Simple and with or without filling and a number of other common dishes and semi-finished products.

However, I have a few attractive secrets that will be useful for both beginners and experienced cooks. According to the cooking technology, minced meat for cutlets is prepared from cutlet mass and naturally chopped mass. Now let's look at how such preparations are prepared, and how do they differ from each other?

Preparation of cutlet mass

Cutlet mass can be prepared from meat products, fish, and vegetables, but we will dwell in more detail on the preparation of cutlet mass from meat. For minced meat, meat of the second or third grade of beef, pork or lamb is most often taken.

From the beef carcass, brisket, trim, flank, flesh from the hind leg and all boneless meat trimmings are used for cutlet mass. The shoulder, ham, loin and all small pieces are taken from the pork carcass.

Minced meat containing beef and pork in equal parts is considered ideal. We already know from practice that cutlets made from beef without any additives turn out to be a little tough, and from pork they are too fatty. For minced meat, the prepared parts of meat are cut into small pieces. Soak white stale or crackers in milk, peel the onion from the shell, then chop it so that it easily passes through a meat grinder.

Important! Use only white bread for minced meat, as rye bread will add sourness. And pre-soak in milk so that the bread structure is evenly distributed throughout the entire mass. If you don’t do this, you will end up with separate pieces of crumb. As for onions, I like to add a little raw and some fried. Then the finished products will be much more aromatic and tastier.

The prepared components should all be passed through a meat grinder, then add spices and salt and beat the mass by hand, as if tossing it up and down. The bigger, the better. These air movements will make it more fluffy and during frying or other types of heat treatment, the products will keep their shape and not crack or crumble.

If the minced meat comes out a little dry, it is recommended to add a little water. Now, for the purpose of a healthy and wholesome diet, as well as saving money, you can add traditional products to the cutlet mass: potatoes, zucchini, cabbage (usually white cabbage), carrots, semolina and other specialties.

At the final stage, start forming the cutlets, bread them in breadcrumbs and fry in a heated frying pan in vegetable oil or a mixture of oils. Fry until crispy on both sides, and then put in the oven for 15 minutes (this is strictly necessary for children's and school meals). When using cats in dietary nutrition, replace frying with baking or steaming.

Preparation of naturally chopped mass

Now let’s talk about how cutlet mass differs from naturally chopped mass. It is prepared using meat that contains little connective tissue and tendons. Therefore, only second-grade meat is used. The beef has a thick, thin edge, neck, and inner parts and hind legs. For pork: the ham or the flesh of the hind leg without the stringy meat.


For minced meat, the meat is passed through a meat grinder with a large grid, double or, if desired, you can finely chop it using a sharp knife, depending on what dish you will prepare next. If required by the cooking technology, it is possible to add lard, which is passed along with the meat, or you can finely cut it into cubes.

Beat the chopped mass, add seasonings according to your preference and prepare semi-finished products from it. Most often, chopped beefsteaks, rump steaks, schnitzel, fillets and other preparations are prepared from this minced meat. As you can see, there is no bread in this minced meat and the meat is of better quality. Now we've figured it out.

Delicious homemade cutlets

We often hear from friends and co-workers how much we want to eat delicious homemade cutlets. So, here they are next to you, let’s cook at home and smell our loved ones. They are invented simply, quickly, and most importantly, they include additional ingredients that you love - garlic and hard cheese.


Ingredients for delicious homemade cutlets

  • minced pork - one kilogram;
  • bread or loaf (white) - 300 grams;
  • milk - 1.5 cups;
  • fresh egg - two pieces;
  • onion - 1 head;
  • hard cheese - 200 grams;
  • garlic - 6 cloves;
  • breadcrumbs and vegetable oil - as needed;
  • salt and pepper - to your taste.

Sequence of cooking delicious homemade cutlets

Pass the pork meat through a meat grinder along with onions and white bread soaked in milk or water.

Place the minced meat in a suitable bowl, beat in a raw egg, chopped garlic into crumbs, parsley and grated hard cheese on a fine grater. Mix effectively, beat well, add ground pepper and salt to your taste.

Then cut the finished minced meat into equal balls, and form them into cutlets and roll them in breadcrumbs. When cutting minced meat, for ease of work, you need to wet your hands in water from time to time.

Remember! Heat a dry frying pan, then pour in vegetable oil and place the neatly formed cutlets. Fry on one side, then on the other, and then put in the oven for a quarter of an hour.

Serve ready-made homemade cutlets with boiled potatoes, steamed rice or stewed cabbage. Mashed potatoes and buckwheat porridge will also come in handy.

Cutlets with rice and minced meat

Now we pay close attention to cutlets with rice and minced meat, although this includes boiled rice, they are spicy, piquant and very tasty.


Composition of raw materials for cutlets with rice and minced meat

  • beef + pork - 300 grams each for denomination;
  • rice - 1 glass;
  • sweet pepper (red) - two fruits;
  • garlic - 4 cloves;
  • flour + crackers - as needed;
  • sunflower oil - 100 milliliters;
  • sweet paprika and salt - at your discretion.

Technology for preparing cutlets with rice and minced meat

Add boiled rice to the prepared minced meat, prepared from a mixture of beef and pork, until al dente. You can use any rice.

Remove the seeds and membranes from the red sweet pepper, rinse and chop into strips, and then finely chop.

Add red sweet paprika, pressed and chopped garlic and salt, mix and form cutlets, giving them a round shape in the form of balls. Children love them more.

Roll each ball in flour mixed with breadcrumbs, fry in vegetable oil and place in the oven for 15 minutes.

Serve on a serving platter and top with tomato sauce and sour cream. Serve the side dish separately.

Pozharsky cutlets

In Soviet times, Pozharsky cutlets were always on the menu, but now they have been forgotten about. They are not difficult to prepare, only they are very juicy due to the fact that I add a piece of solid butter inside. It is advisable to serve them hot, then they will be even tastier. Now let's watch and learn.

Ingredients for Pozharsky cutlets

  • chicken fillet - 750 grams;
  • bread -200 grams;
  • butter - 60 grams;
  • cream - a glass;
  • bread crumbs for breading - as needed;
  • vegetable oil + butter - for frying;
  • pepper and salt - according to your taste.

Sequence of cooking Pozharsky cutlets

Chop the chicken fillet, place it in a blender and puree until smooth. Soak bread crumbs in cream. After ten minutes, squeeze out the milk with your hands and add it to the original mixture. Do not pour out the cream, add it to the minced meat too.

Immediately add pepper and salt. Mix vigorously and beat without sparing the finished mass.

Separate round pieces of the same size from the total mass, then flatten them slightly and make a depression in the center with your finger. Place the prepared piece of butter inside.

Give the product an oval oblong shape and roll in grated bread crumbs. And in order to prevent the butter from escaping, it is better to use double breading: crackers, lezon and fried flakes of white bread.

Heat a frying pan with a marble coating, add vegetable and butter in a 2:1 ratio and fry the cutlets for two minutes on each side. After this time, place the cutlets on a baking sheet lined with foil and cook until done.

Pork balls and poultry fillet

These products differ only from cutlets, due to the fact that they have a round shape, and wheat flour is used as crackers. And the minced meat can contain unique additions that can be combined with meat products. In this case, the cutlet mass is slightly different in terms of the number of components, and in addition there are apples, which make the cutlets more tender and juicy.


What you need to take for pork meatballs and poultry fillet

  • minced pork and poultry - 1 kilogram;
  • milk - 300 milliliters;
  • loaf - 220 grams;
  • onion - 3 onions;
  • apple - 250 grams;
  • egg - 3 pieces;
  • flour - 5 tablespoons;
  • salt, pepper and vegetable oil - at your discretion.

According to the recipe for pork meatballs, we prepare it like this:

Drive three fresh eggs into minced pork and a clean poultry breast.

Peel onions and apples and grate them on a fine grater to create a more juicy consistency.

Add the onion-apple additive to the main minced meat.

Cut the white stale loaf into pieces, soak in milk, then squeeze out the liquid. Crush with a spoon and add to the minced meat along with the onion-apple gruel.

Season the mixture with black or white ground pepper and salt, then beat it on the work table and put it in the refrigerator for 30 minutes.

Finally, cut the semi-finished meat product into balls, and then give it a round shape using a wide knife and flour.

Heat a frying pan, pour in vegetable oil and fry the meatballs on both sides until golden brown. At the end, pour in a little broth or water and steam under the lid.

If you want to get delicious ready-made minced meat products, I strongly advise you to cook it yourself, and not buy it in supermarkets or butcher shops. Then there will be 100% confidence that the resulting meatballs, cutlets, etc. will be juicy, tasty and beautiful.


  1. To ensure that the minced meat mass is not dry, it is necessary to supplement it with other components that have more liquid, for example: grated potatoes, zucchini, cabbage (white cabbage), carrots, etc. If you are preparing minced meat from lean types of meat, then it is preferable to add more lard or fatty pork.
  2. Finished products are successful if they are prepared from two or three types of meat products. It is better to use mixed varieties of beef and pork in equal volumes, or pork and poultry fillet for minced meat.
  3. The minced meat should always be beaten well; the more and harder you hit it on the work table, the more homogeneous its structure will be and when frying or baking the product will not fall apart or crack.
  4. The cutlets will be much tastier if you add sauteed onions to the minced meat rather than raw ones, and this is especially important if you cook them for more than one day or in large quantities.

Pozharsky, Kiev, turkey, pork, beef, fish, vegetable and cereal cutlets... Who would have thought that the original European recipe for cooking meat on the bone would gain such development and popularity. And despite the fact that housewives prepare this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to cooking technology, there are 2 types of meat cutlets: chop cutlet and made from minced meat. It is when preparing cutlets from minced meat that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of preparing them is a whole cycle of actions with mandatory conditions and small secrets, knowing which you can prepare a wonderful dish not only for the everyday menu, but also for the holiday.

The entire cooking process consists of several technological operations:

  1. Meat selection.
  2. Preparing additional ingredients.
  3. Grinding meat.
  4. Preparation of minced meat.
  5. Forming cutlets.
  6. Heat treatment.

Choosing meat for making cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that perfectly match the recommendations, but the housewife does not always have such an opportunity.

When preparing meat for minced meat, it is better to adhere to the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that cutlets made only from beef will be too lean and tough, and those made from pork will be too fatty. But no matter what the recipes prescribe, each housewife will still proceed from the preferences of her family, taking into account the usual diet.

It is usually recommended to choose meat that is not too lean for preparing minced meat, maintaining a pulp to fat ratio of 80% to 20%. If the housewife doesn’t have much choice, or she adheres to dietary rules, you can still make juicy and tasty cutlets by adding poultry and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from defrosted meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not defrosted and frozen several times.

Selection and preparation of ingredients for future minced meat

Here are examples of additives for minced meat (based on 500 grams of meat).

  1. Onion– a mandatory component (a couple of medium or one large onion is enough). Options for preparing it: either chop it very finely with a knife, or grate it on a fine grater, or coarsely cut it into slices for further processing in a meat grinder along with the meat.
  2. Garlic, used as desired and is not a mandatory ingredient (2-3 cloves).
  3. Additives for softness and fluffiness of cutlets. Among them there are several options, chosen at the discretion of the cook:
  • raw potatoes, peeled and finely grated (1 - 2 potatoes);
  • Can be used instead of potatoes zucchini, and also grate it, but with the condition of first cleaning the skin, if the zucchini is already grown and its skin is thick enough (the amount should be comparable to the volume of grated potatoes);
  • White bread(120 - 150 gr.), but not soft and fresh, but stale, left for several days, with the hard crust pre-cut off and soaked in water or milk;
  • can be a substitute for bread semolina(1 - 2 tablespoons), but when using semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.
  1. Spices, the use of which is a matter of taste and habit. It is important to carefully consider the dosage when adding them, since they will either spoil the taste of the cutlets or provide them with a pleasant aroma and additional taste.
  2. Water or milk, with priority towards ordinary cold water, it can be boiled (100-200 ml, the volume must be determined after rolling the minced meat, see how wet it is).
  3. Salt.
  4. Pepper.
  5. Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs or use only the yolk.
  6. Butter.
  7. Crushed ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if you decide to add potatoes, then you can completely do without bread.

Meanwhile, some chefs, remembering the saying that you can’t spoil porridge with oil, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the volume of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Preparation of minced meat

In times of absence of meat grinders, minced meat was prepared using. To this day, it is believed that this is the most acceptable way to preserve juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it has not been prepared in advance using a grater or chopped with a knife, are scrolled in a meat grinder. How many times the meat needs to be passed through is a decision made by the housewife: some people like cutlets that are fairly coarsely ground, while others prefer to pass the meat through 2-3 times.

After chopping the meat, it is necessary to add ingredients prepared in advance in accordance with the planned composition to the resulting mass: salt, pepper, seasonings, soaked bread, which should not be squeezed too hard, grated potatoes or zucchini.

Since the dish should be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need to not just knead it well, but beat it, throwing the minced meat into the container with force, about 10 times. Next, the container with the contents can be placed in the refrigerator for 30 minutes.

Forming cutlets

The minced meat is ready, and you can start making cutlets. To do this, you need to wet your hands with cold water, otherwise the mixture will stick to your hands.

And since it is necessary to fry juicy cutlets, you can choose from one of two methods to increase their juiciness, in addition to adding cold water directly to the minced meat:

  1. place a small piece of crushed ice in the middle of each cutlet;
  2. add a small piece of butter to the middle of the dough.

It is better to roll each formed cutlet in breadcrumbs or flour, so that later during frying a crust will form, which will prevent the juice from leaking into the pan.

What size cutlets should be is up to the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose the golden mean.

Heat treatment

While the cutlets are being molded, you can already put a frying pan on the stove and start heating it with sunflower oil.

To fry soft and juicy cutlets, they must be placed in a heated frying pan. It is important that the heating temperature allows the formation of a crust in the first minutes of frying.

To achieve this, after the first minutes of cooking, you need to lower the temperature and let the cutlets simmer on the fried side. Next, you need to turn them over, and, adding temperature, fry the second side, then reduce the heating intensity of the pan, cover with a lid and let cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after forming a crust on both sides, remove them from the stove, move them to a preheated oven and thus bring them to full readiness.

Each chef conducts his own experiments, changing the ingredients added to the minced meat, adjusting the temperature and frying methods. It is better to write down the most successful results and create your own recipes, selecting the composition and technology for preparing the most delicious, juicy and fluffy cutlets.

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Cutlets are a dish that everyone eats. Only they are prepared differently, and the ingredients vary slightly. Some prefer pork, some prefer beef, some prefer chicken, some combine different types of meat, while others cook from vegetables.

In our family, there are no particularly favorite cutlet recipes. As the husband says: “If only there was meat. I’ll figure out what to eat it with.” Of course, so as not to get boring with a certain recipe, I cook it differently every time: sometimes with cheese, sometimes with butter, steamed, in the oven, etc.

Prepare the necessary ingredients.

Cut the pork into small pieces.

Grind in a meat grinder with a large strainer. If the meat is too lean, you need to add 100-150 grams of lard.

Also grind the peeled onion, garlic cloves and, for juiciness of the cutlets, one medium-sized raw potato in a meat grinder.

Place a slice of bread in a bowl and pour milk over it. Leave for 10 minutes.

Squeeze out the bread pulp and add it to the minced meat.

Add 1 chicken egg, salt and ground black pepper to taste.

Mix everything thoroughly and beat off the minced meat. Beating the minced meat is an important step, otherwise during frying the cutlets will crack, fall apart, and break.

It is more convenient to beat the minced meat in a deep bowl - it will not fly apart. With one hand we take out all the minced meat and with great force, with a sharp throw, we send it back. Repeat this procedure 20-30 times. After this, the minced meat becomes more fluffy, elastic, shaped well and keeps its shape. Then select the required amount of minced meat for the cutlet and beat it again, but by tossing it from one palm to another. This also needs to be done with sudden movements.

It can be seen that the minced meat has changed and is no longer the same as it was in its original form. Form cutlets, determine the shape and size according to your taste and desire.

Pour vegetable oil into the frying pan and heat it well. Place the cutlets. At this moment, due to the high temperature, a crust forms on the cutlets themselves, which retains all the juices inside. If the oil is not heated well, the cutlets will stick to the pan, fall apart and be very greasy. Fry classic minced meat cutlets on both sides until beautifully browned.

If desired, the cutlets can be stewed, prepared with vegetable gravy, or served with your favorite sauce.

Bon appetit. Cook with love.

I cooked cutlets according to different recipes: with a bun in milk, and with fried onions, and with garlic, and with flour, but somehow everything did not add up to the ideal recipe.

And when I once again decided to make cutlets, and there was no bun, milk, or flour at home, I added breadcrumbs to the minced meat. As a reward for my experiments, I received delicious, juicy and soft cutlets. The crackers absorbed all the excess liquid from the meat, onions and potatoes, and the cutlets turned out just wonderful.

If you are tired of disappointments and want to make delicious minced meat cutlets, I strongly recommend using my recipe for delicious minced meat cutlets. Preparing cutlets is very simple: if you have an electric meat grinder and a blender, make cutlets from 1 kg. minced meat can be prepared in 40 minutes.

Subtleties and nuances of cooking

Minced meat for cutlets must be frozen, otherwise the cutlets may “stick” to the pan, even with a non-stick coating.

For cutlets, you can use minced meat from any meat: pork, beef, chicken, turkey. My family loves the combination of minced pork and beef the most, but any one type of minced meat also turns out delicious.

Ingredients

  • Ground beef 500 gr.
  • Minced pork 500 gr.
  • Eggs 3 pcs.
  • Potatoes 300 gr.
  • Onions 250 gr.
  • Breadcrumbs 5 tbsp.
  • Salt and pepper to taste
  • Vegetable oil for frying

How to cook

Pour the minced meat into a large bowl in which it will be convenient for us to knead the cutlet mass.

We clean the onion and cut it into several parts so that it is convenient to place it in a blender.

We do the same with potatoes.

Place onions, potatoes in a blender bowl and add eggs.

Whip all the ingredients into a puree and add to the minced meat.

Mix the minced meat thoroughly with a spoon.

Then add crackers.

Mix and look at the consistency of the minced meat: you should be able to collect the minced meat in a hill, and it should not “float”. If the slide does not work, you need to add another spoonful of crackers.

Let's start forming the cutlets:

We take minced meat in our hands, about the size of one chicken egg, form a ball, and roll it from one palm to another. When the meat ball becomes smooth, press it down a little on top to form a flat cake.

Thanks to this method, minced meat cutlets will not crack during frying, and will retain their shape as if we had simply molded them like “snowballs”.

To prevent the minced meat from sticking to your hands, you can lubricate your hands with water or vegetable oil.

Pour vegetable oil into a frying pan and heat well.

Reduce the heat and put our cutlets out to fry.

Fry our minced meat cutlets on each side for 5-7 minutes until golden brown.

You can now eat the finished cutlets.

To make minced meat cutlets for a child, I added a little water, half an onion and a bay leaf to the pan. Bring to a boil and cook for 20 minutes.

Almost every family can boast of its own recipe for juicy, fragrant cutlets. Typically, a signature cooking method is passed down from a grandmother or great-grandmother and is gradually improved by each generation.

The following recipe for classic mixed minced meat cutlets has also been repeatedly improved and modernized by experienced housewives. For the cutlet mass, beef and pork will be used here, but you can experiment with other types of meat - lamb, veal, poultry or game.

We will tell you how to prepare traditional meat cutlets from pork and beef. We will teach you how to make cutlets neat, juicy and appetizing. Few people will refuse this meat dish; everyone’s favorite cutlets can be served with any side dish. Do you know how they attract at night? The whole family is sleeping, you go to the refrigerator, open the saucepan, take out the cutlet, cut off a piece of bread, yummy, it’s very difficult to resist.

Ingredients

  • Minced beef – 300 g;
  • Minced pork – 300 g;
  • Loaf or other white bread – 120 g;
  • Milk – 120 ml;
  • Chicken egg – 1 pc.;
  • Onions – 0.5 pcs.;
  • Wheat flour – 4 tbsp;
  • Salt – 1 tsp;
  • Ground black pepper - to taste;
  • Vegetable oil for frying – 70 ml.

Preparation

Grind the bread with a knife or crumble it with your hands. Pour in prepared milk. Leave to soak.

Now let's get to the minced meat. It can be purchased ready-made in the store, but it is much better to chop the meat yourself. Then you will know exactly what the minced meat consists of, which means you won’t have to doubt its quality.

So, to make classic mixed minced meat you will need beef or veal and fatty pork in a 1:1 ratio. They need to be chopped using a meat grinder or food processor.

Peel the onion and chop it very finely. To make this task easier, you can use a blender, food processor, meat grinder or a special vegetable chopper. Add chopped onion to the minced meat.

Break one pre-washed chicken egg there.

Squeeze the softened loaf and transfer it to the minced meat.

Season the ingredients with salt and ground black pepper.

Mix the minced meat thoroughly. To give the minced meat even greater density, it is recommended to beat it. To do this, you need to take the cutlet mass in your hand and forcefully throw it back into the bowl. Repeat this action several times. After this method, the cutlets will keep their shape better.

The meat base for the cutlets is ready.

Wet your palms with cold water. With wet hands, form the minced meat into cutlets of the desired size and roll them in flour or breadcrumbs. Many housewives fry cutlets without breading, but if you are not a very experienced housewife, we recommend using breading first; with it, the cutlets will keep their shape better and will definitely not fall apart.

Pour vegetable oil into the frying pan. As soon as it is warmed up, place the prepared cutlets there. They should be placed fairly close to each other (but not close together). This way they will turn out much juicier.

For frying cutlets, it is best to use a non-stick frying pan. The products will not stick to it and will better retain their shape during the cooking process.

Fry the cutlets, covered, until golden brown over low heat, 3-4 minutes on one side, and then 2-3 minutes on the other side.

The mixed minced meat cutlets are ready, they turned out delicious, golden brown, and very appetizing!

Adviсe:

  • To make minced meat, choose pieces of meat that are not too lean. They must contain a sufficient amount of fat layers. Then the minced meat dish will turn out juicy.
  • Vegetables will make the cutlets even juicier. Be sure to add onions to their composition. You can also use some carrots, chopped herbs and garlic. These ingredients will add not only juiciness to the dish, but also piquancy.
  • If you don't have a loaf, you can use any other baked goods. Pieces of brioche, pan bread, baguette and even bagels will work. Any baked goods will make the cutlet mass denser and more elastic.
  • Instead of a loaf, some people use oatmeal; housewives also like to add chopped raw potatoes to the cutlet mass.
  • To give the cutlets a crispy crust, you can roll them in flour (as indicated in the recipe), special breadcrumbs, semolina or beaten egg. This technique is called breading. It serves to create an appetizing crust on the product and to preserve all the flavors inside it. Although a properly cooked cutlet will remain juicy and tasty even without any breading.
  • If you want to get a dish with a delicious crispy crust, do not cover the pan with a lid during frying. In this case, be sure to cook the cutlets over low heat so that they have time to fry completely.
  • Can be made very useful