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 the 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 use a spatula to move it 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.

Homemade cutlets are a popular minced meat dish.

Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and will decorate any festive meal.

Cutlets are eaten both hot and cold.

They can be an independent dish or served along with any side dish, be it salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can compare with homemade cutlets - made by the hostess with awe and love.

General cooking principles

1. For the preparation of tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose a combination according to your taste. But remember that store stuffing cannot replace homemade, scrolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.

2. Do not forget to add bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be wrapped in flour or bread crumbs. It is up to you to choose.

4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of piquancy and sophistication.

Classic homemade cutlets

minced meat (homemade or purchased) - 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour - 3-4 tbsp. spoons.

1. Peel the onion and rub or grind in a blender. Finely chop the garlic cloves and herbs.

2. Cut the pieces of bread into slices and dry them. Then we soak in water, they will give the cutlets incredible juiciness. Without this step, the patties will taste dry. Subsequently, knead and squeeze and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or spoon. We beat off the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. Form a round cutlet in the palm of your hand, put it in a hot pan. Fry for 3-4 minutes. When we turn over to the second side, we remove the fire a little.

Home-style cutlets in bread crumbs

2 pieces of dry loaf;

1. Chop the onion, break the egg and add the loaf soaked in water (milk) to the minced meat.

2. Thoroughly knead the minced meat until a homogeneous mass is obtained.

3. Form a cutlet in bread crumbs and put in a frying pan with vegetable oil, put on a small fire. With breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn them over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. A salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with lemon juice and sugar will serve as an excellent addition to such cutlets. Cutlets with potatoes are quite high in calories. And beetroot salad is perfect with the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 tbsp. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream - 300 g.

1. Thoroughly knead the onion, ground in a meat grinder or finely grated.

2. You can add potatoes or a white roll in water or milk to the minced meat. But this recipe offers a different solution: semolina. It perfectly keeps the cutlet in shape and does not allow them to deform.

3. It is advisable to beat off the minced meat and leave for 15-20 minutes, so that it is well saturated with spices.

4. Distribute the minced meat on the table in the shape of a rectangle, divide in half, each half into 3 more parts. Any shape can be made. Sprinkle each cutlet well in flour.

5. Fry for 3 minutes on each side in a preheated pan.

6. Put the fried cutlets in a saucepan, pour about 2/3 cup of water there, close the lid, simmer for 10 minutes over low heat so that they reach the inside and become softer. Serve with sour cream.

Lush homemade cutlets

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated skillet, fry finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives food a pleasant creamy taste.

3. Break the egg, separating the yolk from the protein.

4. Mix the minced meat, a roll squeezed from milk and fried onions with yolk. It is advisable to wrinkle the resulting thick mass with your hands. Do not spare your energy to beat the minced meat, the better you do it, the more convenient it will be to mold the cutlets, and when frying they will retain their shape. We put the beaten minced meat in the refrigerator for 20 minutes to fix its dense state.

5. Beat the egg white until a thick white foam is obtained. You can check if the protein has reached the desired consistency as follows: when turning the bowl, it should not pour out of it. Add the whipped proteins to the minced meat, mix very carefully so that the integrity of the protein is not disturbed, because it is he who will give the cutlets splendor.

6. We make cutlets in the form of dense flat cakes, roll them in flour.

7. We heat the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until tender.

Soft homemade cutlets with a secret

mixed mince (beef and pork) - 500 g;

salt, black pepper;

2 cloves of garlic;

bun soaked in mineral water;

1. Chop the onion. Add the soaked bun after squeezing it well. Rub the garlic.

2. Knead the mass to distribute it evenly.

3. Pour mineral water with gases into a bowl. Sprinkle the minced meat with a pinch of baking soda. This is our secret ingredient. Yes, exactly soda, because it makes the minced meat soft and helps to loosen it. We extinguish soda with mineral water, pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.

4. Add 1 egg. At first, the minced meat becomes liquid, but after good mixing, it again acquires a thick consistency. The salt and pepper are adjusted to your preference.

5. We beat off the minced meat, throwing it on a hard surface from a low height. And leave in the refrigerator for 20-30 minutes.

6. Soak each cutlet in breadcrumbs.

7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

ground beef - 500 g;

1 tbsp. a spoonful of olive oil;

1-2 cloves of garlic;

We prepare the sauce from the following components:

cream with a fat content of up to 30%;

2 tbsp. tablespoons of mustard.

1. Chop the onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send it to the refrigerator for half an hour.

3. Form the round cutlets and put them in a frying pan with heated olive oil.

4. Prepare the sauce as follows: whisk the cream, add the mustard.

5. Pour the sauce to the cutlets into the pan 10 minutes before turning off, simmer over medium heat under the lid.

Homemade cutlets with cheese

minced meat - 600 g;

egg - 1 pc.;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 cloves;

hard cheese - 100 g;

loaf - 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.

2. Finely chop the potatoes, garlic and onions.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass, it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt and pepper.

5. Cut the cheese into medium slices.

6. We make the shape of the cutlets of our choice, but it is best to form it in the form of a flat cake, putting a slice of sliced ​​cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. We serve the patties hot so that the cheese inside them does not have time to freeze and harden.

Homemade cutlets stuffed with chicken eggs

assorted minced meat - 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

garlic - 3 slices;

1. In a deep bowl, combine the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a pan until golden brown.

4. Mix onion and boiled eggs, add squeezed garlic, salt and pepper.

5. We make flat cakes from the minced meat, put the filling in the middle.

6. Grease the baking sheet with vegetable oil. And finally, the last step is to send the cutlets to the oven at 160-180 degrees.

If you take minced pork, the cutlets will turn out to be fatty, if chicken meat - tender and lean. The best alternative is assorted cutlets.

To make the cutlets not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love butter, but you shouldn't overdo it either. Otherwise, they will be too greasy. It is best to fry them in melted fat.

The question often arises: how long to fry the cutlets? The answer is simple: until complete readiness. And readiness can be checked in a simple way. Press with a fork on the cutlet, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.

If you feel uncooked onions in the cutlets, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.

You can serve cutlets with sour cream, light salad, vegetable garnish or standard puree.

Cook with pleasure and love! And remember that the simpler the recipe, the better the result!

Minced meat patties are a very popular everyday dish. Homemade cutlets are much tastier, juicier and healthier than those made from semi-finished products.

You can cook cutlets from any minced meat - beef, pork, chicken, lamb or from a mixture of several minced meat. Each of them is good and tasty in its own way. But the most popular are cutlets made from ground beef or a mixture of beef and pork. Of course, you can buy minced meat at the store, but it's better to cook it yourself.

In principle, all minced meat cutlet recipes are very similar. You can add herbs, potatoes, mushrooms, vegetables, cheese and other ingredients to your taste. We offer you a classic recipe for minced meat cutlets, on the basis of which you can experiment indefinitely.

Ingredients: 500 g of meat, 2 onions, 1 egg, 3 slices of bread, 150 ml of milk, salt, pepper, flour or bread crumbs.

How to cook minced meat patties

1. Cut the meat into pieces and pass it through a meat grinder. You can also twist the onion through a meat grinder, but it is better to grate it or chop it in a blender to a puree consistency, then the cutlets will be very juicy.
2. Break the bread into pieces and soak in milk. Then mix the minced meat with onions, soaked bread, add the egg, pepper, salt and mix everything well.
3. From the minced meat obtained, mold the cutlets, giving them a round flat shape. Dip them in flour or breadcrumbs and fry on both sides in a pan with vegetable oil. If you have a non-stick skillet, you can skip the patties.

Secrets of the perfect cutlets:

• It is best to roll the minced meat through a meat grinder 1-3 times, or finely chop the minced meat with a knife. When processed manually, more internal juices will be retained in the meat fibers.
• Thanks to the bread, the cutlets become more tender and fluffy, as it absorbs the meat juice. It is best to use lightly stale, crustless bread. Fresh bread can make cutlets too sticky. Bread can be either rye or wheat - it's a matter of taste.
• It is not necessary to add eggs at all, they make the cutlets harder.
• To make minced meat patties more piquant, you can add garlic and other spices to them - suneli hops, cinnamon, coriander, mustard.
• Lovers of juicy cutlets can add lard or beef fat to the minced meat. But so that they do not lose their splendor, a little butter should be added.
• To make the cutlets more interesting, you can add potatoes, beets, zucchini, cabbage, pumpkin, carrots, herbs, a couple of tablespoons of sour cream or kefir to them.
• Reduce heat and cover the pan with a lid to make the patties better fried. The cutlets are ready if, when pressed, clear juice flows out, and in the cut they are gray in color.

Minced meat cutlets - photo

Meat cutlets in the menu of any family play the most important role, they are loved by everyone, both adults and children. But not all of them work out, for some they fall apart, for others, on the contrary, they turn out to be too dense. And young, inexperienced housewives do not always guess the correct proportions, ratios of products in cutlets. But do not be discouraged, I will share with you some of my own. secrets that will help you cook cutlets in such a way that they will not be ashamed to be served even on the festive table.

How to make delicious cutlets

• To make the cutlets juicy
• 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, I 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 chopping, but I advise you not to overdo it and limit yourself to a single rotation in a meat grinder with a medium-sized grid.

• In order for the cutlets or meatballs to turn out to be even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for splendor, many add a little soda to the cutlets. And someone indulges in starch.

• 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).
• As for fish and chicken cutlets, I advise you to put a piece of butter in the middle - they will be as juicy as meat.

• Did you enjoy this helpful article? I hope I haven't forgotten anything. If I add something later! Let this information on cooking cutlets help you create delicious dishes with ease. Don't be greedy - share these recommendations with other hostesses by clicking on the buttons of your social networks.
• And if you have your own secrets, then share them in the comments !!!

Meat

It is better to make minced meat for cutlets yourself from chilled non-lean meat. An almost classic version is a mixture of beef and pork in a 2: 1 ratio. Pure pork cutlets can turn out to be very fatty, and beef cutlets not juicy enough.

You can also add chicken, turkey, or only poultry to cutlets.

A fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Salmon, cod, pilengas, halibut are ideal.

Other ingredients

Onion. It must be minced with meat or chopped finely (in this case, it is better to fry and cool it a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (loaf). It is needed to keep the cutlets in shape and be more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, removed the crust and passed through a meat grinder. Too much of it is not required: 100-200 g per 1 kg of minced meat is quite enough.

Vegetables: squash, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can be substituted for bread. It is better to chop vegetables with a grater.

Eggs. Controversial Ingredient: Some chefs think they make the patties tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.

You can add cream to fish cakes, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you are mincing all the ingredients, try to alternate them so that the minced meat is more uniform.
3. Minced meat must be kneaded well with your hands and beaten off - this way it will be saturated with oxygen. This can be done in a high-walled saucepan to avoid staining the kitchen. In this case, you need to throw the minced meat at the bottom of the container several times.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it can rest. After that, it should be mixed again.
5. You need to sculpt cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not grind too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms to keep them smooth and seamless.

How to bread cutlets

The breading helps the juice stay inside the cutlets, so you shouldn't neglect it. You can use bread crumbs (store-bought or homemade from dry bread), flour, crushed nuts, and sesame seeds.

Keep in mind that crackers absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the patties in a well-heated skillet with butter. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce heat and continue cooking for 3-4 minutes more. Repeat this on the other side. After that, you can darken the cutlets under the lid for 5–8 minutes.

20 minutes is enough for frying any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the patties on a greased baking sheet and place them in the oven preheated to 180-200 degrees. After 15–20 minutes, pour half a glass of water onto a baking sheet and bake the patties for another 10–15 minutes.

You can also cook fried patties in the oven. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For cooking, the "Frying" or "Baking" modes are suitable. Average cooking time is 40-50 minutes.

Turn the cutlets every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a meal is in a double boiler. You just need to pour the amount of water indicated in the instructions inside, put the cutlets, turn on the device and cook, depending on the minced meat:

• 20-30 minutes - for poultry and fish cutlets;
• 30-40 minutes - for meat cutlets.

If you don't have a steamer, the patties can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.

Recipes

Ingredients

• 750 g chicken flesh (equal parts breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml of milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt
• ½ teaspoon of ground black pepper;
• ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it and pass it along with the chicken pulp through a meat grinder. Do not pour out the milk: it will still come in handy. Add 30 g soft butter, salt and pepper to the minced meat, mix well and set aside.

Prepare the breadcrumbs separately. To do this, cut the remaining 200 g of the loaf into small cubes (about 4 mm sides) and dry them. Add eggs and a pinch of salt to a bowl of milk and stir.

Shape the minced meat into medium cutlets with wet hands. Dip each in milk mixture, then roll in breadcrumbs and place in a well-heated skillet with butter. Fry the patties over medium heat on both sides until golden brown.

Ingredients

• 300 g of beef;
• 200 g of pork;
• 150-200 g of fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1-2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices to taste.

Preparation

Prepare the mushroom filling first. To do this, rinse and dry the mushrooms thoroughly, and then cut them into small slices. Finely chop the onion, fry until soft. Add the mushrooms and fry until all the water has boiled away. Finally, season with salt and pepper and let cool.

While the filling is cooling, you can cook the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can chill the minced meat in the refrigerator, but remember to stir and beat again after that.

Shape the minced meat into a flat cake with wet hands. Place the mushroom filling in the middle. Cover it with a fresh minced patty and make a round patty. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a skillet preheated with oil. Fry on both sides until golden brown (as described above) and cook over low heat, covered.

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley
• 1 tablespoon lemon juice
• salt and ground pepper to taste;
• 100 g butter;
• vegetable oil - for frying.

Preparation

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Stir everything and let sit for 30 minutes. During this time, cool and cut into cubes. Add eggs to minced meat and stir.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a tortilla out of the minced meat, place a teaspoon of butter in the center and form a cutlet.

Dip the cutlets in chopped oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to an oven preheated to 180 degrees and bake for 10-15 minutes.