Cooking instructions
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1. Scroll the meat in a meat grinder through a large grate, or buy coarsely rolled minced meat. Tool Mechanical meat grinder It is possible to make several kilograms of minced meat in a mechanical meat grinder, but, especially out of habit, this is fraught with shoulder dislocation. However, if large-scale tasks are not worth it, it is not so bad - at least it takes up much less space than any electric one.
2. Finely chop the onion into cubes of about 4–5 mm. In no case do not scroll the onion, cutlets will be much worse. Add the chopped onion to the minced meat.
Crib How to cut an onion
3. Soak the bread in water, squeeze out all the water from it and add to the minced meat. The main theme in cutlets is the amount of bread. For about a kilogram of minced meat, I put a little more than a third of a sliced \u200b\u200bloaf. If there is not enough bread to add to cutlets, then they turn out tough and tasteless.
4. Drive the egg into the minced meat - it will prevent the cutlets from falling apart in the pan.
Crib How to check egg quality
5. Salt, pepper to taste, then knead the minced meat so that there is a homogeneous mass.
6. Heat the pan a little, pour in sunflower oil or olive oil, put the formed cutlets. You should not make cutlets large and too thick, they will take longer to fry and all the juice will go out of them, a thickness of about 1.5 cm will be sufficient. When the patties are browned on one side, turn them over. Cutlets need to be turned over a couple of times. In no case do not pour water and do not cover with a lid - this way you will boil them. 7–8 minutes is enough for a 1.5 cm thick cutlet to fry. Tool cast iron pan The crust on cast iron turns out at once, it perfectly holds and gives off heat, so it copes with stewing, languishing and other long-term tasks perfectly well. Modern ones (for example, French Le Creuset) differ from Soviet cast-iron pans in that their inner surface is covered with enamel, which means they do not need to be calcined.
Homemade cutlets are a simple, at first glance, ordinary dish. True, many housewives complain that their cutlets are rubbery, hard, or simply fall apart when frying. But our article will help you cook juicy, airy and very tasty cutlets.
The recipe for homemade cutlets can be found in the cookbook of every housewife. The taste of a meat dish largely depends on the quality of the minced meat. Many people buy it ready-made, but still you should not be lazy and twist the minced meat yourself, because this is the only way you can be sure of the quality of the product.
To make the cutlets juicy, but not greasy, it is better to use pork and beef.
Homemade minced meat patties can be fried in breadcrumbs. Such a meat dish will be a worthy treat for a family or festive dinner.
Today there are several options for cooking meatballs. Many housewives choose chicken meat for minced meat. Chicken cutlets cook faster, are not so greasy and very tasty. We offer you an original recipe for cooking cutlets from dietary poultry meat.
From fish meat, you can also cook delicious meatballs that are good both hot and cold.
For cooking, sea or river fish are suitable, mainly pike perch, cod, pollock, silver carp and other types of white fish are used.
Ingredients:
- 600 g of beef and turkey meat;
- two bulbs;
- garlic;
- 60 g semolina;
- 50 ml of water.
Cooking method:
- In a meat grinder, we twist the beef and turkey, also chop the onions and garlic cloves in a meat grinder or simply use a grater.
- Pour the semolina into the minced meat, of course, you can use bread soaked in milk or grated potatoes, but it is the semolina that keeps the shape of the cutlets better.
- Together with semolina, add salt, pepper, and other seasonings of your choice, mix and set aside for half an hour.
- Next, we form cutlets, sprinkle with flour, first fry for three minutes on each side in a pan, then simmer them for ten minutes in a saucepan with water.
- Serve ready-made cutlets from homemade minced meat with sour cream sauce.
Cooking in Kiev
Chicken Kiev is a real classic of culinary. This dish has conquered many gourmets with its juiciness, aroma and crispy crust. This is a restaurant dish, since it is not so easy to cook it, but if you try, you can master such a culinary masterpiece.
Homemade cutlets are, undoubtedly, a symbol of a happy family life. There will be no wife rut cutlets in the house where ca rit discord and constant quarrels! This meat dish is prepared only for loved ones and loved ones. Today we will be good housewives and create home comfort, p having prepared The most delicious homemade meatballs!
It is noticed that cutlets are eaten faster than any other meat dish. Sandwiches are made with them, they are delicious both hot and cold, any side dish will suit them. If there is soup and meatballs in the refrigerator, then the man and children will first of all eat delicious homemade meatballs!
Cutlet is the most popular and uncomplicated meat dish made from minced meat. Although initially the cutlet was just a piece of meat on the costal bone. They made this dish in Europe, and now it is believed that the word "cutlet" comes from the French côte and côtele - rib and ribbed, respectively.
In Russia, they learned how to cook cutlets thanks to Peter I, who, as you know, loved everything European and in every possible way introduced into Russian everyday life not only foreign customs, but also culinary recipes.
By the end of the 19th century, the cutlet in Russia had changed and turned into the same minced meat flatbread. And then not only meat dishes, but also fish, vegetable, poultry, and rice dishes began to be considered a cutlet.
Needless to say, there are many recipes for cutlets, but nothing better than homemade cutlets has been invented yet! No cutlets of the best restaurateurs in the world can compare with those that have just left the frying pan of a good housewife.
The main secret of cooking cutlets is to fry them correctly. Perhaps you have encountered such a problem more than once, when the top of the cutlet is already well fried, but inside it remains raw. To prevent this from happening, you need to know simple rules:
Following these simple rules, your cutlets will always be fried, juicy and mouth-watering!
Are you ready to twist minced meat and sculpt cutlets? Wait a little more! Read a few more of our tips, as well as study the recipes for cutlets that are on our website. Perhaps you will find something new.
The advice is actually very simple:
And now let's start cooking!
Homemade minced beef cutlets
You will need: half a kilogram of minced beef, 1 onion, 1 egg, 2-3 pieces of white bread, 150 ml of milk, salt, flour (or breadcrumbs).
Preparation: Break the bread into pieces and soak in milk. After it is soaked, it is good to knead it with your hands until a homogeneous slurry of milk and bread is obtained. Grate onion on a grater. Put the ground beef in a bowl, add the grated onion, put the slurry of milk and bread, break the egg into it, salt. Mix well with your hands minced meat along with all the ingredients. Blind cutlets from the resulting minced meat. Roll cutlets in flour or breadcrumbs. Fry cutlets in vegetable oil in a frying pan until tender.
Homemade cutlets with potatoes
You will need: half a kilogram of minced beef or pork, 200 grams of potatoes, 50 grams of onions, 2 tablespoons of milk, 2 eggs, salt, pepper, breadcrumbs, vegetable oil.
Preparation: Grate the onion, peel the potatoes and grate them too. Mix meat with onions, potatoes, add milk (so that the potatoes do not darken), eggs, 2 tbsp. tablespoons of vegetable oil, pepper and salt. You can add chopped garlic. Mix everything thoroughly. If the stuffing turned out to be liquid, then add flour. Form cutlets, sprinkle with breadcrumbs. Fry in a pan on both sides. Then reduce the heat, cover and simmer
cutlets 10 minutes. You can fry without breadcrumbs!
Jul 19, 2016 luna.kenny
Minced meat cutlets in a pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat patties in a pan so that they turn out juicy, fluffy, and most importantly, delicious. There is simply no price for the owners of the secrets of preparing such cutlets, because minced meat cutlets in a pan are an irreplaceable hit for all time and a magic wand that decorates any table.
To cook minced meat patties in a pan, you need a minimum of ingredients. The main thing is to have any minced meat at hand: pork, beef, chicken, fish or assorted, for example, pork + beef (that's whoever you like) - fresh, high-quality and preferably homemade. You can also cook cutlets from minced meat bought in a store, only treat its choice with special care.
To add extra juiciness to minced meat, some housewives add to it finely chopped or grated onion, soaked white bread, others potatoes grated on a fine grater, chopped cabbage and other helper ingredients that can give the cutlets that very zest that makes them unique. original. There are many options for supplements. So, cutlets will turn out very juicy if you put a piece of frozen butter inside each, and add chopped greens to it. Greens can also be added simply to minced meat.
A few words about breading. Some of the housewives are of the opinion that minced meat cutlets in a pan must certainly be breaded, others do without this procedure. Moreover, both those and other cutlets are wonderful.
You also need to fry minced meat cutlets in a pan correctly: pour vegetable oil into the pan and spread it over the entire surface, heat it up, reduce the heat to medium, and only then lay out the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer, covered, for another 10 minutes until cooked through.
Do you want to surprise your family with delicious meatballs? Come visit us and choose the recipe you like.
Mixed minced meat patties in a frying pan
Ingredients:
500 g minced pork,
500 g minced beef,
1 onion
1 egg
150-200 g long loaf or white bread,
2-3 garlic cloves,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
Cooking:
Use a long loaf or bread for cooking not the freshest, but slightly stale, so that the cutlets do not turn out to be lush and not too sticky. Pour the bread pulp with milk and leave for 15 minutes, then squeeze. Add finely chopped or grated onion and minced garlic, bread mayonnaise, salt and pepper to taste and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise to beat it well. You can simply lift the mass of minced meat and slam it against a table or plate with a noticeable effort, or you can put the minced meat in a bag, tie it up, leaving enough space and removing air, and clap this structure already. In any case, your meatballs will only benefit from such a massage. Next, form cutlets from minced meat, roll each in breadcrumbs and fry in a pan with heated vegetable oil from 2 sides until golden brown. Then pour quite a bit of water into the pan, cover it with a lid and let the cutlets stew for another 10 minutes.
Another tip that may come in handy when you cook minced meat patties in a pan. Add some dried herbs, after grinding them into powder in breadcrumbs. Ready cutlets fried in this mixture will turn out to be very fragrant.
Homemade minced pork cutlets
Ingredients:
600-700 g minced pork,
2 bulbs
3-4 garlic cloves,
1 egg
1-1.5 stack. milk,
2 slices of a loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, black ground pepper - to taste.
Cooking:
Soak the pulp of a long loaf or white bread in warm milk and leave for 15 minutes. In the meantime, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed pulp of the loaf, mix the minced meat well again. Add garlic, egg, passed through the press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and proceed to the formation of cutlets. It is much easier to do this with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a pan with heated vegetable oil on both sides until golden brown. When the patties are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice that appears is clear, add heat and cook the cutlets for another 2-3 minutes on each side. Cutlets browned - so the dish is ready.
Delicious ground beef cutlets
Ingredients:
600-700 g ground beef,
2 potatoes
1 egg
1 onion
dill greens, salt, ground black pepper - to taste,
flour for breading.
Cooking:
Usually ground beef is passed through a meat grinder twice. To make the meatballs more tender. If you use purchased minced meat, do not be lazy, pass it through a meat grinder one more time along with peeled raw potatoes. Or after that, add grated potatoes to the minced meat. In short, do as you please. Salt the minced meat, pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated pan with vegetable oil on both sides until a beautiful appetizing crust. Add a little water to the pan, cover with a lid and stew the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaf to the water.
Chicken cutlets in a frying pan
Ingredients:
900 minced chicken,
3 processed cheese "Friendship",
1 egg
1 bunch of green onions
1 bunch parsley or dill
2 cloves of garlic
3 art. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.
Cooking:
Grate processed cheese, chop onion, garlic, herbs and add all these ingredients to minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Once again, mix everything well and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a pan with heated vegetable oil on both sides until golden brown.
According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However, the following recipe can make even the most desperate non-lovers reconsider their views on fish cakes.
Minced fish cutlets in a frying pan
Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg
3 art. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.
Cooking:
Combine the pumpkin, grated on a fine grater, with the minced fish, add the egg beaten with a fork, the garlic passed through the press and mix. After that, add flour to the minced meat, knead it, salt and pepper to taste. Form cutlets with wet hands and fry them in a pan with heated vegetable oil for 3-4 minutes on each side.
Minced meat cutlets in a pan are a minimum of time and a maximum of pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Homemade cutlets are a popular minced meat dish.
Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.
Cutlets are eaten both hot and cold.
They can be an independent dish, and served along with any side dish, whether it be salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can be compared with home-made cutlets - made by the hostess' own hands with awe and love.
1. For the preparation of tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, rolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.
2. Do not forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.
3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.
4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.
minced meat (homemade or purchased) - 500 g;
2 cloves of garlic;
salt, black and red pepper;
1-2 slices of bread;
flour - 3-4 tbsp. spoons.
1. Peel the onion from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.
2. Cut the slices of bread into slices and dry. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently, knead and squeeze, and only then add to the minced meat.
3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.
4. Season with salt and pepper.
5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on a hot frying pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.
2 pieces of dry loaf;
1. Cut the onion, break the egg and add the roll soaked in water (milk) to the minced meat.
2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.
3. We form a cutlet in breadcrumbs and put it in a pan with vegetable oil, put it on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.
4. Salad of boiled beetroot with onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with sugar and lemon juice will serve as an excellent addition to such cutlets. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.
minced meat (beef and turkey) - 1200 g;
onions - 300 g;
fresh or granulated garlic;
3 art. spoons of semolina;
salt and black pepper;
water - 2/3 cup;
sour cream - 300 g.
1. Thoroughly knead the onion ground in a meat grinder or grated on a fine grater.
2. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.
3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.
4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.
5. Fry for 3 minutes on each side in a preheated pan.
6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.
loaf - 100-150 g;
milk - 200 ml;
flour - 5-7 tbsp. spoons;
butter - 2-3 tbsp. spoons;
vegetable oil - 2-3 tbsp. spoons;
1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.
2. In a preheated frying pan, fry the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives the food a pleasant creamy taste.
3. Break the egg, separating the yolk from the protein.
4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.
5. Beat the egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. Add whipped proteins to the minced meat, mix very carefully so that the integrity of the protein is not broken, because it is he who will give the cutlets splendor.
6. We make cutlets in the form of dense cakes, roll them in flour.
7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.
mixed minced meat (beef and pork) - 500 g;
salt, black pepper;
2 cloves of garlic;
a bun soaked in mineral water;
1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.
2. Knead the mass for its uniform distribution.
3. Pour mineral water with gases into a bowl. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.
4. Add 1 egg. At first, the stuffing becomes liquid, but after a good kneading, it again acquires a thick consistency. Salt and pepper are adjusted to your preference.
5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.
6. Dip each formed cutlet in breadcrumbs.
7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.
ground beef - 500 g;
1 st. a spoonful of olive oil;
1-2 cloves of garlic;
The sauce is prepared from the following ingredients:
cream with a fat content of up to 30%;
2 tbsp. spoons of mustard.
1. Chop the onion, garlic and parsley.
2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send to the refrigerator for half an hour.
3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.
4. Prepare the sauce as follows: whip the cream, add the mustard.
5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.
minced meat - 600 g;
egg - 1 pc.;
potatoes - 2 pieces;
mayonnaise - 3 tbsp. spoons;
garlic - 2 cloves;
hard cheese - 100 g;
loaf - 200 g.
1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.
2. Finely chop the potatoes, garlic and onions.
3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass, it is best to do this with a blender.
4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt, pepper.
5. Cut the cheese into medium slices.
6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.
7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside them does not have time to freeze and harden.
assorted minced meat - 700 g;
loaf - 2 slices;
chicken egg - 6 pieces;
garlic - 3 slices;
1. In a deep plate, mix the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.
2. Hard-boiled chicken eggs must be finely chopped.
3. Fry onions in a pan until golden brown.
4. Mix the onion and boiled eggs, add the squeezed garlic, salt and pepper.
5. We make flat cakes from minced meat, put the filling in the middle.
6. The baking sheet must be greased with vegetable oil. And, finally, the last stage is to send cutlets to the oven at 160-180 degrees.
If you take minced pork, the cutlets will turn out to be fatty, if chicken meat - tender and lean. The best alternative is cutlets-assorted.
So that the cutlets are not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.
Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.
The question often arises: how long to fry cutlets? The answer is simple: to full readiness. And readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.
If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.
Cutlets can be served with sour cream, light salad, vegetable side dish or standard puree.
Cook with pleasure and love! And remember, the simpler the recipe, the better the result!
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