate it on a fine grater and add to the defrosted minced meat.

2. Peel the onion and cut it into small cubes and strips (this is at your discretion). Add it to the meat.

Tip: if you don’t like the feeling of chopped onions in the minced meat, just grate it using a grater.

3. Take a few pieces of bread or loaf, put them in a cup and fill them with milk, let them swell for a while.

4. Meanwhile, add salt to taste, the seasonings you like, black pepper and you can add dried herbs, dill and onions. Mix everything well.

5. Knead the bread with your hands, pour the mixture into the remaining ingredients, and thoroughly knead the minced meat.

6. Preheat the oven. Meanwhile, grease a baking sheet with oil and place the cutlets we have formed on it.

7. Then pour boiled (but slightly cooled) water from the kettle onto the baking sheet so that our dish does not burn.

8. Place in the oven at 180 degrees for 30 minutes, when they start to brown you can remove them. Serve to the table, please your loved ones, bon appetit.

Lush and juicy cutlets. Step-by-step cooking recipe

Ingredients:

Pork - 500 gr.
Onion - 2 pcs.
Egg - 1 pc.
Garlic - 4 cloves
Bread - 1 slice
Milk - 150 ml.
Salt - to taste
Ground black pepper - 1/2 teaspoon

Cooking method:

1. Wash the pork under running water, cut into pieces small pieces and pass through a meat grinder with a large strainer.

Tip: if the meat is very lean, add 100 grams of lard.

2. Peel the garlic and onion, cut into four parts and grind together with the meat.

3. Place a slice of bread in a bowl, pour milk over it, leave for a couple of minutes, then squeeze out the bread pulp and add it to the minced meat.

4. Add salt, ground black pepper, break 1 chicken egg and mix everything thoroughly. And then beat it off, this is an important stage, otherwise during frying the dish will burst, break and fall apart.

5. Select the required amount of minced meat and form cutlets. Pour vegetable oil into a preheated frying pan, heat it, and then add the meat preparations.

Tip: Heat the oil in the frying pan well, otherwise the cutlets will burn.

6. Fry on both sides until beautifully golden brown.

Place on a plate (you can first place it on paper napkin, so that the oil glass) and serve. Bon appetit.

A simple recipe for meat cutlets without eggs

Ingredients:

Minced meat - 300 gr.
White bread - 80 gr.
Onion - 1 pc.
Salt - 1/2 teaspoon
Pepper - 1/4 teaspoon
Cold water - 120 ml.
Vegetable oil - for frying
Breadcrumbs - for frying

Cooking method:

1. Fill the white bread with water, it gives the cutlets airiness and tenderness. Squeeze it out of the water and put it in a blender.

2. Peel the onion, cut it into several parts and also place it in a blender, twist it.

3. Salt and pepper the minced meat to taste, then add twisted bread and onions to it, mix thoroughly.

Tip: choose minced meat according to your taste. If you like fatty cutlets, then choose pork, and if leaner, then choose chicken.

4. Wet your hands in cold water, using a spoon to form cutlets. Then roll them on all sides in breadcrumbs, you can use flour.

5. Turn on the stove, place the frying pan and heat the oil, then lay out the meat preparations.

6. Fry on one side, turn over, reduce to medium heat and finish frying.

Place the cutlets on paper towels to absorb the oil. Bon appetit.

Video recipe for classic cutlets without buns (bread)

A very simple recipe for preparing this dish. They usually include soaked White bread, however, the ingredients can be completely dispensed with; they turn out juicy and fluffy, not to mention their excellent taste!

Enjoy your meal!

Homemade cutlets are a popular minced meat dish.

Simple and satisfying cutlets with a crispy crust will fit perfectly into your family dinner menu and will decorate any holiday feast.

Cutlets are eaten both hot and cold.

They can be a separate dish or served along with any side dish, be it salad, mashed potatoes or vegetable stew. Remember that no cutlets from the best restaurants in the world can compare with home-made cutlets - made by the housewife with her own hands with trepidation and love.

General cooking principles

1. To prepare tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, minced by the housewife herself in a meat grinder. If it is not possible to prepare it yourself, be sure to check the freshness and quality of the meat, because this is the decisive stage in preparing cutlets.

2. Don’t forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of bread that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be coated in either flour or breadcrumbs. This is left to your choice.

4. Don’t forget to add spices and herbs to homemade cutlets, this will add a touch of piquancy and sophistication.

Classic homemade cutlets

minced meat (homemade or purchased) – 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour – 3-4 tbsp. spoons.

1. Peel the onion and grate or grind in a blender. Finely chop the garlic cloves and herbs.

2. Cut the pieces of bread into slices and dry them. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently knead and squeeze and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, place it on top of the flour and sprinkle with it. Form a round patty in your palm and place it in a hot frying pan. Fry for 3-4 minutes. When we turn it over to the second side, turn off the heat a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

1. Chop the onion, break the egg and add the bread soaked in water (milk) to the minced meat.

2. Knead the minced meat thoroughly until a mass of homogeneous consistency is obtained.

3. Form a cutlet in breadcrumbs and place in a frying pan with vegetable oil, put on low heat. Breaded with breadcrumbs, the cutlets look much more appetizing. When you feel that they are browned, feel free to turn them over. Typically, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. An excellent addition to such cutlets would be a salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled lemon juice with sugar. Cutlets with potatoes are quite high in calories. A beet salad goes perfectly with the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) – 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 tbsp. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream – 300 g.

1. Thoroughly knead the onion, ground in a meat grinder or grated on a fine grater.

2. You can add potatoes or white bread in water or milk to the minced meat. But this recipe offers another solution: semolina. It perfectly keeps the cutlet in shape and prevents them from becoming deformed.

3. It is advisable to beat the minced meat and leave it for 15-20 minutes so that it is well saturated with spices.

4. Distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. You can make any shape. Sprinkle each cutlet well in flour.

5. Fry for 3 minutes on each side in a preheated frying pan.

6. Place the fried cutlets in a saucepan, pour about 2/3 cup of water into it, close the lid, and simmer for 10 minutes over low heat until they reach the inside and become softer. Serve with sour cream.

Fluffy homemade cutlets

loaf - 100-150 g;

milk – 200 ml;

flour – 5-7 tbsp. spoon;

butter – 2-3 tbsp. spoons;

vegetable oil – 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated frying pan, fry finely chopped onion in vegetable oil and butter. Interestingly, butter does not burn when frying and gives food a pleasant creamy taste.

3. Break the egg, separating the yolk from the white.

4. Mix the minced meat, the milk-squeezed bun and the fried onion and yolk. It is advisable to knead the resulting thick mass with your hands. Do not spare effort in beating the minced meat; the better you do this, the more convenient it will be to form the cutlets, and when frying they will retain their shape. We put the beaten minced meat in the refrigerator for 20 minutes to fix its dense state.

5. Beat the egg white until thick white foam is obtained. You can check whether the protein has reached the desired consistency in the following way: when turning the bowl over, it should not spill out of it. Add the whipped whites to the minced meat, mix very carefully so that the integrity of the protein is not compromised, because it is this that will give the cutlets fluffiness.

6. Form the cutlets into thick flat cakes and roll them in flour.

7. Heat the butter and vegetable oil. Place the cutlets and fry until golden brown, turn them over, add a little water to steam them and cover with a lid until cooked.

Soft homemade cutlets with a secret

mixed minced meat (beef and pork) – 500 g;

salt, black pepper;

2 cloves of garlic;

a bun soaked in mineral water;

1. Chop the onion. Add the soaked bun, after squeezing it thoroughly. Grate the garlic.

2. Knead the mass to distribute it evenly.

3. Pour into a bowl mineral water with gases. Sprinkle the minced meat with a pinch of soda. This is our secret ingredient. Yes, soda, because it makes the minced meat soft and helps to loosen it. We extinguish the soda mineral water, pouring it in drops from above. Together they give the meat extraordinary fluffiness. Knead again to obtain an elastic mass.

4. Add 1 egg. At first the minced meat becomes liquid, but after good kneading it again acquires a thick consistency. Salt and pepper can be adjusted to your preference.

5. Beat the minced meat by throwing it onto a hard surface from a small height. And leave in the refrigerator for 20-30 minutes.

6. Soak each formed cutlet in breadcrumbs.

7. We don’t skimp on the oil, heat the frying pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

minced beef – 500 g;

1 tbsp. spoon of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with fat content up to 30%;

2 tbsp. spoons of mustard.

1. Chop onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Place in the refrigerator for half an hour.

3. Form round cutlets and place in a frying pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add mustard.

5. Pour the sauce into the pan 10 minutes before turning off the cutlets, simmer over medium heat under the lid.

Homemade cutlets with cheese

minced meat – 600 g;

egg – 1 pc.;

potatoes - 2 pieces;

mayonnaise – 3 tbsp. spoons;

garlic – 2 cloves;

hard cheese – 100 g;

loaf – 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze it out and add it to the minced meat.

2. Finely chop the potatoes, garlic and onion.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass; it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt and pepper.

5. Cut the cheese into medium slices.

6. We choose the shape of the cutlets, but it is best to form them in the form of a flatbread, placing a slice of chopped cheese in the middle. Then we hide it in a cutlet and sprinkle flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside does not have time to freeze and harden.

Homemade cutlets stuffed with chicken eggs

assorted minced meat – 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

garlic - 3 slices;

1. In a deep plate, mix the egg, minced meat, slices of loaf soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a frying pan until golden brown.

4. Mix onions and boiled eggs, add squeezed garlic, salt and pepper.

5. Make flat cakes from the minced meat and place the filling in the middle.

6. The baking sheet must be greased with vegetable oil. And finally final stage— place the cutlets in the oven at 160-180 degrees.

If you use minced pork, the cutlets will turn out fatty, if you use chicken meat, they will be tender and lean. The best alternative is assorted cutlets.

To ensure that the cutlets are not only juicy, but also fluffy, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love oil, but you shouldn’t overdo it. Otherwise they will be too greasy. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: until full readiness. And you can check the readiness in a simple way. Press the cutlet with a fork; if it releases clear juice, then after 2-3 minutes of steaming you can safely serve it.

If you can feel the onions in the cutlets are undercooked, put them in the microwave for 2-3 minutes, thereby bringing them to readiness.

You can serve the cutlets with sour cream, a light salad, a vegetable side dish or standard puree.

Cook with pleasure and love! And remember that than simpler recipe, the better the result!

How to make homemade minced meat cutlets so that they are juicy and delicious?

Recipes:

For most people, meat cutlets are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various types meat and even fish. To prevent the cutlets from becoming boring, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a frying pan

To create delicious cutlets, housewives traditionally use minced beef and pork. Each housewife determines the proportions of meat used to create it independently, but I follow my own recipe.

Set of required products:

veal – 0.8 kg;
pork rump – 0.8 kg;
onions - 2 large onions;
garlic – 1.5 heads;
black bread - 1/3 loaf;
milk - 1 glass;
greenery;
salt pepper.

Cooking :

I wash the meat several times and let it dry. If there is pleura on the veal, I get rid of it. I cut it into small pieces. At the same time, I cut the bread and pour it with milk.

To get tender, homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.

I get the most appetizing aroma by blending it in a blender. I salt and pepper all ingredients. I mix everything by hand.

When the minced meat is ready, I put the frying pan on the stove. I cook the cutlets in refined oil, covered.

To prevent the minced meat from sticking to your palms, I place a container of cold water near me. I form the blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from any cracklings that have appeared.

The cutlets come out tender and very tasty!

Not long ago, my fitness trainer insisted on excluding pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted which meat to choose for making cutlets, and settled on turkey.

List of ingredients:

ham – 2 kg;
heavy cream – 300 ml
egg - 1 pc.;
ground salt and pepper;
breadcrumbs;
refined oil – 200 ml;
butter – 200 g.

Simple cooking process

I remove the butter from the refrigerator so that it comes to room temperature. I buy meat on the day of cooking. I wash it thoroughly, remove the skin and separate it from the bones (I also cook soup on the skin and bones).

I cut the meat into pieces and grind it twice in a meat grinder; on the second pass, I add oil.

I beat the egg into the resulting mass and pour in the cream. Sprinkle salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use regular ground black pepper), then mix everything thoroughly.

I sprinkle breadcrumbs onto the paper. When forming cutlets, I always keep a bowl of cold water on hand. I dip the pieces in breading and place them in a frying pan greased with sunflower oil.

I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.

Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.

Very often, when buying ready-made minced pork, you may be faced with the fact that its fat content is simply off the charts. Therefore, to make the cutlets from it tasty and nutritious, you can add some potatoes to its composition in addition to the loaf.

For cooking you will need the following products:

fatty minced pork – 1 kg;
loaf - a third of a loaf;
medium potatoes - 2 pcs.;
onion – 1 large onion;
egg – 1 pc.;
sour cream – 1 tbsp. l.
sunflower oil – 1 tbsp. l.
water – 1 glass
salt and black pepper.

Cooking process:

First of all, I soak the sliced loaf in water. When its crust becomes soft, I squeeze it and pass it together with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Grate the peeled potatoes using the finest grater. I squeeze it lightly in gauze, removing excess moisture, and add it to the rest of the products. I add sour cream there and beat in an egg. Then, after adding salt and pepper, I mix everything well and beat it until the head becomes dense.

I cook these cutlets in the oven, preheated to 190C, on lightly greased baking paper. I make them large enough, immediately place them on a baking sheet, and bake for about 20 minutes.

After this time, add half a glass of water to the cutlets and continue cooking until fully cooked for another 25 minutes. Excess fat from the cutlets will be used for their own cooking.

This cooking method allows you to create truly delicious cutlets.

The hardest thing for me to cook is minced beef. That's why I prefer to buy it ready-made. But make it out of juicy cutlets very simple.

To get started, collect the following products:

Minced beef – 1.5 kg;
Onions – 3 pcs.;
mustard – 3 tbsp. l.;
garlic – 8 cloves;
eggs – 3 pcs.;
milk – 3 tbsp;
potatoes – 6 pcs.;
semolina;
vegetable oil;
salt;
breadcrumbs.

Recipe:

Rub the peeled potatoes and onions on a fine grater. I press the garlic cloves through the garlic press. I boil the milk and cool it. I grind the defrosted minced meat again.

In an enamel container, I combine the minced meat with the previously prepared products. I whisk boiled milk with egg and mustard and add it to the rest of the ingredients. Add spices and stir until thick and homogeneous.

On paper I mix semolina with breadcrumbs. I make small cutlets. I bread them by directly placing them in sunflower oil heated in a frying pan.

Fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to low. In this state I cook for another 10 minutes.

The cutlets fried in this way are slightly tough on the outside, but thanks to the original breading on the inside they are very tender.

Fish cutlets perfectly combine the concepts of tasty and healthy. They are very easy and quick to prepare and are very nutritious.

Products required for cooking:

Pollock (cod) fillet – 1 kg;
Egg – 1 pc.;
Loaf/white bread -150g;
water – 100 g;
lard – 100;
salt;
breadcrumbs;
refined oil.

Cooking step by step:

First step: I wash the fish and dry it with a kitchen towel and cut it into small pieces. I also cut lard.

Step two: To make the crust of the loaf soft, fill it with water for a couple of minutes, then squeeze out the excess liquid.

Third step: I beat an egg into a bowl with lard and fish, knead the soaked loaf and add salt. I mix the minced meat thoroughly and make cutlets. If the minced meat is too liquid, you can add a little semolina and let it sit for a while.

Step four: I fry the cutlets constantly turning them over. Then I close the lid for 6 minutes to steam them.

The fish cutlets are very juicy and have a golden brown crust.

Minced meat cutlets in the oven - recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will create classic cutlets, but a real culinary masterpiece.

You will need the following products:

minced pork/beef – 500 g;
cheese – 50-70 g;
baguette – 150 g;
garlic – 1 clove;
egg – 1 pc.;
tomato – 2 pcs. medium size;
milk – 150 ml;
onion - 1 onion;
salt, pepper - 5 g each.

Creating a masterpiece:

I cut off several pieces from the baguette (it is advisable to use only the pulp) and soak it in milk. Then I take a stainless bowl and knead the soggy baked goods into it. I add minced meat and egg there.

I peel and finely chop the garlic and onions, and then add them to the other ingredients. Salt and sprinkle with ground black pepper on top. I mix everything well and beat it.

I turn on the oven to warm up to 170C. Then I prepare the baking sheet. I cover it with kitchen paper and lightly grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin slices, they don’t fall apart. I chop the hard cheese into small squares.

Then I form the cutlets and immediately place them on a baking sheet. I place tomatoes and cheese on top of the workpieces. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

This summer, having unexpectedly received minced chicken from my mother, I mastered new recipe preparing cutlets. Having tried and appreciated it, I am now sharing it with everyone.

A set of products needed for cooking:

minced chicken/fillet – 1 kg;
young zucchini;
carrots – 1 pc.;
egg – 1 pc.;
fresh herbs (dill/parsley/basil);
salt and spices;
flour/crumbs for breading.

Cooking process:

I defrost the minced meat and drain as much liquid as possible. I wash the zucchini and carrots thoroughly several times. Then I grate it on a fine grater and mix it with minced chicken. In order for the mass to become more homogeneous, I additionally blend it with a blender.

I add chopped fresh herbs, spices and an egg to the resulting mass. I mix everything well.

Then I heat a frying pan with sunflower oil over moderate heat. Having made the meat preparations, I roll them in flour and put them in oil. I fry all the batches on both sides, placing them in a small saucepan. Then I pour a little water on the bottom and steam for 3-5 minutes.

The cutlets turn out very tasty. Appearance They are very appetizing, it gives the impression as if summer was placed on a plate.

Many of us remember the taste of cutlets from the canteen from our school days. The most interesting thing is that they didn’t leave the house for a long time. I recently had the opportunity to meet with my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

minced meat – 1.5 kg;
white bread - loaf;
onions - 9 onions;
garlic – 1 head;
salt pepper
breadcrumbs
vegetable oil.

Cooking method:

I peel and chop the onion and garlic using a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it out and grind it into a bowl with minced meat. We also send grated onions and garlic there, as well as spices.

I mix all the ingredients thoroughly, making the minced meat tight; if it crumbles, add a little boiled water to it; if it is liquid, add flour.

I form the cutlets onto a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although the recipe calls for them to be cooked in the oven).

When the oil starts to sizzle, I coat the pieces in breadcrumbs and send them to fry over moderate heat. After turning them over, cover the pan and let them fry for another 5 minutes.

The cutlets really taste exactly the same as they did in childhood.

My husband is a fisherman, so River fish It happens quite often at our house. In winter, most often it brings small pikes. There’s nothing special to fry there, but the cutlets they make come out just right.

For preparation you will need:

pike – 1.8 kg;
lard – 180 g;
white bread – 6 slices;
water – 1 tbsp.;
egg – 2 pcs.;
onions - 2 onions;
butter – 50 g;
breadcrumbs;
salt pepper.

Quick cooking:

I clean the fish and wash it thoroughly under running water. I rid it of the head, ridge, skin and large bones. I cut it into small pieces. I fill the bread with water and let it sit for a while until it softens, then I drain the water.

I peel the onions, finely chop them and fry them in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.

With wet hands I form cutlets, dip them in breadcrumbs, and place them on a heated frying pan. The fire should be moderate, otherwise it will burn too much.

One more dietary option protein intake into the body steel cutlets from minced chicken. We only eat them hot, so I only cook them for once.

Product set:

Minced chicken – 0.5 kg;
Onions – 2 pcs.;
Egg – 1 pc.;
Spices for chicken;
Salt, ground pepper.

Very quick recipe:

I break the egg and carefully separate the white from the yolk. I place the protein in a bowl with minced meat, salt and ground black pepper. I mix everything thoroughly.

I peel and finely chop the onion and add it to the existing mixture. Then I mix again. I immediately place the formed pieces on a heated surface. I fry the cutlets in a Teflon-coated frying pan under a lid for about 10 minutes. I do not add oil.

And as a side dish I often serve it with stewed cabbage .

For a very long time I thought steamed cutlets were tasteless. That was until I got a multicooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look more beautiful, but their taste is indistinguishable.

To prepare them you will need:

chicken fillet – 0.5 kg;
beef – 0.5 kg;
onions – 2 pcs.;
potatoes – 1 pc.;
loaf - 1 slice;
garlic – 1 clove;
egg – 1 pc.;
salt pepper;
sesame.

Cooking method:

I wash the meat under running water and dry it with a paper towel. Then I chop it and put it through a meat grinder, along with peeled vegetables and bread.

Add salt, black pepper and a chicken egg to the resulting mass. I mix everything thoroughly. I form medium-sized cutlets, roll them in breadcrumbs and place them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl and place a bowl on top. I select the “Cooking” mode (see the name of the mode in your instructions, it is different for different brands), and set the time to 25 minutes.

After all, after the end of the time, the device automatically switches to the keep warm mode, and the cutlets may be overcooked.

I hope these simple recipes for such a classic dish as minced meat cutlets will become your indispensable helpers.