How to cook delicious minced meat cutlets so that they turn out juicy inside and crispy, with a golden crust on the outside? The secret lies not only in the correct consistency of minced meat, but also in the frying technology itself: the oil must be hot, and the heat treatment should be carried out immediately after deboning in breadcrumbs. Knowing all the nuances of cooking, you will be able to cook perfect, classic cutlets that keep their shape perfectly, fragrant and very tasty.

Ingredients

• minced meat 1 kg
• chicken eggs 2 pcs.
• onion 1 pc.
• garlic 2 teeth
• milk 1 tbsp.
• bread crumb 200 g
• pepper mixture 1 g
• ground crackers 3 tbsp. l.
• salt 1 tsp
• sunflower oil 150 ml

How to cook classic minced meat patties

We prepare all products according to the list of ingredients. Minced meat is better to take pork and beef - due to fatty pork cutlets will turn out very juicy and tender.

1. 
   We completely cut off all the crusts from the loaf, and cut the resulting crumb into a large cube or tear it into small pieces with our hands so that they absorb milk as quickly as possible (200 g of bread crumb is approximately 1 cup). Bread must be added, because it is he who will give the cutlets splendor, and also make them more tender, having absorbed all the meat juice.
2. 
   We send the bread crumb to a separate container and pour it with a glass of milk, leave it for 10-15 minutes, and in the meantime we are doing minced meat.
3. 
   We drive a couple of large eggs into a deep bowl with minced meat - if the eggs are small, then you can put 3-4 pieces. Add salt and ground pepper to your liking.
4. 
   We send the bread that has absorbed the milk into a bowl with minced meat (you do not need to squeeze it out with your hands, pour it along with the remaining milk). Garlic and onion are peeled, and then chopped - in order to get a homogeneous mixture that will perfectly combine with minced meat, it is best to rub the vegetables on a fine grater. In a blender or manually chop the onion and garlic to a mushy state will not work.
5. 
   We combine all the ingredients, intensively mixing them with our hands. As a result, the minced meat for cutlets should turn out homogeneous, not stick to your hands. If it is still sticky, then it contains little fat, which means that you need to add from 1 to 2 tablespoons of odorless sunflower oil.
6. 
   We set the minced meat aside for 10 minutes so that all the ingredients are combined, after which we mix intensively again, saturating it with oxygen, and begin to form cutlets. The calculation of minced meat for one cutlet is approximately 1 tablespoon. With our hands we form cutlets of a round or oblong shape, and then roll them in breadcrumbs.
7. 
   Immediately fry in hot vegetable oil - 3-4 minutes on one side over high heat, then turn over and bring to readiness for another 5 minutes, reducing the heat to a minimum and covering the pan with a lid. We determine the readiness of the dish by lightly pressing and focusing on color: when pressed, transparent juice should appear, in the context of a cutlet of light gray color.

Serve hot minced meatballs. They turn out very juicy - a crust of breadcrumbs allows you to completely save all the meat juices inside the cutlet. Mashed potatoes, rice, porridge, as well as salad or vegetables in any form are suitable for a side dish. Bon appetit!

1. If the minced meat is not purchased, but will be prepared with your own hands, then the meat should be passed through a meat grinder 2-3 times. If desired, it can be chopped very finely with a knife - in this case, it will be possible to save a maximum of meat juice.
2. To prepare minced meat for cutlets, you should not use a fresh loaf, as it will give it extra stickiness. Yesterday's, slightly dried-up loaf is best.
3. If minced chicken is used, then eggs can not be added to it - they will give the cutlets excessive rigidity.
4. For a more piquant taste, you can put a little mustard in the minced meat, and also experiment with spices by adding coriander or suneli hops.

We all love classic delicious minced meat patties according to our grandmother's recipe. Like many other dishes, they were invented in France, since its origin, cooking has changed dramatically. In Russia, they were first tasted back in the time of Peter 1. During this time, many analogues appeared, meatballs, steaks, meatballs, and much more.

If you want to treat yourself and your loved ones to this wonderful dish, then it will not be difficult for you. Just follow all the recommendations described below and then you will succeed.

Ingredients:

• Assorted minced meat - 700 gr.
• Bulb - 1 pc.
• Garlic - 1 clove
• Bread - 1 - 2 slices
• Salt - to taste
• Spices - to taste
• Egg - 1 pc.
• Flour - for frying

Cooking method:

1. We take the finished thawed minced meat, transfer it to a deep bowl. Onions and garlic are peeled and finely chopped, you can use a food processor or grater and combine with the main ingredient.

2. Then we drive in 1 chicken egg.

3. Pour the slices of bread with water, it will soften, then add it to the rest of the ingredients. With the help of hands we knead it.

Tip: To make the cutlets more juicy, you need to put bread in the minced meat.

4. Pour salt, spices of your choice and you can add black pepper to taste. Thoroughly mix everything with a spoon.

5. Then we form cutlets. We take a small amount of meat with a spoon, put it on flour, sprinkle it on top and completely envelop it, then create a shape for it.

6. Turn on the stove in advance, heat the pan, pour oil into it and lay out the blanks, start frying first on one side, turn it over to the other and bring it to readiness.

Serve hot to the table with a side dish. Bon appetit.

How to cook minced meat patties according to the classic recipe in the oven

Ingredients:

• Minced chicken - 1 kg.
• Potato - 1 pc. (medium)
• Onion - 1 pc.
• Bread (loaf) - 3 slices
• Milk - 100 ml.
• Salt - to taste
• Seasonings - to taste
• Black ground pepper - to taste

Cooking method:

1. Peel 1 potato, rub it on a fine grater and add to the defrosted minced meat.

2. Peel the onion from the husk and cut it into small cubes, strips (this is up to you). We add it to the meat.

Tip: if you don't like the feeling of chopped onion in minced meat, just grate it with a grater.

3. We take a few pieces of bread or a loaf, put it in a cup and pour it with milk, leave it to swell for a while.

4. In the meantime, add salt to taste, the seasonings that you like, black pepper and you can add dried herbs, dill and onions. We mix everything well.

5. Knead the bread with your hands, pour the mixture into the rest of the ingredients, and thoroughly knead the minced meat.

6. Preheat the oven. In the meantime, grease a baking sheet with oil and put the cutlets formed by us on it.

7. Then pour boiled (but slightly under cooled water) from the kettle onto the baking sheet so that our dish does not burn.

8. Put in the oven at 180 degrees for 30 minutes, when they start to brown, you can take it out. Serve to the table, delight loved ones, bon appetit.

Lush and juicy meatballs. Step by step cooking recipe

Ingredients:

• Pork - 500 gr.
• Onion - 2 pcs.
• Egg - 1 pc.
• Garlic - 4 cloves
• Bread - 1 slice
• Milk - 150 ml.
• Salt - to taste
• Black ground pepper - 1/2 teaspoon

Cooking method:

1. Wash the pork under running water, cut into small pieces and pass through a meat grinder with a large strainer.

Tip: if the meat is very lean, add 100 grams of fat.

2. Peel the garlic and onion from the peel, cut into four parts and also grind together with the meat.

3. Put a slice of bread in a bowl, pour it with milk, leave for a couple of minutes, then squeeze the pulp of the bread and put it on the minced meat.

4. Add salt, ground black pepper, break 1 chicken egg and mix everything thoroughly. And then beat off, this is an important stage, otherwise, during frying, the dish will burst, break and fall apart.

5. We select the right amount of minced meat and form cutlets. Pour vegetable oil into a preheated pan, heat it up, and then put the meat preparations.

Tip: We heat the oil in the pan well, otherwise the cutlets will burn.

6. Fry on both sides until a beautiful ruddy color.

We spread it on a plate (you can first put it on a paper napkin so that the oil is glass) and serve. Bon appetit.

A simple recipe for meatballs without eggs

Ingredients:

• Minced meat - 300 gr.
• White bread - 80 gr.
• Onion - 1 pc.
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Cold water - 120 ml.
• Vegetable oil - for frying
• Breadcrumbs - for frying

Cooking method:

1. Pour white bread with water, it gives the cutlets airiness and tenderness. Squeeze it out of the water and put it in a blender.

2. We clean the onion, cut it into several parts and also put it in a blender, twist it.

3. Salt and pepper the minced meat to taste, then add twisted bread and onions to it, mix thoroughly.

Tip: Minced meat should be chosen according to your taste. If you like fatty cutlets, then choose pork, and if more lean, then chicken.

4. Wet hands in cold water, form cutlets with a spoon. Then roll them on all sides in breadcrumbs, you can use flour.

5. Turn on the stove, put the pan and heat the oil, then lay out the meat preparations.

6. Fry on one side, turn over, reduce to medium heat and fry.

Place the patties on paper towels to absorb the oil. Bon appetit.

Video recipe for classic cutlets without bread (bread)

A very simple recipe for this dish. They usually include soaked white bread, but the ingredients are quite possible without this, they turn out juicy and fluffy, not to mention their excellent taste!

Enjoy your meal!

Ready minced meat is a frequent "guest" in our refrigerator. Beef, pork, lamb, chicken, etc. - you can not only add it to soup, rice, potatoes, pasta, but also make delicious, juicy cutlets from it. The main thing is to know a few secrets, which we will tell you about in this article.

Often, ready-made minced meat is sold in stores in a “fresh” form, that is, absolutely no auxiliary ingredients are added to it during manufacture that can give it a specific, spicy taste and aroma. That is why, when preparing cutlets, it is advisable to add various spices and aromatic herbs to purchased minced meat.

For juiciness, many housewives add rolled zucchini, cabbage, potatoes and lard to minced meat, and for splendor - a piece of bread. Only, as practice shows, not fresh bread should be used, but slightly stale, since a fresh loaf has an increased “stickiness”, which gives the products a not too appetizing look.

Minced meat cutlets - food preparation

In order to prepare minced meat cutlets, it must be thawed at room temperature, mixed with the ingredients that the recipe dictates to us. Then form cutlets of medium thickness, roll in breadcrumbs or flour and fry on both sides in a pan until cooked. Those who do not trust store-bought products may well prepare minced meat from fresh meat at home using a meat grinder.

Minced meat patties - the best recipes

Recipe 1: Minced meat cutlets "Homemade"

Minced meat cutlets “Homemade” is a dish that many housewives cook from time to time, making their own adjustments to the classic recipe. The main thing is that the cutlets turn out lush, tasty and tender. As a side dish for such cutlets, you can serve mashed potatoes, rice, pasta or boiled vegetables.

Ingredients:

- 500 gr. minced pork
- one egg
- 150 gr. loaf pulp
- a glass of milk
- 100 gr. onion
- three to four cloves of garlic
- breadcrumbs
- vegetable oil
- to taste pepper, salt

Cooking method:

1. Soak the pulp of the loaf in warm milk for ten minutes. Finely chop the onion.

2. Put the minced meat in a bowl and mix it with chopped onion and a loaf softened in milk. Add the egg and minced garlic.

3. Add ground pepper and salt to taste. Mix well. We form cutlets in the traditional way and roll them in breadcrumbs.

4. Fry the cutlets in a pan with the addition of vegetable oil until cooked over low heat. At the end, we add a little heat so that the cutlets are browned. Alternatively, homemade cutlets can be cooked in the oven with a minimum amount of fat added.

Recipe 2: Minced Meatballs with White Cabbage

White cabbage gives the cutlets juiciness and an unusual taste. To make the cutlets not too fatty, mix two types of minced meat - pork and beef.

Ingredients:

- 200 gr. minced pork
- 200 gr. minced beef
- 400 gr. cabbage
- one bulb
- one egg
- salt to taste
- pepper to taste
- garlic to taste
- frying oil
- premium flour mixed with semolina

Cooking method:

1. Cabbage with onions and garlic is passed through a meat grinder. Drain off any excess juice. Mix the rolled vegetables with ground beef and pork.

2. Add the egg, pepper and salt, spices and chopped herbs as desired. Mix everything well into a homogeneous mass.

3. We form cutlets, roll them in flour mixed with semolina, and fry them in a pan until cooked.

Recipe 3: Minced Chicken Cutlets with Mushrooms

Minced meat for cutlets is best prepared in advance at home. To do this, we twist the fresh chicken fillet (500 gr.) in a meat grinder, adding 50-70 gr to the minced meat. raw potatoes (fresh zucchini), white bread crumb, garlic, pepper and salt to taste.

Ingredients:

- 600 gr. minced meat (should be about the same amount)
- 200 gr. mushrooms (porcini or champignons)
- 100 gr. Luke
- flour or breadcrumbs
- vegetable oil
- parsley greens

Cooking method:

1. Scroll the onion separately and chop the parsley. Pass the washed mushrooms in a frying pan. Grind them in a blender. Mix with onions, minced chicken, herbs.

2. We form cutlets, roll in flour or breadcrumbs (as you like). Fry in vegetable oil until tender.

Recipe 4: Minced Meatballs with Cheese and Tomatoes

Auxiliary ingredients in the form of cheese and tomatoes make minced meat cutlets more saturated, tasty and juicy. Minced meat is recommended to use mixed, that is, consisting of pork and beef.

Ingredients:

- 300 gr. minced pork
- 200 gr. minced beef
- a slice of stale bread
- one bulb
- three cloves of garlic
- vegetable oil
- two tomatoes
- one chicken egg
- half a bunch of dill and parsley
- ground pepper to taste
- salt
- 150 gr. hard cheese "Russian" (or any other)
- breadcrumbs - about 100 gr.

Cooking method:

1. Peel the onion and garlic. Wash greens and tomatoes. Soak stale bread in water (milk) for ten minutes and squeeze.

2. Finely chop the onion. We chop greens. Cut cheese and tomatoes into small cubes. We combine minced pork with beef, mix it with bread, egg, garlic, onions, tomatoes, herbs and cheese. Salt, pepper. We mix the ingredients well.

3. We form cutlets from the resulting mixture, roll the products in breadcrumbs and fry on both sides in well-heated vegetable oil. Any side dish is suitable for such cutlets. Bon appetit everyone!

- For the preparation of minced meat cutlets, it is advisable to use mixed minced meat, consisting equally of both beef and pork;

- If you plan to add onion to minced meat cutlets, then it should be cut as small as possible, overcooked separately in a pan and only then mixed with the total mass;

- If you are cooking cutlets from lean meats or chicken, be sure to add butter to the minced meat, but do not overdo it, otherwise the cutlets will turn out loose and will not keep their shape well;

- Cutlets will turn out to be no less tasty, but more healthy if they are cooked not in a pan, but baked in the oven.

For the proper preparation of cutlets in a pan, you must first prepare a good quality minced meat. Then fry them properly. For the preparation of semi-finished products, it is worth choosing the right pan, or rather, the bottom should be much thicker than in ordinary similar dishes.

And in order to fry cutlets without oil, a pan with a non-stick coating is used.

In order to properly cook cutlets, it is not enough to know the recipe. Many things often go wrong. That dish turns out to be tough, then it falls apart before our eyes, then it sticks to the dishes. To avoid this, you need to follow some rules and secrets.

How to make homemade minced meat for cutlets

Despite the fact that a considerable number of interesting and original recipes are constantly appearing these days, many people continue to give their preference to cutlets.

And, basically, the housewives make minced meat with their own hands. This is not surprising, because homemade minced meat makes a tasty and reliable dish (considering the quality).

Steps for making homemade minced meat:

1. It is necessary to choose meat on which there will be no various tendons and films, since their presence may prevent the product from being passed through a meat grinder. Twisted meat should be supplemented with a little water. So the cutlets will turn out more juicy;
2. It is better to chop the onion in a blender in order to protect yourself from unnecessary tears. It can be fried in a pan for a short time before being added to the meat;
3. Bread must first be separated from the hard crust and soak the pulp in milk. Add to the minced meat and break the eggs there. Then pepper and salt to taste. Next, you need to mix all the ingredients thoroughly. After that, the stuffing is completely ready;
4. In order for the cutlets to not fall apart during frying, it is necessary to give the finished mince ductility. This can be done by knocking it on the table, or by throwing it from hand to hand. Hands must first be wetted in water, because this way the minced meat will not have the opportunity to stick to them;
5. After the minced meat products are formed, it is necessary to roll them in breadcrumbs or flour, and then fry them (read more about this below).

How to fry cutlets in a pan

After the cutlets are fully formed, it is necessary to heat up and grease the pan with sunflower oil. Then put the formed minced meat there. Cover and fry until light brown.

You also need to fry the opposite side of the cutlets. After that, reduce the heat as much as possible and add a little water to the cutlets.

After doing this, cover the container again with a lid and allow the dish to stew a little. If desired, you can add a little ketchup, mayonnaise or a cube of broth to the pan with water.

In order to fry chicken cutlets, it is necessary to prepare the breading mixture in advance. To prepare it, you need to cut stale bread into small cubes and dry them in the oven. For these purposes, you can also use a frying pan.

After the chicken balls are formed, they need to be rolled in cooked crushed crackers. And then do everything in the same way as in the case of minced pork and beef.

How to fry frozen meatballs

Many women do not have enough time to spend a long time in the kitchen area. That is why they often buy frozen semi-finished products. In such cases, no one can promise high quality and good taste of the product.

In order to save time, you can cook minced meat yourself and form cutlets in your free time, and then hide and freeze them in the freezer. And get them in any quantity as needed.

In order to cook semi-finished products correctly and tasty, it is necessary to use a kind of frying pan, the bottom of which will be thicker than that of a regular one. At maximum heat, it warms up well and is lubricated with vegetable or butter. It is important to ensure that the oil is evenly distributed over the entire bottom area.

There is no need to defrost semi-finished products in advance. Directly from the freezer, they can be put in a pan. It is necessary to ensure that the stacked cutlets do not touch each other. Such cutlets should be fried at maximum heat from all sides.

With this frying, all the juice that can stand out from the meat will remain inside the cutlets. Then you need to reduce the heat to medium, add a little water and cover with a lid. Turn off the stove after a short time.

The level of readiness of cutlets can be determined using two methods. In the first case, it is worth piercing the dish with a fork - if the selected juice has a transparent color, then everything is ready.

In the second case, it is necessary to cut the cutlet into two halves. If the cut is of a uniform grayish color without any inclusions, then the cooking process can be completed.

How to fry chicken cutlets without oil in a pan

Cooking minced chicken cutlets is done at a fairly fast pace. This is a pretty tasty dish, so everyone loves it. To prepare this dish, you need products that are always available from any hostess.

List of required ingredients:

• 1 kg chicken fillet;
• Bulb of medium size;
• 150 g of bread, always white;
• 1 small potato;
• 1 egg;
• 3-4 st. l. fresh milk;
• Salt, pepper to taste.

The process of preparing this dish:

1. 1. Chicken meat, first of all, must be chopped using a blender or meat grinder. Then add the onion to it, after finely chopping it;
   2. Bread must be soaked in milk. Grate potatoes, preferably as small as possible;

1. Add soaked bread, grated potatoes and an egg to the meat;
2. According to your own taste, add salt, pepper and mix well all the added ingredients.

To cook chicken cutlets without using oil, you need to use a non-stick pan. First you need to heat the pan very well. Then the formed cutlets are laid out on it. They can be made large as they will become much smaller during the cooking process.

It is not necessary to cover the pan with a lid. Cooking should take place over high heat for three minutes. Then you need to lift one of the cutlets and check for the presence of a golden crust.

Then turn the product over and fry the other side in the same way. Next, water is added, in the amount necessary for the third part of the cutlets to be in it. Cover the container with a lid and make the fire of the stove smaller.

Cutlets should be stewed for 40 minutes. Water can be added if necessary.

The finished dish is very soft and juicy.

• For the preparation of cutlets, you need to use only white bread, which is a little stale. But you should not overdo it with the amount of bread added, because the dish will absorb too much fat from the pan;
• Bread is best soaked in water;
• Do not squeeze the bread too hard after soaking;
• During the formation of the dish, you can put a small piece of butter or ice inside. Cutlets will be much juicier;
• It is better not to twist the onion for minced meat in a meat grinder, but to chop it with a knife;
• Before cooking, minced meat can be placed in the refrigerator for a while.

Cooking meatballs is very easy. It is only important to follow some rules and secrets.

Homemade minced meat is the best for making delicious cutlets, so you should not save and be lazy. Moreover, the implementation of these plans will not require a lot of time.

When cooking cutlets in a pan without the use of sunflower oil, the calorie content and harmfulness of the product are reduced. But at the same time, the product does not become less tasty.

Meat

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

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

Fish

For cutlets, in principle, any fish is suitable. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Ideal for salmon, cod, halibut, halibut.

Other Ingredients

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

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

Stale white bread (baton). It is needed so that the cutlets keep their shape and are more tender. Bread must be soaked in boiled water, milk or cream, squeezed, remove the crust and pass through a meat grinder. Too much of it is not required: 100–200 g per 1 kg of minced meat is enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. They can be substituted for bread if desired. Vegetables are best chopped with a grater.

Eggs. Controversial Ingredient: Some cooks think they make patties tough. However, the eggs help to stick the stuffing together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. About 1 teaspoon of salt is enough for 1 kg of minced meat.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if 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 minced meat to make the cutlets more juicy.

Cream can be added to fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of fish.

How to prepare minced meat and mold cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. Minced meat must be kneaded well with your hands and beat off - so it will be saturated with oxygen. You can do this in a pot with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat to the bottom of the container several times.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it rests. After that, it should be mixed again.
5. You need to sculpt cutlets with wet hands so that minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not grind too much: the larger the cutlets, the juicier they are. Pat the patties with your palms so that they are smooth and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you should not neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Keep in mind that crackers absorb more oil. Therefore, if you want to reduce the fat content of the patties, choose other breading options or dry the finished patties with paper towels.

How to fry meatballs

Put the cutlets in a well-heated pan with oil. Be sure to leave a distance between them, otherwise they will not be fried, but stewed.

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

20 minutes is enough for frying any meatballs. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook meatballs in the oven

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

In the oven, you can also bring fried cutlets to readiness. 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 cooking in the "Frying" or "Baking" modes are suitable. The average cooking time is 40–50 minutes.

Cutlets should be turned every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

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

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

If you do not have a double boiler, cutlets can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

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

Cooking

Soak 150 g of a loaf in milk. When it swells, squeeze it out and pass it along with the chicken pulp through a meat grinder. Do not throw out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

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

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

mirblud.ru

Ingredients

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

Cooking

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and sauté until all the water has boiled away. At the end, salt and pepper the filling and let it cool.

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

With wet hands, form the minced meat into a flat cake. Put the mushroom stuffing in the middle. Cover it with a new tortilla of minced meat and make a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over minimal heat under the lid.

womensgroup.ru

Ingredients

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

Cooking

Pass the cod fillet and onion through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Mix everything and leave for 30 minutes. Meanwhile, cool and cut into cubes. Add eggs to minced meat and mix.

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

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