I ask you to try to cook the most delicious cutlets according to my mother’s recipe. There are no people who are indifferent to them. The recipe is simple, but proven over many years. In addition, the cutlets can be prepared for future use and if you don’t have time or unexpected guests arrive in 5-10 minutes, you will have juicy, tender and flavorful cutlets. This is my first "anniversary" recipe.
Ingredients for “Homemade cutlets”:
Nutritional and energy value:
Recipe for “Homemade cutlets”:
So let's start cooking. Grind the meat in a meat grinder or food processor. I used minced pork. But in principle you can combine pork-chicken, pork-beef. It has been noticed that cutlets turn out tastier if all the ingredients are chopped in a food processor; in a meat grinder, the taste is slightly different.
Grind the onion.
And chop the potatoes.
Mix all the ingredients of the cutlets in a bowl. Salt and pepper to taste and add chopped garlic. Now the most important thing. Be sure to beat our minced meat well. We collect it into a lump in our hands and throw it on the table or in a bowl at least 20 times. This procedure will prevent our cutlets from falling apart during frying. Now let’s let the minced meat rest a little for about 5 minutes. During this time, the bread will absorb the juice from the onions, potatoes and meat, because we didn’t add any additional liquid to the minced meat.
Then we take a small piece of minced meat (50 grams) and form small oblong cutlets. The cutlets must be small. This makes them different from others and gives them a special “charm”.
Fry the cutlets over high heat until beautifully dark brown. Do not try to fry the cutlets until done. We are not striving for this. But you need to brown it well. Please note that we do not use any breading. The quality of the meat has deteriorated significantly recently; before, the cutlets never stuck to the pan. And now sometimes it happens. But to prevent this from happening, as soon as you place the cutlet in the hot oil, immediately move it around the pan with a spatula, this will allow the crust to grasp and not stick to the bottom. There should be enough oil in the frying pan, about 1 cm. These are the handsome ones we got.
Cutlets are literally our everything. They consist of only advantages: firstly, even the most fastidious family member will not refuse them. Secondly, if these are homemade cutlets, you know exactly what you are feeding your precious family. Thirdly, a batch of freshly prepared cutlets can be thrown into the freezer, and when you come home from work completely exhausted, you don’t need to stand at the stove for an hour - fry the prepared semi-finished products and make a quick side dish.
Classic cutlets. Watch the video recipe!
Beef, pork, minced meat cutlets
1. Quick schnitzel
An all-time classic recipe...Soft on the inside and crispy on the outside. Golden color and so familiar and understandable from childhood. Meet His Majesty Schnitzel!
2. Buckwheat cutlets with egg
Light meat cutlets with the addition of buckwheat.? Prepare buckwheat with egg, it’s quick, low-calorie and extremely tasty!
3. Swedish meatballs
Legendary meatballs from Sweden. Photo: thinkstockphotos.com Jamie Oliver has finally taught us how to make legendary Swedish meatballs and a classic cranberry sauce with a secret twist.
4. Baked meat balls
Know-how of thrifty and inventive Italian housewives. Photo: thinkstockphotos.com Boiled or baked meat patties, or Polpette de bollito alle spezie, is a very successful way to use boiled or baked meat.
5. Turkish homemade minced meat cutlets
Turkish cutlets are very quick and very tasty. Photo: thinkstockphotos.com Spicy oriental balls with aromatic herbs and vegetable gravy.
6. Hedgehog meatballs in a pot
Juicy and tender hedgehogs in a pot. Photo: thinkstockphotos.com Prepare our hedgehogs with a secret: a small piece of cheese will give the meat special juiciness and tenderness!
Chicken and turkey cutlets
1. Classic Pozharsky cutlets
These chicken cutlets will be a hit. Photo: website Tender, airy chicken cutlets with a crispy crust will please everyone.
2. Tender turkey cutlets with stuffing
Interesting turkey fillet cutlets. Photo: website Tender turkey cutlets stuffed with spinach, cheese and pine nuts.
3. Delicious, but dietary cutlets with a secret
And cutlets can be for weight loss! Photo: natalielissy.ru Incredibly juicy and bright dietary chicken cutlets with a secret ingredient!
4. Chicken cutlets with prunes
Make an original filling, and the cutlets will be transformed beyond recognition. Photo: thinkstockphotos.com The simplest recipe from the Soviet past that you can imagine.
5. Diet turkey cutlets with porcini mushrooms
With a little culinary creativity, unleavened turkey cutlets will turn into a masterpiece. Photo: thinkstockphotos.com Low-calorie turkey cutlets from famous chefs Konstantin Ivlev and Yuri Rozhkov.
Fish and seafood cutlets
1. Diet cutlets with pink salmon
A healthy alternative to the usual meat cutlets. Photo: website Spices create a unique sweet-salty harmony of flavors, and the overall lightness of the dish makes these cutlets an ideal dietary lunch or dinner.
2. Crab cakes with carrots and zucchini
Soulful crab meat cutlets. Photo: thinkstockphotos.com Crab cakes with carrots and zucchini - very tasty, juicy and tender. If you don't have real crabs, you can make them from crab sticks.
3. Steamed pike cutlets
A proven recipe from the famous restaurateur Savely Libkin. Photo: Eksmo Publishing House Delicious and low-calorie fish cutlets. They are ideal if you are planning to lose weight.
4. Canned salmon cutlets
It’s impossible to imagine a more budget-friendly option for these cutlets. Photo: thinkstockphotos.com It's delicious, inexpensive and very fast. The only effort you have to make is to open a can of canned food.
Vegetable and lean cutlets
1. Homemade Lenten cutlets
These meatless cutlets are tastier than meat cutlets. Photo: thinkstockphotos.com From vegetables and grains you can make incredibly tasty homemade cutlets that are in no way inferior to meat cutlets.
Soviet classic for all times. Photo: natalielissy.ru It’s so simple and inexpensive - prudent housewives, your choice!
3. Carrot cutlets
No more wincing at the word “carrot.” Photo: website Carrot cutlets are a surprisingly aromatic, tender and very juicy work of culinary art. Maximum benefits – minimum calories! An excellent solution for a quick breakfast, light lunch or healthy dinner.
4. Dietary rolled oats cutlets
You've never cooked oatmeal like this before! Photo: thinkstockphotos.com If you don’t like oatmeal, but still want to take care of your health, you can make lean dietary cutlets from rolled oats.
5. Vegetable cutlets with suluguni
Combine vegetables with cheese to create super healthy patties. Photo: thinkstockphotos.com These cutlets are not just very tasty. They contain one secret ingredient that will help you lose weight.
Hello dear friends and readers of my blog! Today we will talk about the most delicious memories of Soviet childhood - meat cutlets. In our school canteen they were prepared in large quantities. Already an hour before the start of the big break, the entire floor she was on was already saturated with this smell. When the bell rang for the big break, we all raced for a very, very tasty treat on a piece of white bread.
It would seem that what could be simpler than cooking meat cutlets? Today it is not even necessary to grind meat through a meat grinder, since in stores you can buy quite decent ready-made minced meat from beef, pork, lamb, and mixed ones. Add the rest of the ingredients, shape them into oblong or round shapes and fry.
If you want them to turn out fluffy and juicy, then you need to add additional ingredients, due to which juiciness appears. This can be oatmeal, white bread, grated zucchini, raw vegetables (potatoes, cabbage) and even cottage cheese. If you don't add them, the finished dish will be too dry.
I want to say that the most delicious cutlets for me consist of minced meat, onions with garlic and white bread. They can be prepared from only one type of meat (pork, lamb, beef) or from a combination of them. It’s just important to know that beef requires much more onion and other ingredients for juiciness than others, including those prepared from mixed types of minced meat.
Ingredients:
- Minced meat – 500 g
- Onion – 2 pcs.
- White bread – 100 g
- Egg – 2 pcs.
- Milk – 125 ml
- Garlic – 1-2 cloves
- Breadcrumbs
- Salt, ground black pepper
- Spices as desired
- Vegetable oil for frying
- Bay leaf
It is better to take one half minced beef and half pork. I buy mixed immediately, but it doesn't matter.
Wash the onion, remove the skins and cut into several pieces. We also peel the garlic. Now pour the required amount of bread with the required amount of milk, having previously separated the crust.
Important. For 1 kg of meat you need 200 g of white bread without crusts and 250 ml of milk.
Then pass 1 onion, garlic and bread, previously soaked in milk, through a meat grinder. I’ll immediately note that before putting the bread into the meat grinder, you don’t need to squeeze it out. All the milk should ultimately end up in the minced meat.
Many people believe that the finer the onion is, the tastier it will be. But it seems to me that if the onion pieces are larger, then, on the contrary, the dish will turn out juicier. If I'm too lazy to assemble the meat grinder, then I just finely chop the onion with a knife))
Now put the minced meat in a deep bowl, add one egg, onion, garlic and bread ground through a meat grinder and mix everything well.
Important. If the minced meat turns out watery, place it in the refrigerator for an hour. It will become thicker.
Then comes the turn of salt and ground pepper. Let me make a reservation right away that in almost all recipes for first and second courses, salt is added “to taste.” This is very easy to do when we can periodically taste our dish while cooking. But how to salt raw meat to taste?
We must remember that animal meat is very sensitive to salt, and it is easier to spoil it by over-salting than under-salting.
So we just add a big pinch of salt. It would be enough. Many seasoned chefs generally believe that meat (especially from livestock, as well as game birds and game with red meat) itself contains a fairly high percentage of various salts, and therefore it does not even need to be salted.
So remember, meat should be salted moderately. This applies not only to minced meat for making cutlets, but to all meat dishes.
Add one or two pinches of ground pepper. Now you need to mix everything thoroughly again. You can also add any other spices to the minced meat, but my son likes the finished dish to have just a meaty smell and taste, so I just make do with pepper and bay leaf.
And now the most crucial moment begins: we take a small part of the finished minced meat in the palm of our hand and form balls of any size. Now, by flattening them, we give them an oblong shape.
But now the question arises: to bread the cutlets or not to bread them? Masters of culinary art recommend breading. To do this, you can use breadcrumbs, flour and even ground oatmeal.
I’ll tell you a secret - I didn’t even think that the juiciness of the cutlets depends not only on the quality of the meat and the quantity of other “non-meat” ingredients, but also on the correctness of the breading. Previously, I did as I was taught at home - I rolled the pieces formed from minced meat in ground breadcrumbs or flour and put them on a hot frying pan. Much later they told me that I was doing everything wrong.
Today we will do everything right. Pour the breading into a shallow plate or dish (I took breadcrumbs), and break the remaining egg into a bowl, beat it with a fork, mixing the yolk with the white homogeneously and adding a little salt.
First, roll the cutlet in breadcrumbs, then dip it in a lightly beaten and salted egg, and then roll it in breadcrumbs again. The breading turns out thicker and holds tighter. And therefore, it will not allow the juice to leak out during frying.
This is the longest and not very pleasant process. If you are short on time, you can simply roll them in flour.
500 g of minced meat yields 8 fairly large cutlets.
And now, having rolled our culinary products in breading, we place them in vegetable oil preheated in a frying pan and fry on each side until golden brown over medium heat.
During the frying process, I cover the pan with a lid to avoid splashes. Just then remove the lid from the frying pan very carefully so that water from the lid does not get into the frying pan onto the boiling oil. At the end of the cooking process, we fry the remaining onion, previously chopped.
And the final stage remains - we put everything in the frying pan, add a little water, a couple of bay leaves and simmer on low heat for 20 minutes, covering the frying pan with a lid. During this time, excess water will evaporate. If desired, you can add tomato or sour cream during stewing.
Minced meat cutlets - a simple recipe with cabbage
Some housewives believe that only vegetables can add juiciness to meat cutlets, and first of all, white cabbage. All the processes for preparing this dish are exactly the same as in the first recipe, but instead of bread, we grind fresh raw cabbage in a meat grinder along with onions and garlic.
Ingredients:
- Minced meat – 500 g
- Onion – 1 pc.
- Fresh white cabbage – 200 g
- Egg – 1 pc.
- Garlic – 1-2 cloves
- Flour – 2 tbsp. l.
- Salt, ground black pepper
- Spices as desired
- Vegetable oil for frying
- Breadcrumbs (can be replaced with flour)
- Bell pepper – 1 pc.
Despite the fact that white cabbage really makes our dish juicy, tender and soft, I don’t really like adding it as an additional ingredient to minced meat, because during heat treatment it develops a peculiar smell, which sometimes even interrupts the smell of the meat itself. But if I use this vegetable, then I definitely add a little bell pepper, cutting it into small pieces.
After we mix all the ingredients, add 2 tbsp. l. flour (it will bind excess cabbage juice, preventing our culinary products from falling apart during frying), mix everything well and form cutlets. Bread them in breadcrumbs (without dipping them in the egg first!) and fry them on both sides in a frying pan.
Then put all the overcooked semi-finished products back into the frying pan, pour in a little water and add a bay leaf. Cover with a lid and steam over low heat for about 20 minutes. When all the liquid has evaporated, our delicious second course is ready. Instead of a side dish, you can serve our cutlets
How to make meat cutlets with zucchini soft and juicy?
Meat cutlets can also be soft and juicy if we add peeled and coarsely grated zucchini to the minced meat. Just before adding it to the minced meat, you must first drain the juice released from it. By the way, zucchini can be replaced with pumpkin. Then we do everything the same as in the first recipe.
Ingredients:
- Minced meat – 500 g
- Onion – 1 pc.
- Zucchini – 1 pc. (medium size weighing 100-150 g)
- Egg – 1 pc.
- Garlic – 2-3 cloves
- Salt, ground black pepper
- Spices as desired
- Vegetable oil for frying
- Bay leaf
- Breading (crumbs, flour)
Video recipe for meat cutlets with Hercules oatmeal instead of bread
I found a very interesting idea on the video channel “Tatyana Culinary Channel”. Instead of bread, it is proposed to add Hercules oat flakes to meat cutlets, making them very juicy and fluffy. The author of the channel suggests pre-cooking the oatmeal in the microwave, but I usually just pour boiling milk over it, cover it with a lid and leave it until it cools.
Ingredients:
- Minced meat – 1 kg
- Onion – 250 g
- Oatmeal – 1 tbsp
- Egg – 2 pcs. (small)
- Milk – 1 tbsp
- Dried ground garlic – 1/4 tsp.
- Breadcrumbs
- Salt to taste (about 2 large pinches)
- Ground black pepper – 1/4 tsp.
- Spices – 1/4 tsp.
- Vegetable oil for frying
Cooking cutlets from minced meat with the addition of raw potatoes
Another option for making minced meat cutlets juicy and soft is to add raw potatoes. You can grate it or grind it together with onions and garlic in a meat grinder.
Ingredients:
- Minced meat – 500 g
- Onion – 1 pc.
- Potatoes – 2 pcs.
- Egg – 1 pc.
- Garlic – 1-2 cloves
- Salt, ground black pepper
- Breadcrumbs
- Vegetable oil for frying
- Bay leaf
All the processes for preparing this dish are described in great detail in the first recipe. Bon appetit!
How to cook minced meat cutlets with cottage cheese in the oven
Just recently I learned that instead of vegetables and bread, you can add cottage cheese to minced meat, so I decided to make these cutlets. Although at first glance this combination is strange and unusual, it actually turned out very tasty. And since this wonderful idea came to me in the middle of the work week, and after work I didn’t have the strength to stand at the stove for a long time, I decided to cook this dish in the oven.
Ingredients:
- Minced meat – 1 kg
- Onion – 2 pcs.
- Cottage cheese 9% fat – 300 g
- Egg – 2 pcs. (large)
- Salt, ground black pepper
- Breadcrumbs
- Vegetable oil for greasing the baking sheet
It is advisable to choose cottage cheese with a higher fat content, then it will not be dry and it is much easier to turn it into a paste. To do this, we will mash it until smooth with chicken eggs. You need to try so that there are no grains left.
Place the minced meat in a deep bowl, add finely chopped onion to it. Since we will bake our dish in the oven, it is fashionable to chop the onion not very finely.
Now add cottage cheese, salt (2 large pinches), ground black pepper, mix everything very well and form cutlets. Our culinary ones should be approximately the same shape and size so that they have time to bake evenly, bread them in breadcrumbs or flour.
Meanwhile, preheat the oven to 180-200 degrees, line a baking sheet with foil and grease it a little with vegetable oil. Now we lay out our finished semi-finished products, cover the baking sheet on top with foil (like a lid) and put it in the oven for 40 minutes.
After the specified time, we take the baking sheet out of the oven, remove the foil and place it in the oven again for 10-15 minutes so that our dish is browned.
These are the wonderful cutlets we got. And their taste is not curd at all, but light cheesy.
Video on how to make meat cutlets dietary - a simple steamed recipe
Don’t believe it if they tell you that you can’t make diet cutlets from meat. This is absolutely false! Just use lean meats for cooking, and the most important rule when preparing diet cutlets is to forget about frying in a pan and cook them in the oven or steam. Minced meat should be without added fat.
I told you how to bake them in the oven in the previous recipe, and now I will share with you a recipe for steaming them in a slow cooker. I found this recipe on the video channel “Our live with Taiga”. The set of products in the recipe proposed by the author of the blog was selected taking into account the yield for 4 lunch servings. The only thing is that I wouldn’t risk adding a teaspoon of salt to such a quantity of minced meat. Why? I explained in detail in the first recipe.
Ingredients:
- Minced beef – 500 g
- Onion – 1 pc.
- Carrots – 1 pc.
- Garlic – 1 head
- Egg – 1 pc.
- Ketchup – 1 tsp.
- Semolina - approximately 3 tbsp. l.
- Salt, ground black pepper
The preparation time for this dietary dish is 40-50 minutes.
With this I say goodbye to you, until we meet again.
- 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.
- 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.
- 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).
- 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.
- 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.
Everyone loves tender, juicy and fragrant cutlets. This is one of the most popular meat dishes. Therefore, we present to your attention several classic recipes for minced meat cutlets and their variations.
Ingredients:
- Minced pork or a piece of meat from which you can make minced meat yourself - 1 kg;
- Milk – 350 ml;
- Bread – 0.3 kg;
- Eggs – 2 pieces;
- Oil – for frying;
- Onions – 3-4 pieces (medium heads);
- Spices and salt - to taste.
Preparation step by step:
- If you purchased ready-made minced meat or made it in advance, go straight to the second point. So, take the pork and rinse it under running water. Remove all membranes and bones (if any) and remove excess liquid from the meat. Cut the meat into small pieces and grind them using a meat grinder.
- Place the minced meat in a large bowl, because we will continue to add the rest of the ingredients into it.
- Place the slices of bread in a small bowl and pour milk over them (as a last resort, you can pour boiled water over the bread). Let the bread soften, this will only take a few minutes.
- Peel the onion. Pass all the onions through a meat grinder and add them to the meat. If you don't have a meat grinder, you can chop the onion by hand or using a blender.
- Remove the crumb from the milk and add the bread to the meat.
- Beat eggs into all ingredients. Mix the minced meat thoroughly; it should have a uniform consistency.
- Add your favorite spices and salt. Mix the resulting mass.
- Place the frying pan over medium heat and add oil. Wait until the pan is hot enough.
- Wet your hands in cold water and start making our cutlets. Choose the size yourself, but keep in mind: small ones cook faster, while large ones are juicier.
- Place the cutlets only on a well-heated frying pan. There must be space between the meat balls, otherwise they will stick together or lose their shape.
- Our cutlets need to be fried on both sides until golden brown.
- Fill the cutlets with water and turn the heat to low. Let them simmer for about 20-30 minutes. You can do it differently: fry all the cutlets and put them in a saucepan and simmer everything together. Or you can do without this item altogether.
- Flavorful minced pork cutlets are ready. They go well with all side dishes, but are most often eaten with mashed potatoes or pasta.
Additional delicious cutlet recipes
There are many variations of the classic recipe. Let's look at the most interesting and delicious cutlet options.
Minced chicken cutlets
Ingredients:
- Chicken fillet – 1 piece (approximately 0.5 kg);
- Butter – 50 g;
- Breadcrumbs or flour - 1 cup;
- Stale bread – 2 pieces;
- Onion – 1 piece;
- Egg – 1 piece;
- Oil – for frying;
- Spices and salt - to taste.
Step-by-step preparation steps:
- Take a stick of butter and cut off a quarter of it (about 50 grams), wrap the cut piece in a small bag or cling film. Place the butter in the refrigerator for half an hour. Butter can be replaced with margarine.
- Cut off the crusts of dry bread and leave only the crumb. Cover the bread with water.
- Make minced fillet using a blender or meat grinder.
- Finely chop the onion or pass it through a meat grinder.
- Making the minced meat: in a large bowl, combine the meat, onion, egg and softened bread (before doing this, squeeze it thoroughly so that there is as little liquid in the minced meat as possible).
- Mix everything thoroughly and add spices to our minced meat.
- Take out the oil and quickly grate it, add it to the meat and mix everything thoroughly. Place the minced meat in the refrigerator for 5-10 minutes.
- Wet your hands and start making cutlets. After that, dip each one in breadcrumbs and place the finished cutlets on a wooden board.
- Heat a frying pan and pour refined oil into it.
- When the oil is hot, add the cutlets. Fry them without a lid.
- Fry on each side until golden brown (about 5-6 minutes on each side).
- Ready-made minced chicken cutlets must be served hot with fresh vegetables.
From ground beef
Beef cutlets are tough. Therefore, such meat must be diluted with third-party additives, for example, oatmeal. They have a mild taste, which will not overpower the meat and will give the emu juiciness and softness.
Ingredients:
- Beef – 1 kg;
- Oil – for frying;
- Eggs – 2 pieces;
- Oatmeal – 6-7 tbsp. spoon;
- Onion – 2 heads;
- Salt and spices, herbs - to taste.
Preparation:
- Take the flakes, pour them into a deep bowl and pour boiling water (1.5 cups).
- Make minced beef or buy ready-made.
- Mix the minced meat with the eggs. They can be replaced with one raw potato (then you need to pass it through a meat grinder); it also has excellent adhesive properties.
- Chop both onions. Add them to the minced meat.
- Add prepared oatmeal and spices with salt to the meat. Chop the greens (for example, dill and parsley) and add them to the minced meat. The entire mass must be mixed thoroughly.
- With wet hands, form the minced meat into cutlets. During sculpting, you need to beat them a little (pass the meat from one hand to the other) so that excess moisture is removed and the cutlets do not lose their shape during the cooking process.
- Heat a frying pan with oil and add the cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn the meat balls over, reduce the heat and cover with a lid. If you use this technique, the cutlets will become softer and more flavorful.
- Ground beef cutlets are ready. It is better to eat them warm with a side dish.
Chicken Kiev
Let's look at the algorithm for preparing this dish using just one cutlet as an example.
Ingredients:
- Chicken fillet – 1 piece;
- Rusks - for breading;
- Flour – for breading;
- Oil – 25 g;
- Processed cheese – 25 g;
- Egg – 1 piece;
- Dill – 2-3 g;
- Salt and white pepper – 2 g;
- Sunflower oil - for deep frying.
Preparation:
- Take the chicken breast and rinse thoroughly. Trim all membranes, veins and fat from the meat. Next, you need to cut it in the middle and unfold it (like a book) so that the meat is a single layer. The main thing is to remember to leave a bone on the fillet.
- Wrap the meat in cling film and begin pounding it until the chop is about ½ inch thick.
- Salt the chop and add pepper, but keep in mind that the color of these additions will affect the type of juice. And it, ideally, should be transparent. Therefore, it is worth using white pepper.
- Let's prepare the filling. Grate the cheese on a fine grater, chop the herbs very finely, mix everything with butter. Wrap this mixture in cling film, giving it the shape of a sausage. Place the filling in the freezer. The last point is mandatory, since without preliminary hardening the filling simply will not hold its shape and will quickly spread over the entire cutlet. In the classic recipe, it is customary to put only butter in the middle, but this option has been improved over time. But you can just put a piece of butter in the middle.
- Place the filling in the middle of the fillet and wrap the meat so that the filling is securely hidden in the chop and the oil does not leak out during cooking.
- Flatten the meat a little so that it resembles a cutlet.
- Place the cutlet in the freezer (at least half an hour) so that it reliably holds its given shape and does not fall apart during further warm processing.
- Take our product out of the freezer and dust it with flour.
- In a small bowl, beat the egg without adding spices.
- Dip the meat into the egg. Do this slowly so that the excess has time to drip off.
- Roll the product in breadcrumbs. Place the cutlet in the freezer for a few minutes to help the batter hold better.
- Remove the meat and dip it back into the egg.
- Dip the cutlet in breadcrumbs.
- Deep fry the cutlet until golden brown.
- Place the cutlet in an oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be completely cooked.
- The dish is ready. Delicious!
From mixed minced meat
If you mix several types of meat, you get a completely new taste. In addition, such cutlets will be very aromatic and juicy.
Ingredients:
- Pork – 0.2 kg;
- Chicken – 0.2 kg;
- Beef – 0.2 kg;
- Egg – 1 piece;
- Rusks or flour - for breading;
- Onions – 2 pieces;
- Potatoes – 1 piece;
- Loaf – 1 slice;
- Mayonnaise – 2 tbsp. spoons;
- Spices and salt - to taste.
Preparation:
- All meat must be washed and membranes and bones trimmed. Dry all meats using paper towels.
- Cut all 3 types into pieces and grind them in a meat grinder.
- Peel the onions and potatoes and also chop them using a meat grinder.
- Soak the bread in water. Add the pulp to the minced meat.
- Beat the egg into the minced meat. Add mayonnaise, but if the meat is fatty, you won’t need it.
- If you wish, you can add garlic and herbs to the meat at this stage.
- Add your favorite spices and salt to the minced meat. Mix everything thoroughly.
- We beat the cutlets. In this recipe, this is a mandatory step, since the meat must have a uniform structure. So, take the meat in your hand and forcefully throw it back into the bowl, repeat this action several times. You will immediately see that the mince will change. If you do everything correctly, the cutlets will keep their shape perfectly, and their taste will be simply amazing.
- With wet hands, begin to form cutlets. Then roll them in breadcrumbs (you can replace them with flour).
- Pour oil into a well-heated frying pan and wait until it warms up thoroughly.
- Place the cutlets only in a very hot pan. Fry until golden brown on both sides. After this they can be stewed.
- When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.
This is a classic option that is preferred by many housewives. This way the cutlets cook quickly, and you can constantly control the degree of frying.
In the oven
This is a less common option, but nevertheless, many women use it, since you can cook many more cutlets at the same time and do not need to stand at the stove.
For this option, you need to grease a baking sheet with oil or fat and place the cutlets. But you can even do without oil - just cover the bottom of the pan with foil.
Also, cutlets that are cooked in the oven can be modified. For example, you can put a slice of tomato, mushroom or cheese on each cutlet. It all depends on your imagination.
In a slow cooker
Proponents of a healthy diet are inclined towards this option, since using a multicooker you can cook cutlets completely without oil - by steaming them.
But if you don’t have this device, and you want to eat healthy food, then there is a way out. Take a large saucepan and boil water in it. Place a colander on top so that it does not touch the water, and place the cutlets on it. This way, while the water is boiling, your cutlets will cook.
Now you know how to cook cutlets! Try different recipes and don’t be afraid to change them based on your taste preferences.
