There is probably not a single person who would refuse to try cutlets. They are prepared from meat and fish, vegetables and even porridge. Tasty, juicy cutlets, for example, from pork, are ideal for breakfast (you can fry them with fried eggs), lunch (served with pasta, mashed potatoes or buckwheat) or dinner (just add a little steam, stewed or fresh vegetables).

Unfortunately, not everyone knows how to cook juicy pork cutlets, and this is not very difficult, you need to know a couple of secrets and follow simple rules.

1. Any juicy recipe starts with the right choice of meat. With all the tricks of the tough meat of a middle-aged animal, it will not be possible to cook tasty and healthy cutlets. Therefore, the meat should be fresh (preferably today). Light: pork - pink, veal - light red, beef - rich red. In no case do not take dark red or burgundy meat.
2. The second secret is that meat should not be lean. You should not go to the other extreme, juicy meatballs will also not come out from too fatty meat, from the pork we choose the neck, from veal - the back cut or.
3. Juicy cutlets give vegetables. You can add a couple of onions, 2-3 not very large potatoes or a small zucchini to the minced meat (per 1 kg). In addition, be sure to knead the eggs, chicken or quail in the minced meat. Juicy sweet roll or loaf soaked in milk will also give juiciness to cutlets.

Ingredients:

• a piece of pork neck with fatty layers - 1.5 kg;
• white wheat long loaf - ½ pcs.;
• non-fat milk or cream - 0.4 l;
• rock salt without additives - 2 pinches;
• freshly ground pepper in the mill - 1 small pinch;
• onions or white bulbs - 0.2 kg;
• boiled white potatoes - 3 pcs.;
• quail egg of I grade - 12-15 pcs.

Cooking

We start with the fact that the meat is cut into not very large pieces (approximately from a match box), peeled onions and potatoes. Soak slices of loaf in milk or cream. Grind in a meat grinder with a large nozzle or chop meat with a food processor or blender, grind onions and potatoes in a separate bowl, express juice. Squeeze the bread and grind it too. We combine the minced meat, vegetables, bread, add salt, pepper, eggs, mix and begin to beat the minced meat. You can put it in a plastic bag. The better the minced meat is beaten, the pork cutlets will be more juicy, the recipe for which is simple, fry small patties in a pan in warmed sunflower oil for 3 minutes on each side.

According to the same recipe, we cook cutlets from minced beef and pork, they will be most juicy if you take 2 parts of pork and 1 part of veal.

Minced meat patties in a pan are perhaps the most desired dish on weekdays and on holidays. Each hostess, no doubt, knows how to cook minced meatballs in a pan so that they turn out to be juicy, magnificent, and most importantly, tasty. The owners of the secrets of cooking such cutlets simply do not have the price, because the minced meat patties in the pan are nothing but an indispensable hit for all time and the magic wand that adorns any table.

To cook minced meatballs in a pan, you need a minimum of ingredients. The main thing is that any mincemeat is at hand: pork, beef, chicken, fish or allsorts, for example, pork + beef (whoever likes it) - fresh, high-quality and preferably home-made. It is possible to cook cutlets from minced meat purchased at the store, only its selection should be treated with special care.

To add extra juiciness to the stuffing, some housewives add onion, finely chopped or grated on a fine grater, soaked white bread, other potatoes, grated on a fine grater, chopped cabbage and other helper ingredients that can give the cutlets the very zest that makes them unique original. There are many options for additives. So, cutlets will be very juicy if you put a piece of frozen butter inside each and add chopped greens to it. You can add greens just to the stuffing.

A few words about breading. One of the housewives is of the opinion that minced meat patties in a frying pan need to be brewed, others do without this procedure. Moreover, both those and other cutlets are wonderful.

It is also necessary to fry minced meat patties in a pan: pour vegetable oil into a pan and distribute it over the entire surface, heat, reduce heat to medium, and then lay out the patties. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer for 10 more minutes under the lid until cooked.

Want to surprise your family with delicious meatballs? Visit us and choose the recipe that will appeal to you.

Mixed minced meat patties in a pan

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

Cooking:
  A loaf or bread for cooking, use not the freshest, but slightly stale, so that the cutlets do not turn out lush and not too sticky. Pour the bread pulp with milk and leave for 15 minutes, then squeeze. Add finely chopped or grated onion and minced garlic, mayonnaise, bread, salt and pepper to taste, and mix thoroughly into the minced meat. In order for the stuffing to become dense, and at the same time juicy, many chefs advise it to be beaten off thoroughly. You can simply lift the mass from the meat and with a noticeable effort clap it on the table or plate, or you can put the meat in a bag, tie it up, leaving enough space and removing air, and clap it with this structure. In any case, your cutlets will benefit from such a massage. Next, form cutlets from minced meat, roll each in breadcrumbs and fry in a pan with heated vegetable oil from 2 sides until golden brown. Then pour a little water into the pan, cover it with a lid and let the meatballs stew for another 10 minutes.

Another tip that you might find useful when you cook minced meatballs in a pan. Add a little dried greens, after grinding it into powder in a bread crumbs. Ready cutlets fried in this mixture will turn out to be very aromatic.

Minced Pork Chops

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

Cooking:
In warm milk, soak the pulp of a loaf or white bread and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, mash the mass well with your hands and, adding the squeezed pulp of the loaf, again mix the minced meat well. Add garlic, egg, passed through the press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and proceed to the formation of cutlets. Doing this is much easier with wet hands. Roll the resulting patties in breadcrumbs and fry them over medium heat in a pan with heated vegetable oil on both sides until golden brown. When the cutlets are fried on one side, turn them over and cover the pan with a lid. After removing the cover, check the preparedness of the cutlets as follows. Pierce the cutlet with a fork - if the juice appears transparent, add heat and cook the patties for another 2-3 minutes on each side. Cutlets are browned - so the dish is ready.

Delicious ground beef patties

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

Cooking:
  Usually ground beef is passed through a meat grinder twice. To make cutlets more tender. If you use purchased meat, do not be lazy, pass it through the meat grinder one more time along with raw potatoes peeled. Or after, add grated potatoes to the minced meat. In short, act on your own. Salt the prepared meat, pepper, add chopped dill greens, chopped onion and mix well. Form cutlets, roll them in flour and fry in a heated frying pan with vegetable oil on both sides to a beautiful appetizing crust. Add a little water to the pan, cover and simmer the patties for about 10 minutes. For flavor, add black pepper or bay leaf to the water.

Minced chicken cutlets in a pan

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

Cooking:
  Grate processed cheese, grind onions, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat the egg, add mayonnaise, salt and pepper to taste. Once again, mix everything well and form small cutlets from the resulting mass. Bread them and fry them in a pan with heated vegetable oil on both sides until golden brown.

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

Minced fish cutlets in a pan

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

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

They will become a very tasty addition to boiled potatoes or any porridge.

The taste and juiciness depends on the compliance with the process of cooking meat for cutlets. It is especially important to make minced meat for pork cutlets in order to get the desired result and surprise the family with this simple but such a favorite dish.

The options and recipes for meat cutlets are just a lot and as an additional ingredient, many housewives add grated zucchini, grated potatoes or carrots to the meat. All this gives the finished dish a special taste and aroma.

For the preparation of cutlets, it is best to take chilled rather than frozen meat. Its freshness when buying is easily determined by appearance and smell. Buy meat only at trusted locations and stores.

Well, now more about the products and ingredients needed to cook pork cutlets.

We will need:

1. Pork pulp - 1 kg

2. Slices of loaf (yesterday) - 5-10 pieces

3. Onions - 2 pcs. major

4. Garlic - 5 cloves

5. A glass of milk - 280-300 ml

6. Salt to taste

7. Ground black pepper -? tsp

8. Eggs - 2 pcs.

9. Vegetable oil for frying cutlets - 150 ml

In most recipes for the preparation of meat cutlets, namely in pork cutlets, one important ingredient can be found - this is bread. It is added in order to bind the stuffing and make it homogeneous. Pork meat is dry in itself, and bread softened in milk, which is sent to mincemeat, can solve this problem.

To make the meatballs fatter, you can add a couple more slices of bacon to the product list. It is twisted in a meat grinder after pork.

Delicious pork cutlets: a step by step recipe

Choosing meat for cutlets, it must be washed and freed from excess veins. And in order not to waste time in vain while we are dealing with meat, you can break or cut bread into cubes and place it in a deep bowl.

Pour bread with warm milk, but not hot. Leave it on for five minutes so that the bread absorbs the liquid and becomes soft.

Prepared meat should be cut into small pieces so that it is convenient to place them in the neck of the meat grinder. Peel the onion and cut into pieces. Peel the garlic.

Pork slices through a meat grinder.

Following the meat, we send onion and garlic to the meat grinder. Onions can not be passed through a meat grinder, but then he will not give such juice necessary for minced meat.

After the ingredients that have already been chopped, pour the softened bread into the meat grinder. If not all the milk has been absorbed into the bread, then simply pour the leftovers into the bowl into the bowl.

Add two eggs to the minced meat. Salt and add black ground pepper. If desired, you can also add red ground pepper or a mixture of various herbs for meat dishes to the minced meat. You can finely chop the young green onions and add minced meat to them. Pork cutlets in this case will also be very tasty.

Knead the minced meat with your hands until smooth. If the minced meat seems rude and tough to you, you can once again pass it through a meat grinder. Many housewives twist minced pork and three times, and only then mix well.

Good afternoon dear friends. today we’ll talk about cutlets, more precisely, we will analyze the recipes for juicy minced meat cutlets of various kinds. It would seem that here is complicated, minced meat, bread, egg, all this mix and fry.

But it does not always work out as it should. Especially hard for young housewives. You have to make a mistake many times before you get magnificent and juicy cutlets so that the whole family likes them.

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

Also on the festive table there are almost always cutlets. Sometimes they can’t do without them a regular lunch or dinner. They can decorate any holiday table. Every housewife wants to cook something interesting and unusual. And that’s great. You can make your own recipe and praise the guests and so on.

But before you cook, you need to know a few simple rules. They were not invented just like that, it is the experience of many housewives of all time. Let's take a closer look.

How to cook juicy and tasty meatballs?

Cutlets should be very tasty, this is not in dispute. But it is also necessary that they are not dry and lush. It depends on many factors. Such as the choice of minced meat, the method of mixing minced meat, additional ingredients and so on. And of course experience.

Now, in more detail, we will analyze the recipes for juicy minced meat cutlets, or rather, first cooking the meat.

By the way, it is best to do the stuffing yourself. I never advise you to buy it in a store, because you never know what and how it is involved. Usually, good homemade meatballs are not obtained from the minced meat.

Choose meat for cutlets.

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

The choice of meat also affects caloric value. Here's how you can divide meat by calorie content:

• The most juicy and high-calorie are obtained exactly pork cutlets. Calorie content is in the region of 350 kcal / 100 g (290 kcal / 100 g when steaming).
• If done mix of pork and ground beef, then the calorific value will be in the region of 267 (190) kcal / 100 g. It is better to dilute pork minced meat by 2/3 of ground beef.
• When using clean ground beef   calorie content and even less: 235 (172) kcal / 100 g.
• The most dietary are chicken cutlets. Here the calorie content is about 145-125 kcal / 100 g. But they turn out to be rather dry. Therefore, fat or other additives are present in such cutlets, which increase calories.
• Minced turkey   - The most ideal option not only for those who follow the figure, but also for the kids. In turkey, the meat itself is quite juicy and the calories are not high: 180 kcal when frying in a pan and 140 when steaming.

Do not forget that such additives as bread crumb, egg and butter when frying increase calories. But without this, usually cutlets do not work, and it all depends on what we want to cook specifically.

How to choose meat for minced meat.

Do not forget that the recipes for juicy minced meat patties will be obtained with a bang only from homemade minced meat. You need to choose the right meat and make it yourself. Then you will definitely succeed.

The main argument is fresh meat.

• When choosing meat, you must definitely examine and smell it. The meat should smell like fresh meat. No extraneous odors, sourness, or other odors indicating old meat or staleness.
• The meat should be elastic and resilient. If you press your finger on the meat, then the hole should soon be aligned.
• The color of the meat should be pinkish red and wet. There should be no windy areas or mucous surfaces.
• Lamb is better to take a thigh or rump.
• If you buy pork, beef or veal, then it is better to take: back thigh, neck, tenderloin or shoulder portion.
• When choosing poultry meat, pay attention to the ham (drumstick and thigh). Then the cutlets are more juicy. The breast is also suitable - a less high-calorie part, but a bit dry.

The subtleties of cooking cutlets.

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

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

What you need to consider when cooking cutlets:

• When adding crumb to the forcemeat, you need to take wheat bread. Yesterday’s bread is advisable, because fresh bread will give you the wrong consistency and excess calorie content.
    Also, for 1 kg of meat you need about 150-200 g of crumb.
• Soaking bread is necessary in boiling water, and not in milk, as many believe. Milk strips cutlets of juiciness. But the crumb soaked in water will add splendor and airiness.
• The strength of minced meat gives onions. It can be used 300 g per 1 kg of meat. Onions will not spoil the minced meat, just the opposite, it will be tastier and juicier.
  

  But the onion cannot be scrolled through a meat grinder, so the whole juice will be squeezed. It is better to chop it finely with a knife and add it to the minced meat.

• If you want to get tender tender cutlets, then you can add mayonnaise to the stuffing, but a little bit, no more than 50 g.
• So that the cutlets do not fall apart and are more magnificent, you can add potatoes by rubbing it on a fine grater.
• If you use eggs in forcemeat, then you should not just add them to forcemeat. First, prepare the minced meat completely: add everything you need, spices too. Knead well. And only at the end add the eggs like this:
    Separate the whites from the yolks. Beat whites until lush foam. And already in the prepared meat, slowly pour the protein, stirring from the bottom up.
    Try this way and you will immediately notice how the cutlets will take a magnificent shape right before your eyes.
• Add spices and salt to your liking. There are no restrictions. A lot of greens are better in fishcakes.

How to cook minced meatballs correctly and how much?

Going through the recipes of juicy minced meatballs for her festive table, I came across the fact that little is written in the recipe on how to fry meatballs correctly.

1. It is necessary to form cutlets, make it thick enough and not very flattened. It is better to wet your hands with cold water to make it easier to sculpt.
2. With proper frying, you can avoid the loss of juiciness in cutlets. But usually use breading. She holds back the juiciness well inside. Usually crackers or salted flour are used. But semolina and Japanese corn flakes are good.
3. The pan needs to be warmed up well over medium heat. Pour the oil for frying and then spread our cutlets, breaded in breading.
4. After 3-5 minutes, turn over our patties, remove the fire to the smallest, and cover the pan. So fry for 15 minutes. During this time, meat and onions are fried, but soy does not evaporate.
5. Now open the lid, increase the heat to medium and bring to a delicious crust.
6. It is better to change the oil 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 cutlets.

In addition to traditional methods, recipes for juicy minced meatballs are offered to be steamed in the oven and in the microwave. Here's how long it takes:

• In a slow cooker that housewives love, in the "frying" or "baking" mode, cooking cutlets also takes about 20-25 minutes.
• In a double boiler or multicooker with this function, it will take 25 minutes. At the same time, less calorie content and also very tasty.
• If you use a steam nozzle for a microwave, then you can cook cutlets in 15 minutes. Only at first we cook 5 minutes, then turn over and cook another 7-10 minutes.
• If you use the oven for baking, then at 180 ºС it will take 30 minutes.
• 800 W microwave cutlets can be cooked in 7 minutes.
• Cutlets are baked in the grill for 20 minutes.

Here's a look at the option of lush cutlets:

  The best recipes for juicy and magnificent meat cutlets.

And now we will consider with you various recipes for juicy minced meat patties. In this case, 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 minced meat patties - a classic with bread.

Sometimes these cutlets are called "homemade platter." According to this recipe, it is true that cutlets are more tasty and normal juiciness. We often prepare such for lunch or dinner.

We will need:

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

Step 1.

We cook the minced meat, twist the pork and beef meat on a thin grid of a meat grinder 2 times and a blender. The onion is chopped finely finely. Add to the stuffing.

Step 2

We send the bread crumb to boil for boiling water. While we squeeze garlic, salt and pepper to taste. Add bread to the meat by passing through a meat grinder and mix everything thoroughly.

Step 3

Now the egg, separate the whites and beat. Add to the minced meat, mix thoroughly.

Step 4

Now we’ll form the meat balls with our hands and slightly flatten. At the same time, we wet our hands in cold water so that the stuffing does not stick to them.

Step 5

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

Step 6

Now everything is as per the instructions described above. First, fry one side over medium heat, then reduce the heat to small, turn over the patties and cover with a lid. After bring to readiness and done.

  Oven chicken cutlets in the oven.

As we said, such cutlets are very dietetic, perfect for those on a diet. Kids so de such cutlets are very fond of. Instead of chicken, you can use turkey. Then the cutlets will be more juicy.

We will need:

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

Step 1.

We wash, dry and separate the breast from the bone. Pass the fillet through a meat grinder or blender.

Step 2

Soak the bread in boiling water, after a couple of minutes, squeeze a little and add to the stuffing. Salt, pepper to taste, squeeze the garlic, finely chop the onion, add to the minced meat and mix everything well.

Step 3

Now it's up to the egg, or rather protein. Beat and add to the minced meat.

Step 4

We put the oven to heat up at 180 ºС. Meanwhile, put the foil on a baking sheet. We form not very thick cakes from the minced meat and place on a baking sheet.

Step 5

Bake cutlets in the oven for 30 minutes. When ready, you can serve.

Ground beef cutlets.

The recipes for juicy meatballs of beef or other meat are quite simple. Almost everything is prepared according to one recipe. Now consider the simplest recipe; the main thing is to choose the right meat so that it is not dry.

Ingredients:

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

Step 1.

Twist the meat. Finely chop the onion and add to the stuffing.

Step 2

Yesterday's wheat bread is soaked in boiling water. Squeeze and add to the stuffing. Pepper, salt to taste and mix.

Step 3

Separate the protein in the egg, beat and add to the minced meat.

Step 4

We form meat balls with wet hands, flatten a little and send to a preheated pan. I use vegetable oil, but you can also fry in butter. So the cutlets will be more juicy.

We fry according to the technology described above. When ready, you can serve with a vegetable side dish.

Here is another beautiful recipe:

Another recipe for beef cutlets, but with gravy.

Typically, cutlets are served with a vegetable side dish or pasta. So I always like to make gravy for meatballs. It’s tastier and juicier. Many recipes for juicy minced meatballs allow you to make the sauce immediately, not separately from the meatballs but together .. Having tried once, be sure to do this always.

We will need:

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

Step 1.

Cooking minced meat. Pass the meat 2-3 times through a meat grinder. Finely chop the onion and add to the meat. Three potatoes on a fine grater and also add immediately. Salt and pepper. Finely chop the greens and also into the stuffing.

Mix everything thoroughly and then add whipped protein.

Step 2

Now with wet hands we form beautiful little meatballs. Roll them in flour or other breading.

Step 3

We will fry a little differently. Fry in a preheated pan from two sides until golden brown.

Gravy itself. Fill the patties in the pan with water, but a little to slightly cover the patties. Add bay leaf, salt, spices to taste and just close the lid, let it simmer for about 20 minutes over low heat. Then the cutlets will give the gravy their taste and aroma, it will turn out just awesome.

To make the gravy thick, you need to add flour to it, if you want. Then you need to add a couple of tablespoons of flour in 1/2 cup, stir and pour into the gravy. Mix the sauce and let it stew for a couple more minutes. Then you can clean our cutlets with gravy to the side.

Juicy minced chicken cutlets with cheese filling.

Some recipes for juicy minced meat patties require filling. You can experiment with different fillings. We love cheese stuffing more, we present you such a recipe.

We will need:

1. Chicken meat - 550 g;
2. A slice of loaf - 120-130 g;
3. Garlic - 4 cloves;
4. Onions - 35-40 g;
5. Egg - 3 pcs;
6. Hard cheese - 120 g;
7. Salt and spices to taste;
8. Dill and parsley to taste;
9. Vegetable oil.

Step 1.

Boil 2 hard boiled eggs, cool, peel and grate on a fine grater.

Step 2

Cut the cheese into a thin salt shaker.

Step 3

Wash all greens well, dry and finely chop. Now combine the egg, herbs and cheese and mix. This is our filling turned out.

Step 4

Make minced meat. Chicken meat is passed through a meat grinder or blender.

Step 5

Put the bread crumb in boiling water and after a couple of minutes we take it out, add it to the minced meat. Squeeze the garlic through the press into the stuffing.

Step 6

Chop the onion finely and also add to the stuffing. Add salt and spices to taste. Mix everything thoroughly.

Step 7

Separate the egg white, beat and mix with the minced meat.

Step 8

Now we make thin tortillas from minced meat, in the middle we put our filling. After wrapping in minced meat, a little flatten. We give the shape of cutlets. Do not forget to wet your hands so that the meat does not stick.

Step 9

Now we heat the pan and fry our patties.

Cutlets in batter with filling.

This recipe is a little more complicated than those described earlier, but the taste is excellent and look very nice on the festive table. We continue to consider recipes for juicy minced meatballs, now in batter.

Ingredients:

Step 1.

First make minced meat. You can take any, you can assorted. I use 2/3 of beef and some pork. It is best to take non-fat meat, as there will be enough oil.

We twist the meat through a meat grinder. Finely chop the onion, add to the meat. We add salt and pepper to taste. Knead everything thoroughly. You can add a little water if you get very dry meat.

Step 2

Let's make the filling. Rub the cheese on a grater. Finely chop pineapples and mix with cheese.

Step 3

Now the minced meat needs to be divided into equal parts. Roll up balls from them - future cutlets.

Step 4

We make cakes of balls, in the middle we put a spoon of filling and a piece of butter. Close like pies. Now with our hands we make the shape of the patty, correct it, so to speak.

The resulting cutlets are removed until the refrigerator. Making a batter.

Step 5

We drive eggs, mayonnaise, soda and salt into a deep bowl. Beat well. Then gradually stir in the flour stirring. It is necessary for the dough to turn out like a pancake.

Step 6

We get the cutlets. Melt the fat in a pan. You can just fry in vegetable oil. First, lower the patties into the batter and then into the preheated pan. We leave the distance between the cutlets so that they do not stick together.

When one side is browned, turn over. Fry until browned on all sides.

Step 7

After frying, it is advisable to put the patties briefly on a paper towel so that excess fat is stacked. After you can serve with a side dish.

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

We will need:

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

Step 1.

The washed meat is passed through a meat grinder. Finely chop the onion and add to the meat.

Step 2

Pour cream into minced meat, pepper and salt to taste there. We drive in the whole eggs. Thoroughly mix the minced meat, it is even desirable to beat it off.

Step 3

With moistened hands, we form thin cakes, roll in breadcrumbs and leave on the table for a couple of minutes.

And here is an interesting recipe and very beautiful:

  Fish cakes with semolina.

In conclusion, consider a simple recipe for fish meat cutlets. For those who are tired of other meat, succulent recipes for minced fish meat cutlets are suitable. Delicious cutlets are also made from it. There are a lot of useful substances in the rabbi, especially phosphorus. You can cook from any fish. We cook from pollock.

We will need:

1. Any fish (pollock from me) - 1 kg;
2. Onions - 1-2 pcs;
3. Bread or loaf - 150-200 g;
4. Tomato paste - 2 tablespoons;
5. Salt and pepper to taste;
6. Semolina for breading;
7. Vegetable oil.

We clean the fish, cut into small pieces. Soak the bread in water and squeeze. Finely chop the onion and fry in a pan until it is a beautiful golden color. Be sure to cool.

Step 2

Now, through the meat grinder, we pass the fish fillet, bread and fried onions. Salt and pepper minced meat to taste. Mix everything thoroughly.

Step 3

With wet hands, we form balls and slightly flatten. We heat the pan, Cut the patties in semolina and put in the pan. We fry on both sides, reduce the heat, cover with a lid and let it cook for a bit.

Step 4

After frying, put the patties in a saucepan. Bring the water to a boil, put tomato paste, bay leaf. You can add any more spices to your taste. Cover and simmer for 2-3 minutes.

Then remove from the stove and cool slightly. Can be served.

That’s all for me, I hope our tips and recipes come in handy. Enjoy your appetite, bye and see you all. Do not forget to leave your comments and share a post on social networks.

Recipes of juicy minced meat patties and the secrets of their preparation.   updated: December 8, 2017 by: Subbotina Maria

Pork cutlet rightfully takes one of the best places on the table of Russians. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, with excellent taste with a delicate texture.

Minced meat patty has been known in Russian cuisine since the eighteenth century. In France (from where, in fact, the name “cutlet” came from) they prepared this dish of meat on the bone, choosing the rib part for this.

Chopped meat cutlet appeared in Russia at the beginning of the 19th century. Initially, veal was taken, then chicken meat (Pozharsky patties from Torzhok).

In modern Russian cuisine, a pork cutlet is prepared from minced meat with white bread soaked in milk, eggs and spices. The mixture is crumbled in breadcrumbs, fried in oil until tender.

A boneless cutlet is a less frequent guest on the table. This is usually a festive meal.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it should be fresh, not thawed (and especially not frozen), secondly, pork should be from the top of the carcass (where there are fewer muscles), and thirdly, it should not have foreign smell (not peculiar to meat).
• From a piece of pork you need to cut out the veins and cut the films - all that can interfere with the scrolling of the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or brush with a mixture of spices (optional) and cool a little. This will make it possible to make pork cutlets fragrant.
• The recipe with a photo of the preparation of minced meat can be seen in many sources. They are about the same. The first thing to do is scroll the meat. Stuffing should not be too small. If lean pork, add a little fat to the pieces of meat before cooking the minced meat.
• Into the minced meat, add eggs soaked in milk and pressed white bread, mix with finely chopped onions and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes include combining the minced meat before frying with chopped frozen butter or adding a piece of chilled to the middle of the cutlet.

Following the steps ensures that the pork cutlet is juicy and tender.

Ingredients for Russian-style pork cutlets in four large portions

1. Pork - 1 kg;
2. milk - 1 cup;
3. egg - 5 pieces;
4. city \u200b\u200bbun;
5. onions - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter - 100 grams;
8. vegetable oil - a glass;
9. salt (not more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets "in Russian"

• Inspect a piece of pork, cut into pieces, transfer to a bowl. If the meat is lean, cut a small (50 grams) piece of pork fat, add to the bowl with pork, mix. Put in the refrigerator for an hour and a half.
• Soak a city bun in milk. After half an hour, squeeze, chop into small pieces with your hands.
• Chop finely finely onion. The smaller, the more aromatic the pork cutlet will be. The recipe for preparing onions can be different: onions can be sautéed in oil, cooled and poured into ready-made minced meat. It is believed that delicious pork cutlets should not contain pieces of onion - they should only have a hint of it.

• Remove the pieces of pork from the refrigerator, mix with onions and soaked slices of bread. Scroll through a large grill in a meat grinder.
• Mix with prepared onions, salt and pepper, place in the refrigerator for cooling.

Preparation of a lezon (sauce for coating patties)

• Separate the yolks from two eggs, put the proteins in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk to beat until a homogeneous mass is obtained (as for an omelet).

The sauce is necessary for coating the minced tortilla before deboning in breadcrumbs.

This process is necessary to obtain a hard (but not stiff) crust on the cutlet, so that during frying a juicy pork cutlet is obtained, the photo of which makes it possible to see the differences from a dry, thin like sole.

Cooking cutlets

• Take the separated squirrels from the refrigerator, beat to cool foam.
• Carefully combine with chilled minced meat, gently mixing.
• Put a stewpan on the fire (it is advisable to use a deep cast-iron frying pan), pour in sunflower oil (half a glass), its level should reach the middle of the cutlet. Put a small clove of garlic.
• Form wet patties with wet hands, place inside a piece (10-15 grams) of chilled butter. Cutlets need to be done as much as fits in a skillet. Usually these are four large ones.
• Dip in the ice season, bread in breadcrumbs. If the crackers have not completely covered the patty, dip again in the ice cream and again in the crackers.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly put the patties. Fry on both sides until golden brown.
• Take out the first portion of cutlets, transfer to any dishes that can be heated in the oven. It can be beautiful ceramics or glass for an oven.
• To form the second portion of cutlets, it is advisable to remove all small residues from the first portion from boiling oil (they spoil the appearance of the next batch), fry the cutlets, transfer to the dishes for the oven.
• Place cutlets in the preheated oven; they should be ready for about ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve pork cutlets “in Russian” warm from the oven in the dishes in which they were there. Sprinkle with finely chopped and mashed salt and parsley. As a side dish can be boiled potatoes, mashed potatoes, rice or a lot of ingredient vegetable salad.

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Pork cutlets

Pork cutlets - recipes. I do not know such a person who would refuse to taste delicious pork cutlets. Their mouth-watering crust, delicate and juicy structure is to the liking of both children and older people. You will learn about how to transform ordinary homemade patties into a culinary masterpiece, what spices to use in their preparation, how to achieve a crisp and juicy center, and much more, from our article.

Pork cutlets - how to cook

To make pork cutlets rosy and juicy, you need to know a few secrets of their preparation. First of all, choose the right pork meat. For cutlets, pork meat from the front of the carcass is best suited. When you buy ready-made pork mince in the store, you can never be sure that it was the scapular part that was used in its preparation. Stuffing prepared for cutlets, you need to mix well and beat on the edge of the bowl. Such a trick allows the stuffing to be saturated with oxygen, which is reflected in the final result.

Many hostesses milk is poured into minced meat - this is wrong. To make pork cutlets juicy and tender, add boiled water at room temperature or mineral water to the minced meat. Set aside for a few minutes to force the minced meat to absorb it, and then continue the kneading process.

Pork cutlets - the main products for cooking

Many housewives add eggs to the minced meat. At the same time, you should know that egg white gives riglets to cutlets. Culinary experts also do not recommend adding bread to minced meat for cutlets. It is better to replace it with grated potatoes. But what a cutlet cannot do without is without a bow. The more onions in your mincemeat, the juicier your pork cutlets will be. Shape them with wet hands and try to give them the same size. As a breading, you can use breadcrumbs or flour. Another type of breading is beaten egg whites. Such cutlets are especially tasty and juicy. And the last - the larger the size of the pork cutlet, the juicier it turns out!

Pork cutlets - recipe

  We offer you to cook a classic recipe for pork cutlets. You can also see a photo of the recipe for pork cutlets on our website.

Essential ingredients for cutlets:

• Pork - 0.5 kg.
• Potato - 1 pc.
• Glass of water
• Onion - 100 g
• Slices of garlic - 3-4 pcs.
• Breadcrumbs
• Sunflower oil
• Butter - Cold
• Salt and pepper to taste

How to cook a recipe - wash the prepared meat, dry with a towel and cut into cubes. Pass the pork twice through a meat grinder, and beat it on the edge of the bowl or desktop. Peel the onion and cut into small cubes. Add the onion to the minced meat and add warm water just as much as the minced meat can absorb. Pass the cleaned cloves through the press and send to the minced meat. You can add egg yolk, but this is not necessary. Season the minced meat with salt and ground pepper and mix well. Once again we beat the minced meat, let it stand for 15-20 minutes in a cool place so that all the components are well saturated.

We form cutlets with wet hands. Cut cold butter into small cubes and insert one cube into the middle of each cutlet. Once again, carefully form the correct shape and roll each in breadcrumbs.

In a pan, heat up sunflower oil and fry pork cutlets on medium heat on each side. At the end of the process, add heat to form a beautiful golden crust. Be sure to put the hot cutlets on a paper towel so that it can absorb excess fat. Serve to the table "with heat and heat." Bon Appetit!

Steamed pork cutlets - recipe

A very useful and less high-calorie recipe for steamed pork cutlets. Steamed recipes always have a lower calorie content than for example when frying in vegetable oil.

• Pork - 0.5 kg
• Onion and parsley
• Onion - a small head
• Garlic - 2-3 cloves
• Potato - 1 pc.
• Salt and pepper - to taste

We washed and dried meat into cubes. Peel the onion and garlic and, together with the meat and peeled potatoes, pass twice through a meat grinder. Stuff the minced meat and pepper to taste, add the fresh herbs of parsley and onion and mix thoroughly. We form beautiful cutlets with wet hands and put them in a double boiler. Steam for 35 minutes. Such cutlets are ideally combined with vegetable salads.

Chopped pork cutlets - recipe

Chopped pork cutlets. This recipe is notable for its naturalness. It is not prepared from minced pork, the meat is cut into small pieces.

• Pork tenderloin - 0.5 kg
• Onion - 1 pc.
• Bunch of fresh dill
• Starch - 2 tbsp.
• Mayonnaise - 5 tbsp.
• Chicken yolk - 1 pc.
• Breading flour

Cooking recipe.   Wash a beautiful piece of pork tenderloin and dry with a kitchen towel. Cut into small cubes. Peel the onion and chop. Chop fresh herbs and send them together to meat. Gently mix and let stand for 5-7 minutes. After that, add chicken yolk, mayonnaise to the minced meat and carefully introduce the potato starch. Mix again, gently beat off and with wet hands form beautiful cutlets. Pour the sifted flour onto a plate and brew each cutlet.

Heat the oil in a frying pan and fry the meatballs on both sides over medium heat. Put the patties on a paper towel.

Such pork cutlets are perfect for any side dish. Garnish them on top with a sprig of fresh herbs, and ... woo-a-la.

Pork cutlets in a slow cooker - recipe

For lovers of recipes in the multicooker. Cutlets cooked in a slow cooker are distinguished by their benefits to humans.

• Pork - 700 gr.
• Onion - 2 pcs.
• Potato - 1 large
• Yolk - 1 pc.
• Garlic - 3 tooth.
• Spices, salt and pepper - to taste
• Vegetable oil

Many modern housewives have purchased for themselves in the kitchen such a miracle technique as a slow cooker. This is a very convenient thing especially for business women. And such beloved pork cutlets in a slow cooker can be cooked either steamed or with a golden brown crust.

So, cut the meat into cubes. Peel potatoes, onions and garlic cloves. All together we pass twice through a meat grinder, season with our favorite spices, salt and pepper. You can also add the yolk, but not necessary. Knead the minced meat well so that it does not stick to your hands. Then we beat it several times on the table and with wet hands we form a beautiful shape of cutlets.

Open the lid of the multicooker and pour a little vegetable oil on the bottom of the bowl. We spread the first portion of cutlets, close the lid and set the “baking” mode. After 10 minutes, turn the patties over and continue cooking for another 10 minutes. Pork cutlets in a slow cooker are especially juicy, tasty and with a beautiful golden crust. I understand that the cooking process is a little longer, but at the same time, you can safely do another thing, and the cutlets themselves are fried. The multicooker signal itself will inform that the cutlets need to be turned over.

It is worth noting that each multicooker has a different power mode and bowl volume, respectively, the duration of the process of cooking pork cutlets can vary either one way or the other. Therefore, carefully study the technical characteristics of your slow cooker, and only after that proceed with the preparation of any dish or baking.

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Juicy Pork Chops with Potatoes

It is better to forget about minced meat from the store forever. All healthy juices disappeared from it during grinding. Homemade minced pork with potatoes is a great way to cook juicy pork cutlets. For reasons of economy, you can use pork of the second grade, it will turn out even tastier, since this meat has a more saturated taste. In order to preserve meat juices, they put bread crumb in cutlets, but not everyone likes it, so an alternative option - with raw potatoes, I think, will appeal to many. If instead of flour, roll cutlets in corn starch, you get a dish without gluten.