It is well known that cutlets are prepared from minced meat of various types of meat and not only. It is simple to work with minced meat - you can buy it ready-made or, using modern devices for chopping meat, quickly scroll fresh meat and even store it in the freezer until required.

What can not be cooked from minced meat! Cutlets, meatballs, cabbage rolls, schnitzels, dumplings, fry for macaroni in a navy way, include in various fillings for baking - minced meat is everywhere! A rare housewife needs to be taught how to cook cutlets correctly, but we still have several attractive secrets, even for experienced home cooks, in the recipes posted in this article.

When buying the original minced meat in the store, you should know that apart from meat and fat, it does not contain those products that will make it a real cutlet material. Your task is to fill it with the missing very important ingredients (spices, herbs and some additives) that provide the real taste of the planned minced meat product.

Of the traditional additives, we will name raw potatoes, zucchini, cabbage, crumb of bread for the splendor of cutlets, but not everyone knows that it is better to use not soft fresh bread, but stale bread, in order to avoid excessive stickiness from a fresh loaf, impairing the appearance of the minced meat product.

General rules for preparing products for minced meat cutlets

Regardless of your preference for store or homemade minced meat, the process for making cutlets is almost the same. If the minced meat has been frozen, you should defrost it ahead of time or using the microwave in the defrosting mode, but any of them needs flavoring according to the recipe, thorough mixing and even "whipping" the minced meat for the splendor of the finished cutlets. If the mince still seems a little dry in the end, you can try adding a small amount of water with vigorous stirring.

How to cook minced meat cutlets according to the "Home" recipe

Minced meat cutlets according to the Domashniye recipe attract housewives with their simplicity of cooking and a win-win result. In addition, even in its classic form, there is a place for some options. As a rule, cutlets come out lush, juicy and even attractive in appearance. They are good with various types of garnish: pasta, rice, potatoes, boiled or canned vegetables - everything is in perfect harmony with the "Home" cutlets.

Ingredients:

• minced pork - 500 grams;
• loaf pulp - 150 grams;
• fresh milk - 1 glass;
• fresh chicken egg - 1 piece;
• onion - 1 onion;
• fresh garlic - 3-4 cloves;
• breadcrumbs;
• vegetable oil;
• salt and pepper to taste.

Cooking homemade cutlets like this:

1. Remove the pulp from the loaf, soak it in warm milk for a few minutes. At this time, finely chop the peeled onions.
2. Put the minced meat in a suitable container, add the prepared onion and the loaf saturated with milk into it. Stir in raw chicken egg and crushed peeled garlic.
3. It remains to add salt and pepper to the finished minced meat to taste, finally knead until the mass is homogeneous and proceed in the usual way to sculpting cutlets, which should eventually be rolled in bread crumbs.
4. It is very important to heat a dry frying pan first and only then pour the required amount of vegetable oil into it for frying cutlets. As soon as the cutlets "rustle" in a frying pan at high heat, the intensity of the heat should be reduced to medium or even low. After turning the cutlets, add the heat again for a short time and fry in the usual way, depending on the preference for the degree of browning of the crust of the finished cutlets.
5. Cutlets ready for heat treatment can be baked with minimal use of oil in the oven or with dietary requirements for food - steamed in a convenient way.

Recipe for minced meat cutlets with white cabbage

This recipe is likely to be chosen by those housewives who prefer cutlets with a lower fat content. In addition, the inclusion of white cabbage in the minced meat will add special juiciness and originality of taste to the finished cutlets. In addition, you should mix minced pork with minced beef.

Ingredients:

• minced pork - 200 grams;
• minced beef - 200 grams;
• fresh white cabbage - 400 grams;
• onion - 1 onion;
• fresh garlic - by preference;
• salt and ground pepper - to taste;
• premium wheat flour and semolina - for breading;
• vegetable oil - for frying cutlets.

Cooking minced meat patties with white cabbage:

1. Skip coarsely chopped, chopped onions and peeled garlic cloves in a meat grinder. Drain excess juice. Combine minced vegetables with ready-made meat and mix thoroughly.
2. Add salt, ground pepper, chopped fresh herbs and a raw egg to the resulting mass and mix until the minced meat is homogeneous.
3. It remains to fashion the cutlets, roll them in the breading mixture and, putting them alternately in a prepared frying pan, fry until tender on both sides.

Recipe for homemade minced chicken cutlets with mushrooms

For such interesting and tasty cutlets, it is better to make minced meat at home from fresh chicken fillet passed through a meat grinder, with the addition of minced meat from fresh zucchini, fresh peeled potatoes, garlic and loaf crumb. Salt and pepper to taste.

Ingredients:

• minced chicken - 400 grams;
• minced vegetable - 200 grams;
• minced mushroom - 200 grams;
• chopped onion - 100 grams;
• chopped parsley - optional;
• vegetable oil for frying;
• breading material - according to preference.

Cooking homemade minced chicken cutlets like this:

1. Chop parsley and peeled fresh onions finely. Peel fresh porcini mushrooms, rinse, cut into slices and lightly fry with vegetable oil in a pan, then grind the fried mushrooms in a blender. Combine all ingredients in a suitable container and, with salt and pepper, mix thoroughly until the minced meat is homogeneous.
2. Next, stick cutlets from the resulting minced meat, roll them in the selected breading material, put in boiling oil in a pan, fry until tender on both sides and serve with a side dish or include in a complex sandwich with vegetables.

Recipe for homemade minced meat cutlets with cheese and tomatoes

Such original minced meat for homemade cutlets will also find its lovers. Peculiar additives in the form of cheese and tomatoes give the cutlets an exquisite taste and aroma, a special juiciness. It is better to use minced meat mixed: beef and pork.

Ingredients:

• minced pork - 300 grams;
• minced beef - 200 grams;
• crumb of stale white bread;
• fresh onion - 1 onion;
• fresh garlic - 3 cloves;
• fresh tomatoes - 2 tomatoes;
• vegetable oil for frying;
• hard cheese - 150 grams;
• fresh chicken egg - 1 piece;
• ground pepper and salt - to taste;
• ground breadcrumbs - 100-150 grams;
• parsley and dill - a few twigs to taste.

Cooking homemade minced meat cutlets with cheese like this:

1. Peel the onion and garlic. Rinse tomatoes and herbs. For 10 minutes, soak the crumb of white stale bread or loaf in warm milk, squeeze the excess milk.
2. Chop the onion and herbs finely, chop the tomatoes and cheese into small cubes. Combine all ingredients in a suitable container and, with salt and pepper, mix thoroughly until evenly mixed.
3. Stick cutlets from the resulting minced meat, roll them in breading material, put alternately in oil boiling in a pan, fry the cutlets on both sides until tender. Serve hot with any side dish, or include in a sophisticated vegetable sandwich.

1. In order for the cutlets to be excellently tasty, it is better to use mixed varieties of beef and pork meat in equal volumes for minced meat.
2. It is better to finely chop fresh onions for minced meat cutlets, fry in vegetable oil, cool and add to the minced meat content.
3. A little butter should be added to minced meat from low-fat meats or chicken with some care so that the cutlets do not become loose and falling apart at the exit.

For lovers of cutlets, there is an opportunity to steam or bake them in the oven.

Meat cutlets are a traditional dish of Russian cuisine, which is regularly cooked, probably in every family, without exception. Since early childhood, cutlets have been associated with the warmth and comfort of the hearth, with the love and care of mothers and grandmothers, with sincere family lunches and dinners. The secret of such popularity of cutlets lies in the fact that they are very tasty and satisfying, they are quite simple and quick to prepare and are inexpensive relative to other meat dishes. Homemade cutlets made from minced minced meat have a very soft consistency, so they are easily chewed and absorbed in the body, which makes them an indispensable dish in the diet of children, the sick and the elderly.

Useful information

How to cook homemade pork and beef cutlets - a simple recipe for juicy cutlets with step by step photos

INGREDIENTS:

• 500 g minced meat (pork + beef)
• 1 large onion
• 1 egg
• 3 - 4 small slices of white bread
• 1 tbsp. l. sour cream
• 2 tbsp. l. bread crumbs
• 3 tbsp. l. vegetable oil
• salt, pepper, suneli hops

COOKING METHOD:

1. Let's start cooking homemade cutlets by soaking the bread for 5 - 10 minutes in cold water.

Many housewives soak bread in milk so that it is properly saturated with it and imparts its taste to cutlets. However, since there is a lot of milk for soaking, and only a small part of it gets into the cutlets, and the rest is thrown away, my mother taught me to soak bread in plain water, and add a spoonful of sour cream to the cutlet mince instead.

2. Chop the onion very finely. Some cooks twist the onion together with the meat in a meat grinder. I do not advise doing this, since a lot of juice is released from the onion, which simply evaporates during the cooking of cutlets, and the cutlets turn out to be drier. Chopped onions with a knife retain more liquid and make the cutlets juicy and flavorful.


3. Put the minced meat, egg and sour cream into a bowl.

Mixed minced pork and beef is best for classic homemade cutlets. Pork gives tenderness and juiciness to cutlets, and beef brings its rich meaty taste and slightly reduces the fat content of minced pork.

4. Squeeze the bread a little, peel and add to the minced meat along with the onions. Add salt and spices. I like to add hop-suneli seasoning to these cutlets, with this Georgian mixture of various spices they turn out to be very aromatic and rich in taste.


5. Knead the minced cutlet with your hands until smooth. Beat it off several times to remove air from it. To do this, collect all the minced meat with both hands and forcefully throw it back into the bowl.

6. Mold the minced meat into round or oblong cutlets and roll them on all sides in bread crumbs. If no rusks are available, plain flour can be used. Before sculpting each cutlet, I advise you to rinse your hands with water, thanks to which the minced meat will not stick to them.

7. Heat vegetable oil in a frying pan and place formed cutlets. You can stack them quite tightly, as they will decrease in size during the cooking process. Fry over medium heat until golden brown for 5 minutes.


8. Then turn the cutlets over and fry the other side in the same way.

9. To make the homemade cutlets soft and juicy, pour a little hot water into the frying pan, cover it with a lid and cook over low heat for 15 minutes, turning the cutlets once during cooking.

Lush, juicy and delicious homemade cutlets are ready!

How to make dietary homemade cutlets

To make homemade cutlets less high-calorie, you should, firstly, pay attention to the quality of minced meat. Usually in production, minced meat is made from fatty meats, and even animal fats are added additionally. Therefore, it is better to cook the minced meat at home, using mainly lean beef and a small amount of pork tenderloin. Homemade minced cutlets are much less fatty and high-calorie and are more suitable for baby and diet food.

Secondly, you can regulate the amount of bread in cutlets - the less it is, the more dietary the dish turns out to be. However, the bread gives the cutlets a friability and fluffiness, that is, a more tender and soft structure. Homemade cutlets without the addition of bread will turn out to be overly dense and dryish. So you need to look for your own correct balance. You can use more useful types of bread for making cutlets - rye or wheat with bran, and some cooks generally replace bread with oatmeal.

Thirdly, instead of frying cutlets in vegetable oil, you can use dietary methods of cooking - bake them in the oven or steam them. It also significantly reduces the calorie content of the final dish and increases its beneficial properties.

Any hostess knows how to cook delicious, aromatic, juicy, hot homemade cutlets. Classic cutlets are made from a mixture of two types of minced meat, beef and pork. If you add a new product to the minced meat, you can get a variety of taste. They go well with absolutely any kind of side dishes.

Previously, a cutlet was called a piece of meat with a bone; in Russia, minced meat products were called a cutlet only at the end of the 19th century. Cutlets are made from various minced meat mixed with various ingredients.

Blinded raw cutlets are fried over high heat, without covering the pan. Fried until cooked on both sides. When the cutlets are completely fried, cover the pan with a lid, and add 3-4 tbsp. broth or water, steam for another 3-5 minutes. This will be a guarantee of readiness and so you can keep the juiciness for some time.

Delicious classic minced meat cutlets, step by step recipes

In our article we will consider how to cook cutlets from various minced meat, they will undoubtedly be delicious and will delight your household.

Menu:

People are very fond of homemade, juicy and aromatic cutlets. Experienced hostesses prepare minced meat for cutlets themselves, each using its own subtleties and tricks. The classic way of cooking cutlets is often used at home, as well as in public catering places.

Tips for delicious cutlets:

1.You can add a little cold water to the minced meat, this will make the cutlets juicy.
2. The butter will make the patties airy.
3.Adding various spices to the minced meat for the cutlets will add a spicy flavor.
4.And in order to get an appetizing crust, it is first recommended to fry the products over medium heat.

Ingredients:

• boneless beef - 0.5 kg
• pork - 0.5 kg
• white bread - 0.200 g
• milk - 0.5 cups
• eggs - 2 pcs.
• onions - 2 pcs.
• salt pepper.

Preparation:

1. For minced meat we take a little frozen. This will make it easier to roll it through the meat grinder. Add a little water to the scrolled meat so that the cutlets are juicier.

2. Scroll the onion in a meat grinder, or grind it in a blender. Soak bread or a loaf in milk and add to the minced meat, break eggs into it, put salt and pepper. We mix everything. We cooked the minced meat.

3. Lightly moisten your hands in water so that the minced meat does not stick to them. And for the ductility of the minced meat, we "beat" it on the table or, when molding, we throw the cutlet from hand to hand. We beat off so that when frying the cutlets do not fall apart.

4. Roll the formed cutlets in breadcrumbs or flour and fry in vegetable oil until tender.

Serve ready cutlets with a side dish for lunch or dinner.

Bon Appetit!

2. Gravy for cutlets

Most people prefer juicy, tender, aromatic and tasty cutlets from various meats. And if they are supplemented with gravy, this will only make them tastier. If you decide to cook cutlets for your next dinner, do not forget about the sauce for them. You will learn what kind of sauce can be prepared for cutlets from our recipe.

Ingredients:

• tomato paste or sauce - 30 grams
• onion 1 pc.
• garlic 2 cloves
• flour 2 tablespoons
• carrots 1 pc.
• water 200 ml
• ground black pepper, salt, spices
• vegetable oil

Preparation:

1. Peel and finely chop the onion. My carrots, peel, rub on a coarse grater.

2. Pour oil into a frying pan and heat over a fire. Put the onion in a preheated frying pan, fry it until golden brown, then add the carrots there.

3. Peel the garlic and cut into small slices. We put it to the fried vegetables, salt and stir.

4. Put tomato paste with vegetables and season with spices. Mix well and add flour. As the mass begins to thicken, pour water until the desired density is formed.

5. Simmer for about 5 minutes and remove from heat.

Our cutlet gravy is ready.

Bon Appetit!

3. Minced beef cutlets

Ingredients:

• 500 g ground beef;
• salt;
• onion - 1 medium head;
• two pieces of white bread;
• egg - 1 pc.;
• flour for rolling;
• 140 ml of milk.

Preparation:

1. Divide the bread into parts and soak in milk for 10 minutes. Then knead the bread until smooth.

2. Peel and rub the onion on a medium grater.

3. Put the ground beef in a bowl, add grated onion, soaked bread, salt to it and break the egg. We mix everything thoroughly with our hands.

4. Form cutlets from minced meat.

5. Pour flour into a plate and mix with a pinch of salt.

6. Dip each cutlet in flour.

7. Heat oil in a frying pan and fry all cutlets on both sides until tender. We put all the cutlets in a frying pan, add 3-4 tablespoons of broth or water, cover with a lid and let cook for 3-5 minutes.

Serve cutlets with your favorite side dish, garnish with chopped herbs.

Bon Appetit!

4. Minced pork cutlets

Even if you think about your figure, you can cook pork cutlets, and this stereotype that you get better from pork dishes is generally wrong. Naturally, pork cutlets are not a dietary dish, but if consumed a little, they do not harm the figure. So delicious minced pork cutlets are an excellent solution for a delicious and nutritious breakfast or lunch.

Ingredients:

• minced pork 0.5 kg
• large piece of white bread
• milk 100 ml
• onion 1 pc.
• egg 1 pc.
• 3/4 teaspoon salt, pepper mix (to taste)
• vegetable oil 50 ml
• wheat flour or ground crackers

Preparation:

1. Cut the bread into pieces, the crusts can be removed. Fill the crumb with lukewarm milk. Leave for 10-15 minutes so that the bread is saturated with liquid.

2. Peel and finely chop the onion

3. We use ready-made minced pork. Add onion, bread crumb, hammered egg to the minced meat. Add salt and spices. Mix everything thoroughly and beat off the minced meat.

4. We make small cutlets. Roll them in flour or crushed breadcrumbs.

5. Put a few pieces in hot oil. Fry on one side over medium heat. As a crust appears, turn the patties over to the other side. Fry until tender and then let it steam for 3-5 minutes, with the lid closed, adding a little liquid 3-4 tablespoons.

6. The cutlets are ready. Help yourself to the recipe.

Bon Appetit!

5. Minced chicken cutlets

Ingredients:

• Chicken fillet - 500 g
• Bulb onions - 1 pc.
• Bread - 100 g
• Hard cheese (grated) - 2 tablespoons
• Breadcrumbs - 4-5 tablespoons
• Chicken egg - 1 pc.
• Cream 10% - 2-3 tbsp
• Salt to taste
• Ch.m. pepper - taste
• Vegetable oil - 3-4 tablespoons

Preparation:

1. Put the minced chicken, bread, cheese, egg, cream, salt and pepper, onion in a deep bowl.

2. Stir the minced meat for cutlets until smooth, let it brew for 10 minutes.

3. Form cutlets with wet hands, roll in breadcrumbs.

4. Fry cutlets in a preheated skillet on both sides until tender.

5. Put the finished cutlets on a paper towel so that the glass will have excess oil.

6. Serve ready cutlets with your favorite sauce and side dish.

Bon Appetit!

6. Minced turkey cutlets

Poultry cutlets are especially tender and airy. When properly prepared, they are also suitable for dietary meals.

Ingredients:

• Turkey fillet 0.5 kg
• onion 1 pc.
• sour cream 2 tbsp
• garlic 1 pc.
• egg 1 pc.
• starch 2 tbsp
• salt, pepper to taste

Preparation:

1. Wash fillet and cut into small cubes. The smaller the pieces are, the more tender the finished cutlets will be.

2. Finely chop the onion and pass the garlic through a press.

3. All these ingredients, along with the rest that are indicated in the recipe, are transferred to the prepared turkey. After mixing, we send the mass to the refrigerator for infusion.

4. Put the meat cakes formed with wet hands on a greased baking sheet.

Juicy turkey cutlets are baked in the oven for about 45 minutes at a temperature of 200 degrees.

Bon Appetit!

7. Video - Cutlets with gravy

Bon Appetit!

I ask you to try to cook the most delicious cutlets according to my mother's recipe. There is no such thing as indifferent to them. The recipe is simple, but verified over the years. In addition, cutlets can be cooked for future use, and if there is no time or unexpected guests arrive in 5-10 minutes, you will have juicy, tender and fragrant cutlets. This is my first "anniversary" recipe.

Ingredients for "Homemade cutlets":

Recipe "Homemade cutlets":

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

Grind the onion.

And grind the potatoes.

Mix all the components of the cutlets in a bowl. Salt and pepper to taste and add chopped garlic. Now comes the most important thing. Be sure to beat off our minced meat well. We collect it in a ball in our hands and throw it on the table or in a bowl at least 20 times. This procedure will prevent our cutlets from falling apart when frying. Now let's give the minced meat a little rest for about 5 minutes. During this time, the bread will take the juice from onions, potatoes and meat, because we did not 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, gives them a special "charm".

Fry the cutlets over high heat until a beautiful dark crust. Do not try to fry the patties until tender. We do not strive for this. But you need to brown it well. Note that we are not using any breading. The quality of meat has recently deteriorated significantly, before the cutlets never stick to the pan. And now it happens sometimes. But to prevent this from happening, as soon as you put the cutlet in hot oil, immediately move it with a spatula over the pan, this will allow the crust to grab and not stick to the bottom. There should be enough oil in the pan, about 1 cm. These are our handsome men.

How to cook homemade minced meat cutlets so that they are juicy and the most delicious?

Recipes:

For most people, meatballs are an integral part of the diet. Naturally, cooking them often does not always work, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various types of meat and even fish. So that the cutlets do not become boring, I cook them using a variety of recipes.

Minced meat patties - a classic recipe in a pan

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

A 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;
• greens;
• salt pepper.

Cooking :

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

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

To get the most appetizing aroma allows me to beat it in a blender. Salt and pepper all components. I mix everything by hand.

When the minced meat is ready, put a frying pan on the stove. Cooking cutlets in refined oil under a lid.

So that the minced meat does not stick to my palms, I put a container of cold water next to me. I form the blanks and place them on a hot frying pan. Fry on both sides. After each batch, I clean the frying pan of the greaves that have appeared.

The cutlets come out tender and very tasty!

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

Ingredient List:

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

Simple cooking process

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

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

I drive an egg into the resulting mass, and pour the cream. Salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use ordinary black ground), then mix everything well.

I put breadcrumbs on the paper. When forming cutlets, I always keep a bowl of cold water close at hand. I dip the blanks in breading and send them to a frying pan greased with sunflower oil.

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

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

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

For cooking, you will need the following products:

• fatty minced pork - 1kg;
• 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 a chopped loaf in water. When its crust becomes soft, squeeze it and pass it through a meat grinder along with the peeled onion. I add them to the minced meat and mix.

Rub the peeled potatoes on 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 drive in an egg. Then, salt and pepper, mix everything well and beat off so that the headlights become dense.

I cook such cutlets in the oven, preheated to 190C, on baking paper slightly oiled. I make them large enough, immediately spreading 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. The excess fat from the cutlets will be used for their own cooking.

This cooking method allows you to create really delicious cutlets.

The hardest thing for me is to make minced beef. Therefore, I prefer to buy it ready-made. But making juicy cutlets out of it is very simple.

To get started, collect the following foods:

• 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 push the cloves of garlic through the garlic. I boil the milk and cool it down. I grind the defrosted minced meat again.

In an enameled container, I combine the minced meat with the previously prepared products. Beat boiled milk with egg and mustard, pour in to the rest of the products. I add spices and mix until a dense, homogeneous state is obtained.

On paper, I mix semolina with bread crumbs. I make cutlets small. I pan them, directly putting them in sunflower oil heated in a frying pan.

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

Cutlets fried in this way come out slightly harsh on the outside, but thanks to the original breading on the inside, they are very tender.

Fish cakes are the best combination of tasty and healthy concepts. They are prepared very easily and quickly, and at the same time they come out very nutritious.

Products required for cooking:

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

Cooking step by step:

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

Step two: In order for the crust of the loaf to become soft, I fill it with water for a couple of minutes, then squeeze the excess liquid.

Third step: I drive an egg into a bowl of lard and fish, knead the soaked loaf and 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 stand for a while.

Step four: I fry the cutlets constantly turning over. Then I close the lid for 6 minutes so that they are steamed.

Fish cakes 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 not create classic cutlets, but a real culinary masterpiece.

You will need the following products:

• pork / ground 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 them in milk. Then I take a stainless bowl and knead the soaked baked goods into it. I add minced meat and an egg there.

Garlic and onion, peel and finely chop, and then send to other ingredients. Salt on top and sprinkle with black pepper. I mix everything well and beat it off.

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

I choose dense tomatoes, therefore, when I cut them into thin circles, they do not fall apart. Grind hard cheese into small squares.

Then I form the cutlets and immediately spread them on a baking sheet. I put tomatoes and cheese on top of the blanks. I put them in the oven for half an hour. The food is ready when it is crispy.

This summer, unexpectedly receiving minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, now I share it with everyone.

A set of products that you need for cooking:

• minced chicken / fillet - 1 kg;
• young zucchini;
• carrots - 1 pc.;
• egg - 1 pc.;
• fresh herbs (dill / parsley / basil);
• salt and spices;
• flour / breadcrumbs.

Cooking process:

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

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 butter. Fry all batches on both sides, putting them in a small saucepan. Then I pour some water to the bottom and steam for 3-5 minutes.

The cutlets are very tasty. Their appearance is very appetizing, it gives the impression that summer was placed on a plate.

Many of us, even from school days, remember the taste of cutlets from the canteen. The most interesting thing is that they didn’t come out for a long time at home. I recently happened to meet my school chef. Taking this 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 - a loaf;
• onion - 9 onions;
• garlic - 1 head;
• salt pepper
• breadcrumbs
• vegetable oil.

Cooking method:

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

I mix all the components well, making the minced meat tight, if it crumbles, I add a little boiled water to it, if it is liquid - flour.

I form the cutlets on a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although according to the recipe they are cooked in the oven).

When the butter starts to sizzle, I wrap the blanks in breadcrumbs and send them to fry over medium heat. Turning them over, cover the pan and let fry for another 5 minutes.

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

My husband is a fisherman, so river fish are not rare in our house. In winter, he most often brings small pikes. There is nothing special to fry there, but the cutlets come out of them just right.

For cooking you will need:

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

Fast cooking:

I clean and wash the fish thoroughly under running water. I get rid of her head, ridge, skin and large bones. Cut into small pieces. Pour the bread with water and let it stand for a while until softened, then drain the water.

I clean the onions, finely chop and fry in oil. I pass the processed pike with bacon, 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, dipping them in crackers, put them in a preheated pan. The fire must be moderate, otherwise they will burn badly.

I fry them on one side for about 3 minutes, then turn them over to the other and cover with a lid. After 5 minutes, I remove the ready-made cutlets from the pan.

Thanks to the addition of lard and fried onions to the minced meat, the taste of the fish is almost imperceptible. My family members really like them.

Another dietary option for the intake of protein into the body is minced chicken cutlets. We eat them only hot, so I cook them only once.

A set of products:

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

A very quick recipe:

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

Peel and chop the onion, and add to the existing mass. Then I mix again. I immediately place the formed blanks on the heated surface. I fry the cutlets in a teflon-coated pan under the lid for about 10 minutes. I don't add oil.

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

For a very long time, I considered steamed cutlets tasteless. That was until I got a slow cooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look prettier, but they are indistinguishable in taste.

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 pass it through a meat grinder, along with peeled vegetables and bread.

I add salt, black pepper and a chicken egg to the resulting mass. I mix everything thoroughly. I form the cutlets of medium size, roll them in breadcrumbs and put them in a special bowl for steaming in a gadget.

I pour water into the multicooker bowl, set the bowl on top. I choose the "Cooking" mode (see the name of the mode in your instructions, for different brands it is different), I set the time to 25 minutes.

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

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

Potato cutlets with minced meat - hearty and tender - video recipe

They turn out to be lush, like pancakes! Very tasty, tender and satisfying - "You will lick your fingers" and you won't be dragged by the ears! Be sure to try this recipe!

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