Hello, dear friends and guests of the Hostess.online blog! I am very glad to see you in my virtual kitchenette. 🌞

Today I am preparing tender, soft and juicy minced meat cutlets, according to the simplest recipe that has been tested over the years. They turn out awesome for absolutely everyone and completely without effort. Try it!

🚩 And here I have an incredible, don't miss, selection worth its weight in gold!

Ingredients:

• Minced meat - 600 gr.
• Baton - 150 gr.
• Milk - 100-150 ml.
• Egg - 1 pc.
• Bulb - 1 piece small.
• Breadcrumbs - 2-3 tbsp. l.
• Garlic - 1 clove.
• Salt, pepper - to taste.

Let's start by soaking the loaf in milk, after removing the hard crust from it. We only need a crumb.

At the same time, the loaf should not be fresh, let it lie in the air and harden in order.

If you take a completely fresh loaf, you will get not bread soaked in milk, but dough.

I pour a little milk and the loaf itself will begin to absorb moisture, swell.

When the loaf has stood in milk for 10-15 minutes, take it out, squeeze it slightly and add it to the minced meat. I have homemade minced meat, pork + beef, it is already with onions. If you do not have onions, then take a small onion, scroll through a meat grinder or chop in a blender and add to the minced meat.

It is important that the onion is chopped enough, if you just cut it, then it will come across in cutlets later in pieces and this is very amateurish.

We also put 1 egg there and squeeze out 1 clove of garlic (it is here more for smell than for taste). Mix everything thoroughly with a fork. A well-soaked loaf grinds effortlessly and mixes easily with minced meat.

Do not forget to also salt and pepper and stir the spices well. The stuffing should be homogeneous.

Let's start making meatballs. We try to take the same amount of minced meat. With quick movements, we throw a piece of minced meat from hand to hand so that air comes out of it and it becomes denser. And we form a cutlet out of it.

The shape can be rounded or oblong, it's up to you. In my family, somehow traditionally everyone sculpts an oblong version, so I do too.

Roll the workpiece in breadcrumbs in a thin layer.

So, one by one, put all the cutlets in a pan with a little oil.

Fry over moderate heat under a lid on one side until a beautiful blush and then turn over to the other side. And also brown.

We fry over moderate heat so that the patties are well cooked inside. If you fry over high heat, you will quickly get a golden crust, but at the same time they will be raw inside. And we don't need that. 😜

Browned on both sides - cutlets are ready!

Serve with any side dish - puree, rice, buckwheat, peas or just vegetables. It will be amazingly delicious!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Meatballs and meatballs, meatballs, meatballs, cabbage rolls, dumplings - all these dishes are based on minced meat. In terms of taste and appearance, home-made is always more attractive than store-bought, but with the creation of such a meat base, everything is not as easy as we would like. Where is the secret of the perfect minced meat for cutlets of any kind and what mistakes do inexperienced housewives make?

How to make minced meat for cutlets

Pieces of pork, beef, poultry or even fish twisted through a meat grinder - in the general sense, this is minced meat. However, such a “bare” base is not suitable for further work, since it falls apart, dries during heat treatment, and has almost no taste. As a result, you have to add some binding components, spices, etc., so you can figure out how to cook minced meat for cutlets for a very long time. First of all, it is desirable to decide how this dish will be prepared.

In the oven

This method of heat treatment is very popular along with cooking in a slow cooker. There are no special requirements for minced meat for cutlets in the oven, but it is desirable that it be juicy, since moisture is actively evaporated. Breading is not required here, but it is recommended to make a wet filling for cutlets - it will soak them from the inside, preventing them from drying out. Ideal mixed pork-beef, pork-chicken or fish mass.

For a couple

This cooking method is mainly used for fish and poultry when dietary recipes are selected and fats are not allowed. Minced meat for steam cutlets can even be completely dry - the humidity inside will create and preserve the chosen method of heat treatment. The only negative of the finished dish is its external nondescriptness: steam cutlets are very pale, so experts advise sending them to the oven for a quarter of an hour so that a crust appears.

A couple of important points:

• Formed cutlets do not need to be breaded - a double boiler will turn this dry shell into an ugly mess.
• No meat grinder? Use a blender or food processor. The consistency of minced meat will vary according to the duration of the device.

in a frying pan

If we talk about a classic fried dish, then it is mainly combined minced meat, part of which is necessarily juicy pork. Professionals do not recommend taking chicken or turkey minced meat for patties in a pan, as it can become too dry when frying. Some chefs make a twisted pork and beef tandem with a little bacon - this way the dish is especially tender.

Minced meat recipe for cutlets

After reading the methods below for creating minced meat, poultry or fish, you will forget about the problem of broken or burnt cutlets, learn how to choose the right flavors. Each step-by-step recipe for cooking minced meat is accompanied by a photo, and at the end, the most valuable tips from professionals are collected, selected based on the frequency of questions that the housewives have.

Classical

The traditional version of such a delicious dish is pork and beef, supplemented with white onion, black pepper, and salt. Most housewives prefer to make classic minced meat for cutlets with an egg, whose task is to give the mass elasticity and integrity. Breading with crushed breadcrumbs is necessarily carried out, and for tenderness a piece of butter is introduced at the very last stage.

Ingredients:

• beef - 400 g;
• pork - 180 g;
• higher egg cat.;
• bulb onions;
• salt pepper;
• butter - 20 g.

Cooking method:

1. Scroll the meat simultaneously with the onion pieces twice.
2. Enter salt, pepper. Taste the mass, because more often it happens to be undersalted than oversalted.
3. Beat the egg, put it in there. Knead with your hands (!) A couple of minutes.
4. Pour in a spoonful of ice water and add oil. Knead for another minute.

From pike

This fish is distinguished by the dryness of the fillet, so professionals must use butter, which will make the cutlets juicy. You can take lard or even fatty pork, but if you are going to cook a dish for a child, this option is not suitable. The rest of the secrets of how to make minced pike for cutlets ideal are revealed in the course of the description of the algorithm.

Ingredients:

• pike - 550 g;
• butter - 30 g;
• milk - half a glass;
• bulb;
• salt;
• a sprig of cilantro;
• slice of white banana.

Cooking method:

1. Cut the bread crumb, pour milk - this will make the cutlets tender.
2. Peel the pike fillet, scroll through a meat grinder with chopped onion.
3. Add the squeezed bread mass, salt, chopped cilantro.
4. Before frying / baking, cutlets will definitely need to be breaded, otherwise all the juice will go away.

From beef and pork

If you like the big, hearty burgers you get from food chains but are wary of their unknown ingredients, learn how to make this dish yourself. First of all, you need to figure out how to cook minced meat for pork and beef cutlets. This mass, according to professionals, is ideal for burgers. The dietary option rejects pork.

Ingredients:

• beef - 250 g;
• pork - 250 g;
• egg 1 cat.;
• white loaf - 100 g;
• salt, oregano, basil - a pinch each;
• cumin seeds - 1/2 tsp.

Cooking method:

1. Scroll beef with pork through a meat grinder.
2. Freeze the loaf, grate coarsely.
3. Beat the egg, add to the meat mass. Pour spices, salt there.
4. The last to introduce the crumbs of the loaf - the mass should be thick.
5. You can fry minced pork and beef burger patties without oil, remembering to give them the correct flattened shape.

Chicken

A very quick, tasty, tender dish is obtained if you prepare the base according to this recipe. Chicken fillet is low-fat, so it is complemented with processed cheese or regular cheese with sour cream, and fresh herbs will give it a pleasant aroma and taste. Minced chicken for cutlets also wins over the rest due to the speed of frying, especially if you make small flattened balls.

Ingredients:

• chicken fillet - 500 g;
• one processed cheese;
• eggs 2 cat. - 2 pcs.;
• a bunch of dill;
• green onion feathers;
• salt.

Cooking method:

1. Chop the chicken fillet with a knife, grind in a blender. Salt.
2. Mash the cheese, add torn dill, green onions.
3. Introduce beaten eggs, knead the chicken mass. If it is very liquid, add a little flour.
4. These cutlets are best baked or steamed to keep them low in calories. If frying, do breading.

From fish

For such a dish, experts do not set restrictions on the variety of the main product - you can use both juicy fatty trout and leaner pollock, as well as pike perch, cod. The only important thing is the absence of a large number of bones, otherwise cleaning will turn into torture. There are no special secrets in how to make minced fish for cutlets - even all the components that complement the fillet can be identical to those for meat.

Ingredients:

• fish fillet - 600 g;
• bunch of parsley;
• semolina - 3 tbsp. l.;
• salt;
• white ground pepper;
• breadcrumbs.

Cooking method:

1. Refrigerate the fish fillet before serving. Cleanse, rinse.
2. Cut into cubes, grind with a blender.
3. Add chopped parsley, salt, ground white pepper.
4. Sprinkle semolina so that the mass is less liquid.
5. Form cutlets, cover with breadcrumbs.

Pork

Such meat is rarely used alone due to its fat content. Even if the housewives do not add beef / poultry, they try to make a filling that will facilitate the digestion of the dish. Apples and prunes, greens are ideal. Such minced pork cutlets are juicy, lush, beautiful, and in no way inferior to dishes from restaurant photos. Try this recipe to see for yourself.

Ingredients:

• pork - 700 g;
• bulb;
• salt, ground pepper;
• prunes - a handful;
• green apple;
• semolina - 3 tbsp. l.

Cooking method:

1. Twist the chilled pork with pieces of onion.
2. Salt, pepper, sprinkle semolina. Beat this mass, knead for several minutes.
3. Grate the apple, steam the prunes, Sculpt cutlets, adding the filling to the center.

Beef

Choose the front zone of the carcass for such a dish - it is the most tender, but not too oily. If a spatula is taken, it is better to cook mixed minced meat or add oil / lard. However, the beating also affects the splendor - without it, the cutlets will be flat, and very heavy inside. How to make minced beef so that a homemade dish can compete with restaurant photos? The technology is disclosed below.

Ingredients:

• beef - 500 g;
• lard - 100 g;
• bulb;
• tomato paste - 2 tsp;
• salt pepper.

Cooking method:

1. Twist the meat with bacon, add ground pepper.
2. Salt ground beef, combine with tomato paste.
3. Beat 3-4 minutes, immediately form cutlets.

With bread

Such a culinary move as using a long loaf or a simple white roll helps to make even fried cutlets very tender. This technique is especially actively used for fish or chicken mass, which is devoid of fat. Homemade minced meat patties with bread are always juicy, fluffy, soft. Take stale slices - they will work better due to gluten. This stuffing cannot be prepared in advance!

Ingredients:

• meat - 600 g;
• clove of garlic;
• stale bread - 120 g;
• milk - 150 ml;
• salt.

Cooking method:

1. Pour milk over bread, wait 10-12 minutes.
2. Scroll the beef through a meat grinder. Send there again, but with squeezed bread and garlic.
3. Salt the resulting mass, add chopped onion. Beat off and start sculpting cutlets.

with potatoes

Housewives and even culinary professionals like this simple method - grated potatoes added to minced meat perform the same role as an egg. This recipe is suitable for people who are allergic to albumin, often used in the children's menu. Delicate juicy minced meat for cutlets with potatoes can be prepared from any base - it always turns out perfect.

Ingredients:

• meat (any) - 600 g;
• large potatoes;
• onion - 1/2 pc.;
• salt.

Cooking method:

1. Scroll the meat pieces through a meat grinder, add half the chopped onion.
2. Salt. Beat off 2-3 minutes - so the cutlets will be lush.
3. Add finely grated potatoes, knead for another 1-1.5 minutes.

turkey

The chef calls this type of meat an excellent compromise between the fat content of pork and the dryness of chicken. The turkey is juicy, tender, but has a low calorie content, therefore it is actively used for the diet menu. If you wanted to know how to make minced turkey, but were constantly faced with hundreds of unsolvable questions, this recipe will help you figure it out completely.

Ingredients:

• turkey fillet (not breast) - 600 g;
• zucchini pulp - 100 g;
• sour cream - 2 tbsp. l.;
• dried herbs - a pinch;
• salt;
• bell pepper.

Cooking method:

1. Pour milk over bread.
2. Chop the turkey with a knife, scroll through a meat grinder with pepper. Season with herbs, salt.
3. Mix with sour cream and egg. Enter grated zucchini.
4. Knead for a couple of minutes, form cutlets.

What can be added to minced meat for cutlets

Any classic recipe can be modified to change the taste and appearance/consistency of the dish. Professionals tell you what to add to minced meat for cutlets to get the perfect result:

• Do you want dietary, but juicy lush cutlets? Mix grated beets or carrots with the meat mass.
• Minced cod can be supplemented with sour cream or low-fat cream.
• Unusual preparation of minced meat for cutlets without bread is to use a little pulp of grated zucchini.
• Too liquid mass, but no flour? Take bran or oatmeal.

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Minced meat for cutlets: recipes with photos

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Cutlets are a difficult dish to prepare, but leave no one indifferent. They can be prepared from a variety of ingredients - meat, chicken or vegetable cutlets. Even vegetarians will find the recipe to their liking.

Juicy cutlets

You will need:

• 150 g minced beef
• 150 g minced pork
• 1 egg
• 2 tbsp. l. breadcrumbs
• 1 potato
• 50 ml milk
• 1 small onion
• 1 garlic clove
• 4 tbsp. l. vegetable oil
• salt, pepper to taste

Cooking:

1. We clean the onion, finely chop and mix with ground beef and pork.
2. Pour crackers with milk and let it swell, then squeeze out the excess milk, and add the resulting mass to the minced meat and onions.
3. We clean the potatoes and three on a fine grater. We clean the garlic and press. Add to mince.
4. At the final stage, we drive the egg into the minced meat, salt, pepper and mix thoroughly. We make meatballs with our hands.
5. Fry the cutlets in a frying pan heated with vegetable oil over high heat until golden brown on both sides (about a minute). Reduce the heat, cover with a lid and fry for 5 minutes, turning over.

Eggplant cutlets with cheese

You will need:

• 3 eggplant
• 1 bulb
• vegetable oil to taste
• 1 cup breadcrumbs
• ground black pepper to taste
• salt to taste
• 200 g Adyghe cheese
• 1 egg

Cooking:

1. Chop the onion and fry in vegetable oil until golden brown.
2. Cut the eggplant into cubes, add to the pan to the onion and simmer for 10 minutes until soft.
3. Let the vegetables cool slightly and mash with a spatula.
4. Add eggs, crumbled cheese, breadcrumbs, salt and pepper.
5. Mix well the resulting mass and form cutlets. Fry them on both sides in a little oil.

Tender salmon cutlets

You will need:

• salmon (or other fish)
• 1 slice white bread
• 50 ml cream
• 1 egg
• slice of lemon
• spinach
• sprig of parsley
• sprig of dill
• salt and pepper to taste

Cooking:

1. We chop the fish into minced meat with a knife.
2. We cut the crusts from the bread, crumble it and pour the cream, add the egg, salt and pepper. Mix and add to minced fish. Mix until smooth.
3. Finely chop parsley and dill and add to minced meat. Then squeeze in the lemon juice. Add salt and pepper. Mix and make cutlets.
4. Boil water in a saucepan; when the water boils, put a colander on the pan so that it does not touch the water. Place 2 small meatballs in a colander.
5. Cover with a lid and cook in a water bath over medium heat for 8 minutes. We transfer the finished cutlets to a separate container and cover with foil so that they do not cool down (do the same operation with all minced fish).
6. We spread the spinach in a colander (set aside a few leaves for decoration), cover with a lid and cook in a water bath over medium heat for 3 minutes.
7. Put spinach, fish cutlets on a plate, sprinkle with olive oil and serve.

chicken cutlets

You will need:

• 800 g chicken breast
• 4 tbsp. l. corn starch (can be potato)
• 3 eggs
• 1 white onion
• 3–4 tbsp. l. sour cream
• 2 garlic cloves
• a bunch of greens (dill, parsley)
• salt, ground black pepper to taste
• vegetable oil for frying

Cooking:

1. Cut the chicken breast into small pieces. Also finely chop the onion, garlic, herbs and add to the minced meat.
2. Then we introduce eggs, starch, sour cream, salt, pepper. We mix everything well.
3. We spread the minced meat on the pan with a spoon without preliminary formation and breading.
4. Fry cutlets in hot oil at medium temperature on both sides.

We soak the crumb of white bread in cream and add it to minced meat and onions in an unsqueezed form. Mix the resulting mass with your hands until the desired consistency. Put the frozen butter into the plastic minced meat and stir quickly. The butter must not melt.

We put the cutlet mass in the refrigerator for 30 minutes.

We pour the breading onto a flat dish, next we put a form with hot water, where we will dip our hands before sculpting each cutlet. We take minced meat for cutlets as much as the palm fits, and form oval cutlets.

Roll the cutlet in breadcrumbs. It is important to do everything quickly so that the cutlet mass does not heat up.

Fry the cutlets in a mixture of oil remaining from frying the onion (you can add olive oil), browning on each side for several minutes. Then we bring the cutlets to full readiness in the oven, on a baking sheet covered with foil or baking paper, at 180 ° C.

Secrets of cooking delicious meatballs

Cooking minced meat:

• Of course, the main condition is high-quality meat. We buy minced meat (if we trust the seller) or cook it ourselves using a meat grinder. It is better to turn the meat through a large nozzle. Chop the meat.
• Very tasty cutlets are obtained from a mixture of minced meat: beef, pork and chicken. Or I combine pork with one of the other two - poultry or beef. According to mood and desire.
• Now let's move on to the bread! The bread that you plan to use for minced meat will need to be soaked in cold, boiled water, and certainly not in milk. If you soak bread in milk, then this deprives your cutlets of juiciness, since when frying, the proteins of meat and milk interact with each other.

  For patty mass, stale, white wheat bread is best, because fresh bread will give the finished patties an unpleasant stickiness. Keep in mind that white bread increases the volume of products well, it absorbs the meat juice that stands out and gives the minced meat sufficient splendor, softness and juiciness. Just do not need to put a lot of bread in the minced meat, because it absorbs the oil well enough, in which cutlets are fried in a pan, and therefore they will turn out to be very fatty for you. In minced meat, you can add 15 or 20 percent of the roll in relation to the mass of meat.

  If you cook schnitzels and cutlets from ground meat, then the bread soaked in water should not be squeezed hard before adding it to the cooked minced meat.

To improve the properties of minced meat, instead of a roll, you can add a little low-fat cheese or sour cream.

Onion. If you put onions in the cutlet mass, then it would be better not to pass it through a meat grinder, but just cut into small pieces. The onion gives the cutlets juiciness.If you add sautéed onions to minced meat, it will give the dish a special flavor and extend the shelf life of cutlets.

Garlic, salt, pepper or other spices of your choice, to taste.

Eggs. If you want juicy meatballs, you don't need eggs!Since they will not add anything to you, except for the additional rigidity of the cutlets, and then the cutlets will certainly lose their juiciness. It’s all to blame-egg white, because when frying it quickly folds, the meat releases a large amount of juice, and the cutlets are dry.Eggs in minced meat as a binder are usually kneaded only in public catering, so that then more bread and water can be put into cutlets - since without eggs, minced meat with a lack of meat will simply fall apart.

H So that the cutlets themselves do not stick to each other, and it would be more convenient for you to cut them, add a little starch to the minced meat. I like to add grated potatoes.

Combined all the ingredients.

step 2:

• Place the fully mixed minced meat for making juicy cutlets in a plastic bag (or better in two or one tight plastic bag) and beat the meat on a hard surface. Such a procedure compacts the meat well, and after that it will no longer fall apart in the pan, as housewives often complain and therefore prefer to add eggs to the minced meat. Beat the meat on the table and after this procedure, put it in the refrigeratorrest - from 2 hours to a day.

Frankly, I don’t do this often, I’ll even say, I don’t. But the younger generation is sometimes specifically asked to cook cutlets, they really like the procedure for beating minced meat :) At such times when they come to visit, I eat such cutlets.

How do I do it?

• In order for the cutlets to be “airy”, the cutlet mass must be kneaded for 10-15 minutes. But I'm lazy. I knead the minced meat in the food processor container, set the dough kneading mode, I'm free for 5-7 minutes.

We form cutlets:

When forming cutlets, it is very useful to give them the juiciness we want, to put a piece of ice and a small piece of butter in the middle of each cutlet.

And so that in the process of cooking, minced meat does not remain on your hands, your hands must be moistened with water.

I advise you to roll the molded cutlet in a loose egg-leazone (or, to preserve the juices inside, it’s even better, first roll a little in flour, and then in the egg) - when you place the cutlets in the pan, the egg will provide an impenetrable shell and help keep it so way all the delicious juices inside the patty (if you wish, after deboning in an egg, you can bread the patty in ground breadcrumbs). Breading can be partial: only in one egg or only in flour. Another way is in flour and then in an egg. Full breading (or it is also called "Viennese breading") looks like this: first in flour, then in an egg, and in breadcrumbs. Sometimes they make a double breading: also in flour, in an egg, in breadcrumbs, again in an egg, and then again in breadcrumbs.

Minced meat and onion cutlets with garlic should be fried immediately, without waiting until they become dry.

Cutlets must be fried in a well-heated pan, then the juice will not flow out of them, and the cutlets will turn out juicy and tasty.

The right frying pan - with a thick bottom. Cast iron - perfect

• The oil is hot, the pan is clean.
• After each toasted batch, carefully remove any burns.
• Fire - close to the minimum.
• We fry on both sides. When pressed, the finished patties should ooze a little. On the cut - grayish. Not red, not pink.

Hope the tips are helpful!

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 not only meat dishes, but also fish, vegetable, poultry, and rice dishes began to be considered a cutlet.

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 to fry not in sunflower oil, but in 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