Juicy meatballs recipe. Homemade cutlets

Cutlets are a versatile dish that can be served both for a regular family dinner and for a gala dinner. Moreover, they can be meat, fish, vegetables, cereals. The essence of this dish is that any products are first crushed, then an oblong or round billet is formed from minced meat and it is already fried in a pan. It seems nothing complicated, but many housewives complain that their cutlets turn out dry and not tasty. Now we will tell you how to cook juicy and mouth-watering cutlets so that they are not ashamed to treat guests.

Tips for cooking meatballs:

• Any meat that you are going to twist into cutlets should be moderately fatty. It is fat that releases the main juice, which gives juiciness to cutlets. If the meat is lean, then put it in the meat grinder with it fresh fat. Proportions 3/1 (meat/fat).
• Meat for cutlets use only fresh chilled. If you take meat from the freezer, then when defrosting, all the juices will flow out of it, which will make it very tough.
• The presence of white bread soaked in milk will also add juiciness to meat cutlets. Crumbled, it will then work in the minced meat like a sponge, and collect the liquid that is in the meat. Bread or loaf take two or three days. If you take a fresh bakery product, then instead of crumbs in a bowl there will be a mass resembling thick jelly. Before soaking in milk, be sure to trim the rind. For 1 kg of minced meat, add 300 g of bread.
• Many cooks add vegetables to minced meat instead of bread. Grate raw potatoes or fresh zucchini. Squeeze out the vegetable mass from excess moisture, but not to dryness. For 1 kg of minced meat, put 2 medium potatoes or 1 small zucchini. It is a little more difficult to sculpt cutlets from such minced meat than from minced meat with bread. So that the meat preparations do not fall apart in your hands, put one tablespoon of potato starch in the minced meat along with one egg. Such cutlets will be not only juicy, but also lush.

Tips for cooking chicken cutlets:

• Twisting the mince out chicken meat, add one quarter of the chicken fat to it. If you are going to buy a whole chicken, then take a large one - cut off the fat near the hole through which the chicken was gutted. If the cutlets are going to be twisted from chicken fillet, then buy separately fresh chicken fat, which is sold in the meat departments.
• Very tasty and juicy chicken cutlets, if at the very end of kneading the minced meat add a little softened butter to it. For 1 kg of meat, 100 g of butter is enough. Soften it to a very thick cream. So that the oil does not leak out during frying, put some “Gentle” oatmeal in the minced chicken. They will absorb the oil, and the cutlets will remain juicy.

Tips for cooking fish cutlets.

• AT minced fish for juiciness of cutlets, put more onion and lard twisted through a meat grinder. For 1 kg of fish, take 2-3 onions and 200 g of fat. To prevent fish cakes from falling apart, beat an egg into them and pour in a quarter cup of dry semolina.
• Salo in fish cakes can be replaced with butter or quality margarine.

Tips for cooking vegetable cutlets:

• The vegetables themselves are juicy, so cutlets from them always turn out great. For a bunch of chopped vegetables, use semolina, raw egg or starch.
• Very tasty and juicy vegetable chops are obtained if they are made from a mixture of boiled and raw vegetables (1/1).

Recommendations for cooking any meatballs:

• To prevent the juice from flowing out of the cutlets, fry them in a hot pan. So a crust quickly forms in them, which closes the pores through which liquid can flow. If you make the cutlets thick, they may be raw inside when quickly fried. To avoid this problem, after frying for 10 minutes, hold the cutlets in a hot oven - they will “reach”.
• Breading for cutlets is also intended to prevent juice from flowing out. Usually, crackers crushed almost into powder are used for this. If you are going to fry cutlets in this way, then cook them at once - when storing fried cutlets in the refrigerator, the breading becomes damp and acquires an unpleasant aftertaste.
• Instead of breadcrumbs, use well-whipped egg whites. raw egg. It will perfectly close the pores, and during storage, the cutlets will not become damp, but will remain crispy and appetizing.
• In any cutlets, especially if you cook them on festive table before frying put a piece of butter. Firstly, the oil will give the cutlets additional juiciness, and secondly, it will enrich the taste of the cutlets. Prepare the butter for the filling as follows: soften it, salt it, mix it with finely chopped greens and spread it with a long sausage on cling film. Wrap the sausage in foil and send it to the freezer. Free the frozen butter from the film and cut sharp knife into pieces the size of a small walnut.

One of traditional dishes Russian cuisine - cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to the classic recipe. However, if desired, you can enter New Product, which will positively affect the taste of the finished dish.

How cutlets appeared

Before you find out whether minced beef and pork are juicy and fragrant, you should plunge into history. How did this dish come about? It is worth noting that the cutlets looked and were initially cooked differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. Cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them like cakes. The bone at the same time should have been mandatory. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out tasty, juicy and fragrant cutlets, while for others the dish comes out tough, dry? To make pork juicy and soft, you should follow a few simple tips. They will help you achieve great results.

You should not add a lot of bread and other ingredients to minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an extraordinary structure of the finished dish.

Potatoes and bread allow you to make cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this dish to avoid stickiness.

Minced meat products

In order for minced meat for beef and pork cutlets to be good, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, for the manufacture of minced meat at home, hard parts of the carcass are used, where there are films and cartilage. In addition, the pulp from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is more juicy cutlets. If necessary, you can add a little fat. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before grinding, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more uniform.

Adding onions the right way

If you add onions, then you get delicious meatballs from minced beef and pork. However, even here there are some peculiarities. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onion is required.

Secrets of delicious cutlets

If you cook your own minced meat for beef and pork cutlets, then you should remember a few secrets. delicious dish:

1. In the finished stuffing, you should add a few tablespoons of water, preferably cold. You can also use a piece of ice. As a result ready cutlets will be juicier, as the water will evaporate during the cooking process, and not the juice.
2. Butter made from cream will add airiness.
3. You have to be careful with chicken eggs. This product allows not only to keep the shape of the products, but also makes them more rigid. Do not put 3 eggs per 1 kilogram of meat. Replace them better with grated potatoes.
4. Enrich the taste of cutlets can be very in a simple way- adding zucchini, potatoes or carrots to minced meat. These products will make the dish softer.
5. To make the stuffing become "viscous", you can beat it on the surface of the table. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. To give the dish a spicy flavor will allow various spices added to the minced meat for beef and pork cutlets. The recipe with the photo, alas, is not able to convey the aroma. Cooks recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
7. As a fat for frying, it is recommended to use ghee. If such a product is not affordable, then lard can be used. But if necessary, you can fry cutlets in vegetable oil, but without smell.
8. To get a delicious crust, it is first recommended to fry minced meat products over medium heat. They should brown. Bring to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing such secrets, you can start cooking minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of different stuffing.

Classic cutlets

How to cook classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For cooking you need:

• 1 kg of mixed minced meat (beef and pork).
• Bread or loaf, preferably stale and dry - 200 g
• Raw egg - 1 pc.
• Onion - 3 pcs.
• Water at room temperature - 1.5 cups.
• Pepper and salt.

Cooking

To begin with, it is worth preparing minced meat for beef and pork cutlets. The recipe step by step involves the following steps. First of all, it is worth putting the bread in a deep bowl and pour it with water. You can also use milk for this purpose. When the bread softens, the liquid must be drained.

Onions must be peeled and passed through a meat grinder or finely chopped. If desired, you can fry it, but only in butter. Put minced meat and chopped onion into a container with softened bread, beat in an egg. Do not forget about spices and salt. Once all the ingredients are in the bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

To cook minced beef and pork cutlets with herbs, you will need:

• Mixed minced meat - 600 g.
• Onion - 1 head.
• White bread - 3 pieces.
• Fresh milk - ½ tbsp.
• Egg - 1 pc.
• Parsley and dill - 1 bunch each.
• Garlic - no more than 2 cloves.
• Ground pepper, salt, flour for breading.

Cooking process

To begin with, it is worth preparing minced meat by chopping beef and pork with a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the minced meat purchased is fresh. Milk should be warmed up a little, and then pour slices of bread over it. They should soften up.

It is recommended to chop dill and parsley greens. Drain the liquid from the bread, and then add to the container with minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for cutlets with your hands. That's all. The mass is ready. It remains only to make oval-shaped blanks, roll them in flour and fry.

Cutlets from minced beef and pork "Juicy"

To prepare these meatballs, you will need:

• 1 kg minced beef and pork.
• 100 g of hard cheese.
• 2 bulbs.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g cream butter.
• 1 pack of breadcrumbs.
• Flour for breading.
• 2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. Butter must be softened. After that, it must be rubbed with a fork, mixed with chopped dill and cheese. From the resulting mass, you need to roll small oval balls. The filling is ready.

Now you can cook minced meat for beef and pork cutlets. Don't make it without eggs. Bread crumbs should be cut into pieces, and then poured over them cold water. When they become soft, it is necessary to drain the liquid. Onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. In a deep container, put the minced meat, crackers, egg, spices and salt. The components must be mixed well.

Now the minced meat is divided into portions and the filling is wrapped in it. The blanks should be rolled in flour, dipped in a beaten egg, and then rolled again in breadcrumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are being replaced oatmeal. To get juicy minced beef and pork cutlets, you will need:

• 1 kg of mixed minced meat.
• 300 ml of milk.
• 140 g oat flakes.
• 2 bulbs.
• Pepper, salt.
• 100 g flour or breadcrumbs.
• A bunch of greens.

How to cook

Beef and pork should be separated from bones, cartilage, veins and films. After that, the meat must be chopped. You can do this with a meat grinder. Pour milk, preheated to room temperature, into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting slurry should be transferred to a container with minced meat. Here you need to add salt, herbs, pepper, oatmeal. The last component is recommended to grind with a coffee grinder.

Minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, after closing the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. In conclusion, it is recommended to put them out.

Recipe with rice

Minced meat for cutlets can be cooked with rice. This will require:

• 1 kg minced meat.
• 200 g rice, preferably round.
• 2 eggs.
• 2 bulbs.
• 2 cloves of garlic.
• Salt pepper.
• Flour.

How to make meatballs

First, wash the rice in cold water. Now you need to pour it into the pan and pour boiling water. At the same time, 2 cups of water are required for 1 part of rice. Onions and garlic should be peeled, and then minced together with minced meat through a meat grinder. Add rice, salt, spices to the resulting mixture, and then mix well. From the mixture it is necessary to form cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can cook cutlets from minced beef, pork and chicken. In this case, the dish is obtained with an extraordinary structure. However, only pork and beef are most commonly used. To quickly cook meatballs, you will need:

1. 600 g of mixed minced meat.
2. 4 eggs.
3. 2 raw potatoes.
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 art. spoons of flour.
7. Spices.

Cooking method

Green onions should be finely chopped. Potatoes must be peeled and then grated. After that, you need to cook mixed minced meat. In the resulting mass, add pepper, potatoes, salt and green onion. All ingredients must be mixed well. Then add flour and mayonnaise to the mixture. After mixing, blanks should be formed from the mass, and then fry them in oil.

In conclusion

Cooking the right minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components with your hands. This will determine the consistency of the mixture, as well as remove any lumps. When forming cutlets, minced meat often sticks to your hands, so that this does not happen, you can moisten them in cold water.

Homemade cutlets are a popular minced meat dish.

Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.

Cutlets are eaten both hot and cold.

They can be an independent dish, and served along with any side dish, be it a salad, mashed potatoes or vegetable stew. Remember that no cutlets from the best restaurants in the world can be compared with home-made cutlets - made by the hostess' own hands with awe and love.

General principles of preparation

1. For the preparation of tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, rolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.

2. Do not forget to add a bun or bread to the minced meat. This is the main rule for getting juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.

4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.

Classic homemade meatballs

minced meat (homemade or purchased) - 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour - 3-4 tbsp. spoons.

1. Peel the onion from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.

2. Cut the slices of bread into slices and dry. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently, knead and squeeze, and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on a hot frying pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

1. Cut the onion, break the egg and add the roll soaked in water (milk) to the minced meat.

2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.

3. We form a cutlet in breadcrumbs and put it on a frying pan with vegetable oil, put on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. An excellent addition to such cutlets is a salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled lemon juice with sugar. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 art. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream - 300 g.

1. Thoroughly knead the onion ground in a meat grinder or grated on a fine grater.

2. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.

3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.

4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.

5. Fry for 3 minutes on each side in a preheated pan.

6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.

Lush homemade meatballs

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated frying pan, fry the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives the food a pleasant creamy taste.

3. Break the egg, separating the yolk from the protein.

4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.

5. Beat the egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. We add the beaten proteins to the minced meat, mix very carefully so that the integrity of the protein is not violated, because it is he who will give the cutlets splendor.

6. We make cutlets in the form of dense cakes, roll them in flour.

7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.

Soft homemade meatballs with a secret

mixed minced meat (beef and pork) - 500 g;

salt, black pepper;

2 cloves of garlic;

a bun soaked in mineral water;

1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.

2. Knead the mass for its uniform distribution.

3. Pour into a bowl mineral water with gases. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. Extinguish soda mineral water pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.

4. Add 1 egg. At first, the stuffing becomes liquid, but after a good kneading, it again acquires a thick consistency. Salt and pepper are adjusted to your preference.

5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.

6. Dip each formed cutlet in breadcrumbs.

7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

ground beef - 500 g;

1 st. a spoonful of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with a fat content of up to 30%;

2 tbsp. spoons of mustard.

1. Chop the onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send to the refrigerator for half an hour.

3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add the mustard.

5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.

Homemade meatballs with cheese

minced meat - 600 g;

egg - 1 pc.;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 cloves;

hard cheese - 100 g;

loaf - 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.

2. Finely chop the potatoes, garlic and onions.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass, it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt, pepper.

5. Cut the cheese into medium slices.

6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside them does not have time to freeze and harden.

Homemade meatballs stuffed with chicken eggs

assorted minced meat - 700 g;

loaf - 2 slices;

egg- 6 items;

garlic - 3 slices;

1. In a deep plate, mix the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a pan until golden brown.

4. Mix the onion and boiled eggs, add the squeezed garlic, salt and pepper.

5. We make flat cakes from minced meat, put the filling in the middle.

6. The baking sheet must be greased with vegetable oil. And, finally, the last stage is to send cutlets to the oven at 160-180 degrees.

If you take minced pork, the cutlets will turn out to be fatty, if chicken meat - tender and lean. The best alternative is cutlets-assorted.

So that the cutlets are not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: to full readiness. And readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.

If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.

Cutlets can be served with sour cream, light salad, vegetable side dish or standard puree.

Cook with pleasure and love! And remember what easier recipe the better the result!

It is probably hard to imagine a person who has not tried these delicious cutlets from minced meat and vegetables at least once in his life. Initially, cutlets were prepared from the bone part, that is, with bones, and later we remade them in a way that is more pleasant to us. And on this topic you can argue and talk endlessly, but I will only say one thing - in any performance, cutlets are always desirable and tasty ...

I have already cited more than once, which are significantly different from this. It was that we cooked them with filling and without. And also, she offered a number of vegetable cutlets prepared by other methods. But this time, I decided to cook the most ordinary cutlets from purchased minced meat, and of course I cooked them in haste. I'm happy to share the recipe...

Ingredients:

• Minced meat - about 0.5 kg.
• Bread - 100 g.
• Chicken egg - 1-2 pcs.
• Onion - 1 head
• Salt and seasonings - to taste
• Oil for frying - 100 g.

Since we decided to cook simple cutlets and quickly, then the composition of the ingredients should not be very tricky. And everything else that you think you need, you can add at your discretion. Of course, it would not hurt to add chopped garlic, which would give our cutlets a special and piquant taste, but this is not for everyone.

Recipe for homemade minced meatballs

Combine minced meat with pre-soaked bread, it can be a small piece of stale bread. It is advisable to pass onions through a meat grinder, but you can also finely chop and add to minced meat. Beat eggs, put salt, add a little black allspice. To mix everything. Form small patties.

Put the pan on the fire, pour in the oil and heat it up. Cutlets can be rolled in flour, but I don’t do this, because mine don’t like it. Fry our cutlets on both sides, until ruddy red. The frying process should be moderately fast and the oil should be hot all the time so that the cutlets are quickly covered with a weak crust, while the minced meat covered with a crust will not absorb oil much, thus our cutlets will not turn out to be very fatty.

In order for the cutlets to turn out softer, they should be stewed for a couple of minutes, covered with a lid. When ready, transfer to a separate bowl and allow excess oil to drain. Serve hot.
As a side dish for cutlets, you can cook anything from pasta or you can stew vegetables for them. And also, as always at the request of the family, I cook mashed potatoes for a side dish, which without fail I whip it in milk and, as a result, the puree turns out to be very tender and airy, not to mention the taste.

I want to present a more simplified version of cooking, step by step recipe the most delicious and simple chicken cutlets, the taste of which will appeal to your whole family.

Ingredients: 500 g of chicken fillet, 1 onion, 1 chicken egg, 1/2 teaspoon of salt, 1/2 of a bunch of fresh herbs and 3-4 tbsp. tablespoons of vegetable oil.
Peel the onion and divide it not very finely, scroll on a blender. If you are using a meat grinder, better bow skip last.

Divide the chicken breasts into certain pieces, place in a blender and chop.

Transfer the rolled ingredients to a separate bowl, add chopped parsley, beat in an egg and salt to taste.

Stir everything, divide the minced meat, in our case 8 pieces came out, from them blind flat oval or round cutlets.

Heat the oil in a frying pan, arrange the minced meat with greens not very tightly.

Fry chicken cutlets in a pan on each side for 3-5 minutes, over medium heat

Try not to fry for a long time, otherwise the cutlets may turn out dry. Chopped chicken breast cutlets cook very quickly.

cooking secrets delicious meatballs

Have you ever wondered how some cutlets turn out so tender and juicy that you want to eat and eat them, while others, on the contrary, are dry and slightly burnt? The fact is that the latter do not know all the subtleties.

For the preparation of delicious cutlets, it is necessary to use mixed minced meat, which should consist of 3/4 beef cape and 1/4 pork or veal, poultry and lamb meat.

Always add to stuffing White bread without a crust and necessarily soaked in milk.

To make the cutlets as juicy as possible, you need to add a small amount of grated potatoes or sour cream to the minced meat, and put a small piece of butter directly into the cutlets during formation.

After the minced meat is ready, the last thing you need to put is the egg white whipped in a separate bowl, but in no case should you add the yolk!

Minced meat needs to be kneaded for several minutes, the longer you do it, the resultant cutlets are noticeably tastier.

When ready, minced meat should be kept in the refrigerator for at least 15-20 minutes, or even more. Recommended at least 1 hour.

The frying process should be taken more responsibly, because this is an equally important part of cooking cutlets. Cutlets should be fried in well-heated oil, especially the first 30 seconds. In order for the juice not to flow out, the cutlets should be covered with a light crust, and after that it is already necessary to reduce the heat and fry over medium heat. All the same must be repeated on the other hand, periodically pouring them with oil.

Following these not tricky tips, you can easily cook the most delicious and juicy meatballs that will enchant everyone!

Meatballs and meatballs, meatballs, meatballs, cabbage rolls, dumplings - all these dishes are based on minced meat. In terms of taste and appearance, home-made is always more attractive than store-bought, but with the creation of such a meat base, everything is not as easy as we would like. Where is the secret of the perfect minced meat for cutlets of any kind and what mistakes do inexperienced housewives make?

How to make minced meat for cutlets

Pieces of pork, beef, poultry or even fish twisted through a meat grinder - in the general sense, this is minced meat. However, such a "naked" basis for further work not suitable, because it falls apart, dries during heat treatment, and has almost no taste. As a result, you have to add some binding components, spices, etc., so you can figure out how to cook minced meat for cutlets for a very long time. First of all, it is desirable to decide how this dish will be prepared.

In the oven

This method of heat treatment is very popular along with cooking in a slow cooker. There are no special requirements for minced meat for cutlets in the oven, but it is desirable that it be juicy, since moisture is actively evaporated. Breading is not required here, but it is recommended to make a wet filling for cutlets - it will soak them from the inside, preventing them from drying out. Ideal mixed pork-beef, pork-chicken or fish mass.

For a couple

This cooking method is mainly used for fish and poultry when selected diet recipes and fats are not allowed. Minced meat for steam cutlets can even be completely dry - the humidity inside will create and preserve the chosen method of heat treatment. The only negative of the finished dish is its external nondescriptness: steam cutlets are very pale, so experts advise sending them to the oven for a quarter of an hour so that a crust appears.

Pair important nuances:

• Formed cutlets do not need to be breaded - a double boiler will turn this dry shell into an ugly mess.
• No meat grinder? Use a blender or food processor. The consistency of minced meat will vary according to the duration of the device.

in a frying pan

Speaking of classic fried dish, then for it mainly combined minced meat is used, part of which is necessarily juicy pork. Professionals do not recommend taking chicken or turkey minced meat for patties in a pan, as it can become too dry when frying. Some chefs make a twisted pork and beef tandem with a little bacon - this way the dish is especially tender.

Minced meat recipe for cutlets

After reading the methods below for creating minced meat, poultry or fish, you will forget about the problem of broken or burnt cutlets, learn how to choose the right flavors. Each step-by-step recipe for cooking minced meat is accompanied by a photo, and at the end, the most valuable tips from professionals are collected, selected based on the frequency of questions that the housewives have.

Classical

The traditional version of such a delicious dish is pork and beef, supplemented with white onion, black pepper, and salt. Most housewives prefer to make classic minced meat for cutlets with an egg, whose task is to give the mass elasticity and integrity. Breading with crushed breadcrumbs is necessarily carried out, and for tenderness a piece of butter is introduced at the very last stage.

Ingredients:

• beef - 400 g;
• pork - 180 g;
• higher egg cat.;
• onion;
• salt pepper;
• butter - 20 g.

Cooking method:

1. Scroll the meat simultaneously with the onion pieces twice.
2. Enter salt, pepper. Taste the mass, because more often it happens to be undersalted than oversalted.
3. Beat the egg, put it in there. Knead with your hands (!) A couple of minutes.
4. Pour in a spoonful of ice water and add oil. Knead for another minute.

From pike

This fish is distinguished by the dryness of the fillet, so professionals must use butter, which will make the cutlets juicy. You can take lard or even fatty pork, but if you are going to cook a dish for a child, this option is not suitable. The rest of the secrets of how to make minced pike for cutlets ideal are revealed in the course of the description of the algorithm.

Ingredients:

• pike - 550 g;
• butter - 30 g;
• milk - half a glass;
• bulb;
• salt;
• a sprig of cilantro;
• slice of white banana.

Cooking method:

1. Cut the bread crumb, pour milk - this will make the cutlets tender.
2. Peel the pike fillet, scroll through a meat grinder with chopped onion.
3. Add the squeezed bread mass, salt, chopped cilantro.
4. Before frying / baking, cutlets will definitely need to be breaded, otherwise all the juice will go away.

Consider another option for a fish dish -. Offers delicious recipes cooking with photos and videos.

From beef and pork

If you like the big, hearty burgers you get from food chains but are wary of their unknown ingredients, learn how to make this dish yourself. First of all, you need to figure out how to cook minced meat for pork and beef cutlets. This mass, according to professionals, is ideal for burgers. The dietary option rejects pork.

Ingredients:

• beef - 250 g;
• pork - 250 g;
• egg 1 cat.;
• white loaf - 100 g;
• salt, oregano, basil - a pinch each;
• cumin seeds - 1/2 tsp.

Cooking method:

1. Scroll beef with pork through a meat grinder.
2. Freeze the loaf, grate coarsely.
3. Beat the egg, add to the meat mass. Pour spices, salt there.
4. The last to introduce the crumbs of the loaf - the mass should be thick.
5. You can fry minced pork and beef burger patties without oil, remembering to give them the correct flattened shape.

Chicken

A very quick, tasty, tender dish is obtained if you prepare the base according to this recipe. Chicken fillet low-fat, therefore, it is complemented with processed cheese or ordinary cheese with sour cream, and a pleasant aroma and taste will be given to it fresh herbs. minced chicken for cutlets, it also wins over the rest due to the speed of frying, especially if you make small flattened balls.

Ingredients:

• chicken fillet - 500 g;
• one processed cheese;
• eggs 2 cat. - 2 pcs.;
• a bunch of dill;
• green onion feathers;
• salt.

Cooking method:

1. Chop the chicken fillet with a knife, grind in a blender. Salt.
2. Mash the cheese, add torn dill, green onions.
3. Introduce beaten eggs, knead the chicken mass. If it is very liquid, add a little flour.
4. These cutlets are best baked or steamed to keep them low in calories. If frying, do breading.

From fish

For such a dish, experts do not set restrictions on the variety of the main product - you can use both juicy fatty trout and leaner pollock, as well as pike perch, cod. What matters is the absence a large number bones, otherwise cleaning will turn into torture. There are no special secrets in how to make minced fish for cutlets - even all the components that complement the fillet can be identical to those for meat.

Ingredients:

• fish fillet - 600 g;
• bunch of parsley;
• semolina - 3 tbsp. l.;
• salt;
• white ground pepper;
• breadcrumbs.

Cooking method:

1. Refrigerate the fish fillet before serving. Cleanse, rinse.
2. Cut into cubes, grind with a blender.
3. Add chopped parsley, salt, ground white pepper.
4. Sprinkle semolina so that the mass is less liquid.
5. Form cutlets, cover with breadcrumbs.

Pork

Such meat is rarely used alone due to its fat content. Even if the housewives do not add beef / poultry, they try to make a filling that will facilitate the digestion of the dish. Apples and prunes, greens are ideal. Such minced pork cutlets are juicy, lush, beautiful, and in no way inferior to dishes from restaurant photos. Try this recipe to see for yourself.

Ingredients:

• pork - 700 g;
• bulb;
• salt, ground pepper;
• prunes - a handful;
• green apple;
• semolina - 3 tbsp. l.

Cooking method:

1. Twist the chilled pork with pieces of onion.
2. Salt, pepper, sprinkle semolina. Beat this mass, knead for several minutes.
3. Grate the apple, steam the prunes, Sculpt cutlets, adding the filling to the center.

Beef

Choose the front zone of the carcass for such a dish - it is the most tender, but not too oily. If a spatula is taken, it is better to cook mixed minced meat or add oil / lard. However, the beating also affects the splendor - without it, the cutlets will be flat, and very heavy inside. How to make minced beef homemade dish could compete with restaurant photos? The technology is disclosed below.

Ingredients:

• beef - 500 g;
• lard- 100 g;
• bulb;
• tomato paste - 2 tsp;
• salt pepper.

Cooking method:

1. Twist the meat with bacon, add ground pepper.
2. Salt ground beef, combine with tomato paste.
3. Beat 3-4 minutes, immediately form cutlets.

With bread

Such a culinary move as using a long loaf or a simple white roll helps to make even fried cutlets very tender. This technique is especially actively used for fish or chicken mass, which is devoid of fat. Homemade minced meat patties with bread are always juicy, fluffy, soft. Take stale slices - they will work better due to gluten. This stuffing cannot be prepared in advance!

Ingredients:

• meat - 600 g;
• clove of garlic;
• stale bread - 120 g;
• milk - 150 ml;
• salt.

Cooking method:

1. Pour milk over bread, wait 10-12 minutes.
2. Scroll the beef through a meat grinder. Send there again, but with squeezed bread and garlic.
3. Salt the resulting mass, add chopped onion. Beat off and start sculpting cutlets.

with potatoes

Housewives and even culinary professionals like this simple method - grated potatoes added to minced meat perform the same role as an egg. This recipe is suitable for people who are allergic to albumin, often used in children's menu. Delicate juicy minced meat for cutlets with potatoes can be prepared from any base - it always turns out perfect.

Ingredients:

• meat (any) - 600 g;
• large potatoes;
• onion - 1/2 pc.;
• salt.

Cooking method:

1. Scroll the meat pieces through a meat grinder, add half the chopped onion.
2. Salt. Beat off 2-3 minutes - so the cutlets will be lush.
3. Add finely grated potatoes, knead for another 1-1.5 minutes.

turkey

The chef calls this type of meat an excellent compromise between the fat content of pork and the dryness of chicken. The turkey is juicy, tender, but has a low calorie content, therefore it is actively used for diet menu. If you wanted to know how to make minced turkey, but were constantly faced with hundreds of unsolvable questions, this recipe will help you figure it out completely.

Ingredients:

• turkey fillet (not breast) - 600 g;
• zucchini pulp - 100 g;
• sour cream - 2 tbsp. l.;
• dried herbs - a pinch;
• salt;
• bell pepper.

Cooking method:

1. Pour milk over bread.
2. Chop the turkey with a knife, scroll through a meat grinder with pepper. Season with herbs, salt.
3. Mix with sour cream and egg. Enter grated zucchini.
4. Knead for a couple of minutes, form cutlets.

What can be added to minced meat for cutlets

Any classic recipe can be modified to change the taste and appearance/consistency of the dish. Professionals tell you what to add to minced meat for cutlets to get the perfect result:

• Do you want dietary, but juicy lush cutlets? Mix grated beets or carrots with the meat mass.
• Minced cod can be supplemented with sour cream or low-fat cream.
• Unusual preparation of minced meat for cutlets without bread is to use a little pulp of grated zucchini.
• Too liquid mass, but no flour? Take bran or oatmeal.

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