Cutlets are literally our everything. They consist of mere advantages: firstly, even the most fastidious family member will not refuse them. Secondly, if these are homemade cutlets, you know exactly what you are feeding your precious family. Thirdly, a batch of freshly cooked cutlets can be thrown into the freezer, and when you come home from work completely exhausted, you don’t have to stand at the stove for an hour - fry the prepared semi-finished products and build a quick side dish.

Classic meatballs. Watch the video recipe!


Cutlets from beef, pork, minced meat

1. Quick Schnitzel

Classic recipe for all time. Photo: site

Juicy and tender. Soft inside and crispy outside. Golden in color and so familiar and understandable from childhood. Meet His Majesty Schnitzel!

2. Greek cutlets with egg


Light meat cutlets with buckwheat. Photo: site

Do you love cutlets, but are tired of the monotony? Cook buckwheat with egg, it's fast, calorie-free and extremely tasty!

3. Swedish meatballs


Legendary meatballs from Sweden. Photo: thinkstockphotos.com

Jamie Oliver finally taught us how to make the legendary Swedish meatballs and classic cranberry sauce with a twist.

4. Grilled meatballs


Know-how of economical and resourceful Italian housewives. Photo: thinkstockphotos.com

Boiled or baked meatballs, or Polpette de bollito alle spezie - very good way use of boiled or baked meat.

5. Turkish Homemade Minced Meatballs


Turkish cutlets are very fast and very tasty. Photo: thinkstockphotos.com

Spicy oriental balls with aromatic herbs and vegetable sauce.

6. Hedgehog meatballs in a pot


Juicy and tender hedgehogs in a pot. Photo: thinkstockphotos.com

Cook our hedgehogs with a secret: a small piece of cheese will give the meat a special juiciness and tenderness!

Chicken and turkey cutlets

1. Classic fire cutlets


These chicken cutlets will make a splash. Photo: site

Tender, airy chicken cutlets with a crispy crust will appeal to everyone.

2. Tender stuffed turkey cutlets


Interesting cutlets from turkey fillet. Photo: site

Tender turkey cutlets stuffed with spinach, cheese and pine nuts.

3. Tasty but diet cutlets with a secret


And cutlets can be for weight loss! Photo: natalielissy.ru

Incredibly juicy and bright diet chicken cutlets with a secret ingredient!

4. Chicken cutlets with prunes


Make the original filling, and the cutlets will be transformed beyond recognition. Photo: thinkstockphotos.com

The simplest recipe from the Soviet past that you can imagine.

5. Diet turkey cutlets with porcini mushrooms


A little culinary creativity, and unleavened turkey cutlets will turn into a masterpiece. Photo: thinkstockphotos.com

Low-calorie turkey cutlets from famous chefs Konstantin Ivlev and Yuri Rozhkov.

Cutlets from fish and seafood

1. Diet cutlets with pink salmon


A useful alternative to the usual meat cutlets. Photo: site

Spices create a unique sweet-salty harmony of flavors, and the overall lightness of the dish makes these cutlets the perfect diet lunch or dinner.

2. Crab cakes with carrots and zucchini


Soul cutlets from crab meat. Photo: thinkstockphotos.com

Crab cakes with carrots and zucchini are very tasty, juicy and tender. If there are no real crabs, then you can make them from crab sticks.

3. Steam pike cutlets


A proven recipe from the famous restaurateur Savely Libkin. Photo: Eksmo Publishing House

Delicious and low-calorie fish cakes. They are ideal if you are planning to lose weight.

4. Canned salmon cutlets


You can't think of more budget than these cutlets. Photo: thinkstockphotos.com

It's tasty, inexpensive and very fast. The only effort you have to make is to open a can of canned food.

The word "cutlet" came into Russian from French, la côtelette is a piece of meat on a rib. So it was much more convenient to eat it with your hands in ancient times. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. The meat began to be beaten to make it softer, and breaded to maintain juiciness. This process took place throughout Europe. The only thing reminiscent of the old times today is the Kiev cutlet, which is often made with a bone.

Over time, the cutlets became chopped, as they were much easier to chew. And with the advent of meat grinders, they turned into a fairly easy dish to prepare. We will prepare them.

Meat selection

For cutlets, you can take a piece of brisket or shoulder blades, chopped goulash is also suitable. But keep in mind that traders in the market can sell you bad meat. Therefore, when buying, you should ask to see a piece from all sides.

Cutlets are best made from chilled meat, not frozen.

Most delicious meatballs are obtained with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It is good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry meat to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to put onions in minced meat. It is turned along with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to cook cutlets only from freshly prepared minced meat. If you still make minced meat in advance, do not put bread in it, do not salt or add spices.

Minced meat must be kneaded by hand. You can even beat it with your palms - so it will turn out tender and soft.

Minced meat needs to be kneaded for a long time, you can beat it with your palms, throw it from one hand to another, beat it on the table. All in order for the meat mass to be saturated with oxygen and become more viscous, homogeneous.

A couple of tablespoons of ice water added during kneading will add juiciness to the minced meat. You can also pour a spoon vegetable oil.

cold cube butter, added at the end of kneading, will make the cutlets juicy and more airy.

Photo: Shutterstock.com

Bread

In order for the cutlets not to fall apart, bread is added to them.

It is necessary to soak dried bread, the amount of gluten necessary for “gluing” minced meat is not released from fresh bread.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to cutlets - all these vegetables will give them juiciness.

Instead of bread, stiffly beaten protein can be mixed into the minced meat. He will connect the minced meat and will not let the cutlets fall apart. But maybe make them a bit tougher.

modeling

Before sculpting, minced meat is best cooled for half an hour.

To make it easier to share chopped meat portions, you need to moisten your hands with water.

Try to make the patties the same size.

When sculpting cutlets, pat it with your palms and try to make it uniform, without seams. So she will not release her juice.

Breading

You can roll cutlets:

In ordinary flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

frying

Cutlets spread on a hot, but not overheated pan. It is desirable that it has a thick bottom.

The cutlet is fried strong fire 1-2 minutes on one side, then the fire needs to be reduced and then it is darkened on the same side for another 3-4 minutes. And then turn over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and the juiciness will not go away.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and they are covered with a lid. You can just take sour cream, or you can cook something more complex.

Do not add water to sour cream so that there is more sauce, this will spoil the cutlets, kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced, if there is clear juice, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for readiness.

If you want to freeze

Cutlets are best made from minced meat. Only the stuffing will then need to be better kneaded so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf coarsely and pour water over it.

Step 2. Rinse the meat, peel the onion and cut into 4 pieces. Turn the meat along with the onion through the fine grate of the meat grinder.

Step 3. Turn a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze the bread and add to the minced meat.

Tip: If the minced meat seems dry, you can add a little milk, or water and vegetable oil to it.

Step 6. Form cutlets. Roll them in flour.

Tip: In the process of sculpting, you can beat the cutlets a little more with your palms, patting.

Step 7. Heat up a frying pan with oil. Put the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce the fire and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat, and then over low heat, as described in paragraphs 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to make a sauce. Just do not add water in any case, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour over sour cream, sprinkle with herbs, serve hot.

The first cutlets began to be made in Europe. They were very different from the dishes that our grandmothers cooked in childhood. Initially, it was just pieces of meat on the ribs. Peter I brought meat delicacy to Russia. Already in the 19th century, housewives learned how to make cakes from minced meat - modern juicy cutlets.

Grandma's cutlets

Not a single restaurant in the world knows how to make the same delicious cutlets that my grandmother baked in childhood. The secret of their preparation, it turns out, is simple: we need a frying pan, a piece of love and a set of products that can be bought at any store.

  • minced pork - 0.6 kg;
  • minced beef - 0.6 kg;
  • dried "white" bread - half a roll;
  • milk - 100 ml;
  • egg - 1 piece;
  • sunflower oil - up to 2 tablespoons;
  • onion- 1 piece;
  • salt - 1 teaspoon.

The dish takes 40 minutes to prepare.

Calories per 100 g: 235 kcal.

"Armed" with products, you can begin to "conjure".

Classic recipe for homemade minced meat cutlets step by step:


Any side dish is suitable for meat yummy: mashed potatoes, rice, boiled pasta, braised cabbage, buckwheat or a simple vegetable salad.

Breaded pork cutlets

Cooking meat in breading was invented by sophisticated French chefs. Today pork cutlets with appetizing golden brown any housewife can cook.

To do this, we need to stock up:

  • minced pork - 0.6 kg;
  • flour - 20 g;
  • breadcrumbs for breading - 100 g;
  • egg - 1 pc.;
  • onions - 1 head;
  • garlic - a few cloves;
  • milk - 20 g;
  • sunflower oil;
  • salt - 5 g;
  • pepper - on the tip of a teaspoon.

The dish is prepared no longer than 45 minutes.

Calories per 100 g: 240-250 kcal.

How to cook homemade breaded minced pork cutlets in a pan:

  1. Put the mince into a small bowl.
  2. Three garlic on a grater or squeeze through a special crush. Finely chop the onion (you can use a meat grinder).
  3. We beat the egg.
  4. Add all the ingredients to the minced meat: garlic, onion, egg, spices, flour and milk. We mix everything thoroughly.
  5. We make meatballs. Let's give them a rest. Next, meat cakes need to be “rolled” in breadcrumbs for breading.
  6. We heat oil in a frying pan. We put cutlets on it, close the lid.
  7. The meat is fried over low heat, covered with a lid. Approximately 10 minutes one side, the same second.
  8. The remaining oil, after each serving, is recommended to be drained so that new cutlets do not burn.

A delicious side dish for such a dish will be fried potatoes or fragrant boiled buckwheat.

"Dumplings" with semolina

It would seem that what could be tastier than fried cutlets? It turns out, fried cutlets with semolina. This simple ingredient turns meatballs into juicy, tender, soft crumpets that practically melt in your mouth.

So, the necessary products:

  • minced meat - 0.6 kg;
  • semolina - up to 3 tablespoons;
  • chicken egg - 1 piece;
  • mayonnaise - 20 g;
  • sunflower oil - up to 5 tablespoons;
  • onion - 1 head;
  • salt and spices to your taste;
  • several bunches of fresh herbs.

Yummy will be ready in 40 minutes.

Calories per 100 g: 198 kcal.

How to cook fluffy cutlets from homemade minced meat with semolina in a pan:

  1. Finely chop the onion. As an option, scroll in a meat grinder, three on a grater.
  2. Put the mince in a small saucepan. Add finely chopped greens to it.
  3. Whisk the egg, add to the bowl.
  4. A few tablespoons of mayonnaise mixed with minced meat will make the cutlets even more tender and juicy.
  5. At the end, add semolina and spices. Mix thoroughly. You can use a meat grinder.
  6. Minced meat should stand for several minutes so that the semolina swells.
  7. It remains only to mold meat cakes and fry them in a pan. Each side is recommended to bake for 8-11 minutes, then add a few tablespoons of water to the frying, close the lid and simmer for 6-9 minutes.

Chicken rolls with mushrooms and cheese - read how to cook this delicious dish.

Read how to cook incredibly delicious lazy cabbage rolls in a multicooker.

Recipe for homemade meatballs with cheese in the oven

Spicy cutlets with cheese inside, you can cook in the oven.

  • beef (pork) meat - 0.6 kg;
  • wheat bread - up to 4 slices;
  • garlic - 2-3 cloves;
  • cheese of any hard variety - 150 g;
  • egg - 1 piece;
  • onions - 1 piece;
  • vegetable oil - 20 g;
  • spices and salt at your discretion.

You will need to spend a little less than an hour in the kitchen.

Calories per 100 g: 231 kcal.

  1. Scroll the onion, garlic and pieces of meat in a meat grinder.
  2. Rub the cheese on a coarse grater, add to the minced meat.
  3. Place the bread in a small saucepan and pour over the milk. Let stand, squeeze. Then also twist through a meat grinder.
  4. Beat the egg, mix with minced meat, add spices.
  5. Now we sculpt neat cakes. You can bread them in flour. We put the cakes on a baking sheet, greased with oil.
  6. It is recommended to bake yummy at a temperature of 180 degrees. In the oven, it should languish for 20 minutes. Then the cutlets need to be turned over, add the prepared water and bake for another 12-15 minutes.

Well, these cutlets will decorate a festive dinner with wine. You can serve with any side dish you like.

Step-by-step recipe for a slow cooker

For those who follow their figure, but do not want to give up yummy, you can try to cook cutlets in a slow cooker.

  • minced beef - 0.5 kg;
  • potatoes - 1-2 tubers;
  • milk - 100 ml;
  • chicken egg - 1 piece;
  • greens - 1-2 bunches;
  • wheat bread - 1-2 pieces;
  • sunflower oil - up to 30 g (for diet cutlets, water is added instead of oil).

You will have to wait 1.5 hours for yummy.

Calories per 100 g: 231 kcal with oil added, 172 kcal without oil.

Cooking step by step:

  1. Put the minced meat in a bowl, break the egg into it.
  2. The potatoes are rubbed on a grater (meat grinder), added to the mixture.
  3. Soak bread in milk. Squeeze, send to the pan with minced meat.
  4. Finely chop the greens, mix with minced meat. We add spices.
  5. We make cutlets, put them in a microwave bowl. If desired, pour oil into the bottom of the bowl. We set the "baking" mode for 50 minutes.
  6. Turn the cakes over every 10-15 minutes. To prevent burning, it is recommended to add a little water.

If these are diet cutlets, then fresh vegetables or steamed rice can become a side dish.

Homemade fish cakes

Fish lovers will appreciate the following recipe for homemade cutlets.

For this you need to stock up:

  • fish fillet - 0.8 kg;
  • wheat bread - ½ roll;
  • chicken egg - 1-2 pieces;
  • milk - 0.4 l;
  • onions - 1 pc.;
  • sunflower oil - up to 6 tablespoons;
  • add salt and spices to taste.

The dish takes 50 minutes to prepare.

Calories per 100 g: in a pan - 164 kcal, steamed - 125 kcal.

How to make fish cakes from homemade minced meat:

  1. Fish fillet and onion should be washed, cut into pieces.
  2. Soak bread in milk, squeeze.
  3. We scroll all the listed ingredients through a meat grinder. Add eggs and spices. Mix thoroughly.
  4. We heat oil in a frying pan. With wet hands, we sculpt medium-sized balls, lay them out to fry.
  5. Each side is fried for 7-10 minutes over moderate heat.

This recipe is suitable for the oven, slow cooker, you can also steam the cue balls.

Culinary Tips

It remains only to talk about little tricks that will help turn homemade minced meat patties into a real culinary masterpiece. Or just to please the yummy of the household.

  1. Chilled minced meat cutlets are tastier.
  2. Lean meat is not suitable for this dish. It is better to take with fat.
  3. A dish of several types of meat is more appetizing.
  4. To make the stuffing tender, it is recommended to scroll it at least 2 times.
  5. If you plan to fry the cutlets not immediately, it is better not to put bread and spices in the twisted meat mixture. They can be added just before cooking.
  6. Don't be afraid to get your hands dirty. Minced meat should be mixed with your hands and beat it off.
  7. Instead of bread, you can add finely grated vegetables: pumpkin, zucchini, beets. This will make the dish less caloric.
  8. To make homemade cutlets more juicy, a piece of butter added to the minced meat itself will help.
  9. Before sculpting, it is advised to moisten the hands. So the cutlets will turn out more dense, and the minced meat will not stick to the fingers.
  10. To understand if the cutlet is fried, it is advised to pierce it with a knife. Clear juice indicates its readiness.

Now that all the secrets are revealed, you can safely start cooking.

Homemade cutlets are, undoubtedly, a symbol of a happy family life. There will be no wife rut cutlets in the house where ca rit discord and constant quarrels! This meat dish is prepared only for loved ones and loved ones. Today we will be good housewives and create home comfort, p having prepared The most delicious homemade meatballs!

It is noticed that cutlets are eaten faster than any other meat dish. Sandwiches are made with them, they are delicious both hot and cold, any side dish will suit them. If there is soup and meatballs in the refrigerator, then the man and children will first of all eat delicious homemade meatballs!

Cutlet is the most popular and uncomplicated meat dish made from minced meat. Although initially the cutlet was just a piece of meat on the costal bone. They made this dish in Europe, and now it is believed that the word "cutlet" comes from the French côte and côtele - rib and ribbed, respectively.

In Russia, they learned how to cook cutlets thanks to Peter I, who, as you know, loved everything European and in every way introduced into Russian everyday life not only foreign customs, but also culinary recipes.

By the end of the 19th century, the cutlet in Russia had changed and turned into the same minced meat flatbread. And then the cutlet began to be considered not only meat dishes, but also fish, vegetable, poultry, rice.

Needless to say, there are many recipes for cutlets, but nothing better than homemade cutlets has been invented yet! No cutlets of the best restaurateurs in the world can compare with those that have just left the frying pan of a good housewife.

The main secret of cooking cutlets is to fry them correctly. Perhaps you have encountered such a problem more than once, when the top of the cutlet is already well fried, but inside it remains raw. To prevent this from happening, you need to know simple rules:

  • Do not start cooking in a warm pan! The pan for frying cutlets must be hot!
  • If you fry breadcrumbs in cutlets, then do not throw them immediately into the pan. Roll the cutlets in breadcrumbs and put in the refrigerator for 15 minutes and then fry. Then the crackers will not crumble and burn.
  • It is better not to fry sunflower oil, but on melted fat.
  • When the cutlets are fried on both sides, add a little water to the pan, cover with a lid and simmer until tender.

Following these simple rules, your cutlets will always be fried, juicy and mouth-watering!

Are you ready to twist minced meat and sculpt cutlets? Wait a little more! Read a few more of our tips, as well as study the recipes for cutlets that are on our website. Perhaps you will find something new.

The advice is actually very simple:

  • To make the cutlets more tender, add a little water to the minced meat.
  • To make the cutlets more juicy, butter can be added to the minced meat.
  • It turns out that it is not necessary to add eggs to cutlets. Moreover, because of the eggs, cutlets can become tough.
  • Do not be afraid to add vegetables to your taste - potatoes, carrots, cabbage!
  • The best stuffing is the one that you just scrolled yourself in a meat grinder. Minced meat from a blender is worse. Naturally, one can only hope for the quality of purchased minced meat.
  • It is best to mix different types of minced meat.
  • You can add grated cheese to the cutlets! Then the dish will only taste better.

And now let's start cooking!

Homemade minced beef cutlets

You will need: half a kilogram of minced beef, 1 onion, 1 egg, 2-3 pieces of white bread, 150 ml of milk, salt, flour (or breadcrumbs).

Preparation: Break the bread into pieces and soak in milk. After it is soaked, it is good to knead it with your hands until a homogeneous slurry of milk and bread is obtained. Grate onion on a grater. Put the ground beef in a bowl, add the grated onion, put the slurry of milk and bread, break the egg into it, salt. Mix well with your hands minced meat along with all the ingredients. Blind cutlets from the resulting minced meat. Roll cutlets in flour or breadcrumbs. Fry cutlets in vegetable oil in a frying pan until tender.

Homemade cutlets with potatoes

You will need: half a kilogram of minced beef or pork, 200 grams of potatoes, 50 grams of onions, 2 tablespoons of milk, 2 eggs, salt, pepper, breadcrumbs, vegetable oil.

Preparation: Grate the onion, peel the potatoes and grate them too. Mix meat with onions, potatoes, add milk (so that the potatoes do not darken), eggs, 2 tbsp. tablespoons of vegetable oil, pepper and salt. You can add chopped garlic. Mix everything thoroughly. If the stuffing turned out to be liquid, then add flour. Form cutlets, sprinkle with breadcrumbs. Fry in a pan on both sides. Then reduce the heat, cover and simmer
cutlets 10 minutes. You can fry without breadcrumbs!

Jul 19, 2016 luna.kenny

Sometimes letters come to the site on how to cook this or that, if there is no culinary experience at all. Strictly speaking, we try to make and explain all the recipes in as much detail as possible. But probably, they mean very simple, basic dishes. For example, homemade meatballs. Today is just such a topic - dedicated to novice cooks.

Such cutlets are best cooked from minced meat. You can store-bought, if you are sure of the quality and freshness of meat, or made yourself, if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and grind it in a convenient way.

It should be noted that homemade cutlets are tastier if you add a piece to the minced meat. This will make them slightly fatter (and higher in calories, unfortunately), and much tastier. However, this is also a matter of personal preference: if you like lean meat, cook dietary ones, you can do it at all.

Homemade cutlets according to this recipe are tender, juicy inside and crispy on the outside.

Ingredients

To cook meatballs at home, we need

  • minced meat -600 g
  • bulb -1 pc.
  • egg - 1 pc.
  • milk -1 glass
  • loaf or White bread– 5 pieces
  • salt pepper
  • vegetable oil for frying meatballs

How to cook delicious homemade meatballs

We clean the onion from the husk and grind it in a blender. You can also scroll it through a meat grinder or just grate it on a fine grater. Don't forget to wet often cold water and the onion and the knife is " folk remedy» will keep you from crying.

Pour the bread with milk and leave for 10 minutes to swell. Important point, and necessary if we want to get lush cutlets.

Then, in a large bowl, combine minced meat, onion, bread, which must be thoroughly squeezed from milk, salt, pepper. Let's put an egg in there.

Thoroughly mix the entire workpiece and beat off the minced meat. It should be homogeneous, so we work with handles. One more piece of advice: you need to “beat off” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for the preparation for the future cutlet, for example, throwing pieces of meat on a hard surface or at least just in a bowl of minced meat. This is a proprietary technique with, but it can be used in relation to any others: the meat becomes elastic, “alive”, excess liquid leaves it, and softness increases in return.

We form small meatballs.

Pour a few tablespoons of vegetable oil into the pan (I use olive oil) and fry the cutlets first on one side and then on the other until golden brown.

OK it's all over Now. Cutlets are ready. It was the right recipe homemade meatballs, use to your health!

When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you added lard. If cutlets are dietary, then they are tasty both hot and cold.