Minced meat cutlets in a frying pan - 14 classic recipes for juicy cutlets

Every person will devour with appetite classic cutlets made from minced fish or meat according to the recipe of their beloved grandmother. The dish was invented on French territory, but their recipe has changed many times.

Traditional cutlets are a simple and, at the same time, incredibly popular dish, ideal for any side dishes. They are prepared from high-quality store-bought minced meat or finely chopped fillet pieces.

Often, the preparations are deep-fried or in a frying pan, although good cutlets are obtained in the oven. A dish cooked in the oven is suitable for a person who, for a number of reasons, is not recommended to eat fried food. In the oven they come out much more tender and juicier, they are healthy for adults and children.

Cutlets are considered a universal product, so they can be eaten by placing them on a slice of your favorite type of bread. Vegetable stew, canned green peas, porridge and pasta are ideal as a side dish. To make the minced meat more piquant and aromatic, chefs strongly advise adding liquid mustard, dried ground garlic or a mixture of your favorite spices.

Minced meat cutlets in a frying pan - a classic recipe

Chicken cutlets are a surprisingly tasty dish, especially if you find your favorite recipe. Pay attention to this recipe, despite the fact that cooks mistakenly consider the fillet to be dry. Such cutlets will turn out incredibly juicy and appetizing.

Ingredients:

1 kg. chicken fillet;
2 medium onions;
3 slices of dried loaf;
5 cloves of garlic;
½ tbsp. milk;
vegetable and butter for frying;
breadcrumbs for breading preparations with the addition of paprika;
5 tsp. salt;
black pepper - according to taste preferences.

Preparation:

Soak the loaf in warm milk for 7-10 minutes. Cut the chicken into small pieces, cover with a lid so that it does not dry out.

Chop the onion into small cubes, fry in a mixture of oils until golden, adding a little salt.

Pass through a meat grinder along with garlic, chicken, and a loaf of milk squeezed out.

Salt and add black pepper. Pour the milk remaining after soaking the bread into the minced meat. Mix with clean hands until smooth.

Set aside the mixture for 10 minutes, heat a frying pan with odorless sunflower oil. Form cutlets and roll them in breadcrumbs. Fry on both sides until golden brown.

Refined sunflower oil for frying should be poured more than 2 centimeters. You need to pay attention to the fact that very hot oil releases carcinogenic substances, so each batch must be fried in new vegetable oil.

It is quite difficult to combine excellent taste, juiciness, fluffiness and crispy crust in cutlets. If they are made from chicken fillet, it is very difficult to maintain a balance of liquids and fats and select a thickening ingredient. If you choose the right proportions of components, minced chicken cutlets will not fall apart and spread across the frying pan; they will be much tastier and more tender.

Lush juicy cutlets in the oven

Remove the film from the beef meat, cut into pieces and roll through a fine mesh. Soak the bread in water and combine with meat. Season the ingredients with salt and pepper. Mix the mixture well and beat it on the table. Having formed oblong cutlets, roll them in breadcrumbs. Cover the bottom of the baking sheet with parchment and place the prepared cutlets on the surface. Preheat the oven to 200˚C and place a baking sheet inside for half an hour. Serve the finished cutlets with tomato sauce and any side dish of cereals, pasta and potatoes.

The best recipe for minced pork and beef cutlets

Everyone knows that the most delicious are the patties of their mixed homemade minced meat. It should be prepared from beef and pork meat, mixed in equal volumes. If all the rules are followed, the finished cutlets will come out fragrant, fluffy, and tender. You can simply prepare them at home, and they will turn out the same as in restaurants.

Preparation:

1000 gr. minced pork and beef;
1 large onion;
4 cloves of garlic;
1 tbsp. ice water;
140 gr. stale white bread;
4 tbsp. l. vegetable oil;
2 tsp. salt;
2 tsp. black pepper.

Cutlets made from minced beef and pork will turn out tastier if you mix them in proportions of 1 to 2 or 1 to 3. To add juiciness, you need to buy a pig's neck, which contains a small layer of fat. If you only have tender veal meat, you need to grind fresh unsalted lard or butter together with it through a meat grinder.

Step-by-step preparation:

Divide the onion into two parts, grind into a puree with large pieces along with the garlic in a blender. Transfer to minced meat and mix thoroughly.

Cut stale bread into small pieces and turn into tiny crumbs using a blender. Pour into the rest of the minced meat mixture, add water, knead until all components are combined.

Season with pepper, salt, and stir again until the bread comes apart. Wet your hands in water and sculpt oval shapes.

Heat vegetable oil in a frying pan over high heat. Fry the cutlets on both sides for 7 minutes under the lid.

This simple recipe makes delicious cutlets at home. During cooking, a simply dizzying aroma emanates. If you prepare this culinary masterpiece at home, your household will definitely ask for more.

What to make cutlets from

To make delicious cutlets, you need to know how to choose meat for minced meat and additional ingredients that will make the cutlets aromatic, fluffy and juicy.

What kind of meat is better to use for cutlets?

When choosing beef or veal for cutlets, you should pay attention to such parts of the carcass as the neck, thigh, rump, shoulder or rump.
Excellent minced pork can be made from soft shoulder meat, juicy loin or lean ham.
For minced lamb, it is best to purchase the neck, loin, ham or top of the shoulder.
When choosing meat for cutlets, you should give preference to meat from the lower part of the animal carcass. The meat from the upper part is considered more tender and expensive; it is often used for baking in one piece, as well as for preparing steaks or chops. Meat from the lower part of the carcass costs much less, and its toughness does not affect the consistency of the cutlets.

The basic rule when choosing meat is that it should not come from an old animal and should not be frozen for a long time. Low-quality, low-grade meat will not make tasty cutlets.

What kind of fish is better to use for cutlets?

Almost any fish is suitable for fish cutlets. However, experienced housewives prefer large breeds: their cutlets are more juicy.

The best choice for cutlets is salmon, pink salmon, and trout fillets. Their red meat is especially rich in vitamins and minerals, and the carcass contains few bones, which makes the process of preparing minced meat easier. A significant drawback is the high price.
Lovers of low-fat food will love cod cutlets. There are also not many bones in it, and the price is significantly lower compared to salmon or trout.
To ensure that the cutlets do not come out dry, you should give preference to moderately fatty varieties: chum salmon, sea bream, mackerel, tuna.
Budget cutlets can be made from river species: perch, crucian carp, carp. However, it is worth considering that river fish is characterized by a slight smell of mud, which not everyone will like.

Read about the secrets of making fish cutlets here.

Other Ingredients

Onion	For juiciness, you can add it either fresh or roasted. It should be borne in mind that fresh onions can produce juice, so it is better to immediately squeeze and drain them.
Bread	Bread allows you to increase the mass of minced meat. You need to take slightly stale white bread and pre-soak it. This will make the cutlets softer. Find out how you can replace the crumb in minced meat in this article.
Vegetables	You can add raw grated potatoes, bell peppers, finely chopped young zucchini or carrots in any form to the cutlet mince.
Eggs	It is better not to use more than 2 eggs per 1 kilogram of meat, otherwise the cutlets may turn out to be tough.
Spices	Among fresh spices, garlic, dill and parsley are perfect for almost any cutlet. Dry spices include ground black and red pepper, sweet paprika, marjoram, thyme and coriander.
Water	It is worth using boiled water at room temperature in small quantities. Some housewives add highly carbonated mineral water, the cutlets turn out fluffy and do not fall apart.
Oil	Butter can be used for juiciness in grated form and as a filling. It must be frozen before use.

See also: How to remove bitterness from Hercules oatmeal and why it tastes bitter

Minced salmon cutlets - very tasty and tender

Fish cutlets are not only an appetizing dish, but also incredibly healthy. To make them juicy and tasty, you need to clarify all the secrets of their preparation. Fish balls are so filling that they can satiate a person for a long time. This dish goes well with any side dishes and favorite sauces.

List of required ingredients:

onions – 2 pcs.;
egg – 1 pc.;
minced salmon – 500-700 g;
salt – 2 tsp;
ground pepper – 1 tsp;
semolina – 1 tbsp.;
breadcrumbs;
refined oil.

Preparation:

Coarsely chop the onions and puree in a blender. Transfer to minced fish and beat in the egg. Salt and pepper the mixture, add semolina.

If the minced fish is too liquid, you need to add another half a tablespoon of semolina to bind the main mass.

Stir, cover the bowl with the minced meat with cling film and leave in the refrigerator for half an hour. Take portions of dough with a tablespoon, form into pieces and roll in breading.

Fry in hot refined oil under a closed lid until golden brown on each side. Simmer for an additional 10 minutes, adding a little water.

Fish is known as an excellent dietary product, rich in protein or phosphorus. Minced fish balls should be periodically included in the diet of children and adults. Everyone knows that juicy minced red fish cutlets are incredibly tasty, healthy and appetizing.

Steamed cutlets - cooking features

Pork cutlets	Steam pork cutlets for 30-40 minutes; It is better to form small cutlets.
Beef cutlets	Preparation takes from half an hour to 40 minutes. Place the cutlets in the steamer “sieve” so that they do not touch.
Fish cutlets	Steam the fish cutlets for no longer than 20 minutes.

See also: Corn porridge: how long to cook and how much water / milk to add to make it crumbly

Homemade minced meat cutlets - the simplest recipe

Sometimes such homemade meatballs are called “homemade assorted meats,” but only beef or only pork can be added to them. If you cook cutlets according to this recipe, they will turn out much juicier and tastier, so they are often prepared for the lunch table or for dinner.

We will need:

1 large carrot;
1 peeled zucchini;
3 cloves of garlic;
1 egg;
1 bell pepper;
1 medium onion;
500-600 gr. ground beef;
1 tbsp. l. semolina;
flour for breading;
refined oil for frying;
salt and ground pepper - to taste.

Cooking process:

Finely chop the onion and bell pepper. Grate the zucchini and carrots on a coarse grater.
Mix the minced meat with all the prepared vegetables, add finely chopped garlic. Add salt, pepper, semolina and mix everything.
Mix the dough with your hands, lightly beating it on the countertop. Divide the minced meat into several identical pieces and roll them into balls.

To prevent the cutlet mass from sticking to the cook’s palms, they must be rinsed frequently with cold water.

Bread the workpieces in flour so that it sticks on all sides, flatten it a little and place it on a board.
Fry in refined oil on all sides until golden brown, without covering with a lid.

You can increase the volume of raw materials by adding extra juiciness and piquancy to minced meat cutlets in a frying pan by including young zucchini in the composition. All the components of a meat dish are available in every refrigerator, so you can prepare meatballs every day.

Fluffy juicy chicken cutlets

The juiciest cutlets are made from chicken breast. This product is rich in protein and contains virtually no fat. Chicken itself is very lean, so its minced meat is combined with pork or hard cheese is placed inside the cutlet.

Place the meat and onions in a meat grinder. Then add egg, salt and pepper to the meat mixture. Grate the cheese. Place a spoonful of cheese in the middle of the meat flatbread, wrap the sides and form a cutlet. The edges must be closed completely so that the cheese does not leak out and burn during frying. Roll the cutlets and fry on both sides in hot oil. To steam, place the meatballs in the oven for a few minutes.

Delicious minced meat cutlets in a frying pan without milk

Another delicious recipe for incredibly appetizing meatballs, which can be prepared without adding milk, since this component deprives the minced meat of its juiciness. Cutlets are easily prepared by frying them in a frying pan in vegetable oil. It is worth noting that semolina adds airiness and fluffiness to the meat dish, which children will eat with pleasure.

Ingredients:

5 kg. minced meat;
2 medium onions;
1 tbsp. l. mayonnaise;
2-3 tbsp. l. semolina;
1 chicken egg;
table salt - to taste.

If you purchase pork, beef or veal, you should pay attention to the neck or shoulder part, tenderloin.

Cooking method:

Chop the onion with a sharp knife as finely as possible and mix with the minced meat.
Add egg, semolina and mayonnaise to it. Salt to taste, add garlic, passed through a press, and ground pepper if desired.
Mix the mixture and set aside for 10 minutes for the semolina to swell. Heat vegetable oil in a frying pan.
Fry the meatballs formed with wet hands in it under a lid over medium heat until firm brown.

Such savory cutlets should be included in the daily menu of children and adults, choosing suitable side dishes for them. Favorites are mashed potatoes and rice porridge, and you can decorate the balls with onion and dill greens.

A simple option on how to make delicious fluffy cutlets from homemade minced meat

To make the products appetizing and voluminous, they should be prepared from different types of meat. For example, minced pork and veal are perfect. It is important to knead it correctly and supplement it with components responsible for fluffiness. The meat should be of medium fat content, otherwise the cutlets will turn out quite dry.

Cooking time: 45 minutes

Number of servings: 6

Energy value

calorie content – 290 kcal;
fats – 20.1 g;
carbohydrates – 12.1 g;
proteins – 11.8 g.

Ingredients

pork – 0.25 kg;
veal – 0.28 kg;
white stale loaf – 180 g;
milk – 80 ml;
chicken eggs – 2 pcs.;
sea salt - to taste;
black pepper – 2 g;
paprika – 1 g;
thyme – 2 g;
onion – 1 pc.;
refined oil – 40 ml;
corn flour – 120 g.

Step-by-step preparation

Rinse the veal and pork well, wipe with paper napkins, and cut into medium pieces. Then place the meat in a food processor and grind.
Peel the onion, wash with water and grind in a blender (or pass through a fine grater). It is important to chop the vegetable well, then it will be evenly distributed in the minced meat.
Remove the crusts from the loaf slices and divide them into small pieces. Then put them in a container with milk and leave for ten minutes. When the bread is soaked in liquid, mash it with a fork until it becomes mushy.
Combine the meat mass with mashed onion, add the soaked loaf, add salt and spices.
Break the eggs into a deep bowl, remove the yolks and place in a separate bowl. Then shake them vigorously with a whisk until foam appears (the egg mass will give the balls airiness).
Add the beaten yolks to the minced meat and mix vigorously with wet hands.
Now the cutlet mixture needs to be beaten. To do this, you need to place it in a plastic bag and forcefully throw it on the table about 10 times. Thanks to such actions, the minced meat will become plastic, and the formed balls will not fall apart during heat treatment.
Divide the meat mass into six parts and shape them into oval pieces. To prevent the mixture from sticking to your hands, it is recommended to moisten your palms with cool water before the procedure.
Pour flour into a plate and roll the resulting products well in it.
Heat a saucepan with oil, fill it with meatballs and fry them over medium heat for 5-6 minutes. Then turn the cutlets over, increase the temperature slightly, and cook on the other side for about four minutes. After this, reduce the heating intensity to a minimum and simmer in a closed container for another 7-8 minutes.

Tip: adding a teaspoon of soda to the minced meat will give the meat dish additional fluffiness. To make the products tender, it is recommended to add 20 g of fresh mayonnaise.

Homemade meatballs are ready, all that remains is to distribute them on plates and serve them hot. It is advisable to decorate each serving with spinach leaves and slices of brightly colored vegetables.

How to Make Ground Beef Patties Juicy and Tender

Beef is a little tougher than other types of meat, although it has improved flavor and juiciness. Cutlets are useful for baby food and dietary nutrition, so you need to cook them according to all the rules, as often as possible. If you follow all the subtleties of preparing minced beef balls, they turn out incredibly soft and tender.

We will need:

1000 gr. frozen beef;
200 gr. onions;
400 ml. milk;
flour;
refined vegetable oil;
1 bunch of dill and parsley;
salt and a mixture of peppers - according to taste preferences.

Cooking process:

Cut the meat into pieces 4x4 centimeters, turn through a meat grinder.
Repeat the process a second time, adding onion cut into medium slices.

Culinary experts strongly advise passing the minced meat through a meat grinder 2 times so that the finished meatballs come out tender. If you use store-bought ground beef, you should not be lazy and pass it through a meat grinder again with the addition of onions.

Pour milk into the minced meat, add pepper and enough salt.
Mix thoroughly, cover with foil or cling film, and place in the refrigerator for 15 minutes.
Apply oil to the bottom of a deep frying pan and the surface of a cutting board.
Form cutlets and place on a board.
Dip each piece in flour and transfer to hot vegetable oil.
Fry over high heat on one side until golden, turn over to the other side and simmer covered over low heat for 5-7 minutes.
Serve sprinkled with finely chopped herbs.

Minced beef cutlets come out very juicy if a little frozen butter or lard is added to the raw material. It is best to add finely chopped greens to the minced meat and serve the cooked meatballs with your favorite fresh vegetables.

Tip two. Quality Ingredients

Buy good meat for cutlets. Nothing good can come from scraps. Take beef that is fairly lean, but pork, on the contrary, is fattier. Beef tenderloin and pork ham with streaks of lard go well together.

If you use a different set of meat, then try to maintain the specified proportion. More lean (dry), less fat.

Important: you can’t make good cutlets from two types of fatty meat, but if you have no choice, reduce the amount of your own fat in the preparation.

Juicy minced pollock cutlets in a frying pan

Such fish cutlets are useful, since pollock is a storehouse of vitamins and microelements, including phosphorus and fatty acids. Culinary experts strongly advise preparing meatballs from pollock, since the meat of this fish is not characterized by a pronounced fishy smell or unpleasant aftertaste. The pulp passed through a meat grinder is suitable for forming meat products due to its viscosity.

You need to prepare the following ingredients:

1 kg. pollock (fillet);
250 gr. hard loaf;
100 gr. milk of any fat content;
2 chicken eggs;
2 small onions;
2 tbsp. l. mayonnaise;
½ tsp. salt;
ground pepper – ½ tsp;
½ tsp. granulated sugar;
flour for breading the balls;
universal seasoning - at the request of the cook.

Cooking method:

Pour warm milk over the loaf slices and mash them with your hands. Pass the pollock fillet through a meat grinder with the addition of onions and a loaf squeezed from the milk.

If you purchased a whole fish carcass, then to make filleting easier, you should not defrost it. For ease of cutting, pollock must be firm.

Beat eggs into the resulting mass and add mayonnaise. Add salt, seasonings, granulated sugar.

Knead the minced meat until smooth with clean hands. Make balls weighing 80 grams and bread them in flour.

Transfer the pieces into a frying pan with heated vegetable oil and lightly flatten with a masher. Fry over medium heat until a thick golden crust forms, covering the pan with a lid.

The recipe for minced pollock cutlets helps you get the perfect fish dish that can decorate not only an everyday, but also a festive table. Nourishing and healthy meatballs with an appetizing crispy crust can give real pleasure to your household, becoming a signature dish.

Minced meat cutlets in the oven with sour cream sauce

The recipe for delicious cutlets, cooked in the oven with sour cream sauce, makes them juicy, appetizing and tender. You can prepare minced fillet yourself; it is strictly forbidden to purchase a store-bought equivalent from unverified sellers.

Ingredients:

mixed minced meat – 0.8 kg;
potatoes – 2 pcs.;
garlic – 1 clove;
onion – 1 pc.;
sour cream 15% – 3-4 tbsp. l.;
water – 160 g;
hard cheese – 100 gr.;
spices (ground pepper, table salt) - according to taste preferences.

Main stages of preparation:

Using a fine grater, puree the potatoes into store-bought minced meat. Chop the onion into medium cubes and pass the garlic through a garlic press, transfer to the main mass.

Salt the minced meat and add pepper, taking into account the presence of children and people with a weak gastrointestinal tract among the eaters. Mix the mixture thoroughly and roll into equal balls. Place the pieces in a deep baking dish.

Mix sour cream in a separate container with water, add 1 pinch of salt.

To make the gravy much thicker, add flour to it. If a cook wants to get this effect, he must stir 2 tablespoons of flour in half a glass of water, and then pour it into the prepared filling.

Pour the resulting sauce over the meatballs, sprinkle grated cheese on top. Bake in an oven preheated to 200˚ for about 50-70 minutes, depending on its power.

Usually, bitki is served with your favorite vegetables, stewed or fresh, pasta, potatoes. The cutlet tastes best with sour cream sauce, because it comes out juicier. Many recipes allow you to prepare a savory gravy at the same time as the meatballs. It should be noted that once you cook minced meat cutlets in the oven with the addition of cream sauce, you will always do this.

Juicy meat balls with vegetables

An excellent option for a family dinner are delicious turkey meatballs with the addition of fresh zucchini, aromatic garlic and nutmeg. This incomparable delicacy is sure to please all household members and will cause a lot of delight among invited guests.

Cooking time: 1 hour 5 minutes

Number of servings: 6

Energy value

calorie content – 135 kcal;
fats – 2.3 g;
carbohydrates – 5 g;
proteins – 12 g.

Ingredients

turkey fillet – 0.5 kg;
leek – 80 g;
eggs – 2 pcs.;
oat flakes – 90 g;
garlic cloves – 3 pcs.;
nutmeg (crushed) – 17 g;
milk – 75 ml;
vegetable oil – 50 ml;
zucchini – 130 g;
salt – 6 g;
turmeric – 2 g;
pepper mixture – 3 g;
basil, cilantro (for serving) - 4 sprigs.

Step-by-step preparation

Before you prepare delicious, fluffy cutlets from homemade minced meat, you need to deal with oatmeal. It needs to be poured into a deep container, then add milk, add raw eggs. Gently mix the resulting mixture and leave for thirty-five minutes (so that the flakes soften).
Peel the leeks, wash them, chop them into small cubes.
Remove the husks from the garlic, rinse with clean water and pass through a press.
Cut off the peel from the zucchini, then wash and chop with a grater. It will harmonize perfectly with ground turkey and give the cutlets juiciness and a unique aroma.
Rinse the poultry fillet, then dry with a kitchen towel. Cut the turkey into cubes, place them in a meat grinder and grind.
Place the chopped vegetables into the minced meat, add the swollen oat mixture and nuts. Then add salt, add spices and mix thoroughly with wet hands.
Form thick oval cakes from the prepared mass and place them in a heated frying pan with sunflower oil.
Fry the products over maximum heat, for five minutes on each side, until a brown crust appears.
After this, lower the temperature, close the frying pan with the meatballs with a lid and simmer for another 7-8 minutes.

Tip: the dish will be richer and softer if you fill each piece with a piece of butter. Or add a little lard (100-120 g) mashed in a blender to the turkey mince.

Before serving, the cutlets should be effectively laid out on a flat dish and decorated with lettuce leaves. It is advisable to eat them with fluffy rice and creamy sauce.

In order for the meatballs to turn out beautiful, fluffy and incredibly tasty, you need to start creating them with all your heart. But at the same time, do not forget about the rules for cooking meat, without which it will be difficult to achieve the desired result. Use our tips and cook with pleasure!

Juicy and soft minced turkey cutlets in a frying pan

This is an incredibly simple recipe for delicious turkey cutlets that are easy to prepare. If you want to diversify the taste of the finished dish, you should put minced chicken and turkey in it. If you only have ground turkey in the refrigerator, then it is acceptable to use only that.

Products for cooking:

500 gr. ground turkey;
150 gr. onions (about 2-3 pcs.);
¼ loaf;
100 ml. milk;
1 chicken egg;
1 tsp. salt;
½ tsp. freshly ground black pepper;
½ tsp. Sahara;
refined vegetable oil.

Preparation:

Cut off all the crusts from the loaf, break the pulp into small pieces and pour in milk.

Peel the onion, turn into puree, grate on a fine grater.

Grind a few black peppercorns in a mortar and pestle. Add the onion mass and the loaf along with milk to the prepared minced meat.

Sprinkle the minced meat with salt and pepper, add the egg and sugar, and knead thoroughly with a wooden spatula.

Form cutlets and fry immediately in vegetable oil until golden brown on both sides.

The cutlet mass should be fried only in boiling sunflower oil. Otherwise, the balls will definitely fall apart during cooking.

To add additional fluffiness and piquancy to minced turkey cutlets, add semolina to them. With this ingredient, the meat mass becomes voluminous, so you can fry a large number of meatballs. Serve the finished dish with sour cream sauce, to which olive oil and lemon juice have been added.

Fluffy juicy liver cutlets

Cutlets made from pure minced liver are not particularly fluffy, so the liver is combined with boiled potatoes, lard, carrots, pumpkin, semolina, sour cream and other ingredients. You can also combine minced liver with meat.

Fry the chopped onion in oil until transparent. Throw the minced meat into the pan with the onions and brown a little. Salt the mixture and cool. Grind the liver in a blender, add the yolk, spices, flour and baking powder. Mix the composition well. Beat the egg white and slowly add it to the liver mixture. At the end, add minced meat, mix, make cutlets and fry in oil on each side.

If you choose the right minced meat, add additional ingredients and fry correctly, the cutlets will definitely come out tasty and juicy.

Minced cod cutlets - a simple and tasty recipe

There are very few lovers of meatballs based on minced fish, although they will eat meat cutlets with pleasure. This recipe allows people who didn't like them to reconsider their views on cod balls. The fact is that they always turn out juicy, aromatic and incredibly tender.

We will need:

1 kg. minced fish;
4 pieces of white bread;
breadcrumbs;
150 ml. milk;
1 large onion;
2 eggs;
55-60 ml. odorless sunflower oil;
1 tsp. ground black pepper;
rock salt.

You can add lemon juice to the finished minced meat, which will highlight and complement the fishy aroma. Yesterday's dry bread must be squeezed out of the milk, otherwise the minced meat will come out liquid and the meatballs will fall apart during frying.

Preparation:

Cut the bread into thick slices, remove the crusts.
Add warm milk little by little and mash the bread pieces until they are not too liquid.
The onion can be finely chopped or grated on a fine grater.
Add the egg to the onion mixture, add the minced cod, salt and pepper.
Knead the resulting mass with your hands for about a minute and a half.
Heat sunflower oil in a frying pan over high heat.
Using a ring cut from the neck of a plastic cup, form identical cutlets.
Bread in breadcrumbs, fry for 5-7 minutes on each side.

If you follow the recipe as accurately as possible, you can get an incredibly tasty meat dish. Relatives will certainly appreciate the cutlets served on a festive table or for dinner. This simple recipe is pleasing because it takes a minimum of time to prepare the cue balls. You can serve them with boiled or stewed potatoes with vegetable salad.

The first secret. Prepare the minced meat yourself!

You will never get such delicious cutlets from store-bought minced meat as from homemade minced meat, personally minced in a meat grinder. Moreover, the best cutlets are obtained if you mix two or, as in our recipe, three types of meat.

Ingredients for three types of meat cutlets

Beef pulp – 300 g
Lamb pulp – 300 g
Chicken pulp – 300 g
White bread – 150 g
Milk – 150 g
Fried onion – 180 g
Cream – 100 g
Salt - to taste
Pepper - to taste
Butter – 100 g

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.

Fish cutlets are juicy and fluffy

The combination of fish and pumpkin is not only healthy, but also very tasty. The orange, sweetish vegetable brings out the taste of fish in a special way. The cutlets turn out unusually fluffy and juicy.

Remove the bones from the fish and grind the fillets in a blender. Grate the peeled raw pumpkin and add to the minced meat. Beat in the egg, add chopped garlic, flour, salt and pepper. Mix the mass. Place the finished cutlets in a hot frying pan and fry in oil for 3-4 minutes, then steam for 2 minutes.

Potato cutlets stuffed with minced meat and boiled potatoes

Potato zrazy can be filled with minced chicken to create a delicious dish that combines a hot dish and a hearty side dish. The combination of potato and meat taste, which is familiar to many people, can satisfy the hunger of every person for a long time. The spicy taste of the finished dish will not leave anyone indifferent.

Ingredients:

potatoes - 1,000 gr.;
minced chicken - 350-400 gr.;
chicken egg – 3 pcs.;
onions – 1 pc.;
corn starch - 2 tbsp. l.;
breadcrumbs – 200 gr.;
paprika – ½ tsp;
ground black pepper – ½ tsp;
dried ground garlic – ½ tsp;
salt – 1 tsp;
vegetable oil for frying.

Cooking method:

Boil the potatoes until tender.
Fry the diced onion in vegetable oil in a frying pan until golden.
Add minced chicken, salt and pepper, fry, stirring occasionally. Sprinkle with remaining seasonings.
Salt the finished potatoes, turn them into mashed potatoes, add 1 egg to it. Add starch and stir until smooth.
Pour 2 eggs into one dish and beat them a little with a fork, and pour breadcrumbs into another.
Form “pots” from the potato mixture, put 1 tablespoon of fried minced meat into the hole and seal securely.
Dip the oblong pieces into the egg, then roll in breadcrumbs on all sides.
Repeat the procedure one more time, fry the meatballs in a large volume of hot vegetable oil in a frying pan until golden brown.

The above meat products come out incredibly tender, so they should not be placed in the mold too tightly so that they can simply be turned over. It would be a good idea to serve the cutlets with a sauce made from tomato paste and low-fat sour cream, taken in a 1:1 ratio.

You should definitely prepare hearty potato zrazy stuffed with fried meat for dinner. This simple dish is delicious even for novice housewives, so everyone eats it with pleasure. Appetizing and tasty meatballs can be prepared in different ways, for example, mixing potatoes with minced chicken right away or using chicken as a juicy filling. Both options come out very juicy, tender, and piquant.

Meat plus cream - a great combination

A city dweller rarely buys fresh meat, from which absolutely all dishes turn out to be delicious. Most often, housewives living in big cities even make cutlets from frozen minced meat. And how then to achieve their tenderness and juiciness? It’s quite difficult, but if you know some gastronomic secrets, it’s quite possible.

Noteworthy tip

Let’s say the chef only has a chicken breast that has been in the freezer for two weeks, but he has high-quality cream. Thanks to them, the cutlets can not only be saved, but also made delicious.

The meat needs to be ground, and a piece of wheat bun, always with a crust, is placed in the cream. When the bread is completely soaked, all of the above must be mixed.

All that remains is to add a handful of any chopped herbs, a pinch of salty seasoning with hot pepper and sweet paprika to the prepared semi-finished product, and you can form meat balls, although the shape is usually chosen according to preference.

Creamy chicken cutlets are fried almost in their own juice - it will release abundantly as soon as the thick-bottomed frying pan is covered with a lid.

Cutlets with cabbage and minced meat in the oven with gravy

Cutlets made from chicken fillet are not dry, but juicy. They contain finely chopped cabbage, so they are economical. Beatki, which are cooked in the oven with aromatic gravy, are very healthy, and adding a vegetable to them makes the taste of the finished dish much richer.

To prepare, let's prepare:

300 gr. white cabbage;
300 gr. chicken fillet;
3 tbsp. l. wheat flour;
1 chicken egg;
2 tbsp. l. thick sour cream;
1 bunch of parsley and dill;
½ tbsp. l. salt;
ground pepper - according to taste preferences.

You can prepare such cabbage-meat balls quite easily if you correctly maintain the 1:1 proportion between minced chicken and vegetables.

Cooking method:

Using a sharp knife, finely chop the cabbage, mash it a little with your hands and transfer to a separate bowl. You can additionally pour boiling water over the cabbage and set aside for about 5-7 minutes so that it becomes softer.

Cut the onion into quarters and grind in a blender until pureed. Puree the onion again along with the pieces of meat. Mix the minced meat with the prepared cabbage.

Add egg, flour, sour cream to the resulting mass. Add finely chopped herbs, salt, pepper and knead with your hands.

Grease a baking dish with vegetable oil and place the cutlets tightly in it. Place in an oven preheated to 180˚ for about 35-40 minutes.

Cabbage added to minced meat releases juice, giving it softness and additional volume. This vegetable does not have a specific taste, like onions, and also does not have the heaviness of a loaf soaked in milk. Cutlets are suitable for all family members, even small children. Tomato paste mixed with liquid sour cream and chopped parsley is suitable as a gravy.

Bread and onions

Traditionally, onions and a bun softened in water or milk are added to the minced meatballs. These are very important components. You can only use a white, savory bun or loaf. Fresh ones are not suitable; you need to take yesterday’s ones, but it’s better if they sit for several days. It is necessary to soak it in milk, and in cold milk. This is the only way to accomplish the main task - to make the cutlets tender and juicy.

Important!

Rolls should be no more than 10-15% of the total volume of minced meat.

Onions also add juiciness to the cutlets. Previously, it was ground together with minced meat. But over time it was proven that it is better to chop it finely. Then the juice from the onion will not leak out, but will go to the minced meat during frying. Recently, chefs began to advise putting not raw onions in the minced meat, but pre-frying them in a frying pan. To determine which is best, we recommend trying two options.