Quick minced meat cutlets. How to cook delicious minced meat cutlets

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

Features of preparing minced meat cutlets

To ensure that the meat fibers 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.
To obtain fluffy and tender cutlets, mix rolled minced meat with bread. Choose baked goods that are slightly stale rather than fresh. Before mixing the ingredients, remove the crust from the bread.
The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread will make the base sticky. Eggs will give the meat toughness and partially take away the juice, so they are not required components.
You can season the minced meat with your favorite spices to create a piquant taste. Granulated and fresh garlic are most suitable, mustard powder, suneli hops, coriander.
To maintain softness, fluffiness and juiciness, add butter to the meat. It must first be melted and then added to the composition. An analogue is lard based on beef or pork.
If you are one of the people who loves experimenting with food, prepare cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, and bran. Add a little kefir or sour cream to maintain an airy consistency.
Many housewives make the mistake of frying cutlets over high heat on both sides. After turning the flatbreads over, cover the dish with a lid and simmer the product until done. It is not difficult to determine; clear juice should ooze from the cutlets.

Minced meat cutlets with milk

garlic - 5 cloves
onions - 3 pcs.
milk - 245 ml.
minced pork - 0.6 kg.
chicken egg - 1 pc.
loaf (pulp) - 160 gr.
breadcrumbs - 50-70 gr.
vegetable oil - in fact
ground pepper - 7-8 gr.
salt - 15 gr.

Pour the milk into a saucepan and heat on the stove, but do not boil. Remove the crust from the loaf, you will only need the pulp. Soak it in milk and leave for a quarter of an hour.
At this time, peel and chop the onion. Mix it with the minced meat and transfer it to a bowl, knead it with your hands. Add the softened loaf, pass the minced meat between your fingers.
Pass the garlic through a press and add to the main mixture. Break an egg here, add pepper and salt. Stir the minced meat until as smooth as possible.
Divide the meat into pieces and form each into a ball. Flatten into a flat cake and roll in breading. Pour oil into the frying pan and heat it.
Place the cutlets in a heat-resistant bowl and fry over medium heat on one side. When you turn the flatbreads over, cover the pan with a lid.
It’s easy to determine readiness: pierce the cutlet with a fork, look at the juice. If it is transparent, increase the heat and fry the dish for 2-3 minutes. When the cutlets are browned, turn off the stove.

spinach - 185-200 gr.
onions - 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 cloves
ground black pepper - 5 gr.

Peel the onion, chop it into 4 parts, and chop with a blender. Mix with minced meat and grind through a meat grinder several times. Wash the dill and parsley, remove the stems, chop the leaves, and add to the main mixture.
Press the garlic cloves through a press or use seasoning granules. Add to the minced meat, salt and pepper. Form cutlets no more than 2 cm thick. Pour oil into a frying pan and heat it.
Dip the flatbreads in flour and place them to fry. Cook on medium until the cutlets are browned. Pierce the flatbread with a fork: if the juice is clear, proceed to tasting.

Cutlets with pumpkin

onion - 1 pc.
salt - 12 gr.
minced pork and beef - 280 gr.
pumpkin pulp - 475 gr.
chicken egg - 2 pcs.
flour or breadcrumbs - 80 gr.
milk with fat content from 3.2% - 145 g.
semolina - 60 gr.

Mix pumpkin pulp with onions, pass through a meat grinder. Add minced meat here and repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
Stir the mixture until smooth, gradually add semolina. Heat the milk in the microwave, do not bring to a boil. Pour the mixture into the minced meat.
Pass the mixture through your fingers, wrap in cling film, and leave in the refrigerator for 1.5 hours. This move will allow the meat to thicken and prevent it from cracking during the frying process.
After the specified time has passed, form the minced meat into flat cakes, roll in flour or breadcrumbs. Fry the cutlets on vegetable oil, readiness is determined by pressing: if clear juice comes out, turn off the burner.
Some housewives prefer to bake minced meat cutlets in the oven. To do this, heat the appliance to 180 degrees, place the flatbreads on a greased baking sheet, and 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.
chopped pepper - 5 gr.

Chop the cabbage, peel the garlic cloves, and place the ingredients in a meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
Add the vegetables to the minced meat, mince again or beat well with your hands. Break an egg into the mixture, add pepper and salt. Season with your favorite spices as desired, add herbs.
Prepare flatbreads from the minced meat. Mix semolina with flour; this mixture will be used for breading. Dredge the cutlets and place in a hot frying pan with oil.
Cook the dish on medium power. First fry the cutlets on one side, then turn them 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.
minced beef - 250 gr.
minced pork- 350 gr.

Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes and chop into cubes. Pass the garlic cloves through a crusher and mix with other vegetables.
Heat the milk, soak the crustless bread in it, leave for 10 minutes, squeeze out. Chop the cheese into cubes and mix with the minced meat. Add herbs, tomatoes, bread crumbs, onions, garlic, and any seasonings here.
Add pepper and salt, break the egg. Knead the base until smooth, remove excess juice. Form minced meat into patties and roll in breading.
Heat a frying pan, pour oil into it. Place the flatbreads for frying and bake until golden brown. It’s easy to determine readiness; just pierce the cutlets with a fork.
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 the cutlets in the oven.

chicken egg - 1 pc.
salt - amount to taste
any seasonings - 15-20 gr.
onions - 40 gr.
carrots - 1 pc.
beef - 200 gr.
pork - 350 gr.
garlic - 3 cloves
flour - in fact
semolina - in fact

First of all, you need to prepare the minced meat. Rinse the beef and pork under the tap and soak in warm water for 10 minutes. Next, dry with napkins, remove films and excess fat.
Chop the meat into small pieces and pass through a meat grinder or blender. Peel the garlic, place it in a crush and add the seasoning to the meat.
Chop the onion into cubes or grate and add to the beef and pork. Add pepper, salt and your favorite seasonings (optional).
Rinse the carrots, grate them on a fine grater, and add to the main mass. Break into mixture egg, begin to intensively knead the minced meat with your hands and beat it on the cutting surface.
Mix flour and semolina in equal quantities to make a breading mixture. Form from minced meat cutlets, roll them in the composition.
Prepare a multicooker rack that is designed for steaming food. Grease it with butter and place the prepared flatbreads in the bowl.
Set the “Steam” function on the device and cook for 40-50 minutes. During this period, the cutlets will be steamed; if you wish, you can additionally fry them to obtain a crust.

Chicken cutlets with mushrooms

sunflower oil - 45 ml.
chicken fillet - 350 gr.
egg - 1 pc.
full fat milk - 30 ml.
breadcrumbs - 60 gr.
dried mushrooms - 15 gr.
onions - 1 pc.
salt - 5 gr.
ground black pepper - to taste

Wash chicken breasts, chop into cubes, pass through a meat grinder. If not, place the meat in a blender. Chop the onion, grind it into porridge, and mix with the chicken.
Salt and pepper the minced meat, and add bread crumbs soaked in water if desired. It will make the cutlets airy. Pour warm milk into the minced meat and pass through your fingers.
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 V drinking water, leave for 15 minutes.
Next, drain the liquid and place in a frying pan. Add chopped onions here and fry until golden. Form thin cakes from the minced meat and place the filling in the center.
Seal the edges of the cutlets and heat the pan for frying. Dip each flatbread first in the egg, then in breadcrumbs or flour. Fry on medium power.

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

Video: principles of preparing minced meat cutlets

Good afternoon dear friends. Let's talk about cutlets today, or rather, let's look at recipes for juicy cutlets made from different types of minced meat. It would seem that there is nothing complicated here, minced meat, bread, egg, mix it all and fry it.

But things don’t always work out as they should. It is especially difficult for young housewives. You have to make mistakes many times before you get fluffy and juicy cutlets so that the whole family likes them.

That’s why we tried to collect not just recipes, but also reveal the secrets of making delicious cutlets or meatballs, as they are also called.

Also on festive table There are almost always cutlets. Sometimes a regular lunch or dinner cannot be done without them. They can decorate any holiday table. Every housewife wants to cook something interesting and unusual. And that's great. You can make your own recipe and praise it in front of your guests and so on.

But before you cook, there are a few things you need to know simple rules. They were not invented just like that; this is the experience of many housewives of all times. Let's take a closer look.

How to cook juicy and tasty cutlets?

The cutlets must be very tasty, this is not in dispute. But it is also necessary that they are not dry and fluffy. It depends on many factors. Such as the choice of minced meat, the method of mixing the minced meat, additional ingredients, and so on. And of course experience.

Now let’s look in more detail at the recipes for juicy minced meat cutlets, or rather, first prepare the minced meat.

By the way, it’s best to make minced meat yourself. I never recommend buying it in a store, because you never know what and how is involved in it. Usually, store-bought minced meat does not make good homemade cutlets.

Choosing meat for cutlets.

First of all, you need to decide what kind of meat you will use to make cutlets. Usually I do it this way: whatever meat I have, that’s what I use. But that's not always the case. If we want to surprise guests, or even just our family at dinner, then we think through everything in advance.

The choice of meat also affects the calorie content. Here's how you can divide meat by calorie content:

The most juicy and high-calorie are the pork cutlets. Calorie content is around 350 kcal/100 g (290 kcal/100 g when steamed).
If you do mixture of ground pork and beef, then the calorie content will be around 267 (190) kcal/100 g. It is better to dilute minced pork by 2/3 with minced beef.
When using pure ground beef calorie content is even less: 235 (172) kcal/100 g.
The most dietary are chicken cutlets. The calorie content here is approximately 145-125 kcal/100 g. But they turn out a bit dry. Therefore, such cutlets contain fat or other additives, which increase calories.
Ground turkey- most perfect option not only for those who watch their figure, but also for kids. Turkey meat itself is quite juicy and the calories are not high: 180 kcal when frying in a pan and 140 when steaming.

We must not forget that additives such as bread crumb, egg and oil increase calorie content when frying. But without this, you usually won’t get cutlets, and it all depends on what exactly we want to cook.

How to choose the right meat for minced meat.

Don’t forget that recipes for juicy minced meat cutlets will turn out great only with homemade minced meat. You need to choose the right meat and make it yourself. Then success will definitely await you.

The main argument is fresh meat

When choosing meat, be sure to inspect and smell it. The meat should smell fresh meat. No off-odors, sourness or other odors indicating old or stale meat.
The meat should be elastic and firm. If you press on the meat with your finger, the hole should soon level out.
The color of the meat should be pinkish-red and moist. There should be no windy areas or slimy surfaces.
For lamb it is better to take the thigh or rump.
If you buy pork, beef or veal, it is better to take: hind thigh, neck, tenderloin or shoulder.
When choosing poultry meat, pay attention to the legs (drumstick and thigh). Then the cutlets turn out more juicy. Breast is also suitable - the lower calorie part, but rather dry.

Subtleties of cooking cutlets.

First of all, I want to note that it is best to roll the meat through a small mesh, preferably 2-3 times. This will make the cutlets more fluffy. Some recipes for juicy minced meat cutlets directly indicate how many times you need to twist and not always through which mesh.

Many argue that it is better to scroll through a large grid. They are right, on the one hand. Then the meat turns out to be large pieces and gives off less juice, which means less fat content. But if you want to get fluffy cutlets, then it’s better to twist it through a fine mesh, or even better to use a blender.

What you need to consider when preparing cutlets:

When adding crumb to minced meat, you need to take wheat bread. Preferably yesterday's bread, because fresh bread will give you the wrong consistency and extra calories.
Also, for 1 kg of meat you need approximately 150-200 g of crumb.
It is necessary to soak bread in boiling water, and not in milk, as many people believe. Milk deprives the cutlets of juiciness. But the crumb soaked in water will add fluffiness and airiness.
Onions add juiciness to the minced meat. It can be used 300 g per 1 kg of meat. Onions will not spoil the minced meat in any way; on the contrary, it will be tastier and juicier.
But you cannot grind the onion through a meat grinder, as this will squeeze out all the juice. Better with a knife chop it finely and add to the minced meat.
If you want to get tender, tender cutlets, then you can add mayonnaise to the minced meat, but just a little, no more than 50 g.
To prevent the cutlets from falling apart and to be more fluffy, you can add potatoes by grating them on a fine grater.
If you use eggs in minced meat, you should not just add them to the minced meat. First, prepare the minced meat completely: add everything you need, including spices. Knead well. And only at the end add the eggs in this way:
Separate the whites from the yolks. Beat the whites until fluffy foam. And slowly pour the protein into the prepared minced meat, stirring from bottom to top.
Try this method and immediately notice how the cutlets take on a fluffy shape right before your eyes.
Add spices and salt to your taste. There are no restrictions here. It is better to have a lot of greens in fish cakes.

How to properly and how long should you fry minced meat cutlets?

While looking through recipes for juicy minced meat cutlets for my holiday table, I came across the fact that the recipe doesn’t say much about how to properly fry the cutlets.

You need to form cutlets, make them thick enough and not flatten too much. It's better to wet your hands cold water to make it easier to sculpt.
With proper frying, you can avoid loss of juiciness in the cutlets. But usually they use breading. It holds the juiciness inside well. Usually crackers or salted flour are used. But both semolina and Japanese corn flakes work well.
The pan needs to be heated well over medium heat. Pour oil for frying and then lay out our breaded cutlets.
After 3-5 minutes, turn our cutlets over, turn the heat to low, and cover the pan. So fry for 15 minutes. During this time, the meat and onions are fried, and the soybean does not evaporate.
Now open the lid, increase the heat to medium and bring to an appetizing crust.
It is better to change the oil every time you fry.

On average, one batch takes a decent 25 minutes to cook in the pan. But it's worth it.

How else can you cook cutlets?

Except traditional ways recipes for juicy minced meat cutlets suggest frying them by steaming in the oven and in the microwave. Here's how long it takes:

In the multicooker that housewives love, in the “frying” or “baking” mode, cooking cutlets also takes 20-25 minutes.
In a double boiler or multicooker with this function it will take 25 minutes. At the same time, it contains less calories and is also very tasty.
If you use a microwave steam attachment, you can cook cutlets in 15 minutes. Just first cook for 5 minutes, then turn over and cook for another 7-10 minutes.
If you use the oven for baking, then at 180 ºС it will take 30 minutes.
In a microwave with a power of 800 W you can cook cutlets in 7 minutes.
In an air fryer, the cutlets are baked in 20 minutes.

Here's a look at the version of fluffy cutlets:

The best recipes for juicy and fluffy meat cutlets.

Now let's look at it with you various recipes juicy minced meat cutlets. At the same time, do not forget about the subtleties described above. We will not repeat ourselves in the recipes.

Let's try to consider different recipes, With different types meat.

Recipes for juicy minced meat cutlets - classic with bread.

Sometimes such cutlets are called “homemade platters.” This recipe actually makes the cutlets more tasty and of normal juiciness. We often cook these for lunch or dinner.

We will need:

Pork meat - 300 g;
Beef meat - 300 g;
Bread crumb - 90-100 g;
Egg - 1 piece;
Onions - 2 pcs;
Garlic (optional) - 2 cloves;
Flour - 150 g;
Vegetable oil;
Salt to taste;
Spices to taste.

Step 1.

Prepare the minced meat, grind the pork and beef in a fine mesh meat grinder 2 times and use a blender. Immediately chop the onion finely. Add to the minced meat.

Step 2.

Place the bread crumb into boiling water to soak. While we squeeze the garlic, add salt and pepper to taste. Add bread to the meat, passing it through a meat grinder and mix everything thoroughly.

Step 3.

Now the egg, separate the whites and beat. Add to the minced meat, mix thoroughly.

Step 4.

Now let’s form meat balls with our hands and flatten them a little. At the same time, we wet our hands in cold water so that the minced meat does not stick to them.

Step 5.

Now roll the cutlets in flour or you can use any other breading.

Step 6.

Now everything is as per the instructions described above. First, fry one side over medium heat, then reduce the heat to low, turn the cutlets over and cover with a lid. Then we bring it to readiness and it’s done.

Minced chicken cutlets in the oven.

As we said, these cutlets are very dietary and are perfect for those on a diet. Kids really love these cutlets. Instead of chicken meat You can use turkey. Then the cutlets will be more juicy.

We will need:

Chicken breast - 200 g;
Wheat bread - 40-50 g;
Egg - 1 piece;
Onion - 1 piece;
Garlic - 1 clove;
Salt to taste;
Spices to taste.

Step 1.

We wash the breast, dry it and separate it from the bone. We pass the fillet through a meat grinder or blender.

Step 2.

Soak the bread in boiling water, after a couple of minutes squeeze it out a little and add it to the minced meat. Salt and pepper to taste, squeeze out the garlic, finely chop the onion, add to the minced meat and mix everything well.

Step 3.

Now it’s up to the egg, or rather the white. Beat and add to the minced meat.

Step 4.

Set the oven to preheat at 180 ºС. Meanwhile, place foil on a baking sheet. We form the minced meat into not very thick cakes and place them on a baking sheet.

Step 5.

Bake the cutlets in the oven for 30 minutes. When ready, you can serve.

Ground beef cutlets.

Recipes for juicy cutlets made from minced beef or other meat are quite simple. Almost everything is prepared according to the same recipe. Now let's look at the simplest recipe, the main thing is to choose the right meat so that it is not dry.

Ingredients:

Beef meat (veal) - 800 g;
Onion - 2 pcs;
Bread - 140-150 g;
Egg - 1 piece;
Salt to taste;
Spices to taste;
Vegetable oil or butter for frying.

Step 1.

We twist the meat. Finely chop the onion and add to the minced meat.

Step 2.

Soak yesterday's wheat bread in boiling water. Squeeze and add to the minced meat. Pepper, salt to taste and mix.

Step 3.

Separate the white from the egg, beat and add to the minced meat.

Step 4.

With wet hands we form meat balls, flatten them a little and place them in a heated frying pan. I use vegetable oil, but you can also fry it in butter. This will make the cutlets more juicy.

We fry according to the technology described above. When ready, you can serve with a vegetable side dish.

Here's another beautiful recipe:

Another recipe for beef cutlets, but with gravy.

Usually cutlets are served with a vegetable side dish or pasta. So I always like to make gravy for cutlets. It's tastier and juicier. Many recipes for juicy minced meat cutlets allow you to make the gravy right away, not separately from the cutlets, but together... Once you try it, you will always do it this way.

We will need:

Beef - 500 g;
Potatoes - 2 pcs;
Egg - 1 piece;
Bay leaf - 1 piece;
Onion - 1 piece;
Flour for breading;
Salt and spices to taste;
Greenery.

Step 1.

Cooking minced meat. We pass the meat through a meat grinder 2-3 times. Finely chop the onion and add to the meat. Grind the potatoes on a fine grater and add them all at once. Salt and pepper. Finely chop the greens and also into minced meat.

Mix everything thoroughly and then add the whipped egg white.

Step 2.

Now with wet hands we form beautiful little balls. Roll them in flour or other breading.

Step 3.

We'll fry it a little differently. Fry in a heated frying pan on both sides until golden brown.

The gravy itself. Fill the cutlets in the frying pan with water, just enough to barely cover the cutlets. Add Bay leaf, salt, spices to taste and just close the lid and let it simmer for about 20 minutes over low heat. Then the cutlets will give their taste and aroma to the gravy, it will turn out simply amazing.

To make the gravy thick, you need to add flour to it, if you like. Then you need to add a couple of tablespoons of flour to 1/2 cup, stir and pour into the gravy. Stir the sauce and let it simmer for another couple of minutes. Then you can put our cutlets and gravy aside.

Juicy minced chicken cutlets stuffed with cheese.

Some recipes for juicy minced meat cutlets require filling. You can experiment with different fillings. We love cheese filling more, so we present you this recipe.

We will need:

Chicken meat - 550 g;
A piece of loaf - 120-130 g;
Garlic - 4 cloves;
Onions - 35-40 g;
Egg - 3 pcs;
Hard cheese - 120 g;
Salt and spices to taste;
Dill and parsley to taste;
Vegetable oil.

Step 1.

Boil 2 hard-boiled eggs, cool, peel and grate on a fine grater.

Step 2.

Cut the cheese into a thin salt shaker.

Step 3.

Wash all the greens well, dry and finely chop. Now combine the egg, herbs and cheese and mix. This is our filling.

Step 4.

We make minced meat. We pass the chicken meat through a meat grinder or blender.

Step 5.

Place the bread crumb in boiling water and after a couple of minutes take it out and add it to the minced meat. Squeeze the garlic through a press into the minced meat.

Step 6.

Chop the onion finely and also add it to the minced meat. Add salt and spices to taste. Mix everything thoroughly.

Step 7

Separate the egg white, beat and mix with the minced meat.

Step 8

Now we make thin cakes from minced meat, put our filling in the middle. Then wrap it in minced meat and flatten it a little. Shape into a cutlet. Don't forget to wet your hands so the meat doesn't stick.

Step 9

Now heat the pan and fry our cutlets.

Cutlets in batter with filling.

This recipe is a little more complicated than those described earlier, but the taste is excellent and they look very beautiful on the holiday table. We continue to look at recipes for juicy minced meat cutlets, now in batter.

Ingredients:

Step 1.

First we make the minced meat. You can take any, you can have assorted ones. I use 2/3 beef and part pork. It is best to take non-fat meat, as there will be enough oil.

Grind the meat through a meat grinder. Finely chop the onion and add to the meat. Add salt and pepper to taste. Mix everything thoroughly. You can add a little water if the meat is very dry.

Step 2.

Let's make the filling. Grate the cheese. Finely chop the pineapples and mix with cheese.

Step 3.

Now the minced meat needs to be divided into equal parts. Let's roll them into balls - future cutlets.

Step 4.

We make cakes from the balls, put a spoonful of filling and a piece in the middle butter. Close like pies. Now we make a cutlet shape with our hands and correct it, so to speak.

We put the resulting cutlets in the refrigerator for now. Let's make the batter.

Step 5.

Beat eggs, mayonnaise, soda and salt into a deep bowl. Beat well. Then gradually add flour while stirring. You want the dough to turn out like pancakes.

Step 6.

We take out the cutlets. Melt the fat in a frying pan. You can simply fry it in vegetable oil. First dip the cutlets into the batter and then into a heated frying pan. Leave space between the cutlets so they don't stick together.

When one side is browned, turn it over. Fry until browned on all sides.

Step 7

After frying, it is advisable to place the cutlets briefly on a paper towel to drain excess fat. You can then serve it with a side dish.

Essentially these are the same cutlets, but they are made thin. Also the difference is that a lot of oil is required. You need to completely submerge the cutlets there. Traditionally, schnitzel is made from pork. But you can also make it from other meat. Let's look at recipes for juicy minced meat cutlets in German.

We will need:

Pork - 1 kg;
Cream - 2 tablespoons;
Egg - 2 pcs;
Onion - 1 piece;
Breadcrumbs;
Salt and pepper to taste;
Ground coriander and bay leaf to taste;

Step 1.

We pass the washed meat through a meat grinder. Finely chop the onion and add to the meat.

Step 2.

Pour the cream into the minced meat, add pepper and salt to taste. Beat the whole eggs in there. Mix the minced meat thoroughly, it is advisable to even beat it.

Step 3.

With wet hands, form thin cakes, roll in breadcrumbs and leave on the table for a couple of minutes.

And here interesting recipe and very beautiful:

Fish cutlets with semolina.

Finally, let’s look at a simple recipe for fish meat cutlets. For those who are tired of other meat, recipes for juicy cutlets made from minced fish meat are suitable. It also makes delicious cutlets. There is a lot in the rebbe useful substances, especially phosphorus. You can cook from any fish. We will cook it with pollock.

We will need:

Any fish (mine is pollock) - 1 kg;
Onions - 1-2 pcs;
Bread or loaf - 150 -200 g;
Tomato paste - 2 tablespoons;
Salt and pepper to taste;
Semolina for breading;
Vegetable oil.

Clean the fish and cut into small pieces. Soak the bread in water and squeeze. Finely chop the onion and fry in a frying pan until beautiful golden color. Be sure to cool.

Step 2.

Now we pass the fish fillet, bread and fried onions through a meat grinder. Salt and pepper the minced meat to taste. Mix everything thoroughly.

Step 3.

With wet hands, form balls and flatten them a little. Heat the frying pan, roll the cutlets in semolina and place in the frying pan. Fry on both sides, reduce the heat, cover with a lid and let them fry a little.

Step 4.

After frying, place the cutlets in a saucepan. Bring the water to a boil, put it there tomato paste, Bay leaf. You can add any other spices to your taste. Cover with a lid and simmer for 2-3 minutes.

Then remove from the stove and cool slightly. Can be served.

That's all for me, I hope you found our tips and recipes useful. Bon appetit, bye everyone and see you later. Don't forget to leave your comments and share the post on social networks.

Recipes for juicy minced meat cutlets and the secrets of their preparation. updated: December 8, 2017 by: Subbotina Maria

How to make homemade minced meat cutlets so that they are juicy and delicious?

Recipes:

For most people, meat cutlets are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various types meat and even fish. To prevent the cutlets from becoming boring, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a frying pan

To create delicious cutlets, housewives traditionally use minced beef and pork. Each housewife determines the proportions of meat used to create it independently, but I follow my own recipe.

Set of required products:

veal – 0.8 kg;
pork rump – 0.8 kg;
onions - 2 large onions;
garlic – 1.5 heads;
black bread - 1/3 loaf;
milk - 1 glass;
greenery;
salt pepper.

Cooking :

I wash the meat several times and let it dry. If there is pleura on the veal, I get rid of it. I cut it into small pieces. At the same time, I cut the bread and pour it with milk.

To get tender, homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.

I get the most appetizing aroma by blending it in a blender. I salt and pepper all ingredients. I mix everything by hand.

When the minced meat is ready, I put the frying pan on the stove. I cook the cutlets in refined oil, covered.

To prevent the minced meat from sticking to your palms, I place a container of cold water near me. I form the blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from any cracklings that have appeared.

The cutlets come out tender and very tasty!

Not long ago, my fitness trainer insisted on excluding pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted which meat to choose for making cutlets, and settled on turkey.

List of ingredients:

ham – 2 kg;
heavy cream – 300 ml
egg - 1 pc.;
ground salt and pepper;
breadcrumbs;
refined oil – 200 ml;
butter – 200 g.

Simple cooking process

I put the butter out of the refrigerator so that it becomes room temperature. I buy meat on the day of cooking. I wash it thoroughly, remove the skin and separate it from the bones (I also cook soup on the skin and bones).

I cut the meat into pieces and grind it twice in a meat grinder; on the second pass, I add oil.

I beat the egg into the resulting mass and pour in the cream. Sprinkle salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use regular ground black pepper), then mix everything thoroughly.

I sprinkle breadcrumbs onto the paper. When forming cutlets, I always keep a bowl of cold water on hand. I dip the blanks in breading and send them to the greased sunflower oil frying pan

I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.

Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.

Very often, when buying ready-made minced pork, you may be faced with the fact that its fat content is simply off the charts. Therefore, to make the cutlets from it tasty and nutritious, you can add some potatoes to its composition in addition to the loaf.

For cooking you will need the following products:

fatty minced pork – 1 kg;
loaf - a third of a loaf;
medium potatoes - 2 pcs.;
onion – 1 large onion;
egg – 1 pc.;
sour cream – 1 tbsp. l.
sunflower oil – 1 tbsp. l.
water – 1 glass
salt and black pepper.

Cooking process:

First of all, I soak the sliced loaf in water. When its crust becomes soft, I squeeze it and pass it together with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Grate the peeled potatoes using the finest grater. I squeeze it lightly in gauze, removing excess moisture, and add it to the rest of the products. I add sour cream there and beat in an egg. Then, after adding salt and pepper, I mix everything well and beat it until the head becomes dense.

I cook these cutlets in the oven, preheated to 190C, on lightly greased baking paper. I make them large enough, immediately place them on a baking sheet, and bake for about 20 minutes.

After this time, add half a glass of water to the cutlets and continue cooking until fully cooked for another 25 minutes. Excess fat from the cutlets will be used for their own cooking.

This cooking method allows you to create truly delicious cutlets.

The hardest thing for me to cook is minced beef. That's why I prefer to buy it ready-made. But make it out of juicy cutlets very simple.

To get started, collect the following products:

Minced beef – 1.5 kg;
Onions – 3 pcs.;
mustard – 3 tbsp. l.;
garlic – 8 cloves;
eggs – 3 pcs.;
milk – 3 tbsp;
potatoes – 6 pcs.;
semolina;
vegetable oil;
salt;
breadcrumbs.

Recipe:

Rub the peeled potatoes and onions on a fine grater. I press the garlic cloves through the garlic press. I boil the milk and cool it. I grind the defrosted minced meat again.

In an enamel container, I combine the minced meat with the previously prepared products. I whisk boiled milk with egg and mustard and add it to the rest of the ingredients. Add spices and stir until thick and homogeneous.

On paper I mix semolina with breadcrumbs. I make cutlets small size. I bread them by directly placing them in sunflower oil heated in a frying pan.

Fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to low. In this state I cook for another 10 minutes.

The cutlets fried in this way are slightly tough on the outside, but thanks to the original breading on the inside they are very tender.

Fish cutlets perfectly combine the concepts of tasty and healthy. They are very easy and quick to prepare and are very nutritious.

Products required for cooking:

Pollock (cod) fillet – 1 kg;
Egg – 1 pc.;
Loaf/white bread -150g;
water – 100 g;
lard – 100;
salt;
breadcrumbs;
refined oil.

Cooking step by step:

First step: I wash and dry the fish kitchen towel and cut into small pieces. I also cut lard.

Step two: To make the crust of the loaf soft, fill it with water for a couple of minutes, then squeeze out the excess liquid.

Third step: I beat an egg into a bowl with lard and fish, knead the soaked loaf and add salt. I mix the minced meat thoroughly and make cutlets. If the minced meat is too liquid, you can add a little semolina and let it sit for a while.

Step four: I fry the cutlets constantly turning them over. Then I close the lid for 6 minutes to steam them.

The fish cutlets are very juicy and have a golden brown crust.

Minced meat cutlets in the oven - recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will create classic cutlets, but a real culinary masterpiece.

You will need the following products:

minced pork/beef – 500 g;
cheese – 50-70 g;
baguette – 150 g;
garlic – 1 clove;
egg – 1 pc.;
tomato – 2 pcs. medium size;
milk – 150 ml;
onion - 1 onion;
salt, pepper - 5 g each.

Creating a masterpiece:

I cut off several pieces from the baguette (it is advisable to use only the pulp) and soak it in milk. Then I take a stainless bowl and knead the soggy baked goods into it. I add minced meat and egg there.

I peel and finely chop the garlic and onions, and then add them to the other ingredients. Salt and sprinkle with ground black pepper on top. I mix everything well and beat it.

I turn on the oven to warm up to 170C. Then I prepare the baking sheet. I cover it with kitchen paper and lightly grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin slices, they don’t fall apart. Hard cheese chop into small squares.

Then I form the cutlets and immediately place them on a baking sheet. I place tomatoes and cheese on top of the workpieces. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

This summer, having unexpectedly received minced chicken from my mother, I mastered new recipe preparing cutlets. Having tried and appreciated it, I am now sharing it with everyone.

A set of products needed for cooking:

minced chicken/fillet – 1 kg;
young zucchini;
carrots – 1 pc.;
egg – 1 pc.;
fresh herbs (dill/parsley/basil);
salt and spices;
flour/crumbs for breading.

Cooking process:

I defrost the minced meat and drain as much liquid as possible. I wash the zucchini and carrots thoroughly several times. Then I grate it on a fine grater and mix it with minced chicken. In order for the mass to become more homogeneous, I additionally blend it with a blender.

I add chopped fresh herbs, spices and an egg to the resulting mass. I mix everything well.

Then I heat a frying pan with sunflower oil over moderate heat. Having made the meat preparations, I roll them in flour and put them in oil. I fry all the batches on both sides, placing them in a small saucepan. Then I pour a little water on the bottom and steam for 3-5 minutes.

The cutlets turn out very tasty. Appearance They are very appetizing, it gives the impression as if summer was placed on a plate.

Many of us remember the taste of cutlets from the canteen from our school days. The most interesting thing is that they didn’t leave the house for a long time. I recently had the opportunity to meet with my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

minced meat – 1.5 kg;
white bread - loaf;
onions - 9 onions;
garlic – 1 head;
salt pepper
breadcrumbs
vegetable oil.

Cooking method:

I peel and chop the onion and garlic using a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it out and grind it into a bowl with minced meat. We also send grated onions and garlic there, as well as spices.

I mix all the ingredients thoroughly, making the minced meat tight; if it crumbles, add a little boiled water to it; if it is liquid, add flour.

I form the cutlets onto a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although the recipe calls for them to be cooked in the oven).

When the oil starts to sizzle, I coat the pieces in breadcrumbs and send them to fry over moderate heat. After turning them over, cover the pan and let them fry for another 5 minutes.

The cutlets really taste exactly the same as they did in childhood.

My husband is a fisherman, so we often have river fish at home. In winter, most often it brings small pikes. There’s nothing special to fry there, but the cutlets they make come out just right.

For preparation you will need:

pike – 1.8 kg;
lard – 180 g;
white bread – 6 slices;
water – 1 tbsp.;
egg – 2 pcs.;
onions - 2 onions;
butter – 50 g;
breadcrumbs;
salt pepper.

Quick cooking:

I clean the fish and wash it thoroughly running water. I rid it of the head, ridge, skin and large bones. I cut it into small pieces. I fill the bread with water and let it sit for a while until it softens, then I drain the water.

I peel the onions, finely chop them and fry them in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.

With wet hands I form cutlets, dip them in breadcrumbs, and place them on a heated frying pan. The fire should be moderate, otherwise it will burn too much.

Another dietary option for getting protein into the body is cutlets made from minced chicken. We only eat them hot, so I only cook them for once.

Product set:

Minced chicken – 0.5 kg;
Onions – 2 pcs.;
Egg – 1 pc.;
Spices for chicken;
Salt, ground pepper.

Very quick recipe:

I break the egg and carefully separate the white from the yolk. I place the protein in a bowl with minced meat, salt and ground black pepper. I mix everything thoroughly.

I peel and finely chop the onion and add it to the existing mixture. Then I mix again. I immediately place the formed pieces on a heated surface. I fry the cutlets in a Teflon-coated frying pan under a lid for about 10 minutes. I do not add oil.

And as a side dish I often serve it with stewed cabbage .

For a very long time I thought steamed cutlets were tasteless. That was until I got a multicooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look more beautiful, but their taste is indistinguishable.

To prepare them you will need:

chicken fillet – 0.5 kg;
beef – 0.5 kg;
onions – 2 pcs.;
potatoes – 1 pc.;
loaf - 1 slice;
garlic – 1 clove;
egg – 1 pc.;
salt pepper;
sesame.

Cooking method:

I wash the meat under running water and dry it with a paper towel. Then I chop it and put it through a meat grinder, along with peeled vegetables and bread.

Add salt, black pepper and a chicken egg to the resulting mass. I mix everything thoroughly. I form medium-sized cutlets, roll them in breadcrumbs and place them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl and place a bowl on top. I select the “Cooking” mode (see the name of the mode in your instructions, it is different for different brands), and set the time to 25 minutes.

After all, after the end of the time, the device automatically switches to the keep warm mode, and the cutlets may be overcooked.

To prepare delicious juicy cutlets, it is important to use several rules:

Use minced meat in proportion (1 kg beef / 0.5 kg pork or 1 kg beef / 250 grams of lard)
For the desired consistency, add bread soaked in milk. Grated raw potatoes also add softness and juiciness to the cutlets.
If you want tender cutlets that “melt in your mouth,” do not add eggs.
Do not cover the pan with a lid from the very beginning, first fry the cutlets until crusty on both sides, then reduce the heat.
Butter can be added as desired. Because using these rules, the cutlets will still turn out juicy.

About how to properly fry cutlets so that they do not fall apart and become tough.

Ingredients:

Mixed minced meat— 1-1.5 kg

Bread— 250 grams

Milk- 300 grams

Bulb onions- 1 head

Carrot- 1 piece

Potato- 2 pieces

Garlic- 3-4 cloves

Butter— 50-100 grams

Spices: salt, ground black pepper.

Breading

How to cook juicy minced meat cutlets

1 . Peel the vegetables. Grate the carrots and chop the onion coarsely. Despite the fact that the vegetables will then be passed through a meat grinder, it is better to chop them first. This way the meat mass will be more homogeneous.

Carrots are added as desired. Onion is a must.

2 . Grate the potatoes on a medium grater. Add a little salt. Let stand for 10 minutes. Give away the juice. If you don't squeeze out the potato juice well, the cutlets will fall apart during frying!

3 . Remove all veins, cartilage and bones from the meat. Grind in a meat grinder using a medium-sized grill. When twisting, alternate meat and vegetables, placing them in the meat grinder one by one.

If you have ready-made minced meat, grind the carrots, onions and garlic in a meat grinder and add to the meat mass.

4 . Spices: salt, black pepper. If desired, you can add curry, ginger, nutmeg and other meat spices available to the meat and vegetable mixture. Although, traditionally only salt and black pepper are added.

5 . It is better to take white and stale bread, this makes it stand out large quantity gluten Soak in milk (or water). Then knead the bread into the finished meat mass.

6. Then add potatoes and mix thoroughly. At the end of kneading, you can add butter and a couple of spoons ice water. This will add juiciness and fluffiness to the finished product.

To make the cutlets juicy, the minced meat must be thoroughly kneaded. This is done by hand. It is also advisable to beat the meat mass (lift the minced meat and forcefully throw it into the cup, do this several times). Thus, the meat fibers soften, the minced meat is enriched with oxygen and becomes homogeneous and viscous.

Place the finished semi-finished product in the refrigerator for 30 minutes. All this is done in order to add tenderness and juiciness.

7 . You can use crackers or flour with salt as a breading.

But, roasting in lezone is very tasty. This deboning method is often used to prepare meat dishes in restaurants. 3 eggs + 2 tbsp milk + a pinch of salt (mix and roll the cutlets first in this mixture, then in flour and immediately into a hot frying pan).

Breading is needed not only for a beautiful crust. It helps retain juices inside.

If possible, the cutlets should be the same size. It's easier to sculpt if you wet your hands with water.

8 . You need to fry the cutlets in hot oil to make them juicy. First fry on both sides for 1-2 minutes. Get a beautiful golden brown crust and “seal” the juices inside. Do not cover the pan with a lid at this time!

Then, reduce the heat and now cover with a lid, bring the cutlets to readiness, 4-5 minutes on each side. You can move the dish to the oven and finish cooking in it, about 15 minutes. Alternatively, add sauce to the fried cutlets and simmer over low heat for about 15 minutes.

You can check readiness by piercing the cutlet. Clear juice should come out of it.

Juicy cutlets in a frying pan are ready

Bon appetit!

Sauces for cutlets, recipes

Any boring dish can be diversified and refreshed with the help of sauces. Preparing them is not difficult if you follow a set of certain rules, and they can be consumed in various interpretations and quantities. It is necessary to know the features of preparation and use of the most popular sauces.

Bechamel

This sauce requires patience and perseverance in preparation, but it is worth it, since bechamel complements many dishes, including cutlets, giving them tenderness, juiciness and airiness. Detailed recipe for Bechamel sauce with step by step photos.

To prepare, heat two glasses of milk in a saucepan without bringing to a boil. At this time, melt three tablespoons of butter in a frying pan over medium heat.

Two tablespoons of flour and salt are added there at the tip of a knife. Everything is stirred using a wooden spatula so that there are no lumps and the mass is homogeneous. Milk is gradually poured into the contents of the pan. You need to add it slowly, constantly stirring the sauce so that lumps do not form.

Bring the bechamel to a boil and cook for 2 minutes until the mixture thickens. Then you need to remove the mixture from the heat and put a little butter in it so that a film does not form on top. Bechamel is served with dairy veal and other types of meat, sturgeon, as well as savory pancakes. Bechamel is perfect for juicy meatballs and cutlets.

Aioli

This sauce is in demand in Europe and is quite simple to prepare. To make aioli, you need to crush 4 cloves of garlic in a mortar (you can take more or less, depending on your taste), add a raw egg yolk. Then 200 ml of olive oil is poured into this mixture in small drops.

Aioli needs to be stirred constantly, add 20 grams cold water and the same amount lemon juice, as well as salt to taste. Serve with juicy cutlets, boiled meat, fresh and boiled vegetables, baked jacket potatoes, and also simply spread on toast from baked white bread. In Provence, aioli is used with boiled eggs, squid and other seafood.

Video

In this video you can also learn some of the nuances of preparing juicy cutlets.

Pozharsky, Kiev, turkey, pork, beef, fish, vegetable and cereal cutlets... Who would have thought that the original European recipe for cooking meat on the bone would gain such development and popularity. And despite the fact that housewives prepare this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to cooking technology, there are 2 types meat cutlets: chop cutlet and made from minced meat. It is when preparing cutlets from minced meat that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of their preparation represents a whole cycle of actions with conditions that must be fulfilled, and little secrets, knowing which you can prepare a wonderful dish not only for the everyday menu, but also for the holiday.

The entire cooking process consists of several technological operations:

Choice of meat.
Preparing additional ingredients.
Grinding meat.
Preparation of minced meat.
Forming cutlets.
Heat treatment.

Choosing meat for making cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that perfectly match the recommendations, but the housewife does not always have such an opportunity.

When preparing meat for minced meat, it is better to adhere to important rule combination different varieties meat: pork and beef, and even poultry. It is believed that cutlets made only from beef will be too lean and tough, and those made from pork will be too fatty. But no matter what the recipes prescribe, each housewife will still proceed from the preferences of her family, taking into account the usual diet.

It is usually recommended to choose meat that is not too lean for preparing minced meat, maintaining a pulp to fat ratio of 80% to 20%. If special choice the hostess doesn’t have one, or she sticks to the rules dietary nutrition, you can still make juicy and tasty cutlets by adding poultry and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from defrosted meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not defrosted and frozen several times.

Selection and preparation of ingredients for future minced meat

Here are examples of additives for minced meat (based on 500 grams of meat).

Onion– a mandatory component (a couple of medium ones or one large onion). Options for preparing it: either chop it very finely with a knife, or grate it on a fine grater, or coarsely cut it into slices for further processing in a meat grinder along with the meat.
Garlic, used as desired and is not a mandatory ingredient (2-3 cloves).
Additives for softness and fluffiness of cutlets. Among them there are several options, chosen at the discretion of the cook:

raw potatoes, peeled and finely grated (1 - 2 potatoes);
Can be used instead of potatoes zucchini, and also grate it, but with the condition of first cleaning the skin, if the zucchini is already grown and its skin is thick enough (the amount should be comparable to the volume of grated potatoes);
White bread(120 - 150 gr.), but not soft and fresh, but stale, left for several days, with the hard crust pre-cut off and soaked in water or milk;
can be a substitute for bread semolina(1 - 2 tablespoons), but when using semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

Spices, the use of which is a matter of taste and habit. It is important to carefully approach the dosage when adding them, since they will either spoil the taste of the cutlets or provide them pleasant aroma and extra taste.
Water or milk, with priority towards ordinary cold water, it can be boiled (100-200 ml, the volume must be determined after rolling the minced meat, see how wet it is).
Salt.
Pepper.
Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs or use only the yolk.
Butter.
Crushed ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if you decide to add potatoes, then you can completely do without bread.

Meanwhile, some chefs, remembering the saying that you can’t spoil porridge with oil, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the volume of minced meat or still maintain the taste meat dish and get juicy cutlets.

Preparation of minced meat

In times of absence of meat grinders, minced meat was prepared using. To this day, it is believed that this is the most acceptable way to preserve juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it has not been prepared in advance using a grater or chopped with a knife, are scrolled in a meat grinder. How many times the meat needs to be passed through is a decision made by the housewife: some people like cutlets that are fairly coarsely ground, while others prefer to pass the meat through 2-3 times.

After chopping the meat, it is necessary to add ingredients prepared in advance in accordance with the planned composition to the resulting mass: salt, pepper, seasonings, soaked bread, which should not be squeezed too hard, grated potatoes or zucchini.

Since the dish should be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need to not just knead it well, but beat it, throwing the minced meat into the container with force, about 10 times. Next, the container with the contents can be placed in the refrigerator for 30 minutes.

Forming cutlets

The minced meat is ready, and you can start making cutlets. To do this, you need to wet your hands with cold water, otherwise the mixture will stick to your hands.

And since it is necessary to fry juicy cutlets, you can choose from one of two methods to increase their juiciness, in addition to adding cold water directly to the minced meat:

place a small piece of crushed ice in the middle of each cutlet;
add a small piece of butter to the middle of the dough.

It is better to roll each formed cutlet in breadcrumbs or flour, so that later during frying a crust will form, which will prevent the juice from leaking into the pan.

What size cutlets should be is up to the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose the golden mean.

Heat treatment

While the cutlets are being molded, you can already put a frying pan on the stove and start heating it with sunflower oil.

To fry soft and juicy cutlets, they must be placed in a heated frying pan. It is important that the heating temperature allows the formation of a crust in the first minutes of frying.

To achieve this, after the first minutes of cooking, you need to lower the temperature and let the cutlets simmer on the fried side. Next, you need to turn them over, and, adding temperature, fry the second side, then reduce the heating intensity of the pan, cover with a lid and let cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after forming a crust on both sides, remove them from the stove, move them to a preheated oven and thus bring them to full readiness.

Each chef conducts his own experiments, changing the ingredients added to the minced meat, adjusting the temperature and frying methods. It is better to write down the most successful results and create your own recipes, selecting the composition and technology for preparing the most delicious, juicy and fluffy cutlets.

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