So that the cutlets are soft and juicy. The main secrets and recipes for delicious homemade cutlets

Cutlets are rightfully considered one of the most popular and favorite dishes on our tables. Every housewife has her own secrets for making cutlets, but there are also general recommendations, following which you can always please your loved ones with delicious cutlets.

1. Delicious minced meat. Just as you can’t make candy out of anything, you can’t make tasty cutlets out of bad meat. Fresh, delicious minced meat- main condition. Of course, there are no problems with minced meat now - you will certainly find it in one of the nearest stores. But have you ever wondered, dear housewives, what is screwed up there? It’s unlikely to be paired veal, most likely some kind of bull sinew. Or worse. I don’t argue, sometimes you come across quite decent minced meat, but there is no guarantee. So it’s better to buy a couple of nice pieces of meat yourself and scroll through. Moreover, along with the meat you will also mix other ingredients, for example, onions. And it will not end up in the cutlet in the form of unappetizing pieces.

2. Hit, don’t be sorry. To make the cutlets even, they need to be beaten thoroughly. Like this - form a meat ball, and forcefully throw it from palm to palm (like a hot potato). Don't miss it, it'll be a laugh! Joy for the kys. It also happens that the minced meat is beaten against the bottom of a large bowl.

3. Leave me alone! To prevent the minced meat from sticking to your hands, constantly moisten them with water.

4. Cutlets in uniform. The longest process for breading cutlets is this: flour, then beaten egg yolk, then breadcrumbs.

5. Strong - weak. The cutlets need to be placed in boiling oil so that they immediately become crusty and retain the juice, then the heat needs to be reduced. Turn the cutlets over. And again we increase the fire, then reduce it - let them puff slowly. We close the pan with a lid only after turning the cutlets over. It is best to cook them in the oven. IN vegetable oil You can add a couple of tablespoons of melted butter for taste. To prevent the oil from splashing, sprinkle a pinch of salt into it.

6. For a company of soldiers. If you need to cook a lot of cutlets at once, don’t worry about using a frying pan - bake the cutlets in the oven on a baking sheet. You can even pour mayonnaise and cheese on it - it will turn out exceptionally tasty holiday dish. By the way, there is no need to waste oil, and there are fewer calories.

7. Magic semolina. To make the cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for fluffiness, many people add a little soda to the cutlets. And some people even indulge in starch.

8. Dry the crackers. In the sense that cutlets and fresh bread are two incompatible things. Soak in milk (or maybe in liquid sour cream) an already dried, yesterday's white loaf without a crust. Fresh bread gives a sour taste and does not mix well with the cutlet mixture. Add the softened loaf to the mass without squeezing too much.

9. Golden mean. As for fish and chicken cutlets, we recommend putting a piece of butter in the middle - they will be as juicy as meat cutlets.

10. I want more! You can add anything you like to meat cutlets - we experiment endlessly. The more garlic, the tastier the cutlets. You can overcook the onion first. And in the summer, try adding not onions, but green onions, yes more, don’t be shy! Tasty, healthy, interesting. To make the cutlets especially tender, you can add a little grated zucchini (a quarter of the minced meat). Have you tried pumpkin? Well, go ahead! Children's cutlets are obtained, as well as with the addition of grated carrots (and even cottage cheese). Well, I think many people have dealt with grated potatoes - it turns out very well. There are fans of additives in the form of pre-soaked oatmeal. Buckwheat, by the way, is also good, especially in combination with mushroom filling - you’ll get zrazy. And fresh, finely chopped cabbage added to cutlets is super! The result is lazy cabbage rolls. Again, healthy, low-calorie and very profitable in a monetary sense.

Minced meat cutlets in a frying pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a frying pan so that they turn out juicy, fluffy, and most importantly, tasty. The owners of the secrets of making such cutlets simply have no price, because minced meat cutlets in a frying pan are an indispensable hit for all times and a lifesaver that decorates any table.

To cook minced meat cutlets in a frying pan, you will need a minimum of ingredients. The main thing is that you have any minced meat on hand: pork, beef, chicken, fish or assorted meat, for example, pork + beef (whichever you like) - fresh, high-quality and preferably homemade. You can make cutlets from minced meat bought in a store, but you need to be very careful when choosing it.

To add additional juiciness to the minced meat, some housewives add finely chopped or finely grated onions, soaked white bread, others finely grated potatoes, chopped cabbage and other helping ingredients that can give the cutlets that very zest that makes them unique original. There are many options for supplements. So, the cutlets will turn out very juicy if you put a piece of frozen butter inside each one and add chopped herbs to it. You can simply add greens to the minced meat.

A few words about breading. Some housewives are of the opinion that minced meat cutlets in a frying pan must be breaded, while others do without this procedure. Moreover, both of them turn out wonderful cutlets.

You also need to fry minced meat cutlets in a frying pan correctly: pour vegetable oil into the frying pan and distribute it over the entire surface, heat it up, reduce the heat to medium, and then add 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 done.

Do you want to surprise your family with delicious cutlets? Visit us and choose the recipe that you like.

Mixed minced meat cutlets in a frying pan

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

Preparation:
For cooking, use a loaf or bread that is not the freshest, but slightly stale, so that the cutlets do not turn out fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze out. Add finely chopped or finely grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste to the minced meat and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise beating it well. You can simply lift the mass of minced meat and slam it on a table or plate with noticeable force, or you can put the minced meat in a bag, tie it, leaving enough space and removing the air, and slam it with this structure. In any case, your cutlets will only benefit from such a massage. Next, form the minced meat into cutlets, roll each one in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown. Then pour just a little water into the pan, cover it with a lid and let the cutlets simmer for another 10 minutes.

Another tip that may come in handy when you cook minced meat cutlets in a frying pan. Add some dried herbs, after grinding them into powder into breadcrumbs. The finished cutlets fried in this mixture will turn out very aromatic.

Homemade minced pork cutlets

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

Preparation:
Soak the pulp of a loaf or white bread in warm milk and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed out loaf pulp, mix the minced meat well again. Add garlic, egg, passed through a press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and begin forming cutlets. This is much easier to do with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a frying pan with heated vegetable oil on both sides until golden brown. When the cutlets 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 appears clear, turn up the heat and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.

Delicious ground beef cutlets

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

Preparation:
Typically, ground beef is minced twice. To make the cutlets more tender. If you are using store-bought minced meat, don’t be lazy, pass it through the meat grinder one more time along with peeled raw potatoes. Or then add finely grated potatoes to the minced meat. In a word, act at your own discretion. Season the finished minced meat with salt and pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated frying pan with vegetable oil on both sides until a beautiful, appetizing crust. Add a little water to the pan, cover with a lid and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.

Minced chicken cutlets in a frying pan

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

Preparation:
Grate the processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Mix everything thoroughly one more time and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a frying 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 you reconsider your views on fish cutlets even the most desperate non-lovers of them.

Minced fish cutlets in a frying pan

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

Preparation:
Combine the finely grated pumpkin with the minced fish, add the egg beaten with a fork, the garlic passed through a press and mix. Then add flour to the minced meat, knead it, salt and pepper to taste. With wet hands, form cutlets and fry them in a frying pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a frying pan - this is a minimum of time and maximum pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Minced meat balls with any side dish are rightfully the most popular treat for lunch and dinner, and one of the most favorite dishes for children!

Each housewife has her own personal culinary secrets in this regard, and we decided to reveal all the secrets and tell you how to cook the most delicious and very juicy cutlets from minced meat.

With our instructions, you will no longer end up with dry, flat or undercooked cutlets, and you can delight your family with a portion of excellent cutlets every day.

Minced meat cutlets: calorie content

Each cutlet begins, of course, with minced meat! And it is this component that dictates the basis of the energy value of the entire product. And if you add bread crumbs, potatoes and eggs, then these components are ready to contribute to the overall calorie count.

In addition, frying the cutlets in oil, plus possible breading: and voila, a little more extra fat and carbohydrates!

However, the taste of this dish does not reduce the popularity of this product one iota. Therefore, it will not be superfluous to know how to make minced meat cutlets with less calories:

• It’s better to start with the fact that pork cutlets are the “heaviest” in terms of energy intensity and digestibility by the body. 100 g of such cutlets contain about 350 kcal if fried in a pan and 290 kcal if cooked in a double boiler.
• Diluting the minced pork by 2/3 with beef fillet will help reduce the load on such a cutlet. In this case, the calorie content of the dish will be 267 kcal/100 g (frying) or 198 kcal/100 g (steamed).
• Fried cutlets made from pure minced beef contain even less - 235 kcal/100 g, but if you cook the same cutlet in a double boiler or in a slow cooker with a steam attachment, you can reduce its calorie content to 172 kcal.
• The most dietary are chicken cutlets, the calorie content of which is 145-125 kcal. However, such cutlets turn out to be a bit dry, and to add juiciness, such cutlets often contain oil or fat, which weigh down the diet product.
• But minced turkey cutlets, with their low calorie content (180 kcal in a frying pan and 140 kcal in a steamer), remain juicy and the most healthy, even without unnecessary external additives. These meatballs are the most delicious and ideal for baby food.

Classic homemade minced meat cutlets

Various recipes for delicious homemade meat cutlets all, as one, prescribe the use of exclusively homemade minced meat for this purpose! Let's find out why.

This is not at all a whim of culinary authors, but a sober calculation! After all, only from high-quality, selected and juicy meat pieces can we make such a luxurious composition with our own hands that even the most ordinary meatballs can compete for the right to leadership with the most exquisite dishes from French chefs!

Choosing meat for cutlets

• When choosing meat for minced meatballs, you need to rely on your sense of smell and vision. Firstly, the fillet should smell exactly like fresh meat, without any sour, musty or heavy aromas that indicate long-ago slaughter.
• Secondly, the meat must be elastic and resilient. When you press with your finger, the hole should soon level out.
• The color of the meat should be red-pink, and the piece itself should be moist, without chapping or a slimy structure.
• The ideal choice when purchasing lamb is thigh or rump.
• When purchasing beef, pork or veal, you should give preference to the haunch, tenderloin, shoulder or neck.
• When buying poultry meat for cutlets, pay attention to the legs (drumstick + thigh), then the minced meat will turn out more juicy! And for the most dietary option, chicken breast is ideal.

We twist the minced meat

Very often we hear from experienced cooks that the best option To grind meat into cutlets, use a meat grinder with a large attachment.

This makes sense, since larger pieces do not release juice as actively during frying and such cutlets turn out more juicy.

However, in order to get the most tender version of cutlets with an airy texture, and even more so if you are cooking for children, then the meat should be rolled through a fine-mesh nozzle twice, or even ground in a blender.

Find out more information about cooking methods various types You can use minced meat for cutlets on our website:

Fluffy minced meat cutlets

In general terms, all cutlet recipes have the same cooking strategy, but for some, no matter how you look at it, the cutlets turn out either dry or thin and soaked in fat from frying.

To become a true master in the matter of how to cook perfectly tender and fluffy cutlets from minced meat, you should take note of the following culinary tricks.

A lot has already been said about the correct minced meat and the choice of meat, so let’s move on to the remaining nuances:

• When adding bread to cutlets, preference should be given exclusively to the crumb of a wheat loaf made from high-grade flour. It is better to take yesterday’s bread, since fresh baked goods will give the cutlets unnecessary stickiness and density. For 1 kg of twisted meat, you should take no more than 150-200 g of buns, that is, 15-20% of the volume of meat.
• The bread should be soaked in boiling water, and not in milk, as many cooks advise. During heat treatment, milk proteins combine with meat proteins, depriving the finished product of its juiciness. But the crumb soaked in water will give the cutlets the necessary fluffiness and airiness.

Onions can add juiciness to the meatballs. Don't be shy with this vegetable! For 1 kg of minced meat you can easily take 300 g of root vegetables.

However, do not rush to grind it in a meat grinder, which will simply squeeze all the juices out of the onions. The optimal solution It will be very fine to chop the onion into cubes, which, when fried, will happily share their juice with the cutlet!

• If you dream of getting meatball more tender than tender, then add a little mayonnaise to the minced meat, literally 50 g.
• Potatoes, grated on a fine grater, will allow finished products Not only does it not fall apart, but it also helps produce fluffy cutlets.
• And finally, the main trump card - eggs! You shouldn’t just mix poultry products with the cutlet mass. Separate the whites, beat them until fluffy foam and add the protein mass into the minced meat, gently stirring the composition from bottom to top, as a final chord, when the spices, salt, and all other components are present in the batch. By using this tactic, you will immediately notice how the cutlets in the frying pan increase and swell.

Also presented on our website step by step recipe with a photo of real crumpet cutlets, juicy, tender and airy, which you can see here:

How and how long to fry minced meat cutlets

Having mixed the mixture into cutlets from minced meat and other ingredients, strictly following all the prescribed rules, we can start frying them.

To ensure that the cutlets are soft, juicy and tender, and not flat and greasy, they should also be baked correctly:

1. First, we form the balls, quite thick, without flattening them too much.
2. Breading, which is usually breadcrumbs or salted flour, will help protect the minced meat from loss of juiciness. But semolina and Japanese corn flakes will also be appropriate in this role. However, even without breading, with proper frying, you can achieve excellent results.
3. Now place the breaded cutlets in a well-heated frying pan over medium heat, sprinkled with oil.
4. After 3-5 minutes, turn the browned cutlets over to the other side, reduce the heat to very low, cover the pan with a lid and leave the cutlets to cook for 15 minutes. This time is enough for the minced meat and onions to bake, and the juice from the cutlets does not evaporate.
5. Now remove the lid, turn the heat back up to medium, bring the cutlets to an appetizing crust and remove from the frying pan. As a result, frying cutlets in a frying pan takes about 25 minutes at low cooking temperature.

If you use other kitchen gadgets for this purpose, then:

• In a multicooker in the “frying” or “baking” mode, it will take about 20-25 minutes to cook the cutlets.
• Steaming in a regular steamer and a slow cooker with a steam attachment will take 25 minutes to cook the cutlets.
• If you use a microwave steam attachment, then you can get by with just 10-15 minutes, divided into 2 stages: the first – 5 minutes, and the second – 7-10 minutes. During the break, the cutlets should be turned over.
• It will take half an hour to bake the cutlets in the oven at 180 o C.
• In a microwave at 800 watts, bake the cutlet for 7 minutes.
• In the air fryer, the meatballs will be ready in 20 minutes.

The fastest and easiest minced meat cutlets

Ingredients

• — 200 g + -
• — 50 g + -
• — 0.5 pcs. + -
• - 1 clove + -
• Bread crumb - 40 g + -
• - pinch + -
• - pinch + -

How to make quick minced meat cutlets

Not everyone and not always have time to bother with long cooking. And this simple recipe for making minced chicken cutlets will teach you how to quickly make delicious cutlets with your own hands, which are even suitable as baby food!

1. Soak the bread crumb in hot milk, and take the butter out of the refrigerator and bring it to room temperature.
2. We peel the onions and garlic, then cut the onion into 4 parts and send it together with the garlic to a blender, where we also add chicken fillet, crumb, butter, salt and pepper.
3. Whisk all the ingredients thoroughly until they are evenly mixed and form a porridge. Minced cutlets prepared using this method do not even need eggs; such cutlets will not fall apart when frying! And this is especially important for those who have a history of allergies to egg whites and yolks.

Cutlets made from this minced meat can be fried in a frying pan or steamed, which is more preferable for children and in the diet.

Prepare in a steamer chicken cutlets will be about 20 minutes. In a frying pan, first fry the cutlets on one side until golden brown, then turn them over, reduce the heat to low and simmer them for 15 minutes under a closed lid.

After this, turn the heat back up to medium and fry the cutlet until golden brown on the second side. This cooking method will preserve the juiciness of the dish to the maximum, which will definitely have a beneficial effect on the taste of the meatballs.

Chicken cutlets can be varied with vegetable additives such as boiled carrots, potatoes or bell peppers, adding them when beating the minced meat in a blender.

Using our culinary secrets, you will no doubt be able to prepare with your own hands perfectly beautiful, fluffy and juicy, the most delicious cutlets from different types minced meat.

Legends will be made about your kitchen - that's a fact! Good culinary success to you!

How else can you cook chicken cutlets?

Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

Home-style cutlets are a seemingly simple, everyday dish. True, many housewives complain that their cutlets turn out rubbery, tough, or simply fall apart when frying. But our article will help you prepare juicy, airy and very tasty cutlets.

Homemade cutlets made from minced pork and beef

The recipe for homemade cutlets can be found in every housewife's cookbook. The taste of a meat dish largely depends on the quality of the minced meat. Many people buy it ready-made, but still, you shouldn’t be lazy and twist the minced meat yourself, because this is the only way to be sure of the quality of the product.

To make the cutlets juicy, but not greasy, it is better to use pork and beef.

Ingredients:

• half a kilo of pork and beef (a kilo of prepared minced meat);
• loaf;
• egg;
• three onions;
• 300 ml of clean water.

Cooking method:

1. Dip slices of white bread into water or milk.
2. We grind the pieces of meat in a meat grinder together with the onion (for piquancy and aroma, you can add a few cloves of garlic);
3. Beat an egg into the prepared minced meat, add soft bread (previously squeezed out of excess liquid) and spices to taste, mix.
4. We make cutlets from the minced meat and fry until golden brown, then pour in a little water and steam for 10 minutes under the lid.

In breadcrumbs

Homemade minced meat cutlets can be fried in breadcrumbs. This meat dish will be a worthy treat for a family or holiday dinner.

Ingredients:

• 450 g minced meat;
• loaf;
• egg;
• breadcrumbs for breading.

Cooking method:

1. In the minced meat we put finely chopped onion, a loaf soaked in water (milk) and spices to taste.
2. We make cutlets from minced meat, bread them in breadcrumbs and fry them until deliciously crispy.

From minced chicken

Today there are several options for preparing meat cutlets. Many housewives choose chicken meat for minced meat. Chicken cutlets cook faster, are less greasy and very tasty. We are offering to you original recipe preparing cutlets from dietary poultry meat.

Ingredients:

• 750 g minced chicken;
• two onions;
• half a cup of milk;
• loaf;
• two pinches each of hops-suneli and paprika;
• two spoons of tomato puree;
• five spoons of sour cream.

Cooking method:

1. Pass bread and onions soaked in milk through a meat grinder.
2. Mix the resulting mass with salt and pepper into the minced meat.
3. In principle, you can already fry cutlets in a frying pan, but there is a more interesting way.
4. Take a baking sheet, grease it with oil, lay out the cutlets and set to bake for 20 minutes (temperature 180°C).
5. From sour cream, tomato paste, as well as paprika and suneli hops, we make gravy. We take out the cutlets, pour them with aromatic sauce and return them to the oven for another 20 minutes.

Juicy home-made minced fish cutlets

You can also make delicious cutlets from fish meat, which are good both hot and cold.

Suitable for preparing this dish is sea or River fish They mainly use pike perch, cod, pollock, silver carp and other types of white fish.

The most important thing is that there are no bones in the meat, otherwise the dish will be spoiled by an unpleasant surprise.

Ingredients:

• 1 kg fish fillet;
• spoon of sugar;
• 50 g semolina;
• dill.

Cooking method:

1. Using a meat grinder, grind the fish fillet along with the onion.
2. Add semolina, sweetener, chopped dill, salt and pepper to the crushed mass. If the minced meat turns out to be liquid, you can add more semolina.
3. We form cutlets from minced fish, sprinkle them with breading and fry until golden brown.

Beef and turkey with semolina

For all fans dietary nutrition There is also a recipe for delicious cutlets. For meat we will use beef and turkey.

Ingredients:

• 600 g each of beef and turkey;
• two onions;
• garlic;
• 60 g semolina;
• 50 ml water.

Cooking method:

1. We grind the beef and turkey in a meat grinder, we also chop the onions and cloves of garlic in a meat grinder or just use a grater.
2. Pour semolina into the minced meat; of course, you can use bread soaked in milk or grated potatoes, but it is also semolina that better holds the shape of the cutlets.
3. Along with the semolina, add salt, pepper, and other seasonings of your choice, mix and set aside for half an hour.
4. Next, we form cutlets, sprinkle with flour, first fry for three minutes on each side in a frying pan, then simmer them for ten minutes in a pan of water.
5. Serve ready-made homemade minced meatballs with sour cream sauce.

Cooking Kiev style

Chicken Kiev is a true culinary classic. This dish has captivated many gourmets with its juiciness, aroma and crispy crust. This is a restaurant dish, as it is not so easy to prepare, but if you try, you can master such a culinary masterpiece.

Today I suggest you prepare juicy and tasty cutlets. Which? Choose according to your taste! I can offer you a step-by-step recipe for 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 handfuls of minced meat 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 meatballs. 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 ground 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 them, and let's go cook and learn new secrets 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 minced meat cutlets with cabbage, we’ll choose it. 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 you don’t have such flour, but you have 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)
• onions - 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 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 the dish a great creamy taste!

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 there are no special dishes with non-stick coating, in which you can fry almost without oil - you can cook such cutlets in the oven, you can 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 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!