Cutlets are the most popular second dish in Russia. It probably won't be an exaggeration to say that millions of my compatriots regularly fry and bake cutlets for every taste from different types minced meat. The recipe for the most ordinary homemade cutlets, which I bring here, of course not for experienced housewives, they have their own recipes and their own secrets. But I remember very well that many years ago I had no idea how to approach these cutlets at all, and it is better not to remember the first cutlets I fried. So, for those who still do not know how to fry cutlets "with one left hand with closed eyes" a recipe for lush and juicy homemade pork cutlets- ground beef.

Composition:

• Minced pork and beef - 500 grams
• Onions - 1 piece of medium size
• Garlic - 2-3 cloves
• Bread crumb - about 50 grams
• Milk - 50 grams
• Egg - 1 piece
• Coarse salt - incomplete teaspoon
• Ground black pepper - to taste
• Fresh or dried herbs
• Breadcrumbs - 3-4 tablespoons
• Odorless vegetable oil for frying - 2 tablespoons

Note: of course, it is better to cook minced meat yourself from quality meat, a breadcrumbs- from white bread, dried and rolled in a blender.

How to cook juicy fluffy and fragrant homemade cutlets from minced pork in a frying pan

Ground pork and beef ready - halved pork and beef. Peel and wash onions and garlic. I cannot imagine meat dishes without the addition of fresh or dried herbs. In winter, I would put dried dill, parsley and basil in minced meat, but now it is spring, an abundance of fresh herbs. A small bunch of cilantro (can be replaced with parsley), dill and a few feathers of green onions, wash and dry.

Prepared products

Finely chop the herbs, chop or grind in a blender onion and garlic, add to the minced meat. Cut off the crusts from a slice of yesterday's white bread, and soak the crumb in milk. Bread is added to cutlets for softness and fluffiness; it can be replaced with rolled oats or grated potatoes.

Soak in milk White bread

Add softened bread and an egg to the minced meat, salt and pepper.

Stir the minced meat. To make the cutlets juicy, add 1-2 tablespoons of water, stir again and beat off the minced meat, saturating cutlet mass air. To beat off the minced meat, you need to scoop up a part of the minced meat with your hand and throw it back into the cutlet mass with force. Stir the minced meat until completely homogeneous, making about 20 such throws. Cover and refrigerate for half an hour.

Minced meat for homemade cutlets is ready, divide it into koloboks according to the number of cutlets, from the specified number of products you will get 10 medium-sized cutlets.

Divide by number of cutlets

Dip each bun in bread crumbs, flatten, oval or round.

Roll in breadcrumbs

Heat vegetable oil in a frying pan with a thick bottom, put cutlets.

Put in hot oil

Fry minced meat patties with spices and herbs on both sides for 10 minutes over medium heat.

Fry on both sides

Then reduce heat and simmer covered for 7-10 minutes until tender.

Cutlets are the most popular second dish in Russia. It probably won't be an exaggeration to say that millions of my compatriots regularly fry and bake cutlets for every taste from different types of minced meat. The recipe for the most ordinary homemade cutlets, which I bring here, of course not for experienced housewives, they have their own recipes and their own secrets. But I remember very well that many years ago I had no idea how to approach these cutlets at all, and it is better not to remember the first cutlets I fried. So, for those who still do not know how to fry cutlets "with one left hand with closed eyes" a recipe for lush and juicy homemade cutlets made from minced pork and beef.

Composition:

• Minced pork and beef - 500 grams
• Onions - 1 piece of medium size
• Garlic - 2-3 cloves
• Bread crumb - about 50 grams
• Milk - 50 grams
• Egg - 1 piece
• Coarse salt - incomplete teaspoon
• Ground black pepper - to taste
• Fresh or dried herbs
• Breadcrumbs - 3-4 tablespoons
• Odorless vegetable oil for frying - 2 tablespoons

Note: of course, it is better to cook minced meat yourself from high-quality meat, and breadcrumbs - from white bread, dried and rolled in a blender.

How to cook juicy, fluffy and flavorful homemade minced pork cutlets in a pan

Ground pork and beef ready - halved pork and beef. Peel and wash onions and garlic. I cannot imagine meat dishes without the addition of fresh or dried herbs. In winter, I would put dried dill, parsley and basil in minced meat, but now it is spring, an abundance of fresh herbs. A small bunch of cilantro (can be replaced with parsley), dill and a few feathers of green onions, wash and dry.

Prepared products

Finely chop the herbs, chop or chop onions and garlic in a blender, add to the minced meat. Cut off the crusts from a slice of yesterday's white bread, and soak the crumb in milk. Bread is added to cutlets for softness and fluffiness; it can be replaced with rolled oats or grated potatoes.

Soak white bread in milk

Add softened bread and an egg to the minced meat, salt and pepper.

Stir the minced meat. To make the cutlets juicy, add 1-2 tablespoons of water, stir again and beat off the minced meat, saturating the cutlet mass with air. To beat off the minced meat, you need to scoop up a part of the minced meat with your hand and throw it back into the cutlet mass with force. Stir the minced meat until completely homogeneous, making about 20 such throws. Cover and refrigerate for half an hour.

Minced meat for homemade cutlets is ready, divide it into koloboks according to the number of cutlets, from the specified number of products you will get 10 medium-sized cutlets.

Divide by number of cutlets

Dip each bun in bread crumbs, flatten, oval or round.

Roll in breadcrumbs

Heat vegetable oil in a frying pan with a thick bottom, put cutlets.

Put in hot oil

Fry minced meat patties with spices and herbs on both sides for 10 minutes over medium heat.

Fry on both sides

Then reduce heat and simmer covered for 7-10 minutes until tender.

Cutlets are a versatile dish that is loved by both adults and children.

They can be introduced into the child's diet from 10 months, and steam cutlets can be used even by people who are on a diet for health reasons.

And, of course, each housewife has her own special recipe.

General principles of cooking beef and pork cutlets

The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It should be fresh. Some prefer the shoulder blade or the back, 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 are juicy. Pork and beef for cutlets is considered universal, where pork, a lighter fat, is added to fatty beef.

Minced meat can be prepared by yourself by twisting 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 into it, but you can very quickly, without special efforts prepare the intended dish.

At the discretion of the hostess, add to the minced meat:

Onion. It can be added raw or sauteed until golden brown. And some people prefer to use both of these in cooking. Onions add juiciness to our cutlets and improve taste qualities... However, if your household is ardent opponents of this vegetable, then cutlets will turn out without it;

Bread. Basically, they take white bread or a loaf and soak in water or milk. It is believed that it is necessary to take the pulp of bread. However, as practice shows, the presence of a crust does not at all impair their taste, and in a softened form it is not even felt. Proportionally, it is recommended to put 1/5 of the bread to the whole minced meat. Bread is needed in order to absorb and retain juice in cutlets. From this, the juice will not leak out during frying, and the cutlets will not turn out hard and dry;

Fans of cooking cutlets are also divided into supporters of adding eggs to minced meat and their opponents. And those, and others have their own arguments. The former believe that when using eggs, the cutlets will not disintegrate, and the latter are sure that the protein will curdle during frying, and not only will the minced meat not stick together, but also separate it;

A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add juiciness to your dish;

There are fans of adding garlic to such cutlets. However, they must be consumed immediately hot, otherwise they will not have a very pleasant aroma when cooled down;

Salt and pepper are added to taste and it depends only on you which 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 for gluing the minced meat, but in most cases this is an unnecessary addition;

For breading, you can use flour or bread crumbs.

Recipe 1. Classic minced pork and beef cutlets

it traditional recipe, which each housewife seeks to diversify with additional components in her own way.

Ingredients:

Minced pork and beef - 1 kg;

Loaf or bread (preferably white and slightly dryish, 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 a loaf or bread into pieces and cover with water or milk. The liquid should be at room temperature.

2. Cut raw onion small pieces or mince it. If desired, onions can be sautéed in butter.

3. Add to the minced meat bread, from which glass water, onions and beat in an egg.

4. Season with salt and pepper to taste and mix well.

5. Put a frying pan on the fire and add vegetable oil.

6. Form the patties, place them in a preheated skillet and fry until golden brown.

7. When finished, add some water to the pan and steam the patties for 10 minutes.

Recipe 2 Minced pork and beef cutlets with herbs

The use of greens gives this dish a mouth-watering look and flavor.

Ingredients:

Minced meat (ideal combination: pork + beef) - 600 grams;

One head of onion;

White bread - 3 pieces;

Fresh milk - 0.5 tbsp.;

Chicken egg of medium size - 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 the purchased minced meat or twist the pork and beef in a meat grinder.

2. Heat a little milk and pour it over the pulp of white bread or loaf.

3. Finely chop the onions and herbs.

4. Combine the minced meat, bread, from which to 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 off the minced meat in a bowl.

7. From the resulting mixture we form cutlets at will. These look very nice in an oval shape. Dip them in flour.

8. Fry the cutlets over medium 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 tablespoons;

Roasted peanuts - 2 tablespoons;

Sour cream or yogurt (with a high percentage of fat, 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 tablespoons;

Black peppercorns - for decorating hedgehogs;

Green onions - 1 bunch;

From the specified amount, on average, 6 large cutlets should be obtained.

Cooking method:

1. Scroll the meat on a blender or meat grinder and mix the ingredients with each other.

2. Pour the pulp of white bread or loaf with milk and let stand for 10-15 minutes.

3. Cook 3 eggs hard-boiled for about 7-8 minutes.

4. Cut the boiled eggs in half. Knead the yolks or three on a fine grater, add chopped green onions to them, salt and fill with the resulting mixture of egg whites.

5. In the twisted minced meat, add the pulp of bread, egg, salt, semolina... Beat everything thoroughly and mix.

6. Stuffed eggs wrap 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 with breadcrumbs on top for beauty.

Recipe 4 "Festive" beef and pork cutlets

The technology of such cutlets resembles the preparation of Kiev cutlets. However, here we will not use chicken fillet, and we will cook everything from minced meat.

Ingredients:

Pork and beef in equal amounts - this recipe is for 1 kg;

Hard cheese - 100 grams;

Onions - 2 heads;

Raw egg - 2 pcs.;

Crackers made from 4 slices of white bread;

Salt and pepper to taste;

Butter - 100 grams;

Breadcrumbs - 1 pack;

Flour for breading;

Dill - 2 tablespoons

Cooking composition:

1. Prepare the filling: rub the cheese on a fine grater, crush the softened butter and mix all this with finely chopped dill.

2. From the resulting composition, roll up small oval balls. We put them to cool until the required moment.

3. Pour the bread crumbs cut into squares cold water until they become soft. Then we drain off the rest of the water.

4. Rub the onion on a coarse grater or cut it into small pieces.

5. Cooking minced meat: grind pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.

6. Divide the 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, bread crumbs.

8. Fry the cutlets until golden brown over medium heat.

Recipe 5 Minced pork and beef cutlets "Hercules"

Their peculiarity lies in the addition of oatmeal instead of eggs.

Ingredients:

Chopped meat- 1 kg;

Milk - 200-300 ml.;

Cereals- 100-140 grams;

Onions - 2 pcs.;

Salt, pepper - to taste;

Breadcrumbs or flour - 100 grams;

Greens are a bunch.

Cooking method:

1. Pour milk at room temperature into the finished minced meat.

2. Add the peeled and grated onions.

3. Pour in oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder to a flour condition.

4. Mix everything well, cover cling film and send it to the refrigerator for 1 hour.

5. Form small cutlets from minced meat, roll them in breadcrumbs and fry in a hot pan in vegetable oil until tender.

6. After the cutlets have appeared golden brown, add 100 ml of water to the pan and simmer until the liquid evaporates.

Recipe 6 Minced pork and beef cutlets with rice

These cutlets are very satisfying.

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 over 1 cup of rice per 2 cups of water.

2. Add the onions and garlic rolled in a meat grinder to the minced meat.

3. Also add boiled rice, salt and pepper to the minced meat. We mix everything thoroughly and form cutlets.

4. Preheat the pan until hot. Pour in the vegetable oil.

5. Put 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

Such cutlets will help out when you need to cook a quick meal.

Ingredients:

Minced pork and beef in an equal percentage - 600 grams;

Raw eggs - 4 pcs., But you can take less;

Green onions - 1 bunch;

Mayonnaise (will add flavor and juiciness to the product) - 50 grams;

Spices to taste;

Flour - 2-3 tbsp.

Cooking method:

1. Finely chop the green onion.

2. Raw potatoes peel and grate.

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 tender.

Tips and tricks for cooking minced pork and beef cutlets

1. So that the minced meat does not fall apart when frying, mix it well and leave it in the refrigerator for half an hour.

2. Stir the minced meat better hands so you will feel its consistency and the absence of lumps.

3. To prevent the minced meat from sticking to your hands, moisten your hands with water when forming cutlets.

4. The pan must be well preheated before frying. Don't overdo it with butter. There should be just enough of it to cover the pan. You need to fry them for 2-3 minutes for high fire, and then, by closing the lid, bring to readiness.

5. At the end of frying, simmer some cutlets in a saucepan to make them juicier and softer. Time is about 10-15 minutes.

Learn to feel the food and the cooking process. You will get a taste, and you will succeed!

What could be tastier than minced beef and pork cutlets made with your own hands? How we loved grandma's and mother's cutlets in childhood! Of course, ready-made minced meat is now being sold, but still made at home, from the meat you have chosen - undoubtedly much tastier.

Take lean beef, and pork with fat. The proportions of types of meat - at your discretion. A bun or loaf slices added to the minced meat make the cutlets juicier and tastier, preventing the juice from flowing out during frying. I do not recommend adding an egg, it, of course, "binds" the minced meat, but also makes the cutlets harder. And we will achieve the density of minced meat in a different way.

Take meat, bun, milk, onion, and garlic. Whether to add greens to minced pork cutlets is up to you.

Cut off the crust from the bread and soak the crumb in milk.

Pass the beef and pork through a meat grinder.

Twist the onion, garlic and herbs. For minced meat, thick dill stalks are perfect, which are harsh for salads. Add to the minced meat and bread soaked in milk. Season with salt and pepper to taste.

And now we need to make the minced meat dense and uniform. To do this, first mix all the ingredients well, and then beat them against the bottom of the bowl, throwing the minced meat with force. Enough 10-15 times. Here we have such a tender and homogeneous minced meat.

Minced beef and pork cutlets can be fried in a pan, or you can bake in the oven - the result will be equally delicious. If you fry cutlets in a pan, be sure to use the breading, otherwise all the juice may leak out. Form into round patties, roll in breadcrumbs or flour, and grill on both sides over medium heat.

If you want to make cutlets in the oven, pour some water into a mold or on a baking sheet and put the formed cutlets, no breading is needed here. Bake minced pork cutlets at 200-220 ° C for 20-25 minutes, look in your oven. A delicate thin crust forms on top.

Minced beef and pork cutlets are ready, set the table. Serve the cutlets with your favorite side dish, with salad from fresh vegetables, with herbs. Today I have pickled onions as a side dish. These are such wonderful cutlets turned out in the oven.

Delicate and very juicy, help yourself!

The fried cutlets turned out with a crispy crust, very juicy too! Add your favorite sauce to them - and you will not do without addition. The taste of this dish will certainly remind you of childhood and your mother's cutlets. Bon Appetit!

Each housewife has in her arsenal a recipe for minced pork cutlets. A feature of this dish is its dense structure, slightly spicy aroma and pronounced taste. If desired, you can play with the components of the recipe and add products at your discretion.

Minced pork cutlets: recipe and cooking method

Necessary products:

• minced meat - 600 grams;
• egg- 1 PC.;
• white onion - 1 pc.;
• garlic - 2 cloves;
• bread - 50 grams;
• milk - 100 ml;
• a pinch of salt;
• black pepper;
• flour for breading - 100-150 grams;
• vegetable oil.

Let's break down the recipe for minced pork cutlets into the following steps:

• first of all, we remove the crusts from the bread and soak it in milk;
• peel the onion, cut it into small cubes and combine with minced meat;
• chop the garlic, add it to the rest of the ingredients;
• salt, pepper and drive in a chicken egg;
• mix minced meat with bread and form cutlets with wet hands;
• roll the resulting balls in flour on all sides;
• heat the vegetable oil in a frying pan and fry the patties on both sides for 3-5 minutes.

Put the finished dish on a plate and decorate with chopped parsley and green onions.

Recipe for delicious minced pork cutlets with cheese

This cooking method is slightly different from the previous one in its composition. As a result, the cutlets are juicy, tender with a light creamy aftertaste.

Ingredients:

• minced pork- 250 grams;
• ground beef - 250 grams;
• half an onion;
• egg - 2 pcs.;
• salt;
• pepper;
• hard cheese;
• breadcrumbs;
• loaf - 100 grams.

Step by step cooking:

• combine pork and ground beef in a deep bowl;
• beat the eggs with a whisk, add salt, pepper and pour the resulting mixture into the minced meat;
• cut off the crusts and soak the bread in water;
• cut the onion into small pieces, combine it with minced meat and bread;
• rub hard cheese on a fine grater;
• pour bread crumbs on a plate and form future cutlets;
• make a small depression, add grated cheese and roll the minced meat into a ball;
• roll each of them in breadcrumbs, give a flat shape and send them to the pan;
• fry the cutlets on both sides until tender.

This recipe for minced pork cutlets is suitable for both everyday use and for festive table... The dish goes well with boiled young potatoes, buckwheat and millet porridge.

Cutlets with herbs: cooking features

Required Ingredients:

• minced meat (pork + beef) - 600 grams;
• medium onion - 1 pc.;
• egg - 1 pc.;
• white bread - 150 grams;
• milk - 100 ml;
• margarine - 50 grams;
• dried parsley and dill;
• Wheat flour- 100g;
• salt;
• allspice;
• vegetable oil for frying.

The process of making minced pork cutlets according to the recipe:

• first of all, we shift the minced meat into a deep bowl;
• remove the husks from the onion, rinse, cut into small cubes;
• soak white bread in milk, cutting off the crusts from it in advance;
• melt the margarine, add it to the minced meat and add dried herbs;
• break the egg, salt and pepper the resulting mass;
• we combine all the products and form cutlets with wet hands;
• roll each part in flour on all sides and send it to a preheated frying pan;
• fry in vegetable oil for 3-6 minutes until tender.

As you can see for yourself, the recipe for minced pork cutlets is quite simple and does not require special culinary skills.

Minced pork and beef cutlets with mushrooms

Another interesting option cooking meat dish are cutlets with mushrooms. For this recipe, you can use any mushrooms, for example, champignons or oyster mushrooms.

Ingredients:

• minced pork - 200 grams;
• minced beef - 200 grams;
• mushrooms - 150 grams;
• eggs - 2 pcs.;
• salt;
• pepper;
• breadcrumbs;
• loaf - 100 grams.

A step-by-step recipe for juicy minced pork cutlets with mushrooms:

• soak the loaf in water, cutting off the crusts;
• wash the mushrooms in water, cut them into small cubes and fry over medium heat for about 15 minutes;
• then mix the minced meat, bread and chopped onion;
• add eggs, fried mushrooms, salt and pepper;
• we pass the resulting mass through a meat grinder and form cutlets;
• roll each and transfer to a frying pan with vegetable oil;
• fry until tender for about 5-6 minutes.

Such cutlets will turn out to be insanely tender, juicy and with a spicy aroma. Garnish with a sprig of parsley or onion rings before serving.