Minced meat is quite rightly considered one of the best options for a family lunch. You can make several of them different ways. Most often, such cutlets are baked in the oven, fried in a pan or steamed. They go well with almost any side dish and are made from simple, easily available ingredients.
To prepare such a dish, you need to use only fresh meat. It is desirable that this be the sirloin edge of the front part of the carcass. To make the finished cutlets softer and juicier, it is recommended to make minced meat from several types of meat. Depending on the specific recipe, onions, garlic, soaked bread, raw eggs, grated potatoes, kefir or sour cream are added to it.
To make tender cutlets, roll through a meat grinder twice. Then it is thoroughly kneaded and beaten. To finished goods turned out softer, add a little warm boiled water, a pinch of soda or a small piece to the minced meat butter. It is advisable to form the cutlets with wet palms. Otherwise, the minced meat may stick to your hands. For frying products, it is best to use a thick-bottomed frying pan, generously greased with heated vegetable oil.
Classic version
Fried juicy and tender beef cutlets, prepared according to the recipe described below, are ideal for both adults and children. baby food. Therefore, they can be safely submitted to family dinner or dinner. To prepare them you will need:
- 700 grams of lean ground beef.
- 150 milliliters of clean water.
- Raw chicken egg.
- A couple of slices of white bread.
- Salt and spices.
Additionally, you should have vegetable oil on hand for frying the cutlets.
Process description
It should be noted that the recipe for tender minced meat cutlets is so simple that even an inexperienced housewife who has never prepared such dishes before can easily master it. The technology itself can be divided into several main stages.
First of all, you need to deal with the bread. It is soaked briefly in filtered water or cow's milk, and then squeezed out and combined with the finished ground beef. A raw chicken egg, salt and spices are also added there. Mix everything thoroughly with your hands until smooth.
From the resulting mass, oblong cutlets are formed and fried on vegetable oil. As soon as a golden brown crust appears on the surface of the products, cover the frying pan with a lid and reduce the heat.
Option with cheese
This recipe will definitely interest those who love oven-baked dishes. Since such juicy and tender cutlets are prepared from not quite standard set ingredients, check in advance that you have everything you need on hand. This time you will need:
- A kilo of ground beef.
- A couple of slices of stale bread.
- Large onion.
- 3 cloves of garlic.
- Raw chicken eggs.
- 120 grams of easy-melting hard cheese.
- 80 milliliters heavy cream.
- Salt and spices.
Breadcrumbs and any vegetable oil are usually used as additional ingredients.
Cooking technology
Slices of bread are briefly soaked in cream. Literally after a few minutes they are squeezed out and combined with the finished ground beef. They send it there a raw egg, chopped garlic, salt and spices. Mix everything vigorously with your hands. Add grated cheese to the resulting mass.
Using wet palms, form approximately identical cutlets from the finished minced meat and bread them in breadcrumbs. The resulting products are fried in vegetable oil for two minutes on each side and transferred to a baking sheet. Then the future tender cutlets are sent to the oven. They are baked at standard one hundred and eighty degrees. After just a quarter of an hour they can be served. Mashed potatoes or fresh vegetable salads are most often used as a side dish.
Option with semolina
Using the technology described below, you can quickly and without much hassle make cutlets (tender). The recipe for making them will be a real godsend for those who don’t have bread on hand, but do have semolina. To create minced meat you will need:
- Half a kilo of pork pulp.
- Medium bulb.
- 3 tablespoons of semolina (heaped).
- A couple of small potatoes.
- 5-6 tablespoons of cow's milk.
- A couple of cloves of garlic.
- Large chicken egg.
- Salt and spices.
In addition, you should make sure in advance that you have deodorized vegetable oil and some wheat flour in your kitchen at the right time. These ingredients will be needed to bread and fry juicy and tender cutlets.
Sequencing
Pour semolina into a small bowl, pour warm milk and leave for a while room temperature. While it swells, you can work on the remaining components. The washed and chopped pork is passed through a meat grinder along with peeled onions and potatoes. A raw egg is driven into the resulting minced meat and chopped garlic is added. All this is seasoned with salt and spices, and then combined with the swollen cereal and kneaded intensively. Then the almost finished minced meat is beaten on the bottom of a bowl or on a work surface.
From the resulting dense, soft and elastic mass, pinch off pieces of the desired size with wet hands and form them into cutlets. The larger the semi-finished product, the juicier the finished dish will be. Future products are breaded in flour, sent to a hot frying pan and fried on both sides until golden crust. The browned tender cutlets are brought to readiness. To do this, they are simply baked in the oven or stewed in a small amount of water. They go great with almost any side dish. But most often they are served with boiled rice, mashed potatoes or vegetable salad.
Option with mayonnaise
To prepare juicy and tender cutlets, the recipe with photos of which can be seen below, you will need simple and easily accessible products. Before you begin the process, double-check that you have on hand:
- Half a kilo of pork and beef.
- A couple of onions.
- Medium potato.
- 100 grams of white bread.
- A pair of raw chicken eggs.
- A glass of milk.
- 3 cloves of garlic.
- 2 tablespoons of mayonnaise.
- Salt and spices.
Also stock up on fresh dill and any vegetable oil in advance.
Cooking algorithm
At the initial stage, you should deal with the meat. It is washed and cut into small pieces. Pork and beef prepared in this way are ground using a meat grinder or blender along with peeled potatoes, onions and soaked bread. Add chopped garlic, pre-beaten chicken eggs, salt and spices to the resulting mass. Mix everything vigorously and begin to form oblong cutlets. It is important that they are approximately the same size. To prevent raw minced meat from sticking to your palms, it is advisable to wet your hands with cold water.
The resulting semi-finished products are sent to a heated frying pan, the bottom of which is generously greased with vegetable oil, and fried for several minutes on each side. They are served with pasta, any crumbly porridge, boiled potatoes or vegetable salads.
Tender chicken cutlets: recipe
- A kilo of chicken pulp.
- 4 onions.
- A couple of raw eggs.
- A glass of oatmeal.
- A bunch of green onions.
- Salt and spices.
Washed and chopped chicken is ground in a meat grinder along with the cleaned onions. Add eggs and oatmeal to the bowl with the resulting minced meat. All this is salted, seasoned with spices and kneaded thoroughly. Small cutlets are formed from the resulting mass and sent to a slow cooker or double boiler. In just half an hour they can be served. In this case, any vegetables are used as a side dish.
Chopped chicken breast cutlets
Tender and juicy products are made only from fresh and high-quality ingredients. Therefore, before you start cooking, be sure to go to the store and buy everything you need. In this case, you should have at hand:
- 800 grams of chicken breasts.
- 4 tablespoons each of potato starch and sour cream.
- 3 raw chicken eggs.
- Medium sized white onion.
- A couple of cloves of garlic.
- Salt, spices, herbs and vegetable oil.
Washed and dried chicken meat is cut into small pieces and combined with chopped onion. Chopped herbs and garlic passed through a special press are also sent there. Raw eggs, sour cream and starch are added to the resulting mass. All this is salted, seasoned with spices and mixed carefully.
Spoon the resulting minced meat into a hot frying pan with vegetable oil poured into the bottom and fry for several minutes on each side. After this, the browned chopped chicken cutlets are placed on a beautiful plate and served.
Option with cheese
These tasty and juicy cutlets are made from minced pork with the addition of additional ingredients. To prepare them you will need:
- 100 grams of stale white bread.
- Half a kilo of minced pork.
- 4 tablespoons cow's milk.
- 150 grams of feta cheese.
- Salt, herbs and spices.
Place the slices in a bowl, pour in fresh milk and leave for a few minutes. When they are soft enough, they are lightly squeezed by hand and combined with minced pork. All this is salted, seasoned with spices and mixed. The resulting mass is divided into eight approximately equal parts and flattened. Place a small piece of feta cheese in the middle of each flatbread, sprinkle with chopped dill and form cutlets.
The resulting semi-finished products are placed on a baking sheet, wrapped in foil and sent to the oven. They are baked at standard one hundred and eighty degrees for no longer than forty minutes. In addition, such a dish can be prepared not only in the oven, but also in a frying pan. In this case, fried minced pork cutlets with the addition of cheese will have an appetizing golden brown crust. However, they will turn out to be higher in calories. To get rid of excess fat, immediately after removing them from the frying pan, place them on paper napkins and only then serve them. Boiled potatoes, any crumbly cereals, pasta, fresh or baked vegetables are most often used as a side dish.
Cutlets are rightfully considered one of the most popular and favorite dishes on our tables. Every housewife has her own secrets for making cutlets, but there are also general recommendations, following which you can always please your loved ones with delicious cutlets.
1. Delicious minced meat. Just as you can’t make candy out of anything, you can’t make tasty cutlets out of bad meat. Fresh, delicious minced meat- main condition. Of course, there are no problems with minced meat now - you will certainly find it in one of the nearest stores. But have you ever wondered, dear housewives, what is screwed up there? It’s unlikely to be paired veal, most likely some kind of bull sinew. Or worse. I don’t argue, sometimes you come across quite decent minced meat, but there is no guarantee. So it’s better to buy a couple of nice pieces of meat yourself and scroll through. Moreover, along with the meat you will also mix other ingredients, for example, onions. And it will not end up in the cutlet in the form of unappetizing pieces.
2. Hit, don’t be sorry. To make the cutlets even, they need to be beaten thoroughly. Like this - form a meat ball, and forcefully throw it from palm to palm (like a hot potato). Don't miss it, it'll be a laugh! Joy for the kys. It also happens that the minced meat is beaten against the bottom of a large bowl.
3. Leave me alone! To prevent the minced meat from sticking to your hands, constantly moisten them with water.
4. Cutlets in uniform. The longest process for breading cutlets is this: flour, then beaten egg yolk, then breadcrumbs.
5. Strong - weak. The cutlets need to be placed in boiling oil so that they immediately become crusty and retain the juice, then the heat needs to be reduced. Turn the cutlets over. And again we increase the fire, then reduce it - let them puff slowly. We close the pan with a lid only after turning the cutlets over. It is best to cook them in the oven. You can add a couple of tablespoons of ghee to the vegetable oil for taste. To prevent the oil from splashing, sprinkle a pinch of salt into it.
6. For a company of soldiers. If you need to cook a lot of cutlets at once, don’t worry about using a frying pan - bake the cutlets in the oven on a baking sheet. You can even pour mayonnaise and cheese on it - it will turn out exceptionally tasty holiday dish. By the way, there is no need to waste oil, and there are fewer calories.
7. Magic semolina. To make the cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for fluffiness, many people add a little soda to the cutlets. And some people even indulge in starch.
8. Dry the crackers. In the sense that cutlets and fresh bread are two incompatible things. Soak in milk (or maybe in liquid sour cream) an already dried, yesterday's white loaf without a crust. Fresh bread gives a sour taste and does not mix well with the cutlet mass. Add the softened loaf to the mass without squeezing too much.
9. Golden mean. Regarding fish and chicken cutlets, we advise you to put a piece of butter in the middle - they will be as juicy as meat ones.
10. I want more! You can add anything you like to meat cutlets - we experiment endlessly. The more garlic, the cutlets taste better. You can overcook the onion first. And in the summer, try adding not onions, but green onions, yes more, don’t be shy! Tasty, healthy, interesting. To make the cutlets especially tender, you can add a little grated zucchini (a quarter of the minced meat). Have you tried pumpkin? Well, go ahead! Children's cutlets are obtained, as well as with the addition of grated carrots (and even cottage cheese). Well, I think many people have dealt with grated potatoes - it turns out very well. There are fans of additives in the form of pre-soaked oatmeal. Buckwheat, by the way, is also good, especially in combination with mushroom filling - you’ll get zrazy. And fresh, finely chopped cabbage added to cutlets is super! It turns out lazy cabbage rolls. Again, healthy, low-calorie and very profitable in a monetary sense.
They pair perfectly with any side dish and are a perfect dish to serve at a family lunch or dinner. Various recipes meat cutlets will allow housewives to try several options for a seemingly banal dish. They differ in the methods of preparation and the ingredients used. For minced meat homemade Any meat or poultry is suitable: pork, beef, chicken, diet turkey, veal tenderloin.
The five most commonly used ingredients in recipes are:
Mixing varieties is beneficial taste qualities ready-made dish. The main thing is that all ingredients are fresh. Mix the mixture thoroughly with your hands so that it sticks together and molds easily. You should definitely add bread soaked in milk to homemade cutlets. This is not a way to increase the volume of the finished product, but an excellent method to retain all the meat juices inside the meatball. The main components are added crushed onion V fresh or pre-fried in vegetable oil. Accession chicken egg makes the consistency of the cooked cutlet tender and airy.
In this article we will reveal everything culinary secrets how to cook cutlets so that they are juicy and fluffy. It all starts with choosing meat and preparing minced meat. Well, of course, the recipe for the cutlets themselves must be suitable and correct. Other options, .
About choosing meat
Of course, the most delicious cutlets are those for which the minced meat is prepared independently from a single piece of meat. For this, only fresh meat is purchased; the front part of the carcass, the sirloin edge, is ideal.
Advice! Try combining several types of meat when preparing one minced meat. Pork goes well with beef, lamb or even chicken.
Cooking minced meat
In the video that illustrates this material, you can find a lot of interesting information on the topic of how to cook cutlets so that they are juicy and fluffy. When the meat is selected, the correct mince should be made from it. Here you can find a lot of advice from different housewives. Some always add a raw egg to the minced meat, others soak the loaf in milk and add it to the cutlets. Again, do not forget about spices and salt, onions and garlic.
Advice! Instead of eggs and bread, you can add grated potatoes to the minced meat. Some people think that this is the one secret ingredient is the key to the most delicious and juicy homemade cutlets.
As additional ingredients for proper minced meat, some call sour cream or kefir in the amount of several large spoons. But it is not at all necessary to add eggs to the meat, because they will make the cutlets tough. Alternatively, you can put the yolk in the minced meat, beat the white separately and dip the cutlets in it just before frying (then you don’t need to use additional breadcrumbs).
To make the minced meat softer, simply add a little warm boiled water to it, but a piece of butter or a pinch of soda is responsible for the splendor of the finished dish. Scroll the meat through a meat grinder two, or better yet, three times. Be sure to then mix the minced meat and beat it. All this works to make the cutlets tasty, soft and juicy.
Advice! Under no circumstances should you be afraid to add more herbs, spices and salt to the minced meat. All this will give the dish a piquant and original taste.
About some secrets of frying cutlets:
- The cutlets are formed with wet hands so that the meat does not stick.
- You need to place the cutlets in a frying pan where the oil for frying has already been heated.
- The larger each cutlet is, the juicier it will be.
- When the crust has set, you can reduce the heat and cover the pan with a lid. This will help each cutlet soak in its juice and steam properly.
Recipe for how to cook cutlets so they are juicy and fluffy (with photo)
What you will need:
- 800 grams of pork pulp (you can use a mixture different types meat);
- 200 grams of chicken fillet;
- One onion;
- Two cloves of garlic;
- Three slices of white bread without crust, which should be soaked in milk;
- 70 grams of butter;
- Salt, pepper and other spices.
- Vegetable oil and breadcrumbs for frying.
Make minced meat by passing the prepared meat through a meat grinder twice to make the cutlets tender. Squeeze out the bread and mix with minced meat. Grate the onion and garlic separately on a coarse grater, then add to the minced meat. Send spices and salt there. Be sure to mix and beat the minced meat.
Advice! If the minced meat turns out thick, you can add a little water to it. Excellent and delicious recipe preparations
At the very end of cooking the minced meat, add pieces of butter, which is finely chopped. Believe me, this ingredient will improve the quality of the cutlets several times immediately. If desired, you can also add finely chopped greens to the minced meat. If possible, the minced meat should be placed in the refrigerator for an hour. Then form medium-sized cutlets, each time wetting your hands in cold water so that the meat does not stick. Then roll each cutlet in breadcrumbs or just flour.
All that remains is to fry the cutlets in heated vegetable oil on both sides to form a pleasant and appetizing crust. It is recommended to change the oil after each fried portion. Recipe, how to prepare.
Now you know exactly how to cook cutlets so that they are juicy and fluffy in a frying pan. This process will be no different in the oven. Because the most important step is precisely preparing the minced meat and adding additional products to it. You should skip the egg altogether, and instead use frozen butter to make the cutlets very juicy and fluffy.
Meat
It is better to make minced meat for cutlets yourself from chilled lean meat. An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets cannot be juicy enough.
You can also add chicken, turkey to the cutlets, or cook them only from poultry.
Fish
In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.
Other Ingredients
Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.
For 1 kg of meat, 2-3 medium onions are enough.
Stale white bread (loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.
Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.
Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.
Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.
Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.
Water, oil, etc. IN chopped meat you can add a couple of tablespoons ice water, a spoonful of vegetable oil or a cube of butter to make the cutlets more juicy.
You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, enhancing the taste of fish.
How to prepare minced meat and make cutlets
- Before chopping meat, remove all veins, films, bones and cartilage from it.
- If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
- The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a saucepan with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
- It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
- You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
- Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.
How to bread cutlets
Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.
Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.
How to fry cutlets
Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.
First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.
20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.
How to cook cutlets in the oven
Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.
You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.
How to cook cutlets in a slow cooker
The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.
The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).
The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:
- 20–30 minutes - for poultry and fish cutlets;
- 30–40 minutes - for meat cutlets.
If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.
kitchenmag.ru Recipes
magput.ru Ingredients
- 750 g chicken pulp (equal parts breast fillet and thigh fillet);
- 350 g stale loaf;
- 220 ml milk;
- 30 g butter;
- 2 eggs;
- 1 teaspoon salt;
- ½ teaspoon ground black pepper;
- ghee or butter - for frying.
Preparation
Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.
Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.
With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.
mirblud.ru Ingredients
- 300 g beef;
- 200 g pork;
- 150–200 g fresh champignons;
- 1 onion;
- 1 egg;
- 2 slices of stale white bread;
- 1–2 cloves of garlic;
- flour - for breading;
- - for frying;
- salt, pepper and other spices - to taste.
Preparation
First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.
While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.
With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.
Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.
womensgroup.ru Ingredients
- 700 g cod fillet;
- 1 onion;
- 2 eggs;
- 9 tablespoons of oatmeal;
- 3 tablespoons chopped cilantro or parsley;
- 1 tablespoon lemon juice;
- salt and ground pepper - to taste;
- 100 g butter;
- vegetable oil - for frying.
Preparation
Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.
Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.
Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.