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How to make ready cutlets soft. Minced meat cutlets in a pan

Minced meat cutlets in a pan are perhaps the most desired dish both 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. There is simply no price for the owners of the secrets of cooking such cutlets, because minced meat cutlets in a pan are an irreplaceable hit for all time and a lifesaver that adorns 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 loves it) - fresh, high-quality and preferably homemade. You can also cook cutlets from minced meat bought in a store, only treat its choice with special care.

To add extra juiciness to minced meat, some housewives add to it finely chopped or grated onion, soaked white bread, others potatoes grated on a fine grater, chopped cabbage and other helper ingredients that can give the cutlets that very zest that makes them unique. original. There are many options for supplements. So, 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 simply to minced meat.

A few words about breading. Some of the housewives are of the opinion that minced meat cutlets in a pan must certainly be breaded, others do without this procedure. Moreover, both those and other cutlets are wonderful.

You also need to fry minced meat cutlets in a pan correctly: pour vegetable oil into the pan and spread it over the entire surface, heat it up, reduce the heat to medium, and only then lay out the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer, covered, for another 10 minutes until cooked through.

Do you want to surprise your family with delicious meatballs? Come visit us and choose the recipe you like.

Mixed minced meat patties in a frying pan

Ingredients:
500 g minced pork,
500 g minced beef,
1 onion
1 egg
150-200 g loaf or white bread,
2-3 garlic cloves,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,

Cooking:
Use a long loaf or bread for cooking not the freshest, but slightly stale, so that the cutlets do not turn out to be lush and not too sticky. Pour the bread pulp with milk and leave for 15 minutes, then squeeze. Add finely chopped or grated onion and minced garlic, bread mayonnaise, salt and pepper to taste and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise to beat it well. You can simply lift the mass of minced meat and slam it against a table or plate with a noticeable effort, or you can put the minced meat in a bag, tie it up, leaving enough space and removing air, and clap this structure already. In any case, your meatballs 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 may come in handy when you cook minced meat patties in a pan. Add some dried herbs, after grinding it into powder in breadcrumbs. Ready cutlets fried in this mixture will turn out to be very fragrant.

Homemade minced pork cutlets

Ingredients:
600-700 g minced pork,
2 bulbs
3-4 garlic cloves,
1 egg
1-1.5 stack. milk,
2 slices of a loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, black ground pepper - to taste.

Cooking:
Soak the pulp of a long loaf or white bread in warm milk and leave for 15 minutes. In the meantime, 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, egg, passed through the press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and proceed to the formation of 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, add heat and cook the cutlets for another 2-3 minutes on each side. Cutlets browned - so the dish is ready.

Delicious ground beef cutlets

Ingredients:
600-700 g ground beef,
2 potatoes
1 egg
1 onion
dill greens, salt, ground black pepper - to taste,
flour for breading.

Cooking:
Usually ground beef is passed through a meat grinder twice. To make the meatballs more tender. If you use purchased minced meat, do not be lazy, pass it through a meat grinder one more time along with peeled raw potatoes. Or after that, add grated potatoes to the minced meat. In short, do as you please. Salt the minced meat, pepper, 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 with a lid and simmer the cutlets for 10 minutes. For flavor, you can add black peppercorns or bay leaf to the water.

Cutlets from minced chicken in a frying pan

Ingredients:
900 minced chicken,
3 processed cheese "Friendship",
1 egg
1 bunch of green onions
1 bunch parsley or dill
2 cloves of garlic
3 art. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.

Cooking:
Grate processed cheese, chop onion, garlic, herbs and add all these ingredients to minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Once again, mix everything well and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a pan with heated vegetable oil on both sides until golden brown.

According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However, the following recipe can make even the most desperate non-lovers reconsider their views on fish cakes.

Minced fish cutlets in a frying pan

Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg
3 art. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.

Cooking:
Combine the pumpkin, grated on a fine grater, with the minced fish, add the egg beaten with a fork, the garlic passed through the press and mix. After that, add flour to the minced meat, knead 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 are a minimum of time and a maximum of pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Minced meat patties go well with any type of side dish, whether it be spaghetti, rice, mashed potatoes or buckwheat. The meat dish is most often prepared for the everyday table, but it can be consumed on holidays. Experienced housewives we singled out the classic recipe, brought it to perfection and created no less tasty variations. You can add cheese, herbs, zucchini, potatoes, cabbage, pumpkin to minced meat cutlets. The cooking technology is not difficult, consider important nuances in order.

Features of cooking meatballs

  1. In order for the meat fibers to retain their juice, pass it through a meat grinder or blender several times. Even if you use store-bought minced meat, grind it again before cooking.
  2. For lush and tender cutlets, mix the rolled minced meat with bread. Choose slightly stale rather than fresh baked goods. Before mixing the ingredients, the crust is removed from the bread.
  3. The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread will make the base gooey. Eggs will stiffen the meat and partially take away the juice, so they are not required components.
  4. You can season the minced meat with your favorite spices to create a savory taste. Granulated and fresh garlic is most suitable, mustard powder, hops-suneli, coriander.
  5. To maintain softness, splendor and juiciness, add to meat butter. It must first be melted, and then introduced into the composition. An analogue is lard based on beef or pork.
  6. If you are a person who loves experimenting with food, cook cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, bran. Add a little kefir or sour cream to keep the airy consistency.
  7. Many housewives make the mistake of frying cutlets over high heat on both sides. After turning the cakes, cover the dishes with a lid, simmer the product until cooked. It is not difficult to determine it, transparent juice should ooze from cutlets.

Minced meat cutlets with milk

  • garlic - 5 teeth
  • onion - 3 pcs.
  • milk - 245 ml.
  • minced pork - 0.6 kg.
  • chicken egg - 1 pc.
  • loaf (pulp) - 160 gr.
  • breadcrumbs for breading - 50-70 gr.
  • vegetable oil - in fact
  • ground pepper - 7-8 gr.
  • salt - 15 gr.
  1. Pour the milk into a saucepan, heat on the stove, but do not boil. Remove the peel from the loaf, you only need the pulp. Soak it in milk, leave for a quarter of an hour.
  2. At this time, peel and chop the onion. Mix it with minced meat and move it to a bowl, knead with your hands. Add the softened loaf, pass the minced meat between your fingers.
  3. Pass the garlic through the press, add to the main composition. Break the egg here, add pepper, salt. Stir the minced meat until smooth, as far as possible.
  4. Divide the meat into pieces, form a ball from each of them. Flatten into a cake, roll in breadcrumbs. Pour oil into the pan, heat it up.
  5. Put the cutlets in a heat-resistant dish, fry over medium heat on one side. When you flip the tortillas, cover the pan with a lid.
  6. Determining readiness is simple: pierce the cutlet with a fork, look at the juice. If it is transparent, add fire, fry the dish for 2-3 minutes. When the patties are browned, turn off the stove.

  • spinach - 185-200 gr.
  • onion - 120 gr.
  • minced pork - 450 gr.
  • minced beef - 500 gr.
  • fresh parsley - 60 gr.
  • flour - 80-100 gr.
  • fresh dill - 40 gr.
  • table salt - 12 gr.
  • garlic - 5 teeth
  • ground black pepper - 5 gr.
  1. Peel the onion, cut it into 4 parts, chop with a blender. Mix with minced meat, scroll through a meat grinder several times. Wash the dill with parsley, remove the legs, chop the leaves, add to the main composition.
  2. Pass the garlic cloves through a press or use seasoning granules. Add to minced meat, salt, pepper. Form cutlets with a thickness of no more than 2 cm. Pour oil into the pan, heat it up.
  3. Roll the cakes in flour, put on fry. Cook on medium power until the patties are browned. Pierce the cake with a fork: if the juice is clear, start tasting.

Cutlets with pumpkin

  • onion - 1 pc.
  • salt - 12 gr.
  • minced pork-beef - 280 gr.
  • pumpkin pulp - 475 gr.
  • chicken egg - 2 pcs.
  • flour or breadcrumbs for breading - 80 gr.
  • milk with a fat content of 3.2% - 145 gr.
  • semolina - 60 gr.
  1. Mix pumpkin pulp with onions, pass through a meat grinder. Add minced meat here, repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
  2. Stir the mass until smooth, gradually introduce semolina. Heat the milk in the microwave, do not bring to a boil. Pour the composition to the minced meat.
  3. Pass the composition through your fingers, wrap in cling film, leave in the refrigerator for 1.5 hours. Such a move will allow the meat to thicken, it will not crack during the frying process.
  4. After the specified time, form cakes from minced meat, roll in flour or breadcrumbs. Fry the cutlets in vegetable oil, readiness is determined by pressing: if clear juice is released, turn off the burner.
  5. Some housewives prefer to bake minced meat patties in the oven. To do this, heat the appliance to 180 degrees, put the cakes on a greased baking sheet, cook for a third of an hour.

  • onion - 60 gr.
  • garlic - 4 cloves
  • salt - 10 gr.
  • white cabbage - 380 gr.
  • semolina- 50 gr.
  • flour - 60 gr.
  • minced pork - 225 gr.
  • minced beef - 250 gr.
  • chicken egg - 1 pc.
  • crushed pepper - 5 gr.
  1. Chop the cabbage, peel the garlic cloves, send the ingredients to the meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
  2. Add vegetables to the minced meat, pass through the meat grinder again or beat well with your hands. Break the egg into the mixture, add pepper, salt. Season with your favorite spices, if desired, add herbs.
  3. Make cakes from minced meat. Mix semolina with flour, this mixture will be used for breading. Roll cutlets, put in a hot frying pan with oil.
  4. Cook the dish on medium power. First fry the patties on one side, then turn over to the other and cover the dish with a lid. Simmer until done, then brown over high heat.

Cutlets with tomatoes and cheese

  • tomato - 2 pcs.
  • gray or black bread - 40 gr.
  • sunflower oil - 100 gr.
  • ground pepper - 7 gr.
  • breadcrumbs - 80-90 gr.
  • onion - 1 pc.
  • salt - 10 gr.
  • dill - 20 gr.
  • milk - 50 ml.
  • parsley - 20 gr.
  • egg - 1 pc.
  • garlic - 4 cloves
  • hard cheese ("Dutch", "Russian") - 170 gr.
  • ground beef - 250 gr.
  • minced pork - 350 gr.
  1. Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes, cut into cubes. Pass the garlic cloves through a crusher, stir in other vegetables.
  2. Heat milk, soak bread without crust in it, leave for 10 minutes, wring out. Chop the cheese into cubes, mix with minced meat. Add greens, tomatoes, bread crumbs, onions, garlic, any seasonings here.
  3. Pour in pepper and salt, break the egg. Stir the base until smooth, remove excess juice. Blind cutlets from minced meat, roll in breading.
  4. Heat up a frying pan, pour oil into it. Put the cakes for frying, bake until golden brown. Readiness to determine is easy, just pierce the cutlets with a fork.
  5. If translucent juice comes out, turn off the burner. Serve the dish with mayonnaise or sour cream, combine with any side dish. You can also bake cutlets in the oven.

  • chicken egg - 1 pc.
  • salt - amount to taste
  • seasonings any - 15-20 gr.
  • onion - 40 gr.
  • carrots - 1 pc.
  • beef - 200 gr.
  • pork - 350 gr.
  • garlic - 3 cloves
  • flour - in fact
  • semolina - in fact
  1. First of all, you need to prepare minced meat. Rinse beef and pork meat under the tap, soak in warm water for 10 minutes. Then dry with napkins, remove films and excess fat.
  2. Chop the meat into small pieces, pass through a meat grinder or blender. Peel the garlic from the husk, send it to the crusher and add the seasoning to the meat.
  3. Chop the onion into cubes or grate, add to beef and pork. Add pepper, salt and your favorite seasonings (optional).
  4. Rinse the carrot, grate it on a grater with a small section, add to the main mass. Break the chicken egg into the mixture, begin to intensively knead the minced meat with your hands and beat it on the cutting surface.
  5. Mix flour and semolina in equal amounts to get a breading mixture. Form from minced meat cutlets, roll them in the composition.
  6. Prepare a multicooker grate that is designed for steaming food. Lubricate it with butter, put the finished cakes into the bowl.
  7. Set the steam function on the appliance, cook for 40-50 minutes. During this period, the cutlets will be steamed, if desired, you can additionally fry them to get a crust.

Chicken cutlets with mushrooms

  • sunflower oil - 45 ml.
  • chicken fillet - 350 gr.
  • egg - 1 pc.
  • fat milk - 30 ml.
  • breadcrumbs for breading - 60 gr.
  • dried mushrooms - 15 gr.
  • onion - 1 pc.
  • salt - 5 gr.
  • ground black pepper - to taste
  1. Wash the chicken breasts, cut into cubes, pass through a meat grinder. If not, send the meat to a blender. Chop the onion, chop it into a porridge, mix it with the chicken.
  2. Salt and pepper the minced meat, if desired, add the bread crumb soaked in water. He will make the cutlets airy. Pour warm milk into the minced meat, pass through your fingers.
  3. Divide the meat base into portions, from which cutlets will be formed in the future. Start preparing the filling. To do this, soak dried mushrooms in drinking water leave for 15 minutes.
  4. Next, drain the liquid, send to the pan. Add chopped onion to this, fry until golden. Form thin cakes from minced meat, put the filling in the center.
  5. Fasten the edges of the cutlets, heat the dishes for frying. Roll each flatbread first in egg, then in breadcrumbs or flour. Fry on medium power.

The basis of minced meat cutlets is beef, pork, bread and a chicken egg. Try to cook a dish with milk according to the classical technology. Take a closer look at recipes that involve the addition of pumpkin pulp, tomatoes, hard cheese, greens, carrots. Create your own unique dishes by varying the amount of spices and other ingredients.

Video: the principles of cooking minced meat cutlets

Homemade cutlets are a simple, at first glance, ordinary dish. True, many housewives complain that their cutlets are rubbery, hard, or simply fall apart when frying. But our article will help you cook juicy, airy and very tasty cutlets.

Homemade minced pork cutlets

The recipe for homemade cutlets can be found in the cookbook of every housewife. The taste of a meat dish largely depends on the quality of the minced meat. Lots of people are already buying it. ready-made, but still you should not be lazy and twist the minced meat yourself, because this is the only way you can be sure of the quality of the product.

To make the cutlets juicy, but not greasy, it is better to use pork and beef.

Ingredients:

  • half a kilo of pork and beef (a kilo of minced meat);
  • loaf;
  • egg;
  • three bulbs;
  • 300 ml of pure water.

Cooking method:

  1. Slices of white bread are dipped in water or milk.
  2. We twist the pieces of meat in a meat grinder along with onions (for piquancy and flavor, you can add a few cloves of garlic);
  3. We drive an egg into the prepared minced meat, put soft bread (previously squeezed out of excess liquid) and spices to taste, mix.
  4. We make cutlets from minced meat and fry until golden brown, then pour in a little water and steam for 10 minutes under the lid.

In breadcrumbs

Homemade minced meat patties can be fried in breadcrumbs. Such a meat dish will be a worthy treat for a family or festive dinner.

Ingredients:

  • 450 g minced meat;
  • loaf;
  • egg;
  • breadcrumbs for breading.

Cooking method:

  1. In minced meat we put finely chopped onions, a loaf soaked in water (milk) and spices to taste.
  2. We make cutlets from minced meat, bread them in breadcrumbs and fry until a delicious crispy crust.

From minced chicken

Today there are several cooking options. meat cutlets. Many housewives choose chicken meat for minced meat. chicken cutlets they cook faster, are not so greasy and very tasty. We are offering to you original recipe cooking cutlets from dietary poultry meat.

Ingredients:

  • 750 g minced chicken;
  • two bulbs;
  • half a cup of milk;
  • loaf;
  • two pinches of hops-suneli and paprika;
  • two tablespoons of tomato puree;
  • five tablespoons of sour cream.

Cooking method:

  1. We pass the bread and onions soaked in milk through a meat grinder.
  2. The resulting mass, along with salt and pepper, mix with minced meat.
  3. In principle, you can already fry cutlets in a pan, but there is a more interesting way.
  4. We take a baking sheet, grease it with oil, spread the cutlets and set to bake for 20 minutes (temperature 180 ° C).
  5. From sour cream tomato paste, as well as paprika and suneli hops, we make gravy. We take out the cutlets, pour them with fragrant sauce and return to the oven for another 20 minutes.

Juicy homemade minced fish cutlets

From fish meat, you can also cook delicious meatballs that are good both hot and cold.

Suitable for cooking sea or River fish, mainly use pike perch, cod, pollock, silver carp and other types of white fish.

The most important thing is that there are no bones in the meat, otherwise the dish will be spoiled by an unpleasant surprise.

Ingredients:

  • 1 kg of fish fillet;
  • a spoonful of sugar;
  • 50 g semolina;
  • dill.

Cooking method:

  1. Using a meat grinder, grind the fish fillet along with onions.
  2. Add semolina, sweetener, chopped dill, salt and pepper to the crushed mass. If the stuffing turned out to be liquid, then you can add more semolina.
  3. We form cutlets from minced fish, sprinkle them with breading and fry until golden brown.

From beef and turkey with semolina

For all fans diet food there is also a recipe delicious meatballs. For meat, we will use beef and turkey.

Ingredients:

  • 600 g of beef and turkey meat;
  • two bulbs;
  • garlic;
  • 60 g semolina;
  • 50 ml of water.

Cooking method:

  1. In a meat grinder, we twist the beef and turkey, also chop the onions and garlic cloves in a meat grinder or simply use a grater.
  2. Pour the semolina into the minced meat, of course, you can use bread soaked in milk or grated potatoes, but it is the semolina that keeps the shape of the cutlets better.
  3. Together with semolina, add salt, pepper, and other seasonings of your choice, mix and set aside for half an hour.
  4. Next, we form cutlets, sprinkle with flour, first fry for three minutes on each side in a pan, then simmer them for ten minutes in a saucepan with water.
  5. Serve ready-made cutlets from homemade minced meat with sour cream sauce.

Cooking in Kiev

Chicken Kiev is a real classic of culinary. This dish has conquered many gourmets with its juiciness, aroma and crispy crust. This is a restaurant dish, since it is not so easy to cook it, but if you try, you can master such a culinary masterpiece.

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, whether it be 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 in a pan with vegetable oil, put it 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;

chicken egg - 6 pieces;

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 needs to 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. 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!

Tender, juicy and fragrant cutlets are loved by everyone. 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.

Minced meat cutlets - a classic recipe

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;
  • Onion - 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 scroll through them with a meat grinder.
  2. Put the minced meat in a large bowl, because we will continue to add the rest of the ingredients to it.
  3. Put slices of bread in a small bowl and pour milk over them (in extreme cases, you can pour bread over boiled water). Let the bread soften, it will only take a few minutes.
  4. Clean 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 manually or using a blender.
  5. Take the crumb out of the milk, and put the bread to the meat.
  6. Beat eggs to all ingredients. Mix the minced meat well, it should be of a homogeneous consistency.
  7. Add your favorite spices and salt. Mix the resulting mass.
  8. Place a skillet over medium heat, add oil. Wait until the pan is well heated.
  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 juicier.
  10. Put the cutlets only on a well-heated pan. 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. Fill the patties with water and turn the heat down to low. Let them simmer 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 are suitable for all side dishes, but most often they are used with mashed potatoes or pasta.

More Delicious Meatball 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;
  • Onion - 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 of it (about 50 grams), wrap the cut piece in a small bag or cling film. Send the oil to the refrigerator for half an hour. Butter can be replaced with margarine.
  2. Cut off the crusts of dry bread and leave only the crumb. Fill the bread with water.
  3. Make minced fillet using a blender or meat grinder.
  4. Finely chop the onion or pass it through a meat grinder.
  5. We make minced meat: in a large bowl, combine meat, onion, egg and softened bread (before that, wring it out 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. Remove 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 making patties. After that, dip each one in breadcrumbs, lay out the finished cutlets on a wooden board.
  9. Heat up a frying pan and pour refined oil into it.
  10. When the oil is hot, lay out the cutlets. Roast them without a lid.
  11. Fry on each side until golden brown (about 5-6 minutes on each side).
  12. Ready minced chicken cutlets must be served hot with fresh vegetables.

From ground beef

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

Ingredients:

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

Cooking:

  1. Take flakes, pour them into a deep bowl and pour boiling water (1.5 cups).
  2. Make minced beef meat or buy ready-made.
  3. Mix 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 sticky abilities.
  4. Chop both onions. Add them to the mince.
  5. Add cooked oatmeal and spices with salt to the meat. Chop the herbs (such as dill and parsley) and add them to the minced meat. The whole mass must be thoroughly mixed.
  6. With wet hands, form cutlets from minced meat. During modeling, they need to be beaten off a little (leave the meat from one hand to the other) so that excess moisture leaves and the cutlets do not lose their shape during the cooking process.
  7. Heat up a frying pan with oil and send cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn the meatballs over, reduce the heat and cover with a lid. If you use this technique, then the cutlets will become softer and more fragrant.
  8. Ground beef patties are ready. It is better to eat them warm with a side dish.

Chicken Kiev

Consider the algorithm for preparing this dish using the example of only one cutlet.

Ingredients:

  • Chicken fillet - 1 piece;
  • Crackers - 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.

Cooking:

  1. Take chicken breast and rinse well. Trim all membranes, 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 to beat it until the chop is about 0.5 cm thick.
  3. Salt the chop, add pepper, but keep in mind that the color of these additions will affect the appearance of the juice. And, ideally, it should be transparent. Therefore, it is worth using white pepper.
  4. We are preparing the stuffing. Rub the cheese on a fine grater, chop the greens very finely, mix everything together with the butter. Wrap this mixture in cling film, giving it the shape of a sausage. Send the filling to the freezer. The last moment is obligatory, since without preliminary solidification, the filling simply will not keep its shape and will quickly spread throughout the cutlet. AT classic recipe it is customary to put only butter in the middle, but this option has been finalized over time. But you can put just a piece of butter in the middle.
  5. Put the filling in the middle of the fillet and wrap the meat so that the filling is securely hidden in the chop, and the oil does not leak out during the cooking process.
  6. Flatten the meat a little so that it resembles a cutlet.
  7. Put the cutlet in the freezer (at least half an hour) so that it securely holds the shape given to it and does not fall apart during further heat treatment.
  8. Take our product out of the freezer and dust it with flour.
  9. In a small bowl, beat the egg without adding spices.
  10. Dip the meat in the egg. Do this slowly so that the excess has time to drain.
  11. Roll the product in breadcrumbs. Put the patty in the freezer for a few minutes so that the batter holds better.
  12. Remove the meat and dip it in the egg again.
  13. Dip the patty in the breadcrumbs.
  14. Fry the cutlet with a deep-fryer until golden brown.
  15. Send the cutlet to the oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be fully cooked.
  16. The dish is ready. Savory!

From mixed mince

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;
  • Rusks or flour - for breading;
  • Onions - 2 pieces;
  • Potato - 1 piece;
  • Baton - 1 slice;
  • Mayonnaise - 2 tbsp. spoons;
  • Spices and salt - to taste.

Cooking:

  1. All meat must be washed and trimmed with films and bones. Dry all meats with paper towels.
  2. Cut all 3 types into pieces and scroll through them in a meat grinder.
  3. Peel the onion and potatoes and also chop with a meat grinder.
  4. Soak bread in water. Add pulp to minced meat.
  5. Beat the egg into the mince. Put mayonnaise, but if the meat is fatty, then it will not be needed.
  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 the cutlets. In this recipe, this is a mandatory step, since the meat should have a uniform structure. So, take the meat in your hand and throw it back into the bowl with force, repeat this action several times. You will immediately see that the stuffing will change. If you do everything right, then the cutlets will keep their shape perfectly, and their taste will be simply amazing.
  9. With moistened hands, begin to sculpt cutlets. Then, roll them in breadcrumbs (you can replace them with flour).
  10. Pour oil into a well-heated pan, wait until it heats up well.
  11. Put cutlets only on a very hot pan. Fry until golden brown on both sides. After that, they can be stewed.
  12. When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.

This is a classic option that many housewives prefer. So the cutlets are cooked quickly, and you can constantly control the degree of frying.

In the oven

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 at the stove.

For this option, it is necessary to grease a baking sheet with oil or fat and lay out the cutlets. 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 slow cooker

Supporters favor this option. healthy eating, 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 pot and boil water in it. Place a colander on top so that it does not touch the water, and put the cutlets on it. Thus, while the water is boiling, your cutlets will be cooked.

Now you know how to cook meatballs! Try to cook different recipes and feel free to change them according to your taste preferences.

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