Cutlet stuffing: 6 recipes tasty, juicy minced meat at home

Recipes and secrets of cooking cutlet.

Content

Cutlets are a dish capable of decorating not only a everyday table, but also a festive one. Despite the fact that the dish is common and simple, not all housewives know how to cook it correctly. In this article we will tell you how to cook a delicious cutlet stuffing.

Choose meat for cutlets

The main problem when preparing cutlets is their dryness, a strong taste of additives, and not the severity of the meat flavor. This is due to improper preparation or selection of ingredients for cooking.

Choose meat for cutlets:

The cutlet stuffing is initially best prepared from a mixture of beef and pork. Only pork is not suitable for these purposes, since the meat is very fat. In the process of preparing such a food, most of the fat will melt and get out of the cutlets.
As a result, you will receive much less dish at the output than you would like. The cutlets are initially large and dense, it is small in size, because all fat and juice flows.
That is why the ideal option is the use of pork and beef. Their number should be within 1: 2. That is, one part of the pork and two parts of beef.
Thus, pork fat complements the taste of beef, making cutlets juicy and tasty. In addition, when choosing meat, it is necessary to focus on a certain part of the carcass. The best for these purposes is Oshek, the rear, adrenal gland andpersonal.
In no case do not choose very smooth and even meat, without burners of fat. Most often, cutlets are not inn that a small amount of fat. For cooking, cutlets are not suitable, since it is also quite dry and inappropriate for this dishes.

Secrets of cooking cutlet stuffing

It is worth noting that many housewives use a blender to prepare minced meat. However, many who noticed that with the help of this kitchen equipment, the minced meat is not quite the same as in a meat grinder.

Secrets of cooking cutlet minced meat:

The blender does not grind the minced meat, but chop it into small pieces. That is why the dish can be tough, and not very juicy. The housewives recommend using a small grill and scroll the meat not once, but twice in a meat grinder.
This allows the product to be saturated with oxygen, which increases its splendor, as well as juiciness. The probability that all the juice from such cutlets will flow out is minimal.
It is advisable in the process of preparing minced meat several times to throw it into a deep container. Thus, the minced meat is beaten off to better saturate it with air. As a result, you will get juicy and delicious cutlets.

How much bread to put in minced meat for cutlets?

Many are interested in why add bread, or loaf to cutlets. This is done so that they keep their shape well, and are quite juicy, tender.

How much bread to put in minced meat for cutlets:

It is best to use white bread for these purposes, and stale, callous. You can even use crackers. In order for bread to soften faster, it is necessary to fill it with very hot, boiled water.
It is necessary that the bread stands until water cools, crusts are cut off from it, crushed in a meat grinder. 1 kg of meat is enough 100-200 g of bread crumb. It is not recommended to use brown bread for these purposes. However, some housewives still advise it to use it if you cook cutlets from chicken minced meat.
Thus, the taste of the dish will turn out to be more piquant, rich. This will help change the color of the cutlets of whitish, to a darker one. After all, as you know, the chicken meat is light, so the cutlets are almost white.

How to cook cutlet stuffing: classic recipe

Below you can find a classic recipe for cutlet minced meat.

To do this, you will need the following ingredients:

400 g pork
400 g of beef
200 g of blackened loaf
3 large bulbs
Salt
Pepper
Small potatoes
Breadcrumbs
Oil

How to cook cutlet stuffing, classic recipe:

For preparation, it is necessary to grind the meat, and it is best to take turns to put pieces in a meat grinder in turn so that the ingredients are best mixed. After that, it is necessary to clean the bulb from the husk and grate.
You can pass the bow through a meat grinder, but in this way there is more onion juice in the dish than the ingredient itself. Many recommend chopping the onion in general with a knife, and not pass through a meat grinder.
After that, you need to add salt and grated potatoes on a fine grater. You can introduce additional spices. Piquancy to the dish can give 2 cloves of garlic and Italian herbs. After the minced meat is ready, beat it a little, cover it with cling film and put it in the refrigerator so that it rests.
After that with your wet hands, form cutlets, roll in panic and cook in hot oil. Please note that on each side it is necessary to fry cutlets on average 3 minutes over high heat. After that, the heating decreases, and the pan is covered with a lid.

Tasty, juicy chicken cutlets: recipe

Many fell in love with chicken meatballs, but most often they are dry enough. This is due to the low fat content of chicken. That is why, when preparing them, it is recommended to add additional sources of fat. It can be pork lard, or internal fat. Many housewives recommend not to use breast or fillet for preparing such a dish. The ideal option is meat from the thigh or lower leg. There is a sufficient amount of fat, as well as the skin that increases the amount of fat and juice in the finished dish. If you like juicy chicken cutlets, choose meat from your hip or lower leg.

For cooking, you will need the following products:

300 g of hips
300 g of legs
150 g of bread
One protein
2 large bulbs
Salt
Spices
Crackers for breading

Delicious, juicy chicken cutlets, recipe:

Separate the bones from the meat, and pass through the meat grinder with the skin. After that, add the onion. For chicken cutlets, it is best not to grind it with a grater or meat grinder, but to use a sharp knife and tire with small cubes, plates.
Now it is necessary to add salt, spices, and start preparing the protein. Chicken meat cutlets are very dense, which worsens the taste of the dish. To prevent this from happening, you must try to make them more magnificent.
For these purposes, separate the protein from the yolk, and whisk it until a lush foam is obtained. Neatly, with progressive movements from top to bottom, using a silicone shoulder blade, enter prepared ingredients and knead the products.
Do it carefully so that the protein bubbles do not burst. This ingredient allows you to make cutlets more magnificent and juicy. Now form quite large cutlets from minced meat, roll in crackers.
For panning, you can use semolina or flour. Remember that crackers are a panning that absorbs a large amount of oil. Therefore, if you prefer less fat products, choose another panic. It is best to use semolina for these purposes, as it absorbs little fat. Cutlets are cooked in a pan, in vegetable oil. It is advisable to put them out under the lid so that they become juicy.

Minced meat for cutlets: the recipe is juicy and tasty

Many housewives complain that their cutlets turn out to be all dry, and tasteless. That is why we recommend that you use our recipes for the preparation of juicy cutlets.

Ingredients:

300 g pork
500 g of beef
2 large bulbs
150 g of white callous loaf
50 mlcream
Salt
Spices
Oil for frying

Minced meat for cutlets, the recipe is juicy and tasty:

The main secret of this dish is in addition to cream. It is best if their fat content is 20%. This will make the dish more juicy and tasty. It is necessary to first withstand the meat in the refrigerator. It is best if it is a little frozen.
It is believed that it is from chilled meat that are very tasty and juicy cutlets. After grinding meat in a meat grinder, you need to add onions. It is believed that in order to get delicious cutlets it is necessary to soak the loaf in milk, but many housewives argue that milk promotes dry dishes. We recommend soaking stale bread in boiling water.
Thus, the crumb will quickly soak, and the product is quite juicy. Pass the crumb through the meat grinder, pre -soaked in boiling water, add salt, spices, beat and cover with a film. Store for another 30 minutes in the refrigerator. At the very end, you need to enter the cream. This must be done very carefully with the help of a silicone blade.
Mix thoroughly so that the mass becomes homogeneous. Now you can use the panic and fry cutlets. The main secret in adding cream, and the rest of the meat in the refrigerator. This saturates it with oxygen, as a result of which the dish is juicy. It is not recommended to add egg protein, this makes the dish hard and tasteless. It is believed that egg protein is curled faster than the animal, so heterogeneous masses are obtained, hard grains of protein, inside the meat contents.

How to cook cutlet with potatoes?

Many housewives replace part of the bread in minced meat with potatoes. It is believed that the starch, which is part of the potato, helps to glue the ingredients of the minced meat, so the cutlets do not fall apart. Below you can find a recipe for cutlet minced meat with potatoes.

You will need such products:

500 g of pork collar
500 g of beef clipping
250 g of stale
fourpCS large bulbs
One large potato
Salt
Spices
Paning
Oil

How to cook cutlet stuffing with potatoes:

Chop the meat using a meat grinder. This is best done twice. After that, a grated potato is contained with onions. Choose not fine, but a large grater to make flakes, about 1 cm long.
This will make the minced meat thick enough, but at the same time the finished dish will turn out very juicy. Remember that it is best to add potatoes if you are not going to bake cutlets and fry them exclusively. Otherwise, the potatoes will be fully prepared, as a result of which you will receive quite dense, not at all juicy cutlets.
After the minced meat is ready, enter the bread soaked in boiling water, chopping in a meat grinder. Salt and enter spices, divide with wet hands into large buns, form cutlets, fry in a heated pan. At the end of cooking, for about 7-10 minutes, cover the cutlets with a lid. So they will become more juicy, and potatoes and onions will be fully prepared.

How to replace a roll in cutlet minced meat?

Bread or loaf is added to the dish to fasten the ingredients, and prevent the spreading of the minced meat during frying. If there is no bread, or you do not really like it, you can use other products that perfectly replaces bread during the preparation of the dish.Below you can find the ingredients that are used instead of bread.

How to replace a roll in cutlet minced meat:

Breadcrumbs. For 1 kg of meat, you will need approximately 2 cups of small breadcrumbs.
Bread can be replaced with vegetables.Typically, grated potatoes are used for these purposes.
If it is not, or you do not like the taste of potatoes, you can use zucchini. They are pre -rubbed on a grater, removing a dense skin and seeds. Further, large flakes must be squeezed from juice, then inserted into the composition of the minced meat. The main advantage of the zucchini in its neutral taste, so it is practically not felt in ready -made cutlets.
You can use finely chopped cabbage, which is poured with boiling water. This is necessary so that there is no bitterness and a bright taste of cabbage.
But often oat flakes are used for these purposes, which are previously soaked in milk. This is an excellent connecting component, which is quite neutral, and is not felt in the finished dish.
Sometimes, instead of bread, pearl barley or barley cereals are introduced, but these components can significantly affect the taste of the finished dish.

Are eggs add to cutlet stuffing?

It is believed that you should not add an egg in minced meat for cutlets. This is due to the fact that the product can give stiffness to the finished dish, or deprives juiciness.

Whether the eggs are added to the cutlet:

Typically, eggs are added to the minced meat only in catering so that more bread and water can be introduced. It is believed that if there are enough meat ingredients in minced meat, then in any case it will not fall apart.
That is why in no case should you add eggs. As indicated above, egg protein hardens much earlier than meat, so it can ruin the taste of the dish. If you are afraid that the cutlets are collapsed, it is better to add a grated potatoes, or other vegetables.
They can also become binding ingredients. So that the cutlets do not fall apart, starch is added to them. It is also done in order to make cutlets dense, but not hard. Therefore, if you cook cutlets from high -quality meat, you should not add eggs.

Recipe for delicious juicy meat meat cutlets with mushrooms

If you worry that the cutlets during cooking will become very dry, you can introduce champignons. This ingredient will give the dish of juiciness, and add a very interesting mushroom taste.

For cooking, you will need the following ingredients:

350 g of beef
200 g of pork
2 cloves of garlic
Large onion
200 g of champignons
Flour
Vegetable oil
Salt
Spices

Recipe for delicious juicy meat cutlets with mushrooms:

It is necessary to initially prepare the filling of mushrooms. Chop the onion, and cut the mushrooms with thin slices. It is necessary to fry mushrooms with onions until it boils all the juice. Salt, add pepper and let cool.
When the mixture is cooled, make the cooking. Grind beef with pork in a meat grinder, enter a bulb soaked in boiling water. Add salt with pepper. Throw the mass on the table several times so that it becomes lush and airy. After that, make small cakes wet hands, put a little filling of champignons in the center of each.
Form cutlets, immerse in panic, fry until golden. Please note that for a piquant taste you can add garlic and Italian herbs. In order for the minced meat to be more juicy and airy, it is recommended to beat it off, and hold it for 40 minutes in the refrigerator.

How to make fish meat from fish?

Most small river fish are associated with rest, fishing, barbecue in the fresh air. However, what to do if you managed to get a decent catch? In this case, we recommend cooking minced meat from small river fish. For these purposes, ordinary small crucians are suitable.

Ingredients:

1 kg of crucian carp
200 g of stale white bread
1 large onion
Half of the lemon
Garlic
100 ml of milk
200 g of pork fat
Dill
Salt and spices

How to make cutlet minced fish:

It is necessary to prepare the fish, clean the fins, cut off the heads, as well as remove the film that is inside the abdomen. It can give the dish an unpleasant bitter taste. If the fish smells of tina, we recommend it a few minutes before cooking the minced meat is rubbed with black pepper, as well as sprinkle with small, chopped dill. It is necessary to grind the fish with a meat grinder twice, along with bones.
If small bones are still felt in the minced meat, pass through the meat grinder again. Enter the bread, having previously soaked in milk, and chopped pork lard. The fat is added to make the dish more juicy, because the river fish practically does not contain fat, and is mainly used for dietary nutrition. Such cutlets are very dry.
Add chopped garlic, onion and salt with pepper. Back the minced meat, you can add one egg so that the product does not fall apart. After that, plan in crackers or flour, prepare in a pan. Such cutlets are best combined with tomato gravy, which is stewed with the main dish.

If you read the following articles, you will learn how to cook:

It is not worth cooking cutlets exclusively from beef, since the meat is quite lean, dense, so the food is hard, with a non -core pronounced taste of meat.Supreme grounds, meat particles due to the stiffness of beef are often traced.