How to fry homemade cutlets in a frying pan. How to deliciously fry homemade cutlets and semi-finished products in a frying pan. Cutlets “Exceptionally tasty”

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat. An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets cannot be juicy enough.

You can also add chicken, turkey to the cutlets, or cook them only from poultry.

Fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.

Other Ingredients

Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread(loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.

Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.

TO fish cutlets you can add cream, which will add tenderness to the dish, or lemon juice, enhancing the taste of fish.

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
4. It is better to cover the finished minced meat cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
5. You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. Can be used breadcrumbs(store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.

The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

Recipes

Ingredients

• 750 g chicken pulp (equal parts breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt;
• ½ teaspoon ground black pepper;
• melted or butter- for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

Ingredients

• 300 g beef;
• 200 g pork;
• 150–200 g fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1–2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Preparation

First cook mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, salt and pepper the filling and let it cool.

While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper - to taste;
• 100 g butter;
• vegetable oil- for frying.

Preparation

Cod fillet and onions pass through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.

Roll the cutlets in chopped oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.

Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago it came to us precisely from refined and sophisticated France. Then the “young lady” looked like a piece juicy beef on the bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).

Over time, the Russian people began to transform the “French woman” to suit their tastes and ideas of beauty - they began to beat the meat, and after years they even turned it into minced meat. Removing the bone accordingly. So the “foreign” fashionista became a Russian cutlet.

What are cutlets made from at home? Pork, beef, chicken, turkey? Also probably fish, seafood, liver, mushrooms. There are often recipes with cereals and vegetables. And I’m sure every housewife has her own proprietary secret delicious cutlets.

I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the “you can swallow your tongue” category, then I follow them strictly. Today we are talking about meat cutlets Oh.

So, ten tips on how to how to cook delicious meat cutlets.

1. Minced meat - only homemade. No purchase compromises, even if they are of a thousand times proven quality.

2. Meat is of high quality. “The third grade is not a waste” will do, but we’ll leave it for regular cutlets, everyday, and for local culinary masterpiece Buy a good pork butt, veal tenderloin from the market. Pork is fattier, beef or veal is lean.

3. Minced meat - freshly prepared. Of course, you can take it out of the freezer and defrost it, in this version you will also get cutlets, no one argues, but we are talking about tasty and juicy cutlets, yes? Then we take out a meat grinder and grind the minced meat.

4. You can cut it. Small. As small as it gets. In this version, meat fibers are not crushed by the circle-knives of the meat grinder, retaining more juice. But this advice is, let’s say, theoretical; I don’t have enough patience for such delights.

4. Bread. Necessarily. Thanks to it, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It’s not at all necessary - there are lovers and rye bread. I am a conservative: I take three or four slices of the day before yesterday’s loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it’s completely “ah!”). When the crumb gets wet, I squeeze out the bread.

5. Egg. I don't add it. It makes the minced meat denser and harder. I don't like. It is usually taken to ensure that the cutlets do not fall apart during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply don’t add it.

6. Other additives.

Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everybody, but we like it. You can have a lot of onions - some amateurs, like my husband, manage to make quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can't do that. I limit myself to one large onion per half kilo of meat.

I grind the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when it’s homogeneous minced meat onion comrades meet.

If the meat is very lean, it is good to add a little lard or other fat - again for the juiciness of the cutlets.

Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend saving pumpkin, carrots, zucchini, cabbage, potatoes and other goodies for the next portion.

Spices - I don’t recognize anything except black pepper. But again in classic version. In general, you can add whatever you think goes well with the meat.

7. Stir. With diligence and care, this is the key to ensuring that the cutlets are uniformly juicy, tasty and delicious in all places.

8. Recapture. Necessarily. Many. You scoop the minced meat into your palms, raise your arms and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. Then not a single cutlet of yours will fall apart during the frying process.

9. Place butter or a piece of ice in the middle of the cutlet.

I think this is unnecessary shenanigans. If the minced meat is of high quality, fresh and quite fatty, no amount of oil and ice will make it even tastier, it will only add work. If you doubt that you are lucky enough to buy the “right” cutlet meat, bother with butter or ice.

We sculpt with hands dipped in water so that it does not stick.

The correct frying pan is with a thick bottom. Cast iron is ideal.

Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without any breading at all.

The oil is hot, the frying pan is clean. After each frying batch, thoroughly remove any burnt marks.

Fire is close to minimal.

Fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.

I wish you good luck in preparing delicious meat cutlets and in addition I offer you more several proven recipes for delicious colettes from Zest:

It's impossible to resist the fried cutlets. Amazing smell, delicious crispy crust, tender minced meat- all this makes them the perfect dish. It is especially good to combine cutlets with mashed potatoes.

Stores sell cutlets of different compositions, shapes and manufacturers, but the most delicious cutlets - homemade.

Fry delicious homemade cutlets in a frying pan, step-by-step cooking recipe

For cutlets you will need half a kilo of meat, an egg, a little milk and a loaf of bread, a couple of medium-sized onions, salt, spices (usually ground black pepper), as well as crackers or flour for breading.

To fry cutlets in a frying pan First of all, you need to turn the meat into minced meat. Then add finely chopped onion, loaf pulp soaked in milk (you can use water) and an egg. Add spices and salt to the resulting mass and mix thoroughly.

Recipe for homemade cutlets in a frying pan

The next step will be the formation of cutlets. It is not necessary to give them a standard look; you can vary the size. However, it is advisable to make them the same so that they reach readiness in the same time.

Useful advice on how to fry cutlets in a frying pan:

If you wet your hands, the process will happen faster, because the minced meat will not stick to them.

The finished cutlets are rolled in breadcrumbs. This is not necessary if you are using a non-stick pan for frying. However, this is a matter of taste - breading helps create a crust.

How long to fry cutlets in a frying pan

Place the cutlets in oil already heated in a frying pan. In this case, a crust quickly forms, which prevents the juice from flowing out. When this happens, turn the cutlets over, wait for a crust to form on the other side, then reduce the heat by half and leave to cook for another 5-7 minutes. At this stage, you can cover the pan with a lid, then they will simmer a little longer, but more juice will be retained.

Video on how to fry cutlets in a frying pan:

If you still haven’t figured out how to fry cutlets in a frying pan, then we offer you a video on this topic:

We hope you liked the recipe for fried homemade cutlets in a frying pan, and you will share this dish with your friends and acquaintances! 🙂

To prepare cutlets, you can use beef, pork, lamb, veal or poultry. Before preparing minced meat, the meat must be washed, connective tissue and tendons removed, cut into small pieces and passed through a meat grinder. For cooking fried cutlets you should choose fatty meat or add lard so that they are more juicy. A large selection of semi-finished products (namely minced meat) in stores makes it much easier to prepare fried cutlets. Enough to buy ready minced meat, and in home kitchen just add the missing ingredients to it. And now myself fried cutlets recipe.

So, you will need:

for preparing minced meat:

Minced meat - 500g

Onion - 1 piece

Fresh garlic - 4-5 cloves

Milk - 180-200 ml

White wheat bread (stale) - 100-130g

Chicken egg - 1 piece

Salt - to taste

Wheat flour for dredging cutlets (you can use breadcrumbs)

Vegetable oil or lard for frying

to prepare the gravy:

Tomato paste - 4 tablespoons

Onion - 1 piece

Vegetable oil - 100g

Ground black pepper - 1/2 teaspoon

Granulated sugar - 1/2 teaspoon

Salt - a pinch

Boiled water

Cooking method:

Place the meat minced in a meat grinder into a deep bowl.

Separate the bread crumb from the crust, crumble it into a small bowl and pour in milk to soften.

Peel the onion, wash it and chop it very finely with a knife on a board.

Peel the garlic, rinse in running water and chop it.

IN minced meat for cutlets put the prepared onions and garlic, add ground black pepper, sugar, salt and mix everything well.

Add the bread soaked in milk to the minced meat and mix it well again.

Beat in the egg and mix everything thoroughly again.

While mixing, you can lightly beat the minced meat with your hands.

When your minced meat for cutlets becomes evenly mixed, it is ready to cut it into cutlets.

Butcher minced meat for cutlets oblong shape. Roll in flour or breadcrumbs. Place them on a board or table surface.

Place the frying pan on the fire, heat it up and pour in vegetable oil or put lard into it. Place the cutlets in the pan. After frying one side, turn over. You can cover the frying pan with a lid for two to three minutes, then open and fry the cutlets until cooked (about 8-10 minutes).

Ready cutlets place on a plate.

Prepare the gravy:

Coarsely chop the peeled and washed onion. Pour vegetable oil into a preheated frying pan, add onion and fry until golden brown.

Put it in a mug tomato paste, add a pinch of salt, ground black pepper, sugar and pour water to cover the pasta by 2.5-3 cm. Mix everything until smooth and pour into a frying pan with fried onions.

Mix the onion with the tomato and simmer over low heat for 5-7 minutes, stirring constantly. Place the prepared gravy in a gravy boat or bowl.

Serve ready fried cutlets, poured with tomato sauce, hot. They can be served as a side dish boiled or fried potatoes, mashed potatoes, pasta, noodles, various cereals or salads.

Bon appetit!

If you have prepared a dish according to our recipe, leave your comment with a rating or ask questions if you have any.

Many of our fellow citizens, born during the Soviet Union, remember how their mothers and grandmothers regularly prepared homemade cutlets. This simple dish was a frequent guest on almost any table of any family.

Years have passed and modern housewives, accustomed to semi-finished products, have forgotten how to cook cutlets. The few who tried to do this most often refuse to continue this practice, since the finished “dish” did not at all please their loved ones.

In fact, there is nothing easier than frying homemade cutlets, you just need to know a few secrets of preparing them correctly.

Meat

To make the cutlets tasty and juicy, you need to buy the right meat. You can, of course, buy ready-made minced meat. However, it is unlikely to be made from meat premium. So it’s better not to risk your reputation as a good housewife, but to buy meat and make minced meat yourself.

For cutlets, you should not take the most expensive pieces of beef pulp - tenderloin. Parts such as shoulder, neck, back or brisket are quite suitable. True, for good minced meat Beef alone is not enough. You will also have to “splurge” on pork. Here the most acceptable option would be fatty pieces or lard in general. It is this additive that will make the cutlets juicy and tender.

Before you grind the meat in a meat grinder, you need to prepare it. To do this, you will have to remove all the films from it, remove the veins, cartilage and small bones. As for the degree of grinding, chefs do not have a common point of view. However, practice shows that for homemade cutlets it is best to grind the meat once, placing a medium-sized wire rack in the meat grinder.

And, of course, about proportions. The best option is 0.5 kg of pork per 1 kg of beef. But you only need to put 250 g of lard per kilogram of meat. Otherwise, the cutlets will turn out too fatty.

Bread

Now about the bread. For some reason, a number of housewives believe that it is added to minced meat solely for the sake of quantity, i.e. for the purpose of saving. But no! Bread is one of the essential ingredients minced cutlet. True, here you also need to maintain the correct proportions. These are cutlets after all meat dish, not bread. But more on that later.

Stale bread is best for cutlets. You shouldn’t buy a fresh bun and stuff it into minced meat. It is advisable to buy a white loaf the day before and let it dry. The crusts must be cut off from bread “prepared” in this way. After this, the loaf is cut into pieces and soaked in cold milk. You can also soak it in water; this will not greatly affect the taste of the finished cutlets. The swollen bread should be kneaded and mixed with minced meat.

Returning to the proportions, we can say the following: for every kilogram of meat you will need 250 g of bread, soaked in 0.3-0.4 liters of milk or water.

Should I add eggs and onions to cutlets?

In addition to meat and bread, cutlets have one more ingredient that you can’t do without - eggs. They serve as the cement that prevents homemade cutlets from falling apart during the cooking process. However, here you also need to observe moderation: for 1 kg of original meat, 2-3 eggs are enough. If you put more, the cutlets will turn out too tough.

And now about the optional components. Many people add onions to minced cutlets. This is not prohibited. Experts believe that it is best to grind the onion through a meat grinder along with the meat. You can simply cut it, but only very finely. Otherwise, it will not be cooked through. ready-made dish There will be a sharp and slightly bitter taste. As for the amount of onions, expert opinions coincide: for every kilogram of meat you will need 200 grams.

You can also add various spices to the minced meat. Ground black pepper, paprika or chili pepper will perfectly complement the taste. If desired, you can add finely chopped herbs such as dill and parsley. Mint or cilantro can add special charm to the cutlets. But this is already for amateur gourmets.

How to make cutlets correctly

It is not recommended to make cutlets from freshly prepared minced meat. It’s better to cover the bowl with cling film and put it in the refrigerator for half an hour. This will allow the meat juices to be absorbed into the bread, and the spices to give the entire semi-finished product a spicy aroma.

After this, the minced meat must be thoroughly kneaded again so that it is saturated with air. Some cookbooks advise adding a handful of crushed ice to it. This seems to make the cutlets juicier. However, if the above proportions of different types of meat are observed, then you can do without ice.

Now it's time to start making cutlets. There are no special secrets here. Hands are wetted in cold water, a certain amount of minced meat is taken from the bowl and rolled into a ball, which is then flattened on both sides. The resulting cutlet is placed on the board awaiting frying. Although you can immediately roll it in breading and place it in a frying pan.

Breading secrets

By the way, about breading. It is needed so that the cutlet is covered with an appetizing crust and all the juices remain inside it. You can use breadcrumbs purchased at the supermarket as a coating. However, most chefs do not recommend doing this. It is better to prepare them yourself by grinding white bread in a blender.
You can roll the cutlets in regular flour, adding a little salt to it. Some people prefer to bread semi-finished meat products in semolina or sesame, but these are already controversial options.

But breading in lezone is a normal restaurant practice. The strange word “leison” hides what our housewives are accustomed to calling “batter.” Leison is made quite simply. You need to beat 3 eggs with 2 tablespoons of milk (or water) and a pinch of salt. There is no need to add flour to the lezon. But the cutlets must be rolled in it, and then dipped into the resulting mixture and sent to a hot frying pan.

How to fry delicious juicy cutlets

The cutlets should be fried exclusively in hot oil. It is best to use melted butter. However, plant-based is also suitable. In principle, you can even use margarine - whatever is more convenient for you.

Don't put too many cutlets in the pan. It's better to fry them in two or three batches. First, the cutlets need to be fried on both sides over high heat to form a crust. Then you can reduce the gas and, covering the pan with a lid, fry until fully cooked. You shouldn't turn the cutlets often. It is enough to do this 2-3 times.

Cutlets can not only be fried. If desired or on the recommendation of a doctor, they can be steamed or stewed.
The finished dish can be served with almost any side dish. If you have time, you can make some interesting sauce for them. Although juicy homemade cutlets are delicious on their own, without any additions. That's all the main secrets of making juicy, delicious minced meat cutlets.