Today I suggest you prepare juicy and delicious cutlets. Which? Choose according to your taste! I can offer you step by step recipe cutlets made from minced turkey, pork, chicken and pollock, with the addition of cabbage and potatoes, and even cutlets without bread. You can make it in a frying pan, or you can cook it in the oven. I decided to collect the most popular recipes in one place in order to spread out and organize the information a little, it’s convenient when everything is at hand.

Simple secrets of tasty and juicy cutlets.

But first, let's determine what principles of preparing cutlets allow them to turn out juicy and tasty, regardless of the type of minced meat and accompanying spices. Perhaps these rules will seem banal and “as old as time” to experienced housewives, but not everyone is born “in a chef’s hat and apron” - young people and beginners sometimes need to say simple things.

And it’s not a fact that they seem so obvious to them!

• • Of course, you can make cutlets without bread... But the question is: will this dish be called cutlets? After all, bread, which we first soak in water or milk and then add to the minced meat for cutlets, is an essential ingredient in almost any recipe for delicious homemade cutlets. And the point here is not about saving on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, and tastier. But we're talking about not about ready-made minced meat bought in a store (you’ll never guess what’s already been added to it!), but about pure minced meat that you’ve just made with your own hands from a natural piece of meat;
  • Water (milk, cream, mineral water), must be present in the minced meat for cutlets. It is moisture that makes the cutlets juicy and soft. The more fatty component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). The water must be cooled to an icy state. The rule, again, is only suitable for freshly prepared natural minced meat, without additives from cunning manufacturers of “semi-finished products”.
  • Not everyone knows that in addition to adding cold milk to the minced meat, ice water or even mineral water, such minced meat must be beaten off. This is done very simply - as with dough, scoop up the minced meat into handfuls and throw it back into the bowl, do this 15-20 times. The liquid is absorbed into the minced meat and the cutlets turn out very juicy. It would be good to give the minced meat some time to stand - about half an hour, or maybe more;
  • It is for juiciness that cabbage, potatoes, and onions are added to the minced meat for cutlets. Moreover, you need to chop them very finely (do not turn them through a meat grinder or in a blender, it is important to chop them very finely”). Although there are, of course, recipes that suggest running these additives through a meat grinder or passing them through a blender, it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;

And of course, the quality of the meat from which the minced meat for the cutlets is made is very important for the quality of the final product. It is impossible to make tasty cutlets from old, dry, frozen or, God forbid, rancid meat with any additives or “magic” ingredients... Although the cooks of some school canteens would argue with me now...

For these wonderful, juicy and tasty cutlets, we will need ground turkey (turkey meat), as well as the following simple ingredients.

• turkey fillet (or any minced meat) - 1 kg
• loaf (bread) - 150g
• milk - 150g
• egg - 1 pc.
• onions - 2 pcs
• salt, pepper - to taste
• sunflower oil for frying
• garlic - optional

All! Delicious and juicy homemade turkey cutlets are ready! Bon appetit!

Very tender minced chicken cutlets - let's reveal the secret of amazing juiciness.

In principle, you can easily take the previous recipe, replace the minced turkey with chicken and cook delicious chicken cutlets. But we will go a different way! Let's add delicious products to our list of ingredients and improve the taste even more radically!

Look at what products we need, prepare, and let's go cook and learn the new secrets of juicy minced meat for cutlets.

Compound:

• Minced chicken – 500 g
• White bread - 3 slices
• Onion - 1 piece
• Garlic - 2 cloves
• Egg - 1 pc.
• Cream 35% - 4 tbsp.
• Milk – 100 ml
• Butter - 70 g
• Salt, black pepper to taste
• For breading - dry bread crumbs, breadcrumbs or flour

The most delicious and tender chicken cutlets are ready. Serve them with any salad, herbs, vegetables or any other type of side dish - it won’t make them any less tasty :-))

Minced pork cutlets with cabbage - “Lazy cabbage rolls”.

Pork tastes great with cabbage, so for the so-called “ lazy cabbage rolls", but essentially - cutlets from minced meat with cabbage, we’ll choose that one. Pork, as a rule, is quite fatty in composition, so let’s “dilute” it with lean cabbage and in total you’ll get the same thing :) In terms of proportions, take minced pork and cabbage in equal parts.

I suggest you make this recipe not only “lazy”, but also quick - we will grind all our additives with a blender until it becomes mushy.

To coat the cutlets, we will use cornmeal - then we will get a beautiful yellow tint to our cutlets, look how they look in the photo. If there is no such torment, but there is corn grits- Grind it in a coffee grinder or blender and get the desired product.

Let's take the following products:

• minced pork - 300g
• cabbage - 300g
• onion - 1 head
• egg - 1 piece
• seasonings and salt - to taste
• corn flour - for breading vegetable oil - for frying

Cooking process:

Minced meat cutlets with potatoes - video recipe.

Do you think that housewives add bread, cabbage, and potatoes to minced cutlets to save money? So you haven’t tried real minced meat cutlets with potatoes - they are oh-so delicious!

Compound:

• minced meat - 1 kg.
• raw potatoes - 4 pcs. (average)
• onion - 1-2 pcs.
• egg - 1 piece
• seasonings and salt - to taste
• cold water - 2-3 tbsp.

But the essence of the preparation does not change! This recipe differs from the previous recipe only in that raw cabbage must be replaced with raw, finely grated potatoes. I won’t even describe the rest - do everything exactly the same, I’ll just indicate the possible proportions of the products.

But, if suddenly something still doesn’t work out, watch this short video, which shows step by step the process of preparing these particular cutlets - with potatoes and minced meat.

Mixed minced meat cutlets in the oven - a step-by-step recipe with detailed photos.

I can’t pass up such a recipe as minced meat cutlets baked in the oven. For those who don’t really like fatty foods (and we must admit that cutlets fried in a frying pan are a rather high-calorie dish with big amount fat and “harmful” cholesterol crust) - cutlets in the oven will be an excellent replacement. They are still very tasty and juicy, look very appetizing, and also save the housewife not only oil, but also time. After all, you don’t need to stand at the stove - just load everything into the oven, set the temperature and note the time.

Compound:

• minced meat – 1 kg. (chicken – 700 g and pork + beef – 300 g),
• white bread (crumb) – 1 piece,
• onion – 150 g.,
• potatoes – 150 g.,
• garlic – 1 tooth,
• egg – 1 pc.,
• salt, pepper - to taste,
• kefir (sour cream, cream) – 1 tbsp.,
• vegetable oil – 1 tbsp.
• water – 0.5+0.5 cups.

The process of cooking cutlets in the oven:

5 Cover the oven tray with parchment and grease it with a little sunflower oil. We form cutlets and place them on a sheet. You can additionally beat off the minced meat by tossing the cutlet from one palm to the other. You can roll the cutlets in breading or flour.
6 Place in a hot oven (190-200 degrees) for 20 minutes. For juiciness, add half a cup directly to the sheet hot water and put it in the oven again until golden brown. Do not turn the cutlets over during baking.

We got such beautiful and moderately dietary cutlets. It's very simple and quick way preparing delicious and juicy cutlets - be sure to try this cooking option.

Pollock fish cutlets without bread - Not only tasty, but also healthy!

Continuing the topic more healthy eating I want to offer you a wonderful recipe for fish cutlets - minced pollock cutlets. Pollock is an excellent choice for fish cutlets: it is not an expensive type of fish, but has few bones, no need to peel scales, and as for useful properties(content of vitamins A, B1, B2, B9, minerals and trace elements) - in no way inferior to expensive varieties of fish.

The only complaint about pollock is that the minced meat can turn out a little dry.For those who do not have enough fat content, you can roll an additional piece of lard into the minced meat or add a couple of tablespoons to the minced meat olive oil. For fish cutlets, it is generally typical to take low-fat varieties of white fish, but at the same time increase the fat content with separate additives.

By the way, another original and “tasty” way to add fat content to dry fish (and not only fish) mince. Directly in the frying pan, put a piece of frozen butter into the already prepared cutlets, press it in so that it is inside the minced meat. During cooking, the butter will melt and give excellent creamy taste dish!

But, if we talk about the benefits of such a product as fish cutlets (and this is by all standards dietary dish!), then you don’t need to add anything, no additional fats are required. This recipe also calls for a small amount of oil in the pan and the absence of bread and flour in the cutlets.

If you don’t have special cookware with a non-stick coating on which you can fry almost without oil, you can cook these cutlets in the oven, or steam them, whichever you prefer.

I still like the cutlets to look more browned; a small, slightly toasted crust won’t hurt, the main thing is to cook over very moderate heat and with a small amount of oil.

Compound:

• minced pollock - 1.3 kg.
• onions – 3 pcs.medium size
• potatoes – 3 pcs.
• garlic – 3 cloves
• egg – 3 pcs.
• salt, pepper, spices - to taste

Step-by-step recipe for making pollock cutlets:

5 Fry in a small amount of oil, without a lid, over low heat until golden brown, turning during cooking. Fish cutlets cook very quickly. But you can further steam them after frying under the lid, adding a little water.

Let me remind you that in this recipe, for the sake of health benefits and increasing the “dietary value” of our dish, we excluded bread completely. But according to tradition, in the classic recipe for fish cutlets, bread must be added, and in fish cutlets, the bread is usually soaked in milk, and not in water. Still, fish cutlets require more gentle handling :)

What type of cutlets do you cook? What type of minced meat and additives do you prefer? Share your successful finds and favorite recipes for minced meat cutlets in the comments!

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 into it. 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.

Oksana 09/03/12
Appetizing cutlets. You can immediately see that they are not fatty, you can eat without gaining weight.

Lada 09/03/12
And I pass the onions together with the meat through a meat grinder, quickly and conveniently. True, sometimes small pieces of onion come across in the minced meat. I'll try it on a fine grater.

Alyona
Be sure to try it, especially since it doesn’t require much time. And it helps to deceive children who really don’t like to eat onions. Yes, and some adults)))

Sveta 20.11.12
Can you use your recipe to make cutlets from other meats, such as fish or poultry?

Alyona
Of course you can. Very tender and juicy cutlets are made from minced chicken. For the same amount of minced meat (700-800g), add the onion and all other ingredients. The only thing you need to keep in mind is that chicken cooks much faster than beef or pork. It is important not to dry out the cutlets. You can fry under the lid.

Lida 02/15/13
To fry cutlets, how much oil should you add and which one is better to use? Can you add just a little oil so that the cutlets are not so fatty, and therefore high in calories?

Alyona
Linda, thank you for your feedback. Of course, the less vegetable oil is used when frying cutlets, the better, the less caloric the dish turns out to be. For this reason, it is better to use non-stick pans. Oil should be poured so that it covers the frying pan with a thin layer. It should be borne in mind that when the oil heats up, it becomes less viscous and spreads better over the surface.
What oil is best for frying cutlets? The variety and brand are not of fundamental importance, but what is very important is that any oil cannot be used twice, since at high temperatures carcinogenic substances are formed in it. Therefore, we always use only fresh vegetable oil for frying cutlets, meat, and vegetables.

Katya 03.26.13
The result was very tasty cutlets, tender as promised. Thank you!

Evgenia 02.05.13
I added some minced chicken to the beef. The cutlets turned out so delicious that even my mother-in-law couldn’t resist praising them :)

Natalia 08.11.13
The recipe as a whole is classic, but I don’t quite understand why mayonnaise is added to the cutlets and what it can do. Moreover, as far as I know, it is not recommended to heat mayonnaise at all. And I also like it when a little grated is added to the cutlets raw potatoes, just a little bit, they turn out juicy and tasty. As for the flour, it’s 100% successful; the breadcrumbs make the cutlets excessively fatty.

Alyona
Natalya, thank you for your feedback. Try making cutlets with mayonnaise sometime, they turn out the most tender, and you don’t need to add eggs, since mayonnaise performs the function of eggs. Regarding heating mayonnaise... When heated, mayonnaise may separate, but in the case of cutlets this is not important, but in general for salads and not only I advise you to use home-made mayonnaise. This mayonnaise contains natural eggs and vegetable oil))).

Valya 02.23.14
I usually cook meat cutlets only with eggs, but I learned that you can also use mayonnaise for the first time...?! What does this product add to cutlets? Juiciness..?

Alyona
Both juiciness and tenderness, and forming such cutlets is much easier than with an egg.

Elizabeth 11/22/14
The cutlets turned out to be very tender; my men devoured them in one fell swoop. Thanks for the good advice.

Victoria 01/21/15
Alena, I also add raw potatoes, grated on a fine grater, to the minced meat - this way the cutlets stick better and don’t fall apart when frying. It also turns out delicious if you roll the cutlets not in breadcrumbs or flour, but in crushed walnuts.

Alyona
WITH walnuts tasty)))

Vika 01/30/15
Yesterday I also decided to fry cutlets. I made them from minced chicken, but for some reason I couldn’t make them beautifully. They came out a little clumsy, but they tasted great. In general, I still need to practice a little)). In the meantime, what we have, as they say, we will eat. In general, here is my work.

Alyona
Vika, the cutlets are very appetizing)))

Marina 05/16/18
Alena, hello. Please tell me, I have minced pork and chicken, how long should I fry the cutlets on each side? Thank you!

Alyona
Marina, cutlets made from minced meat (pork + chicken) fry a little faster than just pork. Fry as usual until golden brown. It is impossible to say the exact time; it depends on the size of the cutlet, frying pan, stove, strength of fire, etc. Please note that when you fry the cutlet on one side and then on the other, there comes a moment when the cutlet seems to “fit” and becomes more round. This is a signal that the protein inside the cutlet has curled, i.e. the meat is already cooked. Just in case, you can fry for a couple more minutes over medium heat))))

Ekaterina 01/19/19
Alena, please tell me, do you mince the meat once or twice?

Alyona
Ekaterina, I scroll once. If the meat contains a lot of veins, and the meat grinder cannot cope with it the first time, then you should scroll twice.

How to prepare delicious cutlets from ready-made minced meat so that they turn out juicy on the inside and crispy, with a golden crust on the outside? The secret lies not only in the correct consistency of the minced meat, but also in the frying technology itself: the oil must be hot, and heat treatment must be carried out immediately after rolling in breadcrumbs. Knowing all the nuances of cooking, you will be able to prepare perfect, classic cutlets that hold their shape perfectly, are aromatic and very tasty.

Ingredients

• minced meat 1 kg
• chicken eggs 2 pcs.
• onion 1 pc.
• garlic 2 teeth
• milk 1 tbsp.
• bread crumb 200 g
• pepper mixture 1 g
• ground crackers 3 tbsp. l.
• salt 1 tsp.
• sunflower oil 150 ml

How to cook classic minced meat cutlets

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

1. 
   We completely cut off all the crusts from the loaf, and cut the resulting crumb into large cubes or tear it into small pieces with your hands so that they absorb the milk as quickly as possible (200 g of bread crumb is approximately 1 glass). Bread must be added, because it will give the cutlets fluffiness and also make them more tender by absorbing all the meat juice.
2. 
   We put the bread crumb into a separate container and fill it with a glass of milk, leave for 10-15 minutes, and in the meantime we make minced meat.
3. 
   Drive a couple of large eggs into a deep bowl with minced meat - if the eggs are small, you can put 3-4 pieces. Add salt and ground pepper to your taste.
4. 
   Place the bread that has absorbed the milk into a bowl with the minced meat (there is no need to squeeze it out with your hands, pour it out along with the remaining milk). We peel the garlic and onions, and then chop them - in order to get a homogeneous mixture that combines perfectly with the minced meat, it is best to grate the vegetables on a fine grater. Grinding onions and garlic into a mushy state in a blender or by hand will not work.
5. 
   Combine all the ingredients, mixing them vigorously with your hands. As a result, the minced meat on the cutlets should be homogeneous and not stick to your hands. If it is still sticky, then it contains little fat, which means you need to add 1 to 2 tablespoons of odorless sunflower oil.
6. 
   Set the minced meat aside for 10 minutes so that all the ingredients are combined, then stir vigorously again, saturating it with oxygen, and begin to form cutlets. The calculation of minced meat per cutlet is approximately 1 tablespoon. Use your hands to form round or oblong cutlets, and then roll them in breadcrumbs.
7. 
   Immediately fry over hot vegetable oil- 3-4 minutes on one side over high heat, then turn over and cook for another 5 minutes, reducing the heat to low and covering the pan with a lid. We determine the readiness of the dish by lightly pressing and focusing on the color: when pressed, clear juice should appear, and the cutlet should be light gray when cut.

Serve the finished minced meat cutlets hot. They turn out very juicy - the breadcrumb crust allows you to completely retain all the meat juices inside the cutlet. Mashed potatoes, rice, porridge, as well as salad or vegetables in any form are suitable as a side dish. Bon appetit!

1. If the minced meat is not purchased, but will be prepared with your own hands, then the meat should be minced 2-3 times. If desired, you can chop it very finely with a knife - in this case, you will be able to retain maximum meat juice.
2. To prepare minced meat for cutlets, you should not use a fresh loaf, as it will add extra stickiness to it. A yesterday's, slightly dry loaf is best.
3. If you use minced chicken, you don’t need to add eggs to it - they will make the cutlets too tough.
4. For a more piquant taste, you can put a little mustard in the minced meat, and also experiment with spices by adding coriander or suneli hops.

Minced meat cutlets go well with any type of side dish, be it spaghetti, rice, mashed potatoes or buckwheat. Meat dish Most often it is prepared for the everyday table, but it can be consumed on holidays. Experienced housewives allocated classic recipe, brought it to perfection and created no less tasty variations. You can add cheese, herbs, zucchini, potatoes, cabbage, and pumpkin to minced meat cutlets. The cooking technology is not difficult, let’s consider the important nuances in order.

Features of preparing minced meat cutlets

1. To ensure that the meat fibers retain their juice, pass it through a meat grinder or blender several times. Even if you use store-bought minced meat, grind it again before cooking.
2. To obtain fluffy and tender cutlets, mix rolled minced meat with bread. Choose baked goods that are slightly stale rather than fresh. Before mixing the ingredients, remove the crust from the bread.
3. The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread will make the base sticky. Eggs will give the meat toughness and partially take away the juice, so they are not required components.
4. You can season the minced meat with your favorite spices to create a piquant taste. Granulated and fresh garlic, mustard powder, suneli hops, and coriander are most suitable.
5. To maintain softness, fluffiness and juiciness, add butter to the meat. It must first be melted and then added to the composition. An analogue is lard based on beef or pork.
6. If you are one of the people who loves experimenting with food, prepare cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, and bran. Add a little kefir or sour cream to maintain an airy consistency.
7. Many housewives make the mistake of frying cutlets over high heat on both sides. After turning the flatbreads over, cover the dish with a lid and simmer the product until done. It is not difficult to determine; clear juice should ooze from the cutlets.

Minced meat cutlets with milk

• garlic - 5 cloves
• onions - 3 pcs.
• milk - 245 ml.
• minced pork - 0.6 kg.
• chicken egg - 1 pc.
• loaf (pulp) - 160 gr.
• breadcrumbs - 50-70 gr.
• vegetable oil - in fact
• ground pepper - 7-8 gr.
• salt - 15 gr.

1. Pour the milk into a saucepan and heat on the stove, but do not boil. Remove the crust from the loaf, you will only need the pulp. Soak it in milk and leave for a quarter of an hour.
2. At this time, peel and chop the onion. Mix it with the minced meat and transfer it to a bowl, knead it with your hands. Add the softened loaf, pass the minced meat between your fingers.
3. Pass the garlic through a press and add to the main mixture. Break an egg here, add pepper and salt. Stir the minced meat until as smooth as possible.
4. Divide the meat into pieces and form each into a ball. Flatten into a flat cake and roll in breading. Pour oil into the frying pan and heat it.
5. Place the cutlets in a heat-resistant bowl and fry over medium heat on one side. When you turn the flatbreads over, cover the pan with a lid.
6. It’s easy to determine readiness: pierce the cutlet with a fork, look at the juice. If it is transparent, increase the heat and fry the dish for 2-3 minutes. When the cutlets are browned, turn off the stove.

• spinach - 185-200 gr.
• onions - 120 gr.
• minced pork - 450 gr.
• minced beef - 500 gr.
• fresh parsley - 60 gr.
• flour - 80-100 gr.
• fresh dill - 40 gr.
• table salt - 12 gr.
• garlic - 5 cloves
• ground black pepper - 5 gr.

1. Peel the onion, chop it into 4 parts, and chop with a blender. Mix with minced meat and grind through a meat grinder several times. Wash the dill and parsley, remove the stems, chop the leaves, and add to the main mixture.
2. Press the garlic cloves through a press or use seasoning granules. Add to the minced meat, salt and pepper. Form cutlets no more than 2 cm thick. Pour oil into a frying pan and heat it.
3. Dip the flatbreads in flour and place them to fry. Cook on medium until the cutlets are browned. Pierce the flatbread with a fork: if the juice is clear, proceed to tasting.

Cutlets with pumpkin

• onion - 1 pc.
• salt - 12 gr.
• minced pork and beef - 280 gr.
• pumpkin pulp - 475 gr.
• chicken egg - 2 pcs.
• flour or breadcrumbs - 80 gr.
• milk with fat content from 3.2% - 145 g.
• semolina - 60 gr.

1. Mix pumpkin pulp with onions and pass through a meat grinder. Add minced meat here and repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
2. Stir the mixture until smooth, gradually add semolina. Heat the milk in the microwave, do not bring to a boil. Pour the mixture into the minced meat.
3. Pass the mixture through your fingers, wrap in cling film, and leave in the refrigerator for 1.5 hours. This move will allow the meat to thicken and prevent it from cracking during the frying process.
4. After the specified time has passed, form the minced meat into flat cakes, roll in flour or breadcrumbs. Fry the cutlets in vegetable oil; readiness is determined by pressing: if clear juice comes out, turn off the burner.
5. Some housewives prefer to bake minced meat cutlets in the oven. To do this, preheat the appliance to 180 degrees, place the flatbreads on a greased baking sheet, and cook for a third of an hour.

• onion - 60 gr.
• garlic - 4 cloves
• salt - 10 gr.
• white cabbage - 380 gr.
• semolina - 50 gr.
• flour - 60 gr.
• minced pork - 225 gr.
• minced beef - 250 gr.
• chicken egg - 1 pc.
• chopped pepper - 5 gr.

1. Chop the cabbage, peel the garlic cloves, and place the ingredients in a meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
2. Add the vegetables to the minced meat, mince again or beat well with your hands. Break an egg into the mixture, add pepper and salt. Season with your favorite spices as desired, add herbs.
3. Prepare flatbreads from the minced meat. Mix semolina with flour; this mixture will be used for breading. Dredge the cutlets and place in a hot frying pan with oil.
4. Cook the dish on medium power. First fry the cutlets on one side, then turn them over to the other and cover the dish with a lid. Simmer until done, then brown over high heat.

Cutlets with tomatoes and cheese

• tomato - 2 pcs.
• gray or black bread - 40 gr.
• sunflower oil - 100 gr.
• ground pepper - 7 gr.
• breadcrumbs - 80-90 gr.
• onion - 1 pc.
• salt - 10 gr.
• dill - 20 gr.
• milk - 50 ml.
• parsley - 20 gr.
• egg - 1 pc.
• garlic - 4 cloves
• hard cheese (“Dutch”, “Russian”) - 170 gr.
• minced beef - 250 gr.
• minced pork - 350 gr.

1. Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes and chop into cubes. Pass the garlic cloves through a crusher and mix with other vegetables.
2. Heat the milk, soak the crustless bread in it, leave for 10 minutes, squeeze out. Chop the cheese into cubes and mix with the minced meat. Add herbs, tomatoes, bread crumbs, onions, garlic, and any seasonings here.
3. Add pepper and salt, break the egg. Knead the base until smooth, remove excess juice. Form minced meat into patties and roll in breading.
4. Heat a frying pan, pour oil into it. Place the flatbreads for frying and bake until golden brown. It’s easy to determine readiness; just pierce the cutlets with a fork.
5. If translucent juice comes out, turn off the burner. Serve the dish with mayonnaise or sour cream, combine with any side dish. You can also bake the cutlets in the oven.

• chicken egg - 1 pc.
• salt - amount to taste
• any seasonings - 15-20 gr.
• onions - 40 gr.
• carrots - 1 pc.
• beef - 200 gr.
• pork - 350 gr.
• garlic - 3 cloves
• flour - in fact
• semolina - in fact

1. First of all, you need to prepare the minced meat. Rinse the beef and pork under the tap and soak in warm water for 10 minutes. Next, dry with napkins, remove films and excess fat.
2. Chop the meat into small pieces and pass through a meat grinder or blender. Peel the garlic, place it in a crush and add the seasoning to the meat.
3. Chop the onion into cubes or grate and add to the beef and pork. Add pepper, salt and your favorite seasonings (optional).
4. Rinse the carrots, grate them on a fine grater, and add to the main mass. Break into mixture egg, begin to intensively knead the minced meat with your hands and beat it on the cutting surface.
5. Mix flour and semolina in equal quantities to make a breading mixture. Form cutlets from minced meat and roll them in the mixture.
6. Prepare a multicooker rack that is designed for steaming food. Grease it with butter and place the prepared flatbreads in the bowl.
7. Set the “Steam” function on the device and cook for 40-50 minutes. During this period, the cutlets will be steamed; if you wish, you can additionally fry them to obtain a crust.

Chicken cutlets with mushrooms

• sunflower oil - 45 ml.
• chicken fillet - 350 gr.
• egg - 1 pc.
• full fat milk - 30 ml.
• breadcrumbs - 60 gr.
• dried mushrooms - 15 gr.
• onions - 1 pc.
• salt - 5 gr.
• ground black pepper - to taste

1. Wash chicken breasts, chop into cubes, pass through a meat grinder. If not, place the meat in a blender. Chop the onion, grind it into porridge, and mix with the chicken.
2. Salt and pepper the minced meat, and add bread crumbs soaked in water if desired. It will make the cutlets airy. Pour warm milk into the minced meat and pass through your fingers.
3. Divide the meat base into portions, from which cutlets will be formed in the future. Start preparing the filling. To do this, soak dried mushrooms in drinking water, leave for 15 minutes.
4. Next, drain the liquid and place in a frying pan. Add chopped onions here and fry until golden. Form thin cakes from the minced meat and place the filling in the center.
5. Seal the edges of the cutlets and heat the pan for frying. Dip each flatbread first in the egg, then in breadcrumbs or flour. Fry on medium power.

The basis of minced meat cutlets is beef, pork, bread and chicken egg. Try cooking a dish with milk classical technology. Take a closer look at recipes that involve adding pumpkin pulp, tomatoes, hard cheese, greens, carrots. Create your own unique dishes by varying the amount of spices and other ingredients.

Video: principles of making minced meat cutlets