Cutlets from mixed minced meat - recipes. Mixed Mixed Mixed Cutlets Juicy Cutlets Recipe

13.09.2020

It is believed that truly delicious cutlets can be made only from the combined mince. For these purposes, you can use pork, beef, lamb and poultry, combining components in equal proportions or with a predominance of any kind of meat. In this article presents 5 recipes for juicy mixed minced meat, cooked in a frying pan or in the oven, and useful recommendations to beginner culinary.

The most suitable types of meat for the kitlet is pork, beef and a bird.

To prepare such a dish, the following components will need:

pork, beef and chicken in equal proportions;
major bulb;
garlic cloves;
potato;
slice of white bread or baton;
egg;
salt and suitable seasonings;
flour or a mixture for breading.

How to prepare mixed cutlets:

We divide the peeled bulbs and potatoes into several parts, remove the husks from garlic, cut meat.
Machine bread or baton in water, and then carefully press.
We make mince from the prepared components, then add an egg, salt and spices, mix thoroughly.
We carry the cakes, catch in flour or breading mixture and fry on hot fat.

On a note. Some cooking believe that eggs only spoil the cutlets, making them less juicy, and exclude this ingredient from the composition.

How to cook in the oven

You can prepare cutlets not only in a pan, but also in the oven, and so that the dish does not seem dry, it is baked with various gravy.

For cooking, you will need to take such products:

beef;
turkey or chicken;
bulb;
potato tube;
several garlic teeth;
some white bread;
egg;
fat cream;
mustard to taste;
salt and seasonings.

How to cook beef and bird cutlets in the oven with a mustard sauce:

We make minced meat, onions, potatoes and garlic, then add ground white bread.
Solim and season with spices mixture, drive the egg and wash it carefully.
We form lengthening portions, lay them into a slimped thin layer of deep dishes and put in the oven.
After a quarter of an hour Introduce the sauce from the cream and mustard, if necessary, slightly dilute it with water, and baked the dish until readiness.

Council. You can make cutlets from beef and birds in the oven and without sauce, and so that the dish does not work dry, add some pork sala into the mince.

Tylene in Sauce in the pan

Fabulously delicious, membranes can be obtained, but it is too fat, and it is better to combine it with chicken or turkey. And so that the dish is gentle and juicy, you can add it a thick tomato sauce.

For cooking, you will need such products:

lamb and bird in equal shares;
3-4 bulbs;
potatoes;
some white bread;
egg;
carrot;
bulgarian pepper;
tomatoes or tomato paste;
garlic;
salt and sharp seasonings.

How to prepare lamb and poultry cutlets in tomato sauce in a frying pan:

Cooking minced meat, one bulb, potatoes and white bread, drive the egg, salt and mix.
Fry portions on plant fat and fold into a deep frying pan.
In the same fat, where the cutlets were preparing, we sweat the remaining crushed bulbs, garlic, grated carrots and chopped by half rings of Bulgarian pepper.
Add into the sauce crushed pulp tomatoes or tomato paste, salt and sharp seasonings, bring to a boil.
Fill the cutlets with the resulting sauce, we close the capacitance with a lid and for a short time so that the portions do not fall apart.

On a note. So that it does not care about the preparation of the side dish, you can add to the cutlet mince a little boiled buckwheat, whole wheat or sparkled oatmeal.

Mixed stuffing cutlets in breadcrumbs

Those who love the chatter with a crispy crust, it is better to cook them in breadcrumbs.

For such a dish, the following ingredients will be required:

0.7 kg of pork;
0.3 kg of chicken fillet;
bulb;
potato;
garlic;
white bread or loaf;
egg;
salt and spices;
bread mix.

Preparing mixed minced meatballs in breading:

We twist in the meat grinder meat, bird, onions, potatoes, garlic and pre-worked bread.
Add an egg, salt and seasonings to the mince, mix until uniformity.
We form a portion, we take pain in the breading mixture and fry before the formation of a crust.

On a note. You can add grated cheese, nuts, crushed flakes, greens and a variety of seasonings in the breadtime mix.

Delicious recipe with mushroom and onion filling

For the preparation of a boiler with a stuffing, it is better to take a pork and beef. Such meat is somewhat denser of birds, and the finished portions will better keep the form.

During the work, you will need:

equal amount of pork and beef;
2 bulbs;
garlic;
potato;
egg;
white bread;
mushrooms;
flour or a mixture for breading;
salt and spices.

How to prepare Cutlets from a combined minced meat with a mushroom filling:

We cut one bulb and fry with crushed mushrooms, sprinkled with salt and seasonings.
Cooking minced meat, bow, garlic, potatoes and bread.
Add egg, salt and spices, wash.
We form the cutlets by investing in each portion mushroom filling, then we take pain in flour or breading and fry.

Good afternoon dear friends. Let's talk today about the cutlets, more precisely we will analyze the recipes of the juicy meat cutlets of a different look. It would seem that there is a complex, mince, bread, egg all this and fry.

But it does not always work out as it is necessary. Especially serious young housewives. Have to be mistaken many times before it turned out lush and juicy catlettsso that they like the whole family.

That's why we tried to collect not just recipes, but also to reveal the secrets of cooking delicious catletok or discs, as they are also called.

Also on festive table Almost always have cutlets. Without them, it is sometimes no usual lunch or dinner. They can decorate any festive table. Each housewife wants to prepare anything interesting and unusual. And it's great. You can make your own own recipe And pick up the guests and so on.

But before you cook, you need to know a few simple rules. They were not invented simply so, it is the experience of many housewives of all time. Let's deal with more details.

Cutlets must be very tasty, it does not dispute. But you need, just that they are not dry and lush. It depends on many factor. Such as the choice of minced meat, the mixing method of stuffing, the ingredients are additional and so on. And of course experience.

Now we will analyze the recipes of the juicy stuffing boiler, or rather first the preparation of minced meat.

By the way, it is best to make mince with your own hands. I never advise you to buy it in the store, as you never know what and how it is mixed. Usually from the purchase of minced meat, good home cutlets do not work.

Choose meat for the kitlet.

First of all, you need to decide what meat will make the cutlets. Usually I have this: what meat is, from that and I do. But not always because. If we want to surprise guests, or even just our family for dinner, then we think everything in advance.

On calorieness, the choice of meat also affects. This is how the meat can be stripped by calories:

The most juicy and calories are obtained precisely pork choletts. Calorie is located in the area of \u200b\u200b350 kcal / 100 g (290 kcal / 100 g during cooking per pair).
To do mix of pork and beef minor, Caloric content will be around 267 (190) Kcal / 100 g. Pork mince is better diluted by 2/3 beef minceda.
When using clean beef minced meat Calorie and is less: 235 (172) Kcal / 100 g.
The dieties are cutlets from chicken. There is a calorie content of about 145-125 kcal / 100 g. But they are obtained dry. Therefore, in such cakes there are fat or other additives, which increase calories.
Minced Turkey - most perfect option Not only for those who follow the figure, but also for kids. The turkey meat itself is quite juicy and calories are not high: 180 kcal with frying in a pan and 140 when cooking for a pair.

No need to forget that such additives as breadfall, egg and oil with frying increase calorie. But without this, the cutlets are usually not obtained, and it all depends on what we want to prepare specifically.

How to choose the meat for minced meat.

Do not forget that the recipes of juicy minced meat boiler will turn out to be over homemade minced meat. You need to choose the right meat and make it yourself. Then the success is waiting for you unequivocally.

The main argument is fresh meat

When choosing meat, it is necessary to inspect it and sniff. Meat must smell fresh meat. No extraneous smells, acids or other odors pointing to old meat or sealing.
Meat should be elastic and elastic. If you press the meat with your finger, then the fossa should soon be aligned.
The color of meat should be pinkish red and wet. There should be no tanted sections or mucous surfaces.
The lamb is better to take the thigh or zelzok.
If you buy pork, beef or veal, then it is better to take: rear eyelid, neck, cutting or bladder part.
When choosing poultry meat, we pay attention to the ham (the shin and thigh). Then the cutlets are obtained more juicy. Breast is suitable - less high calorie part, but dry.

Subtleties of cooking meat.

First of all, I want to note that it is best to scroll through the meat through a small grid, preferably 2-3 times. So the cutlets will turn out more lush. Some recipes of juicy stuffing boiler directly indicate how many times you need to twist and not always through which mesh.

Many claim that it is better to scroll through a large grid. They are right, on the one hand. Then the meat is obtained by large pieces and gives less juice, which means less fat. But if you want to get lush cutlets, it is better to twist through a small grid, even better use a blender.

What you need to take into account when cooking a kitlet:

When adding the ball in the mince, you need to take bread wheat varieties. Desirable yesterday's bread, because the fresh will give not the necessary consistency and excess calorie.
Also, for 1 kg of meat, approximately 150-200 g of the ball.
Mookat bread is needed in boiling water, and not in milk, as many believe. Milk deprives compatibility cutlets. But the meaksh sweep in water will give pomp and airiness.
Fragrance juits gives onions. It can be used 300 g per 1 kg of meat. The bow will not spoil the mince, only on the contrary, will be tastier and more.
But the bow can not be scrolled through the meat grinder, all the juice lies. It is better to cut it with a knife and add to the mince.
If you want to get delicate gentle cutlets, then mayonnaise can be added to the mince, but a little bit, not more than 50 g.
So that the cutlets do not fall apart and were more lure, you can add potatoes, racing it on a shallow grater.
If you use eggs into mince, then you should not just add them to mince. First prepare the minced meat fully: add everything you need, spices too. Fuckly knead. And only at the end add eggs in this way:
Separate proteins from yolks. Squirrels whip up to lush foam. And already B. finished minced Slowly pour the protein, stirring upwards.
Try and you are such a way and immediately mark how the cakes will take a magnificent shape right in your eyes.
Spices and salt add to your liking. There are no restrictions. IN fish Catletters Better a lot of greenery.

How to properly and how much do you need to fry chutters from minced me?

Catching out the recipes of juicy chickened mefax for its festive table, stumbled upon a little write in the recipe, how to fry the cutlets.

It is necessary to form the cutlets, make enough thick and not very flattering. Hands better smoke cold waterTo make it easier to sculpt.
With proper frying, you can avoid loss of juits in the cutlets. But usually use breading. She is well holding back the juiciness inside. Sukhari or salted flour are usually used. But also a manka, and Japanese cornflakes Well fit.
The frying pan needs to warm up on medium heat. Pour oil for frying and then lay out our cutlets cut into breading.
After 3-5 minutes, we turn our cakes, we remove the fire to the smallest, and cover the frying pan. So fry for 15 minutes. During this time, meat and onions are drawn, and it does not disappear.
Now open the lid, we increase the fire to the average and bring to the appetizing crust.
The oil is better to change with each frying.

On average, cooking one batch in a pan takes a decent 25 minutes. But it's worth it.

How else can you cook the cutlets.

In addition to the traditional ways, the recipes of juicy minced meat are offered to fry a couple and in the oven and in the microwave. That's how much time it takes:

In a slow cooker who fell in love of a housewife, in the "frying" or "baking" mode, the cooking of the kitlet also takes 20-25 minutes.
In a double boiler or multicooker with such a function, 25 minutes will be required. In this case, less calorie and also very tasty.
If you use a steam nozzle for the microwave, you can prepare cobblets in 15 minutes. Only first cook for 5 minutes, then we turn over and 7-10 minutes cook.
If you use an oven for baking, then at 180 ºС it will take 30 minutes.
In the 800 W microwave, you can cook cutlets in 7 minutes.
In the aerogrile, the cutlets are baked in 20 minutes.

Here look at the option of lush cakes:

The best recipes for juicy and lush meat cakes.

Now consider with you various recipes Juicy Cutlet made of minced meat. At the same time, do not forget about the subtleties described above. We will not repeat in recipes.

We will try to consider different recipes, from different species meat.

Recipes of juicy stuffing meal - classic with bread.

Sometimes such cakes are called "home assorted". For such a recipe and the truth of the cutlet, more delicious and normal juits are obtained. We prepare such often for lunch or dinner.

We need:

Pork meat - 300 g;
Beef meat - 300 g;
Bread meakish - 90-100 g;
Egg - 1 pc;
Onion - 2 pcs;
Garlic (optional) - 2 teeth;
Flour - 150 g;
Vegetable oil;
Salt to taste;
Spices to taste.

Step 1.

We cook mince, twist meat pork and beef on a thin grid of a meat grinder 2 times and a blender. Onions immediately finely chinch. Add to mince.

Step 2.

Bread meaks We send in boiling water to be soaked. While squeezing garlic, salt and pepper to taste. We add bread to meat, skipping through the meat grinder and mix thoroughly.

Step 3.

Now the egg, separating proteins and beat. Add to mince, mix thoroughly.

Step 4.

Now I will form your hands meat balls and slightly slightly. At the same time we wash in cold water so that the minced meat sticks to them.

Step 5.

Now we cut the cutlets in the flour or you can use any other breading.

Step 6.

Now everything is as described above. First, one side fry on medium heat, then we reduce the fire to the small, turn the cake and cover the lid. After bringing to readiness and ready.

Chicken minced chicketers in the oven.

As we said, such cakes are very dietary, perfectly suitable for those who are on a diet. The kids are so very loved by such cakes. Instead chicken meat You can use turkey. Then the cutlets will be more juicy.

We need:

Chicken breast - 200 g;
Wheat bread - 40-50 g;
Egg - 1 pc;
Onion - 1 pc;
Garlic - 1 teeth;
Salt to taste;
Spices to taste.

Step 1.

We rinse the breast, wearing and separate from the bone. Fillet pass through a meat grinder or blender.

Step 2.

Bread scam in boiling water, after a couple of minutes, press a little and add to mince. Solim, Perchym to taste, squeeze garlic, finely shining onions, adding into mince and mix well everything.

Step 3.

Now the case is behind the egg, more precisely protein. We whip and add to the mince.

Step 4.

We put a heated oven at 180 ºС. Meanwhile, put the bastard on the baking sheet. We form out of the minced meat, not very thick pellets and put on the baking sheet.

Step 5.

Bake the cutlets in the oven for 30 minutes. Preparedness can be served on the table.

Cutlets made of beef minor.

Recipes of juicy meat cutlets made of beef or other meat simple enough. Almost everything is preparing for one recipe. Now consider the simplest recipe, the main thing is to choose meat correctly so that it is not dry.

Ingredients:

Beef meat (veal) - 800 g;
Onions - 2 pcs;
Bread - 140-150 g;
Egg - 1 pc;
Salt to taste;
Spices to taste;
Vegetable oil or butter cream.

Step 1.

We twist the meat. Onions finely shining and add to mince.

Step 2.

Wheat bread, yesterday, soaked in boiling water. Press and add to mince. PERSIM, Solim to taste and mix.

Step 3.

Separate protein in the egg, whipped and add to mince.

Step 4.

We form meat balls with wet hands, slightly and ship and send it to a preheated frying pan. I use vegetable oil, but you can fry on creamy oil. So the cutlets will be more juicy.

Fry technology described above. Ready to be served with vegetable garnish.

Here is a beautiful recipe:

Another recipe for beef cakes, but with a lulled.

Usually, the cutlets are served with a vegetable side dish or pasta. So I always love to make a gravy to the cutlets. So tastier and more. Many recipes of juicy meal boiler allow you to make a filling right away, not separately from the kitlet and together .. Having tried one day, you will always do it.

We need:

Beef - 500 g;
Potatoes - 2 pcs;
Egg - 1 pc;
Bay leaf - 1 pc;
Onion - 1 pc;
Flour for breading;
Salt and spices to taste;
Greens.

Step 1.

Preparing mince. Meat omit 2-3 times through the meat grinder. Onions finely shining and add to meat. Three potatoes on a small grater and also add right away. Solim and Pepper. Greens of finely shlish and also in minced meat.

All thoroughly mix and then add whipped protein.

Step 2.

Now we form with wet hands. Beautiful bokings. Call them in flour or other breading.

Step 3.

Fry we will be a little different. Fry on a preheated pan from two sides to a golden crust.

Salmon himself. Pour the cutlets in a frying pan with water, but a little to the slightly covered the cutlets. Add a bay leaf, salt, spices to taste and simply close the lid, let it be stealing about 20 minutes on a small fire. Then the cakes will give their own taste and flavor, it will simply be awesome.

To the lulfasium turned out to be thick, it needs to add flour if you want. Then you need to add a couple of flour spoons in 1/2, stirring and pouring into the gravy. We will mix and let it be stretched a couple of minutes. Then you can remove our cakes with a dill aside.

Juicy chicken minced chickens with cheese filling.

Some recipes of juicy chicketer supplied stuffing. You can experiment S. different fillings. We love more cheese fillingWe present to you such a recipe.

We need:

Chicken meat - 550 g;
A piece of baton - 120-130 g;
Garlic - 4 teeth;
Onion - 35-40 g;
Egg - 3 pcs;
Solid cheese - 120 g;
Salt and spices to taste;
Dill and parsley to taste;
Vegetable oil.

Step 1.

I boil 2 eggs by screwing, cool, we clean and squeeze on a shallow grater.

Step 2.

Cheese apply a thin straw.

Step 3.

All the greens are well promoted, the dried and finely sash. Now egg, greens and cheese connect and mix. This is the filling turned out.

Step 4.

Making minced meat. Chicken meat pass through a meat grinder or blender.

Step 5.

We put breadfish in boiling water in boiling water and in a couple of minutes we will pull out, add to mince. Garlic squeeze through the press into mince.

Step 6.

Onions shining finely and also add to mince. Add salt and spices to taste. All thoroughly mix.

Step 7.

Separate egg protein, whipping and mixed with minced meat.

Step 8.

Now we make thin pellets from the minced meat, put our filling in the middle. After wrapped in mince, a little awesome. Give the shape of the cutlets. Do not forget your hands to wet so that the meat does not stick.

Step 9.

Now heat the frying pan and fry our cakes.

Cutlets in a batter with filling.

This recipe is a bit more complicated than those described earlier, but the taste of ignition and look very beautiful on the festive table. We continue to consider the recipes of juicy stuffing meat, now in the batter.

Ingredients:

Step 1.

We make mince first. You can take any, you can assorted. I use 2/3 beef and part of the pork. It is best to take no fat meat, as there will be enough oil.

Ground meat through a meat grinder. Finely shining onions, add to meat. Salt and pepper add to the taste. Thoroughly mix everything. You can add a little water, if very dry meat it turned out.

Step 2.

Let's make a stuffing. We rub the cheese on the grater. Pineapples are finely cut and mix with cheese.

Step 3.

Now mince must be divided into equal parts. Rock balls from them - future cutlets.

Step 4.

Make a cake from the balls, put a spoonful of the filling and a piece of butter on the middle of the creamy oil. Close as pies. Now we make the shape of the cutlets, correct so to speak.

The resulting cutlets are still removed in the refrigerator. Making Clar.

Step 5.

In a deep bowl, drive eggs, mayonnaise, soda and salt. We whip well. Then gradually interfere with the flour stirring. It is necessary that the dough happens like on pancakes.

Step 6.

Give the cake. In the pan melts fat. You can simply fry on the vegetable oil. I lower the cakes first and then on a preheated frying pan. Leave the distance between the cutlets so that they do not stick.

When one side was twisted, turn over. Frying until all sides will be twisted.

Step 7.

After the frying, it is advisable to put the cutlets for a while on a paper towel to an excess fat stack. After you can serve with a side dish.

In fact, these are the same cutlets, but make them thin. Also the difference is that there is a lot of oil. You need to immerse completely cutlets there. Traditionally, the schnitzel is prepared from pork. But you can do from another meat. Let's look at the recipes of juicy minced meat in German.

We need:

Pork - 1 kg;
Cream - 2 tablespoons;
Egg - 2 pcs;
Onion - 1 pc;
Breadcrumbs;
Salt and pepper to taste;
Coriander Ground and bay leaf to taste;

Step 1.

Washing meat pass through the meat grinder. Onions finely shining and add to meat.

Step 2.

Pour cream into mince, there are pepper and salt to taste. Drive eggs there entirely. Thoroughly mix mince, it is desirable to even repel it.

Step 3.

We form thin pellets with moistened hands, we take pain in breadcrumbs and leave on the table for a couple of minutes.

And here interesting recipe And very beautiful:

Fish cakes with a semolina.

In conclusion, consider a simple recipe for fish meat kitlet. For those who are tired of another meat - the recipes are suitable for juicy meat minced meat. It also turns delicious cutlets. In the rebell, there are a lot of useful substances, especially phosphorus. You can cook from any fish. We will prepare from Mixed.

We need:

Fish any (Mixtai I) - 1 kg;
Onion - 1-2 pieces;
Bread or Baton - 150-200 g;
Tomato paste - 2 tablespoons;
Salt and pepper to taste;
Manka for breading;
Vegetable oil.

Fish clean, cut into small pieces. Bread scams in water and press. Onions finely shining and fry in a frying pan to a beautiful golden color. We definitely cool.

Step 2.

Now through the meat grinder I miss the fish fillet, bread and roasted bow. Solim and pepper minced taste. Mix everything thoroughly.

Step 3.

Wet hands form balls and slightly slightly. Heat the frying pan, cutlets collapse into the semoline and put on the pan. He fry on both sides, reducing the fire, cover the lid and let them shake a little.

Step 4.

After frying, we lay out the cutlets in the saucepan. We bring water to a boil, put a tomato paste there, a bay leaf. You can add more any spices to your taste. Cover the lid and cars for 2-3 minutes.

Then remove from the slab and slightly cool. You can serve on the table.

I have everything on this, I hope for you our advice and recipes. Enjoy your appetite, everyone is before the meeting. Do not forget to leave your comments and share posts on social networks.

Recipes of juicy minced meat and secrets of their cooking. Updated: November 10, 2019 by the author: Subbotina Maria

Homemade Cutlets - Popular meat dish From minced meat.

Simple and diet cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.

Cutlets eat and hot, and cold.

They can be independent dish, and come along with any garnish, whether it is a salad, potato puree or vegetable stew. Remember that no cutlets the best restaurants The world will not be equal to the domestic domestic cutlets - made by their own hands the hostess with trepidation and love.

General principles of preparation

1. For the preparation of delicious and juicy bolet, it is important to properly approach the choice of minced meat. It is best to mix several types of minced meat, where you can choose a combination to your taste. But remember that the store mince cannot replace home, scrolled by the hostess itself in the meat grinder. If there is no possibility of it independent preparationBe sure to check the freshness and quality of meat, because it is a decisive stage in the cooking of the kitlet.

2. Do not forget to add a bunch or bread to the mince. This is the main rule of obtaining juicy and gentle meat. It is slices of bread that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be enveloped both in flour and breadcrumbs. It remains your choice.

4. Do not forget about the addition of spices and greens in home cutlets, it will add a note of piquancy and sophistication.

Classic home cutlets

mince (home or purchased) - 500 g;

2 slices of garlic;

salt, black and red pepper;

1-2 pieces of bread;

flour - 3-4 tbsp. spoons.

1. Clean the bulb from the husk and rubbed or grind in a blender. Finely cut garlic cloves and greens.

2. Slices of bread cut on a slice and dried. Then we soak in the water, they will give the cutlets an incredible juiciness. Without this stage, the cutlets will taste dry. Subsequently, we knew and press and press and only then add to the mince.

3. All of the above ingredients connect in a deep bowl, mix thoroughly in a combine or spoon. Farming with hands, throwing it on a solid surface.

4. We propplace salt and pepper.

5. The spoon take a small amount of meat, put on top of the flour and sprinkle it. In the palm form a cutlet round shape, lay out on hot frying pan. Fry 3-4 minutes. When we turn over the second side, we remove the fire slightly.

Homemade Cutlets in breadcrumbs

2 pieces of dry baton;

1. Cut the onions, divide the egg and add a bug to mince in water (milk).

2. Carefully wash the mince to obtain a mass of homogeneous consistency.

3. We form the cutlet in breadcrumbs and lay out on a frying pan with vegetable oil, put on a small fire. With breading in breadcrumbs, cutlets look much more appetizing. When you feel that they are twisted - boldly turn over. Usually, in breadcrumbs, the cutlets are roasted for 2 minutes on each side.

4. To such cutlets excellent addition will serve a boiled beet salad with the addition of onion, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled lemon juice with sugar. Cutlets with potatoes are rather calorie. And the beet salad is perfect for the dish.

Homemade Beef and Turkey Cutlets with Channel

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 tbsp. spoons of mankey;

salt and black pepper;

water - 2/3 glasses;

sour cream - 300 g

1. Thoroughly mix the grinding in a meat grinder or grated onions thoroughly.

2. To the minced meat, you can add potatoes or a white bunch in water or milk. But this recipe offers another solution: semolina. She keeps the cutlet in shape perfectly and does not give them to deform.

3. Farm It is advisable to repel and leave for 15-20 minutes to be so impregnated with spices.

4. We distribute mince on the table in the form of a rectangle, divide in half, each half another 3 parts. The form can be done any. Each cake is well sprinkled in the flour.

5. For 3 minutes, on each side, fry on a preheated pan.

6. We fold the fireballs in a saucepan, we pour about 2/3 of the glass of water there, close the lid, the pastry 10 minutes on slow heat so that they come inside and become softer. We apply to the table with sour cream.

Lush domestic cutlets

baton - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

1. Sut off the batch of the baton, the balls are poured with milk and leave to extinguish for 15-20 minutes.

2. At a preheated frying pan, fry a finely chopped onion on the vegetable and cream oil. Interestingly, the butter does not burn with frying and gives food a nice creamy taste.

3. Smash the egg, separating the yolk from the protein.

4. Mix mince, pressed from milk. Bulk and roasted onions with a yolk. It is desirable to melt the resulting thick mass. Do not spare forces on chopping minced me, the better you do it, the more convenient the cutlets will blind, and during the frying they will retain their shape. The fastener is removed for 20 minutes in the refrigerator to fix its dense state.

5. Beat egg white Before getting a thick white foam. Check whether the protein came to the desired consistency, as follows: when turning the bowl, it should not be poured out of it. Whipped proteins are added to the minced meat, mix the extremely gently so that the protein integrity is not broken, because it is he who gives the cutlets a pomp.

6. We draw up the cutlets in the form of dense pellets, catch them in flour.

7. Heat the creamy and vegetable oil. We lay out the cutlets and fry to the rosy, turn over, plunge some water so that they steal and cover the lid until readiness.

Soft home cutlets with a secret

mixed mince (beef and pork) - 500 g;

salt, black pepper;

2 cloves of garlic;

mineral water-mounted bun;

1. Grinding onions. Add a clumsy bun, tightly pushing. We rub garlic.

2. We wash the mass for its uniform distribution.

3. Pour into a bowl mineral water Gas. Soda pinch sprinkle minced meat. This is our secret ingredient. Yes, it is soda, because it makes mince soft and contributes to disintegration. Gasim soda mineral water, pouring her drops from above. Together they give meals an extraordinary pomp. We wash again to obtain an elastic mass.

4. Add 1 egg. At first, the mince becomes liquid, but after a good mixing, he again acquires a thick consistency. Salt and pepper are regulated by your preferences.

5. Remove stuffing, throwing it on a solid surface with a small height. And we leave in the refrigerator for 20-30 minutes.

6. In the breadcrumbs, deceive each formed coblet.

7. Butter do not regret, warmly warming up the pan. Fry for 2-3 minutes on each side, without covering the lid, then carcass on medium heat, covering the lid.

Homemade cakes with mustard

beef mince - 500 g;

1 tbsp. spoon of olive oil;

1-2 slices of garlic;

Sauce prepare from the following components:

cream fatness up to 30%;

2 tbsp. Spoons of mustard.

1. Grind onions, garlic and parsley.

2. In the deep bowl you need to mix the beef mince, add an egg, grated onions and garlic. To taste add salt, pepper. Send to the refrigerator for half an hour.

3. We form the cutlets of the rounded shape and lay out on the pan with a preheated olive oil.

4. Sauce is prepared as follows: I whipped cream, add mustard.

5. Pour sauce to the cutlets in the pan 10 minutes before turning off, carcass on medium heat under the lid.

Homemade Cutlets With Cheese

minced meat - 600 g;

egg - 1 pc.;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 slices;

solid cheese - 100 g;

baton - 200 g

1. For softening bread, we leave it in a bowl with water for 15-20 minutes, after pressing and adding to the mince.

2. Potatoes, garlic and onions are finely cut.

3. Connect the chopped vegetables, egg and softening bread in one bowl. Thoroughly stirred to obtain a homogeneous mass, it is best to do this by a blender.

4. Add 1-2 spoons of flour so that the mince is not liquid. Solim, Pepper.

5. Cheese cut medium slices.

6. The shape of the kitlet is made on your choice, but it is best to form in the form of a cake, putting a sliced \u200b\u200bcheese slice in the middle. Then hides it in the cake, we sprinkle with flour on top.

7. Fry to golden color. Masters for 4-5 minutes on low heat. We feed the cake with hot, so that the cheese inside them do not have time to frozen and harden.

Homemade Chicken Eggs Filling

minced assorted - 700 g;

baton - 2 slice;

chicken egg - 6 pieces;

garlic - 3 slice;

1. In a deep plate, we mix the egg, mince, painted in water slices of the baton, chopped finely onions and garlic.

2. Cooked screwed chicken eggs It is necessary to chokely choke.

3. Onion Fry in a frying pan until golden color.

4. Mixion onions and cooked eggs, add squeezed garlic, salt and pepper.

5. Lepim from mince flat cakes, lay out the stuffing in the middle.

6. The baking sheet must be lubricated with vegetable oil. And finally, the last stage is to send the cutlet in the oven at 160-180 degrees.

If you take pork mince, the cutlets will turn apart, if chicken meat is gentle and lean. The best alternative is cutlets-assorted.

So that the cutlets were not only juicy, but also lush, the soda will come to the rescue, quenched with mineral water, lemon juice or vinegar.

Cutlets love oil, but also you should not overdo it. Otherwise, they will be too fat. It is best to fry them on melted fat.

Often the question arises: how much time to fry the cutlets? The answer is simple: until complete readiness. And readiness can be checked simple way. Press the fork onto the cutlet if it highlights transparent juice, which means after 2-3 minutes of steaming, you can safely serve to the table.

If not roasted onions feel in the cutlets, send them to the microwave for 2-3 minutes, thereby bringing to readiness.

You can feed the cutlets with a sour cream, lightweight salad, vegetable side dish or standard puree.

Cook with pleasure and love! And remember what easier recipeThe better the result!

Minced meat is quite rightly considered one of better options For family lunch. They can be made a few different ways. Most often, such cutlets are baked in the oven, roasting in a pan or prepare for a couple. They are perfectly combined with almost any side dishes and are made from simple easily accessible ingredients.

To prepare such a dish, you only need to use fresh meat. It is desirable that it was a fuel edge of the front of the carcass. So that the finished cutlets are softer and juicy, mince is recommended to do from several varieties of meat. Depending on the specific recipe, onions, garlic, operated bread, are added to it, raw eggs, grated potatoes, kefir or sour cream.

To do gentle cutlets Twice scroll through the meat grinder. Then it is carefully missed and chopped. To finished goods turned out to be softer, mince add a little warm boiled water, pinch of soda or a small piece of butter. Shape cakes preferably wet palms. Otherwise, mince can stick to hand. For frying products, it is best to use a thick frying pan, abundantly lubricated with preheated vegetable oil.

Classic option

Fried juicy and delicate beef cutlets, prepared by the following recipe, are ideal for both adults and for baby food. Therefore, they can be calmly served to family dinner or dinner. For their cooking you will need:

700 grams of low-fat beef minor.
150 milliliters of pure water.
Raw chicken egg.
A pair of white bread slices.
Salt and spices.

Additionally, you should be at hand lean oil To fry the kitlet.

Process description

It should be noted that the recipe for a gentle minced meat is so simple that even an inexperienced hostess can easily be lit, never before prepared such dishes. The technology itself can be divided into several major stages.

First of all, you need to do bread. It is briefly soaked in filtered water or cow MilkAnd then pressed and connected with the finished beef minced. There is also a raw chicken egg, salt and spices. Everyone is pretty smeared with hands until homogeneous.

From the resulting mass form oblong cakes and roasted them on vegetable oil. As soon as a ruddy crust appears on the surface of the products, the skillet is covered with a lid and the fire is reduced.

Option with cheese

This recipe will surely interest those who love dishes baked in the oven. Since such juicy cutlets and gentle are prepared from a not quite standard set of ingredients, check in advance whether you have everything you need at hand. This time you need:

Kilo Beef Heb.
A pair of slices of smallest bread.
Large onion bulbs.
3 garlic slices.
Raw chicken eggs.
120 grams of low-melting solid cheese.
80 milliliters of oily cream.
Salt and spices.

As additional ingredients usually use breadcrumbs and any vegetable oil.

Cooking technology

Bread slices briefly soaked in cream. Literally a few minutes later they are pressed and connected with the finished beef minced. There is also a raw egg, chopped garlic, salt and spices. All stirred intensively with their hands. In the resulting mass add grated cheese.

From the finished mince, the wet palms form approximately the same cakes and they panic them in breadcrumbs. The resulting products are fried in vegetable oil for two minutes on each side and shifted on the baking sheet. Then the future gentle cutlets are sent to the oven. They bake them with standard one hundred eighty degrees. After a quarter of an hour, they can be served to the table. Most often use potato mashed potatoes or salads from fresh vegetables.

Option with semolina

From the following technology, you can quickly and without much trouble make cutlets (gentle). The recipe for their preparation will be a real find for those who did not have bread at hand, but the semolina cereal was found. To create minced me, you will need:

Shelved pork pulp.
Medium bulb.
3 tablespoons of semolina cereals (with a slide).
A pair of small potatoes.
5-6 tablespoons of cow's milk.
A pair of garlic.
Large chicken egg.
Salt and spices.

In addition, you should take care in advance so that at the right moment you have deodorized vegetable oil in the kitchen and a little wheat flour. These components will be needed to border and fry juicy and gentle cutlets.

Sequencing

The semolina is poured into a small bowl, poured with warm milk and leave for a short time room temperature. While she will swell, you can do the rest of the components. Washing and chopped pork scroll through the meat grinder together with a pioneered onion and potatoes. In the resulting mince, the raw egg is driven and chopped garlic. All this is seasoned with salt and spices, and then connected with swollen cereals and intensely smelted. Then almost ready-made mince chopped about the bottom of the bowl or about the working surface.

From the resulting dense, soft and elastic mass with wet arms, pieces pierce the pieces of the desired size and form cutlets from them. The more semi-finished product, the juiches will turn out ready dish. Future products are panted in flour, send to a hot pan and roasted on both sides before the formation of a golden crust. Hand-overly tender cutlets are brought to readiness. For this, they are simply baked in the oven or extinguishing in a small amount of water. They are perfectly combined with almost any side dishes. But most often they are served with boiled rice, potato mashed potatoes or vegetable salad.

Option with mayonnaise

To prepare juicy and gentle cutlets, a recipe with photos of which can be seen a little lower, you will need simple and easily accessible products. Before proceeding with the process, check if you have at hand:

On the sheltered pork and beef.
A pair of onion heads.
Average potato.
100 grams of white bread.
A pair of raw chicken eggs.
A glass of milk.
3 garlic slices.
2 tablespoons of mayonnaise.
Salt and spices.

Also in advance, fresh dill and any vegetable oil.

Algorithm of preparation

At the initial stage, meat should be done. It is washed and cut in small pieces. Pork and beef prepared in this way are grinding with a meat grinder or blender along with plowed potatoes, onions and twisted bread. In the resulting mass add chopped garlic, pre-whipped chicken eggs, salt and spices. Everyone is intensely smeared and begin to form oblong cakes. It is important that they are about the same size. To raw Farsh. It did not stick to the palms, it is advisable to moisten with cold water.

The resulting semi-finished products are sent to a preheated frying pan, the bottom of which is abundantly lubricated with lean oil, and roasted for several minutes on each side. Serve them with pasta, any crumbly porridge, boiled potatoes or vegetable salads.

Gentle chicken cutlets: recipe

Kilo chicken pulp.
4 repressed bulbs.
A pair of raw eggs.
A glass of oat flakes.
Bunch of green onions.
Salt and spices.

Washing and chicken chicken grinding on a meat grinder with a pioneered onions. In the bowl with the formed minced eggs add eggs and oat flakes. All this is salted, seasoned with spices and merge well. From the resulting mass form small cutlets and send them into a slow cooker or a double boiler. Literally after half an hour, they can be served to the table. In this case, any vegetables are used in this case.

Chopped chicken breasts

Gentle and juicy products are obtained only from fresh and high-quality ingredients. Therefore, before starting cooking, be sure to go to the store and buy everything you need. In this case, you must attend:

800 grams of chicken breasts.
4 tablespoons potato Starch. and sour cream.
3 raw chicken eggs.
White medium bulb.
A pair of garlic.
Salt, spices, greens and lean oil.

The washed and dry chicken meat is cut into small pieces and combined with a crushed bow. There also send chopped greens and missed through a special press garlic. In the resulting mass add raw eggs, sour cream and starch. All this is satisfied, seasoned with spices and gently mix.

The resulting minced spoon is laid out on a hot frying pan, the bottom of which is poured lean oil, and roasted for several minutes on each side. After that, submorted chicken chicken cakes are placed on a beautiful plate and served on the table.

Option with cheese

These delicious and juicy cutlets are made from pork minceda With the addition of additional ingredients. For their cooking you will need:

100 grams of stale white bread.
Pork minced pork.
4 tablespoons of cow milk.
150 grams of cheese.
Salt, greens and spices.

Slices lay out into the bowl, poured fresh milk and leave for a few minutes. When they soften enough, they are slightly pressed with their hands and join with pork minced meat. All this is solid, season with spices and stirred. The resulting mass is divided by eight roughly the same parts and flatten them. In the middle of each cakes are placed on a small piece of cheese, sprinkled with chopped dill and form chatters.

The resulting semi-finished products lay on the baking sheet, wrapped in foil and sent to the oven. They bake them with standard one hundred eighty degrees no longer than forty minutes. In addition, such a dish can be prepared not only in the oven, but also in a frying pan. In this case, roasted pork minced meatballs with the addition of cheese will have an appetizing ruddy crust. However, they will turn out to be more calories. To get rid of excess fat, immediately after removing from the frying pan, they are placed on paper napkins and only then served on the table. As a side dish, boiled potatoes are most often used, any crumbly porridge, pasta, Fresh or baked vegetables.

It would seem, what could be simply cholet? Added B. chopped meat Worked white bread, egg and a small bulb, sat down, across - and the sails to themselves excellent cakes. However, some owners are for some reason they fall apart in a pan, and others are obtained dry. His secret, how to cook perfect, lush and gentle cutlets, with readers "World 24" is divided by a chef restaurant Dr. Zhivago.

Secret first. Prepare minced meals!

() You will never get such a tasty boiler from the shop mince, as from home, personally scrolled on the meat grinder. Especially since the most the best cutlets It turns out if you mix two or, as in our recipe, as many as three types of meat.

Ingredients for the boiler of three types of meat

Beef Power - 300 g Maranina Pad - 300 g chicken flesh - 300 g White bread - 150 g of milk - 150 g onion fried - 180 g of cream - 100 g salt - to taste

Pepper - to taste

Creamy oil - 100 g Secret second. Right bread And fried onions () White bread is an important component of the minced meat, and it appeared in the recipe meat, not for considerations of savings. White Baton Displaced in Milk gives fanchelism and tenderness, a kebab will get out of the minced meat, and not lush catlet. For minced it, it is better to take a little snakes, yesterday's bread, because soft and fresh gives mince slightly noticeable acid. Remove all the crusts from it, cut into pieces and soak in cold milk. As for Luke, it is necessary to cut it into cubes and slightly fry in vegetable oil, and then send to the meat grinder and scroll together with meat. It will give minced an extra very pleasant taste nuance.

The secret is the third. Oil and cream

() Some hostesses add to mince fat or fat. Because when fat melts with frying, it gives the cutlets juiciness. However, the cutlets are much more elastic and tenderly, if you replace fat cream and add another piece of softened butter. Cream should be entered into mince in two stages. After the meat, onions and bread are scrolled on the meat grinder, add half cream, salt and pepper, mix well with your hands, then add the remaining cream, wash the minced meat. Finally, add a softened and almost starting tooling butter. After that, the minced meat must be mixed up to homogeneity and knock out. Then cover the dishes food film And leave in the refrigerator for an hour.

The secret is the fourth. The crusted ice () when the minced is well cooled, the most unusual and most interesting begins. We add chicd ice into mince! This is a real lifehak, allowing you to make cutlets with lush and literally outgoing juice and steam. Make it is not difficult, and the result is awesome! In the puff mass, we take 5-6 standard ice cubes from refrigeration molds, lay them into a plastic bag and a kitchen hammer quickly grind around the fraction of 2-3 mm.

We get a bowl from the freezer with minced meas, send a brotched ice, quickly, so that the ice did not die from heat from the heat, wash all the components (the ice rods must host the entire mass of the minced meal evenly!), And very quickly form cutlets.

Pieces of ice in mince with frying begin to melt, and small emptiness are formed in the mince, which are filled with steam and make the cutlet lush and juicy.

Since all the cutlets do not fall out after once, it is better, modified, to return them to the freezer - wait for your turn. Otherwise, ice will begin to melt.

Secret fifth. How to fry

() Fry the cutlets is easy. The main thing is to lay out them on a pre-warmed frying pan with vegetable oil, and fry on a rather strong fire to a ruddy crust, without reducing the fire.

Then turn over, let it catch a crust on the other hand, cover the frying pan with a lid and reduce the fire so that the cutlets are gradually reaching until readiness and plunge inside.

The second option of cooking - they can quickly fry on the frying pan of two sides to ruddy crustAnd then send the oven to heated to 180 degrees for 15 minutes - reach ready.

You can feed them with a salad mix, and it is possible with a potato mashed potatoes, as in childhood a grandmother!