Need to know 

How to cook cutlets. How to cook delicious meatballs

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 delicious meatballs.

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 options for cooking meatballs. Many housewives choose chicken meat for minced meat. Chicken cutlets cook faster, are not so greasy and very tasty. We offer you an original recipe for 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 for 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.

Did you know that 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" translated into Russian means "rib" - it was this part of the carcass that was taken to cook the dish).


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


What do you make cutlets at home? Pork, beef, chicken, turkey? Still for sure fish, seafood, liver, mushrooms. Often there are recipes with cereals and vegetables. And, I'm sure, every housewife has her own secret of delicious cutlets.


I don't have any secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the category of "you can swallow your tongue", then I strictly observe them. Today we are talking about meatballs.


So here are ten tips for how to cook delicious meatballs.


1. Minced meat - only home cooking. No purchase compromises, even if they are a thousand times proven quality.


2. Meat - quality. "The third grade - not a marriage" will do, but we will leave it for ordinary cutlets, everyday ones, 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 - we 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 do not choke on the circles-knives of the meat grinder, retaining more juice. But this advice, let's say, is from the category of theoretical ones, I don't have enough patience for such delights.


4. Bread. Necessarily. Thanks to him, the juice that stands out from the meat during frying remains in the cutlets, soaking into the bun. By the way, about the bun. Not necessarily - 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 milk (or low-fat cream - so that it was completely "ah!"). When the crumb gets wet, I squeeze the bread.


5. Egg. Do not add. It makes the minced meat more dense and firm. I do not like. It is usually taken to ensure that the cutlets do not fall apart during cooking, but to prevent such incidents, I have another secret hidden in my pocket, so I just don’t add it.


6. Other additives.

Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everyone, but we like it. You can have a lot of onions - some lovers, in the person of my husband, manage to stick quite nice cutlets, despite the fact that the share of onions is a third of the total 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 meet in homogeneous minced meat.

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

Vegetables - whatever you like. However, if we are talking about meat cutlets, then I recommend leaving pumpkin, carrots, zucchini, cabbage, potatoes and other useful things for the next serving.

Spices - I do not recognize anything but black pepper. But again, in the classic version. In general, you can add everything that, in your opinion, is combined with meat.


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


8. Repulse. Necessarily. Lot. Gather 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. That's when none of your cutlets will fall apart during the frying process.


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

I think it's overkill. If the minced meat is of high quality, fresh and fatty enough, no oil-ice will make it even tastier, they will only add work. If you doubt that you are lucky to buy the "right" cutlet meat, bother with butter or ice.


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

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

Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without breading at all.

The oil is hot, the pan is clean. After each toasted batch, carefully remove any burns.

Fire - close to the minimum.

We fry on both sides. When you press ready cutlets should ooze a little. On the cut - grayish. Not red, not pink.


I wish you good luck in cooking delicious meatballs and in addition I suggest you several proven recipes for delicious chops from zest:



In cooking, one of the universal products is minced meat. It can be used for most different dishes and side dishes - soup, potatoes, pasta, rice or homemade meatballs. The latter are especially tasty and radically different from purchased ones. Want to try? Then the recommendations and recipes below are at your disposal.

Minced meat for cutlets

The condition for creating mouth-watering cutlets is the correct preparation of minced meat. It can be any - pork, chicken, turkey, beef, fish or mixed from several types at once. Additionally, other ingredients are added, such as mushrooms, vegetables, cheese, spices or herbs. In stores, minced meat is sold in its natural fresh form. There are no additives in it. For this reason, instructions are needed on how to cook minced meat for cutlets:

  1. Twist the meat with a meat grinder. Add some water.
  2. Grind the onion with a meat grinder, pre-cut into 4 parts. Can be lightly fried.
  3. Combine chopped products, add a long loaf or bread soaked in milk.
  4. Beat in 2 eggs, add salt and pepper, mix.

How to make meatballs

Before you cook minced meat cutlets, you need to defrost it. It is best to do this at room temperature. Next, the minced meat is mixed with recipe products, cutlets are formed and cooked - fried in a pan or in a slow cooker. Can be steamed or baked in the oven. For each case, its own instructions are used on how to cook minced meat cutlets. It is important to carefully warm the pan and oven, observe the roasting time of each side and a few more nuances.

How to fry in a pan

If you have already been able to cook cutlets, then it remains only to fry them correctly. To do this, you need a frying pan and vegetable oil, which must be distributed over its entire surface. Next, you can use the instructions on how to fry minced meat cutlets:

  1. Pour vegetable oil into a frying pan, spread it over the entire surface, ignite, then reduce the heat to medium.
  2. Next, lay out the cutlets, fry each side until a tender golden crust is obtained, i.e. approximately 10 min.
  3. Then add quite a bit of water, simmer under the lid for another 5-10 minutes. until ready.

In the oven

To prepare juicy cutlets from minced meat in the oven, it is important to observe one important criterion - the baking time. On average, it is 30-40 minutes. at 180 degrees. The baking sheet must first be greased with oil. You can also use foil or parchment. After that, cutlets are laid on it. It is not necessary to turn them over during the process. As a result of baking, cutlets are low-fat, so they can be made even for diet food.

In a slow cooker

The multicooker is so good that in it cutlets can not only be fried, but also steamed, which makes them much more useful. Pour some water into the main bowl of the appliance. The cutlets themselves are laid out in a special multi-cooker container for steam processing. Next, a special mode is activated. It is called "steaming" or "steaming". The timer must be set for 20-30 minutes. In half, you need to turn the product over. How to fry cutlets in a slow cooker? You can cook them in the "Extinguishing", "Steaming", "Frying", "Multi-cook" mode.

Minced meat cutlets - recipe with photo

You can cook cutlets according to many recipes. Simple and quick, with or without bread, with flour or semolina, schnitzels, homemade, with cabbage, Donbas style or pozharskie - this is only a part of all the options. Whatever recipe for delicious minced meat cutlets you choose, you should follow the instructions to make the dish really juicy and appetizing. You can buy a meat ingredient both in a store and cook it at home from a whole piece using a meat grinder.

Chicken

One of the popular types of meat is chicken. Compared to the rest, it has a mild, delicate taste. In addition, the meat of this bird is considered dietary product, so chicken cutlets can be prepared for the daily menu of losing weight. Baby food also can not do without such a dish. Any child will happily gobble up a chicken cutlet or even two. Try it too! A recipe with a photo will help you with the question of how to cook minced meat cutlets.

Ingredients:

  • egg - 1 pc.;
  • chicken breast - 200 g;
  • pepper, salt - to your taste;
  • garlic - 1 clove;
  • onion - 1 pc.;
  • wheat bread - 50 g.

Cooking method:

  1. Rinse the breast, dry it, separate the fillet from the bone and grind in a meat grinder.
  2. soak bread boiled water, after a couple of minutes, squeeze, mix with chicken.
  3. Next, add chopped garlic, chopped onion, beat in an egg.
  4. Season with pepper, salt, mix.
  5. Blind not too voluminous cakes, lay them on a baking sheet covered with foil.
  6. Send to the oven for half an hour. Optimum temperature- 180 degrees.

Beef

Using the recipe for ground beef patties, you can easily prepare another option for a delicious lunch or dinner. The technology of preparation is extremely simple. The main thing is to choose not too dry and not very fatty meat. Further, the usual scheme is to drive in an egg, add an onion, soaked bread and spices to taste. It remains only to fry the cutlets and serve with a side dish and potatoes or other vegetables.

Ingredients:

  • milk - 1 tbsp.;
  • beef - 800 g;
  • onions - 2 pcs.;
  • ground black pepper, salt - 1 tsp each;
  • egg - 1 pc.;
  • vegetable oil - 4 tbsp.

Cooking method:

  1. Cut the meat together with the onion and process together in a meat grinder.
  2. Next, beat in the egg, season with salt and pepper, mix.
  3. Soak the loaf in milk, then give and add to the meat mass. Thoroughly knead the minced meat, you can even throw the product on the table a couple of times or right in the bowl.
  4. Next, make balls with wet hands, crush them a little and send them to a frying pan heated with oil.
  5. Fry each side until golden brown.

from turkey

No less useful are minced turkey cutlets. They are also low in calories, so they are also suitable as a dish for a diet menu. Turkey contains a minimum of fat, which is why it is an easy food for the stomach. Even doctors recommend eating such meat at least once a month, especially since cutlets from it are distinguished by their special tenderness and aroma. Be sure to try, and cook them will help you step-by-step instruction with photo.

Ingredients:

  • flour - 0.5 tbsp.;
  • salt - to your taste;
  • milk - 200 ml;
  • minced turkey - 900 g;
  • sour cream - 1 tbsp;
  • adjika - 2 tablespoons;
  • pea flakes - 1.5 tbsp.;
  • onion - 1 pc.;
  • egg - 2 pcs.;
  • White bread- 200 g;
  • pepper, salt - to your taste.

Cooking method:

  1. Add adjika, sour cream and chopped onion to minced turkey, mix.
  2. Leave the bread to soak in milk for a couple of minutes, then squeeze it out and send it to the meat too.
  3. Knead the mince. Place eggs, pea flakes and flour in 3 different bowls.
  4. With wet hands, take minced meat, sculpt small balls. Roll first in flour, then eggs and flakes.
  5. Then fry in hot oil on each side for 7-10 minutes.

In the oven

Baking in the oven is always healthier than frying vegetable oil. Every hostess knows this. In addition, when baking, you do not need to stand and watch the cutlets. They are simply sent to the oven for certain time. Then it remains only to wait. The result is a delicious aromatic dish, for example, ground beef cutlets in the oven.

Ingredients:

  • bread - 2 slices;
  • beef - 300 g;
  • onion - 1 pc.;
  • spices, salt - to your taste;
  • milk - 100 ml;
  • butter- a small piece;
  • egg - 1 pc.

Cooking method:

  1. Twist the onion with beef using a meat grinder.
  2. Grind slices of bread, soak in milk, then give and add to minced meat.
  3. Beat in the egg, season to taste with salt and pepper. Knead the minced meat with your hands.
  4. Form small cakes, place them on an oiled baking sheet. You can pour a little sour cream.
  5. Keep in the oven at 180 degrees for half an hour.

From mixed mince

Very juicy and appetizing cutlets from mixed minced meat are often prepared from beef in combination with pork. Almost any side dish is suitable for them, be it plain potatoes, pasta, rice or buckwheat. You can stick more cutlets, and freeze some of them for later. This is convenient, because by the next dinner all that remains is to get the blanks and fry them.

Ingredients:

  • beef and pork - 0.5 kg each;
  • mayonnaise or sour cream - 2 tablespoons;
  • onion - 1 pc.;
  • milk - 100 ml;
  • loaf or white bread - 150 g;
  • vegetable oil - a little for frying;
  • garlic - 2 cloves;
  • breadcrumbs - 150 g;
  • pepper, salt - 1 pinch each.

Cooking method:

  1. Pour the pulp of bread with milk, hold for 15 minutes, then squeeze.
  2. Cut beef and pork into small pieces, pass through a meat grinder along with peeled onions and garlic.
  3. Add bread, sour cream, salt, season with pepper, mix.
  4. Blind oblong cutlets, roll each in breadcrumbs.
  5. Fry both sides of the blanks in a hot pan with oil.

Schnitzel

A feature of the schnitzel is that the layer of meat in it is thinner than in ordinary cutlets. Another workpiece must be rolled in flour or breadcrumbs. For frying, a large amount of oil is used - the schnitzel must be completely immersed in it. This is a feature of the preparation of such cutlets. Schnitzel is often prepared from minced pork. It turns out very satisfying and even slightly fatty.

Ingredients:

  • pepper, salt - to your taste;
  • pork - 1 kg;
  • cream - 2 tablespoons;
  • onion - 1 pc.;
  • ground coriander and Bay leaf- taste;
  • breadcrumbs - 1 tbsp.;
  • egg - 2 pcs.

Cooking method:

  1. Cut the washed and dried meat into slices. Repeat the same with the bow. Skip both products through a meat grinder.
  2. Pour in chilled cream, pepper, add salt and egg. Thoroughly knead the minced meat, beat it on the table a couple of times.
  3. Form thin layers, roll in breadcrumbs, leave for 5 minutes.
  4. Then immerse in hot oil in a frying pan, fry for 5 minutes. on each side.

Homemade

The classic recipe is homemade cutlets. Almost any adult remembers this dish with warmth. Only mothers and grandmothers knew how to cook such homemade cutlets. If you do not repeat their recipe, then at least get closer to it. The peculiarity of the dish is that two types of meat are taken - pork and beef. Their combination makes cutlets tender and juicy at the same time.

Ingredients:

  • onions - 2 pcs.;
  • egg - 1 pc.;
  • pork, beef - 0.5 kg each;
  • bread - 200 g;
  • milk - 1 tbsp.;
  • breadcrumbs - 1 tbsp.

Cooking method:

  1. Remove all bones from the meat, rinse, cut into slices, chop using a meat grinder. Repeat the same with onions, mix both products.
  2. Leave the bread to soak in milk for a couple of minutes, then give it away and send it to the minced meat. Crack in the egg and mix everything.
  3. Wash your hands, but do not wipe them, but mold small meatballs with wet ones, then roll each one well in breadcrumbs.
  4. Heat the oil in a frying pan, fry the workpieces on each side for 5-7 minutes.

Cod fish

Those who are already fed up with meat dishes will definitely like the way to cook minced fish cutlets. They literally melt in your mouth, and even are dietary. Fish will do different varieties. The main thing is that it should not be too dry. The best option is cod, chum salmon, pike, pollock, salmon or sockeye salmon. These low-fat varieties of fish will not let fried cutlets fall apart.

Ingredients:

  • egg - 4 pcs.;
  • onions - 4 pcs.;
  • vegetable oil - 50 ml;
  • milk - 100 ml;
  • pike fillet - 1 kg;
  • loaf - 200 g;
  • carrots - 1 pc.;
  • pepper, salt - to your taste.

Cooking method:

  1. Separate the bones from the flesh of the fish as much as possible, rinse it, cut it, and then grind it into minced meat using a blender or meat grinder.
  2. Add egg, bread soaked in milk.
  3. Sauté onions and carrots in oil until golden brown, then mix with minced meat. Season with pepper, salt.
  4. With raw hands, roll into balls, flatten them, fry each in oil until golden brown on both sides.

With semolina

In addition to the standard options for how to cook minced meat cutlets, there is another, more original one. It uses mango. This is convenient when you suddenly run out of flour or did not have breadcrumbs on hand. Groats are added to the cutlets themselves or rolled in it. In any case, the products are unusually tasty and tender. Helps you in cooking detailed instructions how to make cutlets with semolina.

Ingredients:

  • fresh herbs - 1 bunch;
  • minced meat - 0.5 kg;
  • sunflower oil - a little for frying;
  • mayonnaise 2 tablespoons;
  • egg - 1 pc.;
  • onions - 1 pc.;
  • salt, pepper - 1 pinch each;
  • semolina- 3 tbsp.

Cooking method:

  1. Peel the onion, chop finely.
  2. In a deep bowl, mix the meat with the egg and chopped herbs. Add mayonnaise, salt, pepper. Mix everything and beat the minced meat on the table.
  3. Leave the product to stand so that the cereal has time to swell.
  4. While heat the oil in a frying pan. Next, fry all the blanks on it, spending about 10 minutes on each side.

Delicious minced meat patties - cooking secrets

There are several basic recommendations on how to cook meatballs from homemade minced meat. If you do not pass the onion through a meat grinder, then it must be very finely chopped. Otherwise, the patties may fall apart. If using lean meat and chicken, add a little butter. This will help the patties hold their shape better and not become too dry. In addition to these basic tips, there are other secrets:

  1. Bread for cooking is better to use not the freshest, but slightly stale, so that the cutlets do not turn out lush and not too sticky.
  2. The taste of the dish can be changed by adding various spices - hops-suneli, coriander, mustard, cinnamon, etc. The same will happen if you use additional ingredients, such as beets, potatoes, carrots, pumpkins, herbs, zucchini or cabbage.

Video

Minced meat patties go well with any type of side dish, whether it be spaghetti, rice, mashed potatoes or buckwheat. Meat dish most often prepared for the everyday table, but it can be consumed on holidays. Experienced housewives singled out 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, we will consider the 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 fluffy and tender meatballs, mix 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 butter to the meat. 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 into a mixture egg, 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 cutlets from minced meat, 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 chicken breasts, chop 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

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 way 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 minus of the finished dish lies in the 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. Everyone step by step recipe cooking minced meat is accompanied by a photo, and at the end, the most valuable tips from professionals are collected, selected on the basis of the frequency of questions that the hostesses have.

Classical

The traditional version of this delicious dish- pork and beef, supplemented with white onion, black pepper, 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 onions.
  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 food chain burgers 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 is low-fat, so it is complemented with processed cheese or regular cheese with sour cream, and it will give a pleasant aroma and taste 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 the torn dill, green onion.
  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. Fish fillet refrigerate before use. 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 the 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.

Video

Have questions?

Report a typo

Text to be sent to our editors:

Send