The taste, consistency and even cooking time depend on the ingredients. How to cook perfect cutlets without spending a lot of time, secrets and advice from experienced housewives will help you.
Choosing meat for cutlets
To start, I recommend finding a good store that sells quality meat. It would seem like a trivial thing, but in reality it is not so simple. If you study the assortment of the nearest retail outlets, it often turns out that the meat there is not of the best quality, and often it is also weathered - it lies on the display in such a form that you want to pass by.
The ideal option for purchase is a specialized butcher shop. Supermarkets of good chains are also suitable (check for your country or city). The greater the store's turnover, the higher the chance that you will always be able to purchase fresh meat there. Another option is specialized shops in markets, but you must know for sure that the products have been checked and received all the necessary certificates before sale.
My video recipes
Every time you shop, carefully examine the display case and its contents. Yes, if you are thinking about how to properly cook minced meat cutlets , keep in mind that you will have to spend a little time on this.
So, look at what meat they offer you in the store, there are several factors:
- Color. Beef and lamb have a distinct red color, veal and pork have a pink tint, and chicken and turkey have a pink-cream tint.
- Density. Pieces of meat of any kind should not be loose or flimsy. We are only interested in dense pieces.
- State. If the product is weathered or there is some kind of unknown moisture, mucus, or plaque on it, it is obvious that you need to pass it by. Even if you thought that the meat looked bad, but you cannot break down why exactly, this is already an argument for refusing to buy.
As an option, you can buy frozen meat for minced meat, but I do not recommend doing this, since the product will still be less juicy. You won’t get any terrible results, but if you have the opportunity to buy fresh and chilled meat, it’s better to buy it.
Grind through a coarse mesh
Sometimes it is recommended to cut meat into cutlets with a knife: this way it loses less juice than passing it through a meat grinder. But you have to admit, it’s difficult to undertake such a feat after work, when dinner needs to be prepared in a maximum of an hour. So use a meat grinder, but don't try to puree the meat.
The fillet, ground through a fine mesh, is, of course, homogeneous and “cutlet-like” in appearance. But with this method of grinding, the meat fibers are completely destroyed, and there is nothing left to hold the juice in them. Use a large mesh to preserve the juiciness of the meat.
What part of the carcass should I buy for cutlets?
To tell you how to make delicious minced meat cutlets , I’ll clarify one more important point - those parts of the carcass that you need to take when buying different types of meat.
- Beef. Tenderloin, brisket and shoulder parts are best suited for minced meat.
- Pork. The neck, shoulder and also the scapular part are ideal.
- Mutton. Here it is best to take a thigh or rump.
- Bird. It is believed that in the case of poultry, the breast (or ready-made fillet), as well as the legs, are best suited. The latter taste good, but there is a lot of hassle in preparing the minced meat, so I usually stick to the breast.
Now you know a little better about how to cook minced meat cutlets . But we still have one more important question - the combination of different types of meat, as well as the dietary properties of the products.
I also recommend reading: “How to whip cream: mixer or whisk, product fat content, thickeners.”
Secrets and important points when preparing minced meat for cutlets
I highly encourage you to experiment with different types of minced meat in one dish. In cutlets, you can combine two or three options - just rely on the original properties of the meat mass. The same pork is quite fatty. If you want to “even out” the calorie content, feel free to dilute it with something more dietary - chicken, turkey. You can choose the proportions yourself.
If you want to get the most satisfying cutlets, mix two servings of beef and one of pork - the dish will turn out very flavorful. And those who are on a diet can only use poultry - minced meat from it is lighter.
Mix with your hands
Meat loves to be handled with your hands. It is impossible to mix the minced meat until smooth with a spoon. In addition, during the kneading process, protein is released from the fibers, which plays the role of gluten for future cutlets.
Knead the mass thoroughly and then beat it: take all the minced meat with your hands and forcefully throw it into the bowl. Do this eight to ten times. By beating the minced meat, you make it more elastic and sticky. It is convenient to form cutlets from the beaten mass, and they themselves retain their shape perfectly and do not fall apart in the pan.
To put or not to put bread, what to replace it with
When we talk about how to cook delicious juicy minced meat cutlets , we assume in advance that there are no uniform rules and no one recipe that suits everyone. The same applies to the use of bread crumb. I make minced meat both with it and without it - depending on my mood. I also advise you to experiment with this. The only stumbling block here will be that many people consider white bread not very healthy and too high in calories. If you are not so strict with your diet, crumbs soaked in water or milk can be added.
Bread in cutlets performs several functions: it makes the texture fluffier, softer, and also retains cutlet juice.
Important! If you use crumb, use a dried loaf. Raw materials from fresh bread can add unnecessary acid to the minced meat.
Bread also holds the mass together well due to the presence of gluten. Thanks to this, you can make fairly large cutlets.
This component can be replaced by using:
- semolina;
- starch,
- oat flakes swollen in water;
- raw potatoes, pre-grated;
- other grated vegetables - zucchini, etc.
You already guessed that all of the above will not give exactly the same effect as bread crumb. For example, grated potatoes will give juiciness, but you shouldn’t expect any splendor from them. Semolina will hold the mass together and give a little fluffiness, but the softness and airiness will not be as noticeable as when using a regular loaf. In addition, each additional ingredient gives its own taste - so look for the minced meat addition that you like.
Fat
Classic minced meat contains lard. Sometimes its amount reaches 50% of the total amount. But lately they are trying to use it less often. There is too much stress on the liver due to such cutlets.
Try replacing the fat component with cream and butter. After the minced meat is mixed with onions and buns, add 50-70 ml of cream, add salt and pepper, and mix well. Then add the same amount of cream and a piece of melted pre-butter. Beat the minced meat, wrap it in cling film and put it in the refrigerator for about an hour, but you can let it sit there longer. For example, they made it in the morning, and in the evening they came home from work and quickly fried the cutlets.
They will turn out juicy, low-fat, tender and with a pleasant creamy flavor.
Minced cutlets with potatoes
If you are looking for advice on how to cook juicy minced meat cutlets , then using raw potatoes will just solve your problem.
I use this option: I grate 2-3 small potatoes per kilogram of minced meat. Ideally, add a couple more onions and a little garlic to this mixture. And then one egg, spices to taste - you can mix and fry. A very simple and tasty recipe. This option with potatoes is suitable for beef, pork or other red meat; it is rarely used with poultry.
Add additional ingredients
Not only do Kiev cutlets have a butter filling inside, you can add butter to any covered meat dish. So, when making cutlets, wrap a piece of cheese, herbs, butter, even fried vegetables inside, and you will immediately add additional juiciness and zest to the meat.
Spices for minced cutlets
The basic seasoning for any cutlets is salt, ground black pepper and onion. But the matter does not stop there. If you are learning how to make homemade minced meat cutlets , you can also experiment in this matter. For example, you can put in the meat base:
- Chile. This is if you want a spicy dish.
- Coriander. If you haven't used it yet, be careful - the herb is very fragrant and aromatic.
- Bay leaf. You can take ground or grind it yourself - a coffee grinder is ideal for these purposes.
- Nutmeg. It is used not so much on its own, but as an enhancer of other spices.
- Turmeric. Ideal for cutlets made from poultry meat.
And, of course, the “king” of seasonings for cutlets is garlic. Now you can even find very good granular versions of the seasoning - like regular garlic, it has a good spicy taste and a strong aroma. But if in doubt, you can stick to fresh.
Important! If you buy ready-made seasoning mixtures for cutlets, choose those that do not contain flavor enhancers or even salt - just a pure combination of different herbs. As a rule, such mixtures are much tastier and do not clog the taste of the dish with unnecessary components.
I recommend you a useful publication: “Choosing a whisk for whipping.”
Secret No. 3. Don't forget the seasonings
Those who know a lot about spices and seasonings cannot complain about tasteless cutlets or any other dishes. So, it is best to add a mixture of peppers, ground coriander, and, for true connoisseurs, cumin to minced pork. They “love” pepper and beef cutlets, but it is better to additionally include turmeric and dried basil in the composition of such minced meat. Chicken meat is best combined with curry or khmeli-suneli. Finely chopped garlic will not spoil minced chicken and pork. Cutlets based on minced lamb are prepared much less frequently, but lovers of this dish recommend seasoning it with allspice, ginger, rosemary and sage.
- What spices can be grown in the middle zone
Do you buy spices and herbs at the market? Have you tried growing them yourself? Growing most herbs will not cause you any difficulties.
Minced meat cutlet recipes
You can’t tell us how to cook delicious minced meat cutlets without offering several recipes. Next, I will share dishes that I regularly prepare myself - I will be glad if you try some of these.
Recipe for lovers of traditional dishes: classic cutlets
If you are just figuring out how to make minced meat cutlets , start with the classic recipe for the dish - it is very difficult to go wrong with the result.
Mix pork and beef - you will need 500 grams of minced meat. Add one onion, one clove of garlic, one egg, and the crumb from two slices of loaf, soaked in milk. Salt and pepper - to taste. Mix all this into minced meat. Squeeze the crumb well before adding to the mass - the cutlets should not be liquid. Form cutlets with your hands, roll them in breadcrumbs and fry in a small amount of oil.
Important! The heat should be low when frying; it is better to turn the cutlets a couple of times so that they are well fried and guaranteed to be baked inside. If you think the cutlets are greasy, remove them from the pan to a plate lined with paper towels.
Juicy chicken or turkey cutlets
For this recipe, take 500 grams of minced chicken. Beat him well - about five minutes. Just grab the mixture with your hand and quickly throw it into a bowl or onto the table. After these simple manipulations, add three slices of bread soaked in milk, grated or finely chopped onion, a couple of cloves of garlic, an egg and seasonings to taste to the minced meat. The essence of the preparation is the same as in the previous recipe, but here I do not use breading.
If you have a good frying pan, you will need a minimum of oil to cook these cutlets. Their calorie content is low, so the dish can be considered dietary.
Minced meat and mushrooms: another option for tasty and juicy cutlets
Let's continue our instructions on how to cook juicy minced meat cutlets with a recipe with mushrooms. There are many such recipes, but I suggest you try my favorite.
For it you will need 600 grams of minced pork (or pork + beef), 200-300 grams of fresh champignons, two eggs, an onion, three cloves of garlic, spices to taste. For breading we will use breadcrumbs (100 g), as well as ground, pre-peeled walnuts (also 100 g). Mushrooms need to be fried in a frying pan. Then we mix all the ingredients, make homogeneous minced meat, form cutlets and roll them in a breading of nuts and crackers before frying.
If you have wild mushrooms on hand (pre-boiled or frozen), I recommend making a dish with them (instead of champignons). It will turn out even more tasty and aromatic.
Ice
This simple life hack can really make the cutlets fluffy and juicy. For 500 gr. minced meat you need to take 4-6 ice cubes. Place them in a tight bag and break them with a kitchen hammer into crumbs measuring 1.5-2 mm.
Place the prepared minced meat in the freezer for 5-7 minutes. Pour ice into it, mix thoroughly but very quickly and immediately form cutlets.
Note to the owner!
The fluffiness of the cutlets is achieved due to the fact that during frying, the pieces of ice melt and in their place microvoids filled with meat juice are formed.
How to make minced fish cutlet
If you are wondering how to cook minced meat cutlets , then you may not only have in mind the meat that first comes to mind. Often cutlets are made from fish. Therefore, I will give some tips for preparing the appropriate minced meat.
I’ll warn you right away that this is a labor-intensive activity, so only special fish lovers will like it. For minced meat, you need to take a fillet or a whole fish from which you can easily remove all the bones. Do not buy a frozen product under any circumstances - you will be exhausted in selecting proportions and removing water from it. When the fish is cleaned and processed into a homogeneous mass, consider that you have only done half the job.
Then the minced meat needs to be made a little fattier - high-quality lard is suitable for this purpose. For 600 grams of fish, the ideal option would be 120 grams of lard. Then you will need to add an egg, spices and a little flour to the minced meat to hold the whole mass together. This is a variation on the classic recipe. But you can dilute the fish mass with other products: add rice, semolina, oatmeal, etc. By the way, the option with a loaf soaked in milk can be used in this case as well - experiment and look for suitable recipes for yourself.
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