What is put in cutlets. We make cutlets soft and juicy

The main recipes of cutlets do not differ much from each other. But, for some reason, different housewives have different cutlets. Each housewife wants her cutlets to be lush, juicy and appetizing. To achieve the ideal dish, you need to know some recipes.
It does not matter, uses the landlady to buy minced meat or minced meat for cooking cutlets. And in that, and in another variant it is important what to add in forcemeat, so that the cutlets are juicy.

• When adding bread to chopped meat it must be soaked. Some soak bread in milk - and this is a fatal mistake, because bread soaked in milk will eventually prevent the dish from being juicy. Bread must be soaked in cold boiled water;
• It is best to take white wheat stale bread for adding to minced meat. If the bread is fresh, the cutlets will become unpleasantly sticky. To make mincemeat juicy and soft it is necessary to add white bread, because it is able to increase the volume of products;
• White bread in minced meat for cooking cutlets is necessary, because it will absorb the emitted meat juice. Due to this dish will turn out soft, lush and juicy;
• Bread should be added to the ground for a short while, because it absorbs oil well, in which fried meatballs will be fried in a frying pan. If there is a lot of bread in the meat, it will absorb all the fat and cutlets can not be juicy. In relation to the mass of meat, about 15-20% of bread should be added to it;

• When adding onion, many people pass it through a meat grinder. To obtain an ideal dish, the onion is better finely-finely chopped;
• Many housewives add eggs to the stuffing. But they are not considered an obligatory component, because they can impart ready cutlets rigidity. If you want to add eggs, then it's best to mix only the yolk into minced meat;
• Instead of bread in minced meat, you can also add any vegetables: cabbage, carrots and even potatoes. Additional vegetables must be pre-grated on a small grater;
• Size matters. The cutlet will be so juicy, the bigger it is in size;
Serve to cutlets.

It is important! If cutlets are prepared for their ground meat, then the bread, soaked in water, does not need to be strongly wrung out before adding it to the meat.

What meat to choose for minced meat

We already know what to add to chicken ground, so that the cutlets are succulent or to any other kind of meat (bread and onions). But, it is necessary to properly process the forcemeat. If you need to mix and beat well, so that it is saturated with oxygen. There is no need to add milk, but boiled water does not hurt.

A piece of ice or butter
A very important secret is what to add to minced meat so that the cutlets are juicy, which many housewives do not even guess. Before frying a cutlet, put a piece of ice in its center. Quickly douche cutlet and send it to fry in a frying pan or in the oven. Instead of a piece of ice inside each cutlet, for greater juiciness and softness, you can wrap a piece of butter.

Is breading necessary?

To the final result pleased a hundred percent, it is important not only to properly prepare the mince and add to it all necessary ingredients. It is important to fry the cutlets correctly. It is best to use breading when frying. It can be ordinary flour or bread crumbs. Instead of these ingredients for breading, you can also use a little whipped protein.

It is important! To cutlets well formed and minced does not stick to the hands, hands should be periodically moistened in clean water.

Additional useful information:
• In the mince you can add a few spoons of sour cream, so that it turns out softer and juicier. But, in this case, you have to be ready for the fact that the finished product will have a smack of sour cream;
• To make the cutlets very juicy, add as much boiled water to the stuffing as the meat can absorb;
• When there is not enough white bread in the house, but it is necessary to cook the cutlets urgently, this ingredient can be replaced with potatoes. Not black bread, namely, grated potato on a fine grater;
• Clay will not let the juice out of the cutlet, so if you want to get a juicy dish, you can pre-roll the cutlet in batter. To prepare batter, milk, eggs and flour must be mixed;

These are all the secrets that add to the minced meat from the turkey, so that the cutlets are juicy. And, not so important, it is minced meat from turkey or chicken, pork, beef or mutton. And you can just cook

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How appetizing always look fried cutlets from minced meat, in the photo! So you want to make the same and enjoy their juicy, meaty taste. But in practice, sometimes it's not what you want to swallow. It turns out cutlets, too, must be able to cook, and without a theoretical basis, they can turn out to be dry or watery, without a crusty crust. To make this dish correctly at home, you can, if you follow certain rules for their preparation. That's what I'll tell you about in this article.

Of course, meat patties are quite a satisfying product and therefore they are very popular in our families, in dining rooms, and even restaurants offer a variety of recipes for cutlets. So, if you have not yet sat down on diets, are far from observing fasting and are not vegetarian (ka), then safely embody the below presented recipes, cook and tasty, eat well. And if we try to lose weight by all our strengths, I offer an alternative to meat. Believe, and then check, it is very worthy.

In this article you will find:

By the way, if you are very fond of meat dishes, I advise you to look and, I have on the site. Everything is for you (I do not ask for money, but I will not refuse from kind comments at the end of the article ...)!

Let's start with the basics of the basics.

Minced meat for meatballs, how to cook it properly

Cutlets can be made from any meat. It can be pork, beef, chicken (livestock and poultry). So, who is engaged in hunting and extracting meat, so to speak, natural, they know that it is possible to cook meatballs with elk and even bear meat. I'm not a hunter and therefore, I will describe the preparation of loaves from a simple "store" product. Meat from wild animals requires additional processing. ABOUT! It will be possible to devote another article to this topic.

The beginning is the same everywhere, you need to prepare any meat for the meat grinder, that is, cut into small pieces. Also chop the fat. Peel the onions and garlic, and cut the onion into large slices. Peel potatoes.

Now scroll through the meat grinder with a large grate all mixed up, including potatoes. Stir well so that all the ingredients are distributed evenly. Then add a little milk and stir for a long time, until the mince becomes viscous like a dough, absorb all the liquid and begin to lag behind the hands and walls of the container. Now you can salt it all, pepper and beat the egg. Once again vymeshat, just as well.

What to add to the mince, so that the cutlets are juicy and soft - breadcrumbs for cutlets

You need to make the right breading. To cutlets inside remained juicy, soft, and fried outside, you need to keep the juice inside by means of a powder.

To do this, chop the oatmeal on a coffee grinder, only not very finely, not into flour. You can even do it by hand: pour all the flakes on the towel, wrap it on all sides so that they do not wake up, and for a while roll out the rolling pin, pressing it with effort to the surface of the fabric. Oatmeal will be as if finely chopped, but will not turn into dust.

Such a breading can be made from stale bread. You can cut it in very small pieces or very thin plates. Stale, but not hard bread let it be done without difficulty.

For breading, you can use not only flakes of oatmeal, very suitable for this shredded corn flakes, not necessarily glazed. The main thing is to observe the indispensable condition of the initial roasting.

And in the extreme case, if laziness overcame you, or simply does not have time for self-preparation of breading, just buy breadcrumbs in the store.

And now we proceed to the main:

It's a myth that chicken cutlets will certainly be dry. If everything is done correctly, then the cutlets will be excellent, just delicious. For them it is necessary to prepare:

chicken fillet, breast or fillet thighs - it does not matter - 800 grams;
potatoes - 2 medium tubers;
milk - 80 ml;
lard pork - 100 grams;
oat flakes;
2 eggs;
salt pepper;
onion and garlic.

In a separate bowl, beat the egg, add it a little and add a little pepper ground. And it is possible to form cutlets.

Luke do not regret, chicken breasts, the meat is dry, and we will take the juiciness of the onion. Feel free to take for this recipe, two large bulbs.

Preparation:

Hands wetting cold water, scoop up a handful of minced meat and roll a ball, fairly tight. Then give it an oblong shape and slightly flatten. The resulting cutlet roll well in the egg mixture and quickly - in breading. From above it will turn out a certain fur coat. Do not be afraid that the sprinkling will be a lot, since it is made of oatmeal, it will absorb excess juices and the layer of the meat will be soft, but the top is well fried.

Frying pan with oil is very hot. Ready and cooked meatball put in red-hot fat. Fry for about a minute on one side and turn over to the other side. Also fry. Now you can reduce the heat and cover the pan with a lid. After three minutes, turn the cutlet again. So do three times. After that the cutlet is ready.

Salo, added to minced meat, will give juiciness, boiled potatoes - splendor. And breading with egg forms a roasted, ruddy, crispy crust on the cutlet and will not allow juices to flow out. Only be sure to first fry without a lid on the very high heat in a well-heated oil. Then the meat instantly grabs the outside with a film that reliably keeps all juiciness inside. And if this is not done, then the cutlet will turn out stewed and dry, despite the added fat.

Another good option is to make a cutlet not only from one minced meat. Here is an example:

Grechaniki - homemade cutlets with buckwheat, step-by-step recipe using an oven or multivarka

Ingredients:

buckwheat - two hundred grams
meat fats - 800 grams
two eggs
three small onions
salt, pepper, spices
oil for frying

1. Prepare minced meat. If the meat is dry, then scroll along with the meat, a piece of fat and add milk or broth.

2. Boil the buckwheat. It is better, if it is not an egg, but a buckwheat. Porridge from it is always lush, tender and crumbly. On a glass of cereals add two glasses of water, and simmer at low heat until cooked.

3. Cooled porridge to mix with the meat mass about a third of porridge for two-thirds of the stuffing.

4. Fry the finely chopped onion until golden, add salt and pepper.

5. Add the minced meat along with the fat on which the onion was roasted.

6. Drive in the egg or add one potato, grated. It's good to stir the usual stuffing until smooth.

7. Breading done without eggs, only ground breadcrumbs or cereal.

8. Everything is according to plan. Form the cutlets, roll them in breading and fry first on both sides quickly on a strong heat, then under a lid on a slow fire.

9. But under the cover fry the cutlets a little, just turn them one time. Then put in a heated brazier (this can be an oven), set to a low heat. Or use a multivark. Fold the fried cutlets in a bowl, close the lid, turn on the "Baking" mode for 15-20 minutes.

Such cutlets are not necessarily crisp on the outside. Their whole meaning is inside. Due to the porridge they will turn out to be very lush, even airy, gentle. A bow with butter will add juiciness and fat. The main thing is not to let it all out, breading for help. Otherwise, the buckwheat inside the forcemeat will become glued and dry, and mushrooms and butter will not save.

Cutlets from pork or beef with stuffing - meat zrazy

There are small tricks, for stuffing. In the same way, as with chicken minced meat, it is possible to make cutlets from other meat, for example, from beef, turkey.

But in pork forcemeat you can not add potatoes. Pork, it is already quite a juicy meat, especially if you take not a lean piece - neck, shoulder blade have sufficient juiciness and tenderness of meat and a small amount of fat. This is quite enough to add in the minced soaked in milk crumb of a loaf. In everything else you can cook like a chicken cutlet.

From cutlets you can make zrazy, that is, cutlets with stuffing. The filler can be anything. Very tasty it turns out to be used as stuffing fried mushrooms, cheese, chopped or whole steep egg, vegetable stew. That to whom it is pleasant more.

Ready minced meat does not make it too tender, let it be more dense than for regular cutlets. Beat a minced meatball in a round cake with a thickness of at least two cm. It is better to lay this circle on parchment. In the center of the flat cake lay the stuffing and roll it up using a sheet of paper to make a filler completely inside the stuffing.

Next, hands to dazzle everything in a cutlet of any shape, but so that the filling does not look out. Now molded cutlets to roll in an egg and breaded and fry in the usual way. Zrazy is also better after frying a little in the fire in the brazier until fully prepared. Since they are properly paned and fried, the juiciness of stuffing and filling will be preserved completely.

And by tradition, in conclusion, a quality vidos. Look and let your "saliva flow."

Cutlets are one of those additions to any side dish that is most often served by the housewives at home. Industrial cutlets rarely satisfy all the needs of consumers: they are dry, fall apart during frying, have not always good taste, and most importantly - it is not known for certain what meat is made. Home-made cutlets win by all parameters, except for one - they have a lot of time to mess around with them. Some housewives note that cutlets eventually turn out to be dry. There are a few secrets about how to make them juicy and lush.

Mincemeat with zucchini
One of the secrets is the zucchini added to the mince. The principle of cooking stuffing is simple:

roll beef and pork in the meat grinder in equal proportions;
salt and pepper to your taste;
scroll onions and garlic;
scroll zucchini through a meat grinder (young fruit with skin, old - without);
stir the mince thoroughly.

Depending on the amount of meat is chosen and the number of zucchini mixed in minced meat. So, half a kilogram of meat will require about two hundred grams of vegetables. When frying, do not cover the frying pan with a lid, so cutlets will turn out with an appetizing crust. To prevent the meatballs from falling apart from the juice, they must first be rolled in semolina, breadcrumbs or flour, to choose from.

It is noted that mincemeat, in which zucchini is added, turns out juicy and lush, the taste of meat does not change. Cutlets go out really soft and juicy, and the aftertaste of the zucchini is not felt at all.

Minced meat and oat flakes
Some housewives add white bread soaked in milk to mince. This is not entirely correct. Bread changes the taste of meat, which makes cutlets in the end, though juicy, but without a characteristic meat taste. You can replace the loaf with oat flakes, previously also were soaked in milk or water. Mince's recipe is simple:

scroll in the meat grinder meat of two kinds in equal parts;
scroll onions;
add oat flakes (swollen) to the mass;
all mix up;
add salt and spices at your own discretion;
stir the mince once more.

The smaller the cutlets are molded, the faster they will be fried. Oat flakes in turn well soften stuffing. Another of their property - they make meat actively allocate juice from meat, which makes the cutlets juicy as a result.

This recipe is suitable not only for meat cutlets, but also fish. But in addition to fish mince add:

egg;
carrot twisted in a meat grinder;
a small amount of vegetable oil.

In some cases, for example, when preparing hamsa stuffing, it is possible to add grated hard cheese. For each kilogram of fish - 100-150 grams of cheese. This will make the cutlets after the frying juicy and soft. No matter in what form they are - in the cold or hot.

Minced meat and potatoes
Another simple recipe for minced meat for juicy meat cutlets:

twist in the usual way any meat at your discretion;
grind on a fine grater raw potatoes (per kilogram of meat - two medium tubers);
salt;
scroll the bow;
mix the stuffing.

When frying, the potatoes will give off the juice, making the cutlets juicy and soft. To cutlets did not fall apart, first cook them on high fire on both sides, then on a small one until complete cooking. If desired, you can cover the frying pan with a lid to make the process go faster.

Regardless of the selected mince recipe, it is very important to thoroughly grind all the ingredients. In addition, it is important to choose the right meat for cutlets - the chicken should not be mixed with anything, but beef and pork separately give too hard cutlets on the way out. These two kinds of meat should be mixed in equal proportions. If the meat is not fat, then in addition to minced meat, you can scroll a piece of fat, so that the cutlets are softer. Frying or steaming is a matter of taste. It is noted that steamed burgers are obtained somewhat harder and drier than those fried in a pan.

Any hostess knows how to cook cutlets. Of course, many have their secrets, how to make cutlets tender, lush and juicy. However, some more tips on how to cook lush cutlets, for sure, will not be superfluous.

General principles of cooking lush minced meatballs

First, lush cutlets from minced meat are obtained if this mince is cooked by you and from the right ingredients.

Meat should be taken from the front of the carcass: a loin edge, a notch, etc. However, especially tasty and lush cutlets should be expected if minced meat is prepared from different types of meat. For example, pork with chicken or turkey is perfectly combined, beef with turkey, etc.

Additives in minced meat. Reflecting on how to make lush cutlets, do not forget that mincemeat does not consist of one meat. It is also added bread, vegetables, eggs, spices and spices, butter or sour cream.

Bread, soaked in milk, is by no means the best supplement for minced meat. Bread gives excessive stickiness, and milk - density. It is better to replace the bun with potatoes or a slice of zucchini. Then you really get juicy and lush cutlets - vegetables will give juice, and it does not curl like milk protein.

Unconditional ally in the preparation of lush cutlets from minced meat is a onion. Only it should not be turned together with meat, but rub it nesely on teryochke. Put on your sunglasses and go forward.

Many culinary experts, being asked how to make lush cutlets, advise not to add an egg. But there is an opinion that the yolk in minced meat will still be appropriate, but put the protein aside: it is useful for breading.

Fats, of course, will make the dish more gentle and lush, it is important only not to overdo it. A little butter, sour cream, mayonnaise, bacon - not all at once, and something one - will help to prepare delicious cutlets.

And, finally, spices and condiments (dry herbs, nutmeg, cinnamon, garlic) will tone the taste of meat and add a bouquet to completeness.

Secondly, you need to properly form and pan the product. To get juicy and lush cutlets, you need to ensure that the juice does not flow out of the product. Means, first, cutlets should not be too small. Inside the cutlet is to put a piece of oil. A ready-made cutlet will not prevent you from dipping into slightly whipped protein. You can cook cutlets in batter or in a potato "fur coat". Breadcrumbing is definitely not the best of all. However, if you prefer it, do not use purchased crunches, but only freshly ground ones.

Thirdly, it is important not to lose juice during cooking. Cutlets cooked steamed or baked in the oven will be juicier than toasted. But in this case you can cheat. Put the cutlets on a hot frying pan with butter and quickly fry on both sides. Then reduce the heat to a minimum and cook under the lid, making sure that the juice does not leak. You see that the juice came out, - turn the meatball. Do not overcook the cutlets - they will become tougher.

And now, when we found out how to cook lavish cutlets, let's turn to recipes.

Recipe 1. Lush cutlets with minced meat and vegetables

Ingredients

Pork with fat 350 g

Chicken meat (for example, breast fillet) - 350 g

Murphy - 1 decent size

A piece of zucchini or zucchini - in size correlated with potatoes

Onion - 2 small bulbs

Mayonnaise - 2 tablespoons

Eggs - 2 (separately protein and yolk)

Garlic - 3-4 cloves

Dill, parsley, celery, coriander (fresh herbs) - to taste

Salt, black pepper powder

Cooking method

Prepare minced meat and poultry, put in the process in a meat grinder zucchini and potatoes. Onion finely grate or chop with a knife, chop as well garlic and greens. Put the vegetables, mayonnaise and yolks in the mince, add salt and pepper, mix everything thoroughly and dislodge, throwing with some force minced meat on the table.

Form round round cutlets of medium size. Whisk the protein lightly (not into foam, but just so that it is not viscous). Each cutlet is dipped in protein and put on a hot frying pan with butter. Fry quickly on both sides, reduce heat, cover and cook for 15 minutes.

Recipe 2. Lush cutlets from poultry with tomato and sauce

Ingredients

Chicken fillet - 500 g

Turkey fillet - 250 g

Pancake flour - 3 spoons with a slide

Carrots - 1 root

Bow - 1 head

Butter - 100 g

Eggs - 2 large

Tomato paste - 2 tablespoons

Sour cream 20% - 200 g

Dill and / or parsley - half-pound

Marinated cucumbers - 2-4 pieces, depending on the size

Horseradish - a couple of teaspoons

Salt, pepper - to taste

Cooking method

Finely chop the chicken and turkey with a knife. Carrots and onions rubbed and lightly fried with the addition of vegetable oil. Cool and lay the contents of the pan in the stuffing. Add to the same place tomato paste and pancake flour, then a couple of spoons of sour cream, two yolks, salt and freshly ground black or white pepper, grated finely (or chopped) frozen butter.

Knead and knock out stuffing. Form a fairly large oblong cutlets from it, dip each into protein and fry: first a couple of minutes on each side without a lid on high heat, then 10 minutes under the lid on a very weak one.

The remaining sour cream is mixed with horseradish, put the same pickled cucumber and green crab in any way. Beat sauce with fork and serve to cutlets.

Recipe 3. Lush cutlets from minced meat in a potato "fur coat"

Ingredients

Pork (slice with fat) - a pound

Potatoes - 5 potatoes (or more, depending on the size)

Onion - 2 large onions

Dry bun without peel - 4-5 slices

Kefir - about a glass

Eggs - 3 (separate the yolk from the protein)

Wheat flour - half a cup

Soda - a teaspoon

A mixture of dried herbs, salt, pepper

Cooking method

To make pork forcemeat, it is better to pass it through a meat grinder twice. Roll the bun into small pieces and soak in kefir. Separate the yolks from the protein and add them to the ground meat. To mix also finely finely finned, a soaked bun with the remnants of kefir, a spoonful of soda, salt and pepper. Several times to knock out the stuffing about the table.

Potatoes are not very finely grated and mixed with flour, salt and dried herbs. Beat the protein and combine it with the potatoes. Two more protein whisk separately.

Form round or oval cutlets, wrap them in a squirrel, and then - in a potato "batter". Fry quickly in a pan on both sides and bring to the preparedness in the oven, heated to 180 degrees.

Recipe 4. Lush cutlets "On health!" (Baked in the oven)

Ingredients

Beef - 500 g

Liver of beef - 100 g

Fat of pork - 100 g

Bow - 1 head

Zucchini or zucchini - 300 g

Corn and peas frozen - only about 150 grams

Any greens (dill, coriander, parsley, celery, spinach ...) - a bunch

Eggs - 3 pieces

Cinnamon and nutmeg - little by little

Tomato paste - how much will it take

Salt, pepper, garlic - to taste

Cooking method

Beef (it is better to take a piece of tenderloin or brisket, only low-fat) to pass through a meat grinder along with the liver and bacon. Onion and zucchini rub, grease with a knife.

Mix all vegetables and herbs with minced meat, add yolks, spices, spices. All the knead and knock out on the table. Leave to stand for 10 minutes.

Form large cutlets and dab them in protein. Spread in a form that is pre-oiled. Leave to bake at 170 degrees.

Tomato paste mixed with hot water (spoon for half a cup of water), add salt, pepper, chopped garlic. Minutes after 10 get the form with cutlets and pour into it tomato sauce. Bring it to readiness.

Recipe 5. Lush cutlets from minced meat with cheese "Nest"

Ingredients

Chicken fillet - half a kilo

Bow - 1 large head or 2 small

Potatoes - 2 tubers

Smoked cheese (can be sausage) - 300 g

Smoked sausage - 100 g

Eggs - 2 pieces

French fries frozen - 400 g

Soda - a small spoon

Salt pepper

Cooking method

Chicken fillet chopped. Grate onion and potatoes. Onion to fry until golden brown, mixed with chicken and potatoes. Pre-frozen smoked cheese finely grate, and sausage cut into small cubes. Separate the yolks. All this, too, mix in minced meat, and then salt (do not overdo it: cheese and salted sausages!), Soda and pepper. Form round round cutlets of medium size.

Whip the protein with a fork and moisten the french fries. Lay out the fries in the form of nests, and in the middle place the cutlet from the stuffing.

Bake in the oven until cooked. In the form you can add a little water, if you are afraid that the cutlets burn more quickly than they will be baked.

Recipe 6. Lush cutlets in puff pastry

This funny recipe for lush cutlets is also suitable for festive table, and for a snack on the run.

Ingredients

Beef - 300 g

Pork - 300 g

Bulb - 1 large

Carrot - 1 small root

Marrow - 200 g

Eggs - 2 pieces

Salt, curry, sweet paprika powder

Puff pastry - 600 - 800 g

Cooking method

Rub carrot and onion and lightly fry them in a frying pan. Meat and zucchini to pass through a meat grinder. Cheese grate, yolks separated from proteins. Mix in yolks yolks, minced meat, toasted and cooled carrots and onions, cheese, spices and spices. To beat the mincemeat on the table and let it brew for 15 minutes. Form the cutlets.

Puff pastry, cut into strips. In these strips wrap the cutlets, trying to do it neatly and beautifully. Put the products on a baking sheet covered with parchment, grease the top with whipped protein.

Bake for about 20-25 minutes at 180 degrees.

Recipe 7. Lush cutlets from two types of fish

Ingredients

Red fish (pink salmon, coho salmon, etc.) - 300 g (boneless fillets)

Catfish (can be halibut) - 300 g (also fillet)

Bulb - 1 piece

Eggs - 3 pieces

Butter - 100 g

Pancake flour - 5 tablespoons

Murphy - 1 large

Sweet red pepper - half

Dill - 5-6 branches

Salt, white pepper or curry

Cooking method

Pass fish fillets, peppers, onions and potatoes through a meat grinder with a large mesh grating. Stir in egg yolks from eggs, spices, spices and flour. Give a good stand (minutes 10 - 15).

Dill chop any way (knife, blender, combine), mix it in minced meat. Protein whip.

To form cutlets, make a dent and put there on a small elongated piece of oil. Zaleplivat cutlet so that the oil was inside. Wrap the products in a squirrel and put them on a heated frying pan with a sufficient amount of vegetable oil (any, if only odorless) oil.

Quickly fry the cutlets on high heat without a lid, then cover and reduce the heat. So bring to the readiness. If you like, you can bring the cutlets to the oven in the oven at 170 degrees.

It is best not to scroll the meat in a meat grinder, but chop it with a knife. This especially applies to poultry cutlets. But if you still decided to crank meat, it's better to take a large-mesh grate.

Is meat too hard? Of very hard meat you can not make very soft cutlets. An acceptable result can be achieved if we take, on the contrary, the smallest lattice and twist the meat twice. Several will save the case and use of various additives: for example, manki instead of bread, sour cream, chopped mushrooms, etc.

To quickly and easily rub oil or smoked cheese, freeze them in the oven.

Try to serve cutlets not with potatoes or pasta, but with vegetables, salad, mushrooms. You can serve and sauce: white, tomato, sour cream with horseradish, mushroom ... The dish will become more useful and better absorbed.

Bake a cutlet quail inside a cutlet or a whole slightly cooked mushroom - and get a funny dish, suitable for a holiday.

Cutlets fire, in Kiev, from turkey, pork, beef, fish, vegetables and cereals ... Who would have thought that the original European recipe for cooking meat on bones would get such development and popularity. And despite the fact that the housewives cook this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and lush.

According to the technology of cooking, there are 2 types of meat cutlets: chop and made of stuffing. It is during the preparation of minced meatballs that the owners are interested in the answer to the main question: how to fry the cutlets, so that they are juicy. But before the frying phase, the process of cooking them is a whole cycle of actions with conditions that are mandatory for fulfillment, and small secrets, knowing that you can prepare a wonderful dish not only for the everyday menu, but also for the holiday.

The whole process of preparation consists of several technological operations:

Selection of meat.
Preparation of additional ingredients.
Grinding of meat.
Preparation of stuffing.
Forming cutlets.
Heat treatment.

Selection of meat for cooking cutlets

You can talk about what meat is best used, choosing pieces on the store shelves that perfectly match the recommendations, but not always the hostess has such an opportunity.

Preparing meat for stuffing, it is better to stick important rule alignment different varieties meat: pork and beef, and even poultry. It is believed that cutlets, cooked only from beef, will be too lean and tough, and made of pork - too greasy. But whatever recipes prescribe, each hostess will still proceed from the preferences of her household, taking into account the habitual diet.

Usually it is recommended to choose not too lean meat for preparation of minced meat, observing the proportion of the pulp and fat ratio of 80% to 20%. If the hostess does not have much choice, or she adheres to dietary rules, you can still make juicy and tasty cutlets, adding poultry meat and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, not from thawed meat. However, such a condition can not always be fulfilled, and when using meat from a freezer it is important to consider that it must be frozen once, and it was not thawed and frozen several times.

Selection and preparation of ingredients for the future of minced meat

Here are some examples of additives for minced meat (based on 500 gr of meat).

Bow- an obligatory component (enough a pair of medium or one large bulb). Variants of its preparation: either very finely chopped with a knife, or grate on a small grater, or cut into large pieces for further processing in a meat grinder along with meat.
Garlic, is used at will and is not an obligatory ingredient (2-3 teeth).
Additives for softness and splendor cutlets. Among them, there are several options chosen at the discretion of the chef:

raw potatoes, peeled and grated on a fine grater (1 - 2 potatoes);
instead of potatoes you can use zucchini, and also rub it, but with the condition of pre-cleaning the skins, if the vegetable marrow is already grown up and the skin is thick enough (the amount should be comparable with the volume of grated potatoes);
white bread (120-150 g.), But not soft and fresh, but stale, lying for several days, with a previously cut hard crust and soaked in water or milk;
replacement of bread can be semolina (1 - 2 tablespoons), but with the use of a mango it is important not to overdo it, otherwise the cutlets will lose their juiciness.

Spice, the use of which is a matter of taste and habit. It is important to carefully approach the dosage when adding them, because either they will spoil the taste of cutlets, or provide them with a pleasant aroma and extra flavor.
Water or milk, with priority towards the usual cold water, can be boiled (100-200 ml, the volume should be determined after scrolling the stuffing, see how it turned out wet).
Salt.
Pepper.
Egg - at the discretion of the cook, but if there is a possibility, then either completely abandon the eggs, or use only the yolk.
Butter.
Crushed ice.

Absolutely all of the above listed ingredients to have at hand is not necessary. If you plan to add bread, then semolina is not required, and if it is decided to add potatoes, you can completely do without bread.

Meanwhile, some cooks, remembering the saying that you can not spoil the porridge with oil, decide to use almost all the additives. In this case, you need to decide which goal is set: to increase the volume of minced meat or still preserve the taste meat dishes and get juicy cutlets.

Preparation of stuffing

In times of lack of mincers minced meat was prepared with the help. And to this day it is believed that this is the most acceptable way to preserve juice in future cutlets. But since there is not always enough time for this, and a meat grinder has been invented for a long time, mincemeat is most often prepared with its help.

Cut into pieces meat and onions, if it was not previously prepared with a grater or crushed with a knife, scroll in the meat grinder. How many times it is necessary to skip meat, the decision is taken by the hostess: someone likes cutlets of a rather large grind, and someone prefers to scroll meat 2 to 3 times.

After grinding the meat into the resulting mass, it is necessary to add the ingredients prepared in advance in accordance with the planned composition: salt, pepper, seasonings, soaked bread, which should not be strongly pressed, grated potatoes or zucchini.

Because the dish should be juicy, then cold water is poured into the prepared mass.

After mixing, you need to saturate the mince with oxygen and improve the adhesion of the ingredients to each other. To do this, you need not just to knead it well, but to fight off, with an effort throwing stuffing in the container, about 10 times. Then the container with the contents can be sent for 30 minutes to the refrigerator.

Shaping of cutlets

Minced meat is ready, and you can start to sculpt the cutlets. To do this, the hands must be dampened with cold water, otherwise the mixture will stick to your hands.

And since it is necessary to fry juicy cutlets, you can use one of two ways to increase their juiciness, except for adding directly to minced cold water:

put in the middle of each cutlet a small piece of crushed ice;
add a small piece of butter in the middle of the billet.

It is better to roll each cutlet in breadcrumbs or flour, in order that in the future, during the frying formed crust, which will not allow the juice to flow into the pan.

What cutlets should be the size, choice for the cook, but it is better to take into account the rule: the smaller the size of the cutlet, the less juicy it will be, and large portions difficult to fry. It is necessary to choose the golden mean.

Heat treatment

While the patties are being sculpted, it is already possible to put a pan on the stove and start to warm it up with sunflower oil.

To fry soft and juicy cutlets, they should be laid out on a heated frying pan. It is important that the temperature of heating allows to form a crust in the first minutes of roasting.

To achieve this, after the first minutes of cooking, the temperature should be lowered and the cutlets should be poured on the frying side. Then they need to turn over, and, adding the temperature, fry the second side, then reduce the intensity of heating the pan, cover and allow to cook for about 10 - 15 minutes.

For those who are afraid to overcook the cutlets, after forming a crust on both sides, they can be removed from the plate, moved to a preheated oven and brought to a full preparedness.

Each cook conducts his experiments, changing the ingredients added to the mince, adjusting the temperature and roasting methods. The most successful results are better to record and create your own recipes, choosing the composition and technology of making the most delicious, juicy and lush cutlets.