Minced meat cutlets in a frying pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a frying pan so that they turn out juicy, fluffy, and most importantly, tasty. The owners of the secrets of making such cutlets simply have no price, because minced meat cutlets in a frying pan are an indispensable hit for all times and a lifesaver that decorates any table.

To cook minced meat cutlets in a frying pan, you will need a minimum of ingredients. The main thing is that you have any minced meat on hand: pork, beef, chicken, fish or assorted meat, for example, pork + beef (whichever you like) - fresh, high-quality and preferably homemade. You can make cutlets from minced meat bought in a store, but you need to be very careful when choosing it.

To add additional juiciness to the minced meat, some housewives add finely chopped or finely grated onions, soaked white bread, others finely grated potatoes, chopped cabbage and other helping ingredients that can give the cutlets that very zest that makes them unique original. There are many options for supplements. So, the cutlets will turn out very juicy if you put a piece of frozen butter inside each one and add chopped herbs to it. You can simply add greens to the minced meat.

A few words about breading. Some housewives are of the opinion that minced meat cutlets in a frying pan must be breaded, while others do without this procedure. Moreover, both of them turn out wonderful cutlets.

You also need to fry minced meat cutlets in a frying pan correctly: pour vegetable oil into the frying pan and distribute it over the entire surface, heat it up, reduce the heat to medium, and then add 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 done.

Do you want to surprise your family with delicious cutlets? Visit us and choose the recipe that you like.

Mixed minced meat cutlets in a frying pan

Ingredients:
500 g minced pork,
500 g minced beef,
1 onion,
1 egg,
150-200 g loaf or white bread,
2 -3 cloves of garlic,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,

Preparation:
For cooking, use a loaf or bread that is not the freshest, but slightly stale, so that the cutlets do not turn out fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze out. Add finely chopped or grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste to the minced meat and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise beating it thoroughly. You can simply lift the mass of minced meat and slam it on a table or plate with noticeable force, or you can put the minced meat in a bag, tie it, leaving enough space and removing the air, and slam it with this structure. In any case, your cutlets will only benefit from such a massage. Next, form the minced meat into cutlets, roll each one in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown. Then pour just a little water into the pan, cover it with a lid and let the cutlets simmer for another 10 minutes.

Another tip that may come in handy when you cook minced meat cutlets in a frying pan. Add some dried herbs, after grinding them into powder into breadcrumbs. The finished cutlets fried in this mixture will turn out very fragrant.

Homemade minced pork cutlets

Ingredients:
600-700 g minced pork,
2 onions,
3-4 cloves of garlic,
1 egg,
1-1.5 cups. milk,
2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Soak the pulp of a loaf or white bread in warm milk and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed out loaf pulp, mix the minced meat well again. Add garlic, egg, passed through a press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and begin forming cutlets. This is much easier to do with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a frying pan with heated vegetable oil on both sides until golden brown. When the cutlets 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 appears clear, turn up the heat and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.

Delicious ground beef cutlets

Ingredients:
600-700 g minced beef,
2 potatoes,
1 egg,
1 onion,
dill, salt, ground black pepper - to taste,
flour for breading.

Preparation:
Typically, ground beef is minced twice. To make the cutlets more tender. If you are using store-bought minced meat, don’t be lazy, pass it through the meat grinder one more time along with peeled raw potatoes. Or then add finely grated potatoes to the minced meat. In a word, act at your own discretion. Season the finished minced meat with salt and pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated frying pan with vegetable oil on both sides until a beautiful, appetizing crust. Add a little water to the pan, cover with a lid and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.

Minced chicken cutlets in a frying pan

Ingredients:
900 minced chicken,
3 processed cheese “Druzhba”,
1 egg,
1 bunch of green onions,
1 bunch of parsley or dill,
2 cloves of garlic,
3 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.

Preparation:
Grate the processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Mix everything thoroughly one more time and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a frying 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-fans of fish cutlets reconsider their views.

Minced fish cutlets in a frying pan

Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg,
3 tbsp. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.

Preparation:
Combine the finely grated pumpkin with the minced fish, add the egg beaten with a fork, the garlic passed through a press and mix. Then add flour to the minced meat, knead it, salt and pepper to taste. With wet hands, form cutlets and fry them in a frying pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a frying pan - this is a minimum of time and maximum pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

Recipes:

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

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

Minced meat cutlets - a classic recipe in a frying pan

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

Set of required products:

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

Cooking :

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

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

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

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

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

The cutlets come out tender and very tasty!

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

List of ingredients:

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

Simple cooking process

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

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

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

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

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

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

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

For cooking you will need the following products:

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

Cooking process:

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

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

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

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

This cooking method allows you to create truly delicious cutlets.

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

To get started, collect the following products:

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

Recipe:

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

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

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

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

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

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

Products required for cooking:

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

Cooking step by step:

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

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

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

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

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

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

Using this unusual recipe, you will create not classic cutlets, but a real culinary masterpiece.

You will need the following products:

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

Creating a masterpiece:

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

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

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

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

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

This summer, after unexpectedly receiving minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, I am now sharing it with everyone.

A set of products needed for cooking:

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

Cooking process:

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

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

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

The cutlets turn out very tasty. Their appearance is very appetizing, it gives the impression that summer has been placed on a plate.

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

To prepare them you will need:

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

Cooking method:

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

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

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

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

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

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

For preparation you will need:

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

Quick cooking:

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

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

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

I fry them on one side for about 3 minutes, then turn them over to the other and cover with a lid. After 5 minutes, I remove the finished cutlets from the pan.

Thanks to the addition of lard and fried onions to the minced meat, the taste of the fish is almost invisible. My family really likes them.

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

Product set:

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

Very quick recipe:

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

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

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

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

To prepare them you will need:

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

Cooking method:

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

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

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

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

I hope these simple recipes for such a classic dish as minced meat cutlets will become your indispensable helpers.

Potato cutlets with minced meat - hearty and tender - video recipe

They turn out fluffy, like pancakes! Very tasty, tender and filling – you won’t be able to pull them off by the ears! Be sure to try this recipe!

I ask you not to be modest and share this collection on social networks.

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat. An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets cannot be juicy enough.

You can also add chicken, turkey to the cutlets, or cook them only from poultry.

Fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.

Other Ingredients

Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.

Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.

You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.

How to prepare minced meat and make cutlets

Before chopping meat, remove all veins, films, bones and cartilage from it.
If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.

The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:

20–30 minutes - for poultry and fish cutlets;
30–40 minutes - for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

750 g chicken pulp (equal parts breast fillet and thigh fillet);
350 g stale loaf;
220 ml milk;
30 g butter;
2 eggs;
1 teaspoon salt;
½ teaspoon ground black pepper;
ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

300 g beef;
200 g pork;
150–200 g fresh champignons;
1 onion;
1 egg;
2 slices of stale white bread;
1–2 cloves of garlic;
flour - for breading;
- for frying;
salt, pepper and other spices - to taste.

Preparation

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.

While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.

womensgroup.ru

Ingredients

700 g cod fillet;
1 onion;
2 eggs;
9 tablespoons of oatmeal;
3 tablespoons chopped cilantro or parsley;
1 tablespoon lemon juice;
salt and ground pepper - to taste;
100 g butter;
vegetable oil - for frying.

Preparation

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.

Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.

Secrets of making delicious cutlets

Prepare the minced meat:

Of course, the main condition is high-quality meat. We buy minced meat (if we trust the seller) or cook it ourselves using a meat grinder. It’s better to turn the meat through a large nozzle. Chop the meat.
Very tasty cutlets are made from a mixture of minced meat: beef, pork and chicken. Or I combine pork with one of the other two - poultry or beef. According to my mood and desire.
Now let's move on to the bread! The bread that you plan to use for minced meat will need to be soaked in cold, boiled water, and certainly not in milk. If you soak bread in milk, then this deprives your cutlets of juiciness, since when frying, the proteins of meat and milk interact with each other.
For cutlet mass, stale, white wheat bread is best suited, because fresh bread will give the finished cutlets an unpleasant stickiness. Keep in mind that white bread increases the volume of products well; it absorbs the released meat juice and gives the minced meat sufficient fluffiness, softness and juiciness. Just don’t put a lot of bread in the minced meat, because it absorbs the oil quite well in which the cutlets are fried in a frying pan, and therefore they will turn out very fatty. You can add 15 or 20 percent of the bread to the minced meat relative to the weight of the meat.

If you are preparing schnitzels and cutlets from ground meat, then you do not need to squeeze the bread soaked in water before adding it to the prepared minced meat.

To improve the properties of minced meat, you can add a little low-fat cheese or sour cream instead of a bun.

Onion. If you put onions in the cutlet mass, it would be better not to put them through a meat grinder, but just finely chop. The onion gives the cutlets juiciness.If you add sauteed onions to the minced meat, it will give the dish a special aroma and extend the shelf life of the cutlets.

Garlic, salt, pepper or other favorite spices to taste.

Eggs. If you want juicy cutlets, you don't need eggs!Since they will not add anything other than additional toughness to the cutlets, and then the cutlets will certainly lose their juiciness. It’s all to blame -egg white, because when frying it quickly coagulates, the meat releases a large amount of juice, and the cutlets turn out dry.Eggs are usually mixed into minced meat as a binding component only in catering, so that more bread and water can then be put into the cutlets - since without eggs, minced meat with a lack of meat will simply fall apart.

H So that the cutlets themselves do not stick to each other, and it would be more convenient for you to cut them, add a little starch to the minced meat. I like to add grated potatoes.

Combined all the ingredients.

step 2:

Place the fully kneaded minced meat to prepare juicy cutlets in a plastic bag (or better, two or one thick plastic bag) and beat the meat on a hard surface. This procedure compacts the meat well, and after this it will no longer fall apart in the frying pan, as housewives often complain and therefore prefer to add eggs to the cutlet mince. Beat the meat on the table and after this procedure, put it in the refrigeratorrest - from 2 hours to a day.

Frankly, I don’t do this often, I’ll even say I don’t. But the younger generation sometimes specifically asks to cook cutlets, they really like the procedure of beating the minced meat :) At times like this, when they come to visit, I eat cutlets like this.

How do I do it?

In order for the cutlets to be “airy”, the cutlet mass must be kneaded for 10-15 minutes. But I'm lazy. I knead the minced meat in the container of the kitchen processor, set the dough kneading mode, for 5-7 minutes I'm free.

Forming cutlets:

When forming cutlets, it is very useful to give them the juiciness we desire, to put a piece of ice and a small piece of butter in the middle of each cutlet.

And so that during the cooking process the minced meat does not remain on your hands, your hands must be moistened with water.

I advise you to roll the molded cutlet in a loose egg-leison (or, to preserve the juices inside, it’s even better to first roll it a little in flour, and then in the egg) - when you place the cutlets in a frying pan, the egg will provide an impenetrable shell and help preserve it that way. Thus, all the delicious juices are inside the cutlet (if you wish, then after rolling in the egg, you can bread the cutlet in ground breadcrumbs). The breading can be partial: only in one egg or only in flour. Another way is in flour and then in an egg. Full breading (or it is also called “Viennese breading”) looks like this: first in flour, then in egg, and in breadcrumbs. Sometimes they make double breading: also in flour, in egg, in breadcrumbs, again in egg, and then again in breadcrumbs.

Cutlets made from minced meat and onions with garlic should be fried immediately, without waiting until they become dry.

The cutlets must be fried in a well-heated frying pan, then the juice will not flow out of them, and the cutlets will turn out juicy and tasty.

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

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 pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.

I hope the tips are useful!