Minced pork cutlets are justifiably considered the most juicy and nutritious. The meat itself is very soft and tastes good with many of the available products. If your family does not have vegetarians, then minced pork cutlets will definitely not stay in the refrigerator for more than a day! They can be eaten with a side dish of cereals, rice, potatoes in all cooking options, with stewed or fresh vegetables. For some, it is enough to supplement the pork cutlets with a few slices of bread so as not to interrupt the taste of their favorite delicacy.

Caring housewives cook minced pork cutlets on their own from start to finish. This means that the process begins with rolling the meat in a meat grinder or cutting it into very small pieces. At the same time, you can also add beef, chicken, turkey, etc. to the minced pork. This will only make the cutlets tastier!

When the minced meat is ready, various ingredients are added to it to enhance the pork flavor and add extra juiciness. It can be onions, potatoes and carrots, butter, herbs, sour cream or mayonnaise, mustard, hard cheese, etc.

If you make cutlets exclusively from minced pork, they will turn out delicious, but not satisfying enough. That is why meat ingredients are diluted with bread, bread crumbs and various cereals. To make it easier to mold cutlets from minced meat, a little flour, starch and a couple of eggs are also added.

Minced pork cutlets can be fried in a pan or baked in the oven. In this case, an additional sauce based on cream, sour cream or tomato paste is often used. All of these options are great for a family dinner.

Very simple minced pork cutlets that will be amazingly juicy and tender. Bread, raw potatoes and mayonnaise can be used to achieve the desired consistency even without adding eggs. The indicated amount of food is enough for about 15 medium-sized cutlets, that is, just for one baking sheet. If the potatoes give a lot of juice, then it is better to squeeze them out before adding them to the minced meat - the extra liquid is completely useless for the cutlets.

Ingredients:

• 500 g minced pork;
• 2 slices of white bread;
• 2 onions;
• 100 ml of milk;
• 2 tbsp. l. mayonnaise;
• 2 potatoes;
• 2 tbsp. l. butter;
• 2 cloves of garlic;
• Breadcrumbs;
• Salt pepper.

Cooking method:

1. Pass the garlic through a press, grate the potatoes with fine teeth, cut the onions into small cubes.
2. Add vegetables to minced pork, season with salt and pepper to taste, mix.
3. Break the bread into small pieces and pour milk over it for 10 minutes.
4. Mash the soaked bread with a fork and transfer to a bowl with minced meat, add mayonnaise there and mix again.
5. Knead the minced meat well with a tablespoon, moisten your hands in cold water and form cutlets from the minced pork.
6. Grease a baking sheet with vegetable oil, roll the cutlets in breadcrumbs and put on a baking sheet in one layer.
7. Bake minced pork cutlets in the oven for 20 minutes at 200 degrees.
8. Put a small piece of butter on each cutlet, return the baking sheet to the oven and cook the dish for another 10 minutes.

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This recipe is ideal for novice cooks - it is almost impossible to spoil cutlets for it! It is not recommended to add any additional seasonings to the minced meat, because they are combined in different ways with pork and chicken. For an appetizing aroma, suneli hops, garlic and ground pepper are enough. In addition, mustard will add piquancy. If the consistency of the minced meat is already dense enough, then the bread crumbs need not be added.

Ingredients:

• 400 g minced chicken;
• 400 g minced pork;
• 1 tsp mustard;
• 1 tsp hops-suneli;
• 3 tbsp. l. bread crumbs;
• 3 onions;
• 4 cloves of garlic;
• 3 tbsp. l. sour cream;
• 1 bunch of greens;
• Flour;
• Salt pepper.

Cooking method:

1. Skip chicken and pork meat twice through a meat grinder, also chop onion and garlic.
2. Put sour cream and mustard into the minced meat, add suneli hops, black pepper and salt.
3. Finely chop the greens and also mix with the minced meat, add crackers to the rest of the ingredients.
4. Knead the minced meat well and set it aside for 15 minutes.
5. Moisten hands with water, form medium-sized patties, heat vegetable oil in a frying pan.
6. Roll each cutlet in flour and fry in a pan on both sides until tender.

Now you know how to cook minced pork cutlets according to a recipe with a photo. Enjoy your meal!

Minced pork cutlets are soft and juicy meatballs that will surely find their fans among the household. The preparation of the dish does not require much effort, so every housewife can easily cope with all the recipes. For novice cooks, there are a couple of tips on how to cook minced pork cutlets at home:

• To make the minced pork cutlets even more tender, add a little butter to the almost finished meatballs and sweat everything under the lid or bake in the oven;
• Pork cutlets are very easy to shape if you wet your hands in cold water. So the minced meat will not stick and it will be much easier to work with;
• Pork is combined with any other types of meat, so you can safely experiment by replacing part of the minced meat with beef, chicken or turkey. In this case, the cooking method will remain the same;
• Minced pork cutlets fried in a pan can be steamed a little after cooking under the lid. To do this, pour a little water on the bottom of the frying pan, put all the cutlets in it and keep it on low heat for 5 minutes;
• Garlic should be added very carefully to cutlets. In small quantities, it emphasizes the taste and aroma of pork, but in large quantities, on the contrary, it interrupts.

Calorie content: Not specified
Time for preparing: Not indicated

Despite everything, today's recipe 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 minced meat with bread turns out, 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, 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).
Press the peeled garlic with a garlic press and add it 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 they are browned.






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 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 fatty 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. After all, it will be absolutely fresh, and you will know exactly what you put into 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 and absorb 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 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, and 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 wire. 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 the eggs and pour into the 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

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

Boil 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 in them 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 cutlets 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, frying oil

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 leaves and "stalks" from cabbage - they should also be put in 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 cheese grater), mix it with ground breadcrumbs and roll the cutlets in this breading. Put 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 adjust to your liking how finely the meat will be chopped.

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

Breadcrumbs are also best made from good fresh bread.

To make the minced meat softer and more airy, it must be "knocked out". That is, the ready-made minced meat several times to throw quite hard 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 is good to serve pickled fruits or pickled cabbage with such cutlets. Do not add pasta or potatoes to this dish: they have too much starch.

Minced meat dishes are found in all cuisines of the planet. For the majority, these are not only national dishes, but also the most familiar food known from childhood. Cutlets are prepared from any ingredients: from pure meat, from its different varieties, with the addition of vegetables, cheese, etc. However, pork is increasingly preferred these days.

Pork cutlets are quick to cook, juicy, tasty and very nutritious. Several classic recipes, as well as cooking secrets, will be discussed in this article.

Components:

• pork - 0.5 kg;
• egg;
• bulb;
• bread crumb (wheat) - 0.2 kg;
• breading;
• butter;
• salt and spices.

Time: 30 minutes.

Value (caloric content): 263 kcal / 100 g.

Let's describe in detail the classic recipe for minced pork cutlets. You can buy ready-made minced meat or make it yourself. In this case, hand-made cooking will be considered, and in all subsequent ones this recipe will be implied. Accordingly, the cooking time (for other descriptions) will be calculated without taking into account the preparation of minced meat.

The bread is soaked in milk or water, squeezing out excess moisture. Scroll meat, onions and bread with a meat grinder.

If desired, you can use a coarse chop or, conversely, the smallest and scroll the meat twice. However, you should not use a blender - you can make sausages or soufflés from mashed meat, but such a "grinding" will not work for cutlets - the dish will come out tough.

Egg, salt, spices are introduced into the finished minced meat. Everything gets mixed up. The next procedure is "beating". The mass is taken in the palm of the hand and thrown against the table or the bottom of the dish from a height of about 30 cm. No special effort is required.

The process is repeated 10-20 times. At first, this procedure seems strange to many, but it should not be neglected - with "blows" the mass is saturated with oxygen, which makes the minced meat pliable, elastic, and the finished cutlets are soft but juicy.

Round or ellipsoidal blanks are formed from minced meat. Each cutlet rolls well in breading and is placed in a frying pan in very hot oil. Having fried on both sides (the crust should take on a pleasant, golden color), the heat decreases and the dish comes to readiness under the lid.

Juicy cutlets: pork with zucchini

Components:

• minced meat - half a kilo;
• zucchini - 200 gr;
• salt;
• butter;
• breading.

Time: 20 minutes.

Value (caloric content): 221 kcal / 100 g.

Juicy minced pork cutlets with zucchini are prepared as follows. To prepare a dish according to this recipe, you can use the classic minced meat, then the cutlets will come out softer, but also more nutritious (with the indicated value), or you can use the recipe without bread - in this case, the calorie content will decrease to 190-200 units.

Zucchini is passed through a meat grinder or grater. It must be slightly salted and allowed to stand until the juice is released (a few minutes).

Squeeze the liquid, and add the pulp to the minced meat, stirring well. Fight off the mass. Form patties using breading and fry in hot oil. Bring to readiness at the lowest temperature of the burner, under the lid.

Pork cutlets with cheese in the oven

Components:

• minced meat - 500 gr;
• cheese - 70-100 gr;
• butter;
• breading.

Time: 35 minutes.

An excellent recipe for a quick and easy meal. In this case, you can use cheese in three different ways:

• grate and stir in the minced meat (this recipe is recommended for the oven, but you should not use it for a frying pan - the cutlets can burn and creep);
• sprinkle semi-finished cutlets with cheese and then cook under it;
• cut the cheese into cubes and put it inside the cutlet - during the cooking process it will melt and get a kind of "cheese zrazy".

How to cook minced pork cutlets with cheese in the oven? Choosing one of the methods, cutlets are formed, breading is carefully applied. In the case of zrazy, breading is most important - its purpose, among other things, after fried, is not to release melted cheese from the dish.

The oven is heating up. 180-200 degrees will be enough. The baking sheet is greased and cutlets are placed on it. Prepare for about 25 minutes. If it is decided to sprinkle the cheese on top, then this must be done after 15 minutes.

Pork and ground beef cutlets

Components:

• minced pork - 250 gr;
• minced beef - 250 gr;
• bread, salt, onion and spices - according to the classic recipe;
• butter;
• breadcrumbs.

Time: 30 minutes.

Value (caloric content): 245 kcal.

Pork is generally more fatty than beef. The mixture of these ingredients will help balance the taste - the pork fat will saturate the dry beef and make the dish incredibly tasty. In the recipe, both meats are presented in 50/50 proportions, but if the pork is too fat, you can increase the amount of beef.

Minced meat is prepared according to the classic recipe, but using beef. Cutlets are formed, breaded and fried in hot oil.

Chicken and pork

Components:

• minced pork - 250 gr;
• chicken - the same amount;
• the rest of the ingredients for the minced meat according to the classic recipe;
• oil (for frying);
• crackers for breading.

Time: 30 minutes.

Value (caloric content): 230 kcal.

How to make delicious minced chicken and pork cutlets? The recipe is largely the same as the previous one. However, the ratio of chicken and pork gives a more dietary combination, and the tenderness of the dish increases several times.

A classic minced meat is being prepared, fighting off. Cutlets are formed and breaded. The dish can be fried in a pan or baked in the oven at 200 degrees.

Culinary secrets

The recipes are described above. Any hostess can choose them or combine her own. In any case, it is worth knowing a few very important secrets in order for the dishes to turn out at an extremely high level:

Pork is one of the most convenient foods for cutlets. The dishes come out of it delicious, but you must follow the rules and proportions specified in the article, otherwise it is possible to get dry and tough food. If you use these simple tips, the food will turn out to be juicy and will surely arouse the praise of loved ones!

And another simple recipe for delicious cutlets is in the next video.

Minced meat for juicy cutlets should contain at least a small amount of fat. If the meat is lean, add a piece of bacon.

When chopped in a meat grinder, potatoes and onions give a lot of juice. It is recommended to drain some of it so that the semi-finished product does not turn out to be excessively liquid.

The finished lump of chopped meat is beaten off for several minutes. It is lightly thrown onto a cutting board to soften the meat fibers.

In the minced meat, which is frozen for future use, neither vegetables nor spices are added. This is done just before cooking, so as not to lose valuable essential oils that provide the unique flavor of the food.

Ingredients

• 500 g pork neck
• 1 onion
• 2-3 cloves of garlic
• 1 potato
• 1 tsp salt
• 0.5 tsp ground black pepper

How to make minced pork cutlets

1. For cutlets, it is imperative to purchase meat with greasy layers or pulp and a piece of bacon. Minced meat for cutlets must contain fat, otherwise the cutlets themselves will turn out to be dry and hard in taste. Pork neck is ideal for minced meat - it is also purchased for cooking kebabs. Rinse a piece of neck in water and cut into small pieces so that they fit freely into the pipe of the meat grinder.

2. Peel potatoes and onion, rinse in water and cut into medium cubes. Also peel the garlic cloves and rinse.

3. Pass the sliced \u200b\u200bmeat through a meat grinder into a deep container. It is desirable that the mesh on the technique is fine. If the mesh is large, skip the meat twice.

4. Then chop the chopped onion, potato and garlic cloves. Mix the entire contents of the container well and beat lightly by lifting and dropping back into the bowl.