Cutlets are a delicious and satisfying homemade dish made from lamb, pork, beef, chicken and even fish. Housewives know that the secret of good cutlets lies in combining two types of meat, one of which is fatty and the other is drier. Pork and chicken cutlets are juicy, incredibly aromatic and tasty. Semi-finished products are first fried in a pan, then steamed in the oven on cabbage leaves.

About the dish

The process of preparing a dish from minced pork and chicken is practically no different from traditional recipes for juicy cutlets from any type of meat. You must first prepare the chicken and pork, roll the pieces through a meat grinder, then form semi-finished products using breading.

If you need to get a dietary ready-made dish, then you do not need to fry the cutlets in vegetable oil, you can immediately bake them in the oven at medium power.

Delicious pork and minced chicken cutlets are obtained if the proportions are observed in the recipe. Chicken fillet is taken a little more than pork, so that the finished dish turns out to be light in the context with a pleasant chicken aroma, juicy, but not too fatty.

The amount of hot chili peppers is determined by the family's taste preferences. If the cutlets are prepared for children, you can not add the pepper at all or remove the seeds from it, then it will be less spicy.

Chicken and pork cutlets must be stewed in the oven. In order not to use vegetable oil, cabbage leaves are spread on the bottom of the pan or cauldron, which will not allow the cutlets to burn, and also absorb excess fat. Below is a simple and delicious recipe for pork and chicken breast cutlets fried in a pan and steamed in a cauldron.

Ingredients

Servings: - +

• skinless chicken breast900 g
• pork shoulder 600 g
• onion 2 pcs
• red hot pepper2 g
• chicken egg 1 PC
• fresh or frozen herbs1 bundle
• breadcrumbs70 g
• wheat rusks for minced meat100 g
• cabbage leaves for steaming cutlets in the oven6 pcs
• vegetable oil3 tbsp. l.

Calories: 185.37 kcal

Proteins: 17.33 g

Fats: 9.59 g

Carbohydrates: 7.54 g

1 hour. 50 minutes Video Recipe Print

Put the fried chicken and pork cutlets in a ceramic saucepan or cauldron, the bottom of which is covered with cabbage leaves. Put the dishes in an oven preheated to 220 degrees, turn off the heat after 7 minutes and leave the cauldron inside until the oven cools completely.

Pork and chicken cutlets are aromatic, tasty, rather soft and juicy. Such a dish is suitable for feeding children, and as a side dish, you can serve mashed potatoes, pasta, vegetable salad. According to this recipe, a lot of cutlets are obtained from minced meat, they can be cooked immediately or freeze part in the form of semi-finished products.

I suggest trying chicken and pork cutlets with gravy.

The chicken and pork in this minced meat dish complement each other very well. Tomato - a creamy sauce in which they are then stewed, makes the cutlets very soft, tender and juicy.

Children gobble up such pork and chicken cutlets by both cheeks!

Ingredients:

For minced meat:

• Meat (pork) - 500 gr.,
• Chicken fillet (breast) - 1 pc. (about 400 gr.),
• Onions - 2 pcs.,
• Milk - 50 ml,
• Egg 1-2 pcs. (1 large or 2 small),
• Garlic - 1 clove
• Salt, pepper - to taste
• Vegetable oil for frying,
• Flour for rolling cutlets.

For gravy:

• Water - 200 ml,
• Cream - 100 ml,
• Ketchup - 5 tbsp l.,
• Flour - 2 tbsp. l.,
• Salt to taste.
• Bay leaf - 2 pcs.,
• Greens to taste.

For garnish:

• Buckwheat - 2 tbsp.,
• Water - 4 tbsp.,
• Salt to taste.

Cooking process:

Let's prepare the minced cutlet. We wash the chicken and pork meat thoroughly, separate the films, let the water drain. Fillet, onion and garlic are minced. Add milk, eggs, salt and pepper to the minced pork and chicken. Knead everything well until smooth.

Pour vegetable oil into the pan, heat it up. In the meantime, we form cutlets, roll them in flour and fry on both sides until golden brown.

Prepare the gravy for the cutlets in a separate bowl. Mix water, cream, ketchup, salt and flour - pour over the cutlets.

Let the gravy boil, make a slow fire, add the bay leaf, herbs, cover and simmer the chicken and pork cutlets for 30-40 minutes over low heat.

For a side dish at this time, boil buckwheat in a slow cooker or in the traditional way on the stove. When the chicken and pork cutlets are ready, serve in portions with buckwheat garnish.

Thanks to Ekaterina Marutova for the recipe.

Bon appetit and good recipes!

Calorie content: Not specified
Cooking time: Not indicated

Chicken and pork cutlets are juicy and tasty, it cannot be otherwise. Chicken fillet itself is rather dry, and pork is rather fatty meat. If you combine both types of meat, you get the perfect minced meat for cutlets. It is very good to supplement the combined minced meat with vegetables, herbs and spices - potatoes, onions, parsley, ground pepper, and for lovers of spicy dishes, you can add a little mustard or chili, homemade adjika.
Chicken and pork cutlets are fried in vegetable oil. If you prefer a less high-calorie option, then it is better to bake the cutlets in the oven. It is unlikely that you will be able to steam them - because of the vegetables, the minced meat is not completely homogeneous and the cutlets can fall apart. Alternatively, make them very small, slightly larger than meatballs, and cook in a double boiler.
Choose the garnish or sauce for cutlets that you like - cutlets are a universal dish and go well with cereals, vegetables, pasta, all kinds of vegetable stews and sauces. These cutlets can be prepared for any occasion. By the way, take a look, for example.
Chicken and pork cutlets - recipe.
Ingredients:

- chicken fillet - 150 gr;
- pork - 250 gr;
- white loaf - 2 slices;
- onion - 1 large onion;
- garlic - 2 cloves;
- potatoes - 2 tubers;
- egg - 1 piece;
- ready-made mustard - to taste;
- ground black pepper, paprika - 0.5 tsp each;
- ground coriander - 2-3 pinches;
- salt - to taste;
- parsley greens - a small bunch;
- refined vegetable oil - for frying cutlets.

How to cook from a photo step by step

To prepare chicken cutlets with pork, first prepare the meat and vegetables. Rinse the fillet and pork under running water, dry and cut into pieces. The proportions of chicken and pork can be any - depending on the availability of products and based on your taste.




Peel the onions, potatoes and garlic. We will randomly cut it.




Pass the chicken fillet and pork through a meat grinder. Soak a couple of slices of a white loaf in cold water, squeeze out of the liquid. Let's pass the bread through the meat grinder after the meat.






Onions, garlic and potatoes can be finely grated or minced. Add vegetables to minced meat and bread.




We drive one egg into the minced meat (you can only add egg white, and use the yolk in baking).




Mix all the components of the minced meat, salt the minced meat to taste. Finely chop the parsley (or any fresh herbs) and add to the minced meat.






Mix the minced meat again. Season with ground coriander, black pepper and ground paprika. Add half a teaspoon of hot prepared mustard (from a tube). You can take absolutely any mustard - sweet, spicy or with seeds.




Mix the minced meat thoroughly, beat it slightly (leave it in a bowl) so that it becomes more viscous, elastic and homogeneous. Cover the dishes with minced meat, put them in the refrigerator for half an hour. At this time, you can prepare a side dish for cutlets or make a vegetable salad.




For half an hour, the minced meat will infuse, it will become denser and it will be easier to sculpt cutlets from it. We make them of arbitrary shape, as you like, but not very small (about the size of a chicken egg). It is more convenient to form cutlets with wet hands - then the minced meat will not stick to them.




Pour vegetable oil into a frying pan, heat it over high heat. Then we reduce the fire, put the cutlets in hot oil. Fry over medium heat for 4-5 minutes on each side. To make the cutlets steamed better, cover the pan with a lid, and when they are browned on one side, turn them over and no longer cover them with a lid.






We serve chicken and pork cutlets with any side dish or salad from fresh vegetables, fresh herbs. Bon Appetit!




By Elena Litvinenko (Sangina)
It turns out very tasty

Chicken meat, especially breast, is a dietary product. Pork is not one of those, especially if you take pieces with good streaks of bacon. It would seem that the ingredients are incongruous, but if you cook pork and chicken cutlets, they will complement each other. An uncomplicated recipe is available even to those who do not know how to manage the kitchen.

Cutlets made from minced pork and chicken are good because they do not need selected meat. Chicken breast is easy to find at a nearby store.

Cooking time: 50-60 minutes

Servings: 4

Energy value

• proteins - 23 g;
• fats - 32.8 g;
• carbohydrates - 12.2 g;
• calorie content - 435 kcal.

Ingredients

• chicken fillet (breast) - 300 g;
• pork with lard - 300 g;
• onions - 70 g;
• egg - 1 pc.;
• cream (15-20%) - 70 ml;
• white bread - 70 g (1 good slice);
• wheat flour - 5-6 tablespoons;
• bread crumbs - 3-4 tablespoons;
• salt to taste;
• spices - optional.

Advice: for the most delicious recipe for pork and chicken cutlets, try replacing onions with leeks (white part), increasing the amount to 100 g.

Step by step cooking

1. Wash pork and chicken, cut into pieces. Clean the onion. All together mince or grind in a blender.
   
2. Separate the bread from the crust, soak in the cream.
   
3. Add to the resulting minced meat, break the chicken egg there. Salt, pepper, you can add spices. Mix thoroughly, add flour. To get a good homemade minced meat, we recommend that you beat it 10-15 times.
   
4. Form pork and chicken cutlets, roll in breadcrumbs or flour. If you don't want to, you can skip the breading, your cutlets won't fall apart.
5. Fry in a small amount of vegetable oil over medium heat (7.5-8 out of 10). Time - no more than 3-4 minutes on each side or until golden brown.
   
6. Blot with a paper towel to remove excess grease. Place on a plate.

Cutlets made from minced pork and chicken can be served as a separate dish or with any side dish, adding sauce.

Advice: if desired, cook not in a frying pan, but bake in the oven in any suitable sauce, in this case, less fatty pork should be used for minced meat.

If cutlets fried in a pan are presented as an independent dish, then prepare a gravy for them in a separate saucepan. The simplest is creamy. Pour each item over the top as you serve.

What sauce to cook for cutlets with a side dish depends on the latter. Hot sauce is more suitable for porridge. And in this case, it is not necessary to pour it on top - you can put it in a separate bowl next to the main dish.

A cold sauce is suitable for a side dish in the form of a salad or a vegetable mix. In this case, take tzatziki or make a regular sour cream with garlic.

Advice: as a rule, there are always more cutlets than planned. Set aside some for tomorrow - lunch or a snack is provided for you.

Minced chicken and minced pork cutlets will turn out tender and juicy. If you don't have the time or desire to do it yourself, just buy a ready-made one. For more piquancy, you can add various spices to the minced meat. Just measure them carefully, because too much or a strong aroma can drown out the own taste of cutlets.

Highly tender cutlets mixed minced meat without eggs

Cutlets can be made from absolutely any minced meat and in almost any combination they will be delicious. Very successful cutlets are obtained from chicken and minced fish. Cutlets made only from minced pork are especially tender, but here a lot depends on the meat, the amount of fat, so I want to offer you a variant of cutlets made from mixed minced meat: pork + chicken! If you haven't tried it yet, be sure to try this combination. Delicious, tender and impossible to spoil 🙂

So, the recipe for mixed minced meat cutlets!

Recipe:

1. Minced pork - 400 gr.
2. Minced chicken - 400 gr.
3. Onion - 3 large heads * The more onions, the juicier the cutlets
4. Garlic - 5-6 cloves
5. Sour cream - 2 tbsp. a spoon with a slide (or 3 tablespoons, if the sour cream is liquid)
6. Mustard - 1 teaspoon with a slide
7. Rusks (read how to always have crackers in the house)- for fixing from 1 to 5 tbsp. spoons
8. Bunch of fresh herbs
9. * Hops - suneli - 1 tsp
10. Salt - at the rate of 1 tsp. for 1 kg. minced meat

* Seasoning note:

Not all condiments are the same. to chicken and pork, so I advise you not to add too rich seasonings to these cutlets. Be careful to add caraway seeds, as it goes perfectly with meat, but in chicken it's just awful.

I suggest using hops in these cutlets - suneli. Not rich, tasty in combination with chicken and meat.

Hops - suneli composition:

Dried chopped herbs in equal amounts - basil, coriander, fenugreek (fenugreek), bay leaf, garden savory, yekp, parsley, celery, peppermint, mayoron, red hot pepper in an amount of 1-2% of the ready-made mixture, Imeritinsky saffron (safflower dye) or saffron in the amount of 0.1% of the finished mixture

Reduced composition of hops - suneli:

Coriander, basil, mayor, ykpop in equal proportions, red pepper in the amount of 1-2% of the ready-mix, saffron in the amount of 0.1% of the ready-mix.

* Expensive saffron can be replaced with cheaper and more readily available turmeric.

Preparation:

1. Scroll pork, chicken, onion and garlic twice in a meat grinder.
2. Add seasonings, salt, sour cream, mustard, herbs to the minced meat and, if necessary crackers * Add crackers if it seems to you that the minced meat is too tender.
   
3. Stir well and leave the minced meat to rest for 15 minutes
   
4. We moisten the handles with water, form cutlets and roll in flour
   
5. Fry over medium heat, covered until golden brown
   
6. Fried cutlets can be folded into a mold and steamed a little in the oven for 180 gr. (10-15 minutes), or steam in a pan, adding a little water.

Bon Appetit!