Classic pork and beef cutlets. Video recipe for making minced beef and pork cutlets Recipe for soft beef and pork cutlets

Recipe for the most delicious minced pork and beef cutlets. Juicy and tender, your guests and loved ones will be delighted! Cooking at home is easy and simple for the whole family.

Children and adults love delicious cutlets. They go well not only with any side dish or salad, but it is also very convenient to make a sandwich for a snack from a cutlet with a bun. Soft, juicy and tender, such cutlets will not leave anyone indifferent.

Products for cooking:

Meat - 1 kilogram (pork - 500 gr., beef - 500 gr.);

Turnip onion 100 grams;

Garlic 10 grams;

Bread 100 grams;

Potatoes 50 grams;

Carrots 50 grams;

Spices (fresh parsley, salt, pepper);

Vegetable oil 50 grams.

Grind the meat together with onions and garlic in a blender or pass through a meat grinder.

Place in a bowl adding peeled and grated potatoes.

Next add bread soaked in water or milk.

Then add spices, peeled and grated carrots. Mix.

Form cutlets and fry in vegetable oil on both sides.

After frying, I put the cutlets in a pan and put them in hot oven for another 20 minutes. In this case, the pan should have metal ears, no plastic. Or you can stew the cutlets in a special microwave-safe bowl. Microwave the cutlets for 10 minutes at full power. Only the dishes must be closed if you want your cutlets to be juicy and not dried out. As a last resort, you can simmer the fried cutlets in a frying pan under a lid over low heat, but in this case you need to turn them often so that they do not burn.

Serve the most delicious cutlets, made from minced pork and beef, hot as a separate dish or with a side dish.

Homemade minced pork and beef cutlets

In the very first week of my married life I decided that I had to. No, I just had to learn how to fry delicious cutlets, so I bought a kilogram of pork and beef, found a suitable recipe on the Internet and took out an old meat grinder from the depths of the kitchen cabinet. Of course, I inserted the meat grinder with the wrong side, so twisting the meat for the cutlets was very difficult for me. At the end, I got something chewed and torn, not much like a tender cutlet base. From the list of ingredients found on the Internet, I decisively crossed out potatoes, bread and milk. I remembered very well how my mother and grandmother mixed these products into the ground meat while preparing cutlets. And she firmly believed that this was due to forced savings in the harsh 90s. In general, I decided to make cutlets exclusively from minced meat and eggs. I took a lot of the latter, about 5 of them. And I thickened the too liquid mass with flour. As a result, my cutlets turned out more like a throwing weapon than an appetizing one juicy dish, which all husbands in the world love. They ate the culinary “delicacy” with a mountain of ketchup, diligently pretending that it turned out delicious. And then they suffered from heartburn. And the next day, with my head covered in ashes, I sat in my mother’s kitchen, sipping tea and listening to a proven recipe for delicious homemade cutlets.

Juicy cutlets made from combined minced meat (pork + beef)

The most classic ever. Do you want to cook delicious dinner? Write down the cooking order!

What ingredients will you need:

How to cook minced pork and beef cutlets (photo recipe):

Cut the bread into arbitrary slices and pour milk over it. To make the cutlets more tender, you can cut off the top. The bread should completely absorb the liquid, so stir the mixture periodically.

Reheat well vegetable fat. Place a portion of cutlets. Fry over low heat until golden.

Turn over carefully. Cook the cutlets for a few more minutes until the minced meat is browned on the other side. To absorb excess fat, which increases calorie content and reduces the usefulness of the dish, transfer ready dish not on a plate, but on a stack of paper napkins.

The finished cutlets will be plump, soft and flavorful. Serve them warm with mashed potatoes or other favorite side dish.

Cutlets covered with a “coat” of tomatoes and cheese

Some housewives consider minced meat cutlets boring, ordinary, and uninteresting. Unless, of course, you add it to the list of products. And you can add a lot of things, believe me! And fragrant forest or store-bought mushrooms. And colorful vegetables. And semolina, which gives softness and tenderness. Yes, even ordinary spices can make beef and pork cutlets unusual. But the highlight of this recipe will be the meaty tomatoes and cheese melting in the oven. Sounds tempting? Then write down what you need.

Required ingredients:

How to deliciously cook pork and beef cutlets under a fur coat (recipe with photo):

Break the loaf or bread (both fresh and yesterday's will do) or cut into small pieces. If desired, you can remove the crust. I was lazy, but it had virtually no effect on the taste of the cutlets. Pour in warm milk. Wait until the crumb absorbs the liquid. This usually takes no more than 20 minutes.

One of traditional dishes Russian cuisine - cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to classic recipe. However, if you wish, you can enter New Product, which will have a positive effect on the taste of the finished dish.

Before you learn how to make cutlets from minced beef and pork - juicy and aromatic, it’s worth diving into history. How did such a dish come about? It is worth noting that the cutlets looked and were prepared initially differently than they are now.

The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. The cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them, like a cake. There had to be a bone. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not include the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from minced meat, mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, schnitzels, meatballs, steaks, and so on.

How much bread do you need?

Why do some housewives turn out cutlets tasty, juicy and aromatic, while others turn out the dish tough and dry? To make minced beef and pork cutlets juicy and soft, you should follow a few simple tips. They will help you achieve excellent results.

You should not add a lot of bread and other ingredients to the minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an unusual structure of the finished dish.

Potatoes and bread make the cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only the taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs It is recommended to use stale bread to prepare this dish. This will avoid stickiness.

Products for minced meat

To ensure good minced meat for beef and pork cutlets, you should choose fresh and quality products. We should not forget that it is difficult to make something good and healthy from tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, hard parts of the carcass, where there are films and cartilage, are used to make minced meat at home. In addition, the flesh from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is juicier cutlets. If necessary, you can add a little lard. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before chopping, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more homogeneous.

Add onions correctly

If you add onions, you get delicious minced beef and pork cutlets. However, there are some peculiarities here too. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onions are required.

Secrets of delicious cutlets

If you prepare your own minced meat for beef and pork cutlets, then you should remember a few secrets of a delicious dish:

1. You should add a few tablespoons of water, preferably cold, to the finished minced meat. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since water will evaporate during the cooking process, rather than juice.
2. Butter made from cream will add airiness.
3. You should be careful with chicken eggs. This product not only allows products to maintain their shape, but also makes them more rigid. You should not put 3 eggs per 1 kilogram of meat. It is better to replace them with grated potatoes.
4. You can greatly enrich the taste of cutlets in a simple way- adding zucchini, potatoes or carrots to the minced meat. These products will make the dish softer.
5. To make the minced meat “sticky”, you can beat it on the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. Various spices added to the minced meat for beef and pork cutlets will give the dish a spicy aroma. The recipe with the photo, alas, is not able to convey the aroma. Chefs recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
7. It is recommended to use melted butter as a fat for frying. If such a product is not affordable, then you can use lard. But if necessary, you can fry the cutlets in vegetable oil, but without the smell.
8. To get an appetizing crust, it is first recommended to fry the minced meat products over medium heat. They should be browned. Bring to readiness over low heat. Toward the end of cooking, you can increase the flame.

Knowing these secrets, you can start preparing minced meat cutlets. There are a lot of recipes for this dish. This requires the preparation of different minced meat.

Classic cutlets

How to cook classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For preparation you need:

Ingredients

• 1 kg of mixed minced meat (beef and pork).
• Bread or loaf, preferably stale and dry – 200 g.
• Raw egg – 1 pc.
• Onion- 3 pcs.
• Water room temperature– 1.5 glasses.
• Pepper and salt.

Preparation

1. First you need to prepare minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, you should put the bread in a deep bowl and fill it with water. Milk can also be used for these purposes. When the bread softens, drain the liquid.
2. The onion must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. Place minced meat and chopped onion in a container with softened bread, beat in an egg. Don't forget about spices and salt.
3. When all the ingredients are in the bowl, mix them well. That's all, the minced meat for the cutlets is ready. All that remains is to form the cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

To prepare cutlets from minced beef and pork with herbs, you will need:

Ingredients

• Mixed minced meat – 600 g.
• Onion – 1 head.
• White bread - 3 pieces.
• Fresh milk – ½ tbsp.
• Egg – 1 pc.
• Parsley and dill - 1 bunch each.
• Garlic – no more than 2 cloves.
• Ground pepper, salt, flour for breading.

Cooking process

1. First, you should prepare the minced meat by chopping the beef and pork using a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the purchased minced meat is fresh. You should warm the milk a little and then pour it over the pieces of bread. They should soften.
2. It is recommended to chop the dill and parsley. The liquid should be drained from the bread and then added to the container with the minced meat.
3. Here you need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for the cutlets by hand. That's all. The mass is ready. All that remains is to make the preparations oval shape, roll them in flour and fry.

Minced beef and pork cutlets “Juicy”

To prepare these cutlets you will need:

Ingredients

• 1 kg of minced beef and pork.
• 100 g hard cheese.
• 2 onions.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g butter from cream.
• 1 pack of breadcrumbs.
• Flour for breading.
• 2 tbsp. spoons of dill.

Cooking steps

1. These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. The butter should be softened. After this, you need to grind it with a fork, mix with chopped dill and cheese. From the resulting mass you need to roll small oval balls. The filling is ready.
2. Now you can prepare minced meat for beef and pork cutlets. You shouldn't make it without eggs. Bread crumbs should be cut into pieces and then poured over them. cold water. When they become soft, you need to drain the liquid.
3. The onion should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be minced in a meat grinder. Place minced meat, crackers, egg, spices and salt in a deep container. The components must be mixed well.
4. Now the minced meat is divided into portions and the filling is wrapped in it. The pieces should be rolled in flour, dipped in a beaten egg, and then rolled in breadcrumbs again. After this, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are being replaced oatmeal. To get juicy minced beef and pork cutlets, you will need:

Ingredients

• 1 kg mixed minced meat.
• 300 ml milk.
• 140 g oat flakes.
• 2 onions.
• Pepper, salt.
• 100 g flour or breadcrumbs.
• A bunch of greenery.

How to cook properly

1. Beef and pork should be separated from bones, cartilage, veins and films. After this, the meat needs to be chopped. This can be done using a meat grinder. Milk, preheated to room temperature, should be poured into the prepared minced meat. Onions need to be peeled and grated or finely chopped.
2. The resulting pulp should be transferred to a container with minced meat. You also need to add salt, herbs, pepper, and oatmeal. It is recommended to grind the last component using a coffee grinder.
3. The minced meat for the cutlets should be mixed and then placed in the refrigerator for an hour, after closing the container plastic film. After the specified time, you can form cutlets and fry them. Finally, it is recommended to stew them.

Recipe with rice

Minced meat for cutlets can be prepared with rice. To do this you will need:

Every housewife prepares minced pork and beef cutlets for her family. And everyone has their own recipe for the most delicious and juicy cutlets. Homemade cutlets are the very dish that no gourmet will definitely refuse. Especially if they turn out juicy and tender.

To prepare just such minced meat cutlets, you need to know a few secrets. Firstly, it is best to take composite minced meat. For example, as in this version, a mixture of pork and beef. Moreover, the amount of the latter should be no more than 1/3 of the total mass.

You also need to add crumbs to the dish. white bread, thoroughly soaked in warm milk. Another trick that not all housewives know about is adding finely grated potatoes to the minced meat.

If you use all the listed secrets, you can be sure that the cutlets will turn out very tasty and will appeal to all family members.

Homemade minced meat cutlets fried in a frying pan

To prepare a large portion of the most tender cutlets you will need approximately:

• 700 grams compound minced meat;
• 2 eggs;
• 1 small potato;
• a slice of white bread;
• a little milk for soaking it;
• a handful of semolina;
• salt and any seasonings to taste.

How to cook pork and beef cutlets - step by step recipe with photo:

To begin with, salt and the chef’s favorite seasonings are added to the pre-prepared minced pork and beef.

If you do not have special knowledge in the field of spices, then it is best to simply buy ready-made mixtures designed specifically for preparing fried cutlets.

At the same time, you can pour milk on the white bread and leave it to soak. Eggs are added to the minced meat with seasonings, after which the meat mass is thoroughly mixed.

Don't be afraid that it turned out to be too liquid. This can easily be corrected with potatoes and semolina. The cook will be able to independently regulate the consistency of the minced meat for making cutlets.

After this, lightly squeezed white bread pulp is added. But there is no need to try to squeeze it dry.

Let some of the milk get into the minced meat. This will also add softness and tenderness to future cutlets. And will also do fried cutlets juicy.

Lastly, semolina is added, after which the minced meat for the cutlets with the remaining ingredients is thoroughly mixed.

It is difficult to say in advance how much semolina you will need to use. You will need to add it gradually and evaluate how thick the minced meat is.

When the excess liquid leaves the mass, being absorbed into the semolina, you can start frying the cutlets. They are prepared in a thoroughly heated frying pan with a small amount sunflower oil.

Form cutlets and fry each one in a frying pan on both sides until golden crust.

Upon completion of cooking, the finished cutlets can be covered with a lid and simmered a little. Or put them in a small saucepan, add half a glass of water and bring to a boil. A couple of minutes after the water boils, turn off the stove. Then the cutlets will be soft.

Ready meat dish goes well with a variety of side dishes.

To avoid making your lunch too high in calories and heavy, the best solution would be to serve meat cutlets, for example, with vinaigrette or any other vegetable salad.

Unusual minced meat cutlets with filling

With such a filling, fried in a frying pan, the results are very tender and hearty cutlets. You can enjoy them every day, because frying such minced meat cutlets is quick and easy. This dish will also be a decoration for a festive feast.

Prepare cutlets stuffed with boiled eggs easy, even for an inexperienced housewife. You can use minced pork, beef, or chicken. Or purchase ready-made Homemade minced meat in the store. For this recipe we will take mixed minced meat.

To prepare cutlets with filling you will need:

• minced meat (pork, beef) - 500 g;
• one onion;
• white bread crumb - 100 g;
• garlic - 3 cloves;
• boiled eggs (for filling) - 2 pcs.;
• raw egg (for minced meat) - 1 pc.;
• a bunch of green onions;
• salt;
• pepper;
• oil for frying.

Method for preparing juicy stuffed cutlets fried in a frying pan:

Let's prepare the minced meat for the cutlets. Pour warm water into a shallow bowl and soak the bread. Water can be replaced with any desired meat broth or milk.

In a mixer, chop the garlic, soaked bread and onions. Place minced meat and chopped products into the container. Salt and pepper to taste and break up a raw egg.

Mix the minced meat and beat it on a wooden cutting board. The cutlets will not fall apart during cooking if you beat the minced meat well. And the consistency will be tender and juicy.

Boil water in a saucepan. Throw in a little salt to prevent the eggs from cracking during cooking. Place the eggs in boiling water.

Cook for about 7-10 minutes. Once they are cooked, we take them out of the boiling water and place them in cold water to cool down and the shells can be cleaned well.

Then finely chop the shelled eggs. Wash the onion, also finely chop the green feathers. Mix the eggs with the onion in a bowl and add a little salt. The filling for the cutlets is ready.

We make round cakes from the minced meat and place them on the surface of a cutting board, flattening them slightly on top with our hands.

Place the filling in the middle of the meat circle. One heaped teaspoon will be enough. Carefully seal the edges of the cake.

We make sure that the filling is inside the minced meat. Form medium-sized cutlets and place in a frying pan with hot oil.

Fry on low. First, fry the cutlets on one side until a brown crust forms.

Turn over and fry for another 15 minutes on the other side. Place the finished cutlets with filling on a dish and decorate.

This dish goes well with any side dish of buckwheat, pasta, rice and potatoes. It will look great on the table on a holiday or weekday. The results are delicious, rosy, juicy and very soft cutlets.

Video: minced pork and beef cutlets - the most delicious recipe without bread

The recipe for minced beef and pork cutlets is quite simple. That is why many housewives love him. Just 15 minutes of time and delicious, hearty dish on the table. Cutlets are combined with cereals, vegetable side dishes, pasta, fresh herbs. You can prepare them for future use by freezing them in the refrigerator! Tender cutlets can become the basis of hamburgers. They are ideal for picnics and quick snacks in nature.

Nutritionists are against cutlets. This is due to their high calorie and fat content. After all, the most popular way to prepare a dish is frying it in vegetable oil. Firstly, even fatty and fried foods can be eaten sometimes. Secondly, if desired, the cutlets can be steamed or in the oven.

Recipes for delicious beef and pork cutlets: basic cooking secrets

If you want the dish to please you with its taste characteristics, you should prepare the minced meat yourself from fresh or chilled meat. You can twist the meat in electric meat grinder or in a special grinder. Therefore, there will be no problems with preparing the base for the cutlets!

When choosing meat you should rely on next rule: fatty pork and lean beef. It is better to twist the minced meat immediately before cooking the cutlets.

The following tips will help you prepare tender and juicy cutlets:

1. Add bread crumb to the minced meat. It is thanks to him that the cutlets retain their juiciness. The bread crumb absorbs meat juice, which does not leak out during frying. You can use any bread, but preferably stale bread. Bread crusts should be cut off. Otherwise, they will add bitterness to the minced meat;
2. Onions must be added. It can be cut into small cubes. But it’s better to twist the onion along with the meat. Garlic can also be added to the minced meat. 2-3 cloves per half kilo of meat is enough;
3. As for eggs, they make the minced meat dense. But it is the eggs that prevent the minced meat from spreading during frying. Instead of a whole egg, you can use just the yolk. The component should be added to those who are making cutlets for the first time or do not have sufficient experience in preparing them!
4. Spices and fresh herbs. You can use any spices you wish. As for the greens, they definitely won’t hurt the cutlets. Whether to add it to the minced meat is up to everyone. But for serving, finely chopped fresh herbs will definitely come in handy. Greens can also be added to the sauce with which the cutlets will be served;
5. The minced meat will be much more fluffy if you add chopped white cabbage or cauliflower. Vegetables should be beaten with egg, only then added to the minced meat.

The minced meat should be mixed well before use. It is better for it to stand in the refrigerator for about 30-60 minutes. This is necessary to bind the ingredients together, especially if you are not using an egg. If there is no time to cool the minced meat, then it is quite possible to beat it. To do this, the minced meat is thrown forcefully onto the table about 20 times. The manipulation is completely optional. But there are those who like to beat minced meat!

Mixed minced meat is versatile and more harmonious taste. It is made from fatty pork and lean beef. If you use pork tenderloin, then you need to additionally take a few pieces of lard. As for the proportions, it should be 50% beef or more!

Ingredients:

· Fatty pork – 500 grams;
· Lean beef – 700 grams;
· Onions – 3 heads;
· Garlic – 5-6 cloves;
· Salt and black pepper – to taste.

Cooking method:

1. We thoroughly wash the meat, clean it of films, veins, and bones that may have remained during cutting;
2. Cut the meat into 3-5 cm pieces, like for a shish kebab;
3. Peel the onion and cut into medium pieces;
4. Peel the garlic;
5. Grind all the ingredients in a meat grinder, add salt and pepper, mix well;
6. The minced meat is ready!

Cutlets are the perfect dish For family lunch or dinner. They are served with mashed potatoes, pasta, stewed cabbage. No less popular are side dishes made from white rice, buckwheat, and peas.

Restaurants all over the world often serve cutlets made from mixed minced meat. Each chef uses his own cooking secrets.

Ingredients:

· Beef – 250 grams;
· Pork – 250 grams;
· Onion – 1 head;
· Stale bread without crust – 125 grams;
· Milk – ¼ cup. Milk can be replaced with low-fat cream;
· Salt, pepper, crackers, breading flour - to taste;
· Butter – 25 grams;
· Ghee or fat for frying.

Cooking method:

1. Soak the bread in milk for 10 minutes. Then we squeeze;
2. Peel the onion and cut into 4 parts;
3. We wash the meat, remove films and fat and grind it through a meat grinder with a fine grid. Add onion and bread to the meat grinder. The minced meat will be more uniform if different types put meat into the meat grinder one at a time;
4. Add salt and pepper to the minced meat, put it in the refrigerator for half an hour;
5. Preheat the oven to 160 degrees;
6. Form cutlets with wet hands, roll in flour and breadcrumbs;
7. Melt ghee in a frying pan and fry the cutlets in it.
8. Press them a little with your hands so that the cutlets acquire a flat shape.
9. The oil should cover the cutlets by at least a third;
10. Fry the cutlets for 3-4 minutes on each side. The minced meat should brown and not burn. Therefore, we adjust the intensity of the fire taking into account the characteristics of a particular oven;
11. Place the cutlets in a baking dish and place in the oven for 15 minutes. If during piercing it is released clear juice, then the dish is ready!
12. Place a small piece on hot cutlets butter. In this case, the dish will turn out more juicy and tender.

Pork and beef cutlets: recipe with milk

The recipe for homemade pork and beef cutlets with milk will not leave either an adult or a child indifferent. The dish turns out very tender and juicy. Milk is brewed as a cream, which is added to the minced meat.

Ingredients:

· Mixed minced meat – 500 grams;
· Onion – 1 head
· Loaf – 80 grams;
· Milk – 150 ml;
· Butter – 50 grams;
· Chicken egg – 1 piece;
· Vegetable oil– 1.5 tablespoons;
· Garlic – 3 cloves;
· Flour – 1 tablespoon;
· Salt, black pepper - to taste;
· Breadcrumbs- 100g.

Cooking method:

1. Soak the loaf in water, put it in a meat grinder along with peeled onions and garlic;
2. Mix the resulting mass with minced meat;
3. Add to minced meat egg and mix again;
4. We dilute flour in a small amount of milk. Mix the mixture thoroughly so that there are no lumps. Add the rest of the milk and place the container on the stove. Stir constantly, bring the sauce until thick;
5. Add to milk sauce butter and stir. The oil should completely dissolve;
6. Pour milk sauce over the minced meat, salt and pepper to taste;
7. Using wet hands, form the minced meat into cutlets, which we roll in breadcrumbs;
8. Fry the cutlets on both sides until golden brown crust. Then we bring it to readiness in the oven or double boiler.

You can add sour cream, cream, and other ingredients to the cutlet mince. additional ingredients, but already in the form of a filling. Mushrooms, cheese, and ham go well with mixed minced meat. Cutlets with filling are called zrazy. They turn out no less tasty and aromatic than traditional cutlets without filling.

Who doesn't like cutlets, raise your hands! And it doesn’t matter whether they are made from pork or beef, the dish will always find its admirers. And if you combine both types of meat, then this friendship will be very useful for us, eaters. Do you remember how delicious the cutlets from the Soviet canteen were? Many still remember them with pleasure. My friend’s husband sometimes asks this: fry it as before, in the dining room. This means more bread and onions, without sparing. Isn't this the secret?

Homemade cutlets, if you know the intricacies of their preparation, turn out very juicy, tender, and smell appetizing throughout the entire apartment. Many housewives own their family recipes, but if you find out the details, then the principles proper preparation bits will be shared. You will find several more cutlet options on another page of my website.

How to cook delicious cutlets from minced pork and beef

First of all, the taste of homemade cutlets depends on the meat. If you mince the minced meat yourself, it is preferable to take a tenderloin with a small supply of lard, then the meatballs will be juicier. The meat will come from the neck, shoulder blade, and back.

• Grind finely or coarsely; many people like chopped meatballs, when the meat is cut into small, small pieces. It's your choice here.
• Don’t skimp on onions, add a lot, the vegetable adds juiciness to the meat. If desired, you can roll it directly with the meat, crumble it and add it to the minced meat separately. For taste, many people pre-fry the onions.
• White bread, roll, loaf should be stale, at least yesterday's. Decide for yourself whether to remove the crust or not. But it soaks perfectly in water or milk, and does not affect the taste in any way. Without bread, which retains some of the meat juice, the cutlets turn out a little dry.
• In addition to the listed products, eggs, potatoes, and garlic are added for taste and good consolidation of the minced meat.

Pork and beef cutlets in a frying pan - a classic recipe

I came to the conclusion long ago that simpler recipe, those cutlets taste better. It seems to me that this recipe has a long history, passed down from mother to daughter for many years. One of the following is observed here important rules, making the cutlets juicy - a lot of onions.

You will need:

• Minced meat – 1 kg. (0.5 kg of each type of meat).
• Onion – 3 heads.
• Bread (loaf) – 200 gr.
• Egg.
• Milk – a little, for soaking the bread.
• Pepper, salt, oil for frying.

Step-by-step preparation:

Pour milk over slices of loaf or white bread for 10-15 minutes. After the specified time, drain off the excess milk and crumble the crumb. I don’t recommend taking fresh bread, let it be yesterday’s bread, a little dry, otherwise unnecessary sourness may appear.

If you take the meat in a piece, then turn it in a meat grinder, along with the onion. Add soaked bread. You don’t have to scroll the onion, but cut it into very small cubes.

Add the egg, salt and pepper. Experienced housewives Always add a couple of tablespoons of ice water to the minced meat. See if your minced meat is dry, I recommend following their advice.

Knead the minced meat with your hands, sparing no time. Take the minced ball in your palms several times and forcefully throw it back into the bowl. This simple manipulation will give the balls a special splendor.

Make cutlets. If the minced meat sticks to your fingers, wet your palms with water.

Pour oil into a frying pan and heat it thoroughly. Lay out the blanks. Turn the heat to moderate. Fry until the bottom of the cutlet is browned.

Turn over, reduce heat to low, and finish cooking. It is not necessary to cover with a lid. But I cover it for 5-10 minutes, then remove the lid. The meatballs are considered ready if, when pierced with a knife, the pink juice stops coming out.

Pork and beef cutlets with gravy - homemade oven recipe

Oven-baked meatballs will appeal to those who are struggling for a thin waist, since they avoid frying and contain fewer calories. Tender and juicy, with delicious gravy made from sour cream with garlic, the dish is an excellent option for family dinner and lunch feast.

Take:

• Minced meat (mix 1:1) – 700 gr.
• Slices of white bread – 3 pcs.
• Egg.
• Milk – ½ cup.
• Sour cream – 200 ml.
• Bulb.
• Garlic – 3 cloves.
• Pepper, salt.

How to cook:

1. Grind the meat into mince, immediately adding the onion.
2. Soak the bread in milk for a quarter of an hour and crumble it.
3. Place bread into minced meat, beat in egg, add spices. Knead the minced meat thoroughly and form into cutlets.
4. Place the preparations on a baking sheet. Pour in a little water, slightly covering the bottom.
5. Place in oven on middle rack. The temperature in the oven is 200 o C.
6. After 30 minutes, remove the baking sheet and pour in the gravy. To prepare it, mix sour cream with crushed garlic, splash in a little water, and stir.
7. Return the pan to the oven and cook for another 5-10 minutes. When the sauce has evaporated a little and begins to thicken, turn off the oven. Do not take the dish out immediately, let it sit for an additional 10 minutes.

Attention! Besides sour cream sauce, you can bake cutlets with tomato sauce, adding fried mushrooms, carrots, onions.

Delicious cutlets in the oven in French

You can really make it in the oven holiday dish, which is not a shame to offer to guests. But during this period you will have to forget about the calorie content of the dish. And it’s quite big – 100 grams. 350 kcal. In our family the dish is called cutlets in French. A few more chicken recipes can be found on another page of my website.

• Mixed minced meat – 700 gr.
• Eggs - a couple.
• Bulb.
• Cheese – 100 gr.
• Garlic cloves – 3 pcs.
• Big tomato.
• White bread - 3 slices.
• Milk – 0.5 cups.
• Mayonnaise – 2 large spoons.
• Pepper, salt.

If desired, you can add ketchup to the recipe.

Cooking technology:

1. Pour milk over the slices of bread, hold until they become soggy, squeeze, crumble.
2. Mix minced pork with beef, add chopped garlic and diced onion. Beat in the eggs and add the spices. Knead the mixture thoroughly, don’t forget to beat it, picking it up several times in your palms and plopping it back into the bowl.
3. Cover a baking sheet with foil and spray it with oil. Form round cutlets and place in a row on a baking sheet.
4. Coat the top with mayonnaise, this will preserve the juiciness of the cutlets.
5. Divide the tomatoes into circles, spread them over the pieces so that each person gets a round piece.
6. Bake at 200°C, setting the timer for 20 minutes.
7. When the signal sounds, remove the dish. Grate the cheese and place a mound on each cutlet. Return to bake for 5-7 minutes. As soon as the cheese has melted, take out the treat and invite them to the table. It’s so delicious that until the cutlets are finished, it’s impossible to stop.

Homemade minced pork and beef cutlets in a slow cooker

With the help of a modern gadget, cutlets are steamed. They are guaranteed to be juicy and tender. Pleased with the calorie content of the dish, only 225 kcal. per 100 gr. delicious dish, which is important when following a diet. Serve them with any side dish and gravy.

If you have a regular steaming insert for a saucepan, use the recipe, just change the cooking technology.

Required:

• Beef and pork pulp – 500 gr.
• Onion.
• Egg.
• Loaf – 2-3 pieces.
• Butter – 50 gr.
• Garlic – 2 cloves.
• Parsley, salt, any seasonings for meat, milk for soaking the rolls.
• Bell pepper - optional.

How to cook:

1. Twist the meat together with garlic cloves and onions.
2. If you decide to add Bell pepper, chop it into small cubes and add it to the mince. Add the egg, spices, salt, chopped parsley, soaked and crumbled loaf.
3. Knead the minced meat and form into cutlets filled with butter. To do this, make a meat patty and place it on your palm. Place a piece of butter in the center and form into a patty.
4. Pour water into the multicooker bowl, filling it one-third full. Place the pieces into the steamer. Set it to “Steam” mode by setting the timer for 35 minutes.

Recipe for pork and beef cutlets with potatoes (without bread)

The option is valuable due to the absence of bread in the dish, which reduces its calorie content. Such a replacement only has a positive effect on the taste and tenderness of the cutlets.

Ingredients:

• Minced meat – 1 kg. (friendship of beef and pork in equal proportions).
• Potatoes – 2 large tubers.
• Bulb.
• Egg.
• Kefir – 100 ml.
• Pepper, salt, sunflower oil.

How to cook:

1. Make minced meat products.
2. Peel the potato tubers and grate them into a puree using a fine-mesh grater.
3. Chop the onion into small cubes or finely grate it.
4. Add to the meat, beat in the egg, salt and pepper, pour in the kefir. Mix the mixture thoroughly and beat. Splash in some ice water to thin the mixture.
5. Wet your palms and form the balls into blanks. If you like breading, roll in flour or breadcrumbs.
6. Fry the pieces in hot oil in a frying pan on both sides. If desired, the finished cutlets can be placed in a pan and simmered in the oven for 5-10 minutes.

Tender cutlets: pork, beef, chicken - the best recipe

Even the “capricious” will like the meatballs made from three types of meat. Don't believe me? I suggest trying to treat your household and see their reaction.

• Pork, chicken – 300 gr.
• Beef – 400 gr.
• Eggs – 2 pcs.
• Bun - a couple of slices.
• Milk – 0.5 cups.
• Onion - head.
• Garlic - a couple of cloves.
• Mayonnaise – 70 gr.
• Starch - 2 large spoons.
• Pepper, salt, oil.

Preparation:

1. All types of meat can be scrolled at the same time. If you don’t like to notice onions in cutlets, add them to the meat.
2. Soak the bun and crumble it. Transfer to minced meat.
3. Add mayonnaise with starch, crushed garlic cloves. Stir the mixture.
4. Separate the yolks from the eggs. Place them in the minced meat. Beat the egg whites with a pinch of salt. Add to mass. Pepper the minced meat. Knead the mass thoroughly, without rushing. Be sure to beat it - this will give the dish fluffiness.
5. Form oval pieces and bread them. Fry on both sides in a frying pan until done.

I love Ilya Lazerson. As always, he gives good cooking tips. Listen to him, and your cutlets will always be tender, juicy and amazingly tasty.