Recipes for juicy minced meat patties and the secrets of their preparation. How to make cutlets juicy and tasty Juicy cutlets recipe

13.09.2020

It would seem that it is difficult to cook cutlets? However, for some reason, for someone they fall apart, for someone, on the contrary, they turn out to be too dense, the housewives do not always guess the correct proportions, the ratio of products in cutlets ... These tips will help you prepare a dish so that it will not be embarrassing to serve it even on festive table! The subtleties of cooking cutlets, which you have not thought about before.

Immediately I want to tell you 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!

The next time you cook cutlets, take a chance and add a little to the minced meat mustard powder or mustard seeds: only 1 tbsp. l. for the whole minced meat. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and they will also turn out to be incomparably lush and juicy ... Try it for pleasure! And check out our detailed recommendations for making cutlets: they are really good and tested by the hostesses in practice.

How to make delicious cutlets
To make the cutlets juicy
Do you know why the Soviet table cutlets were disgustingly tasteless? Because they put too much bread and rusks in them, and they saved 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. Dear beef tenderloin you may not purchase, but the back, neck, shoulder blade, brisket and some parts of the hind leg will fit perfectly.
Before starting the fillet in a meat grinder, do not forget to thoroughly clean it - remove the films, remove the cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is she who 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, game. Choose any degree of grinding, however, experts advise not to overdo it and limit yourself to a single rotation in a meat grinder with a medium-sized grill.

Do I need to add an egg?
Of course you do. The main thing is not to overdo it with eggs and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. Onions for the same amount will require about 200 g, preferably pre-sautéed and chilled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind it at the same time with minced meat in a meat grinder.

Bread is the most important ingredient
Do not think that bread appeared in the recipe out of a desire to save money. Without crumb, you get a kebab, not a juicy meatball. It is the soaked bread that helps make the patties 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 make chicken cutlets, you will need less bread and eggs).

Use yesterday's or slightly dried loaf. Remove all 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 good to decorate with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the future dish, but in no case try it raw (minced meat tasting is the most common cause of poisoning among housewives).

Correct breading
It is advisable to cover the bowl with the prepared minced meat with foil and put it in the refrigerator for half an hour so that the bread will absorb the meat juices. Then again thoroughly knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful crushed ice for the juiciness of the dish. After that, wet your hands in cold water and start making cutlets.
If you wish, you can cover them with breading - the minced meat will remain more juicy under the golden crust. Most experts do not trust store crackers and recommend making them yourself - for this you just need to grind White bread in a blender. Then roll the cutlets in the resulting crumbs and send them to the pan. You can also use sesame seeds, small bread strips, flour and ice cream as breading.

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

Frying features
There is nothing complicated in frying cutlets, the main thing is to put them on a hot frying pan with hot butter (better - melted butter) so that the minced meat "grabs", forms a crust and then does not fall apart.
In addition, keep the distance between the cakes: if you place a mountain of cutlets on one pot, they will quickly let the juice out and begin to stew, not fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It is better not to torment the cutlet by frequently turning the cutlet (it is advisable to do this a couple of times), but do not go far from the pan, otherwise, instead of juicy meat dish get some coals. However, you can skip frying and stew the cakes or steam them.

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

Juicy cutlets mixed minced meat recipe

What everyday or festive table can do without fragrant, juicy and?

If you are a novice housewife, then you simply have to learn how to cook cutlets. To make them really tasty, you should follow a few guidelines. For extra pomp, add raw potatoes... If the minced meat remains dry to the touch after adding all the ingredients, simply add to it egg... Also great option is a loaf soaked in milk.

You can fry with or without a lid. If you want a crispy crust, it's best not to cover the pan with a lid. The main thing is to cook the dish over medium heat and constantly make sure that nothing burns.

Ingredients:

minced meat (50% minced pork / 50% minced chicken) - 400 g;
onion - 1 pc .;
potatoes - 1 pc.;
salt - 0.5 tbsp. l .;
flour for rolling - 100-120 g;
vegetable oil for frying - 130-150 ml.

Juicy mixed minced meatballs, recipe with photos step by step

Place the minced meat in a bowl convenient for work. Peel the potato and grate it on the finest grater.

Grind the peeled onion with a grater or blender. If you take a whole piece of meat and turn it into minced meat yourself, then you can immediately roll the onion and potato with it.

Add table salt to the minced meat.

Mix the minced meat well with your hands rinsed with cool water. All ingredients must combine with each other.

Moisten hands with cold water and sculpt from minced meat cutlets of the size and shape you need.

Dip each cutlet in flour on both sides.

Pour enough vegetable oil into the pan, heat. Dip the cutlets to the bottom and fry.

Turn over to the opposite side, fry until the same beautiful golden color.

You can serve aromatic cutlets with any side dish of your choice. They go especially well with mashed potatoes, boiled pasta and buckwheat.

It is believed that truly delicious cutlets can only be made from combined minced meat. For these purposes, you can use pork, beef, lamb and poultry, combining components in equal proportions or with a predominance of any type of meat. This article contains 5 recipes for juicy minced meat cutlets cooked in a pan or in the oven, and useful recommendations for novice cooks.

The most suitable meats for cutlets are pork, beef and poultry.

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

pork, beef and chicken in equal proportions;
large onion;
cloves of garlic;
potato;
a slice of white bread or loaf;
egg;
salt and suitable seasonings;
flour or breading mixture.

How to cook mixed burgers:

Divide the peeled onion and potatoes into several parts, remove the husk from the garlic, cut the meat.
Soak bread or a loaf in water, and then squeeze thoroughly.
We make minced meat from the prepared ingredients, then add the egg, salt and spices, mix thoroughly.
We sculpt cutlets, roll in flour or bread mixture and fry in hot fat.

On a note. Some culinary experts 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 cook cutlets not only in a frying pan, but also in the oven, and so that the dish does not seem dry, it is baked with various gravies.

For cooking, you will need to take the following products:

beef;
turkey or chicken;
onion;
potato tuber;
a few garlic teeth;
some white bread;
egg;
heavy cream;
mustard to taste;
salt and seasonings.

How to cook beef and poultry cutlets with creamy mustard sauce in the oven:

We make minced meat, onions, potatoes and garlic, then add ground white bread.
Salt and season the mixture with spices, drive in an egg and mix thoroughly.
We form elongated portions, put them in a deep dish greased with a thin layer of fat and put in the oven.
After a quarter of an hour, add the cream and mustard sauce, diluting it a little with water if necessary, and bake the dish until tender.

Advice. You can make beef and poultry cutlets in the oven and without sauce, and so that the dish does not turn out dry, add a little lard to the minced meat.

Stewed in sauce in a pan

Lamb cutlets are deliciously tasty, but it is too fatty, and it is better to combine it with chicken or turkey. And to make the dish tender and juicy, you can complement it with thick tomato sauce.

For cooking, you will need the following products:

lamb and poultry in equal shares;
3-4 onions;
potato;
some white bread;
egg;
carrot;
bell pepper;
tomatoes or tomato paste;
garlic;
salt and hot spices.

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

Cooking minced meat, one onion, potatoes and white bread, drive in an egg, salt and mix.
Fry portions in vegetable fat and put in a deep frying pan.
In the same fat where the cutlets were prepared, add the remaining chopped onions, garlic, grated carrots and bell pepper cut into half rings.
Add chopped tomato pulp to the sauce or tomato paste, salt and hot spices, bring to a boil.
Pour the cutlets with the resulting sauce, close the container with a lid and simmer for a short time so that the portions do not fall apart.

On a note. In order not to worry about the preparation of the side dish, you can add a little boiled buckwheat, whole wheat, or steamed oatmeal.

Mixed minced meat patties in bread crumbs

For those who love crispy cutlets, it is better to cook them in bread crumbs.

For such a dish, the following ingredients are required:

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

Cooking breaded mixed minced meat patties:

We twist meat, poultry, onions, potatoes, garlic and pre-soaked bread in a meat grinder.
Add the egg, salt and seasonings to the minced meat, mix until smooth.
Form portions, roll in the breading mixture and fry until crusty.

On a note. You can add grated cheese, nuts, crushed cereals, herbs, and a variety of seasonings to the bread mixture.

Delicious recipe stuffed with mushrooms and onions

For the preparation of cutlets with filling, it is better to take pork and beef. Such meat is somewhat denser than poultry, and ready-made portions will hold their shape better.

In the process of work you will need:

equal amounts of pork and beef;
2 onions;
garlic;
potatoes;
egg;
White bread;
mushrooms;
flour or breading mixture;
salt and spices.

How to cook cutlets from combined minced meat with mushroom filling:

Cut one onion and fry with chopped mushrooms, sprinkle with salt and seasonings.
Cooking minced meat, onions, garlic, potatoes and bread.
Add the egg, salt and spices and knead.
We form cutlets, putting in each portion mushroom filling, then roll in flour or breading and fry.

It would seem, well, what could be easier cutlets? Added in chopped meat soaked white bread, an egg and a small onion, salt and pepper - and fry yourself some excellent cutlets. However, for some housewives, for some reason they fall apart in a pan, while for others they turn out to be dry. The chef of the restaurant Dr. Zhivago.

The first secret. Cook the minced meat yourself!

() You will never get such delicious cutlets, as from home, personally scrolled in a meat grinder. Moreover, the most best cutlets obtained by mixing two or, as in our recipe, as many as three types of meat.

Ingredients for Three Meat Cutlets

Beef pulp - 300 g Lamb pulp - 300 g Chicken pulp - 300 g White bread - 150 g Milk - 150 g Fried onions - 180 g Cream - 100 g Salt - to taste

Pepper to taste

Butter - 100 g Second secret. The right bread and fried onions () White bread is an important component of minced meat, and it did not appear in the cutlet recipe for reasons of economy. A white loaf soaked in milk gives the Fansh juiciness and tenderness; without it, minced meat will make a kebab, and not fluffy cutlet... For minced meat, it is better to take a slightly dried, yesterday's bread, since soft and fresh gives the minced meat a slightly noticeable sourness. Remove all crusts from it, cut into pieces and soak in cold milk. As for the onion, then it must be cut into cubes and fried a little in vegetable oil, and then sent to a meat grinder and scrolled along with the meat. This will give the minced meat an additional very pleasant taste nuance.

The third secret. Butter and cream

() Some housewives add lard or fat to the minced meat. Because when the fat is melted during frying, it makes the cutlets juicier. However, the cutlets are much more elastic and tender if you replace the fat with cream and add another piece of softened butter. Cream must be added to the minced meat in two stages. After the meat, onions and bread are scrolled in a meat grinder, add half the cream, salt and pepper, mix everything well with your hands, then add the remaining cream, knead the minced meat again. Finally, add the softened and almost melting butter... After that, the minced meat must be kneaded until smooth and knocked out. Then cover the dishes cling film and leave in the refrigerator for an hour.

The fourth secret. Crushed ice () When the minced meat is well cooled, the most unusual and most interesting begins. We add crushed ice to the minced meat! This is a real life hack that allows you to make cutlets lush and literally outgoing with juice and steam. It's easy to do, and the result is amazing! For a pound of minced meat, we take 5-6 standard ice cubes from refrigeration molds, put them in a plastic bag and quickly grind them with a kitchen hammer to about a fraction of 2-3 mm.

We take out a bowl of minced meat from the freezer, send crushed ice there, quickly so that the ice does not melt from the warmth of our hands, knead all the ingredients (the pieces of ice should be evenly distributed over the entire mass of minced meat!), And very quickly form cutlets.

Pieces of ice in the minced meat begin to melt during frying, and small voids are formed in the minced meat, which are filled with steam and make the cutlet thicker and juicier.

Since it is impossible to fry all the cutlets at once, it is better, after molding, to return them to the freezer - to wait for your turn. Otherwise, the ice in them will start to melt.

The fifth secret. How to fry

() Frying cutlets is easy. The main thing is to put them in a well-heated frying pan with vegetable oil in advance, and fry over a fairly high heat until golden brown without dimming the fire.

Then turn over, let the crust grab on the other side, cover the pan with a lid and reduce the heat so that the cutlets gradually come to readiness and are fried inside.

The second cooking option - they can be quickly fried in a frying pan on both sides until golden brown, and then sent to an oven preheated to 180 degrees for 15 minutes - until cooked.

You can serve them with a mix salad, or you can also serve them with mashed potatoes, like in childhood with your grandmother!

Almost every family can boast of their own own recipe juicy fragrant cutlets. Usually the signature cooking method is passed down from grandmother or great-grandmother and is gradually improved by each generation.

Next recipe classic cutlets from mixed minced meat has also been repeatedly improved and modernized by experienced housewives. For the cutlet mass, beef and pork will be used here, but you can experiment with other types of meat - lamb, veal, poultry or game.

We will tell you how to cook traditional meat cutlets from pork and beef. We will teach you how to make cutlets neat, juicy and appetizing. Few people will refuse this meat dish; everyone's favorite cutlets can be served with any side dish. Do you know how they beckon at night? The whole family is asleep, you go to the refrigerator, open a saucepan, take out a cutlet, cut off a piece of bread, yummy, it's very difficult to resist.

Ingredients

Ground beef - 300 g;
Minced pork - 300 g;
Loaf or other white bread - 120 g;
Milk - 120 ml;
Chicken egg - 1 pc .;
Onions - 0.5 pcs.;
Wheat flour - 4 tablespoons;
Salt - 1 tsp;
Ground black pepper - to taste;
Vegetable oil for frying - 70 ml.

Preparation

Chop the bread with a knife or crush it with your hands. Pour in prepared milk. Leave to soak.

Now let's do the minced meat. It can be purchased ready-made in the store, but it is much better to chop the meat yourself. Then you will know exactly what the minced meat consists of, which means you will not have to doubt its quality.

So, to make a classic mixed minced meat, you need beef or veal and fatty pork in a 1: 1 ratio. They need to be crushed using a meat grinder or food processor.

Clear onion, chop it very finely. To facilitate this task, you can use a blender, food processor, meat grinder or a special vegetable chopper. Add the onion slices to the minced meat.

Break one pre-washed chicken egg there.

Squeeze the softened loaf and transfer to the minced meat.

Season the ingredients with salt and black pepper.

Mix the minced meat thoroughly. To make the minced meat even more dense, it is recommended to beat it off. To do this, you need to take the cutlet mass in your hand and with an effort throw it back into the bowl. Repeat this action several times. After such a reception, the cutlets will keep their shape better.

The meat base for the cutlets is ready.

Dampen your palms with cold water. Shape the minced meat into the desired size with wet hands and coat them in flour or bread crumbs. Many housewives fry cutlets without breading, but if you are not a very experienced hostess, then first we recommend using breading, with it the cutlets will keep their shape better and will definitely not fall apart.

Pour vegetable oil into the skillet. As soon as it is warmed up, transfer the prepared cutlets there. They should be laid close enough to each other (but not closely). This will make them much juicier.

The best way to fry the cutlets is to use a non-stick skillet. The products will not stick to it and will retain their shape better during the cooking process.

Fry the cutlets, covered, until golden brown over low heat, 3-4 minutes on one side, and then 2-3 minutes on the other side.

Mixed minced meat cutlets are ready, they turned out delicious, ruddy, very appetizing!

Advice:

For minced meat, choose cuts of meat that are not too lean. They must contain a sufficient amount of fatty layers. Then the minced meat dish will turn out juicy.
Vegetables will make the cutlets even juicier. Be sure to add onions to their composition. You can also use some carrots, chopped herbs, and garlic. These ingredients will add not only juiciness to the dish, but also piquancy.
If you don't have a loaf, you can use any other baked goods. Pieces of a bun will do, tin bread, baguette and even bagels. Any bakery products will make the cutlet mass denser and more elastic.
Instead of a loaf, some people use cereals, hostesses also like to add chopped raw potatoes to the cutlet mass.
To give the cutlets a crisp crust, you can roll them in flour (as indicated in the recipe), special bread crumbs, semolina, or a beaten egg. This technique is called breading. It serves to create appetizing crust on the product and to preserve all the flavors inside it. Although a properly cooked cutlet will remain juicy and tasty even without any breading.
If you want a delicious crispy crust, do not cover the pan with the lid while frying. In this case, be sure to cook the cutlets over low heat so that they have time to fry completely.
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