Cutlets are one of the symbols of delicious home cooking. They can be prepared from different types of meat: pork, beef, chicken, turkey are suitable. Cooking minced meat cutlets quickly and simply at home is not at all difficult. This does not require many ingredients, and your home will appreciate the taste.
Cutlets from pork and minced beef
Ingredients:
- beef - 250 g;
- pork - 250 g (fatty pork will give more juiciness);
- wheat bread - 3-4 slices (take slightly dried bread, it will be easier to knead the cutlet mass);
- egg - 1 pc;
- garlic - 2 cloves optional;
- onions - 2 heads;
- salt - 1 tsp;
- pepper 1/2 tsp;
- milk or water for soaking bread:
- breadcrumbs, you can also take flour as a breading (enough to bread cutlets);
- sunflower oil;
- greens (parsley or dill are good, but if they are not available, these ingredients can be omitted).
Cooking:
- Wash the pork and beef, pat dry with a paper towel and pass through a meat grinder. Fatty pork varieties will give the cutlets juiciness. Mix the meat in a bowl. If all the meat is lean, then with it you can chop a little fat.
- Mince the garlic and onion and add to the mince. Stir in the egg. Season with salt and pepper. If desired, you can add finely chopped greens.
- Cut off the crust from white bread, and fill the crumb with water or milk. After a few minutes, squeeze lightly and add to the minced meat. Mix all ingredients.
- Heat up some vegetable oil in a frying pan. From the resulting minced meat, sculpt medium-sized cutlets and fry them on one side and the other over medium heat for 5 to 7 minutes.
- As a side dish, mashed potatoes, rice, fresh vegetables are perfect.
Breaded minced chicken cutlets
Ingredients:
- chicken breast or thigh fillet - 1 kg;
- salt - 1 tsp;
- ground black pepper - 0.5 tsp (you can use a mixture of peppers);
- white bread - 150 g;
- milk - 100 ml;
- chicken eggs - 2 pcs;
- onion - 1 pc;
- greens - 20 g;
- breadcrumbs or flour.
Cooking:
- Scroll chicken meat in a meat grinder along with bread and onions soaked in milk. Add salt, pepper, eggs and herbs. Mix everything thoroughly.
- Heat up the pan. From the minced meat, sculpt small oval cutlets. Roll each in breadcrumbs or flour before frying. It is better to fry chicken cutlets on low or medium heat on both sides until cooked. Approximately 5 minutes on each side.
Creamy mushroom sauce for minced meat cutlets
When serving, it will be ideal to complement ready-made cutlets with sauce. The sauce with mushrooms is very good.
Ingredients:
- mushrooms 500 g (you can take forest frozen or champignons);
- sour cream - 100 g;
- cream 20% fat - 300 ml;
- salt and pepper to taste;
- vegetable oil for frying.
Cooking:
- Boil wild mushrooms until tender and cut into cubes. If you are using mushrooms, then you do not need to boil them. Just enough to grind.
- Fry the mushrooms in vegetable oil until browned. Forest mushrooms will secrete juice. That's the way it should be. Cook until it evaporates.
- When the mushrooms are fried, add cream and sour cream to the pan. Let it boil and turn down the heat.
Description
Today we will cook with fresh ground beef.
Of course, now you can buy ready-made minced meat in any store, but it will be frozen and is unlikely to meet all your taste preferences. Therefore, we recommend that you cook minced meat for such meatballs at home on your own.
There is nothing better than personally scrolling a piece of juicy beef through a meat grinder and adjusting the amount of salt, pepper and onion in the future minced meat.
You can easily find a step-by-step quick and easy recipe for making meatballs with a photo below. It presents a very detailed and visual technology for creating the most juicy and delicious traditional beef patties.
Very often, bread or crackers are added to minced meat for cutlets. In our recipe, we will use a slice of wheat bread soaked in milk, but you can choose any other bread to make your meatballs.
The same applies to spices that you can add to the dish yourself in order to diversify and saturate its taste.
Let's start creating delicious tender beef meatballs.
Ingredients
-
(650 g) -
(100 g) -
(100 ml) -
(1 PC.) -
(1 PC.) -
(for breading) -
(for roasting) -
(taste) -
(taste)
Cooking steps
We soak a piece of the selected bread in the indicated amount of cold milk for 3-5 minutes, after which we carefully wring it out.
We clean the onion from the husk and very finely cut into cubes or straws.
A piece of fresh juicy beef is washed in cold water, then dried with a paper towel and passed through a meat grinder. We combine onion slices, bread soaked in milk and chopped meat in a deep bowl. Add one chicken egg there, salt and pepper to taste.
Thoroughly knead and beat the minced meat for meatballs so that it turns out to be quite beaten and dense.
From minced meat with wet hands form neat meatballs as shown in the photo.
Pour the required amount of flour for breading into a deep bowl, add a little salt to taste and black pepper.
Dump each meatball in flour on all sides.
Hands give the balls a neat round and slightly flattened shape.
We heat the cast-iron frying pan with a small amount of vegetable oil and put portionwise formed meatballs on it.
Fry each meatball on both sides until golden brown and until the meat is ready for 2-3 minutes.
We serve the finished dish and serve it to the table with a variety of side dishes and sauces. Minced beef meatballs are ready.
Bon Appetit!
The most common meatballs.
Ingredients:
Ground meat- 1 kg.
Onion- 300 grams.
Chicken egg- 1 piece.
Spices: salt, ground black pepper.
How to cook simple minced meat patties
1 . For cutlets, mixed minced meat (2/3 beef + 1/3 pork) is well suited.
2.
Finely chop the onion and add to the minced meat.
3
. Beat in 1 egg. Add salt (about 0.5 tsp) and pepper (2 pinches).
4.
Mix. In order for the cutlets not to fall apart, the minced meat must be beaten off. To do this, lift a piece of minced meat and with a slight effort throw it to the bottom of the cup. So several times until the mass becomes homogeneous and viscous.
5
. We make cutlets from the prepared minced meat and roll them in breadcrumbs or flour.
6.
Put the cutlets in a frying pan with heated vegetable oil and fry until golden brown on both sides.
Simple delicious minced meat patties are ready
Bon Appetit!
Minced meat is one of the most popular and favorite semi-finished products by housewives. From it you can quickly, not expensively and very tasty cook a lot of dishes, and one of the most adored by all domestic families is cutlets. Of course, it is better to cook minced meat on your own, from fresh meat, but you can also choose a purchased product of high quality, and even cheaper than buying a piece of tenderloin.
How to choose a good minced meat
Coming to the market or to the supermarket, you need to know exactly the expiration date of the goods. Often you can see it on the package or ask the seller. But if only it were that simple.
- Color. If the minced meat is not chicken, you should know that the minced beef is more reddish, saturated dark red, and the pork is lighter, pinkish. And their prices are different. But that's not the point, the main thing is that the color should be saturated, bright, either red or pink. If you see white impurities, it is obvious that there are soy or lard additives in the minced meat, or even worse. Do not take minced meat of a dubious color with a bluish tint - such a product is clearly not suitable for human consumption.
- The smell of minced meat should be clear - the smell of meat is identical. By smell, you can determine if the product contains sourness inherent in spoiled meat. It is better if there is no pepper, salt, or other spices in the minced meat. So you can accurately determine by smell whether the product is fresh. Do not take minced meat with spices - this is the first sign that the expiration date has expired, and additives are a disguise.
- Good minced meat always lets out juice, like any meat. Cartilage and other waste products do not give such juice, which means that you do not need such minced meat. We want natural meatballs for the family.
- By touch, you can determine the quality of minced meat. Take medical gloves with you to the market. Try minced meat, if under your fingers it is of a homogeneous consistency, without lumps, you can safely purchase it. If it doesn’t look like butter in consistency, it’s not meat, I’m minced cartilage and waste.
How to freeze and defrost minced meat for cutlets
If you bought a lot of minced meat, it is better to freeze it in parts. That is, if you need 400 grams, freeze with just such pieces so as not to constantly defrost the whole piece. From frequent defrosting, minced meat will deteriorate.
And so, in order to defrost minced meat for cutlets, you need to put the package with the product in a bowl and hide it in the refrigerator for a day. That is how much he will need to defrost on his own, which will keep the freshness and taste of the product. This is in case you are cooking for today.
If you need to cook for today's dinner, put a bag of minced meat in a saucepan, pour cold water into it. Yes, it is cold, in which the minced meat will defrost faster, and microbes will not multiply in it, which is inevitable when defrosting in warm water or just near the stove, at room temperature.
Secrets of cooking meatballs
If there is not enough minced meat, add a little (1-2 tablespoons) semolina, so the mass of minced meat will increase and the cutlets will turn out more. The main thing is to constantly beat the minced meat 3-4 times for the entire preparation, and after adding all the ingredients: spices and salt, eggs / semolina / potatoes, onions and garlic, you need to mix the minced meat with your hands for 10 minutes.
To make the cutlets tasty and not fresh, it is better to take ground beef and pork. For children, you can also cook chicken cutlets, they are more tender and softer. And you can mix all three types, the taste of the cutlets will not suffer from this.
To give the cutlets juiciness and splendor, white bread is added, moistened either in milk, and if there is none, in warm water. So there is more minced meat, and the taste is richer, and the chops are easier, because just from the minced meat they will be fresh and hard.
To create a crust, crispy and fried, it is better to roll the cutlets in flour. You can also roll in breadcrumbs, but these are no longer traditional cutlets, but a cutlet in Kiev (if there is a filling inside). Breaded cutlets can be made for a change, they have a slightly different taste.
One of the most popular dishes among our compatriots is cutlets. In stores you can find many semi-finished products that only need to be fried or heated. However, the composition of purchased cutlets is often in doubt, low-grade meat products can be used in their production, a significant part of such products is vegetable protein. It is not surprising that the taste of such cutlets is very different from homemade ones, and not for the better. If you know how to cook minced meat cutlets, you can feed your family with a much more delicious and healthy dinner. It will not take too much time, but the result will please.
Cooking features
In order to cook delicious, juicy and lush cutlets from minced meat yourself, you need to know a few secrets.
- Minced meat for cutlets can be prepared independently or bought at the store. When making homemade minced meat, it is better to scroll the meat through a meat grinder several times, then veins and cartilages will definitely not come across in it, it will have a delicate texture. There is an opinion that meat chopped with a knife by hand makes dishes more juicy, but this process takes time and patience. For this reason, it is still better to use a meat grinder. When purchasing ready-made minced meat, you should carefully look at the expiration date and study its composition. Keep in mind that today, in many shops and butchers, minced meat can be made in front of you from the pieces of meat you have chosen - in this case, you will be sure of its quality.
- Store minced meat usually does not contain anything other than meat. Before cooking cutlets, it must be “ennobled”. Salt and pepper is often not enough. The juiciness of minced meat will be given by the vegetables introduced into its composition. Most often, onions are added to it, somewhat less often - cabbage or other vegetables. They should also be crushed. It is best to cut them with a knife, but be sure to very finely. For splendor, bread or semolina is added to the cutlets.
- Do not add fresh soft bread to the minced meat, as the minced meat becomes sticky because of this, ready-made cutlets look unappetizing. If you want to add a loaf to the composition, then you can use only stale ones. It makes sense to dry it in advance.
- If the minced meat is made from lean meat or fish, it does not hurt to add bacon or butter to it, but there should not be too much of them.
- In order for the cutlets to look appetizing and well fried, they are first fried on one side until a crust appears, then they are turned over and covered with a lid, under which they are fried over low heat until cooked.
- minced pork - 0.5 kg;
- dried pulp of a loaf - 150 g;
- milk - 0.2 l;
- egg - 1 pc.;
- garlic - 2 cloves;
- onion - 100 g;
- salt, black ground pepper - to taste.
- Warm up the milk. Soak the pulp of the loaf in it.
- Peel the onion and cut it finely.
- Put the minced meat in a bowl, add a loaf to it, mix well with clean hands (you can use gloves).
- Add chopped onion, mince garlic. Pepper, salt and stir again.
- Add an egg. Knead the minced meat again and beat it off. To do this, vigorously throw it into the bowl, take it out, turn it over and throw it again. Beat the minced meat for 5 minutes.
- Form cutlets from minced meat, roll them in breadcrumbs.
- Put the patties into the boiling oil. When they are well browned on the bottom, turn over. Reduce the heat, cover the pan with a lid and fry the cutlets until tender. Juice should not flow from the finished products, they should not be red or pink on the cut.
- minced pork - 0.2 kg;
- minced beef - 0.2 kg;
- white cabbage - 0.4 kg;
- onions - 100 g;
- egg - 1 pc.;
- salt, spices - to taste;
- flour mixed in half with semolina - how much will go;
- Finely chop the cabbage and onion with a knife, chop in a blender or pass through a meat grinder. In the latter case, a lot of juice will stand out - it will have to be drained.
- Mix two types of minced meat, salt and season them, focusing on your taste.
- Combine minced meat with vegetable mixture, mix thoroughly.
- Add the egg, mix the minced meat with your hands again, beat it off.
- Bread cutlets formed from this minced meat in a mixture of flour and semolina, fry on both sides in vegetable oil.
- minced pork - 0.3 kg;
- minced beef - 0.2 kg;
- wheat-rye bread (stale) - 100 g;
- water - 100 ml;
- onion - 100 g;
- tomatoes - 0.3 kg;
- chicken egg - 1 pc.;
- garlic - 3 cloves;
- cheese - 100 g;
- fresh dill - 20 g;
- fresh parsley - 20 g;
- salt, pepper - to taste;
- breadcrumbs - how much will go;
- vegetable oil - how much will it take.
- Soak the bread in warm water.
- Pour boiling water over the tomatoes, remove the skin from them. Cut into small cubes.
- Peel the garlic and onion. Chop the onion very finely. Pass the garlic through a press.
- Wash, dry the greens, finely chop it with a knife.
- Cut the cheese into small cubes.
- Combine two types of minced meat, pepper and salt them. Add bread and egg, mix with your hands.
- Add tomatoes, onions, garlic, cheese and herbs to the minced meat. Mix well so that these ingredients are distributed evenly throughout the minced meat.
- Blind cutlets, roll them in breading, fry in boiling oil.
- minced beef - 1 kg;
- onion - 100 g;
- garlic - 2 cloves;
- egg - 1 pc.;
- stale wheat bread - 100 g;
- drinking cream - 80 ml;
- hard cheese - 150 g;
- salt, pepper - to taste;
- bread crumbs (for breading) - how much will go;
- vegetable oil - how much will it take.
- Finely chop the peeled onion with a knife.
- Pass the garlic cloves through the press.
- Coarsely grate the cheese.
- Heat up the cream and soak the bun in it.
- Add the egg, bread, cheese, onion, garlic to the ground beef, season with salt and pepper. Mix thoroughly.
- Heat oil in a frying pan.
- Roll the cutlets, blinding them from the resulting minced meat, in bread crumbs. Fry on medium heat on both sides until golden brown.
- Transfer the cutlets to a baking dish. Preheat the oven to 180 degrees, put the mold in it and cook the cutlets for another 10 minutes.
- minced meat - 0.6 kg;
- pickled beets - 150 g;
- milk - 150 ml;
- eggs - 2 pcs.;
- onion - 0.2 kg;
- potatoes - 0.3 kg;
- fat or vegetable oil for frying - how much will it take;
- salt, pepper - to taste;
- breadcrumb mixture - how much will it take.
- Separate the yolks from the whites. Proteins are not needed, but add the yolks to the minced meat. Pour in the milk and whisk until you get a smooth, soft consistency.
- Peel the onion and chop finely. Fry until golden brown in oil and put in minced meat.
- Peel raw potatoes. Grate it coarsely and mix with minced meat.
- Add pickled beets, finely chopped with a knife, pepper and salt to the minced meat, mix everything thoroughly.
- Blind the cutlets, breaded and fry in melted fat on both sides, then reduce the heat, cover the pan with a lid and steam the cutlets until cooked.
- minced meat - 1 kg;
- smoked brisket - 150 g;
- cheese - 150 g;
- onions - 0.2 kg;
- garlic - 5 cloves;
- carbonated water - 100 ml;
- ground paprika - 10 g;
- soda - 5 g;
- vegetable oil - how much will go;
- greens, salt, hot ground pepper - to taste.
- Cut the smoked brisket and cheese into small cubes.
- Finely chop the onion or pass through a meat grinder, mix with minced meat.
- Add soda and sparkling water to the minced meat, preferably mineral water with a slight sourness, as well as paprika, salt and pepper. Stir and refrigerate for 2 hours.
- Add garlic, cheese and brisket, passed through the press, to the minced meat. If desired, enter into it and finely chopped greens with a knife. Mix everything well.
- Shape into medium sized patties and fry until crispy over medium heat in simmering oil.
- Transfer to a saucepan, splash a little water on the bottom and simmer over low heat for 10 minutes.
- minced chicken - 0.6 kg;
- fresh mushrooms (porcini or champignons) - 0.2 kg;
- fresh parsley - 20 g;
- onions - 100 g;
- salt, pepper - to taste;
- flour (for breading) - how much will go;
- vegetable oil - how much will it take.
- Wash the mushrooms, let them dry, cut into large pieces and fry until excess moisture is removed from them. Grind the mushrooms with a blender.
- Peel the onion, cut it into several pieces and chop it in a blender too (you can turn it through a meat grinder).
- Combine minced meat with onions and mushrooms, add parsley chopped with a knife, salt, season, mix everything.
- Having blinded medium-sized cutlets from minced meat, roll them in flour and fry in a pan until cooked.
- minced chicken - 1 kg;
- processed cheese - 0.25 kg;
- green onions - 50 g;
- fresh herbs - 50 g;
- egg - 1 pc.;
- mayonnaise - 50 ml;
- garlic - 2 cloves;
- salt, seasonings - to taste;
- breadcrumbs - how much will go;
- vegetable oil - how much will it take.
- Wash onions and greens, dry, finely chop.
- Pass the garlic through a press.
- Coarsely grate melted cheese.
- Mix onion, herbs, garlic and cheese with minced meat, add egg, mayonnaise, salt and seasonings to it. Mix everything thoroughly so that the mass is homogeneous.
- Form minced meat into small patties and fry them in oil on both sides.
- minced turkey meat - 0.8 kg;
- semolina - 100 g;
- sour cream - 50 ml;
- egg - 1 pc.;
- sugar - 10 g;
- mustard (sauce) - 10 ml;
- salt, pepper - to taste;
- vegetable oil - how much will it take.
- Mix all the ingredients in the recipe, except for the oil. The stuffing will turn out to be quite liquid, but don't let that scare you - during frying, the semolina will swell and the cutlets will become denser.
- Heat the oil in a frying pan, put the minced meat in it with a spoon. Fry on both sides.
- Add a little water to the pan and simmer the cutlets under the lid for another 10 minutes, that is, 5 minutes on each side.
- minced fish - 0.5 kg;
- onions - 100 g;
- milk - 150 ml;
- crumb of white bread - 150 g;
- egg - 1 pc.;
- salt, black pepper - to taste;
- dill (optional) - to taste;
- vegetable oil - how much will go;
- breadcrumbs - how much will go.
- Soak dried bread crumb in warm milk, mix with minced meat.
- Break the egg into minced meat, add finely chopped onion, chopped dill, pepper and salt to it.
- Form small cutlets, roll them in breadcrumbs and fry in a pan on both sides.
Minced meat cutlets can be cooked not only in a pan, but also in the oven, and steamed. In this case, they will be more useful.
Minced pork cutlets
Cooking method:
This is a classic recipe for minced pork cutlets. According to the exact same recipe, you can make cutlets from mixed minced meat. They will taste even better.
Minced meat cutlets with cabbage
Cooking method:
Cutlets according to this recipe are juicy and not too high-calorie.
Minced meat cutlets with cheese and tomatoes
Cooking method:
The recipe for these cutlets is not very common, but if you try them, you will want to cook them often.
Ground beef cutlets
Cooking method:
If ground beef cutlets are cooked in the described way, they will not be dry.
Minced meat cutlets with potatoes and beets
Cooking method:
According to this recipe, cutlets are very unusual in appearance. Their taste is also unique. This dish is prepared in Sweden.
Serbian cutlets
Cooking method:
You can bring the cutlets to readiness for a couple - their taste will not get worse from this.
Chicken cutlets with mushrooms
Cooking method:
These tender and fragrant meatballs are unlikely to leave anyone indifferent.
Chicken cutlets with melted cheese
Cooking method:
Cutlets according to this recipe are very beautiful and appetizing, pleasant to the taste.
Turkey cutlets
Cooking method:
Turkey cutlets are tender and airy, literally melt in your mouth.
Minced fish cutlets
Cooking method:
If the minced meat is made from low-fat varieties of fish, add 50–100 g of chopped bacon to it.
Everyone can cook minced meat cutlets - there is nothing complicated about it. You can choose a traditional recipe or an original one for this. There are so many recipes for cutlets that each time they can be cooked differently.
They take their history from Europe. Initially, a cutlet was a piece of meat on a bone, for which it was convenient to hold it. For the preparation of cutlets, they took the part of the carcass that was closer to the ribs, but if it was a bird, then the femoral part was best suited for this.
In Russia, cutlets began to be cooked at the moment of the closest rapprochement with European culture, namely in the time of Peter. Over time, the recipe has changed, its evolution coincided with the spread of cutlery. Cookbooks of the 19th century offer recipes for minced meat patties, that is, exactly the cooking recipe that we are most used to.
In modern Russian cooking, a cutlet is a piece of fried meat. The raw material for the preparation of minced meat can be not only meat, but also fish, seafood, vegetables and mushrooms.
For meat cutlets, you can use a variety of combinations of meat varieties: and, each housewife chooses the proportions based on her own experience. You can also refer to additional ingredients in the preparation of cutlets, someone adds, someone puts, and some prefer just fried chopped meat, the taste of which is not changed by any additives.
Often go to diet menus. But in order for the cutlet to really be a dietary dish, it does not need to be fried. You can cook the cutlets in a steam or in the oven and try to use as little pork or bacon as possible. Diet cutlets, as a rule, are made from minced chicken or fish, as the most useful, low-calorie and easily digestible products.
Minced meat for making cutlets, of course, is best cooked on your own, but given the constant lack of time, you can buy ready-made minced meat in the store if you are sure of its quality. For the preparation of juicy cutlets, it is best to use a mixture of ground beef and pork.
Ingredients:
- - 500 gr.
- - 1 PC.
- - 2 pcs.
- - 1/3 loaf
- - taste
- - taste
- - for frying
Soak the bread in water or milk, separate it from the crust and mix the pulp with minced meat. Add eggs, finely chopped onion and spices there. Mix everything thoroughly, the better the minced meat is kneaded, the more airy the cutlets will be.
Heat oil in a frying pan, form cutlets from minced meat and fry them on both sides until cooked.
Any products can serve as a side dish for cutlets.
Ingredients:
- - 350 gr.
- - 1 PC.
- - 1 piece.
- - 1 PC.
- - taste
- - taste
- - for frying
Pour boiling water over the tomato and remove the skin from it. Chop the onion in a blender.
Add minced meat, bread, tomato to the blender and mix everything. Add salt and pepper.
After that, mix the minced meat well with your hands, as the cutlets turn out to be more juicy.
Heat the oil in a frying pan, form small cutlets and fry them on both sides until cooked. Garnish the dish with fresh tomatoes and herbs.
This recipe works best with white fish.
Ingredients:
Fish fillet - 700 gr.
- - 2 pcs.
- - 2 pcs.
- - 150 gr.
- - 2 pieces
- - 2 pcs.
- - 2 cloves
- - 1 PC.
- - taste
- - taste
- - for frying
Cut the onion into half rings and fry a little.
Grate the zucchini and put it on a sieve to drain excess liquid.
Soak bread in water or milk.
Pass the fish fillet through a meat grinder, scroll the onion, zucchini and bread together with the fish. Add eggs, salt and pepper. Thoroughly knead the minced meat and leave it for an hour in the refrigerator so that it ripens.
While the minced meat is infused, bake the bell pepper in the oven. After it is ready, peel it from the skin and seeds and grind it.
Squeeze the lemon juice, mix it with pepper, add salt and pepper to the mixture.
Get the minced meat, form flat cakes out of it, put pepper on each of which and form a cutlet so that it is completely closed.
Heat the oil in a frying pan and fry the cutlets on both sides until cooked.
Ingredients:
- - 200 gr.
- - 150 gr.
- - 1/2 pc.
- - 1 PC.
