We are all accustomed to flavorful cutlets consisting of two types of meat - beef and pork, or one-ingredient meat snacks, but there are many varieties of such a dish.
Today the portal “Your Cook” wants to share with you a recipe for such an unusual variation of food as chicken and beef cutlets. At first glance, it may seem that these two types of meat do not combine at all, but this is not so - having prepared this amazing dish just once, you will definitely add it to your regular menu.
Minced beef and chicken cutlets recipe
Chicken and beef cutlets prepared according to this recipe turn out very tasty, tender and aromatic. The cutlets are simple to make, but the result is always magnificent.
The main thing is to prepare the minced meat correctly, and for this it is necessary, after combining all the ingredients, to beat it thoroughly on the countertop: the minced meat will be additionally saturated with air, and the moisture will be distributed more evenly, when forming cutlets, the minced meat will not stick to your hands, and during frying, the cutlets will not crack and will become more juicy.
Prepare the necessary ingredients.
Grind the chicken fillet in a meat grinder with a fine strainer.
Grind the beef tenderloin through a fine strainer in a meat grinder.
Peel the onions and potatoes, wash them and mince them twice, the mass should become like a soft puree, without lumps. You can grind it with a blender.
Combine the ground beef and chicken in a bowl, add the resulting vegetable mass.
Add the egg.
Add crackers with spices and salt.
Mix the minced meat and beat well on the countertop or the bottom of a large deep bowl. To do this, you need to take all the minced meat, lift it and throw it forcefully onto the table. Repeat this procedure 20-30 times.
Form cutlets of the same size from the resulting minced chicken and beef.
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Beef and chicken cutlets
Every housewife has her own favorite recipe for making cutlets.
They are made from beef, pork, chicken, and turkey.
It just seems like the cutlets always turn out the same. Their taste, consistency, and juiciness depend not only on the type of meat, but also on the age of the carcass, additional ingredients, spices, and the amount of fat and liquid in the minced meat.
Beef patties have a rich meaty flavor, but they sometimes turn out dense and tough.
Chicken cutlets are softer, but dry. Especially if the minced meat is made from breast meat. Chicken meat is considered dietary, but it does not have the same flavor that is inherent in beef dishes.
Subtleties of cooking
- The taste and softness of the cutlets depend on how much beef and chicken was used to prepare the cutlet mass. If there is only a small amount of minced chicken, the cutlets retain the aroma and color of beef, while becoming softer. It makes the minced meat not so dense.
- If there is more minced chicken in the cutlet mass than beef, then the cutlets turn out to be light, low-fat, almost dietary, but more flavorful than regular chicken ones.
- Bread is placed in the cutlet mass: 250 g per 1 kg of minced meat. The bread should be made from white wheat flour, without crusts. Before use, it is dried, since the fresh pulp makes the minced meat viscous, and then soaked.
- The cutlets will turn out juicy if you add water, milk, mayonnaise or sour cream to the minced meat.
- To prevent the cutlets from falling apart, many housewives add an egg to the cutlet mixture. It holds the minced meat together, but makes the cutlet denser. If the housewife decides to add an egg, then it is advisable to use only the yolk.
- The cutlets keep their shape not because of the eggs, but because of the thorough mixing of the minced meat. Therefore, it is recommended not to just knead it in a bowl, but to beat it.
- Beef and chicken cutlets are fried in a frying pan, baked in the oven, steamed and cooked in a slow cooker.
Recipe description - Chicken breast and beef cutlets:
We prepare delicious homemade chicken breast cutlets with beef and mustard! These cutlets are my favorite. They have everything - a rich taste, a rich aroma, a golden brown crust, and the cutlets look very, very appetizing. The combination of lean chicken breast with fatty beef and a little mustard in minced cutlets is the whole secret of getting these delicious cutlets; It seems like nothing special, but with this set of ingredients, the cutlets turned out to be one of the most delicious of those that I have cooked and tasted. I'm sure you won't be disappointed either!
Pork and chicken cutlets with cabbage
A recipe for extraordinary cutlets that always turn out juicy. They can be safely called lazy cabbage rolls. You can even serve them without a side dish.
0.3 kg each of chicken and pork;
1. Grind the meat products together with onions through a meat grinder.
2. Finely chop the cabbage. Place in a bowl and knead well with your hands to reduce the volume of the mass.
3. Combine minced meat with cabbage. Salt and pepper.
4. Add an egg to them. If it is small, then you can take two pieces. Stir the mixture and form into oval patties.
5. Transfer to a greased pan and place in the oven for 10 minutes to allow the products to become stronger and slightly baked. Temperature 200.
6. Combine tomato with sour cream. Dilute the sauce with water. Add garlic and pepper to taste, do not add too much salt, as most of the filling will be absorbed into the cutlets.
7. Take the pan out of the oven and pour over the products.
8. Put it back. Cook for another 25-30 minutes. Now the temperature needs to be reduced to 180 degrees.
If you are preparing a small number of cutlets, you do not need to add a whole egg, you can get by with half. Otherwise, the minced meat may become liquid and the cutlets will be difficult to form.
If the minced meat is already liquid, then you can thicken it with semolina, breadcrumbs or ordinary flour.
You can bread cutlets not only in breadcrumbs or flour. You can also use ground oatmeal and crackers for this purpose.
Any cutlets can be made in a fluffy coat, like Kiev style. To do this, the product is dipped in egg, then rolled in a loaf and repeated. They are deep fried.
If the cutlets are not cooked through inside, heating them in the microwave will help. 2-3 minutes is enough.
Did you get a lot of cutlets? They can be frozen. Moreover, this can be done both with raw and fried products.
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It would seem that there is nothing unusual in mixing two types of minced meat. However, minced chicken and beef are different, thanks to this a recipe for original and beautiful cutlets was born.
Chicken breast and beef cutlets: composition, calorie content and nutritional value per 100 g
| Proteins 15.16 g Fat 11.58 g Carbohydrates 7.49 g Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android | 196 kilocalories |
Step 1:
To prepare delicious homemade cutlets, we will need the following ingredients: chicken breasts, beef, onions, garlic, white or wheat bread, milk or water for soaking bread, mustard, chicken egg, breadcrumbs, refined sunflower oil, salt, ground black pepper.
Step 2:
| Chicken breast |
Cut the chicken breasts into cubes, then pass the meat through a meat grinder.
Step 3:
| Beef |
We also pass the beef through a meat grinder. Add the ground beef to the bowl with the ground chicken.
Step 4:
| Bulb onions |
Now add mustard here. You can use any mustard, with or without grains, spicy or with a milder taste.
Step 7:
| Chicken egg |
Next, break a chicken egg into a bowl with minced cutlet ingredients.
Step 8:
| Salt |
Add salt.
Step 9:
| Ground black pepper |
Also add ground black pepper.
Step 10:
Mix the minced cutlet ingredients thoroughly.
Step 11:
| Breadcrumbs |
With hands dipped in water, we form the minced meat into small round cutlets, which we bread in breadcrumbs. The amount of ingredients suggested in the recipe makes approximately 18 cutlets.
Step 12:
| Sunflower oil |
Heat refined sunflower oil in a frying pan and fry chicken and beef cutlets on both sides. The cutlets need to be fried over low heat, turning several times until cooked.
Step 13:
Chicken breast cutlets with beef and mustard are ready.
Step 14:
Serve delicious chicken breast and beef cutlets hot for lunch with any side dish you like. Bon appetit!
Sauce for cutlets
Adding gravy to the cutlets will help give them uniqueness and originality, making them even juicier. The dish goes well with tomato, cream, garlic, cheese and mushroom sauces. We will look at sour cream based gravy.
Cooking time: 20 minutes
Number of servings: 5
Energy value
- calorie content – 168 kcal;
- proteins – 5.2 g;
- fats – 12.7 g;
- carbohydrates – 8.3 g.
Ingredients
- sour cream 20% – 200 g;
- meat broth or water – 250 ml;
- butter – 40 g;
- wheat flour – 2 tbsp;
- salt - to taste;
- ground black pepper - to taste.
Steamed chicken and beef cutlets with breast and tenderloin
Steamed cutlets are usually associated with something tasteless and lean, but if you prepare a dish from a mixture of chicken and beef, your dish will turn out to be truly flavorful.
In this recipe, as in the previous two, we will add onions to the cutlets, but the main difference here is that it will not be turned into mush, but will be cut into pieces. In this way, we will additionally preserve the juiciness of our cutlets and make their taste more rich.
Ingredients
- Yellow or white onion – 2 heads;
- Chicken breast – 300 g;
- Beef (tenderloin) – 400 g;
- Garlic – 2-3 cloves;
- Large chicken egg – 1 pc.;
- Low-fat mayonnaise – 1 tbsp;
- Medium fat sour cream – 1 tbsp;
- Salt and pepper - to taste;
- A mixture of herbs - optional.
How to cook steamed chicken and beef cutlets in a steamer step by step
- First, let's prepare the meat - wash it, clean it of cartilage and veins, and cut it into small pieces. We pass both chicken and beef through a meat grinder with small holes (twice if necessary).
- Peel the onions and then chop them as finely as possible. Our chef will tell and show you how to do this quickly and without tears.
- Peel the garlic cloves and pass them through a press.
- Add onion and garlic to the minced meat, mix well. We also break chicken eggs here, and also add mayonnaise and sour cream. Add salt, pepper and spices as desired, and then mix everything thoroughly.
- Let our minced meat stand for 15-20 minutes. While we are waiting for this time, we set the steamer or multicooker to warm up along with the water.
- Lightly grease the steamer bowl with butter. Mix our minced meat again and wet your hands in purified water.
- We form small cutlets from the minced meat and place them in the bowl of a double boiler. This should be done so that a small distance is maintained between the products.
- Place the bowl in the steamer and set it for 40 minutes; before this time has elapsed, do not open the lid.
Serve the finished steamed cutlets along with mashed potatoes, buckwheat, rice or any other side dish.
If you want to make these chicken and beef cutlets as dietary as possible, then completely replace the mayonnaise with sour cream. This variation of the dish can also be offered to children - the aromatic cutlets will conquer even the most fastidious little gourmets.
How to cook “Chicken-beef cutlets in the oven” step by step with photos at home
For work we will need chicken fillet, ground beef, butter, egg, chicken seasoning, salt, sandwich bun, onion, purple onion.
Cut the bun into pieces and soak 60 grams for 5-6 minutes in water at room temperature.
Peel the onion (onion and purple, 70 and 60 grams, respectively), cut into medium pieces and chop in a food processor (metal knife attachment).
Add 350 grams of chopped chicken fillet to the onion.
Grind until a homogeneous mass is formed.
Add 300 grams of ground beef, 1 egg, salt (1 tsp), chicken seasoning (1 tsp), and a squeezed bun. Turn on the combine for another 2-3 minutes. Remove the formed minced meat from the bowl and beat it, lifting it 25-30 times above the bowl and throwing it back with some force (in order to avoid splashing pieces of minced meat, you can place the minced meat in a tight food bag, tie it, and beat the minced meat in the bag, as mentioned above).
Calorie content of foods possible in the dish
- Condensed milk 7.5% fat – 140 kcal/100g
- Milk 1.5% fat – 47 kcal/100g
- Milk 2.5% fat – 54 kcal/100g
- Milk 3.2% fat – 60 kcal/100g
- Milk 3.5% fat – 64 kcal/100g
- Whole cow's milk – 68 kcal/100g
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg – 157 kcal/100g
- Ostrich egg – 118 kcal/100g
- Garlic – 143 kcal/100g
- Ground black pepper – 255 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt – kcal/100g
- Onions – 41 kcal/100g
- Loaf – 273 kcal/100g
- Minced chicken – 143 kcal/100g
- Ground beef – 254 kcal/100g
Ingredients: Chicken and beef cutlets
| Beef, cutlet meat (Frying in portions) | 200 g |
| Chicken breast (fillet) (Frying cutlets) | 200 g |
| Potatoes (Frying) | 60 g |
| Sliced loaf | 60 g |
| Table salt | 2 g |
| Sunflower oil | 5 g |
| Chicken egg white (Baked) | 64 g |
Mix minced meat, potatoes, loaf and salt. Form cutlets, roll in flour and bake in a sleeve in the oven. 35 minutes
Nutritional value and chemical composition of “Chicken-beef cutlets”.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 193 kcal | 1684 kcal | 11.5% | 6% | 873 g |
| Squirrels | 21.1 g | 76 g | 27.8% | 14.4% | 360 g |
| Fats | 7.9 g | 56 g | 14.1% | 7.3% | 709 g |
| Carbohydrates | 9.4 g | 219 g | 4.3% | 2.2% | 2330 g |
| Organic acids | 0.1 g | ||||
| Alimentary fiber | 1 g | 20 g | 5% | 2.6% | 2000 g |
| Water | 45 g | 2273 g | 2% | 1% | 5051 g |
| Vitamins | |||||
| Vitamin A, RE | 32.8 mcg | 900 mcg | 3.6% | 1.9% | 2744 g |
| beta carotene | 0.004 mg | 5 mg | 0.1% | 0.1% | 125000 g |
| Vitamin B1, thiamine | 0.076 mg | 1.5 mg | 5.1% | 2.6% | 1974 |
| Vitamin B2, riboflavin | 0.212 mg | 1.8 mg | 11.8% | 6.1% | 849 g |
| Vitamin B4, choline | 80.73 mg | 500 mg | 16.1% | 8.3% | 619 g |
| Vitamin B5, pantothenic | 0.721 mg | 5 mg | 14.4% | 7.5% | 693 g |
| Vitamin B6, pyridoxine | 0.481 mg | 2 mg | 24.1% | 12.5% | 416 g |
| Vitamin B9, folates | 11.043 mcg | 400 mcg | 2.8% | 1.5% | 3622 g |
| Vitamin B12, cobalamin | 1.493 mcg | 3 mcg | 49.8% | 25.8% | 201 g |
| Vitamin C, ascorbic acid | 1.81 mg | 90 mg | 2% | 1% | 4972 g |
| Vitamin E, alpha tocopherol, TE | 1.13 mg | 15 mg | 7.5% | 3.9% | 1327 g |
| Vitamin H, biotin | 7.325 mcg | 50 mcg | 14.7% | 7.6% | 683 g |
| Vitamin RR, NE | 9.3835 mg | 20 mg | 46.9% | 24.3% | 213 g |
| Macronutrients | |||||
| Potassium, K | 312.2 mg | 2500 mg | 12.5% | 6.5% | 801 g |
| Calcium, Ca | 13.54 mg | 1000 mg | 1.4% | 0.7% | 7386 g |
| Silicon, Si | 0.306 mg | 30 mg | 1% | 0.5% | 9804 g |
| Magnesium, Mg | 51.17 mg | 400 mg | 12.8% | 6.6% | 782 g |
| Sodium, Na | 313.05 mg | 1300 mg | 24.1% | 12.5% | 415 g |
| Sera, S | 233.63 mg | 1000 mg | 23.4% | 12.1% | 428 g |
| Phosphorus, P | 140.8 mg | 800 mg | 17.6% | 9.1% | 568 g |
| Chlorine, Cl | 471.87 mg | 2300 mg | 20.5% | 10.6% | 487 g |
| Microelements | |||||
| Bor, B | 16 mcg | ||||
| Iron, Fe | 2.024 mg | 18 mg | 11.2% | 5.8% | 889 g |
| Yod, I | 7.84 mcg | 150 mcg | 5.2% | 2.7% | 1913 |
| Cobalt, Co | 9.986 mcg | 10 mcg | 99.9% | 51.8% | 100 g |
| Manganese, Mn | 0.1671 mg | 2 mg | 8.4% | 4.4% | 1197 g |
| Copper, Cu | 166.6 mcg | 1000 mcg | 16.7% | 8.7% | 600 g |
| Molybdenum, Mo | 9.472 mcg | 70 mcg | 13.5% | 7% | 739 g |
| Selenium, Se | 0.042 mcg | 55 mcg | 0.1% | 0.1% | 130952 g |
| Fluorine, F | 93.52 mcg | 4000 mcg | 2.3% | 1.2% | 4277 g |
| Chromium, Cr | 10.1 mcg | 50 mcg | 20.2% | 10.5% | 495 g |
| Zinc, Zn | 2.6417 mg | 12 mg | 22% | 11.4% | 454 g |
Minced beef and chicken cutlets recipe
What else could be simpler and more familiar than cutlets?
Every time I find another portion of minced meat lying around in the freezer, the first thing that comes to mind is cutlets. Every housewife always has her own secret of preparing them: some always add water for juiciness, some grated potatoes, some carrots. Every time I try someone’s cutlets, which I found very tasty, I learn another recipe, which contains its own secret. By the way, not every housewife wants to disclose it. By the way, I recently tried incredibly delicious fish and coconut cutlets, would I have thought earlier that such a combination existed? Very unusual and very tasty, I recommend it to anyone who hasn’t tried it yet. Today I will tell you the secret of making cutlets from minced chicken and beef. Apparently, it is precisely the combination of two different types of meat that gives such an interesting result, but first things first.
To make ground beef and chicken cutlets, you will need:
minced chicken – 0.5 kg
minced beef – 250 g
white bread – 150 g
How to cook cutlets from ground beef and chicken:
1. Take a deep, comfortable bowl and mix the chicken and ground beef in it.
2. In a separate bowl, soak stale white bread in cream. Leave until it softens sufficiently.
4. In a small bowl, beat one egg.
5. Place a frying pan on the fire and heat the vegetable oil, adding a small amount of flour.
6. Using a teaspoon or tablespoon (whichever you prefer), scoop up the minced meat, form cutlets and beat them, transferring them from one palm to another.
7. Bread the cutlets in breadcrumbs. Soak in egg and bread again. Fry in a frying pan.
8. When the cutlets are ready, cover with a lid and place in an oven preheated to 200 degrees. Leave for 8-10 minutes. Before serving, you can add additional salt and pepper.
Chicken and beef cutlets
, prepared according to this recipe, turn out very tasty, tender and aromatic. The cutlets are simple to make, but the result is always magnificent. The main thing is to prepare the minced meat correctly, and for this it is necessary, after combining all the ingredients, to beat it thoroughly on the countertop: the minced meat will be additionally saturated with air, and the moisture will be distributed more evenly, when forming cutlets, the minced meat will not stick to your hands, and during frying, the cutlets will not crack and will become more juicy.
Brass cutlets made from minced chicken and pork
Let's prepare cutlets by making minced pork and chicken fillet. Only we will not fry the cutlets in the usual way in a frying pan, but bake them in the oven. Believe me, their taste is simply unsurpassed. Using the same recipe, you can prepare cutlets from minced beef and pork. In general, it all depends on your taste preferences.
Compound:
- 350 g pork;
- 350 g chicken fillet;
- 80 g butter;
- 4 slices of wheat bread;
- 2 onions;
- 1 chicken egg;
- 1 ½ tbsp. milk;
- 2-3 garlic cloves;
- breadcrumbs;
- salt and a mixture of spices (you can take cumin and pepper).
Preparation:
- Heat the milk, but do not bring it to a boil, and pour it over the bread.
- While the bread is softening, peel the onion and cut it into several pieces. Wash the chicken fillet and pork, dry it and cut it into small pieces.
- We pass the meat, garlic and onions, as well as bread through a meat grinder.
- Beat the egg into the minced meat, season with salt and a mixture of peppers. Knead it thoroughly with your hands.
- We form cutlets and then roll them in breadcrumbs.
- Take a baking dish and grease it with vegetable oil. We lay out our cutlets and cover with foil so that there are no gaps left.
- Place the cutlets in an oven preheated to 190-200 degrees and leave for 20 minutes. This time is enough for them to steam both outside and inside.
- After the allotted time has passed, remove the foil and place a piece of butter on top of each cutlet. Place the baking dish back into the oven and cook for another 20 minutes.
- Once cooking is complete, leave the cutlets in the oven for another 7-10 minutes and then serve.
Beef and pork cutlets: tender juiciness of minced meat
Pork and beef cutlets, recipe:
- 300 gr. medium fat pork;
- 300 gr. beef or veal (can be completely lean);
- 3 large onions;
- 2 chicken eggs;
- 4 slices of white loaf with crust;
- 1 glass of milk or warm boiled water;
- Spices, herbs - to taste.
It is worth cooking beef and pork cutlets in the oven. This will be a healthier dish that you can serve even to your kids. Pork and beef cutlets are a recipe accessible to absolutely all housewives. So, how to cook beef and pork cutlets:
1) soak the pieces of loaf in milk or water;
2) rinse and dry all the meat. Pork and beef cutlets are a good recipe also because you can buy not only pure pulp, but also take pieces from any part of the carcass, everything will be twisted in a blender or meat grinder;
3) peel the onion, garlic, cut the meat into pieces and mince everything;
4) beef cutlets with pork allow the addition of potatoes and carrots; vegetables can also be rolled with meat or grated on the finest grater, and only then added to the minced meat. For the amount of meat indicated in the recipe, it is enough to take a couple of potatoes or one medium carrot;
5) transfer the minced meat into a bowl, squeeze out the loaf and add to the meat, along with beaten eggs (you can take one egg), season the mass with spices;
6) some recipes for cutlets made from minced beef and pork require adding breadcrumbs or flour, but it is better to beat the minced meat properly. This is done very simply: take the mass out of the bowl and smack it well on the table several times, so the minced meat will be more uniform, and the minced beef and pork cutlets will be more fluffy and juicy.
Now you need to set the minced meat aside to “rest” for 25-30 minutes. In the meantime, you can turn on the oven at 180-200C, prepare a baking dish or cover the baking sheet with baking paper. If you have a choice between foil and parchment, choose parchment. It is more gentle on the minced meat and the cutlets lag behind better, and there is no need to grease the paper. Form cutlets from the minced meat, roll in breadcrumbs and put in the oven for 35-40 minutes. Delicious beef and pork cutlets are ready. You can fry the cutlets in a frying pan until golden brown and cook covered for 15-20 minutes.
- 500 gr. meat;
- 1 large onion;
- 2 slices of loaf without crust;
- 1 chicken egg;
- 1 tbsp. l. sour cream;
- 1/2 tbsp. mayonnaise;
- Some breadcrumbs.
The calorie content of steamed beef cutlets is 30% lower than fried ones. That’s why it’s worth taking the recipe into service. Steamed beef cutlets are indicated for feeding children over 2 years old, people suffering from gastrointestinal diseases and those who are watching their waistline. Steamed beef cutlets, preparation:
1) soak the pieces of loaf in milk;
2) the meat needs to be washed well, cleaned and dried, you should not buy only the pulp, the minced meat for steamed beef cutlets can be made from the neck, rib or other part;
3) peel the onion, cut into pieces, like meat, and pass everything through a meat grinder with a medium grid or grind twice in a blender;
4) transfer the minced meat into a bowl, add the squeezed loaf, beaten egg and spices;
5) garlic can be passed through a press or minced with minced meat;
6) to make the steamed beef cutlets especially juicy, add mayonnaise and sour cream to the minced meat, mix the whole mass very well, you can beat the minced meat directly in a bowl (just punch the whole mass with your knuckles several times);
7) now leave the minced meat to rest and turn on the steamer or multicooker in the “steam cooking” mode.
If the minced meat turns out to be a little liquid (this happens when the meat is not dried enough), add some breadcrumbs, stir and allow time to rise, no more than 15 minutes. Form beef cutlets, recipe for steamer, place in pan and set timer for 30-35 minutes. If you cook in a regular mantoushka, then it is better to steam the beef cutlets for 40 minutes. Steamed beef cutlets are ready.
Pork and chicken cutlets in the oven
A recipe for pork and chicken cutlets for those who don’t want to stand at the stove. The oven will solve the cooking problem and save time!
Ingredients
For filling: 2 tablespoons of tomato, 100 g of sour cream, a clove of garlic and 100 ml of water.
1. Fill the recipe pieces of bread with milk or water. Soak for ten minutes.
2. During this time, wash the meat products and cut them into pieces. We peel the onion and also cut it so that it fits into the hole in the meat grinder.
3. Now take out the soaked bread, squeeze it, but not too much.
4. Grind all the cutlet ingredients through a meat grinder, including peeled and chopped potatoes.
5. Salt and pepper the minced meat, add the egg. Mix well. Ideally, the mass should be beaten on the countertop.
6. We divide all the minced meat into pieces of 100 grams, but you can make the cutlets a little smaller or larger.
7. We form the products in the form of elongated droplets.
8. Transfer them immediately into a greased form.
9. Bake at 180 degrees for 20 minutes.
10. Prepare the filling from the above ingredients, season with pepper and salt.
11. Take out the cutlets, pour the mixture over them and put them back into the oven. Bring the dish to full readiness. If you need more gravy, increase the amount of ingredients for the sauce proportionally.
Minced meat for cutlets
Minced meat for cutlets
can consist either of just chopped meat flavored with spices, such as, for example, a hamburger cutlet, or be more “rich” - various ingredients can be added to the minced meat, which give the finished cutlet not only taste, but also a special texture, tenderness, integrity, help preserve the juiciness of the product. Also, minced meat can be prepared from both animal and poultry meat or from a mixture of meat from different animals. So, for example, for minced meat you can use beef or veal, pork, lamb, or a combination of them in different proportions - this way you can get cutlets with different tastes. Chicken cutlets are no less popular; the most famous are “Pozharskie”, chopped chicken cutlets and the famous “Po-Kievski”. We'll talk about fish cutlets in a separate article.
Minced meat can be made using a meat grinder - depending on the diameter of the holes, the finished product has a different texture. You can grind the meat through a meat grinder 1 to 3 times. The more coarsely the meat is ground, the more juices it retains and the cutlet will turn out juicier and without any special additives that help maintain the juiciness of the cutlets. The same applies to cutlets made from minced meat, that is, minced meat prepared by cutting (chopping) the meat with a knife (or, more conveniently, two at once) into small pieces. Depending on the size of the pieces, the cutlet will have a different structure.
