The secret of delicious, juicy and fluffy cutlets. How to cook fluffy cutlets for the delight of loved ones? Secrets and recipes for delicious and fluffy minced meatballs: with vegetables, cheese, etc.
Hey! Today you will learn how to turn an ordinary dish into a real masterpiece. We will cook delicious juicy cutlets with a golden crust from mixed minced meat, we will learn how to bread cutlets so that they do not fall apart and what to add to minced meat so that it turns out to be as juicy and aromatic as possible.
It would seem ordinary cutlets, but I remember how many nerves it cost me to cook them once in my youth and how many kilograms of meat were spoiled. Sometimes they stuck to the pan, then they fell apart, and sometimes they turned out to be generally pale, dry and without any hint of a golden crust. Therefore, if you have at least one of the listed problems, then I propose to say goodbye to her today once and for all) I think this recipe will become as favorite as the recipe juicy dumplings and stuffed cabbage and you will always use it. Well, enough talk, we cook juicy cutlets!
How to cook delicious and juicy cutlets?
- Meat... For minced meat, we use pork and beef in equal proportions. Pork will make the filling juicy and tender, and beef will give the required rich meaty flavor. If you make cutlets only from minced pork, they will be tasty and tender, but fatty. But only beef patties are likely to be dry and dense.
- Bow is a required component. This will make it juicy, flavorful and delicious. I roll the onions through a meat grinder along with minced meat or chop in a blender. Onion sliced \u200b\u200bwith a knife, however, is a bad idea. He does not have time to cook while the minced meat is ready, and the cutlets will turn out to be either overdried or with pieces of raw onion.
- No eggs into minced meat! That's not necessary at all, believe me. The eggs are held together and make the minced meat too dense and elastic, and not tender and juicy as we seek. All components will hold up perfectly well without eggs. The only thing you can grease raw cutlets with egg white before cooking. The cutlets are covered with a protective protein film, this will “seal” all the juices inside. Of course, I will show how to do this below 🙂 and the remaining yolk can just be added to the minced meat
- Bread. Dried loaf - the best way. Bread in cutlets is needed for softness and tenderness. Fresh bread will give the cutlets an unpleasant stickiness, but a stale loaf is just the right option, besides, it is the least sour type of bread, so the cutlets are so tasty and tender. Add 20-30% of the bread to the amount of minced meat. If we add little bread, the cutlets will fall apart, if more, we will lose the taste of meat and the cutlets will absorb too much fat. The crust of the loaf should be cut off so that there are no hard pieces in the cutlets. Soak pieces of loaf in milk, not in water. Firstly, it tastes better, and secondly, due to its fat content, milk gives the minced meat viscosity and good texture.
- Rusks do not add to the minced meat, but only make the breading. Better to use homemade planning biscuits.
- For cutlets, use thick-bottomed skillet ... This makes it possible to evenly distribute the heat and in such a frying pan the cutlets have time to fry inside. Well-done cutlets are gray on the inside.
- To keep the meat in the cutlet juicy during frying, we fry the cutlets in well-heated oil, due to this, a crust forms and all the juice will remain inside. Pour the oil so that the cutlets are 1/3 immersed in the oil. Due to this, the cutlet will be fried on all sides and have ruddy "sides". And do not worry that the cutlets turn out to be fat, the main thing is to put the cutlets in well-heated oil, then they quickly set with a crust and the oil does not penetrate inside. And in no case cover the pan with a lid. Under the lid, the patties turn out to be pale and boiled in taste. If you are afraid of splashing oil, cover the pan with a sieve, it will maintain air circulation, and your strength in cleaning the kitchen)
Used for cooking:
Ingredients:
Preparation:
- Peel the onion and cut it into several pieces, then twist the minced meat together with the onion in a meat grinder. Firstly, the minced meat will become more homogeneous if you twist it twice, and secondly, it will immediately mix with the onion. We use a meat grinder attachment with large holes
- Next, cut 1/3 of the dried loaf into pieces and cut off the crust, fill it with milk and leave for a few minutes. Next, squeeze and add to the minced meat
- Salt and pepper the minced meat, you can also add spices to taste and finely chopped parsley or dill
- Mix everything thoroughly with your hands. Next, the minced meat must be beaten off, for this, place it in a plastic bag and throw it on the table in the bag several times. The minced meat will change its texture and the cutlets will be tender. In addition, with the help of such a fraud, we will get rid of air bubbles and the cutlets will better keep their shape and will not fall apart when frying. Leave the minced meat in the refrigerator for a few minutes to rest, while in the meantime prepare 1 egg white and bread crumbs
- We can start forming cutlets. Lubricate your hands with vegetable oil, so the minced meat will not stick to your fingers. Take a small part of the minced meat (about 60 g), form a ball, give it an oval shape, and then flatten it a little
- Grease the blanks with egg white. The cutlets will be covered with a protective protein film, this will “seal” all the juices inside and the cutlets will remain juicy. Next, roll the cutlets in bread crumbs
- Heat a sufficient amount of vegetable oil in a frying pan with a thick bottom. Fry the cutlets in well-heated oil for 3-4 minutes, then turn over and fry for another 3-4 minutes on the back side. Do not cover with a lid 😉
- We put the finished cutlets on a paper towel to remove excess oil.
Serve cutlets with mashed potatoes, boiled rice or spaghetti, or simply put the cutlet on a slice of black bread, mmm ...
Any housewife knows how to cook cutlets. Of course, many have their own secrets of how to make cutlets tender, fluffy and juicy. However, a few more tips on how to cook fluffy cutlets will certainly not be superfluous.
General principles of cooking fluffy minced meatballs
Firstly, fluffy minced meat patties are obtained if this mince is cooked by you and from the right ingredients.
Meat should be taken from the front of the carcass: sirloin, tenderloin, etc. However, especially tasty and fluffy cutlets should be expected if the minced meat is prepared from different types of meat. For example, pork with chicken or turkey, beef with turkey, etc. go well.
Minced meat additives. When thinking about how to make fluffy cutlets, do not forget that minced meat consists of more than one meat. They also add bread, vegetables, eggs, spices and herbs, butter or sour cream.
Bread soaked in milk is by no means the best addition to minced meat. Bread makes it too sticky, while milk makes it thick. Better to replace the bun with a potato or a slice of zucchini (zucchini). Then you really get juicy and fluffy cutlets - vegetables will give juice, and it will not curl up like milk protein.
Onions are your absolute ally in making lush minced meatballs. Only it should not be rotated along with the meat, but rubbed finely on a grater. Put on your swimming goggles and go.
Many culinary experts, when asked how to make fluffy cutlets, advise against adding an egg. But there is an opinion that the yolk in minced meat will still be appropriate, but set aside the protein: it will be useful for breading.
Fats, of course, will make the dish more tender and fluffy, it is just important not to overdo it. A little butter, sour cream, mayonnaise, lard - not all at once, but just one thing - will help to cook delicious cutlets.
And, finally, spices and seasonings (dry herbs, nutmeg, cinnamon, garlic) will set off the taste of the meat and add completeness to the bouquet.
Secondly, the product must be properly formed and breaded. To get juicy and fluffy cutlets, you need to ensure that the juice does not flow out of the product. This means, firstly, the cutlets should not be too small. Put a piece of butter inside the cutlet. It will not hurt to dip the finished cutlet into lightly beaten egg white. You can cook cutlets in batter or in a potato "coat". The breadcrumbs are definitely not the best of all. However, if you prefer it, in no case use purchased crackers, but only freshly ground homemade ones.
Third, it is important not to lose juice during cooking. Steamed or oven baked patties will be juicier than fried patties. But in this case, you can cheat. Place the patties in a hot skillet with oil and fry very quickly on both sides. Then reduce heat to low and cook covered, making sure no juice leaks out. You see that the juice has come out - turn the cutlet over. Do not overcook the cutlets - they will become tougher.
And now that we have figured out how to cook fluffy cutlets, let's turn to the recipes.
Recipe 1. Lush minced meat cutlets with vegetables
Ingredients
Pork with fat - 350 g
Chicken (for example, breast fillet) - 350 g
Potato - 1 decent size
A slice of squash or zucchini - about the size of a potato
Onion - 2 medium-sized onions
Mayonnaise - 2 tablespoons
Eggs - 2 (white and yolk separately)
Garlic - 3-4 cloves
Dill, parsley, celery, cilantro (fresh herbs) - to taste
Salt, ground black pepper
Cooking method
Prepare minced meat and poultry, put zucchini and potatoes in the meat grinder in the process. Finely grate the onion or chop with a knife, also chop the garlic and herbs. Put vegetables, mayonnaise and yolks in the minced meat, add salt and pepper, mix everything thoroughly and beat, throwing the minced meat on the table with some force.
Form into medium-sized round patties. Beat the protein lightly (not into a foam, but just so that it is not very viscous). Dip each cutlet in protein and place in a hot frying pan with butter. Fry quickly on both sides, reduce heat, cover and cook for 15 minutes.
Recipe 2. Lush poultry cutlets with tomato and sauce
Ingredients
Chicken fillet - 500 g
Turkey fillet - 250 g
Pancake flour - 3 rounded spoons
Carrot - 1 root vegetable
Bow - 1 head
Butter - 100 g
Eggs - 2 large
Tomato paste - 2 tablespoons
Sour cream 20% - 200 g
Dill and (or) parsley - half a bunch
Pickled cucumbers - 2-4 pieces, depending on the size
Horseradish - a couple of teaspoons
Salt, pepper - to taste
Cooking method
Chop chicken and turkey finely with a knife. Grate the carrots and onions and lightly fry with the addition of vegetable oil. Cool and put the contents of the pan into the minced meat. Add tomato paste and pancake flour there, then a couple of tablespoons of sour cream, two yolks, salt and freshly ground black or white pepper, finely grated (or chopped) frozen butter.
Knead and beat the minced meat. Form quite large oblong cutlets out of it, dip each in protein and fry: first a couple of minutes on each side without a lid over high heat, then 10 minutes under the lid on a very low one.
Mix the remaining sour cream with horseradish, put pickled cucumber and green tea chopped in any way there. Beat the sauce with a fork and serve with the cutlets.
Recipe 3. Lush minced meat cutlets in a potato "coat"
Ingredients
Pork (slice with fat) - half a kilo
Potato - 5 potatoes (or more, depending on size)
Onion - 2 large onions
Dry bun without crust - 4-5 pieces
Kefir - about a glass
Eggs - 3 (to separate the yolk from the protein)
Wheat flour - half a glass
Soda - a teaspoon
A mixture of dry herbs, salt, pepper
Cooking method
Make minced pork, it is better to pass it through a meat grinder twice. Break the bun into small pieces and soak in kefir. Separate the yolks from the protein and add them to the minced meat. Stir in finely grated onion, a soaked bun with the remains of kefir, a spoonful of soda, salt and pepper. Knock the minced meat on the table several times.
Grate the potatoes not very finely and mix with flour, salt and dry herbs. Beat the protein and combine with the potatoes. Beat two more proteins with a fork separately.
Form round or oval cutlets, wrap them in protein, and then in potato batter. Fry quickly in a pan on both sides and bring to readiness in an oven heated to 180 degrees.
Recipe 4. Lush cutlets "To your health!" (baked in the oven)
Ingredients
Beef - 500 g
Beef liver - 100 g
Pork fat - 100 g
Bow - 1 head
Zucchini or zucchini - 300 g
Frozen corn and peas - only about 150 g
Any greens (dill, cilantro, parsley, celery, spinach ...) - a bunch
Eggs - 3 pieces
Cinnamon and nutmeg - a little bit
Tomato paste - how much you need
Salt, pepper, garlic - to taste
Cooking method
Pass the beef (it is better to take a piece from the tenderloin or brisket, only low-fat) through a meat grinder along with the liver and bacon. Grate the onion and zucchini, chop the herbs with a knife.
Mix all vegetables and herbs with minced meat, add yolks, spices, spices to it. Mix everything and knock it out on the table. Let stand for 10 minutes.
Form large patties and dip them in protein. Spread out in a form that must be pre-oiled. Bake at 170 degrees.
Mix tomato paste with hot water (spoon for half a glass of water), add salt, pepper, chopped garlic. After 10 minutes, take out a form with cutlets and pour tomato sauce into it. Bring to readiness.
Recipe 5. Lush minced meat cutlets with cheese "Nests"
Ingredients
Chicken fillet - half a kilo
Bow - 1 large head or 2 small
Potatoes - 2 tubers
Smoked cheese (sausage is possible) - 300 g
Smoked sausage - 100 g
Eggs - 2 pieces
Frozen French fries - 400 g
Soda is a small spoon
Salt pepper
Cooking method
Chop the chicken fillet. Grate onions and potatoes. Fry onions until golden brown, mix with chicken and potatoes. Finely grate the pre-frozen smoked cheese, and cut the sausage into small cubes. Separate the yolks. Mix all this into the minced meat, and then salt (don't overdo it: salty cheese and sausage!), Soda and pepper. Form medium-sized round patties.
Beat the protein with a fork and moisten the fries with it. Lay out the fries in the form of nests, and place the minced meat cutlet in the middle.
Bake in the oven until tender. You can add a little water to the mold if you are afraid that the cutlets will burn faster than baked.
Recipe 6. Lush cutlets in puff pastry
This fun recipe for fluffy cutlets is perfect for a festive table and for a snack on the run.
Ingredients
Beef - 300 g
Pork - 300 g
Onion - 1 large
Carrot - 1 small root vegetable
Zucchini - 200 g
Cheese - 200 g
Eggs - 2 pieces
Salt, curry, sweet paprika powder
Puff pastry - 600 - 800 g
Cooking method
Grate the carrots and onions and lightly fry them in a pan. Pass the meat and zucchini through a meat grinder. Grate the cheese, separate the yolks from the proteins. Mix yolks, minced meat, fried and cooled carrots and onions, cheese, herbs and spices in one bowl. Beat the minced meat on the table and let it brew for 15 minutes. Form the cutlets.
Roll out the puff pastry, cut into strips. Wrap cutlets in these strips, trying to do it neatly and beautifully. Put the products on a baking sheet covered with parchment, grease on top with whipped egg white.
Bake for about 20 - 25 minutes at 180 degrees.
Recipe 7. Lush cutlets from two types of fish
Ingredients
Red fish (pink salmon, coho salmon, etc.) - 300 g (boneless fillet)
Catfish (halibut possible) - 300 g (also fillet)
Onion - 1 piece
Eggs - 3 pieces
Butter - 100 g
Pancake flour - 5 tablespoons
Potato - 1 large
Sweet red pepper - half
Dill - 5-6 branches
Salt, white pepper or curry
Cooking method
Pass the fish fillets, peppers, onions and potatoes through a meat grinder with a coarse-mesh wire rack. Stir in the egg yolks, spices, herbs and flour into the minced meat. Let stand well (10-15 minutes).
Chop the dill in any way (with a knife, blender, combine), mix it into the minced meat. Beat the protein.
Form cutlets, make a dent and put in a small elongated piece of butter. Cover the cutlet so that the butter is inside. Wrap the products in protein and put in a preheated pan with a sufficient amount of vegetable (any, if only odorless) oil.
Fry the cutlets quickly over high heat, without a lid, then cover and reduce heat. So bring to readiness. If you like, you can bring the cutlets to readiness in the oven at 170 degrees.
It is best not to roll the meat in a meat grinder, but finely chop the meat with a knife. This is especially true for poultry cutlets. But if you do decide to crank the meat, it is better to take a coarse-mesh grate.
Is the meat too tough? Very soft cutlets cannot be made from very tough meat. An acceptable result can be achieved if, on the contrary, take the finest grid and crank the meat twice. The use of various additives will also save some things: for example, semolina instead of bread, sour cream, chopped champignons, etc.
To grate butter or smoked cheese quickly and easily, freeze them in the oven.
Try to serve cutlets not with potatoes or pasta, but with vegetables, salad, mushrooms. You can also serve sauce: white, tomato, sour cream with horseradish, mushroom ... The dish will become healthier and better absorbed.
Bake a boiled quail egg or a whole slightly boiled champignon inside the cutlet - and you get a funny dish, suitable for a holiday.
In this article, we will reveal all the culinary secrets of how to cook cutlets so that they are juicy and lush. It all starts with the choice of meat, preparation of minced meat. Well, of course, the recipe for the cutlets themselves must be appropriate and correct. Other options, .
About the choice of meat
Of course, the most delicious are cutlets, for which minced meat is prepared independently from a whole piece of meat. For this, only fresh meat is bought, the front part of the carcass, the fillet edge is ideal.
Advice! Try combining several types of meat in one minced meat. Pork goes well with beef, lamb or even chicken.
Cooking minced meat
In the video that illustrates this material, you can find a lot of interesting things on the topic of how to cook cutlets so that they are juicy and lush. When the meat is selected, then you should make the right mince from it. Here you can find a lot of tips from different housewives. Someone must add a raw egg to the minced meat, others soak the loaf in milk and add to the cutlets. Again, don't forget about spices and salt, onions and garlic.
Advice! Instead of eggs and bread, you can add grated potatoes to the minced meat. Some believe that this very secret ingredient is the key to the most delicious and juicy homemade cutlets.
As additional ingredients for the right minced meat, some are called sour cream or kefir in the amount of several large spoons. But it is not at all necessary to add eggs to meat, because they will make the cutlets tough. Alternatively, you can put the yolk in the minced meat, beat the egg white separately and dip the cutlets in it before frying (then you don't need to use additional bread crumbs).
To make the minced meat softer, just add a little warm boiled water to it, but a piece of butter or a pinch of soda is responsible for the splendor of the finished dish. Scroll the meat through a meat grinder two, or better - three times. Be sure to then mix the minced meat, beat off. All this works to ensure that the cutlets are tasty, soft and juicy.
Advice! In no case should you be afraid to add more greens, spices and salt to the minced meat. All this will add spice and originality to the dish.
Some secrets of frying cutlets:
- Cutlets are formed with wet hands so that the meat does not stick.
- You need to spread the cutlets in a frying pan, where the oil for frying is already heated.
- The larger each cutlet is, the juicier it will be.
- When the crust has set, you can reduce the heat and cover the pan with a lid. This will help each cutlet to soak in its juice and steam properly.
Recipe on how to cook cutlets so that they are juicy and lush (with photo)
What you need:
- 800 grams of pork pulp (you can take a mixture of different types of meat);
- 200 grams of chicken fillet;
- One onion;
- Two cloves of garlic;
- Three slices of white bread without a crust, which is soaked in milk;
- 70 grams of butter;
- Salt, pepper and other spices.
- Vegetable oil, as well as bread crumbs for frying.
Make minced meat by passing the prepared meat through a meat grinder twice to make the cutlets tender. Squeeze the bread, mix with the minced meat. Grate onion and garlic separately on a coarse grater, then add to the minced meat. Send spices and salt there. Be sure to mix the minced meat and beat off.
Advice! If the minced meat is thick, you can add a little water to it. Great and delicious recipe.
At the very end of cooking minced meat, add pieces of butter to it, which is finely chopped. Believe that the quality of cutlets will improve several times from this ingredient at once. Optionally, you can also add finely chopped greens to the minced meat. If there is such an opportunity, then the minced meat should be put in the refrigerator for an hour. Then form medium-sized cutlets, wetting your hands in cold water each time so that the meat does not stick. Then roll each cutlet in breadcrumbs or just flour.
It remains to fry the cutlets in heated vegetable oil on both sides to form a pleasant and appetizing crust. It is recommended to change the oil after each fried portion. The recipe for how to prepare.
Now you know exactly how to cook cutlets so that they are juicy and fluffy in a pan. In the oven, this process will be the same. Because, the most important stage is the preparation of minced meat and the addition of additional products to it. The egg should be completely abandoned, and instead of it, so that the cutlets are very juicy and fluffy, frozen butter is used.
It would seem that it is difficult to cook cutlets? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, housewives do not always guess the correct proportions, the ratio of products in cutlets ... These tips will help you prepare a dish so that it will not be ashamed to serve it even to the festive table! The subtleties of cooking cutlets, which you have not thought about before. 
How to make delicious cutlets
- To make the cutlets juicy
Do you know why the Soviet table cutlets were disgustingly tasteless? Because they put too much bread and rusks in them, and they saved on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don't have to buy expensive beef tenderloin, but the back, neck, shoulder blade, brisket and some parts of the hind leg will fit perfectly. put fillets in a meat grinder, do not forget to carefully clean it - remove the films, remove the cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is she who will give the cutlets juiciness and tenderness. The standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, game. Choose any degree of grinding, however, experts advise not to overdo it and limit yourself to a single rotation in a meat grinder with a medium-sized grill. - Do I need to add an egg?
Of course you do. The main thing is not to overdo it with eggs and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. Onions for the same amount will require about 200 g, preferably pre-sautéed and chilled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind it simultaneously with minced meat in a meat grinder. - Bread is the most important ingredient
Do not think that bread appeared in the recipe out of a desire to save money. Without crumb, you get a kebab, not a juicy meatball. Exactly soaked bread helps to make the patties softer and more tender. Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you make chicken cutlets, you will need less bread and eggs). Use yesterday's or a little dried loaf. Remove all crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin, or other vegetables.
The resulting minced meat is also good to decorate with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the future dish, but in no case try it raw (minced meat tasting is the most common cause of poisoning among housewives). - Correct breading
It is advisable to cover the bowl with the prepared minced meat with a film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then again thoroughly knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice to make the dish juicier. After that, wet your hands in cold water and begin sculpt cutletsIf desired, you can cover them with breading - the minced meat will remain more juicy under the golden crust. Most experts do not trust store crackers and recommend making them yourself - for this you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and send them to the pan. You can also use sesame seeds, small bread strips, flour and ice cream as a breading. The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. Cutlets are first rolled in flour, then in a lezon and only then covered with bread crumbs.
- Frying features
IN frying cutlets there is nothing complicated, the main thing is to put them on a hot frying pan with hot butter (better - melted butter) so that the minced meat "grabs", forms a crust and then the dish does not fall apart. a mountain of cutlets, they quickly let the juice out and begin to stew, not fry.As soon as a golden crust appears, you can reduce the heat and cook under the lid. It is better not to torment the cutlet with frequent turning over (it is advisable to do this a couple of times), but do not go far from the pan, otherwise you will get coals instead of a juicy meat dish. However, you can skip frying and stew the cakes or steam them.
Did you like this helpful article? Live and learn! Let this information on cooking cutlets help you create delicious dishes with ease. Don't be greedy - share these recommendations with other housewives.
- To make the cutlets juicy
Do you know why the Soviet table cutlets were disgustingly tasteless? Because they put too much bread and rusks in them, and they saved on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don't need to buy expensive beef tenderloin, but the back, neck, shoulder blade, brisket and some parts of the hind leg will fit perfectly.Before as put fillets in a meat grinder, do not forget to carefully clean it - remove the films, remove the cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is she who will give the cutlets juiciness and tenderness.
Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, game. Choose any degree of grinding, however, experts advise not to overdo it and limit yourself to a single rotation in a meat grinder with a medium-sized grill.
- Do I need to add an egg?
Of course you do. The main thing is not to overdo it with eggs and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. Onions for the same amount will require about 200 g, preferably pre-sautéed and chilled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind it simultaneously with minced meat in a meat grinder.
- Bread is the most important ingredient
Do not think that bread appeared in the recipe out of a desire to save money. Without crumb, you get a kebab, not a juicy meatball. Exactly soaked bread helps to make cutlets softer and more tender.Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you make chicken cutlets, you will need less bread and eggs).
Use yesterday's or slightly dried loaf. Remove all crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin, or other vegetables.
The resulting minced meat is also good to decorate with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the future dish, but in no case try it raw (minced meat tasting is the most common cause of poisoning among housewives).
- Correct breading
It is advisable to cover the bowl with the prepared minced meat with a film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then again thoroughly knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice to make the dish juicier. After that, wet your hands in cold water and begin sculpt cutlets.If you wish, you can cover them with breading - the minced meat will remain more juicy under the golden crust. Most experts do not trust store crackers and recommend making them yourself - for this you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and send them to the pan. You can also use sesame seeds, small bread strips, flour and ice cream as breading.
The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. Cutlets are first doused in flour, then in a lezon and only then covered with bread crumbs.
- Frying features
IN frying cutlets there is nothing complicated, the main thing is to put them on a hot frying pan with hot butter (better - melted butter) so that the minced meat "grabs", forms a crust and then the dish does not fall into pieces.In addition, keep the distance between the cakes: if you place a mountain of cutlets on one pot, they will quickly start up the juice and begin to stew, not fry.
As soon as a golden crust appears, you can reduce the heat and cook under the lid. It is better not to torment the cutlet with frequent turning over (it is advisable to do this a couple of times), but do not go far from the pan, otherwise you will get coals instead of a juicy meat dish. However, you can skip frying and stew the cakes or steam them.
