How to cook delicious minced meat for cutlets: Basic rules, tips, recipes

In this article, we bring to your attention secrets and the best recipes on how to cook minced meat for cutlets.

Cutlets are loved by many and occupy an honorable place in our kitchen. They decorate not only a regular dinner, but also a festive table. There are many options for their preparation, but the main secret is to make the stuffing itself for cutlets. What we will tell about in this material, as well as reveal the rules for mixing products to obtain incredibly tasty and juicy “hunger tablets”.

What meat to cook meat for cutlets from?

• According to the rules, the stuffing for cutlets should be from two types of meat, ideally from pork and beef in a ratio of 1: 2, respectively. But if you follow the necessary proportions and some recommendations, then juicy cutlets will come out and only from beef meat, and pork cutlets will not be very fat.
• You can safely make minced meat from chicken or rabbit. Subject to the necessary proportions of all ingredients, they will also come out tasty and juicy.
• Ideally, take “high -quality” meat - brisket, spatula, shake or clipping. But any meat is suitable for cutlets, since we will pass it through a meat grinder. And the meaning of the cutlet is to use the meat part that is not suitable for chopping, extinguishing or baking. Of course, unusable sinewy scraps do not need to be used.

Only one condition is important - the piece should be with fat layers so that the cutlets are not dry. And all sinewy parts and skin need to be removed! After all, even crushed pieces will spoil the consistency of the cutlet with their stiffness.

What, how much and why add to minced meat for cutlets?

We know what components cutlets are preparing from, but we don’t always think for what they are used. And if you do not know or doubt what to make minced meat for cutlets from, then we write down.

• Onion It is in the first place, because It softens and improves the taste of meat. The optimal amount of 1 kg of minced meat is 2-3 middle heads.

Advice: For delicate taste, we pass the onion for about 3 minutes in vegetable oil. And to enhance the aroma of cutlets, use a cream product. But make sure that the oil does not burn.

• For aroma add 3-5 cloves garlic and some greenery Depending on taste preferences. Parsley is ideal greenery for cutlets, but dill, basil, coriander, etc. is great.
• It is not necessary to add water and milk! This is a matter of taste and practice. Moreover, the onion gives juice, and the bread is pre -soaked - after a meat grinder, the liquid will be enough for the plasticity of the minced meat.
  • But for beef or chicken minced meat, this will be a plus - the juiciness of the final product will increase.And if you add liquid components, then let the mass brew for about 15-20 minutes so that the minced meat is entrenched in moisture and "swollen". An approximate amount of water/milk - 150 ml per 500 g. It is important - take only ice fluid, You can even ice.
• For juiciness and tenderness, you can also use a small amount cream, sour cream, mayonnaise or butter.

Tip: Add a little smoked paprika - it will create the aroma and taste of a light haze, as if cutlets fried on real charcoal.

Is it necessary to add bread to the minced meat for cutlets and how can it be replaced?

• To make minced meat for cutlets softer and reduce its fat content, you need to add a white loave pulp (preferably callous), Previously soaking it in water or milk, and then squeezing well. In addition, then the viscosity and plasticity of the product increases, its total volume increases.

Proportions: The right amount of bread is 30-35% of the weight of the meat. But we are talking about soaked and already squeezed bread pulp! After all, slices are of different sizes, like the texture of bread itself. Those. 1 kg of minced meat is required 300-350 g of squeezed bread.

• Instead of bread, you can use Manku. With her, cutlets will be more tender.
• And if you want to get an interesting taste, add Raw potatoes, cabbage, zucchini or boiled carrots.

Do I need to add eggs to minced meat for cutlets?

• Many use eggs as a binding component. One egg is enough for 1 kg of meat. But there is one “but”! The protein makes the meat harsh and excessively elastic, although, yes, he “holds” it together well. The yolk gives tenderness and increases the nutritional value of the dish, but does not affect viscosity.

Verdict: Adding eggs is not necessary! For the density of minced meat for cutlets, you need to “beat off” well. And in order not to stain the kitchen with meat spray, place the minced meat in the bag. Without fanaticism, spit it on the table or the bottom of the pan for 2-3 minutes. You can also simply intensively mix the minced meat for at least 5-7 minutes.

• For the adhesiveness of the mass, you can use flour or starch, Without adding eggs.

How to make minced meat for cutlets: Basic rules

• The meat product needs to be skipped 2 times through a meat grinder, to saturate it with oxygen. The blender should not be used, it is overly driving the mass, so in the end you get a paste. From this, the juiciness and the splendor of the dish falls, so the cutlets will come out too elastic and dense.
• Be sure to “beat off” the minced meat for cutlets and Let him rest in the refrigerator for about 30 minutes.
• We form cutlets with wet hands!
• Paning - optional. But its task is to eliminate the evaporation of moisture from products when frying. Chopped crackers give a mouth -watering crisp, and flour does not affect the taste of the dish. You can also use cereals (semolina, oatmeal) to create an “openwork” crust, cheese (grated cheese mix with flour) or walnut breading for a piquant taste.
• We fry over medium heat, lay out cutlets only in a well -heated pan.

Advice: First form cutlets, and then proceed to frying. You can spread them on a surface sprinkled with flour or a parchment slightly moistened with water. And so that the cutlets are the same size, immediately divide the minced meat into portions, and then give shape.

Bashery for cutlets and time frame or how much to fry cutlets?

Since the minced meat for cutlets we grind in a meat grinder, frying does not take much time. But you need to take into account the type of meat used in order to get a delicious crust, preserve juiciness inside and provide a complete fry.

Important: Do not cover the cutlets when frying with a lid!

• Thermal processing of pork or beef minced meat - On average, 7-8 minutes on each side;
• Chicken, rabbit and turkey we fry for 5-6 minutes;
• Fish cutlets are cooked the fastest - from 3 to 5 minutes.

But take into account the material of the pan and the size of the cutlet itself. You need to get an amber crust, To seal the juice inside, so you should not simmer on very low heat for the first minutes - choose the average range.

If you like stewed cutlets or want to give them more tenderness and juiciness, then after frying pour a little water into the pan and put out the dish for another 5-7 minutes under the lid.

And how to fry frozen cutlets correctly, you will learn from our article “How to fry the frozen cutlets correctly and quickly?”

What to do if the minced meat was overlapping: tips

There are several ways to correct the situation:

• The easiest way is to add more a little meat and onion;
• If you have a limited amount of meat, then rub on a fine grater Raw potatoes. He absorbs excess salt;
• Can add mashed potatoes (without salt) and other vegetables. For example, zucchini, cabbage and even pumpkin;
• If you do not like vegetable cutlets, then add a few more soaked in milk slices of white bread;
• “Save” perevated minced meat for cutlets can boiled buckwheat or rice. True, these will no longer be meat cutlets, but buckwheat or meatballs. But then at the exit of the minced meat there will be 2 times more;
• You can put out the overlapped cutlets In tomato or sour cream sauce without spices. The gravy will take away excess salt;
• If you are too overdone with salt, it is better to let the minced meat for the preparation of pasta in Flot, lazy cabbage rolls, stuffed pepper, etc.

An alternative option, how to use a pereplain minced meat for cutlets - make cutlet pancakes. To do this, add 4 eggs to the total mass, 4 tbsp. l. mayonnaise and flour. And instead of flour for a variety, you can use oatmeal or semolina.

Why did the stuffing with cutlets turn out to be liquid: how to fix it?

The minced meat for cutlets according to the consistency should be plastic, it is good to keep the shape when forming, and during frying. If it turned out to be liquid, then the minced meat was either poorly repulsed, or there are errors in the proportion of the ingredients. For example, a lot of onions, the bread is poorly squeezed, a lot of liquids have been added, etc. But whatever the reason is - there is a way out!

• Beat the minced meat for about 5 minutes, then Send into the refrigerator for half an hour. The fibers are better sickered from the cold.
• Add crushed crackers or semolina, After 15-20 minutes, dry grains absorb moisture. Enough 1-2 tbsp. l., so as not to overdo it.
• Starch or flour They will make the minced meat thicker, while increasing its stickiness.
• Can add boiled potatoes or a little rice.
• If you do not want to add anything, let the excess fluid drain. Put the minced meat in a small sieve, covering it with a gauze segment, and leave it for 20-30 minutes. Periodically check the consistency. Otherwise, you can get the opposite effect - the cutlets will turn out to be too dry.

How to cook classic minced meat for cutlets?

Prepare:

• 500 g of pig-rod clippings
• 90 g of onions
• 2-3 slices of bread without crust
• 2 cloves of garlic
• 0.5 tsp. salt and ground pepper
• 150 ml of milk

Algorithm:

1. We soak bread without crusts in the water. When he swells, squeeze well. At the exit should be 150 g of a squeezed crumb.
2. We pass all the components through a meat grinder.
3. Even if you have ready -made minced meat, it will also not hurt to drive it away.
4. Add spices, pour milk and knead the mass well.
5. And now we well “beat off” the workpiece. Thus, moisture is driven into the meat and protein is released. The finished minced meat for the cutlet will light a little and will become elastic.

How to make a beef minced meat for cutlets without milk?

We will need:

• 500 g of beef
• 2 medium -sized bulbs
• 150 g of squeezed white bread
• 0.5 tsp. Salt
• 1/3 tsp. ground pepper
• 150 ml of ice water
• 2 cloves of garlic

Preparation algorithm:

1. Twice twist the pulp through a meat grinder, along with onions and squeezed bread.
2. Three garlic on a fine grater. Add to the total mass of spices, water and knead thoroughly.
3. If you have a kitchen combine, then it will be easier to beat off the minced meat for cutlets - it is enough to beat with a large spatula for about 1 minute, gradually increasing the speed to maximum speed. Manually beat the minced meat for about 5 minutes.
4. When the minced meat is infused a little in the refrigerator-20-30 minutes, you can start forming cutlets. By the way, a panning of crackers in this case will take over excess moisture from the surface, but with frying it will hold the juiciness inside the cutlet.

Kurin minced meat for cutlets: advice on how to make it juicy

Record the components:

• 1 kg of chicken
• 1 large onion
• 2 cloves of garlic (optional)
• 4 slices of bread
• 40 g butter
• 100-150 ml of milk
• 1 tbsp. l. mayonnaise
• 3-5 sprigs of parsley (optional)
• 1 tsp. Papriki
• 1 tsp. Salt
• 0.5 tsp. ground pepper

Preparation algorithm:

1. Cut the bread crust and soak the pulp in milk. It needs so much that the bread is completely covered.
2. Chop the onion with half rings or cubes, slightly chop the garlic.

Important: To make chicken for cutlets juicy, you need to fry the onion in butter! This is precisely the main secret lies.

3. Fry the onion and garlic until golden.
4. Then, through a meat grinder, pass the meat, fried onions and at the end, squeezed bread pulp. By the way, the meat should be taken chilled, then the minced meat will not be too liquid.
5. Add all spices and finely chopped greens. Carefully knead everything and beat off about 10 times.

Video: chicken minced meat for cutlets

How to make a fish minced meat for cutlets?

Remember several rules:

• Take lean white fish. Although it is not forbidden to take red fish, it is more correct to use a white carcass. Pike, pike perch, hek, polish and cod are great.

IMPORTANT: from fat fish, cutlets will spread!

• Fish minced meat for cutlets must be very thoroughly grinded in a meat grinder to grind small bones as much as possible.
• The minced meat must be kept in the cold for at least 1 hour.

We will need:

• 500 g of fish carcass
• 150 g of squeezed white bread
• 1 Middle Lumino
• 0.5 chubchik garlic
• 1 egg
• 0.5 tsp. Salt
• 0.5 tsp. Pepper
• 1 tbsp. l. vegetable oil (you can pork fat, lard)

We start cooking:

1. Cut the fillet into small pieces. We pass 2-3 times through a meat grinder along with onions, garlic and squeezed bread.
2. We season with spices, add an egg and fat for plasticity and gluing mass.
3. Mix intensively, slightly repulsing the minced meat. We cover with a film and send it to the refrigerator.
4. We distribute the stuffing to uniform portions and form cutlets with wet hands.

Video: Culinary principles, how to cook fish minced meat for cutlets

Recipe for how to prepare a PP flash for cutlets or protein cutlets for weight loss!

We offer not only an interesting minced meat for cutlets, but dietary and useful. Its main feature is a lot of protein and minimum calories.

Record the components:

• 500 g of chicken
• 200 g of low -fat cottage cheese
• 1 onion
• 1/4 tsp. ground black pepper
• 1/3 tsp. Salt
• 1 egg - if the mass holds the shape well, it is not necessary to add

Important: fresh cottage cheese or ricotta is best suited, but you can use a product of any fat content. The main thing is that it is not sour.

SECRECTION of the collection:

1. Grind the onion in a blender.
2. Next, mix all components in an arbitrary sequence and season with spices.
3. This minced meat does not need to be beaten off. Paning is also not needed, we form cutlets with wet hands.
4. And you need to fry pp-boards over low heat under the lid and, preferably, in an anti-stick pan. Without oil! To avoid burning, add a little water. The total time for cooking is 10 minutes.

Minced meat for cutlets with a surprise or recipes for filling cutlets

Each mistress of the minced meat for cutlets makes her recipe, modernizing it or complementing it. And we offer some interesting options for cooking cutlets with filling for your culinary piggy bank!

With butter and melted cheese

Chicken cutlets with mushrooms

With egg-raw filling

Video: minced meat for cutlets and the basis for its preparation

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