How to make homemade minced meat cutlets so that they are juicy and delicious?

Recipes:

For most people, meat cutlets are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various types of meat and even fish. To prevent the cutlets from becoming boring, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a frying pan

To create delicious cutlets, housewives traditionally use minced beef and pork. Each housewife determines the proportions of meat used to create it independently, but I follow my own recipe.

Set of required products:

• veal – 0.8 kg;
• pork rump – 0.8 kg;
• onions - 2 large onions;
• garlic – 1.5 heads;
• black bread - 1/3 loaf;
• milk - 1 glass;
• greenery;
• salt pepper.

Cooking :

I wash the meat several times and let it dry. If there is pleura on the veal, I get rid of it. I cut it into small pieces. At the same time, I cut the bread and pour it with milk.

To get tender, homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.

I get the most appetizing aroma by blending it in a blender. I salt and pepper all ingredients. I mix everything by hand.

When the minced meat is ready, I put the frying pan on the stove. I cook the cutlets in refined oil, covered.

To prevent the minced meat from sticking to your palms, I place a container of cold water near me. I form the blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from any cracklings that have appeared.

The cutlets come out tender and very tasty!

Not long ago, my fitness trainer insisted on excluding pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted which meat to choose for making cutlets, and settled on turkey.

List of ingredients:

• ham – 2 kg;
• heavy cream – 300 ml
• egg - 1 pc.;
• ground salt and pepper;
• breadcrumbs;
• refined oil – 200 ml;
• butter – 200 g.

Simple cooking process

I remove the butter from the refrigerator so that it comes to room temperature. I buy meat on the day of cooking. I wash it thoroughly, remove the skin and separate it from the bones (I also cook soup on the skin and bones).

I cut the meat into pieces and grind it twice in a meat grinder; on the second pass, I add oil.

I beat the egg into the resulting mass and pour in the cream. Sprinkle salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use regular ground black pepper), then mix everything well.

I sprinkle breadcrumbs onto the paper. When forming cutlets, I always keep a bowl of cold water on hand. I dip the pieces in breading and place them in a frying pan greased with sunflower oil.

I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.

Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.

Very often, when buying ready-made minced pork, you may be faced with the fact that its fat content is simply off the charts. Therefore, to make the cutlets from it tasty and nutritious, you can add some potatoes to its composition in addition to the loaf.

For cooking you will need the following products:

• fatty minced pork – 1 kg;
• loaf - a third of a loaf;
• medium potatoes - 2 pcs.;
• onion – 1 large onion;
• egg – 1 pc.;
• sour cream – 1 tbsp. l.
• sunflower oil – 1 tbsp. l.
• water – 1 glass
• salt and black pepper.

Cooking process:

First of all, I soak the sliced ​​loaf in water. When its crust becomes soft, I squeeze it and pass it together with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Grate the peeled potatoes using the finest grater. I squeeze it lightly in gauze, removing excess moisture, and add it to the rest of the products. I add sour cream there and beat in an egg. Then, after adding salt and pepper, I mix everything well and beat it until the head becomes dense.

I cook these cutlets in the oven, preheated to 190C, on lightly greased baking paper. I make them large enough, immediately place them on a baking sheet, and bake for about 20 minutes.

After this time, add half a glass of water to the cutlets and continue cooking until fully cooked for another 25 minutes. Excess fat from the cutlets will be used for their own cooking.

This cooking method allows you to create truly delicious cutlets.

The hardest thing for me to cook is minced beef. That's why I prefer to buy it ready-made. But it’s very easy to make juicy cutlets from it.

To get started, collect the following products:

• Minced beef – 1.5 kg;
• Onions – 3 pcs.;
• mustard – 3 tbsp. l.;
• garlic – 8 cloves;
• eggs – 3 pcs.;
• milk – 3 tbsp;
• potatoes – 6 pcs.;
• semolina;
• vegetable oil;
• salt;
• breadcrumbs.

Recipe:

Rub the peeled potatoes and onions on a fine grater. I press the garlic cloves through the garlic press. I boil the milk and cool it. I grind the defrosted minced meat again.

In an enamel container, I combine the minced meat with the previously prepared products. I whisk boiled milk with egg and mustard and add it to the rest of the ingredients. Add spices and stir until thick and homogeneous.

On paper I mix semolina with breadcrumbs. I make small cutlets. I bread them by directly placing them in sunflower oil heated in a frying pan.

Fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to low. In this state I cook for another 10 minutes.

The cutlets fried in this way are slightly tough on the outside, but thanks to the original breading on the inside they are very tender.

Fish cutlets perfectly combine the concepts of tasty and healthy. They are very easy and quick to prepare and are very nutritious.

Products required for preparing the dish:

• Pollock (cod) fillet – 1 kg;
• Egg – 1 pc.;
• Loaf/white bread -150g;
• water – 100 g;
• lard – 100;
• salt;
• breadcrumbs;
• refined oil.

Cooking step by step:

First step: I wash the fish and dry it with a kitchen towel and cut it into small pieces. I also cut lard.

Step two: To make the crust of the loaf soft, fill it with water for a couple of minutes, then squeeze out the excess liquid.

Third step: I beat an egg into a bowl with lard and fish, knead the soaked loaf and add salt. I mix the minced meat thoroughly and make cutlets. If the minced meat is too liquid, you can add a little semolina and let it sit for a while.

Step four: I fry the cutlets constantly turning them over. Then I close the lid for 6 minutes to steam them.

The fish cutlets are very juicy and have a golden brown crust.

Minced meat cutlets in the oven - recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will create not classic cutlets, but a real culinary masterpiece.

You will need the following products:

• minced pork/beef – 500 g;
• cheese – 50-70 g;
• baguette – 150 g;
• garlic – 1 clove;
• egg – 1 pc.;
• tomato – 2 pcs. medium size;
• milk – 150 ml;
• onion - 1 onion;
• salt, pepper - 5 g each.

Creating a masterpiece:

I cut off several pieces from the baguette (it is advisable to use only the pulp) and soak them in milk. Then I take a stainless bowl and knead the soggy baked goods into it. I add minced meat and egg there.

I peel and finely chop the garlic and onions, and then add them to the other ingredients. Salt and sprinkle with ground black pepper on top. I mix everything well and beat it.

I turn on the oven to warm up to 170C. Then I prepare the baking sheet. I cover it with kitchen paper and lightly grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin slices, they don’t fall apart. I chop the hard cheese into small squares.

Then I form the cutlets and immediately place them on a baking sheet. I place tomatoes and cheese on top of the workpieces. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

This summer, after unexpectedly receiving minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, I am now sharing it with everyone.

A set of products needed for cooking:

• minced chicken/fillet – 1 kg;
• young zucchini;
• carrots – 1 pc.;
• egg – 1 pc.;
• fresh herbs (dill/parsley/basil);
• salt and spices;
• flour/crumbs for breading.

Cooking process:

I defrost the minced meat and drain as much liquid as possible. I wash the zucchini and carrots thoroughly several times. Then I grate it on a fine grater and mix it with minced chicken. To make the mass more homogeneous, I additionally blend it with a blender.

I add chopped fresh herbs, spices and an egg to the resulting mass. I mix everything well.

Then I heat a frying pan with sunflower oil over moderate heat. Having made the meat preparations, I roll them in flour and put them in oil. I fry all the batches on both sides, placing them in a small saucepan. Then I pour a little water to the bottom and steam for 3-5 minutes.

The cutlets turn out very tasty. Their appearance is very appetizing, it gives the impression that summer has been placed on a plate.

Many of us remember the taste of cutlets from the cafeteria from our school days. The most interesting thing is that they didn’t leave the house for a long time. I recently had the opportunity to meet with my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

• minced meat – 1.5 kg;
• white bread - loaf;
• onions - 9 onions;
• garlic – 1 head;
• salt pepper
• breadcrumbs
• vegetable oil.

Cooking method:

I peel and chop the onion and garlic using a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it out and grind it into a bowl with minced meat. We also send grated onions and garlic there, as well as spices.

I mix all the ingredients thoroughly, making the minced meat tight; if it crumbles, add a little boiled water to it; if it is liquid, add flour.

I form the cutlets onto a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although the recipe calls for them to be cooked in the oven).

When the oil starts to sizzle, I coat the pieces in breadcrumbs and send them to fry over moderate heat. After turning them over, cover the pan and let them fry for another 5 minutes.

The cutlets really taste exactly the same as they did in childhood.

My husband is a fisherman, so we often have river fish at home. In winter, most often it brings small pikes. There’s nothing special to fry there, but the cutlets they make come out just right.

For preparation you will need:

• pike – 1.8 kg;
• lard – 180 g;
• white bread – 6 slices;
• water – 1 tbsp.;
• egg – 2 pcs.;
• onions - 2 onions;
• butter – 50 g;
• breadcrumbs;
• salt pepper.

Quick cooking:

I clean the fish and wash it thoroughly under running water. I rid it of the head, ridge, skin and large bones. I cut it into small pieces. I fill the bread with water and let it sit for a while until it softens, then I drain the water.

I peel the onions, finely chop them and fry them in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.

With wet hands, I form the cutlets, dip them in breadcrumbs, and place them on a heated frying pan. The fire should be moderate, otherwise it will burn too much.

I fry them on one side for about 3 minutes, then turn them over to the other and cover with a lid. After 5 minutes, I remove the finished cutlets from the pan.

Thanks to the addition of lard and fried onions to the minced meat, the taste of the fish is almost invisible. My family really likes them.

Another dietary option for getting protein into the body is cutlets made from minced chicken. We only eat them hot, so I only cook them for once.

Product set:

• Minced chicken – 0.5 kg;
• Onions – 2 pcs.;
• Egg – 1 pc.;
• Spices for chicken;
• Salt, ground pepper.

Very quick recipe:

I break the egg and carefully separate the white from the yolk. I place the protein in a bowl with minced meat, salt and ground black pepper. I mix everything thoroughly.

I peel and finely chop the onion and add it to the existing mixture. Then I mix again. I immediately place the formed pieces on a heated surface. I fry the cutlets in a Teflon-coated frying pan under a lid for about 10 minutes. I do not add oil.

And as a side dish I often serve it with stewed cabbage .

For a very long time I thought steamed cutlets were tasteless. That was until I got a multicooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look more beautiful, but their taste is indistinguishable.

To prepare them you will need:

• chicken fillet – 0.5 kg;
• beef – 0.5 kg;
• onions – 2 pcs.;
• potatoes – 1 pc.;
• loaf - 1 slice;
• garlic – 1 clove;
• egg – 1 pc.;
• salt pepper;
• sesame.

Cooking method:

I wash the meat under running water and dry it with a paper towel. Then I chop it and put it through a meat grinder, along with peeled vegetables and bread.

Add salt, black pepper and a chicken egg to the resulting mass. I mix everything thoroughly. I form medium-sized cutlets, roll them in breadcrumbs and place them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl and place a bowl on top. I select the “Cooking” mode (see the name of the mode in your instructions, it is different for different brands), and set the time to 25 minutes.

After all, after the end of the time, the device automatically switches to the keep warm mode, and the cutlets may be overcooked.

I hope these simple recipes for such a classic dish as minced meat cutlets will become your indispensable helpers.

Potato cutlets with minced meat - hearty and tender - video recipe

They turn out fluffy, like pancakes! Very tasty, tender and filling – you won’t be able to pull them off by the ears! Be sure to try this recipe!

I ask you not to be modest and share this collection on social networks.

I cooked cutlets according to different recipes: with a bun in milk, and with fried onions, and with garlic, and with flour, but somehow everything did not add up to the ideal recipe.

And when I once again decided to make cutlets, and there was no bun, milk, or flour at home, I added breadcrumbs to the minced meat. As a reward for my experiments, I received delicious, juicy and soft cutlets. The crackers absorbed all the excess liquid from the meat, onions and potatoes, and the cutlets turned out just wonderful.

If you are tired of disappointments and want to make delicious minced meat cutlets, I strongly recommend using my recipe for delicious minced meat cutlets. Preparing cutlets is very simple: if you have an electric meat grinder and a blender, make cutlets from 1 kg. minced meat can be prepared in 40 minutes.

Subtleties and nuances of cooking

Minced meat for cutlets must be frozen, otherwise the cutlets may “stick” to the pan, even with a non-stick coating.

For cutlets, you can use minced meat from any meat: pork, beef, chicken, turkey. My family loves the combination of minced pork and beef the most, but any one type of minced meat also turns out delicious.

Ingredients

• Ground beef 500 gr.
• Minced pork 500 gr.
• Eggs 3 pcs.
• Potatoes 300 gr.
• Onions 250 gr.
• Breadcrumbs 5 tbsp.
• Salt and pepper to taste
• Vegetable oil for frying

How to cook

Pour the minced meat into a large bowl in which it will be convenient for us to knead the cutlet mass.

We clean the onion and cut it into several parts so that it is convenient to place it in a blender.

We do the same with potatoes.

Place onions, potatoes in a blender bowl and add eggs.

Whip all the ingredients into a puree and add to the minced meat.

Mix the minced meat thoroughly with a spoon.

Then add crackers.

Mix and look at the consistency of the minced meat: you should be able to collect the minced meat in a hill, and it should not “float”. If the slide does not work, you need to add another spoonful of crackers.

Let's start forming the cutlets:

We take minced meat in our hands, about the size of one chicken egg, form a ball, and roll it from one palm to another. When the meat ball becomes smooth, press it down a little on top to form a flat cake.

Thanks to this method, minced meat cutlets will not crack during frying, and will retain their shape as if we had simply molded them like “snowballs”.

To prevent the minced meat from sticking to your hands, you can lubricate your hands with water or vegetable oil.

Pour vegetable oil into a frying pan and heat well.

Reduce the heat and put our cutlets out to fry.

Fry our minced meat cutlets on each side for 5-7 minutes until golden brown.

You can now eat the finished cutlets.

Sometimes letters come to the site about how to cook this or that, if you have no culinary experience at all. Strictly speaking, we try to make and explain all recipes in as much detail as possible. But they probably mean very simple, basic dishes. For example, homemade cutlets. Today is just such a topic - dedicated to novice cooks.

It is better to cook such cutlets from minced meat. You can buy it from a store if you are confident in the quality and freshness of the meat, or from something you make yourself if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and chop it in a convenient way.

It should be noted that homemade cutlets turn out tastier if you add a piece to the minced meat. This will make them a little fattier (and higher in calories, unfortunately), and much tastier. However, here too it’s a matter of personal preference: if you like lean meat, prepare dietary ones, it’s completely possible.

Homemade cutlets according to this recipe are tender, juicy on the inside and crispy on the outside.

Ingredients

• minced meat -600 g
• onion - 1 pc.
• egg – 1 pc.
• milk -1 glass
• loaf or white bread – 5 pieces
• salt pepper
• vegetable oil for frying cutlets

Preparation

Big photos Small photos

Peel the onion and grind it in a blender. You can also scroll it through a meat grinder or simply grate it on a fine grater. Do not forget to wet both the onion and the knife in cold water more often - this “folk remedy” will protect you from tears.



Pour milk over the bread and leave for 10 minutes to swell. An important point, and necessary if we want to get fluffy cutlets.



Then in a large bowl combine the minced meat, onion, bread, which must be thoroughly squeezed out of the milk, salt and pepper. Beat the egg in there too.



Mix the entire mixture thoroughly and beat the minced meat. It must be homogeneous, so we work with our hands. Another tip: you need to “beat” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for preparing the future cutlet, for example, throwing pieces of meat onto a hard surface or at least just into a bowl of minced meat. This is a proprietary technique with, but it can be used in relation to any others: the meat becomes elastic, “alive”, excess liquid leaves it, and in return the softness increases.



Form small cutlets.



Pour a few tablespoons of vegetable oil into a frying pan (I use olive oil) and fry the cutlets first with one,



and then on the other side until golden brown.



OK it's all over Now. The cutlets are ready. This was the right recipe for homemade cutlets, enjoy it for your health!

When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you have added lard. If the cutlets are dietary, then they are tasty both hot and cold.

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.

Over time, the cutlets became chopped, as this made them much easier to chew. And with the advent of meat grinders, they turned into a fairly easy-to-prepare dish. These are the ones we will prepare.

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 made 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

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

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 tablespoons of ice water added during kneading will add juiciness to the minced meat. 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.

You need to soak dried bread; 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 divide the minced meat into portions, 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

You can coat the cutlets:

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

600 g beef goulash

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.

Secrets of making delicious cutlets

Prepare the minced meat:

• Of course, the main condition is high-quality meat. We buy minced meat (if we trust the seller) or cook it ourselves using a meat grinder. It’s better to turn the meat through a large nozzle. Chop the meat.
• Very tasty cutlets are made from a mixture of minced meat: beef, pork and chicken. Or I combine pork with one of the other two - poultry or beef. According to my mood and desire.
• Now let's move on to the bread! The bread that you plan to use for minced meat will need to be soaked in cold, boiled water, and certainly not in milk. If you soak bread in milk, then this deprives your cutlets of juiciness, since when frying, the proteins of meat and milk interact with each other.

  For cutlet mass, stale, white wheat bread is best suited, because fresh bread will give the finished cutlets an unpleasant stickiness. Keep in mind that white bread increases the volume of products well; it absorbs the released meat juice and gives the minced meat sufficient fluffiness, softness and juiciness. Just don’t put a lot of bread in the minced meat, because it absorbs the oil quite well in which the cutlets are fried in a frying pan, and therefore they will turn out very fatty. You can add 15 or 20 percent of the bread to the minced meat relative to the weight of the meat.

  If you are preparing schnitzels and cutlets from ground meat, then you do not need to squeeze the bread soaked in water before adding it to the prepared minced meat.

To improve the properties of minced meat, you can add a little low-fat cheese or sour cream instead of a bun.

Onion. If you put onions in the cutlet mass, it would be better not to put them through a meat grinder, but just finely chop. The onion gives the cutlets juiciness.If you add sauteed onions to the minced meat, it will give the dish a special aroma and extend the shelf life of the cutlets.

Garlic, salt, pepper or other favorite spices to taste.

Eggs. If you want juicy cutlets, you don't need eggs!Since they will not add anything other than additional toughness to the cutlets, and then the cutlets will certainly lose their juiciness. It’s all to blame -egg white, because when frying it quickly coagulates, the meat releases a large amount of juice, and the cutlets turn out dry.Eggs are usually mixed into minced meat as a binding component only in catering, so that more bread and water can then be put into the cutlets - since without eggs, minced meat with a lack of meat will simply fall apart.

H So that the cutlets themselves do not stick to each other, and it would be more convenient for you to cut them, add a little starch to the minced meat. I like to add grated potatoes.

Combined all the ingredients.

step 2:

• Place the fully kneaded minced meat to prepare juicy cutlets in a plastic bag (or better, two or one thick plastic bag) and beat the meat on a hard surface. This procedure compacts the meat well, and after this it will no longer fall apart in the frying pan, as housewives often complain and therefore prefer to add eggs to the cutlet mince. Beat the meat on the table and after this procedure, put it in the refrigeratorrest - from 2 hours to a day.

Frankly, I don’t do this often, I’ll even say I don’t. But the younger generation sometimes specifically asks to cook cutlets, they really like the procedure of beating the minced meat :) At times like this, when they come to visit, I eat cutlets like this.

How do I do it?

• In order for the cutlets to be “airy”, the cutlet mass must be kneaded for 10-15 minutes. But I'm lazy. I knead the minced meat in the container of the kitchen processor, set the dough kneading mode, for 5-7 minutes I'm free.

Forming cutlets:

When forming cutlets, it is very useful to give them the juiciness we desire, to put a piece of ice and a small piece of butter in the middle of each cutlet.

And so that during the cooking process the minced meat does not remain on your hands, your hands must be moistened with water.

I advise you to roll the molded cutlet in a loose egg-leison (or, to preserve the juices inside, it’s even better to first roll it a little in flour, and then in the egg) - when you place the cutlets in a frying pan, the egg will provide an impenetrable shell and help preserve it that way. Thus, all the delicious juices are inside the cutlet (if you wish, then after rolling in the egg, you can bread the cutlet in ground breadcrumbs). The breading can be partial: only in one egg or only in flour. Another way is in flour and then in an egg. Full breading (or it is also called “Viennese breading”) looks like this: first in flour, then in egg, and in breadcrumbs. Sometimes they make double breading: also in flour, in egg, in breadcrumbs, again in egg, and then again in breadcrumbs.

Cutlets made from minced meat and onions with garlic should be fried immediately, without waiting until they become dry.

The cutlets must be fried in a well-heated frying pan, then the juice will not flow out of them, and the cutlets will turn out juicy and tasty.

The correct frying pan is with a thick bottom. Cast iron - perfect

• The oil is hot, the frying pan is clean.
• After each frying batch, thoroughly remove any burnt marks.
• Fire is close to minimal.
• Fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.

I hope the tips are useful!