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Mixed minced meat cutlets. Juicy minced meat cutlets - recipes A simple recipe for juicy minced meat cutlets

Meat

It is better to make minced meat for cutlets yourself from chilled non-lean meat. Almost classic version- a mixture of beef and pork in a 2: 1 ratio. Pure pork cutlets can turn out to be very fatty, and beef - not juicy enough.

You can also add chicken, turkey, or only poultry to cutlets.

A fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Salmon, cod, pilengas, halibut are ideal.

Other ingredients

Onion. It must be minced with meat or chopped finely (in this case, it is better to fry and cool it a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale White bread(loaf). It is needed to keep the cutlets in shape and be more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, removed the crust and passed through a meat grinder. Too much of it is not required: 100-200 g per 1 kg of minced meat is quite enough.

Vegetables: squash, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can be substituted for bread. It is better to chop vegetables with a grater.

Eggs. Controversial Ingredient: Some chefs think they make the patties tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.

Water, oil, etc. V chopped meat you can add a couple tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to make the cutlets more juicy.

TO fish cakes you can add cream to add tenderness to the dish, or lemon juice that enhances the taste of fish.

How to prepare minced meat and make cutlets

  1. Before chopping meat, remove all veins, films, bones and cartilage from it.
  2. If you are mincing all the ingredients, try to alternate them so that the minced meat is more uniform.
  3. Minced meat must be kneaded well with your hands and beaten off - this way it will be saturated with oxygen. This can be done in a high-walled saucepan to avoid staining the kitchen. In this case, you need to throw the minced meat at the bottom of the container several times.
  4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it can rest. After that, it should be mixed again.
  5. You need to sculpt cutlets with wet hands so that the minced meat does not stick to your fingers.
  6. Try to form cutlets of the same size, do not grind too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms to keep them smooth and seamless.
kitchenmag.ru

How to bread cutlets

The breading helps the juice stay inside the cutlets, so you shouldn't neglect it. Can be used breadcrumbs(store-bought or made yourself from dry bread), flour, crushed nuts and sesame seeds.

Please note that crackers absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the patties in a well-heated skillet with butter. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce heat and continue cooking for 3-4 minutes more. Repeat this on the other side. After that, you can darken the cutlets under the lid for 5-8 minutes.

20 minutes is enough for frying any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the patties on a greased baking sheet and place them in the oven preheated to 180-200 degrees. After 15–20 minutes, pour half a glass of water onto a baking sheet and bake the patties for another 10–15 minutes.

You can also cook fried patties in the oven. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For cooking, the "Frying" or "Baking" modes are suitable. Average cooking time is 40-50 minutes.

Turn the cutlets every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a meal is in a double boiler. You just need to pour the amount of water indicated in the instructions inside, put the cutlets, turn on the device and cook, depending on the minced meat:

  • 20-30 minutes - for poultry and fish cutlets;
  • 30-40 minutes - for meat cutlets.

If you don't have a steamer, the patties can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.


kitchenmag.ru

Recipes


magput.ru

Ingredients

  • 750 g chicken flesh (equal parts breast fillet and thigh fillet);
  • 350 g stale loaf;
  • 220 ml of milk;
  • 30 g butter;
  • 2 eggs;
  • 1 teaspoon salt
  • ½ teaspoon of ground black pepper;
  • ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it and pass it along with the chicken pulp through a meat grinder. Do not pour out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Prepare the breadcrumbs separately. To do this, cut the remaining 200 g of the loaf into small cubes (about 4 mm sides) and dry them. Add eggs and a pinch of salt to a bowl of milk and stir.

Shape the minced meat into medium cutlets with wet hands. Dip each in milk mixture, then roll in breadcrumbs and place in a well-heated skillet with butter. Fry the patties over medium heat on both sides until golden crust.


mirblud.ru

Ingredients

  • 300 g of beef;
  • 200 g of pork;
  • 150-200 g of fresh champignons;
  • 1 onion;
  • 1 egg;
  • 2 slices of stale white bread;
  • 1-2 cloves of garlic;
  • flour - for breading;
  • - for frying;
  • salt, pepper and other spices to taste.

Preparation

Prepare the mushroom filling first. To do this, rinse and dry the mushrooms thoroughly, and then cut them into small slices. Finely chop the onion, fry until soft. Add the mushrooms and fry until all the water has boiled away. Finally, season with salt and pepper and let cool.

While the filling is cooling, you can cook the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can chill the minced meat in the refrigerator, but remember to stir and beat again after that.

Shape the minced meat into a flat cake with wet hands. Place the mushroom filling in the middle. Cover it with a fresh minced patty and make a round patty. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a skillet preheated with oil. Fry on both sides until golden brown (as described above) and cook over low heat, covered.


womensgroup.ru

Ingredients

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

Preparation

Cod fillet and onion mince. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Stir everything and let sit for 30 minutes. During this time, cool and cut into cubes. Add eggs to minced meat and stir.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a tortilla out of the minced meat, place a teaspoon of butter in the center and form a cutlet.

Dip the cutlets in chopped oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to an oven preheated to 180 degrees and bake for 10-15 minutes.

Pozharsky cutlets, Kiev style, 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 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 delicious 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- a mandatory 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 carefully consider 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 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. For this, hands must be wet 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 later, 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 to overcook 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.

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The word "cutlet" came into Russian from French, la côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat it with your hands. With the advent of cutlery, the need for bones has disappeared. The pieces of meat were removed from them. And the cutlet began to change. They began to beat the meat to make it softer, and bread to preserve juiciness. This process took place throughout Europe. Only the Kiev cutlet, which is often made with a bone, reminds of old times today.

Over time, the cutlets became chopped, as it was much easier to chew them this way. And with the advent of meat grinders, they turned into a rather easy dish to prepare. We are going to cook them.

Meat selection

For cutlets, you can take a piece of brisket or shoulder blade, chopped goulash is also fine. But keep in mind that market vendors can sell you bad meat. Therefore, when buying, you should ask to show the piece from all sides.

Cutlets are best made from chilled meat rather than frozen meat.

The most delicious cutlets are obtained with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take with fat - then the cutlets will be juicy.

It is good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry to them.

Ground meat

The meat needs to be cranked twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to put onions in the minced meat. It is turned along with the meat or chopped very finely. Onions, cut into slices, should be placed in a meat grinder between pieces of meat.

It is advisable to cook cutlets only from freshly minced meat. If you still make minced meat in advance, do not put bread in it, do not salt or add spices.

Minced meat must be kneaded by hand. You can even beat it off with your palms - so it turns out to be tender and soft.

Minced meat needs to be crumpled for a long time, you can beat it with your palms, throw it from one hand to another, hit it on the table. All so that the meat mass is saturated with oxygen and becomes more viscous, homogeneous.

A couple of tablespoons of ice water added during kneading will add juiciness to the minced meat. You can also pour in a spoonful of vegetable oil.

A cube of cold butter added at the end of kneading will make the patties juicy and fluffy.

Photo: Shutterstock.com

Bread

In order for the cutlets not to fall apart, add bread to them.

You need to soak dried bread, the amount of gluten necessary for "gluing" the minced meat does not stand out from the fresh one.

Reduce calorie content

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets a juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to cutlets - all these vegetables will add juiciness to them.

Instead of bread, you can stir in cool whipped protein into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a bit tougher.

Molding

It is best to chill the minced meat for half an hour before sculpting.

To make it easier to divide the minced meat into portions, you need to moisten your hands with water.

Try to make the cutlets the same size.

When sculpting cutlets, pat it with your palms and try to keep it uniform, without seams. This way she will not release her juice.

Breading

You can roll cutlets:

In ordinary flour

In bread crumbs (both white and rye)

In crushed nuts

In ground sesame

Frying

Put the cutlets in a hot, but not overheated frying pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the heat must be reduced and darkened on the same side for another 3-4 minutes. And then turn over and repeat the process.

When frying, cutlets should be turned over as little as possible. Then their crust will not collapse and the juiciness will not go away.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. It will take 7-10 minutes.

The sauce is poured after the cutlets are fried and covered with a lid. You can just take sour cream, or you can cook something more complex.

Do not add water to the sour cream so that there is more sauce, this will ruin the cutlets, kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced; if there is clear juice, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for readiness.

If you want to "get confused"

Cutlets are best made from minced meat... Only then the minced meat will need to be kneaded better so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 st. l. flour

1 glass of sour cream

Step 1. Chop the loaf coarsely and cover with water.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Turn the meat together with the onion through the fine grid of the meat grinder.

Step 3. Turn it a second time. Season with salt and pepper. Stir well and knead the minced meat a little, like a dough.

Step 4. Divide the minced meat into 3-4 parts and beat each part with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze the bread and add to the minced meat.

Tip: If the minced meat seems dry, you can add a little milk, or water and vegetable oil to it.

Step 6. Form the patties. Roll them in flour.

Tip: In the process of sculpting, cutlets can be beaten off with your palms a little more, patting them.

Step 7. Preheat a frying pan with oil. Put the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce the fire and fry on low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat, and then on low heat, as described in points 7 and 8.

Step 10. Leave the pan over low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour the cutlets with sour cream so that you get a sauce. Do not add water under any circumstances, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour over sour cream, sprinkle with herbs, serve hot.

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, add onions, garlic, soaked bread 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 of butter to the minced meat. 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 prepared according to the recipe described 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 of 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.

Breadcrumbs and any vegetable oil are usually used as additional ingredients.

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 pan and fried on both sides until golden brown. 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 frying 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 cereals... 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. Literally in 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 of 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 on 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 feta 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... However, they will turn out to be more high-calorie. 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.