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 the 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 flavorful, 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 several some simple advice. 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 recommend using stale bread to prepare this dish. This will avoid stickiness.
Minced meat products
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 connect lean beef and fatty pork, then it is worth observing the proportions of 2 to 1. The result is more juicy 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 onion, then you get delicious cutlets from minced beef and pork. 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:
- IN ready minced meat It’s worth adding a few tablespoons of water, preferably cold. 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.
- Butter made from cream will add airiness.
- WITH chicken eggs You should be careful. 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.
- 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.
- 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.
- 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.
- 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 on vegetable oil, but odorless.
- 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 mixed minced meat(beef and pork).
- Bread or loaf, preferably stale and dry – 200 g.
- Raw egg – 1 pc.
- Onions – 3 pcs.
- Water at room temperature – 1.5 cups.
- Pepper and salt.
Preparation
- 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.
- 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.
- 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
- First, you should prepare the minced meat by chopping the beef and pork using a meat grinder. But if you want you can take ready mass in the shop. 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.
- 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.
- Here you also 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
- These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. 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.
- Now you can prepare minced meat for beef and pork cutlets. You shouldn't make it without eggs. The bread crumbs should be cut into pieces and then filled with cold water. When they become soft, you need to drain the liquid.
- 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.
- Now the minced meat is divided into portions and the filling is wrapped in it. The workpieces should be rolled in flour, dipped in beaten egg, and then rolled in again. breadcrumbs. 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
- 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 finely grated or chopped.
- 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.
- The minced meat for the cutlets should be mixed and then placed in the refrigerator for an hour, after covering the container with plastic wrap. 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:
How to cook delicious cutlets
Simple, affordable and quick recipe minced beef and pork cutlets - look step by step instructions with photos and videos, as well as tips for preparing the dish.
1 hour
222.5 kcal
5/5 (3)
Cutlets are one of the most popular dishes Slavic cuisine, although the first cutlets were fried in France. Recipes delicious cutlets There may be many varieties of beef and pork, but everyone has one favorite. However, every self-respecting housewife should be able to cook cutlets. After all, it’s hard to imagine a mother or grandmother who won’t feed her beloved children fresh cutlets with mashed potatoes. Personally, this was my favorite food at my grandmother’s house after candy.
For my taste, cutlets are only from minced pork a little fatty, I like to make it with the addition of beef. Beef and pork cutlets are one of the most satisfying and delicious views this dish, because they combine the qualities of two types of meat at once. Usually beef and pork cutlets are juicy and tasty if you know the right recipe and know how to cook it correctly.
The benefits of pork are high in protein, vitamins B12, D, iron, sodium, calcium and magnesium. It has a positive effect on bone and nervous system. Useful material, which are contained in beef, namely vitamins B, C, E, A, PP and various microelements, according to experts, help in hematopoiesis and increase hemoglobin levels. Therefore, cutlets made from such minced meat will not only be very tasty, but also healthy.
Ingredients and preparation
Kitchen appliances
You don't need anything special in the kitchen for this recipe. All the dishes are standard and can be found even in a bachelor’s kitchen. You will need:
- bowl for minced meat;
- spoon;
- frying pan;
- grater.
You can do without the latter.
Ingredients
For simple and delicious cutlets you will need:
How to choose the right ingredients
The ingredients are quite standard, so there should be no problems finding and choosing them. But there are still some tips:
- Always check the freshness of the minced meat and choose something that is not too fatty so as not to harm your health. Don't hesitate to ask the sellers.
- It is better to use slightly dried bread, but if this is not the case, then you can use soft bread. To dry the bread, simply leave it on a clean plate a few hours before you start cooking.
- It is better to buy black pepper in a mill than to buy ground black pepper in a pack. It gives the dish more aroma and taste.
- Vegetable oil for frying should be odorless so that your kitchen does not smell for several days.
Cooking sequence
- Take the bread, cut off the crusts and place it in a deep plate. Fill them with a little milk.
It is necessary that the bread completely absorbs all the milk and does not float in it. To do this, it is better to pour in the milk gradually. If you still have too much milk, add bread.
- Wash and finely chop the onion. For convenience, it can be grated.
- Stir the onion into the soaked bread.
- Add eggs there and mix again.
- Add minced meat to the resulting mass and mix well. You can do this with a spoon, but it's better with your hands.
- Chop the garlic and also add to the minced meat. If you don’t like it, then you can do without it, or, on the contrary, if you want, then add 2 cloves.
- Add salt and pepper to taste.
- Use your hand or a tablespoon to scoop up the minced meat and roll into round or oblong cutlets. Keep in mind that they will shrink in volume when frying.
- Place the cutlets in the skillet over high heat and cook for 1 minute, then turn over.
- Cover the pan with a lid and leave for 30 minutes on low heat.
- When the cutlets are ready, white juice will come out when pressed.
Bon appetit!
Video recipe for minced beef and pork cutlets
Now let's watch the video where you will see how this recipe in skillful hands turns into delicious golden brown cutlets. I learned from this video myself, so I recommend it to everyone.
What are these cutlets served with?
Cutlets are a universal thing; they can be served with almost anything. The best thing, of course, is the classic Soviet version from our childhood: mashed potatoes And canned tomatoes from grandma's cellar.
But you can choose another side dish: any porridge, pasta, boiled potatoes. Or you can just crush the cutlet with bread. You can eat this deliciousness with anything, anytime!
As usually happens: you look at the recipe, do everything correctly, and then nothing happens. Therefore, a couple of tips on how to cook ruddy and pork:
- Do not soak the bread in milk too much. You want it to be quite wet, but not turn completely into thin porridge. And don't add too much bread to the minced meat.
- If you are preparing cutlets for the first time, it is better to add a little salt at first and taste it all the time, and then add a little more salt. Same thing with pepper.
- Don't put too much oil on the pan. The cutlets will absorb it and be too greasy.
- How long does it take to simmer pork cutlets? ground beef It also depends on the stove - whether it is gas or electric, and on the ratio of pork and beef in the minced meat. On average, cutlets are fried for 10-15 minutes on each side, and then you can simmer the cutlets in water, sauce, or broth for another 10 minutes to make them juicier.
That's all the advice. The main thing when cooking is to try all the time in order to correct any mistakes in time and serve the most delicious dish to the table.
If you want other variations, you can make the cutlets a little smaller and make . This recipe is also suitable for cooking at home, which will become tasty and useful alternative fast food. If you think that cutlets fried in a frying pan are too fatty, then you can bake them.
Perhaps you know some other recipes or nuances that I don’t know. Help me and our readers make the cutlets even tastier and write a comment with comments or additions. Let's cook delicious food together!
Cutlets - the greatest work culinary arts. We can say that this is where a little person begins to get acquainted with meat dishes. They are also good because you can fry more of them on the weekend - and for a few days you won’t have to worry about coming home from work and having to go to the stove to feed your hungry family. However, some housewives avoid cooking them. And not because they are too lazy to bother with minced meat: they complain that, while completely following the recipe and beef, they end up with hard, flat or falling apart imperfections. In this article we will reveal the intricacies of preparing this wonderful dish and suggest several interesting variations.
Tricks and secrets: what to do to make cutlets tasty
It would seem that it couldn’t be simpler - grind the meat in a meat grinder and fry it to your heart’s content. However, for the splendor and juiciness of the final product, you need to know some nuances.
- Basically, all you need for cutlets is meat and onions. There are recipes that are really limited only to these components. However, in order for the juice to remain inside the cutlet and not flow out wasted into the pan, a third ingredient is required - bread. In the traditional version - white, but you can also use rye. The bread should be dry: fresh bread gives the final result some sourness. You can use grated potatoes for the same purposes, but it is better to start such experiments after having thoroughly mastered the basic recipe.
- It is better to make minced meat only yourself, from personally selected fresh meat and just before frying.
- An egg is added for better “gluing” of the minced meat. However, it also makes it harsh. When using potatoes, there is no need for eggs; in the case of “bread” preparation, take no more than one egg per half kilo of minced meat.
- It is better to scroll the onion together with the meat or grate it - chopped, it feels good in the minced meat, the cutlets lose their uniformity.
- In order for the preparation of cutlets to be successful, the kneaded minced meat must be beaten. The easiest way to do this is to put it in a bag and slap it on the table with different sides.
- When frying, it is important to remove all burnt pieces - then the next cutlets will not stick and unnecessary, ugly and tasteless “additions” will not stick to them.
Now let's start cooking. Let's start with the standard option.
Classic cutlets
Meat is taken in equal proportions: pork is fattier, beef is lean (and it’s best to find veal). For one and a half kilos of minced meat, two large onions and a third of a loaf, soaked in milk and squeezed, are allotted. Real classic cutlets do without garlic, but if you are a fan of it, you can add a couple of cloves. Salt and pepper - to your taste (you need to lick the minced meat with the tip of your tongue and determine if there is enough of it). When you are ready to cook cutlets, the step-by-step recipe will look like this:
- Place the chopped meat (both types) into a meat grinder with the squeezed out loaf and onion. Grind.
- Beat eggs into the minced meat (in our case 2-3); stir. Salt, pepper, and add other spices if desired.
- Place the minced meat in a bag and beat it on the table.
- Stick on the cutlets (so that the minced meat does not stick to your hands, they should be slightly moistened with cold water).
- Bread in breadcrumbs or flour and fry in a heated frying pan.
It is best to do this with ghee, lard is in second place, and at the very bottom of the list is odorless vegetable oil. The first side is fried in an open container, the second - already under the lid.
Freckled cutlets
Some people - especially children, pregnant women and the elderly - do not like the specific “cutlet” smell. For this case, a recipe for pork and beef cutlets has been invented to avoid its formation. The minced meat itself is prepared traditionally, but at the same time an egg is beaten (one is enough for half a kilo of meat), salted, seasoned and a very thin omelette is baked - like a pancake. It is finely chopped and mixed into the minced meat. With this addition, the cutlets turn out even juicier, more beautiful (as if there are yellow “specks” on each) and without an unwanted smell.
Oven cutlets
For those who avoid fried foods for health reasons or because they have small children, here is a recipe for homemade pork cutlets in the oven. Minced meat is prepared as in classic recipe, the cutlets are molded in the same way, however, they are breaded not in breadcrumbs or flour, but in semolina - this way they stick less to the baking sheet and retain their shape better. Before placing the cutlets on the sheet, it must be placed in a heated oven for a couple of minutes so that the oil with which it is lubricated is slightly warmed up. will stay for half an hour; They should be turned over halfway through cooking to prevent the top from turning pale.
Baked with a surprise
Oven and beef can be complicated and supplemented with some pleasant surprises. For example, you can add very finely chopped or ground champignons to ready-made traditional minced meat - a little less than 200 grams per half a kilo of meat. You can also add chopped dill for flavor. This time the cutlets are made a little more flattened. Laid out on a sheet, they are smeared with sour cream, tomato slices are laid out on top and put into the oven for half an hour. Then they take it out, sprinkle it with cheese - and back for another five minutes. Delicious dish!
Steam cutlets
Another option that is very suitable for fans proper nutrition and young parents. Steaming cutlets is especially easy for those who have already acquired a multicooker. You don’t need to come up with anything special with minced meat - the standard one will do. Cutlets are formed and rolled in breadcrumbs. Half a liter of water is poured into the bowl of the device, and a “colander” is attached on top for steam cooking. In it, prepared cutlets are laid out in one layer (and this is fundamentally important!). If there are a lot of them, you will have to cook in batches. Set the “Steam” mode for half an hour - and go read a fairy tale to your child. The only thing that can be reproached with such cutlets is their pale appearance, but all of them are distinguished by this steam dishes. This does not affect the taste in any way.
Cutlets with filling
Having mastered the basic culinary techniques and made sure that the result is excellent, you can diversify and modify the recipe for pork and beef cutlets. For example, add vegetables (cabbage or zucchini) to the minced meat, or stuff the cutlets with something tasty. The first thing that comes to mind is a piece of frozen butter: as a result, your cutlets will be even softer and juicier. The filling of chopped eggs with onions or soft cheese. And lovers of taste contrasts and unusual things can put pitted prunes in the middle - you will get a simply amazing dish!
Cutlets are an excellent addition to a side dish, satisfying independent dish, and delicious filling for a hamburger or sandwich.
The most satisfying and juicy are cutlets made from minced pork and beef. Minced meat can be either ground or chopped.
These cutlets do not only contain meat. They put potatoes, eggs, bread, onions or even cheese. These ingredients are present in much smaller quantities than pork and beef combined.
It happens that when frying or baking, the cutlets become tough and lose their taste. We will give you some tips on how to avoid this:
- Never turn cutlets into chops. This is absolutely different ways cooking meat. Beating “frees” oxygen, which helps keep the minced meat soft and moist enough.
- Fry the cutlets in a frying pan with a dense and thick bottom.
- To add flavor to the cutlets, add onions.
- Dust the cutlets with flour before frying. They will retain their shape and beautiful shade.
- Add some fatty ingredient, such as butter, to the minced meat. When frying, when the crust begins to brown, reduce the heat.
Pork and beef cutlets in a frying pan
Be careful not to eat too many cutlets if you have pancreatitis or tongue. Diseases may worsen.
Cooking time - 1 hour 20 minutes.
Ingredients:
- 500 gr. pork;
- 500 gr. beef;
- 1 chicken egg;
- 1 onion;
- 3 cloves of garlic;
- 200 gr. bread crumb;
- 100 gr. milk;
- 1 bunch of dill;
- 200 gr. wheat flour;
- vegetable oil;
- salt, pepper - to taste.
Preparation:
- Grind the pork and beef through a meat grinder.
- Do the same with greens and onions.
- Beat the egg with a fork and add to the minced meat.
- Soak the bread crumb in warm milk for 20 minutes and then put in minced pork and beef. Add garlic, chopped in a garlic press. Knead thick minced meat.
- Season the meat mixture with salt and pepper. Make oblong cutlets from it and roll them in flour.
- Heat a frying pan and pour vegetable oil onto it.
- Carefully place the cutlets. Fry covered. Don't forget to turn over from time to time.
Ingredients:
- 600 gr. pork;
- 300 gr. beef;
- 2 large potatoes;
- 1 chicken egg;
- 1 teaspoon cumin;
- 1 teaspoon turmeric;
- 1 tablespoon of dry dill;
- 200 gr. breadcrumbs;
- salt, pepper - to taste.
Preparation:
- Grind all the meat and potatoes in a meat grinder.
- In a small bowl, beat the egg with turmeric, dried dill and cumin. Add this mixture to the minced meat. Season with salt and pepper. Mix everything well.
- Place the minced meat in the refrigerator for 25 minutes.
- Then make cutlets and roll them in breadcrumbs.
- Preheat the oven to 200 degrees. Place a piece of parchment paper on a flat baking sheet and place the cutlets on top of it.
- Bake for 40 minutes.
Chopped pork and beef cutlets
Minced meat for cutlets can be either ground or chopped. For example, the famous Pozharsky cutlets are prepared using the latter method. In France, chopped cutlets are prized.
Cooking time - 1 hour 30 minutes.
Ingredients:
- 600 gr. beef;
- 300 gr. pork;
- 2 chicken eggs;
- 1 bunch of dill;
- 1 teaspoon paprika;
- 50 gr. butter;
- 300 gr. wheat flour;
- 250 gr. olive oil;
- salt, pepper - to taste.
Preparation:
- Rinse the meat thoroughly with water and dry it.
- Cut both beef and pork into small pieces. Use a sharp knife to make it easier to cook the mince.
- Beat the eggs together with paprika and chopped dill.
- Heat the butter slightly in the microwave and add to the egg mixture. Mix everything well and add to the minced meat.
- Salt and pepper minced minced meat. Make small cutlets out of it and roll thoroughly in wheat flour.
- Heat in a thick-bottomed frying pan olive oil and fry the cutlets on both sides until cooked.
Pork and beef cutlets with onions and cheese
Cutlets prepared according to this recipe can be called the most satisfying. Let's take a look at the composition. Meat is a source of protein and essential amino acids. Hard cheese contains healthy fats. The right combination protein and fat quickly saturates the body. This helps those who constantly struggle with hunger and often snack on sweets, cakes and pastries - sweet foods that lead to excess weight gain.
For the recipe for making cutlets with photos, see below.
The recipe for these classic meat cutlets is one of the most popular. To prepare the dish, take equal proportions of beef and pork pulp. Ground beef patties can be a little dry and tough. But if you add fattier pork to the rolled beef, the cutlets will probably turn out tender and juicy. I offer a simple recipe for making pork and beef cutlets.
How to cook delicious cutlets
To make our meat cutlets very tasty and tender in taste, we will use the following products in the recipe:
- 500 grams of fatty pork pulp;
- 500 grams of beef fillet;
- 200 grams white loaf or bread;
- ¼ glass of milk;
- 1 egg;
- 1 onion;
- salt and pepper to taste.
Wash the pieces of meat, cut off the membranes from the beef. Cut the meat into large pieces and grind in a meat grinder with a fine mesh. Also scroll through the onions. Mix the minced meat thoroughly with your hands and set aside. Pour a piece of loaf or bread (cut off the hard crusts) with warm milk. After 15 minutes, add the soaked loaf to minced meat. Add 1 here too a raw egg, add salt and pepper to taste.
Using our hands, we form small cutlets, which we fry in vegetable oil. The frying technology is as follows. Fry for 3 minutes on both sides over high heat to obtain an appetizing crust. Then reduce the heat to the lowest setting and simmer our meat cutlets for another 15 minutes until full readiness. Cutlets pork with beef They turn out very filling, tasty and not dry at all! The cutlet recipe is very simple and can be used for baby food. But it’s still better not to serve fried cutlets to children, but to steam them or cook them in the oven. Bon appetit!
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