I always cooked cutlets according to a standard recipe: minced meat, an egg, a bar, a little onion, and, of course, flour. It seemed to me that there could be no other options, but my mother-in-law shared with me this very simple recipe for cutlets with semolina, at first I thought that, in principle, there is not much difference here, well, think semolina, until I cooked such cutlets. I don’t know what magical processes are taking place there, but they turn out to be incredibly tasty, soft, tender and at the same time juicy, the main thing is to let the minced meat with semolina stand for a few minutes so that the cereal swells. In general, thank you very much to my mother-in-law, and now I will share with you this excellent recipe for making cutlets with semolina.

1 kg minced chicken
7 tbsp. spoons of semolina
3 eggs
3 onions
2-3 cloves of garlic
4-5 tablespoons of mayonnaise or sour cream
greens (dill, parsley)
chicken spices or black pepper
vegetable oil
salt

We buy minced chicken or cook it ourselves from chicken fillet or chicken breast, twist it through a meat grinder.

Peel the onion and garlic, wash, finely chop or twist through a meat grinder.

We use dill and parsley if desired and available. We wash them and grind them finely.

Add semolina, eggs, onion and garlic, mayonnaise or sour cream to the minced meat, if there is dill and parsley, chicken spices or black pepper, salt to taste, mix everything well and leave for 30 minutes.

The most important thing when cooking minced chicken cutlets with semolina is, after cooking the minced meat, let it stand for 30 minutes, so that the semolina swells and the cutlets are fluffy and tender.

When making chicken cutlets with semolina, many housewives add mayonnaise or sour cream to the minced meat. I am of the opinion that cutlets without mayonnaise and sour cream are very tasty and therefore I do not always add these ingredients when preparing minced meat for chicken cutlets. I suggest you try cooking without sour cream and mayonnaise, as well as adding them and choosing the best option for you. You can take spoons of sour cream and a couple of tablespoons of mayonnaise.

We heat the frying pan well, pour in vegetable oil, form cutlets of the usual sizes for you and fry them on both sides until golden brown. If you wish, you can brew them in flour or bread crumbs.

Who loves fried cutlets, they are ready. For lovers of more tender cutlets, I suggest stewing them over low heat under the lid for several minutes, adding a couple of tablespoons of water. Then turn off the stove and leave them to sweat for 10 minutes.

I don't know about you, but I really love minced chicken cutlets with semolina. I hope that they will soon be your favorite dish, because you will not taste such cutlets in any restaurant or coffee, and even more so in the dining room.

First, we scroll the moderately fatty meat through a meat grinder. A piece of scapula, thigh is perfect. The balyk will be dry even with the addition of lard, and a small piece can be added to the tenderloin. Although it is better to use this part of the carcass not for cutlets, but for exquisite ones. Salt the chopped mass to taste, do not forget to add water or broth.

Add black pepper and dried garlic.

Peel the onion, dice it finely and add it raw to the minced meat.

If your homemade pieces of onion in cutlets do not like your home, then use a regular grater or meat grinder- so the appetizing aroma and characteristic taste will remain.

We drive in eggs. Add some aromatic spices.

Mix and beat the minced meat. That is, we “slap” the whole mass several times with force into the bowl until the loose minced meat gathers into a denser lump. Here you need to get used to so that the meat does not scatter around the kitchen. Now pour in the semolina.

Mix again (you can knock it out slightly) and leave to soak in spices and salt for 20 minutes. And most importantly, the semolina will swell a little during this time.

From the finished minced meat we make round thin cutlets about the size of a palm. We also beat off each cutlet, throwing it from hand to hand. Hands periodically need to be moistened with cold water.

Fry them on both sides over low heat in vegetable oil (add quite a bit, minced pork will give additional fat). It is necessary to fry correctly - first on a good fire without a lid, so that a dense crust forms on top, then slowly, covering the pan with a lid, so that the juicy center inside is also fried.

We treat relatives and friends with ready-made beautiful and very juicy cutlets. Serve cereals, pasta or pasta boiled in water as a side dish for meat cutlets. You can simply make a vegetable salad with fresh vegetables. Any preservation will also be appropriate.

Add also sauces, absolutely any will do - tomato, creamy, spicy or.

They are also good cold, just with a piece of bread and vegetables.

To make it even more tender and juicy, put the finished cutlets in a pan (it is better to cover with foil), pour 150-200 ml of milk, cover with a lid or foil and simmer in the oven. How much and at what temperature, decide for yourself - at 200 degrees 20 minutes will be enough, at 180 you need 30-40 minutes.

Usually, bread crumb is added to improve the structure of cutlets. Any cook knows this secret. But there are other options as well. For example, you can make burgers with semolina. In minced meat, it gradually swells, making it as plastic and elastic as possible. Cutlets made from such a mixture become softer and juicier. Here it is no longer important from which particular product the minced meat was prepared (meat, vegetables, fish or poultry). The result is always excellent.

There is one unusual, but rather interesting recipe.

The original semolina cutlets can be prepared using the following main ingredients:

• 0.5 kilograms of minced meat;
• 75 grams of semolina;
• 1 raw egg
• 50 grams of mayonnaise and fresh herbs;
• bulb;
• salt and a pinch of pepper;
• 50 milliliters of any vegetable oil.

To make cutlets out of all this yourself, you must:

1. Peel and chop the onion into small cubes.
2. Finely chop the greens.
3. Collect all components according to the recipe (except for oil) in one deep container and mix them well. This can be done with your hands, and you can also use a blender or regular meat grinder. The mass should stand for several minutes so that the cereal can swell a little.
4. Form cutlets from the prepared mixture with wet hands.
5. Fry in hot oil on both sides. A ruddy crust should gradually form on the surface.

So that the products inside do not remain damp, they need to be held for seven minutes in a pan under the lid. And the flame is to be minimized.

Cabbage recipe

The principal opponents of meat should really like the lean cabbage patties with semolina. Making them is not at all difficult.

But first, you will need to collect on the desktop all the products necessary for this:

• 1 kilogram of white cabbage;
• 80 grams of semolina;
• 4 cloves of garlic;
• 120 grams of flour;
• salt;
• 1 pack of bread crumbs;
• 25 grams of sugar;
• 1 onion;
• some fresh herbs (parsley and dill);
• ground pepper and spices;
• vegetable oil (only for frying).

You need to make cutlets in stages:

1. Boil water in a large saucepan.
2. Cut the head of cabbage into 4 parts.
3. Put them in boiling water and cook for 15 minutes. Alternatively, a fresh head of cabbage can be divided into leaves and boiled.
4. After that, drain the water, and chop the cooled cabbage as much as possible (with a knife, in a meat grinder or using a blender).
5. Finely chop the peeled onion with garlic.
6. Do the same with the washed herbs.
7. Combine prepared foods.
8. Add cereal with flour, mix and leave for literally 5 minutes. Time is needed for the semolina to swell.
9. Salt the prepared mixture and add any spices to your taste.
10. Heat a frying pan with oil.
11. At this time, form the cutlets and immediately bread them in breadcrumbs.
12. Fry the blanks on both sides in boiling oil. Make the fire a little smaller beforehand.

First, it is advisable to lay the finished cutlets on a napkin, it will absorb excess fat. After that, they can be served with almost any side dish.

Chicken breast

Chicken cutlets with semolina are no less tasty.

To prepare them, you need a minimum set of ingredients:

• 500 grams of minced chicken breasts;
• 100 grams of semolina;
• bulb;
• salt;
• half a glass of bread crumbs;
• classic pepper.

To prepare a dish, the following steps are performed step by step:

1. Using a knife, carefully cut the meat off the bone.
2. Pass the chicken fillet along with the peeled onions through a meat grinder.
3. Add cereals, salt and pepper a little. Mix the products well, and then beat the cooked minced meat a little. Let it rest for about 20 minutes after that.
4. Put the pan on the stove and heat well. Then pour oil into it and wait until it gets hot.
5. Pour crackers into a deep plate.
6. With wet hands from minced meat, slowly, mold oval-shaped blanks.
7. Bread in breadcrumbs and then fry in a pan for 5 minutes on each side. The flame level should be medium.

For such cutlets, boiled rice or tender mashed potatoes are ideal as a side dish.

Carrot cutlets with semolina

For dietary nutrition, carrot cutlets with semolina are ideal. This option can be adopted by someone who leads a healthy lifestyle.

In this case, you will need the following main components to work:

• 2 eggs;
• 3 large carrots;
• 2-3 pinches of salt;
• 100 grams of semolina;
• pepper (to taste);
• any vegetable oil.

Cooking technology includes 6 main stages:

1. Peel and chop the carrots first. To do this, you can use a fine grater or blender.
2. Add semolina and eggs, and then season with salt, pepper and stir.
3. The prepared mass should stand for 15-20 minutes.
4. After that, mold cutlets from it with wet hands.
5. Fry them on both sides in a preheated pan until golden brown.
6. Cover with a lid and let them stand for another 5 minutes over low heat.

Even warm cutlets can be served with sour cream and fresh herbs.

How to cook from fish

Semolina is also often added to minced fish instead of bread. Cutlets from such a semi-finished product become tender, almost airy.

You can prepare them using the following set of ingredients:

• 1 pollock carcass (350 grams);
• 50 grams of semolina;
• 1 egg;
• 5 grams of salt;
• bulb;
• 50 milliliters of whole milk;
• a little ground pepper;
• 85 grams of refined sunflower oil.

Use a food processor for work.

Step-by-step instructions for making fish cutlets with semolina:

1. Rinse the carcass of fish, gut (if necessary) and clean. After that, carefully cut the fillets off the bone.
2. Chop the peeled onions in a food processor.
3. Add fish fillets to it and repeat the process.
4. Add the rest of the ingredients (excluding oil). Turn on the combine and wait until the mass is as homogeneous as possible.
5. Put the prepared minced meat in the refrigerator for 45-50 minutes.
6. After the time has elapsed, mold cutlets from it and fry them in boiling oil until golden brown.

As a side dish, pasta or any kind of porridge is suitable for such cutlets.

Liver cutlets with semolina

The liver is an extremely healthy product and must be included in the daily diet. Moreover, it does not matter at all whether it is beef, pork or chicken. From it, simply amazing cutlets are obtained. For juiciness (the liver itself is rather dry), you can add a little fat to them. And semolina will make the finished product tender and lush.

For such cutlets you will need:

• 0.4 kilograms of any liver;
• 75 grams of semolina;
• 150 grams of lard;
• salt;
• 1 medium onion;
• 1 egg;
• pepper.

How to cook liver cutlets with semolina:

1. Rinse the main product with water. Usually the liver is covered with a dense film. It certainly needs to be cut off.
2. So that the liver does not taste bitter, before starting work, you can hold it in water or milk for 10 minutes.
3. Peel and chop the onion at random.
4. Cut the skin off the bacon.
5. Pass these three prepared products through a meat grinder twice.
6. Add the rest of the ingredients to them according to the list and mix everything well.
7. Minced meat turns out to be a little watery. Therefore, it must be refrigerated for half an hour. During this time, the cereal will swell, and the consistency of the semi-finished product will become denser.
8. Put the pan on the fire. Heat the oil well in it.
9. Put the minced meat in the pan with a spoon.
10. Fry the patties on both sides until the surface is properly browned.

You can eat them with or without any side dish. And if you put such a cutlet on a slice of black bread, you get an excellent sandwich.

Canned fish cutlets

Many housewives believe that canned fish are only suitable for making soup or salads. But this is not the case. You can also make delicious cutlets from them. Moreover, it is much easier to cook them than from fresh fish.

For work you will need:

• 1 can of canned food (from any fish);
• 160 grams of semolina (1 glass);
• 2 eggs;
• salt;
• 2 tablespoons of mayonnaise;
• some onions (to taste).

How to cook canned fish cutlets:

1. Open the jar with a key, transfer the contents to a plate and knead it with a fork.
2. Add finely chopped onion, eggs, semolina, mayonnaise (can be replaced with sour cream) and salt.
3. Mix the products well and let stand for 20 minutes.
4. Make cutlets from the finished minced meat. To maintain their shape, they should be breaded in breadcrumbs or the same semolina.
5. Fry the workpieces in a pan in heated oil until golden brown.
6. Cover them with water (about 60 milliliters) and simmer for 3 minutes over low heat.

Fish cakes with semolina will be tender and very fragrant.

Onion cutlets recipe

If everything is clear with the rest of the products, then not everyone perceives onions as a basis for cutlets. Nevertheless, such a dish is worthy of special attention. There are many recipes for its preparation.

One of the more interesting options requires the following components:

• 500 grams of onions;
• 100 grams of semolina;
• 3 cloves of garlic;
• 2 raw chicken eggs;
• salt;
• 1.5 cups tomato juice;
• pepper.

To cook such cutlets with semolina you need:

1. Peel and rinse the onion well.
2. With a sharp knife, carefully chop it into small cubes. In this recipe, it is not recommended to use a blender or a meat grinder.
3. Add chopped garlic and all other ingredients according to the recipe.
4. Mix everything well and let the minced meat stand for literally 10 minutes.
5. Slowly form the cutlets with your hands. They are molded very well and do not fall apart.
6. Fry the workpieces in a frying pan in boiling sunflower oil. The product can be considered ready as soon as a beautiful golden crust forms on its surface on both sides.
7. Put the finished products in a prepared container.
8. Heat the tomato juice in a frying pan.
9. Pour over cutlets and simmer over low heat for about 15 minutes.

Minced meat cutlets with semolina are a simple, undemanding, but at the same time very tasty dish that is liked by all fans of meat products. Not only households, but also guests eat such a delicious snack first of all.

Cutlets are made from beef, chicken, pork, fish or vegetable mince with the addition of semolina. If you are interested in the question of how much semolina to put in minced meat for cutlets, then in this recipe everything is extremely simple and intelligible: for 1 kg of finished minced meat you need to add 2 tbsp. l. semolina.

This amount of semolina will not affect the taste of the meat product, but along with this, the cereal will act as a moisture-absorbing component and will not allow the meat juice to escape. In addition, semolina contains sticky starch, which will bind the filling and give the product softness and fluffiness.

You can quickly and easily make minced meat for cutlets with your own hands from any meat, but a purchased meat product will also work. At home, minced cutlet is seasoned with herbs and spices, often leaving the mixture soaked in spices and additives for a while.

This is done to optimally impregnate the meat with seasonings. Then the meat mass is formed with a spoon or by hand, rolled in bread crumbs, semolina, flour or sesame seeds and sent to the pan to fry. But you can also bake cutlets in an oven or microwave oven, stew in a double boiler or multicooker. Cooking options for this type of dish depend on your desire.

How to cook minced pork cutlets with semolina, our step-by-step recipe with a photo will tell in detail.

Ingredients

• Minced meat (pork and beef, 1 kg)
• Bulb onions (2 pcs.)
• Potatoes (2 pcs.)
• Chicken egg (2 pcs.)
• Semolina (2 tbsp. L.)
• Baton (2 pieces)
• Cow's milk (100-200 ml)
• Edible salt (to taste)
• Ground black pepper (to taste)
• Vegetable oil (for frying)

Cooking steps

1. Prepare all the components required according to the list. The first step is to soak the loaf slices in milk or water. If the milk is not completely absorbed into the bread, then the liquid does not need to be poured.
2. Peel medium-sized onions and potatoes, cut into medium pieces and chop in a meat grinder or blender. You can also grate vegetables on a fine grater.
3. Minced meat can be made by hand or purchased ready-made. Place the meat product in a bowl, add to it the potato and onion mixture, a soaked loaf, not absorbed liquid from the bread, semolina, eggs, pepper and salt to taste. Mix the resulting mass thoroughly with a spoon or hands.
4. Form cutlets 1.5-2 cm thick from minced meat. Heat the frying pan and pour vegetable oil into it up to 1 cm deep. Put prepared cutlets on the bottom of a preheated pan. Fry the cutlets on one side for 10 minutes over low heat without a lid, and on the other side, fry them under the lid, and also for 10 minutes.
5. Put the completely fried cutlets in a deep container. Any side dish is suitable for ready-made homemade cutlets. Serve the minced meat patties with semolina warm or hot. Garnish with fresh vegetables, herbs or lettuce before serving.