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How to cook meatballs. Minced meat cutlets classic recipe with photo. Chopped chicken breast cutlets

Meat

It is better to make minced meat for cutlets yourself from chilled non-lean meat. An almost classic option is a mixture of beef and pork in a 2: 1 ratio. Purely pork cutlets can turn out to be very fatty, and beef cutlets may not be juicy enough.

You can also add chicken, turkey to cutlets or cook them only from poultry.

A fish

For cutlets, in principle, any fish is suitable. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Ideal for salmon, cod, halibut, halibut.

Other Ingredients

Onion. It must be passed with meat through a meat grinder or finely chopped (in this case it is better to fry and cool a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (baton). It is needed so that the cutlets keep their shape and are more tender. Bread must be soaked in boiled water, milk or cream, squeezed, remove the crust and pass through a meat grinder. Too much of it is not required: 100–200 g per 1 kg of minced meat is enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. They can be substituted for bread if desired. Vegetables are best chopped with a grater.

Eggs. Controversial Ingredient: Some cooks think they make patties tough. However, the eggs help to stick the stuffing together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. About 1 teaspoon of salt is enough for 1 kg of minced meat.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to minced meat to make the cutlets more juicy.

Cream can be added to fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of fish.

How to prepare minced meat and mold cutlets

Before chopping meat, remove all veins, films, bones and cartilage from it.
If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
Minced meat must be kneaded well with your hands and beat off - so it will be saturated with oxygen. You can do this in a pot with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat to the bottom of the container several times.
It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it rests. After that, it should be mixed again.
You need to sculpt cutlets with wet hands so that minced meat does not stick to your fingers.
Try to form cutlets of the same size, do not grind too much: the larger the cutlets, the juicier they are. Pat the patties with your palms so that they are smooth and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you should not neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Keep in mind that crackers absorb more oil. Therefore, if you want to reduce the fat content of the patties, choose other breading options or dry the finished patties with paper towels.

How to fry meatballs

Put the cutlets in a well-heated pan with oil. Be sure to leave a distance between them, otherwise they will not be fried, but stewed.

First, fry one side over high heat for 1-2 minutes, then lower the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After that, you can sweat the cutlets under the lid for 5-8 minutes.

20 minutes is enough for frying any meatballs. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook meatballs in the oven

Put the cutlets on a greased baking sheet and put in the oven, preheated to 180-200 degrees. After 15-20 minutes, pour half a glass of water onto a baking sheet and bake the cutlets for another 10-15 minutes.

In the oven, you can also bring fried cutlets to readiness. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For cooking in the "Frying" or "Baking" modes are suitable. The average cooking time is 40–50 minutes.

Cutlets should be turned every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

Preparing a dish in a double boiler is the easiest. You just need to pour the amount of water indicated in the instructions inside, put the cutlets, turn on the appliance and cook depending on the minced meat:

20–30 minutes - for poultry and fish cutlets;
30–40 minutes - for meat cutlets.

If you do not have a double boiler, cutlets can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

750 g chicken pulp (equal parts of breast fillet and thigh fillet);
350 g stale loaf;
220 ml of milk;
30 g butter;
2 eggs;
1 teaspoon of salt;
½ teaspoon ground black pepper;
melted or butter- for frying.

Cooking

Soak 150 g of a loaf in milk. When it swells, squeeze it out and pass it along with the chicken pulp through a meat grinder. Do not throw out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately, prepare the breading mixture. To do this, cut the remaining 200 g of a loaf into small cubes (with sides of about 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, shape the minced meat into medium sized patties. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

300 g of beef;
200 g pork;
150–200 g of fresh champignons;
1 onion;
1 egg;
2 slices of stale white bread;
1-2 cloves of garlic;
flour - for breading;
- for frying;
salt, pepper and other spices - to taste.

Cooking

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and sauté until all the water has boiled away. At the end, salt and pepper the filling and let it cool.

While the filling is cooling, you can cook minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix it again after that and beat it off.

With wet hands, form the minced meat into a flat cake. Put the mushroom stuffing in the middle. Cover it with a new tortilla of minced meat and make a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over minimal heat under the lid.

womensgroup.ru

Ingredients

700 g cod fillet;
1 onion;
2 eggs;
9 tablespoons of oatmeal;
3 tablespoons chopped cilantro or parsley;
1 tablespoon lemon juice;
salt and ground pepper - to taste;
100 g butter;
vegetable oil - for frying.

Cooking

Pass the cod fillet and onion through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Mix everything and leave for 30 minutes. Meanwhile, cool and cut into cubes. Add eggs to minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a cake out of minced meat, put a teaspoon of butter in the center and form a cutlet.

Roll cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to the oven preheated to 180 degrees and bake for 10-15 minutes.

I cooked cutlets according to different recipes: with a bun in milk, and with fried onions, and with garlic, and with flour, but somehow everything did not add up to an ideal recipe.

And when once again I decided to cook cutlets, and there were no buns, no milk, no flour at home, I added breadcrumbs to the minced meat. As a reward for my experiments, I received delicious, juicy and soft meatballs. Rusks absorbed all the excess liquid from meat, onions and potatoes, and the cutlets turned out just wonderful.

If you are tired of disappointment and want to cook delicious minced meat patties, I strongly recommend using my recipe for delicious minced meat patties. Preparing cutlets is very simple: in the presence of an electric meat grinder and a blender, make cutlets from 1 kg. minced meat can be done in 40 minutes.

Subtleties and nuances of cooking

Minced meat for cutlets must be used frozen, otherwise the cutlets can “stick” to the pan, even with a non-stick coating.

For cutlets, you can use minced meat from any meat: pork, beef, chicken, turkey. In my family, the combination of pork and ground beef is most loved, but with any one type of minced meat it also turns out delicious.

Ingredients

Ground beef 500 gr.
Minced pork 500 gr.
Eggs 3 pcs.
Potatoes 300 gr.
Onion 250 gr.
Breadcrumbs 5 tbsp
Salt and pepper to taste
Vegetable oil for frying

How to cook

Pour the minced meat into a large bowl, in which it will be convenient for us to knead the cutlet mass.

We clean the onion and cut into several parts so that it is convenient to place in a blender.

We do the same with potatoes.

In a blender bowl, put onions, potatoes, add eggs.

Blend all the ingredients into a puree and add to the minced meat.

Mix thoroughly with a spoon.

Then add crackers.

We mix and look at the consistency of the minced meat: you should be able to collect the minced meat in a hill, and it should not “float”. If the slide does not work, you need to add another spoonful of crackers.

Let's start forming cutlets:

We take minced meat in our hands, about one egg, sculpt a ball, and roll it from one palm to another. When the meat ball becomes smooth, press it a little on top to make a cake.

Thanks to this method, minced meat patties will not crack during frying, and will retain their shape as if we were just making them like “snowballs”.

So that the stuffing does not stick to your hands, you can grease your hands with water or vegetable oil.

Pour vegetable oil into a frying pan and heat well.

We reduce the fire, and lay out our cutlets to fry.

Fry our minced meat patties on each side for 5-7 minutes, until golden brown.

Ready cutlets can be eaten.

To prepare minced meat patties for a child, I added some water, half an onion and Bay leaf. Bring to a boil and boil for 20 minutes.

Homemade cutlets are, undoubtedly, a symbol of a happy family life. There will be no wife rut cutlets in the house where ca rit discord and constant quarrels! This meat dish is prepared only for loved ones and loved ones. Today we will be good housewives and create home comfort, p having prepared The most delicious homemade meatballs!

It is noticed that cutlets are eaten faster than any other meat dish. Sandwiches are made with them, they are delicious both hot and cold, to them any will do garnish. If there is soup and meatballs in the refrigerator, then the man and children will first of all eat delicious homemade meatballs!

Cutlet is the most popular and uncomplicated meat dish made from minced meat. Although initially the cutlet was just a piece of meat on the costal bone. They made this dish in Europe, and now it is believed that the word "cutlet" comes from the French côte and côtele - rib and ribbed, respectively.

In Russia, they learned how to cook cutlets thanks to Peter I, who, as you know, loved everything European and in every possible way introduced into Russian everyday life not only foreign customs, but also culinary recipes.

By the end of the 19th century, the cutlet in Russia had changed and turned into the same minced meat flatbread. And then not only meat dishes, but also fish, vegetable, poultry, and rice dishes began to be considered a cutlet.

Needless to say, there are many recipes for cutlets, but nothing better than homemade cutlets has been invented yet! No cutlets of the best restaurateurs in the world can compare with those that have just left the frying pan of a good housewife.

The main secret of cooking cutlets is to fry them correctly. Perhaps you have encountered such a problem more than once, when the top of the cutlet is already well fried, but inside it remains raw. To prevent this from happening, you need to know simple rules:

Do not start cooking in a warm pan! The pan for frying cutlets must be hot!
If you fry breadcrumbs in cutlets, then do not throw them immediately into the pan. Roll the cutlets in breadcrumbs and put in the refrigerator for 15 minutes and then fry. Then the crackers will not crumble and burn.
It is better to fry not in sunflower oil, but in melted fat.
When the cutlets are fried on both sides, add a little water to the pan, cover with a lid and simmer until tender.

Following these simple rules, your cutlets will always be fried, juicy and mouth-watering!

Are you ready to twist minced meat and sculpt cutlets? Wait a little more! Read a few more of our tips, as well as study the recipes for cutlets that are on our website. Perhaps you will find something new.

The advice is actually very simple:

To make the cutlets more tender, add a little water to the minced meat.
To make the cutlets more juicy, butter can be added to the minced meat.
It turns out that it is not necessary to add eggs to cutlets. Moreover, because of the eggs, cutlets can become tough.
Do not be afraid to add vegetables to your taste - potatoes, carrots, cabbage!
The best stuffing is the one that you just scrolled yourself in a meat grinder. Minced meat from a blender is worse. Naturally, one can only hope for the quality of purchased minced meat.
It is best to mix different types of minced meat.
You can add grated cheese to the cutlets! Then the dish will only taste better.

And now let's start cooking!

Homemade minced beef cutlets

You will need: half a kilogram of minced beef, 1 onion, 1 egg, 2-3 pieces of white bread, 150 ml of milk, salt, flour (or breadcrumbs).

Preparation: Break the bread into pieces and soak in milk. After it is soaked, it is good to knead it with your hands until a homogeneous slurry of milk and bread is obtained. Grate onion on a grater. Put the ground beef in a bowl, add the grated onion, put the slurry of milk and bread, break the egg into it, salt. Mix well with your hands minced meat along with all the ingredients. Blind cutlets from the resulting minced meat. Roll cutlets in flour or breadcrumbs. Fry cutlets in vegetable oil in a frying pan until tender.

Homemade cutlets with potatoes

You will need: half a kilogram of minced beef or pork, 200 grams of potatoes, 50 grams of onions, 2 tablespoons of milk, 2 eggs, salt, pepper, breadcrumbs, vegetable oil.

Preparation: Grate the onion, peel the potatoes and grate them too. Mix meat with onions, potatoes, add milk (so that the potatoes do not darken), eggs, 2 tbsp. tablespoons of vegetable oil, pepper and salt. You can add chopped garlic. Mix everything thoroughly. If the stuffing turned out to be liquid, then add flour. Form cutlets, sprinkle with breadcrumbs. Fry in a pan on both sides. Then reduce the heat, cover and simmer
cutlets 10 minutes. You can fry without breadcrumbs!

Jul 19, 2016 luna.kenny

Sometimes letters come to the site on how to cook this or that, if there is no culinary experience at all. Strictly speaking, we try to make and explain all the recipes in as much detail as possible. But probably, they mean very simple, basic dishes. For example, homemade meatballs. Today is just such a topic - dedicated to novice cooks.

Such cutlets are best cooked from minced meat. You can store-bought, if you are sure of the quality and freshness of the meat, or made yourself, if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and grind it in a convenient way.

It should be noted that homemade cutlets are tastier if you add a piece to the minced meat. This will make them slightly fatter (and higher in calories, unfortunately), and much tastier. However, this is also a matter of personal preference: if you like lean meat, cook dietary ones, you can do it at all.

Homemade cutlets according to this recipe are tender, juicy inside and crispy on the outside.

Ingredients

minced meat -600 g
bulb -1 pc.
egg - 1 pc.
milk -1 glass
loaf or white bread - 5 slices
salt pepper
vegetable oil for frying meatballs

Cooking

Big photos small photos

We clean the onion from the husk and grind it in a blender. You can also scroll it through a meat grinder or just grate it on a fine grater. Don't forget to wet often cold water and the onion, and the knife is " folk remedy» will keep you from crying.

Pour the bread with milk and leave for 10 minutes to swell. Important point, and necessary if we want to get lush cutlets.

Then, in a large bowl, combine minced meat, onion, bread, which must be thoroughly squeezed from milk, salt, pepper. Let's put an egg in there.

Thoroughly mix the entire workpiece and beat off the minced meat. It should be homogeneous, so we work with handles. One more piece of advice: you need to “beat off” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for the preparation for the future cutlet, for example, throwing pieces of meat on a hard surface or at least just into a bowl of minced meat. This is a proprietary technique with, but you can use it in relation to any others: the meat becomes elastic, “alive”, excess fluid leaves it, and softness increases in return.

We form small meatballs.

Pour a few tablespoons of vegetable oil into the pan (I use olive oil) and fry the cutlets first with one,

and then on the other side until golden brown.

Well that's all. Cutlets are ready. It was the right recipe for homemade cutlets, use it to your health!

When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you added lard. If cutlets are dietary, then they are tasty both hot and cold.

We offer you the most delicious recipes minced meat patty that will help you cook quickly and with pleasure. We will show you how to cook meatballs that everyone loves! You still don’t know how to cook delicious cutlets so that it takes only a few minutes, but the guests who came without warning were full and satisfied? Then read this article to the end!

The most common minced meat can come to the rescue. This semi-finished product ranks first among the food stocks of any housewife. And absolutely not in vain. Whatever it is: pork, beef, chicken, turkey or any other, it can always be used in a wide variety of dishes.
Ready-made minced meat is added to pasta, stuffing for pies and pizza is made from it, meat rolls are baked from it, cute tartlets are prepared and much more. And yet cutlets are considered the crown dish of minced meat.

This dish is loved by the whole family, and if the cutlets are stewed in some kind of sauce, then the guests will be happy to taste the tasty attractive meat. For the preparation of juicy and tasty meatballs, it is better to use assorted minced meat. And in order for cutlets from lean meats to be more juicy, it is recommended to add a little butter to the minced meat.

In the meat pavilion, you can ask the seller to twist the pieces of meat that you like in a meat grinder. This, most likely, will require additional spending, but will guarantee you the quality of minced meat. It is worth remembering that meat from the front of the carcass or its sirloin is ideal for cutlets. Meat from the back, as a rule, is not suitable for cutlets. It is usually dry and rough.

So, we decided on the semi-finished product. Now it remains to decide on the taste of future cutlets. And they, as you know, are determined by spices and various additives. But one of the main ingredients of minced meat cutlets is dried white bread, previously soaked in milk (it is dried, since fresh bread has increased stickiness, which, on the contrary, will give the finished cutlets tightness).
How to cook minced meat cutlets - the best recipes:

Cutlets "Homemade"

This recipe is known, probably, to every housewife. And each can make any adjustments from time to time, thus changing and improving the taste of cutlets. Any side dish is suitable for such cutlets. But ideally, any vegetables are combined with meat: fried, stewed, fresh.

Ingredients:

Minced pork -500g.,
Egg - 1 pc.,
Milk - 1 tbsp.,
White loaf pulp (dried) - 150g.,
Onion - 100 gr.,
Garlic - 2 cloves,
Breadcrumbs,
Salt, pepper (to taste)
Vegetable oil - 50g.

Cooking method:

Put the prepared minced meat in a deep container.
Pour the pulp of the loaf with milk and soak for 10 minutes.
In the meantime, finely chop the onion (you can scroll it in a meat grinder or grind it in a food processor), crush the garlic.
We mix all the ingredients with the prepared minced meat and drive in the egg there.
Add salt and ground pepper to taste.
Mix the minced meat thoroughly and form cutlets of the desired size. Formed cutlets must be rolled in breadcrumbs and sent to fry in vegetable oil. It is worth remembering that the fire for frying cutlets must be made medium. On such a fire, the cutlets are well fried and browned, avoiding burning.
If you are a supporter of healthy food, then cutlets can be cooked in a double boiler or in the oven. In this way, you eliminate excess fats from your diet as much as possible.

Meat cutlets with white cabbage

Such cutlets are more juicy and have their own specific taste. For cutlets with white cabbage, it is better to use two types of minced meat: pork and beef.

Ingredients:

Minced pork - 200 gr.,
Minced beef - 200 gr.,
White cabbage - 400 gr.,
Egg - 1 pc.,
Onion - 150 gr.,
Garlic - 3 cloves,
Salt, pepper - to taste,
Premium flour - 0.5 tbsp.,
Semolina - 0.5 tbsp.,
Vegetable oil - 50 gr.,

Cooking method:

We scroll the cabbage, onion and garlic in a meat grinder and drain the excess juice that has stood out. We add two types of minced meat to the resulting mass, also passing them through a meat grinder.
We drive the egg into the resulting mass. Add salt and pepper to taste. If desired, you can add your favorite greens, previously finely chopped, to the cutlets. Mix everything well until a homogeneous minced meat is obtained.
From the resulting mass we form medium-sized cutlets and roll them in flour mixed with semolina. After that, cutlets can be sent to the pan.
Fry the cutlets over low heat until golden brown.

Chicken cutlets with mushrooms

Ingredients:

Fresh chicken fillet - 500 gr.,
Potato or zucchini - 70 gr.,
White loaf - 100g.,
Milk - 100 gr.,
Onion - 100 gr.,
White mushrooms (or champignons) - 200g.,
Vegetable oil - 50 gr.,
Garlic, salt, ground pepper - to taste,
Breadcrumbs or flour
Greens of your choice.

How to cook chicken cutlets with mushrooms:

From chicken fillet, potatoes (zucchini), long loaf and garlic, we make minced meat with a meat grinder or food processor. Add spices to taste.
We pass the washed mushrooms in a pan until half cooked, after which we pass through a meat grinder with onions and herbs. Mix the resulting mass with minced chicken and mix thoroughly until a homogeneous mass is formed.
We form cutlets and, having rolled them in flour or breadcrumbs, fry in vegetable oil until golden brown.

Pork and ground beef cutlets with tomatoes and cheese

These cutlets will become a real holiday treat and will surprise your guests with unusual taste thanks to cheese and tomatoes.

Ingredients:

Minced pork -300g.,
Minced beef -200gr.,
Cheese ( durum varieties) -150gr.,
Tomato -2 pcs.,
Bread white (stale) - 100g.,
Milk - 100 gr.,
Onion - 150 gr.,
Parsley, dill - 30g each.,
Egg - 1 pc.,
Garlic - 2 cloves,
Salt, pepper - to taste,
Vegetable oil - 50 gr.,
Breadcrumbs.

Cooking method:

Vegetables (tomatoes, onions) and herbs are thoroughly washed with running water and finely chopped. Chop the cheese into small cubes and mix with chopped vegetables.
We mix the pork and ground beef in a deep container and add the previously prepared mixture of vegetables and cheese there.
Beat in the egg and add the bread soaked in milk. Mix the resulting mass well. Salt, pepper to taste. Add garlic.
From the resulting minced meat we form medium-sized cutlets and fry them in vegetable oil until tender.

Minced meat cutlets "Nests"

And this recipe is useful to those mothers and hostesses whose children eat any food with difficulty. However, be sure, interestingly decorated, cutlets "Nests" will be eaten by your children with great pleasure.

Ingredients:

Minced chicken - 500 gr.,
Bulb - 1 pc.,
Medium carrot - 1 pc.,
Eggs - 6 pcs.,
Salt, pepper - to taste,
Vegetable oil - 30g.

How to cook cutlets "Nests":

Grate the carrots. Finely chop the onion or chop it in a blender.
Crack one egg into the minced chicken. Add spices to taste. In the same mixture, add pre-chopped onions and carrots. We mix everything thoroughly.
Lubricate the baking dish with fat. We spread the cutlets formed from the previously obtained mass on a baking sheet, with a diameter of 10 cm and a thickness of 2 cm (this can be done with a spoon, since the minced meat will be slightly watery). In these "cakes" we make a recess and drive one egg into each.
Sprinkle chopped herbs on top and put in the oven for 30-40 minutes at a temperature of 200 degrees. It is necessary to bake such cutlets until a fragrant crust is obtained. And if you are suddenly not sure of their readiness, then you can carefully check after the required time has elapsed by piercing each match or toothpick.

"Ushtiptsy" - cutlets in Serbian

Ingredients:

Minced pork - beef - 1 kg.,
Smoked brisket - 150 gr.,
Brynza - 150 gr.,
Onion - 2 pcs.,
Garlic -5 Zubkov,
Dill and parsley greens,
Sparkling water - 0.5 st.,
Vegetable oil - 50 gr.,
Salt, pepper - to taste,
Sweet paprika (ground) - 2 tsp,
Soda - 1 tsp

How to cook cutlets in Serbian:

Put the minced meat in a deep bowl and add chopped onion, spices, soda and mineral water to it. This addition will make the cutlets lush and juicy. We remove the mixture for 2 hours in the refrigerator. Ideally, the mass should be placed in the cold for 12 hours, but if time is limited, then this is also possible.
After the required time has elapsed, we take out the minced meat and add finely chopped cheese, brisket, greens, and also squeeze out the garlic.
From the resulting fragrant mass, we sculpt medium-sized cutlets and fry in vegetable oil until golden brown.
After that, the cutlets must be transferred to another frying container, add 0.5 cups of water, and simmer over low heat for 10 minutes under a closed lid.

Chicken cutlets "Zolotaya Baba"

These cutlets are very similar to Donbas cutlets, so you need to prick them very carefully, being afraid of splashing the filling. But the taste of such cutlets will overshadow any accidental nuisance.

Ingredients:

Minced chicken - 300 gr.,
Butter - 50 gr.,
Bulb - 1 pc.,
Garlic _ 3 cloves,
Greens (dill, parsley) - a small bunch,
Salt, pepper - to taste,
Vegetable oil - 30 gr.,
Flour, breadcrumbs and curry - 1 tbsp each

Cooking method:

Add finely chopped onion, salt and pepper to minced chicken. Mix the mass thoroughly.
Next, knead the soft butter with a fork and mix it with chopped herbs and garlic.
Mix flour, breadcrumbs and curry for breading.
We form small cakes from minced meat and lay them on the table for breading. The cakes themselves must be kneaded until a medium-sized pancake is formed. In the center of the cakes we put the butter - garlic - tarve filling. Next, the cakes must be closed up like dumplings and cutlets should be formed from them.
Roll the resulting meatballs in breadcrumbs and fry until cooked (golden crust) in a well-heated frying pan, in vegetable oil.

Cutlets "Royal"

These meatballs are distinguished by their exquisite aroma and taste. After all, the minced meat itself this case will be wrapped in a coat of ham and cheese.

Ingredients:

Minced meat (you can use any) - 400g.,
Beef ham (canned) - 1b.,
Cheese (soft varieties) - 100g.,
Egg - 2 pcs.,
Onion - 2 pcs.,
Garlic - 2 cloves,
Mayonnaise - 3 tablespoons,
Spices - to taste
Semolina and breadcrumbs - 5 tbsp each.
Vegetable oil - 50g.

Cooking method:

Add finely chopped onion, garlic, one egg and spices to the minced meat. Mix the mass well.
Now we are preparing a cutlet coat. To do this, mix the cheese, ham and the second egg in a separate container and bring to the consistency of the most homogeneous mass.
We form cutlets in this way: put a little fur coat on the palm, put a ball of minced meat on top and cover it with another layer of fur coat. We give the mass the shape of a cutlet, bread in breadcrumbs with semolina and fry in a pan until a uniform golden crust is obtained.

Cutlets from mixed minced meat "Nizhenki"

These cutlets will become a favorite dish for even the pickiest eater.

Ingredients:

Minced meat mixed - 500 gr.,
Beans (white, pre-boiled) - 250g.,
Mushrooms (fried) -200g,
White bun - 1 pc.,
Bulb - 1 pc.,
Spices - to taste
Vegetable oil - 50g.

Cooking method:

We boil the beans, fry the mushrooms, and twist the resulting semi-finished products in a meat grinder or blender with an onion.
Mix the resulting mass with minced meat, a bun and an egg. Salt, pepper and mix well.
From the resulting mass we make cutlets and fry them in a pan until cooked.

And let these cutlet recipes become your reliable help in the household! And we wish you and your guests bon appetit!!!

DELICIOUS "HOME" CUTLETS

Ingredient:

Meat beef 500 gr;
Pork meat 500 gr;
Chicken egg 1 pc;
Onion 1 pc;
Milk 1 tbsp;
Salt 1 tsp;
Black pepper (ground) 1/2 tsp;
Vegetable oil 3 tablespoons;
White bread 300 gr;
Wheat flour 100 gr.

Cooking method:

We make minced meat: cut the meat into small pieces, cut the onion so that it fits in the meat grinder. We grind everything in a meat grinder. Salt and pepper to taste. In a separate bowl, soak white bread in milk.
Add a chicken egg, 40% of squeezed white bread to the minced meat (i.e. if you have 1 kg of minced meat, then add 400 gr of bread). Pour a little water into the minced meat and knead well until the water disappears (you can beat it off several times - the effect will be the same). Adding water and kneading (or beating) the minced meat is done so that the cutlets turn out juicy.
We put the frying pan with vegetable oil to warm up. We form cutlets and roll in flour. In a frying pan heated with vegetable oil, lay out the cutlets. Fry on one side until golden brown, turn over and reduce heat. We fry the cutlets until cooked.
Homemade meatballs are ready. Serve with rice or vegetables. Bon Appetit! Read more:

PORK CUTLETS IN CRISPY BREAKDOWN RECIPE

You will need products for cooking four servings of cutlets:

approximately 500 grams of pork fillet;
150 grams of white cabbage;
one head of onion;
one clove of garlic;
60 grams of white bread;
about 60 ml of milk or cream;
two eggs;
100 grams of corn breadcrumbs;
100 ml of sunflower seed oil;
30 grams of butter;
400 grams of green peas;
salt and pepper to taste.

Cooking:

Cut white cabbage and meat (pork) into large cubes.
Peel the garlic and onion, chop into large pieces.
Pour the milk into a deep bowl and soak the white bread there, first clean it from the crust.
Scroll meat, garlic with onions and bread squeezed from milk through a meat grinder.
Do not spill milk from the bowl.
After that, pepper and salt the resulting minced meat to taste and put everything in a bowl with milk.
Thoroughly beat the minced meat and milk with a mixer at low speed.
Then fashion cutlets from minced meat.
And dipping pork cutlets in beaten eggs, roll in corn breading.
Lightly fry the patties in batches in a skillet over hot oil.
At the end, you need to bring the cutlets to readiness in the oven for 7 minutes at a temperature of 180 ° C.
Serve the cutlets on the table with a side dish of green peas in warmed butter.