It is probably difficult to imagine a person who has never tasted these delicious cutlets made from minced meat and vegetables at least once in his life. Initially, cutlets were made from the bone part, that is, with bones, and later we remade them in a way more pleasing to us. And on this topic you can argue and talk endlessly, and I will only say one thing - in any performance, cutlets are always desirable and tasty ...

I have already cited more than once, which differ significantly from this. It was that we cooked them with and without filling. And also, she offered a number of vegetable cutlets prepared by other methods. But this time, I decided to cook the most ordinary cutlets from the purchased minced meat, and of course I whipped them up. I am pleased to present the recipe ...

Ingredients:

• Minced meat - about 0.5 kg.
• Bread - 100 g.
• Chicken egg - 1-2 pcs.
• Onion - 1 head
• Salt and spices to taste
• Frying oil - 100 g.

Since we decided to cook simple cutlets and quickly, then the composition of the ingredients should not be very tricky. And everything else that you consider necessary can be added at your discretion. Of course, it would not hurt to add chopped garlic, which would give our cutlets a special and piquant taste, but this is not for everybody.

Recipe for homemade minced meat cutlets

Combine minced meat with pre-soaked bread, it can be a small piece of stale roll. It is advisable to pass the onions through a meat grinder, but you can also finely chop and add to the minced meat. Beat eggs, put salt, add a little black allspice. To mix everything. Form small patties.

Put the pan on the fire, add oil and heat. You can roll the cutlets in flour, but I don't, because mine don't like it. Fry our cutlets on both sides until golden brown. The frying process should be moderately fast and the oil should be hot all the time so that the cutlets quickly become covered with a weak crust, while the crusty minced meat will not absorb the oil too much, thus our cutlets will not turn out to be very fatty.

In order for the cutlets to be softer, they should be stewed for a couple of minutes, covered with a lid. When ready, transfer to a separate bowl and allow excess oil to drain. Serve hot.
As a side dish for cutlets, you can cook anything from pasta or you can stew vegetables with them. And also, as always at the request of the home, I prepare mashed potatoes for garnish, which I must whisk in milk and, as a result, mashed potatoes are very tender and airy, not to mention the taste.

I want to present a more simplified cooking option, a step-by-step recipe for the most delicious and simple chicken cutlets, the taste of which will appeal to all your family.

Ingredients: 500 g chicken fillet, 1 onion, 1 chicken egg, 1/2 teaspoon of salt, 1/2 of a bunch of fresh herbs and 3-4 tbsp. tablespoons of vegetable oil.
Peel the onion and divide it not too finely, scroll on a blender. If you are using a meat grinder, skip onions last.

Divide the chicken breasts into certain pieces, place in a blender and chop.

Transfer the scrolled ingredients to a separate bowl, add the chopped parsley, beat in the egg and salt to taste.

Stir everything, divide the minced meat, in our case, 8 pieces came out, of which make flat oval or round cutlets.

Heat oil in a frying pan, place the minced meat with herbs not very tightly.

Fry chicken cutlets in a skillet on each side for 3-5 minutes, over medium heat

Try not to fry for a long time, otherwise the cutlets may turn out to be dry. Chopped chicken breast cutlets cook very quickly.

Secrets of making delicious cutlets

Have you ever wondered how some cutlets turn out so tender and juicy that you want to eat and eat them, while others, on the contrary, are dry and slightly burnt? The fact is that the latter do not know all the subtleties.

To prepare delicious cutlets, you must use mixed minced meat, which should consist of 3/4 of the cape of beef, and 1/4 of pork or of veal, poultry and lamb.

You should always add white bread without a crust to the minced meat and always soaked in milk.

To make the cutlets as juicy as possible, a small amount of grated potatoes or sour cream must be added to the minced meat, and a small piece of butter should be put inside the cutlets directly during formation.

After the minced meat is ready, the latter need to put the egg white whipped in a separate bowl, but the yolk should not be added in any case!

The minced meat needs to be kneaded for several minutes, the longer you do this, the better the cutlets are as a result.

When ready, the minced meat should be kept in the refrigerator for at least 15-20 minutes, or even more. Recommended at least 1 hour.

The frying process should be treated more responsibly, because this is an equally important part of cooking cutlets. The cutlets should be fried in hot oil, especially for the first 30 seconds. In order not to leak the juice, the cutlets should be covered with a light crust, and after that it is already necessary to reduce the heat and fry over medium heat. All the same must be repeated on the other side, periodically pouring oil over them.

Following these non-tricky tips, you can easily cook the most delicious and juicy cutlets that will charm everyone!

Hello everyone, hello! Today we'll talk about delicious, crispy and juicy cutlets. I have already revealed to you the secrets of making these pancakes from, and now we will cook them from minced meat. Make this dish with different side dishes, with and without gravy, with breading, with filling; cooked in a pan, oven or double boiler.

It would seem that everyone knows how to cook this dish, but no ... Many face problems, for example, for some, the meatballs fall apart, while for others they turn out to be dry.

To indulge yourself with a delicious dinner, just follow some tips when making:

• • It is best to make cutlets not from purchased, but from homemade minced meat.
  • Choose the back, neck, shoulder blade, brisket and some parts of the hind leg for minced meat. Peel the meat from film, bones. Use beef and pork.
  • It is better to add an egg, but not more than 2-3 pieces per 1 kg, since due to their large amount, the dish can turn out to be tough.
  • It is better to take chilled onions. Well, decide for yourself how to cut it. I like to use a kitchen knife and cut into cubes more.
  • Remember to add the soaked bread to keep the pancakes soft and tender.
  • Feel free to add your favorite spices and salt.
  • To give the correct shape of the hand, pre-moisten with cold water.
  • Choose the right breading for a golden crust. Use crackers, sesame seeds, small bread strips, or flour.

Everyone knows that the most delicious delicacy is obtained from the so-called homemade minced meat, that is, they take a ratio of 1: 1, respectively, minced beef and pork. An important criterion is that the meat must be fresh. The classic version involves adding bread to the dish.

We need:

• Minced meat - 500 gr. (pork + beef 50/50);
• White bread - 125 gr. (it is better to take not fresh bread);
• Egg - 1 pc.;
• Garlic - 2-3 cloves;
• Onions - 1-2 pcs.;
• Salt -1 tsp;
• Pepper to taste;
• Flour or crackers for breading;
• Frying oil.

Cooking method:

1. Rub the onion on a coarse grater, finely chop the garlic. Soak the bread in warm water or milk. Add onion, garlic, pressed bread, egg, salt, pepper, spices to the minced meat.

2. Mix everything well until smooth.

3. Now you need to slap the minced meat with your hands on a plate or on the table, repeat this several times. Thanks to this culinary secret, the dish will turn out to be more magnificent. Next, we cut the meat into meatballs, giving the shape that you like.

4. We make breading from breadcrumbs or flour, or you can use a special mixture bought in a store.

5. Fry on both sides until golden brown.

6. Meat balls are very fluffy and delicious.

Meatballs with zucchini recipe

I think everyone will agree with me that everyone loves hearty and ruddy minced cakes, but sometimes they get bored too. Therefore, you have to look for new approaches to cooking cutlets. What if you add zucchini to them? Believe it or not, it will turn out very juicy and tender.

We need:

• Zucchini - 1 kg;
• Minced meat - 750 gr.;
• Flour - 6 tbsp. l .;
• Eggs - 2 pcs.;
• Garlic - 3 cloves;
• Flour for breading;
• Salt, pepper mixture - to taste.

On a note! You can break the proportions and do to your liking. The dish will still be soft and tasty.

Cooking method:

1. Zucchini wash, peel, peel and grate on a coarse grater.

Tip: The best size to use a squash is about 20 centimeters. In such a zucchini, good taste, and the bones are very small.

2. Pass the garlic through a press. In a bowl, combine the minced meat, courgettes, eggs and garlic.

3. Add salt, pepper mixture, mix well. Form the meatballs and fry on both sides until golden brown.

4. Serve hot, although some people like the cold option. It turns out to be a great snack.

Delicious minced meat cutlets with potatoes in a pan

Before, I have never added potatoes to minced cutlet. But recently, my friend tried these miracle pancakes, how delicious and lush they are. They also satisfy the hunger of even the most insatiable gourmet.

We need:

• Minced meat - 1 kg;
• Potatoes - 2-3 pcs.;
• Onions - 1-2 pcs.;
• Garlic - 3-4 cloves;
• Cold water - 2 tbsp. l.
• Salt to taste;
• Pepper to taste;
• Egg - 1 piece.

Cooking method:

1. Cut the onion into small pieces using a kitchen knife.

2. Finely chop the garlic.

3. Grate potatoes.

4. Add onion, garlic, potatoes, cold water, egg to the finished minced meat. Season with salt and pepper. Mix well and beat until the meat becomes fluffy.

5. Form balls.

6. Fry in a preheated pan on both sides until golden brown. The fire should be moderate so that everything is baked on the inside and not burned out on the outside.

And for you a video of the recipe for this dish, who likes not to read, but to watch:

Recipe for cooking meat and cabbage

There is an opinion that if we cook our product from beef, then it will turn out to be completely dry. But in fact, you need to know some culinary nuances, and our dish will turn out to be very juicy and appetizing. Therefore, I could not disregard the method of cooking ground beef with the addition of cabbage.

Culinary tricks for making beef cutlets:

• For minced meat, take moderately fat beef, chop it with a knife or through a meat grinder;
• It is better not to use eggs in this dish;
• If the meat is lean, then add a small piece of lard;
• To make the meat as juicy as possible, add stale bread or loaf to it;
• Fry the workpieces in heated vegetable oil, and then simmer under the lid for 7-10 minutes.

We need:

• Minced beef - 300 gr.;
• Cabbage - 500 gr.;
• Onions - 1 pc.;
• Garlic - 1-2 cloves;
• Bun - 1 pc.;
• Milk - 70 ml;
• Bread crumbs - 2-3 tablespoons;
• Vegetable oil for frying;
• Salt and pepper to taste.

Cooking method:

1. Remove the crust from the bun and soak the crumb in milk.

2. Chop the onion and garlic in a blender. Peel and chop the cabbage, then grind in a blender or pass through a meat grinder.

3. Combine minced meat, cabbage, onion with garlic and bread soaked in milk. Season with salt and pepper.

4. Mix the minced meat well with your hands.

5. Form meatballs and bread in breadcrumbs.

6. Fry the balls on both sides in vegetable oil, over high heat, without closing the lid for several minutes, then cover with a lid and reduce the heat, cook until tender.

How to cook minced meat patties in the oven

We need:

• Boiled eggs - 5 pcs.;
• Minced meat - 350 gr.;
• White bread - 1 slice;
• Milk - 50 ml;
• Salt, pepper - to taste;
• Onions - 2 pcs.;
• Garlic - 2-3 cloves;
• Sunflower oil - for frying;
• Flour, breadcrumbs - for breading.

Cooking method:

1. Minced meat must be put in a plate, salt, pepper and mix thoroughly.

2. Pour milk over the bread and wait until it gets wet.

3. Finely chop the onion, garlic and add to the minced meat. Do not forget to add ready-made bread.

4. Peel the eggs.

5. With damp hands, make a flat cake 5-7 mm thick from the minced meat, and put an egg in the center.

6. Cover the egg with minced meat. Mix flour with breadcrumbs and roll our blanks in this breading. Put them on a baking sheet, greased with vegetable oil and put in a preheated oven to 180 degrees for 40 minutes.

In fact, these are not all recipes for cooking meat patties, there are a lot of them. But I'm ending for today, as my goal was to show you the most classic and delicious ways that will be a hint for you to prepare a simple and satisfying dinner. And do not forget to prepare a delicious salad, for example from, and everyone will be happy. I look forward to your comments.

Juicy minced meat patties are a popular and beloved delicacy.

The recipe for this dish has many varieties.

Most often, appetizing cutlets are prepared from minced beef, pork, fish and chicken.

General principles of cooking juicy minced meat patties

Each of the meat delicacy options has the necessary ingredients. The main product is minced meat. Egg white should also be added to cutlets. It helps the cutlets to keep their shape when frying and prevents the minced meat from spreading in the pan.

Thanks to the stale crust of bread soaked in milk or water, ready-made juicy cutlets have an original taste. If the dish is made from minced fish or chicken, you should add more bread, because these varieties of minced meat have a liquid consistency.

Salt as well as pepper are seasonings that are essential for any kind of minced meat. You can also apply different herbs, additives to vegetables, chicken, meat, fish. Onions are good for meat cutlets. Garlic will improve the flavor of the chicken. It is better to put a lot of greens in fish dishes.

Wheat and rye flour is used for breading. You can replace the ingredient with bread crumbs. You can add different seasonings to the breading as desired.

Fry juicy minced meat patties in vegetable oil. You can use lard and fat.

Cook the cutlets over high heat to form a crust, and then gradually reduce the flame. Then minced meat cutlets are juicy.

Juicy minced meat cutlets

Ingredients

frying oil

dry white bread - 180 g

pork pulp - 830 g

chicken breast - 220 g

onions - 85 g

parsley - 40 g

garlic cloves - 15 g

frozen butter - 66 g

pepper from the mill - 14 g

salt - 8 g

nutmeg - 2 g

bread crumbs - 120 g

Cooking method

1. Pork and chicken fillet turn into minced meat through a meat grinder three times.

2. Soak pieces of bread in water. Get rid of the crust. Without wringing, lay out to the minced meat.

3. Remove the top layer from the onion and garlic. Grate. Put the mixture in a container with minced meat.

4. Add a little water while mixing the ingredients.

5. Put pieces of frozen butter.

6. Sprinkle with chopped parsley.

7. Send the mixture to the refrigerator for 40 minutes.

8. Form the cutlets into a round shape.

9. Bread in breadcrumbs.

10. Fry in hot oil to form a crust.

11. Cool.

12. Serve juicy minced meat patties with mashed potatoes and salad.

Juicy minced meat cutlets with seafood

Ingredients

mustard - 12 g

crab meat - 210 g

boiled shrimp - 140 g

minced chicken - 215 g

canned corn - 115 g

onions - 70 g

flour - 65 g

potatoes - 350 g

paprika and salt

Cooking method

1. Wash the potatoes under running water, remove the skin. Boil and puree.

2. Sprinkle with paprika.

3. Add small onion slices.

4. Put in the mustard.

5. Pour out the corn.

6. Lay out the minced meat.

7. Add the seafood, cut in medium pieces.

8. Stir the mixture.

9. Make medium-sized cutlets from small pieces of minced meat.

10. Dip each of them several times in flour.

11. Fry over medium heat.

12. Juicy minced meat cutlets with seafood can be treated to unexpected guests, because the delicacy takes a little time.

Juicy minced fish cutlets with bacon

Ingredients

egg - 1 pc.

pike fillet - 485 gr.

white bread - 335 gr.

spices - optional

lard is not old - 155 gr.

onion - 30 gr.

milk - 20 gr.

bread crumbs - 135 gr.

sunflower oil - 60 ml

garlic - 18 gr.

Cooking method

1. Divide the fish: remove the head and tail, remove the bones and skin from the meat.

2. Grind the fillets with a meat grinder, adding pieces of bacon, peeled garlic and onions.

3. Place the bread in a deep container.

4. Pour in milk.

5. Add minced meat with egg and spices.

6. Blind cutlets.

7. Fry in a pan in sunflower oil on all sides until tender.

8. Serve juicy minced fish cutlets hot with young boiled potatoes.

Juicy minced chicken and cabbage cutlets

Ingredients

chopped parsley - 65 g

minced chicken - 440 g

onions - 80 g

cabbage - 210 g

vegetable oil - 110 ml

sour cream - 46 g

garlic - 8 g

mustard - 36 g

ground black pepper - to taste

salt - 14 g

Cooking method

1. Put minced meat in a container.

2. Chop the cabbage. Add to the minced meat.

3. Peel the onion. Cut into small cubes.

4. Chop the parsley.

5. Remove the husk from the garlic. Pass through the garlic.

6. Put prepared ingredients in a bowl with meat. Mix.

7. Add half of the mustard.

8. Sprinkle with salt and pepper.

9. Grind the resulting mass with a blender until smooth.

10. Blind the cutlets into a flat and round shape.

11. Fry in butter until crispy.

12. In a bowl, whisk sour cream, pepper, salt and the remains of mustard with a whisk.

13. Pour out 95 ml of water. Stir the mixture.

14. Put the cutlets on the rooster. Pour over the sauce. Simmer over low heat for 10 minutes.

15. Juicy minced meat patties with cabbage ready to eat.

Juicy minced meat cutlets with olives

Ingredients

hops-suneli - 16 g

oregano - 8 g

dried parsley - 26 g

pepper - 9 g

loaf - 180 g

minced meat - 1100 g

onion - 55 g

garlic - 22 g

cabbage - 1 small fork

olives - 140 g

Cooking method

1. Peel and coarsely chop the onion.

2. Cut the loaf. To fill with water.

3. Squeeze out the liquid slightly.

4. Put onion and loaf pieces into a container. Grind using a blender.

5. Put the garlic cloves. Grind again.

6. Finely chop the cabbage.

7. Salt. Squeeze with your hands to let the vegetable juice.

8. Sprinkle the minced meat with salt.

9. Add seasoning. Put the minced meat in a container with onions and a roll. Stir the mixture.

10. Divide the minced meat into small portions. Make tortillas. Put olives in the center of each of them.

11. Blind cutlets. Roll in breading.

12. Fry on both sides in butter until blush.

13. Serve juicy minced meat patties for dinner with vegetable salad.

Juicy minced chicken cutlets with cheese filling

Ingredients

minced chicken - 550 g

garlic - 4 cloves

slice of loaf - 145 g

spices and salt

onions - 35 g

egg -1 pc.

milk - 64 ml

hard cheese - 120 g

dill, parsley - bunch

boiled eggs - 2 pcs.

vegetable oil - 30 ml

Cooking method

1. Cool the hard-boiled eggs. Get rid of the shell. Grate.

2. Chop a piece of cheese into thin strips.

3. Wash the herbs. Dry. Chop finely.

4. Combine the ingredients in a deep container. Mix.

5. Put the pieces of loaf into a plate filled with milk. Set aside to soften the loaf.

6. Knead the bread until smooth using a fork.

7. Remove the scales from the garlic. Pass through the press.

8. Remove the onion from the top layer. Chop finely. Turn into gruel with a chopper.

9. Place bread mass, minced meat, egg, onion in a deep bowl.

10. Add spices and the required amount of salt.

11. Knead the mixture thoroughly.

12. Form into thick cakes. Put the filling of eggs, herbs and cheese in the middle.

13. Wrap in minced meat.

14. Pour oil into a saucepan.

15. Put the container on fire.

16. Put the stuffed cutlets. Fry over medium heat.

17. Lush and juicy minced meat cutlets with filling, serve with any side dish.

Juicy minced meat cutlets fried in batter

Ingredients

570 g lean minced meat

75 g onions

2 raw eggs

2 g baking soda

4 g garlic cloves

80 g canned pineapples

125 g hard cheese

105 g butter

70 g frying fat

Cooking method

1. Add finely chopped onion to the minced meat.

2. Turn the chives into gruel with the help of a garlic press.

3. Add salt and pepper.

4. Knead the minced meat well.

5. Pour water into it.

6. Grate the cheese on a medium grater.

7. Chop pineapple pieces.

8. Stir the cheese with pineapple.

9. Divide the minced meat into equal parts.

10. Roll up tight koloboks. Make a flat cake from each piece.

11. Add a tablespoon of the filling.

12. Top with a piece of butter.

13. Close up the cake in the form of a pie.

14. Roll each piece of stuffed meat tightly.

15. Send future cutlets to the refrigerator.

16. Drive raw eggs into a deep bowl.

17. Add mayonnaise, soda and salt.

18. Whisk the mixture.

19. Gradually add flour to make the dough like a pancake.

20. Heat fat well over medium heat.

21. Put the future cutlets in batter.

22. Place in the pan, leaving gaps.

23. After browning, turn the cutlets. Fry until browned on all sides.

24. Remove the juicy minced meat patties from the pan.

25. Put on paper towels for a few minutes to remove excess grease.

26. Serve with vegetables.

Juicy minced meat and chicken liver cutlets with vegetables

Ingredients

large carrots - 55 gr.

chicken liver - 320 gr.

large onion - 135 gr.

minced pork - 420 gr.

squash without seeds - 220 gr.

black bread - 245 gr.

quail eggs - 5 pcs.

potatoes - 90 gr.

olive oil - 50 ml

flour - 75 gr.

oatmeal - 65 gr.

Cooking method

1. Turn meat and chicken liver into minced meat.

2. Cut off the peel from the carrots.

3. Remove the potatoes from the top layer.

4. Remove the thick skin from the zucchini.

5. Soak the bread in a little water.

6. Remove the husk from the onion.

7. Cut the food into pieces. Turn into a homogeneous mass with a meat grinder.

8. Add the soaked and squeezed bread.

9. Drive in the eggs.

10. Sprinkle the mixture with salt. Knead thoroughly.

11. Pour dry flakes. Set aside the minced meat for 25 minutes.

12. Pour oil into a frying pan.

13. Reheat.

14. Roll cutlets formed from minced meat in flour.

15. Send to the pan. Fry on all sides until crusty.

16. Fragrant and juicy minced meat cutlets are ready to use.

To give the cutlets the correct shape, hands must be moistened in cool water. With one hand, you need to beat the cutlet on the palm of the other hand a couple of times so that the minced meat thickens.

The softness of the finished juicy minced meat cutlets depends on the amount of bread.

It is better to change the oil after each portion cooked in a pan.

For juiciness, you can add lard or fat to the minced meat.

For cutlets, it is better to choose the loin of the carcass. The meat of the hind leg is firm and dry. It is recommended to mix several types of meat.

To make the cutlets juicy, you need to add onion, chopped with a grater, to the minced meat.

You should not soak bread in milk; when frying minced meat, due to the interaction of proteins, the cutlets will get rid of juiciness.

Juicy minced meat patties should not be small. The larger the cutlets, the juicier they are.

Oatmeal is able to absorb excess liquid that is in the minced meat.

For juicy minced meat patties, it is better to use fresh products, and you should cook the minced meat yourself.

In some cases, eggs can be discarded. These ingredients will make the finished cutlets tough.

For a piquant taste, you can put coriander or cinnamon in the minced meat.

Sour cream will add tenderness to the taste of the dish. The product can be put in minced meat or in a sauce in which cutlets will be cooked.

Meatballs and meatballs, meatballs, cutlets, cabbage rolls, dumplings - all these dishes are based on minced meat. Home-made in terms of taste and appearance is always more attractive than a store one, however, with the creation of such a meat base, everything is not as easy as we would like. Where is the secret of the ideal minced meat for cutlets of any kind and what mistakes do inexperienced housewives make?

How to make minced meat for cutlets

Pieces of pork, beef, poultry or even fish twisted through a meat grinder - in the general sense, this is minced meat. However, such a "bare" base is not suitable for further work, since it falls apart, dries during heat treatment, and has almost no taste. As a result, you have to add some binders, spices, etc., so the question of how to cook minced meat for cutlets can take a very long time to figure out. First of all, it is advisable to decide how this dish will be prepared.

In the oven

This method of heat treatment is very popular along with cooking in a multicooker. There are no special requirements for minced meat for cutlets in the oven, but it is desirable that it be juicy, since the moisture is actively evaporated. Breading is not necessary here, but it is recommended to make a wet filling for the cutlets - it will soak them from the inside, preventing them from drying out. Mixed pork-beef, pork-chicken or fish mass is ideal.

For a couple

This cooking method is mainly used for fish and poultry when dietary recipes are selected and fats are not allowed. Minced meat for steam cutlets can even be absolutely dry - the moisture inside will create and maintain the selected method of heat treatment. The only drawback of the finished dish is the outward nondescriptness: the steam cutlets are very pale, so experts advise sending them to the oven for a quarter of an hour so that a crust appears.

A couple of important nuances:

• Formed cutlets do not need to be breaded - a double boiler will turn this dry shell into an ugly mess.
• No meat grinder? Use a blender or food processor. The consistency of the minced meat will vary according to the duration of the operation of the appliance.

In a frying pan

If we talk about a classic fried dish, then mainly combined minced meat is used for it, part of which is necessarily juicy pork. Professionals do not recommend using minced chicken or turkey meat for cutlets in a pan, as it can become too dry when frying. Some cooks make a twisted pork and beef tandem with a little lard - this makes the dish especially tender.

Minced meat recipe for cutlets

After reading the following ways to create minced meat, poultry or fish, you will forget about the problem of broken or burnt cutlets, learn how to choose the right flavoring additives. Each step-by-step recipe for making minced meat is accompanied by a photo, and at the end you will find the most valuable advice from professionals, selected based on the frequency of questions that the housewives have.

Classical

The traditional version of such a delicious dish is pork and beef, supplemented with a white onion, black pepper, and salt. Most housewives prefer to make classic minced meat for cutlets with an egg, whose task is to give the mass elasticity and integrity. Breading with crushed breadcrumbs is mandatory, and for tenderness, a piece of butter is introduced at the very last stage.

Ingredients:

• beef - 400 g;
• pork - 180 g;
• egg high cat .;
• onion;
• salt pepper;
• butter - 20 g.

Cooking method:

1. Scroll the meat at the same time with the onion slices twice.
2. Add salt and pepper. Taste the mass, because more often it happens to undersalt than to oversalt.
3. Beat the egg, add there. Knead with your hands (!) For a couple of minutes.
4. Pour in a spoonful of ice water and add oil. Knead for another minute.

From pike

This fish is distinguished by the dryness of the fillet, so professionals will definitely use butter, which will make the cutlets juicy. You can take lard or even fatty pork, but if you are going to cook a dish for a child, this option is not suitable. The rest of the secrets of how to make minced pike for cutlets ideal are revealed in the course of the description of the algorithm.

Ingredients:

• pike - 550 g;
• butter - 30 g;
• milk - half a glass;
• bulb;
• salt;
• a sprig of cilantro;
• a slice of white loaf.

Cooking method:

1. Cut the bread crumb, pour in milk - this will make the cutlets tender.
2. Peel the pike fillet, scroll through a meat grinder with chopped onions.
3. Add pressed bread mass, salt, chopped cilantro.
4. Before frying / baking, the cutlets must be breaded, otherwise all the juice will go away.

Consider another option for fish dishes -. Delicious recipes with photos and videos are waiting for you.

Beef and pork

If you like the big, hearty burgers sold in food service chains, but are wary of unknown ingredients, learn how to make this dish yourself. First of all, you need to figure out how to cook minced meat for pork and beef cutlets. This mass, according to professionals, is ideal for burgers. The dietary option rejects pork.

Ingredients:

• beef - 250 g;
• pork - 250 g;
• egg 1 cat.;
• white loaf - 100 g;
• salt, oregano, basil - a pinch;
• caraway seeds - 1/2 tsp.

Cooking method:

1. Scroll the beef with pork through a meat grinder.
2. Freeze the loaf, grate coarsely.
3. Beat the egg, add to the meat mass. Pour spices and salt there.
4. Enter the loaf crumbs last - the mass should be thick.
5. You can fry minced pork burger patties without oil, making sure to give them the correct flattened shape.

Chicken

A very quick, tasty, delicate dish is obtained if you prepare the base according to this recipe. Chicken fillet is low-fat, therefore, it is supplemented with processed cheese or regular cheese with sour cream, and fresh herbs will give it a pleasant aroma and taste. Minced chicken for cutlets in front of the rest also wins due to the speed of frying, especially if you make small flattened balls.

Ingredients:

• chicken fillet - 500 g;
• one processed cheese;
• eggs 2 cat. - 2 pcs.;
• a bunch of dill;
• green onion feathers;
• salt.

Cooking method:

1. Chop the chicken fillet with a knife, grind in a blender. Salt.
2. Mash the cheese, add torn dill, green onions.
3. Add the beaten eggs, knead the chicken mass. If it is very liquid, add a little flour.
4. These patties are best baked or steamed to keep them low in calories. If frying, do breading.

From fish

For such a dish, experts do not put restrictions on the variety of the main product - you can use both juicy fatty trout and leaner pollock, as well as pike perch, cod. The only important thing is the absence of a large number of bones, otherwise cleaning will turn into torture. There are no special secrets in how to make minced fish for cutlets - even all components complementing fillets can be identical to those for meat.

Ingredients:

• fish fillet - 600 g;
• a bunch of parsley;
• semolina - 3 tbsp. l .;
• salt;
• ground white pepper;
• breadcrumbs.

Cooking method:

1. Chill fish fillets before use. Clean, rinse.
2. Cut into cubes, chop with a blender.
3. Add torn parsley, salt, ground white pepper.
4. Add semolina to make the mass less liquid.
5. Form cutlets, cover with breadcrumbs.

Pork

Such meat is rarely used alone because of its fat content. Even if the hostesses do not add beef / poultry, they try to make the filling that will facilitate the assimilation of the dish. Apples and prunes, greens are ideal. Such minced pork cutlets are juicy, fluffy, beautiful, in no way inferior to dishes from restaurant photos. Try this recipe to see for yourself.

Ingredients:

• pork - 700 g;
• bulb;
• salt, ground pepper;
• prunes - a handful;
• green apple;
• semolina - 3 tbsp. l.

Cooking method:

1. Twist chilled pork with onion pieces.
2. Season with salt, pepper, add semolina. Beat off this mass, knead for a few minutes.
3. Grate the apple, steam the prunes, Sculpt the cutlets, adding the filling to the center.

Beef

Choose the front mascara area for such a dish - it is the most delicate, but not too greasy. If you have a shoulder blade, it is better to cook mixed minced meat or add oil / lard. However, the puffiness is also affected by the chopping - without it, the cutlets will be flat, and very heavy inside. How to make minced beef so that your homemade dish can compete with restaurant photos? The technology is disclosed below.

Ingredients:

• beef - 500 g;
• lard - 100 g;
• bulb;
• tomato paste - 2 tsp;
• salt pepper.

Cooking method:

1. Twist the meat with bacon, add ground pepper.
2. Salt the ground beef, combine with tomato paste.
3. Beat for 3-4 minutes, immediately form cutlets.

With bread

A culinary move such as using a loaf or a plain white roll can help to make even fried cutlets very tender. This technique is especially actively used for fish or chicken mass, which is devoid of fat. Homemade minced meat cutlets with bread are always juicy, fluffy, soft. Use stale slices - they work better with gluten. Such minced meat cannot be prepared in advance!

Ingredients:

• meat - 600 g;
• a clove of garlic;
• stale bread - 120 g;
• milk - 150 ml;
• salt.

Cooking method:

1. Pour milk over the bread, wait 10-12 minutes.
2. Scroll the beef through a meat grinder. Send there again, but with squeezed bread and garlic.
3. Salt the resulting mass, add chopped onions. Beat off and start sculpting cutlets.

With potatoes

This simple method is liked by housewives and even culinary professionals - grated potatoes, added to minced meat, perform the same role as an egg. This recipe is suitable for people who are allergic to albumin, and is often used in children's menus. Delicate juicy minced meat for cutlets with potatoes can be prepared from any base - it always turns out to be perfect.

Ingredients:

• meat (any) - 600 g;
• large potatoes;
• onions - 1/2 pc.;
• salt.

Cooking method:

1. Scroll the meat pieces through a meat grinder, add half of the chopped onion.
2. Salt. Beat for 2-3 minutes - so the cutlets will be lush.
3. Add finely grated potatoes, knead for another 1-1.5 minutes.

Turkey

This type of meat is called an excellent compromise between pork fat and chicken dryness. The turkey is juicy, tender, but has a low calorie content, therefore it is actively used for the diet menu. If you wanted to know how to make minced turkey, but were constantly faced with hundreds of insoluble questions, this recipe will help you figure it out completely.

Ingredients:

• turkey fillet (not breast) - 600 g;
• zucchini pulp - 100 g;
• sour cream - 2 tbsp. l .;
• dried herbs - a pinch;
• salt;
• bell pepper.

Cooking method:

1. Pour milk over the bread.
2. Chop the turkey with a knife, scroll through a meat grinder with pepper. Season with herbs, salt.
3. Mix with sour cream and egg. Add grated zucchini.
4. Knead for a couple of minutes, form cutlets.

What can be added to minced meat for cutlets

Any classic recipe can be modified to change the flavor and appearance / consistency of the dish. Professionals tell you what to add to minced meat for cutlets to get the perfect result:

• Do you want dietary, but juicy fluffy cutlets? Mix grated beets or carrots with the meat mass.
• Minced cod can be supplemented with sour cream or low-fat cream.
• An unusual preparation of minced meat for cutlets without bread is to use a little pulp of grated zucchini.
• Too liquid mass, but no flour? Take bran or oatmeal.

Video

Pozharsky cutlets, Kiev style, from turkey, pork, beef, fish, vegetables and from cereals ... Who would have thought that the original European recipe for cooking meat on bone would gain such development and popularity. And despite the fact that the housewives prepare this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to the cooking technology, 2 types of meat cutlets are distinguished: a chop cutlet and made from minced meat. It is when cooking cutlets from minced meat that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of their preparation is a whole cycle of actions with the conditions that must be followed and small secrets, knowing which you can prepare an excellent dish not only for the everyday menu, but also for the holiday.

The entire cooking process consists of several technological operations:

1. Choice of meat.
2. Preparation of additional ingredients.
3. Grinding meat.
4. Cooking minced meat.
5. Forming cutlets.
6. Heat treatment.

Choosing meat for cooking cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that ideally correspond to the recommendations, but the hostess does not always have such an opportunity.

When preparing meat for minced meat, it is better to adhere to the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that cutlets made with only beef will be too lean and tough, and those made with pork will be too fatty. But no matter what the recipes are prescribed, each housewife will still proceed from the preferences of her household, taking into account the usual diet.

It is usually recommended to choose not too lean meat for cooking minced meat, observing the proportion of the ratio of pulp and lard 80% to 20%. If the hostess does not have much choice, or she adheres to the rules of dietary nutrition, you can still make juicy and tasty cutlets by adding poultry and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, not defrosted meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not thawed and frozen several times.

Selection and preparation of ingredients for future minced meat

Here are examples of additives for minced meat (based on 500 grams of meat).

1. Bow- an obligatory component (a pair of medium or one large onion is enough). Options for its preparation: either chop very finely with a knife, or grate on a fine grater, or coarsely cut into slices for further processing in a meat grinder along with meat.
2. Garlic, is used at will and is not a required ingredient (2-3 cloves).
3. Additives for softness and splendor of cutlets. Among them, several options can be distinguished, chosen at the discretion of the chef:

• raw potatoes, peeled and finely grated (1 - 2 potatoes);
• instead of potatoes you can use zucchini, and also grate it, but with the condition of preliminary cleaning of the skin, if the zucchini is already grown up and its skin is thick enough (the amount should be comparable to the volume of grated potatoes);
• white bread (120 - 150 gr.), But not soft and fresh, but stale, lying down for several days, with a previously cut off hard crust and soaked in water or milk;
• a substitute for bread can be semolina (1 - 2 tablespoons), but when using semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

1. Spice, the use of which is a matter of taste and habit. It is important to be careful about the dosage when adding them, as they will either spoil the taste of the cutlets or provide them with a pleasant aroma and additional flavor.
2. Water or milk, with a priority in the direction of ordinary cold water, it can be boiled (100-200 ml, the volume must be determined after scrolling the minced meat, see how wet it is).
3. Salt.
4. Pepper.
5. Egg - at the discretion of the cook, but if possible, then either completely abandon the eggs, or use only the yolk.
6. Butter.
7. Crushed ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if it is decided to add potatoes, then you can completely do without bread.

Meanwhile, some cooks, remembering the saying that you can't spoil porridge with butter, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the volume of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Minced meat

During the absence of meat grinders, minced meat was prepared with the help of. To this day, it is believed that this is the most acceptable way to preserve the juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, then minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it was not prepared in advance with a grater or chopped with a knife, are scrolled in a meat grinder. How many times it is necessary to skip the meat, the decision is made by the hostess: someone likes the cutlets of a sufficiently coarse grinding, and someone prefers to scroll the meat 2-3 times.

After chopping the meat, ingredients prepared in advance must be added to the resulting mass in accordance with the planned composition: salt, pepper, seasonings, soaked bread, which should not be squeezed too hard, grated potatoes or zucchini.

Since the dish should be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need not only to knead it well, but to beat it off, with an effort throwing the minced meat into the container, about 10 times. Further, the container with the contents can be sent to the refrigerator for 30 minutes.

Forming cutlets

Minced meat is ready, and you can start sculpting cutlets. To do this, wet your hands with cold water, otherwise the mixture will stick to your hands.

And since it is necessary to fry juicy cutlets, you can use one of two methods of increasing their juiciness, in addition to cold water added directly to the minced meat:

1. put a small piece of crushed ice in the middle of each cutlet;
2. add a small piece of butter to the middle of the workpiece.

It is better to roll each formed cutlet in breadcrumbs or flour, so that in the future, during frying, a crust forms, which will not allow the juice to flow into the pan.

What cutlets should be in size, the choice is for the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose a middle ground.

Heat treatment

While the cutlets are being molded, you can already put a frying pan on the stove and start heating it with sunflower oil.

To fry soft and juicy patties, they must be placed in a preheated pan. It is important that the heating temperature allows the crust to form in the first minutes of frying.

To achieve this, after the first minutes of cooking, the temperature must be reduced and the cutlets must be allowed to sweat on the side to be fried. Next, they must be turned over, and, adding the temperature, fry the other side, then reduce the intensity of heating the pan, cover with a lid and let it cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after the crust has formed on both sides, you can remove them from the stove, move them to the preheated oven and thus bring them to full readiness.

Each chef conducts his own experiments, changing the ingredients added to the minced meat, adjusting the temperature and roasting methods. It is better to write down the most successful results and create your own recipes, choosing the composition and cooking technology of the most delicious, juicy and lush cutlets.

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