Minced chicken cutlets are a dietary dish with a peculiar, delicate taste.

For their preparation, you can use chilled meat or ready-made minced meat.

To make the cutlets juicy, along with the fillet, the meat of the thighs or legs without skin is also twisted, otherwise the final product will turn out to be dryish.

Minced chicken cutlets. Ingredients



1 kg. minced chicken

1 medium onion

4 tbsp flour or breadcrumbs for breading

Minced chicken cutlets. Cooking

Scroll the onion in a meat grinder or chop with a knife and add to the minced meat.

Add one egg, a little salt and your favorite spices to this mixture, then mix thoroughly.



Cook also Chicken fillet chops - detailed photo - recipe

You do not need to add bread to chicken cutlets, they already turn out tender and soft. Pour flour or breadcrumbs into a flat plate.



Next, set the pan to heat up, and after 5 minutes pour refined vegetable oil into it. We let the oil heat up, form a cutlet from our mixture, roll it on both sides in the prepared breading and put it in boiling oil.

We continue the process until we fill the bottom of the pan, fry the products over high heat on both sides until they acquire a characteristic golden color. Then reduce the heat to a minimum and let it simmer for about 10 minutes until cooked.

The remaining minced meat is used to prepare the next batch of cutlets, in total they will turn out to be about 9-10 pieces of medium size.

If you have a grill pan on hand, you should definitely cook cutlets on it! They turn out very juicy, with appetizing transverse stripes.

Ingredients

500 gr. chicken fillet

1 bulb

Salt, ground black pepper to taste

Cooking

The peeled onion should be passed through a meat grinder and mixed with minced chicken.




Add the egg, salt, pepper to taste and begin to form cutlets.




We heat the frying pan - grill and fry them with a small amount of vegetable oil, over medium heat until golden brown. Do not cover the pan with a lid.




If you want to give the cutlets a beautiful glossy shine, it is recommended to grease them with barbecue sauce every time you turn the cutlets to the other side.




Chicken cutlets with flaxseed

Minced chicken cutlets are tender and juicy. They are perfect for a children's menu, as well as for those who do not eat pork or beef.

Ingredients

350 gr. minced chicken

A couple of slices of wheat bread

100 ml. milk

2 tablespoons flaxseed meal

Salt, ground black pepper

Vegetable oil

1 carrot

1 bulb

Breadcrumbs

Cooking

Crumble a couple of pieces of bread into a bowl: the bread crumb dipped in a small amount of milk will give the chicken cutlets a delicate taste.




In the prepared minced chicken, add carrots, grated on a fine grater, and finely chopped onions.




Squeeze out the bread crumb, transfer to minced meat and vegetables.




Add one egg, a couple of tablespoons of flaxseed flour to the ingredients.




Salt, pepper to taste and mix everything thoroughly.




We form cutlets from the resulting mass, which then need to be rolled in breadcrumbs.




Fry chicken cutlets evenly on both sides in vegetable oil, and serve!

Chicken cutlets with oatmeal

Cutlets prepared according to this recipe are incredibly juicy and soft, and they are perfect for a children's menu. Oat flakes go well with chicken meat, giving the dish new flavors.

Ingredients

500 gr. minced chicken

0.5 cup milk

0.5 cup oatmeal

1 bulb

Salt, spices to taste

Vegetable oil

Cooking

The egg should be beaten with milk with a blender or mixer, then pour the oatmeal with the resulting mixture for half an hour.

While the flakes swell, it is necessary to chop the onion as finely as possible or pass it through a meat grinder, add it to the minced chicken.

When the flakes reach the condition, mix them with minced chicken, salt, pepper to taste, add your favorite spices if desired, and mix thoroughly again.

Heat up a frying pan with vegetable oil and use a spoon to spread the cutlets.

On high heat, fry them on both sides, then reduce the heat, cover the pan with a lid and cook until fully cooked.

Minced chicken cutlets with oatmeal perfectly complement any side dish.

Bon Appetit!

Grilled cutlets differ from homemade semi-finished products in their juiciness, unusual taste and aromatic smell. Cooked in nature, they cause excellent appetite. However, it is not always possible to go on a picnic, so a grill pan comes to the rescue. Well, we will not pull, we offer several options for cooking cutlets on a grill and a grill pan.

Recipe for minced pork cutlets

Grilled cutlets will be ideal in taste and aroma if you buy fresh meat and immediately twist it two or three times through a meat grinder. The minced meat is light and airy in texture. A small piece of butter will give a delicate taste.

The loaf is soaked in milk until completely softened.

Soaked bread, ground minced meat, finely chopped onions are combined together.

The resulting mass is salted and peppered to taste. Add beaten eggs, beat together with minced meat until smooth.

Small meat balls are formed, flattened, fried on a grill - grill. Ready cutlets are recommended to serve with green salad, chopped onions and seasoned with olive oil, parsley to taste.

Spicy minced chicken patties with BBQ cheese

BBQ Grilled Chicken Cutlets with Cheese are tender and light and can be eaten by those on a diet and given to young children. Cutlets can be fried, steamed, baked in the oven. Try a new cooking recipe, unusual in its composition.

Ingredients:

• 1 kg of domestic chicken fillet;
• 2 eggs;
• 50 g melted lard;
• 300 g of hard cheese;
• a mixture of peppers to taste;
• a pinch of salt;
• crackers;
• greenery.

Time spent on cooking: 35-50 minutes.

For 100 grams, the calorie content of the dish is 250-300 Kcal.

Cut the fillets into medium-sized pieces. Using a meat grinder, wind the minced meat. Can be twisted twice for lightness and airiness. Pour the resulting mass with beaten eggs and mix again. Giving cutlets a rich taste and obtaining a golden crust can be achieved by adding melted lard. From the minced meat, form cutlets, giving them the shape of a cake. Prepare the cheese, grate, put a slide of cheese in the middle, form the shape of a cutlet. Sprinkle with finely ground breadcrumbs, fry, serve with green onions and dill.

Grilled burger patty recipe

It is easy to prepare delicious cutlets for buns. In addition, cooked with your own hands for loved ones, they will turn out much tastier and bring more benefits.

Ingredients:

• 1 kg of fresh beef pulp;
• 300 g onions;
• 100 g garlic;
• 2 eggs;
• 100 g dry red wine;
• 300g soft cheese;
• tomato, cucumber, bell pepper;
• a pinch of salt;
• a mixture of peppers to taste;
• burger buns;
• ketchup sauce or mayonnaise to taste.

Cooking time: 30-45 minutes.

Calorie content of the dish: 300-400 Kcal / 100 g.

Meat is cut into small pieces, twisted with a meat grinder. Before passing the onion, cut into small pieces, is put into the meat so that it twists together. Be sure to use a large grill to get minced meat. Dry wine, garlic, salt, pepper, beaten eggs are added to the skipped meat. All ingredients are well mixed. Ready minced meat is divided into portions, from which cutlets are formed.

The shape should be small, in the form of a flat cake. Ready-made semi-finished products need to be oiled with a pastry brush and grilled on a grill. Burger buns are cut in half. Lubricated with ketchup and mayonnaise sauce and ready-made beef cutlets are laid out.

Slices of cheese are placed on top, cut into thin plates (it is better to take it in a store - factory packaging). Then - thin rings of fresh onion, cucumber, bell pepper, tomato. Everything is sprinkled with herbs, the second part of the bun is laid out on top. Ready-made burgers can be put again for a couple of minutes on the barbecue grill for a crispy bun.

Cooking meatballs on a grill pan

The most delicious are homemade cutlets made from chilled frozen meat, cooked on a grill pan. This dish is served with raw vegetables, your family and guests will appreciate it.

Ingredients:

• 0.5 kg of beef pulp;
• 0.5 kg of pork pulp;
• 350 g of onion;
• 2 eggs;
• 50 lemon juice (in the absence of - citric acid 2 g);
• 300 g cheese cheese;
• 20 g paprika;
• 100 g of water;
• ground crackers (flour);
• 50 g olive oil;
• a pinch of salt and a mixture of peppers;
• assorted tomatoes, cucumbers, herbs.

Time taken to prepare: 45-60 minutes.

Calorie content: 300-350 Kcal / 100 g.

Pork, beef, onions are scrolled through a meat grinder. Salt, pepper to taste, lemon juice, paprika and two beaten eggs are mixed with ready-made minced meat. To give airiness, water is added (preferably carbonated 200 g), everything is thoroughly mixed. The feta cheese is finely chopped, grated onion and garlic are added to it, mixed with minced meat.

Semi-finished products are molded from the finished mass, rolled in breadcrumbs (flour), fried in a grill pan in well-heated olive or other oil. Fried cutlets are served with fresh vegetables, sprinkled with chopped parsley, dill, fresh onions.

Fish cutlets on a grill pan

Cutlets are famous for their delicate taste.

Ingredients:

• 500 g fish fillet;
• 300 g of white bread pulp;
• half a glass of milk;
• a pinch of salt;
• a mixture of peppers to taste;
• egg;
• 50 g of potato starch;
• flour for breading;
• seasonal vegetables to taste.

Time spent on preparation: 50-65 minutes.

Fish fillets (pike, catfish, pink salmon) are cut or chopped very finely until a homogeneous mass is obtained, you can use a meat grinder (blender), but be sure to put a large grate. Bread pulp (soaked in milk) is introduced into ground fish mince. Add pepper and salt to taste. While stirring, add the lemon juice and egg. For density, add potato starch.

Blind meat balls, give a flat shape. Before frying the cutlets, sprinkle them with flour (breadcrumbs), then put the grill on the pan. Fry, turning as needed. Served with baked and fresh vegetables, herbs.

Airy turkey cutlets

Diet cutlets according to this recipe are easily digested by both adults and young children.

Ingredients:

• 500 g domestic turkey fillet;
• 200 g of rice;
• half a loaf;
• half a glass of milk;
• salt a small pinch;
• pepper to taste;
• ground white crackers (flour);
• fresh or boiled vegetables to taste.

Cooking time: 60-85 minutes.

Calorie content: 100-150 Kcal / 100 g.

The turkey fillet is finely chopped or ground with a blender. A long loaf soaked in milk, boiled rice, salt and pepper to taste are added. Minced meat is mixed well, put in the refrigerator for half an hour. Cutlets are taken out and molded, giving them a small flat shape. Lay out on a wire rack, turning from different sides, fry. Served with fresh and boiled vegetables.

Little secrets of delicious meatballs

To make grilled cutlets successful and memorable for their original taste, take note of a few secrets:

1. Always take meat of several varieties. Pork, beef, poultry are perfectly combined with each other;
2. Add milk to add juiciness. Red semi-dry wine will give a delicate taste to cutlets if you add 50-100 g;
3. You can not add bread, onions and potatoes to rolled meat when cooking cutlets is postponed for a while;
4. Add starch to give mass and thickness. If not available, add peeled and grated potatoes;
5. To make the minced meat airy, take it with both hands, lift it over the dishes in which you interfered and shake it several times. The stuffing will be enriched with oxygen. You will get light and airy meatballs.

Dreaming of cooking an interesting grilled dish based on minced meat? And this is wonderful, because you can make delicious meatballs from it and fry it in the desired way! We'll show you how to make great patties on the grill, get them with an electric appliance, or create a delicious delicacy using the oven. An exquisite dinner will be provided to you.

Recipe with photos of simple grilled cutlets

A great option for a summer barbecue - the most delicate meatballs from poultry meat. The treat has an excellent taste, contains few calories and will appeal to all connoisseurs of healthy food. Minced meat is best cooked from chicken with the addition of fresh bacon - it will make the dish juicy and airy.

Cooking time: 1 hour 20 minutes

Servings: 7

The energy value

• calorie content - 176 kcal;
• proteins - 14.7 g;
• fats - 8.1 g;
• carbohydrates - 4.5 g.

Ingredients

• chicken breasts - 0.6 kg;
• large egg - 1 pc.;
• onions - 1 head;
• table salt - 10 g;
• oregano - 5 g;
• ground pepper - 4-6 g;
• rosemary - 4 g;
• parsley - 5 branches;
• vegetable oil - 20 ml;
• lard - 100 g;
• crackers (coarse grinding) - 25 g.

Step by step cooking

1. Clean the chicken breasts from bones and cartilage, wash with running water, dry with napkins. Cut the prepared fillet into bars, put in a food processor and scroll through.
   
2. Remove skin from salo and divide into small cubes. Then combine it with chopped meat and grind one more time (then the products will turn out to be very soft).
3. Pour the peeled onion with water, chop into small squares.
   
4. Rinse the parsley, pat dry with a clean cloth, chop into small pieces.
5. Add onions, herbs to the minced meat, beat in a raw egg. Then season with spices, salt, add croutons and mix well. Now the chicken mass needs to be beaten off by throwing it 12-15 times from a small height onto the kitchen table.
   
6. Keep the prepared minced meat in a cold place under the lid for about thirty minutes (so that it becomes more dense and elastic).
7. With wet palms, form seven cakes from the meat mixture with a thickness of no more than 2 cm.
8. Treat the grill grate with vegetable oil, place the blanks on it and place it over the embers.
   
9. Fry the cutlets on one side until golden brown, 5-6 minutes. Then turn over and continue cooking on the other side for the same amount of time.

Important: during the heat treatment, you do not need to press the meatballs with a spatula - because of this, the juice will flow out, and they will turn out to be hard. Before turning over, grease the raw side with oil, then the products will not burn and will be better fried.

Arrange the minced chicken cutlets on the grill on plates, garnish with fresh herbs and serve warm. You can combine them with mustard, barbecue ketchup and a lot of ripe vegetables.

How to fry rosy baked meatballs in the oven on a wire rack

If it is not possible to go out into nature, cook a meat dish in the oven with the "Grill" function. Homemade cutlets are lush, exude a seductive aroma, and each piece literally melts in your mouth, leaving a pleasant aftertaste.

Cooking time: 1 hour

Servings: 8

The energy value

• calorie content - 193 kcal;
• proteins - 15.6 g;
• fats - 8.4 g;
• carbohydrates - 6.7 g.

Ingredients

• pork tenderloin - 0.75 kg;
• onions - 2 pcs.;
• egg - 1 pc.;
• cold water - 120 ml;
• garlic cloves - 3 pcs.;
• salt - as needed;
• a mixture of peppers - 6 g;
• curry - 5 g;
• dried basil - 8 g;
• sunflower oil - 15-20 ml;
• sour cream (15%) - 20 g.

Step by step cooking

Advice: Before starting the heat treatment, make a small indentation in the middle of each workpiece with a damp finger. Thanks to this, the surface will remain even, they will retain their shape and look attractive.

Cutlets in the oven on the wire rack are ready. It remains to put them on a tray covered with lettuce leaves and let them taste with mayonnaise or spicy adjika.

Grilled ground beef treat

Another simple recipe for cutlets cooked on an electric grill that will conquer the most sophisticated gourmets! The dish is created from a minimum set of products and does not require much culinary experience, so even a novice cook can handle it.

Cooking time: 40 minutes

Servings: 6

The energy value

• calorie content - 185 kcal;
• proteins - 16.8 g;
• fats - 11.4 g;
• carbohydrates - 5.9 g.

Ingredients

• beef - 0.42 kg;
• iodized salt - 9 g;
• tomato ketchup - 25 g;
• hops-suneli - 4 g;
• paprika - 3-5 g;
• white pepper - 6 g;
• vegetable oil - 20 ml;
• medium bulb - 1 head;
• cilantro, dill (for decoration) - 3 sprigs;
• mineral water with gas - 60 ml.

Step by step cooking

Important: in order for meat products to have a soft texture and fresh taste, you should not subject them to prolonged heat treatment. You need to cook cutlets strictly for the time specified in the recipe, and if you want to achieve a golden crisp, keep them on fire for no more than 8 minutes.

Place the meatballs on a serving dish, sprinkle with chopped herbs and treat everyone present. It is better to use treats with stewed cabbage, pickled mushrooms and mashed potatoes. Bon Appetit!

Grilled cutlets are a tasty, spectacular, versatile dish suitable for everyday life and holidays. Fried meatballs can be a hot dinner or gourmet snack during a picnic. And after cooling, they are ideal for the production of hamburgers or sandwiches. Prepare a wonderful meat dish and enjoy its incomparable taste with your family and friends!

Under the open sky, in the middle of picturesque nature, surrounded by cheerful picnic participants impatiently waiting for treats, it is much tastier and juicier than those cooked in ordinary conditions - in the home kitchen. How to cook meatballs on the grill? Let's talk about this in our article.

General principles of preparation

This tasty and appetizing treat is great for a simple family dinner (lunch), as well as for a festive feast or picnic. There are several general principles for preparing grilled cutlets, which are worth getting to know for those who want to please their loved ones or guests with a new dish. In the absence of coals, you can cook the dish in the kitchen. It is generally accepted to use the following methods for frying semi-finished meat:

• on a grate over coals;
• in a pan with a ribbed bottom;
• in an electric grill;
• in the oven with grill function.

It is known that some craftsmen try to make a grill for frying cutlets at home from improvised materials. It’s better not to joke with this, experts warn: meat fat is a flammable product, so those who fry cutlets on a home grill should think about their safety. Experienced chefs use barbecue grilled cutlets for cooking.

Minced meat for such cutlets should be done independently. Store-bought, as a rule, is ground several times, as a result of which it becomes more like porridge. Ideally, the minced meat product should be ground only once, using the largest grate in the meat grinder. You can use any meat for grilled cutlets. Experienced chefs recommend using several types of meat for minced meat, for example, pork or chicken with beef, etc. It is important that the minced meat from which the grilled cutlets will be prepared is not too fatty.

Pieces of meat in the product are interconnected with a raw egg, onion (chopped) is used to enhance the taste. The dish should definitely be seasoned with ground pepper. The juiciness of cutlets is given by the addition of a small amount of water or fresh fat. As a rule, grilled meat cutlets are formed in a small size, their thickness is usually about 2 cm. Products are made mostly round or oblong, but cutlets of any shape can be molded. It is important that none of the many recipes for grilled cutlets include the use of breading.

When frying, semi-finished products are placed on a grill surface greased with vegetable oil. Often the cutlets themselves are smeared with oil. The duration of the cooking process depends on the type of grill used. So that the cutlets are fried evenly, after one side has reached readiness, the products are carefully turned over to the other and also brought to readiness. Serve a treat with vegetables, garnish or without it. Often cutlets are supplemented with a specially prepared sauce (or ordinary tomato sauce from the store).

In addition, the masters advise:

1. Use for cooking any for beef - tenderloin from the shoulder blade or neck.
2. Pepper and salt are added to the minced meat immediately before frying, then the meat moisture will not have time to get out, and the juiciness of the cutlets will be ensured.
3. Before laying the formed semi-finished products on the grill grate, press them in the center with your finger. This is necessary to keep the surface level. But when frying a cutlet, you should not press it down with a spatula, otherwise the juice may leak out and the product will turn out dry.
4. Before turning the cutlet over to the other side, the unroasted barrel must be greased (sprinkled) with oil. At the same time, a black crust does not form on it.
5. Each side of the cutlets, so that they turn out juicy, should be fried for no more than 5 minutes. The average degree of roasting will be obtained if the product is kept on the grill for 6 minutes, to achieve maximum roasting, it will be enough to fry the cutlet for 7 minutes on each side.
6. The less the product is disturbed during cooking, the healthier, tastier and more beautiful it will be. In the process of frying, wanting to check if a golden crust has appeared, many lift the cutlet, trying to see its barrel. Experts do not recommend doing this. It is better to wait a while, the meat will turn out to be of better quality if it is “disturbed” less often.

As with photo

According to reviews, this dish is unusually appetizing and juicy. It is served with roasted potatoes. To prepare 6 servings use:

• 700 g of veal and pork;
• two bulbs;
• three eggs;
• two tablespoons of semolina;
• salt and pepper to taste;
• vegetable oil.

Step-by-step description of the cooking technology

You need to do the following:

1. The meat is thoroughly washed, cut into pieces (small) and put in a food processor.
2. The onion is peeled, cut in half and placed there. Grind meat with onions into minced meat.
3. Then the minced meat is laid out in a saucepan or bowl, eggs are broken there and semolina is added. Salt and pepper to taste. If desired, add spices for meat. The contents of the dishes are thoroughly mixed until a homogeneous mass is formed.
4. Next, grease your hands with vegetable oil or water and proceed to the formation of cutlets.

The resulting cakes are placed on a wire rack and fried on both sides over low heat until fully cooked.

Cooking "Ushtipci" (Serbian grilled cutlets)

Use:

• 100 ml of mineral water (slightly carbonated);
• 250 g of lean beef pulp;
• 150 g of fatty pork;
• a teaspoon of ground paprika;
• two small onion heads;
• 70 g smoked brisket;
• garlic;
• vegetable oil;
• parsley or any fresh herbs;
• 0.5 tsp soda;
• lemon;
• 100 g lightly salted cheese.

Cooking

The meat is thoroughly washed, cut into large pieces and scrolled in a meat grinder. Add paprika, baking soda and ground pepper. They add salt, add mineral water, which should give splendor to the cutlets, and mix thoroughly. The surface of the mass is leveled, greased with vegetable oil, covered with a lid and placed in the refrigerator overnight. Ideally, minced meat should be kept in the refrigerator for about two days. Next, the minced meat is taken out and left warm for a while.

In the meantime, finely chop the brisket, grate the cheese on a coarse grater, additionally chop the cheese chips with a knife, and also chop two garlic cloves. All crushed components are mixed and transferred to minced meat. Add onion, grated on a coarse grater and mix well. Cutlets are formed - flat, small in size and certainly round. Next, heat the grill pan well without using oil. Cutlets are spread on it and fried on both sides over low heat.

At this time, chopped onions are fried. An ordinary thick-walled frying pan with the addition of vegetable oil and salt is used. Bring to the appearance of a golden color, remove from the stove. Squeeze a little lemon juice into the pan, add parsley, mix. Spread the fried onion in an even layer on a plate, and on top of it - ready-made cutlets.

“Two grilled meatballs, special sauce, cheese, cucumbers, lettuce and onions, all on a sesame seed bun!”

This advertising slogan is about the famous "Big Mac" - a hamburger consisting of a bun cut into 3 parts, the top of which is sprinkled with sesame seeds on top. Between them are placed two grilled meat cutlets (each weighing about 50 g), a piece of cheese, two pieces of pickled cucumber, onion, lettuce and Big Mac sauce. Today this dish is extremely popular all over the world. There is a so-called "Big Mac Index", which allows you to judge the cost of living in different countries.

Although the song says that this burger contains only “two grilled meat patties, special sauce, cheese…” and so on, there are actually versions in which there are up to eight burgers in one portion of the burger! Maybe that's overkill. Maybe you shouldn't get so carried away with the volume of food. And yet, be that as it may, this testifies to the ardent recognition by gourmets all over the world of the unsurpassed taste merits of the small culinary masterpiece to which the article is dedicated. How to cook cutlets for a real American burger?

Grilled beef hamburger patty

For cooking use:

• 1 kg shoulder of beef;
• one egg;
• spicy sauce;
• one tablespoon of dry wine;
• one teaspoon of dried ground garlic;
• half a teaspoon of a mixture of aromatic peppers;
• a couple of tablespoons of Worcestershire sauce.

About the cooking method

Grilled burger patties are prepared as follows:

1. A piece of beef (chilled or fresh) is thoroughly rinsed with running, cold water. Lightly dry with a towel, coarsely chop and grind with a meat grinder using a large grate.
2. Wine is poured into the minced meat, sauce, dry garlic, a mixture of peppers are added. Pour in the egg, salt, mix thoroughly, and then beat off.
3. The dishes with minced meat are covered with a film and placed in the refrigerator for one hour so that the meat is properly soaked with spices and seasonings.
4. From the chilled meat mass, flat cutlets 1 cm thick are formed.
5. The grate of the grill pan is greased with vegetable oil and cutlets are placed on it. Fry for up to 10 minutes on each side until desired doneness is achieved.
6. One minute before readiness, place a slice of cheese on the cutlets.

After the cheese slices are melted, the bun is cut open and a grilled cutlet is placed in the middle. Flavor with your favorite sauces, add herbs. Bon Appetit!

Grill and barbecue - a technique for cooking meat for real machos. But what about mere mortals? Exactly the same thing - to use the grill without any hesitation.

Who said that only natural meat is cooked on the grill? Nothing like that, today we will learn how to brown cutlets, so appetizing that even machos will envy.

Grilled Cutlets - General Cooking Principles

There are several common ways to cook meatballs on the grill. This can be frying a semi-finished product in a pan with a ribbed bottom, baking in an oven with a grilling function. It can also be cooking on a grill over coals or in a special device - an electric grill.

It is recommended to cook minced meat for such cutlets yourself. Purchased, as a rule, is ground several times, after which it looks more like porridge. Cutlets will be ideal if the meat is ground once through the largest grate of the meat grinder. Any meat can be used. Well, if the minced meat is prepared from several types, for example, pork with beef or chicken with the same beef, it is important that it is not too fatty.

To bind the pieces of meat together, a raw egg is mixed into the minced meat, chopped onion for taste, and be sure to season with ground pepper. Juiciness is achieved by adding a small amount of water or fresh lard.

Cutlets, as a rule, form a small size, up to 2 cm thick. They can be of any shape, but usually round or oblong. They are never breaded.

Semi-finished products will be placed on grill surfaces greased with vegetable oil. Often the cutlets themselves are smeared. The time it takes to cook depends on the type of grill and usually lasts no more than half an hour. Cutlets for uniform frying are kept on the grill for some time, after which they are carefully turned over and brought to readiness.

You can serve such cutlets with or without any side dish, serving with vegetables. Often separate sauces are prepared for them or purchased tomato sauces are served.

Grilled Serbian cutlets (pan) - "Ushtiptsy"

Ingredients:

Slightly carbonated mineral water - 100 ml;

Lean beef pulp - 250 gr.;

150 gr. fatty pork;

a teaspoon of ground paprika;

Two small onion heads;

70 gr. smoked brisket;

Vegetable oil;

Fresh parsley;

Soda - a little more than half a teaspoon;

100 grams of salted cheese.

Cooking method:

1. We thoroughly wash all the selected meat, cut into large pieces and scroll in a meat grinder. Add paprika, baking soda and some ground pepper. We add salt, add sparkling water, it will add splendor, and knead thoroughly. We level the surface of the meat mass, grease it with vegetable oil (no more than a couple of tablespoons) and, having covered it, place it in the refrigerator overnight. Ideally, keep minced meat in the cold for two days.

2. After that, we take out the minced meat and let it stand warm, and at this time we are engaged in other products.

3. Finely chop the brisket. We rub the cheese on a coarse grater, additionally chop the cheese chips with a knife. Finely chop the garlic (2 cloves). We mix all the crushed components and shift the resulting mass to the minced meat. Add some coarsely grated onion and mix well. We form small and necessarily flat cutlets of a round shape.

4. We warm up the grill pan well, without lubricating with oil. We spread the cutlets and fry, turning on the reverse side, over a fire slightly less than medium.

5. While the cutlets are cooking, fry the finely chopped onion in a regular thick-walled pan in vegetable oil and with the addition of salt. Bringing to a golden color, remove from the stove. Squeeze a little lemon juice on it, add chopped parsley, mix.

6. We shift the fried onions onto a plate in an even layer and put the finished cutlets on it.

Grilled pork cutlets (in the oven)

Ingredients:

Pork neck - 800 gr.:

Large bulb;

One yolk;

Drinking water - half a glass;

Fresh dill, can be replaced with dried.

Cooking method:

1. We clean two cloves of garlic and onions, cut the washed meat - we pass everything twice through a fine mesh in a meat grinder. Season the minced meat with a small amount of ground pepper, add the yolk and lightly add. Pour in cold, almost ice-cold water and thoroughly knead the meat mass.

2. We fashion cutlets with moistened hands and put them on the wire rack. We set it on the middle level, heated to 240 degrees of the oven, below we place a baking sheet or any vessel into which the juice will drain.

3. Cook the cutlets in the oven on the grill for a quarter of an hour, then carefully turn over and bring to readiness for another 15 minutes.

Grilled meatballs with cheese

Ingredients:

Mixed from different types of meat or pure chicken mince - 600 gr.;

One potato;

100 gr. good natural cheese;

Two spoons of sour cream;

Bulb;

Vegetable oil;

A bunch of garden parsley;

Bulgarian pepper - 1 peppercorn.

Cooking method:

1. Grind the meat into minced meat, after the meat we twist the bell peppers and potatoes peeled from seeds, combine everything ground together.

2. Finely chop the onion and sauté it until golden in a small amount of oil. After cooling, lay out to minced meat.

3. Add sour cream, a little pepper, egg and salt, knead until smooth.

4. Finely chop the parsley, cut the cheese into thin sticks.

5. We form cutlets by laying in the middle a slice of cheese and several leaves of parsley. We coat with vegetable oil on all sides, and then bake on the grill for a quarter of an hour per side.

Grilled chicken cutlets

Ingredients:

Coarsely ground white crackers - 1 tbsp. l.;

Chicken breast - 400 gr.;

One raw egg;

Large bulb;

Refined oil;

Three sprigs of green dill;

80 gr. fresh unsalted lard.

Cooking method:

1. From the chicken breast, adding lard to it, prepare minced meat. We put finely chopped dill, breadcrumbs, ground pepper to the chicken and add it to your liking. While kneading, beat the minced meat well on a bowl or table.

2. With hands moistened in water, we fashion cutlets of small size and centimeter thickness.

3. We cover the grate or a special grill pan with vegetable oil in a thin layer and lay out the cutlets. Fry on both sides until a delicious blush, about ten minutes, on each.

Grilled beef burger patties

Ingredients:

Shoulder part of beef - 1 kg;

Spicy sauce;

A spoonful of dry wine;

A teaspoon of dried ground garlic;

A mixture of aromatic peppers - 1/2 tsp;

A couple of tablespoons of Worcestershire sauce.

Cooking method:

1. Take a piece of fresh or chilled, not frozen, beef and rinse it thoroughly with cold running water. Then lightly dry with a towel, chop coarsely and grind with a meat grinder with a large grill.

2. Pour wine into minced meat, add sauce, season dry garlic with a mixture of peppers. Pour in the egg and, adding a little salt, mix thoroughly, then beat off.

3. Tighten the bowl with minced meat with a film, place it in the refrigerator for an hour so that the meat is better saturated with seasonings and spices.

4. From the chilled meat mass we form flat cutlets, a centimeter thick. You can use small shaping rings for serving salads.

5. Lubricate the grate (grill pan) with vegetable oil and place cutlets on it. Grill in the oven, skillet, or charcoal grill, 6 to 10 minutes per side, until done to desired doneness. A minute before readiness, put a thin slice of cheese on the cutlets.

6. After waiting for the cheese slices to begin to melt, carefully remove the cutlet from the grill and place it in a cut bun. Flavor with your favorite sauces, add herbs and serve.

Grilled minced meat cutlets with vegetables - "Dietary"

Ingredients:

0.6 kg of mixed minced beef and chicken;

A raw egg;

Three onion feathers;

A tablespoon of 15% sour cream;

150 gr. fresh or frozen vegetables (carrots, cauliflower, green beans, broccoli).

Cooking method:

1. Finely chop the onion and vegetables. If you have chosen a frozen product, thaw it at room temperature in advance.

2. We spread the chopped vegetables to the minced meat, add sour cream, pepper and a little fine salt, mix. We form small, two-centimeter thick cutlets.

3. Lubricate the heated ribbed surface of the grill, and lay the cutlets on it. You can lubricate the semi-finished products themselves. Cooking time recommended for electric grill. Usually, for uniform frying, it is required to withstand cutlets on one side for 10 minutes and the same amount on the other.

Grilled Cutlets - Cooking Tricks and Helpful Tips

Before spreading the formed semi-finished products on the grill surface and the grate, press them in the center with your finger. This will help keep the surface level. When flipping, re-oil the uncooked side with oil to ensure it doesn't turn black.

When frying, do not press the cutlet with a spatula, otherwise the juice will flow out and it will become dry.

It is undesirable to lift the cutlets during the frying process to check for the presence of a golden crust. Take your time, you should wait a while, the meat will cook better if it is less likely to be "disturbed".

To make grilled patties juicy, they need to be fried for no more than five minutes on each side. The average degree of roasting can be obtained by holding for a minute more, and to achieve maximum - cook, holding up to 7 minutes per side.

Cutlet blanks should keep their shape well, so do not take excessively fatty pieces of pulp for minced meat. If you need to add liquid, do it gradually, stirring thoroughly each time.