Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Meatballs and meatballs, meatballs, cutlets, cabbage rolls, dumplings - all these dishes are based on minced meat. Homemade is always more attractive in taste and appearance than store-bought, but creating such a meat base is not as easy as we would like. Where is the secret of perfect minced meat for cutlets of any kind and what mistakes do inexperienced housewives make?

How to make minced meat for cutlets

Pieces of pork, beef, poultry or even fish twisted through a meat grinder - in the general understanding, this is minced meat. However, such a “bare” base is not suitable for further work, since it falls apart, dries out during heat treatment, and has almost no taste. As a result, you have to add some binding components, spices, etc., so the question of how to prepare minced meat for cutlets can take a very long time to figure out. First of all, it is advisable to decide how this dish will be prepared.

In the oven

This method of heat treatment is very popular along with cooking in a slow cooker. There are no special requirements for minced meat for cutlets in the oven, but it is desirable that it be juicy, since the moisture is actively evaporated. Breading is not necessary here, but it is recommended to make a wet filling for the cutlets - it will saturate them from the inside, preventing them from drying out. Mixed pork-beef, pork-chicken or fish mixture is ideal.

For a couple

This cooking method is mainly used for fish and poultry, when dietary recipes are selected and fats are not allowed. The minced meat for steam cutlets can even be completely dry - the humidity inside will be created and preserved by the chosen method of heat treatment. The only disadvantage of the finished dish is its outward appearance: the steamed cutlets are very pale, so experts advise putting them in the oven for a quarter of an hour so that a crust appears.

A couple of important nuances:

• There is no need to bread the formed cutlets - a steamer will turn this dry shell into an unsightly mess.
• Don't have a meat grinder? Use a blender or food processor. The consistency of the minced meat will vary depending on the duration of operation of the device.

In a frying pan

If we talk about the classic fried dish, then it uses mainly combined minced meat, part of which is necessarily juicy pork. Professionals do not recommend using ground chicken or turkey for frying cutlets, as it can become too dry when frying. Some chefs make a twisted pork-beef tandem with a small amount of lard - this makes the dish especially tender.

Minced meat recipe for cutlets

After reading the methods outlined below for creating minced meat, poultry or fish, you will forget about the problem of falling apart or burnt cutlets, and learn how to choose the right flavoring additives. Each step-by-step recipe for preparing minced meat is accompanied by a photo, and at the end the most valuable advice from professionals is collected, selected based on the frequency of questions that housewives have.

Classical

The traditional version of this delicious dish is pork and beef, complemented with white onion, black pepper, and salt. Most housewives prefer to make classic minced meat for cutlets with an egg, whose task is to give the mass elasticity and integrity. Be sure to bread it with ground breadcrumbs, and for tenderness, add a piece of butter at the very last stage.

Ingredients:

• beef – 400 g;
• pork – 180 g;
• egg higher cat.;
• bulb onions;
• salt pepper;
• butter – 20 g.

Cooking method:

1. Scroll the meat and onion slices twice at the same time.
2. Add salt and pepper. Taste the mixture, because more often it happens to be under-salted than over-salted.
3. Beat the egg and add it in. Knead with your hands (!) for a couple of minutes.
4. Pour in a spoonful of ice water and add butter. Knead for another minute.

From pike

This fish is characterized by dry fillet, so professionals always use butter, which will make the cutlets juicy. You can take lard or even fatty pork, but if you are planning to prepare a dish for a child, this option is not suitable. The remaining secrets of how to make ideal minced pike for cutlets are revealed as the algorithm is described.

Ingredients:

• pike – 550 g;
• butter – 30 g;
• milk – half a glass;
• bulb;
• salt;
• a sprig of cilantro;
• slice of white loaf.

Cooking method:

1. Cut the bread crumb and pour in milk - this will make the cutlets tender.
2. Clean the pike fillet and grind through a meat grinder with chopped onion.
3. Add the squeezed bread mass, salt, chopped cilantro.
4. Before frying/baking, the cutlets will definitely need to be breaded, otherwise all the juice will go away.

From beef and pork

If you like the big, hearty burgers sold at food chains, but are wary of their unknown ingredients, learn how to make this dish yourself. First of all, you need to figure out how to prepare minced meat for pork and beef cutlets. This mass, according to professionals, is ideal for burgers. The dietary version discards pork.

Ingredients:

• beef – 250 g;
• pork – 250 g;
• egg 1 cat.;
• white loaf – 100 g;
• salt, oregano, basil - a pinch;
• caraway seeds – 1/2 tsp.

Cooking method:

1. Grind the beef and pork through a meat grinder.
2. Freeze the loaf and grate it coarsely.
3. Beat the egg and add to the meat mixture. Add spices and salt there.
4. Add the loaf crumbs last - the mass should be thick.
5. You can fry burger patties made from minced pork and beef without oil, remembering to give them the correct flattened shape.

Chicken

A very quick, tasty, tender dish is obtained if you prepare the base according to this recipe. Chicken fillet is low-fat, so it is complemented with processed cheese or regular cheese with sour cream, and fresh herbs will give it a pleasant aroma and taste. Minced chicken for cutlets also wins over others due to the speed of frying, especially if you make small flattened balls.

Ingredients:

• chicken fillet – 500 g;
• one processed cheese;
• eggs 2 cat. - 2 pcs.;
• a bunch of dill;
• green onion feathers;
• salt.

Cooking method:

1. Chop the chicken fillet with a knife and grind in a blender. Add salt.
2. Mash the cheese, add torn dill and green onions.
3. Add beaten eggs, knead chicken mixture. If it is very liquid, add a little flour.
4. These cutlets are best baked or steamed to keep them low in calories. If frying, make breading.

From fish

For such a dish, experts do not place restrictions on the type of main product - you can use both juicy fatty trout and skinny pollock, as well as pike perch and cod. The only important thing is the absence of a large number of bones, otherwise cleaning will turn into torture. There are no special secrets in how to make minced fish for cutlets - even all the components that complement the fillet can be identical to those for meat.

Ingredients:

• fish fillet – 600 g;
• a bunch of parsley;
• semolina - 3 tbsp. l.;
• salt;
• ground white pepper;
• breadcrumbs.

Cooking method:

1. Cool the fish fillets before using. Clean, rinse.
2. Cut into cubes and grind with a blender.
3. Add torn parsley, salt and ground white pepper.
4. Add semolina to make the mixture less liquid.
5. Form cutlets and cover with breadcrumbs.

From pork

This type of meat is rarely used alone due to its fat content. Even if housewives do not add beef/poultry, they try to make a filling that will make the dish easier to digest. Apples, prunes and greens are ideal. These minced pork cutlets are juicy, fluffy, beautiful, and are in no way inferior to dishes from restaurant photos. Try this recipe to see for yourself.

Ingredients:

• pork – 700 g;
• bulb;
• salt, ground pepper;
• prunes - a handful;
• green apple;
• semolina – 3 tbsp. l.

Cooking method:

1. Toss cooled pork with onion pieces.
2. Salt, pepper, add semolina. Beat this mass and knead for several minutes.
3. Grate the apple, steam the prunes, make cutlets, adding the filling to the center.

Beef

For such a dish, choose the front zone of the carcass - it is the most tender, but not too greasy. If you use a spatula, it is better to cook mixed minced meat or add butter/lard. However, the fluffiness is also affected by beating - without it, the cutlets will be flat and very heavy inside. How to make ground beef so that your homemade dish can compete with restaurant photos? The technology is disclosed below.

Ingredients:

• beef – 500 g;
• lard – 100 g;
• bulb;
• tomato paste – 2 tsp;
• salt pepper.

Cooking method:

1. Twist the meat with lard, add ground pepper.
2. Salt the minced beef and combine with tomato paste.
3. Beat for 3-4 minutes, immediately form cutlets.

With bread

A culinary trick such as using a loaf or a simple white bun helps make even fried cutlets very tender. This technique is especially actively used for fish or chicken mass, which is devoid of fat. Homemade minced meat cutlets with bread are always juicy, fluffy, and soft. Take stale slices - they will work better due to the gluten. This stuffing cannot be prepared in advance!

Ingredients:

• meat – 600 g;
• garlic clove;
• stale bread – 120 g;
• milk – 150 ml;
• salt.

Cooking method:

1. Pour milk over the bread, wait 10-12 minutes.
2. Grind the beef through a meat grinder. Send it there again, but with squeezed bread and garlic.
3. Salt the resulting mass, add chopped onion. Beat and start making cutlets.

With potatoes

Housewives and even culinary professionals like this simple method - grated potatoes added to chopped meat perform the same role as an egg. This recipe is suitable for people allergic to albumin and is often used in children's menus. Tender, juicy minced meat for cutlets with potatoes can be prepared from any base - it always turns out perfect.

Ingredients:

• meat (any) – 600 g;
• large potatoes;
• onions – 1/2 pcs.;
• salt.

Cooking method:

1. Grind the meat pieces through a meat grinder and add half the chopped onion.
2. Add salt. Beat for 2-3 minutes - this way the cutlets will be fluffy.
3. Add finely grated potatoes, stir for another 1-1.5 minutes.

Turkey

Chefs call this type of meat an excellent compromise between the fat content of pork and the dryness of chicken. Turkey is juicy, tender, but has low calorie content, so it is actively used in the diet menu. If you wanted to know how to make ground turkey, but were constantly faced with a hundred insoluble questions, this recipe will help you figure it out completely.

Ingredients:

• turkey fillet (not breast) – 600 g;
• zucchini pulp – 100 g;
• sour cream – 2 tbsp. l.;
• dried herbs - a pinch;
• salt;
• bell pepper

Cooking method:

1. Pour milk over the bread.
2. Chop the turkey with a knife and grind through a meat grinder with pepper. Season with herbs and salt.
3. Mix with sour cream and egg. Add grated zucchini.
4. Knead for a couple of minutes and form into cutlets.

What can you add to minced meat for cutlets?

Any classic recipe can be modified to change the taste and appearance/consistency of the dish. Professionals tell us what to add to the minced meat for cutlets to get the perfect result:

• Do you want dietary but juicy fluffy cutlets? Mix grated beets or carrots with the meat mixture.
• Minced cod can be supplemented with sour cream or low-fat cream.
• An unusual way to prepare minced meat for cutlets without bread is to use a little grated zucchini pulp.
• Too liquid and no flour? Take bran or oatmeal.

Video

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

Minced meat for cutlets: recipes with photos

Greetings to all readers of the Notebook site!

Today I want to tell you how to cook soft, juicy and airy homemade cutlets; I came up with this recipe during experiments with my slow cooker and the desire to use as little oil as possible when frying the cutlets. If you don’t have a multi-cooker, I’ll tell you how to cook such juicy cutlets using a different cooking method, everything in order...

Juicy cutlets recipe

Each housewife has her own recipe for making minced meat for cutlets; you can get such juicy cutlets from any minced meat: pork, mixed pork, lamb and beef, fish, chicken, minced turkey, minced meat with the addition of vegetables (hedgehogs) and even just beef , the whole trick is in the method of preparing the cutlets.

Today I have exactly the same minced meat as I made on ,

Let me remind you of its composition:

• 400 g pork,
• 400 g beef,
• 1 onion,
• 2 - 3 slices of bread soaked in milk,
• 1 chicken egg,
• salt,
• spices to taste

Recipe for juicy cutlets

We form cutlets from the minced meat; today, due to the rush, I won’t even roll them in flour or breadcrumbs, but quickly fry them right away.

In order to quickly fry all the cutlets at once, I use a multicooker at the same time

and a regular frying pan.

I turn on the multicooker (I use Panasonic) to the “baking” mode for 40 minutes, add 1 tablespoon of butter or ghee to it and to the frying pan and lay out the cutlets. I fry the cutlets only until a light crust forms (while cooking cutlets in a slow cooker, you can cover the lid, but do not close it until it clicks) and turn them over for 1 minute on the other side.

And I immediately put all the cutlets into the slow cooker.

I’ll note that my cutlets come out half-raw, you can clearly see this in this photo, the side of the cutlet is almost raw.

Now, how to make cutlets juicy

I still have time before the end of the baking program.

for which we will subsequently bake or stew juicy cutlets according to this recipe (as you like to call it). We will need milk for juiciness and a clove of garlic for flavor.

Fill the cutlets in the slow cooker with milk so that it covers the cutlets (as in the step-by-step photo recipe),

if there is not much minced meat, maybe one glass will be enough. Close the lid of the multicooker and cook baked or stewed cutlets with milk and garlic until the signal.

After the multicooker signal, we see something like this: the milk evaporates and curdles, forming a beautiful crust, similar to delicate cheese. We no longer need garlic, it has done its fragrant work, and we remove it.

By the way, while the cutlets were steaming in milk in the slow cooker, I put the washed new potatoes in the same tray for steaming. 20 minutes was enough to steam the new potatoes. Again, I simultaneously created a dish in the slow cooker - a duet: (only in reverse).

If you don't have a slow cooker (or are still wondering whether you need one or not),

You can prepare juicy and soft cutlets according to this recipe in two ways:

1. Make them baked in the oven– simply place the semi-finished cutlets in a baking dish, pour in milk and bake in a preheated oven for 20 – 25 minutes at 180 degrees;
2. Make cutlets stewed in milk on the stove in a deep frying pan, Dry Cooker or covered saucepan over low heat.

I will be very glad if you find my recipe preparations juicy and soft homemade cutlets(no matter what: chicken, pork or beef;-)), in terms of their juiciness they can only be compared with!

And in the video recipe today we have

delicious oatmeal cutlets

(Hercules oatmeal) from YouTube from Julianka,

for the preparation of which you will need:

• Oatmeal – 1 cup,
• boiling water – 0.5 cups,
• raw potatoes – 1 pc.,
• onion – 1 pc.,
• garlic – 1 clove,
• salt and spices to taste,
• frying oil

We look and run to the kitchen to cook 😉 This recipe is very suitable for Lent.

other cutlet recipes can be found in the Notebook

Delicious aromatic meat cutlets, cooked at home - who can refuse such a satisfying pleasure? What is the advantage of this method of cooking meat? The thing is that minced meat is a mass in which the meat has already been processed and prepared for cooking, the meat fibers are ground and the meat is fried much faster, it is easy to chew after cooking, does not require long-term marinating, and flavor additives are easily absorbed.

We often hear someone praising the culinary skills of their relatives or friends, admiring their ability to cook cutlets. They are especially juicy and tender, unusually tasty, but mine, they say, burn and come out a little dry, and are not so tasty. “Maybe I don’t know how to cook at all,” another housewife will think. “Not necessarily,” we will answer. Most likely, such a housewife simply does not know the culinary secrets regarding making cutlets, or she came across an unsuccessful recipe.

In this article we will tell you how to cook the best one, what secrets to add to it so that the cutlets turn out simply magical. You will learn how to fry cutlets and much more. Of course, there are many options for preparing this dish from minced meat; here we will not touch on special types of cutlets, such as “Kiev cutlet”, but will focus on a regular cutlet, the preparation of which begins with kneading the base - minced meat, forming the cutlet itself and frying the latter in fat, or on a grill or grill pan.

Minced meat for cutlets

Minced meat for cutlets can consist either of just chopped meat flavored with spices, such as, for example, a hamburger cutlet, or be more “rich” - various ingredients can be added to the minced meat, which give the finished cutlet not only taste, but also a special texture, tenderness, integrity, help preserve the juiciness of the product. Also, minced meat can be prepared from both animal and poultry meat or from a mixture of meat from different animals. So, for example, for minced meat you can use beef or veal, pork, lamb, or a combination of them in different proportions - this way you can get cutlets with different tastes. Chicken cutlets are no less popular; the most famous are “Pozharskie”, chopped chicken cutlets and the famous “Po-Kievski”. We'll talk about fish cutlets in a separate article.

Minced meat can be made using a meat grinder - depending on the diameter of the holes, the finished product has a different texture. You can grind the meat through a meat grinder 1 to 3 times. The more coarsely the meat is ground, the more juices it retains and the cutlet will turn out juicier and without any special additives that help maintain the juiciness of the cutlets. The same applies to minced meat cutlets, that is, minced meat prepared by cutting (chopping) meat with a knife (or, more conveniently, two at once) into small pieces. Depending on the size of the pieces, the cutlet will have a different structure. More thoroughly ground meat produces tender cutlets. You can prepare minced meat using a blender - the minced meat is more similar to dough, and the finished cutlet will be denser, with a layered structure, but certain additives to the minced meat will help maintain the juiciness of the product.

What can you add to minced meat for cutlets?

Bread, flour or semolina help the cutlets maintain their juiciness by absorbing the juices released from the meat during frying. Bread will perform this function better if it is stale. The bread can be dried a little in advance. It is imperative to cut off the crust and use only the crumb, which is usually moistened with water or milk (the cutlet will be more tender and tastier) so that the bread is better combined with the minced meat, and mixed with the already rolled meat. You can grind the bread and crusts through a meat grinder along with the meat, and then pour in a little milk and mix everything well. Use both wheat and rye bread. Bread with spices, like the spices themselves, will give the cutlets an unusual taste and aroma. You can safely add breadcrumbs to the minced meat. Flour or semolina is added to the minced meat instead of bread in such an amount that a homogeneous mass is obtained. At the same time, you should also not forget about the liquid (milk, water, sometimes beer), which should be enough to moisten the minced meat and prevent the finished cutlet from falling apart. Cutlets with the addition of bread are more airy and voluminous, less dense. For juiciness, starch is sometimes added to the cutlets (2 tbsp per 0.5 kg of meat). For 600 g of meat, take 5 slices of white bread, which need to be soaked in 150 g of milk. If your minced meat is too thick, add liquid (meat broth, milk) little by little. For 500 g of minced meat you need to take 3-4 tbsp. flour or ground sugar.

Eggs added to the minced meat for better gluing of the ingredients so that the cutlets do not fall apart or crumble, but this is not a necessary addition, since the combination of bread and milk to some extent promotes gluing - the main thing is not to add too much bread. Also, choosing less lean meat, with fat, so to speak, reduces the likelihood of the product crumbling when frying. Another point is that minced meat with egg sticks less to your hands when forming a cutlet. Usually one egg is added per 500 g of meat, but if in addition to meat there are quite a lot of additional ingredients, then 2 eggs may be needed.

Spicy additives and spices. The taste can be improved by adding onions and garlic, which can be ground together with the meat in a meat grinder. Either separately in a blender, or grate or finely chop with a knife. Onions, chopped with a blender or grated on the finest grater, will turn into a fragrant mush, which will give the cutlets not only taste, but also juiciness and tenderness. Another option is to fry chopped onions and garlic in fat. And then mix it with a small amount of oil from frying vegetables to the minced meat - it will be very tasty. Usually one medium onion is enough for 500 g of meat. Big fans of onions can add onions to the cutlet mass in an amount of up to half the amount of meat. You can add finely chopped herbs to the cutlets - dill and green onions go especially well. Of the spices, the first place is, of course, ground black pepper; they also add various mixtures of spices for meat, hops-suneli, mixtures of peppers, ground paprika, mustard, etc. Do not overdo it with seasonings - the taste of the meat should only be emphasized, and not masked. You can add a pinch of sugar to 500 g of meat.

Fat. For greater juiciness, it is recommended to add meat pieces with fat to the minced meat. While grinding lean meat, you can add a little lard into the meat grinder. But the minced meat should not be too fatty - otherwise the cutlets will become denser, will not hold their shape well and will become heavier for the body. Interior beef fat is added to beef cutlets for taste and juiciness (half a kilo of fat per 2 kilograms of beef). Sometimes lard (can be smoked), cut into small cubes (that is, not rolled in a meat grinder), is added to minced lean meat - it’s juicy, tasty and beautiful to look at. Fat can be replaced with butter, which will add juiciness and a delicate taste to the finished product. In addition to milk and butter, other dairy products are also used in minced meat - full-fat sour cream, kefir, yogurt, cream, soft cheese. Pieces of hard cheese can be mixed into the minced meat, or stuffed into a cutlet before frying. Place in cutlets and mayonnaise. For 500 g of meat, take 50 g of full-fat sour cream or butter.

Other vegetable supplements You can put grated potatoes, carrots, beets, zucchini, pumpkin, and cabbage minced in a meat grinder into the cutlet mince. You can add a mixture of vegetables, both raw and boiled (stewed) vegetables, you can grate them, grind them in a blender or meat grinder. Vegetables give the cutlets a special taste, tenderness, fluffiness and make them more healthy. For 500 g of meat, 20 g of grated potatoes or carrots will be enough.

How to cook cutlets

Once you've chosen the recipe and cooked it, it's time to get started. to forming cutlets and cooking them. Cutlets are often fried in hot fat (melted pork fat - lard, vegetable oil, vegetable oil mixed with butter), cooked on a grill, in the oven, poured with sauce, and also steamed, or combined frying in a frying pan with stewing in a saucepan or in oven.

You can sculpt as follows. We take a portion of meat in our hand (it’s easy to measure equal portions with a spoon), roll it into a ball using the other hand and flatten it into a thick cake, or we form an oval cutlet by folding our hands into a boat (as if we were scooping up water). The cutlet can be tossed from hand to hand to better compact the minced meat and pat on top. But, again, do not overdo it so that the cutlet remains airy. Then place the cutlet in a frying pan with heated oil.

You can easily and quickly form a cutlet using two large tablespoons (one in one hand and the other in the other). We scoop up the minced meat with one spoon, cover it with another spoon, while simultaneously removing it from the spoon in which it was originally located. And so several times, then put it in the frying pan.

Breading

To obtain a golden brown crust, cutlets are breaded in flour or breadcrumbs, sometimes in semolina. In order to make a crispier crust, the cutlet can first be soaked in beaten egg and then rolled in breading. Breading also helps the cutlet do not stick to the pan during frying, maintain integrity and also absorb juices released during frying, which is important if nothing else was added to the minced meat in addition to spices and herbs.

How to fry cutlets?

The cutlets are fried in heated oil on both sides until a crust forms, then the temperature is reduced, covered with a lid and brought to readiness (10-15 minutes) - the meat inside the cutlet should be grayish in color, that is, the color of the finished meat. When you press on the fried cutlet, clear juice flows out of it. Before laying out the next portion of cutlets, it is better to wipe the pan with a paper towel or simply remove the burners, then add a new portion of fat. Cutlets can be brought to full readiness in the oven, or stewed in meat or vegetable broth, gravy or sauce. You can simmer the cutlets in the same frying pan, or by transferring them to a saucepan.

Do you love delicious fluffy minced meat cutlets, but don’t know how to make them? A homemade step-by-step recipe for making meatballs will help you! Find out the secrets and what to add!

If you dream of surprising your guests with tender and juicy meatballs, creating a real culinary masterpiece, then you have come to the right page. We will reveal the secret of how to make lush ones - tasty, aromatic, literally melting in your mouth. We offer several simple, proven recipes that always give excellent results.

A simple option on how to make delicious fluffy cutlets from homemade minced meat

To make the products appetizing and voluminous, they should be prepared from different types of meat. For example, minced pork and veal are perfect. It is important to knead it correctly and supplement it with components responsible for fluffiness. The meat should be of medium fat content, otherwise the cutlets will turn out quite dry.

Cooking time: 45 minutes

Number of servings: 6

Energy value

• calorie content – ​​290 kcal;
• fats – 20.1 g;
• carbohydrates – 12.1 g;
• proteins – 11.8 g.

Ingredients

• pork – 0.25 kg;
• veal – 0.28 kg;
• white stale loaf – 180 g;
• milk – 80 ml;
• chicken eggs – 2 pcs.;
• sea ​​salt - to taste;
• black pepper – 2 g;
• paprika – 1 g;
• thyme – 2 g;
• onion – 1 pc.;
• refined oil – 40 ml;
• corn flour – 120 g.

Step-by-step preparation

1. Rinse the veal and pork well, wipe with paper napkins, and cut into medium pieces. Then place the meat in a food processor and grind.
2. Peel the onion, wash with water and grind in a blender (or pass through a fine grater). It is important to chop the vegetable well, then it will be evenly distributed in the minced meat.
   
3. Remove the crusts from the loaf slices and divide them into small pieces. Then put them in a container with milk and leave for ten minutes. When the bread is soaked in liquid, mash it with a fork until it becomes mushy.
   
4. Combine the meat mass with mashed onion, add the soaked loaf, add salt and spices.
5. Break the eggs into a deep bowl, remove the yolks and place in a separate bowl. Then shake them vigorously with a whisk until foam appears (the egg mass will give the balls airiness).
6. Add the beaten yolks to the minced meat and mix vigorously with wet hands.
   
7. Now the cutlet mixture needs to be beaten. To do this, you need to place it in a plastic bag and forcefully throw it on the table about 10 times. Thanks to such actions, the minced meat will become plastic, and the formed balls will not fall apart during heat treatment.
8. Divide the meat mass into six parts and shape them into oval pieces. To prevent the mixture from sticking to your hands, it is recommended to moisten your palms with cool water before the procedure.
9. Pour flour into a plate and roll the resulting products well in it.
   
10. Heat a saucepan with oil, fill it with meatballs and fry them over medium heat for 5-6 minutes. Then turn the cutlets over, increase the temperature slightly, and cook on the other side for about four minutes. After this, reduce the heating intensity to a minimum and simmer in a closed container for another 7-8 minutes.

Advice: A teaspoon of soda added to the minced meat will give the meat dish additional fluffiness. To make the products tender, it is recommended to add 20 g of fresh mayonnaise.

Homemade meatballs are ready, all that remains is to distribute them on plates and serve them hot. It is advisable to decorate each serving with spinach leaves and slices of brightly colored vegetables.

Recipe with ice particles

If you want the cutlets to have a fresh taste and the softest consistency, cook them with pieces of ice. This is not at all difficult to do, and the result will exceed all your expectations!

Cooking time: 50 minutes

Number of servings: 7

Energy value

• calorie content – ​​258 kcal;
• fats – 15.7 g;
• carbohydrates – 14.3 g;
• proteins – 10.5 g.

Ingredients

• beef – 0.3 kg;
• pork – 0.27 kg;
• onion – 120 g;
• ice – 7 cubes;
• cream (12%) – 75 ml;
• bread (stale) – 3 slices;
• small crackers – 130 g;
• salt – 6 g;
• ground pepper – 4 g;
• spices for meat – 2-3 g;
• vegetable oil – 45 ml.

Step-by-step preparation

1. First you need to freeze boiled water in special ice trays. If there are no such containers, you can add liquid (200 ml) to a plastic bag, place it in the freezer and wait until it hardens.
2. After this, wash the beef and pork, pat dry with paper towels, and cut into pieces. Then put it in a meat grinder and grind.
3. Peel and wash the onion, chop it into squares. Place the vegetable in a frying pan with a small amount of vegetable oil (20 ml) and simmer for about seven minutes, until light yellow.
   
4. Crumble the bread slices into a plate with cream, then mash with a tablespoon until a viscous substance forms.
   
5. Combine the minced meat with onions and bread gruel, add salt, season with seasonings, and mix.
6. Remove the ice tray from the refrigerator and separate the frozen cubes.
7. Form round pieces from the meat mass, placing a piece of ice inside each. If the water was frozen in a bag, you can break it into small pieces with a hammer, pour them into the minced meat, stir, and then quickly form the products.
8. Roll the molded meatballs in crushed breadcrumbs, then place in a heated frying pan and fry in oil for 6-7 minutes on both sides. During the process, the ice will begin to melt, forming small voids in the minced meat, which will subsequently be filled with steam. Thanks to this, the cutlets will turn out fluffy and very juicy.
9. Add 80 ml of water to the frying pan with the meatballs, then cover with a lid and simmer for another five minutes (until the moisture has completely evaporated).
   

Important: The meat mixture must be well cooled before adding ice, otherwise it will melt immediately. In order for the minced meat to quickly reach the desired temperature, it can be placed in the freezer for 10-12 minutes.

Distribute the prepared products on a serving dish, decorate with green peas and offer to taste. It is better to combine them with boiled potatoes and stewed asparagus.

How to make fluffy minced meat cutlets in the oven

The meatballs baked in the oven will appeal to supporters of light and healthy food. The treat looks simply delicious and exudes a seductive aroma. It is perfect for an adult or children's table.

Cooking time: 55 minutes

Number of servings: 9

Energy value

• calorie content – ​​167 kcal;
• fats – 3.2 g;
• carbohydrates – 7.2 g;
• proteins – 12.4 g.

Ingredients

• chicken fillet – 0.3 kg;
• beef pulp – 0.4 kg;
• semolina – 65 g;
• green onions - 5 feathers;
• iodized salt - to your taste;
• coriander – 3 g;
• curry – 2 g;
• hops-suneli – 2-3 g;
• white pepper – 3-4 g;
• potatoes – 140 g;
• sour cream (25%) – 30 g.

Step-by-step preparation

Advice: In order for the products to be covered with a crispy, crispy crust, they need to be rolled in a breading of flour, corn flakes or sesame seeds. The size of the cutlets should be no more than 5 cm - then they will be well baked and look beautiful on the plate.

Cool the hot delicacy slightly, divide into portions and serve to everyone present. It can be consumed warm or cold, with garlic sauce or spicy adjika.

Delicious treat with tomato sauce

Another simple recipe for lush ones cooked in a spicy sauce of ripe tomatoes. A bright dish will successfully add variety to your daily diet. It will also look great on a table set for a formal banquet.

Cooking time: 1 hour 10 minutes

Number of servings: 7

Energy value

• calorie content – ​​256 kcal;
• fats – 13.7 g;
• carbohydrates – 8.4 g;
• proteins – 13.8 g.

Ingredients

• lamb – 0.3 kg;
• beef – 0.35 kg;
• onions – 2 pcs.;
• bread – 150 g;
• egg – 1 pc.;
• carrots – 70 g;
• bell pepper (yellow) – 1 pc.;
• mayonnaise – 40 g;
• wheat flour – 25 g;
• tomatoes (medium) – 2 pcs.;
• fine salt - to taste;
• paprika – 2 g;
• oregano – 3 g;
• rosemary – 2 g;
• allspice – 3-4 g;
• sunflower oil – 55 ml.

Step-by-step preparation

Advice: To make the color of the gravy richer and brighter, add a little tomato paste (15 g) to it. Lovers of unique taste sensations can complement the sauce with grainy mustard or chopped ginger.

Place the appetizing treat on plates, cover with chopped herbs and start tasting. It is recommended to combine it with pickled mushrooms or pickled cucumbers.

Juicy meat balls with vegetables

An excellent option for a family dinner are delicious turkey meatballs with the addition of fresh zucchini, fragrant garlic and nutmeg. This incomparable delicacy is sure to please all household members and will cause a lot of delight among invited guests.

Cooking time: 1 hour 5 minutes

Number of servings: 6

Energy value

• calorie content – ​​135 kcal;
• fats – 2.3 g;
• carbohydrates – 5 g;
• proteins – 12 g.

Ingredients

• turkey fillet – 0.5 kg;
• leek – 80 g;
• eggs – 2 pcs.;
• oat flakes – 90 g;
• garlic cloves – 3 pcs.;
• nutmeg (crushed) – 17 g;
• milk – 75 ml;
• vegetable oil – 50 ml;
• zucchini – 130 g;
• salt – 6 g;
• turmeric – 2 g;
• pepper mixture – 3 g;
• basil, cilantro (for serving) - 4 sprigs.

Step-by-step preparation

1. Before you prepare delicious, fluffy cutlets from homemade minced meat, you need to deal with oatmeal. It needs to be poured into a deep container, then add milk, add raw eggs. Gently mix the resulting mixture and leave for thirty-five minutes (so that the flakes soften).
2. Peel the leeks, wash them, chop them into small cubes.
   
3. Remove the husks from the garlic, rinse with clean water and pass through a press.
   
4. Cut off the peel from the zucchini, then wash and chop with a grater. It will harmonize perfectly with ground turkey and give the cutlets juiciness and a unique aroma.
   
5. Rinse the poultry fillet, then dry with a kitchen towel. Cut the turkey into cubes, place them in a meat grinder and grind.
6. Place the chopped vegetables into the minced meat, add the swollen oat mixture and nuts. Then add salt, add spices and mix thoroughly with wet hands.
7. Form thick oval cakes from the prepared mass and place them in a heated frying pan with sunflower oil.
8. Fry the products over maximum heat, for five minutes on each side, until a brown crust appears.
9. After this, lower the temperature, close the frying pan with the meatballs with a lid and simmer for another 7-8 minutes.

Advice: the dish will be richer and softer if you fill each piece with a piece of butter. Or add a little lard (100-120 g) mashed in a blender to the turkey mince.

Before serving, the cutlets should be effectively laid out on a flat dish and decorated with lettuce leaves. It is advisable to eat them with fluffy rice and creamy sauce.

In order for the meatballs to turn out beautiful, fluffy and incredibly tasty, you need to start creating them with all your heart. But at the same time, do not forget about the rules for cooking meat, without which it will be difficult to achieve the desired result. Use our tips and cook with pleasure!

Please share the link!

Thank you!

Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago it came to us precisely from refined and sophisticated France. Then the “young lady” looked like a piece of juicy beef on a bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).

Over time, the Russian people began to transform the “French woman” to suit their tastes and ideas of beauty - they began to beat the meat, and after years they even turned it into minced meat. Removing the bone accordingly. So the “foreign” fashionista became a Russian cutlet.

What are cutlets made from at home? Pork, beef, chicken, turkey? Also probably fish, seafood, liver, mushrooms. There are often recipes with cereals and vegetables. And, I’m sure, every housewife has her own signature secret of delicious cutlets.

I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the “you can swallow your tongue” category, then I follow them strictly. Today we are talking about meat cutlets.

So, ten tips on how to how to cook delicious meat cutlets.

1. Minced meat - only homemade. No purchase compromises, even if they are of a thousand times proven quality.

2. Meat is of high quality. “The third grade is not a defect” will do, but we’ll leave it for ordinary cutlets, everyday ones, and for a local culinary masterpiece, buy a good back part of pork or veal tenderloin at the market. Pork is fattier, beef or veal is lean.

3. Minced meat - freshly prepared. Of course, you can take it out of the freezer and defrost it, you will also get cutlets this way, no one argues, but we are talking about tasty and juicy cutlets, right? Then we take out a meat grinder and grind the minced meat.

4. You can cut it. Small. As small as it gets. In this version, meat fibers are not crushed by the circle-knives of the meat grinder, retaining more juice. But this advice is, let’s say, theoretical; I don’t have enough patience for such delights.

4. Bread. Necessarily. Thanks to it, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It’s not at all necessary - there are also lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday’s loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it’s completely “ah!”). When the crumb gets wet, I squeeze out the bread.

5. Egg. Do not add. It makes the minced meat denser and harder. I don't like. It is usually taken to ensure that the cutlets do not fall apart during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply don’t add it.

6. Other additives.

Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everybody, but we like it. You can have a lot of onions - some amateurs, like my husband, manage to make quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per half kilo of meat.

I grind the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when onion comrades are found in homogeneous minced meat.

If the meat is very lean, it is good to add a little lard or other fat - again for the juiciness of the cutlets.

Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend saving pumpkin, carrots, zucchini, cabbage, potatoes and other goodies for the next portion.

Spices - I don’t recognize anything except black pepper. But again in the classic version. In general, you can add whatever you think goes well with the meat.

7. Stir. With diligence and care, this is the key to ensuring that the cutlets are uniformly juicy, tasty and delicious in all places.

8. Recapture. Necessarily. A lot of. You scoop the minced meat into your palms, raise your arms and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. Then not a single cutlet of yours will fall apart during the frying process.

9. Place butter or a piece of ice in the middle of the cutlet.

I think this is unnecessary shenanigans. If the minced meat is of high quality, fresh and quite fatty, no amount of oil and ice will make it even tastier, it will only add work. If you doubt that you are lucky enough to buy the “right” cutlet meat, bother with butter or ice.

We sculpt with hands dipped in water so that it does not stick.

The correct frying pan is with a thick bottom. Cast iron is ideal.

Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without any breading at all.

The oil is hot, the frying pan is clean. After each frying batch, thoroughly remove any burnt marks.

Fire is close to minimal.

Fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.

I wish you good luck in preparing delicious meat cutlets and in addition I offer you more several proven recipes for delicious colettes from Zest: