I ask you to try to cook the most delicious cutlets according to my mother's recipe. There is no one 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 aromatic 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 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 undoubtedly a symbol of a happy family life. There will be no wife Ms. rub cutlets in the house where tsa rit discord and constant quarrels! This meat dish is prepared only for loved ones and loved ones. Today we will be good housewives and create coziness at home, p having prepared the most delicious home-style cutlets!

It has been noticed that cutlets are eaten faster than any other meat dish. They make sandwiches with them, they are delicious both hot and cold, any side dish will suit them. If there is soup and cutlets in the refrigerator, then the man and children will first of all eat delicious homemade cutlets!

Cutlet is the most popular and uncomplicated meat dish made from minced meat. Although initially the cutlet was just a piece of meat on the rib bone. This dish was made in Europe, and now it is believed that the word "cutlet" comes from the French côte and côtele - rib and ribbed, respectively.

In Russia, they learned how to cook cutlets thanks to Peter I, who, as you know, loved everything European and in every possible way introduced into Russian everyday life not only foreign customs, but also culinary recipes.

By the end of the 19th century, the cutlet in Russia has changed and turned into the very same flatbread made of minced meat. And then not only meat dishes, but also fish, vegetable, poultry, and rice dishes began to be considered a cutlet.

Needless to say that there are many recipes for cutlets, but nothing is better than homemade cutlets! None of the cutlets of the best restaurateurs in the world can compare with those that have just come off the frying pan of a good hostess.

The main secret of making cutlets is to fry them correctly. Perhaps you have repeatedly encountered such a problem, when the top of the cutlet is already well fried, but inside it remains raw. To prevent this from happening, you need to know simple rules:

• Don't start cooking in a warm skillet! The frying pan for frying cutlets must be hot!
• If you fry breadcrumbs in cutlets, do not throw them straight into the pan. Dip the cutlets in breadcrumbs and refrigerate for 15 minutes before frying. Then the crackers will not crumble and burn.
• It is better to fry not in sunflower oil, but in melted fat.
• When the cutlets are fried on both sides, add a little water to the pan, cover and simmer until tender.

By following these simple rules, your patties will always be fried, juicy and delicious!

Are you ready to twist minced meat and sculpt burgers? Wait a little more! Read a few more of our tips, as well as study the cutlet recipes that are on our website. Perhaps you will find something new.

And the tips are actually very simple:

• To make the cutlets more tender, add a little water to the minced meat.
• To make the cutlets more juicy, you can add butter to the minced meat.
• It turns out that it is not at all necessary to add eggs to cutlets. Moreover, because of the eggs, cutlets can become tough.
• Do not be afraid to add vegetables to your taste - potatoes, carrots, cabbage!
• The best minced meat is the one you just played yourself in the meat grinder. Minced meat from a blender turns out worse. Naturally, one only hopes for the quality of the purchased minced meat.
• It is best to mix different types of minced meat.
• You can add grated cheese to the cutlets! Then the dish will only taste better.

Now let's start cooking!

Homemade minced beef cutlets

You will need: half a kilogram of minced beef, 1 onion, 1 egg, 2-3 pieces of white bread, 150 ml of milk, salt, flour (or breadcrumbs).

Preparation: Break bread into pieces and soak in milk. After soaking, knead it well with your hands until you get a homogeneous gruel from milk and bread. Grate onions. Put the ground beef in a bowl, add the shabby onions, put the milk and bread gruel, break an egg there, salt. Mix well the minced meat with all the ingredients with your hands. Blind cutlets from the resulting minced meat. Dip the cutlets in flour or bread crumbs. Fry the cutlets in a frying pan in vegetable oil until tender.

Homemade cutlets with potatoes

You will need: half a kilogram of minced beef or pork, 200 grams of potatoes, 50 grams of onions, 2 tablespoons of milk, 2 eggs, salt, pepper, breadcrumbs, vegetable oil.

Preparation: Grate the onion, peel the potatoes and also grate. Mix meat with onions, potatoes, add milk (so that the potatoes do not darken), eggs, 2 tbsp. tablespoons of vegetable oil, pepper and salt. Chopped garlic can be added. Mix everything thoroughly. If the minced meat turned out to be liquid, then add flour. Form cutlets, sprinkle with breadcrumbs. Fry in a pan on both sides. Then reduce heat, cover and extinguish
cutlets 10 minutes. You can fry without bread crumbs!

Jul 19, 2016 luna.kenny

Did you know the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago, it came to us precisely from refined and sophisticated France. Then the "young lady" looked like a piece of juicy beef on the bone ("cotelette" in Russian means "rib" - it was this part of the carcass that was taken to prepare the dish).

Over time, the Russian people began to transform the "Frenchwoman" to suit their tastes and ideas about beauty - they began to beat off the meat, and after years they turned it into minced meat. Removing, respectively, the bone. So the "foreign" fashionista became a Russian cutlet.

What are cutlets made from at home? Pork, beef, chicken, turkey? Most certainly fish, seafood, liver, mushrooms. Recipes with cereals and vegetables are often found. And, I am sure, each housewife has her own secret of delicious cutlets.

I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the category of "swallow your tongue", then I follow them strictly. Today we are talking about meat cutlets.

So, ten tips for how how to cook delicious meat cutlets.

1. Minced meat - only homemade. No commercial compromises, even if they are a thousand times tested quality.

2. The meat is of high quality. "The third grade - not a marriage" will do, but we will leave it for ordinary cutlets, everyday, and for a local culinary masterpiece buy a good back of pork, veal tenderloin on the market. Pork is fatter, beef or veal is lean.

3. Minced meat - freshly prepared. Of course, you can get it out of the freezer and defrost it, you will also get cutlets in this version, no one argues, but we are talking about tasty and juicy cutlets, right? Then - take out the meat grinder and twist the minced meat.

4. You can - cut. Finely. As small as it gets. Meat fibers in this version are not choked with circles-knives of a meat grinder, retaining more juice. But this advice, say, from the category of theoretical, I do not have the patience for such delights.

4. Bread. Required. Thanks to him, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It is not at all necessary - there are lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday's loaf (for 500 g of minced meat), cut off the crusts, pour in milk (or low-fat cream - so that it’s completely "ah!"). When the crumb is soaked, I wring out the bread.

5. Egg. I do not add. It makes the minced meat more dense and firm. I do not like. It is usually taken to make sure that the cutlets will not disintegrate during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I just don't add it.

6. Other additives.

Bow. It is necessary. It is juicy, it is fragrant. You can also have a few cloves of garlic. This is not for everybody, but we like it. You can have a lot of onions - some lovers in the person of my spouse manage to stick quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per pound of meat.

I twist the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don't like it when onion comrades are found in a homogeneous minced meat.

If the meat is very lean, it is good to add a little lard or other fat - again for juiciness of the cutlets.

Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend leaving pumpkin, carrots, zucchini, cabbage, potatoes and other usefulness for the next portion.

Spices - I don't recognize anything but black pepper. But again in the classic version. In general, you can add anything that, in your opinion, goes well with meat.

7. Stir. With diligence and care - this is the guarantee that the cutlets will be evenly juicy, tasty and very tasty in all places.

8. Beat off. Required. Many. Put the minced meat in your palms, raise your hands and forcefully throw the meat back into the bowl. So - at least 15 times. Better than 30. Then not one of your cutlets will fall apart during the frying process.

9. Butter or a piece of ice in the middle of the cutlet.

I think these are superfluous machinations. If the minced meat is high-quality, fresh and fat enough, no amount of butter-ice will make it even tastier, it will only add work. If you are in doubt that you are lucky enough to buy the "right" cutlet meat, mash with butter or ice.

We sculpt with hands soaked in water - so that it does not stick.

The right skillet is with a thick bottom. Cast iron - perfect.

Breading - optional. My mood sometimes takes flour, sometimes grains, sometimes crackers. And most often - no breading at all.

The oil is hot, the pan is clean. Remove any sticks well after each toasted batch.

The fire is close to the minimum.

We fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.

I wish you good luck in preparing delicious meat patties and in addition I suggest you more several proven recipes for delicious tunics from Zest:

Homemade cutlets are a popular minced meat dish.

Simple and hearty cutlets with a crispy crust will perfectly fit into your family dinner menu 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 to home-made 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 mince. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store stuffing cannot replace homemade meat, 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

Ingredients:

minced meat (homemade or purchased) - 500 g;

bulb;

2 cloves of garlic;

salt, black and red pepper;

provencal herbs;

1-2 slices of bread;

flour - 3-4 tbsp. spoons.

How to cook:

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 with a 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

Ingredients:

minced meat - 400 g;

bulb;

salt pepper;

2 pieces of dry loaf;

breadcrumbs.

How to cook:

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 breadcrumbs and put in a frying pan with vegetable oil, put on a small fire. Cutlets with breadcrumbs 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. An excellent addition to such cutlets will be 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. Cutlets with potatoes are quite high in calories. And beetroot salad is perfect with the dish.

Homemade beef and turkey cutlets with semolina

Ingredients:

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 tbsp. spoons of semolina;

salt and black pepper;

dry coriander;

water - 2/3 cup;

sour cream - 300 g.

How to cook:

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 home-style cutlets

Ingredients:

minced meat - 500 g;

onion;

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

salt pepper.

How to cook:

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, the butter does not burn when frying and gives the 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 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

Ingredients:

mixed mince (beef and pork) - 500 g;

mineral water;

a pinch of baking soda;

salt, black pepper;

2 cloves of garlic;

bun soaked in mineral water;

2-3 onions.

How to cook:

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 soda. This is our secret ingredient. Yes, 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 it 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, without covering, then simmer over medium heat, covering with a lid.

Homemade cutlets with mustard

Ingredients:

ground beef - 500 g;

bulb;

1 tbsp. a spoonful of olive oil;

1-2 cloves of garlic;

parsley.

We prepare the sauce from the following components:

cream with a fat content of up to 30%;

2 tbsp. tablespoons of mustard.

How to cook:

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 it off, simmer over medium heat under the lid.

Homemade cutlets with cheese

Ingredients:

minced meat - 600 g;

egg - 1 pc.;

bulb;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 cloves;

hard cheese - 100 g;

loaf - 200 g.

How to cook:

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 soft 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 \u200b\u200bcheese 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 cutlets hot so that the cheese inside them does not have time to freeze and harden.

Homemade cutlets stuffed with chicken eggs

Ingredients:

assorted minced meat - 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

onion;

garlic - 3 slices;

salt pepper.

How to cook:

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 don't overdo it. 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 emits 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.

Serve cutlets with sour cream, light salad, vegetable side dish or standard puree.

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

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 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.

• To make the cutlets or meatballs smooth and even 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 !!!