How to make pork and beef cutlets. Video recipe for making minced beef and pork cutlets

Ground black pepper

Cooking steps

Prepare a meat grinder and pass the meat through it. It is best to grind it through a fine mesh: then the cutlets will turn out fluffier and prettier. We also add pre-peeled and washed onions, as well as about 200 grams of bread crusts. Beat two eggs into the mixture and mix the resulting mass thoroughly. Salt and pepper to taste.

Using a spoon and hands, we begin to form the cutlets. Try not to make them too big, otherwise they won't bake well. Don't forget to coat the cutlets in breadcrumbs. Preheat our oven to 200 degrees, then line a baking tray with baking paper and place the cutlets on it. Place in the oven for half an hour.

After the above time has passed, take out your dish and you can serve it to the table in combination with some side dish.

Lasagna with minced meat

1895 0 120 min. 8

2048 0 40 min. 2

Stuffed eggplants in a slow cooker

874 0 150 min. 2

xcook.info

The most delicious cutlets in the oven (3 proven recipes)

Cooking really juicy cutlets in the oven that won’t “spread” across the baking sheet into unappetizing lumps of minced meat drowning in fat is not an easy task. It seems like you are doing everything according to a perfect pattern, but the dish turns out so dry and tough that you don’t even want to eat it yourself. Was there such a thing? If not, then you're in luck. I've had similar "incidents" happen a couple of times. Having sent the beautiful cutlets into the oven, half an hour later I enjoyed the already familiar appetizing aroma. And after a few minutes she took out meat crackers. It’s difficult to call them anything else. My family, of course, courageously put on a good face in the face of a bad game, vying with each other in praising my “masterpiece” and trying to put on casual smiles. But they refused the supplement, and it was clear to me why from the very beginning. But, having suffered several failures, I drew conclusions for myself. Firstly, it’s better not to add egg whites so that the minced meat doesn’t turn out tough. Moreover, this applies to any cutlets, not just those cooked in the oven. It’s better to chop the onion into a pulp, as it makes the meat softer, this is second. Well, my third unwritten rule is the milk component, which makes the dish more tender. Put everything you have in the refrigerator - sour cream, heavy cream, milk. Okay, enough theory, let's move on to practice!

Juicy cutlets in the oven (the simplest recipe)

Soft, rosy, fragrant. A minimum of vegetable oil and no frying in a pan. The dish is easy to prepare, so I suggest starting with it. A great idea for a family dinner.

menu-doma.ru

Cutlets recipe from minced pork and beef

• 500 g minced meat
• 1 onion
• 2-3 cloves of garlic
• 1-2 slices of stale white loaf
• 1-2 tbsp semolina
• some milk
• vegetable oil, salt, pepper to taste

• add semolina, salt, pepper to the minced meat
• add grated onion to the mush
• squeeze garlic into it
• add a loaf soaked in milk
• knead everything and put it in the refrigerator for 30 minutes
• form cutlets and fry in a frying pan

We call cutlets the products made from minced meat or minced meat, formed into ovals the size of meatballs, and fried in a frying pan. Oh, how housewives often make them! Each one has their own and, of course, they taste the best). And there are simply very, very many recipes. In principle, all the recipes are very similar and you can experiment with them as you like. But, generally speaking, there are some canons for preparing this common dish. Today I’ll tell you about these nuances. Some people know them, some don't. So, minced pork and beef cutlets.

In this recipe we will use store-bought ground pork and beef. Therefore, to prepare cutlets, I mix it with onions, garlic, potatoes, semolina, and a slightly stale white loaf, which I pre-soak in milk. I grate the onion on a fine grater to make a paste. I don't add onion juice, just the pulp. This technique is good to use if you have opponents of onions among your eaters. I squeeze out the garlic with a garlic press. With potatoes I do the same thing as with onions and I also don’t add potato juice, but only gruel, otherwise the minced meat may darken. I add semolina for fluffiness. Salt, maybe pepper. Then I knead everything for 10 - 15 minutes.

The minced meat needs to be kneaded for about 10 minutes. Then, do the following procedure 5 - 10 times: form a lump out of it and throw it into a kneading pan with medium force, then squeeze this lump with your fingers so that the mass passes between your fingers. Once done, place it in the refrigerator for at least 30 minutes. This is one of the main features of preparing this dish. Another feature has to do with proportions. But I will talk about it in another article.

Now that the main component is ready, we form the cutlets. It is better to form them not too thick so that they are fried.

Then, fry them in a heated frying pan in vegetable oil without a lid. Turn over only once during frying. Once everything is ready, you can put them in a frying pan, turn off the heat and cover with a lid. Let them lie down and rest :). Everything is ready! Bon appetit!

vtarelochke.ru

Recipe for minced beef and pork cutlets in the oven

By posting this recipe, I understand perfectly well that experienced housewives will only laugh and not pay special attention to it. Of course, this is one of the simplest ways to prepare delicious cutlets! However, I know that those who are just beginning to get acquainted with the delightful art of cooking will definitely pay attention to it, because the ability to cook cutlets also requires certain knowledge (albeit minimal). So, let's cook wonderful beef and pork cutlets in the oven!

To cook beef and pork cutlets in the oven, you will need:

mixed minced meat (pork + beef) – 1 kg

onions – 1 pc.

ground black pepper - to taste

sunflower oil – 2-3 tbsp. l.

How to cook beef and pork cutlets in the oven:

1. If frozen minced meat is not used to prepare cutlets, remove it from the refrigerator in advance, place it in a bowl and leave at room temperature until completely defrosted. A more convenient and faster option is to defrost the product using a microwave oven.

2. Place the stale loaf (or bread) in a bowl, add water and set aside for 20 minutes. Alternatively, you can soak the bread in milk.

3. Peel the onions, wash, dry, chop very finely with a knife.

4. Knead the soaked white bread thoroughly with your hands and place it in a bowl with minced meat. Add chopped onions, eggs, ground black pepper and salt to taste. Mix all ingredients thoroughly and beat the minced meat.

5. Form the minced meat into neat, flat, medium-sized cutlets.

6. Place the preparations on a baking sheet greased with sunflower oil.

7. Place the cutlets in an oven preheated to 180 degrees and bake for 20 minutes.

8.After a third of an hour, pour ½ tbsp into the pan. water and continue cooking the cutlets for another 10-15 minutes.

9. Place the finished cutlets in plates with a side dish and serve. Help yourself!

To make the cutlets more tasty and aromatic, you can add a little chopped garlic, finely chopped fresh herbs, and dried herbs to your taste. It goes without saying that according to this recipe you can prepare cutlets not only from mixed minced meat, but also from chicken or meat and vegetables. And as a side dish for beef and pork cutlets in the oven, you can serve pasta with porcini mushrooms or mashed potatoes with spinach and garlic. In addition, sliced ​​vegetables or a salad of fresh tomatoes and cucumbers will perfectly complement the taste of the dish.

Cook with pleasure and bon appetit!

Cutlets are a universal dish that both adults and children love.

They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.

And, of course, every housewife has her own special recipe.

General principles for preparing beef and pork cutlets

The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer shoulder or hind quarters, while others prefer pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where lighter pork fat is added to fatty beef.

You can prepare the minced meat yourself by grinding purchased pieces of meat in a meat grinder or blender. But you can immediately purchase ready-made minced meat. In this case, you will not know what you put in it, but you will be able to prepare the intended dish very quickly, without much effort.

At the discretion of the hostess, the following is added to the minced meat:

Onions. It can be added raw or fried until golden brown. And some people prefer to use both of these types when cooking. Onions add juiciness to our cutlets and improve their taste. However, if your household members are ardent opponents of this vegetable, then the cutlets will turn out without it;

Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that you need to take bread pulp. However, as practice shows, the presence of a crust does not impair their taste at all, and when softened it is not even noticeable. It is recommended to proportionally add 1/5 of the bread to all the minced meat. Bread is needed to absorb and retain the juice in the cutlets. This will prevent the juice from leaking out during frying, and the cutlets will not turn out hard and dry;

Lovers of making cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, the cutlets will not fall apart, while the latter are confident that the white will coagulate when frying, and not only will not stick to the minced meat, but will also separate it;

A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;

There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;

Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;

You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;

Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;

For breading, you can use flour or breadcrumbs.

Recipe 1. Classic minced pork and beef cutlets

This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.

Ingredients:

Minced pork and beef - 1 kg;

Loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;

Raw egg - 1 pc.;

Onions - 3 heads;

Distilled water at room temperature - 1.5 cups;

Salt, pepper - at your discretion;

Cooking method:

1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.

2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.

3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.

4. Add salt and pepper to taste and mix everything well.

5. Place a frying pan on the fire and add vegetable oil.

6. Form cutlets, place them in a heated frying pan and fry until golden brown.

7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.

Recipe 2 Minced pork and beef cutlets with herbs

The use of greens gives this dish an appetizing look and flavor.

Ingredients:

Minced meat (ideal combination: pork + beef) - 600 grams;

One onion;

White bread - 3 slices;

Fresh milk - 0.5 tbsp;

Medium size chicken egg - 1 pc.;

Dill, parsley - one bunch each;

Garlic (at your discretion) - 1-2 cloves;

Salt, ground black pepper;

Flour for breading.

Cooking method:

1. Take purchased minced meat or grind pork and beef in a meat grinder.

2. Heat the milk a little and pour it into the pulp of white bread or loaf.

3. Finely chop the onions and greens.

4. Combine the minced meat, bread, from which you drain the milk, onions and herbs.

5. Add the egg, salt and pepper.

6. Thorough hand kneading gives the cutlets softness and juiciness. It will also help if you beat the minced meat in a bowl.

7. From the resulting mixture we form cutlets as desired. These look very nice in an oval shape. Roll them in flour.

8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.

Recipe 3. Beef and pork cutlets in the shape of hedgehogs

This recipe is suitable for little gourmets and will delight children, for example, at a children's party.

Ingredients:

Beef - 250 grams;

Pork - 250 grams;

Bread - 4 pieces or 3 pieces of minced meat;

Semolina - 2 tbsp;

Roasted peanuts - 2 tbsp;

Sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp;

Whole milk - 1 tbsp.;

Hard boiled eggs - 3 pcs.;

Raw chicken egg - 1 pc.;

Breadcrumbs (can be yellow) - 4 tbsp;

Black peppercorns - for decorating hedgehogs;

Green onions - 1 bunch;

On average, the indicated amount should yield 6 large cutlets.

Cooking method:

1. Grind the meat in a blender or meat grinder and mix the ingredients together.

2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.

3. Hard-boil 3 eggs for about 7-8 minutes.

4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and stuff the resulting mixture into the egg whites.

5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.

6. Wrap the stuffed eggs in minced meat and give it the shape of a hedgehog.

7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.

Recipe 4 Beef and pork cutlets “Festive”

The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, but will prepare everything from minced meat.

Ingredients:

Pork and beef in equal quantities - this recipe is for 1 kg;

Hard cheese - 100 grams;

Onions - 2 heads;

Raw egg - 2 pcs.;

Rusks from 4 slices of white bread;

Salt, pepper to taste;

Butter - 100 grams;

Breadcrumbs - 1 pack;

Flour for breading;

Dill - 2 tbsp.

Ingredients:

1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it all with finely chopped dill.

2. Roll small oval balls from the resulting mixture. Let them cool until required.

3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.

4. Grate the onion on a coarse grater or cut it into small pieces.

5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.

6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.

7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.

8. Fry the cutlets until golden brown over moderate heat.

Recipe 5 “Hercules” minced pork and beef cutlets

Their peculiarity is the addition of oatmeal instead of eggs.

Ingredients:

Minced meat - 1 kg;

Milk - 200-300 ml;

Oatmeal - 100-140 grams;

Onions - 2 pcs.;

Salt, pepper - to taste;

Breadcrumbs or flour - 100 grams;

Greens - a bunch.

Cooking method:

1. Pour milk at room temperature into the prepared minced meat.

2. Add peeled and grated onions.

3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.

4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.

5. Form small cutlets from the minced meat, roll them in breadcrumbs and fry in a hot frying pan in vegetable oil until cooked.

6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.

Recipe 6 Minced pork and beef cutlets with rice

These cutlets are very filling.

Ingredients:

Minced meat - 1 kg;

Round rice - 200 grams;

Eggs - 2 pcs.;

Onions - 2 heads;

Garlic - 1-2 cloves (optional);

Salt, pepper - to taste;

Cooking method:

1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.

2. Add onions and garlic minced in a meat grinder to the minced meat.

3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.

4. Heat the frying pan until hot. Pour in vegetable oil.

5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.

Recipe 7 Quick minced pork and beef cutlets

These cutlets will come in handy when you need to whip up lunch.

Ingredients:

Minced pork and beef in equal percentages - 600 grams;

Raw eggs - 4 pcs., but you can take less;

Green onion - 1 bunch;

Mayonnaise (will add taste and juiciness to the product) - 50 grams;

Spices - to taste;

Flour - 2-3 tbsp.

Cooking method:

1. Finely chop green onions.

2. Peel raw potatoes and grate them.

3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.

4. Mix the indicated components.

5. Add mayonnaise and flour and mix again.

6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.

Tricks and tips for preparing minced pork and beef cutlets

1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.

2. It’s better to stir the minced meat with your hands, so you will feel its consistency and the absence of lumps.

3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.

4. Before frying, the pan must be well heated. Don't overdo it with oil. There should be just enough of it to cover the pan. Fry them for 2-3 minutes over high heat, and then close the lid and cook until done.

5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time - approximately 10-15 minutes.

Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!

One of the most popular dishes in our kitchen is cutlets. Every self-respecting housewife should be able to cook them! In this article we will tell you something new about this familiar dish from childhood, and also share our favorite recipes for juicy cutlets made from homemade minced meat.

A little history

This familiar meat treat once looked and was prepared completely differently. For the first time, a dish called cotelette began to be prepared, of course, in France - the birthplace of numerous culinary delights.

Cotelette means “ribs”, and this dish was precisely a piece of meat on a rib, around which two more layers of pulp were wrapped in the form of a flatbread. The bone was mandatory: it was convenient to hold on to, because at that time etiquette did not include a knife and fork for meat.

Today, the word “cutlet” means a dish made from minced meat, fish, vegetables, and mushrooms. Many “relatives” of this dish have appeared: steaks, meatballs, schnitzels, zrazy, meatballs and much more.

How to cook juicy, appetizing cutlets that you won’t be embarrassed to serve to guests?

It happens that you try this seemingly simple dish from someone - well, you’ll just lick your fingers! And if you try to repeat it, it turns out completely different. Dry, hard, not so fried and aromatic, or even completely fall apart.

Everyone probably remembers the unappetizing taste of cutlets from the school canteen during the Soviet Union. What can you do to prevent the same ones from happening to you?

Tip #1: Don't put too much bread and other ingredients. In fact, bread or potatoes are added not at all for reasons of economy, but to improve the structure (airiness, juiciness). But there should not be more of them than meat. Otherwise, it will be difficult to work with minced meat, and the taste will suffer significantly. By the way, you should only use stale bread to avoid unpleasant stickiness.

The golden rule of cooking: you can’t cook something good from tasteless ingredients. Hence advice number 2: do not buy minced meat of dubious quality. And in general, it’s better not to buy it, but do it yourself. For homemade minced meat, use tough meat (with cartilage and films).

Flesh from beef shoulder, neck, brisket, and hind leg sirloin is suitable. It’s good to combine fatty pork with lean beef (1:2) - you get tender, juicy products. You can also add a little lard instead of pork (up to a quarter of the volume of beef).

To make the cutlets tasty and tender, take note of tip No. 3: before grinding the meat through a meat grinder, remove all films, cartilage and veins. Then the products will be uniform and pleasant in texture.

Onions add an appetizing aroma to the dish, but you need to know a small nuance so that the taste of the dish is not harsh.

Tip #4: the onion must either be pre-fried or minced in a meat grinder (rather than cut). Otherwise, it may not be fried (and the taste and smell of damp onions is not particularly pleasant). The amount of onion is approximately 200 grams per 1 kg of meat.

Also take note of a few culinary secrets for delicious cutlets made from homemade minced meat:

• add 1-2 tablespoons of cold water or a little crushed ice to the minced meat - you will get juicy and tender products (during frying, water will evaporate, not meat juice);
• butter will add even more airiness;
• Although the egg “glues” the minced meat together, helping to keep its shape, it can make the dish tougher. Do not put more than 2-3 eggs per 1 kg of meat. Try also replacing them with grated potatoes;
• the same potatoes, as well as a little carrots or zucchini, can significantly enrich the taste of the products, making them very juicy and soft;
• You can make the minced meat more “stringy” by beating it on the table. This simple procedure will also saturate it with air and give the products tenderness and splendor;
• You can add a new flavor by adding different seasonings: both complex (“For minced meat”) and individually, for example, garlic, thyme, marjoram, nutmeg, a mixture of peppers, sweet paprika, parsley and others;
• The ideal fat for frying is melted butter. However, as for frying any food. But it is quite expensive. In second place is lard, and in third place is vegetable oil (odorless);
• To create an appetizing crust when frying, first keep the cutlets over medium heat until browned, then cook over low heat until cooked, and at the end of cooking, turn on high heat for a couple of minutes.

And now we offer proven recipes for homemade minced meat cutlets. You can supplement and improve them at your discretion.

Basic recipes for minced beef cutlets

1. Beef with mustard

What you will need:

• 500 g minced beef;
• 1 large onion;
• 1 egg;
• 2 medium sized potatoes;
• 1 glass of milk;
• 1 tablespoon mustard;
• 4 cloves of garlic;
• salt to taste;
• vegetable oil for frying.

Make homemade minced meat taking into account the above recommendations. Grind the onions, garlic and potatoes in a meat grinder and add them to the meat. Then add milk, an egg beaten with a fork, mustard, pepper, and salt.

Mix well, form into cutlets, roll in a mixture of semolina and breadcrumbs. Fry in hot oil under a lid as described above: first on medium heat, then on low, and finally, if you want a crust, on high.

2. Beef with added zucchini.

What you will need:

• 300 g beef;
• 150 g zucchini;
• 1 egg;
• salt, pepper, nutmeg - to taste;
• crackers - 15 g;
• flour for dredging;
• vegetable oil for frying.

How to cook:

Grind the beef in a meat grinder, grate the zucchini on a coarse grater. Mix meat and zucchini, add egg. Let stand for 10 minutes. Add crackers, salt and spices. Let stand for another 10 minutes. Form cutlets by dredging them in flour. Fry as in the previous recipe.

Basic recipes for minced pork cutlets

1. Lean pork

What you will need:

• 800 g pork (in this case, lean);
• 120 g loaf (white, stale);
• 1 large onion;
• 1 egg;
• 3-5 cloves of garlic;
• 2 tbsp. spoons of vegetable or butter (added to the minced meat);
• vegetable oil for frying;
• salt and ground black pepper to taste.

How to cook:

This recipe does not require soaking the loaf. Simply grind the chopped crumb together with meat, onion and garlic in a meat grinder. Add the fork-beaten egg, butter, salt and pepper. Mix well, form cutlets and fry under a tightly closed lid.

Any housewife knows how to cook delicious, aromatic, juicy, hot homemade cutlets. Classic cutlets are made from a mixture of two types of minced meat: beef and pork. If you add a new product to the minced meat, you can get a variety of tastes. They go perfectly with absolutely any type of side dish.

Previously, a cutlet was called a piece of meat with a bone; in Russia, products made from minced meat began to be called a cutlet only at the end of the 19th century. Cutlets are made from various minced meats mixed with a variety of ingredients.

The molded raw cutlets are fried over high heat without covering the pan. Fry until cooked on both sides. When the cutlets are completely fried, cover the frying pan with a lid and add 3-4 tbsp. broth or water, steam for another 3-5 minutes. This will guarantee readiness and this way you can preserve the juiciness for some time.

Delicious classic minced meat cutlets, step-by-step recipes

In our article we will look at how to prepare cutlets from various minced meats; they will undoubtedly be tasty and will delight your household.

Menu:

People love homemade, juicy and flavorful cutlets. Experienced housewives prepare the minced meat for the cutlets themselves, each using their own subtleties and tricks. The classic method of preparing cutlets is often used at home, as well as in public catering establishments.

Small tricks for delicious cutlets:

1. You can add a little cold water to the minced meat, this will make the cutlets juicy.
2. Butter will make the cutlets airy.
3. Adding various spices to the minced meat for cutlets will add a spicy aroma.
4.To get an appetizing crust, it is first recommended to fry the products over medium heat.

Ingredients:

• boneless beef - 0.5 kg
• pork - 0.5 kg
• white bread - 0.200 g
• milk - 0.5 cups
• eggs - 2 pcs.
• onion - 2 pcs.
• salt, pepper

Preparation:

1. For minced meat, take slightly frozen meat. This will make it easier to grind it through the meat grinder. Add a little water to the rolled meat to make the cutlets juicier.

2. We also grind the onion in a meat grinder, or chop it in a blender. Soak the bread or loaf in milk and add to the minced meat, break the eggs into it, add salt and pepper. Mix everything. We prepared the minced meat.

3. Lightly moisten your hands in water so that the minced meat does not stick to them. And to make the minced meat sticky, we “beat” it on the table or, when shaping, we throw the cutlet from hand to hand. We beat it so that the cutlets do not fall apart when frying.

4. Roll the formed cutlets in breadcrumbs or flour and fry in vegetable oil until cooked.

Serve the finished cutlets with a side dish for lunch or dinner.

Bon appetit!

2. Gravy for cutlets

Most people prefer juicy, tender, aromatic and tasty cutlets made from various meats. And if you add gravy to them, it will only make them tastier. If you decide to cook cutlets for your next lunch, don’t forget about the sauce for them. You will learn what kind of gravy you can prepare for cutlets from our recipe.

Ingredients:

• tomato paste or sauce – 30 grams
• onion 1 pc.
• garlic 2 cloves
• flour 2 tbsp
• carrots 1 pc.
• water 200 ml
• ground black pepper, salt, spices
• vegetable oil

Preparation:

1. Peel the onion and chop finely. Wash the carrots, peel them, grate them on a coarse grater.

2. Pour oil into a frying pan and heat it on fire. Place the onion in a heated frying pan, fry it until golden brown, then add the carrots.

3. Peel the garlic and cut it into small slices. Add it to the fried vegetables, add salt and stir.

4. Add tomato paste to vegetables and season with spices. Mix well and add flour. As the mass begins to thicken, add water until the desired thickness is formed.

5. Simmer for about 5 minutes and remove from heat.

Our gravy for cutlets is ready.

Bon appetit!

3. Minced beef cutlets

Ingredients:

• 500 g minced beef;
• salt;
• onion - 1 medium head;
• two pieces of white bread;
• egg - 1 pc.;
• flour for dredging;
• 140 ml milk.

Preparation:

1. Divide the bread into pieces and soak in milk for 10 minutes. Then knead the bread until smooth.

2. Peel the onion and grate it on a medium grater.

3. Place the ground beef in a bowl, add grated onion, soaked bread, salt and break the egg. Mix everything thoroughly with your hands.

4. Form the minced meat into cutlets.

5. Pour the flour into a plate and mix with a pinch of salt.

6. Roll each cutlet in flour.

7. Heat the oil in a frying pan and fry all the cutlets on both sides until cooked. Place all the cutlets in a frying pan, add 3-4 tablespoons of broth or water, cover with a lid and let steam for 3-5 minutes.

Serve the cutlets with your favorite side dish, garnished with chopped herbs.

Bon appetit!

4. Minced pork cutlets

Even if you think about your figure, you can cook pork cutlets, and this stereotype that pork dishes make you gain weight is completely wrong. Naturally, pork cutlets are not a dietary dish, but with small consumption they do not harm the figure. This means delicious minced pork cutlets are an excellent solution for a tasty and nutritious breakfast or lunch.

Ingredients:

• minced pork 0.5 kg
• white bread large piece
• milk 100 ml
• onion 1 pc.
• egg 1 pc.
• salt 3/4 tsp, mixture of peppers (to taste)
• vegetable oil 50 ml
• wheat flour or ground crackers

Preparation:

1. Cut the bread into pieces; the crusts can be removed. Fill the crumb with lukewarm milk. Leave for 10-15 minutes so that the bread is saturated with liquid.

2. Peel and finely chop the onion

3. We use ready-made minced pork. Add onion, bread crumb, and beaten egg to the minced meat. Add salt and spices. Mix everything thoroughly and beat the minced meat.

4. Make small cutlets. Roll them in flour or crushed breadcrumbs.

5. Place a few pieces at a time in hot oil. Fry over medium heat on one side. Once the crust appears, turn the cutlets over to the other side. Fry until cooked and then let it steam for 3-5 minutes, with the lid closed, adding a little liquid 3-4 tbsp.

6. The cutlets are ready. Help yourself to the recipe.

Bon appetit!

5. Minced chicken cutlets

Ingredients:

• Chicken fillet – 500 g
• Onion - 1 pc.
• Bread - 100 g
• Hard cheese (grated) - 2 tbsp.
• Breadcrumbs - 4-5 tbsp.
• Chicken egg - 1 pc.
• Cream 10% - 2-3 tbsp.
• Salt - to taste
• Pepper, h.m. - to taste
• Vegetable oil - 3-4 tbsp.

Preparation:

1. Place minced chicken, bread, cheese in a deep bowl, add egg, cream, salt and pepper, and onion.

2. Stir the minced meat for the cutlets until smooth, let it sit for 10 minutes.

3. With wet hands, form cutlets and roll in breading.

4. Fry the cutlets in a heated frying pan on both sides until cooked.

5. Place the finished cutlets on a paper towel to drain excess oil.

6. Serve the finished cutlets with your favorite sauce and side dish.

Bon appetit!

6. Ground turkey cutlets

Poultry cutlets are especially tender and airy. When prepared correctly, they are also suitable for dietary nutrition.

Ingredients:

• Turkey fillet 0.5 kg
• onion 1 pc.
• sour cream 2 tbsp
• garlic 1 pc.
• egg 1 pc.
• starch 2 tbsp
• salt, pepper to taste

Preparation:

1. Wash the fillet and cut into small cubes. The smaller the pieces, the more tender the finished cutlets will be.

2. We also finely chop the onion and pass the garlic through a press.

3. All these ingredients, along with the rest that are indicated in the recipe, are transferred to the prepared turkey. After mixing, place the mixture in the refrigerator to infuse.

4. Place the meat cakes formed with wet hands on a greased baking sheet.

Juicy turkey cutlets are baked in the oven for about 45 minutes at 200 degrees.

Bon appetit!

7. Video - Cutlets with gravy

Bon appetit!