Cutlets with bread - let them always be fluffy! Recipes for cutlets with bread made from minced meat, chicken, various meats and vegetables

A tasty and fluffy cutlet just begs to be put into your mouth.

It’s hard to pass by, much less resist.

To make the cutlets really fluffy and soft, bread is added to them.

But they don’t just throw it, they do it right.

Let's learn how to cook fluffy cutlets with bread?

What to make cutlets from

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat.
An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets may not be juicy enough. You can also add chicken, turkey to the cutlets, or cook them only from poultry.

Fish

In principle, any fish is suitable for cutlets. 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 make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.

Other Ingredients

Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to the minced meat. You can, of course, chop the onion using 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 (loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.

Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as 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 the minced meat to make the cutlets more juicy.

You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.

Steamed minced chicken cutlets in a slow cooker

This dish will appeal to people who are watching their weight gain and stick to proper nutrition. It’s no secret that you also want to make your diet tasty, and not just healthy. Steamed dishes are healthy because they retain all the nutrients and are low in calories. Multicooker cutlets are suitable for diet or children's menus.

Products for cooking:

500 gr. chicken fillet;
2 large carrots;
1 onion;
1,500 ml. water;
ground pepper - to taste;
salt - according to taste preferences.

You can add raw eggs to the minced meat, which you need to beat with a whisk, then the finished balls will acquire additional volume. You should make small cutlets so that kids can eat them with interest and comfortably hold them in their hands.

Preparation:

Chop skinless chicken breast, onions and carrots into large slices. Puree all the ingredients in a blender, turning them into a puree, add salt and pepper to the mixture.

Pour water into the multicooker bowl and place the mesh for steaming. Place the hand-shaped meatballs onto the grid and close the lid of the appliance.

Cook in the “Steam” mode for about half an hour at a temperature of 115 degrees. After the beep, remove the cutlets and place on a plate.

These chicken pieces go perfectly with mashed potatoes. Diet cutlets should be transferred to a flat plate and sprinkled with chopped herbs before serving. It would be ideal to combine them with homemade sauces, such as adjika, as well as vegetable salad or stew.

Minced meat cutlets without bread and milk - with semolina

A delicious option for those who don’t have bread and milk at home or for those who simply don’t eat these products.

For loosening minced meat to make it soft, there is an excellent alternative - semolina. Swelling in meat juice during frying, it gives that same loosening effect. The cutlets turn out great!

This time I served them with mashed potatoes, boiled broccoli and fried onions with soy sauce. This is delicious!

Ingredients:

Minced pork - 750 gr.
Semolina - 2 tbsp. l. with a small slide.
Salt, pepper - at your discretion.
Provençal herbs - 1 tsp. with a slide.
Ground nutmeg - 1/2 tsp.
Garlic - 2 cloves.
Onion - 1 pc.

First, let's prepare the minced meat. To do this, I very finely chop a small onion and mix it into the minced meat. Then add an additional egg to it.

I recommend breaking the egg into a separate bowl first to test it.

Add two tablespoons of semolina per 750 g. This amount of minced meat is enough, in my opinion. Be sure to add salt, pepper, and seasonings to suit your taste. I used herbs de Provence and nutmeg.

I carefully worked everything together with a fork. It is necessary that both the spices and the semolina itself are distributed very well, so that it does not turn out that in some places there is more of it, and in others there is none at all.

We form cutlets, elongated or rounded - to your taste.

During modeling, so that the minced meat does not stick to your hands, you can grease them with a drop of vegetable oil or wet them with water.

Also, during sculpting, we beat the minced meat, throwing it from hand to hand with a little effort so that all the air comes out of it. Then the workpieces will be more even and neat.

The blanks can be rolled in breadcrumbs, and if there are none, then simply in flour or you can leave them as they are, everything will be okay.

Place in a frying pan with a small amount of oil and fry over moderate heat until cooked on one side and the other.

When fried, flour gives a very golden brown, slightly crispy crust. I love.

The semolina swells and mixes with the minced meat so much that no one will ever notice it or understand that it is there at all. But it does its job with an A plus and the cutlets turn out very soft and break apart easily.

Grechaniki in chicken breast gravy with buckwheat

Another great option for cutlets is buckwheat. This is just a combination of side dish and meat in one dish. They will help you diversify your daily menu. And they will definitely not leave you indifferent, because they are prepared simply, and due to the gravy they turn out to be very juicy and satisfying.

We will need:

chicken breast;
buckwheat – 150 g;
eggs – 2 pcs.;
onions – 2 pcs.;
garlic – 2 cloves;
tomato sauce;
salt, pepper to taste;
flour for breading;
vegetable oil.

Preparation:

Grind the breasts together with one onion.
Wash the buckwheat and boil until tender, let it cool.
Combine the minced meat with onions, eggs, salt and pepper, and also add chopped garlic. Mix everything.
When the buckwheat has cooled, pour it into the minced meat and mix everything again.
We form cutlets with our hands and roll them in flour.
Fry in a frying pan until golden brown on both sides.
In another pan, fry the chopped second onion, adding tomato paste. Then add boiled water and simmer a little.
Pour the resulting gravy into the frying pan with the cutlets, cover with a lid and simmer over low heat for 25 minutes. They should be covered with gravy. If necessary, add boiled water.
The Greeks are ready!
Read also: Recipe for pasta with minced meat and mushrooms in tomato sauce

A simple recipe for meat cutlets without eggs

Ingredients:

Minced meat - 300 gr.
White bread - 80 gr.
Onion - 1 pc.
Salt - 1/2 teaspoon
Pepper - 1/4 teaspoon
Cold water - 120 ml.
Vegetable oil - for frying
Breadcrumbs - for frying

Cooking method:

1. Fill the white bread with water, it gives the cutlets airiness and tenderness. Squeeze it out of the water and put it in a blender.

2. Peel the onion, cut it into several parts and also place it in a blender, twist it.

3. Salt and pepper the minced meat to taste, then add twisted bread and onions to it, mix thoroughly.

Tip: choose minced meat according to your taste. If you like fatty cutlets, then choose pork, and if leaner, then choose chicken.

4. Wet your hands in cold water and use a spoon to form cutlets. Then roll them on all sides in breadcrumbs, you can use flour.

5. Turn on the stove, place the frying pan and heat the oil, then lay out the meat preparations.

6. Fry on one side, turn over, reduce to medium heat and finish frying.

Place the cutlets on paper towels to absorb the oil. Bon appetit.

Lush and juicy cutlets. Step-by-step cooking recipe

Ingredients:

Pork - 500 gr.
Onion - 2 pcs.
Egg - 1 pc.
Garlic - 4 cloves
Bread - 1 slice
Milk - 150 ml.
Salt - to taste
Ground black pepper - 1/2 teaspoon
Vegetable oil - for frying

Cooking method:

1. Wash the pork under running water, cut into small pieces and pass through a meat grinder with a large strainer.

Tip: if the meat is very lean, add 100 grams of lard.

2. Peel the garlic and onion, cut into four parts and grind together with the meat.

3. Place a slice of bread in a bowl, pour milk over it, leave for a couple of minutes, then squeeze out the bread pulp and add it to the minced meat.

4. Add salt, ground black pepper, break 1 chicken egg and mix everything thoroughly. And then beat it off, this is an important stage, otherwise during frying the dish will burst, break and fall apart.

5. Select the required amount of minced meat and form cutlets. Pour vegetable oil into a preheated frying pan, heat it, and then add the meat preparations.

Tip: Heat the oil in the frying pan well, otherwise the cutlets will burn.

6. Fry on both sides until beautifully golden brown.

Place on a plate (you can first place it on a paper napkin to allow the oil to drain) and serve. Bon appetit.

Ingredients

Minced pork and beef - 700 gr.;
Onions - 3 pcs.;
Bread or loaf - 200 gr.;
Water or milk - 1.5 cups;
Egg - 1 pc.;
Vegetable oil - 100 ml;
Black pepper, salt

Probably everyone has tried homemade meat cutlets. They are good with a side dish and salad for lunch or dinner. And almost any family holiday is incomplete without homemade cutlets. To prepare delicious minced meat cutlets, we have prepared the recipe with step-by-step photos. You can make minced meat at home or buy it ready-made - it’s everyone’s choice. So let's get started.

How to cook homemade cutlets:

Cut the loaf into large slices, place in a deep bowl, pour boiled water or milk for 5 minutes.
Place the minced meat in a deep bowl. Pass the onion through a meat grinder. Squeeze some of the liquid out of the bread slices and add to the bowl with the minced meat.

Beat the egg into the minced meat, add salt and pepper to taste. Knead the minced meat for the cutlets well with your hands. Form the cutlets. Heat a frying pan, add oil. Fry on both sides in a large amount of vegetable oil until brown.

Then place the cutlets in a deep, heated frying pan, add a little water and steam over low heat for 7-10 minutes. Homemade minced meat cutlets are perfect for any side dish. Bon appetit!

More recipes and tips

Cutlets with added bread: cooking features

Recommendations for the selection of products and the method of their processing:

A loaf soaked in milk provides the meatballs with a delicate structure and increases the yield of the product. But it is also permissible to use dark baked goods.
The egg performs a binding function, but often only the yolk is used so that the mass is not too liquid. The protein will come in handy when you make the breading.
Cutlets with onions and white bread are barely noticeably sweet and become juicier after heat treatment. The onion should not be grated or ground in a meat grinder, but should be finely chopped with a knife in order to preserve maximum properties and beneficial qualities of the product.
Ideally, it is better to use homemade minced meat, but when you use a semi-finished product, give preference to the chilled version rather than the frozen version.
Before sculpting, you need to beat off the entire mass. 5-6 times is enough. This will make the structure of the cutlets as tender as possible, and after frying they will become plump and melt in your mouth.