How to fry minced pork and beef cutlets. General principles for preparing beef and pork cutlets
Ingredients:
- 500 g minced meat
- 1 onion
- 2-3 cloves of garlic
- 1-2 slices of stale white loaf
- 1-2 tbsp semolina
- some milk
- vegetable oil, salt, pepper to taste
- add semolina, salt, pepper to the minced meat
- add grated onion to the mush
- squeeze garlic into it
- add a loaf soaked in milk
- knead everything and put it in the refrigerator for 30 minutes
- form cutlets and fry in a frying pan
We call cutlets the products made from minced meat or minced meat formed into “ovals” the size of meatballs and fried in a frying pan. Oh, how housewives often make them! Each one has their own and, of course, they taste the best). And there are simply very, very many recipes. In principle, all the recipes are very similar and you can experiment with them as you like. But, generally speaking, there are some canons for preparing this common dish. Today I’ll tell you about these nuances. Some people know them, some don't. So, minced pork and beef cutlets.
In this recipe we will use store-bought ground pork and beef. Therefore, to prepare cutlets, I mix it with onions, garlic, potatoes, semolina, and a slightly stale white loaf, which I pre-soak in milk. I grate the onion on a fine grater to make a paste. I don't add onion juice, just the pulp. This technique is good to use if you have opponents of onions among your eaters. I squeeze out the garlic with a garlic press. With potatoes I do the same thing as with onions and I also don’t add potato juice, but only gruel, otherwise the minced meat may darken. I add semolina for fluffiness. Salt, maybe pepper. Then I knead everything for 10 - 15 minutes.
Note:
The minced meat needs to be kneaded for about 10 minutes. Then, do the following procedure 5 - 10 times: form a lump out of it and throw it into a kneading pan with medium force, then squeeze this lump with your fingers so that the mass passes between your fingers. Once done, place it in the refrigerator for at least 30 minutes. This is one of the main features of preparing this dish. Another feature has to do with proportions. But I will talk about it in another article.
Now that the main component is ready, we form the cutlets. It is better to form them not too thick so that they are fried.
Then, fry them in a heated frying pan in vegetable oil without a lid. Turn over only once during frying. Once everything is ready, you can put them in a frying pan, turn off the heat and cover with a lid. Let them lie down and rest :). All is ready! Bon appetit!
In the very first week of my married life I decided that I had to. No, I just had to learn how to fry delicious cutlets, so I bought a kilogram of pork and beef, found a suitable recipe on the Internet and took out an old meat grinder from the depths of the kitchen cabinet. Of course, I inserted the meat grinder with the wrong side, so twisting the meat for the cutlets was very difficult for me. At the end, I got something chewed and torn, not much like a tender cutlet base. From the list of ingredients found on the Internet, I decisively crossed out potatoes, bread and milk. I remembered very well how my mother and grandmother mixed these products into the ground meat while preparing cutlets. And she firmly believed that this was due to forced savings in the harsh 90s. In general, I decided to make cutlets exclusively from minced meat and eggs. I took a lot of the latter, about 5 of them. And I thickened the too liquid mass with flour. As a result, my cutlets turned out more like a throwing weapon than an appetizing, juicy dish that all the husbands in the world love. They ate the culinary “delicacy” with a mountain of ketchup, diligently pretending that it turned out delicious. And then they suffered from heartburn. And the next day, with my head covered in ashes, I sat in my mother’s kitchen, sipping tea and listening to a proven recipe for delicious homemade cutlets.
Juicy cutlets made from combined minced meat (pork + beef)
The most classic ever. Do you want to cook a delicious dinner? Write down the cooking order!
menu-doma.ru
Juicy minced meat cutlets breaded with breadcrumbs
What chefs don’t do with minced meat in order to get juicy and tender cutlets. And they “knock out” it by repeatedly throwing it onto the table surface; and cool in the refrigerator immediately before frying; and experiment with the amount of spices in the composition; and combine meat in equal proportions with vegetables. But all this does not affect the juiciness of the cutlets, because it depends on something else - namely, the fat content of the minced meat. Pork cutlets are the juiciest, but they are also the hardest for the body to digest. And it is better to combine pork with lean minced meat - veal, beef, chicken.
Another little trick to increase the juiciness of homemade cutlets is adding a small amount of sour cream to the minced meat. The fatter it is, the better. Some people replace sour cream with cream or even softened butter.
Peeled onions and garlic cloves are passed through a meat grinder or chopped in a blender. Soak white bread in cold milk, lightly squeeze it and knead it with a masher. Add bread, onion and garlic to the prepared chilled minced pork and beef, stir until smooth. Put sour cream and egg yolks there (whites are excluded, as they impart rigidity to the cutlets), salt and pepper to taste, knead again so that the minced meat becomes tight and elastic, and the yolks and sour cream are completely absorbed into it.
Heat the vegetable oil well in a frying pan, and pour crackers into a wide flat plate. Pour cold water into a deep bowl - you will need it when forming the cutlets. Wetting your hands with water, separate small pieces of minced meat, form them into cutlets, roll them in breadcrumbs and place them in a frying pan. First fry without a lid. When the cutlets are fried on the bottom, turn them over with a spatula, cover the pan with a lid and fry for some more time until cooked.
Cutlets prepared according to this recipe will retain their juiciness even after they have cooled.
kulinariada.ru
How to cook juicy and tender beef and pork cutlets. All the secrets of making homemade cutlets from minced pork and beef
Cutlets are a universal dish that both adults and children love.
They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.
And, of course, every housewife has her own special recipe.
General principles for preparing beef and pork cutlets
The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer shoulder or hind quarters, while others prefer pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where lighter pork fat is added to fatty beef.
You can prepare the minced meat yourself by grinding purchased pieces of meat in a meat grinder or blender. But you can immediately purchase ready-made minced meat. In this case, you will not know what you put in it, but you will be able to prepare the intended dish very quickly, without much effort.
At the discretion of the hostess, the following is added to the minced meat:
Onion. It can be added raw or fried until golden brown. And some people prefer to use both of these types when cooking. Onions add juiciness to our cutlets and improve their taste. However, if your household members are ardent opponents of this vegetable, then the cutlets will turn out without it;
Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that you need to take bread pulp. However, as practice shows, the presence of a crust does not impair their taste at all, and when softened it is not even noticeable. It is recommended to proportionally add 1/5 of the bread to all the minced meat. Bread is needed to absorb and retain the juice in the cutlets. This will prevent the juice from leaking out during frying, and the cutlets will not turn out hard and dry;
Lovers of making cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, the cutlets will not fall apart, while the latter are confident that the white will coagulate when frying, and not only will not stick to the minced meat, but will also separate it;
A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;
There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;
Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;
You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;
Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;
For breading, you can use flour or breadcrumbs.
Recipe 1. Classic minced pork and beef cutlets
This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.
Minced pork and beef - 1 kg;
Loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;
Onions - 3 heads;
Distilled water at room temperature - 1.5 cups;
Salt, pepper - at your discretion;
1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.
2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.
3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.
4. Add salt and pepper to taste and mix everything well.
5. Place a frying pan on the fire and add vegetable oil.
6. Form cutlets, place them in a heated frying pan and fry until golden brown.
7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.
Recipe 2 Minced pork and beef cutlets with herbs
The use of greens gives this dish an appetizing look and flavor.
Minced meat (ideal combination: pork + beef) - 600 grams;
One onion;
Medium size chicken egg - 1 pc.;
Dill, parsley - one bunch each;
Garlic (at your discretion) - 1-2 cloves;
Salt, ground black pepper;
Flour for breading.
1. Take purchased minced meat or grind pork and beef in a meat grinder.
2. Heat the milk a little and pour it into the pulp of white bread or loaf.
3. Finely chop the onions and greens.
4. Combine the minced meat, bread, from which you drain the milk, onions and herbs.
5. Add the egg, salt and pepper.
6. Thorough hand kneading gives the cutlets softness and juiciness. It will also help if you beat the minced meat in a bowl.
7. From the resulting mixture we form cutlets as desired. These look very nice in an oval shape. Roll them in flour.
8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.
Recipe 3. Beef and pork cutlets in the shape of hedgehogs
This recipe is suitable for little gourmets and will delight children, for example, at a children's party.
Bread - 4 pieces or 3 pieces of minced meat;
Sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp;
Hard boiled eggs - 3 pcs.;
Raw chicken egg - 1 pc.;
Breadcrumbs (can be yellow) - 4 tbsp;
Black peppercorns - for decorating hedgehogs;
On average, the indicated amount should yield 6 large cutlets.
1. Grind the meat in a blender or meat grinder and mix the ingredients together.
2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.
3. Hard-boil 3 eggs for about 7-8 minutes.
4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and stuff the resulting mixture into the egg whites.
5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.
6. Wrap the stuffed eggs in minced meat and give it the shape of a hedgehog.
7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.
Recipe 4 Beef and pork cutlets “Festive”
The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, but will prepare everything from minced meat.
Pork and beef in equal quantities - this recipe is for 1 kg;
Hard cheese - 100 grams;
Onions - 2 heads;
Rusks from 4 slices of white bread;
Salt, pepper to taste;
Butter - 100 grams;
Breadcrumbs - 1 pack;
Flour for breading;
1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it all with finely chopped dill.
2. Roll small oval balls from the resulting mixture. Let them cool until required.
3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.
4. Grate the onion on a coarse grater or cut it into small pieces.
5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.
6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.
7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.
8. Fry the cutlets until golden brown over moderate heat.
Recipe 5 “Hercules” minced pork and beef cutlets
Their peculiarity is the addition of oatmeal instead of eggs.
Oatmeal - 100-140 grams;
Breadcrumbs or flour - 100 grams;
1. Pour milk at room temperature into the prepared minced meat.
2. Add peeled and grated onions.
3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.
4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.
5. Form small cutlets from the minced meat, roll them in breadcrumbs and fry in a hot frying pan in vegetable oil until cooked.
6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.
Recipe 6 Minced pork and beef cutlets with rice
These cutlets are very filling.
Round rice - 200 grams;
Onions - 2 heads;
Garlic - 1-2 cloves (optional);
1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.
2. Add onions and garlic minced in a meat grinder to the minced meat.
3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.
4. Heat the frying pan until hot. Pour in vegetable oil.
5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.
Recipe 7 Quick minced pork and beef cutlets
These cutlets will come in handy when you need to whip up lunch.
Minced pork and beef in equal percentages - 600 grams;
Raw eggs - 4 pcs., but you can take less;
Mayonnaise (will add taste and juiciness to the product) - 50 grams;
1. Finely chop green onions.
2. Peel raw potatoes and grate them.
3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.
4. Mix the indicated components.
5. Add mayonnaise and flour and mix again.
6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.
Tricks and tips for preparing minced pork and beef cutlets
1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.
2. It’s better to stir the minced meat with your hands, so you will feel its consistency and the absence of lumps.
3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.
4. Before frying, the pan must be well heated. Don't overdo it with oil. There should be just enough of it to cover the pan. Fry them for 2-3 minutes over high heat, and then close the lid and cook until done.
5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time - approximately 10-15 minutes.
Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!
fewdays.ru
Minced pork and beef cutlets recipe with photos
Some will say that minced meat cutlets are an ordinary, unremarkable everyday dish. You bet! After all, the most ordinary minced meat cutlets, if desired, can be turned into something incredibly tasty and original.
Any minced meat for making delicious cutlets will do: pork, beef or mixed, chicken, minced turkey or even fish. You can add vegetables, mushrooms, herbs, cheese, spices and other ingredients to minced meat cutlets - you can experiment endlessly.
Whether you are preparing regular minced meat or experimenting with additives, you cannot do without basic cooking rules:
- Dried bread is considered one of the main ingredients of minced meat cutlets. It can be either rye or wheat. Bread without crusts is pre-soaked in milk or water, then added to the minced meat;
- The minced meat for the cutlets must be beaten well, this is the only way the cutlets will turn out tender and fluffy. If you add ice water, mineral water or cream to the minced meat during the beating process, the cutlets will turn out juicy;
- For the same juiciness, finely chopped onion or white cabbage is added to the cutlet mince. Precisely finely chopped, and not minced, keep this in mind!
These are not all the secrets of delicious cutlets. Dig into our selection of recipes, many discoveries await you!
Cutlets “Exceptionally delicious”
500 g minced meat,
3 slices of white bread,
2 tbsp. l. chopped parsley,
1 tsp. mustard powder,
salt, ground black pepper.
Before you start cooking, soak the pieces of white bread in water. Mix coarsely chopped onion, drained white bread and finely chopped parsley in a bowl. Mix everything, add minced meat, dry mustard, egg yolk and mix again. If your minced meat turns out to be too thick, pour a little cold water directly into the mixture. In another bowl, beat the egg whites until foamy. Combine half the whites with the minced meat, mix gently, add the other half and mix again. With wet hands, form cutlets and fry them in a frying pan with vegetable oil on both sides until deliciously golden brown.
Minced pork and beef cutlets with vegetables and herbs
600 g mixed minced meat,
150 g hard cheese,
100-150 g stale white bread,
50 g parsley and dill,
2 cloves of garlic,
100 g vegetable oil,
salt, pepper - to taste.
Cut the tomatoes, onions and herbs as finely as possible, and hard cheese into small cubes. Combine cheese with chopped vegetables. Add this prepared mixture to the already mixed two types of minced meat, add the egg and bread soaked in milk. Mix the resulting mass well, add salt and pepper to taste, add the garlic cloves passed through a garlic press. From the resulting mass, form medium-sized cutlets and fry them on both sides in vegetable oil until cooked.
Unusual cutlets with egg filling in batter
500 g minced meat,
salt, ground red pepper - to taste.
Hard-boil 3 eggs and grate on a coarse grater, cut 2 onions into small cubes and fry in a small amount of vegetable oil until golden brown. Mix these ingredients. Grate the remaining onion on a coarse grater and add to the minced meat, adding salt and pepper to taste. Mix the resulting mass thoroughly and beat it on a work surface. In this case, your cutlets will turn out more tender and airy. Spread the cling film and place the finished minced meat on it in an even layer, on top of which place the filling of eggs and onions, and then use the film to roll everything into a roll. Wrap it tightly in film and put it in the freezer. An indispensable condition: the roll must freeze to such an extent that it can be cut without it falling apart. Cut the roll into neat slices. Prepare a batter from 1 egg, 100 ml of water, salt and flour. At the final stage of cooking, simply dip the pieces of roll into the batter and fry until tender in a frying pan with heated vegetable oil.
Beef cutlets with cheese “Mom’s secrets”
1 kg ground beef,
2 cloves of garlic,
2 slices of bread,
130 g hard cheese,
100 ml vegetable oil,
bread crumbs - for breading,
salt, ground black pepper.
Soak the bread slices in the cream. Add chopped onion, pressed garlic, bread soaked in cream and egg to the minced meat. Add salt and pepper to your liking and mix well. Grate the cheese on a coarse grater and add to the minced meat. Mix everything thoroughly again and with wet hands form cutlets of the desired shape and size. Then roll them in bread crumbs, fry on both sides until golden brown in a frying pan with heated vegetable oil, then put them in a baking dish and place it in an oven preheated to 180ºC for 10 minutes.
Minced meat cutlets with white cabbage “Lush and juicy”
400 g mixed minced meat,
400 g white cabbage,
3 cloves of garlic,
greens, salt, pepper - to taste.
Mince the cabbage (or better yet, finely chop it), onion, garlic, drain the juice and add the prepared vegetables to the minced meat. Beat the egg there, add chopped herbs, salt and pepper to taste. Stir everything until you obtain a homogeneous mass, from which form medium-sized cutlets, roll them in a mixture of flour and semolina and cook on both sides in a frying pan with heated vegetable oil until golden brown.
Minced meat cutlets with pickled beets and potatoes “Swedish feast”
8 tbsp. l. pickled beets,
2-3 potatoes depending on size,
Beat minced meat, milk and yolk in a deep bowl until smooth, add grated potatoes, finely chopped beets, pre-fried onion until golden, stir and add salt to taste. Form cutlets from the prepared mixture, roll them in breadcrumbs and fry them in a frying pan with heated fat (use fat - it will turn out tastier) on both sides until golden brown.
Minced meat cutlets with smoked brisket and cheese “Serbian traditional”
1 kg minced pork and beef,
150 g smoked brisket,
5 cloves of garlic,
½ cup sparkling water,
2 tsp. ground paprika,
50 g vegetable oil,
parsley and dill - to taste and desire,
salt, pepper - to taste.
Combine the minced meat with finely chopped onion, spices, soda and mineral water, mix and put in the refrigerator for 2 hours. When the time is up, take it out and add finely chopped feta cheese, brisket, herbs and chopped garlic. From the resulting mass, make medium-sized cutlets and fry them in a frying pan with heated vegetable oil until golden brown. Then transfer to a saucepan, add half a glass of water and simmer over very low heat under the lid for 10 minutes.
Chicken cutlets with crab sticks
500 g minced chicken,
500 g crab sticks or crab meat,
salt, pepper - to taste.
Finely chop with a knife or, even easier, mince the crab sticks and add them to the minced meat. There, into the resulting mass, beat the eggs, add chopped onions, bread pre-soaked in milk or water and, of course, salt and spices. Mix everything well, form small cutlets with your hands, dipping them into water from time to time to keep them moist. Roll the prepared semi-finished products in breadcrumbs and fry until golden brown for 10 minutes on each side in a frying pan with heated vegetable oil. Then let the cutlets simmer for another 10 minutes on low heat under the lid.
Chicken cutlets with creamy nut filling “For gourmets”
blogkulinar.ru
minced pork cutlets recipe juicy and tender
Considering that the composition on the packaging does not always correspond to reality, we decide to prepare such a product ourselves. So, how to cook minced pork and beef? What is needed for the recipe, and what proportions are most optimal?
The classic version of this type of minced meat consists of pork and beef pulp in equal proportions.
Those. If you need half a kilogram of minced meat for a dish, then you should buy 250 g of pork and the same amount of beef.
The most commonly used kitchen tools are a meat grinder (the old-fashioned way) or a food processor.
Start by chopping the pork and beef into small pieces.
then grind them.
For example, you are preparing stuffed peppers or cabbage rolls.
If you require a juicier version for the recipe, we can add a little lard twisted in a meat grinder and grated pumpkin to the minced meat preparation.
Now you are ready for any culinary experiments!
If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your mind. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of cutlets.
If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your mind. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of cutlets. So let's get started.
Onion - 1 head;
The resulting minced meat must be mixed thoroughly. It's best to do this by hand. While stirring, slowly add semolina. We wrote that its quantity is 1 tablespoon, but it may not be enough. The minced meat should not be very liquid, keep an eye on this.
Next we start frying. If you want to avoid the minced meat sticking to the pan, then you need to heat it well. Once the pan reaches the desired temperature, add oil. While the oil is heating, begin to form small balls from the minced meat. If desired, you can use breadcrumbs. Place the balls in the pan and fry over medium heat for 5 minutes. Then turn the cutlets over to the other side and fry them for another 10 minutes, covering the top with a lid.
how to cook meatballs delicious minced beef cutlets recipe
Cutlets are a universal dish that both adults and children love.
They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.
And, of course, every housewife has her own special recipe.
General principles for preparing beef and pork cutlets
The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer shoulder or hind quarters, while others prefer pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where lighter pork fat is added to fatty beef.
You can prepare the minced meat yourself by grinding purchased pieces of meat in a meat grinder or blender. But you can immediately purchase ready-made minced meat. In this case, you will not know what you put in it, but you will be able to prepare the intended dish very quickly, without much effort.
At the discretion of the hostess, the following is added to the minced meat:
Onion. It can be added raw or fried until golden brown. And some people prefer to use both of these types when cooking. Onions add juiciness to our cutlets and improve their taste. However, if your household are ardent opponents of this vegetable, then the cutlets will turn out without it;
Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that you need to take bread pulp. However, as practice shows, the presence of a crust does not impair their taste at all, and when softened it is not even noticeable. It is recommended to proportionally add 1/5 of the bread to all the minced meat. Bread is needed to absorb and retain the juice in the cutlets. This will prevent the juice from leaking out during frying, and the cutlets will not turn out hard and dry;
Lovers of making cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, the cutlets will not fall apart, while the latter are confident that the white will coagulate when frying, and not only will not stick to the minced meat, but will also separate it;
A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;
There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;
Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;
You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;
Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;
For breading, you can use flour or breadcrumbs.
Recipe 1. Classic minced pork and beef cutlets
This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.
Ingredients:
Minced pork and beef – 1 kg;
Loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;
Raw egg – 1 pc.;
Onions – 3 heads;
Distilled water at room temperature – 1.5 cups;
Salt, pepper - at your discretion;
Cooking method:
1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.
2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.
3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.
4. Add salt and pepper to taste and mix everything well.
5. Place a frying pan on the fire and add vegetable oil.
6. Form cutlets, place them in a heated frying pan and fry until golden brown.
7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.
Recipe 2 Minced pork and beef cutlets with herbs
The use of greens gives this dish an appetizing look and flavor.
Ingredients:
Minced meat (ideal combination: pork + beef) – 600 grams;
One onion;
White bread – 3 slices;
Fresh milk – 0.5 tbsp.;
Medium size chicken egg – 1 pc.;
Dill, parsley - one bunch each;
Garlic (at your discretion) – 1-2 cloves;
Salt, ground black pepper;
Flour for breading.
Cooking method:
1. Take purchased minced meat or grind pork and beef in a meat grinder.
2. Heat the milk a little and pour it into the pulp of white bread or loaf.
3. Finely chop the onions and greens.
4. Combine the minced meat, bread, from which you drain the milk, onions and herbs.
5. Add the egg, salt and pepper.
6. Thorough hand kneading gives the cutlets softness and juiciness. It will also help if you beat the minced meat in a bowl.
7. From the resulting mixture we form cutlets as desired. These look very nice in an oval shape. Roll them in flour.
8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.
Recipe 3. Beef and pork cutlets in the shape of hedgehogs
This recipe is suitable for little gourmets and will delight children, for example, at a children's party.
Ingredients:
Beef – 250 grams;
Pork – 250 grams;
Bread – 4 pieces or 3 pieces of minced meat;
Semolina – 2 tbsp;
Roasted peanuts – 2 tbsp;
Sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) – 1 tbsp;
Whole milk – 1 tbsp.;
Hard boiled eggs – 3 pcs.;
Raw chicken egg – 1 pc.;
Breadcrumbs (can be yellow) – 4 tbsp;
Black peppercorns - for decorating hedgehogs;
Green onions – 1 bunch;
On average, the indicated amount should yield 6 large cutlets.
Cooking method:
1. Grind the meat in a blender or meat grinder and mix the ingredients together.
2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.
3. Hard-boil 3 eggs for about 7-8 minutes.
4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and stuff the resulting mixture into the egg whites.
5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.
6. Wrap the stuffed eggs in minced meat and give it the shape of a hedgehog.
7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.
Recipe 4 Beef and pork cutlets “Festive”
The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, but will prepare everything from minced meat.
Ingredients:
Pork and beef in equal quantities - this recipe is for 1 kg;
Hard cheese – 100 grams;
Onions – 2 heads;
Raw egg – 2 pcs.;
Rusks from 4 slices of white bread;
Salt, pepper to taste;
Butter – 100 grams;
Breadcrumbs – 1 pack;
Flour for breading;
Dill – 2 tbsp.
Ingredients:
1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it all with finely chopped dill.
2. Roll small oval balls from the resulting mixture. Let them cool until required.
3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.
4. Grate the onion on a coarse grater or cut it into small pieces.
5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.
6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.
7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.
8. Fry the cutlets until golden brown over moderate heat.
Recipe 5 “Hercules” minced pork and beef cutlets
Their peculiarity is the addition of oatmeal instead of eggs.
Ingredients:
Minced meat – 1 kg;
Milk – 200-300 ml;
Oatmeal – 100-140 grams;
Onions – 2 pcs.;
Salt, pepper - to taste;
Breadcrumbs or flour – 100 grams;
Greens - a bunch.
Cooking method:
1. Pour milk at room temperature into the prepared minced meat.
2. Add peeled and grated onions.
3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.
4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.
5. Form small cutlets from the minced meat, roll them in breadcrumbs and fry in a hot frying pan in vegetable oil until cooked.
6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.
Recipe 6 Minced pork and beef cutlets with rice
These cutlets are very filling.
Ingredients:
Minced meat – 1 kg;
Round rice – 200 grams;
Eggs – 2 pcs.;
Onions – 2 heads;
Garlic – 1-2 cloves (optional);
Salt, pepper - to taste;
Cooking method:
1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.
2. Add onions and garlic minced in a meat grinder to the minced meat.
3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.
4. Heat the frying pan until hot. Pour in vegetable oil.
5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.
Recipe 7 Quick minced pork and beef cutlets
These cutlets will come in handy when you need to whip up lunch.
Ingredients:
Minced pork and beef in equal percentages – 600 grams;
Raw eggs - 4 pcs., but you can take less;
Green onion – 1 bunch;
Mayonnaise (will add taste and juiciness to the product) – 50 grams;
Spices - to taste;
Flour – 2-3 tbsp.
Cooking method:
1. Finely chop green onions.
2. Peel raw potatoes and grate them.
3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.
4. Mix the indicated components.
5. Add mayonnaise and flour and mix again.
6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.
Tricks and tips for preparing minced pork and beef cutlets
1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.
2. It’s better to stir the minced meat with your hands, so you will feel its consistency and the absence of lumps.
3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.
4. Before frying, the pan must be well heated. Don't overdo it with oil. There should be just enough of it to cover the pan. Fry them for 2-3 minutes over high heat, and then close the lid and cook until done.
5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time – approximately 10-15 minutes.
Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!
Good day to all.
I recently remembered that it had been a long time since I had cooked our favorite cutlets from minced pork and beef, and of course I asked my husband to buy minced meat. And the next day we already ate very appetizing and juicy cutlets. So today I am sharing with you my recipe for making these cutlets. So that the cutlets are not too overcooked, I first lightly fry them, and then finish them in the oven, so they turn out more tender and juicy. And now first things first.
So, to prepare cutlets you will need the following ingredients:
The cooking method is as follows:
1. Soak the loaf in milk. You can take white bread instead of a loaf, and replace the milk with water. But it still tastes better with milk.
2. Peel the onions and garlic, cut the onions into large pieces, large enough to fit into a meat grinder.
3. First pass the garlic and onions through a meat grinder.
4. Then pass the loaf soaked in milk through a meat grinder. We also add the remaining milk in the bowl to the minced meat.
5. Add all the ground ingredients to the minced pork and beef.
6. Also add eggs to the minced meat, salt and pepper to taste.
7. Mix thoroughly until smooth.
8. Place the frying pan over medium heat and pour in a small amount of sunflower oil.
9. With wet hands, form the minced meat into cutlets and place them on a heated frying pan.
10. Fry on one side until slightly golden, then turn the cutlets over and also fry on the other side.
11. Line a baking sheet with parchment paper and place the fried cutlets on it.
12. When all the cutlets are already fried and the minced meat is finished, preheat the oven to 180 degrees and place the cutlets in it.
13. Bake at 180 degrees for about 20-25 minutes, then remove the cutlets from the oven and let them cool slightly at room temperature.
14. When the cutlets have cooled a little, remove them from the parchment and transfer them to a bowl or plate.
That's all, the fragrant and juicy cutlets are ready, you can serve them on the table and treat your loved ones.
Bon appetit!
If you break the cutlet, it is very tender and soft inside. In cross section, the cutlets look like this:
I hope my recipe will be useful to someone and you will also pamper your loved ones with mouth-watering and delicious cutlets. In our family, both husband and daughter gobble them up on both cheeks.
I wish you all culinary inspiration and success in cooking!
I also congratulate everyone on the upcoming New Year holidays, I wish you all the best!
The cooking time is indicated from the beginning to the end of cooking, but in fact, while the cutlets are baking in the oven, you can be absolutely free and go about your business.
Thanks for viewing the recipe. Bye bye.
Cooking time: PT01H05M 1 h. 5 min.
Cutlets are a universal dish that both adults and children love.
They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.
And, of course, every housewife has her own special recipe.
General principles for preparing beef and pork cutlets
The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer shoulder or hind quarters, while others prefer pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where lighter pork fat is added to fatty beef.
Fried Chicken - Baked Chicken
Fried chicken is a drug with a low reputation in Italy. A bit like pizza, it is considered a last-minute meal that can be picked up at the supermarket or grocery store. It heats up in the microwave and dinner is ready. Chicken salad is a bowl of chicken and vegetables. This is a recipe known throughout Italy, but also in the rest of the world, there are countless variations, for example in Greek, French, Chinese or Vietnamese kitchens.
One way to enjoy a meal even in the summer is to chill it in a salad, dilute it and pair it with a wide variety of ingredients. Korma is a typical dish of Indian cuisine which is savored as a main course or dish which can be chicken, mutton or vegetable sun.
You can prepare the minced meat yourself by grinding purchased pieces of meat in a meat grinder or blender. But you can immediately purchase ready-made minced meat. In this case, you will not know what you put in it, but you will be able to prepare the intended dish very quickly, without much effort.
At the discretion of the hostess, the following is added to the minced meat:
Onion. It can be added raw or fried until golden brown. And some people prefer to use both of these types when cooking. Onions add juiciness to our cutlets and improve their taste. However, if your household members are ardent opponents of this vegetable, then the cutlets will turn out without it;
Florentine steak is a classic of Tuscan, Italian and international cuisine. In this article we will try to reveal all the secrets of this dish, from the anatomical cut to baking. Caseoula is a traditional Lombard dish. Even the eyelid, caszuela, casela, cassava or spatula, has its name in the pan in which it is prepared.
Hare is a traditional main dish, typical of the mountainous regions of northern Italy, especially in Veneto, Trentino, Emilia, Piedmont and Tuscany. Crushed tongue is an ancient preparation created to preserve beef for as long as possible. The term saturated comes from a popular name given in the eras passed on to salt: salnitro.
Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that you need to take bread pulp. However, as practice shows, the presence of a crust does not impair their taste at all, and when softened it is not even noticeable. It is recommended to proportionally add 1/5 of the bread to all the minced meat. Bread is needed to absorb and retain the juice in the cutlets. This will prevent the juice from leaking out during frying, and the cutlets will not turn out hard and dry;
Stew is a meat-based recipe that involves baking 3 to 5 cm meat cubes of meat. It is a common preparation throughout the world and especially in Asian and African cuisine, where many meat recipes are prepared using the braising method. Storing potatoes is one of the most popular recipes made using stewing. This is because potatoes lend themselves well to the batter typical of stews.
Moussaka, Italian in moussaka, is a traditional dish of Greece and the entire Balkan coastal area, probably originating in the Mediterranean islands of Cyprus or Crete during the Turkish colonization. "Nervetti" is a dialectical term used in Milan to refer to the tendons and cartilages of the beef shin, that is, to the legs and beef or drumsticks.
Lovers of making cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, the cutlets will not fall apart, while the latter are confident that the white will coagulate when frying, and not only will not stick to the minced meat, but will also separate it;
A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;
Nuggets are boiled and fried chicken nuggets, famous all over the world as they are sold by McDonald's and many other American fast foods. Milanese dialect is the second traditional dish originating from the city of Milan, famous and widespread throughout Italy, given its kindness and ease of execution. It can be written as Everything is attached, which is the disconnected hole of the bone. Paillard or paillard is a thin piece of grilled meat, a simple, essential dish, still famous throughout the world and very demanding.
There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;
Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;
You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;
Paillard was invented during the Belle Epoque era in Paris by chef Paillard. Stuffed peppers are a typical dish of Italian cuisine, a bit of all the regions known and consumed in other Mediterranean countries where, in short, peppers are grown. Chicken curry is a spicy meat dish native to Indian cuisine and is found throughout Southeast Asia as well as some Caribbean islands.
Meat and fish go very well with acidic ingredients and this is probably why lemon is so often paired with these dishes. The basic idea behind all chicken recipes is to use this drink to keep the chicken meat moist, which tends to dry out during cooking, at risk of becoming sticky.
Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;
For breading, you can use flour or breadcrumbs.
Recipe 1. Classic minced pork and beef cutlets
This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.
Chicken with Almonds or Cashews - Recipe
Almond chicken or cashew nuts is a classic in some Eastern cuisines, especially the Chinese, but is also found in Thailand and neighboring countries. This is a very popular dish in Italy because it is found in all Chinese restaurants.
Chicken at jerk
The term "Jerk" in Jamaica refers to both the spice mixture and the cooking method that uses the spice mixture.Meat, vegetable and fish fillets
The meatball is a dish known throughout Italy, but you can't exactly find the origins. Probably its name and the name of the meatball come from the word "pulp", to force it to use the most tender parts, cellulose for sure, of the animal. It is like a boneless whole pig, salted and filled with the same pork salad, then seasoned with garlic, pepper, rosemary, wild dill or other aromatic herbs, finally roasted in the oven or on a spit. Ham and melon - a simple and colorful dish - is a classic of Italian cuisine, served in the summer when melons are in season, as an appetizer or dish in many variations.
Ingredients:
Minced pork and beef - 1 kg;
Loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;
Raw egg - 1 pc.;
Onions - 3 heads;
Distilled water at room temperature - 1.5 cups;
Salt, pepper - at your discretion;
Cooking method:
In Italy, the consumption of frogs is strongly associated with the rice fields areas of Piedmont, where one of the typical recipes with these amphibians is frogs in guasetto. The rillette recipe is part of deli preparation as a way of preserving meat, especially pork, but there are also rillettes made from chicken, goose, duck, rabbit, game and some fish such as salmon, tuna, trout and anchovies.
Roast beef is an English classic that has become an international dish due to its name, which simply means "roast beef". Satay is an Indonesian recipe, the same recipe in Malaysia is called satay, and it is chicken skewers marinated in a spicy sauce and then grilled.
1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.
2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.
3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.
4. Add salt and pepper to taste and mix everything well.
Mushroom scallops are the second traditional dish of Italian cuisine. The term "scaloppina" refers to a "little scalloppina", which is a cut of meat that can be pork, beef, veal, chicken, etc. Scallops are pieces of meat whose name is miniature scallop, which means a thin slice of beef, veal, chicken, turkey or pork.
5. Place a frying pan on the fire and add vegetable oil.
6. Form cutlets, place them in a heated frying pan and fry until golden brown.
7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.
Recipe 2 Minced pork and beef cutlets with herbs
The use of greens gives this dish an appetizing look and flavor.
Additionally, oil was also initially mixed into the freshly baked cutlet to add flavor to the pan. Today it is often preferred to squeeze lemon juice onto the cutlet to make the potatoes more digestible. Remove the fatty parts from the meat, beat it into a dough and keep it aside. Cut the sliced microtas and place them on the toast. Once the bread is toasted, mix it with the mixer and place the bread crumbs on the tray.
In a bowl, beat the eggs with cool cold water and a pinch of salt. Press the ribs first into the egg and then into the breadcrumbs, pressing well to adhere to the lining. Beat the meat again and cut it on the surface, making classic diamond shapes.
Ingredients:
Minced meat (ideal combination: pork + beef) - 600 grams;
One onion;
White bread - 3 slices;
Fresh milk - 0.5 tbsp;
Medium size chicken egg - 1 pc.;
Dill, parsley - one bunch each;
Garlic (at your discretion) - 1-2 cloves;
Salt, ground black pepper;
Flour for breading.
Meanwhile, place a generous pan of butter and butternuts in a pan. Add the ribs, turn them golden on both sides and dry them on kitchen absorbent paper. Serve hot noodles with seasoned potatoes and seasoned vegetables. They can be served with sparkling butter or a foamy part that separates in the melt just before the butter clears.
According to my beloved husband, who, by the way, has a very sensitive palate, you shouldn't even write about grilled steaks. Because everyone knows how to do it. The accent is, of course, “juicy.” In Bulgaria we fanned them and left clean meat. If you have a sharp knife, you can split the pots in two and have lots of thin fillets. Another option is to leave them as they are.
Cooking method:
1. Take purchased minced meat or grind pork and beef in a meat grinder.
2. Heat the milk a little and pour it into the pulp of white bread or loaf.
3. Finely chop the onions and greens.
4. Combine the minced meat, bread, from which you drain the milk, onions and herbs.
5. Add the egg, salt and pepper.
The first and most important secret is NOT salt! Another important thing is don't fuck the steaks as much as you'd like to and think that you'll destroy the fibers and such. Shop steaks about a centimeter thick. They don't need to fuss at all. Meat irritation, as a therapeutic activity, refers to schnapps.
Salt to taste. Mix the marinade in a bowl and pour over the marshmallows. If they can stand for 2-3 hours in the marinade, good. If not, give them at least an hour to get away from the spices. Heat the grill well and simmer the steaks to bake. Two minutes on each side if you are split thin. If you left them with a floor thickness - baking takes 3-4 minutes on each side. Look how it turns around, there is juice on it, and this natural juice is the most delicious thing!
6. Thorough hand kneading gives the cutlets softness and juiciness. It will also help if you beat the minced meat in a bowl.
7. From the resulting mixture we form cutlets as desired. These look very nice in an oval shape. Roll them in flour.
8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.
Remove them to the rack, place the lid on top and leave them undisturbed for 5-6 minutes. Marinade is also suitable for lifeless steaks, but we'll talk about that another time. Make you sweet and cook with a smile for fun and enjoyment! I have a recipe for a perfect, juicy, wonderfully flavored pork roast. Including a lot of juice, because if you get the job done with meat you won't eat it dry, it makes sense.
This sounds like science fiction. Gray pork roast? You won't find a cut of meat that will attract more baked goods with its name on it than a pork roast. Plus, you won't find a cut of meat less suitable for baking than roasting pork. Attempts to bake it usually end up barely leafy, tasteless, and somewhat dry. But the pork roast is just plain sexy.
Recipe 3. Beef and pork cutlets in the shape of hedgehogs
This recipe is suitable for little gourmets and will delight children, for example, at a children's party.
Ingredients:
Beef - 250 grams;
Pork - 250 grams;
Bread - 4 pieces or 3 pieces of minced meat;
Semolina - 2 tbsp;
Roasted peanuts - 2 tbsp;
Sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp;
The cookbook literally mentions baking a pork roast, or at least allows for the possibility. Unfortunately, these recommendations are not enough for improvement. Since it's common knowledge that pork roasting is common, I have the first tip for you.
If you decide to take the pork to the oven, don't tell your butcher when he sells you. When we're at the butcher, come and see what your honor is. Pork roast is a completely lean cut of meat that extends along the spine. So it doesn't move too hard and is gentle and easy. You will not find any internal membranes, tendons or fat layers. Each pig logically roasted two, each on one side of the spine.
Whole milk - 1 tbsp.;
Hard boiled eggs - 3 pcs.;
Raw chicken egg - 1 pc.;
Black peppercorns - for decorating hedgehogs;
Green onions - 1 bunch;
On average, the indicated amount should yield 6 large cutlets.
Cooking method:
1. Grind the meat in a blender or meat grinder and mix the ingredients together.
2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.
3. Hard-boil 3 eggs for about 7-8 minutes.
4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and stuff the resulting mixture into the egg whites.
5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.
6. Wrap the stuffed eggs in minced meat and give it the shape of a hedgehog.
7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.
Recipe 4 Beef and pork cutlets “Festive”
The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, but will prepare everything from minced meat.
Ingredients:
Pork and beef in equal quantities - this recipe is for 1 kg;
Hard cheese - 100 grams;
Onions - 2 heads;
Raw egg - 2 pcs.;
Rusks from 4 slices of white bread;
Salt, pepper to taste;
Butter - 100 grams;
Breadcrumbs - 1 pack;
Flour for breading;
Dill - 2 tbsp.
Ingredients:
1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it all with finely chopped dill.
2. Roll small oval balls from the resulting mixture. Let them cool until required.
3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.
4. Grate the onion on a coarse grater or cut it into small pieces.
5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.
6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.
7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.
8. Fry the cutlets until golden brown over moderate heat.
Recipe 5 “Hercules” minced pork and beef cutlets
Their peculiarity is the addition of oatmeal instead of eggs.
Ingredients:
Minced meat - 1 kg;
Milk - 200-300 ml;
Oatmeal - 100-140 grams;
Onions - 2 pcs.;
Salt, pepper - to taste;
Breadcrumbs or flour - 100 grams;
Greens - a bunch.
Cooking method:
1. Pour milk at room temperature into the prepared minced meat.
2. Add peeled and grated onions.
3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.
4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.
5. Form small cutlets from the minced meat, roll them in breadcrumbs and fry in a hot frying pan in vegetable oil until cooked.
6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.
Recipe 6 Minced pork and beef cutlets with rice
These cutlets are very filling.
Ingredients:
Minced meat - 1 kg;
Round rice - 200 grams;
Eggs - 2 pcs.;
Onions - 2 heads;
Garlic - 1-2 cloves (optional);
Salt, pepper - to taste;
Cooking method:
1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.
2. Add onions and garlic minced in a meat grinder to the minced meat.
3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.
4. Heat the frying pan until hot. Pour in vegetable oil.
5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.
Recipe 7 Quick minced pork and beef cutlets
These cutlets will come in handy when you need to whip up lunch.
Ingredients:
Minced pork and beef in equal percentages - 600 grams;
Raw eggs - 4 pcs., but you can take less;
Green onion - 1 bunch;
Mayonnaise (will add taste and juiciness to the product) - 50 grams;
Spices - to taste;
Flour - 2-3 tbsp.
Cooking method:
1. Finely chop green onions.
2. Peel raw potatoes and grate them.
3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.
4. Mix the indicated components.
5. Add mayonnaise and flour and mix again.
6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.
Tricks and tips for preparing minced pork and beef cutlets
1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.
2. It’s better to stir the minced meat with your hands, so you will feel its consistency and the absence of lumps.
3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.
4. Before frying, the pan must be well heated. Don't overdo it with oil. There should be just enough of it to cover the pan. Fry them for 2-3 minutes over high heat, and then close the lid and cook until done.
5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time - approximately 10-15 minutes.
Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!
A huge number of dishes are based on the use of minced meat. There are quite a lot of varieties of this ingredient, but we try to choose the most natural compositions.
Considering that the composition on the packaging does not always correspond to reality, we decide to prepare such a product ourselves. So, how to cook minced pork and beef? What is needed for the recipe, and what proportions are most optimal?
The classic version of this type of minced meat consists of pork and beef pulp in equal proportions.
Those. If you need half a kilogram of minced meat for a dish, then you should buy 250 g of pork and the same amount of beef.
The most commonly used kitchen tools are a meat grinder (the old-fashioned way) or a food processor.
Start by chopping the pork and beef into small pieces.
then grind them.
This preparation is classic for all dishes with minced meat. We add the remaining ingredients depending on the main recipe.
For example, you are preparing stuffed peppers or cabbage rolls.
In this case, you add half-cooked rice, sautéed onions, and carrots to the minced meat mixture.
For cutlets
combine the minced meat with soaked rye bread, raw egg and spices.
If you require a juicier version for the recipe, we can add a little lard twisted in a meat grinder and grated pumpkin to the minced meat preparation.
This option is perfect for preparing manti in Russian.
Now you are ready for any culinary experiments!
Let's look at how to cook schnitzel from minced meat.
Ingredients:
Minced meat – 1 kg (beef and pork)
Egg – 3-4 pcs.
Flour – 150 g
Beer – 250 g
Butter – 50 g
Parsley, dill
Cooking method:
First of all, you need to prepare minced pork and beef, salt and pepper it to taste, add an egg, 2 tablespoons of water and mix everything well. In order for the minced meat to come out fluffy, you should rub a small raw potato into it.
After this, you can start preparing the batter. To do this, add flour, the yolks of three eggs and 1 tablespoon of vegetable oil to the beer. Stir the mixture thoroughly and add fluffy beaten egg whites, pepper and salt to taste. Let sit for about 10 minutes.
Then you need to form schnitzels from the minced meat and dip each of them into the prepared batter. Fry the schnitzels on both sides in a frying pan heated with oil until golden brown. Before serving, it is advisable to decorate the schnitzel with herbs.
