Everyone loves tender, juicy and fragrant cutlets. This is one of the most popular meat dishes. Therefore, we present to your attention several classic recipes for minced meat cutlets and their variations.

Ingredients:

• Minced pork or a piece of meat from which you can make minced meat yourself - 1 kg;
• Milk - 350 ml;
• Bread - 0.3 kg;
• Eggs - 2 pieces;
• Oil - for frying;
• Onions - 3-4 pieces (medium heads);
• Spices and salt to taste.

Cooking step by step:

1. If you purchased ready-made minced meat or made it in advance, go straight to the second point. So, take the pork and rinse it under running water. Remove all films and bones (if any) from it and remove excess liquid from the meat. Cut the meat into small pieces and rotate them with a meat grinder.
2. Place the minced meat in a large bowl as we will continue to add the rest of the ingredients to it.
3. Put slices of bread in a small bowl and cover them with milk (as a last resort, you can pour boiled water over the bread). Let the bread soften, it only takes a few minutes.
4. Peel the onion. Pass all the onions through a meat grinder and add them to the meat. If you do not have a meat grinder, then the onion can be chopped by hand or using a blender.
5. Remove the crumb from the milk and place the bread with the meat.
6. Beat eggs to all components. Mix the minced meat well, it should be of a uniform consistency.
7. Add your favorite spices and salt. Mix the resulting mass.
8. Put a frying pan over medium heat, add oil. Wait for the pan to heat up well.
9. Wet your hands in cold water and start sculpting our cutlets. Choose the size yourself, but keep in mind: small ones cook faster, and large ones are more juicy.
10. Place the cutlets only in a well-heated skillet. There must be a distance between the meat balls, otherwise they will stick together or lose their shape.
11. Fry our cutlets on both sides until golden brown.
12. Pour water over the cutlets and turn the heat to low. Let them stew for about 20-30 minutes. You can do it differently: fry all the cutlets and put them in a saucepan and stew everything together. Or you can do without this item altogether.
13. Fragrant minced pork cutlets are ready. They go well with all side dishes, but they are most often used with mashed potatoes or pasta.

Additional delicious cutlet recipes

There are many variations of the classic recipe. Consider the most interesting and delicious options for cutlets.

Minced chicken cutlets

Ingredients:

• Chicken fillet - 1 piece (approximately 0.5 kg);
• Butter - 50 g;
• Breadcrumbs or flour - 1 cup;
• Stale bread - 2 pieces;
• Onions - 1 piece;
• Egg - 1 piece;
• Oil - for frying;
• Spices and salt to taste.

Step-by-step cooking steps:

1. Take a pack of butter and cut off a quarter (about 50 grams) from it, wrap the cut piece in a small bag or cling film. Send the oil to the refrigerator for half an hour. The butter can be replaced with margarine.
2. For dry bread, cut off the crusts and leave only the crumb. Pour water over the bread.
3. Use a blender or meat grinder to mince the fillets.
4. Chop the onion finely or mince it.
5. We make minced meat: in a large bowl we combine meat, onions, an egg and softened bread (before that, squeeze it well so that there is as little liquid as possible in the minced meat).
6. Mix everything thoroughly and add spices to our minced meat.
7. Take out the oil and quickly grate it, add it to the meat and mix everything thoroughly. Send the minced meat to the refrigerator for 5-10 minutes.
8. Wet your hands and start sculpting the cutlets. After that, dip each in breadcrumbs, put the finished cutlets on a wooden board.
9. Preheat a skillet and pour refined oil into it.
10. When the butter is hot, lay out the patties. Fry them without a lid.
11. Fry on each side until golden brown (about 5-6 minutes on each side).
12. Ready-made minced chicken cutlets should be served hot with fresh vegetables.

Ground beef

Beef patties are tough. Therefore, such meat must be diluted with third-party additives, for example - oatmeal. They have a weak taste, which will not interrupt the meat and will add juiciness and softness to the emu.

Ingredients:

• Beef - 1 kg;
• Oil - for frying;
• Eggs - 2 pieces;
• Oatmeal - 6-7 tbsp. spoons;
• Onion - 2 heads;
• Salt and spices, herbs - to taste.

Preparation:

1. Take the cereal, pour them into a deep bowl and cover with boiling water (1.5 cups).
2. Make minced beef or buy it ready-made.
3. Mix the minced meat with eggs. They can be replaced with one raw potato (then you need to pass it through a meat grinder), it also has excellent stickiness.
4. Chop both onions. Add them to the minced meat.
5. Add cooked oatmeal and spices with salt to the meat. Chop herbs (such as dill and parsley) and add them to the minced meat. The whole mass must be thoroughly mixed.
6. Blind minced meat cutlets with wet hands. During sculpting, they need to be beaten off a little (leave the meat from one hand to the other) so that excess moisture disappears and the cutlets do not lose their shape during the cooking process.
7. Preheat a skillet with oil and send the cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn the meatballs over, reduce heat and cover. If you use this technique, the cutlets will become softer and more aromatic.
8. Ground beef patties are ready. It is best to use them warm together with a side dish.

Chicken Kiev

Let's consider the algorithm for preparing this dish using only one cutlet as an example.

Ingredients:

• Chicken fillet - 1 piece;
• Rusks - for breading;
• Flour - for breading;
• Oil - 25 g;
• Processed cheese - 25 g;
• Egg - 1 piece;
• Dill - 2-3 g;
• Salt and white pepper - 2 g;
• Sunflower oil - for deep frying.

Preparation:

1. Take chicken breast and rinse well. Trim all films, veins and fat from the meat. Next, you need to cut it in the middle and unfold it (like a book) so that the meat is a single layer. Most importantly, do not forget to leave a bone on the fillet.
2. Wrap the meat in cling film and begin beating it until the chop is about 0.5 cm thick.
3. Salt the chop, add pepper, but note that the color of these additions will affect the appearance of the juice. And he, ideally, should be transparent. Therefore, it is worth using white pepper.
4. Cooking the filling. Rub the cheese on a fine grater, chop the herbs very finely, mix everything together with the butter. Wrap this mixture in plastic wrap, giving it the shape of a sausage. Send the filling to the freezer. The last moment is mandatory, since without preliminary solidification, the filling simply will not keep its shape and will quickly spread throughout the cutlet. In the classic recipe, it is customary to put only butter in the middle, but this option has been modified over time. But you can just put a piece of butter in the middle.
5. Place the filling on the middle of the fillet and wrap the meat so that the filling is safely hidden in the chop and the oil does not leak out during cooking.
6. Flatten the meat a little to make it look like a cutlet.
7. Put the cutlet in the freezer (for at least half an hour) so that it keeps its shape securely and does not fall apart during further warm processing.
8. Take our product out of the freezer and grind it with flour.
9. In a small bowl, beat the egg without adding spices.
10. Dip the meat into the egg. Do this slowly so that the excess has time to drain.
11. Dip the product in bread crumbs. Place the patty in the freezer for a few minutes to help the batter hold better.
12. Remove the meat and dip it in the egg again.
13. Dip the cutlet into crackers.
14. Deep-fry the patty until golden brown.
15. Send the cutlet to an oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be completely cooked.
16. The dish is ready. Delicious!

Mixed minced meat

If you mix several types of meat, you get a completely new taste. In addition, such cutlets will be very fragrant and juicy.

Ingredients:

• Pork - 0.2 kg;
• Chicken - 0.2 kg;
• Beef - 0.2 kg;
• Egg - 1 piece;
• Crackers or flour - for breading;
• Onions - 2 pieces;
• Potatoes - 1 piece;
• Baton - 1 slice;
• Mayonnaise - 2 tbsp. spoons;
• Spices and salt to taste.

Preparation:

1. All meat must be washed and the films and bones cut off. Dry all types of meats with paper towels.
2. Cut all 3 types into pieces and rotate them in a meat grinder.
3. Peel the onions and potatoes and also chop them with a meat grinder.
4. Soak bread in water. Add the pulp to the minced meat.
5. Beat the egg into the minced meat. Put in mayonnaise, but if the meat is fat, then you won't need it.
6. If you wish, you can add garlic and herbs to the meat at this stage.
7. Add your favorite spices and salt to the minced meat. Mix everything thoroughly.
8. We beat off the cutlets. In this recipe, this is a mandatory step, since the meat must have a homogeneous structure. So, take the meat in your hand and forcefully throw it back into the bowl, repeat this action several times. You will immediately see that the minced meat will change. If you do everything right, the cutlets will keep their shape perfectly, and their taste will be simply amazing.
9. With moistened hands, start sculpting cutlets. Then, roll them in breadcrumbs (you can substitute flour for them).
10. Pour oil into a well-heated frying pan, wait for it to warm up well.
11. Place patties only in a very hot skillet. Fry until golden brown on both sides. Then they can be extinguished.
12. When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.

This is a less common option, but, nevertheless, many women use it, since many more cutlets can be cooked at the same time and you do not need to stand by the stove.

For this option, grease a baking sheet with oil or fat and lay out the patties. But you can even do without oil - just cover the bottom of the form with foil.

Also, cutlets that are cooked in the oven can be modified. For example, for each cutlet, you can put a circle of tomato, mushroom or cheese. It all depends on your imagination.

In a multicooker

Supporters of a healthy diet are inclined towards this option, since with the help of a multicooker you can cook cutlets completely without oil - for a couple.

But if you do not have this device, and you want to eat healthy food, then there is a way out. Take a large saucepan and boil water in it. Place a colander on top so that it does not touch the water, and place the patties on top of it. This way, while the water is boiling, your patties will cook.

Now you know how to cook cutlets! Try to cook different recipes and don't be afraid to change them based on your taste preferences.

My dad's signature cutlets. Juicy and delicious. The recipe is masculine, thorough and therefore has many nuances that give answers to questions about how to cook real homemade cutlets without any problems.
A few preliminary tips:
-To the cutlets were juicy:
minced meat must be done by ourselves, on a large wire rack, while some of the meat should be with fat, which, when fried, will soften the meat fibers and the cutlets will not be dry and tough. For this purpose, you can additionally twist a piece of bacon. But it is better not to twist the onion in a meat grinder, but finely chop it with a knife so that it does not lose its juiciness and aroma. It is good to add a little water to the minced meat (pour along with the soaked bread), while cooking, it becomes a broth and remains inside the cutlets.
-To cutlets did not stick or fall apart in the pan:
before frying, the minced meat must be thoroughly kneaded and beaten off (see the steps of the master class). This is a very important technological manipulation. So the cutlet dough becomes elastic and holds perfectly in a piece. You need to start frying the cutlets on good heat and without a lid, due to the high temperature, a crust immediately forms, which not only keeps the juice and fat inside, but also prevents the cutlets from sticking to the pan. Flouring also reduces the risk of sticking.

Ingredients:

• 1 kg of meat (semi-fat pork + beef in different proportions, I have 1/3 beef, 2/3 pork)
• 2 large onions
• 1 egg
• 2 slices of yesterday's bread (only crumb needed)
• 1 tsp with a little top of salt
• 1/3 tsp freshly ground pepper
• vegetable oil for frying (5-6 tablespoons)
• flour for breading (1 cup)

Disassemble the bread crumb (without crust) into fibers, pour half a glass of water, soak for 5 minutes. The water should soak the bread well.

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Finely chop the onion.

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Pass the meat through a meat grinder on a large wire rack.

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Add bread crumb (along with water), egg, onion.
Salt (for 1 kg of meat 1 tsp salt with top), pepper (a little less than 1/3 tsp freshly ground pepper).

Mix the minced meat well.
Then, with a hand dipped in water, we tear off lumps of minced meat the size of a cutlet and, from a distance of 20 cm, throw them back into the bowl, thus breaking the minced meat for about 10 minutes, until it becomes elastic, homogeneous, and keeps one mass.
Minced meat cutlets mixed in this way never fall apart when frying in a pan!

Let the minced meat rest for 10-15 minutes.
At this time, the meat pieces are saturated (marinated) with onion juice, salt and pepper.

Did you know the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago, it came to us precisely from refined and sophisticated France. Then the "young lady" looked like a piece of juicy beef on the bone ("cotelette" in Russian means "rib" - it was this part of the carcass that was taken to prepare the dish).

Over time, the Russian people began to transform the "Frenchwoman" to suit their tastes and ideas about beauty - they began to beat off the meat, and after years they turned it into minced meat. Removing, respectively, the bone. So the "foreign" fashionista became a Russian cutlet.

What are cutlets made from at home? Pork, beef, chicken, turkey? Most certainly fish, seafood, liver, mushrooms. Recipes with cereals and vegetables are often found. And, I am sure, each housewife has her own secret of delicious cutlets.

I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the category of "swallow your tongue", then I follow them strictly. Today we are talking about meat cutlets.

So, ten tips for how how to cook delicious meat cutlets.

1. Minced meat - only homemade. No commercial compromises, even if they are a thousand times tested quality.

2. The meat is of high quality. "The third grade - not a marriage" will do, but we will leave it for ordinary cutlets, everyday, and for a local culinary masterpiece buy a good back of pork, veal tenderloin on the market. Pork is fatter, beef or veal is lean.

3. Minced meat - freshly prepared. Of course, you can get it out of the freezer and defrost it, you will also get cutlets in this version, no one argues, but we are talking about tasty and juicy cutlets, right? Then - take out the meat grinder and twist the minced meat.

4. You can - cut. Finely. As small as it gets. Meat fibers in this version are not choked with circles-knives of a meat grinder, preserving more juice. But this advice, say, from the category of theoretical, I do not have the patience for such delights.

4. Bread. Required. Thanks to him, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It is not at all necessary - there are lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday's loaf (for 500 g of minced meat), cut off the crusts, pour in milk (or low-fat cream - so that it’s completely "ah!"). When the crumb is soaked, I wring out the bread.

5. Egg. I do not add. It makes the minced meat more dense and firm. I do not like. It is usually taken to make sure that the cutlets will not disintegrate during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I just don't add it.

6. Other additives.

Bow. It is necessary. It is juicy, it is fragrant. You can also have a few cloves of garlic. This is not for everybody, but we like it. You can have a lot of onions - some lovers in the person of my spouse manage to stick quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per pound of meat.

I twist the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don't like it when onion comrades are found in a homogeneous minced meat.

If the meat is very lean, it is good to add a little lard or other fat - again for juiciness of the cutlets.

Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend leaving pumpkin, carrots, zucchini, cabbage, potatoes and other usefulness for the next portion.

Spices - I don't recognize anything but black pepper. But again in the classic version. In general, you can add anything that, in your opinion, goes well with meat.

7. Stir. With diligence and care - this is the guarantee that the cutlets will be evenly juicy, tasty and very tasty in all places.

8. Beat off. Required. Many. Put the minced meat in your palms, raise your hands and forcefully throw the meat back into the bowl. So - at least 15 times. Better than 30. Then not one of your cutlets will fall apart during the frying process.

9. Butter or a piece of ice in the middle of the cutlet.

I think these are superfluous machinations. If the minced meat is high-quality, fresh and fat enough, no amount of butter-ice will make it even tastier, it will only add work. If you are in doubt that you are lucky enough to buy the "right" cutlet meat, mash with butter or ice.

We sculpt with hands soaked in water - so that it does not stick.

The right skillet is with a thick bottom. Cast iron - perfect.

Breading - optional. My mood sometimes takes flour, sometimes grains, sometimes crackers. And most often - no breading at all.

The oil is hot, the pan is clean. Remove any sticks well after each toasted batch.

The fire is close to the minimum.

We fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.

I wish you good luck in preparing delicious meat patties and in addition I suggest you more several proven recipes for delicious tunics from Zest:

Secrets of making delicious cutlets

Cooking minced meat:

• Of course, the main condition is high-quality meat. We buy minced meat (if we trust the seller) or cook it ourselves using a meat grinder. It is better to turn the meat through a large nozzle. Chop the meat.
• Very tasty cutlets are obtained from a mixture of minced meat: beef, pork and chicken. Or I combine pork with one of the other two - poultry or beef. According to your mood and desire.
• Now let's move on to the bread! The bread that you plan to use for minced meat will need to be soaked in cold, boiled water, and certainly not in milk. If you soak bread in milk, it deprives your cutlets of juiciness, since when frying proteins of meat and milk interact with each other.

  For the cutlet mass, stale, white wheat bread is best suited, because fresh bread will give the finished cutlets an unpleasant stickiness. Keep in mind that white bread increases the volume of products well, it absorbs the meat juice that stands out and gives the minced meat sufficient fluffiness, softness and juiciness. Just do not put a lot of bread in the minced meat, because it absorbs the oil well enough, in which cutlets are fried in a frying pan, and therefore you will get them very fatty. In minced meat, you can add 15 or 20 percent of a loaf in relation to the mass of meat.

  If you are cooking schnitzels and cutlets from ground meat, then you do not need to squeeze the bread soaked in water before adding it to the minced meat.

To improve the properties of minced meat, instead of a roll, you can add a little low-fat cheese or sour cream.

Bow. If you put onions in the cutlet mass, then it would be better not to pass it through a meat grinder, but simply chop finely. Onions add juiciness to the cutlets.If you add sautéed onion to the minced meat, it will give the dish a special flavor and will extend the shelf life of the cutlets.

Garlic, salt, pepper, or any other spice you like to taste.

Eggs. If you want juicy cutlets, you don't need eggs!Since they will not add anything but additional hardness to the cutlets, and then the cutlets will certainly lose their juiciness.egg white, because when frying it quickly curls up, the meat secretes a large amount of juice, and the cutlets are dry.Eggs in minced meat as a binder are usually kneaded only in public catering, so that you can then put more bread and water in the cutlets - since without eggs, minced meat with a lack of meat will simply fall apart.

H so that the cutlets themselves do not stick to each other, and it would be more convenient for you to cut them, add a little starch to the minced meat. I like to add grated potatoes.

Combined all the ingredients.

step 2:

• Put the completely already kneaded minced meat for making juicy cutlets in a plastic bag (or better in two or in one dense plastic bag) and knock the meat out on a hard surface. Such a procedure thickens the meat well, and after that it will no longer fall apart in the pan, as housewives often complain and therefore prefer to add eggs to the cutlet mince. Beat the meat on the table and after this procedure, put it in the refrigeratorrest - from 2 hours to a day.

Frankly, I do not often do this, I will even say I don’t. But the younger generation is sometimes specifically asked to cook cutlets, they really like the procedure of beating minced meat :) At such times, when they come to visit, I eat such cutlets.

How do I do it?

• To make the cutlets "airy", the cutlet mass must be kneaded for 10-15 minutes. But I am lazy. I knead the minced meat in the container of the kitchen processor, set the dough kneading mode, I am free for 5-7 minutes.

We form cutlets:

When forming cutlets, it is very useful to put a piece of ice and a small piece of butter in the middle of each cutlet to give them the juiciness we want.

And so that during the cooking process, the minced meat does not remain on your hands, your hands must be moistened with water.

I advise you to roll a sculpted cutlet in a loose egg-lay (or, to preserve the juices inside, it is even better to first roll a little in flour, and then in an egg) - when you place the cutlets in a frying pan, the egg will provide an impenetrable shell and help to keep it way, all the delicious juices inside the cutlet (if you wish, then after deboning in an egg, you can bread the cutlet in ground breadcrumbs). The breading can be partial: only in one egg or only in flour. Another way is in flour and then in an egg. Full breading (or it is also called "Viennese breading") looks like this: first in flour, then in an egg, and in breadcrumbs. Sometimes they make double breading: also in flour, in an egg, in breadcrumbs, again in an egg, and then again in breadcrumbs.

Minced meat and onion cutlets with garlic should be fried immediately, without waiting until they become dry.

Cutlets must be fried in a well-heated skillet, then the juice will not flow out of them, and the cutlets will turn out juicy and tasty.

The right skillet is with a thick bottom. Cast iron - ideal

• The oil is hot, the pan is clean.
• Remove any sticks well after each toasted batch.
• The fire is close to the minimum.
• We fry on both sides. When pressed, the finished cutlets should ooze a little. On the cut - grayish. Not red, not pink.

Hope the tips come in handy!

An everyday and well-known dish, like homemade minced meat cutlets, turns out to be more delicious than semi-finished cutlets.

Minced meat for cutlets can be prepared from any meat - pork, beef, chicken, lamb, either individually or from its mixture. Cutlets from any minced meat have their own positive taste. Cutlets made from pork, beef or mixed mince are considered the most common in cooking. Minced meat can be purchased at the store, although preparing it yourself is the best option.

Minced meat cutlets - recipe

The principles of making cutlets from any minced meat have a strong similarity. Optionally, you can add potatoes, herbs, mushrooms, cheese, vegetables and much more to them. We bring to your attention the simplest recipe for cutlets. With that in mind, you can experiment with the ingredients.

Ingredients:

• oh, 5 kg. meat;
• 2 onions;
• 1 egg;
• 3 slices of bread;
• 150 ml of milk;
• salt;
• pepper;
• bread crumbs and flour.

1. Pass the meat through a meat grinder, after cutting it into suitable pieces. Onions can be skipped along with meat, but the cutlets will turn out to be more juicy if mashed using a blender.

2. Break the bread and cover with milk.

3. Combine minced meat with onion puree, soaked bread. Break the egg, send salt and pepper there. Mix well.

4. From the resulting mass, form cutlets, giving a flat and rounded shape.

5. Dip cutlets in flour or crackers, then fry in vegetable oil on both sides. If a non-stick frying pan is involved in cooking, you do not need to use breading.

Secrets of perfect cutlets

• During the preparation of minced meat, it is recommended to scroll the meat by 1-3 in a meat grinder. Manual processing of meat retains internal juices in the meat fibers.
• Bread perfectly absorbs meat juice into itself, so cutlets with bread come out more tender and juicy. It is better to take stale bread (crumb). Fresh bread will add stickiness to the cutlets. Rye bread or wheat bread is just a matter of taste.
• Because of the egg, the cutlets are harder, so adding them is not necessary.
• Cinnamon, mustard, coriander, garlic and other ingredients will make the cutlets more savory.
• The addition of beef fat or lard gives the cutlets juiciness. Adding butter will prevent the cutlets from losing their splendor.
• For an interesting dish, add potatoes, zucchini, beets, pumpkin, cabbage, carrots, herbs, a little kefir or sour cream to them.
• When it's time to turn the cutlets, you need to reduce the heat and cover the pan with a lid. You can determine the readiness of cutlets if you consider the juice coming from them. The juice is clear, and the inside of the cutlet is gray - the cutlets are ready!