Minced pork cutlets with semolina are juicy and tasty

Hello, dear readers. Many times I have shared recipes for various meat dishes. But this recipe is one of the fast and beloved ones. My grandmother’s recipe, I just prepared it, and remembered the taste of my youth. It is prepared very quickly and simply, especially if you have ready-made minced meat. I don’t always have it in the freezer, but I try to cook it, package it in bags, and place it in the freezer, it’s very convenient. I love cooking with minced meat that I have prepared myself.

Well, homemade cutlets can never compare with store-bought ones. Moreover, they turn out juicy, appetizing, and very tasty.

I pack minced meat and freeze it, from two hundred grams to a kilogram. It is more comfortable. You can defrost it in the evening if you plan to create cutlets in the morning or afternoon. If it is necessary urgently and quickly, in other words, the function is in the microwave.

In this case, there is no need to take out the meat grinder; we grind everything with a blender and add everything to taste. If you haven’t tried adding semolina to minced meat, I recommend giving it a try. It is added instead of bread. You can add crackers or a loaf, or you can exchange it for semolina.

The cutlets turn out soft, tender, and simply melt in your mouth. Children really like it. They are excellent mixed with any side dish, just like that. Can be served with any sauce or ketchup.

Minced pork cutlets with semolina: the most delicious recipe

My grandmother prepared recipes for this, and everyone who had not tried it took the recipe from her. My mother tried it several times, but my grandmother’s made them especially tasty and fragrant.

Cutlets with semolina without bread and flour turn out juicy thanks to semolina, which initially absorbs water into itself and retains it inside. There are still some secrets that we will look into during the manufacturing process.

Ingredients:

500 g minced pork
1 medium sized onion
1 testicle
3 pcs. medium sized potatoes
1 tablespoon mayonnaise
3 tablespoons semolina
fresh dill
salt and dark ground pepper

I didn't add garlic, but you can add 2-3 cloves. Sometimes I add, sometimes I don't. At this point, young garlic is already beginning to appear.

If you like spices, then coriander goes perfectly with pork. You can add any other spices, herbs and seasonings.

If your minced meat is frozen, you need to defrost it. If you have a piece of fresh pork, pass it through a meat grinder.

I defrosted the minced meat that I had prepared ahead of time. For production, chicken, pork, beef, turkey, or assorted minced meat (a mixture of minced meat) is suitable. It is very important to prepare all the other ingredients so that they are all at hand.

Next, let's start with the onion. The onion must be peeled and chopped. I grind it in a meat grinder, grater or blender. Now I will grind it with a blender.

The essence is that the onions and potatoes are chopped very finely. This will give softness and juiciness to the products.

I peel the potatoes. I chose 3 pieces of medium size. They need to be thoroughly washed, cut into pieces, and placed in a blender together with the onions.

Grind into a homogeneous puree. Don't worry if it's very small, that's what we need. If you don't have a blender, use a grater or meat grinder.

Add everything to the minced meat. Beat in 1 egg. For half a kilogram of minced meat, 1 egg is enough. Add salt and dark ground pepper. At this step, add any spices and seasonings.

The next point is that minced pork should not be very fatty, because the product may disintegrate when frying. I don’t make the minced meat fatty, and I absolutely, more often try to take a piece of meat that is not fatty.

From spices you can take paprika, turmeric, cumin, coriander, nutmeg, turmeric, fresh or dried garlic. If you take the freshest, then grind it with a blender instead of potatoes and onions.

Ready-made spices for meat and other dishes are currently sold in stores or on the market. We sell whatever you want, for all occasions of culinary creativity.

If you don't have spices or don't want to add them, add only salt and dark ground pepper. I added 1.5 teaspoons of salt to 500 grams of minced meat. Because we like cutlets a little salty. You are guided by your own taste, it’s a matter of taste.

Now I advise you to carefully mix everything with clean hands. And then add semolina.

I added 3 heaped tablespoons of semolina. Not with a mountain, but with a slide. At this step you can add freshly chopped herbs. Dill, parsley, and green onions are perfect.

The greens must be washed and finely chopped. If you don’t have fresh greens, you can replace them with dried or frozen ones.

Recipes for making homemade mayonnaise with photos

I also add a spoonful of mayonnaise. Mayonnaise may have at least some percentage of fat content. Now I took 30%.

At this step, you can mix everything with a tablespoon. If you feel comfortable, you can create it with your hands. The minced meat comes out homogeneous.

Now we need to let it stand for 20-30 minutes. During this period of time, the semolina will swell, and all components will be saturated with flavoring additives.

The bowl can be covered with a lid or covered with cling film.

After the designated time, the minced meat will become dense, the semolina will absorb water, and it will be comfortable to work with the minced meat and shape the products.

Mix the minced meat again and begin to form cutlets. It is advised to wet your hands with cool water, scoop the minced meat into your palms and shape it. But I don’t do this, and this is how everything turns out unsurpassed.

We form the products round, elongated, oblong, as you wish. The size can be different: large, medium, small.

Advice! If the cutlets fall apart during frying, add another 1-2 tablespoons of semolina and stir the minced meat well.

Pour vegetable oil into a frying pan, heat it, and lay out the preparations.

Fry for 2-3 minutes on each side. I turn the heat to medium. Again, baking, frying, this is a personal matter for everyone, who likes it how they like it. I don't fry very much.

I poured oil so that the cutlets were half covered with it. If you are not going to stew them, but just fry them in a frying pan, then cover with a lid, reduce the heat, and fry them a little longer on both sides. But I recommend putting it out.

To do this, I overcook all the cutlets. I put them in a pan, pour water to the middle of the pan, and put it on the fire. When the water boils, reduce to low and simmer until done.

Spices such as allspice, peppercorns, and bay leaves are appropriate here. We add all this as desired.

I pour out the oil in which I fried the cutlets and do not add it to the pan so that they do not become even fattier. I understand that some oil (which was fried in) is poured onto the cutlets so as not to throw them away, I don’t do that.

When frying, the products keep their shape perfectly, do not fall apart, and are juicy and soft on the inside. Very tasty.

Our daughter is going to summer camp at school, she came at lunchtime, heard the smell of cutlets and ate 3, before that she tried it and asked not 2, as usual, but 3.

You can cook from 500 grams of minced meat, or from 1 kg if your family is large. Or to cook, and not fry any day. The family will have food for a certain number of days. It’s especially tasty with potatoes, porridge, pasta, or vegetable salad.

At the moment it’s time for new vegetables, the salad is great! I like mashed potatoes as a side dish. This is one of my favorite recipes. Constantly comes out, never fails. Fast, simple, and tasty, but most importantly, satisfying!

How to quickly and deliciously make mashed potatoes

Try it and write in the comments how you like the recipe! Prepare, try. Bon appetit!

Juicy cutlets with semolina

No matter how sophisticated housewives try to cook juicy cutlets! Grind raw potatoes into the minced meat, add crushed ice, lard, oatmeal and even chopped cabbage. So I come to you with a “hidden” ingredient in savory cutlets - semolina.

Semolina, added to minced meat in moderation, is not felt at all in the cutlets, making them fluffy and soft. It’s better not to add dry cereal to the cutlet mass, but let it swell in some thick milk or fermented milk product - the cutlets will turn out excellent!

Ingredients

minced meat – 500 g;
onions – 1 pc. (75 g);
semolina – 4 tbsp. l. (40-50 g);
chicken egg (category C-1) – 1 pc.;
sour cream (fat content 15-20%) – 2-3 tbsp. l.;
table salt – 0.5 tsp. (taste);
dark ground pepper - a pinch;
ground paprika (sweet reddish pepper) – a pinch;
garlic – 1-2 cloves;
breadcrumbs - 3-4 tbsp. l.;
sunflower oil (deodorized) – 50-70 ml.

Manufacturing

Dump semolina into a small bowl, add sour cream. If there is no sour cream, it can be replaced with thick cream, full-fat kefir or milk, decreasing or increasing the amount of the dairy product, depending on its thickness.

Mix semolina with sour cream and leave for 15-25 minutes at room temperature. The semolina must absorb water, swell, and become viscous. To speed up the swelling process, it is recommended to stir the mass from time to time.

Peel the onion and chop finely with a knife.

Place the minced meat in a large bowl, add the egg, ground spices and salt, and chopped onion. You can use any kind of minced meat - pork, beef, chicken, combined, etc. But it is important that it contains enough fat, otherwise the cutlets will turn out a little dry. You can add lard to low-fat minced meat, approximately 20-30% of the size of the meat.

Peel the garlic and pass through a press, add to the minced meat.

Put the swollen semolina there.

Mix the ingredients with a spoon, and then carefully knead the cutlet mass with your hands. The minced meat should come out soft and tender, thick, but not dense, then the molded cutlets will hold their shape perfectly and not spread out in the pan. If the minced meat comes out watery, you need to add a little more semolina to it (not more than a tablespoon) and let it brew and thicken.

To make the mass even thicker and more flexible, it is recommended to put it in the refrigerator for 30-60 minutes. At low temperatures, the fat will solidify, and the minced meat will be thickest and least sticky.

Form oblong cutlets, wetting your hands with water or lubricating them with vegetable oil as necessary.

Roll the resulting pieces in breadcrumbs.

Fry in small batches of 4-5 pieces in perfectly heated oil. It is important that the crust sets right away, then the cutlets will turn out juicy on the inside. Fry over medium heat for 4-5 minutes.

Turn over the browned cutlets and fry them on the other side.

Place the fried cutlets in a heat-resistant form and cook in the oven at 180 degrees for 6-8 minutes.

Option 2 – place all the cutlets in a frying pan, pour in approximately 70-100 ml of water or broth, cover with a lid and simmer over low heat for 5-7 minutes.

In the first case, the cutlets will turn out tender on the inside and crispy on the outside, in the 2nd case there will be no crispy crust.

The side dish can be chosen from the usual options - mashed potatoes or boiled potatoes in pieces, pasta, rice, buckwheat, vegetable stew, etc. The freshest vegetables, pickles, herbs, sauces are welcome.

Tender meat cutlets with semolina instead of bread

The taste of meat cutlets is familiar to everyone from youth. The recipe for the dish is very popular, and even an inexperienced housewife understands that they are prepared from minced meat, loaf, eggs, adding spices to their own taste. And the most experienced ones also have their own manufacturing secrets. Do you want to cook perfect cutlets? Juicy, fragrant, tender and appetizing? Then write down the recipe - now we have meat cutlets with semolina instead of bread!

Secrets of delicious cutlets with semolina
All-purpose pork recipe
1. Ingredients:
2. Step-by-step production:
Note to the hostess
Useful video

You don’t need a loaf, or a snow-white round or brick - just cereal, meat and a few vegetables.

Secrets of delicious cutlets with semolina

I learned about this option a long time ago from our neighbor grandmother.

My sister and I often spent time in her cozy kitchen, and she treated us to something tasty - either pancakes or cutlets.

Later, when we grew up and became interested in recipes, grandma showed us and told us all the secrets of her own delicious cutlets.

It turns out that she did not put a soaked loaf in the meat, like her mother, but dry semolina.

Why this grain is added, I figured out later. The fact is that bread or a loaf will never give the uniformity that semolina gives . The cereal itself swells during cooking, becoming saturated with meat juices. In other words, the minced meat will not spill during frying, as happens from time to time with ordinary cutlets, and the taste will be the most pure of meat. In addition, semolina has a special effect - cutlets with its addition can even be cooked without eggs, they already hold their shape, while remaining airy and tender.

The most important thing is to choose the “right” minced meat . Fatty pork mixes perfectly with semolina. Ordinary beef will be a bit dry and you need to either add a piece of lard to it or mix it with pork.

The meat must be put through a meat grinder, and in this case it is better to choose the mesh with the larger holes.

You can grind it in a blender, but it’s not so juicy.

Prepared minced meat without the help of others is a guarantee that it will be tasty.

If you take store-bought, make sure that it is not very watery or creamy.

Don’t be shy to smell it – the smell should be pure meat.

And another important point is proportions. For 500 g of fatty pork you need to take 4 tbsp. cereals ! If you have chicken, then 3 spoons will be enough. The drier the minced meat, the less semolina! You can add half a spoonful more to store-bought ones.

Minced meat cutlets with the addition of semolina constantly keep their shape perfectly, brown perfectly, and remain juicy and soft inside.

All-purpose pork recipe

And now to practice. We will cook using the most common method - in a frying pan. These are great for any side dish or for making hamburgers.

If you literally follow all the tips, then the cutlets are always successful!

Ingredients:

Cuisine: Russian Type of dish: meat dishes Cooking method: in a frying pan, in the oven Servings: 8 30 min

pork – 800 g
eggs – 2 pcs.
semolina – 6 tbsp.
onions – 2 pcs.
salt to taste
dark ground pepper to taste
favorite spices for meat, dried garlic - 1 tsp.
refined vegetable oil for frying.

Step-by-step production:

Add dark ground pepper and dried garlic.

Peel the onion, finely dice it and add it raw to the minced meat.

We drive in the eggs. Add a few fragrant spices.

Mix and beat out the minced meat. In other words, we forcefully “slap” the whole mass into a bowl a couple of times until the loose minced meat gathers into the densest lump. Here you need to get used to it so that the meat doesn’t fly around the kitchen. Now add semolina.

Mix again (you can knock it out a little) and leave to soak in the spices and salt for 20 minutes. And the main thing is that the semolina will swell a little during this period of time.

Fry them on both sides over low heat in vegetable oil (add very little, minced pork will add extra fat). You need to fry it correctly - first over good heat without a lid, so that a compacted crust forms on top, then slowly, covering the pan with a lid, so that the juicy center inside is also fried.

We treat our family and friends to ready-made beautiful and very juicy cutlets. As a side dish for meat cutlets, serve mashed potatoes, cereals boiled in water, pasta or macaroni. You can simply create a vegetable salad from new vegetables. No matter what kind of conservation will also be appropriate.

They are also good served cold, simply with a piece of bread and vegetables.

Note to the hostess

The cutlets are stored in the refrigerator for 2-3 days. Later, simply remove and heat under the lid over low heat.
You can prepare such cutlets for future use by freezing them on a board in the freezer and then putting them in a bag.

Useful video

You can create cutlets one hundred percent in the oven, without frying. Here is a regular video with a good recipe:

If you find an error, please select a piece of text and press Ctrl+Enter .

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Cutlets with semolina instead of bread: recipe with photos

If you usually add bread soaked in milk to the minced meat, you will be amazed that this ingredient can be replaced. Is it hard to imagine? Let's figure it out and find out how to cook cutlets with semolina instead of bread so that it is delicious, like your mother's. It's not difficult at all when all the secrets are revealed.

Recipe for minced meat cutlets with semolina instead of bread

A lovely candidate for the crumb of a snow-white loaf would be the cereal that has been popular since youth. With its addition, the taste of the food is not aggravated in any way. But the structure of the meat balls becomes more uniform, because there are no lumps of bread, but only grains are saturated with juices and swell.

This is interesting: adding semolina to minced meat eliminates the need to use eggs for cooking. And without them, you can be sure that when frying in a frying pan, the mass will be quite viscous and will not spill, and the cutlets will not become amorphous.

Our recipe contains the usual list of ingredients. If necessary, you can safely replace pork with lamb or use combined minced meat. Keep in mind that lean meats in the base will make the food a little dry. If you take beef or turkey, additionally mince a little lard.

The dish can be prepared either in a frying pan or in the oven. The second heat treatment option is considered much more useful. In addition, using it, you don’t have to worry about the cutlets burning.

Production time: 30 minutes

Number of servings: 6

Energy value

calorie content – 321 kcal;
proteins – 16.2 g;
fats – 25 g;
carbohydrates – 9.4 g.

Ingredients

pork – 0.5 kg;
meat broth – 70 ml;
semolina – 4 tbsp;
onions – 2 pcs.;
testicle – 1 pc.;
dried garlic – 1 tsp;
parsley – 20 g;
vegetable oil – 2 tbsp;
water – 4-5 tbsp;
salt - to taste;
ground dark pepper - to taste.

Step-by-step production

We cut the meat into small pieces. Using a mesh with larger holes, pass the pork through a meat grinder.
Peel the onion. For convenience, cut any vegetable into several parts and chop it in the same way as last Fri.
Pour the broth into the container with the minced meat. We drive in the eggs. Add salt, pepper and garlic. Thoroughly mix all the ingredients.
Add semolina. Use a spoon to bring the resulting mass until smooth. Leave for 20-25 minutes so that the cereal swells.
After the allotted time, we form the cutlets and alternately place them on a heated frying pan greased with oil.
Fry over high heat on each side for 7 minutes without a lid to form a crust.
Place the browned cutlets in a single layer in a separate saucepan, add water, cover the container and wait for the dish to be ready at medium heat for 5-6 minutes. It is appropriate to sprinkle chopped parsley on top of the dish.

Taking into account the fact that when cooking in a frying pan, oil splatters a lot, almost all housewives prefer the option of baking cutlets in the oven. They must be kept inside at a temperature of 180 °C for 30 minutes.

Fundamentally: when choosing this heat treatment option, the baking tray must be covered with baking paper in advance. If you do not do this, the minced meat will stick to the metal sheet, and the cue balls may fall apart during the process of transferring them to the plate.

Instead of bread, cutlets with ordinary semolina, the recipe for which you are now familiar with, are simply mixed with all porridges, mashed potatoes and a wide variety of salads. They can also be used as a separate component for burgers.

Diet cutlets with semolina without bread

This option for preparing a dish should be taken into account by those who strive to eat very healthy food and count their calories consumed. Make minced meat from lean meat and steam cutlets with semolina using the appropriate mode in a multicooker. You will pamper yourself and reduce the burden on your body.

Chicken is more accessible for making dietary food. You can also take turkey or rabbit meat.

Fundamentally: it is better to grind meat without the help of others using a food processor or blender. Naturally, you can also purchase ready-made store-bought minced meat, but with all this you cannot be sure of the good quality of the initial goods.

Production time: 45 minutes

Number of servings: 4

Energy value

calorie content – 145.5 kcal;
proteins – 24.5 g;
fats – 3 g;
carbohydrates – 5.9 g.

Ingredients

chicken fillet – 400 g;
onion – 1 pc.;
semolina – 2 tbsp;
testicle – 1 pc.;
salt - to taste;
ground dark pepper - to taste.

Step-by-step production

Wash the fillet under a cool stream, remove excess films from it, if any. Cut the chicken into cubes.
Peel the onion. Grind finely. Combine with meat and pass the resulting mass through a meat grinder or blender.
Add egg, semolina, pepper and salt to the container with minced meat. Stir the mixture thoroughly, making it very homogeneous. Leave for half an hour.
Form the cutlets with wet hands or 2 tablespoons.
Pour water into the multicooker bowl, place a special mesh on top and place the meat balls on it so that they do not touch.
Start steaming mode. The dish will be ready in 35 minutes.

Fundamentally: when steamed, cutlets with semolina grow in volume. Make them small at first.

This dish is quite light, it can be given a little at a time even to the smallest children at the stage of introducing complementary foods. In the dietary version, it is mixed with cuttings from new vegetables. It’s easy to decorate the cutlets by simply sprinkling them with herbs. Because the food remains tasty even when cool, it does not need to be reheated.

You will definitely love the airy and tender cutlets from our recipes if you cook them at least once. The homogeneous structure of the dish, which is provided by semolina in the composition, and the rich taste of your favorite type of meat will suit the character of your household. And having thought through various options for sauces, be it regular ketchup, regular tkemali or a creamy special sauce, you can have no doubt that everyone will be satisfied.

Don't be afraid to experiment and remember that ingredients are often interchangeable. Who knows, maybe you will like cutlets with semolina even more than the hotly beloved cutlets with snow-white bread in the composition.