Delicious cutlets with minced pork. Easy minced pork chops recipe

Pork cutlet rightfully occupies one of the the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, excellent taste with a delicate texture.

Minced meat cutlet has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name “cutlet” came from), this dish was prepared from meat on the bone, choosing the rib part for this.

In Russia, minced meat cutlet appeared at the beginning of the 19th century. Initially, veal was taken, then chicken meat (cutlets "Pozharsky" from Torzhok).

In modern Russian cuisine, a pork cutlet is made from minced meat with white bread soaked in milk, an egg and spices. The mixture is rolled in breadcrumbs, fried until cooked in oil.

Cutlet on the bone is a less frequent guest on the table. This is usually a dish for the festive table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it should be fresh, not thawed (and certainly not frozen), secondly, the pork should be from the top of the carcass (where there is less muscle), and thirdly, it should not have foreign (not peculiar to meat) smell.
• From a piece of pork, you need to cut the veins and cut off the films - everything that can interfere with the scrolling of the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or coat with a mixture of spices (optional) and cool slightly. This will make it possible to make fragrant pork cutlets.
• A recipe with a photo of minced meat can be seen in many sources. They are about the same. The first step is to scroll the meat. The stuffing should not be too small. If the pork is lean, add a little bacon to the pieces of meat before cooking the minced meat.
• Add eggs soaked in milk and squeezed white bread into minced meat, mix with finely chopped onions and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes call for combining minced meat with chopped frozen butter before frying, or adding a piece of chilled meat to the middle of the patty.

Following the sequence of steps will ensure that the pork cutlet is juicy and tender.

Ingredients for pork cutlets "Russian style" for four large servings

1. Pork - 1 kg;
2. milk - 1 glass;
3. egg - 5 pieces;
4. city ​​bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter - 100 grams;
8. vegetable oil - a glass;
9. salt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets “in Russian”

• Examine the piece of pork, cut into pieces, transfer to a bowl. If the meat is lean, cut a small (50 grams) piece of lard, add to a bowl with pork, mix. Place in the refrigerator for an hour and a half.
• Soak the city bun in milk. After half an hour, squeeze, crush with your hands into small pieces.
• Finely chop the onion. The smaller, the more flavorful the pork cutlet will be. The recipe for preparing the onion may be different: the onion can be sautéed in oil, cooled and poured into the already prepared minced meat. It is believed that delicious pork cutlets should not contain pieces of onion - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked bun pieces. Scroll in a meat grinder through a large grate.
• Mix with prepared onions, salt and pepper, place in the refrigerator to cool.

Preparing the lezon (sauce for coating cutlets)

• Separate the yolks from two eggs, put the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until a homogeneous mass is obtained (as for an omelette).

The sauce is necessary for coating the mince cake before dipping in breadcrumbs.

This process is needed to get a firm (but not hard) crust on the cutlet, so that during frying you get a juicy pork cutlet, the photo of which makes it possible to see the differences from dry, thin as a sole.

Cooking cutlets

• Take the separated proteins from the refrigerator, beat until a steep foam.
• Carefully combine with chilled minced meat, gently stirring.
• Put a saucepan on the fire (it is advisable to use a deep cast-iron frying pan), pour in sunflower oil (half a glass), its level should reach the middle of the patty. Put in a small clove of garlic.
• With wet hands, form cutlets, place inside a piece (10-15 grams) of chilled butter. You need to make as many cutlets as will fit in the pan. Usually there are four large ones.
• Dip in ice cream, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip again in the seasoning, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly lay out the cutlets. Fry on both sides until golden brown.
• Remove the first portion of cutlets, transfer to any dish that can be heated in the oven. It can be beautiful ceramics or oven glass.
• Form a second portion of cutlets, it is advisable to remove all small remnants from the first portion from boiling oil (they spoil appearance the next batch), fry the cutlets, transfer to a dish for the oven.
• Place the cutlets in a preheated oven, they should reach readiness within ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve pork cutlets "in Russian" warm from the oven in the bowl in which they were there. Sprinkle with finely chopped parsley and mashed with salt. As a side dish, boiled potatoes, mashed potatoes, rice or a multi-ingredient vegetable salad can be served.

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Pork cutlets

Pork cutlets - recipes. I do not know such a person who would refuse to taste delicious meatballs from pork. Their appetizing crust, tender and juicy structure is to the liking of both children and older people. You will learn how to transform ordinary homemade cutlets into a culinary masterpiece, what spices to use when preparing them, how to achieve a crispy crust and a juicy middle, and much more, you will learn from our article.

Pork cutlets - how to cook

To make pork cutlets rosy and juicy, you need to know a few secrets of their preparation. First of all, choose the right pork meat. For cutlets, pork meat from the front of the carcass is best suited. When buying ready-made minced pork in the store, you can never be sure that it was the shoulder part that was used in its preparation. Minced meat prepared for cutlets should be thoroughly mixed and beaten off the edge of the bowl. This trick allows the minced meat to be saturated with oxygen, which affects the final result.

Many hostesses pour milk into minced meat - this is wrong. To make pork cutlets juicy and tender, add boiled room temperature or mineral water to minced meat. Set aside for a few minutes so that the minced meat absorbs it, and then continue the kneading procedure.

Pork cutlets - the main products for cooking

Many housewives add eggs to minced meat. In this case, you should know that egg white gives the cutlets stiffness. Culinary experts also do not recommend adding bread to minced meat for cutlets. It is better to replace it with grated potatoes. But what the cutlet cannot do without is the onion. The more onions in your minced meat, the juicier your pork cutlets will turn out. Form them with moistened hands and try to give them the same size. As a breading, you can use breadcrumbs or flour. Another type of breading is beaten egg whites. Such cutlets are especially tasty and juicy. And the last thing - the larger the size of the pork cutlet, the juicier it turns out!

Pork cutlets - recipe

We offer to cook classic recipe pork cutlet. You can also see a photo recipe for pork cutlets on our website

Required ingredients for meatballs:

• Pork - 0.5 kg.
• Potato - 1 pc.
• Glass of water
• Onion - 100 g
• Garlic cloves - 3-4 pcs.
• Breadcrumbs
• Sunflower oil
• Butter - cold
• Salt and pepper to taste

How to cook the recipe - we wash the prepared meat, dry it with a towel and cut into cubes. Let's skip the pork twice through a meat grinder, and beat it on the edge of the bowl or the desktop. Peel the onion and cut into small cubes. Add the onion to the minced meat and add warm water exactly as much as the minced meat can absorb. Pass the peeled cloves through a press and send them to the minced meat. Can add egg yolk, but it is not necessary to do so. Season the minced meat with salt and ground pepper and mix well. We beat the minced meat again, let it stand for 15-20 minutes in a cool place so that all the components are well saturated.

We form cutlets with wet hands. Cut the cold butter into small cubes and insert one cube into the middle of each cutlet. Once again, carefully form correct form and roll each in breadcrumbs.

Heat the sunflower oil in a frying pan and fry the pork cutlets over medium heat on each side. At the end of the process, add heat to form a beautiful golden crust. Be sure to place the hot patties on a paper towel to absorb excess fat. Serve to the table "hot and hot". Bon appetit!

Steamed pork cutlets - recipe

A very healthy and less calorie recipe for steamed pork cutlets. Steamed recipes always have a lower calorie content than, for example, frying in vegetable oil.

• Pork - 0.5 kg
• Green onions and parsley
• Onion - small head
• Garlic - 2-3 cloves
• Potato - 1 pc.
• Salt and pepper - to taste

Cut the washed and dried meat into cubes. We peel the onion and garlic from the husk and, together with the meat and peeled potatoes, pass it twice through a meat grinder. Salt and pepper the minced meat to taste, add fresh parsley and onion and mix thoroughly. We form beautiful cutlets with wet hands and put them in a double boiler. Steam for 35 minutes. These cutlets are ideally combined with vegetable salads.

Chopped pork cutlets - recipe

Chopped pork cutlets. This recipe is natural. Prepared not from minced pork meat is cut into small pieces.

• Pork tenderloin - 0.5 kg
• Onion - 1 pc.
• Bunch of fresh dill
• Starch - 2 tbsp.
• Mayonnaise - 5 tbsp.
• Chicken yolk - 1 pc.
• Flour for breading

Recipe preparation. We wash a beautiful piece of pork tenderloin and dry it with a kitchen towel. Cut into small cubes. Peel the onion and chop. We chop fresh herbs and send them all together to the meat. Gently mix and let stand for 5-7 minutes. After that, add chicken yolk, mayonnaise to the minced meat and carefully introduce potato starch. Mix again, carefully beat off and form beautiful cutlets with wet hands. Pour the sifted flour onto a plate and bread each cutlet.

Heat the vegetable oil in a frying pan and fry the cutlets on both sides over medium heat. Lay the cutlets out on a paper towel.

These pork cutlets are perfect for any side dish. Decorate them on top with a sprig of fresh herbs, and ... woo-a-la.

Pork cutlets in a slow cooker - recipe

For lovers of recipes in a slow cooker. Cutlets cooked in a slow cooker are distinguished by their benefits to humans.

• Pork - 700 gr.
• Onion - 2 pcs.
• Potato - 1 large
• Yolk - 1 pc.
• Garlic - 3 tooth.
• Spices, salt and pepper - to taste
• Vegetable oil

Many modern housewives have purchased such a miracle technique as a slow cooker for their kitchen. This is very handy thing especially for business women. And such pork cutlets, beloved by all, can be cooked in a slow cooker both steamed and with a golden crust.

So let's cut the meat into cubes. Peel potatoes, onion and garlic cloves. We pass everything together twice through a meat grinder, season with your favorite spices, salt and pepper. You can also add yolk, but not required. Knead the minced meat well so that it does not stick to your hands. Then we beat it off several times on the table and form it with moistened hands nice shape cutlets.

Open the lid of the multicooker and pour a little vegetable oil into the bottom of the bowl. We spread the first portion of cutlets, close the lid and set the "baking" mode. After 10 minutes, turn the patties over and continue cooking for another 10 minutes. Pork cutlets in a slow cooker are especially juicy, tasty and with a beautiful golden brown. I understand that the cooking process is a little longer, but at the same time, you can safely do something else, and the cutlets are fried by themselves. The multicooker signal itself will inform you that the cutlets need to be turned over.

It should be noted that each multicooker has different mode power and volume of the bowl, respectively, the duration of the process of cooking pork cutlets can change either in one direction or in the other. Therefore, study carefully specifications your multicooker, and only after that start cooking any dish or baking.

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Juicy pork cutlets with potatoes

It is better to forget about minced meat from the store forever. All healthy juices disappeared from it during grinding. Homemade minced pork with potatoes - great way cook juicy pork cutlets. For reasons of economy, you can use second-class pork, it will turn out even tastier, since this meat has a richer taste. In order to save meat juices, they put bread crumbs in cutlets, but not everyone likes it, so the alternative is with raw potatoes I think a lot of people will like it. If instead of flour, roll the cutlets in cornstarch, you get a gluten-free dish.

Cooking time: 50 minutes

Ingredients for making juicy pork cutlets with potatoes:

150 g raw potatoes;

2-3 leaves of Beijing cabbage;

wheat flour for breading;

vegetable oil for frying;

How to cook juicy pork cutlets with potatoes

We cut the meat: we cut it into large cubes, carefully cut off the connective tissues and unnecessary fat, remove the cartilage and tendons. To make the cutlets juicy, you need fat: cut the lard into small cubes, add to the meat. Usually take about 1/4 of the fat from the amount of pork.

Coarsely chop the onion. Many people believe that raw onions, which have a sharp taste and smell, spoil the taste of minced meat, so they are sautéed beforehand. For my taste, it tastes better with raw onions.

We send finely chopped meat, bacon and onions to a food processor, grind until a homogeneous mass is obtained.

You can also use a meat grinder with a medium attachment for cooking, the meat must be passed through it twice.

We clean the raw potatoes, rub on a coarse grater and add to the ground meat.

At this stage, add seasonings: pour salt and curry powder. You can add some more spices according to your taste - ground paprika, black pepper, crushed cumin.

One of the tricks for making cutlets juicy is to add cold water or milk to the minced meat, the liquid will evaporate during frying, and the meat juice will remain in place.

Pour cold, or better, ice milk into a bowl.

We wet our hands in cold water, divide the minced meat into equal piles, and sculpt cutlets. No need to sculpt dense "snowballs", the cutlets should be airy, of the correct oval shape.

How to cook delicious meatballs

Minced pork cutlets are not only hearty, but also a simple dish in their implementation. But even he has his own peculiarities of preparation. The recipe is in front of you!

40 min

235 kcal

4.83/5 (71)

We all love juicy cutlets from minced pork. How to cook this dish quickly, but so that it does not lose its taste characteristics, you will learn from this article: recipe pork cutlets with a photo in front of you!

Dish features

Minced pork cutlets are distinguished not only by excellent taste, but also by high nutritional value. The main part of the composition of minced pork is represented by proteins - 83.37%. In terms of calories, minced pork cutlets are higher than their counterparts from minced chicken and minced pork, while the proteins contained in pork are good. absorbed by the body. The stereotype that pork dishes make you fat is fundamentally wrong. Of course, pork cutlets do not belong to the diet menu, but when used without fanaticism, they will not hit either the figure or the liver. Therefore, delicious minced pork cutlets are the perfect solution for a tasty and nutritious breakfast and hearty lunch.

The taste of this dish largely depends not only on the quality of the ingredients, but also on the technology of preparation. Even quick cutlets can taste great if you cook them with the knowledge of certain nuances.

Tasty and fast: ingredients for a classic recipe

The easiest way to cook is to salt and pepper the minced pork, form cutlets and fry in vegetable oil. But at least seven out of ten gourmets will tell you that the dish turned out to be too fatty. The taste of cutlets will be much richer if you use such a list. ingredients:

• minced pork;
• salt pepper;
• egg;
• bulb onions;
• white bread (pulp).

Pulp soaked in milk white bread included in minced meat is by no means for the sake of economy. The taste of cutlets is obtained more gentle, and the "texture" is more homogeneous. At the same time, the traditional taste of pork bread will not be interrupted, but only emphasized.

The egg in the minced meat acts as a binder: when frying, the cutlets do not fall apart. But there is one nuance here: the egg is not completely driven into the minced meat, it is used only yolk. Otherwise, the stuffing will turn out to be too liquid. Protein should not be poured: it will come in handy when breading.

Onions add a touch to the dish sweets in addition, it makes cutlets more juicy. In order for this ingredient to prove itself with maximum benefit, the onion should not be grated or twisted in a meat grinder (then it loses a significant part of the juice), it needs cut in small pieces and then chop with a knife.

Technology and cooking secrets

Ingredients

We prepare minced meat

Salt, pepper.

Add the rest of the ingredients.

1. Egg yolk and finely chopped onion are thoroughly mixed with minced meat and soaked bread.
2. This is best done with your hands, not with a spoon or fork: it's easier and faster to achieve a uniform consistency.
   

   It is better to soak bread in water rather than in milk, since the latter contains proteins of a different type than pork and their combination is poorly absorbed by the stomach. Soaked bread must be thoroughly squeezed out.

3. If possible, it is better to let the minced meat brew in the refrigerator for half an hour or an hour for best compatibility ingredients. But you can start frying cutlets immediately after cooking minced meat.

In order to make juicy cutlets, you can use a completely different options for minced meat. The meatballs, both from meat and fish components, will be successful. But in a special fragrant and tender dish you get if you use pork for it. Depending on the preferred fat content of the finished dish, minced meat can be diluted with chicken or beef. Best Recipes how to cook delicious minced pork cutlets we offer below.

Pork and chicken cutlets

Components

Minced pork - 500 g;
minced chicken - 500 g;
bulbs - 3 pcs. (large);
garlic - 4 teeth;
sour cream - 2 tbsp. l. with a slide, if the product is liquid, then 3 tbsp. l.;
mustard - 1 tsp;
crackers - 5 tbsp. l. (as needed);
greens - 1 bunch;
black pepper - to taste;
salt - 1 tsp or to taste;
flour - for boning.

Cooking

Take minced meat, mix them. Scroll through the meat grinder here or finely chop the onion and garlic.

Season, salt, put mustard, sour cream.

Chop the herbs and add to the mixture as well.

Add breadcrumbs only if the minced meat is very tender and mushy. Stir and set aside for 20 minutes.

Then knead again, moisten your hands in water, create cutlets of the shape you need and roll in flour.

Heat the sunflower oil, put the cue balls in the pan. You need to fry delicious minced pork chops until browned.

After developing a beautiful crust, close the lid, set the minimum heat and steam for 10-15 minutes. You can add some water to the pan. But basically this is not required, since cutlets already give a lot of juice, which is enough for their complete preparation.

From pork and ground beef

Ingredients

Pork - 300 g;
beef - 300 g;
onions - 3 pcs.;
potatoes - 1 large or 2 smaller;
garlic - 2 teeth;
white loaf (stale) - 2 slices;
semolina - 2 tbsp. l.;
milk - 50 ml;
pepper, salt - to taste;
frying oil.

Step-by-step instruction

Scroll 2 meat options twice to make the minced meat as homogeneous as possible.

Add semolina, pepper, salt.

Squeeze the garlic through a garlic press, grate the onion and potatoes. You can also scroll vegetables in a meat grinder after meat.

Soak bread in milk, squeeze out excess moisture and also put in minced meat.

Mix thoroughly, tossing the minced meat over the kneading dishes, and put it in the cold for half an hour.

Pour the oil into the pan, be sure to heat it up and lay out the molded cutlets for frying.

It is important to turn the cutlets only once, this will save the juice in the dish. Also, do not cover the cutlets with a lid when frying. This should be done when the dish is already fried on both sides for literally 5 minutes.

Recipe for pork cutlets in the oven

Components

Pork pulp - 700 g;
onion - 1 large;
bread - 1 slice;
milk - 75 ml;
potatoes - 1 large;
egg - 1 pc.;
seasonings - to taste;
crackers - 50 g.

Cooking

To prepare the dish, take only pork, so your dish will be as juicy and ruddy as possible due to baking it in the oven.

The pulp, washed and cut into small portions, skip in a meat grinder.

Beat in the egg, season, mix. As seasonings, do not use too "exotic" options, black pepper and salt will do.

Peel the onion and potatoes, grate, put in minced meat.

Soak the bread in milk, squeeze and add to the meat base. Stir, tap on a mixing surface.

Form cutlets, roll in breadcrumbs and place on a parchment-lined sheet. Preheat the oven in advance to 180 degrees. The meal will take about 45 minutes to prepare.

Serve hot with garnish.

On a note

1. Do not add overly rich seasonings to pork cutlets. Cumin will not work, especially if chicken is present in the recipe in addition to pork meat. It is better to give preference to hops-suneli. In addition, saffron would be a suitable option, it can be replaced with a more budgetary spice - turmeric.

2. For cutlets, choose stale bread, it will soak better and make the minced meat more elastic, but not liquid.

3. Before twisting the meat in a meat grinder, it must be cleaned of veins, films, cartilage.

4. For juiciness of cutlets, it is better to grind the pork once through the average size of the grate.

5. If you use eggs in the recipe, then you can not put them more than 3 pieces per 1 kg of meat, because this will lead to the rigidity of the finished dish.

6. Regarding onions, then for 0.5 kg of minced meat it will take about 100 g.

7. The taste of homemade cutlets will be excellent if you put chopped greens in minced pork when kneading.

8. The preparation of minced meat should end with its infusion. Cover the bowl with cling film and allow the bread to absorb the meat juices for 30 minutes.

9. The meatballs will be incredibly juicy if you add a handful of finely crushed ice just before frying them.

10. Don't be afraid to experiment with . So, for pork cutlets, flour, finely chopped bread straws, sesame, lezon are suitable.

We have revealed to you the secrets of how to make the most delicious minced pork cutlets. Try it, choose yours perfect option and make your family happy delicious dishes own cooking. Bon appetit.

Well, hold on, meat-eaters! Tonight we have super juicy pork cutlets for dinner.

Minced pork cutlets are cooked in a frying pan. Roll before frying in breadcrumbs with flour. They combine pork pulp, a lot of onions and bread with milk. However, the juiciness of cutlets depends not only on the composition, but also on the cooking technology. I promise that it will be difficult to refuse our cutlets until the whole plate is empty.

To prepare juicy pork cutlets, we stock up on products from the list.

The main ingredients are prepared for twisting in a meat grinder. Chilled pork is washed under the tap, wiped dry and slightly frozen. Then it is cut into pieces. The onion, previously peeled from the husk, is cut into slices. The garlic is peeled.

Pork, onion and garlic are twisted into minced meat. There is also a milk loaf soaked in milk. Minced meat is thoroughly mixed by hand until smooth.

Seasoned with salt. Also, in minced pork, you need to add the yolk of a chicken egg.

After that, the stuffing is mixed again.

From it miniature cutlets are formed. For convenience, hands are wetted with cold water.

The pan is placed on the stove, greased with olive oil and heated over medium heat. The cutlets are rolled in breadcrumbs mixed with flour. If you roll pork cutlets in flour alone, they will turn out to be too soft, and if only breaded, they will be crispy, not juicy. Cutlets are fried without a lid for 3 minutes.

Then turn over and fry for another 3 minutes on the other side. In this case, the heating temperature should be maximum.

We're all set! Pork cutlets are served with summer vegetables, fresh herbs and your favorite sauce for dinner. Juicy, tender and very tasty. Is it possible to resist? I don’t know how anyone, but I love juicy pork cutlets without a side dish on a slice of bread.

Any hostess knows how to cook delicious, fragrant, juicy, hot homemade cutlets. Classic cutlets are made from a mixture of two types of minced meat, these are beef and pork. If you add a new product to minced meat, you can get a variety of taste. They go great with absolutely any kind of side dishes.

Previously, a cutlet was called a piece of meat with a bone, in Russia they began to call minced meat products a cutlet only at the end of the 19th century. Cutlets are molded from various minced meat mixed with various ingredients.

Blinded raw cutlets are fried over high heat without covering the pan with a lid. Fry until cooked on both sides. When the cutlets are completely fried, cover the pan with a lid, and add 3-4 tbsp. broth or water, steam for another 3-5 minutes. This will be a guarantee of readiness and so you can keep the juiciness for some more time.

Delicious classic minced meat patties, step by step recipes

In our article, we will look at how to cook cutlets from various minced meat, they will undoubtedly be tasty and will delight your household.

Menu:

People are very fond of homemade, juicy and fragrant meatballs. Experienced hostesses prepare minced meat for cutlets themselves, each using their own subtleties and tricks. The classic way of cooking cutlets is often used at home, as well as in catering places.

Little tricks for delicious cutlets:

1. You can add a little cold water to the minced meat, this will make the cutlets juicy.
2. Butter will make the cutlets airy.
3. Added various spices to minced meat for cutlets will give a spicy flavor.
4. And in order to get an appetizing crust, it is first recommended to fry the products over medium heat.

Ingredients:

• boneless beef - 0.5 kg
• pork - 0.5 kg
• white bread - 0.200 g
• milk - 0.5 cups
• eggs - 2 pcs.
• onion - 2 pcs.
• salt pepper.

Cooking:

1. For minced meat, we take a little frozen. So it will be easier to scroll it through a meat grinder. Add a little water to the rolled meat so that the cutlets are juicier.

2. We also scroll the onion in a meat grinder, or grind it in a blender. Soak bread or loaf in milk and add to minced meat, break eggs into it, put salt and pepper. We mix everything. We have prepared minced meat.

3. Slightly moistened hands in water so that the stuffing does not stick to them. And for the ductility of the minced meat, we “beat” it on the table, or when shaping, we throw the cutlet from hand to hand. We beat off so that the cutlets do not fall apart during frying.

4. Molded cutlets roll in breadcrumbs or flour and fry in vegetable oil until tender.

We serve ready-made cutlets with a side dish for lunch or dinner.

Bon appetit!

2. Gravy for cutlets

Most people prefer juicy, tender, fragrant and tasty cutlets from various meats. And if they are supplemented with gravy, this will only make them tastier. If you decide to cook cutlets for the next dinner, do not forget about the sauce for them. What gravy for cutlets can be prepared, you will learn from our recipe.

Ingredients:

• tomato paste or sauce - 30 grams
• onion 1 pc.
• garlic 2 cloves
• flour 2 tbsp
• carrot 1 pc.
• water 200 ml
• ground black pepper, salt, spices
• vegetable oil

Cooking:

1. We clean the onion and cut it finely. My carrots, peel, rub on a coarse grater.

2. Pour the oil into a frying pan and heat it over a fire. Put the onion in a preheated pan, fry it until golden brown, then add the carrots there.

3. Peel the garlic and cut into small plates. We put it to the fried vegetables, salt and interfere.

4. Put the tomato paste to the vegetables and season with spices. Mix well and add flour. As the mass begins to thicken, pour water until the desired density is formed.

5. Stew for about 5 minutes and remove from heat.

Our gravy for cutlets is ready.

Bon appetit!

3. Minced beef cutlets

Ingredients:

• 500 g ground beef;
• salt;
• onion - 1 medium head;
• two pieces of white bread;
• egg - 1 pc.;
• flour for rolling;
• 140 ml of milk.

Cooking:

1. Divide the bread into pieces and soak in milk for 10 minutes. After kneading the bread to a homogeneous consistency.

2. We clean the onion and rub it on a medium grater.

3. Put the ground beef in a bowl, add the grated onion, soaked bread, salt to it and break the egg. Mix everything thoroughly with your hands.

4. We form cutlets from minced meat.

5. Pour the flour into a plate and mix with a pinch of salt.

6. Roll each cutlet in flour.

7. Heat the oil in a frying pan and fry all the cutlets on both sides until cooked. We put all the cutlets in a pan, add 3-4 tablespoons of broth or water, cover with a lid and let it steam for 3-5 minutes.

Serve cutlets with your favorite side dish, decorating with chopped herbs.

Bon appetit!

4. Minced pork cutlets

Even if you think about your figure, you can cook pork cutlets, and this stereotype that pork dishes get better is generally wrong. Naturally, pork cutlets are not diet dish, but with little use they do not harm the figure. So delicious minced pork cutlets are a great solution for a delicious and nutritious breakfast or lunch.

Ingredients:

• minced pork 0.5 kg
• large piece of white bread
• milk 100 ml
• onion 1 pc.
• egg 1 pc.
• salt 3/4 tsp, a mixture of peppers (to taste)
• vegetable oil 50 ml
• wheat flour or ground breadcrumbs

Cooking:

1. Cut the bread into slices, the crusts can be removed. Pour the crumb with a little warm milk. Leave for 10-15 minutes so that the bread is soaked with liquid.

2. Peel and finely chop the onion

3. We use ready-made minced pork. Add onion, bread crumb, beaten egg to minced meat. We fall asleep salt and spices. Mix everything thoroughly and beat the minced meat.

4. We make small cutlets. Roll them in flour or crushed breadcrumbs.

5. Put a few pieces into hot oil. Fry over medium heat on one side. As soon as a crust appears, turn the patties over to the other side. Fry until tender and then let it steam for 3-5 minutes, with the lid closed, adding a little liquid 3-4 tablespoons.

6. Cutlets are ready. Enjoy the recipe.

Bon appetit!

5. Minced chicken cutlets

Ingredients:

• Chicken fillet - 500 g
• Onion - 1 pc.
• Bread - 100 g
• Hard cheese (grated) - 2 tbsp.
• Breadcrumbs - 4-5 tbsp.
• Chicken egg - 1 pc.
• Cream 10% - 2-3 tablespoons
• Salt - to taste
• Pepper - taste
• Vegetable oil - 3-4 tbsp.

Cooking:

1. In a deep bowl, put minced chicken, bread, cheese, put an egg, cream, salt and pepper, onion.

2. Mix the minced meat for cutlets until smooth, let it brew for 10 minutes.

3. We form cutlets with wet hands, roll in breading.

4. Fry cutlets in a preheated pan on both sides until cooked.

5. Put the finished cutlets on a paper towel to drain excess oil.

6. Serve ready-made cutlets with your favorite sauce and side dish.

Bon appetit!

6. Cutlets from minced turkey

Poultry cutlets are especially tender and airy. At proper preparation suitable for dietary nutrition.

Ingredients:

• Turkey fillet 0.5 kg
• onion 1 pc.
• sour cream 2 tbsp
• garlic 1 pc.
• egg 1 pc.
• starch 2 tbsp
• salt, pepper to taste

Cooking:

1. My fillet and cut into small cubes. The smaller the pieces, the more tender the finished cutlets will be.

2. We also finely chop the onion, and pass the garlic through a press.

3. All these ingredients, along with the rest of the recipe, are transferred to the prepared turkey. After mixing, the mass is sent to the refrigerator for infusion.

4. On a greased baking sheet, lay out the meat cakes formed with wet hands.

Juicy turkey cutlets in the oven are baked for about 45 minutes at a temperature of 200 degrees.

Bon appetit!

7. Video - Cutlets with gravy