Delicious and tender burgers made from mixed minced meat. Mixed minced meat cutlets
Almost every family can boast of their own recipe for juicy, scented cutlets. Usually, the signature cooking method 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. Form the minced meat cutlets of the desired size with wet hands 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 skillet 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!
Advice:
- 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 people use cereals, 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
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 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:
- Choice of meat.
- Preparation of additional ingredients.
- Grinding meat.
- Cooking minced meat.
- Forming cutlets.
- 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).
- 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.
- Garlic, is used at will and is not a required ingredient (2-3 cloves).
- 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.
- 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.
- 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).
- Salt.
- Pepper.
- Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs, or use only the yolk.
- Butter.
- 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 hard, grated potatoes or zucchini.
Since the dish should be juicy, cold water is poured into the prepared mass.
After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need not only to knead it well, but to beat it off, with an effort throwing the minced meat into the container, about 10 times. Further, the container with the contents can be sent to the refrigerator for 30 minutes.
Forming cutlets
Minced meat is ready, and you can start sculpting cutlets. To do this, wet your hands with cold water, otherwise the mixture will stick to your hands.
And since it is necessary to fry juicy cutlets, you can choose one of two methods of increasing their juiciness, in addition to cold water added directly to the minced meat:
- put a small piece of crushed ice in the middle of each cutlet;
- add a small piece to the middle of the workpiece butter.
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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Today I suggest you cook juicy and delicious cutlets. Which? Choose according to your taste! I can offer you step by step recipe cutlets from minced turkey, pork, chicken and pollock, with the addition of cabbage and potatoes, and even cutlets without bread. Can be made in a frying pan, or can be cooked in the oven. I decided to collect the most popular recipes in one place in order to expand and organize the information a little, conveniently when everything is at hand.
Simple secrets of delicious and juicy cutlets.
But first, let's determine what principles of cooking cutlets allow them to be juicy and tasty, regardless of the type of minced meat and accompanying spices. Perhaps to experienced housewives, these rules will seem banal and "old as the world", but after all, not everyone is born "in a chef's hat and apron" - young and beginners sometimes need to say simple things.
And it's not a fact that they seem so obvious to them!
- Of course, you can make cutlets without bread .. But the question is - will this dish be called cutlets? Still, bread that we pre-soak in water or milk and then add to the minced meat for cutlets is an essential ingredient in almost any recipe for delicious homemade cutlets. And it's not about saving on minced meat, as some people think! Bread makes minced meat softer, juicier, tastier. But we are not talking about ready-made minced meat bought in a store (you will never guess what has already been added there!), But about pure minced meat, which you just turned with your own hands from a natural piece of meat;
- Water (milk, cream, mineral water) must be present in the minced meat for cutlets. It is moisture that makes the cutlets juicy and soft. The more fatty component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). The water must be cooled to ice. The rule is, again, only suitable for freshly prepared natural minced meat from meat, without additives from cunning producers of "semi-finished products".
- Not everyone knows that in addition to adding cold milk, ice water or even mineral water to the minced meat, such minced meat must be beaten off. This is done very simply - as with dough, scoop the minced meat in handfuls and throw it back into the bowl, so do it 15-20 times. The liquid is absorbed into chopped meat and the cutlets are very juicy. It would be nice to give the minced meat time to stand - about half an hour, or more;
- It is for juiciness that cabbage, potatoes, and onions are added to the minced meat for cutlets. Moreover, you need to cut them very finely (do not turn them through a meat grinder or in a blender, it is important to chop finely and finely "). Although there are, of course, recipes where it is proposed to scroll these additives through a meat grinder or pass through a blender - it seems to me that this is more about saving cooking time than about improving the taste of the dish;
And of course, the quality of the meat from which the minced meat is made for cutlets is very important for the quality of the final product. From old, dry, frozen or, God forbid, rancid meat, you cannot make tasty cutlets with any additives and "magic" components ... Although the cooks of some school canteens would argue with me now ...
For these wonderful, juicy and delicious cutlets, we need minced turkey (turkey meat), as well as the following simple ingredients.
- turkey fillet (or any minced meat) - 1kg
- loaf (bread) - 150g
- milk - 150g
- egg - 1pc.
- onions - 2pcs
- salt, pepper - to taste
- sunflower oil for frying
- garlic - optional
Everything! Delicious and juicy homemade turkey cutlets are ready! Bon Appetit!
Very tender minced chicken cutlets - we will reveal the secret of amazing juiciness.
In principle, you can easily take the previous recipe, replace the minced turkey with chicken in it and cook delicious chicken cutlets... But we will go the other way! Let's add delicious products add to our ingredient list and improve the taste even more radically!
See what products we need, prepare, and let's go cook, learn new secrets juicy minced meat for cutlets.
Composition:
- Minced chicken - 500 g
- White bread - 3 slices
- Onions - 1 pc
- Garlic - 2 cloves
- Egg - 1 piece
- Cream 35% - 4 tablespoons
- Milk - 100 ml
- Butter - 70 g
- Salt, black pepper to taste
- For breading - dry bread crumbs, bread crumbs or flour
The most delicious and tender chicken cutlets are ready. Serve them with any salad, herbs, vegetables or any other kind of side dish - they will not become less tasty from this :-)) 
Minced pork cutlets with cabbage - "Lazy stuffed cabbage".
Pork tastes great with cabbage, therefore, for the so-called “ lazy cabbage rolls", But in fact - minced meat cutlets with cabbage, we will choose it. Pork, as a rule, is quite fatty in composition, therefore, "dilute" it with lean cabbage and the total will be the same 🙂 By proportions, we take minced pork and cabbage in equal parts.
I suggest you make this recipe not only "lazy", but also fast - we will grind all our additives with a blender until they are mushy.
To roll the cutlets, take corn flour - then we will get a beautiful yellow shade of our cutlets, here's how they look in the photo. If there is no such flour, but there is corn grits- grind it on a coffee grinder or blender, get the desired product.
Let's take the following products:
- minced pork - 300g
- cabbage - 300g
- bow - 1 head
- egg - 1pc
- seasonings and salt to taste
- corn flour - for breading vegetable oil - for frying
Cooking process:
1 We prepare everything according to the usual scheme. The only difference in this recipe is chop the onion and cabbage in a blender. After chopping, squeeze the cabbage slightly from excess juice. Drive the egg into the onion before chopping. 2 Salt and pepper the minced meat and knead thoroughly. We form cutlets, roll in corn flour and put on a hot, with butter, frying pan. We spread it carefully, because minced meat turns out to be tender not only in taste, but also in consistency - until the cutlets are fried, they do not very confidently keep their shape. 3 It is better not to cover with a lid. How reddened on both sides - consider that it is ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!
Minced meat cutlets with potatoes - video recipe.
Do you think that housewives add bread, cabbage, potatoes to minced meatballs to save money? So, you have not tried real minced meat cutlets with potatoes - this is oh-oh-very tasty! 
Composition:
- minced meat - 1 kg.
- raw potatoes - 4 pcs. (average)
- onions - 1-2 pcs.
- egg - 1pc
- seasonings and salt to taste
- cold water - 2-3 tbsp.
But the essence of the preparation does not change! This recipe differs from the previous recipe only in that raw cabbage must be replaced with raw, finely grated potatoes. I will not even describe the rest - do everything exactly the same, I will only indicate the possible proportions of products.
But, if suddenly something has not worked out yet, watch this short video, which shows step by step the process of preparing these particular cutlets - with potatoes and minced meat.
Mixed minced meat cutlets in the oven - a step by step recipe with detailed photos.
I cannot pass by such a recipe as minced meat cutlets baked in the oven. For those who do not really like fatty foods (and I must admit that fried cutlets in a pan are a rather high-calorie dish with a lot of fat and "harmful" cholesterol crust), cutlets in the oven will be an excellent substitute. They are still very tasty and juicy, look very appetizing, and even save the hostess not only oil, but also time. After all, you don't need to stand at the stove - just load everything into the oven, set the temperature and time the time.
Composition:
- minced meat - 1 kg. (chicken - 700 g and pork + beef - 300 g),
- white bread (crumb) - 1 slice,
- onions - 150 g,
- potatoes - 150 g,
- garlic - 1 tooth,
- egg - 1 pc.,
- salt, pepper - to taste,
- kefir (sour cream, cream) - 1 tbsp.,
- vegetable oil - 1 tablespoon
- water - 0.5 + 0.5 cups.
The process of cooking cutlets in the oven:
1 Piece white bread(it is better to cut off the crusts) pour about half a glass of cold water. While the bread is soaking, take the garlic and onion, peeled from the husk, and turn it briefly in a blender. Add the soaked bread, without squeezing it out of the water, to the onion and mix everything again with a blender.
2 Minced meat in this recipe taken in the following proportions - chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total. But you can take more pork if you want to get more fat, in general, choose the proportions to your taste. 3 Grate potatoes on a fine grater and add to the minced meat. I squeeze the potatoes a little to remove the excess starch, but I don't have to. 
4 Add the onion mixture here, break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). Mix the minced meat thoroughly and beat off so that our cutlets do not fall apart and are as juicy and lush as possible. This is a very important stage in the preparation of minced meat for any cutlets. 
5 Cover the oven sheet with parchment and grease with a little sunflower oil. We form patties and put them on a sheet. At the same time, you can additionally beat off the minced meat by throwing the cutlet from one palm to another. You can roll the cutlets in breading or flour. 
6 We send to hot oven(190-200 degrees) for 20 minutes. For juiciness, add half a glass of hot water directly to the sheet and put it in the oven again until golden brown. Do not turn the cutlets during baking. 
These are so beautiful and in moderation diet cutlets we did it. It is very simple and quick way cooking delicious and juicy cutlets- be sure to try this cooking option. 
Pollock fish cakes without bread - Not only tasty, but also healthy!
Continuing the topic more healthy eating I want to offer you wonderful recipe fish cutlets - minced pollock cutlets. Pollock is an excellent choice for fish cakes: not an expensive type of fish, while it has few bones, you do not need to clean the scales, but as for useful properties(content of vitamins A, B1, B2, B9, minerals and trace elements) - in no way inferior to expensive fish varieties.
The only complaint about pollock is that the minced meat can turn out to be a little dry.For those who do not have enough fat - you can scroll an additional piece into the minced meat lard or add a couple of tablespoons to the minced meat olive oil... It is generally common for fish cakes to take low-fat varieties white fish, but at the same time - to raise the fat content with separate additives.
By the way, another original and "tasty" way to add fat content to dry fish (and not only fish) mince. Put a piece of frozen butter right in the pan, into the ready-made cutlets, press it so that it is inside the minced meat. During cooking, the butter will melt and give excellent creamy taste dish!
But, if we talk about the benefits of a product such as fish cakes(and this is by all standards diet dish!), then you do not need to add anything, no additional fat is required. This recipe also provides for a small amount of oil in the pan and the absence of bread and flour in the cutlets.
If there is no special cookware with a non-stick coating on which you can fry with almost no oil, you can cook such cutlets in the oven, you can steam it, that's how you like it.
I still like the appearance of the cutlets to be more browned, a small, slightly fried crust will not hurt, the main thing is to cook over very moderate heat and with a small amount of oil.
Composition:
- minced pollock - 1.3 kg.
- onions - 3 pcs.medium size
- potatoes - 3 pcs.
- garlic - 3 cloves
- egg - 3 pcs.
- salt, pepper, spices - to taste
Step-by-step recipe for making pollock cutlets:
1 Scroll pollock fillet and peeled potatoes through a meat grinder. It is better not to scroll the onion, since all its juice will go into the liquid, which we squeeze out during the cooking process. All the onion juice will go nowhere! Better to finely chop the onion with a knife - this way it will be preserved in our fish cakes and juiciness and taste. 2 Mix the minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we cook these cutlets without bread! We knead everything thoroughly. 3 The minced meat is very raw. To prevent the cutlets from falling apart too much, squeeze the excess liquid into a separate bowl while forming the cutlets. Here, the juiciness of cutlets will be given to us by slices of potatoes and slices of onions. But, in order to reduce the excessive separation of moisture, it is necessary, as in the previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it off, throwing it into a bowl. So we will improve the bunch of minced meat with the egg and create more "stickiness", the cutlets will not fall apart too much. 4 We do not bread cutlets, so as not to add flour to our diet recipe... But you can roll the cutlets in breadcrumbs or flour as desired.
5 Fry in a little oil, without a lid, over low heat until golden brown, turning over during cooking. Fish cakes cook very quickly. But you can still steam them additionally after completing roasting under the lid by adding a little water. 
Let me remind you that in this recipe, in order to benefit and increase the "dietetic" of our dish, we have excluded bread completely. But according to tradition, in classic recipe fishcakes must be added to bread, moreover, in fishcakes, bread, as a rule, is soaked in milk, and not in water. Still, fish cakes require more gentle handling 🙂
What kind of cutlets do you cook? What kind of minced meat and additives do you prefer? Share in the comments your successful finds and your favorite minced meat cutlet recipes!
The word "cutlet" came to the Russian language 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 blades, 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 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 it must be 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. Rotate 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 cook 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. Just 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 cutlets in a frying pan are perhaps the most desirable dish on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat patties in a pan so that they turn out juicy, fluffy, and most importantly, delicious. The owners of the secrets of making such cutlets simply do not have a price, because minced meat cutlets in a pan are an irreplaceable hit at all times and a lifesaver 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 (whoever likes it) - fresh, high-quality and preferably homemade. You can also cook cutlets from minced meat bought in a store, just take it with great care in choosing it.
To add extra juiciness to the minced meat, some housewives add to it finely chopped or finely grated onions, soaked white bread, other potatoes grated on a fine grater, chopped cabbage and other ingredients-helpers that can give the cutlets the very zest that makes them unique original. There are many options for supplements. So, the 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 to minced meat.
A few words about breading. Some of the housewives are of the opinion that minced meat patties in a frying pan must be breaded without fail, others do without this procedure. Moreover, both those and others have wonderful cutlets.
Fry minced meat patties in a pan is also necessary correctly: pour vegetable oil into the pan and distribute it over the entire surface, heat it, reduce heat to medium, and only then put the patties. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer for another 10 minutes under the lid until tender.
Want to surprise your family delicious cutlets? Visit us and choose the recipe you like.
Mixed minced meat patties in a pan
Ingredients:
500 g minced pork
500 g ground beef
1 onion
1 egg,
150-200 g loaf or white bread,
2-3 cloves of garlic
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
Preparation:
Use a loaf or bread for cooking, not the freshest, but slightly stale, so that the cutlets do not turn out to be fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze. Add finely chopped or finely grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste into the minced meat and mix thoroughly. In order for the minced meat to become dense, and at the same time juicy, many cooks advise to beat it well. You can simply lift the mass of minced meat and slap it against a table or plate with a tangible effort, or you can put the minced meat in a bag, tie it, leaving enough space and remove air, and clap this structure already. In any case, your cutlets will only benefit from such a massage. Next, form cutlets from minced meat, roll each in breadcrumbs and fry in a pan with preheated 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 you may find useful when you cook minced meat patties in a frying pan. Add some dried herbs, after grinding them into powder in bread crumbs. Ready cutlets fried in this mixture will turn out to be very aromatic.
Homemade minced pork cutlets
Ingredients:
600-700 g minced pork,
2 onions,
3-4 cloves of garlic
1 egg,
1-1.5 stacks milk,
2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, black pepper - to taste.
Preparation:
Soak the pulp of a loaf or white bread in warm milk and leave for 15 minutes. Meanwhile, 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 passed through a press, an egg to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and start shaping the 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, turn the heat up and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.
Delicious minced beef patties
Ingredients:
600-700 g ground beef,
2 potatoes,
1 egg,
1 onion
dill greens, salt, black pepper - to taste,
flour for breading.
Preparation:
Usually Ground beef passed through a meat grinder twice. To make the cutlets more tender. If you are using purchased minced meat, do not be lazy, pass it through a meat grinder one more time along with peeled raw potatoes... Or then add potatoes grated on a fine grater to the minced meat. In short, act on your own. Salt and pepper the prepared minced meat, 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 and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.
Cutlets from minced chicken in a frying pan
Ingredients:
900 minced chicken,
3 processed cheese "Druzhba",
1 egg,
1 bunch of green onions
1 bunch of parsley or dill
2 cloves of garlic
3 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.
Preparation:
Grate processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in an egg, add mayonnaise, salt and pepper to taste. Mix everything well again and form small patties from the resulting mass. Dip them in breadcrumbs and fry in a pan with heated vegetable oil on both sides until golden brown.
Fans of fish cakes, according to statistics, are much less than those who prefer meat cutlets. but next recipe is able to force even the most desperate non-lovers to reconsider their views on fish cakes.
Minced fish cutlets in a pan
Ingredients:
500 g minced fish
200 g pumpkin pulp,
1 egg,
3 tbsp. l. flour,
1-2 cloves of garlic (for an amateur),
salt, pepper - to taste,
vegetable oil.
Preparation:
Connect with minced fish grated pumpkin on a fine grater, add an egg beaten with a fork, garlic passed through a press and mix. Then add flour to the minced meat, mix 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 - this is a minimum of time and maximum pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina