How to make minced pork cutlets. Recipes for juicy minced meat cutlets and the secrets of their preparation
In order to make juicy cutlets, you can use a completely different variety of minced meats. Bits made from both meat and fish components will be successful. But the dish will be especially aromatic and tender if you use pork for it. Depending on the preferred fat content of the finished dish, the minced meat can be diluted with chicken or beef version. Best Recipes how to cook delicious cutlets from minced pork we offer below.
Minced pork and chicken cutlets
Components
Minced pork – 500 g;
minced chicken– 500 g;
bulbs – 3 pcs. (large);
garlic – 4 cloves;
sour cream – 2 tbsp. l. with a slide, if the product is liquid, then 3 tbsp. l.;
mustard – 1 tsp;
crackers - 5 tbsp. l. (as needed);
greens – 1 bunch;
black pepper - to taste;
salt – 1 tsp. or to taste;
flour - for deboning.
Preparation
Take the minced meats and mix them. Scroll or finely chop the onion and garlic through a meat grinder.
Season, add salt, mustard and sour cream.
Chop the greens and also add to the mixture.
Add breadcrumbs only if the mince is very tender and flaky. Stir and set aside for 20 minutes.
Then knead again, wet your hands in water, create cutlets of the shape you need and roll in flour.
Preheat sunflower oil, place the cue balls into the frying pan. You need to fry the delicious minced pork cutlets until browned.
After a beautiful crust has developed, close the lid, turn the heat to low and steam for 10-15 minutes. You can add a little water to the pan. But basically this is not required, since the cutlets already give a lot of juice, which is enough to cook them completely.
Made from minced pork and beef
Ingredients
Pork – 300 g;
beef – 300 g;
onions – 3 pcs.;
potatoes – 1 large or 2 smaller;
garlic – 2 cloves;
white loaf (stale) – 2 slices;
semolina – 2 tbsp. l.;
milk – 50 ml;
pepper, salt - to taste;
oil for frying.
Step-by-step instruction
Scroll through the 2 meat options twice to make the minced meat as uniform as possible.
Add semolina, season with salt and pepper.
Squeeze the garlic through a garlic press, grate the onions and potatoes. You can also grind the vegetables in a meat grinder after the meat.
Soak the bread in milk, squeeze out excess moisture and also add to the minced meat.
Mix thoroughly, tossing the minced meat over the mixing bowl, and refrigerate for half an hour.
Pour oil into the frying pan, be sure to heat it up and lay out the cutlets for frying.
It is important to turn the cutlets only once, this will preserve the juice in the dish. Also, do not cover the cutlets with a lid when frying. This needs to be done when the dish has already been fried on both sides for literally 5 minutes.
Recipe for pork cutlets in the oven
Components
Pork pulp – 700 g;
onion – 1 large;
bread - 1 slice;
milk – 75 ml;
potatoes - 1 large;
egg – 1 pc.;
seasonings - to taste;
crackers – 50 g.
Preparation
To prepare the dish, take only pork, so your dish will be as juicy and rosy as possible due to baking it in the oven.
After washing the pulp and cutting it into small portions, pass it through a meat grinder.
Beat in the egg, season, stir. As seasonings, do not use too “exotic” options; black pepper and salt will do.
Peel the onion and potatoes, grate them, add to the minced meat.
Soak the bread in milk, squeeze and add to the meat base. Stir and tap on a kneading surface.
Form into patties, roll in breading and place on a parchment-lined sheet. Preheat the oven to 180 degrees in advance. The dish will take about 45 minutes to prepare.
Serve hot with side dish.
On a note
1. Do not add to pork cutlets through overly rich seasonings. Cumin will not work, especially if the recipe contains chicken in addition to pork. It is better to give preference to hops-suneli. In addition, saffron would be a suitable option; it can be replaced with a more budget-friendly spice - turmeric.
2. For cutlets, choose stale bread; it will soak better and make the minced meat more elastic, but not liquid.
3. Before twisting meat in a meat grinder, it must be cleared of veins, films, and cartilage.
4. To make the cutlets juicier, it is better to grind the pork once through the average size grates.
5. If you use eggs in the recipe, then you cannot put more than 3 of them per 1 kg of meat, because this will lead to toughness ready-made dish.
6. Regarding onions, 0.5 kg of minced meat will require about 100 g.
7. The taste of homemade cutlets will be excellent if you add chopped herbs to the minced pork when kneading.
8. Cooking the minced meat should end with infusion. Cover the bowl with cling film and let the bread soak in the meat juices for 30 minutes.
9. The meatballs will be incredibly juicy if you add a handful of finely crushed ice just before frying them.
10. Don't be afraid to experiment with . So, for pork cutlets, flour, finely chopped bread straws, sesame seeds, and lezon are suitable.
We have revealed to you the secrets of how to make the most delicious minced pork cutlets. Try it, choose your ideal option and delight your household with delicious dishes homemade. Bon appetit.
Few cooks, even those with decent experience, know the history of the origin and evolution of cutlets. This ordinary and irreplaceable dish is of French origin, and its name translates as rib.
Initially it was a piece of meat on a bone. Over time, the flesh began to be cut and chopped into pieces - this is how chopped cutlets appeared, and then they began to make minced meat with the addition of onions and bread soaked in milk.
Currently, schnitzels, beefsteaks, zrazy and other varieties of this dish are prepared in every home kitchen, and are also included in the menu of any catering facility.
Features of the dish
The cutlets are different not only good taste, but also high energy value.
Pork contains more easily digestible amino acids than any other meat, with the possible exception of lamb, the benefits of which are offset by the presence of refractory fat and the lack of B vitamins.
This dish is not a dietary dish, but, contrary to popular belief, it is almost impossible to gain weight from it. Due to the presence of such components as onion, garlic, raw potatoes, it can be considered one of the most balanced in terms of the amount of nutrients.
The quality of the dish equally depends on the selected products and the cooking technology.
A simple recipe for minced pork cutlets
| Ingredients | Quantity |
|---|---|
| Pork tenderloin - | 800 g |
| Small potatoes - | 1 PC. |
| Garlic - | 1 clove |
| Egg - | 1 PC. |
| Loaf - | 1 piece |
| Milk - | 0.5 cups |
| Flour - | 3 tbsp. l. |
| Sunflower oil (vegetable) - | 5 tbsp. l. |
| Onion - | 1 PC. |
| Salt, black pepper - | to your liking |
| Purified water - | 1.5 cups |
| Cooking time: 75 minutes | Calorie content per 100 grams: 130 Kcal |
It’s not at all difficult to quickly prepare delicious minced pork cutlets for lunch.
Wash and dry the meat, cut it into small pieces along the grain with a sharp knife. We clean the vegetables and cut them into several parts. Soak the bread in warmed milk. We twist the prepared products through a meat grinder twice.
Place the prepared minced meat into a deep glass bowl, add the egg and soaked loaf, pour out the remaining milk, season with spices and knead well.
We transfer the finished minced meat into a tight food bag, fasten it and begin to beat it with force on a flat surface. A few blows will be enough to release excess air, and the cutlets will be juicy and soft.
Dump the minced meat back into the bowl. Place the saucepan on the burner and pour in the oil. Using hands dipped in vegetable oil, form oblong-shaped cutlets, roll in flour and place in a frying pan.
After frying on one side, turn it over to the other and press the semi-finished product closer to the surface with a wooden spatula.
Place the cutlets in an enamel pan, add water and leave to simmer over low heat for 30 minutes.
Chopped cutlets with cheese
The secret to delicious chopped cutlets is that during cooking you need to use both chopped meat and minced meat.
Components:
- Pork pulp – 550 g;
- Minced pork – 450 g;
- Onion – 2 pcs.;
- Garlic – 2 cloves;
- Sunflower oil – 100 ml;
- Cheese – 150 g;
- Fresh greens - a bunch;
- Butter – 50 g;
- Salt, spices - to your taste.
We wash and dip the meat with a napkin. We cut off the film and shred it into small strips lengthwise, then cut them into cubes, and use a large sharp knife to chop the meat into a more homogeneous mass.
Place it in a bowl with high sides, add the previously prepared minced meat with onions and garlic. Sprinkle with salt and seasonings. Mix everything thoroughly, lifting it well from the bottom.
Grate the cheese, combine with butter and chopped fresh herbs. We take a handful of meat in the palm of our hand, make a depression in the middle, add the filling with a spoon, connect the edges, and, turning the cutlet several times in our palms to give it oval shape, put to fry in a heated frying pan with vegetable oil.
Cutlets made from several types of minced meat
By combining several types of minced meat at the same time, you will get incredibly tasty juicy soft cutlets. And if you steam them, the benefits of this dish will increase several times.
Components:
- Young veal – 300 g;
- Pork neck – 400 g;
- Onion – 1 head;
- Garlic – 1 clove;
- White bread – 2 pieces;
- Homemade milk – 1 glass;
- Salt, red pepper (ground) - to your taste;
- Low-fat mayonnaise – 1 tbsp. l.
To prepare cutlets for your loved ones, do not use store-bought minced meat. It’s better to make it yourself to be sure that its composition corresponds to what is required.
After washing and drying both pieces of meat, cut it into medium cubes. Place in a deep plate. Place the bread in a bowl and cover with milk at room temperature. Peel the onion and garlic.
Cut in half and add to the meat. Install the electric meat grinder, put on a suitable attachment, activate the device and pass the chopped products through it. Add bread with milk, homemade mayonnaise, salt and pepper to the prepared minced meat.
Mix everything well. Pour water into the steamer and remove the trays. With wet hands, form cutlets and place tightly on the grill.
Having installed the semi-finished products in two tiers, turn on the unit for 40 minutes.
Minced chicken and pork cutlets
Chicken and pork go well together in one dish. You get not only variety in your daily menu, but also a more complete set of amino acids and other nutrients.
Components:
- Pork tenderloin – 350 g;
- Chicken breast – 300 g;
- Onion – 1 head;
- Garlic – 1 clove;
- Semolina – 3 tbsp. l.;
- Lard – 100 g;
- Salt - to your taste;
- Sunflower oil – 70 ml;
- Egg – 2 pcs.;
- Purified water – 6 tbsp. l.;
- Breading – 1 sachet;
- Baking soda - a pinch.
After cutting the washed meat into pieces with a sharp knife, place it in a large container. We clean the vegetables and cut them into 4 parts.
Cut the unfrozen lard into cubes. It is necessary to make the minced meat juicier, since chicken meat itself is a bit dry. We pass all the products through the meat grinder twice, starting with the meat and ending with the onions.
Add semolina, eggs, salt and a pinch of soda to the minced meat. Stir and, if the mass is too steep, add cold water.
We make cutlets, transferring them from the left hand to the right. Dip in breadcrumbs and place to fry on a hot frying pan.
Juicy cutlets baked in the oven
Baked minced pork cutlets are an excellent dish for a festive feast.
Components:
- Lean pork – 650 g;
- Mustard – 2 tbsp. l.;
- Onion – 1 pc.;
- Small potatoes - 2 pcs.;
- Milk – 1 glass;
- Loaf – 2 pieces;
- Garlic – 1 clove;
- Fresh herbs – 1 bunch;
- Sour cream – 1 glass;
- Carrots – 1 pc.;
- Tomato seasoning – 200 ml;
- Salt - to your taste;
- Khmeli-suneli mixture – 1 sachet.
We cut the meat into pieces. We clean the vegetables and cut them into pieces, the size of which will allow them to be conveniently placed in the funnel of the meat grinder (all except carrots - we chop them into strips).
Soak the loaf in milk. Chop the washed greens. Having prepared the minced meat, add the missing products to it: bread with milk, salt and spices.
Mix and, having made semicircular balls, place in a glass fireproof roasting pan, sprinkle with carrots on top. In a separate container, combine mustard, sour cream and tomato seasoning.
Pour sauce over semi-finished cutlets. Place in the oven to bake for 50 minutes.
Festive pork cutlets
Intended children's party, but you don’t know how to feed your children a satisfying and healthy meal? Cutlets with cottage cheese and quail eggs are exactly what you need.
Components:
- Pig pulp – 800 g;
- Low-fat cottage cheese – 300 g;
- White onion – 2 pcs.;
- Garlic – 1 clove;
- Sunflower oil – 50 ml;
- Salt - to your taste;
- Quail eggs – 10 pieces;
- Cheese – 100 g.
Cut fresh meat into medium slices. Peel the onion and garlic. Set to boil quail eggs. We pass meat and vegetables through an electric meat grinder. We rub the cottage cheese through a sieve to make it softer.
In a large plastic bowl, combine all the ingredients and mix the resulting minced meat. For a children's celebration, it is better to use special molds in the form of baskets or animals, so the look will be more attractive to the children.
Lubricate the mold with vegetable oil using a special silicone brush. Fill the bottom of the mold with minced meat, put half an egg in the middle and cover it with minced meat.
Sprinkle with grated hard cheese and bake for about 40 - 45 minutes, preheating the oven to 200 °C.
- While frying the cutlets, cover the frying pan with a colander, as hot oil can shoot far and you will get severe burn. Do not use a tight-fitting lid, otherwise there will be no crispy crust;
- For minced meat, it is better to use fresh chilled meat; frozen or weathered meat will turn out to be tough and dry;
- For minced meat, it is not necessary to take only a fresh loaf; a stale piece of bread will also do. It will be soaked in milk and soften, but the taste will be no worse;
- You can add a pinch baking soda: it will not be felt, but will add additional pomp;
- Any porridge, puree or pasta is suitable for a side dish;
- If you are preparing this dish exclusively for children, it is better to bake or steam it. Use white salad onions for minced meat; they are not as bitter as onions, but no less healthy.
Add semolina, sour cream, mayonnaise, cream - don’t be afraid to experiment. Possibly new cooking masterpiece will be invented in your kitchen.
Greens will also not be out of place in the meat mixture. The dish will have additional taste and piquant aroma.
Let's get it simple again homemade dish, which our grandmothers and mothers prepared, which we also prepare. Today there will be pork cutlets, the most... delicious recipe In my opinion. Pork is the meat that produces juicy and soft cutlets on their own, so don’t overcomplicate them.
How to prepare minced pork for cutlets
Let's start with what cut - part of the carcass is best to take for making minced meat. It is believed that this is the neck, shoulder blade, loin.
To prepare the minced meat we will need:
pork pulp – 500g;
onions – 2 pcs;
Don't have a meat grinder or want more? Try to do
Pork cutlets with bread and breading
The first recipe will be in the classic version, with bread. Very often there is advice to take stale bread. In my opinion, it is absolutely meaningless in this situation. Look, when we cook, yes, stale bread is better for breading, but here we will soak it, so it makes no difference whether it is fresh or not. The second advice that makes no sense is to soak in milk. I don’t know a person who can tell in finished cutlets whether the bread was soaked in water or milk. So my advice is: don't waste milk, take water. As for the amount of bread, so that you don’t have to calculate the weight of your minced meat later, the principle is this: bread is 1/3 of the weight of the meat.
Ingredients:
- minced meat – 500g;
- white bread – 160g;
- water – 100ml;
- refined sunflower oil – 3 tbsp;
- breadcrumbs - 0.5 cups.
Cooking process:
This was the first most common and traditional recipe delicious cutlets from pork. Now the second one.
Pork cutlets without bread
And again, we will not invent a bicycle to prepare a delicious dinner for our loved ones. The difference between the second recipe and the first is not at all big. There will be no bread in them. Well, so that they also turn out juicy and tender, we will rub raw potatoes in them. This is usually how I cook at home. By the way, if you notice there are no eggs anywhere. They are simply not needed and make the minced meat tough.
Ingredients:
- minced pork – 500g;
- potatoes – 160g;
- salt and ground black pepper - to taste;
- sunflower oil – 3 tbsp.
How to cook pork cutlets:
So, in principle, we fried pork cutlets, even in two versions. If you have time and desire, you can prepare something between gravy and sauce for them.
Cutlets are a very popular universal dish in our kitchen, and they can also be frozen and used as a semi-finished product when you need to whip up something.
But even such a simple dish can be ruined if you don’t know the cooking technology, and here you will learn how long to fry pork cutlets in a frying pan to make them perfect!
If you don't follow some rules, your cutlets may turn out tough, soggy, not juicy, or they may start to stick to the pan and fall apart, so let's find out how to avoid this.
Classic pork cutlet recipe
Ingredients
- — 700 g + -
- White bread - 200 g + -
- - 1 tbsp. + -
- - 2 pcs. + -
- - 2 pcs. + -
- + -
- Spices + -
- Breadcrumbs— 100 g + -
- — 150 ml + -
How to cook pork cutlets in a frying pan
- Grind the meat in a meat grinder or grind it in a blender along with the onion.
- Soak bread without crusts in milk for 10 minutes, squeeze out and add to the chopped meat.
- Add eggs, salt, spices to the minced meat and mix everything thoroughly. It is best to do this directly with your hands.
- When the mass becomes viscous, rinse your hands under water, remove the minced meat from the bowl in which you kneaded it and beat it on a clean table 10-12 times. This will give the minced meat more stickiness, and the cutlets will turn out airy.
- Then form round or oblong balls and roll them on all sides in breadcrumbs, placing them on a sheet.
How to fry pork cutlets in a frying pan
Now we come to the main question. On average, pork meat in the form of cutlets is fried in 20 minutes. To prevent the cutlets from falling apart and turning out juicy, cook them in a frying pan as follows:
- Pour vegetable oil into the dish so that it completely covers the entire bottom and place on high heat.
- When the oil is hot, reduce the heat to medium and carefully place the cutlets into the pan with your hands or a spatula, making sure they do not touch each other.
- Fry each cutlet until golden brown on each side (about 5 minutes for each side).
- Then add a little water to the pan (at the rate of 1 tablespoon of liquid for each cutlet), you can also use broth. Cover the container with a lid and simmer the meatballs for 10 minutes.
- After time has passed, open the lid, turn up the heat and cook the cutlets until golden brown on both sides.
It is impossible to say exactly up to the minute how long to fry pork cutlets in a frying pan; it will depend on the thickness and size of your meatballs and the quality of the utensils.
The average time, as already indicated above, is 20 minutes. But if the cutlets are large, then it may take 30-35 minutes! It is not recommended to cook them longer than this time, otherwise they will become brittle and dry.
- For frying steaks, cutlets, and chops, it is best to use a frying pan with a thick bottom and a non-stick coating;
- To make the 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 don't have breadcrumbs, you can dredge 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 maximum dietary product. But here a lot will depend on the frying pan. It must have 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, heat it on fire and then lay out the cutlets. Fry each on both sides until golden brown, then pour a little liquid into the frying pan and simmer the dish under the lid for about 15 minutes, and then another 5 minutes without a lid.
How to Fry Frozen Pork Cutlets
Preparing semi-finished products in advance is very convenient. After all, in the life of every family there are moments when there is simply no time, not enough time or energy to cook. In this case, frozen foods are a great help. Many people are interested in the question: how to fry a pork cutlet in a frying 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 don’t even have to wait for them to thaw, but immediately put them in the pan. In this case, you need to put the meatballs not on the hot bottom, but as soon as the utensil is on the fire. The meat will be even juicier due to the fact that it will absorb more liquid.
Now you know all the secrets of how and how long to fry pork cutlets in a frying pan. Store the finished cutlets in the refrigerator in a container or other container with a lid for no more than 3 days.
Make yourself and your loved ones happy delicious dishes and don't be afraid to experiment!
Step 1: Prepare the minced meat.
The minced meat must be defrosted; it should not be too liquid or have a strong unpleasant odor. Remember that only high-quality meat products are suitable for cooking.If you want the cutlets to be very tender, then it would be a good idea to run the minced meat through the meat grinder again. You can also use a blender, but in this case you should not get carried away turning the minced meat into a liquid mass.
Step 2: Prepare the bread.
Place the pieces of bread inside a small but deep saucer and fill with milk. Wait until it softens, becomes saturated and begins to fall apart.
Step 3: Prepare the onion.
Peel the bulbs. Before adding this ingredient to the minced meat, it must be very finely chopped. To do this, you can grate it, grind it in a blender or chop it in a meat grinder.
Step 4: Prepare the garlic.
We peel the garlic in the same way as the onion. We grind this ingredient using a special press.
Step 5: Mix the cutlet mixture.
Place the defrosted minced pork in a large deep plate in which you will prepare the cutlet mixture. Add chopped onion and garlic to the chopped meat. Drain the excess milk from the softened bread and squeeze it out lightly, and then add it to the minced meat. Break up a couple chicken eggs, salt and pepper to taste. Stir the resulting cutlet mass with a tablespoon. You should get a mixture that is homogeneous in consistency, but rather thick and not runny.
Step 6: Form the cutlets.
With slightly damp hands, pinch off small pieces from the cutlet mass and roll them into balls in your palms or on a board. We slightly flatten the resulting spheres, thereby forming blanks for cutlets. You can make your cutlets the size and shape that suits you best.
Step 7: Fry the cutlets.
In a large skillet, heat enough to fry vegetable oil. While it is heating up, pour some wheat flour onto a flat dish. Send the cutlets to fry in a frying pan, first rolling them in flour breading.
Cook minced pork cutlets over medium heat. First fry one side for 5-7 minutes until the characteristic golden crust, then another one. When the cutlets are browned, cover the frying pan with a lid, reduce the heat slightly and cook for another 12-15 minutes. It is very easy to check the readiness of the dish, just pierce the product with a fork or knife, if a clear white liquid flows out, or there is no liquid at all, then everything is ready, but if the liquid is pinkish, then you need to continue cooking.
Step 8: Serve the minced pork cutlets.
Place pork cutlets on portioned plates, complementing them with a side dish, the options for which can be a whole host, for example, boiled rice, vegetables or mashed potatoes. It is also good to offer some kind of sauce, for example, tomato, for this meat dish. That's all, enjoy the tender pork cutlets, prepared with your own hands.
Bon appetit!
If you are preparing cutlets for very young children, then try to make very small meat balls especially for them, so as not to frighten the young eater with a large, excessive portion for him.
Instead of wheat flour, you can use breadcrumbs for breading. You can make them at home by simply grinding stale bread in a blender or buying it at the store.
Use only high-quality and fresh ingredients, remember that not only the taste of the finished dish, but also your health depends on their quality.
Be sure to cook meat products. It doesn’t matter whether you steam or fry these cutlets, you must not allow them to remain even a little raw inside.
