How to cook fluffy cutlets to the delight of your loved ones? Secrets and recipes for delicious and fluffy minced meat cutlets: with vegetables, cheese, etc. Grandma’s tips on how to make juicy cutlets

The word “cutlet” came into Russian from French; la côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat it with your hands. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. They began beating the meat to make it softer and breading it to maintain its juiciness. This process took place throughout Europe. Today, only the Kiev cutlet, which is often made with a bone, reminds us of the old days.

Meat selection

For cutlets, you can use a piece of brisket or shoulder; chopped goulash is also suitable. But keep in mind that market traders may sell you bad meat. Therefore, when purchasing, you should ask to see the piece from all sides.

Cutlets are best made from chilled meat, not frozen.

The most delicious cutlets are obtained with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It’s good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry to them.

Ground meat

Be sure to add onions to the minced meat. It is rolled together with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to prepare cutlets only from freshly prepared minced meat. If you do make minced meat in advance, do not put bread in it, do not add salt or spices.

The minced meat must be kneaded by hand. You can even beat it with your palms - this way it will turn out tender and soft.

You need to knead the minced meat for a long time, you can beat it with your palms, throw it from one hand to another, or hit it on the table. All so that the meat mass is saturated with oxygen and becomes more viscous and homogeneous.

A couple of spoons will add juiciness to the minced meat. ice water added during kneading. You can also add a spoonful of vegetable oil.

A cube of cold butter added at the end of kneading will make the cutlets juicy and more airy.

Photo: Shutterstock.com

Bread

To prevent the cutlets from falling apart, add bread to them.

Dried bread needs to be soaked; fresh bread does not release the amount of gluten needed to “glue” the minced meat together.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to the cutlets - all these vegetables will add juiciness to them.

Instead of bread, you can mix stiffly beaten egg white into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a little tougher.

Modeling

It is best to cool the minced meat for half an hour before modeling.

To make it easier to share minced meat per serving, you need to wet your hands with water.

Try to make cutlets of the same size.

When making a cutlet, pat it with your palms and try to make it uniform, without seams. This way she won't release her juice.

Breading

In regular flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

Frying

Place the cutlets on a hot, but not overheated frying pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the heat needs to be reduced and simmered on the same side for another 3-4 minutes. And then turn it over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and their juiciness will not disappear.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and covered with a lid. You can simply use sour cream, or you can prepare something more complex.

Do not add water to the sour cream to make more sauce, this will spoil the cutlets and kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced; if the juice comes out clear, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for it to be ready.

If you want to get confused

Cutlets are best made from minced meat. Only then you will need to knead the minced meat better so that it does not fall apart.

Basic cutlet recipe

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf into large pieces and add water.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Grind the meat and onions through a fine grinder.

Step 3. Turn it a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze out the bread and add to the minced meat.

Tip: If the minced meat seems a little dry, you can add a little milk, or water and vegetable oil.

Step 6. Form cutlets. Roll them in flour.

Tip: During the sculpting process, you can beat the cutlets a little more with your palms, patting them.

Step 7. Heat a frying pan with oil. Place the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce heat and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat and then over low heat as described in steps 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to create a sauce. Just do not add water under any circumstances, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour in sour cream, sprinkle with herbs, serve hot.

The secret to choosing meat

Prepare cutlets not from store-bought minced meat - this is the first key to the success of your cutlets. Use only fresh meat! The best choice for cutlets is meat from the front part of the carcass, for example, the sirloin edge - it will definitely produce the most tender and juicy cutlets. However, your secret here may be the combination of several types of meat in one minced meat, so buy not only but also lamb.

Read about how to choose the right meat and which parts of the carcass are best suited for cutlets.

Source: www.macelleriegallo.com

Secrets of cooking minced meat

The most important thing in preparing cutlets is not only the choice of meat, but also the correct minced meat. Many housewives add eggs, bread soaked in milk, onions, garlic, salt and pepper. However this traditional recipe does not always allow you to achieve fluffy, juicy and tender cutlets.

Instead of bread, you should add grated raw potatoes! If you still want to make minced meat with bread, then do not use fresh bread - it is better to grate dried bread.

Then add a few spoons of sour cream or kefir.

Eggs make the cutlets tougher, so adding them is not necessary. The best option would be the following: put the yolk in the minced meat, beat the white and dip the cutlets in it before frying - this will be our breading instead of the usual breadcrumbs.

For softness, you can pour a little warm water into the minced meat. boiled water. A pinch of soda and a piece of butter will add fluffiness to our cutlets.

The minced meat should be minced through a meat grinder at least twice.

You definitely need to mix and beat our minced meat thoroughly - this will help the cutlets not fall apart, but turn out airy and soft.

Don't be afraid to add spices and herbs to the minced meat! They will add piquancy and make our cutlets more flavorful.

It would seem that what’s so difficult about making cutlets? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, housewives do not always guess the correct proportions, the ratio of products in the cutlets... These tips will help you prepare a dish in such a way that you won’t be ashamed to serve it even on festive table! Subtleties of cooking cutlets that you haven’t thought about before.

I want to tell you right away about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!

When you cook cutlets next time, take a chance and add a little mustard powder or mustard seeds to the minced meat: only 1 tbsp. l. for all the minced meat. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and will also turn out incredibly fluffy and juicy... Try it for fun! And check out our detailed recommendations on making cutlets: they are really good and have been tested by housewives in practice.

How to cook delicious cutlets
To make the cutlets juicy
Do you know why Soviet cafeteria cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they skimped on meat and took it from the tough parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. You don’t have to buy expensive beef tenderloin, but the back, neck, shoulder, brisket and some parts of the hind leg are ideal.
Before putting the fillet into the meat grinder, do not forget to thoroughly clean it - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is this that will give the cutlets juiciness and tenderness.

Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of lard. However, cutlets can also be made from lamb, veal, chicken, turkey, and game. Choose any degree of grinding, but experts advise not to overdo it and limit yourself to one-time cranking in a meat grinder with a medium-sized grill.

Do I need to add an egg?
Of course it is necessary. The main thing is not to overdo it with eggs and use no more than 2-3 eggs per 1 kg of meat, otherwise the cutlets will turn out tough. The same amount of onion will require approximately 200 g, preferably pre-sautéed and cooled, since raw onions may not have time to fry and will give the cutlets a harsh taste. If you like fresh onions, grind them at the same time as the minced meat in a meat grinder.


Bread is the most important component
Don’t think that bread was included in the recipe out of a desire to save money. Without the crumb, you will end up with a lula kebab, not a juicy meatball. It is the soaked bread that helps make the cutlets softer and more tender.
Naturally, it is important to comply correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you are making chicken cutlets, you will need less bread and eggs).

Use yesterday's or slightly dried out loaf. Remove all the crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, knead it thoroughly with your hands and mix with the rest of the minced meat. Some of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

The resulting minced meat is also well decorated with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Don’t forget to salt the future dish, but under no circumstances try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Correct breading
It is advisable to cover the bowl with the prepared minced meat and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then thoroughly mix the mass again, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful crushed ice for the juiciness of the dish. After this, wet your hands in cold water and start making cutlets.
If desired, you can cover them with breading - under the golden crust the minced meat will remain juicier. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - to do this you just need to chop white bread in a blender. Then roll the cutlets in the resulting crumbs and place them in the frying pan. You can also use sesame seeds, small bread sticks, flour and lezon as a breading.

The last one is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. The cutlets are first rolled in flour, then in lezone and only then covered with bread crumbs.

Frying Features
There is nothing complicated in frying cutlets, the main thing is to place them in a hot frying pan with hot oil (preferably melted butter) so that the minced meat “seizes”, a crust forms and the dish does not fall into pieces.
In addition, keep a distance between the flatbreads: if you place a mountain of cutlets on one vessel, they will quickly release juice and begin to stew rather than fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It’s better not to torment the cutlet by turning it over frequently (it’s advisable to do this a couple of times), but don’t go too far from the frying pan, otherwise, instead of juicy meat dish you will receive coals. However, you can skip frying and stew the flatbreads or steam them.

Did you like this useful article? Live forever and learn! Let this information about cooking cutlets help you create delicious dishes with ease. Don't be greedy - share these recommendations with other housewives.

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

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

The entire cooking process consists of several technological operations:

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

Choosing meat for making cutlets

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

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

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

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

Selection and preparation of ingredients for future minced meat

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

1. Onion– a mandatory component (a couple of medium or one large onion is enough). Options for preparing it: either chop it very finely with a knife, or grate it on a fine grater, or coarsely cut it into slices for further processing in a meat grinder along with the meat.
2. Garlic, used as desired and is not a mandatory ingredient (2-3 cloves).
3. Additives for softness and fluffiness of cutlets. Among them there are several options, chosen at the discretion of the cook:

• raw potatoes, peeled and finely grated (1 - 2 potatoes);
• Can be used instead of potatoes zucchini, and also grate it, but with the condition of first cleaning the skin, if the zucchini is already grown and its skin is thick enough (the amount should be comparable to the volume of grated potatoes);
• white bread(120 - 150 gr.), but not soft and fresh, but stale, lying for several days, with a hard crust pre-cut and soaked in water or milk;
• can be a substitute for bread semolina(1 - 2 tablespoons), but when using semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

1. Spices, the use of which is a matter of taste and habit. It is important to carefully consider the dosage when adding them, since they will either spoil the taste of the cutlets or provide them with a pleasant aroma and additional taste.
2. Water or milk, with priority towards regular cold water, can be boiled (100-200 ml, the volume must be determined after rolling the minced meat, see how wet it is).
3. Salt.
4. Pepper.
5. Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs or use only the yolk.
6. Butter.
7. Crushed ice.

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

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

Preparation of minced meat

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

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

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

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

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

Forming cutlets

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

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

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

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

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

Heat treatment

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

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

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

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

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

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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 moments in preparing this dish:

1. The most important rule is fresh meat. If you want to achieve juicier cutlets, it is recommended to use 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 made 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 remains 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 form meat balls with your hands, and then flatten them with your hands, you get such cool and delicious cutlets!

3. The final stage before frying is dredging the meat treats in flour. You can use not only flour, but breadcrumbs 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 best of all grind them 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 secret technology, how to make, mold 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 pan, do not forget to reduce the heat and fry with the lid closed.

4. Fry on both sides until beautifully golden brown. They look simply great and taste even more aromatic.

Important! Since carcinogens are released in very hot oil during frying, the refined vegetable oil should be changed every time meat cutlets are added to the frying pan. Remember this!

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

Beef cutlets

For some, beef cutlets 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
• green

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 crusted. It should look something like this:

4. Basically, all cutlets are served with a side dish, for example mashed potatoes or buckwheat, pasta. And they need a special and tasty 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 aroma.

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 onions 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 various beneficial 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. Grind the pieces of fish through a meat grinder, soft bread, which must first be soaked in water and squeezed out with your hands, 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 some water, 1 tbsp of tomato paste, which should be boiling, or from a kettle, break the bay leaf and simmer for 2-3 minutes. The tomato sauce is 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.

This is the easiest simplified option, even a beginner or any novice housewife can handle it.

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 brown. 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 round or oval-shaped meat balls 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!