Meatballs have always been a favorite meat dish in our family, and my mother cooked them often. She made cutlets small, fried, but when I grew up and got married, my mother-in-law taught me how to make them lush and juicy. This recipe has become a favorite in my family. And today we are preparing pork cutlets, I represent the most delicious recipe step by step with a photo, try it, you will definitely like it. The recipe is simple, the result is excellent. Boil rice or mashed potatoes, make a vegetable salad, and you have a wonderful lunch or dinner ready.
Ingredients:
- 0.5 kilo minced pork
- 1 potato
- 1 egg
- 1 zucchini (or no)
- Several cloves of garlic
- 1 bulb
- Salt pepper
- frying oil
If the minced meat is already cooked, just transfer it to a bowl, but I prefer to buy a good piece of meat and grind it myself. So you know exactly what is put in minced meat, pure meat and without any suspicious additives, as is the case in a store-bought product.
Tip: when you rub potatoes and zucchini, leave them for 10 minutes, and then squeeze the yushka out of them well, otherwise the minced meat will turn out liquid.
Now we connect all the products.
Add salt, pepper. According to my observations, you need to salt and pepper well, otherwise there will be unleavened cutlets. But - it's a matter of taste. We mix everything, we get juicy minced meat for cutlets. I never add bread.
Next, you need to do this: lift the minced meat from the bottom with your palms from the bowl, lift it up and throw it with force and the bowl (without fanaticism, otherwise you will splatter the meat on the walls!). And so 20 times. This is done so that the stuffing acquires a denser structure. If the minced meat is store-bought, liquid (it happens), then do not put the zucchini, otherwise it will turn out to be a completely liquid consistency.
Now we form cutlets. Heat oil in a frying pan and set to fry.
Frying options
Option one: immediately fry on high heat on both sides, then bring it to readiness on a slow fire under the lid. This is for little kittens.
Option two: to make cutlets lush and juicy, you need to blind them large, fry over high heat, pull them into a saucepan, pour in a little water and steam under a lid over low heat. I made the cutlets not large, the fire was medium, and they were perfectly fried by me.
Tip: after removing 1 patty from the heat, break it open and see if it is ready, so you will immediately find out whether it needs to be steamed, or already enough. Immediately taste for salt and pepper - the minced meat for the next cutlets can be salted / peppered if necessary.
Everything, our pork cutlets, juicy and tasty, are ready, I hope you liked my simple recipe?
Minced meat patties are a popular dish made with beef, fish, turkey, pork, chicken or cold cuts. Cutlets are baked in the oven, fried or stewed on the stove or in a slow cooker. Minced meat is supplemented with aromatic spices and fresh herbs, vegetables, white bread, breadcrumbs and chicken eggs.
Amazingly tasty, juicy and fragrant cutlets are obtained from minced pork with gravy cooked in a pan. We prepare a simple gravy from water with the addition of tomato paste, mayonnaise and sweet paprika.
Step-by-step recipe for minced pork cutlets with gravy
Ingredients:
- Minced pork - 450 g;
- Onion (small) - 1 pc.;
- Mayonnaise - 1 tbsp. l.;
- Tomato paste - 2 tsp;
- Chicken egg (small) - 1 pc.;
- Breadcrumbs - 3 tbsp. l.;
- Flour - 1 cup;
- Vegetable oil - 4 tbsp. l.;
- Sweet paprika - 1 tsp;
- Ground pepper;
- Salt.
Cooking time cutlets - 65 minutes.
How to fry minced pork cutlets in a pan
1. Grind the peeled onion in a blender bowl or chop very finely. We send the prepared minced meat to a bowl, add the prepared chopped onion, paprika, crackers, salt, egg and pepper. Mix the meat preparation and lightly beat off. We take the minced meat in parts in our hands and hit the bottom of the bowl. So the cutlets will turn out magnificent.
2. We form 4 cutlets and send them to the flour.
3. Roll well, leave the flour.
4. Put the breaded cutlets into the hot oil in a pan, cover and fry over high heat until one side turns brown.
5. Turn over to the other side, cook for another 2-3 minutes.
Gravy for cutlets from tomato paste and mayonnaise
6. We send to the bowl tomato paste(can be replaced with ketchup to taste 2 tablespoons), mayonnaise, salt (2 pinches), paprika, pepper, leftover flour (2 tablespoons).
7. Pour in water (3-4 tablespoons), mix and then add up to 1 liter. Lumps may form, they will soften when stewed.
8. Pour the prepared mixture into the fried cutlets, cover.
9. Simmer over low heat for 40-45 minutes until the gravy becomes thick. It still turns out bright and very beautiful.
10. Delicious juicy pork cutlets with gravy, transfer to plates with a side dish (any side dish of cereals, pasta or vegetable puree will do) and serve with your favorite pickles or light salad from vegetables.
Tips for cooking pork cutlets:
- Crackers can be replaced with a roll (2 pieces), which we pre-soak in water or milk. With breadcrumbs, cutlets are more dense.
- Gravy can be prepared with meat broth and instead of mayonnaise, add sour cream. It will give a slight sourness and creamy taste.
- To diversify the dish, complement the meat preparation with fried mushrooms. Oyster mushrooms, champignons or forest ones are perfect. Forest mushrooms (chanterelles, White mushroom, mushrooms) will add wonderful unique aroma and taste.
- Watering can be supplemented with canned own juice or fresh chopped tomatoes. So fresh tomato you need to remove the skin by immersing them in boiling water for 20-30 seconds.
- If minced meat is supplemented with thinly sliced cabbage and washed rice, you will get lazy cabbage rolls.
This recipe is very simple and is unlikely to be of interest to experienced chefs. But for beginners who are going to cook cutlets for the first time, it will be a good find. To make the cutlets tasty, you need to consciously approach the choice of meat for minced meat ....
Ingredients
- Half a kilo of fresh pork shoulder__NEWL__
- 2 Kuntsevsky buns or 100 g white loaf(slightly stale)__NEWL__
- 2 medium onions__NEWL__
- 1 small carrot__NEWL__
- a few cloves of garlic for flavor__NEWL__
- 150 ml milk__NEWL__
- sunflower oil, on which cutlets will be fried__NEWL__
- salt and black pepper__NEWL__
Of course, buying ready-made minced meat right away, we will save precious time, but what about quality? Therefore, it is better to spend an extra 30 minutes on minced meat. own cooking so that later you can fully enjoy the taste of wonderful homemade cutlets.
So, cutlets are made from chicken, pork, beef, rabbit meat, etc. Many people prefer mixed minced meat from several varieties of meat at the same time. I like pork cutlets the most. The loin (ribless part), neck or shoulder blade is best for minced pork. Such meat will not be very fatty, it has a little cartilage and veins.
Minced meat is made in two ways: sharp knife finely chop the meat or twist it through a meat grinder. For juiciness, it is customary to add onion and some liquid: milk in which bread was soaked, broth, or a few cubes of crushed ice.
To prevent the cutlets from falling apart during the frying process, follow these tips:
1. knead the minced meat thoroughly and let it stand for about 10 minutes;
2. Forming cutlets, repeatedly toss them from palm to palm, beating each one. Moisten hands constantly with water;
3. you can add raw yolk to the minced meat. It will act as food glue.
Cutlets are fried in a pan, steamed or fried until crusty, and then stewed in sauce. Served with a side dish of cereals, pasta or potatoes.
1. To make minced meat, you need to wash the meat and rid it of unnecessary moisture with a paper towel. The meat should be cleaned of existing films and veins. If this is not done, you will have to constantly spin the meat grinder and remove them. Cut the meat into pieces, twist with a meat grinder.
2. Cut the buns into cubes and pour over warm milk. You can mix water with warm boiled water keeping the ratio 1:1. Leave for 10 minutes. Mash the soaked buns with your hands until smooth and add to the meat. It is not necessary to squeeze out the liquid.
3. Peel the onions and garlic, wash and cut into small pieces or chop in a meat grinder. Grate carrots on the smallest grater. All add to chopped meat, salt and pepper well. If desired, you can use your favorite seasonings and fresh chopped herbs for minced meat. Mix, cover with cling film and briefly put in the refrigerator.
4. Thoroughly knead the cooled minced meat by hand. With wet and clean hands, take part of the minced meat, beat it off, throwing it from hand to hand, form a cutlet. You can roll the formed cutlets in breadcrumbs or flour to give them a more golden crust.
5. Heat up a frying pan with oil, lay out the cutlets so that they do not touch each other. First you need to form a crust so that the juice from the cutlets does not flow out, so you should fry over medium heat for 4-5 minutes on both sides. After the fire, reduce and fry each side for another 6-7 minutes under a closed lid.
Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if you can use forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, marinated.
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Meat balls in sauce mashed potatoes- a simple second course, prepared based on Italian cuisine. A more familiar name for this dish is meatballs or meatballs, but Italians (and not only them) call such small round cutlets meat balls. Cutlets are first fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, just delicious! Minced meat for this recipe is suitable for any - chicken, beef, pork.
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Homemade cupcakes - a simple recipe with figs, cranberries and prunes that even a beginner confectioner who is inexperienced in confectionery will submit to. delicious cupcake on kefir with cognac and dried fruits will decorate any home holiday, moreover, such pastries can be prepared in less than an hour. However, there is one important point- Dried fruits must be soaked in cognac for at least 6 hours. I advise you to do this on the eve of cooking - they will soak well overnight.
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The airy laces of the most common maidenhair fern seem weightless. They are so different in appearance from the strict and elegant wai of the usual garden ferns that the plant is not easily recognized by everyone as their closest relative. Adiantum is so popular that it is firmly entrenched in the lists of the most unpretentious crops. In fact, it is quite capricious, but even inexperienced flower growers can grow it. The main thing is to create appropriate care for him.
Probably, there is not a single person who would refuse to try cutlets. They are prepared from meat and fish, vegetables and even porridge. Delicious, juicy cutlets, for example, from pork - ideal for breakfast (you can fry them with scrambled eggs), lunch (serve with pasta, mashed potatoes or buckwheat) or dinner (just add a little steamed, stewed or fresh vegetables).
Unfortunately, not everyone knows how to cook juicy pork cutlets, and this is not very difficult, you need to know a couple of secrets and follow simple rules.
Rules and secrets:- Any juicy recipe starts with right choice meat. From the tough meat of an elderly animal, with all the tricks, it will not be possible to cook tasty and healthy cutlets. Therefore, the meat must be fresh (preferably today's). Light: pork - pink, veal - light red, beef - rich red. In no case do not take dark red or burgundy meat.
- The second secret is that meat should not be lean. You should not go to the other extreme, too fatty meat will not make juicy cutlets either, we choose from pork cervical part, from veal - dorsal tenderloin or.
- Vegetables give juiciness to cutlets. You can add a couple of onions, 2-3 not very large potatoes or a small zucchini to the minced meat (per 1 kg). In addition, be sure to knead the minced eggs, chicken or quail. Unsweetened bun or loaf soaked in milk will also add juiciness to cutlets.
Ingredients:
- a piece of pork neck with fatty layers - 1.5 kg;
- white wheat loaf - ½ pc.;
- low-fat milk or cream - 0.4 l;
- rock salt without additives - 2 pinches;
- freshly ground pepper in a mill - 1 small pinch;
- onions or white bulbs - 0.2 kg;
- boiled white potatoes - 3 pcs.;
- quail egg Grade I - 12-15 pcs.
Cooking
We start by cutting the meat not very large (about Matchbox) slices, peel onions and potatoes. Soak slices of loaf in milk or cream. We grind meat in a meat grinder with a large nozzle or chop meat with a food processor or blender, grind onions and potatoes in a separate bowl, 
squeezing juice. We squeeze the bread and also grind it. We combine the minced meat, vegetables, bread, add salt, pepper, eggs, mix and start beating the minced meat. Can you put it in plastic bag. The better the minced meat is repulsed, the more juicy the pork cutlets will turn out, the recipe for which is simple, fry in a pan over heated sunflower oil small cutlets for 3 minutes on each side.
According to the same recipe, we prepare cutlets from minced beef and pork, they will turn out to be the most juicy if you take 2 parts of pork and 1 part of veal.
