Do I need to add an egg to the cutlets? Should I add an egg to cutlets?

Belyashi with meat, fried in a frying pan in a lot of oil, may not be the healthiest food, but very, very tasty! Cooking belyashi is not that difficult. Some people think that the most important thing in them is a successful dough, but the minced meat for whites is also of great importance. It must certainly be juicy, with the addition of onions and spices. Our recipe with photos will tell you in detail and step by step how to properly prepare the meat filling for whites, what kind of meat is best to choose and why.

Ingredients:

• mixed minced meat – 0.5 kg;
• onion, medium size – 0.5 pcs;
• salt – 1/3 teaspoon;
• ground black pepper - to taste;
• mineral water - 2-4 tablespoons.

How to prepare juicy minced meat for whites

Classic belyashi recipes use lamb, which is finely chopped. Since fresh lamb is not always and not everywhere available, modern belyashi recipes use minced beef, mixed meat or pork. If the minced pork is made from pork, select lean pieces for the minced meat. If the mince is beef, add a little melted butter to it - otherwise the filling in the belyashi will be dry. It is best to use mixed minced meat - from pork and beef pulp. The quality of minced meat is greatly influenced by what part of the carcass is used for its preparation. It is best to use the neck part, shoulder or tenderloin: the meat in these places is tender, not stringy, and accordingly the filling in the belyashi will be more tender.

If we prepare the minced meat immediately before cooking the whites, the onion can be passed through a meat grinder at the same time as the minced meat. But it’s better to finely chop the onion, then the filling in the finished belyashi will be juicier.

Place the minced meat in a deep plate or bowl, add finely chopped onion, salt and ground black pepper.

To make the minced meat more juicy, pour a couple of tablespoons of mineral water and mix. You can use just cold water, but mineral water makes the filling tastier. Depending on the quality of the minced meat, you may need another 1-2 tablespoons of water.

Any housewife can prepare homemade belyashi if she knows some little cooking tricks. The techniques are simple, the products are common, and the results impress both men and even small children.

Microwave cutlets

Ingredients:

• minced meat - 300 g;
• one head of onion;
• clove of garlic;
• spices.

The dish cooks quickly, but is in no way inferior to classic cutlets in a frying pan:

1. The onion must be grated very finely or passed through a meat grinder. Do the same with garlic.
2. All ingredients are combined and mixed well.
3. Next, the cutlets are formed and placed in a heat-resistant form, which is placed in the microwave for approximately 5-7 minutes.
4. After the end of the program, the cutlets are turned over and spun again in the microwave for another couple of minutes.
5. The released juice can be greased with the resulting treat or poured over a side dish.

It would seem that what’s so difficult about making cutlets? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, housewives do not always guess the correct proportions, the ratio of products in the cutlets... These tips will help you prepare a dish in such a way that you won’t be ashamed to serve it even for the holiday table! Subtleties of cooking cutlets that you haven’t thought about before.

I want to tell you right away about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!

When you cook cutlets next time, take a chance and add a little mustard powder or mustard seeds to the minced meat: just 1 tbsp. l. for all the minced meat. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and will also turn out incredibly fluffy and juicy... Try it for fun! And check out our detailed recommendations for preparing cutlets: they are really good and have been tested by housewives in practice.

How to cook delicious cutlets
To make the cutlets juicy
Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don’t have to buy expensive beef tenderloin, but the back, neck, shoulder, brisket and some parts of the hind leg are ideal. Before putting the fillet into the meat grinder, do not forget to thoroughly clean it - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness.

Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grid.

Do I need to add an egg?

Of course it is necessary. The main thing is not to overdo it with eggs and use no more than 2-3 eggs per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind them at the same time as the minced meat in a meat grinder.

Bread is the most important component

Don’t think that bread was included in the recipe out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. It is the soaked bread that helps make the cutlets softer and more tender. Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you are making chicken cutlets, you will need less bread and eggs).

Use yesterday's or slightly dried out loaf. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Correct breading

It is advisable to cover the bowl with the prepared minced meat with film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice to make the dish juicier. After this, wet your hands in cold water and start making cutlets. If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this, you just need to grind white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan. You can also use sesame seeds, small bread sticks, flour and lezon as a breading.

The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.

Frying Features

There is nothing complicated in frying cutlets, the main thing is to place them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces. In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It’s better not to torment the cutlets by turning them over frequently (it’s advisable to do this a couple of times), but don’t go too far from the frying pan, otherwise you’ll end up with coals instead of a juicy meat dish. However, you can skip frying and stew the flatbreads or steam them.

Did you like this useful article? Live and learn! Let this information about cooking cutlets help you create delicious dishes with ease. Don't be greedy - share these recommendations with other housewives.

Fried cutlets are one of the pillars of home comfort. But inexperienced cooks often have problems with cutlets. Most often they complain that the cutlets turn out too tough or fall apart right in the pan. It's very easy to fix the situation. Let's look at the basic recipe for perfect cutlets and several variations on the cutlet theme from amateur chefs and real professionals.

The main trick, it’s also the main one

You just need to remember that the dough for whites cannot be rolled in flour! Why? Because the temperature of deep frying (oil or mixture of oils heated to a high temperature) is so high that the dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove smoke in the kitchen even with the help of a hood.

You need to roll out, or rather simply shape, flat cakes for whites (aka fried pies with meat) on a surface greased with vegetable oil. It is not at all necessary to dirty the countertop for this purpose; you can simply take a baking sheet, or a baking sheet, or a silicone mat.

Don't buy ready-made minced meat

If our grandmothers had once been able to observe such a large selection of minced meat that modern stores offer, they would most likely have said that women have become completely lazy. Previously, housewives bought meat and prepared minced meat themselves. Thus, they gained confidence that it was really meat, and not veins mixed with paper. Chefs advise modern housewives to prepare minced meat themselves. For this, almost every kitchen has the necessary appliances: electric meat grinders and blenders.

Homemade belyashi: preparing the dough

To make tasty, juicy, and most importantly, easy-to-digest fried pies, the dough itself must be appropriate - soft, easy to take shape, and not spread during baking. The oil (deep frying) forms a golden crust, but does not penetrate inside and does not weigh down the whitewash.

Dough ingredients for 16-17 whites:

• yeast - 10 grams of fresh baking yeast or two bags of 11 grams of dry yeast;
• sugar - one tablespoon;
• salt - one teaspoon;
• vegetable oil (unrefined sunflower) - a quarter cup;
• chicken egg - one piece;
• baking flour (do not add pancake flour under any circumstances) - three glasses;
• milk of any fat content - one glass.

Dough preparation process

1. In a small bowl (200 ml), you need to dissolve the yeast in a spoon of warm water (slightly warmer than the temperature of your palm). You need to stir until you get a homogeneous mass.
2. Add a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour in a quarter glass of lukewarm milk, since hot milk will not allow the yeast to grow, and in cold milk it will develop very slowly.
5. Mix thoroughly until smooth.
6. Place in a warm place (can be on a radiator) for about fifteen minutes.

Monitor the development of the mass. It should rise, increasing approximately three times. The consistency is creamy, without pronounced bubbles, very tender.

1. In a saucepan (two and a half liters) mix egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the starter. Mix carefully, trying not to disturb the delicate consistency.
3. Add flour in portions (one glass at a time). Mix. Monitor the condition of the mass. Before fermentation, the initial dough should have the consistency of thick sour cream.
4. Cover with film (you can use a traditional towel).

After an hour and a half, the mass should double.

The dough needs to be kneaded, while your hands should be covered in oil. Remove the dough, place it on an oiled surface and divide into 16 pieces. Then form round (if possible) cakes.

The scones can last up to two hours, even uncovered. A thin crust forms on their surface. The volume themselves increase slightly.

Minced meat recipe for whites

You can prepare the filling for our fried pies from different ingredients. The main rule is their compatibility. Here, for example, is a juicy classic minced meat for whites with meat. Its ingredients:

• lean pork - 500 grams;
• two small juicy onions;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• pepper - to taste.

Pass the pork through a meat grinder, finely chop the onions, mix, pour in the milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.

And now the minced meat for white meat is juicy, into which we add chicken. Ingredients:

• lean pork - 300 grams;
• chicken (breast flesh) - 250 grams;
• two small juicy onions;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• ground black pepper - to taste;
• curry seasoning - to taste (optional).

Pass the pork through a meat grinder, finely chop the chicken with a knife, finely chop the onions, mix with the chicken, then with the pork. Pour in milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.

The minced meat for white meat is juicy: add cabbage. Ingredients:

• fatty pork - 400 grams;
• one small juicy onion;
• fresh white cabbage - 200 grams;
• a chicken egg is a thing;
• salt - half a teaspoon;
• black pepper - to taste.

Finely chop the cabbage. Mix and knead with your hands for about a minute. Place in the refrigerator for ten minutes. Pass the pork through a meat grinder. Chop the onion finely. Remove the cabbage from the refrigerator. Squeeze. Combine with minced meat and onions. Add egg, salt, pepper. Mix.

Minced meat for white meat is juicy and based on veal. Ingredients:

• veal (beef is not cooked) - 500 grams;
• two juicy small onions;
• heavy cream (preferably country) - 100 grams;
• salt - a quarter teaspoon;
• a mixture of black and white pepper - to taste.

It is advisable to chop the veal or pass it through a large sieve in a meat grinder. Finely chop the onions. Mix with minced meat, add cream, salt and pepper.

But juicy pork mince for whiting is considered a classic - the result is always predictable, it’s impossible to make a mistake.

What are cutlets made from?

This dish can be prepared from all kinds of raw products. Of course, the most popular and sought after meat cutlets. There are many types of them with different names, such as meatballs, zrazy, meatballs, schnitzels. Vegetable and mushroom cutlets are also prepared. This food is popular among diabetics and vegetarians. Many people prefer fish cutlets. This dish may contain all sorts of ingredients. Each housewife has her own cooking tricks. But the only product that no cook can do without when preparing this wonderful dish is an egg.

Delicious minced chicken filling

It will take 30 minutes to prepare.

How many calories - 153.

1. Wash the chicken and remove films with a knife.
2. Cut it into cubes and pass through a meat grinder or use a blender.
3. Wash the chili and grind into puree.
4. Peel the garlic and cut off the ends, press everything through a crush.
5. Wash the dill and finely chop it with a sharp knife.
6. Remove the peel from the onion and cut off the roots, chop the head with a knife or again with a blender.
7. Place the minced meat in a bowl, salt it, add garlic, dill, chili and onion.
8. Add black pepper and thyme.
9. Combine all this into a homogeneous mass.
10. Then use it for its intended purpose.

A simple recipe for white meat with meat in a frying pan

It will take 3 hours to prepare.

How many calories – 262.

1. First you need to prepare the dough so that it rises in the warmth. And to do this you need to heat the milk and water until warm.
2. After this, pour water into a bowl, add yeast, sugar and dilute them completely.
3. Place in a warm place for fifteen minutes.
4. After this, pour in warm milk, add salt and egg.
5. Mix everything thoroughly and add flour last. It must be added using a sieve and in parts. After each addition, stir until smooth.
6. Knead a soft and elastic dough, place it in a bowl and cover with a towel.
7. Place in a warm place for an hour and a half.
8. During this time, prepare the filling and first peel the onion.
9. Cut off the roots and rinse all heads under the tap.
10. Chop them with a sharp knife or grind them into puree using a blender or meat grinder.
11. Add minced meat, spices and black pepper to it.
12. Stir until smooth and set aside for a while.
13. Knead the finished dough and divide into portions.
14. Turn all the pieces into flatbreads and place a little filling in the center of each.
15. Gather the edges of the dough, leaving a small hole in the very center.
16. Place the formed whites on a tray sprinkled with flour and leave for half an hour, allowing them to rise a little.
17. Pour the oil into a small saucepan or frying pan.
18. Warm it up and lay out a few whites with the holes facing down.
19. Fry until golden brown, then flip.
20. After this, place the finished products on dry napkins.

We recommend that you familiarize yourself with how to quickly prepare white dough dough with dry yeast.

If you don’t want to spend a long time fiddling with the dough, you can use kefir-based whites recipes. Fast, simple, no hassle!

Read what other dishes can be prepared from minced meat.

The history of the cutlet

To understand whether adding a chicken egg to minced cutlets is really necessary, it’s worth delving into the history of this juicy, aromatic dish. Today, the cutlet is one of the regular types of dishes that are often present on the dinner table. However, there is a misconception that the cutlet is an original Russian dish.

In fact, meatballs have spread throughout the world thanks to the brilliant French chefs. Everyone knows that the cuisine of this country is famous for its unusual dishes and ingredients for them, and the cutlet at one time became the hallmark of France.

Initially, the meat product looked completely different: cooks wrapped the rib on the bone with several layers of chopped meat, giving the dish the shape of a flatbread.

After the preparatory stage, the product was fried on both sides and served. The presence of a bone in those days was a necessity: it was more convenient to eat food with your hands. In fact, the dish even got its name thanks to this bone: translated from French, “cutlet” means “rib.”

Later, with the spread of cutlery, cooks slightly modified the dish by removing the bone. They began to beat the meat and dip it in flour or crumbled crackers before frying. The result was a smooth flatbread with a crust. That is, the cutlet in its traditional form does not imply being made from minced meat - it is simply a carefully beaten piece of breaded meat.

The dish came to Russia during the reign of Peter I, however, like many other things, it appeared in the country during this era. Over hundreds of years of existence, cutlets have changed dramatically. Not only the cooking technology has changed, but also the composition of the product.

Today's cutlet is similar to its ancient counterpart only in shape, but this does not exclude the popularity and prevalence of the dish throughout the world.

Lazy version of cooking with kefir

It will take 45 minutes to prepare.

How many calories – 290.

1. Take out the kefir first so that it has time to warm up to room temperature.
2. Pour it into a deep bowl, add salt, sugar and soda.
3. Stir and let sit for five minutes.
4. After this, pour all the flour through a sieve and mix thoroughly with a whisk. It is quite suitable, as the dough will be liquid.
5. Peel and finely chop the onion and add to the dough.
6. Send the minced meat there and combine the components.
7. Heat oil in a frying pan over medium heat.
8. Spread the dough with a tablespoon and fry the lazy whites until golden brown on both sides.

How to make vak belyashi with minced meat and potatoes in Tatar style (in the oven)

It will take 1 hour and 50 minutes to prepare.

How many calories - 244.

1. Take out the cold margarine, open it and grate it.
2. Add a little salt and soda and stir.
3. Next, add flour through a sieve, room temperature kefir and eggs.
4. Knead the dough, cover it with film and place it in the refrigerator while the filling is prepared.
5. Wash the meat and remove the films.
6. Chop finely using a knife. Almost minced.
7. Peel, wash and chop the onion.
8. Combine it with meat, you can even put it through a meat grinder together.
9. Peel the potatoes and wash them from dirt.
10. Cut into small cubes and you can grate it.
11. After this, it is advisable to place the potatoes in a colander or sieve and rinse everything thoroughly to remove starch.
12. Combine potatoes with onions and meat, season to taste with salt and black pepper.
13. Take out the dough, knead it and roll it into a sausage and cut into ten pieces.
14. After that, roll each of them into a ball and roll out into a flat cake with a diameter of 10 cm and a thickness of 0.1 cm.
15. Place a spoonful of filling in the center and gather the edges towards the top, making sure to form a hole.
16. Place all the belyashi on a baking sheet or in a mold covered with paper.
17. Place in the oven to bake for forty minutes at 190 degrees.

Standard fish cutlets

For fish cutlets, you will have to buy ready-made fillets or fresh fish, which will need to be cleaned, gutted and boned. There are no special preferences for the breed of fish intended for cutlets. It could be the simplest pollock, cod, hake, pike perch - anything, as long as it’s not too bony.

The fillet is passed through a meat grinder with white bread soaked in milk. Experts advise adding fried onions there, as they give the fish cutlets a special aroma. But then the minced meat may turn out watery. No problem - add flour or a little semolina to it. Don't forget to season the minced fish with salt and pepper. It’s better to turn the minced meat twice – it will be very tender. Breaded fish cutlets in breadcrumbs. Such cutlets should be fried shortly before serving, and before serving, simmer for 5-7 minutes in the oven.

Fish cutlets can be steamed perfectly and immediately put in the oven for 20 minutes - it will still turn out delicious.

As always, my advice is to experiment. Try adding vegetables when making minced meat - this gives the cutlets extra juiciness. Cabbage, zucchini, potatoes, carrots and even all these vegetables together are best suited for this task. Combine types of meat for minced meat, do not be afraid of too fatty pork - it perfectly balances tough minced beef. And hide your grandmother’s manual meat grinder away: it’s much more fun to make minced meat using a modern electric one.

Good afternoon dear friends. Let's talk about cutlets today, or rather, let's look at recipes for juicy cutlets made from different types of minced meat. It would seem that there is nothing complicated here, minced meat, bread, egg, mix it all and fry it.

But things don’t always work out as they should. It is especially difficult for young housewives. You have to make mistakes many times before you get fluffy and juicy cutlets so that the whole family likes them.

That’s why we tried to collect not just recipes, but also reveal the secrets of making delicious cutlets or meatballs, as they are also called.

Also, there are almost always cutlets on the holiday table. Sometimes a regular lunch or dinner cannot be done without them. They can decorate any holiday table. Every housewife wants to cook something interesting and unusual. And that's great. You can make your own recipe and praise it in front of your guests and so on.

But before you cook, you need to know a few simple rules. They were not invented just like that; this is the experience of many housewives of all times. Let's take a closer look.

Valuable advice

They say that when preparing minced meat filling (for whites or chebureks), you need to add a lot of onions to make it as juicy as possible. Many people add so much of it that the ratio is 1:1. And you won’t believe it, it’s really very juicy!

If you want crispy whites rather than soft ones, add a little vodka to the dough. Literally one tablespoon will be enough for an ideal result.

You can add other products to the filling to taste. It can be fresh, but always chopped herbs, finely chopped mushrooms, tomatoes, sweet peppers, etc. This is unusual for whites, you must agree!

Belyashi is something very tasty, simple, satisfying and incredibly rich! Cook them for breakfast, take them to work as a snack, or go on a picnic with them. Anyone can cook them, it's as easy as shelling pears! And this is what will definitely work out.

What to add to minced meat

Finely grated onion is added to the cutlet mince - the ingredient responsible for the juiciness of the cutlets; the more onion, the juicier and more tender the cutlets. In addition to onions, bread, garlic, salt and pepper are added to the minced meat.

Do I need to add an egg to the minced meat? To prevent the cutlets from losing their shape, many housewives add egg, semolina, and grated potatoes to the minced meat in order to bind the cutlet mass. There is no need to add an egg to the minced meat; eggs make the minced meat tough and the cutlets dry.

What should be added to the minced meat so that the cutlets do not fall apart? To get fluffy, even cutlets that do not fall apart in the frying pan, the finished minced meat should be kneaded and the meat ball from the minced cutlet should be beaten with your hands.