How to degrease homemade cottage cheese at home. How to make low-fat cottage cheese

Good day to everyone! Today I will show you recipes on how to deliciously and quickly prepare various aromatic, crispy cutlets in your kitchen that can be given to both adults and children. Of the many options, I hope you will find your favorite and unique look. Cook in a slow cooker, in a double boiler, in a frying pan, in the oven. 😮

Make them with gravy, breaded, with or without flour, with milk, and even without bread, are you surprised? Then read the article to the end. And of course, subscribe to the blog, because very soon I will introduce you to another version of liver cutlets.

So, let's go.

I would like to say that there are two interesting points in preparing this dish:

1. The most important rule is fresh meat. If you want to achieve more juicy cutlets, then it is recommended to take minced meat in a 1:1 ratio, for example beef + pork.

2. If you are on a diet, then the best option cutlets from chicken meat or turkey.

It's no secret that the most delicious cutlets are obtained from minced meat, which is mixed in half, this is beef plus pork. They are also called “homemade platters.” They turn out fluffy and taste perfect. The main thing is that they are easy and simple to prepare at home.

We will need:

• Meat - 300 g beef and 300 g pork
• Loaf - several pieces
• Eggs - 1 pc.
• Onion - 2 pcs.
• Garlic - 2 cloves optional
• Flour - 150 g
• Vegetable oil for frying

• Salt, pepper, spices - to taste

Cooking method:

1. The whole process of cooking such cutlets will not take as much time as it might seem. First, make the minced meat; to do this, grind the pieces of beef and pork through a meat grinder or a blender. Onions can also be immediately twisted together with the meat. Or you can grate it.

Soak the bread bar in milk or plain water, let it get wet, then squeeze it out with your hands and throw it in a meat grinder too. It's almost ready! All that's left is to add the egg. Add some salt. Add finely chopped garlic and pepper to taste. Mix everything thoroughly.

Important! Without eggs, the cutlet will not work, or rather it will, but it may fall apart in the pan and it will look sloppy.

2. Now use your hands to form meat balls, and then flatten them with your hands, you get such cool and delicious cutlets!

3. The final stage before frying is deboning. meat treats in flour. You can use not only flour, but breadcrumbs ki or semolina. What do you usually roll them with?

Important! To prevent the minced meat from sticking to your hands when you make cutlets, you need to rinse your hands with water.

4. It's time to fry. Heat a frying pan with vegetable oil, then reduce the heat and fry one side first, when you see a brown crust on the bottom, turn it over.

5. Be careful not to let the fat get on your hand and burn you. Although, if you do everything according to the instructions and turn down the heat in time, this will not happen. These are the meat crunches we got! Magnificent and very, very tasty. My men love them very much.

Juicy minced pork cutlets, recipe with photos step by step

There is no special secret in this option; as you can guess, pork meat is quite fatty and juicy in itself. But I still recommend adding onions and garlic for flavor. To make them the most tender, I add to the pork chicken fillet.

My sister always fries this way; in her opinion, it is the best and most delicious option. Try it too.

We will need:

• Pork pulp - 1.5 kg
• Chicken breast - 400 g
• Onions - 2 pcs.
• Garlic - 3 cloves
• Dry white bread - 6 slices
• Frozen butter - 150 g
• Breadcrumbs - to taste
• Vegetable oil - to taste
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

1. Cut the pork and chicken fillet into pieces and grind them, preferably in a meat grinder along with onions and garlic. Soak the bread in water for 3-4 minutes, then squeeze it out and knead it with your hands, add to the minced meat. Mix everything, add salt and pepper.

2. Now the secret technology is how to make cutlets so that they are very juicy and the most delicious. To do this use butter, which must first be frozen. Cut it into small pieces as shown in the picture. Stir and place the resulting minced meat in the refrigerator for an hour.

Important! The frying pan with vegetable oil should be well heated, but after you start placing the cutlets in the frying pan, do not forget to reduce the heat and fry with closed lid.

4. Fry on both sides until nicely browned. golden crust. They look simply great and taste even more aromatic.

Important! Since carcinogens are released in very hot oil during frying, with each new use meat cutlets Refined vegetable oil should be replaced in the frying pan. Remember this!

These beauties will definitely delight you with their spicy taste, and your loved ones will definitely ask for more.

Beef cutlets

For someone beef cutlets, these are the most delicious))) everyone has different tastes. 😎 Which ones do you prefer the most?

We will need:

• potatoes - 2 pcs.
• minced beef - 500 g
• egg - 1 pc.
• pepper, salt to taste
• bay leaf - 1 pc.
• onion - 1 pc.
• flour for deboning
• greenery

Cooking method:

1. Experts recommend mincing the beef, not once, but twice, so they will turn out more tender, softer and juicier. If you are using a ready-made Ground beef, then you also need to skip it one more time. Pass the peeled potatoes and meat through a meat grinder. Or you can grate it. Pepper, salt, and finely chop the dill for flavor. Cut the onion into small cubes.

2. Mix all the ingredients, and then form the minced meat into these beautiful meat beauties, which you roll in flour.

3. Fry in a preheated frying pan with vegetable oil on both sides until nicely browned. It should look something like this:

4. Basically, all cutlets are served with a side dish, for example mashed potatoes or buckwheat, pasta. And for them you need a special and delicious gravy. I suggest you cook this one. It is prepared easily and simply. After frying, fill the dish with water so that it does not cover the cutlets at all, add laurel, spices, allspice, salt and simply boil this mixture for about 20 minutes so that the cutlets release their flavor.

Important! You need to simmer under a closed lid over low heat. If you want your gravy to be thick rather than thin, add flour to it.

How should you add flour to make the gravy thick? It’s very easy, to do this, stir flour (1-2 tbsp) in a glass (0.5 tbsp) with water, and then pour it into the boiling gravy, stir and simmer for another couple of minutes.

Minced chicken cutlets

You can prepare a lot of dishes from such minced poultry, and chicken Kiev is no exception.

We will need:

• minced chicken – 250 g
• egg - 1 pc.
• onion - 1 pc.
• starch - 1 tbsp
• milk - 3-4 tbsp
• salt, pepper to taste, vegetable oil for frying

Cooking method:

1. Take minced chicken, add chopped onion cubes, one egg, salt and pepper. For juiciness, pour in a little milk.

2. The mixture will be very tender and slightly pink. Sprinkle with starch, mix and form cutlets into any shape you like. It all depends on your preferences, it will not affect the taste in any way.

3. Then fry them in a frying pan with vegetable oil with the lid closed so that they do not burn. If you want your cutlets to be crispy, then roll them in breading or semolina.

Important! Don’t think that the cutlets in semolina will not be tasty, or that the semolina will squeak on your teeth, nothing like that, it will be very, very tasty, just cool and crunchy! I always roll it in semolina and am very pleased.

Quick cooking option chicken cutlets ready, serve with mashed potatoes or you can make a hamburger out of them, or maybe you can fry them especially for hamburgers?! 🙂

If you like to cook chicken cutlets at home, then take note of this article, in it you will find the most delicious and best practices:

Fish cutlets from pollock (hake, pike perch, cod) with semolina

I suggest everyone try this option, because fish is rich in different useful substances, especially it contains a lot of phosphorus. You can cook from any fish, for example pike or pike perch, you can take sea fish.

We will need:

• hake, pike perch, pollock - any 1 kg
• onions - 1-2 pcs.
• bread or loaf - 2-3 pieces
• tomato paste - 2 tbsp
• vegetable oil
• salt and pepper to taste

Cooking method:

1. How to cook such cutlets? Clean the fish from scales and cut into small pieces. Chop the onion into cubes and fry in a frying pan with vegetable oil until a beautiful golden color. Cool it down.

2. Through a meat grinder, grind pieces of fish, soft bread, which must first be soaked in water and squeezed out with your hands, and fried onions. Salt and pepper.

3. With wet and damp hands, make balls like these. Fry them in a frying pan, the oil, of course, should be well heated, and then reduce the heat, fry with the lid closed, on both sides. Tender and tasty cutlets are ready!

4. Now after frying, place the prepared cutlets in a saucepan, add water, 1 tbsp tomato paste which should be boiling, you can use it from a kettle, break the bay leaf and simmer for 2-3 minutes. Tomato sauce ready.

5. It is best to serve this dish with rice or potatoes, as well as buckwheat. Bon appetit!

Crab sticks cutlets with cheese

Have you tried such unusual, original things using crab sticks. They use a minimum of ingredients, but the taste is extraordinary, similar to fish.

We will need:

• crab sticks - 1 package 200 g
• cheese - 100-150 g
• egg - 2 pcs.
• garlic - 1 clove
• salt and pepper to taste
• flour for breading

Cooking method:

1. Grate the sticks and cheese. Pass the garlic through a press. Mix all ingredients together, add salt and pepper. Add eggs. Next, make these little red cutlets from the mixture and dip them in flour.

2. Fry them in a hot frying pan on both sides. Bon appetit! Very tasty and beautiful, this is how they turn out!

We will need:

• minced meat - 1 kg
• fresh potatoes - 1 pc.
• onion - 1 pc.
• garlic - 1 clove
• water or milk - 2 tbsp
• salt and pepper to taste
• egg - 1 pc.

Cooking method:

1. Chop the garlic and onion finely with a knife, usually this is done by hand.

2. Try to grate the potatoes on a fine grater, or on a coarse grater.

3. Add grated potatoes, garlic and onions to the prepared store-bought minced meat. Place one egg in there. Stir and form the minced meat into lumps, then flatten them with your hands. Your hands must be wet every time for everything to turn out beautifully.

4. Now place them in a steamer or you can use any baking dish in the oven.

If you are using a steamer bowl from a multicooker, then turn on the “Steam” mode and bake them for about 20 minutes.

If you are using an oven, then install temperature regime 180-200 degrees and bake until golden golden brown crust. Baked in the oven are also very fragrant and beautiful!

And of course, traditionally you can fry the cutlets in a frying pan. Which method do you prefer? Write your comments, I will be glad))) 😛

5. Wow, that's what happened! Juicy, soft, tender and very, very tasty! This type is universal, you can make it without onions, it will be delicious too! This option is good because if you don’t have bread or a loaf, you can replace it with potatoes. Alternatively, if there are no potatoes, you can sprinkle the minced meat with semolina and let it stand so that the semolina swells for about 20 minutes.

If desired, roll in breading or flour, or make without flour and without breading.

Secrets of cooking the most delicious and juicy cutlets

P.S. You can put a surprise in any type of cutlet, for example, hide boiled food inside each cutlet quail egg or finely chopped chicken eggs, you can also use grated cheese, and even sausage.

Any such meat balls, round or oval shape can be frozen and made into semi-finished products home production. And there, any day you can take it out and bake it, fry it for dinner or for a hearty afternoon snack.

That's all, see you soon) Have a nice, bright and colorful day everyone! May you have a great mood!

Not everyone can achieve aromatic, tasty cutlets with a crispy golden brown crust. To cook them like this, you need to know how to fry cutlets in a frying pan. To do this, you must follow all the rules and reveal more than one secret of preparing this simple dish.

When frying the dish under discussion, minced meat is of great importance: its composition and the quality of the meat used. However, not only does it influence ready dish, but also compliance with frying technology. If you don’t take this stage seriously enough when cooking, you can end up with dry, tasteless cutlets with a weak odor, or beautiful and appetizing, but not fried inside, or a completely shapeless mass that sticks to the surface of the frying pan.

So, what you need to consider to prevent this outcome:

• The frying pan must be hot so that the minced meat is immediately covered with a crust, which will keep the formed products from falling apart. If the pan is not heated enough, the cutlets will stick.
• The breading often falls off after dipping the products into fat. To prevent this, after rolling the meatballs, you need to place them in the refrigerator for about a quarter of an hour, and then fry them.
• The products are fried in vegetable oil or fat: in oil (purified oil is better suited for these purposes, which does not spoil the taste and smell of the finished dish), the cutlets are less likely to burn, but when cooked in a large amount of melted fat, they will not only not burn, but will also be more aromatic and juicy.
• The meatballs are lowered after the oil or fat is very hot. To check, use bread by dipping a piece into fat: if it browns and “moves,” then you can send the prepared products.

How to lay it out correctly to make it safe:

1. Take the cutlet in your hand so that it hangs slightly on one side.
2. First, lower the sagging edge of the product into the heated dish, and then turn your hand away from you, placing the remaining part - even if oil splashes fly, then in the direction opposite to the cook.
3. Use a spatula to slightly move the meatball so that it does not stick to the surface of the pan.
4. Turn away from yourself, trying to perform the action smoothly, without splashing.

Several methods for frying cutlets:

1. The products are well fried over high heat on both sides alternately. After this, turn down the heat, add a few tablespoons of water to the frying pan, cover and simmer until done.
2. The meatballs are fried over high heat until golden brown. Afterwards they are turned over and fried over low heat. You can close the container with a lid to make the finished dish more juicy, but this is not necessary.

You can check the readiness of the cutlets by piercing them. If a clear liquid appears, then they are ready, but the juice is cloudy, which means they need to be left for some more time.

How long does it take to cook, depending on the meat?

When asked how long to fry cutlets in a frying pan, you cannot get a definite answer.

This aspect depends on many circumstances: the heating temperature of the frying pan, the humidity of the cutlet mass, the composition of the minced meat:

• fry homemade cutlets in an open frying pan for about 10 minutes, then add a quarter glass of water, cover and simmer for about the same amount;
• semi-finished products are fried 2 times longer, and then simmered for another 5 minutes.
• chicken and fish cutlets fry faster - about 5 minutes on each side.

You can also bring the meatballs to readiness in the oven by steaming them in own juice, water or in a special sauce in a frying pan.

The exact cooking time for meatballs depends not only on the type of minced meat, but also on the size and thickness of the meatballs, and the quality of the cookware. If it takes about a third of an hour to prepare medium-sized products, then frying large cutlets will take at least half an hour, while small and thin ones will take about 10 minutes to cook.

How to fry frozen semi-finished cutlets

Preparing semi-finished products is a nice thing. The need for them is especially felt when there is not enough time and energy, but you need to cook something. So the previously made and now frozen cutlets that need to be fried urgently come to the rescue, but how?

And here there are 2 options for the development of events: wait for them to thaw or fry them right away. In the first case, the frying technology is similar to preparing freshly prepared cutlets. However, there is a high probability that most of the juice will leak out of the cutlets, and the finished products will turn out a little dry.

When frying frozen meatballs, the same principles are followed, however, some advise placing the meatballs immediately after turning on the fire on a dish that has not yet been heated.

Chicken cutlets in a frying pan

To prepare minced meat you will need chicken meat minced (0.5 kg), semolina(3-4 tbsp), 2 eggs, finely chopped onion, chopped herbs and spices (to taste).

Chicken balls Before cooking, they are breaded in semolina to maintain their shape and give them a golden crust during frying. Therefore, you will need another tablespoon of semolina for breading.

There are three ways to solve this problem:

1. Combining vegetable and butter.
2. Using ghee for frying, which does not contain whey.
3. Fry the cutlets in an oil “substitute” - margarine or spread.

We will fry using the first method, so we prepare vegetable oil and butter.

How to cook:

1. Thoroughly knead the minced meat from all products (except for additional ones).
2. Place it in a cool place for half an hour.
3. After this, divide into equal parts, form cutlets and roll them in semolina.
4. Pour vegetable oil into a heated bowl and fry on one side for 7-8 minutes.
5. Turn the cutlet over, placing a piece of butter under it, which will give the finished cutlet delicate taste and juiciness.
6. Fry for 7-8 minutes.

The finished meatballs are placed on a plate and served with any side dish.

How to cook without adding oil?

You can cook any meatballs without oil. But the cookware for these purposes needs to be selected with a non-stick coating: titanium, Teflon or ceramic. A cast iron container will not be suitable for these purposes, because products will stick to an ungreased surface.

How to fry:

1. Heat the container on fire.
2. Lay out the products.
3. Fry the cutlets on both sides until golden brown.
4. Pour in some water and cover.
5. Simmer for about a quarter of an hour.
6. Remove the lid and fry for about 5 minutes more.

Another way to cook chicken cutlets without adding oil:

1. From minced chicken form small balls and place in a deep frying pan or pan with a thick bottom.
2. Pour boiling water so that it covers the products by about a third or two thirds.
3. Simmer over low heat until the liquid evaporates (about 15 minutes).

Readiness is checked by puncturing the meatballs: if clear liquid flows out, then they are removed and prepared for serving.

Proper frying of fish cutlets

A dietary dish - fish cutlets - also needs to be able to cook. The first stage is the formation of small flat cakes from minced fish. For greater juiciness, they need to be dipped in a beaten egg, and then rolled in breadcrumbs.

Fish cutlets are fried in two ways:

• Dip into the hot mass and fry on both sides until browned, about 7-8 minutes;
• Fry on both sides until golden (about five minutes), and then simmer over low heat, adding a quarter glass of water. You can also simmer in milk or sour cream until the liquid has completely boiled away, then the cutlets will be softer and juicier.

A few secrets from chefs

• You can check the hotness of the dishes using water: if a droplet hisses, then the products can be sent to the frying pan.
• It is better to send the dishes to heat up before creating the cutlets; while it is heating up, you can stick a sufficient number of meatballs.
• For breading, not only crackers are used, but also semolina or flour.
• The laid out cutlets need to be moved a little so that they do not stick to the surface.
• It is better to turn the meatballs over with a spatula or special tongs, but not with a fork, otherwise they will fall apart.
• After the first batch, you can fry the second batch in the remaining oil, but after cooling, this fat can no longer be used, since toxic substances - carcinogens - remain in it after frying.
• If the meatballs are cooked with sauce, then add it 3 minutes before cooking.
• Return the uncooked cutlets to the pan, add about 60 ml of water, cover and simmer for about 5 minutes.
• Regular napkins will help remove excess oil from the meatballs. To do this, you need to cover the bottom of a flat plate with them and lay out the fried cutlets in one layer. After 2-3 minutes, the oiled paper is removed.
• If you forgot to salt the minced meat, then correct the omission by serving it cut into portions and sprinkled with salt or watered salty sauce cutlets.

Cutlets fried in a frying pan - meat product, in the form of a flatbread, which is made from minced meat. However, cutlets can be made not only with meat, but also with vegetables or combined ones. We will prepare the latter, namely cutlets from minced meat and vegetables, today on.
Cauliflower cutlets with minced meat are a great alternative classic version. They turn out much juicier, more nutritious and healthier. The dish will perfectly diversify the daily menu and will certainly become a regular guest on the dinner table. You can serve fried cauliflower as an independent dish or as a side dish.

Rules for preparing minced meat cutlets

To make the dish perfect, you need to properly prepare the minced meat cutlets. Let's look at little secrets that will help reveal the most unexpected nuances in food.

• The key to juiciness of frying cutlets lies not so much in adding vegetables to them, but in using good minced meat. To do this, it is better to purchase beef or pork tenderloin, back, neck, brisket, shoulder or thigh. Bones, films, cartilage and veins must be removed before scrolling in a meat grinder.
• If for fried cutlets When using minced meat, mature cauliflower is usually boiled for a short time, about 5 minutes. Young fruits can be added to minced meat raw, so they are not blanched.
• Eggs are an important component when preparing minced meat for cutlets. Usually 2–3 pieces are enough for 1 kg of meat. If you put more, the cutlets will be tough.
• Onions go well with meat, but you shouldn’t put too much of it either. For 1 kg of minced meat, 200 grams will be enough.
• The final accent of the right minced meat for cutlets is spices and herbs. But here there must be a sense of proportion and remember about combinations. Salt, hot chili, allspice coriander, black and red pepper – all at your discretion. Rosemary, oregano and savory are suitable for experiments. Any greens are also good in such cutlets: dill, parsley, mint, cilantro, green onions. However, to follow the standard recipe, you can stick to salt and ground black pepper.

Now that you know how to properly prepare minced meat cutlets, let’s turn to the step-by-step recipe.

Cutlets fried in a frying pan from minced meat and vegetables, recipe with photo

Ingredients

Pork pulp – 600 g
Cauliflower – 300 g
Potatoes – 2 pieces
Onions – 1 piece
Garlic – 2 cloves
Eggs – 2 pieces
Salt - to taste
Black ground pepper- taste
Vegetable oil - for frying

Preparation

1. Fresh and strong cauliflower, without dark spots, wash and cut into inflorescences, which we place in a cooking pan or deep saucepan.

2. Pour drinking water over the cabbage and put it on the stove to cook for 5 minutes, lightly salting the water. After the inflorescence, place in a colander to drain all the liquid.

Advice: if young cabbages are used, then you can not pre-boil them, but immediately use them for minced meat.

3. Peel and rinse potatoes, onions and garlic. Cut into pieces that will fit into the neck of the meat grinder.

Tip: To prevent peeled potatoes from browning, place them in water.

I had new potatoes, so I didn’t peel them, but just washed the tubers thoroughly.

4. Clean the meat from films, veins and fat. Set up a meat grinder and grind the pork, potatoes, onions and cauliflower. Let's pass the garlic through a press.

Advice: if your meat grinder has several grates, then choose the middle one for minced meat cutlets.

5. Beat eggs into the minced meat and season it with salt and spices.

Tip: if you season the minced meat with spices, you will need less salt than usual so as not to oversalt the dish.

6. Mix the ingredients well until smooth so that all the spices are evenly distributed.

7. Place the frying pan on the stove, pour in oil and heat well. We will form medium-sized cutlets with our hands and immediately place them in a well-heated frying pan.

Tip: periodically wet your hands with water so that the minced meat does not stick to your palms and for better formation of the cutlets themselves.

8. Over medium-high heat, fry the cutlets on both sides until golden.

Tip: if you have a frying pan with a good Teflon coating, then you can fry cutlets on it with a minimum amount of oil or even without it at all.

The cutlets were well browned, the minced meat in them was completely fried, and the cauliflower and potatoes added to them gave them juiciness. Vegetables are almost not felt in the cutlets, but the cutlets taste more tender than when adding regular flour and, definitely, more useful!

Serve the finished cutlets fried in a frying pan hot with any or fresh vegetable salad. They also make a great cold snack with a bun and lettuce.

Bon appetit!

PS: For the dish, you can use not only cauliflower, but also white cabbage, and if desired, in addition to potatoes, add, for example, carrots, zucchini, pumpkin, squash and other suitable vegetables. In short, there are plenty of opportunities for culinary experiments in the kitchen! If you know your recipe for making successful minced meat and vegetable cutlets fried in a frying pan, I will be glad if you share it with my readers in the comments.

I suggest watching a video recipe for preparing delicious pork cutlets with greens from Yulia Vysotskaya.

Probably one of the most popular dishes cutlets that every mother lovingly prepares for her children are cutlets. Their excellent juicy taste Everyone remembers them from childhood, because how much warmth and care every mother put into them, wanting to feed the child as deliciously as possible.

Initially, such a dish as “cutlet” came from France, which literally translated meant “rib.” This is not surprising, because now cutlets are made from minced meat or minced meat, but several decades ago, the cutlet was a whole fried piece of meat on a rib bone.

To prepare especially tasty and tender cutlets, every housewife should know a few important secrets and recommendations:

• If you mince the meat for cutlets through a meat grinder not once, but twice, the cutlets will turn out more juicy and tasty (this is especially true for stringy meat);
• If to minced meat adding an egg is optional, but purely optional, then adding an egg to minced fish- required element. The egg binds the minced fish and the cutlets will not fall apart during frying;
• Extra cold water in the cutlets is only beneficial! The more cold water(or even ice) in the cutlets, the juicier they will be. Don't be alarmed, the water will evaporate during frying, but the meat juice will remain. But you shouldn’t abuse water either! You need to see that very line, otherwise because of huge amount water, the cutlets will simply fall apart.

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

As a rule, the duration of frying primarily depends on their size. If you have cutlets of standard size and shape, you need to fry them for 5-7 minutes on each side. It is not recommended to cover the frying pan with a lid so that the cutlets acquire a fried, appetizing crust.

If you want stewed cutlets, after frying them, cover them with a lid and reduce the heat slightly. the dish will steam and become softer and more tender.

How to make delicious minced meat for cutlets

The modern version of cutlets is the result of torment and thought over options for how to cook tough meat more tastier. Previously, not everyone had the opportunity to buy expensive and selected meat, and tough meat is also meat. That’s what happened: we tried to chop tough meat, added a little fat and fried. The result was cutlets whose taste exceeded all expectations. The whole world began to fry them on holidays and on ordinary days, and delight their family and friends with them.

Of course, it is best to make minced meat yourself - this will turn out the most delicious. However, if this is not possible, it doesn’t matter, you can easily buy it in a supermarket, you just need to carefully consider it and choose the best of all possible options.

To prepare a homemade version of minced meat you need:

• 0.5 kg of meat;
• about 200-250 grams of white bread soaked in milk/water;
• 1 large onion;
• ground pepper;
• salt;
• a little water.

The main key to success homemade minced meat for cutlets - the correct proportional ratio of bread and meat in it. Remember the mass of soaked and squeezed bread should be 40% of the mass of meat. If the mass of bread greatly exceeds the mass of meat, the cutlets will come out dry and tasteless.

To properly prepare bread for minced meat, you first need to cut off the crust from it, cut it into small slices and pour milk/water over the crumb. As soon as the bread is completely soaked and swollen, it must be thoroughly squeezed out.

Cut the meat into small pieces and pass through a meat grinder together with the peeled onion. Do the same with the previously squeezed bread. Add salt, ground pepper and a glass of water to the resulting mass. Mix thoroughly. The more intensely you knead the minced meat, the tastier and juicier your cutlets will be. The minced meat is ready!

As in any business, the process of preparing minced meat also has its own subtleties. Leave your minced meat in a cold place for 2 hours and your cutlets will come out even more juicy. But this is not mandatory, just a recommendation. If you don’t have time and need to cook cutlets urgently, cook right away. Don't worry, they will also be incredibly delicious.

Despite the fact that recipes for preparing cutlets are quite simple and do not require any extra effort or large financial expenditures, the taste of this dish can be very rich and has brought pleasure to its eaters for many centuries in a row.

How to make delicious cutlets from homemade minced meat in a frying pan

This version of the recipe is the most practical and fast, since the process of its preparation will free you from separately forming individual portions of cutlets and wasting a lot of time.

As expected, the main ingredient for preparing the dish is this recipe is homemade minced meat (how to prepare it was described earlier).

To begin, take a flat tray and line it parchment paper and sprinkle water on top. Roll small identical balls from the previously made homemade minced meat and place them on a prepared tray. Then, each of them needs to be rolled in wheat flour or breadcrumbs and place in a hot frying pan with oil.

As soon as one side of the cutlets is well cooked, turn them over to the other and fry for the same amount of time. Watch the cutlets carefully - they should not be soggy or overcooked. Ready!

When hot, the cutlets have a particularly rich and juicy taste. Serve them with mashed potatoes, vegetables or other side dishes, and your guests will be delighted.

How to properly fry frozen cutlets in a frying pan

Oddly enough, even store-bought cutlets can be prepared tasty and appetizing. But the main thing to remember is that semi-finished cutlets should never be defrosted before frying, otherwise all the juice will leak out of them and they will be dry.

The process of preparing frozen cutlets consists of two stages: frying and stewing. First, they need to be thoroughly fried in heated vegetable oil until golden brown (about 5 minutes), then they should be transferred to a thick-bottomed pan, pour in a little water and cover with a lid. The dish needs to simmer for about 30 minutes over low heat.

The result should be very tasty and tender cutlets. Guests won’t even think that these cutlets are a quick purchase option.

Recipe for dietary chicken cutlets

This version of the dish is dietary, and is suitable for people who watch their dietary nutrition, and for very young children.

Ingredients:

• 0.5 kg chicken fillet;
• 3-4 small slices of bread;
• large onion;
• milk/water;
• egg;
• ground pepper and salt.

First you need to soak the bread. Pour milk/water over it and leave to soak. Next, mince the chicken fillet and peeled onion and mix with the egg. Season with salt, pepper and knead for 5-7 minutes.

After kneading, form small balls from all the minced meat, place them in a saucepan with a thick bottom and pour boiling water over them. The cutlets should be 2/3 covered with water. Turn the heat to low and cover the pan with a lid. Simmer until done.

If desired, the cutlets can be served sprinkled with herbs or a little butter.

A very tasty recipe for pollock fish cutlets

Not only are cutlets extremely popular among dietary cutlets chicken cutlets, but also fish. Since ancient times, every nutritionist has advised eating fish cakes at least once a week, as they are very good for health. Let's try!

Ingredients:

• 0.5 kg of fish fillet (any fish you like);
• garlic clove;
• egg;
• cream;
• a pinch of dry herbs
• a pinch of paprika;
• ground pepper;
• salt;
• breadcrumbs;
• vegetable oil (for frying)

Carefully check all fillets for the absence of bones and pass through a meat grinder. Add egg, chopped garlic, salt and pepper to it and mix. Then add about 2 tbsp to the mixture. l cream, paprika and herbs, and mix well again.

Without ceasing to stir, slowly add breadcrumbs to the mixture and knead until it completely stops sticking to your hands. Then, form the minced meat into flat patties, dip in the previously beaten egg, roll in breadcrumbs and lower into the hot oil in a frying pan. Fry until done!

What's your favorite cutlet recipe? Or maybe you know some special cooking secrets?! Let's share! Tell us your signature recipes and perhaps they will become popular all over the world.

How to fry cutlets in a frying pan - basic technological principles

There may be several reasons for such shortcomings. It is important to find them and eliminate them at the very initial stage of preparing fried cutlets, so as not to completely spoil favorite dish.

Firstly, before frying cutlets in a frying pan, it would be very good if, in case of uncertainty, the housewife conducts a little testing, especially when it comes to preparing cutlets according to a new recipe. Take a small part of the cutlet mass, form a cutlet weighing 50-60 g, and fry it separately. In this case, it will be possible to identify any defects in the minced meat and eliminate them.

Here are the most common causes of failed cutlets and how to eliminate them:

If the cutlets crumble during the frying process, then most likely an error was made in preparing the meat or fish cutlet mass: the minced meat was poorly beaten, as a result of which the collagen that binds the cutlet mass was not sufficiently released from the meat juice. In this case, you need to beat the minced meat to the required consistency or add an egg to it and mix thoroughly. After beating the mixture again, keep it in the cold for at least an hour and then start frying the cutlets.

If vegetable or cereal cutlets fall apart, where the binding component of the cutlet mass is egg white, starch, flour or other products, then add the missing ingredients, mix the cutlet mass and wait until the gluten or protein fibers swell and the particles begin to bind.

Of course, for frying cutlets you need to choose the right fat and the right utensils. First about fat. If deep frying is necessary, then we definitely choose refined vegetable oil. It is odorless, and therefore the taste and aroma of the cutlets will not change when frying. Refined oil begins to smoke at temperatures above 200ºϹ, and for cooking cutlets this temperature is quite enough. In natural vegetable oil (unrefined) at 110ºϹ, microparticles of the raw materials from which this oil was obtained begin to burn. When heated, these particles begin to stick to semi-finished products, which in turn will have a bad effect on the taste of the finished dish.

If we are talking about poultry or fish cutlets, where the use of butter is necessary, then you need to remember that it contains up to 82.5% fat ("Extra"), and the rest is milk components, and these are them begin to stick and burn in a hot heat-resistant container at a temperature even less than 100ºϹ. How to fry cutlets in a frying pan in this case?

Options for solving this problem:

You can combine vegetable oil and butter. Start frying on one side in vegetable oil, and when turning the cutlets over, place a small piece of butter under each semi-finished product so that it is absorbed directly into each cutlet, does not burn and creates the necessary taste of the product;

Use clarified butter, which does not contain whey, and is composed entirely of milk fat;

Another backup option is to use spread or margarine for frying cutlets.

Of course, when choosing fat, you need to take into account the composition of the cutlets. For some semi-finished vegetable products, vegetable oil is definitely better: this, for example, applies to carrot semi-finished products. But potato or cabbage cutlets will be equally tasty if you use any of the listed fats to fry them. The taste will just be different, but this will only add additional variety. For frying cutlets from minced pork and beef Pork fat is quite suitable.

A few words about dishes. In a frying pan with a good Teflon coating, you can fry cutlets without using fat. If the frying pan is used correctly, according to the instructions, and there are no scratches on it, then the cutlets will not be in danger of sticking or burning. However, in this case, when turning the cutlets over to the other side, it is advisable to cover the frying pan with a lid and continue frying, while simultaneously steaming them from the inside.

Every housewife has a set of frying pans made of different materials in her arsenal. You can figure out the diameter of the frying pan: it depends on the number of cutlets. It is better to fry semi-finished vegetable products in heavy cast iron frying pans, since it is precisely such utensils that allow you to obtain the required degree of fried products at the same time as an attractive appearance.

It should also be taken into account that cast iron cookware takes longer to heat up than conventional Teflon or ceramic frying pans, but it also, after heating, maintains a constant temperature for a long time, even after turning off the stove. This mode allows you to slowly monitor the process heat treatment. Smooth heating also better ensures frying inside the semi-finished product, without burning the surface.

When using a frying pan with a thin wall, even with a Teflon coating, you need to constantly adjust the intensity of its heating, and to do this, add or reduce the temperature with the burner regulator. With high heat in such a frying pan, the cutlets will quickly fry on top, remaining undercooked on the inside. If the Teflon frying pan is heated low, the cutlets will be stewed rather than fried, and in this case a golden brown crust will not be achieved.

Which of the two methods is more convenient is up to the owner of the stove and frying pan to decide, based on an assessment of her capabilities and skills.

How long to fry cutlets in a frying pan? The answer is obvious: until fully prepared. But jokes aside, the duration of frying will depend on the product used - in each individual case, the time varies according to the density of the ingredients.

Let's start with the fact that cutlets are prepared both from whole pieces of meat or fish, and from minced minced meat, poultry, fish, cereals and vegetables. The cooking time in each case depends on the composition of the cutlet mass, the temperature of the frying surface, and the humidity of the prepared minced meat.

First, all types of cutlets are fried on both sides and brought to readiness over lower heat, covered or in the oven. The thickness of the cutlets also matters for the duration of their heat treatment.

But in any case, meat and fish cutlets must first be fried until crusty on both sides, and then they should be steamed for another 7-8 minutes. This especially applies to cutlets that contain minced pork. You can finish frying the cutlets after preliminary heat treatment in a frying pan, in the oven, and you can steam them in their own juice, or stew them by adding broth, water or a specially prepared sauce.

In each specific case, as a rule, recipes indicate the frying temperature and how long to fry the cutlets in a frying pan, although a popular and beloved dish sometimes does not require such detailed recommendations.

Recipe 1. Juicy homemade cutlets

Ingredients:

Fatty pork (pulp) 400 g

Veal, boneless 350 g

Bread, white 150 g

Milk 250 ml

Garlic 30 g

Egg 1 pc.

Ground pepper, black

Fat (for frying)

Preparation:

Soak stale bread in milk, mash with a fork - you can add it to a meat grinder to twist along with the rest of the ingredients. Mix the cutlet mixture well and, cover, refrigerate for at least half an hour. Form flat, oval-shaped cutlets, 120-130 g each.

Fry first over high heat, 1-2 minutes on each side, and then simmer over medium or low heat, covering with a lid.

Recipe 2. Cabbage cutlets with cheese and mushrooms

Ingredients:

White cabbage, chopped 0.5 kg

Bread, white (or crackers) 180 g

Garlic 20 g

Dry mushrooms, porcini (powder) 50 g

Cheese, hard 250 g

Sour cream 150 g

Ground pepper

Flour (for breading)

Ghee for frying

Preparation:

Finely chop the cabbage, grate the cheese (finely), ground crackers and mushroom powder combine with sour cream. Salt the cabbage and add chopped garlic, ground spices, knead lightly to release the juice. Combine all the prepared ingredients into the cutlet mass and mix. You need to form semi-finished products immediately, with your hands dipped in water, and immediately fry them at medium temperature, in heated fat. Fry on each side for 2-3 minutes.

Recipe 3. Cutlets from beef liver with buckwheat

Ingredients:

Buckwheat porridge 250 g

Egg 1 pc.

Liver 350 g

Garlic 15 g

Flour 70-80 g

Mayonnaise 50 g

Frying fat

Preparation:

Boil 120 g of buckwheat in 350 ml of water. The porridge should not be crumbly. Grind the prepared pieces of liver, garlic and onion with a blender or meat grinder. Combine the mixture with the porridge, add the remaining ingredients, mix. If the cutlet mixture is too liquid, add more flour and let stand for 50-60 minutes. Spoon the cutlet mixture into the heated fat, like pancakes, and fry for 2-3 minutes on both sides.

Recipe 4. Chicken meatballs, in sour cream sauce with parsley

Ingredients:

Chicken fillet 0.7 kg

Egg 1 pc.

White bread, stale 200 g

Milk 100 ml

For the sauce:

Sour cream 10% 300 ml

Garlic 10 g

Parsley, chopped

Preparation:

Grind the bread soaked in milk, onion and chicken pulp. Add spices, chopped garlic, egg and prepare cutlet mixture. Keep it in the refrigerator and form balls of 60-70 g each. Simmer them in heated oil, covering with a lid, for 10 - 15 minutes. Combine sour cream with flour and spices. Add water to thick sour cream if necessary. Pour the liquid into the frying pan with the meatballs and simmer for another five minutes, cover with a lid, add the herbs, let the sauce boil and turn off the heat.

Recipe 5. Fish cutlets pollock fillet

Ingredients:

Lemon juice 50 ml

Pollock fillet 700 g

Egg 1 pc.

Butter 120 g

Bread 200 g

Breadcrumbs

Preparation:

Combine the crushed bread with onions and fish, pureed in a blender, add lemon juice, egg and spices. Stir the minced meat, add softened butter and beat out the mass. Cool and form flat round cutlets, bread them in breadcrumbs, place on a plate, and refrigerate. It is better to deep-fry such cutlets so that the oil from the cutlet mass does not have time to leak into the frying pan.

How to fry cutlets in a frying pan - tricks and useful tips

The readiness of meat cutlets can be checked by pressing on the cutlet with a spatula or fork: if, as a result of the pressure, clear juice, then after 2-3 minutes of steaming you can remove the cutlets from the heat.

If you monitor the amount of cholesterol entering the body, then use only vegetable oil for frying, and it is better if it is olive oil, but not virgin oil. Although any fried food is quite harmful, you should try to reduce this harm to a minimum.

Do not use the same oil twice, because after frying the cutlets in a frying pan, this oil turns into a toxic substance containing carcinogens. After frying the cutlets, the remaining oil should be thrown away. At best, they can be used for other economic purposes, but under no circumstances should they be eaten.

In order for the cutlets to be juicy, it is not always necessary to use breadcrumbs. Juiciness is provided by protein or starch.