Cutlets are a universal dish that is loved by both adults and children.
You can enter them into your child’s diet as early as 10 months, and steam cutlets can be consumed even by people who are on a diet for health reasons.
And, of course, each mistress has her own special recipe.
General principles for the preparation of beef and pork cutlets
The taste of homemade patties, first of all, depends on the meat from which the minced meat is prepared. It should be fresh. Some prefer the shoulder blade or the back, while others prefer the pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat, so that they turn out juicy. Pork and beef mincemeat is considered universal for cutlets, where pork, lighter fat is added to fatty beef.
Forcemeat can be prepared by yourself, having twisted the purchased pieces of meat in a meat grinder or blender for this. But you can immediately get ready-made stuffing. In this case, you will not know what you put in it, but you can very quickly, without much effort, prepare the conceived dish.
At the discretion of the hostess, add the minced meat:
• onion. It can be added raw or fried until golden brown. And some prefer to use both of these types in cooking. Onions add juiciness to our patties and improve their palatability. However, if your household is an ardent opponent of this vegetable, then cutlets will be obtained without it;
• bread. Basically, they take white bread or a loaf and soak in water or milk. It is believed that you need to take the pulp of bread. However, as practice shows, the presence of a crust does not impair their taste, and is not even felt softened. Proportionally recommend putting 1/5 of the bread to the whole stuffing. Bread is needed in order to absorb and keep juice in cutlets. From this, juice does not leak during frying, and cutlets will not turn out hard and dry;
• lovers of cooking cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both those and others have their own arguments. The former believe that when using eggs, cutlets will not break up, and the latter are sure that the protein will curl when frying, and not only will not blind the ground meat, but also to separate it;
• A frequent guest in this recipe is raw potatoes grated. Using it together with bread or instead of it will also add juiciness to your dish;
• There are lovers of adding garlic to such patties. However, they should be consumed immediately hot, otherwise they will have a not too pleasant aroma when cooled;
• salt and pepper are added to taste and it depends only on you which cutlets you want;
• you can also add some water to the minced meat, this will make them softer. The main thing is not to overdo it;
• some housewives add semolina to cutlets for gluing minced meat, but in most cases this is an unnecessary addition;
• You can use flour or breadcrumbs for breading.
Recipe 1. Classic minced pork and beef cutlets
This is a traditional recipe that every housewife seeks to diversify with additional components in her own way.
Ingredients:
• minced pork and beef - 1 kg;
• loaf or bread (preferably white and slightly dry, as fresh bread can cause sourness) - 1/3 part or 200 grams;
• raw egg - 1 pc.;
• onions - 3 heads;
• distilled water at room temperature - 1.5 cups;
• salt, pepper - at your discretion;
Cooking method:
1. Cut the loaf or bread into pieces and fill it with water or milk. The liquid should be at room temperature.
2. Cut raw onion into small pieces or mince it. If desired, onions can be sautéed in butter.
3. Add the minced bread from which the glass of water, onions and beat the egg.
4. Salt and pepper to taste and mix well.
5. Put a frying pan on the fire and add vegetable oil.
6. Form cutlets, put them on a preheated pan and fry until golden brown.
7. At the end of cooking, add a little water to the pan and steam the meatballs for 10 minutes.
Recipe 2 Minced meat pork and beef cutlets with herbs
Using greens gives this dish an appetizing look and aroma.
Ingredients:
• minced meat (perfect combination: pork + beef) - 600 grams;
• one head of onion;
• white bread - 3 slices;
• fresh milk - 0.5 tbsp .;
• medium-sized chicken egg - 1 pc.;
• dill, parsley - one bunch each;
• garlic (at your discretion) - 1-2 cloves;
• salt, ground black pepper;
• flour for breading.
Cooking method:
1. Take the minced meat or twist the pork and beef in a meat grinder.
2. Heat a little milk and pour in the flesh of white bread or loaf.
3. Finely chop the onions and herbs.
4. Combine the minced meat, bread, from which to drain the milk, onions and herbs.
5. Add the egg, salt and pepper.
6. The softness and juiciness of cutlets gives a thorough kneading with hands. It will also help if you beat the minced meat in a bowl.
7. From the resulting mixture we form cutlets according to your desire. These look very beautiful in oval shape. Roll them in flour.
8. Fry the meatballs on moderate heat so that they are fried from the inside. Cooking time is 20 minutes.
Recipe 3. Beef and pork cutlets in the form of hedgehogs
This recipe is suitable for little gourmets and will delight kids, for example, at a children's holiday.
Ingredients:
• beef - 250 grams;
• pork - 250 grams;
• bread - 4 slices or 3 parts of minced meat;
• semolina - 2 tbsp;
• roasted peanuts - 2 tbsp .;
• sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp;
• whole milk - 1 tbsp .;
• hard boiled eggs - 3 pcs.;
• raw chicken egg - 1 pc.;
• breadcrumbs (can be yellow) - 4 tablespoons;
• black pepper peas - for decorating hedgehogs;
• green onions - 1 bunch;
• salt.
From the specified amount, on average, 6 large cutlets should be obtained.
Cooking method:
1. Scroll the meat on a blender or meat grinder and mix the components with each other.
2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.
3. Hard boiled 3 eggs for about 7-8 minutes.
4. Cut the cooked eggs in half. Knead or three on a fine grater yolks, add chopped green onions to them, salt and fill with the egg white mixture obtained.
5. Add the pulp of bread, egg, salt, semolina to the twisted minced meat. Discard and mix thoroughly.
6. Wrap stuffed eggs in minced meat and give it the shape of a hedgehog.
7. Decorate cutlets with peanuts instead of needles, peas of black pepper instead of eyes and nose, sprinkle breadcrumbs on top for beauty.
8. These cutlets are recommended to be baked in the oven at a temperature of 180 degrees for 30 to 40 minutes.
Recipe 4 "Holiday" beef and pork cutlets
The technology of such cutlets resembles the preparation of chicken in Kiev. However, here we will not use chicken fillet, but will cook everything from minced meat.
Ingredients:
• pork and beef in equal amounts - this recipe is 1 kg;
• hard cheese - 100 grams;
• onions - 2 heads;
• raw egg - 2 pcs.;
• crackers from 4 slices of white bread;
• salt, pepper to taste;
• butter - 100 grams;
• breadcrumbs - 1 pack;
• flour for breading;
• dill - 2 tbsp.
The composition of the preparation:
1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it with finely chopped dill.
2. From the resulting composition, we roll oval balls of small size. We set them to cool to the necessary moment.
3. Fill bread crumbs cut into small squares with cold water until they become soft. Then drain the remaining water.
4. Onion rubbed on a coarse grater or cut into small pieces.
5. Cooking minced meat: grind pork and beef in a meat grinder. We connect meat, crackers, 1 egg and spices with each other.
6. The resulting minced meat is divided into portioned pieces, in each of which we wrap a piece of prepared butter with cheese and herbs.
7. We chop festive cutlets in several stages: in flour, beaten egg, breadcrumbs.
8. Fry the patties until golden brown over moderate heat.
Recipe 5 Cutlets of minced pork and beef "Hercules"
Their feature is to add oatmeal instead of an egg.
Ingredients:
• minced meat - 1 kg;
• milk - 200-300 ml .;
• oatmeal - 100-140 grams;
• onions - 2 pcs.;
• salt, pepper - to taste;
• breadcrumbs or flour - 100 grams;
• greens - a bunch.
Cooking method:
1. Pour milk at room temperature into the prepared minced meat.
2. Add peeled and grated onions.
3. Pour oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder to a state of flour.
4. All mix well, cover with cling film and send to the refrigerator for 1 hour.
5. Form small cutlets from minced meat, roll them in breadcrumbs and fry them in a hot frying pan in vegetable oil until tender.
6. After the crust appeared on the patties, add 100 ml of water to the pan and simmer until the liquid evaporates.
Recipe 6 Cutlets of minced pork and beef with rice
These cutlets are very nutritious.
Ingredients:
• minced meat - 1 kg;
• round rice - 200 grams;
• eggs - 2 pcs.;
• onions - 2 heads;
• garlic - 1-2 cloves (optional);
• salt, pepper - to taste;
• flour.
Cooking method:
1. Rinse the rice under running cold water. Mark it in a pan and pour boiling water in an amount of 1 cup of rice into 2 cups of water.
2. In the minced meat, add onions and garlic scrolled in a meat grinder.
3. Also add cooked rice, salt and pepper to the minced meat. We mix everything thoroughly and form cutlets.
4. Heat the pan to a hot state. Pour vegetable oil.
5. Put the patties and fry them on low heat for 7-10 minutes. Then we turn the patties on the other side, cover the pan with a lid and fry for another 5 minutes.
Recipe 7 Fast pork and beef minced meat patties
These cutlets will help out when you need to cook a quick dinner.
Ingredients:
• minced pork and beef in equal percentage - 600 grams;
• raw eggs - 4 pcs., But less can be taken;
• raw potatoes (recommended for juiciness) - 2 medium pieces;
• green onion - 1 bunch;
• mayonnaise (will add taste and juiciness to the product) - 50 grams;
• spices - to taste;
• flour - 2-3 tablespoons
Cooking method:
1. Chop finely green onions.
2. Peel and grate raw potatoes.
3. In the prepared meat, add: onion, potatoes, egg, salt and pepper.
4. The specified components are mixed.
5. Add mayonnaise and flour and mix again.
6. Fry in vegetable oil for 4-5 minutes from two sides until cooked.
Tricks and tips for cooking minced pork and beef cutlets
1. To prevent the meat from falling apart during frying, mix it well and leave it in the refrigerator for half an hour.
2. Stuff the minced meat better with your hands, so you will feel its consistency and the absence of lumps.
3. To prevent forcemeat from sticking to your hands, moisten your hands with water when forming cutlets.
4. Before frying, the pan should be well heated. Do not overdo it with oil. It should be exactly as much as necessary in order to cover the pan. Fry them for 2-3 minutes over high heat, and then, closing the lid, bring to readiness.
5. At the end of frying, simmer a little cutlets in a pan so that they are more juicy and soft. The time is approximately 10-15 minutes.
Learn to feel the food and the cooking process itself. You will get a taste and you will succeed!
