home » Interesting » Minced meat cutlets in a frying pan. Recipes for juicy minced meat cutlets and the secrets of their preparation Recipe for making minced beef cutlets

Minced meat cutlets in a frying pan. Recipes for juicy minced meat cutlets and the secrets of their preparation Recipe for making minced beef cutlets

Beef cutlets are considered a common dish nowadays because they are easy to prepare and turn out especially tasty, soft and juicy. To prepare the dish, it is better to choose veal or meat from the neck or back, as it is softer and does not lose juiciness during frying. You can make cutlets either on the stove or in the oven - it depends on the personal preferences of the family. The dish can also be served with any side dishes, for example, cereals, potatoes, vegetable salads, and so on.

To make the dish soft and juicy, experienced chefs advise grinding the meat in a meat grinder or food processor several times. It would also be a good idea to add an onion and a few cloves of garlic to the minced meat.

Required ingredients:

500 grams of beef (it is advisable to use lean meat);
one potato; onion;
100 ml milk (preferably low-fat);
a couple of cloves of garlic;
a slice of old bread (preferably black);
one egg;
salt and pepper to taste.

How to cook a dish

Break the bread into small pieces and pour in milk. After 5 minutes it will get wet and absorb almost all the liquid.

Peel the onions, potatoes and garlic and rinse thoroughly. Then we cut the products into large pieces and grind them in a blender or meat grinder. Next, grind the beef in the same way, which needs to be cut in advance, remove all the fat and rinse well. You should also grind the soaked bread.

Mix all the crushed ingredients in a plate, break the egg, add salt and spices. Mix the minced meat thoroughly and let it sit for a while. As a result, the mass should be homogeneous.

We form small cutlets from the minced meat (it is better to do this with wet hands so that the mass does not stick) so that they fry faster. If desired, they can be rolled in flour, semolina or crushed breadcrumbs. Then place the cutlets in heated oil and fry them over high heat on both sides until a light crust appears. After this, you need to reduce the heat, close the pan with a lid and bring the beef meatballs to readiness.

To ensure juicy beef cutlets have a crispy crust, you need to cook them without closing the lid.

Ground beef cutlets in the oven

To make dietary beef cutlets, it is better to cook them in the oven. This way they will not absorb oil and will turn out softer and more tender on the outside.

Products:

half a kilogram of beef fillet;
2 slices of white bread; onion;
2 cloves of garlic (you can take more);
salt and ground pepper;
200 ml milk or water;
breadcrumbs for coating.

Cooking method

First you need to pour milk on the bread. It is important to note that it does not have to be fresh - it is better to use pieces that have been previously dried in the oven or in a frying pan, otherwise the cutlets will fall apart during cooking. Keep the bread in the liquid for about 15 minutes.

We clean the meat from fat and tendons, and peel the vegetables. Grind all the ingredients included in the recipe through a meat grinder - you need to do this 2 times to make the minced meat softer.

It is important to note that soaked bread also needs to be ground in a meat grinder. Place the minced meat on a plate, add salt and your favorite spices. If desired, you can put a little zucchini, potatoes or carrots in it, thereby diversifying the dish.

After kneading the minced meat, you need to let it sit in the refrigerator for a while so that it hardens and becomes more pliable.

We wet our hands in water and form oblong cutlets, and then roll them in breadcrumbs. It is necessary to do this, since the crackers will prevent the meat juice from leaking out of the cutlets during frying.

Cook minced beef cutlets in the oven at a temperature of 150 degrees for 30 minutes. If you want them to be denser and crispier, the cooking time can be extended.

Minced beef cutlets in a frying pan

It is not difficult to make hearty and juicy cutlets from minced beef - the main thing is to follow the cooking technology and fry the dish correctly. You can serve these cutlets with any side dish and your favorite sauces.

Required ingredients:

200 grams of minced beef;
one egg; onion;
a slice of white bread;
some water;
salt;
spices as desired.

How to cook

Peel the onion and cut it into several parts. Soak the bread in water and squeeze well. Place the ingredients in a blender bowl and grind until smooth. Then break the egg and beat the ingredients again.

Transfer the mass to a plate and add completely defrosted minced meat to it. Salt and pepper the mixture, then mix it well. The result should be a homogeneous mass that will mold well.

We make small balls from the minced meat, roll them in breadcrumbs, and then give them the desired shape. Frying minced beef cutlets in a frying pan requires a couple of minutes on each side, after which the dish must be cooked under a lid over low heat.

It's best to serve beef patties hot while they're still juicy and soft inside.

Recipe for steamed beef cutlets

To prepare a delicious dietary meat dish, you can give preference to steamed beef cutlets. They are prepared as simply and quickly as possible, and the result will certainly pleasantly surprise anyone.

Ingredients needed for cooking:

600 grams of lean beef;
50 grams of butter (butter is used);
one egg; breadcrumbs;
onion head;
100 ml milk;
3 slices of bread;
a few cloves of garlic; salt and pepper to taste.

Cooking option

Minced meat for steamed beef cutlets is prepared in the same way as for meatballs made in a frying pan. First of all, wash and dry the meat well, then cut it into portions.

Blend it in a blender until smooth. Peel the onion and garlic and also grind them in a blender (if desired, they can be finely chopped).

Soak the bread in milk, squeeze a little and add to the minced meat. Mix the ingredients, add salt and spices, then mix the mixture well again. We make small cutlets out of it, roll it in breadcrumbs and place it on the steamer bowl. The dish needs to be cooked in a multicooker for 30 minutes on the “Steam” mode. If the meatballs are large, the cooking time needs to be increased.

Steamed beef cutlets are best cooked immediately before cooking as they are best served hot.

Recipe 5

For a quick dinner prep, try making beef patties using modern kitchen appliances.

Ingredients:

600 grams of minced beef;
carrot; onion;
several cloves of garlic;
one egg;
salt and spices;
breadcrumbs for breading.

Cooking method

Finely chop the onion and garlic and place in a plate with the defrosted minced meat. Add grated carrots, spices, egg and salt to it. Mix the ingredients thoroughly until you get a homogeneous mass.

We make small cutlets from the minced meat, roll them in breadcrumbs, put them in the multicooker bowl, pour a little oil and turn on the “Frying” mode. It is advisable to make the meatballs small so that they fry faster and do not start to fall apart. Beef cutlets are prepared in a slow cooker for 20-30 minutes with the lid closed.

How to cook delicious cutlets

Homemade recipe for delicious minced beef cutlets in two versions: in the oven and in a frying pan. As well as detailed photos and video descriptions of the recipes for these cutlets

1 hour 45 minutes

200 kcal

5/5 (10)

Homemade cutlets and meatballs are one of the most popular and favorite dishes on the everyday and holiday menus. This minced meat dish is prepared for loved ones, because if you cook them with love, the cutlets will acquire even more tenderness, juiciness and taste, this has been proven by many housewives around the world.

Peter I successfully opened a window to Europe and by the end of the 19th century we received that same flatbread made from minced meat, which in our time is commonly called a cutlet. Somewhat later, it was customary to prepare cutlets not only from meat, but also from fish, vegetables, poultry and rice.

Today we will look at minced beef cutlets, which are considered to be the most classic and traditional cooking method. This recipe for juicy beef cutlets is suitable for both novice cooks and more experienced cooks who want to cook something new and surprise their family and friends.

Let's take a closer look at the recipe and figure out how to easily cook fluffy beef cutlets in a frying pan and in the oven so that it turns out like a pro!

Our main task is to make the cutlets juicy, because few people will like dry meat. It is best to make the minced meat yourself, spinning it on a large wire rack or in a blender. In order for the cutlets to be soft, you should choose meat with a small amount of fat, which, when fried, will release juice, soften the meat fibers, and the cutlets will not be hard and dry. If the meat is without fatty streaks, then you can roll a small piece of lard along with it. We will also add a tablespoon of sour cream or a little milk to the minced meat - this is one of the main secrets of the juiciness of minced beef cutlets.
To prevent the minced meat from falling apart and sticking to the pan at the very beginning of frying, you should place it on a hot frying pan, in which the oil begins to sizzle. You should start frying over high heat and always without a lid; the high temperature during frying will form a crust that will retain all the juice and fat inside the cutlets. Well, before this, the minced meat should be beaten and kneaded well (more about this in the step-by-step cooking guide). Breading the minced meat in flour or breadcrumbs will also prevent it from sticking.

Beef cutlets in a frying pan

Kitchen appliances and utensils: stove, meat grinder or blender, wooden spatula, saucepan or bowl.

Ingredients

Let's start cooking

Let's take a step-by-step look at how cutlets are properly fried in a frying pan:

First you need to prepare a bowl, fill it with bread crumb (preferably black or gray) and fill it with water. The water should soak the bread.
We peel the onion and begin to chop it. If you are not a big fan of large onion pieces in cutlets, then cut the onion into large pieces and pass it through a meat grinder along with the meat, but no one will forbid you to chop the onion smaller and simply add it to the finished minced meat.
Set up a meat grinder or blender and pass the minced meat, with or without onions, through a large wire rack.
Add 1-2 eggs, a tablespoon of sour cream, and soaked bread to the minced meat (the water in which the bread was soaked should also be poured into a bowl with minced meat, the softness and juiciness of the cutlets also depends on this).
Salt (for 1 kg of meat, take a small heaped teaspoon of salt), pepper (a little less, about a third of a teaspoon).
Now it’s important to thoroughly prepare the minced meat for placing it in the pan. It must be mixed with a hand dipped in water, after which, when you are sure that all the ingredients are mixed well enough.
Let the minced meat rest for 10-15 minutes, during which time it will marinate with onion juice and salt and pepper.
Place the frying pan over high heat and fill the bottom with vegetable oil for frying.
With wet hands, form oval or round cutlets (not spherical, slightly flat, flattened).
Before frying the cutlets, bread them in flour and place them on a hot frying pan.
The crust should tell you how long you need to fry beef cutlets. The first time it is enough to fry on both sides for about five minutes without a lid. After this, you should reduce the heat to medium, you can lightly add water to the pan and cover with a lid. Bring the cutlets to readiness for 10-15 minutes.
Place the prepared cutlets on a plate and let them cool and rest for 5 minutes.

Video recipe for beef cutlets in a frying pan

Needless to say, no restaurant with three Michelin stars can compare with homemade cutlets, prepared by loved ones and for loved ones. They are appropriate for both an everyday table and a festive one and are snapped up in a matter of minutes, because they are very tasty! They will always be one of the main representatives of European cuisine, enjoying success with both children and adults.

But don’t forget about vegetable cutlets; they also turn out tender, tasty and will delight your loved ones. There are many recipes for vegetable cutlets, but, in my opinion, special attention should be paid to the recipe for eggplant and cabbage cutlets. Also, fast food lovers may be interested in the recipe for making burger cutlets.

It is also worth noting that there is a very interesting method for preparing cutlets without using eggs - perhaps it will be of interest to adherents of pp. You can find this recipe here and see from personal experience that even without eggs, cutlets can be very tasty and juicy. Experiment and cook tastier and tastier each time!

Recipe for beef cutlets in the oven

For many housewives, frying something in a frying pan is a real test. During frying, a smell is formed that settles on clothes, hair, hands, and this is what discourages all desire to cook anything. Here we'll look at the secret to making ground beef patties in the oven!

Cooking time: 1.5-2 hours.
Number of servings: for three or four.
Kitchen appliances and utensils: stove, oven, meat grinder or blender, wooden spatula, saucepan or bowl.

Ingredients

1 kg of beef meat (you can use beef and pork in different proportions);
2 large onions;
bread crumb;
table boat of sour cream;
1 teaspoon salt;

a third of a teaspoon of ground black pepper;
refined vegetable oil;
flour for breading;
1-2 eggs.

Let's start cooking

First of all, you need to put the bread crumb in a bowl and fill it with water. We will add the softened bread to the minced meat.
We start peeling the onion, cut it into small half rings or grind it in a blender or in a meat grinder along with the meat.
We install a meat grinder or blender, cut the meat into large pieces and scroll it on a large wire rack.
Add eggs, soaked bread to the minced meat (the water in which the bread was soaked should also be poured into a bowl with minced meat), a tablespoon of sour cream, salt (a heaping teaspoon of salt is enough for 1 kg of meat), pepper (about a third of a teaspoon).
Now you should prepare the minced meat. It needs to be mixed with a hand moistened with hot water, ensuring that all the ingredients of the minced meat are mixed evenly.
The next step will be kneading the minced meat.
Let the minced meat rest for 10-15 minutes, during which time it will marinate a little with onion juice.
Turn on the oven to 180 degrees and leave it to heat up.
It will not be possible to create a crispy and golden crust in the oven, so the initial frying will have to be done again in a frying pan. We put it on high heat, fill the bottom of the pan with vegetable oil and wait until it starts to crackle.
We wet our hands with hot water and begin to form the cutlets. We make oval-shaped cutlets from minced meat (not spherical, slightly flattened), bread them in flour and place them on a hot frying pan.
Fry the cutlets on both sides for 3 minutes, until golden brown.
Place the cutlets on a baking sheet lined with foil or baking paper and place them in the oven.
We periodically check their readiness with a wooden stick, after which we place the finished cutlets on a dish and let them cool for 5 minutes.

It is worth recognizing that this method of preparing cutlets is the most correct. Initial frying in a frying pan gives the cutlets a crust, and by bringing them to readiness in the oven, we get cutlets of a completely different level! If you really don’t want to touch your frying pan in this recipe, then you can skip the initial frying step. You will have to say goodbye to the crispy crust, but this will in no way affect the taste of the cutlets themselves.

Making homemade minced beef cutlets is absolutely easy. However, easy-to-prepare meatballs do not always turn out tasty and juicy. Having tried several recipes, I realized long ago that the simpler they are, the better the dish turns out. Proper preparation and some of its secrets will help the cutlets become fluffy and tender.

Experienced housewives know them and use them skillfully. In the first, step-by-step recipe, I shared the nuances of proper preparation and explained what and why we do some manipulations with minced meat.

Juicy minced pork and beef cutlets - a recipe from professionals

As a rule, ground beef is diluted with other types of meat. Pork is most often used. Unlike beef, it is quite fatty, so both types of meat complement each other perfectly.

You will need:

Pork – 250 gr.
Beef – 500 gr.
Milk – 250 ml.
White bread - a few slices.
Large onion.
Eggs – 1-2 pcs.
Salt, pepper, sunflower oil.
Flour for breading.
Garlic – a couple of cloves, optional.

Step by step recipe:

The ideal option is when the minced meat is rolled on its own. But nowadays small stores make quite decent minced meat, so decide for yourself whether to waste time or just buy it.

Chop the onion into the smallest cubes. If you make minced meat yourself, then turn the head at the same time as the meat. In any case, there should always be a lot of onions; they will add special juiciness to the cutlets. I often add garlic, although this is not included in the recipe. If you decide, crush it with a press and add it at the same time as the onion.

Beat in the eggs, add pepper and salt. Mix the mixture thoroughly. Pound it a few times: take all the minced meat in your hands and smack it forcefully back into the bowl. This is one of the secrets to the splendor of the cutlets.

Soak the bread slices in milk. It is not necessary to trim the crusts, although many people do it. I think this is unnecessary.

Whether to bread the cutlets or not is up to you. The meatballs are perfectly fried without breading. It should be borne in mind here that crackers absorb a lot of oil during frying. Therefore, flour is preferable, it creates protection against excess fat.

Take some minced meat in your palms and form an oval patty. To make the meatballs fluffy, toss the piece from hand to hand several times - this is another secret from the professionals. Roll the workpieces in flour.

Heat oil in a frying pan. Lay out the blanks. Fry over high heat until golden brown.

Turn the cutlets over and reduce the heat. Continue frying until done. If you made large cutlets, cover the pan with a lid for a couple of minutes. But it's better to cook without it.

Check the readiness of the dish. To do this, pierce the meatballs with a knife. If pink juice comes out, you will have to keep it on the fire for a little longer. In this case, to prevent the cutlets from drying out, cover the pan with a lid.

Beef cutlets - a classic recipe in a frying pan with bread

As a rule, classic cutlets are made with very finely ground minced meat. To do this, it is passed through a meat grinder not once, but twice, or even three times.

Products:

Beef – 600 gr.
Eggs – 2 pcs.
Bulb.
White bread - 3 slices.
Milk (water) – 150 ml.
Pepper, salt, sunflower oil, breadcrumbs.

Preparation:

Grind the meat by passing it through a meat grinder. Many people immediately add onions and a bun. If you decide to proceed this way, then soak the slices of bread in water or milk (10-15 minutes is enough). Divide the onion into 4 parts.
Grind the finished minced meat again using a meat grinder. If you use a blender, then once is enough.
The onion can be chopped into very small cubes, depending on your preference. For example, I like there to be a lot of onions and chopped into pieces.
Beat the eggs into a bowl with minced meat, add the soaked bun, if you don’t add it right away. Pepper and salt.
Mix the mass thoroughly, remember it and beat it.
Make oval shaped balls. Roll in breadcrumbs or flour.
Place in hot oil, when the minced meat “sets”, reduce the heat.
After frying the first side, turn over and cook until done. How long to fry? Approximate time 4 minutes, depending on the size of the cutlets.

Simple and tasty beef patties: video recipe for burger

In recent years, fast food has become popular in all corners of the world. And even if they talk about its dangers as much as they want, we are happy to host McDonald’s at home and prepare hamburgers and other goodies of fast American food.

Delicious minced beef cutlets recipe without bread and gravy

An interesting recipe for a familiar dish. Spicy lovers will like it.

Take:

Minced beef – 800 gr.
Large onion.
Egg.
Garlic cloves – 3 pcs.
Parsley - a few sprigs.
Sunflower oil, pepper, salt.

For the gravy:

Cream, 20-30% - 300 ml.
Mustard – 3 spoons.
Salt.

How to cook:

Chop the onion and garlic cloves. Finely chop the parsley sprigs.
Add to the prepared minced meat. Place the egg there.
Mix the minced meat thoroughly and add the spices. Stir again, cover the bowl with cling film and place in the refrigerator.
After half an hour, form the cutlets and fry.
When the meatballs are ready, pour the sauce into the pan. To do this, add the mustard to the cream and stir.
Pour in the cream and wait for the gravy to boil. Then reduce the heat and cover the pan with a lid. Simmer the cutlets for about 10 minutes.

Juicy minced beef cutlets - recipe in the oven

Cooking cutlets in the oven has a lot of advantages, since tender, juicy, fluffy cutlets will delight you with excellent taste.

Beef meat – 500 gr.
White bread – 2 slices.
Milk.
Eggs - a couple.
Salt, oil, pepper.

How to cook:

The meat can be ground in a blender, or chopped into small pieces with a knife. Here, decide for yourself, the method does not affect the taste in any way.
At the same time, soak the pieces of bread in milk.
Chop the onion into cubes or crush it into a paste.
Combine all the products listed in the recipe list. Knead the minced meat.
Place the pieces on a greased baking sheet. Transfer to the oven preheated to 170-180 o C.
Bake the dish for 40 minutes. Occasionally look into the oven and pour the released juice over the products. If there is not enough juice, splash a little water, the cutlets should be juicy. If they start to burn, reduce the oven power and lower the baking sheet lower.

Homemade minced beef cutlets recipe in a steamed slow cooker: video

Steamed cutlets are delicious, despite the lack of a golden brown crust. Very tender and juicy, they lose most of the fat during cooking. Therefore, for all girls who are puzzled by weight loss, I recommend paying attention to this option.

How to make fluffy cutlets from ground beef and chicken

Very tender cutlets, which are considered dietary and low-calorie, since the dish contains lean meat. If you love turkey, replace chicken with it; it also meets the rules of proper nutrition. The meatballs come out juicy and fluffy.

Ingredients:

Chicken breast (or fillet from other parts of the bird) – 250 gr.
Beef – 250 gr.
Little carrot.
Bulb.
Egg.
Rusks - 3 large spoons into the minced meat + a little for breading.
Salt – ½ small spoon.
Milk – ½ cup.
Sunflower oil, salt. Pepper.

How to fry:

Minced meat for cutlets can be chopped. If desired, grind the meat with a blender or meat grinder.
At the same time as the meat, puree the carrots and onions in a blender.
Place ingredients in a bowl. Beat in the egg and add the crackers.
Salt the mass, add pepper, mix the mass thoroughly. Let stand for 30 minutes for the crackers to swell.
The cutlets can be additionally rolled in breadcrumbs, but this is not a necessary condition, they will not fall apart.
Fry the meatballs on both sides until nicely golden brown. Place the pieces in hot oil so that the top layer “seizes” well, then the juice from the cutlets will not leak out.

Delicious Turkish beef cutlets with lamb

Beef tenderloin – 400 gr.
Lamb – 200 gr.
Onion – 100 gr.
Garlic – 2 cloves.
Water – 100 ml.
Lemon juice - teaspoon.
Baking soda - teaspoon.
Olive oil – 2 tablespoons.
Pepper – ½ small spoon.

Preparation:

Dissolve baking soda with lemon juice.
Make minced meat from beef and lamb cuts. Add dissolved soda. Knead the minced meat until soft and sticky.
Add water, then the minced meat will not stick to your palms, and the cutlets will come out juicier.
Add oil to the minced meat and continue kneading for another five minutes.
Wrap the bowl in film and place it on the refrigerator shelf for a day.
Grate the onion using a fine mesh grater (or crush with a garlic press). Squeeze out excess juice. Add crushed garlic cloves.
Transfer the pulp into the minced meat, pepper and salt.
Mix the meat thoroughly again and put it back in the refrigerator.
After the specified time has passed, form the cutlets. Fry until fully cooked. Bon appetit!

Video: how to make cutlets juicy - master class

Recognized culinary guru Ilya Lazerson shares his cooking secrets. With its help, your cutlets will always be juicy and tasty.

Once upon a time, meat fried on the bone was called a cutlet. However, over time, the dish changed, becoming a real delicacy. Today they are prepared from chopped or twisted minced meat.

Juicy beef cutlets: step-by-step recipe

Ingredients	Quantity
beef -	1 kg
potatoes -	1-2 pcs.
onions -	1-2 heads
eggs -	1-2 pcs.
garlic -	1-2 cloves
bread pulp -	100-150 g
fresh milk -	150-200 ml
salt -	10-15 g
ground black pepper or a mixture of peppers -	taste
sunflower oil -	2-3 tbsp. spoons
flour or breadcrumbs -	300-400 g
water or stewing sauce (optional) -	100-150 ml
Cooking time: 85 minutes	Calorie content per 100 grams: 255 Kcal

This dish, made from beef tenderloin, can not only nourish the whole family, but also treat guests during a festive feast.

Step-by-step preparation of juicy beef cutlets:

Thawed or cooled meat should be washed under running water, and onions, potatoes and garlic should be peeled and peeled. Then the beef and vegetables should be cut into pieces convenient for further chopping;
Prepare the minced meat by grinding the meat and vegetables in a meat grinder or food processor. If the resulting minced meat is not tender enough, it should be rolled again;
Pour milk over the bread pulp, let it soften for a few minutes, then squeeze it out and mix it into the cutlet mass;
Beat chicken eggs into the minced meat, add salt and spices;
Knead the minced meat thoroughly, first with a large spoon, then with your hands;
Place a deep, thick-walled frying pan on the fire, pour oil into it, and heat it up;
At the same time, use your hands to form small cutlets from the minced meat and roll them on all sides in flour or breadcrumbs;
Fry for 5-10 minutes on each side over medium heat. You need to turn the cutlets over with a wooden or metal spatula;
After which, if desired, they can be slightly extinguished under a closed lid, lowering the flame under the frying pan and adding sour cream sauce or water. Lightly salt the sauce. Simmer for no more than 10 minutes.

Place the finished beef cutlets on a wide dish and top with sauce if desired. For basting, you can use the same sauce in which they were stewed or prepare it separately. Serve with a simple side dish of vegetables or cereals.

Recipe for beef and pork cutlets

Homemade cutlets are most often prepared from mixed minced meat. For it, pork and beef are taken in equal proportions.

Ingredients:

beef - 300-400 g;
pork - 200-300 g;
onions - 1 pc.;
chicken egg - 1 pc.;
white bread pulp - 100-150 g;
fresh milk - 150 ml;
butter - 2-3 tbsp. l;
sunflower or olive oil - 2-3 tbsp. l;
flour or breadcrumbs - 200-300 g;
salt - 7-10 g;
ground black and allspice - to taste.

Cooking time is 45-50 minutes.

Calorie content 100 g - 270 kcal.

Preparation:

If necessary, defrost the meat or immediately take it chilled, rinse and cut into small pieces. Then grind the beef and pork into minced meat;
Peel the onion, chop finely and fry until golden brown in a small amount of butter or vegetable oil. Season the onion with a little salt and pepper, let cool slightly and pour into the minced meat along with the butter;
Place the pulp of the bread or loaf in a deep bowl, pour in milk, leave for 2-5 minutes until softened, squeeze out and stir into the minced meat;
Break the chicken egg into a separate bowl, separate the yolk from the white. Also add the yolk to the minced meat, salt and pepper the finished mixture. The minced meat itself must be kneaded with your hands, be sure to beat it several times in a bowl;
Beat the egg whites with a whisk or mixer into a strong foam, pour it into the minced meat, then mix the cutlet mass again;
Form small cutlets of equal size and roll them in breadcrumbs or flour;
Pour vegetable oil and butter into a frying pan, heat it up, place the cutlets;
Fry on both sides until golden brown, then reduce the heat under the frying pan, pour 100 ml of water into the cutlets, lightly salt the water, cover and simmer for another 5-7 minutes.

Serve pork and beef cutlets along with a vegetable side dish.

Chopped beef cutlets in the oven

Cutlets made from minced meat are considered a special delicacy. For them, it is best to choose the juiciest pieces of beef.

Ingredients:

500 g beef tenderloin;
2 pcs. onions;
2 cloves of garlic;
2 pcs. chicken egg;
5 g salt;
5 g ground black pepper;
1 bunch of parsley;
70-100 g flour for boning cutlets;
2-4 tbsp. spoons of vegetable oil for frying.

Cooking time is 50-60 minutes.

Calorie content 100 g - 184 kcal.

How to cook:

First cut the washed and cooled meat (to make it easier to cut) into large pieces, then remove the veins and chaff, and then chop it using a sharpened hatchet or a special knife. You should try to grind the meat as finely as possible, and the pieces should be approximately the same size so that the finished minced meat is uniform in consistency;
Wash the onion, garlic and parsley, peel and finely chop with a knife. Mix everything together in a deep bowl, add eggs and spices to the cutlet mixture;
Knead the minced meat, and then put it in the refrigerator for at least half an hour;
Then you should form small cutlets, giving them a slightly flattened shape;
Then they need to be rolled in flour and fried on both sides for 2-3 minutes until golden brown, then removed from the pan and transferred to a baking sheet;
Place a baking sheet with cutlets in an oven preheated to 180 degrees. Bake for up to 20 minutes.

Separately, you can prepare any desired sauce. Serve with a side dish of cereals or vegetables.

Italian style minced beef cutlets

To prepare this original meat dish you will need several strips of bacon or bacon. They give the finished cutlets a special piquant taste and juiciness.

Ingredients:

minced beef - 600 g;
bacon or ham, cut into thin long slices - 150 g;
bread - 4-6 toasted or dried pieces;
vegetable oil - 2-3 tbsp;
salt and pepper - to taste;
greens and ground pine nuts for serving.

Cooking time - 40-50 minutes.

Calorie content 100 g - 250 kcal.

Cooking method:

Spices are added to the double-twisted ground beef. Then cutlets are formed;
They are wrapped in a circle with pieces of bacon or ham. To keep them in shape, they are fastened with skewers;
Fry the cutlets in a frying pan for 5-10 minutes on each side until cooked through.

Before serving, carefully remove the skewers, place the cutlets on toasted pieces of bread, and decorate the top with herbs and nuts.

Beef cutlets will turn out light and juicy if you follow several time-tested rules when preparing them:

When choosing meat, you should give preference to a piece from the sternum, shoulder or tenderloin. And it’s better if this meat is fatty;
Ideally, the meat for cutlets should be fresh and chilled. But if the piece was frozen, then it needs to be defrosted correctly - in a cool place, protected from sunlight and hot air. The defrosting process will be long, but the meat will retain its juices;
The cutlet mince should be tender. To do this, it is scrolled through a meat grinder several times, and when kneading, it is beaten on a bowl or table. Chopped minced meat is kneaded more thoroughly than twisted in a meat grinder;
If the minced meat is prepared in reserve and will be frozen, you do not need to add anything to it. All other ingredients, except meat, and spices should be added immediately before sculpting the cutlets;
There are many ways to add juiciness to ground beef. The easiest one is to add some minced pork to it. But besides it, you can also add raw vegetables: potatoes, carrots, beets, pumpkin or zucchini. You need very few vegetables and they should be minced in a meat grinder or finely grated. Onions are always added;
If you add 1-2 tbsp to the minced meat before kneading. spoons of ice water or melted butter, it will become even juicier;
To prevent beef cutlets from falling apart during frying, either the stiffly beaten white of one egg or bread soaked in milk is added to hold the minced meat together. The bread can be wheat or rye, but it is important that it is not a fresh, but already dried bun;
Before modeling, the finished minced meat must be cooled for half an hour;
When frying, place the cutlets on an already hot, but not overheated frying pan. First, they are fried over high heat for 2 minutes, and then, reducing the flame by half, for another 3-5 minutes on each side;
The finished dish is brought to readiness in the oven or in a frying pan under a tight lid for another 5-10 minutes. At the same stage, you can add sauce or sour cream to it.

The resulting beef cutlets can compete with even the most exquisite dish on the holiday table.

Minced beef cutlets, as you know, turn out to be dry and tough if you don’t add it to the beef... And you can add a lot of things. For example, potato(Grind 1-2 tubers together with the meat in a meat grinder or, if the minced meat is ready, finely grate). Bread soaked in milk (water). Greenery(green onions, spinach, dill, parsley, cilantro are suitable - individually or a mix). Another addition - cereals. The neutral taste of oatmeal gives priority to meat, acts softly and unobtrusively, but beef patties turn out juicy, soft and tasty.

Ingredients

minced beef - 1 kg
“Extra” oat flakes - 6 tbsp. spoons
onion - 3
egg - 2
salt, pepper, vegetable oil for frying

Preparation

Big photos Small photos

Oatmeal is used instead of bread crumbs in this recipe. Instead of eggs, you can use potato flour passed through a meat grinder; it holds the minced meat together perfectly. Sometimes you can find a dietary option for making cutlets from minced beef and onions (without bread and eggs); in this case, a little skim milk is added to the minced meat, although, for my taste, it still turns out a little harsh.
In addition to the above, the cutlets may include greens, green onions, and spinach. It turns out very tasty with the addition of semolina.

You can make the cutlets soft and juicy by covering them with a lid after turning them over. You need to fry under the lid for about 7 minutes. Or put the quickly fried cutlets in a pan, pour in a little hot water and simmer over low heat under the lid. The cutlets will be steamed and juicy.

By the way, they can not only be fried, but also cooked in the oven or steamed. If you want to make it in the oven, then place the formed cutlets on a lightly greased baking sheet, cover it with foil and bake at 190 C for about half an hour. To steam, if you don’t have a steamer, make an improvised one from a large pan of water and a colander that should not reach the water. Place the cutlets along the sides of the colander, and when the water in the pan boils, insert the colander into the pan, cover with a lid and cook for 10 minutes, then turn over to the other side and keep for the same amount of time.

I’ll give you another cutlet recipe for the collection.

Ground beef cutlets with cheese

Ingredients:

minced beef 600g
onion 1
egg 1
wheat bread crumb 1 piece
milk 1 glass
Dutch type cheese 120 g
breadcrumbs 150g
frying oil 40g
salt, pepper to taste

Cooking method

Soak the crumb in milk.
In a bowl, mix the minced meat and egg, add salt and pepper to taste.
Grate the cheese and finely chop the onion. Add squeezed (optional) bread, cheese and onion to the minced meat with the egg and mix with your hands until smooth. Roll in breadcrumbs and fry until done in a preheated and greased frying pan.

Some housewives believe (perhaps rightly) that tender cutlets can only be obtained in the oven. To do this, you need to coat a baking sheet with oil (vegetable or butter), place the minced beef cutlets in breadcrumbs and place the baking sheet on the middle shelf. Bake until cooked at 200 degrees, usually bringing the cutlets to a golden crust takes 30-40 minutes.

Type