Cutlets are as much a pillar of home comfort as your morning coffee with freshly baked pastries. But if it is not difficult to brew a cup of Arabica or Robusta, and you can run to the nearest pastry shop for hot croissants, then things are not so simple with minced meat products. Factory semi-finished products cannot be compared with ruddy good-quality homemade cutlets. And the smell spreading in waves throughout the apartment! And amazing juicy taste! But novice cooks often have problems with cooking cutlets. Either the products fall apart into meat crumbs in a frying pan, or they turn out to be too tough, and even with an unpleasant smell ... Sometimes they burn from the edges, while the middle remains raw, not fried. In this article we will look at basic recipe cooking cutlets. Based on it, you can experiment with ingredients and their proportions, achieving a new taste every time. We'll also reveal a few secrets perfect minced meat and explain some of the rules for frying cutlets.

Ingredients

The main component of this dish is ground meat. In principle, cutlets can be made from any variety: beef, veal, pork, lamb, chicken, turkey. But ideally it is better to take a mixture of two minced meat. Combine lean meat with fatty pork. This will help you achieve a balance of rich flavor and maximum juiciness. Very tasty fish cakes... But they are made from one mince. So what do you need to make cutlets? The list of ingredients is not limited to minced meat. You need onions - the eternal companion of meat. An egg acts as a "cementing" substance in cutlets. The crumb of white bread soaked in milk will add splendor to the products. Salt and black pepper are found in almost all dishes. This is a mandatory list of components. Optionally, you can add various vegetables, mushrooms, cheese, herbs, garlic to the cutlet mixture. Cooking minced meat cutlets is a fascinating process. Where, if not here, to experiment with spices? Add suneli hops, coriander, cilantro to the minced meat, and oregano and marjoram from the herbs.

Secrets of perfect minced meat

The first rule applies not only to cutlets, but also to other dishes: do not be greedy. Nothing good will come of bad ingredients. Choose quality meat: not too old beef, lean pork, young lamb, fresh plump chicken. Some people only recognize hand-minced meat, which leaves more juice between the fibers. But if you don't have the knack, mince the beef and pork two or three times. The next rule: the loaf should be yesterday's. Fresh bread makes the products gooey. Though classic recipe cooking cutlets involves the use of eggs, it is quite possible to do without them. Some housewives add semolina instead. But so that the cutlets don't come out too hard, just beat off ready-made minced meat... Take a saucepan and forcefully slap the mass on the bottom. Repeat this procedure for at least three minutes, and you will notice how the minced meat consistency has changed. It became smooth, as if shiny, elastic, like dough. Such minced meat no longer needs a binding element (eggs or semolina).

Classic cutlet recipe

First, cut off the rind from about a third of the stale loaf and soak the pulp in milk. The classics of the genre can then be diversified with rye bread in kefir or yogurt. While the bread is soaking, we take a pound of pork and beef each and scroll it all through a meat grinder 2-3 times. Chop the onion in the same way, but it will be better to grate it - this will make the dish more juicy. Solo pork patties will harm the pancreas, and beef patties will be "choked". If you are using only cow meat, mince the bacon as well. In this case, add a small amount of butter to the minced meat for the splendor of the products. Squeeze the bread crumb and also scroll in a meat grinder. Squeeze the garlic or chop finely. Beat in two eggs. Stir the mixture well, salt, add seasoning and herbs. Form oval cakes with wet hands. Dip the homemade cutlets in flour or breadcrumbs and fry them in vegetable oil on both sides. A side dish of mashed potatoes is perfect for this main dish, boiled vegetables, cereals or pasta.

Frying secrets

If you are the proud owner of a frying pan with non-stick coating, you can do without breading. Cooking cutlets from store minced meat requires defrosting the semi-finished product. It must be remembered that the purchased product does not contain any ingredients other than ground meat. This does not apply to already formed store cutlets, which are brought to condition, simply by following the instructions on the package. However, sometimes in purchased minced meat maybe salt and pepper (this is how unscrupulous manufacturers try to drown out the smell of stale meat), so do not overdo it with spices. Before frying the cutlets, heat the pan well and heat vegetable oil... Once in a warm environment, the minced meat will immediately stick to the bottom. After turning the patties to the other side, reduce the heat and cover the pan. Usually, fried cutlets when pricked with a fork, they emit clear juice, and when cut, they are gray. However, do not rush to serve them to the table. Place the items in an earthenware bowl and bake them in a warm oven for a couple of minutes.

Fish cutlets

For this dish, it is recommended to buy fillets, so as not to mess around with cleaning, gutting and pulling out bones. There are no special requirements for fish varieties. The main thing is that she should not be too skinny. Scroll the fillet through a meat grinder twice. We do the same with the crumb of white bread soaked in milk. Onions are added to minced fish not raw, but fried until golden brown. It gives aroma to finished products. Some types of fish (pollock, hake) are too watery. To make the cutlets juicy, but strong, flour or semolina is added to the minced meat. Do not forget about salt, spices, herbs. Such cutlets are breaded most often in breadcrumbs. They can be steamed and then baked in the oven for twenty minutes. If you fry them, then only slightly - until golden crust... Then roast in the oven for another five minutes.

The bird is considered over dietary product rather than meat. It cooks faster than beef and pork, but has a neutral taste. The famous "Chicken Kiev" are actually chops. But no less popular "Pozharskie" is made from minced meat. Remove the skin from the chicken, remove the bones. These products will go to the broth. A tender fillet scrolling through the meat grinder. White bread should be taken in a ratio of 1:10. Mix the soaked bun with minced meat and pass it through a meat grinder again. Add a little melted butter to this delicate substance, salt, season with nutmeg and black pepper. Stir the minced meat with a wooden spoon. How to cook chicken cutlets? We form a meatball, breaded in finely crushed breadcrumbs and fry until golden brown on a hot vegetable oil... Then we tighten the fire to a minimum, cover the pan and keep it for another five minutes.

Turkey cutlets

The meat of this bird is more elastic than that of chicken. To make the cutlets juicy, add a spoon or two sour cream to the minced meat. Garlic and onion, cilantro, parsley are in good harmony with turkey. We fry cutlets in the same way as from minced chicken- to a golden hue. But after that, the products are placed in the oven, where they are baked for twenty minutes.

Cutlets with vegetables

Now we dare to make our own adjustments to the classic recipe. We will lay out everything that is needed for cooking cutlets: pork and Ground beef, eggs, bread, milk, flour, butter. And let's add some vegetables to the classic list. They will not only increase the volume of minced meat, but also add juiciness to the cutlets. Suitable for this purpose are carrots, potatoes, pumpkin, zucchini and especially cabbage. This vegetable must be taken at the rate of 1: 1 (in relation to minced meat). We pass the cabbage through a meat grinder along with onions, bread and meat. Drain the separated vegetable juice. Squeeze the garlic into the minced meat, add the egg, spices. For breading, we use flour mixed with semolina. Fry in vegetable oil until golden brown.

Stuffed cutlets

Above, we looked at how to cook fried cutlets. That is, all the ingredients are kneaded until a homogeneous consistency, and subsequently meat products are formed from them. Now let's learn how to make surprise cutlets. The filling can be very different - fried mushrooms, hard cheese, prunes with a nut instead of a stone. Let's look at the principle of cooking using the example of mushrooms. Mix three tablespoons of oatmeal with an egg and leave for a quarter of an hour. Champignons (250 g) clean, wash, finely chop, simmer in two tablespoons of butter. Knead 500 g minced pork with swollen oatmeal and finely chopped herbs, season it with salt and black pepper. Let stand for 10 minutes. Tear off a piece from the minced meat, form a cake in the palm of your hand, put a spoonful of mushroom filling in the middle. We connect the edges, roll in flour, put in hot oil in a frying pan. Fry pork cutlets for 5 minutes on one side and 3-4 minutes on the other side.

international experience

World cuisine gives us many recipes for a very delicious cutlets OK. Everyone knows Turkish kyuft. These cutlets are made from beef or lamb. Popular in our area Georgian dish capillary. This beef cutlets, to which the Caucasian flavor is given by the grains of barberry. If you take advantage of international experience, then cooking minced meat patties will turn into a fascinating experience. Meatballs, meatballs, meatballs, Serbian ushtips ... Stuffed meatballs processed cheese, parmesan, a piece of bacon - having chopped meat, you can cook many different dishes... But let's dwell on the Dalmatian half pets. These small cutlets are typical for all Balkan peoples. But in Dalmatia they are stewed in tomato sauce. Cooking minced meat patties, in which beef dominates twice over pork, will not take much time. Add garlic, onion, parsley, eggs, pepper and salt to it. If the minced meat is thick, dilute it with a small amount of milk. Knead with your hands. Once again we pass the mass through a meat grinder. Form small meatballs, roll them in flour and fry in hot oil on all sides. Then put them in a wide frying pan in one layer and pour tomato juice... Simmer for half an hour under the lid, and then sprinkle with fresh chopped herbs.

Blank for future use

Minced meat cooked by following recipe, you can make semi-finished cutlets. Pass a pound of beef through a meat grinder twice. Roll once a kilo of pork soaked in milk White bread(300 g), two onions and four garlic cloves. Beat the egg into the minced meat, pour 150 ml of unsweetened soda water. Season with salt and season with your favorite spices. Stir the mass and beat it off. Moisten your palms with ice water and form the patties. Cover a wooden board with cling film. Put it on her raw cutlets so that they do not come into contact with each other. Wrap the board with plastic wrap and place in the freezer. After a few hours, you can transfer the homemade cutlets into a bag. They will be stored for a long time in the freezer compartment of the refrigerator.

Meat

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

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

A fish

In principle, any fish is suitable for cutlets. 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. Salmon, cod, pilengas, halibut are ideal.

Other ingredients

Onion. It must be minced with meat or chopped finely (in this case, it is better to fry and cool it 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 (loaf). It is needed to keep the cutlets in shape and be more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust must be removed and passed through a meat grinder. Too much of it is not required: 100-200 g per 1 kg of minced meat is quite enough.

Vegetables: squash, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can be substituted for bread. It is better to chop vegetables with a grater.

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

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

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

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

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you are mincing all the ingredients, try to alternate them so that the minced meat is more uniform.
3. The minced meat must be kneaded well with your hands and beaten off - this way it will be saturated with oxygen. This can be done in a high-sided saucepan to avoid staining the kitchen. In this case, you need to throw the minced meat at the bottom of the container several times.
4. It is better to cover the finished minced meat cling film and refrigerate for 30 minutes to rest. After that, it should be mixed again.
5. You need to sculpt cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not grind too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms to keep them smooth and seamless.

kitchenmag.ru

How to bread cutlets

The breading helps the juice stay inside the cutlets, so you shouldn't neglect it. Can be used breadcrumbs(store-bought or made yourself 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 cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the patties in a well-heated skillet with butter. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First on high fire Cook one side for 1-2 minutes, then reduce heat and continue cooking for 3-4 minutes. Repeat this on the other side. After that, you can darken the cutlets under the lid for 5–8 minutes.

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

How to cook cutlets in the oven

Place the patties on a greased baking sheet and place them 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 patties for another 10–15 minutes.

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

How to cook cutlets in a slow cooker

For cooking, the "Frying" or "Baking" modes are suitable. Average cooking time is 40-50 minutes.

Turn the cutlets every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

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

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

If you don't have a steamer, the patties 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 flesh (equal parts breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml of milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt
• ½ teaspoon of ground black pepper;
• ghee or butter - for frying.

Preparation

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

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

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

mirblud.ru

Ingredients

• 300 g of beef;
• 200 g pork;
• 150-200 g 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.

Preparation

Prepare first mushroom filling... To do this, rinse and dry the mushrooms thoroughly, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and fry until all the water has boiled away. Finally, season with salt and pepper and let cool.

While the filling is cooling, you can cook the 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 chill the minced meat in the refrigerator, but remember to stir and beat again after that.

Shape the minced meat into a flat cake with wet hands. Place the mushroom filling in the middle. Cover it with a fresh minced patty and make a round patty. 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 skillet preheated with oil. Fry on both sides until golden brown (as described above) and cook over low heat, covered.

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.

Preparation

Cod fillet and onion mince. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Stir everything and let sit for 30 minutes. During this time, cool and cut into cubes. Add eggs to minced meat and stir.

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

Dip cutlets in chopped oat flakes, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to an oven preheated to 180 degrees and bake for 10-15 minutes.

To make the cutlets more uniform, it is recommended to take large fish. You can quickly remove all the bones from it. Small fish you need to grind in a meat grinder several times. Only in this way will all bones be crushed and will not be felt when used. ready-made cutlets.

Secrets of making delicious fish cutlets

When preparing such a dish for children, fish should be minced twice. You can also grind it using a kitchen machine or a blender. Cutlets from minced fish they are steamed, grilled, in a slow cooker, oven or in a regular frying pan. Cooking secrets:

• It is important to choose fresh product... The gills of the fish should be light red. An unpleasant smell indicates staleness.
• Better to choose not very fatty fish. River, sea, lake are suitable: cod, halibut, pilengas, pink salmon, pollock, pike perch, pike.
• If the fish is too dry, add a small amount of fat to it.
• You can buy ready-made minced meat, but if it is frozen, the product loses some of its moisture during defrosting. As a result, the juiciness of minced fish cutlets deteriorates.
• To fasten the minced meat, eggs, vegetables, a stale loaf soaked in milk, herbs, cereals, bacon and even cottage cheese are added. Before frying, the cutlets are breaded in breadcrumbs, flour, bran, and ground cracker.
• You need to lay out the products only in a well-heated frying pan so that they do not lose their juiciness.
• For fish spices, turmeric, tender curry, ground ginger, nutmeg.
• When shaping, hands need to be dipped in cold water... It is recommended to pre-hold the minced meat in the refrigerator for half an hour. So cutlet mass will get thicker.

Pollock fish cakes

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Difficulty: easy.

According to this recipe, minced fish cakes are prepared with the addition of zucchini. It is better to grate their pulp, and not interrupt in a blender - this is how the vegetable in the cutlets will taste. You can use hake instead of pollock for the recipe.

Ingredients:

• semolina- 3 tbsp. l .;
• garlic - 2 cloves;
• bread crumbs - 40 g;
• sunflower oil - 2 tbsp. l .;
• onion - 1 pc.;
• pepper, salt - to your taste;
• zucchini - 1 pc.;
• pollock fillet - 1 kg;
• egg - 1 pc.

Cooking method:

1. Grind the clean and dried fillet to the state of minced meat together with garlic and onion.
2. Peel and seed zucchini, grate. Drive an egg into it, add salt and pepper.
3. Mix minced fish with zucchini, add semolina, stir.
4. Form patties, bread in breadcrumbs.
5. Fry in hot oil until golden brown on each side.

River fish recipe

• Time: 1 hour 30 minutes.
• Servings Per Container: 3 Persons.
• Difficulty: easy.

Freshwater fish fillets are better suited for cutlets than other types. Their advantage is the guaranteed absence of allergies in children. In addition, large freshwater fish have rigidity, so cutlets from them are obtained as meat.

Ingredients:

• white onion - 1 pc .;
• table salt - to your taste;
• river fish in the form of fillets - 200 g;
• semolina - 3 tbsp. l .;
• ground fine pepper - a pinch.

Cooking method:

1. Rinse the fish fillets, dry them, examine them for small bones.
2. Using a blender, grind together with the peeled onion, salt and pepper.
3. Add semolina, stir, put in the refrigerator for an hour.
4. Form cutlets, roll in semolina.
5. Fry in a hot skillet until golden brown.

Pink salmon dish

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Difficulty: medium.

Fish cakes, like meat cakes, can be cooked with various sauces. Classic version gravy - from tomato paste... It can be replaced fresh tomatoes, but before grinding, you need to remove the skin from them.

Ingredients:

• onion - 1 pc.;
• pink salmon - 1 kg;
• greens - 1 bunch;
• water - 200 ml;
• ground black pepper - a pinch;
• carrots - 2 pcs.;
• egg - 1 pc.;
• vegetable oil - 4 tbsp. l.

Cooking method:

1. Rinse the carcass, separate the fillet from the bones, skin, cut into slices.
2. Cut one peeled onion and one carrot into 4 pieces.
3. Grind herbs, vegetables and fish using a meat grinder.
4. Drive an egg into the finished minced meat, salt, add pepper, mix.
5. Blind cutlets, fry them on both sides until golden brown.
6. Dilute the paste with water, pour this mixture into a frying pan with cutlets.
7. Simmer for about 15 minutes.

10 recipes for making amazing cutlets
Every housewife should be able to cook delicious, hearty homemade cutlets. If you want to know all the intricacies of how to cook cutlets, with which side dish it is best to serve them, and many other subtleties - in this section you will find answers to all your questions.
1. Chicken cutlets with mushrooms
Ingredients:
Chicken (young),
Onion,
Carrot,
Parsley root
Black peppercorns,
250 grams of mushrooms
Milk - 200 ml,
Egg yolks - 5 pieces
Recipe:
Boil the chicken along with onions, carrots, parsley and pepper. Cool directly in the broth in which the chicken was cooked. Then the meat is separated from the bones. Cut the meat into small, even cubes and mix with pre-boiled and chopped mushrooms.
Flour 1 tablespoon fried on butter, dilute hot milk so that lumps do not grab, add salt. Dip into the resulting mixture chicken fillet and yolks. Then boil over the fire for just a few minutes and stir continuously. The resulting mass must be cooled and formed into balls. They should be small. It is necessary to flatten them, the thickness of the patty should be approximately 1 cm thick.
First, breaded in flour, in an egg and then in breadcrumbs. Fried in any heated fat.
Tip: In minced meat intended for cutlets, you do not need to add egg white: when frying, it curls up instantly, because of this, the meat begins to produce more juice and the cutlets come out dry.

2. Chopped chicken cutlets with Adyghe cheese
Ingredients:
chicken fillet 300 g
Adyghe cheese 150 g
raw egg 1 pc
flour 1 tbsp
mayonnaise 1 tbsp
salt, pepper to taste
ground sweet paprika 1 tsp
curry 1/3 tsp
garlic 2-3 cloves
Cooking method:
Cut the fillet and cheese into small pieces (about 0.5 cm on a side). Add everything else to them, mix thoroughly. Leave in the refrigerator for 30 minutes.
Then fry in oil like pancakes over medium heat for 2-3 minutes on each side.

3. Turkey cutlets
You will need:
Turkey fillet 500 g
Bulb onions (100g) ½ pc.
Wheat bread 30 g
Milk 120 ml
Sea salt ½ tsp
Ground black pepper ¼ tsp
Dried parsley 1 tsp
Vegetable oil 40 ml
Turkey fillet cutlets according to this recipe are low-fat, fluffy and at the same time quite dense.
Cut the fillet not too much large chunks, half a medium onion or one small whole peel and also cut into several pieces.
Soak dried bread in milk for 10-15 minutes so that it is completely saturated with milk and soaked.
Use a blender to turn the meat with onions and bread soaked in milk (together with milk) into a homogeneous mass.
Add salt and pepper.
You can also add dried or finely chopped fresh herbs. Mix the minced meat well.
With wet hands, form even cutlets from minced meat and place in a preheated pan with butter. Fry over medium heat on both sides until golden brown. At the end, you can cover with a lid for a few minutes to make sure the cutlets are well done.
Serve warm with fresh vegetables and greens.

4. Cabbage cutlets with cheese
I offer you a simple and delicious recipe for cutlets.
cabbage - 500 g
sour cream 2-3 tablespoons
hard cheese - 50g
egg - 1 (you can 2)
flour 2 tablespoons
vegetable oil for frying, salt, black and red ground pepper
Preparation:
Finely chop the cabbage, fry in vegetable oil for 1-2 minutes, add sour cream and simmer over low heat until soft, season with salt and pepper to taste.
Cool down. Add grated cheese and egg, mix thoroughly.
Form small cutlets, roll in flour (you do not need to roll) and fry on both sides until golden brown.

5. Meat cutlets
Meat - 1 kg
Bow - 1 head
Egg - 1 piece
White stale bread - 300 g
Scroll the meat in a meat grinder through a large wire rack, or buy a large-scale minced meat.
Finely chop the onion into cubes of about 4–5 mm. Never roll the onion, the cutlets will be much worse. Add the chopped onion to the minced meat.
Soak the bread in water, squeeze all the water out of it and add to the minced meat. The main theme in the cutlets is the amount of bread. For about a kilogram of minced meat, I put a little more than a third of a sliced ​​loaf. If you add a little bread to the cutlets, then they turn out to be tough and tasteless.
Drive the egg into the minced meat - it will prevent the cutlets from falling apart in the pan.
Season with salt and pepper to taste, then knead the minced meat so that there is a homogeneous mass.
Heat the pan a little, pour sunflower oil or olive, lay out the formed cutlets. You should not make the cutlets large and too thick, they will have to be fried longer and all the juice will go out of them, a thickness of about 1.5 cm will be sufficient. When the cutlets are browned on one side, turn them over. Turn the cutlets a couple more times. In no case pour water or cover with a lid - this way you will boil them. 7–8 minutes is enough for a 1.5 cm thick cutlet to be fried.

6. Chicken cutlets "Tender"
Chicken breast - 750 g
Onions - 1 piece
Mayonnaise - 150 g
Wheat flour - 2 tablespoons
Cut the chicken breasts into cubes, fill with mayonnaise, put finely chopped and fried onions, chicken seasoning. We put in the refrigerator to marinate for 1-2 hours. Then add flour, mix well.
Fry, spooning it into the pan, like pancakes.

7. Home-style chopped cutlet
Ingredients
Beef or pork 300g
Boiled-smoked brisket 50g
Bacon 50gr
Onion 40gr
egg 1pc
tomato
Starch 2 tablespoons
Cheese, sour cream, mayonnaise
Red wine 4 tablespoons.
pepper, spices to taste.
How to cook
Chop meat products into small cubes.
Add spices, wine, finely chopped onion, salt.
Mix the minced meat with egg and starch, mix.
Shape cutlets (1.5 cm thick) straight
on knee oil through the culinary ring.
Fry on both sides until not a large crust.
Mix sour cream with mayonnaise 50/50 and add grated cheese.
Put the sour cream "hat" on the tomato rings, which
then cover the cutlets.
Bring the patties in the oven / grill until tender (5-7 minutes).

8. Fish cutlets with mashed potatoes "New Wave"
Ingredients
Cod fillet - 700g
Fresh red fish fillet (I have salmon) - 100-150 grams
Raw defrosted shrimps - 8 pcs
Eggs - 1 piece
White bread, stale - 1/3 loaf
Fat cream - 100 g
Milk - ½ liter
Fresh dill - small bunch
Green onion - several feathers
Salt to taste
Freshly ground black pepper to taste
For mashed potatoes:
Potatoes - 500g
Salt to taste
Soy sauce - 1 tsp
Sesame oil - 1 tablespoon
Evaporated balsamic vinegar for serving
How to cook
Rinse the cod fillets, palpate for accidentally remaining seeds and remove them. Dry the fillet thoroughly with paper towels and turn it through a meat grinder 2 times. Cut off the crust from the bread, cut the pulp into small pieces and soak in milk for 5-7 minutes. When the bread is soaked, scroll through a meat grinder.
Cut the red fish fillet into small pieces with sides of 1.5 to 1.5 cm. Remove the intestinal vein from the shrimp, cut into 1 cm pieces. Dill and green onions In a deep bowl, mix the minced fish, red fish cubes, chopped prawns, green onions and dill, add the egg, season with salt and pepper, knead thoroughly. Gradually pouring in the cream in small portions, literally on a spoon, thoroughly kneading the fish mass each time. (Attention: it may happen that the fish fillet was well frozen (and perhaps more than once) and the minced meat with such fish may be thin, so in this case the amount of cream will have to be taken much less). the shape of round cakes, put in a row on a baking sheet covered with baking paper and bake in an oven preheated to 180 degrees for 30 minutes, focusing on the possibility of your own oven. mashed potatoes... Everyone has their own way of making mashed potatoes. In this case, I have the poorest one: boil peeled washed potatoes in salted water until cooked, pour the broth not into the sink, but into a large cup (bowl, smaller saucepan), knead the potatoes with a potato grinder, adding gradually potato broth, bring to a smooth puree. I don't add butter, milk, or eggs. Potatoes, salt and water. Mix sesame oil with soy sauce, beat lightly with a fork. On a serving plate with the help of a culinary ring, put the mashed potatoes, make a small depression in the middle, pour in the sesame-meat-soy mixture. Put the fish cakes, decorate with evaporated balsamic vinegar.

9. Chicken cutlets with butter and nut filling
Ingredients
500 gr minced chicken
50 ml cream
~ 8 cm leeks
3 cb garlic
1 slice of loaf
salt, white pepper
1 s l without a slide of flour
50 g each oil and milk drain
50 gr walnuts
2 tablespoons chopped cilantro
a little salt
1 tablespoon flour
small egg + 1 tablespoon milk
2 tablespoons of ground crackers
How to cook
Mix minced meat through a large wire rack with chopped onion and garlic, loaf soaked in cream, salt and pepper. Thoroughly knead our minced meat and refrigerate it. Melt the drain oil in a frying pan, sprinkle with flour on top and stir well. Add milk, stir and turn off as soon as it boils. Add medium chopped nuts, cilantro and salt. Divide the minced meat and filling into 4 parts. On a damp palm (we moisten our hands all the time), distribute the minced meat in the middle of the filling and form a cutlet Pan in flour, then in an egg mixed with milk and at the end in breadcrumbs. Fry in considerable quantities grows in oil, over medium-low heat on all sides

10. Chicken cutlets with cottage cheese in a crispy breading
Ingredients
500 gr minced chicken
200 gr of cottage cheese
50 grams of milk or cream
1 egg
1 rep bow
2 zb garlic
3 tablespoons chopped dill
salt pepper
unsweetened cornflakes (breading)
How to cook
Mix the minced meat with cottage cheese, egg, dill, milk (cream), chopped onions and garlic, salt and pepper
Form small cutlets with wet hands and roll in cornflakes. If the flakes are large, slightly chop, just press down with your fingers.
Fry on low heat for 4-5 minutes on each side. Do not cover the pan with a lid.