Secrets of cooking delicious meatballs

Cooking 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 is better to turn the meat through a large nozzle. Chop the meat.
• Very tasty cutlets are obtained 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 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 patty mass, stale, white wheat bread is best, because fresh bread will give the finished patties an unpleasant stickiness. Keep in mind that white bread increases the volume of products well, it absorbs the meat juice that stands out and gives the minced meat sufficient splendor, softness and juiciness. Just do not need to put a lot of bread in the minced meat, because it absorbs the oil well enough, in which cutlets are fried in a pan, and therefore they will turn out to be very fatty for you. In minced meat, you can add 15 or 20 percent of the roll in relation to the mass of meat.

  If you cook schnitzels and cutlets from ground meat, then the bread soaked in water should not be squeezed hard before adding it to the cooked minced meat.

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

Onion. If you put onions in the cutlet mass, then it would be better not to pass it through a meat grinder, but just cut into small pieces. The onion gives the cutlets juiciness.If you add sautéed onions to minced meat, it will give the dish a special flavor and extend the shelf life of cutlets.

Garlic, salt, pepper or other spices of your choice, to taste.

Eggs. If you want juicy meatballs, you don't need eggs!Since they will not add anything to you, except for the additional rigidity of the cutlets, and then the cutlets will certainly lose their juiciness. It’s all to blame-egg white, because when frying it quickly folds, the meat releases a large amount of juice, and the cutlets are dry.Eggs in minced meat as a binder are usually kneaded only in public catering, so that then more bread and water can be put into 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 mixed minced meat for making juicy cutlets in a plastic bag (or better in two or one tight plastic bag) and beat the meat on a hard surface. Such a procedure compacts the meat well, and after that it will no longer fall apart in the pan, as housewives often complain and therefore prefer to add eggs to the minced meat. 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 is sometimes specifically asked to cook cutlets, they really like the procedure for beating minced meat :) At such times when they come to visit, I eat such cutlets.

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 food processor container, set the dough kneading mode, I'm free for 5-7 minutes.

We form cutlets:

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

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

I advise you to roll the fashioned cutlet in a loose egg-leazone (or, to preserve the juices inside, it’s even better, first roll a little in flour, and then in the egg) - when you place the cutlets in the pan, the egg will provide an impenetrable shell and help keep it so way all the delicious juices inside the patty (if you wish, after deboning in an egg, you can bread the patty in ground breadcrumbs). 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 an egg, and in breadcrumbs. Sometimes they make a double breading: also in flour, in an egg, in breadcrumbs, again in an egg, and then again in breadcrumbs.

Minced meat and onion cutlets with garlic should be fried immediately, without waiting until they become dry.

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

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

• The oil is hot, the pan is clean.
• After each toasted batch, carefully remove any burns.
• Fire - close to the minimum.
• We fry on both sides. When pressed, the finished patties should ooze a little. On the cut - grayish. Not red, not pink.

Hope the tips are helpful!

Photo: vkuslandia, shutterstock (2.09.2019)

Cutlets. One of the easiest meals. Almost the first thing they learn to cook, because nothing complicated. Minced meat, onion, bread - mix, salt, pepper and in a frying pan.

But not all of them turn out juicy and tasty:

1. then they fall apart - you can’t blind in any way,
2. then they turn out to be too dry, although they are fried exactly as much as necessary,
3. then the taste is not the same.

And everything happens because even the simplest recipe has certain secrets. And you need to know them if you want to get a tasty and beautiful dish on a plate. There is nothing complicated about them, it is worth remembering once and then everything will turn out quickly and incredibly tasty.

So, tips on how to cook delicious meatballs.

You will never get delicious cutlets from store-bought minced meat. Even if it is a trusted store that works with trusted suppliers. We make minced meat only at home, only on our own meat grinder.

Moreover, for the best cutlets, more than one type of meat is required - you need to take and mix two (three can be). Everyone will choose the proportions individually.

Basic set of ingredients for meatballs

• beef (pulp) - 500 g;
• fatty pork - 250 g;
• onion - 150 g (2 medium onions);
• white bread - 70 g (one good slice);
• milk - 70 ml;
• cream - 30 ml;
• salt, pepper - to taste;
• butter - 50-70 g.

We get 4-5 servings. Enough for a hearty dinner, and still left for tomorrow.

Caution: at the stage of minced meat preparation it is better not to use spices, especially with a strong, pungent smell; make a sauce with them or finely chop and sprinkle on top.

Buy good meat for cutlets. Nothing good comes out of scraps. Take rather lean beef, and pork, on the contrary, is fatter. Perfectly combined beef tenderloin and pork ham with streaks of fat.

If you use a different set of meat, then try to observe the indicated proportion. More lean (dry), less fat.

Important: you can’t make good meatballs out of two options for fatty meat, but if there is no choice, reduce the amount of your own fat in the workpiece.

Bread in cutlets is necessary. It gives additional splendor and keeps inside the juices formed during the frying process. Therefore, they put it, and not at all for reasons of economy.

It is better to take yesterday's or the day before yesterday's white bread. You can even slightly dried up, it's not scary, anyway, it is pre-soaked in milk. Fresh (freshly baked) is better not to put it, it will give the dish extra sourness.

1. put in minced raw;
2. fry beforehand.

Both of them are equivalent - as you like. If we take raw, then cut into pieces and grind together with meat. If you put fried, then the main thing is not to overcook it. It should be slightly golden in color.

Note: you can put a much larger amount of onion in minced meat, this does not contradict anything; just try it on two or three cutlets first - suddenly you don’t like the result.

Milk is fresh, fat content 2.5-3%. Just do not take the steam room, it has a characteristic smell and taste.

Cream (fat content 30%) is added to the minced meat in two steps:

• half after scrolling meat, onions and bread in a meat grinder,
• the second half - after mixing.

This will give the minced meat the desired consistency.

Thoroughly knead the minced meat until a homogeneous mass is obtained. Hands, and nothing else. It is not recommended to use mixers, blenders, other mechanical devices. Good stuffing - only with your hands.

After that, not a single cutlet will fall apart when frying.

Important: after you have mixed and beaten the minced meat, put it in a bowl, cover with cling film or a towel and set aside (you can put it in the refrigerator) for 30-40 minutes.

When forming cutlets, place a small piece of butter inside each. It does not require special efforts, and the effect will be noticeable.

When frying, the butter will melt, additional voids will form inside, which will be filled with steam. This will make the patties juicier and fluffier.

For frying, we use a good frying pan - with a thick bottom or a high-quality non-stick coating. It needs to be heated to the maximum and pour a little vegetable oil.

Quickly fry the cutlets on both sides until golden brown. Then reduce the heat to a minimum, add a little water and leave them under the lid to reach readiness.

Everything, cutlets are ready. We get and deliver. As promised - nothing complicated and impossible.

Cook with pleasure!

Minced meat cutlets in a pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat patties in a pan so that they turn out juicy, fluffy, and most importantly, delicious. There is simply no price for the owners of the secrets of preparing such cutlets, because minced meat cutlets in a pan are an irreplaceable hit for all time and a magic wand that decorates any table.

To cook minced meat patties in a pan, you need a minimum of ingredients. The main thing is to have any minced meat at hand: pork, beef, chicken, fish or assorted, for example, pork + beef (this is whoever you like) - fresh, high-quality and preferably homemade. You can also cook cutlets from minced meat bought in a store, only treat its choice with special care.

To add extra juiciness to minced meat, some housewives add to it finely chopped or grated onion, soaked white bread, others potatoes grated on a fine grater, chopped cabbage and other helper ingredients that can give the cutlets that very zest that makes them unique. original. There are many options for supplements. So, cutlets will turn out very juicy if you put a piece of frozen butter inside each, and add chopped greens to it. Greens can also be added simply to minced meat.

A few words about breading. Some of the housewives are of the opinion that minced meat cutlets in a pan must certainly be breaded, others do without this procedure. Moreover, both those and other cutlets are wonderful.

You also need to fry minced meat cutlets in a pan correctly: pour vegetable oil into the pan and spread it over the entire surface, heat it up, reduce the heat to medium, and only then lay out the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer, covered, for another 10 minutes until cooked through.

Do you want to surprise your family with delicious meatballs? Come visit us and choose the recipe you like.

Mixed minced meat patties in a frying pan

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

Cooking:
Use a long loaf or bread for cooking not the freshest, but slightly stale, so that the cutlets do not turn out to be lush and not too sticky. Pour the bread pulp with milk and leave for 15 minutes, then squeeze. Add finely chopped or grated onion and minced garlic, bread mayonnaise, salt and pepper to taste and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise to beat it well. You can simply lift the mass of minced meat and slam it against a table or plate with a noticeable effort, or you can put the minced meat in a bag, tie it up, leaving enough space and removing air, and clap this structure already. In any case, your meatballs will only benefit from such a massage. Next, form cutlets from minced meat, roll each in breadcrumbs and fry in a pan with heated vegetable oil from 2 sides until golden brown. Then pour quite a bit of water into the pan, cover it with a lid and let the cutlets stew for another 10 minutes.

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

Homemade minced pork cutlets

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

Cooking:
Soak the pulp of a long loaf or white bread in warm milk and leave for 15 minutes. In the meantime, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed pulp of the loaf, mix the minced meat well again. Add garlic, egg, passed through the press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and proceed to the formation of cutlets. It is much easier to do this with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a pan with heated vegetable oil on both sides until golden brown. When the patties are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice that appears is clear, add heat and cook the cutlets for another 2-3 minutes on each side. Cutlets browned - so the dish is ready.

Delicious ground beef cutlets

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

Cooking:
Usually ground beef is passed through a meat grinder twice. To make the meatballs more tender. If you use purchased minced meat, do not be lazy, pass it through a meat grinder one more time along with peeled raw potatoes. Or after that, add grated potatoes to the minced meat. In short, do as you please. Salt the minced meat, pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated pan with vegetable oil on both sides until a beautiful appetizing crust. Add some water to the pan, cover with a lid and simmer the cutlets for 10 minutes. For flavor, you can add black peppercorns or bay leaf to the water.

Chicken cutlets in a frying pan

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

Cooking:
Grate processed cheese, chop onion, garlic, herbs and add all these ingredients to minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Once again, mix everything well and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a pan with heated vegetable oil on both sides until golden brown.

According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However, the following recipe can make even the most desperate non-lovers reconsider their views on fish cakes.

Minced fish cutlets in a frying pan

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

Cooking:
Combine the pumpkin, grated on a fine grater, with the minced fish, add the egg beaten with a fork, the garlic passed through the press and mix. After that, add flour to the minced meat, knead it, salt and pepper to taste. Form cutlets with wet hands and fry them in a pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a pan are a minimum of time and a maximum of pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

How to cook homemade minced meat patties so that they are juicy and most delicious?

Recipes:

For most people, meatballs 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. So that the cutlets do not get bored, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a pan

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

A 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 a pleura on the veal, I get rid of it. I cut it into small pieces. In parallel, I cut bread and pour milk.

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

To get the most appetizing aroma allows me to be killed in a blender. Salt and pepper all ingredients. I mix everything by hand.

When the stuffing is ready, I put the pan on the stove. Cooking cutlets in refined oil under the lid.

So that the stuffing does not stick to the palms, I put a container with cold water next to me. I form blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from the cracklings that have appeared.

Cutlets come out tender and very tasty!

Not so long ago, my fitness coach insisted on the exclusion of pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted what kind of meat to choose for cooking cutlets, and settled on a turkey.

List of ingredients:

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

Easy cooking process

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

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

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

I put breadcrumbs on the paper for breading. When forming cutlets, I always keep a bowl of cold water on hand. I dip the blanks in breading and send them to 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 encounter the fact that its fat content just rolls over. Therefore, to make the cutlets from it tasty and nutritious, you can add to its composition, in addition to the loaf, also a little potato.

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 chopped loaf in water. When its crust becomes soft, I squeeze it and pass it along with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Peeled potatoes rub on the smallest grater. Lightly squeeze in gauze, removing excess moisture, and add to the rest of the products. I add sour cream there and beat in an egg. Then, after salting and peppering, I mix everything well and beat it off so that the headlight becomes dense.

I cook such cutlets in the oven, heated to 190C, on lightly oiled baking paper. I make them large enough, immediately laying them on a baking sheet, and bake for about 20 minutes

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

This cooking method allows you to create really delicious meatballs.

The hardest thing for me to cook minced beef. Therefore, I prefer to buy it ready-made. But to make juicy cutlets out of it is very simple.

To get started, collect the following products:

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

Recipe:

Peeled potatoes and onions rub on a fine grater. I push the garlic cloves through the garlic press. I boil the milk and cool it down. I re-grind the thawed minced meat.

In an enameled container, I combine minced meat with previously prepared products. I beat the boiled milk with an egg and mustard, pour it into the rest of the products. Add spices and mix until a dense homogeneous state is obtained.

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

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

Cutlets fried in this way come out slightly harsh on the outside, but thanks to the original breading inside they are very tender.

Fish cakes, the best way to combine the concepts of tasty and healthy. They are prepared very easily and quickly, while they come out very nutritious.

Products required for cooking:

• Fillet of pollock (cod) - 1 kg;
• Egg - 1 pc.;
• Long loaf / white bread -150g;
• water - 100 g;
• fat - 100;
• salt;
• breadcrumbs;
• refined oil.

Cooking step by step:

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

Step two: In order for the crust of the loaf to become soft, I fill it with water for a couple of minutes, then squeeze the excess liquid.

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

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

Fish cakes are very juicy and have a golden crust.

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

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

You will need the following products:

• pork / ground 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 a few pieces from the baguette (it is advisable to use only the pulp) and soak in milk. Then I take a stainless bowl, and knead the soaked pastries into it. I add minced meat and an egg.

Garlic and onion, I peel and finely chop, after which I send it to other ingredients. Salt and sprinkle with black pepper on top. I mix everything well and beat off.

I turn on the oven to warm up to 170C. Then I prepare the pan. I cover it with kitchen paper, moderately grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin circles, they do not fall apart. Grind hard cheese into small squares.

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

This summer, having unexpectedly received minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, now I share it with everyone.

A set of products that are needed for cooking:

• minced chicken / fillet - 1 kg;
• young squash;
• carrots - 1 pc.;
• egg - 1 pc.;
• fresh herbs (dill / parsley / basil);
• salt and spices;
• flour / breadcrumbs for breading.

Cooking process:

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

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

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

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

Many of us, from school, remember the taste of cutlets from the dining room. The most interesting thing is that such houses did not go out for a long time. I recently had the opportunity to meet 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;
• onion - 9 bulbs;
• garlic - 1 head;
• salt pepper
• breadcrumbs
• vegetable oil.

Cooking method:

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

I mix all the components well, making the minced meat tight, if it crumbles, add a little boiled water to it, if it is liquid - flour.

I form the patties on a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although according to the recipe they are cooked in the oven).

When the oil starts to sizzle, I wrap the blanks in breadcrumbs and send them to fry over moderate heat. Turn them over, cover the pan and let them fry for another 5 minutes.

The taste of cutlets really come out exactly the same as they were in childhood.

My husband is a fisherman, so river fish in our house is not rare. In winter, most often it brings small pikes. There is nothing special to fry there, but cutlets come out of them just right.

For cooking you will need:

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

Quick cooking:

I clean the fish and wash it thoroughly under running water. I rid her of the head, spine, skin and large bones. I cut into small pieces. I pour the bread with water and let it stand for a while until softened, then drain the water.

I clean the bulbs, finely chop and fry 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, dipping them in breadcrumbs, spread them on a preheated pan. The fire must be moderate, otherwise they will burn badly.

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

Thanks to the addition of bacon and fried onions to minced meat, the taste of fish is almost imperceptible. My family members really like them.

Another dietary option for the intake of protein in the body was minced chicken cutlets. We eat them only hot, so I cook only once.

Product set:

• Minced chicken - 0.5 kg;
• Onion - 2 pcs.;
• Egg - 1 pc.;
• Spices for chicken;
• Salt, ground pepper.

Very quick recipe:

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

Peel and finely chop the onion, and add to the existing mass. Then I mix again. I immediately place the formed blanks on a heated surface. I fry the cutlets in a Teflon-coated pan under the lid for 10 minutes. I do not add oil.

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

For a very long time, I considered steamed cutlets tasteless. So it was until I got a slow cooker and, due to the lack of free time, I didn’t cook cutlets with it. Of course, fried cutlets look prettier, but they are indistinguishable in taste.

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:

Rinse the meat under running water and pat dry with paper towels. Then I cut it and pass it through a meat grinder, along with peeled vegetables and bread.

In the resulting mass I add salt, black pepper and a chicken egg. I mix everything thoroughly. I form cutlets of medium size, roll them in breadcrumbs and put them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl, put a bowl on top. I choose the "Cooking" mode (see the name of the mode in your instructions, it has its own for different brands), set the time for 25 minutes.

After all, the device automatically switches to the keep warm mode after the end of the time, 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 satisfying - “You will lick your fingers” and you won’t drag it by the ears! Be sure to try this recipe!

Please don't be shy and share this collection on social networks.

Cutlets with pasta or puree, and even with pickles. Mmmm. deliciousness. Well, who doesn't love? Today we will cook delicious minced meat cutlets, soft, juicy and very tender. This is our signature family recipe. We tried many options, but settled on the recipe that we want to offer you today. All the same, according to him, cutlets are the most delicious.

In general, there are just a huge number of recipes for fried cutlets. From what they are not made, and what is not added. Cutlets are made from pure pork mince or pure beef, from mixed, with or without lard. Semolina and grated potatoes are also used, and all sorts of spices, even more so.

Our recipe is probably close to the classic fried minced meat cutlets, I don’t know for sure, but since this recipe produces delicious cutlets, and this is the most important thing, we will cook according to it.

Ingredients

How to cook classic minced meat patties

We prepare all products according to the list of ingredients. Minced meat is better to take pork and beef - due to fatty pork cutlets will turn out very juicy and tender.

Serve hot minced meatballs. They turn out very juicy - a crust of breadcrumbs allows you to completely save all the meat juices inside the cutlet. Mashed potatoes, rice, porridge, as well as salad or vegetables in any form are suitable for a side dish. Bon Appetit!

How to make classic minced meat patties according to a step-by-step recipe with a photo

Recipes for lush and delicious homemade cutlets of minced meat are stored in almost every housewife's culinary notebooks. Despite the apparent simplicity of this dish, it has its own little secrets. It is important to adhere to certain proportions of meat and bread, cooking technology and frying temperatures in order to get an excellent result.

In this simple recipe, I will tell you how to make cutlets from any minced meat - pork, chicken, beef or mixed very juicy, how to properly, and how long to fry them in a pan. And also what to add to minced meat for cutlets and what to do so that it does not turn out liquid.

Classic cutlets are made from pork, but you can use beef, chicken, turkey or mixed mince for minced meat. If the meat is lean, for juiciness, I advise you to add a little lard to the cutlet mass, and a little melted butter to chicken and turkey cutlets. Before passing the meat through a meat grinder, strip it of all tendons, films and cut into small pieces.

In order for the minced meat cutlets to turn out tender and juicy, you need to add stale wheat bread, pre-soaked in water or milk, to the minced meat. It is this bread that retains moisture well. So that the minced meat does not turn out to be liquid, the bread must be squeezed out of excess liquid before grinding.

Step by step cooking

Serving the dish

We serve cutlets hot with any side dishes - cereals, boiled pasta, stewed vegetables, boiled, fried potatoes or mashed potatoes. Perfectly complement the meal with vegetable salads and all kinds of pickles. The classic cutlet sauce is tomato or ketchup, but you can also use others to your liking.

Video recipe for cooking classic minced meat cutlets

From this video you will learn how to cook the most delicious minced meat patties in a pan. I invite you to view!

• For juiciness in cutlets, in addition to potatoes, you can add other vegetables. For example, grated and squeezed from excess juice zucchini.
• Add spices and seasonings to your liking. It can be Italian herbs, allspice, ground coriander, paprika and others.
• To make the cutlets more tender, stew them a little under the lid, adding half a glass of salted water with a pinch of seasonings to the pan. And if you stew them in sauce, you will get very tasty cutlets with gravy.

Other cooking options

You can cook cutlets in a slow cooker according to this recipe - fry them in a bowl or put them in a double boiler stand and steam them by pouring a little water into the bowl. With this method of cooking, you will get very tender steamed cutlets. I also recommend making healthy cutlets with oatmeal, adding a little flake to the minced meat instead of bread.

Step-by-step recipe for making classic minced meat patties

Cutlets are a dish that was in every Soviet house and which is still cooked by all our housewives. Although it did not appear here, but far abroad, and initially it was a piece of meat on a rib wrapped in another layer of minced meat. But now we know the cutlet is completely different. And every self-respecting housewife knows how to make minced meat patties according to the classic recipe.

Homemade minced meat cutlets are prepared according to one basic recipe, but each housewife decides for herself what to add to the minced meat for cutlets, so they all turn out different. Although the minced meat patties themselves have a rather simple recipe. I tried to cook it in different ways, and today I will share them. We will see how to cook the most delicious minced meat patties in a pan, in the oven, in a steamer and in a slow cooker.

Kitchen appliances

• Frying pan.
• Tray and oven.
• Multicooker.
• Steamer or saucepan and colander.
• And in all cases, a deep plate, spoon, knife.

Ingredients

To prepare the recipe for lush minced meat cutlets, you will need:

How to choose the right ingredients

The main components of classic cutlets are always stable, but which species to choose is a matter of taste. However, there are a couple of tips:

• For minced meat, you can take pork or beef, but it is better to mix them in a 1: 1 ratio.
• Bread is best taken dried, then it will be evenly distributed in minced meat.
• Choose medium fat milk.
• The oil must be refined and odorless.

Cooking process

We knead the minced meat

in a frying pan

In the oven

The recipe for cutlets is quite simple, but sometimes something happens and everything starts to go wrong. To keep your cutlets from giving you trouble, read these recommendations:

• Do not pour too much milk on the bread, otherwise it will turn out to be too liquid, like the minced meat itself later.
• If you get liquid minced meat for cutlets, there are several options for what to do: it's best to just put it on a fine sieve and wait for the excess moisture to drain.
• Minced meat must be beaten off well during mixing, then the cutlets will not crack and turn out to be lush.
• If you are frying the patties in a skillet, make sure the oil is hot enough first. If it is not hot, then the cutlets can stick to the pan.

What to serve with these meatballs

Cutlets are home cooking, so they are usually served with simple homemade side dishes. If these are more diet cutlets made from minced chicken or turkey. then it is better to serve them with vegetables and other low-calorie foods.

Juicy cutlets from mixed minced meat according to different recipes are best served with boiled potatoes or mashed potatoes, buckwheat, wheat porridge. It will be delicious to add gravy cutlets with gravy or cutlet sauce to them.

Cutlet recipe video

Now watch the video so as not to miss a single detail of how to fry cutlets in a minced meat pan according to the classic recipe. Delicate and ruddy minced meat cutlets, as in the video, will work for you if everything is done correctly.

Other options

The classic cutlet recipe is just the base. You can add and change anything you want to them. You can mix different types of meat, add carrots or potatoes, experiment with spices. You can put all sorts of fillings inside meatballs with filling or fry in breadcrumbs. You can fry and stew them and generally do whatever you like.