Any housewife knows how to cook cutlets. Of course, many have their own secrets on how to make cutlets tender, lush and juicy. However, a few more tips on how to cook magnificent cutlets, certainly will not be superfluous.
General principles for the preparation of lush minced meatballs
Firstly, lush minced meat patties are obtained if this minced meat is prepared by you and from the right ingredients.
Meat should be taken from the front of the carcass: fillet edge, tenderloin, etc. However, especially delicious and lush cutlets should be expected if the minced meat is prepared from different types of meat. For example, pork with chicken or turkey, beef with turkey, etc.
Additives to minced meat. When thinking about how to make magnificent cutlets, do not forget that the stuffing does not consist of one meat. Bread, vegetables, an egg, spices and spices, butter or sour cream are also added to it.
Bread soaked in milk is by no means the best addition to mincemeat. Bread gives excessive stickiness, and milk - density. It is better to replace the bun with a potato or a slice of zucchini (zucchini). And then you really get juicy and magnificent cutlets - vegetables will give juice, and it will not curl like milk protein.
Your unconditional ally in the preparation of lush minced meatballs is onions. Only it must not be cranked with meat, but rubbed finely on a grinder. Put on your goggles and go.
Many cooks, being asked how to make magnificent cutlets, are advised not to add an egg. But there is an opinion that the yolk in the minced meat will still be appropriate, but put the protein aside: it will come in handy for breading.
Fats, of course, will make the dish more tender and magnificent, it’s important not to overdo it. A little butter, sour cream, mayonnaise, lard - not all at once, but just one thing - will help to prepare delicious meatballs.
And finally, spices and seasonings (dry herbs, nutmeg, cinnamon, garlic) will set off the taste of meat and add completeness to the bouquet.
Secondly, it is necessary to correctly form and plan the product. To get juicy and magnificent cutlets, it is necessary to ensure that the juice does not leak from the product. So, firstly, cutlets should not be too small. Inside the cutlet, put a piece of butter. Ready cutlet does not hurt to dip in slightly whipped protein. You can cook cutlets in batter or in a potato coat. Breadcrumbs are definitely not the best of all. However, if you prefer it, do not in any case use purchased crackers, but only freshly chopped homemade.
Thirdly, it is important not to lose juice during cooking. Steamed or baked cutlets in the oven will be juicier than fried. But in this case, you can cheat. Put the patties in a hot frying pan with oil and fry very quickly on both sides. Then reduce the heat to a minimum and cook under the lid, making sure that the juice does not leak. See that the juice comes out, turn the patty over. Do not overcook cutlets - they will become tougher.
And now, when we have figured out how to cook magnificent cutlets, we turn to recipes.
Recipe 1. Lush minced meat patties with vegetables
Ingredients
Pork with fat - 350 g
Chicken (e.g. breast fillet) - 350 g
Potato - 1 decent size
A slice of zucchini or zucchini - similar in size to potato
Onion - 2 medium onions
Mayonnaise - 2 tablespoons
Eggs - 2 (separately protein and yolk)
Garlic - 3-4 cloves
Dill, parsley, celery, cilantro (fresh herbs) - to taste
Salt, ground black pepper
Cooking method
Make minced meat and poultry, put in the process in a meat grinder zucchini and potatoes. Finely rub the onion or chop with a knife, chop the garlic and herbs. Put vegetables, mayonnaise and yolks in the minced meat, add salt and pepper, mix everything thoroughly and beat it out, throwing the minced meat on the table with some force.
Form round cutlets of medium size. Beat the protein lightly (not in foam, but just so that it is not very viscous). Dip each cutlet in protein and put on a hot frying pan with oil. Fry quickly on both sides, reduce heat, cover and cook for 15 minutes.
Recipe 2. Lush poultry cutlets with tomato and sauce
Ingredients
Chicken fillet - 500 g
Turkey fillet - 250 g
Pancake flour - 3 spoons with a slide
Carrot - 1 root vegetable
Onion - 1 head
Butter - 100 g
Eggs - 2 large
Tomato paste - 2 tablespoons
Sour cream 20% - 200 g
Dill and (or) parsley - half a bunch
Pickled cucumbers - 2-4 things, depending on size
Horseradish - a couple of teaspoons
Salt, pepper - to taste
Cooking method
Finely chop the chicken and turkey with a knife. Rub carrots and onions and lightly fry with the addition of vegetable oil. Cool and put the contents of the pan into minced meat. Add tomato paste and pancake flour, then a couple of spoons of sour cream, two egg yolks, salt and freshly ground black or white pepper, grated, finely (or chopped) frozen oil.
Knead and knock out minced meat. Form rather large, oblong cutlets from it, dip each in protein and fry: first a couple of minutes on each side without a lid over high heat, then about 10 minutes under the lid over very low.
Mix the remaining sour cream with horseradish, put the pickled cucumber and greenfin shredded in any way there. Beat the sauce with a fork and serve to the patties.
Recipe 3. Lush minced meat patties in a potato "fur coat"
Ingredients
Pork (a slice of fat) - a pound
Potato - 5 potatoes (or more, depending on size)
Onion - 2 large onions
Dry bun without peel - 4-5 pieces
Kefir - about a glass
Eggs - 3 (separate the yolk from the protein)
Wheat flour - half a cup
Soda - a teaspoon
A mixture of dry herbs, salt, pepper
Cooking method
Make minced pork, it is better to pass it through a meat grinder twice. Break the bun into small pieces and soak in kefir. Separate the yolks from the protein and add them to the minced meat. Also mix finely grated onion, a soaked bun with kefir residues, a spoonful of soda, salt and pepper. Knock the minced meat on the table several times.
Do not grate the potatoes very finely and mix with flour, salt and dry herbs. Beat the squirrel and combine with potatoes. Beat two more squirrels with a fork separately.
Form round or oval cutlets, wrap them in protein, and then in potato batter. Fry quickly in a pan on both sides and bring to readiness in an oven heated to 180 degrees.
Recipe 4. Lush cutlets "On health!" (baked in the oven)
Ingredients
Beef - 500 g
Beef liver - 100 g
Pork fat - 100 g
Onion - 1 head
Zucchini or zucchini - 300 g
Frozen corn and peas - only about 150 g
Any greens (dill, cilantro, parsley, celery, spinach ...) - a bunch
Eggs - 3 pieces
Cinnamon and nutmeg - little by little
Tomato paste - how much is needed
Salt, pepper, garlic - to taste
Cooking method
Pass the beef (it is better to take a slice from the tenderloin or brisket, only low-fat) through a meat grinder along with liver and lard. Rub onion and zucchini, grind greens with a knife.
Mix all the vegetables and herbs with minced meat, add the yolks, spices, and spices to it. Knead everything and knock it on the table. Allow to stand for 10 minutes.
Form large cutlets and dip them in protein. Spread in a form that is pre-oiled. Put to bake at 170 degrees.
Mix the tomato paste with hot water (a spoon in half a glass of water), add salt, pepper, chopped garlic. After 10 minutes, get the form with cutlets and pour tomato sauce into it. Bring to readiness.
Recipe 5. Lush minced meat patties with Nests cheese
Ingredients
Chicken fillet - half a kilo
Onion - 1 large head or 2 small
Potato - 2 tubers
Smoked cheese (can be sausage) - 300 g
Smoked sausage - 100 g
Eggs - 2 pieces
Frozen deep-fried potatoes - 400 g
Soda - a small spoon
Salt pepper
Cooking method
Chop the chicken fillet. Grate onions and potatoes. Fry the onion until golden brown, mix with chicken and potatoes. Finely grate smoked cheese finely grate, and cut the sausage into small cubes. Separate the yolks. All this, too, mix in minced meat, and then salt (do not overdo it: cheese and sausage are salty!), Soda and pepper. Form round cutlets of medium size.
Beat the protein with a fork and moisten them with french fries. Put the fries in the form of nests, and in the middle place the minced meat patty.
Bake in the oven until cooked. You can add a little water to the mold if you are afraid that the meatballs will be burned sooner than baked.
Recipe 6. Lush cutlets in puff pastry
This funny recipe for lush cutlets is suitable for a festive table, and for a snack on the run.
Ingredients
Beef - 300 g
Pork - 300 g
Bulb - 1 large
Carrot - 1 small root crop
Zucchini - 200 g
Cheese - 200 g
Eggs - 2 pieces
Salt, Curry, Sweet Paprika Powder
Puff pastry - 600 - 800 g
Cooking method
Rub the carrots and onions and lightly fry them in a pan. Pass the meat and zucchini through a meat grinder. Grate the cheese, separate the yolks from the proteins. Mix yolks, minced meat, carrots and onions, fried and cooled, cheese, spices and spices in one bowl. Knock the minced meat on the table and let it brew for 15 minutes. Form the patties.
Roll out the puff pastry, cut into strips. Wrap cutlets in these strips, trying to do it neatly and beautifully. Put products on a baking sheet covered with parchment, grease with whipped protein on top.
Bake for about 20 - 25 minutes at 180 degrees.
Recipe 7. Lush cutlets of two types of fish
Ingredients
Red fish (pink salmon, coho salmon, etc.) - 300 g (boneless fillet)
Catfish (halibut possible) - 300 g (also fillet)
Onion - 1 piece
Eggs - 3 pieces
Butter - 100 g
Pancake flour - 5 tablespoons
Potato - 1 large
Sweet Red Pepper - Half
Dill - 5-6 branches
Salt, white pepper or curry
Cooking method
Skip the fish fillet, pepper, onion and potato through a meat grinder with a coarse grill. Stir in yolks from eggs, spices, spices and flour. Stand well (10-15 minutes).
Grind dill in any way (with a knife, blender, combine), mix it with minced meat. Beat the protein.
Form cutlets, make a dent and put in a small elongated piece of butter. Cover the patty so that the oil is inside. Wrap the products in protein and put in a heated pan with a sufficient amount of vegetable (any, if only odorless) oil.
Quickly fry the patties over high heat without a lid, then cover and reduce the heat. So bring to readiness. If you like, you can bring the meatballs to the ready in the oven at 170 degrees.
Tips and Tricks
It is best not to scroll the meat in a meat grinder, but chop finely with a knife. This is especially true for poultry cutlets. But if you still decide to crank the meat, it is better to take a coarse-mesh grate.
Is the meat too tough? You can’t make very soft cutlets from very hard meat. An acceptable result can be achieved if, on the contrary, you take the finest-meshed grate and crank the meat twice. The use of various additives will also save some work: for example, semolina instead of bread, sour cream, chopped champignons, etc.
To quickly and easily grate butter or smoked cheese, freeze them in the oven.
Try serving meatballs not with potatoes or pasta, but with vegetables, salad, mushrooms. You can also submit the sauce: white, tomato, sour cream with horseradish, mushroom ... The dish will become healthier and better absorbed.
Bake the boiled quail egg or a whole slightly cooked champignon inside the cutlets - and you will get a funny dish suitable for the holiday.
