Homemade minced meat cutlets - simple recipes for delicious cutlets

Today we have minced meat cutlets in our kitchen. The symbol of a good home is a plate of borscht and cutlets. Although the cutlet is actually a piece of meat with a bone.

So, it would seem that what is simpler is minced meat, cutlets, but there are so many nuances here that you will understand that this is a serious matter.

For cutlets, we choose cheap, tough meat, because it is not decent to cook them from good, expensive meat. There is no need to take a tenderloin or a piece for frying - cutlets arose because it was necessary to somehow use tough meat. By grinding such meat in a meat grinder, you can get a wonderful, tasty dish.

It’s best to make minced meat yourself, it’s not that difficult, by the way, what else can be made from minced meat, you can find out by reading “What can be cooked from minced meat”

Cooking regular homemade minced meat cutlets

Minced pork cutlets, fried

Every family probably has some special recipe for making minced meat cutlets - this juicy, tasty and satisfying dish. And there is always a small secret ingredient to make the cutlets even tastier and juicier, for some it’s carrots, for others it’s potatoes, for others it’s adding more onions or fat, for others it’s a little cottage cheese, I’ve even seen the addition of salty cucumber My grandmother has this ingredient: a bun soaked in milk, the white of a raw egg and, of course, homemade minced pork, passed through a meat grinder always twice, in general, a classic recipe. Minced pork cutlets are more juicy. I add white bread crumbs to the minced meat, this gives the cutlets tenderness.

How to cook classic cutlets

Cut off the crust of the white bread slices. Crumble the soft part.

Don't be tempted to get a larger number of cutlets by increasing the proportion of bread in the minced meat! This is what unscrupulous cooks in bad canteens like to do. Our goal is delicious cutlets!

Fill the bread crumbs with milk. Set the plate aside.

Fine onion mode. Add to the minced meat.

We also break a chicken egg here.

Squeeze 1-2 cloves of garlic through a press. Mix everything.

Squeeze out the bread soaked in milk. Transfer to minced meat.

Salt. Let's pepper it. Mix thoroughly. We beat back.

It’s easy to beat the minced meat! We collect it into a ball. Raise it 25 centimeters above a bowl or cutting board. Throw it down. We do this until we get a homogeneous mass.

Don't neglect this point! The beaten minced meat acquires a homogeneous elastic structure. It is easy to make cutlets from it. In addition, they do not fall apart when frying.

We form balls from the meat mass. Roll in breadcrumbs.

The finished cutlets can be immediately sent to the frying pan. Or you can prepare in reserve. To do this, cover the tray with baking paper. Or sprinkle with flour. Place the cutlets on it. Close the lid. Place in the freezer. When set, transfer to a plastic bag. To take up less space!

Step-by-step instructions for the dish:

The meat must be minced twice to make it more tender. Salt the finished minced meat and add spices as desired. To stir thoroughly. To make the cutlets juicier, some add onions to the minced meat, and others add potatoes. Personally, I add a crumb of white bread and two eggs. So, grind the loaf pieces into crumbs.

Place the minced meat in a bowl, adding a crumb of bread. Add eggs and mix until smooth.

The minced meat for the cutlets is ready. You need to form cutlets from the finished minced meat. Pour vegetable oil into the frying pan.

Lay out the boilers. The cutlets can be rolled in breadcrumbs or flour. Place on the fire and fry on both sides until done.

Fried minced pork cutlets are ready and can be served immediately. The cutlets turn out tender and simply melt in your mouth.

Bon appetit.

Step-by-step instructions for the dish:

To prepare minced meat for cutlets, it is best to use half pork and half beef, i.e. in this case, 200g each, so the cutlets will turn out moderately fatty. We pass the meat through a meat grinder. Add finely grated onions, salt and spices to the minced meat, as well as a loaf of bread soaked in water or milk.

Beating out chicken eggs. If you see that the minced meat is liquid, you can rub in some raw potatoes or add flour (sometimes semolina helps). And for a more elastic consistency, you can add a little potato starch.

And mix all the ingredients very well. The minced meat for the cutlets should be quite “thick”, otherwise the cutlets will not be fried inside and will not hold their shape.

Form cutlets with wet hands and then place them in a frying pan. By the way, if you wish, you can roll the semi-finished products in breadcrumbs or breadcrumbs before frying. Fry the meat cutlets in small portions on both sides in a frying pan with oil. It is advisable to then simmer the cutlets until tender in a saucepan with the addition of a small amount of water.

Yes, meat cutlets are not quite in the category of haute cuisine, nevertheless, this dish is beloved and in demand, tasty, and, if desired, varied (adding vegetables, hard cheese, etc. to the recipe). Serve the dish hot, always with a side dish!

Bon appetit!

Minced meat cutlets with gravy

If you also prepare gravy for them, simmering the cutlets for several minutes, you can achieve incredible juiciness, softness and delicate structure.

The advantage of meat cutlets is that no matter what side dish is prepared for them - vegetable puree, pasta, rice, buckwheat, any kind of porridge or just chopped vegetable salad, everything will simply merge perfectly in one tandem, complementing each other with flavors and tastes.

The technology for preparing homemade cutlets is simple and consistent. Even a novice cook can handle it. A gravy made from oil of previously fried cutlets will give them juiciness and softness.

Step-by-step instructions for the dish:

Before making minced meat, put a kettle of water to boil. Peel the onion and cut it into very small cubes. If desired, the onion can be grated or chopped in a blender. Mix the minced pork with onion, season with salt and pepper, and then knead very thoroughly.

If the minced meat seems too hard to you, then you need to add 1-2 tablespoons of cold water and beat it a little. Pour breadcrumbs onto a cutting board or plate and begin to form cutlets. Wet your hands in cold water to facilitate the process of making cutlets. Take a small amount of minced meat in your palm and transfer it from one hand to the other until you get a flat, whole cake.

We roll the meat cake into a roll, giving the cutlet an almost cylindrical shape.

Roll the product in breadcrumbs. Place the cutlets in a heated frying pan with vegetable oil and fry on both sides until golden brown.

Place them in a pan suitable for stewing. Let's start preparing the gravy. We use the oil in which the cutlets were fried. If there are a lot of burnt pieces in it, the oil should be carefully strained through a strainer and poured back into the pan. Add a spoonful of flour to the heated oil and brown.

Pour hot water from the kettle, stirring constantly, season to taste with salt and pepper, add bay leaf and peppercorns, bring to a boil.

Pour the gravy into the pan with the cutlets and simmer for 15 minutes.

Juicy and aromatic homemade cutlets in gravy can be served with a side dish and vegetable salad. Bon appetit!

Homemade meat cutlets - a delicious and simple recipe

I want to say that the most delicious cutlets for me consist of minced meat, onions with garlic and white bread. They can be prepared from only one type of meat (pork, lamb, beef) or from a combination of them. It’s just important to know that beef requires much more onion and other ingredients for juiciness than others, including those prepared from mixed types of minced meat.

Ingredients:

• Minced meat – 500 g
• Onion – 2 pcs.
• White bread – 100 g
• Egg – 2 pcs.
• Milk – 125 ml
• Garlic – 1-2 cloves
• Breadcrumbs
• Salt, ground black pepper
• Spices as desired
• Vegetable oil for frying
• Bay leaf

It is better to take one half minced beef and half pork. I buy mixed immediately, but it doesn't matter.

Wash the onion, remove the skins and cut into several pieces. We also peel the garlic. Now pour the required amount of bread with the required amount of milk, having previously separated the crust.

Important. For 1 kg of meat you need 200 g of white bread without crusts and 250 ml of milk.

Then pass 1 onion, garlic and bread, previously soaked in milk, through a meat grinder. I’ll immediately note that before putting the bread into the meat grinder, you don’t need to squeeze it out. All the milk should ultimately end up in the minced meat.

Many people believe that the finer the onion is, the tastier it will be. But it seems to me that if the onion pieces are larger, then, on the contrary, the dish will turn out juicier. If I'm too lazy to assemble the meat grinder, then I just finely chop the onion with a knife))

Now put the minced meat in a deep bowl, add one egg, onion, garlic and bread ground through a meat grinder and mix everything well.

Important. If the minced meat turns out watery, place it in the refrigerator for an hour. It will become thicker.

Then comes the turn of salt and ground pepper. Let me make a reservation right away that in almost all recipes for first and second courses, salt is added “to taste.” This is very easy to do when we can periodically taste our dish while cooking. But how to salt raw meat to taste?

We must remember that animal meat is very sensitive to salt, and it is easier to spoil it by over-salting than under-salting.

So we just add a big pinch of salt. It would be enough. Many seasoned chefs generally believe that meat (especially from livestock, as well as game birds and game with red meat) itself contains a fairly high percentage of various salts, and therefore it does not even need to be salted.

So remember, meat should be salted moderately. This applies not only to minced meat for making cutlets, but to all meat dishes.

Add one or two pinches of ground pepper. Now you need to mix everything thoroughly again. You can also add any other spices to the minced meat, but my son likes the finished dish to have just a meaty smell and taste, so I just make do with pepper and bay leaf.

And now the most crucial moment begins: we take a small part of the finished minced meat in the palm of our hand and form balls of any size. Now, by flattening them, we give them an oblong shape.

But now the question arises: to bread the cutlets or not to bread them? Masters of culinary art recommend breading. To do this, you can use breadcrumbs, flour and even ground oatmeal.

I’ll tell you a secret - I didn’t even think that the juiciness of the cutlets depends not only on the quality of the meat and the quantity of other “non-meat” ingredients, but also on the correctness of the breading. Previously, I did what I was taught at home - I rolled the pieces formed from minced meat in ground breadcrumbs or flour and put them on a hot frying pan. Much later they told me that I was doing everything wrong.

Today we will do everything right. Pour the breading into a shallow plate or dish (I took breadcrumbs), and break the remaining egg into a bowl, beat it with a fork, mixing the yolk with the white homogeneously and adding a little salt.

First you need to roll the cutlet in breadcrumbs, then dip it in a lightly beaten and salted egg, and then roll it in breadcrumbs again. The breading turns out thicker and holds tighter. And therefore, it will not allow the juice to leak out during frying.

This is the longest and not very pleasant process. If you are short on time, you can simply roll them in flour.

500 g of minced meat yields 8 fairly large cutlets.

And now, having rolled our culinary products in breading, we place them in vegetable oil preheated in a frying pan and fry on each side until golden brown over medium heat.

During the frying process, I cover the pan with a lid to avoid splashes. Just then remove the lid from the frying pan very carefully so that water from the lid does not get into the frying pan onto the boiling oil. At the end of the cooking process, we fry the remaining onion, previously chopped.

And the final stage remains - we put everything in the frying pan, add a little water, a couple of bay leaves and simmer on low heat for 20 minutes, covering the frying pan with a lid. During this time, excess water will evaporate. If desired, you can add tomato or sour cream during stewing.

That's all. Our meat cutlets are ready. You can take them to the table and serve them with some side dish, tomato, radish or iceberg lettuce salads.

Breaded ground beef cutlets

Well, who doesn’t love homemade fried minced meat cutlets? Not steam, not oven, but in a frying pan. The most popular minced meat dish. Each housewife has her own secrets on how to prepare homemade minced meat cutlets.

Today I will tell you about my secrets, I hope something will be useful. To prepare delicious homemade cutlets from minced meat, the minced meat, of course, must be made yourself from fresh meat purchased at the market, preferably beef and pork. Knead the minced meat only with your hands. According to the recipe, we will fry the cutlets breaded with breadcrumbs; it will also be delicious to dip the formed cutlets in a beaten egg. There are many secrets, you yourself must choose the cutlet recipe to your taste. And now I will tell you how to prepare them.

It will take us 40 minutes to prepare this dish, the number of servings is 4.

What to add to the minced meat to make the cutlets juicy and soft - breading for cutlets

You need to make the right breading. In order for the cutlets to remain juicy, soft inside, and crispy on the outside, you need to use the topping to retain the juice inside.

To do this, grind the oatmeal in a coffee grinder, but not very finely, not into flour. You can even do this manually: pour all the flakes onto a towel, wrap it on all sides so that they do not spill, and roll it out with a rolling pin for a while, pressing it firmly against the surface of the fabric. The oatmeal will appear finely chopped, but will not turn into dust.

A similar breading can be made from stale bread. You can cut it into very small pieces or very thin slices. Stale but not hard bread allows you to do this without difficulty.

For breading, you can use not only rolled oats; crushed corn flakes, always unglazed, are very suitable for this. The main thing is to comply with the indispensable condition of the initial roasting.

And as a last resort, if laziness has overcome you, or you simply don’t have time to prepare the breading yourself, just buy breadcrumbs at the store.

Now let's get down to the main thing:

Step-by-step instructions for the dish:

We wash the beef neck, wipe it with a napkin and cut it into pieces. Onions, peel potatoes and cut into 4 parts. The peel was removed from the garlic. We have prepared the ingredients for minced meat.

Pour milk into a bowl and crumble the white loaf pulp, set aside for 5 minutes so that the bread is soaked. Grind the minced meat in a meat grinder 2 times. I wish it were juicier.

Add 1 egg, salt and spices to the bowl with minced meat. Mix everything thoroughly with your hands. Next we put the bread soaked in milk.

We kneaded such wonderful minced meat. Place a frying pan on the stove, pour in vegetable oil and wait until it starts to crackle. Meanwhile, form the cutlets. Take the minced meat from the bowl with a wet spoon, dip it into the breading, form a beautiful cutlet and place it on a hot frying pan.

So fill the entire frying pan with minced meat cutlets. Fry one side covered. The other side is without a lid.

Place the cutlets on a plate. As a side dish, mashed potatoes with pickled cucumber or tomato are suitable. Dish of centuries - Homemade breaded cutlets are ready.

Minced meat cutlets in the oven - recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will create not classic cutlets, but a real culinary masterpiece.

You will need the following products:

• minced pork/beef – 500 g;
• cheese – 50-70 g;
• baguette – 150 g;
• garlic – 1 clove;
• egg – 1 pc.;
• tomato – 2 pcs. medium size;
• milk – 150 ml;
• onion - 1 onion;
• salt, pepper - 5 g each.

Creating a masterpiece:

I cut off several pieces from the baguette (it is advisable to use only the pulp) and soak it in milk. Then I take a stainless bowl and knead the soggy baked goods into it. I add minced meat and egg there.

I peel and finely chop the garlic and onions, and then add them to the other ingredients. Salt and sprinkle with ground black pepper on top. I mix everything well and beat it.

I turn on the oven to warm up to 170C. Then I prepare the baking sheet. I cover it with kitchen paper and lightly grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin slices, they don’t fall apart. I chop the hard cheese into small squares.

Then I form the cutlets and immediately place them on a baking sheet. I place tomatoes and cheese on top of the workpieces. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

You will find it interesting and useful - what to cook for dinner quickly and easily

Minced meat cutlets recipe

Just a couple of years ago, I was confident that all housewives made minced meat cutlets according to the same recipe. In my understanding, only the types of minced meat differed. Now I know that my assumption is wrong.

On the advice of a friend, I prepared cutlets containing a non-traditional ingredient - potatoes. And I really liked the result of my culinary efforts. Firstly, the cutlets with potatoes turned out exactly as they were named, more tender than usual. Secondly, this recipe is more economical, which is important for my and many other families. If you like this option with potatoes, prepare potato zrazy with meat for your family.

Minced meat for cutlets, how to cook it correctly

Cutlets can be made from any meat. This could be pork, beef, chicken (livestock and poultry). Also, those who hunt and obtain meat, so to speak, natural, know that cutlets can be made from elk and even bear meat. I am not a hunter and therefore I will describe the preparation of cutlets from a simple “store-bought” product. Meat from wild animals requires additional processing. ABOUT! It will be possible to devote another article to this topic.

The beginning is the same everywhere, you need to prepare any meat for the meat grinder, that is, cut it into small pieces. Cut the lard in the same way. Peel the onion and garlic, cut the onion into large slices. Boil the peeled potatoes.

Now grind everything, including the potatoes, through a meat grinder with a large wire rack. Mix well so that all ingredients are distributed evenly. Next, add a little milk and stir for quite a long time until the minced meat becomes viscous like dough, absorbs all the liquid and begins to pull away from your hands and the walls of the container. Now you can add salt, pepper and beat in the egg. Stir again, just as good.

Step-by-step instructions for the dish:

Place the prepared minced meat in a bowl and let it sit for half an hour at room temperature.

Advice. I used store-bought minced meat for the cutlets. This will significantly save cooking time. Of course, you must be sure that it is not three days old.

Wash and peel the onions and potatoes. Advice. If you have less minced meat than indicated in my recipe, add 2-3 potatoes. It will still be a tasty dish, albeit less meaty. Chop a piece of loaf into a plate and pour in a small amount of boiled water, let it sit for a while.

Grate the potatoes on a fine grater. Advice. Potatoes darken very quickly when exposed to air, so you need to act quickly. Grate the onion and mix it with the potatoes.

Combine the minced meat, grated potatoes and onions, mix well, add salt and pepper. Beat in a chicken egg. Mix again.

Advice. If the egg may not be fresh, break it in another bowl. Minced meat with the addition of potatoes turns out more liquid. It's not scary, there's no need to add an extra loaf. It’s just important to mix the minced meat well so that there are no potato pieces inside the cutlet, it’s not very appetizing.

Place the cutlets in a frying pan with vegetable oil, fry for 10-15 minutes on each side, over very low heat.

Advice. At the end of frying, cover with a lid and simmer a little more. You can also turn off the gas and leave your cutlets to stand under the lid, they will become even more tender. You can serve the cutlets with mashed potatoes or fresh vegetables.

Bon appetit.

Juicy cutlets from homemade minced meat in a frying pan - classic recipe

List of required ingredients:

• Minced meat (pork + beef) – 1 kg;
• Chicken eggs – 2 pcs;
• Onions – 2 pcs. (small);
• Garlic – 2 medium cloves;
• Crumb of white bread - from 4-5 slices;
• Milk – 100 ml;
• Salt and pepper - to taste;
• Flour or breadcrumbs;
• Vegetable oil.

How to cook juicy cutlets from homemade minced meat in a frying pan:

1. Place the crumb of white bread into a cup, pour in milk and leave for 10 minutes. During this time, the bread will become soaked and soggy.

2. Place the minced meat in a deep bowl, add the bread soaked in milk (along with the milk). Next, add chicken eggs, finely grated onion and garlic, as well as salt and pepper to taste, into a bowl. Stir the contents of the bowl until smooth.

3. Form cutlets from the resulting mass, roll in breadcrumbs or flour on all sides and place in a heated frying pan with vegetable oil. Fry over medium heat, turning occasionally, until deliciously browned.

Juicy homemade minced meat cutlets in a frying pan are ready! Bon appetit!

You can add various spices, seasonings and even finely chopped vegetables, such as tomatoes or bell peppers, to the minced meat. This way you can diversify the dish

Fried cutlets breaded with fiber

Minced meat cutlets are our men's favorite food! Although such cutlets are terribly harmful for our figures, we can get out of the situation here too.

I found a simply wonderful method - fry the cutlets in breading, and not in regular breading, but in chalked fiber! Fiber from flax seeds is a godsend for all housewives. There is no harm in it at all, but the benefits are colossal. Fiber is sold in any stores on the cereal shelves. An excellent substitute for flour, suitable for baking, adding to salads and for breading.

Fiber contains all the beneficial Omega acids (3,6 and 9). This concentration of nutrients is no longer found in any products. The taste of fiber as a breading is absolutely neutral; it only gives out its specific gray color, which becomes even darker when fried. But yes, I brought you a photo, there is nothing wrong with this color. And you can easily lie to your husband and announce that you fried the cutlets in rye flour. He will not feel the difference, but the beneficial components will be absorbed in his body and you can safely eat such cutlets and not worry about calories. Fiber is included in most diets and is excellent for weight loss. Here is a delicious cutlet recipe.

To prepare cutlets for 3 servings you need to spend 30 minutes.

Step-by-step instructions for the dish

We choose high-quality, non-watery minced meat in the store, or grind the meat in a meat grinder. We are preparing the remaining products. First, soak the dried loaf in milk, cover with a plate and set aside. Peel the garlic. Rinse very well under water. We clean the onion and remove the skins. Wash and cut into small cubes. Garlic can be passed through a garlic press or grated. In a deep bowl, mix minced meat, garlic, onion and salt. Fried minced pork cutlets will be light in color.

Add spices to taste (I always add dry paprika to minced meat) and knead the minced meat. We do not use eggs in this recipe.

Form cutlets with hands dipped in water.

Spread the fiber breading onto a cutting board. Bread each cutlet on both sides. Heat vegetable oil in a frying pan. Place the cutlets and fry for 3 minutes. Turn over to the other side and fry for another 3 minutes. Bring the cutlets under the lid to readiness.

Place the cutlets on a plate. Let them cool. Fried minced meat cutlets are ready. Serve cutlets with bread, salad or any side dish.

Bon appetit!

Recipe for cooking meat and cabbage

There is an opinion that if you prepare our product from beef, it will turn out completely dry. But in fact, you need to know some culinary nuances, and our dish will turn out very juicy and appetizing. Therefore, I could not ignore the method of cooking ground beef with the addition of cabbage.

Culinary tricks for making beef cutlets:

• For minced meat, take moderately fatty beef, grind it with a knife or through a meat grinder;
• It is better not to use eggs in this dish;
• If the meat is lean, then add a small piece of lard;
• To make the meat as juicy as possible, add stale bread or a loaf to it;
• Fry the preparations in heated vegetable oil, and then simmer under the lid for 7-10 minutes.

We will need:

• Minced beef - 300 gr.;
• Cabbage - 500 gr.;
• Onion - 1 pc.;
• Garlic - 1-2 cloves;
• Bun - 1 pc.;
• Milk - 70 ml;
• Breadcrumbs - 2-3 tbsp;
• Vegetable oil for frying;
• Salt, pepper - to taste.

Cooking method:

1. Remove the crust from the bun and soak the crumb in milk.

2. Grind the onion and garlic in a blender. We clean the cabbage and cut it into pieces, then grind it in a blender or pass it through a meat grinder.

3. Mix minced meat, cabbage, onion and garlic and bread soaked in milk. Season with salt and pepper.

4. Mix the minced meat well with your hands.

5. Form meat balls and roll them in breadcrumbs.

6. Fry the balls on both sides in vegetable oil, over high heat, without covering with a lid for several minutes, then cover with a lid and reduce the heat, cook until tender.