Many housewives consider cutlets a very time-consuming dish. However, cooking them is not so long if you buy minced meat in cooking. Moreover, the price of this semi-finished product is almost the same as ordinary meat and there is every chance to get a quality product. And the time saved on cooking can be spent on children or on your beloved.

It tastes more tender than, and also less fatty than (this is good for those who follow the figure). I add some potatoes to the composition, this makes an original flavor note.

Ingredients:

minced meat - 300 grams;

chicken eggs - 1 piece;

potatoes - 2 pieces;

onions - 1 piece;

salt and pepper to taste;

vegetable oil  for frying.

Cooking veal cutlets.

We put the ready-made minced meat in a bowl, let it stand at room temperature.

Tip. If you are rushed by hungry households, then you can go directly to the next item. But still it will be easier to sculpt them, if everything is done in order.

Wash onions, peel and cut very finely.

Tip. I took a blue onion, I found one in the refrigerator, but an ordinary onion will do.

Peel the potatoes, wash them under running water and cut them into halves.

Three potatoes on a fine grater, squeeze the juice, we do not need it, otherwise the forcemeat will be very liquid.

We drive a chicken egg into the cutlet mass.

Tip. When in doubt about the freshness of an egg, always break it in a separate bowl, and only then add it to the minced meat.

Mix the cutlet mass well, salt and pepper.

Tip. If the cutlets will be eaten by children, you do not need to add pepper.

We form cutlets, beat them lightly in your hand to let the air out, and put them in a pan with heated vegetable oil.

Fry on each side for 5 minutes over medium heat. Then we reduce the fire, close the lid and bring to readiness.

Tip. It is important to ensure that there is enough vegetable oil, otherwise your dinner will burn. Alternatively, you can add a little boiled water so that they are slightly stewed.
  Delicious veal cutlets are ready.

Serve them with a vegetable side dish (such as boiled broccoli) or mashed potatoes. Bon Appetit.

Step 1: prepare the bread.

First, put any white bread on a cutting board, it can be fresh or callous, it all depends on your desire. Then cut 3 slices from it, 100 grams is enough. Break them into 2-3 parts, transfer to a deep plate and pour a glass of milk. Soak the bread for 10 -15 minutesand meanwhile, prepare the rest of the ingredients.

Step 2: prepare the meat.

Wash a piece of fresh veal under cold running water. We dry the meat with paper kitchen towels, then put it on a cutting board and remove excess fat, cartilage, and also veins from it. After that, cut the veal into small pieces of size before 3 –4 centimeters  and shift them into a deep bowl.

Step 3: prepare vegetables and breadcrumbs.

Next, peel the onions and potatoes. We wash them under a stream of cold running water, dry with paper towels, cut each vegetable at 4–8 parts  and transfer to a meat-sliced \u200b\u200bbowl. Pour the right amount of breadcrumbs into a deep plate and put on the kitchen table other products that will be needed to prepare the dish.

Step 4: prepare the minced meat.

When the bread softens, squeeze it from the milk and pass it through a meat grinder into a clean deep bowl with chopped beef, onions and potatoes.

There we add a chicken egg, to taste salt and black pepper.

We mix these products with clean hands to a uniform consistency - the mince is ready!

Step 5: form the veal cutlets.

Then we pick up a tablespoon of minced meat, put it on a moistened palm, form an oval or round cutlet, roll it in breadcrumbs and put on a cutting board or a large flat dish.

In the same way, we form the remaining cutlets until the stuffing ends.

Step 6: fry veal cutlets.

After that, put on a medium heat a deep frying pan with a thick bottom and pour 3-4 tablespoons of vegetable oil into it. As soon as it warms up, put the first batch of cutlets. Fry them on both sides for 4-5 minutes until golden, dark-beige crust, periodically turning with a kitchen spatula from side to side. In the same way, fry the rest and transfer them to a small bowl.

When all the cutlets are ready, send them again to the pan, pour about the same 50 milliliters of water, cover and simmer over low heat 12 -15 minutes. Then remove them from the stove, arrange them in portions on plates and serve to the table with your favorite side dish.

Step 7: serve the veal cutlets.

Veal cutlets are served hot. They are served on a platter or in portions on plates. Such cutlets are perfectly combined with any side dish, but an ideal option: mashed potatoes, fresh vegetables salad, pickles or boiled rice seasoned with butter. Enjoy a delicious and simple meal!
Bon Appetit!

Bread can be soaked in water;

A set of spices can be supplemented with any dried herbs and spices that are used during the preparation of meat dishes;

In minced meat, you can add chopped garlic to taste;

If desired, each cutlet can be stuffed with a slice of prunes, cheese or a mixture of butter and herbs;

Very often bread crumbs are replaced with wheat flour.

The recipe for the meatballs I recently prepared is quite simple. It can even be called classic. If it weren’t for one trick of the cooking process, which allowed me to just love cooking cutlets.
The beginning is quite prosaic. It is necessary to take a certain amount of minced meat. I have this minced veal, already by the time the meatballs were cooked.
To calm my conscience and paying tribute to the grandmother's traditions of cooking cutlets, I soak a few slices of white bread. Very little. In 2 kg. minced meat they are not felt.

I also add a couple of potatoes, also to calm my conscience. Since there are very few of them, I rub the potatoes on a fine grater. From about this moment, the patties become “lazy" - at this stage I am just too lazy to get a blender, and then also wash it.

I take a lot of onions for cutlets. Thanks to him, the patties are juicy. Here it is no longer out of laziness, but out of considerations of "how best", I just chop the onion very finely. If you use a blender or grater, the bulk of the onion juice just spills out.

Then squeeze and add bread to the same bowl

and one egg.

Mix everything thoroughly and add mayonnaise (you can put another egg instead).

Stir again. And then I add the necessary amount of salt and pepper. There you can add some more spices, but I get by with pepper.

After all this, the minced meat needs to be "beaten off". We had this process like this - minced meat was taken in parts and thrown to the table with effort. After that, the mince turns out a little different in appearance and, apparently, tastes.
We spend a little more effort and time on sculpting the cutlets themselves. In this process, breadcrumbs made from wheat grains come to my aid.

Form a cutlet and bread it in breadcrumbs.

Before that I had already prepared a baking sheet - I covered it with parchment, and greased the parchment with a very small amount of vegetable oil.

Here I spread my cutlets on it.

Meanwhile, the oven has already warmed up to 225 degrees. And I put the pan there for a start for 15 minutes.

After this time, I take out and turn the patties

And put in the oven for another 20 minutes. Time helps me control the timer on the microwave, so I'm not distracted by the clock, but continue to sculpt cutlets from the remaining mincemeat. I put these cutlets on a board or plate, so that later I can send them to the freezer.

In the meantime, our 20 minutes have passed. I take the meatballs out of the oven and put them in a glass saucepan to stew. As already, it was probably not difficult to guess, they will be stewed again in the oven for another 20 minutes.

So, in about 2 hours of time, I prepared cutlets from 2 kilograms of minced meat. An hour was spent on slowly cooking minced meat, the second hour was spent mainly on modeling cutlets.
The main advantages in this preparation - during these 2 hours I did not stand a minute over the pan and generally over the stove. And the pan was not used - as a result I have 24 ready-made cutlets (and, as you know, they are healthier and healthier in the oven), about the same number of frozen “just in case”, a clean plate, a clean baking sheet (they used parchment ) That is, taking the cutlets in a saucepan from the oven, I do not go to the sink to wash the dishes, but calmly go to do my own thing. This concludes my cutlet story. I think it’s understandable why I called these meatballs lazy. Bon Appetit!

Time for preparing: PT02H00M 2 h.

I like to cook from minced meat. So many delicious dishes can be made from it! For example, you can cook several types of cutlets only, you just need to slightly change the ingredients. Today, I want to tell how I cook delicious and juicy cutlets of veal and vegetables. The recipe is absolutely not complicated and easy to implement. For clarity, I will describe the entire cooking process in stages and with photos taken step by step.

For the recipe for cutlets, I need:

• veal flesh - 0.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes (small size) - 1 pc.;
• garlic - 2 cloves;
• butter (softened) - 50 gr;
• milk - 120 g;
• loaf or bread - 2 slices;
• salt and pepper - to taste;
• sunflower oil - for frying.

I note that the output of the finished dish is 15 medium-sized cutlets.

How to cook veal cutlets

Let's get started. I fill the bread with milk. I cut the meat and vegetables into slices.

Grinding in a meat grinder through the middle grill. I also let the soaked bread through the meat grinder. A little salt and pepper. Since I do not use lard in the recipe, I add butter to the resulting mass for juiciness. The resulting stuffing mix very well. After mixing, everything is ready for baking.

With moistened palms, I form oval cutlets.

I heat vegetable oil in a pan and fry the formed veal cutlets on a small fire. Frying time, about 20 minutes.

   Calorie content:   Not specified
   Time for preparing:   Not indicated

  If you are trying to reduce the calorie content of ready meals, but you can’t imagine a daily menu without meat patties and meatballs, then this recipe is just right for you. I will not only tell you how to cook veal cutlets, but also tell you what to add so that there are juicy and soft cutlets.
  So, minced meat is prepared from the most healthy meat - from young veal, which refers to dietary products. To further reduce calorie content, raw pumpkin is added to the minced meat, and it is taken almost in the ratio of one to one - how much minced meat, almost the same amount of pumpkin. In ready-made cutlets, it is not felt at all, but it is the pumpkin that gives juiciness and an appetizing bright color. Egg yolk is a high-calorie foods and not all tolerate it well. Therefore, instead of a whole egg, only beaten protein is introduced into the minced meat. Take a look also.
  You can choose any method of cooking veal cutlets with pumpkin: bake in the oven on a baking sheet, fry in oil, steam. In the recipe, the patties are crushed in breadcrumbs and fried in oil. Of course, this option is not the most useful, but given that we have already significantly reduced calorie content, you can afford to cook it like that.

Ingredients:

- veal (pulp without bone) - 300 gr;
- raw pumpkin - 200 gr;
- onions - 1 pc.;
- salt - to taste;
- egg white - 1 pc.;
- bread - 1 slice;
- paprika, thyme or thyme, basil - half a teaspoon;
- breadcrumbs or cornmeal - 3 tbsp. spoons;
- Refined vegetable oil - how much is needed for frying.

Recipe with photo step by step:

  We’ll prepare everything for the minced meat: we will peel the pumpkin, cut into slices (by the way, you can use frozen), cut the onion into quarters. We will clean the meat from the films, cut into pieces of medium size.

We’ll pass everything through a meat grinder, alternating products, so that it is easier to push the minced meat.

  We beat the egg white with a fork into the foam - this way it mixes faster with chopped products.

  Soak a slice of white bread in water, squeeze and pass through a meat grinder after the meat. Bread will clean the screw and knife from the remnants of the stuffing, and during frying it will retain the meat juice. Cutlets will turn out tastier and juicier. Add bread and whipped protein to the minced meat, mix.

  From spices we take not sharp so as not to cause appetite. Add ground paprika and thyme to the minced meat, salt to taste and mix thoroughly. To get a more viscous and uniform forcemeat, it is recommended to beat the cutlet mass - leave it in a bowl or on the table 15-20 times. After that tighten with a film or cover and let stand for 5-10 minutes. These are also very tasty.

  Before frying, we will form small roundish or oval cutlets from minced meat.

  As a breading, you can use crushed wheat or rye crackers, wheat or corn flour, oatmeal. In the recipe, cutlets are rolled in breadcrumbs - this is the most affordable type of breading and cutlets are obtained with a crispy crust.

  Heat a sufficient amount of oil in a pan. We spread the cutlets at a distance so that vegetable oil boils around each, and they are browned evenly on all sides. The fire is medium. Five minutes later, a golden crust will appear below. Cutlets need to be turned and fry on the other side. If you have little time, you can cook.

  Serve veal cutlets, a recipe with a photo of pumpkin can be with any side dish, but since we have almost dietary meals, the side dish will be easy. We make a cut of fresh vegetables or a light salad and serve. Bon Appetit!