Everyday and well-known dish, like homemade minced meat cutlets are obtained more delicious than cutlets belonging to semi-finished products.

Machine for the kitlet can be prepared from any meat - pork, beef, chicken, lambs, both individually and from its mixture. Cutlets from any minced meat have their own positive taste. Pork, beef or mixed minced meatballs are considered the most common in cooking. Mince can be purchased in the store, although the best option is its independent preparation.

Minced meatballs - recipe

Principles of cooking Cutlet from any minced meat have a strong similarity. Optionally, they can add potatoes, greens, mushrooms, cheese, vegetables and much more. We bring to your attention the simplest recipe kitlet. Holding it as a basis, you can experiment with ingredients.

Ingredients:

• oh, 5 kg. meat;
• 2 bulbs;
• 1 egg;
• 3 pieces of bread;
• 150 ml of milk;
• salt;
• pepper;
• bread crops and flour.

1. Skip meat through a meat grinder, pre-cutting it on suitable particles. Onions can be skidding with meat, but the cutlets will get more juicy if you make a puree from it using a blender.

2. Flose bread and fill with milk.

3. Meat minced meat together with onion mashed potatoes, uroin bread. Slide the egg, send the salt and pepper there. Mix well.

4. From the resulting mass form the cutlets, giving a flat and rounded mold.

5. Cutlets do in flour or crackers, then fry on vegetable oil on both sides. If a non-stick frying pan is involved in cooking, you can not use breading.

Secrets of the ideal Cotlet

• In the process of making minced meat, meat is recommended for 1-3 scroll into the meat grinder. With manual meat processing, the inner juice in the meat fibers are preserved.
• The bread perfectly absorbs the juice of meat into senses, so the cutlets with bread go out more gentle and juicy. Bread is better to take a worn (mealky). Fresh bread will give the cutlets an excess stickiness. Rye bread or wheat is just a matter of taste.
• Because of the eggs, the cutlets are more stringent, so their addition is not necessary.
• Cinnamon, mustard, coriander, garlic, etc. Ingredients will make the cakes more piquant.
• Comprehension of cutlets gives the addition of beef fat or a bass. Adding cream oil will warn the loss of pomp catlet.
• For the acquaintance of the dish, add potatoes in them, zucchini, beets, pumpkin, cabbage, carrots, greenery, a little kefir or sour cream.
• When the cutlets came to turn over, you need to drop fire, and cover the frying pan. It is possible to determine the readiness of the cutlets if you consider juice coming from them. The juice is transparent, and the inside of cutlets Gray - Cutlets are ready!

Did you know that the catlet is a Frenchwoman? Of course, not in that banal form in which it often appears on our tables, but many, many decades ago she came to us from the exquisite and sophisticated France. Then the "young lady" looked like a piece of juicy beef on the bone ("Cotelette" in the Russian language means "Rizshko" - it was this part of the carca for making a dish).

Over time, the Russian people began to transform the "Frenchwoman" under their tastes and ideas about the beauty - meat began to beat, and years later turned into a chopped. Removing, respectively, the bone. So "Zabigorny" fashionista became a Russian cutlet.

What do you prepare the cutlets from you? Pork, beef, chicken, turkey? Surely fish, seafood, Liver, mushrooms. Recipes are often found with croups and vegetables. And, I am sure, every mistress has its own, the branded secret of delicious boiler.

I have no secrets. There are rules that I, of course, not always following, but if it is worthwhile about the cutlets from the category "swallow", I observe them strictly. Today we are talking about meat cutlets.

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

1. Farm - only home cooking. No purchase compromises, even if they will be a thousand times verified.

2. Meat - high-quality. "The third grade is not a marriage" comes down, but it will be left for the usual boiler, everyday, but for a local culinary masterpiece, buy on the market good back of the pork, calf clipping. Pork - elder, beef or veal - lean.

3. Farm - freshly prepared. Of course, you can get out of the freezer and defrost, you also have a cutlets in this version, no one argues, but we are talking about delicious and juicy cutlets, right? Then - we get a meat grinder and grind stuffing.

4. You can - cut. Finely. So finely, as it turns out. Meat fibers in this version are not allowed by knife-knife meat grinders, keeping more juice. But this advice, let's say, from the discharge of theoretical, I have not enough patience for such sings.

4. Bread. Necessarily. Thanks to him, the juice that stands out from meat during frying, remains in the cutlets, absorbed into the bunch. By the way, about the bug. Not necessarily - there are lovers and rye bread. I am a conservative: I take three or four slices of day before yesterday (per 500 g of mincedah), cut off your crusts, pour with milk (or low-fat creams - so that at all "Ah!" It was). When the bowkish is splashing, pressing bread.

5. Egg. I do not add. It makes mince more dense and solid. I do not like. It is usually taken for the confidence that the cutlets will not break down in the cooking process, but to prevent such incidents, another secret is hidden in my pocket, so I just do not add.

6. Other additives.

Onion. It is necessary. He is juicy, it is fragrant. You can still have several pieces of garlic. This is an amateur, but we like. Luke can be many - some lovers in the face of my spouse are managed to stick enough cute cutlets despite the fact that the share of the bow is one third of the total minced volume. I can not do that. Restricting one big bulb on palking meat.

Onions twist together with meat on a meat grinder. You can rub on the grater. Cut - You can also, but I do not like when there are onion comrades in a homogeneous meat.

If the meat is very lean, it's good to add a little sludge or other fat - again for juiciness of the kitlet.

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

Spices - I do not recognize anything except black pepper. But again in the classic version. In general, you can add everything that, in your opinion, is combined with meat.

7. Mix. With diligence and thoroughness are the key to the fact that the cutlets will be evenly juicy, tasty and delicious in all places.

8. Reject. Necessarily. Lot. You dial mince in your palm, raise your hands and throw meat back into a bowl. So - at least 15 times. And better than 30. This is not one of your catlet fall apart in the process of frying.

9. Butter or a piece of ice in a camp of the cake.

I believe that this is extra fraud. If the mince is high quality, fresh and quite fat, no oil-ice will do it even tastier, only add work. If you doubt that you are lucky to buy "the right" cutlet meat, wrap up with oil or ice.

We are damped in water in the water - so as not to stick.

Proper pan - with a thick bottom. Cast iron - perfect.

Panication - at will. My mood sometimes takes flour, sometimes -manka, it happens - crackers. And most often - in general without breading.

Oil - red, frying pan - clean. After each of the roasted batch, remove all sorts of priestroy.

Fire is close to minimal.

Fry from two sides. When you press, ready-made cutlets must be a little. On the cut - grayish. Not red, not pink.

I wish you good luck in the preparation of delicious meat cakes and in addition I suggest you several proven tasty ripple recipes From the raisin:

Someone will say that minced meatballs are an ordinary, unreasonable everyday dish. You can argue! After all, the most ordinary stuffing cutlets, if desired, can be turned into something amazingly delicious and original.

Machine for cooking delicious boiler will be suitable for any: pork, beef or mixed, chicken, minced turkey or fish. You can add vegetables, mushrooms, greens, cheese, spices, and other ingredients to be add to infinity.

Prepare you are an ordinary mince or experiment with additives, without the basic rules of cooking not to do:

• One of the main ingredients of the minced meat is the dried bread. It can be both rye and wheat. Bread without crusts is pre-soaked in milk or water, then added to mince;
• Machine for the kitlet need to knock out well, only so the cakes will turn out gentle and lush. If in the process of knocking into mince, add ice water, mineral water or cream, cutlets will turn apart;
• For the same juteability in the cutlet minced chopped onion or white cabbage add. It is finely chopped, and not missed through a meat grinder, have this in mind!

It is not all the secrets of delicious boiler. Right in our selection of recipes, you are waiting for a lot of discoveries!

Cutlers "Exceptionally delicious"

Ingredients:
500 g of minced meat,
1 bulb,
2 eggs,
3 pieces of white bread,
2 tbsp. l. sliced \u200b\u200bparsley
1 tsp. mustard powder
vegetable oil,
Salt, black ground pepper.

Cooking:
Before you begin cooking, soak pieces of white bread in water. Mix in a bowl chopped onion onions, pressed white bread and finely chopped parsley. Mix everything, add mince, dry mustard, egg yolk and mix again. If your mince is too thick, pour a little cold water straight into a lot of cold water. In another bowl, take the protein foam. Half proteins, connect with minced meat, gently mix, add the second half and mix again. Wet hand shape the cutlets and fry them in a frying pan with vegetable oil from two sides to an appetizing ruddy crust.

Pig Steaster Cutlets with Vegetables and Greens

Ingredients:
600 g of mixed minced
150 g of solid cheese,
2 tomatoes,
100-150 g of smooth white bread,
100 ml of milk,
1 egg,
1 bulb,
50 g of greenery parsley and dill,
2 cloves of garlic,
100 g of vegetable oil,
breadcrumbs,
Salt, pepper - to taste.

Cooking:
As you can smalle the tomatoes, onions and greens, hard cheese with small cubes. Couple cheese with chopped vegetables. Add this prepared mixture to already mixed out of two types of minced meat, and send the egg and operated in the milk bread. Mix the resulting mass well, sprinkle, stick to taste, add garlic cloves missing across the garbagedav. From the resulting mass, form the Middle Size Cutlets and fry them on both sides on the vegetable oil until readiness.

Unusual cakes with egg stuffing in a grain

Ingredients:
500 g of minced meat,
3 bulbs,
4 eggs,
flour,
vegetable oil,
100 ml of water,
Salt, red ground pepper - to taste.

Cooking:
Cutting hard 3 eggs and soda on a large grater, 2 bulbs Cut into small cubes and fry in a small amount of vegetable oil to golden color. Mix these ingredients. Starting the remaining bulb on a large grater and add to the meat minced meat, spilling and topping it to taste. Mix the resulting mass thoroughly and take away the working surface. In this case, your cutlets will turn out more gentle and air. Estate the food film and put on it with a flat layer ready to mince, on top of which, place the filling from eggs with a bow on top, and then roll everything with the film in the roll. Tightly wrap it in the film and put in the freezer. Prerequisite condition: the roll must climb to such an extent that it can be cut, and it does not fall apart. Cut the roll on neat slices. Prepare a pickle of 1 eggs, 100 ml of water, salts and flour. At the final stage of preparation, just fool the pieces of the roll into the clarity and fry until prepared in a frying pan with a preheated vegetable oil.

Beef Cutlets with Mamina Secrets Cheese

Ingredients:
1 kg of beef minor,
1 bulb,
1 egg,
2 cloves of garlic,
2 slice of bread,
80 ml of cream,
130 g of solid cheese,
100 ml of vegetable oil,
bread crumbs - for breading,
Salt, black ground pepper.

Cooking:
Soak slices of bread in cream. In the mince, add the chopped onion, passed through the press garlic, clumsy in cream bread and egg. Sung wash everything on an amateur and mix well. On a large grater, soda cheese and add to the mince. Stir everything thoroughly and wet hand shape the cutlets of the desired shape and size. After that, cutting them into bread crumbs, fry on both sides to a golden crust on a frying pan with a preheated vegetable oil, then lay out in the form for baked and put it into the oven preheated to 180ºС for 10 minutes.

Minced meatballs with white-born cabbage "Magnificent yes juicy"

Ingredients:
400 g of mixed minced
400 g of white cabbage,
150 g onions,
3 cloves of garlic,
1 egg,
½ stack. flour
½ stack. mankey
50 g of vegetable oil
Greens, salt, pepper - to taste.

Cooking:
Pull the cabbage through the meat grinder (or it is better to finely sneak it), onions, garlic, drain the allocated juice and add prepared vegetables to mince. There are an egg, add chopped greens, salt and pepper to taste. Mix everything until the homogeneous mass is obtained from which the cutlets are medium in size, cutting them into a mixture of flour and manets and prepare on both sides in a frying pan with a heated vegetable oil before forming a ruddy crust.

Minced meatball with marinated swamp and potatoes "Swedish feast"

Ingredients:
600 g mincedi,
2 yolks
8 tbsp. l. milk
8 tbsp. l. pickled swarms
2 bulbs,
2-3 potatoes depending on the size,
salt to taste
Fat - for frying,
breadcrumbs.

Cooking:
Mained minced meat, milk and yolk swell in a deep peculiarity before receiving a homogeneous mass, add potatoes on a grain, finely chopped coat, pre-roasted onions, mix and sprinkle to taste. Flow from the cooked mass of the cutlets, cut them in breadcrumbs and fry in a frying pan with preheated fat (use fat - it turns out so tastier) from two sides to a golden crust.

Cutlets made of minced meat with smoked sneaker and cheese "Serbian traditional"

Ingredients:
1 kg of pig-beef minor,
150 g smoked sternum,
150 g cheese
2 bulbs,
5 cloves of garlic,
½ stack. carbonated water
2 h. L. Ground paprika,
1 tsp. soda,
50 g of vegetable oil
Greens of parsley and dill - to taste and desire,
Salt, pepper - to taste.

Cooking:
Connect mince with finely chopped onions, spices, soda and mineral water, mix and remove for 2 hours in the refrigerator. When the time comes out, get it out of there and add in it a finely chopped cheese, breast, greens and chopped garlic. Of the resulting mass, make medium cutlets and fry them in a frying pan with a heated vegetable oil to a ruddy crust. Then put in a saucepan, add the waters half a cup and extinguish on a very small light under the lid of 10 minutes.

Chicken cutlets with crab chopsticks

Ingredients:
500 g of chicken minced
500 g crab sticks or crab meat,
2 eggs,
2 bulbs,
200 g bread,
breadcrumbs,
vegetable oil,
Salt, pepper - to taste.

Cooking:
Finely chop the knife or, which is even easier, skip the crab sticks through the meat grinder and add them to mince. There, in the resulting mass, lean the eggs, add the chopped onion, pre-worked in milk or water bread and, of course, salt and spices. All mix well, blind hands, from time to time dropping them into the water to be wet, small cutlets. Obravel prepared semi-finished products in breadcrumbs and fry to ruddy crust for 10 minutes on each side in a pan with preheated vegetable oil. After that, let me wash the cutlets for another 10 minutes on a small fire under the lid.

Chicken cutlets with a creamy nut "For gourmet"

Ingredients:
500 g of chicken minced
50 ml of cream,
8 cm onion
3 garlic slices,
1 piece of baton,
Salt, pepper - to taste.
For filling:
50 g of butter,
50 ml of milk,
1 tbsp. l. flour
50 g of walnuts,
2 tbsp. l. chopped cilanthole
Some salt.
For breading:
1 tbsp. l. flour
1 egg,
1 tbsp. l. milk
2 tbsp. l. Ground suckers.

Cooking:
Mix the chicken mince with a chopped onion, garlic and a bar, spacked in cream, to taste and pepper. Mix the mince well and put it for a while in the refrigerator. In a deep pan, melink the butter, pour it on top of the flour and stir well. Then add milk, mix, wait until it boils, and immediately turn off the fire. After that, add chopped nuts, cilantro and a little salt. Give the stuffing to cool. Take a lot of stuffing with wet hands, make a cake, in the center of which put a little filling, and form the cutlet. Thus prepared and all other cutlets panic first in the flour, cut break in the egg mixed with milk, and then in breadcrumbs and fry on a small fire in a pan with a small amount of oil from all sides.

Chicken cutlets with cottage cheese in crispy breading "Quick-search"

Ingredients:
500 g of chicken minced
200 g of cottage cheese,
50 g of milk,
1 egg,
1 bulb,
2 cloves of garlic,
3 tbsp. l. chopped dill,
Salt, pepper - to taste,
Safety cornflakes - for breading.

Cooking:
Connect mince with cottage cheese, egg, milk, dill, chopped onion, garlic, salt and pepper, mix up to homogeneous mass, and then form with wet hand from minced meat, crawl them in cornflakes (if large - slightly grind them) and fry on A small heat for 4-5 minutes on each side in a pan with a preheated vegetable oil. ATTENTION: During frying, do not cover the pan with a lid.

Chicken stuffing cutlets with melted raw materials

Ingredients:
900 g of chicken minced
3 melted raw "Friendship",
1 bunch of green onions,
1 bunch of parsley or dill,
1 egg,
3 tbsp. l. mayonnaise
2 cloves of garlic,
Salt, spices - to taste.

Cooking:
Sattail on the grade of melted raws, grind the green onions, as well as garlic, greens and connect all this with chicken minced meat. Mix all together, lean the egg, add mayonnaise, spray and pepper. Even the time you thoroughly mix so that all the ingredients are uniformly distributed, and form small cutlets from the resulting mass. By tradition, like all the other cutlets, necessarily cut them in breadcrumbs and fry in a frying pan with vegetable oil from two sides to a ruddy crust.

Cutlers "Golden"

Ingredients:
600 g of chicken minced
100 g of butter,
2 medium bulbs,
5 pieces of garlic,
1 bunch of greenery (dill, parsley),
2 tbsp. l. flour
2 tbsp. l. curry,
2 tbsp. l. breadcrumbs,
70 ml of vegetable oil,
Salt, pepper - to taste.

Cooking:
Connect the chicken mince with a finely chopped onion, salt, pepper and mix thoroughly. Creamy oil frown for a fork, mix it with a chopped greens and garlic. Separately mix also flour, curry and breadcrumbs. Shape small cakes from mince, frow them on the surface of the table or hands (as convenient) before the formation of a small pancake. In the center of each such mini-panca, place a little oil and green fillings and, shirring neatly edges, blind cutlets. Then cut them in a dry mixture of flour, crackers and curry and fry until ready on a well-hot frying pan with vegetable oil.

Turkey cutlets with greenery and mustard "Delicious"

Ingredients:
800 g of minced turkey,
4 tbsp. l. mankey
2 tbsp. l. sour cream.
1 egg,
2 h. L. Sahara,
2 h. L. mustard
Little green parsley and dill,
Salt, spices - to taste.

Cooking:
Connect mince, semolia, sour cream, egg, mustard, salt, sugar and spices, add to the whole other crushed greens and mix everything to a homogeneous mass. Do not be surprised, the mince is liquid, therefore lay out the cutlets on a heated frying pan with a vegetable oil with a spoon and fry for 2-3 minutes on each side until a golden crust appears, but not too fridge. After that, pour some water in the pan, cover with a lid and leave to steal for 10 minutes, 5 minutes on each side.

Fish cutlets with pumpkin "Unusual, but very tasty!"

Ingredients:
500 g of fish minced
200 g pumpkin pulp,
3 tbsp. l. flour
1 egg,
1 garlic clove,
Salt, pepper - to taste,
Vegetable oil - for frying,

Cooking:
Pumpkin on a shallow grave Pumpkin Couples with fish minced meat, add an egg whipped with a mushroom flushed through the press garlic to the pumpkin-fish mass and mix. Then pumped up the flour and smear the minced meat, putting up and acting in the process to taste. Forming the cakes with wet hands, lay them out by portions on the pan with preheated vegetable oil and fry them 3-4 minutes on each side.

Enjoy your appetite and new culinary discoveries!

Larisa Shufkaykin

Secrets of cooking delicious boiler

Preparing mince:

• Of course, the main condition-high-quality meat. Put the minced meat (if you trust the seller) or cook yourself with meat grinder. Better Turn the meat through a large nozzle. Fore care meat.
• Very tasty cutlets are obtained from the mixture of mincedi: beef, swine and chicken. They combine pork with one of the two other birds or beef. by mood and desire.
• Now let's go to the bread! Bread that you plan to use for meat minced meat will need to soak in cold, boiled water, and no matter how in milk. If you smear the bread in milk, then it deprives your pieces of juiciness, since with frying meat and milk proteins interacting with each other.

  For the cutlet mass, it is best for a smooth, white wheat bread, because fresh bread will give the finished cutlets an unpleasant stickiness. Keep in mind that white bread well increases the volume of products, it absorbs the released meat juice and gives chopped meat sufficient puff, softness and juiciness. Just do not need to put a lot of bread into the mince, because he absorbs the oil well enough in which the cutlets are frying in the pan, and therefore they will turn out very fat. In meat minced meat, you can add 15 or 20 percent of the roll in relation to the mass of meat.

  If you are cooking the schnitzels and cutlets out of ground meat, then the bread, wetted in water, before adding it to the cooked mince, does not need to press much.

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

Onion. If you put onions in the cutlet mass, then it will be better not to skip it through a meat grinder, but just finely chop. The luxury gives the cutlets juiciness.If you add a passioned bow into the mince, it will give the dish a special flavor and will continue the shelf life of the kitlet.

Garlic, salt, pepper or other favorite spices-to taste.

Eggs. If you want to get juicy cutlets, no need eggs!Since nothing but an additional rigidity, they will not be added to you, and then the cutlets will definitely lose juits.egg protein, because when frying it is quickly folded, the meat highlights a large amount of juice, and the cutlets are dry.Eggs in minced meat as a binder component are usually mixed only in the publication, so that you can then put in the cutlets more bread and water - as it will simply fall asleep without eggs without eggs.

C. the stakes themselves are not stuck to each other, and it would be more convenient for you to cut them, add a little starch to the mince. I love to add a grated potato.

Connected all ingredients.

step 2:

• Fully embroidered minced stuffing for the preparation of juicy cutlets, put in a plastic bag (and better in two or in one dense polyethylene package) and enter the meat about a solid surface. A similar procedure is well compacted by meat, and after that it will no longer fall apart in the pan, as the hostess often complains and therefore prefer to add eggs to the pittal. Bring meat about the table and after this procedure, put it in the refrigeratorresting - from 2 o'clock to the day.

To confess, I do not often do it, I don't even do it. But the younger generation sometimes we are specifically asking the cutlets to prepare, the procedure of beating minced me very much :) At times, when they come to visit, I eat such cobbles.

How do I do?

• So that the cutlets were "air", the cutlet mass must be mixed for 10-15 minutes. But I'm lazy. I mixed the minced meat in the kitchen processor container, I put the test mode, 5-7 minutes I am free.

We form cutlets:

When forming, the kitlet is very helpful, to give them such desired suitions, put a piece of ice in the middle of each cake in the middle of the cake and a small piece of butter.

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

Filmed cobttop I advise you to cut in a breaking egg-lever (or, to save juices, it is better to cut into the flour in the flour, and after it is already in the egg) - when you put the pole on the egg, the egg will provide an impenetrable shell and help save, so Just all delicious juices inside the cutlets (if there is a desire, then after the roller in the egg, you can border the cutlet in ground breadcrumbs). Panning can be partial: only in one egg or only in flour. Another way is in the flour and then in the egg. Complete breading (or it is also called "Vienna panicing") looks like this: first in the flour, then in the egg, and in breadcrumbs. Sometimes they make a double bedding: also in flour, in the egg, in breadcrumbs, again in the egg, and then once again in breadcrumbs.

Cutlets from minced meat and onions with garlic need to fry right away, without waiting until they become dry.

Cutlets need to fry on a well-preheated pan, then the juice will not flow out of them, and the cutlets will turn apart juicy and tasty.

Proper pan - with a thick bottom. Cast iron - Ideal

• Oil - red, frying pan - clean.
• After each of the roasted batch, remove all sorts of priestroy.
• Fire is close to minimal.
• Fry from two sides. When you press, ready-made cutlets must be a little. On the cut - grayish. Not red, not pink.

I hope tips will be useful!

Good day all-all! Today I will show you the recipes as delicious and quickly in our kitchen to prepare different fragrant, crispy cutlets, which can be given to adults and children. From a variety of options, I hope you find for yourself the most beloved and unique view. Prepare in a slow cooker, in a double boiler, in a pan, in the oven. 😮

Do them with gravy, in breading, with flour and without flour, with the addition of milk and can be even without bread, surprised? Then read the article to the end. And of course subscribe to the blog, because very soon I will introduce you to another option of the kitlet from the liver.

So, let's go.

I would like to say that there are two interesting moments in the preparation of this dish:

1. The most important rule is fresh meat. If you want to achieve the more juicy meatball, it is recommended to take mince in proportion 1: 1, for example beef + pork.

2. If you are on a diet, then the best option for you will be cutlets from chicken meat or turkey.

It's no secret that the most delicious cutlets are obtained from minced meat, which is mixed with pressure, it is beef plus pork. They are also called "home assorted" they turn out fluffy and ideal to taste. The main thing is that they are easy and just cook at home.

We need:

• Meat - 300 g beef and 300 g of pork
• Baton - a few pieces
• Eggs - 1 pc.
• Onions - 2 pcs.
• Garlic - 2 teeth at will
• Flour - 150 g
• Vegetable oil for frying

• Salt, pepper, spices - to taste

Cooking method:

1. The whole process of cooking such a kitlet will not take as much time as it may seem. First, make minced meat, for this pieces of beef and pork twist through a meat grinder or through a blender. The onions can also be twisted immediately with meat. And you can grate on the grater.

The bread bamber is too clear in the milk or in ordinary water, let him sprinkle, after pressing his hands and throw it to twist in the meat grinder. That's almost ready! It remains to add an egg. Space. Add shallow garlic finely and pepper. Mix everything thoroughly.

Important! Without eggs, the cutlet will not work, or rather it will turn out, but it can fall apart in a pan and her appearance will be sloppy.

2. Now, create meat balls with your hands, and then flatten them with your hands, it turns out such cool and appetizing cutlets!

3. The final stage in front of hot - the roller of meat yummy in flour. It is possible to use not only flour, but breadcrumbs or a gun. Do you usually deal with them?

Important! To mince, when you leopate the cutlets not a lip to your hands, you need to rinse the hands with water.

4. Time has come for frying. Rack the pan with vegetable oil, then reduce the fire and first root one side, as you will see a brown crust from below, turn over.

5. Be careful so that the fat do not get to your hand and did not dwell you. Although, if you do everything according to the instructions and in time will drop the fire, it will not happen. These are the meat gums turned out! Gorgeous and very, very tasty. My men love them very much.

Pork stuffing cake juicy, recipe with photo step by step

There is no special secret in this version, as you can and yourself guess the pork meat is quite greasy and juicy in itself. But, nevertheless, I recommend adding onions and garlic for aroma. So that they become the most tender, I add chicken fillet to pork.

My sister always fries on this, it is the best and tasty option in her opinion. Try and you.

We need:

• Pork pulp - 1.5 kg
• Chicken breast - 400 g
• Onion - 2 pcs.
• Garlic - 3 teeth
• Bread white dry - 6 pieces
• Creamy butter frozen - 150 g
• Bread Sukhari - to taste
• Vegetable oil - to taste
• Salt to taste
• Pepper black ground - to taste

Cooking method:

1. Pork meat and chicken fillet cut into pieces, and twist them best on the meat grinder together with bow and garlic. Breads are supervised in water for 3-4 minutes, and then press it and frow it with your hands, add to the mince. Mix all, speck out, pepper.

2. Now the secret technology, how to do, blind cutlets so that they are very juicy and delicious. To do this, use butter, which must be pre-freeze. It cut into small pieces, as shown in the picture. Mix and send the resulting mince to the fridge to an hour.

Important! The frying pan with vegetable oil should be good to be brewing, but after you start laying the cutlets in the pan, do not forget to reduce the fire, roast with a closed lid.

4. Fry on both sides to a beautiful ruddy, golden crust. It looks just great, and the taste is still fragrant.

Important! Solving in a strongly preheated oil, carcinogens are isolated during frying, then at each new intake of meat boiler on the pan, vegetable refined oil should be changed. Remember this!

Such handsome people will definitely please you with spicy taste, and your loved ones will definitely add additives.

Beef Cotletts

For someone, the beef cutlets are the most delicious))) all tastes are different. 😎 And what do you prefer most?

We need:

• potatoes - 2 pcs.
• minced beef- 500 g
• egg - 1 pc.
• pepper, salt to taste
• bay leaf - 1 pc.
• onion - 1 pc.
• flour for the roller
• greens

Cooking method:

1. Specialists recommend to beef to skip on the meat grinder, but more than once, and two, so they will turn out more gentle, softer and juicier. If you are using ready-made beef mince, it also needs to be skipped again. Purified potatoes together with meat through the meat grinder. Or you can grate on the grater. Patch, salt, barely for the aroma of the greenery of dill. Onion cut into small cubes.

2. All ingredients are mixed, and after the minced meat, create such beautiful meat handsome, who cut in flour.

3. Roast in a preheated pan with vegetable oil from both sides to a beautiful crust. It should turn out something like this:

4. Basically, all cutlets are served with a side dish, such as potato mashed potatoes or buckwheat, pasta. And for them you need a special and tasty pouring. I suggest you prepare such. It is preparing easy and simple. After frying the dish with water, so that it covers the cutlets are not much at all, add a laurel, spices, fragrant pepper, salt and just, boil this mixture for about 20 minutes so that the cutlets gave their fragrance.

Important! It is necessary to stew under a closed lid, on slow fire. If you want your pouring to be not liquid, but thick, add flour into it.

How do you need to add flour so that the fume become thick? It is very easy, for this in a glass (0.5 art.) Stir the flour with water (1-2 tbsp), and then pour it into a boiling tide, mix and extinguish a couple of minutes.

Chicken minced meat

From such a bird minor, you can cook a lot of dishes, no exception and downtown in Kiev.

We need:

• chicken mince - 250 g
• egg - 1 pc.
• onion - 1 pc.
• starch - 1 tbsp
• milk - 3-4 tbsp
• salt, pepper to taste, vegetable oil for frying

Cooking method:

1. Take a chicken minced meat, add a cut onion into it with cubes, one egg, salt and pepper. For juit, pour a little milk.

2. The mixture will be very gentle and slightly pink. Sprinkle with starch, mix and blind off the shape of the cutlets. It all depends on your preferences, it will not affect it in any way.

3. After roasting them in a frying pan with vegetable oil with a closed lid, so that they are not burned. If you want your cutlets to be crispy, cut them in breading or a semi.

Important! Do not think that the cutlets are not tasty in the cake, or the manka will creak on the teeth, nothing like that will be very, very tasty, just cool and luster! I always slam in the semolina and very pleased.

A quick option of cooking chicken boiler is ready, serve with a puree or you can make a hamburger out of them, and maybe you are fighting them especially for hamburgers?! 🙂

Love to cook home chicken meat cutlets, then take note of this artist, in it you will find the most delicious and best practices:

Fish cutlets from Palca (Heck, Sudak, Cod) with a semi-

Such an option, I suggest everyone to try, because the fish is rich in different useful substances, especially in it a lot of phosphorus. You can prepare from any fish, such as pike or pike perch, you can take a marine.

We need:

• heck, Sudak, Mintai - any 1 kg
• onion onion - 1-2 pieces.
• bread or Baton - 2-3 pieces
• tomato paste - 2 tbsp
• vegetable oil
• salt and pepper to taste

Cooking method:

1. How to cook such cutlets? Fish brush from scales, cut into small pieces. Loke Put in the cubes and fry in a frying pan with vegetable oil, to a beautiful golden color. Cool it.

2. Through the meat grinder, scroll through pieces of fish, soft bread, which must be predetermined in water and squeeze with hands, fried onion. Save, pepper.

3. Metches such balls with wet and wet hands. Frank them in a frying pan, but the oil of course should be well warmed up, and then reduce the fire, roast with a closed lid, on both sides. Gentle and delicious cutlets are ready!

4. Now, after frying, put the ready-made saucepan cutlets, add the driver, 1 tbsp of tomato paste which should be boiling, can be from the kettle, break the laurel leaf and turn it out, 2-3 minutes. Tomato gravy is ready.

5. It is best to serve such a dish with rice or potatoes, as well as buckwheat. Bon Appetit!

Cube chopsticks with cheese

You tried such unusual, original things using crab sticks. They use a minimum of ingredients, but the taste is extraordinary, similar to the fish.

We need:

• crab sticks - 1 pack 200 g
• cheese - 100-150 g
• egg - 2 pcs.
• garlic - 1 teeth
• salt and pepper to taste
• flour for breading

Cooking method:

1. Sticks and cheese soda on the grater. Garlic skip through the press. All ingredients mix among themselves, spray and pepper. Add eggs. Next, from the mass, make these red cakes, dry them into the flour.

2. Fry them on a hot frying pan on both sides. Bon Appetit! Very tasty and beautiful, these are the same!

We need:

• minced meat - 1 kg
• fresh potatoes - 1 pc.
• onion - 1 pc.
• garlic - 1 Slot
• water or milk - 2 tbsp
• salt and pepper to taste
• egg - 1 pc.

Cooking method:

1. Garlic and onions Put in a small knife, usually done manually.

2. Potatoes Try to grate on a small grater, it is possible on a large one.

3. In the finished store, add grated potatoes, garlic and onions. Make one egg there. Mix, and make chicks from the minced me, then flatten them with your hands. Hands should be wet every time so that everything happens beautifully.

4. Now put them in a double boiler or you can use any baking shape in the oven.

If you are using a multicooker's double boiler bowl, turn on the "pair" mode and bake them about 20 minutes.

If you use the oven, then set the temperature regime of 180-200 degrees and bake up the golden ruddy crust. Baked in the oven is also very fragrant and beautiful!

And of course, you can traditionally fry the cutlets in a frying pan. What method do you prefer? Write your comments, I will be glad))) 😛

5. Wow, that's what happened! Juicy, gently, gently and very, very tasty! This type of universal, you can do without a bow, will also be cleaned! This option is good because if you do not have bread, the baton, then you can replace it with potatoes. As an option, if there is no potato, can be sprinkled with minced fish and give it to stand up to the manka sweeping for about 20 minutes.

If you wish, cut in breading, or flour or do without flour and without breading.

Secrets of cooking the most delicious and juicy meat

P.S. You can put a surprich in any kind of cutlets, for example, inside to hide each cutlet boiled quail egg or finely chopped chicken eggs, you can also use grated cheese, and even sausage.

Any such meat balls of round or oval form can be freezed and make home-made semi-finished products. And there you will get and bake on any day, fry cutlets for dinner or on a hearty afternooner

On this, everything, to the soon) of all the good, bright and colorful days! Let you have a great mood!