Home-made cutlets - a seemingly simple everyday dish. True, many housewives complain that the cutlets they get are rubber, tough or just fall apart when frying. But our article will help you cook juicy, airy and delicious cutlets.

Home-made cutlets of pork and ground beef

The recipe for homemade patties can be found in the cookbook of each hostess. The taste of a meat dish largely depends on the quality of the minced meat. Many people buy it ready-made, but still you should not be lazy and twist the stuffing yourself, because only in this way you can be sure of the quality of the product.

To make the meatballs juicy, but not greasy, it is better to use pork and beef.

Ingredients:

  • half a kilo of pork and beef (kilo of prepared minced meat);
  • loaf;
  • egg;
  • three onions;
  • 300 ml of pure water.

Cooking method:

  1. Slices of white bread dipped in water or milk.
  2. We twist the pieces of meat in a meat grinder along with onions (for piquancy and aroma, you can add a few cloves of garlic);
  3. Drive the egg into the prepared meat, put soft bread (previously squeezed from excess liquid) and spices to taste, mix.
  4. We make cutlets from minced meat and fry until rosy, then pour a little water and steam for 10 minutes under the lid.

In breadcrumbs

Homemade minced meat patties can be fried in breadcrumbs. Such a meat dish will be a worthy treat for a family or holiday dinner.

Ingredients:

  • 450 g minced meat;
  • onion;
  • loaf;
  • egg;
  • breadcrumbs for breading.

Cooking method:

  1. In minced meat we put finely chopped onions, soaked in water (milk) loaf and spices to taste.
  2. We make cutlets from minced meat, breading them in breadcrumbs and sauté them to a delicious crisp.

Minced chicken

Today there are several options for cooking meatballs. Many housewives choose chicken for minced meat. Chicken cutlets are cooked faster, are not so fatty and very tasty. We offer you an original recipe for cooking cutlets from diet poultry meat.

Ingredients:

  • 750 g of minced chicken;
  • two onions;
  • half a cup of milk;
  • loaf;
  • two pinches of hops-suneli and paprika;
  • two tablespoons of tomato puree;
  • five spoons of sour cream.

Cooking method:

  1. Through a meat grinder, we pass bread and onions soaked in milk.
  2. The resulting mass, together with salt and pepper, is mixed with minced meat.
  3. In principle, it is already possible to fry cutlets in a pan, but there is a more interesting way.
  4. We take a baking sheet, grease it with oil, lay out the patties and set to bake for 20 minutes (temperature 180 ° C).
  5. We make gravy from sour cream, tomato paste, as well as paprika and sun-hop. We get the cutlets, pour them with fragrant sauce and return to the oven for another 20 minutes.

Juicy minced meat cutlets

You can also make delicious meatballs from fish meat, which are good, both hot and cold.

To prepare the dish, sea or river fish is suitable, mainly zander, cod, pollock, silver carp and other types of white fish are used.

The most important thing is that there should be no bones in the meat, otherwise the dish will be spoiled by an unpleasant surprise.

Ingredients:

  • 1 kg of fish fillet;
  • onion;
  • a spoonful of sugar;
  • 50 g semolina;
  • dill.

Cooking method:

  1. Using a meat grinder, grind the fish fillet with onions.
  2. Add semolina, sweetener, chopped dill, salt and pepper to the crushed mass. If the stuffing turned out liquid, then you can add more semolina.
  3. We form cutlets from minced fish, sprinkle them with breading and fry until golden brown.

Beef and turkey with semolina

For all fans of diet food, there is also a recipe for delicious meatballs. From meat we will use beef and turkey.

Ingredients:

  • 600 g of meat of beef and turkey;
  • two onions;
  • garlic;
  • 60 g semolina;
  • 50 ml of water.

Cooking method:

  1. In a meat grinder, we twist beef and turkey, we also chop the onions and garlic cloves in a meat grinder or just use a grater.
  2. Pour the semolina into the minced meat, of course, you can use bread soaked in milk or grated potatoes, but it is the semolina that is better to keep the shape of cutlets.
  3. Together with the semolina, add salt, pepper, you can also other seasonings of your choice, mix and set aside for half an hour.
  4. Next, we form cutlets, sprinkle with flour, first fry for three minutes on each side in a pan, then stew them for ten minutes in a pot of water.
  5. Ready cutlets from ground meat are served with sour cream sauce.

Cooking in Kiev

Chicken Kiev is a real classic of cooking. This dish has captivated many gourmets with its juiciness, aroma and crisp. This is a restaurant dish, since cooking it is not so simple, but if you try, you can master such a culinary masterpiece.

Read also:how to fry cutlets in a pan?

Ingredients:

  • three chicken breasts;
  • 270 g ghee;
  • three eggs;
  • six tablespoons of flour;
  • nine spoons of crackers for breading;
  • dill, salt, pepper.

Cooking method:

  1. We begin cooking with the filling, for this, put finely chopped dill in soft ghee. Roll up balls from the resulting mass and freeze.
  2. Now we take the chicken fillet, cut in half, remove the fat and film, beat off. The fillet should increase in width and become flat.
  3. We add each half of the meat, pepper, put the chilled filling on one half and cover the second, tightly roll the fillet.
  4. For breading, shake the eggs in one bowl, pour flour into another and fill another bowl with breadcrumbs.
  5. We take our chicken blanks, first breading in flour, then completely immerse in eggs and only then carefully sprinkle with breadcrumbs.
  6. We fry cutlets in a large amount of oil, if there is a deep fryer, it is better in it so that the Kiev cutlets are evenly fried and covered with a beautiful crust.

Homemade cutlets with cheese

Modern cooking is rich in the most exquisite recipes for making homemade meatballs. They can be prepared not only from meat, but also add vegetables, beans and even seafood to make meatballs juicy and more tasty. We offer you a recipe for lush cutlets with cheese filling.

Ingredients:

  • 550 g of pork;
  • 130 g of cheese (hard);
  • egg;
  • onion;
  • three tablespoons of milk;
  • from spices: caraway seeds, paprika, salt, pepper.

Cooking method:

  1. Scroll onion and pork in a meat grinder, three cheese on the large side of the grater.
  2. Drive the egg into the minced meat, put all the spices to taste, one third of a teaspoon will be enough for paprika and caraway seeds. Also pour in the milk and mix well all the ingredients.
  3. To make the stuffing more elastic and soft, it can be beaten off. To do this, make lumps (the size of an egg) from the minced meat and throw it into the bowl several times.
  4. Now, in turn, put the lumps on the palm with a thin layer, spread the grated cheese in the center and cover it with minced meat so that you get the shape of cutlets with a filling inside.
  5. The resulting workpiece is breaded in breadcrumbs and fried in oil until cooked.

For homemade minced meatballs to be magnificent, juicy and tasty, you need to know some secrets of their preparation. So it is better to soak the bread in cream, add only the yolk to the forcemeat, since protein makes the cutlets stiff. For juiciness, it is better to chop the onion with a knife and ceiling in a mortar, and also add a little broth or ordinary boiling water to the minced meat. Finely chopped fresh cabbage will give cutlets airiness.

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