The most delicious meatballs. meat cutlets

Someone will say that minced meat patties are an ordinary, unremarkable everyday dish. You can bet! After all, the most ordinary minced meat cutlets, if desired, can be turned into something amazingly tasty and original.

Minced meat for making delicious cutlets will fit any: pork, beef or mixed, chicken, minced turkey or even fish. You can add vegetables, mushrooms, herbs, cheese, spices and other ingredients to minced meat patties - you can experiment endlessly.

Whether you are cooking regular minced meat or experimenting with additives, you cannot do without the basic rules of cooking:

One of the main ingredients of minced meat cutlets is dried bread. It can be either rye or wheat. Bread without crusts is pre-soaked in milk or water, then added to minced meat;
Minced meat for cutlets needs to be beaten out well, only in this way the cutlets will turn out tender and fluffy. If, in the process of beating, ice water, mineral water or cream are added to the minced meat, the cutlets will turn out juicy;
For the same juiciness, finely chopped onion or white cabbage is added to minced meat. It is finely chopped, and not passed through a meat grinder, keep this in mind!

This is not all the secrets of delicious meatballs. Dig into our selection of recipes, you will find a lot of discoveries!

Cutlets "Extremely tasty"

Ingredients:
500 g minced meat,
1 onion
2 eggs,
3 slices of white bread
2 tbsp. l. chopped parsley,
1 tsp mustard powder,
vegetable oil,
salt, black ground pepper.

Cooking:
Before you start cooking, soak slices of white bread in water. Mix in a bowl chopped onion, squeezed white bread and finely chopped parsley. Mix everything, add minced meat, dry mustard, egg yolk and mix again. If your stuffing is too thick, pour a little cold water directly into the mass. In another bowl, beat egg whites until foamy. Combine half of the proteins with minced meat, mix gently, add the second half and mix again. Form cutlets with wet hands and fry them in a pan with vegetable oil on both sides until a delicious golden brown.

Minced pork cutlets with vegetables and herbs

Ingredients:
600 g mixed minced meat,
150 g hard cheese,
2 tomatoes
100-150 g stale white bread,
100 ml milk
1 egg
1 onion
50 g parsley and dill,
2 cloves of garlic
100 g vegetable oil,
breadcrumbs,
salt, pepper - to taste.

Cooking:
Cut the tomatoes, onions and greens, hard cheese into small cubes as small as possible. Combine cheese with chopped vegetables. Add this prepared mixture to the minced meat already mixed from the two types, send the egg and bread soaked in milk there. Mix well the resulting mass, salt, pepper to taste, add the garlic cloves passed through the garlic press. From the resulting mass, form medium-sized cutlets and fry them on both sides in vegetable oil until cooked.

Unusual cutlets with egg filling in batter

Ingredients:
500 g minced meat,
3 bulbs
4 eggs,
flour,
vegetable oil,
100 ml of water
salt, red ground pepper - to taste.

Cooking:
Hard boil 3 eggs and grate on a coarse grater, cut 2 onions into small cubes and fry in a small amount of vegetable oil until golden brown. Mix these ingredients. Grate the remaining onion on a coarse grater and add to the minced meat, salt and pepper to taste. Thoroughly mix the resulting mass and beat it on the work surface. In this case, your cutlets will turn out to be more tender and airy. Spread the cling film and put the prepared minced meat on it in an even layer, on top of which place the egg and onion filling, and then roll everything with the help of the film into a roll. Wrap it tightly in cling film and place in the freezer. An indispensable condition: the roll must be frozen to such an extent that it can be cut, and at the same time it does not fall apart. Cut the roll into neat slices. Prepare a batter from 1 egg, 100 ml of water, salt and flour. At the final stage of cooking, simply dip the roll pieces in batter and fry until cooked in a pan with heated vegetable oil.

Beef cutlets with cheese "Mom's Secrets"

Ingredients:
1 kg ground beef,
1 onion
1 egg
2 cloves of garlic
2 slices of bread
80 ml cream
130 g hard cheese,
100 ml vegetable oil,
bread crumbs - for breading,
salt, black ground pepper.

Cooking:
Soak bread slices in cream. In minced meat, add chopped onion, garlic passed through a press, bread soaked in cream and an egg. Salt, pepper everything to your liking and mix well. Grate the cheese on a coarse grater and add to the minced meat. Again, mix everything thoroughly and with wet hands form cutlets of the desired shape and size. Then roll them in breadcrumbs, fry on both sides until golden brown in a pan with heated vegetable oil, then put in a baking dish and put it in an oven preheated to 180ºС for 10 minutes.

Minced meat cutlets with white cabbage "Lush and juicy"

Ingredients:
400 g mixed minced meat,
400 g white cabbage,
150 g onion
3 garlic cloves,
1 egg
½ stack flour,
½ stack decoys,
50 g vegetable oil,
herbs, salt, pepper - to taste.

Cooking:
Pass cabbage through a meat grinder (or better, finely chop it), onion, garlic, drain the juice that has stood out and add the prepared vegetables to the minced meat. Beat the egg there, add chopped herbs, salt and pepper to taste. Mix everything until a homogeneous mass is obtained, from which form medium-sized cutlets, roll them in a mixture of flour and semolina and cook on both sides in a pan with heated vegetable oil until golden brown.

Minced meat patties with marinated beets and potatoes "Swedish feast"

Ingredients:
600 g minced meat,
2 yolk,
8 art. l. milk,
8 art. l. pickled beets,
2 bulbs
2-3 potatoes depending on size
salt - to taste,
fat - for frying,
breadcrumbs.

Cooking:
Beat minced meat, milk and egg yolk in a deep bowl until a homogeneous mass is obtained, add grated potatoes, finely chopped beets, onion, previously fried until golden, mix and salt to taste. Blind cutlets from the prepared mass, roll them in breadcrumbs and fry in a pan with heated fat (use fat - it will turn out tastier) on both sides until golden brown.

Minced meat cutlets with smoked brisket and cheese "Serbian traditional"

Ingredients:
1 kg pork and beef mince,
150 g smoked brisket,
150 g of cheese,
2 bulbs
5 garlic cloves,
½ stack soda water,
2 tsp ground paprika,
1 tsp soda,
50 g vegetable oil,
parsley and dill - to taste and desire,
salt, pepper - to taste.

Cooking:
Combine the minced meat with finely chopped onions, spices, soda and mineral water, mix and put in the refrigerator for 2 hours. When the time is up, take it out and add finely chopped cheese, brisket, herbs and chopped garlic to it. From the resulting mass, make medium-sized cutlets and fry them in a pan with heated vegetable oil until golden brown. Then transfer to a saucepan, add half a glass of water and simmer on a very small fire under the lid for 10 minutes.

Chicken cutlets with crab sticks

Ingredients:
500 g minced chicken,
500 g crab sticks or crab meat,
2 eggs,
2 bulbs
200 g of bread
breadcrumbs,
vegetable oil,
salt, pepper - to taste.

Cooking:
Finely chop with a knife or, even easier, pass crab sticks through a meat grinder and add them to the minced meat. There, in the resulting mass, beat in eggs, add chopped onion, bread previously soaked in milk or water and, of course, salt and spices. Mix everything well, blind with your hands, from time to time lowering them into the water so that they are wet, small cutlets. Roll the prepared semi-finished products in breadcrumbs and fry until golden brown for 10 minutes on each side in a pan with heated vegetable oil. Then let the cutlets simmer for another 10 minutes on low heat under the lid.

Chicken cutlets with creamy nut filling "For gourmets"

Ingredients:
500 g minced chicken,
50 ml cream
8 cm leeks
3 cloves of garlic
1 piece of banana
salt, pepper - to taste.
For filling:
50 g butter,
50 ml milk
1 st. l. flour,
50 g walnuts,
2 tbsp. l. chopped cilantro,
some salt.
For breading:
1 st. l. flour,
1 egg
1 st. l. milk,
2 tbsp. l. ground crackers.

Cooking:
Mix minced chicken with chopped onion, garlic and a loaf soaked in cream, salt and pepper to taste. Mix the minced meat well and put it in the refrigerator for a while. Melt the butter in a deep frying pan, sprinkle it with flour on top and mix well. Then add milk, stir, wait until it boils, and immediately turn off the heat. Then add chopped nuts, cilantro and a little salt. Let the stuffing cool down. With wet hands, take some minced meat, make a cake, put a little stuffing in the center, and form a cutlet. Prepared in this way and all other cutlets, bread first in flour, roll in an egg mixed with milk, and then in breadcrumbs and fry over low heat in a pan with a little oil on all sides.

Chicken cutlets with cottage cheese in a crispy breading "Fast Disappearing"

Ingredients:
500 g minced chicken,
200 g cottage cheese,
50 g milk
1 egg
1 onion
2 cloves of garlic
3 art. l. chopped dill,
salt, pepper - to taste,
unsweetened corn flakes - for breading.

Cooking:
Combine the minced meat with cottage cheese, egg, milk, dill, chopped onion, garlic, salt and pepper, mix until smooth and then form cutlets from the minced meat with wet hands, roll them in corn flakes (if large, chop them a little) and fry on low heat for 4-5 minutes on each side in a pan with heated vegetable oil. Attention: do not cover the pan with a lid during frying.

Minced chicken cutlets with melted cheese

Ingredients:
900 g minced chicken,
3 processed cheese "Friendship",
1 bunch of green onions
1 bunch parsley or dill
1 egg
3 art. l. mayonnaise,
2 cloves of garlic
salt, spices - to taste.

Cooking:
Grate processed cheese, chop green onions, as well as garlic, greens and combine all this with minced chicken. Mix everything together, beat in the egg, add mayonnaise, salt and pepper to taste. Once again, mix everything thoroughly so that all the ingredients are evenly distributed, and form small cutlets from the resulting mass. By tradition, like all other cutlets, be sure to roll them in breadcrumbs and fry in a pan with vegetable oil on both sides until golden brown.

Cutlets "Golden"

Ingredients:
600 g minced chicken,
100 g butter,
2 medium sized onions,
5 cloves of garlic
1 bunch of herbs (dill, parsley),
2 tbsp. l. flour,
2 tbsp. l. curry,
2 tbsp. l. breadcrumbs,
70 ml vegetable oil,
salt, pepper - to taste.

Cooking:
Combine minced chicken with finely chopped onion, salt, pepper and mix thoroughly. Mash the butter with a fork, mix it with chopped herbs and garlic. Separately, also mix flour, curry and breadcrumbs. Form small cakes from minced meat, knead them on the surface of the table or with your hands (as you like) until a small pancake is formed. In the center of each such mini-pancake, place a little filling of butter and herbs and, carefully sealing the edges, blind the cutlets. Then roll them in a dry mixture of flour, breadcrumbs and curry and fry until cooked in a well-heated pan with vegetable oil.

Turkey cutlets with herbs and mustard "Delicacy"

Ingredients:
800 g minced turkey,
4 tbsp. l. decoys,
2 tbsp. l. sour cream.
1 egg
2 tsp Sahara,
2 tsp mustard,
a little parsley and dill,
salt, spices - to taste.

Cooking:
Combine minced meat, semolina, sour cream, egg, mustard, salt, sugar and spices, add chopped greens to everything else and mix everything until smooth. Do not be surprised, the minced meat will turn out to be liquid, so put the cutlets on a heated pan with vegetable oil with a spoon and fry for 2-3 minutes on each side until a golden crust appears, but do not fry too much. Then pour a little water into the pan, cover with a lid and leave to simmer for 10 minutes, 5 minutes on each side.

Fish cakes with pumpkin "Unusual, but very tasty!"

Ingredients:
500 g minced fish,
200 g pumpkin pulp
3 art. l. flour,
1 egg
1 garlic clove
salt, pepper - to taste,
vegetable oil - for frying,

Cooking:
Combine the pumpkin grated on a fine grater with minced fish, add the beaten egg with a fork to the pumpkin-fish mass, garlic passed through the press and mix. Then add flour and knead the minced meat, salt and pepper in the process to taste. Having formed cutlets with wet hands, put them in portions in a pan with heated vegetable oil and fry them for 3-4 minutes on each side.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Since time immemorial, mankind has been preoccupied with the question of how to cook minced meat cutlets so that they are juicy and tender and that they keep their shape well and do not spread in the pan when frying. Someone adds potatoes to cutlets, someone beats minced meat on the table to exhaustion. We will go the other way. The science of making the most delicious minced meat cutlets is based on three pillars:
1) do not put eggs in minced meat - because of them, cutlets become tough,
2) do not soak bread for minced meat - cutlets will retain their shape when frying,
3) add sour cream or cream to the minced meat - this will give the cutlets a special juiciness.
We do everything else in the usual way. If you are not familiar with it yet, then a step-by-step recipe is offered to your attention. In the course of the action, we will give a couple more tips - how to properly fry cutlets and how to make minced meat more convenient for work.

To prepare minced meat cutlets, we need the following ingredients:

500 g of boneless meat of medium fat content;
100 g of white bread;
1 onion;
4 tbsp sour cream;
1 tbsp salt;
1/5 tbsp ground pepper;
50 ml sunflower oil;
1/4 cup breadcrumbs.

How to cook meatballs

There is an opinion that the best cutlets are obtained from a mixture of ground beef and pork. But I assure you, it is not. You can cook excellent cutlets from both beef and pork. I prefer the latter - it is softer and easier to cook. Meat for cutlets, I take ice cream and defrost it in advance in a natural way, without the use of hot water, then wash it and lightly dry it.

Move on. We cut the meat and onions into pieces - this is a blank for future minced meat. We grind pork, onions and bread in a meat grinder (I remind you that we do not soak it). At the same time, it is important to know that a small piece of white bread, ground at the very end, will make it easier for you to wash the meat grinder, since the bread will push out any small pieces of meat that may have remained in it.

Salt and pepper the finished minced meat. Add sour cream and mix well with your hands. It will not be superfluous to leave the minced meat in the refrigerator for 30 minutes before you start frying the cutlets. During this time, it will become denser and more pliable.

With our hands, we separate portions the size of half a woman's palm from the total mass and form a cutlet, which we then roll in breadcrumbs and transfer to a work surface (board).

When all the cutlets are formed, we proceed to the final stage.

Pour about 50 ml of sunflower oil into a frying pan and heat it well.

Cutlets will not stick to the surface of the pan only if it is as hot as possible. We spread the cutlets and “move” the pan. If nothing sticks, great, adjust the heat to medium and fry the cutlets for 3-4 minutes. If one or two cutlets managed to stick, then they need to be helped to separate with a fork or spatula with a sharp edge.

After a few minutes, flip the cutlets to the other side and cover the pan with a lid. Reduce the heat to a minimum and fry the cutlets for about 10 minutes.

Then we remove the lid again and fry the cutlets again for 2-3 minutes on each side (we fix the result), but already on a more intense fire.
Cutlets are ready, bon appetit!

How to cook delicious minced meat cutlets so that they turn out juicy inside and crispy, with a golden crust on the outside? The secret lies not only in the correct consistency of minced meat, but also in the frying technology itself: the oil must be hot, and the heat treatment should be carried out immediately after deboning in breadcrumbs. Knowing all the nuances of cooking, you will be able to cook perfect, classic cutlets that keep their shape perfectly, fragrant and very tasty.

Ingredients

minced meat 1 kg
chicken eggs 2 pcs.
onion 1 pc.
garlic 2 teeth
milk 1 tbsp.
bread crumb 200 g
pepper mixture 1 g
ground crackers 3 tbsp. l.
salt 1 tsp
sunflower oil 150 ml

How to cook classic minced meat patties

We prepare all products according to the list of ingredients. Minced meat is better to take pork and beef - due to fatty pork cutlets will turn out very juicy and tender.

We completely cut off all the peels from the loaf, and cut the resulting crumb into a large cube or tear it into small pieces with our hands so that they absorb milk as quickly as possible (200 g of bread crumb is approximately 1 cup). Bread must be added, because it is he who will give the cutlets splendor, and also make them more tender, having absorbed all the meat juice.
We send the bread crumb to a separate container and pour it with a glass of milk, leave it for 10-15 minutes, and in the meantime we are doing minced meat.
We drive a couple of large eggs into a deep bowl with minced meat - if the eggs are small, then you can put 3-4 pieces. Add salt and ground pepper to your liking.
We send the bread that has absorbed the milk into a bowl with minced meat (you do not need to squeeze it out with your hands, pour it along with the remaining milk). Garlic and onion are peeled, and then chopped - in order to get a homogeneous mixture that will perfectly combine with minced meat, it is best to rub the vegetables on a fine grater. In a blender or manually chop the onion and garlic to a mushy state will not work.
We combine all the ingredients, intensively mixing them with our hands. As a result, the minced meat for cutlets should turn out homogeneous, not stick to your hands. If it is still sticky, then it contains little fat, which means that you need to add from 1 to 2 tablespoons of odorless sunflower oil.
We set the minced meat aside for 10 minutes so that all the ingredients are combined, after which we mix intensively again, saturating it with oxygen, and begin to form cutlets. The calculation of minced meat for one cutlet is approximately 1 tablespoon. With our hands we form cutlets of a round or oblong shape, and then roll them in breadcrumbs.
Immediately fry in hot vegetable oil - 3-4 minutes on one side over high heat, then turn over and bring to readiness for another 5 minutes, reducing the heat to a minimum and covering the pan with a lid. We determine the readiness of the dish by lightly pressing and focusing on the color: when pressed, transparent juice should appear, in the context of a cutlet of light gray color.

Serve hot minced meatballs. They turn out very juicy - a crust of breadcrumbs allows you to completely preserve all the meat juices inside the cutlet. Mashed potatoes, rice, porridge, as well as salad or vegetables in any form are suitable for a side dish. Enjoy your meal!

If the minced meat is not purchased, but will be prepared with your own hands, then the meat should be passed through a meat grinder 2-3 times. If desired, it can be chopped very finely with a knife - in this case, it will be possible to save a maximum of meat juice.
To prepare minced meat for cutlets, you should not use a fresh loaf, as it will give it extra stickiness. Yesterday's, slightly dried-up loaf is best.
If minced chicken is used, then eggs can not be added to it - they will give the cutlets excessive rigidity.
For a more piquant taste, you can put a little mustard in the minced meat, and also experiment with spices by adding coriander or suneli hops.

Tender, juicy and fragrant cutlets are loved by everyone. This is one of the most popular meat dishes. Therefore, we present to your attention several classic recipes for minced meat cutlets and their variations.

Minced meat cutlets - a classic recipe

Ingredients:

Minced pork or a piece of meat from which you can make minced meat yourself - 1 kg;
Milk - 350 ml;
Bread - 0.3 kg;
Eggs - 2 pieces;
Oil - for frying;
Onion - 3-4 pieces (medium heads);
Spices and salt - to taste.

Cooking step by step:

If you purchased ready-made minced meat or made it in advance, go straight to the second point. So, take the pork and rinse it under running water. Remove all films and bones (if any) from it and remove excess liquid from the meat. Cut the meat into small pieces and scroll through them with a meat grinder.
Put the minced meat in a large bowl, because we will continue to add the rest of the ingredients to it.
Put slices of bread in a small bowl and fill them with milk (in extreme cases, you can pour boiled water over the bread). Let the bread soften, it will only take a few minutes.
Clean the onion. Pass all the onions through a meat grinder and add them to the meat. If you do not have a meat grinder, then the onion can be chopped manually or using a blender.
Take the crumb out of the milk, and put the bread to the meat.
Beat eggs to all ingredients. Mix the minced meat well, it should be of a homogeneous consistency.
Add your favorite spices and salt. Mix the resulting mass.
Place a skillet over medium heat, add oil. Wait until the pan is well heated.
Wet your hands in cold water and start sculpting our cutlets. Choose the size yourself, but keep in mind: small ones cook faster, and large ones are juicier.
Put the cutlets only on a well-heated pan. There must be a distance between the meat balls, otherwise they will stick together or lose their shape.
Fry our cutlets on both sides until golden brown.
Fill the patties with water and turn the heat down to low. Let them simmer for about 20-30 minutes. You can do it differently: fry all the cutlets and put them in a saucepan and stew everything together. Or you can do without this item altogether.
Fragrant minced pork cutlets are ready. They are suitable for all side dishes, but most often they are used with mashed potatoes or pasta.

More Delicious Meatball Recipes

There are many variations of the classic recipe. Consider the most interesting and delicious options for cutlets.

Minced chicken cutlets

Ingredients:

Chicken fillet - 1 piece (approximately 0.5 kg);
Butter - 50 g;
Breadcrumbs or flour - 1 cup;
Stale bread - 2 pieces;
Onion - 1 piece;
Egg - 1 piece;
Oil - for frying;
Spices and salt - to taste.

Step by step cooking steps:

Take a pack of butter and cut off a quarter of it (about 50 grams), wrap the cut piece in a small bag or cling film. Send the oil to the refrigerator for half an hour. Butter can be replaced with margarine.
Cut off the crusts of dry bread and leave only the crumb. Fill the bread with water.
Make minced fillet using a blender or meat grinder.
Finely chop the onion or pass it through a meat grinder.
We make minced meat: in a large bowl, combine meat, onion, egg and softened bread (before that, wring it out well so that there is as little liquid as possible in minced meat).
Mix everything thoroughly and add spices to our minced meat.
Remove the oil and quickly grate it, add it to the meat and mix everything thoroughly. Send the minced meat to the refrigerator for 5-10 minutes.
Wet your hands and start making patties. After that, dip each one in breadcrumbs, lay out the finished cutlets on a wooden board.
Heat up a frying pan and pour refined oil into it.
When the oil is hot, lay out the cutlets. Roast them without a lid.
Fry on each side until golden brown (about 5-6 minutes on each side).
Ready minced chicken cutlets must be served hot with fresh vegetables.

From ground beef

Beef patties are tough. Therefore, such meat must be diluted with third-party additives, for example, oatmeal. They have a mild taste, which will not interrupt the meat and give the emu juiciness and softness.

Ingredients:

Beef - 1 kg;
Oil - for frying;
Eggs - 2 pieces;
Oatmeal - 6-7 tbsp. spoons;
Onions - 2 heads;
Salt and spices, herbs - to taste.

Cooking:

Take flakes, pour them into a deep bowl and pour boiling water (1.5 cups).
Make minced beef meat or buy ready-made.
Mix minced meat with eggs. They can be replaced with one raw potato (then you need to pass it through a meat grinder), it also has excellent sticky abilities.
Chop both onions. Add them to the mince.
Add cooked oatmeal and spices with salt to the meat. Chop the herbs (such as dill and parsley) and add them to the minced meat. The whole mass must be thoroughly mixed.
With wet hands, form cutlets from minced meat. During modeling, they need to be beaten off a little (leave the meat from one hand to the other) so that excess moisture leaves and the cutlets do not lose their shape during cooking.
Heat up a frying pan with oil and send cutlets there. They should be browned on both sides. First, fry the first side without a lid, then turn the meatballs over, reduce the heat and cover with a lid. If you use this technique, then the cutlets will become softer and more fragrant.
Ground beef patties are ready. It is better to eat them warm with a side dish.

Chicken Kiev

Consider the algorithm for preparing this dish using the example of only one cutlet.

Ingredients:

Chicken fillet - 1 piece;
Crackers - for breading;
Flour - for breading;
Oil - 25 g;
Processed cheese - 25 g;
Egg - 1 piece;
Dill - 2-3 g;
Salt and white pepper - 2 g;
Sunflower oil - for deep frying.

Cooking:

Take the chicken breast and rinse well. Trim all membranes, veins and fat from the meat. Next, you need to cut it in the middle and unfold it (like a book) so that the meat is a single layer. Most importantly, do not forget to leave a bone on the fillet.
Wrap the meat in cling film and begin to beat it until the chop is about 0.5 cm thick.
Salt the chop, add pepper, but keep in mind that the color of these additions will affect the appearance of the juice. And, ideally, it should be transparent. Therefore, it is worth using white pepper.
We are preparing the stuffing. Rub the cheese on a fine grater, chop the greens very finely, mix everything together with the butter. Wrap this mixture in cling film, giving it the shape of a sausage. Send the filling to the freezer. The last moment is obligatory, since without preliminary solidification, the filling simply will not keep its shape and will quickly spread throughout the cutlet. In the classic recipe, it is customary to put only butter in the middle, but this option has been finalized over time. But you can put just a piece of butter in the middle.
Put the filling in the middle of the fillet and wrap the meat so that the filling is securely hidden in the chop, and the oil does not leak out during the cooking process.
Flatten the meat a little so that it resembles a cutlet.
Put the cutlet in the freezer (at least half an hour) so that it securely holds the shape given to it and does not fall apart during further heat treatment.
Take our product out of the freezer and dust it with flour.
In a small bowl, beat the egg without adding spices.
Dip the meat in the egg. Do this slowly so that the excess has time to drain.
Roll the product in breadcrumbs. Put the patty in the freezer for a few minutes so that the batter holds better.
Remove the meat and dip it in the egg again.
Dip the patty in the breadcrumbs.
Fry the cutlet with a deep-fryer until golden brown.
Send the cutlet to the oven preheated to 190-200 degrees for 15 minutes. In the allotted time, the cutlet should be fully cooked.
The dish is ready. Savory!

From mixed mince

If you mix several types of meat, you get a completely new taste. In addition, such cutlets will be very fragrant and juicy.

Ingredients:

Pork - 0.2 kg;
Chicken - 0.2 kg;
Beef - 0.2 kg;
Egg - 1 piece;
Rusks or flour - for breading;
Onions - 2 pieces;
Potato - 1 piece;
Baton - 1 slice;
Mayonnaise - 2 tbsp. spoons;
Spices and salt - to taste.

Cooking:

All meat must be washed and trimmed with films and bones. Dry all meats with paper towels.
Cut all 3 types into pieces and scroll through them in a meat grinder.
Peel the onions and potatoes and also chop with a meat grinder.
Soak bread in water. Add pulp to minced meat.
Beat the egg into the mince. Put mayonnaise, but if the meat is fatty, then it will not be needed.
If you wish, you can add garlic and herbs to the meat at this stage.
Add your favorite spices and salt to the minced meat. Mix everything thoroughly.
We beat the cutlets. In this recipe, this is a mandatory step, since the meat should have a uniform structure. So, take the meat in your hand and throw it back into the bowl with force, repeat this action several times. You will immediately see that the stuffing will change. If you do everything right, then the cutlets will keep their shape perfectly, and their taste will be simply amazing.
With moistened hands, begin to sculpt cutlets. Then, roll them in breadcrumbs (you can replace them with flour).
Pour oil into a well-heated pan, wait until it heats up well.
Put cutlets only on a very hot pan. Fry until golden brown on both sides. After that, they can be stewed.
When the dish is ready, you can set the table. Eat cutlets with your favorite side dish.

This is a classic option that many housewives prefer. So the cutlets are cooked quickly, and you can constantly control the degree of frying.

In the oven

This is a less common option, but, nevertheless, many women use it, since many more cutlets can be cooked at the same time and you do not need to stand at the stove.

For this option, it is necessary to grease a baking sheet with oil or fat and lay out the cutlets. But you can even do without oil - just cover the bottom of the form with foil.

Also, cutlets that are cooked in the oven can be modified. For example, for each cutlet, you can put a circle of tomato, mushroom or cheese. It all depends on your imagination.

In a slow cooker

Supporters of a healthy diet are inclined towards this option, since with the help of a slow cooker you can cook cutlets completely without oil - for a couple.

But if you do not have this device, and you want to eat healthy food, then there is a way out. Take a large pot and boil water in it. Place a colander on top so that it does not touch the water, and put the cutlets on it. Thus, while the water is boiling, your cutlets will be cooked.

Now you know how to cook meatballs! Try different recipes and don't be afraid to change them according to your taste preferences.

It is probably hard to imagine a person who has not tried these delicious cutlets from minced meat and vegetables at least once in his life. Initially, cutlets were prepared from the bone part, that is, with bones, and later we remade them in a way that is more pleasant to us. And on this topic you can argue and talk endlessly, but I will only say one thing - in any performance, cutlets are always desirable and tasty ...

I have already cited more than once, which are significantly different from this. It was that we cooked them with filling and without. And also, she offered a number of vegetable cutlets prepared by other methods. But this time, I decided to cook the most ordinary cutlets from purchased minced meat, and of course I cooked them in haste. I'm happy to share the recipe...

Minced meat - about 0.5 kg.
Bread - 100 g.
Chicken egg - 1-2 pcs.
Onion - 1 head
Salt and seasonings - to taste
Oil for frying - 100 g.

Since we decided to cook simple cutlets and quickly, then the composition of the ingredients should not be very tricky. And everything else that you think you need, you can add at your discretion. Of course, it would not hurt to add chopped garlic, which would give our cutlets a special and piquant taste, but this is not for everybody.

Recipe for homemade minced meatballs

Combine minced meat with pre-soaked bread, it can be a small piece of stale bread. It is advisable to pass onions through a meat grinder, but you can also finely chop and add to minced meat. Beat eggs, put salt, add a little black allspice. To mix everything. Form small patties.

Put the pan on the fire, pour in the oil and heat it up. Cutlets can be rolled in flour, but I don’t do this, because mine don’t like it. Fry our cutlets on both sides, until ruddy red. The frying process should be moderately fast and the oil should be hot all the time so that the cutlets are quickly covered with a weak crust, while the minced meat covered with a crust will not absorb oil much, thus our cutlets will not turn out to be very fatty.

In order for the cutlets to turn out softer, they should be stewed for a couple of minutes, covered with a lid. When ready, transfer to a separate bowl and allow excess oil to drain. Serve hot.
As a side dish for cutlets, you can cook anything from pasta or you can stew vegetables for them. And also, as always at the request of the family, I prepare mashed potatoes for a side dish, which I whip in milk without fail and, as a result, the mashed potatoes turn out to be very tender and airy, not to mention the taste.

I want to present a more simplified cooking option, a step-by-step recipe for the most delicious and simple chicken cutlets, the taste of which will appeal to your whole family.

Ingredients: 500 g of chicken fillet, 1 onion, 1 chicken egg, 1/2 teaspoon of salt, 1/2 of a bunch of fresh herbs and 3-4 tbsp. tablespoons of vegetable oil.
Peel the onion and divide it not very finely, scroll on a blender. If you are using a meat grinder, it is best to skip the onion last.

Divide the chicken breasts into certain pieces, place in a blender and chop.

Transfer the rolled ingredients to a separate bowl, add chopped parsley, beat in an egg and salt to taste.

Stir everything, divide the minced meat, in our case 8 pieces came out, from them blind flat oval or round cutlets.

Heat the oil in a frying pan, arrange the minced meat with greens not very tightly.

Fry chicken cutlets in a pan on each side for 3-5 minutes, over medium heat

Try not to fry for a long time, otherwise the cutlets may turn out dry. Chopped chicken breast cutlets cook very quickly.

Secrets of cooking delicious meatballs

Have you ever wondered how some cutlets turn out so tender and juicy that you want to eat and eat them, while others, on the contrary, are dry and slightly burnt? The fact is that the latter do not know all the subtleties.

For the preparation of delicious cutlets, it is necessary to use mixed minced meat, which should consist of 3/4 beef cape and 1/4 pork or veal, poultry and lamb meat.

White bread without a crust and necessarily soaked in milk should always be added to minced meat.

To make the cutlets as juicy as possible, you need to add a small amount of grated potatoes or sour cream to the minced meat, and put a small piece of butter directly into the cutlets during formation.

After the minced meat is ready, the last thing you need to put is the egg white whipped in a separate bowl, but in no case should you add the yolk!

Minced meat needs to be kneaded for several minutes, the longer you do it, the resultant cutlets are noticeably tastier.

When ready, minced meat should be kept in the refrigerator for at least 15-20 minutes, or even more. Recommended at least 1 hour.

The frying process should be taken more responsibly, because this is an equally important part of cooking cutlets. Cutlets should be fried in well-heated oil, especially the first 30 seconds. In order for the juice not to flow out, the cutlets should be covered with a light crust, and after that it is already necessary to reduce the heat and fry over medium heat. All the same must be repeated on the other hand, periodically pouring them with oil.

Following these not tricky tips, you can easily cook the most delicious and juicy meatballs that will enchant everyone!