Delicious minced meat cutlets without bread. Chicken cutlets without bread
Cutlets
Meat: pork (can be fatter): beef: turkey ( better fillet thigh) = 1: 1: 1.
You can only pork with beef, but cutlets are even tastier out of three types of meat.
1/4 to 1/3 of the volume of meat onions, 1/4 of the volume of raw potatoes.
It is ground in a meat grinder, while in a meat grinder I grind bunches of greens: dill, parsley, we still love a little cilantro.
I add milk, an egg to the minced meat, pour semolina (about 0.5 cm layer on top of the minced meat)
Spices - what are there at hand (oh, horror, even a pork vegetable!), Italian herbs, suneli hops, a mixture of peppers. In general, what do you like about meat.
Salt + squeeze garlic generously: 6-10 large cloves, depending on the amount of minced meat.
I mix everything, sculpt balls, roll in flour, form cutlets.
On one side I fry over high heat, as soon as I turned it over to the other side, I reduce the heat to below average, cover with a lid and so on until the cutlets are ready.
I don’t put in bread! With semolina, the cutlets are softer and juicier, try it.
I only add onions to the minced meat. No milk, eggs, potatoes, etc. A lot of onions and that's it.
Chopped beefsteak
I grind onions on a food processor (combine), green bell pepper, garlic to such a mushy state. It's all about stuffing. Egg there, bread crumbs, salt and pepper to taste (I also like to add a little Vegeta), if you like, then you can greens. Sometimes I add the tomato in small pieces. I knead everything well, until the mass becomes sticky and, as it were, it rolls into a lump.
Let it stand for 10 minutes (the cutlets should stand for at least half an hour).
Then I form cutlets, sometimes roll in bread crumbs, it gives a crust, and the juiciness inside the cutlet is preserved. But you can not roll. Then either fry or in the oven on a greased baking sheet. I am now more in the oven, my husband is not allowed to fried, but even in the oven my cutlets remain juicy.
It will be more accurate if (before scrolling, spass the onion in vegetable oil, add soaked bread and water, how much the minced meat will take. And in this case it is better not to an egg.
Grate the carrots on a fine grater. And empirically determine the ratio (inversely proportional) - carrot: roll (semolina).
Mine are only satisfied with carrots + minced beef / veal + egg + onion, garlic + salt, spices + mix a lot. I also tried it with potatoes, with beets - not nra.
I love with carrots + onions, salt, pepper, water.
Would you like to add lamb?
It is possible, if the beef is completely fat-free, add onion fried in vegetable oil to the minced meat. The cutlets will not be dry. Well, the frying technology, of course, must be observed - so that juice does not leak out of the cutlets.
Even a simple chopped steak (without bread, water, onions, etc.) can be made quite juicy.
Blinded the cutlets (mixing the minced meat well). Heat a heavy-bottomed frying pan with oil in the frying pan. As the oil has warmed up, lay out the cutlets (loosely so that they do not touch each other) and fry without a lid over high heat until crusty. Turn over, wait half a minute, reduce heat to medium and cover. Fry until tender. Open the lid, turn the cutlets over again, and take them off literally in a few seconds.
I fry using this technology and NOT A DROP of liquid flows out of the cutlets.
I make the cutlets as flat as meatballs; in the frying pan, they still round off during the frying process.
The composition of the cutlets: pork and beef + bread soaked in water + a little onion and garlic. I don’t put an egg, don’t roll in breading and flour.
Is the loaf allowed?
Then soak a loaf (bread) in water, pass through a meat grinder along with meat, a couple of onions, mix well, salt and pepper and leave for half an hour.
I put an egg in cutlets, many do not. Blind, roll in breadcrumbs and fry first over fairly high heat, then bring on low. Take rolls per kilogram of minced meat - 200-250 grams.
Milk and pork are one of the key factors, they give softness and fatness.
Instead of milk - ice water, exclude pork.
Rub the zucchini there.
I add rolled oats to the minced meat, but first I fill it with water and let it brew for 20 minutes, potatoes, onions. I fry from 2/4 sides (depending on my mood), put it in a saucepan, pour boiling water and carcass for about 30 minutes. You can make cutlets in this way not 1 frying pan and eat everything at once, but at least for a week and they will be juicy.
I made it with black bread, poured herbs into the minced meat, and also rast. I poured oil into the minced meat.
1) beef + pork + egg + White bread soaked in milk (no crust) + onion + potatoes (optional) + salt and some spices;
2) chicken + egg + flour + table. a spoonful of mayonnaise + salt and spices + a little onion.
These are my favorite recipes, and if we proceed from the requirements, then to make the cutlets more juicy, you can add a little cabbage instead of potatoes.
Fry on both sides until golden brown, spread on a baking sheet and finish in a preheated oven.
After scrolling the beef and onions, I add the yolk there (beat the protein separately and add at the end), the bread soaked in water and then thoroughly knead the minced meat and add a little more water there. There are few spices. And in the end butter straight into the minced meat. Then I fry them on one side and the other, so that the crust forms, and then I carcass for 30 minutes, not fry. This makes them juicier and softer.
I take beef and minced chicken in half, 1-1.5kg in total.
1 egg
1 tbsp. a spoonful of semolina, pour milk, let it stand for a while.
1 potato, grated into minced meat
1 onion, also grated
garlic - as much as you like, grate.
salt, spices, herbs (I prefer parsley)
And mix it all up.
After frying, I put the cutlets in a saucepan, steam for half an hour.
You can grate potatoes, onions, carrots, a little garlic into the minced meat, add an egg and seasoning "For minced meat" or, for example, dried basil, and instead of milk - water.
Onions there and raw potatoes, bread.
I add sour cream and some mayonnaise.
I add onion, chopped champignons, salt, pepper, seasonings, milk, one egg and fry. But I usually have minced meat mixed with a pig.
They will be tasteless purely from beef. You need to add chicken or pork there.
For beef cutlets I do not use a roll, but soaked black bread. It turns out much better and tastier.
And even better is bran or grain bread. If the crust is not very hard, then it is possible with it.
After reading all this, I made cutlets, adding finely-finely chopped meat to the minced meat Green pepper(he gave the cutlets a very pleasant taste), quite a lot of finely chopped greens (dill, parsley, cilantro), instead of bread - semolina (the cutlets are juicier with it). Well, the rest is as usual. It turned out tasty. Now I will always do with pepper, herbs and semolina. "
Once again I was going to make cutlets. I bought meat. I turned it in a meat grinder. And there is no white bread, since we hardly eat it. What to do? I didn't want to leave the minced meat until tomorrow. I went online. I found this information. (Completely copied the post). For myself now and for the future ...
"Once I went to 7ya.ru, and there people tell how they cook cutlets. I learned something new for myself. I took notes and dragged them into my LiveJournal."
Meat: pork (can be fatter): beef: turkey (preferably thigh fillet) = 1: 1: 1
Only pork with beef is allowed. but of the three types of meat, cutlets are even tastier.
1/4 to 1/3 of the volume of meat onions, 1/4 of the volume of raw potatoes
It is ground in a meat grinder, while in a meat grinder I grind bunches of greens: dill, parsley. we also love a little cilantro.
I add milk, an egg to the minced meat, pour semolina (about 0.5 cm layer on top of the minced meat)
Spices - what are there at hand (oh, horror, even a pork vegetable!), Italian herbs, suneli hops, Pepper mixture. In general, what do you like in meat.
Salt + squeeze garlic generously: 6-10 large cloves, depending on the amount of minced meat.
I mix everything, sculpt balls, roll in flour, form cutlets.
On one side I fry over high heat, as soon as I turned it over to the other side, I reduce the heat to below average, cover with a lid and so on until the cutlets are ready.
I don’t put in bread! With semolina, the cutlets are softer and juicier, try it.
I only add onions to the minced meat. No milk, eggs, potatoes, etc. A lot of onions and that's it. Chopped beefsteak
I use a food processor (combine) to grind onions, green bell peppers, garlic to such a mushy state. It's all about stuffing. Egg there, bread crumbs, salt and pepper to taste (I also like to add a little Vegeta), if you like, then you can greens. Sometimes I add the tomato in small pieces. I knead everything well, until the mass becomes sticky and, as it were, all rolls into a lump.
Let it stand for 10 minutes (the cutlets should stand for at least half an hour).
Then I form cutlets, sometimes roll in breadcrumbs, this gives a crust, and the juiciness inside the cutlet remains. But you can not roll. Then either fry or in the oven on a greased baking sheet. I am now more in the oven, my husband is not allowed to fried, but even in the oven my cutlets remain juicy.
It will be more powerful if (before scrolling the onion, sprinkle in vegetable oil, add soaked bread and water, how much the minced meat will take. And in this case, the egg is better inappropriate.
Grate the carrots on a fine grater. And empirically determine the ratio (inversely proportional) carrot: roll (semolina).
Mine are only satisfied with carrots + minced beef / veal + egg + onion, garlic + salt, spices + mix a lot. I also tried it with potatoes, with beets - not nra.
I love with carrots + onions, salt, pepper, water.
Would you like to add lamb?
You can, if the beef is completely fat-free, add fried onions to the minced meat. oil. The cutlets will not be dry. Well, the frying technology, of course, must be observed - so that juice does not leak out of the cutlets.
Even a simple chopped steak (without bread, water, onions, etc.) can be made quite juicy.
Blinded the cutlets (mixing the minced meat well). heat a heavy-bottomed frying pan with oil in the frying pan. As the oil has warmed up, lay out the cutlets (loosely so that they do not touch each other) and fry without a lid over high heat until crusty. Turn over, wait half a minute, reduce heat to medium and cover. Fry until tender. Open the lid, turn the cutlets over again, and take them off literally in a few seconds.
I fry using this technology and NOT A DROP of liquid flows out of the cutlets.
I make the cutlets as flat as meatballs; in the frying pan, they still round off during the frying process.
Cutlets composition:
pork + bread soaked in water + a little onion and garlic. I don’t put an egg, don’t roll in breading and flour.
Is the loaf allowed?
Then soak a loaf (bread) in water, pass through a meat grinder along with meat, a couple of onions, mix well, salt and pepper and leave for half an hour.
I put an egg in cutlets, many do not. Blind, roll in breadcrumbs and fry first over fairly high heat, then bring on low. Take rolls per kilogram of minced meat - 200-250 grams.
Milk and pork are one of the key factors, they give softness and fatness.
Instead of milk - ice water, exclude pork.
Rub the zucchini there
I add rolled oats to the minced meat, but first I fill it with water and let it brew for 20 minutes, potatoes, onions. I fry from 2/4 sides (depending on my mood), put it in a saucepan, pour boiling water and carcass for 30 minutes. You can make cutlets in this way not 1 frying pan and eat everything at once, but at least for a week and they will be juicy.
I made it with black bread, poured herbs into the minced meat, and also rast. I poured oil into the minced meat.
1) beef + pork + egg + white bread soaked in milk (no crust) + onion + potato (optional) + salt and some spices
2) chicken + egg + flour + table. a spoonful of mayonnaise + salt and spices + a little onion.
These are my favorite recipes, and if we proceed from the requirements, then to make the cutlets more juicy, you can add a little cabbage instead of potatoes.
Fry on both sides until golden brown, put it on a baking sheet and finish in a preheated oven.
After scrolling the beef and onions, I add the yolk there (beat the protein separately and add at the end), the bread soaked in water and then thoroughly knead the minced meat and add a little more water there. There are few spices. And at the end, butter straight into the minced meat. Then I fry them on one side and the other, so that the crust forms, and then I carcass for 30 minutes, not fry. This makes them juicier and softer.
I take minced beef and chicken in half, 1-1.5 ke in total.
1 egg
1 tbsp. a spoonful of semolina, pour milk, let it stand for a while.
1 potato, grated into minced meat
1 onion, also grated
garlic - as much as you like, grate.
salt, spices, herbs (I prefer parsley)
And knead it all
After frying, I put the cutlets in a saucepan, steam for half an hour.
You can grate potatoes, onions, carrots, a little garlic into the minced meat, add an egg and the "For minced meat" seasoning or, for example, dried basil, and instead of milk - water.
Onions there and raw potatoes, bread.
I add sour cream and some mayonnaise.
I add onion, chopped champignons, salt, pepper, seasonings, milk, one egg and fry. but I usually have minced meat mixed with a pig.
They will be tasteless purely from beef. You need to add either chicken or pork there
For beef cutlets, I do not use a roll, but soaked black bread. It turns out much better and tastier.
Better yet, bran or grain bread. If the crust is not very hard, then it is possible with it.
After reading all this, I made cutlets, adding finely-finely chopped green pepper to the minced meat (it gave the cutlets a very pleasant taste), quite a lot of finely chopped greens (dill, parsley, cilantro), instead of bread - semolina (with it, the cutlets are juicier). Well, the rest is as usual. It turned out tasty. Now I will always do with pepper, herbs and semolina. "
Good afternoon, readers!
In every family where there is a man, a dish of meat often appears on the table. It can be French meat, julienne in pots, goulash or cutlets. There are quite a few recipes for cooking cutlets. Today we will cook cutlets without milk and loaf. They turn out to be very tasty and aromatic.
The absence of the usual ingredient - milk and bread, will not change them at all taste qualities... Many culinary experts, in their articles and recommendations, point out that soaking bread leads to negative reactions. When frying soaked bread, the cutlets become tough.
How to cook delicious minced meat for cutlets
Milk-free cutlets can be made from minced meat with spices, or with various additions: onions, bread, etc. Also, cutlets differ in the meat from which they are prepared: poultry, beef, pork, lamb.
Minced meat is prepared using a meat grinder or blender. The larger the pieces of meat, the more juicy the finished dish is. The crushing method changes the structure of the product. After the blender, the cutlets are denser due to the fine grinding. To increase the juiciness, various ingredients must be added.
According to the recipe, you can add white bread, flour or semolina... During the frying period, they will absorb the juice released from the meat. In the first option, dry it in the oven or in the air in advance. To soften, the crumb should be immersed in water for a few minutes. Flour or semolina is added to make the minced meat uniform. Bread takes the leading position in additives. It makes the cutlets more fluffy and voluminous.
For moistening, water is added to the minced meat (sometimes beer is used). The liquid is necessary to prevent the cutlets from sticking together.
Recipe without milk and bread
- 500g minced meat... Beef, pork or chicken will do. Better to take a piece of meat and turn it into minced meat yourself. Before cutting, the meat must be washed. I had chicken fillet in my freezer. Note, if you are short on time, it is better to take chicken. It will take much less time to cook the patties.
- 1 onion
... When cooking with chicken, replace the onion with garlic. Remember, onions are combined with meat, garlic with chicken.
- 1 PC. egg... Used to bind ingredients together. If you don't want to use the egg, you can cook it.
- Spices to taste(on the left in the photo). You can buy a ready-made bag of spices for cutlets in the store. I prefer to buy from the market by weight. They use only natural ingredients without additional dyes and chemicals.
- Salt to taste(on the right in the photo).
- 1 tbsp flour... Better to add less.
- Breadcrumbs... You can buy ready-made in a package or cook it yourself. To do this, you need to take slices of bread and send them to the oven for 5-10 minutes to dry. After the time has elapsed, we take out the bread and send it to the blender for chopping. Sprinkle crackers are ready.
Cooking steps
We prepare the ingredients. Since I had a fillet, I'm sending it to the blender bowl with blades.
We peel the onions. Cut into several pieces, send to meat. As mentioned above, it is better to replace onion with garlic when cooking chicken cutlets. Sprinkle with spices and flour on top, fill with an egg. We turn on the blender at maximum speed. Minced meat is ready.
The recipe for cutlets, familiar to many, as a rule, is not complete without bread. The soaked bread crumb is added to bind the ingredients and increase the volume of the finished product. In fact, cutlets are perfectly able to keep their shape without crumb. Learn more about making cutlets without bread in the following recipes.
Minced meat cutlets without bread - recipe
If you cook red meat patties, then give preference to minced meat from a mixture of pork and beef. In this case, the cutlets will be as juicy as possible due to the presence of fat in the mixture. As for spices, you can limit yourself to a simple duet of salt and pepper, or you can add herbs and ground spices.
Ingredients:
- minced pork and beef - 730 g;
- onions - 45 g;
- paprika - 1 tsp;
- dried garlic - ½ tsp.
Preparation
In this recipe, cutlets are cooked without eggs and bread, so you just need to chop the onion and combine it with meat and spices. Then beat the seasoned minced meat well against the work surface by simply lifting and dropping it into the bowl until the mixture is smooth. The resulting mixture is very easy to shape and immediately after sculpting, the cutlets can be fried until browned or baked in the oven.
How to cook fish cakes without bread?
Unlike red meat, fish does not hold its shape well in the absence of bread, but you can replace the crumb in minced meat with ordinary chilled mashed potatoes left over from yesterday's dinner.
Ingredients:
- minced fish - 1.4 kg;
- egg - 1 pc.;
- - 145 g;
- universal mixture - 1 ½ tsp;
- grated cheese - 35 g.
Preparation
Combine leftover cold mashed potatoes with fish and egg. Season the minced meat with a versatile spice mixture and add a little cheese if desired. Shape fish cakes and fry them right away.
Delicious chicken cutlets should also contain fat in the composition, so do not forget 
twist the meat with a little skin, and add eggs and flour for a bunch.
Following this recipe, You'll get delicious and juicy cutlets minced meat without bread... This is my old and proven recipe, I have been cooking like this for many years and everyone always praises these cutlets very much.
Ingredients:
- Beef - 500 g;
- Pork - 500 g;
- Egg - 1 pc;
- Bulb onions - 1 pc;
- Salt - 1 tsp;
- Ground black pepper - 0.5 tsp;
- Breadcrumbs;
- Vegetable oil;
The active cooking time is 1 hour.
From this amount of ingredients, about 20 cutlets are obtained (depending on size).
Cooking cutlets without bread
1. Rinse and dry the meat. Cut into slices so that they can easily go into the meat grinder. Cut the onion into several pieces. 
2. Twist the meat and onions in a meat grinder. I use a medium grinder grid with holes about 4.5-5 mm in diameter and only turn the meat once.
Add one teaspoon of salt, half a teaspoon of ground pepper to the twisted meat, break the egg and mix well. 
3. It is very important to beat off the mince well. To do this, take the whole mass in your hand, lift it over the bowl and throw it back. This action must be repeated several times. As a result, excess air will come out of the minced meat, and the cutlets will not fall apart in the pan.
This is how the minced meat looks like:
It is much denser than not broken off. The difference is obvious.
4. Prepare a plate of bread crumbs. Pour into a frying pan vegetable oil so that it covers the entire bottom, and put on medium heat. Wet your hands with water and form small flat patties.
The thickness of the cutlets should be about 1 centimeter, not thicker, as they must be quickly fried. Roll the formed cutlets in breadcrumbs and send to the skillet. 
5. Fry the patties for about 5 minutes on each side by adjusting the fire so that they do not burn out during this time.
If on both sides of the cutlets formed appetizing crust, then they are ready, you can shoot.
An ideal side dish for them will be mashed potatoes... Bon Appetit!
If you have any questions, I'm waiting for them in the comments!