Minced meat cutlets in a frying pan

Minced meat cutlets in a frying pan are perhaps the most desired dish both on weekdays and on holidays. Any housewife, no doubt, understands how to cook minced meat cutlets in a frying pan so that they come out juicy, fluffy, and most importantly, tasty. The owners of the secrets of making such cutlets simply have no price, because minced meat cutlets in a frying pan are an irreplaceable hit for all times and a lifesaver that decorates any table.

To cook minced meat cutlets in a frying pan, you need a minimum of ingredients. The main thing is to have at least some minced meat on hand: pork, beef, chicken, fish, or assorted meat, for example, pork + beef (depending on how you like it) – the freshest, high-quality and best homemade. You can make cutlets from minced meat purchased in the store, just be careful when choosing it.

To add additional juiciness to the minced meat, some housewives add finely chopped or grated onion, soaked snow-white bread, other potatoes, grated on a small grater, chopped cabbage and other helping ingredients that can give the cutlets that very zest that makes them inimitable unique. There are a huge number of supplement options. So, the cutlets will turn out to be very juicy if you put a piece of frozen butter inside each one and add chopped herbs to it. You can simply add greens to the minced meat.

A few words about breading. Some housewives adhere to the idea that minced meat cutlets in a frying pan must be breaded, while others do without this procedure. At the same time, both of them turn out delicious cutlets.

Frying minced meat cutlets in a frying pan must also be done correctly: pour vegetable oil into the frying pan and distribute it over the entire surface, heat it up, reduce the heat to medium, and then add the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer covered for another 10 minutes until done.

Do you want to amaze your family with delicious cutlets? Visit us and choose the recipe that you like.

Mixed minced meat cutlets in a frying pan

Ingredients:
500 g minced pork,
500 g minced beef,
1 onion,
1 egg,
150-200 g loaf or white bread,
2 -3 cloves of garlic,
2 tbsp.
l. mayonnaise, breadcrumbs,
vegetable oil,
salt, ground black pepper - to taste.

Production:
For making the loaf or bread, use not the freshest, but slightly stale one, so that the cutlets do not turn out puffy and not very sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze out. Add to the minced meat finely chopped or grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste and stir thoroughly. In order for the minced meat to become dense and at the same time juicy, almost all chefs recommend beating it well. You can simply lift the mass of minced meat and slam it on the table or plate with a tangible effort, or you can put the minced meat in a bag, tie it, leaving enough space and removing the air, and then slam this structure. In any case, your cutlets will only benefit from such a massage. Next, form the minced meat into cutlets, roll each one in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown. After that, pour very little water into the frying pan, cover it with a lid and let the cutlets simmer for another 10 minutes.

Another tip that you may need when you cook minced meat cutlets in a frying pan. Add a little dried herbs, previously grinding them into powder into breadcrumbs. The finished cutlets fried in this consistency will turn out very fragrant.

Homemade minced pork cutlets

Ingredients:
600-700 g minced pork,
2 onions,
3-4 cloves of garlic,
1 egg,
1-1.5 cups.
milk, 2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Soak the pulp of a loaf or white bread in warm milk and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed out pulp of the loaf, mix the minced meat well again. Add garlic, egg, passed through a press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and begin forming cutlets. This is much easier to do with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a frying pan with heated vegetable oil on both sides until golden brown. When the cutlets are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice appears clear, turn up the heat and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.

Savory ground beef patties

Ingredients:
600-700 g minced beef,
2 potatoes,
1 egg,
1 onion,
dill, salt, ground black pepper - to taste,
flour for breading.

Cutlets “Tender”

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minced chicken – 400 gr.

onion – 1 t.

spices for chicken – 1 tsp

egg – 1 pc.

milk – 30 ml

bread – 1 slice

vegetable oil - for frying

Chicken cutlets prepared in this way can decorate both a formal table and become a regular dish for family dinners.

35 minutes Serves 6 Easy

Due to the chicken meat, such cutlets are actually dietary and at the same time no less tasty.

Step by step recipe

To make it you will need minced chicken without any added impurities, onion, seasoning for chicken dishes, egg, salt, one slice of bread, 30 ml.
milk. It is difficult to buy minced meat in a store without adding lard and other impurities, so it is better to create it at home without the help of others.
To do this, simply grind the chicken fillet using a meat grinder. This minced meat can be prepared for future use, frozen in portions and consumed as needed. The crusts of the bread need to be cut off and poured with milk. Give it to soak. Using a fork, mash until smooth and drain off excess milk.

Add an egg, finely chopped or chopped onion using a blender, spices, and bread soaked in milk to the minced meat. Mix everything thoroughly.

Form small cutlets from the resulting mass and fry them on both sides over medium heat.

The cutlets turn out to be very tender and therefore are excellent, including for feeding children. This dish can be served with vegetable side dishes, buckwheat or boiled rice. If you are on a low-calorie diet, these cutlets can be completely steamed or baked in the oven.

7 Amazing Trimmed Chicken Cutlet Recipes

Tender and appetizing options with vegetables, mushrooms and cheese.

1. Chopped chicken cutlets with garlic and sour cream

Ingredients

500 g chicken fillet;
1 clove of garlic;
1 testicle;
2 tablespoons of thick sour cream;
1 tablespoon starch;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fillet into small pieces. Pass the garlic through a press.

Beat the egg with sour cream, then add starch, salt and pepper, chicken with garlic and stir well.

Heat oil in a frying pan over medium heat. Form small cutlets and fry them for 5-7 minutes on one side, and then turn them over, cover with a lid and cook for about the same amount.

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2. Chopped chicken cutlets with onions and mayonnaise

Ingredients

500 g chicken fillet;
1 onion;
salt - to taste;
black pepper - to taste;
1–2 testicles;
2 tablespoons of mayonnaise;
2 tablespoons flour;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the chicken fillet into small pieces, the onion into a little smaller pieces, or grate it on a medium grater.

Salt, pepper, stir the ingredients with the egg and mayonnaise. Add flour and stir again until the mixture is not very thick.

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3. Chopped chicken cutlets with bread in the oven

Ingredients

500 g chicken fillet;
1 onion;
2-3 slices of bread or loaf;
50 ml milk;
1 testicle;
½ teaspoon salt;
½ teaspoon ground black pepper;
1 pinch of ground nutmeg;
1 tablespoon of vegetable oil.

Manufacturing

Finely chop the chicken fillet and onion.

Soak the bread in milk for a few minutes, then squeeze out. If the hard crusts do not get wet, remove them.

Mix bread with chicken, onion, egg, salt, pepper and nutmeg.

Form cutlets from the meat mixture and place them in a greased baking dish. Place in an oven preheated to 200°C for approximately 20 minutes. Then turn the cutlets over and cook for another 10 minutes.

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4. Chopped chicken cutlets with oatmeal

Ingredients

3 testicles;
150 ml milk;
100 g oatmeal;
750 g chicken fillet;
1 onion;
2 cloves of garlic;
1 teaspoon mustard;
2 tablespoons soy sauce;
1 teaspoon salt;
¼ teaspoon ground black pepper;
3-4 tablespoons of vegetable oil.

Manufacturing

Beat 2 eggs with milk and pour the mixture over the oatmeal. Leave for half an hour at room temperature.

Cut the chicken fillet into small pieces. Grate the onion on a medium grater. Pass the garlic through a press.

Combine chicken with vegetables, mustard, soy sauce, salt and pepper. Add oatmeal and stir well.

Leave the minced meat for a couple of hours or the whole night (that is, at night) in the refrigerator. Then beat in the remaining egg and stir.

Heat oil in a frying pan over medium heat. Form into round patties and fry them for about 4-5 minutes on each side.

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5. Chicken fillet cutlets, chopped with herbs

Ingredients

500 g chicken fillet;
70–80 g hard cheese;
1–2 sprigs of dill;
1 testicle;
1 tablespoon flour;
1 tablespoon mayonnaise;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the chicken fillet into small pieces. Grate the cheese on a large grater. Chop the greens. Stir it all with the egg, flour, mayonnaise, salt and pepper. Leave in the refrigerator for about an hour.

Heat oil in a frying pan over medium heat. Form cutlets and fry them for 4-5 minutes on each side.

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6. Chicken cutlets, chopped with tomatoes and peppers

Ingredients

600 g chicken fillet;
1 tomato;
1 bell pepper;
1 onion;
1 small bunch of parsley or dill;
2 testicles;
3 tablespoons flour;
1 tablespoon mayonnaise;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the chicken fillet, tomato, bell pepper and onion into small pieces. Chop the greens. Mix everything with eggs, flour, mayonnaise, salt and black pepper.

Heat oil in a frying pan over medium heat. Form the minced meat into cutlets. Fry them for about 4-5 minutes on each side.

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7. Chicken fillet cutlets, minced with mushrooms

Ingredients

500–600 g chicken fillet;
1 onion;
200–300 g champignons;
1 bunch of green onions;
1 tablespoon butter;
salt - to taste;
1 testicle;
black pepper - to taste;
2 tablespoons flour;
5-6 tablespoons of vegetable oil.

Manufacturing

Cut the fillet, onions and mushrooms into small pieces. Finely chop the green onions.

Heat the butter in a frying pan over medium heat. Fry the onions for a few minutes, add the champignons, add salt and cook for about 10 minutes. Cool.

Mix chicken with egg, green onions and fry. Season with salt and pepper. Add flour and stir well.

Heat vegetable oil in a frying pan over medium heat. Form cutlets and fry them with the lid closed for approximately 7-8 minutes on each side.

FoodCooking 101: How to Make Perfect Cutlets

Juicy and tender

September 28
13630
4

Text: Daria Bigun

EVEN WHEN WE'RE TALKING ABOUT SIMPLE AND BASIC DISHES, debates about the correctness of production do not cease. We figure out which elements of recipes are scientifically determined and which cooking methods are practically a guarantee of a successful result. If you like it better or it works out better for you in a different way, we do not pretend to be the ultimate truth.

It seems that the world of cooking has stepped far ahead of ordinary cutlets. But often the taste of such basic things takes us back to childhood memoirs, where everything was ordinary and understandable. We tried to figure out why the same cutlet recipe turns out differently for everyone, why it is necessary to add bread to the minced meat, and what kind of meat to choose.

Despite its usual Russian sound, the word “cutlet” came to us from Europe, or more precisely, from the French language. At first, the cutlet was fried meat on a rib bone. Beef or pork was fried in frying pans and grates over a fire. By the 19th century, with the advent of the meat grinder in the kitchen, the usual cutlet recipe also changed. Since that time, traditional cutlets have been fried thick flatbreads or balls of minced meat. Now they are made from various types of meat or without it at all, and added to vegetables, bread and cereals. In various countries, the closest relatives of cutlets are meatballs, meatballs, zrazy or bulette.

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The most common version of why bread is in cutlets is to save money: it is generally accepted that this reduces the amount of meat needed for minced meat. Indeed, in Russian times, a huge amount of bread added to minced meat made it possible to save money on the production of “canteen” cutlets in huge volumes. This also changed the taste of the cutlets - the dish was the least fragrant.

There is a version that bread also has another important function. Minced cutlet requires an additional ingredient that helps to glue the mass together and create the most airy part of it, although we have not found direct evidence of this. Perhaps the bread retains the juice released during frying and thus allows the cutlets to remain soft and juicy.

Before adding the bread to the minced meat, it is soaked in water, milk or even wine. If you adhere to clear proportions or a specific recipe, remember that the weight of the bread almost doubles after soaking. When adding bread, you need to pay attention to the moisture content of the minced meat. If it is watery, you should not soak the bread.

Several ingredients that contain a lot of starch can replace bread: semolina, grated raw potatoes, zucchini, soy, lentils, peas and even oatmeal.

Different parts of the egg have different effects on the final taste of the cutlets. For example, if you overdo it with protein, it will make the meat tough and dry. This is due to the way the protein interacts with the highest temperatures: in environments above 60 degrees Celsius, it begins to fold, forming a protein network that binds water. The yolk is a good emulsifier; in other words, it helps the dough stick together and create a more homogeneous mass. Water will help reduce the strength of the protein mesh - you will need it if you suddenly overdo it with the eggs.

To minimize the negative impact of the egg on the minced meat, you can start by adding protein: beat it a little so as not to make the minced meat watery, add a little water and softened butter to the mixture.

You can replace the egg in the minced cutlet with either raw grated potatoes, or three tablespoons of flour, or two tablespoons of starch, or three tablespoons of boiled rice (essentially, it should be of the starchy variety), or a tablespoon of steamed oatmeal.

Naturally, the freshness of the meat affects the taste of the cutlets. It is best to create the minced meat yourself and freeze the leftovers. But ready-made minced meat can reduce production time.

Parts of the meat carcass such as neck, shoulder, brisket, and parts of the hind leg are suitable for homemade minced meat. Before passing them through a meat grinder, they must be cleaned, cartilage, bones and veins removed. You can create a mix - half and half beef and pork. In addition, lard can be added to beef in the proportion of 200 grams per kilogram of beef. The degree of grinding of minced meat is a matter of personal preference. Just like the meat you choose: cutlets can also be made from veal, chicken or turkey, like, for example, the famous Pozharsky ones.

A substitute for meat cutlets can be cutlets made from chickpeas, lentils, potatoes and all other vegetables and cereals. You can also make beetroot or the most common carrot cutlets.

Not everyone breads the cutlets before cooking them - here, as in previous Fris, everyone has their own approach. But breading will reduce the risk of the cutlet falling apart in the pan and will help it maintain its shape. The same principles apply here as in making cheesecakes. Breadcrumbs, flour, sesame seeds and even chopped nuts can serve as breading for cutlets.

It is completely normal for fried meat to stick to the pan. It's called adsorption, which is the name given to the process when meat proteins stick to a hot surface. The bonds between the meat and the pan will weaken as the temperature rises further. This means that in order for your cutlet to come off the frying pan, you do not need to reduce the temperature and tear it off the surface - you need to wait a little.

There is another fascinating fact: meat fibers shrink when heated, thereby pushing out juices. If you put pressure on the cutlet soon after frying, it may lose up to half of its juices. Immediately, the fat begins to melt, which allows it to flow out freely - by squeezing the cutlet, you will get the crispiest crust. At first this is a big concern when making burger patties, but that's a different story.

We present our own version of the recipe, but in order to find something that is perfect for you, we recommend asking and watching how your mother, grandmother or friends prepare cutlets. Every recipe has its own personality, and maybe some of them will help you discover the secret of perfect cutlets. For example, almost everyone adds sour cream to the minced meat.

500 grams of minced meat consistency (pork and beef)