Minced pork cutlets are a great option for lunch, and cold with a bun and a leaf of lettuce - for a snack at work or school.

Serving minced pork cutlets for dinner is probably still not worth it: they are quite fat and high in calories.

Minced pork is tender and juicy.

Children like it; it is good to offer such cutlets to convalescents, as they strengthen strength.

Pork cutlets - general principles

It is better to cook minced pork cutlets, rolled by yourself. Still, it will be absolutely fresh, and you will know exactly what you put in the meat grinder. Medium grate is preferable.

Onions are traditionally added to minced pork cutlets, but if you don't like them, you can use garlic. It is also customary to add a roll soaked in milk.

It is often advised to include raw vegetables as ingredients for pork cutlets: white cabbage or cauliflower, zucchini, potatoes, carrots, and so on. There are other "secret materials" that will make the minced pork cutlets taste more expressive while absorbing excess fat at the same time. Vegetables and bread must be minced together with pork.

It is better to put the egg in the minced meat not whole, but only the yolk, otherwise the cutlets will be harsh. However, this is not for everybody.

It's also a good idea to put greens in minced pork cutlets. It can be chopped, or you can also pass it through a meat grinder.

Recipe 1. Minced pork cutlets with parsley

Onion - 2 large

Sour cream - 3-4 tablespoons

Wheat crumb - a third of a loaf

Parsley - a small bunch

Salt, black pepper

Rinse the pork and cut into pieces. Peel the onions, garlic and potatoes.

Pass the pork through a meat grinder along with onions, potatoes, garlic and bread crumb. Beat the egg in a bowl with sour cream. Rinse the parsley first in a bowl, then under running water and chop finely. Combine all ingredients, add salt and pepper and knead well.

Form cutlets from the minced meat obtained, roll them in breadcrumbs and fry in a pan on both sides until tender (about 10 minutes).

Recipe 2. "Spicy" minced pork cutlets

Low-fat pork - 1 kilogram

Potatoes - 3 large tubers

Garlic - 5-6 cloves

Russian type cheese - 200 g

Salt, freshly ground black and white pepper, oregano, rosemary - to taste

Wash the meat and cut into pieces. Peel the garlic and potatoes and chop if necessary. Pass all this through a meat grinder with a medium or fine wire rack in any order.

Add 2 yolks and one protein to the minced meat (the second can be used to prepare another dish). Finely grate the cheese and add it there. Add salt, pepper, herbs and mix everything thoroughly.

Form small cutlets from the minced meat and fry them in a pan with butter on both sides until tender.

Recipe 3. Minced pork cutlets with vegetables

This version of cutlets includes a relatively large amount of vegetable ingredients, not for the sake of economy, but because they give the cutlets a unique bouquet of flavors, get rid of excess fat and increase the value for the human body. Even if you think that cutlets should not include anything but meat, rolls and onions, try it: the taste is very original.

Pork with fat - half a kilo

Potatoes - 2 small tubers

Carrots - 1 small

Sweet pepper, it would be better red - 1 large or 2-3 small

Canned corn (optional) - 3-4 tablespoons

Sour cream 15% fat - 2 tablespoons

Breadcrumbs, vegetable oil - for frying

Salt, sweet paprika powder - to taste

Rinse and chop the pork and pepper. Peel and chop the potatoes and carrots.

Scroll meat and vegetables through a meat grinder, except for corn, and the meat through the middle wire rack, and vegetables can also be through the fine one. Add salt and paprika powder, two yolks and one protein, sour cream and corn to the minced meat. Mix everything thoroughly. Form into oblong cutlets.

Beat the remaining protein. Dip each cutlet in protein, and then bread in breadcrumbs and place on a hot skillet. Fry over low heat on both sides until tender.

Recipe 4. "Mushroom" minced pork cutlets

Wheat loaf (crumb) - a third of a loaf

Garlic - 2 cloves

Onion - 1 medium or large (to taste) onion

Champignons (oyster mushrooms may be preferred) - 300 g

Carrots - 1 small root vegetable

Milk - 2/3 cup

Salt, pepper, herbs (thyme, parsley, dried dill)

Soak the crumb of bread in milk. Chop the onion, you can use a blender. Wash the champignons, peel, cut into small pieces. Peel and grate the carrots very finely. Fry mushrooms with onions and carrots in vegetable oil until almost cooked. Cool down.

Rinse the meat, cut and mince. Squeeze the bread and also grind with a meat grinder or blender. Combine pork, bread, mushrooms with vegetables and egg yolks. Season with salt, pepper and dry herbs, rubbing them between your fingers. If the minced meat is too steep, add a little milk, in which the bread was soaked.

Form cutlets from the resulting mass and fry them in a pan until tender.

Recipe 5. Minced pork cutlets with carrots

Pork with fat - 700 g

Carrots - 1 piece of medium size

Semolina - half a glass

Pork or beef liver (you can take poultry liver too) - 200 g

Salt, black pepper, dry spicy herbs to taste

Oil for frying cutlets

Cut off fat from a piece of meat and set aside. Peel the carrots. Cut the vegetable, liver and meat into pieces for a meat grinder and grind in it using a coarse-mesh wire rack. Beat eggs and pour into meat. Pour semolina, salt, pepper and herbs into the minced meat, mix very carefully so that the semolina does not crumple, and leave to stand for half an hour.

Meanwhile, cut the fat into very small cubes and stir in the minced meat.

Form medium-sized patties and sauté in a skillet. Breeding these cutlets is optional, but if you deem it necessary, you can also brew them in semolina or croutons.

Recipe 6. "Sur" minced pork cutlets

This is a recipe for minced pork cutlets with a surprise; this dish is especially popular with children.

Low-fat pork - 700 g

Potatoes - 2 pieces

Small oatmeal - half a cup

Tomato paste - 2 tablespoons

Sour cream - 2 tablespoons

Ham - volumetric piece 100 - 150 g

Hard cheese - 100 - 150 g

Canned corn - 4-5 tablespoons

Champignons - 4-5 small fungi

Salt, pepper, dried parsley

Vegetable oil for frying

Brew the Hercules with boiling water and leave to cool completely. Wash the potatoes, peel and cut into large pieces.

Boil the peeled mushrooms in a small amount of water. Hard-boiled eggs (2 pieces). Cut the cheese and ham into thick pins. Chop the eggs cooled in cold water.

Pass the pork through a meat grinder along with rolled oats and potatoes. Season with salt, pepper and parsley. Beat the two remaining eggs with tomato paste and sour cream and pour into the same.

Form cakes from minced meat and wrap them in either a ham, then a cheese, then a mushroom, then a chopped egg, or a teaspoon (or more) of corn. Breaded in croutons, forming small patties.

Fry the patties in oil until they are fully cooked.

Recipe 7. "Sharp" minced pork cutlets

Any pork - about a kilogram

Cauliflower - 200 g

Sweet pepper - 2 pieces, better than red

Hot pepper - small piece

Onion - 1 medium onion

Garlic - 5-6 cloves

Canned pineapple - 3-4 washers without liquid

Sausage cheese - 200 g

Breadcrumbs, salt, oil for frying

From the very beginning, put the sausage cheese in the freezer, otherwise it will not rub.

Rinse and cut the meat, peel the cauliflower and pepper. It is not necessary to separate the leaves and "stalks" from the cabbage - they should also be put in the minced meat.

Pass the pork through a meat grinder along with cauliflower, sweet and hot peppers, onions, garlic and pineapple pieces.

Add salt, eggs to the resulting mass and mix thoroughly. If the pepper was not red, it makes sense to add a second spoonful of tomato paste or a little carrot or beetroot juice to give the cutlets a pinkish color.

Grate the sausage cheese on the smallest grater (you can use a special grater for cheese), mix it with ground breadcrumbs and roll the cutlets in this breading. Place them in a hot skillet with enough oil to prevent the cheese from sticking.

Minced pork cutlets - tricks and tips

Of course, it is better to buy pork in a piece and make minced meat out of it yourself. Among other things, you can also regulate to your liking how finely the meat will be chopped.

You can add a little beef, chicken or liver to the pork.

It is also better to make bread crumbs yourself from a good fresh bread.

For the minced meat to be softer and more airy, it must be "knocked out". That is, toss the ready-made minced meat several times quite strongly on the table. Sometimes dense dough is also "knocked out".

It is better to serve minced pork cutlets with a salad of cucumber and lettuce, with stewed cabbage or other vegetables; it's a good idea to serve pickled fruits or pickled cabbage with such cutlets. You should not supplement this dish with pasta or potatoes: they have too much starch.

Calorie content: Not specified
Cooking time: Not indicated

Today's recipe, despite everything, is not an original newest dish, but just a traditional one. I think many will agree with me that cutlets, despite their simplicity of preparation, are a very tasty and appetizing dish.
But, as it turns out, not everyone knows how to cook them correctly. True, there are a lot of recipes, because every housewife always has her own signature recipe for cutlets. You can add any ingredients to the meat base - minced meat minced in a meat grinder - for example steamed rolled oats, raw chopped potatoes, finely chopped greens, boiled rice. But according to the classics, it is considered correct when the minced meat is diluted with a soaked bun, and here it is also very important to observe the proportions so that you get minced meat with bread, and not bread with minced meat. By the way, as far as I remember school lunches in the cafeteria, that was exactly what it was - there was practically no meat, only bread. But, surprisingly, I loved these mouth-watering pork cutlets, the most delicious recipe is waiting for you below. At breaks, as soon as the bell rang, we jumped off our desks and rushed to the dining room to take a queue at the buffet for sandwiches with cutlets. They are very tasty, appetizing and healthy.
But at home, when my mother put me a hot cutlet with a plate of buckwheat, I began to be capricious, which, they say, was not as tasty as at school. Now it's even funny for me to remember this, and that's why I make exactly such correct cutlets, as my mother taught according to the classic recipe. In addition to pork cutlets, I often cook.
From the specified recipe, you will get about 10-12 pcs. (depends on the size).



Ingredients:

- minced meat (pork or assorted) - 1 kg.,
- turnip onions - 1 pc.,
- garlic - 3 cloves,
- water or whole milk - 200 ml.,
- white bread (loaf without a crust) - 4 slices,
- table chicken egg - 1-2 pcs.,
- fine crystalline sea salt - to taste,
- wheat flour (for breading),
- pepper (spices) - to taste,
- vegetable oil for frying.

Recipe with photo step by step:

First, we deal with minced meat. Even if the minced meat is already ready, sometimes it is better to twist it again in a meat grinder.
Cut off the crust from slices of white bread, and put the pulp in a bowl and fill it with water or milk. After 10-15 minutes, lightly squeeze the bread from the milk and add to the minced meat. I just twist the squeezed bread in a meat grinder.
We peel the onion from the husk, rinse it with water and chop it finely or chop it with a grater (you can also twist it together with the minced meat through a meat grinder).
We crush the peeled garlic with a garlic press and add to the minced meat.
Add salt, egg and spices.




We mix.




Now we pick up the required amount of minced meat by hand and form a cutlet. We bread it in flour (you can use it in bread crumbs).




Fry the cutlets in a skillet preheated with oil over high heat until golden brown.






Then turn over to the other side, reduce heat and continue cooking under the lid for another 10-15 minutes.








These are the juiciest pork cutlets, the recipe with the photo is quite simple. Try also cooking cutlets in a double boiler according to this recipe -

Minced meat cutlets in a pan are perhaps the most desirable dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a pan so that they turn out juicy, fluffy, and most importantly, delicious. The owners of the secrets of making such cutlets simply do not have a price, because minced meat cutlets in a pan are an irreplaceable hit at all times and a lifesaver that decorates any table.

To cook minced meat patties in a pan, you need a minimum of ingredients. The main thing is to have any minced meat at hand: pork, beef, chicken, fish or assorted, for example, pork + beef (whoever likes it) - fresh, high-quality and preferably homemade. You can also cook cutlets from minced meat bought in a store, just take it with great care in choosing it.

To add extra juiciness to the minced meat, some housewives add to it finely chopped or finely grated onions, soaked white bread, other potatoes grated on a fine grater, chopped cabbage and other ingredients-helpers that can give the cutlets the very zest that makes them unique original. There are many options for supplements. So, the cutlets will turn out very juicy if you put a piece of frozen butter inside each, and add chopped greens to it. Greens can also be added to minced meat.

A few words about breading. Some of the housewives are of the opinion that minced meat cutlets in a frying pan must certainly be breaded, others do without this procedure. Moreover, both those and others have wonderful cutlets.

Fry minced meat cutlets in a pan is also necessary correctly: pour vegetable oil into the pan and distribute it over the entire surface, heat it, reduce the heat to medium, and only then put the patties. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer for another 10 minutes under the lid until tender.

Would you like to surprise your family with delicious cutlets? Visit us and choose the recipe you like.

Mixed minced meat patties in a pan

Ingredients:
500 g minced pork
500 g ground beef
1 onion
1 egg,
150-200 g loaf or white bread,
2-3 cloves of garlic
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,

Preparation:
Use a loaf or bread for cooking, not the freshest, but slightly stale, so that the cutlets do not turn out to be fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze. Add finely chopped or finely grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste into the minced meat and mix thoroughly. In order for the minced meat to become dense, and at the same time juicy, many cooks advise to beat it well. You can simply lift the mass of minced meat and slap it against a table or plate with a tangible effort, or you can put the minced meat in a bag, tie it, leaving enough space and remove air, and clap this structure already. In any case, your cutlets will only benefit from such a massage. Next, form cutlets from the minced meat, roll each in breadcrumbs and fry in a pan with heated vegetable oil from 2 sides until golden brown. Then pour quite a bit of water into the pan, cover it with a lid and let the cutlets stew for another 10 minutes.

Another tip that you may find useful when you cook minced meat patties in a frying pan. Add some dried herbs, after grinding them into powder in bread crumbs. Ready cutlets fried in this mixture will turn out to be very aromatic.

Homemade minced pork cutlets

Ingredients:
600-700 g minced pork,
2 onions
3-4 cloves of garlic
1 egg,
1-1.5 stacks milk,
2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, black pepper - to taste.

Preparation:
Soak the pulp of a loaf or white bread in warm milk and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed pulp of the loaf, mix the minced meat well again. Add garlic passed through a press, an egg to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and start shaping the cutlets. It is much easier to do this with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a pan with heated vegetable oil on both sides until golden brown. When the patties are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice that appears is clear, turn the heat up and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.

Delicious minced beef patties

Ingredients:
600-700 g ground beef,
2 potatoes,
1 egg,
1 onion
dill greens, salt, black pepper - to taste,
flour for breading.

Preparation:
Usually ground beef is minced twice. To make the cutlets more tender. If you are using commercial minced meat, do not be lazy, pass it through the meat grinder one more time along with peeled raw potatoes. Or then add potatoes grated on a fine grater to the minced meat. In short, act on your own. Salt and pepper the prepared minced meat, add chopped dill, finely chopped onion and mix well. Form the cutlets, roll them in flour and fry in a preheated pan with vegetable oil on both sides until a beautiful appetizing crust. Add some water to the pan, cover and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.

Minced chicken cutlets in a pan

Ingredients:
900 minced chicken,
3 processed cheese "Druzhba",
1 egg,
1 bunch of green onions
1 bunch of parsley or dill
2 cloves of garlic
3 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.

Preparation:
Grate processed cheese, chop onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in an egg, add mayonnaise, salt and pepper to taste. Mix everything well again and form small patties from the resulting mass. Dip them in breadcrumbs and fry in a pan with heated vegetable oil on both sides until golden brown.

Fans of fish cakes, according to statistics, are much less than those who prefer meat cutlets. However, the following recipe can force even the most desperate non-lovers to reconsider their views on fish cakes.

Minced fish cutlets in a pan

Ingredients:
500 g minced fish
200 g pumpkin pulp,
1 egg,
3 tbsp. l. flour,
1-2 cloves of garlic (for an amateur),
salt, pepper - to taste,
vegetable oil.

Preparation:
Combine the pumpkin grated on a fine grater with the minced fish, add the egg beaten with a fork, the garlic passed through a press and mix. Then add flour to the minced meat, mix it, salt and pepper to taste. Form patties with wet hands and fry them in a pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a pan - this is a minimum of time and maximum pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Delicious and juicy cutlets are a dish that absolutely all housewives love. And this is not surprising, because cooking them is quite simple, and they are combined with almost any side dish. Let's look at the recipes for minced pork cutlets and find out all the secrets of this truly classic dish.

Secrets of making tender cutlets

Of course, you can buy ready-made minced meat and thereby save your own time. But cutlets made from homemade minced meat will be tastier. Here's what the culinary experts advise us:

• for cooking minced meat, it is advisable to take fresh or chilled meat;
• minced meat for cutlets is best done mixed: if you use pork, then add a little beef or poultry;
• to make the cutlets airy, the minced meat must be kneaded as thoroughly as possible;
• if you add a little sour cream or a piece of butter to the minced meat, then the cutlets will turn out to be very juicy;
• before frying the cutlets, the minced meat must be placed in the refrigerator for about an hour;
• you need to fry the cutlets in this way: first, over high heat, until a crust forms, and then it must be gradually reduced;
• choose spices and seasonings for minced meat at your discretion; pepper and salt are considered a classic option.

Juicy minced pork cutlets: recipe

This is a classic recipe for pork cutlets. And to make them airy and juicy, add bread soaked in milk and an egg to the minced meat.

Composition:

• 500 g pork;
• onion head;
• 1 chicken egg;
• 0.5 tbsp. milk;
• flour;
• 2 slices of white bread;
• fresh herbs;
• salt and spice mixture.

Preparation:

1. First of all, we wash the meat, dry it and pass it through a meat grinder. Some housewives twist the minced meat 2-3 times to get a more uniform consistency.
   
2. Heat the milk slightly and fill it with bread, which we first separate from the crust.
3. Finely chop the onion and greens. You can skip the onion through a meat grinder. Stir the minced meat, onion, herbs and bread, after squeezing it out.
   
4. Add the egg, salt and spice mixture to the minced meat, knead it well with your hands, like dough.
   
5. Lightly grease your hands with vegetable oil and form patties. Roll each cutlet in flour.
   
6. Fry the patties on both sides in vegetable oil.
   
7. If desired, the cutlets can be stewed in a saucepan over low heat for about 10 minutes.

Chicken and minced pork brass cutlets

Let's cook the cutlets by making minced pork and chicken fillet. Only we will not fry the cutlets in the usual way in a pan, but bake them in the oven. Believe me, their taste is simply unsurpassed. Using the same recipe, you can make cutlets from ground beef and pork. In general, it all depends on your taste preferences.

Composition:

• 350 g pork;
• 350 g chicken fillet;
• 80 g butter;
• 4 slices of wheat bread;
• 2 onion heads;
• 1 chicken egg;
• 1 ½ tbsp. milk;
• 2-3 garlic cloves;
• breadcrumbs;
• salt and a mixture of spices (you can use cumin and pepper).

Preparation:

Steamed diet cutlets

If you follow a healthy and dietary diet, then the recipe for steamed beef and minced pork cutlets will come in handy. And the kitchen assistant, beloved by many housewives, will facilitate the process - a multicooker.

Composition:

• 300 g of beef and pork;
• 50 g butter;
• 2-3 slices of white bread;
• 2 garlic cloves;
• milk;
• 1 chicken egg;
• onion head;
• breadcrumbs;
• salt and pepper mixture.

Preparation:

Have you ever thought about which meat is better to take for cooking cutlets? Many people think that any meat will work, but in reality it is not. I suggest using pork flank for making minced meatballs. This is a cheaper piece of meat carcass with a small layer of lard. Such meat is perfect for cooking minced meat and cutlets. I never put eggs in minced meatballs. They make the cutlets harder and more elastic. I recommend adding finely chopped onions to minced meat. It will add juiciness. Let's cook pork cutlets step by step and try what we get.

Pork cutlets recipe with photo

how to cook cutlets at home recipe

• pork flank-1.5 kg,
• onion 2 pcs.,
• 3 cloves garlic,
• loaf of white bread - 60 g,
• cow's milk - 1 glass,
• salt,
• ground black pepper,
• ground coriander - to taste,
• wheat flour - 1 glass.

Soak the loaf in milk. In a small bowl, crush the pieces. Cover with milk and let the bread swell for about 10 minutes.

Peel the onions and cut into small pieces so that they fit well into the neck of the meat grinder.

Rinse the pork flank under running water and cut into small pieces.

Pass the prepared pork, onion and garlic through a meat grinder. Squeeze the soaked loaf, pass through a meat grinder. Milk is no longer needed.

Add salt, black pepper and spices to the minced meat. For flavor, I added a little ground utskho-suneli to the minced meat.

Mix the cutlet mass well. Usually minced meat is quite juicy. If it is a little dry, add a couple of tablespoons of cold water and stir.

Pour some flour into a small bowl. Dip your hands in the water. With wet hands, pick up some minced meat for one cutlet. Give the minced meat an oval shape. Breaded the formed cutlet in flour. So shape all the semi-finished products. Many people prefer to use breadcrumbs for breading, but, in my opinion, flour makes the cutlets softer. In this case, I recommend flour.

Pour some vegetable oil into a well-heated frying pan. Fry the pork cutlets on both sides in well-heated oil. In this case, the fire should not be strong, so that the cutlets have time to fry and not burn. After frying on one side, turn them over to the other. Cover the pan with a lid so that they steam a little.

I want to warn you. Cutlets should be laid out in a hot pan. Then they will not burn, they will be well fried and will be rosy. The oil level in the pan is very important. There should not be too much oil, but an insufficient amount of oil will not allow the patty to have a uniform ruddy color. The distance between items in the pan should be taken into account. Do not put all patties in the pan at the same time. They need a place to roast and will be easier to flip.

Fry the cutlets and place on a serving dish. It should be borne in mind that we are preparing pork cutlets. They need to be fried well. Semi-raw meat is not allowed. The cutlet should not be pink in the cut. For safety, place the items on a baking sheet. Preheat the oven to 200 degrees and bake the patties in the oven for about 10 minutes. From this they will become tastier and more magnificent.

Serve to the table. For serving, any side dish of cereals, stewed vegetables is suitable.

Bon Appetit.

Varvara Sergeevna told how to cook delicious homemade cutlets, the recipe and the author's photo.

Chicken Kiev is an excellent meat appetizer that can be served as an independent dish or with some side dish. According to the classic recipe, these cutlets are prepared from chicken fillet, and chopped dill and parsley are always added to the oil. Due to the fact that everyone in my family prefers pork, I will also make cutlets from it. I will not add greens to the oil, since we do not really like it. Juicy pork cutlets are best cooked in deep-fried breading. Well-hot oil will curl the protein in the minced meat, all the juice will remain inside the cutlets. For breading, I will use purchased crackers, however, I can assure you that homemade crackers will also work.

Pork cutlets ala-in-Kiev

Minced meat appetizers are often prepared in every family. Meatballs, zrazy, cutlets - such dishes are easy to prepare, and they can be cooked in large quantities and frozen so that they can be quickly served at the right time. Minced pork cutlets are no exception. Each housewife, of course, has her own methods of preparing minced meat itself and her own composition of ingredients in it. In any case, such cutlets will be satisfying on their own, and if necessary, you can serve them with a side dish of vegetables or cereals.