Juicy meat cutlets are an ideal dish for absolutely any side dish. They are very nutritious and easy to prepare. This famous meat dish spread to Russian cuisine from Europe and initially cutlets simply meant a fried piece of juicy meat on a bone. Over time, a cutlet began to be called a product in the form of a flat cake made from minced meat - initially meat, and later fish, vegetable and even cereal. We will present you the most popular homemade cutlet recipes, which every self-respecting housewife should know, using a variety of meats. You will learn how to skillfully prepare cutlets from minced fish, as well as cutlets from chicken, turkey, and minced pork and beef, and of course, unique Kiev cutlets.
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The recipe for chicken cutlets impresses with its speed and ease of preparation, and it can safely be called a classic, since a standard set of products is used in this dish. Cutlets, which are fried using lean minced chicken, are classified as dietary dishes, light on the stomach, but rich in nutritious protein. The juiciness of the cutlets is given by a white loaf moistened with water or milk, but eggs are not necessary in the recipe. They are used as desired. There is one subtlety associated with onions. If you grind it in a meat grinder, it will release a lot of juice, especially when frying cutlets. Cooks advise chopping onions very finely, and only then mixing them with minced meat. This way it will retain its juiciness.
Ingredients for cooking chicken cutlets in a frying pan
Step-by-step cooking of chicken cutlets in a frying pan
Fish cutlets are delicious from both sea and freshwater fish. The main problem that housewives face when preparing such cutlets is the bones. For this fish dish you only need fillet, and it is not always easy to separate it from the backbone and large and small bones. To easily clean the fish from dense scales, spine and bones, it is recommended to lightly steam it in water. Then, when it cools, the fish meat absolutely easily comes off the bones, after which minced meat is easily made from it. To make cutlets from dryish fish, such as pollock, juicy, add a piece of lard to the minced meat, but onions should be simmered in any oil. These simple secrets will help you prepare the juiciest fish cutlets!
Ingredients for making fish cutlets
| Fish fillet (hake, pollock, pike) | 700 g |
| Bulb onions | 2-3 pcs |
| Butter | 30 g |
| Eggs | 1 PC |
| loaf | 3-4 slices |
| Milk | 150 g |
| Salt | ½ tsp. |
| Black pepper | taste |
| Flour or breadcrumbs | 3-4 tbsp. l. |
Step-by-step preparation of fish cutlets
Turkey meat is known to make delicious and fluffy cutlets. Turkey fillet is not fatty, is easily digestible, contains many vitamins, and optimizes metabolic processes in the body. Well, isn’t this a reason to prepare a second course from this wonderful bird! The essence of the recipe for making these delicious turkey cutlets is the same as for other cutlets, so it won’t be too difficult for you to make a homemade recipe, and you can surprise your family with juicy, flavorful, and most importantly, healthy turkey cutlets!
Ingredients for making turkey cutlets
Step-by-step preparation of turkey cutlets
According to connoisseurs of meat dishes, the most delicious and appetizing cutlets are obtained from a combination of several types of minced meat, because pork itself is very fatty, and beef is rather dry. In equal proportions, the minced meat comes out just perfect so that you end up with juicy meat cutlets that are simply lickable.
Ingredients for making homemade minced pork and beef cutlets
Step-by-step preparation of homemade cutlets from minced pork and beef
The recipe for cutlets in the oven does not involve frying them in copious amounts of sunflower oil, which is not entirely healthy. That is why our proven home recipe is ideal for those who carefully monitor their nutrition and want to maintain a slim figure. Cutlets in the oven can be prepared from any minced meat; in this recipe I will show you how to prepare this dish from minced pork and beef with the addition of grated raw potatoes and semolina. These cutlets are sure to always turn out juicy.
Ingredients for cooking cutlets in the oven
| Pork | 500 g |
| Beef | 500 g |
| Onion | 1 PC |
| Cream | 50 g |
| Garlic | 2 cloves |
| Chopped dill | 3 tbsp. l. |
| Grated potatoes | 300 g |
| Semolina (crackers) | 2 tbsp. l. |
| Salt | taste |
| Pepper | taste |
| Coriander | taste |
Step-by-step cooking cutlets in the oven
Unique Kiev cutlets are nothing more than beaten chicken fillet filled with chilled butter and herbs. Sometimes cheese is also added to the filling, then it acquires an even more juicy and aromatic taste. The cutlets are double breaded and deep fried. In no case should the vegetable oil be overheated, otherwise the cutlet will begin to burn and the inside will not have time to fry. The time for frying the cutlets depends, of course, on the size of the cutlet itself. In deep frying, cutlets cook very quickly, literally in 1-2 minutes, while in a frying pan it takes many times longer, which makes them absorb more oil. Kiev cutlet on the bone has the same composition and method of preparation, only the bone is placed inside and in appearance this cutlet resembles an ordinary chicken leg.
Ingredients for making chicken Kiev
| Chicken breasts | 2 pcs |
| Butter | 200 g |
| Chopped dill | 2 tbsp. l. |
| Eggs | 3 pcs |
| Flour | 4-5 tbsp. l. |
| Breadcrumbs | 4-5 tbsp. l. |
| Salt | taste |
| Pepper | taste |
| Vegetable oil | 300-500 ml |
Step-by-step preparation of chicken Kiev
Juicy minced meat cutlets are the dream of any housewife! There are several culinary secrets to juicy cutlets. First, prepare the minced meat yourself. Free the meat from films, veins and cartilage. Ideally, meat cutlets are recommended to be prepared from mixed minced meat, which may include beef, pork, as well as turkey or chicken. Don’t put too many eggs, as too much will have the opposite effect and the cutlets will turn out tough. One egg or two yolks is enough for 1 kg of minced meat. Onions also affect the juiciness of the cutlets; they are either very finely chopped, or chopped together with minced meat, or even sautéed in vegetable oil, and only then ground in a meat grinder with minced meat. Bread is also an important ingredient on which the juiciness of this meat dish depends. There shouldn’t be a lot of it, for about 1 kg of meat 200-250 g of white bread or loaf soaked in milk or water. In addition, the minced meat must be placed in the refrigerator for some time so that all the ingredients exchange flavors and the bread is saturated with meat juice. We hope our tips will help you prepare the juiciest cutlets!
Ingredients for making juicy cutlets
Step-by-step preparation of juicy cutlets
Classic cutlets are traditionally made from minced meat, with the addition of onions and a white loaf. If you beat the minced meat with force, then you won’t need eggs, it will keep its shape well. This simple homemade cutlet recipe is the most popular and easy to prepare. You can even cook the cutlets with gravy, then the side dish will be even tastier.
Ingredients for making classic minced meat cutlets without eggs
Step-by-step preparation of classic minced meat cutlets without eggs
For the recipe for chopped cutlets, the meat is not twisted through a meat grinder, but is cut into small cubes, which is where they got their name. To ensure that the chopped meat does not disintegrate during frying, either starch or semolina is added to the minced meat and the cutlet mass must be allowed to brew so that these additives gain their strength. Chopped cutlets are distinguished by their extraordinary juiciness and natural taste.
Ingredients for making chopped cutlets
Step-by-step preparation of chopped cutlets
Sometimes letters come to the site about how to cook this or that, if you have no culinary experience at all. Strictly speaking, we try to make and explain all recipes in as much detail as possible. But they probably mean very simple, basic dishes. For example, homemade cutlets. Today is just such a topic - dedicated to novice cooks.
It is better to cook such cutlets from minced meat. You can buy it from the store if you are confident in the quality and freshness of the meat, or from something you make yourself if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and chop it in a convenient way.
It should be noted that homemade cutlets turn out tastier if you add a piece to the minced meat. This will make them a little fattier (and higher in calories, unfortunately), and much tastier. However, here too it’s a matter of personal preference: if you like lean meat, prepare dietary ones, it’s completely possible.
Homemade cutlets according to this recipe are tender, juicy on the inside and crispy on the outside.
Ingredients- minced meat -600 g
- onion - 1 pc.
- egg – 1 pc.
- milk -1 glass
- loaf or white bread – 5 pieces
- salt pepper
- vegetable oil for frying cutlets
Peel the onion and grind it in a blender. You can also scroll it through a meat grinder or simply grate it on a fine grater. Do not forget to wet both the onion and the knife in cold water more often - this “folk remedy” will protect you from tears.
Pour milk over the bread and leave for 10 minutes to swell. An important point, and necessary if we want to get fluffy cutlets.
Then in a large bowl combine the minced meat, onion, bread, which must be thoroughly squeezed out of the milk, salt and pepper. Beat the egg in there.
Mix the entire mixture thoroughly and beat the minced meat. It must be homogeneous, so we work with our hands. Another tip: you need to “beat” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for preparing the future cutlet, for example, throwing pieces of meat onto a hard surface or at least just into a bowl of minced meat. This is a proprietary technique for meat, but it can be used in relation to any others: the meat becomes elastic, “alive”, excess liquid leaves it, and in return its softness increases.
Form small cutlets.
Pour a few tablespoons of vegetable oil into a frying pan (I use olive oil) and fry the cutlets first with one,
and then on the other side until golden brown.
OK it's all over Now. The cutlets are ready. This was the right recipe for homemade cutlets, enjoy it for your health!
When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you have added lard. If the cutlets are dietary, then they are tasty both hot and cold.
How to make homemade minced meat cutlets so that they are juicy and delicious?
Recipes:
For most people, meat cutlets are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.
This dish is prepared from various types of meat and even fish. To prevent the cutlets from becoming boring, I cook them using a variety of recipes.
Minced meat cutlets - a classic recipe in a frying pan
To create delicious cutlets, housewives traditionally use minced beef and pork. Each housewife determines the proportions of meat used to create it independently, but I follow my own recipe.
Set of required products:
- veal – 0.8 kg;
- pork rump – 0.8 kg;
- onions - 2 large onions;
- garlic – 1.5 heads;
- black bread - 1/3 loaf;
- milk - 1 glass;
- greenery;
- salt pepper.
Cooking :
I wash the meat several times and let it dry. If there is pleura on the veal, I get rid of it. I cut it into small pieces. At the same time, I cut the bread and pour it with milk.
To get tender, homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.
I get the most appetizing aroma by blending it in a blender. I salt and pepper all ingredients. I mix everything by hand.
When the minced meat is ready, I put the frying pan on the stove. I cook the cutlets in refined oil, covered.
To prevent the minced meat from sticking to your palms, I place a container of cold water near me. I form the blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from any cracklings that have appeared.
The cutlets come out tender and very tasty!
Not long ago, my fitness trainer insisted on excluding pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted which meat to choose for making cutlets, and settled on turkey.
List of ingredients:
- ham – 2 kg;
- heavy cream – 300 ml
- egg - 1 pc.;
- ground salt and pepper;
- breadcrumbs;
- refined oil – 200 ml;
- butter – 200 g.
Simple cooking process
I remove the butter from the refrigerator so that it comes to room temperature. I buy meat on the day of cooking. I wash it thoroughly, remove the skin and separate it from the bones (I also cook soup on the skin and bones).
I cut the meat into pieces and grind it twice in a meat grinder; on the second pass, I add oil.
I beat the egg into the resulting mass and pour in the cream. Sprinkle salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use regular ground black pepper), then mix everything well.
I sprinkle breadcrumbs onto the paper. When forming cutlets, I always keep a bowl of cold water on hand. I dip the pieces in breading and place them in a frying pan greased with sunflower oil.
I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.
Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.
Very often, when buying ready-made minced pork, you may be faced with the fact that its fat content is simply off the charts. Therefore, to make the cutlets from it tasty and nutritious, you can add a little potato to its composition in addition to the loaf.
For cooking you will need the following products:
- fatty minced pork – 1 kg;
- loaf - a third of a loaf;
- medium potatoes - 2 pcs.;
- onion – 1 large onion;
- egg – 1 pc.;
- sour cream – 1 tbsp. l.
- sunflower oil – 1 tbsp. l.
- water – 1 glass
- salt and black pepper.
Cooking process:
First of all, I soak the sliced loaf in water. When its crust becomes soft, I squeeze it and pass it together with the peeled onion through a meat grinder. I add them to the minced meat and mix.
Grate the peeled potatoes using the finest grater. I squeeze it lightly in gauze, removing excess moisture, and add it to the rest of the products. I add sour cream there and beat in an egg. Then, after adding salt and pepper, I mix everything well and beat it until the head becomes dense.
I cook these cutlets in the oven, preheated to 190C, on lightly greased baking paper. I make them large enough, immediately place them on a baking sheet, and bake for about 20 minutes.
After this time, add half a glass of water to the cutlets and continue cooking until fully cooked for another 25 minutes. Excess fat from the cutlets will be used for their own cooking.
This cooking method allows you to create truly delicious cutlets.
The hardest thing for me to cook is minced beef. That's why I prefer to buy it ready-made. But it’s very easy to make juicy cutlets from it.
To get started, collect the following products:
- Minced beef – 1.5 kg;
- Onions – 3 pcs.;
- mustard – 3 tbsp. l.;
- garlic – 8 cloves;
- eggs – 3 pcs.;
- milk – 3 tbsp;
- potatoes – 6 pcs.;
- semolina;
- vegetable oil;
- salt;
- breadcrumbs.
Recipe:
Rub the peeled potatoes and onions on a fine grater. I press the garlic cloves through the garlic press. I boil the milk and cool it. I grind the defrosted minced meat again.
In an enamel container, I combine the minced meat with the previously prepared products. I whisk boiled milk with egg and mustard and add it to the rest of the ingredients. Add spices and stir until thick and homogeneous.
On paper I mix semolina with breadcrumbs. I make small cutlets. I bread them by directly placing them in sunflower oil heated in a frying pan.
Fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to low. In this state I cook for another 10 minutes.
The cutlets fried in this way are slightly tough on the outside, but thanks to the original breading on the inside they are very tender.
Fish cutlets perfectly combine the concepts of tasty and healthy. They are very easy and quick to prepare and are very nutritious.
Products required for preparing the dish:
- Pollock (cod) fillet – 1 kg;
- Egg – 1 pc.;
- Loaf/white bread -150g;
- water – 100 g;
- lard – 100;
- salt;
- breadcrumbs;
- refined oil.
Cooking step by step:
First step: I wash the fish and dry it with a kitchen towel and cut it into small pieces. I also cut lard.
Step two: To make the crust of the loaf soft, fill it with water for a couple of minutes, then squeeze out the excess liquid.
Third step: I beat an egg into a bowl with lard and fish, knead the soaked loaf and add salt. I mix the minced meat thoroughly and make cutlets. If the minced meat is too liquid, you can add a little semolina and let it sit for a while.
Step four: I fry the cutlets constantly turning them over. Then I close the lid for 6 minutes to steam them.
The fish cutlets are very juicy and have a golden brown crust.
Minced meat cutlets in the oven - recipe with tomatoes, cheese and gravy
Using this unusual recipe, you will create not classic cutlets, but a real culinary masterpiece.
You will need the following products:
- minced pork/beef – 500 g;
- cheese – 50-70 g;
- baguette – 150 g;
- garlic – 1 clove;
- egg – 1 pc.;
- tomato – 2 pcs. medium size;
- milk – 150 ml;
- onion - 1 onion;
- salt, pepper - 5 g each.
Creating a masterpiece:
I cut off several pieces from the baguette (it is advisable to use only the pulp) and soak it in milk. Then I take a stainless bowl and knead the soggy baked goods into it. I add minced meat and egg there.
I peel and finely chop the garlic and onions, and then add them to the other ingredients. Salt and sprinkle with ground black pepper on top. I mix everything well and beat it.
I turn on the oven to warm up to 170C. Then I prepare the baking sheet. I cover it with kitchen paper and lightly grease it with vegetable oil.
I choose dense tomatoes, so when I cut them into thin slices, they don’t fall apart. I chop the hard cheese into small squares.
Then I form the cutlets and immediately place them on a baking sheet. I place tomatoes and cheese on top of the workpieces. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.
This summer, after unexpectedly receiving minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, I am now sharing it with everyone.
A set of products needed for cooking:
- minced chicken/fillet – 1 kg;
- young zucchini;
- carrots – 1 pc.;
- egg – 1 pc.;
- fresh herbs (dill/parsley/basil);
- salt and spices;
- flour/crumbs for breading.
Cooking process:
I defrost the minced meat and drain as much liquid as possible. I wash the zucchini and carrots thoroughly several times. Then I grate it on a fine grater and mix it with minced chicken. To make the mass more homogeneous, I additionally blend it with a blender.
I add chopped fresh herbs, spices and an egg to the resulting mass. I mix everything well.
Then I heat a frying pan with sunflower oil over moderate heat. Having made the meat preparations, I roll them in flour and put them in oil. I fry all the batches on both sides, placing them in a small saucepan. Then I pour a little water to the bottom and steam for 3-5 minutes.
The cutlets turn out very tasty. Their appearance is very appetizing, it gives the impression that summer has been placed on a plate.
Many of us remember the taste of cutlets from the canteen from our school days. The most interesting thing is that they didn’t leave the house for a long time. I recently had the opportunity to meet with my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)
To prepare them you will need:
- minced meat – 1.5 kg;
- white bread - loaf;
- onions - 9 onions;
- garlic – 1 head;
- salt pepper
- breadcrumbs
- vegetable oil.
Cooking method:
I peel and chop the onion and garlic using a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it out and grind it into a bowl with minced meat. We also send grated onions and garlic there, as well as spices.
I mix all the ingredients thoroughly, making the minced meat tight; if it crumbles, add a little boiled water to it; if it is liquid, add flour.
I form the cutlets onto a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although the recipe calls for them to be cooked in the oven).
When the oil starts to sizzle, I coat the pieces in breadcrumbs and send them to fry over moderate heat. After turning them over, cover the pan and let them fry for another 5 minutes.
The cutlets really taste exactly the same as they did in childhood.
My husband is a fisherman, so we often have river fish at home. In winter, most often it brings small pikes. There’s nothing special to fry there, but the cutlets they make come out just right.
For preparation you will need:
- pike – 1.8 kg;
- lard – 180 g;
- white bread – 6 slices;
- water – 1 tbsp.;
- egg – 2 pcs.;
- onions - 2 onions;
- butter – 50 g;
- breadcrumbs;
- salt pepper.
Quick cooking:
I clean the fish and wash it thoroughly under running water. I rid it of the head, ridge, skin and large bones. I cut it into small pieces. I fill the bread with water and let it sit for a while until it softens, then I drain the water.
I peel the onions, finely chop them and fry them in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.
With wet hands, I form the cutlets, dip them in breadcrumbs, and place them on a heated frying pan. The fire should be moderate, otherwise it will burn too much.
I fry them on one side for about 3 minutes, then turn them over to the other and cover with a lid. After 5 minutes, I remove the finished cutlets from the pan.
Thanks to the addition of lard and fried onions to the minced meat, the taste of the fish is almost invisible. My family really likes them.
Another dietary option for getting protein into the body is cutlets made from minced chicken. We only eat them hot, so I only cook them for once.
Product set:
- Minced chicken – 0.5 kg;
- Onions – 2 pcs.;
- Egg – 1 pc.;
- Spices for chicken;
- Salt, ground pepper.
Very quick recipe:
I break the egg and carefully separate the white from the yolk. I place the protein in a bowl with minced meat, salt and ground black pepper. I mix everything thoroughly.
I peel and finely chop the onion and add it to the existing mixture. Then I mix again. I immediately place the formed pieces on a heated surface. I fry the cutlets in a Teflon-coated frying pan under a lid for about 10 minutes. I do not add oil.
And as a side dish I often serve it with stewed cabbage.
For a very long time I thought steamed cutlets were tasteless. That was until I got a multicooker and, due to lack of free time, cooked cutlets with it. Of course, fried cutlets look more beautiful, but their taste is indistinguishable.
To prepare them you will need:
- chicken fillet – 0.5 kg;
- beef – 0.5 kg;
- onions – 2 pcs.;
- potatoes – 1 pc.;
- loaf - 1 slice;
- garlic – 1 clove;
- egg – 1 pc.;
- salt pepper;
- sesame.
Cooking method:
I wash the meat under running water and dry it with a paper towel. Then I chop it and put it through a meat grinder, along with peeled vegetables and bread.
Add salt, black pepper and a chicken egg to the resulting mass. I mix everything thoroughly. I form medium-sized cutlets, roll them in breadcrumbs and place them in a special bowl for steaming in the gadget.
I pour water into the multicooker bowl and place a bowl on top. I select the “Cooking” mode (see the name of the mode in your instructions, it is different for different brands), and set the time to 25 minutes.
After all, after the end of the time, the device automatically switches to the keep warm mode, and the cutlets may be overcooked.
I hope these simple recipes for such a classic dish as minced meat cutlets will become your indispensable helpers.
Potato cutlets with minced meat - hearty and tender - video recipeThey turn out fluffy, like pancakes! Very tasty, tender and filling – you won’t be able to pull them off by the ears! Be sure to try this recipe!
I ask you not to be modest and share this collection on social networks.
Meat cutlets are a traditional dish of Russian cuisine, which is probably regularly prepared in every family, without exception. From early childhood, we associate cutlets with the warmth and comfort of home, with the love and care of mother and grandmother, with sincere family lunches and dinners. The secret of such popularity of cutlets is that they are very tasty and filling, quite simple and quick to prepare and are inexpensive compared to other meat dishes. Homemade cutlets, made from minced meat, have a very soft consistency, so they are easily chewed and absorbed by the body, which makes them an indispensable dish in the diet of children, the sick and the elderly.
Useful information How to cook homemade pork and beef cutlets - a simple recipe for juicy cutlets with step-by-step photosINGREDIENTS:
- 500 g minced meat (pork + beef)
- 1 large onion
- 1 egg
- 3 – 4 small slices of white bread
- 1 tbsp. l. sour cream
- 2 tbsp. l. breadcrumbs
- 3 tbsp. l. vegetable oil
- salt, pepper, khmeli-suneli
COOKING METHOD:
1. Let's start preparing homemade cutlets by soaking the bread for 5 - 10 minutes in cold water.
Many housewives soak bread in milk so that it is properly saturated with it and imparts its taste to the cutlets. However, since a lot of milk is used for soaking, and only a small part of it ends up in the cutlets, and the rest is thrown away, my mother taught me to soak the bread in plain water, and add a spoonful of sour cream to the cutlet mince instead.
2. Chop the onion very finely. Some cooks grind onions together with meat in a meat grinder. I do not recommend doing this, as this releases a lot of juice from the onion, which simply evaporates during the process of cooking the cutlets, and the cutlets turn out drier. Onions cut with a knife retain more liquid and make the cutlets juicy and flavorful. 
3. Place minced meat, egg and sour cream in a bowl.
For classic homemade cutlets, mixed minced pork and beef are best suited. Pork gives the cutlets tenderness and juiciness, and beef adds its rich meaty taste and slightly reduces the fat content of minced pork.
4. Squeeze the bread a little, peel off the crusts and add to the minced meat along with the onions. Add salt and spices. I like to add khmeli-suneli seasoning to these cutlets; with this Georgian mixture of various spices, they turn out very aromatic and rich in taste. 
5. Knead the cutlet mince thoroughly with your hands until smooth. Beat it several times to remove air from it. To do this, collect all the minced meat with both hands and forcefully throw it back into the bowl.
6. Form round or oblong cutlets from the minced meat and roll them on all sides in breadcrumbs. If you don't have breadcrumbs, you can use regular flour. Before making each cutlet, I advise you to rinse your hands with water, this will prevent the minced meat from sticking to them. 
7. Heat vegetable oil in a frying pan and place the formed cutlets. You can pack them quite tightly, as they will shrink in size during cooking. Fry over medium heat until golden brown for 5 minutes. 
8. Then turn the cutlets over and fry the other side in the same way.
9. To make homemade cutlets soft and juicy, pour a little hot water into a frying pan, close it with a lid and cook over low heat for 15 minutes, turning the cutlets once during cooking.
Lush, juicy and delicious homemade cutlets are ready!
To make homemade cutlets less high in calories, you should, first, pay attention to the quality of the minced meat. Usually in production, minced meat is made from fatty meats and even additional animal fats are added. Therefore, it is better to prepare minced meat at home, using mainly lean beef and a small amount of pork tenderloin. Cutlets made from homemade minced meat are much less fatty and high in calories and are more suitable for children's and diet food.
Secondly, you can regulate the amount of bread in the cutlets - the less there is, the more dietary the dish turns out. However, bread gives the cutlets looseness and fluffiness, that is, a more delicate and soft structure. Homemade cutlets without adding bread will turn out too dense and dry. So you need to find your own proper balance. You can use healthier types of bread to make cutlets - rye or wheat with bran, and some cooks even replace bread with oatmeal.
Thirdly, instead of frying cutlets in vegetable oil, you can use dietary cooking methods - bake them in the oven or steam them. This also significantly reduces the calorie content of the final dish and increases its beneficial properties.
The most common dish is cutlets; they are loved in every family and are prepared from all types of meat. They come from France, and the natural meaning of this word is rib. After all, they used to be cooked only with a bone, by analogy with a Kiev cutlet, so that it would be easier to pick it up with your hands. Later in Russia they began to prepare them a little differently, various chopped cutlets, chops, with buckwheat, etc. appeared. Now there are a lot of interesting recipes on how to cook delicious cutlets at home, diversify the content of ingredients and fillings.
Recipes for juicy homemade minced meat cutletsIt’s no secret to any housewife that cutlets are a dish that can feed the whole family. But not everyone has several original recipes to diversify their home menu: everything, as a rule, is prepared according to one long-tried method. Try frying the same cutlets, but a little differently: use unusual ingredients for minced meat (for example, beans), add filling, use a different cooking method.
Tips to help you cook perfect cutlets, regardless of the recipe:
- Butter will make them even more tender and juicy.
- There is no need to add eggs to prevent the cutlet from falling apart; they can make them tough.
- Don't be afraid to add more onions, carrots, and potatoes.
- For better processing of meat in a meat grinder, it is better to freeze it first.
- Mix not only types of meat such as beef with pork, but also don’t be afraid to add turkey and chicken.
- Filling options can be different, for example: buckwheat porridge, zucchini, butter.
- When grinding meat, throw in a little bell pepper, zucchini, herbs, a little garlic, cabbage, carrots - vegetables will make your dish much tastier.
- Meat can not only be passed through a meat grinder, but also chopped with a knife.
- With the help of bread, the cutlets gain additional tenderness and become fluffy.
- During cooking, cover the pan with a lid; when frying the other side, reduce the heat - the dish will be well cooked from the inside.
- Using any cutlets it is easy to make a homemade semi-finished product.
The peculiarity of such cutlets is that they are very juicy and soft. Juiciness is achieved through the use of several types of meat for minced meat and cabbage.
Source products:
- 200 grams each of minced pork, beef, chicken;
- 2 pcs. onions;
- 500 grams of white cabbage;
- 1 PC. eggs;
- to taste: salt, pepper, seasonings;
- flour or breading.
Cooking process:
Mix all the minced meat thoroughly together. Add the cabbage and onion minced through a meat grinder, add salt and pepper, beat in the egg, mix well again, beat and the minced meat is ready for frying. Use the additional cooking tips above to ensure your cutlets turn out juicy.
Minced chicken cutlets with mushroomsTo give chicken cutlets some extra flavor, use mushroom filling. This way the cutlets will be tender and not dry. The ingredients listed below are in quantities for servings for two to three people.
Source products:
- 200 grams of minced chicken;
- 10 grams of dried mushrooms;
- 30 grams of milk;
- 1 PC. onions;
- 1 PC. eggs;
- salt and pepper to taste.
Cooking method:
Soak the mushrooms separately in advance, boil, finely chop and fry together with the onions in sunflower oil. Mix salted and peppered minced meat with milk, mix thoroughly, beat on the table until a homogeneous consistency is obtained. Having formed thin layers of meat, place the filling in the center and wrap it like a pie or dumpling. Next, dip the resulting cutlets in the mixed egg and separately in the breading. Fry and serve with a side dish such as pasta.
Minced pork and beef cutletsThis recipe is classic, the most common. It is believed that cutlets made from a mix of these types of meat are juicier and more tender.
You will need:
- 500 grams each of pork and beef (you can use veal);
- 1 PC. onions;
- 1 PC. eggs;
- 2-3 pcs. white bread;
- 150 ml milk;
- salt and pepper to taste, use breading.
Cooking process:
Soak bread without crusts in milk in advance, twist the meat, grate the onion with a grater, thoroughly mix all the ingredients with the egg, beat the resulting minced meat. Form cutlets and roll them in breading. Fry in a hot frying pan with vegetable oil on both sides. Bon appetit!
Secrets of cooking chicken KievThese famous cutlets are prepared exclusively using chicken fillet with the presence of a leg in it. They feature complex cooking technology. Firstly, it is important to correctly form the fillet meat into a cutlet along with the protruding bone, and secondly, bring it to readiness so that the meat is completely fried and the oil inside does not leak out.
Ingredients:
- 2 chicken breasts with legs;
- 150 grams of butter;
- 50 grams of dill;
- 1 clove of garlic;
- 1 PC. eggs;
- 5 tbsp. crushed breadcrumbs;
- salt and pepper to taste.
Cooking process:
- Pre-prepare the “green butter” for the filling: finely chop the herbs and garlic, add to the softened butter, add salt and mix well. Take cling film, lay out the resulting mixture, wrap it to form a sausage, and put it in the freezer.
- In the first breast, trim the skin near the leg, turn out the bone at the joint. Separate the meat from the breast bone, cut off a small part from the resulting fillet. Remove all longitudinal tendons, give an even thickness to the entire fillet (in thick parts, cut the fillet in half with horizontal movements of the knife and open it like a book), beat lightly (it is important that the beaten meat is whole, not thin), add salt and pepper.
- In most of the fillet, along with the leg, cut out the bone with a fork, clean the remaining bone from the meat so that it remains bare, cut off the thickened part. Using a knife, unfold the meat like a book and beat it off.
- Take out the frozen butter, cut off a piece and place it in the middle of the larger sirloin, cover tightly with a small, beaten sirloin on top. Wrap the meat like a meatloaf, folding the edges in so that there are no open holes where oil could leak out.
- Dip the resulting cutlet in the egg and then in the breading. Do this 2 times with each piece. Roll very carefully so that the pieces do not stick to the batter and lose their beautiful shape.
- Frying occurs in deep fat, after which it is necessary to bake in the oven. Place the cutlet in a large amount of hot sunflower oil for 4 minutes, then take it out, place it on a paper towel to pat dry and immediately put it in the oven for a couple of minutes. Serve chicken Kiev fried in the oven immediately.
Diet steamed turkey cutlets are an ideal tasty meal for your child and those on a diet. Turkey meat is considered dietary, slightly different from chicken, but just as tender and airy. Cook it in a double boiler or in a slow cooker. This is an easy recipe that cooks quickly!
Source products:
- 500 grams of turkey fillet;
- 1 PC. onions;
- 2 pcs. white bread;
- 1 PC. eggs;
- 0.5 tbsp. milk;
- spices to taste.
Cooking method:
Find out other recipes.
Fish cutlet recipesFish is ideal for preparing dietary dishes; the cutlets are especially tender. Sometimes a fish cake will be prepared in such a way that you will never guess that it is fish. If you are going to prepare such a dish, it is important to choose a type of fish that is as non-bony as possible (like carp). The cooking itself will not be quick, because it is necessary to properly profile the fish, remove every single bone, and only then do the minced meat. There are a huge number of different ways to prepare fish cakes.
Cutlets made from pike, carrots and lardPike is an extremely tasty fish, but it’s true that it’s not for everyone. The cunning of this fish is its bonyness, so be careful, attentive and scrupulous in the process of preparing minced meat: not a single bone should remain inside.
Ingredients:
- 500 grams of pike;
- 100 grams of lard;
- 1 PC. onions;
- 1 PC. carrots;
- 1 PC. eggs;
- 2-3 pcs. white bread;
- spices to taste.
Cooking process:
Salmon is a delicious product, not cheap, but satisfying. Steaming this fish is no less tasty: it comes out tender, juicy, dietary and lean. During the cooking process, add cheese to the salmon meat - then it will turn out twice as tasty.
Ingredients:
- 200 grams of salmon;
- 2 pcs. onions;
- a bunch of greenery;
- spices;
- 0.5 tbsp. milk;
- 1 PC. eggs;
- 1 PC. white bread without crust.
Cooking process:
Also try cooking by watching step-by-step cooking recipes with photos and videos.
Video recipe for preparing 3 sauces for homemade cutletsThe sauce is an important component of the dish. By preparing the gravy, ordinary cutlets turn into festive ones. You just need to know the necessary secrets and the right recipes for sauces specifically suited to them. Watch the video that suggests preparing 3 completely different sauces for homemade cutlets with a detailed description and some tips: