The stuffing thing is convenient, it can lie in the refrigerator for a long time, and there are hundreds of meat minced meat. That is why our hostesses are looking for what to cook from chicken minced meat, making starch from beef, that cook out of pork minced meal, what to cook from minced turkey, and especially what to cook from the minced meat. Recipes with minced meat are constantly popular. Farm, in fact, it is a semi-finished product, meat minced meat saves a lot of time, and you can really cook rapid minced meals. That is why it will be useful for you to find out what can be cooked from minced meat. Minced can be bought, but minced houses of course will be tastier. Therefore, it is important to know how to cook mince. Pieces of meat, onions, salt, pepper - the main ingredients from which the minced is preparing. Minced meal recipes also use mince with the addition of bread, flour. The first answer to the question is what to cook from minced me, this is of course dumplings. Or dumplings, which can also be called simple stuffing dishes. If you need to quickly boil stuffing, prepare mince in a slow cooker.

Minced meat is prepared both separately, for example, it is cutlets, meatballs and as part of other products. More often than others are used minced chicken, minced pork, mince beef. There is also a fish minced meals. The simplest thing to cook puff dishes in a pan. Wanked in flour, and in a frying pan. It is more difficult to prepare minced meals in pots, but it turns out a full-fledged second dish with a side dish. The preparation of stuffing dishes flashes minced meat. The minced meat is preparing not only from meat, there is mince with rice, minced potatoes. Meat stuffed dishes make with a variety of garnish. Simple and delicious gets of minced meals and pasta. Farm with pasta, we have traditionally called pasta pasta. You can also cook minus with mushrooms. Fund and mushroom dishes are often baked in pots. Minced pots are often baked with vegetables and cheese. Other hot dishes made of minced meals, it is Lazagna, Zrazy, Mititia. If the meat boil, then you can cook minced stuffing dough, in other words, pies. Meat in French, Hedgehogs are perhaps the most popular beef beef dishes. Recipes of second stuffing dishes offers Asian cuisine, it is a cake on skewers or kebabs. Pork minced meals, of course, more fat than beef beef dishes. If you want something low, it is suitable for dishes from chicken minced meals, starch dishes Turkey. If you have a minced chicken, the recipe that you should prepare first of all, it is a cake in Kiev from minced meat. But there are other delicious chicken minced meals. Recipes of pies, rolls often use chicken minced meat.

Interesting puff dishes In the oven, these are meat casseroles. Quite a bit of time, and you will have a wonderful dish of minced meat and potatoes. Casseroles can act like festive stuffing dishes. Mince in the oven is preparing especially tasty. Try also cooking minced meals in a slow cooker, these are steam cutlets, casseroles, rolls. Finally, if you still do not know what to cook with minced meat, then prepare pizza. The most common dishes made of minced meat and rice, these are the cabbage and they are similar. Now that you cook from the fish minced meat. This, again, fish memers. If you have time and desire, you are interested in to cook a delicious fish minor, then make stuffed fish. Fish dishes will save you during the post when you have to twist from the menu dishes from meat minced meat. Recipes stuffed fish is best cooking with photos. For this, as well as if you need to cook some complicated puff dishes, Choose minced membranes with photos, dishes with minced meals with photos, minced meals with photos.

Good afternoon dear friends. Let's talk today about the cutlets, more precisely we will analyze the recipes of the juicy meat cutlets of a different look. It would seem that there is a complex, mince, bread, egg all this and fry.

But it does not always work out as it is necessary. Especially serious young housewives. It is necessary to make a lot of time before it turned out to be lush and juicy cutlets, so that they like the whole family.

That's why we tried to collect not just recipes, but also to reveal the secrets of cooking delicious cutlets or bokings, as they are also called.

Also on the festive table almost always there are cutlets. Without them, it is sometimes no usual lunch or dinner. They can decorate any festive table. Each housewife wants to prepare anything interesting and unusual. And it's great. You can make your own recipe and tick the guests and so on.

But before you cook, you need to know a few simple rules. They were not invented simply so, it is the experience of many housewives of all time. Let's deal with more details.

How to cook juicy and delicious cutlets?

Cutlets must be very tasty, it does not dispute. But you need, just that they are not dry and lush. It depends on many factor. Such as the choice of minced meat, the mixing method of stuffing, the ingredients are additional and so on. And of course experience.

Now we will analyze the recipes of the juicy stuffing boiler, or rather first the preparation of minced meat.

By the way, it is best to make mince with your own hands. I never advise you to buy it in the store, as you never know what and how it is mixed. Usually from the purchase of minced meat, good home cutlets do not work.

Choose meat for the kitlet.

First of all, you need to decide what meat will make the cutlets. Usually I have this: what meat is, from that and I do. But not always because. If we want to surprise guests, or even just our family for dinner, then we think everything in advance.

On calorieness, the choice of meat also affects. This is how the meat can be stripped by calories:

• The most juicy and calories are obtained precisely pork choletts. Calorie is located in the area of \u200b\u200b350 kcal / 100 g (290 kcal / 100 g during cooking per pair).
• To do mix of pork and beef minorThe caloric content will be around 267 (190) Kcal / 100 g. Pork mince is better diluted on 2/3 beef minced meat.
• When using clean beef minced meat Calorie and is less: 235 (172) Kcal / 100 g.
• The dieties are cutlets from chicken. There is a calorie content of about 145-125 kcal / 100 g. But they are obtained dry. Therefore, in such cakes there are fat or other additives, which increase calories.
• Minced Turkey - The most ideal option is not only for those who follow the figure, but also for the kids. The turkey meat itself is quite juicy and calories are not high: 180 kcal with frying in a pan and 140 when cooking for a pair.

No need to forget that such additives as breadfall, egg and oil with frying increase calorie. But without this, the cutlets are usually not obtained, and it all depends on what we want to prepare specifically.

How to choose the meat for minced meat.

Do not forget that the recipes of the juicy stuffing boiler will turn out with a bang only from homemade minced meat. You need to choose the right meat and make it yourself. Then the success is waiting for you unequivocally.

The main argument is fresh meat

• When choosing meat, it is necessary to inspect it and sniff. Meat should smell fresh meat. No extraneous smells, acids or other odors pointing to old meat or sealing.
• Meat should be elastic and elastic. If you press the meat with your finger, then the fossa should soon be aligned.
• The color of meat should be pinkish red and wet. There should be no tanted sections or mucous surfaces.
• The lamb is better to take the thigh or zelzok.
• If you buy pork, beef or veal, then it is better to take: rear eyelid, neck, cutting or bladder part.
• When choosing poultry meat, we pay attention to the ham (the shin and thigh). Then the cutlets are obtained more juicy. Breast is suitable - less high calorie part, but dry.

Subtleties of cooking meat.

First of all, I want to note that it is best to scroll through the meat through a small grid, preferably 2-3 times. So the cutlets will turn out more lush. Some recipes of juicy stuffing boiler directly indicate how many times you need to twist and not always through which mesh.

Many claim that it is better to scroll through a large grid. They are right, on the one hand. Then the meat is obtained by large pieces and gives less juice, which means less fat. But if you want to get lush cutlets, it is better to twist through a small grid, even better use a blender.

What you need to take into account when cooking a kitlet:

• When adding the ball in the mince, you need to take bread wheat varieties. Desirable yesterday's bread, because the fresh will give not the necessary consistency and excess calorie.
  Also, for 1 kg of meat, approximately 150-200 g of the ball.
• Mookat bread is needed in boiling water, and not in milk, as many believe. Milk deprives compatibility cutlets. But the meaksh sweep in water will give pomp and airiness.
• Fragrance juits gives onions. It can be used 300 g per 1 kg of meat. The bow will not spoil the mince, only on the contrary, will be tastier and more.
  

  But the bow can not be scrolled through the meat grinder, all the juice lies. It is better to cut it with a knife and add to the mince.

• If you want to get delicate gentle cutlets, then mayonnaise can be added to the mince, but a little bit, not more than 50 g.
• So that the cutlets do not fall apart and were more lure, you can add potatoes, racing it on a shallow grater.
• If you use eggs into mince, then you should not just add them to mince. First prepare the minced meat fully: add everything you need, spices too. Fuckly knead. And only at the end add eggs in this way:
  Separate proteins from yolks. Squirrels whip up to lush foam. And already in the finished mince slowly pour the protein, stirring upwards.
  Try and you are such a way and immediately mark how the cakes will take a magnificent shape right in your eyes.
• Spices and salt add to your liking. There are no restrictions. A lot of greens are better in fish cutlets.

How to properly and how much do you need to fry chutters from minced me?

Catching out the recipes of juicy chickened mefax for its festive table, stumbled upon a little write in the recipe, how to fry the cutlets.

1. It is necessary to form the cutlets, make enough thick and not very flattering. Hands are better to moisten with cold water to make it easier to sculpt.
2. With proper frying, you can avoid loss of juits in the cutlets. But usually use breading. She is well holding back the juiciness inside. Sukhari or salted flour are usually used. But the manka, and Japanese cornflakes will fit well.
3. The frying pan needs to warm up on medium heat. Pour oil for frying and then lay out our cutlets cut into breading.
4. After 3-5 minutes, we turn our cakes, we remove the fire to the smallest, and cover the frying pan. So fry for 15 minutes. During this time, meat and onions are drawn, and it does not disappear.
5. Now open the lid, we increase the fire to the average and bring to the appetizing crust.
6. The oil is better to change with each frying.

On average, cooking one batch in a pan takes a decent 25 minutes. But it's worth it.

How else can you cook the cutlets.

In addition to the traditional ways, the recipes of juicy minced meat are offered to fry a couple and in the oven and in the microwave. That's how much time it takes:

• In a slow cooker who fell in love of a housewife, in the "frying" or "baking" mode, the cooking of the kitlet also takes 20-25 minutes.
• In a double boiler or multicooker with such a function, 25 minutes will be required. In this case, less calorie and also very tasty.
• If you use a steam nozzle for the microwave, you can prepare cobblets in 15 minutes. Only first cook for 5 minutes, then we turn over and 7-10 minutes cook.
• If you use an oven for baking, then at 180 ºС it will take 30 minutes.
• In the 800 W microwave, you can cook cutlets in 7 minutes.
• In the aerogrile, the cutlets are baked in 20 minutes.

Here look at the option of lush cakes:

The best recipes for juicy and lush meat cakes.

And now we consider with you various recipes of juicy meal. At the same time, do not forget about the subtleties described above. We will not repeat in recipes.

We will try to consider different recipes, with different types of meat.

Recipes of juicy stuffing meal - classic with bread.

Sometimes such cakes are called "home assorted". For such a recipe and the truth of the cutlet, more delicious and normal juits are obtained. We prepare such often for lunch or dinner.

We need:

1. Pork meat - 300 g;
2. Beef meat - 300 g;
3. Bread meakish - 90-100 g;
4. Egg - 1 pc;
5. Onion - 2 pcs;
6. Garlic (optional) - 2 teeth;
7. Flour - 150 g;
8. Vegetable oil;
9. Salt to taste;
10. Spices to taste.

Step 1.

We cook mince, twist meat pork and beef on a thin grid of a meat grinder 2 times and a blender. Onions immediately finely chinch. Add to mince.

Step 2.

Bread meaks We send in boiling water to be soaked. While squeezing garlic, salt and pepper to taste. We add bread to meat, skipping through the meat grinder and mix thoroughly.

Step 3.

Now the egg, separating proteins and beat. Add to mince, mix thoroughly.

Step 4.

Now I will form meat balls with my hands and slightly slightly. At the same time we wash in cold water so that the minced meat sticks to them.

Step 5.

Now we cut the cutlets in the flour or you can use any other breading.

Step 6.

Now everything is as described above. First, one side fry on medium heat, then we reduce the fire to the small, turn the cake and cover the lid. After bringing to readiness and ready.

Chicken minced chicketers in the oven.

As we said, such cakes are very dietary, perfectly suitable for those who are on a diet. The kids are so very loved by such cakes. Instead of chicken meat, you can use turkey. Then the cutlets will be more juicy.

We need:

1. Chicken breast - 200 g;
2. Wheat bread - 40-50 g;
3. Egg - 1 pc;
4. Onion - 1 pc;
5. Garlic - 1 teeth;
6. Salt to taste;
7. Spices to taste.

Step 1.

We rinse the breast, wearing and separate from the bone. Fillet pass through a meat grinder or blender.

Step 2.

Bread scam in boiling water, after a couple of minutes, press a little and add to mince. Solim, Perchym to taste, squeeze garlic, finely shining onions, adding into mince and mix well everything.

Step 3.

Now the case is behind the egg, more precisely protein. We whip and add to the mince.

Step 4.

We put a heated oven at 180 ºС. Meanwhile, put the bastard on the baking sheet. We form out of the minced meat, not very thick pellets and put on the baking sheet.

Step 5.

Bake the cutlets in the oven for 30 minutes. Preparedness can be served on the table.

Cutlets made of beef minor.

Recipes of juicy meat cutlets made of beef or other meat simple enough. Almost everything is preparing for one recipe. Now consider the simplest recipe, the main thing is to choose meat correctly so that it is not dry.

Ingredients:

1. Beef meat (veal) - 800 g;
2. Onions - 2 pcs;
3. Bread - 140-150 g;
4. Egg - 1 pc;
5. Salt to taste;
6. Spices to taste;
7. Vegetable oil or butter cream.

Step 1.

We twist the meat. Onions finely shining and add to mince.

Step 2.

Wheat bread, yesterday, soaked in boiling water. Press and add to mince. PERSIM, Solim to taste and mix.

Step 3.

Separate protein in the egg, whipped and add to mince.

Step 4.

We form meat balls with wet hands, slightly and ship and send it to a preheated frying pan. I use vegetable oil, but you can fry on creamy oil. So the cutlets will be more juicy.

Fry technology described above. Preparedness can be served with a vegetable garnish.

Here is a beautiful recipe:

Another recipe for beef cakes, but with a lulled.

Usually, the cutlets are served with a vegetable side dish or pasta. So I always love to make a gravy to the cutlets. So tastier and more. Many recipes of juicy meal boiler allow you to make a filling right away, not separately from the kitlet and together .. Having tried one day, you will always do it.

We need:

1. Beef - 500 g;
2. Potatoes - 2 pcs;
3. Egg - 1 pc;
4. Bay leaf - 1 pc;
5. Onion - 1 pc;
6. Flour for breading;
7. Salt and spices to taste;
8. Greens.

Step 1.

Preparing mince. Meat omit 2-3 times through the meat grinder. Onions finely shining and add to meat. Three potatoes on a small grater and also add right away. Solim and Pepper. Greens of finely shlish and also in minced meat.

All thoroughly mix and then add whipped protein.

Step 2.

Now we form with wet hands. Beautiful bokings. Call them in flour or other breading.

Step 3.

Fry we will be a little different. Fry on a preheated pan from two sides to a golden crust.

Salmon himself. Pour the cutlets in a frying pan with water, but a little to the slightly covered the cutlets. Add a bay leaf, salt, spices to taste and simply close the lid, let it be stealing about 20 minutes on a small fire. Then the cakes will give their own taste and flavor, it will simply be awesome.

To the lulfasium turned out to be thick, it needs to add flour if you want. Then you need to add a couple of flour spoons in 1/2, stirring and pouring into the gravy. We will mix and let it be stretched a couple of minutes. Then you can remove our cakes with a dill aside.

Juicy chicken minced chickens with cheese filling.

Some recipes of juicy chicketer supplied stuffing. You can experiment with different fillings. We love more cheese stuffing, we present you such a recipe.

We need:

1. Chicken meat - 550 g;
2. A piece of baton - 120-130 g;
3. Garlic - 4 teeth;
4. Onion - 35-40 g;
5. Egg - 3 pcs;
6. Solid cheese - 120 g;
7. Salt and spices to taste;
8. Dill and parsley to taste;
9. Vegetable oil.

Step 1.

I boil 2 eggs by screwing, cool, we clean and squeeze on a shallow grater.

Step 2.

Cheese apply a thin straw.

Step 3.

All the greens are well promoted, the dried and finely sash. Now egg, greens and cheese connect and mix. This is the filling turned out.

Step 4.

Making minced meat. Chicken meat pass through a meat grinder or blender.

Step 5.

We put breadfish in boiling water in boiling water and in a couple of minutes we will pull out, add to mince. Garlic squeeze through the press into mince.

Step 6.

Onions shining finely and also add to mince. Add salt and spices to taste. All thoroughly mix.

Step 7.

Separate egg protein, whipping and mixed with minced meat.

Step 8.

Now we make thin pellets from the minced meat, put our filling in the middle. After wrapped in mince, a little awesome. Give the shape of the cutlets. Do not forget your hands to wet so that the meat does not stick.

Step 9.

Now heat the frying pan and fry our cakes.

Cutlets in a batter with filling.

This recipe is a bit more complicated than those described earlier, but the taste of ignition and look very beautiful on the festive table. We continue to consider the recipes of juicy stuffing meat, now in the batter.

Ingredients:

Step 1.

We make mince first. You can take any, you can assorted. I use 2/3 beef and part of the pork. It is best to take no fat meat, as there will be enough oil.

Ground meat through a meat grinder. Finely shining onions, add to meat. Salt and pepper add to the taste. Thoroughly mix everything. You can add a little water, if very dry meat it turned out.

Step 2.

Let's make a stuffing. We rub the cheese on the grater. Pineapples are finely cut and mix with cheese.

Step 3.

Now mince must be divided into equal parts. Rock balls from them - future cutlets.

Step 4.

Make a cake from the balls, put a spoonful of the filling and a piece of butter on the middle of the creamy oil. Close as pies. Now we make the shape of the cutlets, correct so to speak.

The resulting cutlets are still removed in the refrigerator. Making Clar.

Step 5.

In a deep bowl, drive eggs, mayonnaise, soda and salt. We whip well. Then gradually interfere with the flour stirring. It is necessary that the dough happens like on pancakes.

Step 6.

Give the cake. In the pan melts fat. You can simply fry on the vegetable oil. I lower the cakes first and then on a preheated frying pan. Leave the distance between the cutlets so that they do not stick.

When one side was twisted, turn over. Frying until all sides will be twisted.

Step 7.

After the frying, it is advisable to put the cutlets for a while on a paper towel to an excess fat stack. After you can serve with a side dish.

In fact, these are the same cutlets, but make them thin. Also the difference is that there is a lot of oil. You need to immerse completely cutlets there. Traditionally, the schnitzel is prepared from pork. But you can do from another meat. Let's look at the recipes of juicy minced meat in German.

We need:

1. Pork - 1 kg;
2. Cream - 2 tablespoons;
3. Egg - 2 pcs;
4. Onion - 1 pc;
5. Breadcrumbs;
6. Salt and pepper to taste;
7. Coriander Ground and bay leaf to taste;

Step 1.

Washing meat pass through the meat grinder. Onions finely shining and add to meat.

Step 2.

Pour cream into mince, there are pepper and salt to taste. Drive eggs there entirely. Thoroughly mix mince, it is desirable to even repel it.

Step 3.

We form thin pellets with moistened hands, we take pain in breadcrumbs and leave on the table for a couple of minutes.

And here is an interesting recipe and very beautiful:

Fish cakes with a semolina.

In conclusion, consider a simple recipe for fish meat kitlet. For those who are tired of another meat - the recipes are suitable for juicy meat minced meat. It also turns delicious cutlets. In the rebell, there are a lot of useful substances, especially phosphorus. You can cook from any fish. We will prepare from Mixed.

We need:

1. Fish any (Mixtai I) - 1 kg;
2. Onion - 1-2 pieces;
3. Bread or Baton - 150-200 g;
4. Tomato paste - 2 tablespoons;
5. Salt and pepper to taste;
6. Manka for breading;
7. Vegetable oil.

Fish clean, cut into small pieces. Bread scams in water and press. Onions finely shining and fry in a frying pan to a beautiful golden color. We definitely cool.

Step 2.

Now through the meat grinder I miss the fish fillet, bread and roasted bow. Solim and pepper minced taste. Mix everything thoroughly.

Step 3.

Wet hands form balls and slightly slightly. Heat the frying pan, cutlets collapse into the semoline and put on the pan. He fry on both sides, reducing the fire, cover the lid and let them shake a little.

Step 4.

After frying, we lay out the cutlets in the saucepan. We bring water to a boil, put a tomato paste there, a bay leaf. You can add more any spices to your taste. Cover the lid and cars for 2-3 minutes.

Then remove from the slab and slightly cool. You can serve on the table.

I have everything on this, I hope for you our advice and recipes. Enjoy your appetite, everyone is before the meeting. Do not forget to leave your comments and share posts on social networks.

Recipes of juicy minced meat and secrets of their cooking. Updated: December 8, 2017 by the author: Subbotina Maria

1. Finely torn meat chicken and onions. Take meat into your hands, raise higher and throw with force in a bowl. It is necessary that the cutlets do not fall asleep in the cooking process.
2. Shrimps and tomatoes cut into small cubes and add to the resulting minced me together with soy sauce. Sung and pepper in taste. Send minced fridge for 20-30 minutes.
3. Put creamy oil and fry the onion onion, sliced \u200b\u200bwith straw, to a golden crust. Add a finely chicken ginger cubes to it. Fry another minute and a half and pour chicken broth. Add oyster sauce, sesame oil and starch. Check out two minutes.
4. Remove the mince from the refrigerator, form small cutlets out of it and put them in the pan to the broth. Touch until ready on low heat, about 15 minutes. And so that the dish is even more useful and tasty, in a minute before willingness, add spinach to sauce to sauce.

Meat

Machine for the kitlet is better made independently of chilled non-meat. Almost classic option - a mixture of beef and pork in proportion 2: 1. Pure pig cutlets can be very fat, and beefs are not sufficient enough.

In the cutlets you can also add a chicken, turkey or prepare them only from the bird.

A fish

For the kitlet, in principle, any fish fit. The main thing is that there are few bones in it. Therefore, it is better to choose a fillet of large breeds: from it to cook the cutlets is much easier than from the fine bony fish. Ideally suit salmon, cod, pilengas, halibut.

Other ingredients

Onion. It needs to be skipped with meat through a meat grinder or chopped finely (in this case it is better to fry and cool it and cool), and then add to. You can, of course, crushed onions with a shallow grain, but this process is very dubious pleasure.

1 kg of meat is enough 2-3 medium bulbs.

Surf white bread (Baton). It is needed that the cutlets keep the shape and were more gentle. Bread must be soaked in boiled water, milk or cream, squeeze, remove the crust and skip through the meat grinder. It is not necessary too much: 100-200 g per 1 kg of minced is enough.

Vegetables: zucchini, carrots, potatoes, swallow, pumpkin. They make cutlets more juicy and gentle. If you wish, you can replace bread. Vegetables are better grinding with a grater.

Eggs. The controversial ingredient: Some cooks believe that they make the cutlets rigging. Nevertheless, eggs help glue mince. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced.

Salt. For 1 kg of minced, there are about 1 teaspoon of salt.

Spices and greens. Through the black pepper, add, garlic and other spices - at will.

Water, oil and so on. In meat minced meat, you can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a creamy cube, so that the cutlets were more juicy.

You can add cream to fish cutlets, which will give tenderness of the dish, or lemon juice, enhancing the taste of fish.

How to prepare mince and blind cutlets

1. Before grinding meat, remove all the veins, films, bones and cartilage from it.
2. If you miss all the ingredients through the meat grinder, try to alternate them so that the mince is more uniform.
3. Meat minced meat must be easily kneaded and repel - so it will be saturated with oxygen. It is possible to do this in a saucepan with high walls so as not to stain the kitchen. In this case, you need to throw mince several times on the bottom of the container.
4. The finished mince is better to cover the food film and remove in the refrigerator for 30 minutes so that it rests. After that, it should be mixed again.
5. Sculpt the cutlets are needed by wet hands, so that the minced stroke to the fingers.
6. Try to form the cutlets of the same size, it is not necessary too small: the more the cutlets, the more juicy. Praise the cutlets of the palms so that they are smooth and without seams.

How to panic cutlets

Breading helps the juice to stay inside the kitlet, so it's not worth neglecting it. You can use breadcrumbs (store or made on your own from dry bread), flour, thicker nuts and sesame.

Note that crushers absorb more oil. Therefore, if you want to reduce the fat content of the kitlet, choose other panicing options or dry ready-made cutlets with paper towels.

How to fry the cutlets

Put the cutlets on a well-heated frying pan with oil. Be sure to leave the distance between them, otherwise they will not roast, but to stew.

First, on a strong fire, fry one side for 1-2 minutes, then reduce the fire and continue cooking another 3-4 minutes. Repeat the same with the other side. After that, you can save the cutlets under the lid of 5-8 minutes.

20 minutes is enough for frying any kittlet. If you have doubts, write one of them with a knife: Light Juice says that the dish is ready.

How to cook cutlets in the oven

Lay out the cutlets on a lubricated oil bastard and send to the oven, heated to 180-200 degrees. After 15-20 minutes, pour the waterproof of the water and bake the cutlets for another 10-15 minutes.

In the oven you can also bring roasted cutlets. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For the preparation of the "frying" or "baking" modes. The average cooking time is 40-50 minutes.

Cutlets must be turned over every 15-20 minutes. If they begin to burn, you can add some water (about the ¼ glass).

Prepare a dish in a double boiler is easiest. You only need to pour the amount of water in the instructions, put the cutlets, turn on the device and prepare depending on the minced meat:

• 20-30 minutes - for a poultry and fish boiler;
• 30-40 minutes - for meat kitlet.

If you do not have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, put a lot of sieve on top so that it does not concern the fluid, and cover the design with the lid. Note that in this case the pan and sieve should be about one diameter.

Recipes

Ingredients

• 750 g of chicken flesh (equal parts of breast fillets and female fillet);
• 350 g of a smooth baton;
• 220 ml of milk;
• 30 g of butter;
• 2 eggs;
• 1 teaspoon salt;
• ½ teaspoon of black ground pepper;
• pipe or butter - for frying.

Cooking

150 g of Baton Soam in milk. When he spreads, pick it up and skip it together with a chicken pulp through the meat grinder. Milk Do not thump: it is still useful. Add to mince 30 g of soft butter, salt and pepper, mix well and remove to the side.

Separately prepare the breading mixture. To do this, make the remaining 200 g of the baton on small cubes (with the sides of about 4 mm) and dry them. In a bowl with milk, add eggs, pinch of salt and mix.

Wet arms form a medium size cutlets from mince. Fool each into the dairy mixture, then cut break in breadcrumbs and put on a well-heated frying pan with butter. Fry the cutlets on a moderate fire from two sides to a golden crust.

Ingredients

• 300 g beef;
• 200 g of pork;
• 150-200 g of fresh champignons;
• 1 bulb;
• 1 egg;
• 2 Slices of Surge White Bread;
• 1-2 clove of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Cooking

First prepare the mushroom stuffing. To do this, thoroughly rinse and dry mushrooms, and then cut them with small slices. Onions finely grind, fry until soft. Add mushrooms and roast until all the water is popping. At the end, salute and stick the filling and let it cool.

While the filling cools, you can cook mince. Skip meat through the meat grinder, add to it the bread (without a crust), egg and chopped garlic. Stir the mince to uniformity, add salt and spices, mix again and take off your hands. You can cool the mince in the refrigerator, but do not forget to mix it again and repel it.

Wet arms form a flat cake from the minced meat. In the middle put a mushroom filling. Cover it with a new stuffing cake and blind a round cutlet. Try to do so that the filling does not get out of the minced meat, and the cutlet itself was flat, without seams.

Obravel the cutlets in the flour and put on a frying pan heaned with oil. Fry on both sides to a ruddy crust (as described above) and bring to readiness at minimum fire under the lid.

Ingredients

• 700 g of cod fillets;
• 1 bulb;
• 2 eggs;
• 9 tablespoons of oat flakes;
• 3 tablespoons of chopped cilantro or parsley;
• 1 tablespoon of lemon juice;
• salt and ground pepper - to taste;
• 100 g of butter;
• vegetable oil - for frying.

Cooking

Cod fillets and onions skip through the meat grinder. Add to the mince greens, 3 tablespoons of oat flakes, lemon juice, salt, pepper. Stir everything and leave for 30 minutes. At this time, cool down and cut the cubes. Add eggs into mince and mix.

6 tablespoons of oat flakes grind in a coffee grinder or blender: they will be needed for breading the kitlet. Make a wet hand from the minced meal, put a teaspoon in the center of the creamy oil and form the cutlet.

Obfish the cutlets in chopped oat flakes, fry on vegetable oil to ruddy crust and immediately shift into the form for baking. Send it to the oven preheated to 180 degrees and bake 10-15 minutes.