Mixed minced meat cutlets recipes. Minced meat cutlets in a pan

Minced meat is quite rightly considered one of the best options for a family dinner. They can be done in several different ways... Most often, such cutlets are baked in the oven, fried in a pan or steamed. They go well with almost any side dish and are made with simple, readily available ingredients.

To prepare such a dish, only fresh meat should be used. It is desirable that this is the sirloin edge of the front of the carcass. To make the finished cutlets softer and more juicy, it is recommended to make minced meat from several types of meat. Depending on the specific recipe, onions, garlic, soaked bread are added to it, raw eggs, grated potatoes, kefir or sour cream.

To do tender cutlets from twice scrolled through a meat grinder. Then it is thoroughly kneaded and beaten. To make the finished products softer, add a little warm boiled water, a pinch of soda or a small piece to the minced meat butter... It is desirable to form cutlets with wet palms. Otherwise, the minced meat can stick to your hands. For frying products, it is best to use a thick-bottomed frying pan, abundantly greased with heated vegetable oil.

Classic version

Fried juicy and tender beef patties, cooked according to the recipe below, are ideal for both adults and baby food... Therefore, they can be safely served to family dinner or dinner. To prepare them you will need:

• 700 grams of lean ground beef.
• 150 milliliters of clean water.
• Raw chicken egg.
• A couple of slices white bread.
• Salt and spices.

Additionally, you should have on hand some vegetable oil for frying cutlets.

Process description

It should be noted that the recipe for tender minced meat cutlets is so simple that even an inexperienced housewife who has never cooked such dishes before can easily master it. The technology itself can be roughly divided into several main stages.

First of all, you need to do bread. It is briefly soaked in filtered water or cow's milk, and then squeezed and combined with the finished ground beef. Raw chicken egg, salt and spices are also added there. All are thoroughly kneaded with your hands until smooth.

From the resulting mass, oblong cutlets are formed and fried in vegetable oil. As soon as a golden crust appears on the surface of the products, cover the pan with a lid and reduce the heat.

Cheese option

This recipe will surely interest those who love oven-baked dishes. Since such juicy and tender patties are prepared from a not quite standard set of ingredients, check in advance if you have everything you need on hand. This time you will need:

• Kilo of ground beef.
• A couple of slices of stale bread.
• Large onion bulb.
• 3 cloves of garlic.
• Raw chicken eggs.
• 120 grams of low-melting hard cheese.
• 80 milliliters of heavy cream.
• Salt and spices.

As additional ingredients usually use bread crumbs and any vegetable oil.

Cooking technology

Bread slices are briefly soaked in cream. In just a few minutes, they are squeezed out and combined with the finished ground beef. A raw egg, chopped garlic, salt and spices are also sent there. Mix everything intensively with your hands. Grated cheese is added to the resulting mass.

About the same cutlets are formed from the finished minced meat with wet palms and they are breaded in breadcrumbs. The resulting products are fried in vegetable oil for two minutes on each side and transferred to a baking sheet. Then the future tender cutlets are sent to the oven. They are baked at standard one hundred and eighty degrees. After a quarter of an hour, they can be served at the table. Mashed potatoes or fresh vegetable salads are most often used as a side dish.

Option with semolina

Using the technology described below, you can quickly and without much hassle make cutlets (tender). The recipe for their preparation will be a real find for those who did not have bread at hand, but found semolina... To create minced meat you will need:

• A pound of pork pulp.
• Medium onion.
• 3 tablespoons of semolina (with a slide).
• A couple of small potatoes.
• 5-6 tablespoons of cow's milk.
• A couple of cloves of garlic.
• Large chicken egg.
• Salt and spices.

In addition, you should take care in advance that at the right time in your kitchen there is deodorized vegetable oil and a little wheat flour... These ingredients are needed to breaded and fry juicy and tender cutlets.

Sequencing

The semolina is poured into a small bowl, poured over with warm milk and left for a short while at room temperature... While it is swelling, you can do the rest of the components. Washed and chopped pork is rolled through a meat grinder along with peeled onions and potatoes. A raw egg is driven into the resulting minced meat and chopped garlic is added. All this is seasoned with salt and spices, and then combined with swollen cereals and vigorously kneaded. Then the almost finished minced meat is beaten against the bottom of the bowl or on the work surface.

From the resulting dense, soft and elastic mass with wet hands, pinch off pieces of the desired size and form cutlets from them. The larger the semi-finished product, the juicier the finished dish will turn out. Future products are breaded in flour, sent to a hot frying pan and fried on both sides until formed golden crust... The browned tender cutlets are brought to readiness. To do this, they are simply baked in the oven or stewed in a little water. They go well with almost any side dish. But most often they are served with boiled rice, mashed potatoes or vegetable salad.

Option with mayonnaise

To cook juicy and tender cutlets, the recipe from the photo of which can be seen below, you need simple and readily available products. Before starting the process, double-check if you have on hand:

• A pound of pork and beef each.
• A pair of onion heads.
• Medium potato.
• 100 grams of white bread.
• A couple of raw chicken eggs.
• A glass of milk.
• 3 cloves of garlic.
• 2 tablespoons of mayonnaise.
• Salt and spices.

Also, stock up on fresh dill and any vegetable oil in advance.

Cooking algorithm

At the initial stage, you should do meat. It is washed and cut into small pieces. Pork and beef prepared in this way are ground with a meat grinder or blender along with peeled potatoes, onions and soaked bread. Chopped garlic is added to the resulting mass, pre-whipped chicken eggs, salt and spices. All are kneaded intensively and begin to form oblong cutlets. It is important that they are approximately the same size. To raw minced meat did not stick to the palms, it is advisable to moisten your hands with cold water.

The resulting semi-finished products are sent to a preheated pan, the bottom of which is abundantly greased with vegetable oil, and fried for several minutes on each side. They are served with pasta, any crumbly porridge, boiled potatoes or vegetable salads.

Tender chicken cutlets: recipe

• A kilo of chicken pulp.
• 4 onions.
• A couple of raw eggs.
• A glass of oatmeal.
• A bunch of green onions.
• Salt and spices.

Washed and chopped chicken is ground in a meat grinder along with peeled onions... Eggs are added to the bowl with the resulting minced meat and oat flakes... All this is salted, seasoned with spices and kneaded well. From the resulting mass, small cutlets are formed and sent to a multicooker or double boiler. In just half an hour they can be served at the table. In this case, any vegetables are used as a side dish.

Chopped chicken breast cutlets

Delicate and juicy products are made only from fresh and high quality ingredients. Therefore, before starting cooking, be sure to go to the store and buy everything you need. In this case, you should have at hand:

• 800 grams chicken breasts.
• 4 tablespoons potato starch and sour cream.
• 3 raw chicken eggs.
• Medium-sized white onion.
• A couple of cloves of garlic.
• Salt, spices, herbs, and vegetable oil.

Washed and dried chicken meat is cut into small pieces and combined with chopped onions. Chopped greens and garlic passed through a special press are also sent there. Raw eggs, sour cream and starch are added to the resulting mass. All this is salted, seasoned with spices and gently mixed.

The resulting minced meat is spread with a spoon in a hot frying pan, at the bottom of which vegetable oil is poured, and fried for several minutes on each side. After that, browned chopped chicken cutlets put on nice plate and served on the table.

Option with cheese

These delicious and juicy cutlets are made from minced pork with the addition of additional ingredients. To prepare them you will need:

• 100 grams of stale white bread.
• A pound of minced pork.
• 4 tablespoons of cow's milk.
• 150 grams of feta cheese.
• Salt, herbs and spices.

Slices are laid out in a bowl, poured fresh milk and leave for a few minutes. When they have softened enough, they are lightly squeezed with your hands and combined with minced pork. All this is salted, seasoned with spices and mixed. The resulting mass is divided into eight approximately equal parts and flattened. A small piece of feta cheese is placed in the middle of each cake, sprinkled with chopped dill and cutlets are formed.

The resulting semi-finished products are laid out on a baking sheet, wrapped in foil and sent to the oven. They are baked at standard one hundred and eighty degrees for no longer than forty minutes. In addition, such a dish can be cooked not only in the oven, but also in a frying pan. In this case, fried minced pork cutlets with the addition of feta cheese will have an appetizing golden brown crust. However, they will turn out to be more nutritious. To get rid of excess fat, immediately after removing from the pan, they are placed on paper napkins and only then served on the table. As a side dish, boiled potatoes are most often used, any crumbly porridge, pasta, fresh or baked vegetables.

Are your cutlets dry and tough again, despite your best efforts? No problem! We will reveal the secret of how to fry airy meatballs with an appetizing crispy crust, cook them under the most delicate sauce or deliciously bake in the oven. They will help to make juicy cutlets from mixed minced meat recipes with photos that you quickly and easily master at home. Let's get started!

Beef, pork and chicken meatballs in a pan, recipe with photo

In order for the products to turn out to be voluminous and have a pleasant aroma, minced meat should be prepared independently from fresh and high-quality products. All types of meat are recommended to be taken in equal proportions, supplement the dish with onions soaked in milk with a loaf and emphasize its taste with aromatic spices.

Cooking time: 50 minutes

Servings: 7

The energy value

• calorie content - 205 kcal;
• carbohydrates - 8.2 g;
• fats - 10.3 g;
• proteins - 12.6 g.

Ingredients

• pork - 0.2 kg;
• white bread - 90 g;
• milk (2.5%) - 100 ml;
• chicken fillet - 200 g;
• onion - 75 g;
• beef - 0.2 kg;
• wheat flour - 110 g;
• eggs - 2 pcs.;
• small crackers - 120 g;
• table salt - 7-8 g;
• curry - 2 g;
• a mixture of peppers - 4 g;
• thyme - 3 g;
• turmeric - 2-3 g;
• refined oil - 55 ml;
• mint, cilantro - 6 branches.

Step by step cooking

1. Peel beef, pork and chicken of films, cartilage, then wash and chop into medium-sized pieces. Grind the prepared meat thoroughly in a food processor.
2. Peel the onion, wash, grind with a blender.
   
3. Divide the loaf into small pieces, place in a cup with warm milk and leave for 8-10 minutes. When the bread becomes damp and slightly swollen, knead it diligently with a fork.
   
4. Rinse the greens with running water, then finely chop.
   
5. Combine all components, drive in one egg, add salt, season with spices. Then stir actively with a tablespoon.
6. Cover the finished minced meat with cling film, send for half an hour to a cold place. During this time, the bread will absorb the meat juice, and future cutlets will turn out to be soft, but elastic.
7. Divide the cooled mass into seven equal parts, then turn them into small cakes 1.5-2 cm thick. After that, roll the blanks in wheat flour.
8. Beat the second egg into a bowl and mix vigorously with a whisk until light foam forms. Pour the breadcrumbs into a separate plate.
9. Fill a frying pan with vegetable oil, set on fire, heat well.
10. Dip the products in an egg, then sprinkle with crushed breadcrumbs and place on a frying surface. Cook cutlets for 6-7 minutes on each side until golden orange.
    

It is interesting: if you add mustard seeds (15 g) to the minced meat, the meat dish will turn out to be more magnificent, with a pleasant bitterness in taste. Instead of onions, you can use green ones - it will help the meatballs become juicier.

Arrange the minced meat cutlets on a large tray, garnish with lettuce leaves, dark olives and place on the table. It is better to use them hot, with sauerkraut and crumbly buckwheat.

Juicy and very tasty cutlets from mixed minced meat in vegetable sauce

Homemade meatballs turn out to be very tasty if they are made from lamb and turkey. And to make the dish bright and appetizing, it is recommended to supplement it with a gravy of carrots, bell peppers and ripe tomatoes.

Cooking time: 1 hour

Servings: 8

The energy value

• calorie content - 234 kcal;
• carbohydrates - 8.5 g;
• fats - 11.6 g;
• proteins - 12.7 g.

Ingredients

• lamb tenderloin - 0.25 kg;
• potatoes - 170 g;
• chicken egg - 1 pc.;
• turkey meat - 250 g;
• onions - 3 pcs.;
• carrots - 80 g;
• bulgarian pepper (yellow) - 50 g;
• tomatoes - 2 pcs.;
• bran bread - 100 g;
• garlic - 1 clove;
• corn flour - 110 g;
• sea ​​salt - 8 g;
• paprika - 3 g;
• chili pepper (ground) - 1 g;
• hops-suneli - 2 g;
• saffron - 3 g;
• lean oil - 65 ml;
• basil (for serving) - 4-5 branches.

Step by step cooking

1. Wash the lamb with turkey, dry with napkins, cut into arbitrary pieces. Then place them in a meat grinder and turn into minced meat.
2. Peel the potatoes, rinse with water, chop on a grater with medium holes. Then mix with meat.
   
3. Free the bulbs from the top layer, wash well. Chop one of them into very small squares and add to the minced meat too.
   
4. Crumble the bread into a plate, add clean water and let stand for 6-7 minutes. Stir the soaked product until a viscous substance is obtained, then send to the cutlet mass.
   
5. Add minced meat, add an egg, add paprika and knead intensively with hands moistened with water. Then form small oval cutlets from it and process them in corn flour.
6. Put the meatballs in a frying pan with hot oil and fry for five minutes on all sides, then set aside.
   
7. To make the gravy, cut the remaining onion into rings, send it to a separate saucepan and sauté until translucent. Then peel the carrots, pass them through a coarse grater. Bell pepper get rid of seeds, wash, chop into thin strips. Crush the garlic wedge with a press. Combine vegetables with onions and simmer for 7 minutes, stirring regularly.
   
8. Pour boiling water over the tomatoes, peel them off, divide into small cubes and add to the rest of the products. Then pour water (320 ml) into a saucepan, add salt, season with seasonings and simmer over minimum heat for 5-6 minutes.
9. Pour the boiled sauce over the cutlets and simmer under the lid with a low boil for a quarter of an hour.

Advice: the color of the gravy will become richer if you add a tablespoon of ketchup to it or homemade adjika... Starch (15 g) will help to thicken the sauce, which must be dissolved in water (80 ml) and poured into a bowl with vegetables.

Sprinkle appetizing meatballs with finely chopped basil, then distribute on plates and treat everyone present. It is better to combine them with pickled mushrooms and mashed potatoes.

How to bake cutlets on a sheet in the oven: a very tasty recipe with a photo

Delight your family and friends with a luxurious meat delicacy baked in the oven under a layer of foil. Such cutlets are considered lighter and healthier, since they are cooked in own juice without the use of oil.

Cooking time: 1 hour 5 minutes

Servings: 9

The energy value

• calorie content - 178 kcal;
• carbohydrates - 6.3 g;
• fats - 4.8 g;
• proteins - 11.7 g.

Ingredients

• veal - 0.45 kg;
• pork pulp - 0.3 kg;
• pumpkin - 170 g;
• leek (medium) - 1 pc .;
• eggs - 2 pcs.;
• flour - 90 g;
• coarse salt - to taste;
• coriander - 3 g;
• cumin - 2 g;
• black pepper - 4 g;
• marjoram - 2-3 g.

Step by step cooking

1. Rinse pork and veal, wipe with a clean cloth, cut into small cubes. Load the meat into a food processor and grind.
   
2. Rinse the leeks with water, chop into small rings, combine with minced meat.
   
3. Cut off the peel from the pumpkin, then wash and divide into 6-7 pieces. Grind the vegetable pieces with a blender and send to the meat mixture.
   
4. Salt the minced meat, add seasonings. Then pour flour into it, beat in the eggs and knead well with damp palms, carefully mixing all the ingredients.
   
5. Sculpt round products with a diameter of about 8 cm from the cutlet mass.
6. Line a baking sheet with foil, place the meatballs on it and close them on top with a layer of shiny paper.
   
7. Put cutlets in hot oven and bake for 25 minutes at 190 degrees. Then remove the impromptu lid and cook for another quarter of an hour until golden brown.

Important: meat for cutlets should not be lean, otherwise during heat treatment they will not be able to release a sufficient amount of juice and will be dry. If the minced meat turned out to be fat-free, put a small piece of butter inside each meatball - it will make the dish soft and tender.

Mixed minced meat patties baked in the oven are ready. Serve the treat, preferably in portions, with garlic sauce, crispy bread and vegetable salad. Bon Appetit!

Do meatballs not difficult at all - you need a little free time, a minimum of effort and a great desire to please your loved ones delicious delicacy... And if you follow our recommendations, you can be sure that your cutlets will turn out juicy and fragrant!

Please share the link!

Thank you!

Almost every family can boast of their own recipe for juicy, scented cutlets. Usually, the signature method of cooking is passed down from grandmother or great-grandmother and is gradually improved by each generation.

Next recipe classic cutlets from mixed minced meat has also been repeatedly improved and modernized by experienced housewives. For the cutlet mass, beef and pork will be used here, but you can experiment with other types of meat - lamb, veal, poultry or game.

We will tell you how to cook traditional pork and beef meat patties. We will teach you how to make cutlets neat, juicy and appetizing. Few will give it up meat dish, everyone's favorite cutlets can be served with any side dish. Do you know how they beckon at night? The whole family is asleep, you go to the refrigerator, open a saucepan, take out a cutlet, cut off a piece of bread, yummy, it's very difficult to resist.

Ingredients

• Ground beef - 300 g;
• Minced pork - 300 g;
• Loaf or other white bread - 120 g;
• Milk - 120 ml;
• Chicken egg - 1 pc.;
• Onions - 0.5 pcs.;
• Wheat flour - 4 tablespoons;
• Salt - 1 tsp;
• Ground black pepper - to taste;
• Vegetable oil for frying - 70 ml.

Preparation

Grind the bread with a knife or crush it with your hands. Pour in prepared milk. Leave to soak.

Now let's do the minced meat. It can be purchased ready-made in the store, but it is much better to chop the meat yourself. Then you will know exactly what the minced meat consists of, which means you will not have to doubt its quality.

So, to make a classic mixed minced meat, you need beef or veal and fatty pork in a 1: 1 ratio. They need to be crushed using a meat grinder or food processor.

Clear onion, chop it very finely. To facilitate this task, you can use a blender, food processor, meat grinder or a special vegetable chopper. Add onion slices to the minced meat.

Break one pre-washed chicken egg there.

Squeeze the softened loaf and transfer to the minced meat.

Season the ingredients with salt and black pepper.

Mix the minced meat thoroughly. To make the minced meat even more dense, it is recommended to beat it off. To do this, you need to take the cutlet mass in your hand and throw it back into the bowl with an effort. Repeat this action several times. After such a reception, the cutlets will keep their shape better.

The meat base for the cutlets is ready.

Dampen your palms with cold water. With wet hands, shape the minced meat into the desired size and roll them in flour or bread crumbs... Many housewives fry cutlets without breading, but if you are not a very experienced hostess, then first we recommend using breading, with it the cutlets will keep their shape better and will definitely not fall apart.

Pour vegetable oil into the skillet. As soon as it is warmed up, transfer the prepared cutlets there. They should be laid close enough to each other (but not closely). This will make them much juicier.

For frying cutlets, it is best to use a frying pan with non-stick coating... The products will not stick to it and will retain their shape better during the cooking process.

Fry the patties covered until golden brown over low heat, 3-4 minutes on one side, and then 2-3 minutes on the other side.

Mixed minced meat cutlets are ready, they turned out delicious, ruddy, very appetizing!

Tips:

• For minced meat, choose cuts of meat that are not too lean. They must contain a sufficient amount of fatty layers. Then the minced meat dish will turn out juicy.
• Vegetables will make the cutlets even juicier. Be sure to add onions to their composition. You can also use some carrots, chopped herbs, and garlic. These ingredients will add not only juiciness to the dish, but also piquancy.
• If you don't have a loaf, you can use any other baked goods. Pieces of a bun will do tin bread, baguette and even bagels. Any bakery products will make the cutlet mass denser and more elastic.
• Instead of a loaf, some use oatmeal; hostesses also like to add chopped raw potatoes to the cutlet mass.
• For a crispy crust, the cutlets can be rolled in flour (as indicated in the recipe), special bread crumbs, semolina, or a beaten egg. This technique is called breading. It serves to create appetizing crust on the product and to preserve all the flavors inside it. Although a properly cooked cutlet will remain juicy and tasty even without any breading.
• If you want a delicious crispy crust, do not cover the pan with the lid while frying. In this case, be sure to cook the cutlets over low heat so that they have time to fry completely.
• You can make very useful

It is believed that truly delicious cutlets can only be made from combined minced meat. For these purposes, you can use pork, beef, lamb and poultry, combining components in equal proportions or with a predominance of any type of meat. This article provides 5 recipes juicy cutlets mixed minced meat cooked in a pan or oven, and helpful advice novice cooks.

The most suitable types of meat for cutlets are pork, beef and poultry.

To prepare such a dish, you will need the following components:

• pork, beef and chicken in equal proportions;
• large onion;
• cloves of garlic;
• potato;
• a slice of white bread or loaf;
• egg;
• salt and suitable seasonings;
• flour or breading mixture.

How to cook mixed burgers:

1. Divide the peeled onion and potatoes into several parts, remove the husk from the garlic, cut the meat.
2. Soak bread or a loaf in water, and then squeeze thoroughly.
3. We make minced meat from the prepared ingredients, then add the egg, salt and spices, mix thoroughly.
4. We sculpt cutlets, roll in flour or bread mixture and fry in hot fat.

On a note. Some cooks believe that eggs only spoil the cutlets, making them less juicy, and exclude this ingredient from the composition.

How to cook in the oven

You can cook cutlets not only in a frying pan, but also in the oven, and so that the dish does not seem dry, it is baked with various gravies.

For cooking, you will need to take the following products:

• beef;
• turkey or chicken;
• onion;
• potato tuber;
• a few garlic teeth;
• some white bread;
• egg;
• heavy cream;
• mustard to taste;
• salt and seasonings.

How to cook beef and poultry cutlets with creamy mustard sauce in the oven:

1. We make minced meat, onions, potatoes and garlic, then add ground white bread.
2. Salt and season the mixture with spices, drive in an egg and mix thoroughly.
3. We form elongated portions, put them in a deep dish greased with a thin layer of fat and put in the oven.
4. After a quarter of an hour, add the cream and mustard sauce, diluting it a little with water if necessary, and bake the dish until tender.

Advice. You can make beef and poultry cutlets in the oven and without sauce, and so that the dish does not turn out dry, add a little lard to the minced meat.

Stewed in sauce in a pan

Lamb cutlets are deliciously tasty, but it is too fatty, and it is better to combine it with chicken or turkey. And to make the dish tender and juicy, you can complement it with thick tomato sauce.

For cooking, you will need the following products:

• lamb and poultry in equal shares;
• 3-4 onions;
• potato;
• some white bread;
• egg;
• carrot;
• bell pepper;
• tomatoes or tomato paste;
• garlic;
• salt and hot spices.

How to cook lamb and poultry cutlets in tomato sauce in a pan:

1. Cooking minced meat, one onion, potatoes and white bread, drive in an egg, salt and mix.
2. Fry portions in vegetable fat and put in a deep frying pan.
3. In the same fat where the cutlets were prepared, add the remaining chopped onions, garlic, grated carrots and bell pepper cut into half rings.
4. Add chopped tomato pulp to the sauce or tomato paste, salt and hot spices, bring to a boil.
5. Pour the cutlets with the resulting sauce, close the container with a lid and simmer for a short time so that the portions do not fall apart.

On a note. In order not to worry about preparing the side dish, you can add a little boiled buckwheat, whole wheat, or steamed oatmeal.

Mixed minced meat patties in bread crumbs

For those who love crispy cutlets, it is better to cook them in bread crumbs.

For such a dish, you will need the following ingredients:

• 0.7 kg of pork;
• 0.3 kg of chicken fillet;
• bulb;
• potato;
• garlic;
• white bread or loaf;
• egg;
• salt and spices;
• breading mixture.

Cooking breaded mixed minced meat patties:

1. We twist meat, poultry, onions, potatoes, garlic and pre-soaked bread in a meat grinder.
2. Add the egg, salt and seasonings to the minced meat, mix until smooth.
3. Form portions, roll in the breading mixture and fry until crusty.

On a note. You can add grated cheese, nuts, crushed cereals, herbs, and a variety of seasonings to the bread mixture.

Delicious recipe stuffed with mushrooms and onions

For the preparation of cutlets with filling, it is better to take pork and beef. Such meat is somewhat denser than poultry, and ready-made portions will hold their shape better.

In the process of work you will need:

• equal amounts of pork and beef;
• 2 onions;
• garlic;
• potatoes;
• egg;
• White bread;
• mushrooms;
• flour or breading mixture;
• salt and spices.

How to cook cutlets from combined minced meat with mushroom filling:

1. Cut one onion and fry with chopped mushrooms, sprinkle with salt and seasonings.
2. Cooking minced meat, onions, garlic, potatoes and bread.
3. Add the egg, salt and spices and knead.
4. We form cutlets, putting mushroom filling into each portion, then roll in flour or breading and fry.

Pozharsky cutlets, in Kiev, from turkey, pork, beef, fish, vegetable and cereals ... Who would have thought that the original European recipe cooking meat on the bone, will receive 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 are distinguished meat cutlets: chop 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 fulfilled, and small secrets, knowing which you can cook wonderful dish not only for the everyday menu, but also for the celebration.

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 perfectly match the recommendations, but the hostess does not always have such an opportunity.

When preparing meat for minced meat, it is best to stick to important rule combining different varieties 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 diet food, 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. Onion- 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. Spices, 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 priority towards the usual cold water, 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. Then 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 choose 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 lowered 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, 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. The best results are best recorded and created. own recipes, choosing the composition and technology for the preparation of the most delicious, juicy and lush cutlets.

This article is searched for by queries:

• how to make cutlets juicy
• juicy cutlets
• how to make meatballs juicy and fluffy from minced meat
• how to make juicy cutlets