Recipe for homemade minced meat cutlets in a frying pan. How to cook cutlets

Whatever the mince is, beef, pork, chicken or other meat, it can always be used to prepare a wide variety of dishes.

Ready-made minced meat is added to spaghetti, used as a filling for chebureks or whites, and baked into meat rolls. But still, cutlets are considered the signature dish. And there are various ways to prepare this delicacy.

Cooking delicious minced meat cutlets in a frying pan

To do this you will need:

• 500 g minced meat;
• 50 g breadcrumbs;
• 1 clove of garlic;
• 1 onion;
• salt and pepper to taste;
• 2 eggs.
• a little vegetable oil for frying.

First, you need to grate the onion and garlic.

Add them to the twisted meat along with the egg, salt and pepper and mix.

Pour the crackers into one container, the egg into another and beat it with a fork. Form the minced meat into cutlets. Dip each one first in the egg, then in the breadcrumbs.

Fry the meat balls in a frying pan in sunflower oil until golden brown, then add a little water and simmer over low heat until soft. Then they won't be crispy, but they will be juicy.

Fry the minced meat cutlets in a frying pan, adding bread to the mixture

To make minced meat, mince equal amounts of beef and pork. Separately, soak a couple of crustless buns in milk. Peel the onion and chop finely. Pass the garlic through a garlic press.

Now combine all the ingredients - meat, onion, bun, garlic - salt and pepper, add a couple of eggs and mix everything well. To add juiciness to the cutlets, you can add 1 teaspoon of mustard to the twisted meat.

Now wet your hands in cool water and start forming balls. Then roll them in breadcrumbs or flour, give them an oval shape and start frying in a frying pan.

How long does it take to fry minced meat cutlets in a frying pan?

Balls of ground meat are fried at home in a frying pan for about 10 minutes on both sides. In this case, the frying pan is not covered with a lid. Semi-finished products are also prepared for 10 minutes, and then a little water is added to the dish, and covered with a lid, they are fried for about another 5 minutes.

Chicken cutlets are cooked faster, 5 minutes per side, and fish delicacies are fried in the same way.

To get more tender minced meat, add chopped onions, eggs, milk or white bread crumbs to the meat.

To add a more piquant taste, flavor the mass with chopped parsley and seasonings. To make the minced meat more homogeneous and airy, knead it very well, for at least 5-7 minutes.

It is better to dip minced chicken meat in semolina. This is done to make the cutlets juicy with a golden crust.

A couple of secrets regarding frying cutlets

If you have a lot of different recipes on how to make meat balls tasty and juicy, but the problem is that you don’t know how to fry them correctly, use the following recommendations:

1. Heat an empty frying pan first. Then pour sunflower oil there and wait until the dishes heat up;
2. It is very important to place the cutlets correctly in a hot frying pan so that a crust immediately forms and the delicious juice does not leak out. To keep the shape of the dish and the breading, place the dish in the refrigerator for 10 minutes before cooking, but do not overcool it. Any meat will cook better at room temperature.

How long should you keep the meat in the frying pan so that they are as juicy as possible, even without a crust?

Fry the minced meat on one side for the first 3 minutes, then turn it over and cook on the other for the same amount of time. Thus, a golden brown crust should form. After this, turn the cutlets over again, cover with a lid and cook over low heat for 5 minutes on each side. As a result, the meat will turn out appetizing, the crust will soften, and the inside of the cutlets will be incredibly juicy.

How to prepare delicious cutlets from ready-made minced meat so that they turn out juicy on the inside and crispy, with a golden crust on the outside? The secret lies not only in the correct consistency of the minced meat, but also in the frying technology itself: the oil must be hot, and heat treatment must be carried out immediately after rolling in breadcrumbs. Knowing all the nuances of cooking, you will be able to prepare perfect, classic cutlets that hold their shape perfectly, are aromatic and very tasty.

Ingredients

• minced meat 1 kg
• chicken eggs 2 pcs.
• onion 1 pc.
• garlic 2 teeth
• milk 1 tbsp.
• bread crumb 200 g
• pepper mixture 1 g
• ground crackers 3 tbsp. l.
• salt 1 tsp.
• sunflower oil 150 ml

How to cook classic minced meat cutlets

We prepare all products according to the list of ingredients. It is better to take minced pork and beef - due to the fatty pork, the cutlets will turn out very juicy and tender.

1. 
   We completely cut off all the crusts from the loaf, and cut the resulting crumb into large cubes or tear it into small pieces with your hands so that they absorb the milk as quickly as possible (200 g of bread crumb is approximately 1 glass). Bread must be added, because it will give the cutlets fluffiness and also make them more tender by absorbing all the meat juice.
2. 
   We put the bread crumb into a separate container and fill it with a glass of milk, leave for 10-15 minutes, and in the meantime we make minced meat.
3. 
   Drive a couple of large eggs into a deep bowl with minced meat - if the eggs are small, you can put 3-4 pieces. Add salt and ground pepper to your taste.
4. 
   Place the bread that has absorbed the milk into a bowl with the minced meat (there is no need to squeeze it out with your hands, pour it out along with the remaining milk). We peel the garlic and onions, and then chop them - in order to get a homogeneous mixture that will combine perfectly with the minced meat, it is best to grate the vegetables on a fine grater. Grinding onions and garlic into a mushy state in a blender or by hand will not work.
5. 
   Combine all the ingredients, mixing them vigorously with your hands. As a result, the minced meat on the cutlets should be homogeneous and not stick to your hands. If it is still sticky, then it contains little fat, which means you need to add 1 to 2 tablespoons of odorless sunflower oil.
6. 
   Set the minced meat aside for 10 minutes so that all the ingredients are combined, then stir vigorously again, saturating it with oxygen, and begin to form cutlets. The calculation of minced meat per cutlet is approximately 1 tablespoon. Use your hands to form round or oblong cutlets, and then roll them in breadcrumbs.
7. 
   Immediately fry in hot vegetable oil - 3-4 minutes on one side over high heat, then turn over and cook for another 5 minutes, reducing the heat to low and covering the pan with a lid. We determine the readiness of the dish by lightly pressing and focusing on the color: when pressed, clear juice should appear, and the cutlet should be light gray when cut.

Serve the finished minced meat cutlets hot. They turn out very juicy - the breadcrumb crust allows you to completely retain all the meat juices inside the cutlet. Mashed potatoes, rice, porridge, as well as salad or vegetables in any form are suitable as a side dish. Bon appetit!

1. If the minced meat is not purchased, but will be prepared with your own hands, then the meat should be minced 2-3 times. If desired, you can chop it very finely with a knife - in this case, you will be able to retain maximum meat juice.
2. To prepare minced meat for cutlets, you should not use a fresh loaf, as it will add extra stickiness to it. A yesterday's, slightly dry loaf is best.
3. If you use minced chicken, you don’t need to add eggs to it - they will make the cutlets too tough.
4. For a more piquant taste, you can put a little mustard in the minced meat, and also experiment with spices by adding coriander or suneli hops.

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 cannot 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. 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.

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
5. You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.

The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

Recipes

Ingredients

• 750 g chicken pulp (equal parts breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt;
• ½ teaspoon ground black pepper;
• ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

Ingredients

• 300 g beef;
• 200 g pork;
• 150–200 g fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1–2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Preparation

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.

While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper - to taste;
• 100 g butter;
• vegetable oil - for frying.

Preparation

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.

Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.

My dad's signature cutlets. Juicy and very tasty. The recipe is masculine, thorough and therefore has many nuances that provide answers to questions about how to cook real homemade cutlets without any problems.
Some preliminary tips:
-To the cutlets were juicy:
You need to make the minced meat yourself, on a large grill, and some of the meat should contain fat, which, when fried, will soften the meat fibers and the cutlets will not be dry and tough. You can additionally twist a piece of lard for this purpose. But it is better not to twist the onion in a meat grinder, but to chop it finely with a knife so that it does not lose its juiciness and aroma. It’s good to add a little water to the minced meat (pour it in along with the soaked bread); when cooked, it becomes a broth and remains inside the cutlets.
-To the cutlets did not stick and did not fall apart in the pan:
Before frying, the minced meat must be thoroughly kneaded and beaten (see steps in the master class). This is a very important technological manipulation. This way the cutlet dough becomes elastic and holds together perfectly. You need to start frying the cutlets over high heat and without a lid; due to the high temperature, a crust immediately forms, which not only retains the juice and fat inside, but also prevents the cutlets from sticking to the pan. Dredging in flour also reduces the risk of sticking.

Ingredients:

• 1 kg of meat (half-fat pork + beef in different proportions, I have 1/3 beef, 2/3 pork)
• 2 large onions
• 1 egg
• 2 crusts of day-old bread (only the crumbs are needed)
• 1 tsp with a little top of salt
• 1/3 tsp. freshly ground pepper
• vegetable oil for frying (5-6 tbsp)
• flour for breading (1 cup)

Break the bread crumb (without crust) into fibers, add half a glass of water, and soak for 5 minutes. The water should soak the bread well.

Finely chop the onion.

Pass the meat through a meat grinder on a large wire rack.

Add bread crumb (along with water), egg, onion.
Salt (for 1 kg of meat 1 tsp of salt and pepper), pepper (a little less than 1/3 tsp of freshly ground pepper).

Mix the minced meat thoroughly.
Then, with a hand dipped in water, we tear off lumps of minced meat the size of a cutlet and throw them back into the bowl from a distance of 20 cm, breaking the minced meat in this way for about 10 minutes until it becomes elastic, homogeneous, and holds together as one mass.
Cutlets made from minced meat mixed in this way never fall apart when frying in a frying pan!

Let the minced meat rest for 10-15 minutes.
At this time, the meat pieces are soaked (marinated) with onion juice, salt and pepper.

We all love classic delicious minced meat cutlets according to grandma's recipe. Like many other dishes, they were invented in France, since their origin the preparation has changed dramatically. In Russia, they were first tried back in the time of Peter 1. During this time, many analogues appeared, meatballs, steaks, meatballs, and much more.

If you want to pamper yourself and your loved ones with this wonderful dish, then it will not be difficult for you. Just follow all the recommendations described below and then you will succeed.

Ingredients:

• Assorted minced meat - 700 gr.
• Onion - 1 pc.
• Garlic - 1 clove
• Bread - 1 - 2 slices
• Salt - to taste
• Spices - to taste
• Egg - 1 pc.
• Flour - for frying

Cooking method:

1. Take the finished defrosted minced meat and transfer it to a deep bowl. Peel the onion and garlic and finely chop, using a food processor or grater and combine with the main ingredient.

2. Then beat in 1 chicken egg.

3. Fill the pieces of bread with water, it will soften, then add it to the rest of the ingredients. Using our hands we knead it.

Tip: To make the cutlets more juicy, you need to put bread in the minced meat.

4. Add salt, spices of your choice and you can add ground black pepper to taste. Mix everything thoroughly with a spoon.

5. Then we form cutlets. We take a small amount of meat with a spoon, place it on flour, sprinkle it on top and completely envelop it, then create a shape with it.

6. Turn on the stove in advance, heat the frying pan, pour oil into it and lay out the preparations, start frying on one side first, turn over to the other and bring to readiness.

Serve hot with a side dish. Bon appetit.

How to cook minced meat cutlets according to the classic recipe in the oven

Ingredients:

• Minced chicken - 1 kg.
• Potatoes - 1 pc. (average)
• Onion - 1 pc.
• Bread (loaf) - 3 pieces
• Milk - 100 ml.
• Salt - to taste
• Seasonings - to taste
• Ground black pepper - to taste

Cooking method:

1. Peel 1 potato, grate it on a fine grater and add to the defrosted minced meat.

2. Peel the onion and cut it into small cubes and strips (this is at your discretion). Add it to the meat.

Tip: if you don’t like the feeling of chopped onions in the minced meat, just grate it using a grater.

3. Take a few pieces of bread or loaf, put them in a cup and fill them with milk, let them swell for a while.

4. Meanwhile, add salt to taste, the seasonings you like, black pepper and you can add dried herbs, dill and onions. Mix everything well.

5. Knead the bread with your hands, pour the mixture into the remaining ingredients, and thoroughly knead the minced meat.

6. Preheat the oven. Meanwhile, grease a baking sheet with oil and place the cutlets we have formed on it.

7. Then pour boiled (but slightly cooled) water from the kettle onto the baking sheet so that our dish does not burn.

8. Place in the oven at 180 degrees for 30 minutes, when they start to brown you can remove them. Serve to the table, please your loved ones, 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

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.

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.

Video recipe for classic cutlets without buns (bread)

A very simple recipe for preparing this dish. They usually include soaked white bread, but the ingredients can be completely dispensed with; they turn out juicy and fluffy, not to mention their excellent taste!

Enjoy your meal!