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 for us. 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 pouring just a little water into the 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.

Production:
Usually ground beef is minced twice. So that the cutlets come out more tender. If you are using store-bought minced meat, don’t be lazy, pass it through the meat grinder one more time together with peeled raw potatoes. Or then add grated potatoes to the minced meat. In short, act at your own discretion. Salt and pepper the finished minced meat, add chopped dill, finely chopped onion and stir well. Form cutlets, roll them in flour and fry in a heated frying pan with vegetable oil on both sides until a beautiful, appetizing crust. Add a little water to the pan, cover with a lid and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.

Minced chicken cutlets in a frying pan

Ingredients:
900 minced chicken,
3 processed cheese “Druzhba”,
1 egg,
1 bunch of green onions,
1 bunch of parsley or dill,
2 cloves of garlic,
3 tbsp.
l. mayonnaise, breadcrumbs,
vegetable oil,
salt, spices - to taste.

Production:
Grate the processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Stir everything well one more time and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown.

According to statistics, there are even fewer lovers of fish cutlets than those who prefer meat cutlets. But the following recipe can force even the most desperate non-fans to reconsider their views on fish cutlets.

Minced fish cutlets in a frying pan

Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg,
3 tbsp.
l. flour, 1-2 cloves of garlic (optional),
salt, pepper - to taste,
vegetable oil.

Preparation:
Combine grated pumpkin with minced fish, add a beaten egg with a fork, minced garlic and stir. After that, add flour to the minced meat, knead it, salt and pepper to taste. With wet hands, form cutlets and fry them in a frying pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a frying pan - this is a minimum of time and a maximum of pleasure!

Bon appetit and the latest culinary discoveries!

The main secrets and recipes for delicious homemade cutlets

Detailed {instructions} for those who decided to transform ordinary meat and fish cutlets into a triumph of taste. Find out what to add to the standard minced meat, how to create a breading and properly cook juicy cutlets by steaming, in the oven or in a frying pan.

What to cook cutlets from

It is better to create minced meat for cutlets yourself from chilled lean meat. An almost traditional option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets may not be juicy enough.

You can also add chicken, turkey to the cutlets, or cook them only from poultry.

For cutlets, in principle, it doesn’t matter what kind of fish is suitable. The main thing is that there are not enough bones in it. Therefore, it is better to choose fillets of large breeds: it is even easier to make cutlets from it than from small bony fish. Salmon, cod, pilengas, and halibut are perfect.

Other ingredients

Onion. It must be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it slightly and cool), and then add it to the minced meat. You can, of course, chop the onion with a small grater, but this process is a very strange pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale snow-white bread (loaf). It is needed so that the cutlets keep their shape and are as tender as possible. The bread needs to be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need a lot of it: 100–200 g per 1 kg of minced meat is completely enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets the most juicy and tender. If desired, they can be used to replace the bread. It is better to chop vegetables using a grater.

Testicles. Controversial ingredient: some chefs believe that they make the cutlets tough. However, the eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than 2 eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.

You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.

How to cook minced meat and make cutlets

Before chopping the meat, remove all veins, films, bones and cartilage from it.
If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is as uniform as possible.
The minced meat needs to be thoroughly kneaded with your hands and beaten - this way it will be saturated with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat to the bottom of the container a couple of times.
It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it can rest. After this, it should be mixed again.
Make cutlets with wet hands so that the minced meat does not stick to your fingers.
Try to form cutlets of a similar size; you don’t need to chop them too much: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

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How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t rub it on them. You can use breadcrumbs (store-bought or made independently from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with cardboard towels.

How to fry cutlets

Place the cutlets in a perfectly heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is completely enough to fry all the cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

For production in a multicooker, the “Frying” or “Baking” modes are suitable. Average production time is 40–50 minutes.

The cutlets need to be rolled for any 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

How to steam cutlets

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water indicated in the instructions inside, put in the cutlets, turn on the device and cook depending on the minced meat:

20–30 minutes - for poultry and fish cutlets;
30–40 minutes for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a huge sieve on top so that it does not touch the water, and cover the system with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

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Recipes

Pozharsky cutlets

Ingredients

750 g chicken pulp (equal parts of breast fillet and leg fillet);
350 g stale loaf;
220 ml milk;
30 g butter;
2 testicles;
1 teaspoon salt;
½ teaspoon ground black pepper;
ghee or butter - for frying.

Manufacturing

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don't throw out the milk: you'll need it later. Add 30 g of soft butter, salt and pepper to the minced meat, stir well and set aside.

Prepare the breading mixture separately. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each into the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

Meat cutlets with mushrooms

Ingredients

300 g beef;
200 g pork;
150–200 g new champignons;
1 onion;
1 testicle;
2 slices of stale white bread;
1–2 cloves of garlic;
flour - for breading;
vegetable oil - for frying;
salt, pepper and other spices - to taste.

Manufacturing

First prepare the mushroom filling. To do this, carefully wash and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.

While the inside is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, stir again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

Fish cutlets with chopped eggs and oat flakes

Ingredients

700 g cod fillet;
1 onion;
2 testicles;
9 tablespoons of oatmeal;
3 tablespoons of chopped cilantro or parsley;
1 tablespoon lemon juice;
salt and ground pepper - to taste;
100 g butter;
vegetable oil - for frying.

Manufacturing

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Stir everything and leave for 30 minutes. At this time, boil the eggs, cool and cut into cubes. Add the eggs to the minced meat and stir.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be necessary for breading the cutlets. With wet hands, make a flat cake out of the minced meat, place a teaspoon of butter in the center and form a cutlet.

Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.

How do you cook cutlets? Share the recipe in the comments.

Homemade minced meat cutlets - ordinary recipes for savory cutlets

Homemade minced meat cutlets are a good way to feed your family or company a hearty and tasty meat dish. Made from minced meat or fish, the cutlets are wonderfully mixed with various side dishes - be it porridge, pasta or vegetable stew. We want to offer you simple recipes for savory cutlets with useful tips on how to make them tastier and more varied.

It is well known that cutlets are prepared from minced meat of various types of meat and not only that. Working with minced meat is easy - you can buy it ready-made or, using modern devices for chopping meat, quickly turn it into the freshest one and even store it in the freezer until needed.

What is it that is forbidden to cook from minced meat? Cutlets, meatballs, cabbage rolls, schnitzels, dumplings, fry for pasta in a navy style, include in different interiors for baking - the minced meat is in place everywhere! The rarest housewife needs to be taught how to cook cutlets correctly, but we still have a few nice secrets even for the most experienced home cooks in the recipes posted in this article for us.

When buying initial minced meat in a store, you should know that apart from meat and fat, it does not contain those goods that will make it real cutlet material. Your task is to fill it with the missing essential ingredients (spices, herbs and some additives) that provide the real taste of the desired minced meat product.

Common additives include raw potatoes, zucchini, cabbage, lard, bread crumbs for fluffiness of cutlets, but not everyone knows that it is better to use stale bread rather than soft fresh bread in order to avoid excess stickiness from the fresh loaf, which worsens the appearance of the meat product. minced meat.

General rules for preparing goods for minced meat cutlets

Regardless of your preference for store-bought or homemade minced meat, the cutlet production process is almost the same. If the minced meat was frozen, you should defrost it in advance or using a microwave in the defrost mode, but any of them needs flavoring additives according to the recipe, painstaking mixing and even “beating” the minced meat for the fluffiness of the finished cutlets. If the minced meat still seems a little dry in the end, you can testly add a small amount of water while vigorously stirring.

How to cook minced meat cutlets according to the “Homemade” recipe

Minced meat cutlets according to the “Homemade” recipe attract housewives with their ease of preparation and win-win results. In addition, even in its traditional form there is room for some options. Usually, the cutlets come out fluffy, juicy and even cute in appearance. They are not bad with different types of side dishes: pasta, rice, potatoes, boiled or canned vegetables - everything harmonizes successfully with “Homemade” cutlets.

minced pork - 500 grams;
loaf pulp - 150 grams;
fresh milk - 1 glass;
fresh chicken egg - 1 piece;
onion - 1 onion;
fresh garlic - 3-4 cloves;
breadcrumbs;
vegetable oil;
salt and pepper - to taste.

Here's how to prepare homemade cutlets:

Remove the pulp from the loaf and soak it in warm milk for a couple of minutes. At this time, finely chop the peeled onion.
Place the minced meat in a suitable container, add the cooked onion and the milk-saturated loaf. Mix raw chicken egg and crushed peeled garlic.
All that remains is to add salt and pepper to taste to the prepared minced meat, knead completely until the mass is homogeneous and proceed in the usual way to sculpting the cutlets, which should eventually be rolled in breadcrumbs.
It is very important to first heat a dry frying pan and only then pour the required amount of vegetable oil into it for frying the cutlets. As the cutlets “make noise” in the frying pan over high heat, the heat intensity must be reduced to medium or even low. After turning the cutlets, turn up the heat again for a short time and finish frying as usual, depending on your preference for the degree of browning of the crust of the finished cutlets.
Cutlets ready for heat treatment can be baked using the least amount of oil in the oven, or if you have dietary requirements for food, steam them using a method that is comfortable for you.

Recipe for minced meat cutlets with white cabbage

This recipe will be most quickly chosen by those housewives who prefer cutlets with the lowest fat content. In addition, the inclusion of white cabbage in the minced meat will add special juiciness and originality to the finished cutlets. In addition, you should mix minced pork with minced beef.

minced pork - 200 grams;
minced beef - 200 grams;
fresh white cabbage - 400 grams;
onion - 1 onion;
fresh chicken egg - 1 piece;
fresh garlic - according to preference;
salt and ground pepper - to taste;
premium wheat flour and semolina - for breading;
vegetable oil - for frying cutlets.

Prepare minced meat cutlets with white cabbage:

Mince coarsely chopped white cabbage, chopped onion and peeled garlic cloves. Drain off excess juice. Combine the minced vegetables with the prepared meat and mix thoroughly.
To the resulting mass add salt, ground pepper, chopped fresh herbs and a raw egg and mix until the minced meat is homogeneous.
All that remains is to fashion the cutlets, roll them in the breading mixture and, placing them alternately in the prepared frying pan, fry until cooked on both sides.

Recipe for homemade minced chicken cutlets with mushrooms

For such delicious and tasty cutlets, it is better to create minced meat at home from the freshest chicken fillet, minced through a meat grinder, with the addition of minced fresh zucchini, fresh peeled potatoes, garlic and loaf crumb. Salt and pepper - to taste.

minced chicken - 400 grams;
minced vegetables - 200 grams;
minced mushrooms - 200 grams;
chopped onion - 100 grams;
chopped parsley - optional;
vegetable oil for frying;
breading material - according to preference.

Here's how to prepare homemade minced chicken cutlets:

Finely chop the parsley and peeled fresh onions. Peel, wash, cut the fresh white mushrooms into slices and lightly fry with vegetable oil in a frying pan, then chop the fried mushrooms in a blender. Combine all ingredients in a suitable container and, adding salt and pepper, mix thoroughly until the minced meat is homogeneous.
Next, make cutlets from the resulting minced meat, roll them in your chosen breading material, place them in bubbling oil in a frying pan, fry until done on both sides and serve with a side dish or include them in a simple sandwich with vegetables.

Recipe for homemade minced meat cutlets with cheese and tomatoes

This unique minced meat for homemade cutlets will also find its own fans. Typical additives in the form of cheese and tomatoes give the cutlets a unique taste and smell, and extraordinary juiciness. It is better to use mixed minced meat: beef and pork.

minced pork - 300 grams;
minced beef - 200 grams;
crumb of stale snow-white bread;
fresh onion - 1 onion;
fresh garlic - 3 cloves;
fresh tomatoes - 2 tomatoes;
vegetable oil for frying;
hard cheese - 150 grams;
fresh chicken egg - 1 piece;
ground pepper and salt - to taste;
ground breadcrumbs - 100-150 grams;
parsley and dill - a few sprigs to taste.

Here's how to prepare homemade minced meat cutlets with cheese:

Peel the onion and garlic. Wash the tomatoes and herbs. Soak the crumb of snow-white stale bread or loaf in warm milk for 10 minutes, squeeze out the excess milk.
Finely chop the onion and herbs, cut the tomatoes and cheese into small cubes. Combine all ingredients in a suitable container and, adding salt and pepper, mix thoroughly until smooth.
Make cutlets from the resulting minced meat, roll them in breading material, place alternately in oil bubbling in a frying pan, fry the cutlets on both sides until cooked. Serve hot with any side dish or include it in a simple sandwich with vegetables.

Homemade minced meat cutlets - fundamental advice from the most experienced chefs

To make the cutlets perfectly tasty, it is better to use mixed varieties of beef and pork in equal sizes for minced meat. It is better to finely chop the fresh onions for minced meat cutlets, fry in vegetable oil, cool and add to the contents of the minced meat.

In minced meat from lean meats or chicken, you should add a little butter with some caution so that the cutlets do not become loose and falling apart when they come out.

For lovers of cutlets with dietary qualities, there is the opportunity to steam them or bake them in the oven.

Homemade cutlets

From a book about good manners

Meat cutlets are a common dish of Russian cuisine, which is often prepared, probably in every family, without exception. From early youth, we associate cutlets with the warmth and comfort of home, with the love and care of mothers and grandmothers, with spiritual family lunches and dinners. The secret of such popularity of cutlets is that they are very tasty and satisfying, they are quite simple and quick to prepare and are cheap compared to other meat dishes. Homemade cutlets, made from chopped minced meat, have a very soft consistency, so they are easily chewed and absorbed in the body, which makes them an indispensable dish in the diet of children, the sick and the elderly.

I would like to share with you here a recipe for homemade pork and beef cutlets, according to which several generations of housewives have been cooking in our family. The cutlets according to this recipe are very tender, juicy and fluffy with a rich spicy taste and smell. The harmonious ratio of minced meat and bread makes them not very meaty and languid, and not “cardboard”, but very soft, light and airy. It’s best to serve homemade cutlets piping hot with any side dish of your choice, although my husband, for example, likes to put a cool cutlet on rye bread and snack on it in secret while no one is looking :)

Necessary information

Difficulty level:	3*	Serving Size:	130 g
Preparation time:	45 minutes	Calorie content per serving:
Number of servings:	6	Cost of one serving:	20 rub.

How to cook homemade pork and beef cutlets - a regular recipe for juicy cutlets with step-by-step photos

INGREDIENTS:

500 g minced meat (pork + beef)
1 large onion
1 testicle
3 – 4 small slices of white bread
1 tbsp. l. sour cream
2 tbsp. l. breadcrumbs
3 tbsp. l. vegetable oil
salt, pepper, khmeli-suneli

COOKING METHOD:

1. Let's start making homemade cutlets by soaking the bread for 5 - 10 minutes in cool water.

2. Chop the onion very finely.

Some chefs grind onions together with meat in a meat grinder. I do not recommend doing this, because all this releases a lot of juice from the onion, which simply evaporates during the process of making cutlets, and the cutlets turn out to be the driest. Onions cut with a knife retain more water and make the cutlets juicy and fragrant. 3. Place minced meat, egg and sour cream in a bowl.

4. Squeeze the bread slightly, peel off the crusts and add to the minced meat along with the onions.

Add salt and spices. I like to add hop-suneli seasoning to these cutlets; with the Georgian consistency of various spices given to us, they turn out to be very fragrant and rich in taste. 5. Knead the cutlet mince thoroughly with your hands until smooth.

Beat it a couple of times to remove air from it. To do this, collect all the minced meat with both hands and forcefully throw it back into the bowl. 6. Form round or oblong cutlets from the minced meat and roll them on all sides in breadcrumbs.
If there are no crackers, you can use regular flour. Before making each cutlet, I advise you to rinse your hands with water, this will prevent the minced meat from sticking to them.

7. Heat vegetable oil in a frying pan and place the formed cutlets.

You can pack them quite tightly because they will shrink in size during cooking. Fry over medium heat until golden brown for 5 minutes. 8. Then turn the cutlets over and fry the other side in the same way.

9. To make homemade cutlets soft and juicy, pour a little hot water into a frying pan, close it with a lid and cook over low heat for 15 minutes, turning the cutlets once during cooking.

Fluffy, juicy and delicious homemade cutlets are ready!

How to create dietary homemade cutlets

To create homemade cutlets with the least calories, you should, firstly, pay attention to the properties of minced meat. Usually in production, minced meat is made from fatty meats and even animal fats are added. Therefore, it is better to prepare minced meat at home, using mostly lean beef and a small amount of pork slices. Cutlets made from homemade minced meat are even less fatty and high in calories and are more suitable for baby and diet food.

Secondly, you can regulate the amount of bread in the cutlets - the less it is, the more dietary the dish is. But bread gives the cutlets looseness and fluffiness, in other words, the most tender and soft structure. Homemade cutlets without adding bread will turn out extremely dense and dry. So you need to find your own competent balance. You can use the most healthy types of bread to make cutlets - rye or wheat with bran, and some cooks completely replace bread with oatmeal.

Thirdly, instead of frying cutlets in vegetable oil, you can use dietary production methods - bake them in the oven or steam them. This also significantly reduces the calorie content of the final dish and increases its beneficial characteristics.