Gov cutlets Beef cutlets with potatoes. With oat flakes

Many dishes have been invented from minced meat - both festive and for a regular table. Most often, housewives prepare beef in a fairly simple manner; when implementing it, any kind of improvement is approved, so that the taste can be varied over a wide range. Juicy cutlets go well with any side dish, go on school sandwiches, are easily chewed and digested by kids - in general, they are a very multifunctional dish.

Sometimes housewives refuse to cook cutlets for the reason that they “don’t work out.” After trying once or twice, upset by failure, the ladies give up and turn their attention to other dishes that seem more accessible to them. In fact, there is nothing easier than beef cutlets: the recipe can be mastered on the first try, if you take into account some of the subtleties of the process.

The minced meat should be made immediately before creating the cutlets. If it is prepared in advance, do not add any other ingredients to it - the preparation should only contain meat.
The beef is turned in a meat grinder at least twice.
Before making cutlets, you need to beat the minced meat: put it in a bag and slap it on the table several times. Then the final product will turn out lush.
If you pour a little ice water into it at the stage of creating the minced meat, the cutlets will come out unusually juicy.
When frying, you only need to turn the products once so as not to disturb the resulting crust.

And if you want to get the most tender product possible, after frying (or you can do it instead), then simmer the beef. Whether to stew them in sauce is a matter of personal opinion and the chosen recipe.

Juicy filling

We will not consider the most primitive versions of cutlets: if you follow the tips listed, you will get them even without scrupulously weighing and measuring the ingredients. It is better to cook special beef cutlets in the oven. For 700 grams of meat, take two large onions, a couple of garlic cloves and a slice of loaf soaked in milk. All this is ground, egg, salt and spices are mixed into the minced meat. After the “spanking”, it is left to settle for a quarter of an hour. Cutlets are made and a piece of melted cheese is placed inside each one. The pieces are breaded, laid out on a greased baking sheet and placed in the oven for about forty minutes.

Unusual cutlets

Many housewives strongly recommend preparing other beef cutlets. The recipe differs from others in its non-standard set of ingredients for minced meat, but makes it possible to obtain a deliciously juicy and tender dish. A small bunch of spinach and a few onion feathers are crumbled into the rolled beef (half a kilogram). Then add large potatoes, peeled and grated on the finest grater. Do not squeeze the juice, add it with it! The minced meat is salted, peppered, seasoned (if you like some other spices in your cutlets). The egg is slightly beaten in a cup, poured into a common bowl, and the minced meat is completely kneaded. Small cutlets are formed. If you wish, you can skip the breading and fry it just like that. When one barrel is browned, the products are turned over, the fire is reduced, and they are brought to condition under the lid.

Multicooker - use it!

A wonderful kitchen gadget can make fiddling with cutlets easier. Minced meat is prepared according to any of the described recipes. The intended products are made from it and laid out on the bottom of a multi-cooker pan, greased with oil. The baking mode is turned on for ten minutes, then the cutlets are turned over and the steps are repeated. The unit then turns off. The cutlets are filled with water so that they are covered up to half their height. If desired, you can mix a spoonful of tomato paste in the water. The stewing mode is turned on, in which the beef should simmer for an hour and a half. The time set by the timer depends on the size of the products.

"Warsaw" cutlets

If you are not a vegetarian, you will probably like (beef) ones too. They are suitable for dietary nutrition and for children, and an ordinary healthy person will not refuse to eat them. They are easy to prepare and quite quick. The liver is ground through a meat grinder along with lard. Products are taken in a ratio of 3:1. Add salt, finely chopped garlic, spices (for example, suneli hops or Provencal herbs), half a spoon of soda and two large spoons of flour into the minced meat (it turns out to be quite liquid). The mixture is mixed until smooth and spooned onto the frying pan, similar to how pancakes are fried. The main thing is not to overcook: the liver cooks quickly, and the cutlets from it turn out fluffy. At the same time, the sauce is being prepared: finely chopped onion is fried, sour cream is poured in, and the gravy is evaporated for a couple of minutes while stirring. The finished “pancakes” are transferred to a frying pan, poured with sauce and stewed in it for about ten minutes. If you like liver beef cutlets, the gravy recipe can be changed and improved. Tomato sauce, cream sauce, and vegetable sauce are suitable for them.

Meat muffin

For those who are already tired of regular cutlets, other recipes for minced beef may be offered. Take green beans and cauliflower (can be frozen), add cubes of sweet pepper and onion, carrot sticks and tomato strips. Vegetables are stewed until cooked; Once the water has almost completely boiled away, add a piece of butter, salt, pepper and dried herbs - celery, parsley, dill, basil - into the frying pan. While the filling is cooling, the minced meat is made according to all the rules with a small clarification: only the yolks are taken from two eggs (per kilo of meat), plus a spoonful of starch is poured in without a slide. A deep frying pan or baking dish is coated with butter and sprinkled with crushed breadcrumbs. Half of the minced meat is distributed over the bottom, and the sides are laid out. The filling is placed in the resulting bowl. The remaining minced meat is placed on top and into the oven. When the cake is almost ready, sprinkle it with grated cheese and return it to the cupboard to brown for a few minutes (or under the grill).

Seashells with a secret

Ground beef recipes can result in a complete meal that does not require additional side dishes. For example, you can buy large shell pasta, about five centimeters in diameter. They are filled with prepared minced meat and laid out (not too tightly) in a baking dish. Onion half rings and carrot sticks are laid out in layers on top. You can also use other vegetables. The top is covered with grated cheese. The shells are poured with broth in which tomato paste (three spoons per glass) and a little crushed garlic are mixed. The mold is put into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.

Greetings, dear guests of the Home Restaurant website! Today we will prepare delicious homemade minced beef cutlets according to my mother-in-law’s recipe. This recipe has long taken root in our family, because no matter how much I cook all sorts of different versions of cutlets, my husband often disarms me with a naive question: “Do you cook cutlets like your mother’s, with a city bun?”

Our family recipe for ground beef cutlets

Having collected all my culinary experience, I have to admit that my mother-in-law’s minced beef cutlets in a frying pan really turn out very tasty and juicy, and have nothing in common with the famous table cutlets of the USSR period. Therefore, if you are looking for a recipe for juicy cutlets, I confidently recommend this recipe for cooking!

Products for cutlets

500 gr. ground beef
2 slices of loaf or city roll
200 ml. milk
1 onion
1 egg
5 tbsp. breadcrumbs
vegetable oil for frying

Step-by-step preparation

Soak the loaf or city bun in milk in advance.

We pass the beef through a meat grinder, or use ready-made ground beef from the store. It is very convenient to prepare cutlets from minced beef when there are reserves of minced meat in the freezer, packaged in 0.5 kg packs. Then the entire process of preparing cutlets takes no more than 30 minutes.

Squeeze out the milk from the loaf or city bun and grind it in a blender. You can twist the loaf together with the meat into a meat grinder. But this time I used pre-cooked ground beef from the freezer, so I pureed the extra ingredients for the ground beef patties using a blender.

Preparing minced meat for cutlets

Cut the onion into half rings and fry in vegetable oil until golden brown. Grind the fried onion and egg using a blender until smooth.

Add crushed bread and onion-egg mixture to the ground beef. Don't forget salt and pepper.

Mix the minced meat into the cutlets until smooth with your hands. The minced meat should be viscous and hold its shape well. If the minced meat turns out to be liquid and spreads out, add one tablespoon of breadcrumbs or semolina.

The secret of cutlets without cracks

Next, we form beef cutlets: grease our hands with a small amount of vegetable oil, pinch off a piece of minced meat the size of a chicken egg, and roll it from palm to palm. Thanks to this method, there will be no cracks on the cutlets during frying, and all the juice will remain inside. We pat the cutlets with our palm so that they are flat and bread them in breadcrumbs.

Fry the pieces in a heated frying pan with vegetable oil on each side for 2-3 minutes.

Making cutlets juicy

To make the cutlets juicy and tasty, we need to steam them. We transfer the fried preparations into a fireproof form, or cauldron. Pour in 2 tablespoons of water. You can steam the cutlets in any way convenient for you, for example in the microwave.

Cover the mold with foil or a lid and place it in a preheated oven at 180 degrees. oven for 30 minutes. During this time, the minced beef cutlets will be ready - they will remain juicy inside and with a thick crust on top.

5-6 servings

50 min.

197 kcal

Cutlets are one of the most popular dishes in our country, as well as abroad. Their popularity is very easy to explain. They are easy to prepare, and also very tasty and satisfying, so they will not leave absolutely anyone indifferent. It is also worth noting the very large variability in the preparation of cutlets; they are prepared not only from minced meat, but also from vegetables. Today we will focus on a more classic version of preparing cutlets; we will cook them from beef, not only in a frying pan, but also in the oven!

Recipe for juicy beef cutlets in a frying pan

Kitchen appliances: frying pan, knife, cutting board, stove, deep plate, bowl, grater, garlic press, kitchen spatula.

Ingredients

How to cook beef cutlets in a frying pan

The first step is to place approximately 80-90 g of bread in a deep plate. White or gray bread works great in this recipe. You only need the crumb; you should get rid of the crust. Pour 180-200 ml of milk over the bread. The bread should not float in the milk, it should only absorb the liquid and become completely soaked, after which it should be thoroughly mashed with a fork until mushy.
Beat 2 chicken eggs into a plate with soaked bread.
Using a regular fork, thoroughly mix the contents of the plate until a homogeneous porridge-like mixture is obtained.
Place 380-400 g of minced beef into a bowl. You can use already prepared purchased minced meat, or you can prepare it from a whole piece of beef. The main thing is not to forget to thoroughly rinse the piece of meat, and also get rid of fatty streaks and films, after which the beef can be put through a meat grinder along with garlic and onions.
Add the egg mixture from the plate prepared earlier to the bowl with the minced meat.
With clean hands, thoroughly mix the minced meat with the egg mixture until smooth.
Place the garlic cloves on a cutting board, then press them down with the side of a knife or a regular spoon. After this manipulation, removing the peel from the garlic cloves will be easier than ever. Pass each clove of garlic through a garlic press directly into the bowl of minced meat.
We peel the husks from the onion, after which we arm ourselves with a grater and grate the onion. You shouldn’t immediately grate the onion into a bowl of minced meat, since a rather liquid mass is formed, and we don’t need too much liquid, so before adding the chopped onion to the minced meat, drain off all excess liquid.
In a bowl with minced meat, add the amount of salt you need, and also pepper or add your favorite seasonings for meat.
Again, thoroughly mix all the ingredients in the bowl so that they are evenly distributed in relation to each other. Before frying, the resulting mass must be allowed to brew for about 10-15 minutes, and there is no need to put it in the refrigerator.
Heat the frying pan over high heat, then pour 45-55 ml of refined vegetable oil into it for frying, then distribute it evenly over the entire surface of the utensil.
We begin to form cutlets from the resulting mixture. We tear off small pieces of minced meat from the bowl, roll them into medium-sized balls, and then place each of them in a frying pan. If the minced meat turns out to be too liquid, then put it in the pan using a regular tablespoon. In this case, the pan should be very hot so that the minced meat is instantly covered with a crust and does not spread.
How long should you fry beef cutlets? By and large, you need to navigate by eye, but approximate time frames still exist. Fry the cutlets over medium heat until they turn a whitish-brown color (about 10 minutes), then turn them over to the other side, fry for another 10 minutes and cover the pan with a lid for another 5 minutes.
Place the finished cutlets on a dish, let them cool for 5 minutes, after which they can be served as a side dish. Enjoy your meal!

Video recipe for cooking beef cutlets in a frying pan

Preparing this dish will not be difficult for even the most green beginners in cooking. But if you want to see all the stages of preparation clearly, then the video recipe below is especially for you!

Recipe for beef cutlets in the oven

Cooking time: 55-65 minutes.
Number of servings: 9-10 pieces.
Kitchen appliances: oven, knife, cutting board, bowl, baking sheet, deep plate, 2 flat plates.

Ingredients

How to cook beef cutlets in the oven

Peel the onion and finely chop it on a cutting board.
Tear white bread (140-150 g) without crust into small pieces and soak it in milk (80-100 ml).
Place the prepared minced beef in a bowl, approximately 630-650 g. If you want to prepare the minced meat yourself, do not forget to thoroughly rinse the beef in water, and also get rid of various fatty streaks and films, after which the meat can be put through a meat grinder along with the onion .
Add soaked bread and chopped onion to the minced meat.
Beat one chicken egg and add a little salt and pepper to taste.
Now you need to knead the minced meat thoroughly and mix all the ingredients evenly together. This will take a certain amount of time, approximately 5-10 minutes.
Now it is advisable to beat the minced meat a little. We simply tear off a medium-sized piece from it and throw it back into the minced meat from a distance of 30 cm. We carry out this procedure for about 5 minutes.
We divide the minced meat in advance into pieces of a convenient size for you, forming them into blanks for our future cutlets.
Pour flour (90-100 g) onto a flat plate, add a little salt and pepper to it. Mix them in the flour using a fork.
Beat a chicken egg into a deep plate, which we also add salt and pepper, then beat until smooth with a fork.
Pour breadcrumbs into another flat plate, about 90-100 g.
Let's start breading our minced meat. Each cutlet must be rolled in flour, dipped in beaten egg, and then rolled in breadcrumbs. We carry out this procedure with each minced ball.
Heat the frying pan over high heat, then pour 45-55 ml of refined vegetable oil into it for frying.
Place the first batch of our cutlet preparations on a hot frying pan and fry them on both sides for two minutes until crispy and golden brown. No oven will give cutlets such a wonderful crispy crust as frying them in a frying pan. But at the same time, cutlets cooked in a frying pan cannot boast of such tenderness and softness as cutlets cooked in the oven. Therefore, we will combine both cooking methods in order to get just the perfect taste and structure of the cutlet. Yes, it is more time-consuming, but believe me, the result is definitely worth it.
Preheat the oven to 180 degrees.
As soon as all the cutlets are initially fried in a frying pan, place them on a baking sheet and place them in a preheated oven for 15-20 minutes.
Remove the juicy minced beef cutlets from the oven and place on a plate. Let them cool for about 5 minutes, after which they can be served as a side dish. Enjoy your meal!

Video recipe for cooking beef cutlets in the oven

Beef cutlets in the oven according to this recipe They turn out simply excellent! If you have any questions about preparing this dish, immediately check out the video recipe below, it clearly and clearly demonstrates all the stages of preparing beef cutlets!

As you can see, making these wonderful beef cutlets is absolutely effortless. It’s easy, simple, but at the same time incredibly tasty and satisfying, so choose the most convenient cooking method for you and delight your loved ones with a wonderful addition to the side dish!

Be sure to check out the recipe. This serving of cutlets makes them more attractive and appetizing, which is why they will instantly fly off the table!

Also, do not forget that the title of exclusively meat product has not been assigned to cutlets for a long time. There are a lot of recipes for vegetable cutlets, for example:, as well as aromatic

How to cook delicious cutlets

Homemade recipe for delicious minced beef cutlets in two versions: in the oven and in a frying pan. As well as detailed photos and video descriptions of the recipes for these cutlets

1 hour 45 minutes

200 kcal

5/5 (10)

Homemade cutlets and meatballs are one of the most popular and favorite dishes on the everyday and holiday menus. This minced meat dish is prepared for loved ones, because if you cook them with love, the cutlets will acquire even more tenderness, juiciness and taste, this has been proven by many housewives around the world.

Peter I successfully opened a window to Europe and by the end of the 19th century we received that same flatbread made from minced meat, which in our time is commonly called a cutlet. Somewhat later, it was customary to prepare cutlets not only from meat, but also from fish, vegetables, poultry and rice.

Today we will look at minced beef cutlets, which are considered to be the most classic and traditional cooking method. This recipe for juicy beef cutlets is suitable for both novice cooks and more experienced cooks who want to cook something new and surprise their family and friends.

Let's take a closer look at the recipe and figure out how to easily cook fluffy beef cutlets in a frying pan and in the oven so that it turns out like a pro!

Our main task is to make the cutlets juicy, because few people will like dry meat. It is best to make the minced meat yourself, spinning it on a large wire rack or in a blender. In order for the cutlets to be soft, you should choose meat with a small amount of fat, which, when fried, will release juice, soften the meat fibers, and the cutlets will not be hard and dry. If the meat is without fatty streaks, then you can roll a small piece of lard along with it. We will also add a tablespoon of sour cream or a little milk to the minced meat - this is one of the main secrets of the juiciness of minced beef cutlets.
To prevent the minced meat from falling apart and sticking to the pan at the very beginning of frying, you should place it on a hot frying pan, in which the oil begins to sizzle. You should start frying over high heat and always without a lid; the high temperature during frying will form a crust that will retain all the juice and fat inside the cutlets. Well, before this, the minced meat should be beaten and kneaded well (more about this in the step-by-step cooking guide). Breading the minced meat in flour or breadcrumbs will also prevent it from sticking.

Beef cutlets in a frying pan

Kitchen appliances and utensils: stove, meat grinder or blender, wooden spatula, saucepan or bowl.

Ingredients

Let's start cooking

Let's take a step-by-step look at how cutlets are properly fried in a frying pan:

Video recipe for beef cutlets in a frying pan

Needless to say, no restaurant with three Michelin stars can compare with homemade cutlets, prepared by loved ones and for loved ones. They are appropriate for both an everyday table and a festive one and are snapped up in a matter of minutes, because they are very tasty! They will always be one of the main representatives of European cuisine, enjoying success with both children and adults.

But don’t forget about vegetable cutlets; they also turn out tender, tasty and will delight your loved ones. There are many recipes for vegetable cutlets, but, in my opinion, special attention should be paid to the recipe for eggplant and cabbage cutlets. Also, fast food lovers may be interested in the recipe for making burger cutlets.

It is also worth noting that there is a very interesting method for preparing cutlets without using eggs - perhaps it will be of interest to adherents of pp. You can find this recipe here and see from personal experience that even without eggs, cutlets can be very tasty and juicy. Experiment and cook tastier and tastier each time!

Recipe for beef cutlets in the oven

For many housewives, frying something in a frying pan is a real test. During frying, a smell is formed that settles on clothes, hair, hands, and this is what discourages all desire to cook anything. Here we'll look at the secret to making ground beef patties in the oven!

Cooking time: 1.5-2 hours.
Number of servings: for three or four.
Kitchen appliances and utensils: stove, oven, meat grinder or blender, wooden spatula, saucepan or bowl.

One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to the classic recipe. However, if desired, you can introduce a new product that will have a positive effect on the taste of the finished dish.

How did the cutlets appear?

Before you find out whether minced beef and pork are juicy and flavorful, it’s worth diving into history. How did such a dish come about? It is worth noting that the cutlets looked and were prepared initially differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. The cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them, like a cake. There had to be a bone. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not include the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need?

Why do some housewives turn out cutlets tasty, juicy and aromatic, while others turn out the dish tough and dry? To make the pork juicy and soft, you should follow a few simple tips. They will help you achieve excellent results.

You should not add a lot of bread and other ingredients to the minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an unusual structure of the finished dish.

Potatoes and bread make the cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only the taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this dish to avoid stickiness.

Minced meat products

To ensure good minced meat for beef and pork cutlets, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy from tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, hard parts of the carcass, where there are films and cartilage, are used to make minced meat at home. In addition, the flesh from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is juicier cutlets. If necessary, you can add a little lard. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before chopping, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more homogeneous.

Add onions correctly

If you add onions, you get delicious minced beef and pork cutlets. However, there are some peculiarities here too. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onions are required.

Secrets of delicious cutlets

If you prepare your own minced meat for beef and pork cutlets, then you should remember a few secrets of a delicious dish:

You should add a few tablespoons of water, preferably cold, to the finished minced meat. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since water will evaporate during the cooking process, rather than juice.
Butter made from cream will add airiness.
You should be careful with chicken eggs. This product not only allows products to maintain their shape, but also makes them more rigid. You should not put 3 eggs per 1 kilogram of meat. It is better to replace them with grated potatoes.
You can enrich the taste of cutlets in a very simple way - by adding zucchini, potatoes or carrots to the minced meat. These products will make the dish softer.
To make the minced meat “sticky”, you can beat it on the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
Various spices added to the minced meat for beef and pork cutlets will give the dish a spicy aroma. The recipe with the photo, alas, is not able to convey the aroma. Chefs recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
It is recommended to use melted butter as a fat for frying. If such a product is not affordable, then you can use lard. But if necessary, you can fry the cutlets in vegetable oil, but without the smell.
To get an appetizing crust, it is first recommended to fry the minced meat products over medium heat. They should be browned. Bring to readiness over low heat. Toward the end of cooking, you can increase the flame.

Knowing these secrets, you can start preparing minced meat cutlets. There are a lot of recipes for this dish. This requires the preparation of different minced meat.

Classic cutlets

How to make classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For preparation you need:

1 kg of mixed minced meat (beef and pork).
Bread or loaf, preferably stale and dry - 200 g.
Raw egg - 1 pc.
Onions - 3 pcs.
Water at room temperature - 1.5 cups.
Pepper and salt.

Preparation

First you need to prepare minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, you should put the bread in a deep bowl and fill it with water. Milk can also be used for these purposes. When the bread softens, drain the liquid.

The onion must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. Place minced meat and chopped onion in a container with softened bread, beat in an egg. Don't forget about spices and salt. When all the ingredients are in the bowl, mix them well. That's all, the minced meat for the cutlets is ready. All that remains is to form the cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

To prepare cutlets from minced beef and pork with herbs, you will need:

Mixed minced meat - 600 g.
Onion - 1 head.
White bread - 3 pieces.
Fresh milk - ½ tbsp.
Egg - 1 pc.
Parsley and dill - 1 bunch each.
Garlic - no more than 2 cloves.
Ground pepper, salt, flour for breading.

Cooking process

First, you should prepare the minced meat by chopping the beef and pork using a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the purchased minced meat is fresh. You should warm the milk a little and then pour it over the pieces of bread. They should soften.

It is recommended to chop the dill and parsley. The liquid should be drained from the bread and then added to the container with the minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for the cutlets by hand. That's all. The mass is ready. All that remains is to make oval-shaped pieces, roll them in flour and fry.

Minced beef and pork cutlets "Juicy"

To prepare these cutlets you will need:

1 kg of minced beef and pork.
100 g hard cheese.
2 onions.
2 eggs.
4 slices of loaf or crackers.
Pepper and salt.
100 g butter from cream.
1 pack of breadcrumbs.
Flour for breading.
2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. The butter should be softened. After this, you need to grind it with a fork, mix with chopped dill and cheese. From the resulting mass you need to roll small oval balls. The filling is ready.

Now you can prepare minced meat for beef and pork cutlets. You shouldn't make it without eggs. The bread crumbs should be cut into pieces and then filled with cold water. When they become soft, you need to drain the liquid. The onion should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be minced in a meat grinder. Place minced meat, crackers, egg, spices and salt in a deep container. The components must be mixed well.

Now the minced meat is divided into portions and the filling is wrapped in it. The pieces should be rolled in flour, dipped in a beaten egg, and then rolled in breadcrumbs again. After this, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are replaced with oatmeal. To get juicy minced beef and pork cutlets, you will need:

1 kg mixed minced meat.
300 ml milk.
140 g oat flakes.
2 onions.
Pepper, salt.
100 g flour or breadcrumbs.
A bunch of greenery.

How to cook properly

Beef and pork should be separated from bones, cartilage, veins and films. After this, the meat needs to be chopped. This can be done using a meat grinder. Milk, preheated to room temperature, should be poured into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting pulp should be transferred to a container with minced meat. You also need to add salt, herbs, pepper, and oatmeal. It is recommended to grind the last component using a coffee grinder.

The minced meat for the cutlets should be mixed and then placed in the refrigerator for an hour, after covering the container with plastic wrap. After the specified time, you can form cutlets and fry them. Finally, it is recommended to stew them.

Recipe with rice

Minced meat for cutlets can be prepared with rice. To do this you will need:

1 kg minced meat.
200 g rice, preferably round.
2 eggs.
2 onions.
2 cloves of garlic.
Salt pepper.
Flour.

How to make cutlets

First, rinse the rice in cold water. Now you need to pour it into a saucepan and pour boiling water over it. At the same time, 1 part of rice requires 2 cups of water. Onions and garlic should be peeled and then passed through a meat grinder along with the minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. Form the mixture into cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can make cutlets from minced beef, pork and chicken. In this case, the dish turns out to have an unusual structure. However, most often only pork and beef are used. To quickly cook cutlets, you will need:

600 g mixed minced meat.
4 eggs.
2 raw potatoes.
A bunch of green onions.
50 g mayonnaise.
3 tbsp. spoons of flour.
Spices.

Cooking method

Green onions should be finely chopped. The potatoes must be peeled and then grated. After this you need to prepare the mixed minced meat. Add pepper, potatoes, salt and green onions to the resulting mass. All ingredients must be mixed well. After this, add flour and mayonnaise to the mixture. After mixing, the mixture should be formed into pieces and then fried in oil.

In conclusion

Properly preparing minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the prepared minced meat in the refrigerator for about half an hour. It is recommended to mix the components by hand. This will determine the consistency of the mixture and also remove any lumps. When forming cutlets, the minced meat often sticks to your hands; to prevent this from happening, you can soak them in cold water.