How to cook homemade cutlets correctly. This trick will make the cutlets incredibly juicy and fluffy! Much tastier than regular…

Sometimes letters come to the site on how to cook this or that, if there is no culinary experience at all. Strictly speaking, we try to make and explain all the recipes in as much detail as possible. But probably, they mean very simple, basic dishes. For example, homemade meatballs. Today is just such a topic - dedicated to novice cooks.

Such cutlets are best cooked from minced meat. You can store-bought, if you are sure of the quality and freshness of the meat, or made yourself, if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and grind it in a convenient way.

It should be noted that homemade cutlets are tastier if you add a piece to the minced meat. This will make them slightly fatter (and higher in calories, unfortunately), and much tastier. However, this is also a matter of personal preference: if you like lean meat, cook dietary ones, you can do it at all.

Homemade cutlets according to this recipe are tender, juicy inside and crispy on the outside.

Ingredients

• minced meat -600 g
• bulb -1 pc.
• egg - 1 pc.
• milk -1 glass
• loaf or white bread - 5 slices
• salt pepper
• vegetable oil for frying meatballs

Cooking

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We clean the onion from the husk and grind it in a blender. You can also scroll it through a meat grinder or just grate it on a fine grater. Do not forget to moisten both the onion and the knife more often in cold water - this “folk remedy” will save you from tears.



Pour the bread with milk and leave for 10 minutes to swell. An important point, and necessary, if we want to get lush cutlets.



Then, in a large bowl, combine minced meat, onion, bread, which must be thoroughly squeezed from milk, salt, pepper. Let's put an egg in there.



Thoroughly mix the entire workpiece and beat off the minced meat. It should be homogeneous, so we work with handles. One more piece of advice: you need to “beat off” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for the preparation for the future cutlet, for example, throwing pieces of meat on a hard surface or at least just into a bowl of minced meat. This is a proprietary technique with, but you can use it in relation to any others: the meat becomes elastic, “alive”, excess fluid leaves it, and softness increases in return.



We form small meatballs.



Pour a few tablespoons of vegetable oil into the pan (I use olive oil) and fry the cutlets first with one,



and then on the other side until golden brown.



OK it's all over Now. Cutlets are ready. It was the right recipe for homemade cutlets, use it to your health!

When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you added lard. If cutlets are dietary, then they are tasty both hot and cold.

Minced meat cutlets in a pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a pan so that they turn out juicy, fluffy, and most importantly, delicious. There is simply no price for the owners of the secrets of preparing such cutlets, because minced meat cutlets in a pan are an irreplaceable hit for all time and a magic wand that decorates any table.

To cook minced meat patties in a pan, you need a minimum of ingredients. The main thing is to have any minced meat at hand: pork, beef, chicken, fish or assorted, for example, pork + beef (that's whoever you like) - fresh, high-quality and preferably homemade. You can also cook cutlets from minced meat bought in a store, only treat its choice with special care.

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

A few words about breading. Some of the housewives are of the opinion that minced meat cutlets in a pan must certainly be breaded, others do without this procedure. Moreover, both those and other cutlets are wonderful.

You also need to fry minced meat cutlets in a pan correctly: pour vegetable oil into the pan and spread it over the entire surface, heat it up, reduce the heat to medium, and only then lay out the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer, covered, for another 10 minutes until cooked through.

Do you want to surprise your family with delicious meatballs? Come visit us and choose the recipe you like.

Mixed minced meat patties in a frying pan

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

Cooking:
Use a long loaf or bread for cooking not the freshest, but slightly stale so that the cutlets do not turn out to be 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, bread mayonnaise, salt and pepper to taste and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise to beat it well. You can simply lift the mass of minced meat and slam it against a table or plate with a noticeable effort, or you can put the minced meat in a bag, tie it up, leaving enough space and removing air, and clap this structure already. In any case, your meatballs will only 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 quite a bit of water into the pan, cover it with a lid and let the cutlets stew for another 10 minutes.

Another tip that may come in handy when you cook minced meat patties in a pan. Add some dried herbs, after grinding them into powder in breadcrumbs. Ready cutlets fried in this mixture will turn out to be very fragrant.

Homemade minced pork cutlets

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

Cooking:
Soak the pulp of a long loaf or white bread in warm milk and leave for 15 minutes. In the meantime, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed pulp of the loaf, mix the minced meat well again. 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. It is much easier to do this with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a pan with heated vegetable oil on both sides until golden brown. When the patties are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice that appears is clear, add heat and cook the cutlets for another 2-3 minutes on each side. Cutlets browned - so the dish is ready.

Delicious ground beef cutlets

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

Cooking:
Usually ground beef is passed through a meat grinder twice. To make the meatballs more tender. If you use purchased minced meat, do not be lazy, pass it through a meat grinder one more time along with peeled raw potatoes. Or after that, add grated potatoes to the minced meat. In short, do as you please. Salt the minced meat, pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated pan with vegetable oil on both sides until a beautiful appetizing crust. Add some water to the pan, cover with a lid and simmer the cutlets for 10 minutes. For flavor, you can add black peppercorns or bay leaf to the water.

Chicken cutlets in a frying pan

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

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

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

Minced fish cutlets in a frying pan

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

Cooking:
Combine the pumpkin, grated on a fine grater, with the minced fish, add the egg beaten with a fork, the garlic passed through the press and mix. After that, add flour to the minced meat, knead it, salt and pepper to taste. Form cutlets with wet hands and fry them in a pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a pan are a minimum of time and a maximum of pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Homemade cutlets are a popular minced meat dish.

Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.

Cutlets are eaten both hot and cold.

They can be an independent dish, and served along with any side dish, whether it be salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can be compared with home-made cutlets - made by the hostess' own hands with awe and love.

General principles of preparation

1. For the preparation of tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, rolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.

2. Do not forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.

4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.

Classic homemade meatballs

minced meat (homemade or purchased) - 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour - 3-4 tbsp. spoons.

1. Peel the onion from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.

2. Cut the slices of bread into slices and dry. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently, knead and squeeze, and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on a hot frying pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

1. Cut the onion, break the egg and add the roll soaked in water (milk) to the minced meat.

2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.

3. We form a cutlet in breadcrumbs and put it in a pan with vegetable oil, put it on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. Salad of boiled beetroot with onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with sugar and lemon juice will serve as an excellent addition to such cutlets. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 art. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream - 300 g.

1. Thoroughly knead the onion ground in a meat grinder or grated on a fine grater.

2. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.

3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.

4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.

5. Fry for 3 minutes on each side in a preheated pan.

6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.

Lush homemade meatballs

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated frying pan, fry the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives the food a pleasant creamy taste.

3. Break the egg, separating the yolk from the protein.

4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.

5. Beat the egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. We add the beaten proteins to the minced meat, mix very carefully so that the integrity of the protein is not violated, because it is he who will give the cutlets splendor.

6. We make cutlets in the form of dense cakes, roll them in flour.

7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.

Soft homemade meatballs with a secret

mixed minced meat (beef and pork) - 500 g;

salt, black pepper;

2 cloves of garlic;

a bun soaked in mineral water;

1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.

2. Knead the mass for its uniform distribution.

3. Pour mineral water with gases into a bowl. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.

4. Add 1 egg. At first, the stuffing becomes liquid, but after a good kneading, it again acquires a thick consistency. Salt and pepper are adjusted to your preference.

5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.

6. Dip each formed cutlet in breadcrumbs.

7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

ground beef - 500 g;

1 st. a spoonful of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with a fat content of up to 30%;

2 tbsp. spoons of mustard.

1. Chop the onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send to the refrigerator for half an hour.

3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add the mustard.

5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.

Homemade meatballs with cheese

minced meat - 600 g;

egg - 1 pc.;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 cloves;

hard cheese - 100 g;

loaf - 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.

2. Finely chop the potatoes, garlic and onions.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass, it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt, pepper.

5. Cut the cheese into medium slices.

6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside them does not have time to freeze and harden.

Homemade meatballs stuffed with chicken eggs

assorted minced meat - 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

garlic - 3 slices;

1. In a deep plate, mix the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a pan until golden brown.

4. Mix the onion and boiled eggs, add the squeezed garlic, salt and pepper.

5. We make flat cakes from minced meat, put the filling in the middle.

6. The baking sheet must be greased with vegetable oil. And, finally, the last stage is to send cutlets to the oven at 160-180 degrees.

If you take minced pork, the cutlets will turn out to be fatty, if chicken meat - tender and lean. The best alternative is cutlets-assorted.

So that the cutlets are not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: to full readiness. And readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.

If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.

Cutlets can be served with sour cream, light salad, vegetable side dish or standard puree.

Cook with pleasure and love! And remember, the simpler the recipe, the better the result!

Cutlets are literally our everything. They consist of mere advantages: firstly, even the most fastidious family member will not refuse them. Secondly, if these are homemade cutlets, you know exactly what you are feeding your precious family. Thirdly, a batch of freshly cooked cutlets can be thrown into the freezer, and when you come home from work completely exhausted, you don’t have to stand at the stove for an hour - fry the prepared semi-finished products and build a quick side dish.

Classic meatballs. Watch the video recipe!

Cutlets from beef, pork, minced meat

1. Quick Schnitzel

A classic recipe for all time. Soft on the inside and crispy on the outside. Golden in color and so familiar and understandable from childhood. Meet His Majesty Schnitzel!

2. Greek cutlets with egg

Light meat cutlets with buckwheat.? Cook buckwheat with egg, it's fast, calorie-free and extremely tasty!

3. Swedish meatballs

Legendary meatballs from Sweden. Photo: thinkstockphotos.com Jamie Oliver finally taught us how to make the legendary Swedish meatballs and classic cranberry sauce with a secret.

4. Grilled meatballs

Know-how of economical and resourceful Italian housewives. Photo: thinkstockphotos.com Boiled or baked meatballs, or Polpette de bollito alle spezie, is a very good way to use boiled or baked meat.

5. Turkish Homemade Minced Meatballs

Turkish cutlets are very fast and very tasty. Photo: thinkstockphotos.com Spicy oriental herb balls with vegetable gravy.

6. Hedgehog meatballs in a pot

Juicy and tender hedgehogs in a pot. Photo: thinkstockphotos.com Cook our hedgehogs with a secret: a small piece of cheese will give the meat a special juiciness and tenderness!

Chicken and turkey cutlets

1. Classic fire cutlets

These chicken cutlets will make a splash. Photo: site Delicate, airy chicken cutlets with a crispy crust will appeal to everyone.

2. Tender stuffed turkey cutlets

Interesting cutlets from turkey fillet. Photo: site Delicate turkey cutlets stuffed with spinach, cheese and pine nuts.

3. Tasty but diet cutlets with a secret

And cutlets can be for weight loss! Photo: natalielissy.ru Incredibly juicy and bright diet chicken cutlets with a secret ingredient!

4. Chicken cutlets with prunes

Make the original filling, and the cutlets will be transformed beyond recognition. Photo: thinkstockphotos.com The simplest recipe imaginable from the Soviet past.

5. Diet turkey cutlets with porcini mushrooms

A little culinary creativity, and unleavened turkey cutlets will turn into a masterpiece. Photo: thinkstockphotos.com Low-calorie turkey cutlets from celebrity chefs Konstantin Ivlev and Yuri Rozhkov.

Cutlets from fish and seafood

1. Diet cutlets with pink salmon

A healthy alternative to the usual meatballs. Photo: site Spices create a unique sweet-salty harmony of tastes, and the overall lightness of the dish turns these cutlets into the perfect diet lunch or dinner.

2. Crab cakes with carrots and zucchini

Soul cutlets from crab meat. Photo: thinkstockphotos.com Crab cakes with carrots and zucchini are delicious, juicy and tender. If there are no real crabs, then you can make them from crab sticks.

3. Steam pike cutlets

A proven recipe from the famous restaurateur Savely Libkin. Photo: Eksmo Publishing House Delicious and low-calorie fish cakes. They are ideal if you are planning to lose weight.

4. Canned salmon cutlets

You can't think of more budget than these cutlets. Photo: thinkstockphotos.com It's delicious, inexpensive, and very fast. The only effort you have to make is to open a can of canned food.

Vegetable and lean meatballs

1. Homemade lean meatballs

These lean cutlets are tastier than meat cutlets. Photo: thinkstockphotos.com From vegetables and cereals, you can make incredibly tasty homemade cutlets that are in no way inferior to meat cutlets.

Soviet classic for all time. Photo: natalielissy.ru It's so simple and inexpensive - prudent housewives, your choice!

3. Carrot cutlets

No more wincing at the word "carrot". Photo: website Carrot cutlets are a surprisingly fragrant, tender and very juicy work of culinary art. Maximum benefit - minimum calories! Perfect for a quick breakfast, light lunch or healthy dinner.

4. Diet cutlets from hercules

So you haven't cooked oatmeal yet! Photo: thinkstockphotos.com If you do not like oatmeal, but at the same time want to monitor your health, you can cook lean diet oatmeal cutlets.

5. Vegetable cutlets with suluguni

Pair vegetables with cheese for super-healthy meatballs. Photo: thinkstockphotos.com These patties are not just delicious. They contain one secret ingredient, thanks to which you can lose weight.

How to cook homemade minced meat patties so that they are juicy and most delicious?

Recipes:

For most people, meatballs are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various types of meat and even fish. So that the cutlets do not get bored, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a pan

To create delicious cutlets, traditionally housewives use minced beef and pork. Each housewife determines the proportions of the meat used to create it on her own, but I follow my own recipe.

A set of required products:

• veal - 0.8 kg;
• pork rump - 0.8 kg;
• onions - 2 large onions;
• garlic - 1.5 heads;
• black bread - 1/3 loaf;
• milk - 1 glass;
• greens;
• salt pepper.

Cooking :

I wash the meat several times and let it dry. If there is a pleura on the veal, I get rid of it. I cut it into small pieces. In parallel, I cut bread and pour milk.

To get a gentle homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.

To get the most appetizing aroma allows me to be killed in a blender. Salt and pepper all ingredients. I mix everything by hand.

When the stuffing is ready, I put the pan on the stove. Cooking cutlets in refined oil under the lid.

So that the stuffing does not stick to the palms, I put a container with cold water next to me. I form blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from the cracklings that have appeared.

Cutlets come out tender and very tasty!

Not so long ago, my fitness coach insisted on the exclusion of pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted what kind of meat to choose for cooking cutlets, and settled on a turkey.

List of ingredients:

• ham - 2 kg;
• fat cream - 300 ml
• egg - 1 pc.;
• salt and ground pepper;
• breadcrumbs;
• refined oil - 200 ml;
• butter - 200 g.

Easy cooking process

I put the butter out of the refrigerator so that it comes to room temperature. I buy meat on the day of cooking. I thoroughly rinse, remove the skin and separate it from the bone (I also cook soup on the skin and bones).

I cut the meat into pieces and grind it twice in a meat grinder, with the second pass I add oil.

I beat the egg into the resulting mass, and pour the cream. Salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use ordinary black ground), then mix everything well.

I put breadcrumbs on the paper for breading. When forming cutlets, I always keep a bowl of cold water on hand. I dip the blanks in breading and send them to a frying pan greased with sunflower oil.

I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.

Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.

Very often, when buying ready-made minced pork, you may encounter the fact that its fat content just rolls over. Therefore, to make cutlets from it tasty and nutritious, you can add to its composition, in addition to the loaf, also a little potato.

For cooking you will need the following products:

• fatty minced pork - 1 kg;
• loaf - a third of a loaf;
• medium potatoes - 2 pcs.;
• onion - 1 large onion;
• egg - 1 pc.;
• sour cream - 1 tbsp. l.
• sunflower oil - 1 tbsp. l.
• water - 1 glass
• salt and black pepper.

Cooking process:

First of all, I soak the chopped loaf in water. When its crust becomes soft, I squeeze it and pass it along with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Peeled potatoes rub on the smallest grater. Lightly squeeze in gauze, removing excess moisture, and add to the rest of the products. I add sour cream there and beat in an egg. Then, after salting and peppering, I mix everything well and beat it off so that the headlight becomes dense.

I cook such cutlets in the oven, heated to 190C, on lightly oiled baking paper. I make them large enough, immediately laying them on a baking sheet, and bake for about 20 minutes

After this time, half a glass of water should be added to the cutlets and continue cooking until fully cooked for another 25 minutes. Excess fat from the cutlets will be used for their own preparation.

This cooking method allows you to create really delicious meatballs.

The hardest thing for me to cook minced beef. Therefore, I prefer to buy it ready-made. But to make juicy cutlets out of it is very simple.

To get started, collect the following products:

• Minced beef - 1.5 kg;
• Onion - 3 pcs.;
• mustard - 3 tbsp. l.;
• garlic - 8 cloves;
• eggs - 3 pcs.;
• milk - 3 tbsp.;
• potatoes - 6 pcs.;
• semolina;
• vegetable oil;
• salt;
• breadcrumbs.

Recipe:

Peeled potatoes and onions rub on a fine grater. I push the garlic cloves through the garlic press. I boil the milk and cool it down. I re-grind the thawed minced meat.

In an enameled container, I combine minced meat with previously prepared products. I beat the boiled milk with an egg and mustard, pour it into the rest of the products. Add spices and mix until a dense homogeneous state is obtained.

On paper, I mix semolina with breadcrumbs. I make small cutlets. I bread them by directly laying them in sunflower oil heated in a frying pan.

I fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to a minimum. In this state, I cook for another 10 minutes.

Cutlets fried in this way come out slightly harsh on the outside, but thanks to the original breading inside they are very tender.

Fish cakes, the best way to combine the concepts of tasty and healthy. They are prepared very easily and quickly, while they come out very nutritious.

Products required for cooking:

• Fillet of pollock (cod) - 1 kg;
• Egg - 1 pc.;
• Long loaf / white bread -150g;
• water - 100 g;
• fat - 100;
• salt;
• breadcrumbs;
• refined oil.

Cooking step by step:

First step: I wash the fish and dry it with a kitchen towel and cut into small pieces. I also cut lard.

Step two: In order for the crust of the loaf to become soft, I fill it with water for a couple of minutes, then squeeze the excess liquid.

Third step: I drive an egg into a bowl with lard and fish, knead the soaked loaf and salt. I mix the minced meat thoroughly, and make cutlets. If the stuffing is too liquid, you can add a little semolina and let it stand for a while.

Step four: I fry the cutlets constantly turning over. Then close the lid for 6 minutes to steam them.

Fish cakes are very juicy and have a golden crust.

Minced meat cutlets in the oven - a recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will not create classic cutlets, but a real culinary masterpiece.

You will need the following products:

• pork / ground beef - 500 g;
• cheese - 50-70 g;
• baguette - 150 g;
• garlic - 1 clove;
• egg - 1 pc.;
• tomato - 2 pcs. medium size;
• milk - 150 ml;
• onion - 1 onion;
• salt, pepper - 5 g each.

Creating a masterpiece:

I cut off a few pieces from the baguette (it is advisable to use only the pulp) and soak in milk. Then I take a stainless bowl, and knead the soaked pastries into it. I add minced meat and an egg.

Garlic and onion, I peel and finely chop, after which I send it to other ingredients. Salt and sprinkle with black pepper on top. I mix everything well and beat off.

I turn on the oven to warm up to 170C. Then I prepare the pan. I cover it with kitchen paper, moderately grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin circles, they do not fall apart. Grind hard cheese into small squares.

Then I form cutlets and immediately spread them on a baking sheet. I put tomatoes and cheese on top of the blanks. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

This summer, having unexpectedly received minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, now I share it with everyone.

A set of products that are needed for cooking:

• minced chicken / fillet - 1 kg;
• young squash;
• carrots - 1 pc.;
• egg - 1 pc.;
• fresh herbs (dill / parsley / basil);
• salt and spices;
• flour / breadcrumbs for breading.

Cooking process:

I defrost minced meat, drain the liquid to the maximum. I thoroughly wash the zucchini and carrots several times. Then I rub it on a fine grater, and mix it with minced chicken. In order for the mass to become more homogeneous, I additionally interrupt it with a blender.

In the resulting mass I add chopped fresh herbs, spices and an egg. I mix everything well.

Then I heat a frying pan with sunflower oil over moderate heat. Having made meat preparations, roll them in flour and spread them in oil. I fry all the batches on both sides, putting them in a small saucepan. Then I pour a little water on the bottom and steam for 3-5 minutes.

The cutlets are very tasty. Their appearance is very appetizing, it gives the impression that summer is placed on a plate.

Many of us, from school, remember the taste of cutlets from the dining room. The most interesting thing is that such houses did not go out for a long time. I recently had the opportunity to meet my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

• minced meat - 1.5 kg;
• white bread - loaf;
• onion - 9 bulbs;
• garlic - 1 head;
• salt pepper
• breadcrumbs
• vegetable oil.

Cooking method:

Peel and chop the onion and garlic with a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it and grind it into a bowl with minced meat. We also send grated onions with garlic, as well as spices.

I mix all the components well, making the minced meat tight, if it crumbles, I add a little boiled water to it, if it is liquid - flour.

I form the patties on a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although according to the recipe they are cooked in the oven).

When the oil starts to sizzle, I wrap the blanks in breadcrumbs and send them to fry over moderate heat. Turn them over, cover the pan and let them fry for another 5 minutes.

The taste of cutlets really come out exactly the same as they were in childhood.

My husband is a fisherman, so river fish in our house is not rare. In winter, most often it brings small pikes. There is nothing special to fry there, but cutlets come out of them just right.

For cooking you will need:

• pike - 1.8 kg;
• lard - 180 g;
• white bread - 6 slices;
• water - 1 tbsp.;
• egg - 2 pcs.;
• onion - 2 onions;
• butter - 50 g;
• breadcrumbs;
• salt pepper.

Quick cooking:

I clean the fish and wash it thoroughly under running water. I rid her of the head, spine, skin and large bones. I cut into small pieces. I pour the bread with water and let it stand for a while until softened, then drain the water.

I clean the bulbs, finely chop and fry in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.

With wet hands I form cutlets, dipping them in breadcrumbs, spread them on a preheated pan. The fire must be moderate, otherwise they will burn badly.

I fry them on one side for about 3 minutes, then turn over to the other and cover with a lid. After 5 minutes, I remove ready-made cutlets from the pan.

Thanks to the addition of bacon and fried onions to minced meat, the taste of fish is almost imperceptible. My family members really like them.

Another dietary option for the intake of protein in the body was minced chicken cutlets. We eat them only hot, so I cook only once.

Product set:

• Minced chicken - 0.5 kg;
• Onion - 2 pcs.;
• Egg - 1 pc.;
• Spices for chicken;
• Salt, ground pepper.

Very quick recipe:

Crack the egg and carefully separate the white from the yolk. I put the protein in a bowl with minced meat, salt and black pepper. I mix everything thoroughly.

Peel and finely chop the onion, and add to the existing mass. Then I mix again. I immediately place the formed blanks on a heated surface. I fry the cutlets in a Teflon-coated pan under the lid for 10 minutes. I do not add oil.

And as a side dish I often serve with stewed cabbage .

For a very long time, I considered steamed cutlets tasteless. So it was until I got a slow cooker and, due to the lack of free time, I didn’t cook cutlets with it. Of course, fried cutlets look prettier, but they are indistinguishable in taste.

To prepare them you will need:

• chicken fillet - 0.5 kg;
• beef - 0.5 kg;
• onions - 2 pcs.;
• potatoes - 1 pc.;
• loaf - 1 slice;
• garlic - 1 clove;
• egg - 1 pc.;
• salt pepper;
• sesame.

Cooking method:

Rinse the meat under running water and pat dry with paper towels. Then I cut it and pass it through a meat grinder, along with peeled vegetables and bread.

In the resulting mass I add salt, black pepper and a chicken egg. I mix everything thoroughly. I form cutlets of medium size, roll them in breadcrumbs and put them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl, put a bowl on top. I choose the "Cooking" mode (see the name of the mode in your instructions, it has its own for different brands), set the time for 25 minutes.

After all, the device automatically switches to the keep warm mode after the end of the time, and the cutlets may be overcooked.

I hope these simple recipes for such a classic dish as minced meat cutlets will become your indispensable helpers.

Potato cutlets with minced meat - hearty and tender - video recipe

They turn out fluffy, like pancakes! Very tasty, tender and satisfying - “You will lick your fingers” and you won’t drag it by the ears! Be sure to try this recipe!

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