What do you need to make cutlets? Meat cutlets. Homemade beef and turkey cutlets with semolina

I ask you to try to cook the most delicious cutlets according to my mother’s recipe. There are no people who are indifferent to them. The recipe is simple, but proven over many years. In addition, the cutlets can be prepared for future use and if you don’t have time or unexpected guests arrive in 5-10 minutes, you will have juicy, tender and flavorful cutlets. This is my first "anniversary" recipe.

Ingredients for “Homemade cutlets”:

Nutritional and energy value:

Recipe for “Homemade cutlets”:

So let's start cooking. Grind the meat in a meat grinder or food processor. I used minced pork. But in principle you can combine pork-chicken, pork-beef. It has been noticed that cutlets turn out tastier if all the ingredients are chopped in a food processor; in a meat grinder, the taste is slightly different.

Grind the onion.

And chop the potatoes.

Mix all the ingredients of the cutlets in a bowl. Salt and pepper to taste and add chopped garlic. Now the most important thing. Be sure to beat our minced meat well. We collect it into a lump in our hands and throw it on the table or into a bowl at least 20 times. This procedure will prevent our cutlets from falling apart during frying. Now let’s let the minced meat rest a little for about 5 minutes. During this time, the bread will absorb the juice from the onions, potatoes and meat, because we didn’t add any additional liquid to the minced meat.

Then we take a small piece of minced meat (50 grams) and form small oblong cutlets. The cutlets must be small. This makes them different from others and gives them a special “charm”.

Fry the cutlets over high heat until beautifully dark brown. Do not try to fry the cutlets until done. We are not striving for this. But you need to brown it well. Please note that we do not use any breading. The quality of the meat has deteriorated significantly recently; before, the cutlets never stuck to the pan. And now sometimes it happens. But to prevent this from happening, as soon as you place the cutlet in the hot oil, immediately move it around the pan with a spatula, this will allow the crust to grasp and not stick to the bottom. There should be enough oil in the frying pan, about 1 cm. These are the handsome ones we got.

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 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 thoroughly. 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 even the most desperate non-fans of fish cutlets reconsider their views.

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 is rightly considered one of the best options for a family dinner. They can be made in several different ways. Most often, such cutlets are baked in the oven, fried in a pan or steamed. They go well with almost any side dish and are made from simple, easily available ingredients.

To prepare such a dish, you need to use only fresh meat. It is desirable that this be the sirloin edge of the front part of the carcass. To make the finished cutlets softer and juicier, it is recommended to make minced meat from several types of meat. Depending on the specific recipe, onions, garlic, soaked bread, raw eggs, grated potatoes, kefir or sour cream are added to it.

To make tender cutlets, roll through a meat grinder twice. Then it is thoroughly kneaded and beaten. To make the finished products softer, add a little warm boiled water, a pinch of soda or a small piece of butter to the minced meat. It is advisable to form the cutlets with wet palms. Otherwise, the minced meat may stick to your hands. For frying products, it is best to use a thick-bottomed frying pan, generously greased with heated vegetable oil.

Classic version

Fried juicy and tender beef cutlets, prepared according to the recipe described below, are ideal for both adults and children's food. Therefore, they can be safely served for a family lunch or dinner. To prepare them you will need:

700 grams of lean ground beef.
150 milliliters of clean water.
Raw chicken egg.
A couple of slices of white bread.
Salt and spices.

Additionally, you should have vegetable oil on hand for frying the cutlets.

Process description

It should be noted that the recipe for tender minced meat cutlets is so simple that even an inexperienced housewife who has never prepared such dishes before can easily master it. The technology itself can be divided into several main stages.

First of all, you need to deal with the bread. It is soaked briefly in filtered water or cow's milk before being squeezed out and combined with the finished ground beef. A raw chicken egg, salt and spices are also added there. Mix everything thoroughly with your hands until smooth.

From the resulting mass, oblong cutlets are formed and fried in vegetable oil. As soon as a golden brown crust appears on the surface of the products, cover the frying pan with a lid and reduce the heat.

Option with cheese

This recipe will definitely interest those who love oven-baked dishes. Since such juicy and tender cutlets are prepared from a not entirely standard set of ingredients, check in advance whether you have everything you need on hand. This time you will need:

A kilo of ground beef.
A couple of slices of stale bread.
Large onion.
3 cloves of garlic.
Raw chicken eggs.
120 grams of easy-melting hard cheese.
80 milliliters heavy cream.
Salt and spices.

Breadcrumbs and any vegetable oil are usually used as additional ingredients.

Cooking technology

Slices of bread are briefly soaked in cream. Literally after a few minutes they are squeezed out and combined with the finished ground beef. A raw egg, chopped garlic, salt and spices are also sent there. Mix everything vigorously with your hands. Add grated cheese to the resulting mass.

Using wet palms, form approximately identical cutlets from the finished minced meat and bread them in breadcrumbs. The resulting products are fried in vegetable oil for two minutes on each side and transferred to a baking sheet. Then the future tender cutlets are sent to the oven. They are baked at standard one hundred and eighty degrees. After just a quarter of an hour they can be served. Mashed potatoes or fresh vegetable salads are most often used as a side dish.

Option with semolina

Using the technology described below, you can quickly and without much hassle make cutlets (tender). The recipe for making them will be a real godsend for those who don’t have bread on hand, but do have semolina. To create minced meat you will need:

Half a kilo of pork pulp.
Medium bulb.
3 tablespoons of semolina (heaped).
A couple of small potatoes.
5-6 tablespoons of cow's milk.
A couple of cloves of garlic.
Large chicken egg.
Salt and spices.

In addition, you should make sure in advance that you have deodorized vegetable oil and some wheat flour in your kitchen at the right time. These ingredients will be needed to bread and fry juicy and tender cutlets.

Sequencing

The semolina is poured into a small bowl, poured with warm milk and left for a while at room temperature. While it swells, you can work on the remaining components. The washed and chopped pork is passed through a meat grinder along with peeled onions and potatoes. A raw egg is driven into the resulting minced meat and chopped garlic is added. All this is seasoned with salt and spices, and then combined with the swollen cereal and kneaded intensively. Then the almost finished minced meat is beaten on the bottom of a bowl or on a work surface.

From the resulting dense, soft and elastic mass, pinch off pieces of the desired size with wet hands and form them into cutlets. The larger the semi-finished product, the juicier the finished dish will be. Future products are breaded in flour, placed in a hot frying pan and fried on both sides until golden brown. The browned tender cutlets are brought to readiness. To do this, they are simply baked in the oven or stewed in a small amount of water. They go great with almost any side dish. But most often they are served with boiled rice, mashed potatoes or vegetable salad.

Option with mayonnaise

To prepare juicy and tender cutlets, the recipe with photos of which can be seen below, you will need simple and easily accessible products. Before you begin the process, double-check that you have on hand:

Half a kilo of pork and beef.
A couple of onions.
Medium potato.
100 grams of white bread.
A pair of raw chicken eggs.
A glass of milk.
3 cloves of garlic.
2 tablespoons of mayonnaise.
Salt and spices.

Also stock up on fresh dill and any vegetable oil in advance.

Cooking algorithm

At the initial stage, you should deal with the meat. It is washed and cut into small pieces. Pork and beef prepared in this way are ground using a meat grinder or blender along with peeled potatoes, onions and soaked bread. Add chopped garlic, pre-beaten chicken eggs, salt and spices to the resulting mass. Mix everything vigorously and begin to form oblong cutlets. It is important that they are approximately the same size. To prevent raw minced meat from sticking to your palms, it is advisable to wet your hands with cold water.

The resulting semi-finished products are sent to a heated frying pan, the bottom of which is generously greased with vegetable oil, and fried for several minutes on each side. They are served with pasta, any crumbly porridge, boiled potatoes or vegetable salads.

Tender chicken cutlets: recipe

A kilo of chicken pulp.
4 onions.
A couple of raw eggs.
A glass of oatmeal.
A bunch of green onions.
Salt and spices.

Washed and chopped chicken is ground in a meat grinder along with peeled onions. Add eggs and oatmeal to the bowl with the resulting minced meat. All this is salted, seasoned with spices and kneaded thoroughly. Small cutlets are formed from the resulting mass and sent to a slow cooker or double boiler. In just half an hour they can be served. In this case, any vegetables are used as a side dish.

Chopped chicken breast cutlets

Tender and juicy products are made only from fresh and high-quality ingredients. Therefore, before you start cooking, be sure to go to the store and buy everything you need. In this case, you should have at hand:

800 grams of chicken breasts.
4 tablespoons each of potato starch and sour cream.
3 raw chicken eggs.
Medium sized white onion.
A couple of cloves of garlic.
Salt, spices, herbs and vegetable oil.

Washed and dried chicken meat is cut into small pieces and combined with chopped onion. Chopped herbs and garlic passed through a special press are also sent there. Raw eggs, sour cream and starch are added to the resulting mass. All this is salted, seasoned with spices and mixed carefully.

Spoon the resulting minced meat into a hot frying pan with vegetable oil poured into the bottom and fry for several minutes on each side. After this, the browned chopped chicken cutlets are placed on a beautiful plate and served.

Option with cheese

These tasty and juicy cutlets are made from minced pork with the addition of additional ingredients. To prepare them you will need:

100 grams of stale white bread.
Half a kilo of minced pork.
4 tablespoons cow's milk.
150 grams of feta cheese.
Salt, herbs and spices.

Place the slices in a bowl, pour in fresh milk and leave for a few minutes. When they are soft enough, they are lightly squeezed by hand and combined with minced pork. All this is salted, seasoned with spices and mixed. The resulting mass is divided into eight approximately equal parts and flattened. Place a small piece of feta cheese in the middle of each flatbread, sprinkle with chopped dill and form cutlets.

The resulting semi-finished products are placed on a baking sheet, wrapped in foil and sent to the oven. They are baked at standard one hundred and eighty degrees for no longer than forty minutes. In addition, such a dish can be prepared not only in the oven, but also in a frying pan. In this case, fried minced pork cutlets with the addition of cheese will have an appetizing golden brown crust. However, they will turn out to be higher in calories. To get rid of excess fat, immediately after removing them from the frying pan, place them on paper napkins and only then serve them. Boiled potatoes, any crumbly cereals, pasta, fresh or baked vegetables are most often used as a side dish.

Everyone loves tender, juicy and fragrant cutlets. This is one of the most popular meat dishes. Therefore, we present to your attention several classic recipes for minced meat cutlets and their variations.

Ingredients:

Minced pork or a piece of meat from which you can make minced meat yourself – 1 kg;
Milk – 350 ml;
Bread – 0.3 kg;
Eggs – 2 pieces;
Oil – for frying;
Onions – 3-4 pieces (medium heads);
Spices and salt - to taste.

Preparation step by step:

If you purchased ready-made minced meat or made it in advance, go straight to the second point. So, take the pork and rinse it under running water. Remove all membranes and bones (if any) and remove excess liquid from the meat. Cut the meat into small pieces and grind them using a meat grinder.
Place the minced meat in a large bowl, because we will continue to add the rest of the ingredients into it.
Place the slices of bread in a small bowl and pour milk over them (as a last resort, you can pour boiled water over the bread). Let the bread soften, this will only take a few minutes.
Peel the onion. Pass all the onions through a meat grinder and add them to the meat. If you don't have a meat grinder, you can chop the onion by hand or using a blender.
Remove the crumb from the milk and add the bread to the meat.
Beat eggs into all ingredients. Mix the minced meat thoroughly; it should have a uniform consistency.
Add your favorite spices and salt. Mix the resulting mass.
Place the frying pan over medium heat and add oil. Wait until the pan is hot enough.
Wet your hands in cold water and start making our cutlets. Choose the size yourself, but keep in mind: small ones cook faster, while large ones are juicier.
Place the cutlets only on a well-heated frying pan. There must be space between the meat balls, otherwise they will stick together or lose their shape.
Our cutlets need to be fried on both sides until golden brown.
Fill the cutlets with water and turn the heat to low. Let them simmer for about 20-30 minutes. You can do it differently: fry all the cutlets and put them in a saucepan and simmer everything together. Or you can do without this item altogether.
Flavorful minced pork cutlets are ready. They go well with all side dishes, but are most often eaten with mashed potatoes or pasta.

Additional delicious cutlet recipes

There are many variations of the classic recipe. Let's look at the most interesting and delicious cutlet options.

Minced chicken cutlets

Ingredients:

Chicken fillet – 1 piece (approximately 0.5 kg);
Butter – 50 g;
Breadcrumbs or flour - 1 cup;
Stale bread – 2 pieces;
Onion – 1 piece;
Egg – 1 piece;
Oil – for frying;
Spices and salt - to taste.

Step-by-step preparation steps:

Take a stick of butter and cut off a quarter of it (about 50 grams), wrap the cut piece in a small bag or cling film. Place the butter in the refrigerator for half an hour. Butter can be replaced with margarine.
Cut off the crusts of dry bread and leave only the crumb. Cover the bread with water.
Make minced fillet using a blender or meat grinder.
Finely chop the onion or pass it through a meat grinder.
Making the minced meat: in a large bowl, combine the meat, onion, egg and softened bread (before doing this, squeeze it thoroughly so that there is as little liquid in the minced meat as possible).
Mix everything thoroughly and add spices to our minced meat.
Take out the oil and quickly grate it, add it to the meat and mix everything thoroughly. Place the minced meat in the refrigerator for 5-10 minutes.
Wet your hands and start making cutlets. After that, dip each one in breadcrumbs and place the finished cutlets on a wooden board.
Heat a frying pan and pour refined oil into it.
When the oil is hot, add the cutlets. Fry them without a lid.
Fry on each side until golden brown (about 5-6 minutes on each side).
Ready-made minced chicken cutlets must be served hot with fresh vegetables.

From ground beef

Beef cutlets are tough. Therefore, such meat must be diluted with third-party additives, for example, oatmeal. They have a mild taste, which will not overpower the meat and will give the emu juiciness and softness.

Ingredients:

Beef – 1 kg;
Oil – for frying;
Eggs – 2 pieces;
Oatmeal – 6-7 tbsp. spoon;
Onion – 2 heads;
Salt and spices, herbs - to taste.

Preparation:

Take the flakes, pour them into a deep bowl and pour boiling water (1.5 cups).
Make minced beef or buy ready-made.
Mix the minced meat with the eggs. They can be replaced with one raw potato (then you need to pass it through a meat grinder); it also has excellent adhesive properties.
Chop both onions. Add them to the minced meat.
Add prepared oatmeal and spices with salt to the meat. Chop the greens (for example, dill and parsley) and add them to the minced meat. The entire mass must be mixed thoroughly.
With wet hands, form the minced meat into cutlets. During sculpting, you need to beat them a little (pass the meat from one hand to the other) so that excess moisture is removed and the cutlets do not lose their shape during the cooking process.
Heat a frying pan with oil and add the cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn the meat balls over, reduce the heat and cover with a lid. If you use this technique, the cutlets will become softer and more flavorful.
Ground beef cutlets are ready. It is better to eat them warm with a side dish.

Chicken Kiev

Let's look at the algorithm for preparing this dish using just one cutlet as an example.

Ingredients:

Chicken fillet – 1 piece;
Rusks - for breading;
Flour – for breading;
Oil – 25 g;
Processed cheese – 25 g;
Egg – 1 piece;
Dill – 2-3 g;
Salt and white pepper – 2 g;
Sunflower oil - for deep frying.

Preparation:

Take the chicken breast and rinse thoroughly. Trim all membranes, veins and fat from the meat. Next, you need to cut it in the middle and unfold it (like a book) so that the meat is a single layer. The main thing is to remember to leave a bone on the fillet.
Wrap the meat in cling film and begin pounding it until the chop is about ½ inch thick.
Salt the chop and add pepper, but keep in mind that the color of these additions will affect the type of juice. And it, ideally, should be transparent. Therefore, it is worth using white pepper.
Let's prepare the filling. Grate the cheese on a fine grater, chop the herbs very finely, mix everything with butter. Wrap this mixture in cling film, giving it the shape of a sausage. Place the filling in the freezer. The last point is mandatory, since without preliminary hardening the filling simply will not hold its shape and will quickly spread over the entire cutlet. In the classic recipe, it is customary to put only butter in the middle, but this option has been improved over time. But you can just put a piece of butter in the middle.
Place the filling in the middle of the fillet and wrap the meat so that the filling is securely hidden in the chop and the oil does not leak out during cooking.
Flatten the meat a little so that it resembles a cutlet.
Place the cutlet in the freezer (at least half an hour) so that it reliably holds its given shape and does not fall apart during further warm processing.
Take our product out of the freezer and dust it with flour.
In a small bowl, beat the egg without adding spices.
Dip the meat into the egg. Do this slowly so that the excess has time to drip off.
Roll the product in breadcrumbs. Place the cutlet in the freezer for a few minutes to help the batter hold better.
Remove the meat and dip it back into the egg.
Dip the cutlet in breadcrumbs.
Deep fry the cutlet until golden brown.
Place the cutlet in an oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be completely cooked.
The dish is ready. Delicious!

From mixed minced meat

If you mix several types of meat, you get a completely new taste. In addition, such cutlets will be very aromatic and juicy.

Ingredients:

Pork – 0.2 kg;
Chicken – 0.2 kg;
Beef – 0.2 kg;
Egg – 1 piece;
Rusks or flour - for breading;
Onions - 2 pieces;
Potatoes – 1 piece;
Loaf – 1 slice;
Mayonnaise – 2 tbsp. spoons;
Spices and salt - to taste.

Preparation:

All meat must be washed and membranes and bones trimmed. Dry all meats using paper towels.
Cut all 3 types into pieces and grind them in a meat grinder.
Peel the onions and potatoes and also chop them using a meat grinder.
Soak the bread in water. Add the pulp to the minced meat.
Beat the egg into the minced meat. Add mayonnaise, but if the meat is fatty, you won’t need it.
If you wish, you can add garlic and herbs to the meat at this stage.
Add your favorite spices and salt to the minced meat. Mix everything thoroughly.
We beat the cutlets. In this recipe, this is a mandatory step, since the meat must have a uniform structure. So, take the meat in your hand and forcefully throw it back into the bowl, repeat this action several times. You will immediately see that the mince will change. If you do everything correctly, the cutlets will keep their shape perfectly, and their taste will be simply amazing.
With wet hands, begin to form cutlets. Then roll them in breadcrumbs (you can replace them with flour).
Pour oil into a well-heated frying pan and wait until it warms up thoroughly.
Place the cutlets only in a very hot pan. Fry until golden brown on both sides. After this they can be stewed.
When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.

This is a classic option that is preferred by many housewives. This way the cutlets cook quickly, and you can constantly control the degree of frying.

In the oven

This is a less common option, but nevertheless, many women use it, since you can cook many more cutlets at the same time and do not need to stand at the stove.

For this option, you need to grease a baking sheet with oil or fat and place the cutlets. But you can even do without oil - just cover the bottom of the pan with foil.

Also, cutlets that are cooked in the oven can be modified. For example, you can put a slice of tomato, mushroom or cheese on each cutlet. It all depends on your imagination.

In a slow cooker

Proponents of a healthy diet are inclined towards this option, since using a multicooker you can cook cutlets completely without oil - by steaming them.

But if you don’t have this device, and you want to eat healthy food, then there is a way out. Take a large saucepan and boil water in it. Place a colander on top so that it does not touch the water, and place the cutlets on it. This way, while the water is boiling, your cutlets will cook.

Now you know how to cook cutlets! Try different recipes and don’t be afraid to change them based on your taste preferences.

Homemade minced meat cutlets are a great way to feed your family or company a hearty and tasty meat dish. Made from minced meat or fish, the cutlets go perfectly with a variety of side dishes - be it porridge, pasta or vegetable stew. We offer you simple recipes for delicious cutlets with useful tips on how to make them tastier and more varied.

It is well known that cutlets are prepared from minced meat of various types of meat and more. Working with minced meat is easy - you can buy it ready-made or, using modern devices for chopping meat, quickly mince it fresh and even store it in the freezer until needed.

What you can’t cook from minced meat! Cutlets, meatballs, cabbage rolls, schnitzels, dumplings, fry for pasta in a navy style, include in various fillings for baking - minced meat is in place everywhere! It’s a rare housewife who needs to be taught how to cook cutlets correctly, but we still have several attractive secrets even for experienced home cooks in the recipes posted in this article.

When buying original minced meat in a store, you should know that apart from meat and fat, it does not contain those products that would make it a real cutlet material. Your task is to fill it with the missing very important ingredients (spices, herbs and some additives) that provide the real taste of the intended minced meat product.

Traditional additives include raw potatoes, zucchini, cabbage, and bread crumbs to make the cutlets more fluffy, but not everyone knows that it is better to use stale bread rather than soft fresh bread in order to avoid excessive stickiness from the fresh loaf, which worsens the appearance of the minced meat product.

General rules for preparing products for minced meat cutlets

Regardless of your preference for store-bought or homemade minced meat, the process of making cutlets is almost the same. If the minced meat was frozen, you should defrost it ahead of time or using a microwave in the defrost mode, but any of them needs flavoring additives according to the recipe, thorough mixing and even “beating” the minced meat for the fluffiness of the finished cutlets. If the minced meat still seems a little dry in the end, you can testally add a small amount of water while vigorously stirring.

How to cook minced meat cutlets according to the “Homemade” recipe

Minced meat cutlets according to the “Homemade” recipe attract housewives with their ease of preparation and win-win results. In addition, even in its classic form there is room for some options. As a rule, the cutlets come out fluffy, juicy and even attractive in appearance. They are good with various types of side dishes: pasta, rice, potatoes, boiled or canned vegetables - everything harmonizes well with “Homemade” cutlets.

Ingredients:

minced pork - 500 grams;
loaf pulp - 150 grams;
fresh milk - 1 glass;
fresh chicken egg - 1 piece;
onion - 1 onion;
fresh garlic - 3-4 cloves;
breadcrumbs;
vegetable oil;
salt and pepper - to taste.

Here's how to prepare homemade cutlets:

Remove the pulp from the loaf and soak it in warm milk for a few minutes. At this time, finely chop the peeled onion.
Place the minced meat in a suitable container, add the prepared onion and the milk-saturated loaf. Mix in a raw chicken egg and crushed peeled garlic.
All that remains is to add salt and pepper to taste to the prepared minced meat, finally knead until the mass is homogeneous and proceed in the usual way to sculpting the cutlets, which should eventually be rolled in breadcrumbs.
It is very important to first heat a dry frying pan and only then pour the required amount of vegetable oil into it for frying the cutlets. As soon as the cutlets “make noise” in the frying pan over high heat, the heat intensity should be reduced to medium or even low. After turning the cutlets over, turn up the heat again for a short time and finish frying as usual, depending on your preference for the degree of browning of the crust of the finished cutlets.
The cutlets, ready for heat treatment, can be baked with minimal use of oil in the oven or, if you have dietary requirements for food, steamed in a way convenient for you.

Recipe for minced meat cutlets with white cabbage

This recipe will most likely be chosen by those housewives who prefer cutlets with less fat. In addition, the inclusion of white cabbage in the minced meat will add special juiciness and originality to the finished cutlets. In addition, you should mix minced pork with minced beef.

Ingredients:

minced pork - 200 grams;
minced beef - 200 grams;
fresh white cabbage - 400 grams;
onion - 1 onion;
fresh garlic - according to preference;
ground salt and pepper - to taste;
premium wheat flour and semolina - for breading;
vegetable oil - for frying cutlets.

Prepare minced meat cutlets with white cabbage:

Pass coarsely chopped onion and peeled garlic cloves through a meat grinder. Drain off excess juice. Combine the minced vegetables with the prepared meat and mix thoroughly.
To the resulting mass add salt, ground pepper, chopped fresh herbs and a raw egg and mix until the minced meat is smooth.
All that remains is to fashion the cutlets, roll them in the breading mixture and, placing them one by one in the prepared frying pan, fry until cooked on both sides.

Recipe for homemade minced chicken cutlets with mushrooms

For such interesting and tasty cutlets, it is better to make minced meat at home from fresh chicken fillet, minced through a meat grinder, with the addition of minced fresh zucchini, fresh peeled potatoes, garlic and loaf crumb. Salt and pepper - to taste.

Ingredients:

minced chicken - 400 grams;
minced vegetable - 200 grams;
minced mushrooms - 200 grams;
chopped onion - 100 grams;
chopped parsley - optional;
vegetable oil for frying;
breading material - according to preference.

Here's how to prepare homemade minced chicken cutlets:

Finely chop the parsley and peeled fresh onions. Peel fresh porcini mushrooms, rinse, cut into slices and lightly fry with vegetable oil in a frying pan, then grind the fried mushrooms in a blender. Combine all ingredients in a suitable container and, adding salt and pepper, mix thoroughly until the minced meat is homogeneous.
Next, make cutlets from the resulting minced meat, roll them in the chosen breading material, place them in boiling oil in a frying pan, fry until done on both sides and serve with a side dish or include them in a complex sandwich with vegetables.

Recipe for homemade minced meat cutlets with cheese and tomatoes

This original minced meat for homemade cutlets will also find its fans. Peculiar additives in the form of cheese and tomatoes give the cutlets an exquisite taste and aroma, and special juiciness. It is better to use mixed minced meat: beef and pork.

Ingredients:

minced pork - 300 grams;
minced beef - 200 grams;
crumb of stale white bread;
fresh onion - 1 onion;
fresh garlic - 3 cloves;
fresh tomatoes - 2 tomatoes;
vegetable oil for frying;
hard cheese - 150 grams;
fresh chicken egg - 1 piece;
ground pepper and salt - to taste;
ground breadcrumbs - 100-150 grams;
parsley and dill - a few sprigs to taste.

Here's how to prepare homemade minced meat cutlets with cheese:

Peel the onion and garlic. Rinse tomatoes and herbs. Soak the crumb of white stale bread or loaf in warm milk for 10 minutes, squeeze out excess milk.
Finely chop the onion and herbs, cut the tomatoes and cheese into small cubes. Combine all ingredients in a suitable container and, adding salt and pepper, mix thoroughly until smooth.
Make cutlets from the resulting minced meat, roll them in breading material, place them one by one in boiling oil in a frying pan, fry the cutlets on both sides until cooked. Serve hot with any side dish or add to a complex sandwich with vegetables.

To make the cutlets extremely tasty, it is better to use mixed varieties of beef and pork for minced meat in equal volumes. It is better to finely chop fresh onions for minced meat cutlets, fry in vegetable oil, cool and add to the contents of the minced meat.

A little butter should be added to minced lean meats or chicken with some caution so that the cutlets do not become loose and falling apart when they come out.

For lovers of cutlets, there is the opportunity to steam them or bake them in the oven.