Delicious homemade cutlets. Minced meat cutlets - the best recipes. How to properly and tasty cook minced meat cutlets Cutlets worthy of kings

Minced meat cutlets - general principles and cooking methods

Ready-made minced meat is a frequent “guest” in our refrigerator. Beef, pork, lamb, chicken, etc. - you can not only add it to soup, rice, potatoes, pasta, but also make delicious, juicy cutlets from it. The main thing is to know a few secrets, which we will tell you about in this article.

Often ready minced meat in stores they sell it in a “fresh” form, that is, during production, absolutely no auxiliary ingredients are added to it that can give it a specific, spicy taste and aroma. That is why, when preparing cutlets, it is advisable to add various spices and aromatic herbs to purchased minced meat.

Many housewives add rolled zucchini, cabbage, potatoes and lard, and for splendor - a piece of bread. Only, as practice shows, you should not use fresh bread, but slightly stale bread, since a fresh loaf has increased “stickiness”, which gives the products a not very appetizing appearance.

Minced meat cutlets - food preparation

In order to prepare minced meat cutlets, it must be defrosted at room temperature and mixed with the ingredients that the recipe dictates. Then form medium-thick cutlets, roll in breadcrumbs or flour and fry on both sides in a frying pan until cooked. Those who do not trust store-bought products can easily prepare minced meat from fresh meat at home using a meat grinder.

Minced meat cutlets - best recipes

Recipe 1: Homemade minced meat cutlets

“Homemade” minced meat cutlets is a dish that many housewives prepare from time to time, making their own adjustments to classic recipe. The main thing is that the cutlets turn out fluffy, tasty and tender. You can serve these cutlets as a side dish. mashed potatoes, rice, pasta or boiled vegetables.

Ingredients:

— 500 gr. minced pork
- one egg
— 150 gr. loaf pulp
- a glass of milk
- 100 gr. onions
- three to four cloves of garlic
— breadcrumbs
- vegetable oil
- pepper and salt to taste

Cooking method:

1. Soak the loaf pulp in heated milk for ten minutes. Finely chop the onion.

2. Place the minced meat in a bowl and mix it with the chopped onion and the loaf softened in milk. Add the egg and minced garlic.

3. Add ground pepper and salt to taste. Mix well. Form the cutlets in the traditional way and roll them in breadcrumbs.

4. Fry the cutlets in a frying pan with the addition of vegetable oil until cooked over low heat. At the end, turn up the heat a little so that the cutlets brown. Alternatively, homemade cutlets can be cooked in the oven with the addition of minimum quantity fat

Recipe 2: Minced meat cutlets with white cabbage

White cabbage gives the cutlets juiciness and unusual taste. To make the cutlets not too fatty, mix two types of minced meat - pork and beef.

Ingredients:

- 200 gr. minced pork
- 200 gr. minced beef
- 400 gr. cabbage
- one onion
- one egg
- salt to taste
- pepper to taste
- garlic to taste
- oil for frying
- premium flour mixed with semolina

Cooking method:

1. Pass cabbage with onions and garlic through a meat grinder. Drain off the excess juice. Mix the scrolled vegetables with the ground beef and pork.

2. Add egg, pepper and salt, spices and chopped herbs as desired. Mix everything thoroughly into a uniform mass.

3. Form cutlets, roll them in flour mixed with semolina, and fry them in a frying pan until cooked.

Recipe 3: Cutlets from minced chicken with mushrooms

It is better to prepare minced meat for cutlets at home in advance. To do this, grind fresh chicken fillet (500 g) in a meat grinder, adding 50-70 g to the minced meat. raw potatoes(fresh zucchini), crumb white bread, garlic, pepper and salt to taste.

Ingredients:

— 600 gr. minced meat (you should get about this amount)
- 200 gr. mushrooms (ceps or champignons)
- 100 gr. Luke
- flour or breadcrumbs
- vegetable oil
- parsley

Cooking method:

1. Separately, scroll through the onion and chop the parsley. Sauté the washed mushrooms in a frying pan. Grind them in a blender. Mix with onions, minced chicken, and herbs.

2. Form cutlets, roll in flour or breadcrumbs (whatever you like). Fry on vegetable oil until ready.

Recipe 4: Minced meat cutlets with cheese and tomatoes

Auxiliary ingredients in the form of cheese and tomatoes make minced meat cutlets richer, tasty and juicy. We recommend using mixed minced meat, that is, consisting of pork and beef.

Ingredients:

- 300 gr. minced pork
- 200 gr. minced beef
- slice stale bread
- one onion
- three cloves of garlic
- vegetable oil
- two tomatoes
- one chicken egg
- half a bunch of dill and parsley
— ground pepper taste
- salt
— 150 gr. hard cheese"Russian" (or any other)
- breadcrumbs - about 100 gr.

Cooking method:

1. Peel the onions and garlic. Wash the greens and tomatoes. Soak the stale bread in water (milk) for ten minutes and squeeze it out.

2. Finely chop the onion. Chop the greens. Cut the cheese and tomatoes into small cubes. Connecting minced pork with beef, mix it with bread, egg, garlic, onions, tomatoes, herbs and cheese. Salt and pepper. Mix the ingredients well.

3. Form cutlets from the resulting mixture, roll the products in breadcrumbs and fry on both sides in well-heated vegetable oil. Any side dish will suit these cutlets. Bon appetit everyone!

Minced meat cutlets - useful tips experienced chefs

— To prepare minced meat cutlets, it is advisable to use mixed minced meat, consisting equally of both beef and pork;

— If you plan to add minced meat to cutlets onion, then it should be chopped as finely as possible, fry separately in a frying pan and only then mixed with the total mass;

— If you are preparing cutlets from lean meats or chicken, be sure to add butter, but do not overdo it, otherwise the cutlets will turn out loose and will not hold their shape well;

— The cutlets will turn out no less tasty, but more healthy, if you cook them not in a frying pan, but bake them in the oven.

Some housewives believe that cutlets cannot be spoiled by eggs, and they put bread in them out of a desire to save money. How wrong they are! If you overdo it with protein, you will get “soles”, and without crumb the cakes will come out dry. To prepare truly delicious cutlets that you won’t be ashamed to serve even at festive table, you need to know some secrets of this simple dish.

It would seem that what’s so difficult about cooking cutlets?! I rolled up the minced meat, added onions, bread and an egg, made flat cakes and fried them in a frying pan. However, not every housewife produces really high-quality cutlets. For some they fall apart, for others, on the contrary, they turn out like stones, for others they come out dry and tasteless.

Fat will give juiciness

Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on the meat and took it from the tough parts of the carcass, entirely consisting of cartilage, veins and films. If you want to get really tasty cutlets, do not buy ready-made minced meat of dubious origin, but make it yourself. You don’t have to buy expensive beef tenderloin (the meatballs made from it are a bit dry), but the back, neck, shoulder, brisket and some parts of the hind leg are ideal.

Before putting the fillet into the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness. Standard proportion: per 1 kg of beef – ? kg of pork or 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grill.

No matter what housewives make cutlets - Russian, Italian or Hungarian, they always add onions, white bread and eggs to the minced meat. True, some chefs believe that it is better to exclude the last ingredient, because during frying the protein quickly coagulates, hardens, and because of this, the cutlets begin to fall apart. However, the majority of specialists and housewives are still in favor of eggs and say that they are what bind the minced meat together.

The main thing is not to overdo it with them and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you are in favor of fresh onions, grind them simultaneously with the minced meat in a meat grinder.

Types of cutlets

Beats

If, according to the Soviet classification, the cutlet should have an ovoid-flattened shape and a length of 10-12 cm, then the meatballs should be made round and slightly flattened. Their thickness should be 2 cm, diameter - 6 cm. Foreigners do not have such a division; all these dishes are simply called cutlets.

Meatballs

Meatballs are the smallest chopped cutlets that are not fried, but boiled. Eggs are usually not put in them, since meat protein is enough to glue a small amount of minced meat together. Meatballs are most popular in Scandinavian countries.

Schnitzel

Chopped schnitzel is made from minced meat, which is first turned into an oval cutlet, and then it is broken with a wide knife so that the thickness of the cake is no more than 0.5 cm.

Hedgehogs

To prepare hedgehogs, do not add bread to the minced meat, but mix it with rice. To ensure that the ingredients are cooked at the same time, it is better to pre-boil the cereal until half cooked.

Kebabs

Oriental cutlets do not contain eggs or bread. They take only meat, fat tail fat, raw onions, salt and spices. Mostly lamb is used, which is usually chopped by hand with knives (however, today the meat is increasingly chopped in a meat grinder).

Croquet

This version of cutlets is especially popular in France, the Czech Republic, Hungary, Portugal and other European countries. Croquettes are made in the form of balls or cylinders from a highly crushed mass, then thoroughly breaded and deep-fried. Minced meat with any additives can be hidden inside - smoked sausages, jamon, potatoes, zucchini.

You can't spoil cutlets with bread

Bread is the most important component of cutlets, and you shouldn’t think that it appeared in the dish out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. It is the soaked bread that helps make the cutlets softer and more tender.
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Naturally, it is important to comply correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you are making chicken cutlets, you will need less bread and eggs).

Use not a fresh loaf - it will give the dish a sour taste - but one that was yesterday and slightly dried out. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables. The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). And don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Breading options

It is advisable to cover the bowl with the prepared minced meat with film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful crushed ice for the juiciness of the dish. After this, wet your hands in cold water and start making cutlets. If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this, you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan.

As a breading, you can also use sesame seeds, small bread straws (in Soviet times, they were used to cover Stolichnye chicken cutlets, which were popularly called ministerial), flour and lezon. The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.

Subtleties of frying

There is nothing complicated in frying cutlets, the main thing is to place them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces. In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It is better not to torment the cutlet by turning it over frequently (it is advisable to do this a couple of times), but do not move far from the frying pan, otherwise, instead of juicy meat dish receive embers. However, you can skip frying and stew the flatbreads or steam them.

Cutlets fit for kings

From minced meat you can make not only classic cutlets, but also a lot of other chopped dishes – delicious rolls, zrazy with all kinds of fillings, meatballs, meatballs, hedgehogs, meatballs. And cutlets in Pozharsky or Kiev style may well become an exquisite delicacy worthy of a festive table.

History in Firefighter's style

Perhaps the most famous cutlets in our country are Pozharsky cutlets. According to legend, they were invented by the owner of the inn in Torzhok, Dashenka Pozharskaya. Allegedly, one autumn evening, Alexander I himself appeared at the family establishment, traveling from St. Petersburg to Moscow. The king wanted veal cutlets, but there was no meat in the kitchen, and Dasha decided to cheat - make a chicken dish and cook it so that it looked like veal. The king did not notice the substitution and was pleased. True, they say that in fact the author of the sensational cutlets was not the owner of the inn, but a poor Frenchman who paid her for her stay with his recipe.

Be that as it may, the dish went down in history and was sung in Pushkin’s poems: “Dine at your leisure/ At Pozharsky’s in Torzhok./ Fried cutlets taste / And go light.” Alas, old recipe did not reach us, and today firemen make it using the following technology: 0.5 kg of minced chicken must be mixed with 100-150 g of white bread, soaked in a glass of milk and then slightly squeezed. Salt the resulting mass, add 3-4 tbsp. tablespoons melted butter, 1 egg. Then form small cutlets the size of half a palm in the form of a drop, roll them in breadcrumbs and fry on both sides.

Insidious Kiev

The history of the famous Kiev cutlet is no less complicated. It was invented either in France in the 19th century, or in Moscow at the beginning of the 20th century, but only in Ukraine did the dish achieve real triumph. In 1947, cutlets were prepared by a Kiev restaurateur in honor of the return of the delegation after the signing of peace treaties with Germany’s former allies. The dish became a signature dish in the restaurants of the Intourist system, and then appeared in other establishments of the USSR. By the way, not every cook is capable of preparing a real cutlet Kiev style. To do this, you need to cut the chicken breast so that the wing bone remains on it.

If you buy ready-made fillets, you will end up with a French rogue. It is much easier to prepare, which is why today it is most often passed off as the famous Ukrainian cutlet. First of all, separate the small fillet from the breast (it is usually attached to the main one), and make a pocket in the large one with a knife. Then add 20-30 g of frozen butter, which can be flavored with garlic, herbs or mushrooms. Then close the pocket with the beaten small fillet, form a cutlet and put it in the freezer. However, some cooks do not cut the breast, but beat it completely, add butter and roll it up. Then the Kyiv is breaded and deep-fried.

First, the workpiece is dipped in flour, then in leison, and finally in breadcrumbs and again frozen a little. If the meat does not show through, then the breading is enough, but if the breast is visible, you will have to repeat the procedure. Frozen semi-finished products are deep-fried for about 10-13 minutes, and the main task of the cook is to ensure that the oil remains inside the cutlet.

Zrazy with filling

Zrazy – cutlets with filling – are very popular in Lithuanian, Polish, Ukrainian and Belarusian cuisines. They are easy to prepare. Flatbread from classic minced meat break it harder to make it thinner and put the filling in the center. There can be absolutely any products inside the zraza. The main rule is that they must be cooked and ground to the level of minced meat. For example, you can add rice, buckwheat, chopped boiled egg, mashed potatoes, fried mushrooms, zucchini, cabbage or other vegetables. Then cover the filling with minced meat, add zraza oval shape and send it to the frying pan.

Secrets of cutlets, Cooking, recipes

1. To make the cutlets juicy
   Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don’t have to buy expensive beef tenderloin, but the back, neck, shoulder, brisket and some parts of the hind leg are ideal.

   Before as put the fillet into a meat grinder, do not forget to clean it thoroughly - remove films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness.

   Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grid.
   

2. Do I need to add an egg?
   Of course it is necessary. The main thing is not to overdo it with eggs and use no more than 2-3 eggs per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind them at the same time as the minced meat in a meat grinder.
   
   
3. Bread is the most important component
   Don’t think that bread was included in the recipe out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. Exactly soaked bread helps make the cutlets softer and more tender.

   Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you are making chicken cutlets, you will need less bread and eggs).

   Use yesterday's or slightly dried out loaf. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

   The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).
   
   

4. Correct breading
   It is advisable to cover the bowl with the prepared minced meat with film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice to make the dish juicier. After that, wet your hands in cold water and start make cutlets.

   If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this, you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan. You can also use sesame seeds, small bread sticks, flour and lezon as a breading.

   The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.
   
   

5. Frying Features
   IN frying cutlets there is nothing complicated, the main thing is to put them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces.

   In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry.

   As soon as a golden crust appears, you can reduce the heat and cook under the lid. It’s better not to torment the cutlets by turning them over frequently (it’s advisable to do this a couple of times), but don’t go too far from the frying pan, otherwise you’ll end up with coals instead of a juicy meat dish. However, you can skip frying and stew the flatbreads or steam them.
   
   

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 juicy beef on the bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).

Over time, the Russian people began to transform the “French woman” to suit their tastes and ideas of beauty - they began to beat the meat, and after years they even turned it into minced meat. Removing the bone accordingly. So the “foreign” fashionista became a Russian cutlet.

What are cutlets made from at home? Pork, beef, chicken, turkey? Also probably fish, seafood, liver, mushrooms. There are often recipes with cereals and vegetables. And, I’m sure, every housewife has her own signature secret of delicious cutlets.

I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the “you can swallow your tongue” category, then I follow them strictly. Today we are talking about meat cutlets Oh.

So, ten tips on how to how to cook delicious meat cutlets.

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

2. Meat is of high quality. “The third grade is not a defect” will do, but we’ll leave it for ordinary cutlets, everyday ones, and for a local culinary masterpiece, buy a good back part of pork or veal tenderloin at the market. Pork is fattier, beef or veal is lean.

3. Minced meat - freshly prepared. Of course, you can take it out of the freezer and defrost it, in this version you will also get cutlets, no one argues, but we are talking about tasty and juicy cutlets, Yes? Then we take out a meat grinder and grind the minced meat.

4. You can cut it. Small. As small as it gets. In this version, meat fibers are not crushed by the circle-knives of the meat grinder, retaining more juice. But this advice is, let’s say, theoretical; I don’t have enough patience for such delights.

4. Bread. Necessarily. Thanks to it, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It’s not at all necessary - there are lovers and 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’s completely “ah!”). When the crumb gets wet, I squeeze out the bread.

5. Egg. Do not add. It makes the minced meat denser and harder. I don't like. It is usually taken to ensure that the cutlets do not fall apart during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply 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 everybody, but we like it. You can have a lot of onions - some amateurs, like my husband, manage to make quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per half kilo of meat.

I grind 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 are found in homogeneous minced meat.

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

Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend saving pumpkin, carrots, zucchini, cabbage, potatoes and other goodies for the next portion.

Spices - I don’t recognize anything except black pepper. But again in classic version. In general, you can add whatever you think goes well with the meat.

7. Stir. With diligence and care, this is the key to ensuring that the cutlets are uniformly juicy, tasty and delicious in all places.

8. Recapture. Necessarily. A lot of. You scoop the minced meat into your palms, raise your arms and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. Then not a single cutlet of yours will fall apart during the frying process.

9. Place butter or a piece of ice in the middle of the cutlet.

I think this is unnecessary shenanigans. If the minced meat is of high quality, fresh and quite fatty, no amount of oil and ice will make it even tastier, it will only add work. If you doubt that you are lucky enough to buy the “right” cutlet meat, bother with butter or ice.

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

The correct frying pan is with a thick bottom. Cast iron is ideal.

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

The oil is hot, the frying pan is clean. After each frying batch, thoroughly remove any burnt marks.

Fire is close to minimal.

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 preparing delicious meat cutlets and in addition I offer you more several proven recipes for delicious colettes from Zest:

well, it's possible :-D

If the minced meat is ready-made, purchased, then pork and beef is better. In homemade it is ideal to add a piece of lard. soak bread (it tastes like black or loaf) in water, I put bread - half the amount of minced meat, a paradox, but if there is less bread, then it’s not so tender)) squeeze out the bread and mix with minced meat, add eggs (500-600 g minced meat - 2 eggs), salt, pepper, add spices. Form small cutlets, put a piece of hard cheese inside, seal the cracks, roll in breadcrumbs and flour and fry until golden brown. Place all the cutlets in a saucepan and simmer for 10-15 minutes. on low heat.

Bon appetit! (pl)

JUICY NESTS. 0.5 kg mixed minced meat, 1 white bun, 1 onion, 1 egg, 2 tomatoes, 150 gr. cheese, spices.

Soak the bun. Peel the onion and cut into cubes. Mix the minced meat with the squeezed bread, onion and egg. Season, form into large patties, and make a well in the middle of each one. Fry the cutlets on the bottom and place on a greased baking sheet. Remove the skin from the tomato, chop, combine with chopped cheese. Place this mixture into the wells of the cutlets and into the oven until done. When serving, sprinkle with herbs.

In minced pork and beef you must include: eggs, chopped onions, a white bun soaked in milk or water (it is better to put it through a meat grinder), salt, pepper. Sometimes I add a small potato grated on a fine grater, sometimes a tablespoon of mayonnaise, you can put a piece of drained butter inside the formed cutlet. Fry, simmer.

And I make cutlets without any bread, instead I add a tablespoon of semolina. Homemade minced meat (beef + pork), finely chopped onions, salt, pepper to taste, egg, semolina and a little water (2 tablespoons) Mix thoroughly, form cutlets, fry on both sides, cover the frying pan with a lid and simmer for 10 minutes ,they are obtained in own juice. In general, it all depends on quality meat, I never buy ready-made minced meat, only home-cooked! Bon appetit! (pl)

I agree that home is better. no minced meat!

I also add chopped garlic.

Lots of bread, and don’t squeeze out the water or milk, then the cutlets will be fluffy. That’s what my aunt, a restaurant chef, taught me. Tested!

I don’t agree that the more bread, the more tender it is. I add a little bread or breadcrumbs and the resulting cutlets are very juicy and tender.
500 gr. Ground beef,
500 gr. minced chicken,
2 onions, crushed or grated,
Soak 2-3 slices of dry bread or a bun in milk, squeeze out and bite,
2 cloves of garlic, crushed or grated and added there,
and the most main secret the juiciness of the cutlets is great green apple clean the grand smith and cut it or grate it
salt, pepper to taste
1 a raw egg and 1 tbsp. spoon of milk.
When making cutlets, wet your hands in water.
I wish you good luck, try it and you won’t regret it!!!

I love chicken cutlets the most. mince the chicken pulp with an onion and a soaked bun, and also skip 1 raw carrots. squeeze a couple of cloves of garlic, 1-2 eggs. salt pepper. mix everything well. Form oblong flat cutlets; you can roll them in breadcrumbs, but chicken cutlets are more tender without breadcrumbs. fry. (pl)

Pass the beef pulp through a meat grinder along with an onion, a soaked bun, and a bunch of parsley. squeeze out a couple of cloves of garlic, 1-2 eggs, salt, pepper. mix well, form cutlets, roll in breadcrumbs, fry on both sides over low heat under a lid. (pl)

Secret: to make the cutlets even, you need to toss them from hand to hand 32 times.

But mine can’t stand onions, so I grind them in a food processor to puree and add them to the cutlets. It’s tasty and unnoticeable, and it’s also good that the cutlets are not dry, add a spoonful of mayonnaise to the minced meat (Y)

And I always made cutlets the usual way traditional recipe- from minced meat, but I recently found it on the Internet unusual recipe chicken cutlets. I decided to do it because my family had been asking for these cutlets for dinner for several days in a row. Here is the recipe: prepare the cutlet mixture in the evening: take 3 pcs. chicken fillet, finely chop. Mix 1 egg, 3 tbsp. spoons of mayonnaise, 3 tbsp. spoons of starch, spices to taste and stir everything well until smooth. Combine chicken meat and the resulting mixture, you can add grated cheese (I did it with and without cheese - delicious in both cases). Place in the refrigerator overnight. Then fry for a while. oil, placing cutlets with a spoon. Everyone Bon appetit. (pl)

I really love cutlets from mixed minced meat it turns out very tasty. (Y) take any fish fillet, pass through a meat grinder 0.5 kg and pork with lard 0.5 kg, maybe a little less, an onion, a loaf soaked in milk, an egg, salt and pepper to taste, mix, sculpt and fry. turn out very juicy cutlets! Mine all gobble them up on both cheeks at once.

Lately, when making cutlets, I don’t add an egg to the minced meat. They don't turn out so tight.

If the cutlets are chicken: 500 g of poultry, 2 pieces of white bread, soaked in milk or cream and squeezed well, 1 onion, 2 cloves of garlic, salt and pepper to taste. Sometimes I add dill or parsley. I pass everything through a meat grinder, add spices, knead well and, after wetting my hands in cold water, form cutlets, then roll them in breadcrumbs. It’s very tasty to put a piece of butter inside the cutlet. I fry in a frying pan in vegetable oil or bake on a baking sheet in the oven.

If the cutlets are meat, then minced meat is best obtained from 2 types of meat: beef and pork. I no longer add garlic to them. It turns out delicious if you add grated carrots or finely chopped cabbage to the minced meat. As a spice, I really like to add ground coriander. And another spoonful of mayonnaise. (Y)

In addition to the main ingredients, my grandmother adds 2 tablespoons of sour cream to the minced meat to make the cutlets tender (if the minced meat is meat and not chicken) and 2 tablespoons of pancake flour for fluffiness.

Curd and meat cutlets

2 onions, 400 g minced meat, 200 g cottage cheese, 2 eggs, 40 g breadcrumbs, 40 g margarine (vegetable oil)
Finely chop the onion. Mix minced meat, cottage cheese, onion, eggs, add salt and pepper. Form into cutlets, roll in breadcrumbs and fry.

And instead of buns, I add breadcrumbs to minced chicken meat (just don’t overdo it). The cutlets are denser. And I also roll them in breadcrumbs. Try it. Very tasty!

I make cutlets as my mother taught me. I add minced meat (pork and beef) instead of buns semolina, egg, salt and pepper. I beat it well, let it stand for 10 minutes and fry it on sunflower oil. Vusnyatina. (Y)

And also zrazy. Minced meat, like cutlets. In the middle of the minced meat I put mushrooms (champignons) fried with onions and carrots (I cut the onions into cubes, rub the carrots into a fine grater) and on a greased baking sheet with some mayonnaise and cheese. And into the oven. It turns out delicious.

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