It is probably difficult to imagine a person who has not tried these delicious cutlets made from minced meat and vegetables at least once in his life. Initially, the cutlets were prepared from the bone part, i.e. with bones, and later we remade them in a way that was more pleasing to us. And you can argue and talk about this topic endlessly, but I will say only one thing - in any version, cutlets are always desirable and tasty...

I have already cited more than once, which are significantly different from this. It happened that we cooked them with and without filling. She also offered a range of vegetable cutlets prepared using other methods. But this time, I decided to cook the most ordinary cutlets from purchased minced meat, and of course I cooked them on a quick fix. I am pleased to present the recipe...

Ingredients:

• Minced meat – about 0.5 kg.
• Bread – 100 g.
• Chicken egg – 1-2 pcs.
• Onion – 1 head
• Salt and seasonings - to taste
• Oil for frying – 100 g.

Recipe for homemade minced meat cutlets

Place the frying pan on the fire, pour oil and heat. You can roll the cutlets in flour, but I don’t do this because mine don’t like it. Fry our cutlets on both sides until golden brown. The frying process should occur moderately quickly and the oil should be hot all the time so that the cutlets quickly become covered with a weak crust, while the crusted minced meat will not absorb much oil, thus our cutlets will not turn out very fatty.

To make the cutlets softer, they should be simmered for a couple of minutes, covered with a lid. When ready, transfer to a separate bowl and allow excess oil to drain. Serve hot.
As a side dish for the cutlets, you can cook anything from pasta or you can stew vegetables with them. And also, as always, at the request of my family, I prepare mashed potatoes for the side dish, which mandatory I beat it in milk and, as a result, the puree turns out to be very tender and airy, not to mention the taste.

I would like to present a more simplified version of the preparation, step by step recipe the most delicious and simple cutlets from chicken meat, the taste of which will please your whole family.

Product composition: 500 g chicken fillet, 1 onion, 1 egg, 1/2 teaspoon of salt, 1/2 part of a bunch of fresh herbs and 3-4 tbsp. spoons of vegetable oil.
Peel the onion and divide it not very finely, run it in a blender. If you use a meat grinder, it is better to skip the onions last.

Divide the chicken breasts into specific pieces, place in a blender and grind.

Transfer the rolled ingredients into a separate bowl, add chopped parsley, beat in the egg and add salt to taste.

Stir everything, divide the minced meat, in our case there were 8 pieces, form them into flat oval or round cutlets.

Heat the oil in a frying pan, arrange the minced meat with herbs not too tightly.

Fry chicken cutlets in a frying pan on each side for 3-5 minutes, over medium heat

Try not to fry for too long, otherwise the cutlets may turn out dry. Chopped cutlets from chicken breast prepares very quickly.

Cooking secrets delicious cutlets

Have you ever wondered how some cutlets turn out so tender and juicy that you want to eat them and eat them, while others, on the contrary, turn out dry and slightly burnt? The fact is that the latter do not know all the subtleties.

To prepare delicious cutlets, you need to use mixed minced meat, which should consist of 3/4 beef, and 1/4 pork, or veal, poultry and lamb.

White bread without crust and always soaked in milk should always be added to the minced meat.

To make the cutlets as juicy as possible, you must add no a large number of grated potatoes or sour cream, and a small piece of butter should be placed inside the cutlets directly during formation.

After the minced meat is ready, the last thing you need to do is add the egg white, beaten in a separate bowl, but under no circumstances should you add the yolk!

The minced meat needs to be kneaded for several minutes; the longer you do this, the resulting cutlets become noticeably tastier.

When ready, the minced meat should be kept in the refrigerator for at least 15-20 minutes, or even more. At least 1 hour is recommended.

The frying process should be taken more responsibly, because this is an equally important part of preparing cutlets. The cutlets should be fried in hot oil, especially for the first 30 seconds. In order to prevent the juice from leaking out, the cutlets should be covered with a light crust, and then it is necessary to reduce the heat and fry over medium heat. All the same must be repeated on the other side, periodically pouring oil on them.

By following these simple tips, you can easily prepare the most delicious and juicy cutlets that will charm everyone!

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat. Almost classic version- a mixture of beef and pork in a ratio of 2: 1. Pure pork cutlets can turn out to be very fatty, and beef cutlets - not 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 them than from small ones. 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. IN chopped meat you can add a couple of tablespoons ice water, a spoonful of vegetable oil or a cube of butter 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

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. 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.
4. 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.
5. You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
6. 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.

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.

Recipes

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.

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.

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.

The most ordinary minced meat cutlets.

Ingredients:

Ground meat- 1 kg.

Bulb onions- 300 grams.

Chicken egg- 1 piece.

Spices: salt, ground black pepper.

How to cook simple minced meat cutlets

1 . Mixed minced meat (2/3 beef + 1/3 pork) is good for cutlets.

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. To prevent the cutlets from falling apart, the minced meat must be beaten. To do this, lift a piece of minced meat and, with light force, throw it to the bottom of the cup. Do this 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. Place the cutlets in a frying pan with heated vegetable oil and fry until golden brown on both sides.

Simple delicious minced meat cutlets are ready

Bon appetit!

Minced meat is one of the most popular and beloved semi-finished products by housewives. You can use it quickly, inexpensively and very tasty to prepare many dishes, and one of the most adored by all domestic families is cutlets. Of course, it is better to prepare the minced meat yourself, from fresh meat, but a purchased product can also be of high quality, and even cheaper than purchasing a piece of tenderloin.

How to choose good minced meat

When you come to the market or supermarket, you need to know exactly the expiration date of the product. You can often see it on the packaging or ask the seller. But if only it were that simple.

• Color. If the minced meat is meat, not chicken, you should know that minced beef is more reddish, a rich dark red color, and pork minced is lighter, pinkish. And their prices are different. But that’s not the point, the main thing is that the color should be rich, bright, either red or pink. If you see white impurities, it is obvious that the minced meat contains soy or lard additives, or worse. Do not take minced meat of 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 whether the product contains the sourness inherent in spoiled meat. It is better if there is no pepper, salt or other spices in the minced meat. This way 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 releases juice, like any meat. Cartilage and other waste do not produce such juice, which means you do not need such minced meat. We want natural cutlets for the family.
• By touch you can determine what quality the minced meat is. Take medical gloves with you to the market. Try the minced meat, if under your fingers it has a uniform consistency, without lumps, you can safely purchase it. If it doesn’t look much like butter in consistency, it’s not meat, it’s minced meat made from cartilage and waste.

How to properly 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 them in exactly these pieces so as not to constantly defrost whole piece. Frequent defrosting will cause the minced meat to deteriorate.

And so, to defrost the minced meat into cutlets, you need to put the package with the product in a bowl and hide it in the refrigerator for a day. This is exactly how much it will need to defrost on its own, which will preserve the freshness and taste of the product. This is the case if you are cooking for today.

If you need to cook for today’s lunch, put the bag of minced meat in a saucepan and pour cold water. Yes, exactly cold, in it the minced meat will defrost faster, and microbes in it will not multiply, which is inevitable when defrosting in warm water or just near the stove, at room temperature.

Secrets of making minced meat cutlets

If there is not enough minced meat, add a little (1-2 tablespoons) semolina, so the mass of minced meat will increase and you will get more cutlets. The main thing is to constantly beat the minced meat thoroughly, 3-4 times during 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 for about 10 minutes with your hands.

To make the cutlets tasty and not bland, it is better to use minced beef and pork. You can also prepare chicken cutlets for children; they are more tender and softer. Or you can mix all three types, this will not affect the taste of the cutlet.

To make the cutlets juicy and fluffy, add white bread, soaked either in milk, or if there is none, in warm water. So there is more minced meat, and the taste is richer, and the colettes are easier, since they will simply be fresh and hard from minced meat.

To create a crispy and crispy crust, it is better to roll the cutlets in flour. You can also roll it in breadcrumbs, but these are no longer traditional cutlets, but Kiev cutlets (if there is filling inside). You can make breaded cutlets for variety; they have a slightly different taste.

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 plastic bag(or better in 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 younger generation sometimes they specifically ask to cook cutlets, they really like the procedure of beating minced meat :) At times like this, 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 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 impermeable 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!

Surely, there is not a single person who would refuse a portion of juicy and tasty meat cutlets.

Both small children and adults love this dish.

And housewives like to cook cutlets, because the process is easy, does not take much time, and they can be served with any traditional side dish.

Delicious meat cutlets - general cooking principles

In order for the meat cutlets to turn out really tasty, juicy and soft, you need to follow some rules. complex rules:

Minced meat must be strictly homemade, in no case purchased. It is not so important what kind of meat you prefer, the main thing is that you will wash, trim and twist or cut it yourself. It is better if you twist the minced meat immediately before cooking the cutlets. Frozen minced meat will make cutlets less juicy and tasty.

You need to buy high-quality meat for minced meat, from trusted places. Third term, veiny meat is not suitable for making delicious cutlets, set it aside for another dish. Meat cutlets should be made from good pork, beef, veal tenderloin or chicken fillet.

Grind the meat through a large wire rack or cut into small cubes with a sharp knife. Thanks to this method of chopping, the meat fibers retain all the juices, which will make the cutlets tasty. Heavily ground minced meat leads to dry products.

Don’t forget to add bread soaked in water or milk to the minced meat. This is not necessary to increase the volume of the minced meat, but so that during frying, the meat juices do not flow out, but are retained in the cutlet, absorbed into the bread.

Add juicy and aromatic onions and garlic to the minced meat. It can either be twisted together with the meat in a meat grinder, or chopped with a blender. In addition, onions can be put into minced meat not only raw, but also pre-fried.

If you only have lean meat, don't skimp on a little lard.

Spices in cutlets are a special issue. It all depends on your taste, but usually regular ground black pepper is enough.

Before forming the cutlets, take the time to knead the minced meat thoroughly and for a long time. Beat it, crumple it, throw it on the table. The longer and sharper you do this, the denser and juicier the cutlets will turn out. And they will not fall apart during frying, even if you do not put eggs in the minced meat, which, by the way, make the cutlets not so soft and tender.

Make cutlets by wetting your hands in water. This way they won’t stick to your hands and they will turn out to be beautifully uniform in shape.

The frying pan should be clean and dry, and the oil in which you will place the delicious meat cutlets should be hot.

The cutlets are fried on both sides, first to set over medium heat, then at minimum.

Remember to remove loose and burnt particles from the pan after each batch.

1. Delicious beef cutlets

Ingredients:

800 grams of beef tenderloin;

200 grams of white loaf crumb;

Three medium-sized onions;

A tablespoon of butter;

A glass (200 ml) of water;

50 grams of sour cream;

A teaspoon of potato starch;

Salt, ground pepper;

Breading: breadcrumbs or flour.

Cooking method:

1. Cut the washed and dried tenderloin into small cubes. If the meat is slightly frozen, it will be easier to cut. You can also grind the beef through a meat grinder, choosing a large grate.

2. Peel the onion and cut into small cubes, place in a frying pan with heated butter, fry until softened.

3. Pour water into a bowl, crumble bread into it, squeeze out.

4. Mix the twisted minced meat with fried onions and squeezed bread.

5. Add salt, starch, pepper, salt and 100 ml of water.

6. Mix the minced meat thoroughly so that all ingredients are distributed evenly and the mass is homogeneous.

7. Form cutlets into the desired shape with wet hands.

8. Roll the products in breading, flour or breadcrumbs.

9. Place the cutlets in a frying pan in hot oil, fry first on one side over high heat until golden brown. Then turn the cutlet over, reduce heat, and bring to readiness.

2. Delicious “Homemade” meat cutlets

Ingredients:

300 grams of beef;

300 grams of pork;

120 grams of white bread;

Half a glass of milk;

30 ml vegetable oil;

Salt pepper;

Breadcrumbs.

Cooking method:

1. Wash the beef and pork thoroughly, cut into pieces convenient for chopping in a meat grinder, and twist.

2. Mix the minced meat with bread soaked in milk and finely chopped onion.

3. Add salt and pepper to taste, and add other spices if desired.

4. Form small round cutlets and roll them in breadcrumbs.

5. Fry in hot oil until done.

3. Delicious meat cutlets “Moscow style” with vegetables

Ingredients:

Half a kilo of fatty pork;

300 grams of beef fillet;

Two eggs;

Carrot;

Three slices of white bread;

Salt pepper;

Water or milk.

Cooking method:

1. First of all, sauté peeled and chopped vegetables: carrots and onions until soft and appetizing golden brown.

2. Rinse the meat. Cut the beef into small pieces, and grind the fatty pork in a meat grinder.

3. Mix both types of minced meat, add bread crumbs soaked in water, salt, pepper, eggs, and fry. Mix thoroughly.

4. Form even cutlets.

5. Place them on a greased baking sheet and place in an oven preheated to 180 degrees.

6. Bake for 30 minutes, remembering to keep an eye on them and turn the cutlets from side to side if necessary.

4. Delicious pork cutlets with rice in tomato sauce

Ingredients:

Half a kilo of pork;

A slice of white bread;

Two onions;

A tablespoon of tomato sauce;

Half a glass of rice;

25-30 grams of butter;

Breadcrumbs;

Salt, spices;

Oil for frying.

Cooking method:

1. Pass the meat through a meat grinder twice. First time, cutting in large pieces, the second time - adding a slice of bread and peeled onions.

2. Rinse the rice and boil until half cooked in slightly salted water.

3. Place rice grains in the minced meat, tomato sauce, salt and spices to taste.

4. Mix the mixture thoroughly and form cutlets.

5. Melt the butter in a frying pan, place the formed cutlets in it, trying to keep them away from each other and not touching.

6. Fry first on one side until golden brown, then turn over and fry on the other.

7. Before serving, place the finished cutlets on a paper towel for a couple of minutes.

5. Delicious veal cutlets with mushrooms

Ingredients:

700 grams of veal tenderloin;

200 grams fresh mushrooms;

Five eggs;

100 ml water;

150 grams of sweet butter;

Salt, pepper, flour.

Cooking method:

1. Rinse the meat and cut into small cubes, mix the minced meat with salt and pepper. Form cutlets, roll them in flour.

2. Rinse the mushrooms, cut into small slices, fry in 50 grams of oil until the liquid has evaporated and lightly browned.

3. In a small bowl, beat eggs with salt and water. Bake five “omelet pancakes” in a dry non-stick frying pan.

4. Heat the oil in another frying pan, place the cutlets, fry on one side and the other.

5. Place fried mushrooms on top of the cutlets.

6. Wrap each cutlet in an egg pancake.

7. Serve, pouring over the broth that remains after frying the cutlets.

6. Delicious meat cutlets “Country Style”

Ingredients:

Half a kilo of freshly prepared minced beef and pork;

Half a kilo of potatoes;

Large onion;

Breadcrumbs;

Salt, spices.

Cooking method:

1. Peel the potatoes and grate them on a fine grater.

2. Mix freshly prepared minced meat different types meat with potatoes and chopped onions.

3. Add salt, egg, spices to the mixture. Knead the minced meat thoroughly.

4. Form thin oblong cutlets, fry them in hot oil on both sides until golden brown.

5. Place the meat cutlets on a greased baking sheet and cook in an oven preheated to 160 degrees for 15 minutes.

7. Delicious meat cutlets baked with mayonnaise

Ingredients:

450 grams of beef;

Three onions;

One potato;

150 grams of mayonnaise;

Salt pepper;

Three spoons of oil.

Cooking method:

1. Rinse the meat thoroughly, if necessary, remove all veins and film, cut into large cubes.

2. Peel and chop one potato and one onion.

3. Take out the meat grinder, place a large wire rack, and grind all the prepared ingredients.

4. Salt and pepper the finished minced meat and mix thoroughly.

5. Remove the skins from the remaining two onions and cut into thin rings. Fry them in hot oil until light golden brown.

6. Form meat cutlets from the minced meat, place them on a baking sheet, previously greased with oil or fat.

7. Carefully place the fried onions on top, pour mayonnaise over everything.

8. Place the baking sheet with cutlets in the oven for 15 minutes, setting the temperature to 180 degrees.

Do not use a fine wire rack to strain meat. The opinion that cutlets made from finely ground minced meat are more tender is wrong.

For even greater juiciness, you can add butter, lard, sour cream, and low-fat mayonnaise to the minced meat.

Thanks to breading, delicious meat cutlets will acquire a crispy, appetizing crust. It is better to bread the product two or three times: dip it, let it rest, then dip it in the breading again.

If, despite following the recipe, you end up with a slightly dry cutlet, don’t worry. Place the meat cutlets in a frying pan or saucepan, pour half a glass of a mixture of water and sour cream and simmer them over low heat for 10 minutes.

It is best to fry cutlets in a mixture of oils: sweet cream and sunflower. This way the cutlets will not splatter, and the crust will turn out beautiful and uniform.

When breading cutlets, keep in mind that you can add your favorite spices to flour or breadcrumbs, which will give the dish not only additional flavor, but also beautiful colour. This can be paprika, coriander, dried herbs, granulated garlic and other spices.

All these recipes are universal, that is, based on them you can prepare your own dish from your favorite meat, be it chicken, rabbit, pheasant. To add juiciness, do not forget to add a little lard, but if you do not like this type of meat, add butter.

Cutlets go with any side dishes, so you can quickly cook pasta or cereals, or more complex side dishes: mashed potatoes, vegetable stew and many others.