Cutlets in a frying pan - 351 step-by-step cooking recipes

Hello dear friends and readers of my blog! Today we will talk about the most delicious memories of Soviet childhood - meat cutlets. In our school canteen they were prepared in large quantities. Already an hour before the start of the big break, the entire floor she was on was already saturated with this smell. When the bell rang for the big break, we all raced for a very, very tasty treat on a piece of white bread.

It would seem that what could be simpler than cooking meat cutlets? Today it is not even necessary to grind meat through a meat grinder, since in stores you can buy quite decent ready-made minced meat from beef, pork, lamb, and mixed ones. Add the rest of the ingredients, shape them into oblong or round shapes and fry. While the cutlets are frying, take sauerkraut or pickled cucumbers to the table.

If you want them to turn out fluffy and juicy, then you need to add additional ingredients, due to which juiciness appears. This can be oatmeal, white bread, grated zucchini, raw vegetables (potatoes, cabbage) and even cottage cheese. If you don't add them, the finished dish will be too dry. Well, as a side dish, we’ll prepare buckwheat with vegetables.

Homemade meat cutlets - a delicious and simple recipe

I want to say that the most delicious cutlets for me consist of minced meat, onions with garlic and white bread. They can be prepared from only one type of meat (pork, lamb, beef) or from a combination of them. It’s just important to know that beef requires much more onion and other ingredients for juiciness than others, including those prepared from mixed types of minced meat.

Ingredients:

Minced meat – 500 g
Onion – 2 pcs.
White bread – 100 g
Egg – 2 pcs.
Milk – 125 ml
Garlic – 1-2 cloves
Salt
Breadcrumbs
Ground black pepper
Spices as desired
Vegetable oil for frying
Bay leaf

It is better to take one half minced beef and half pork. I buy mixed immediately, but it doesn't matter.

Wash the onion, remove the skins and cut into several pieces. We also peel the garlic. Now pour the required amount of bread with the required amount of milk, having previously separated the crust.

Important. For 1 kg of meat you need 200 g of white bread without crusts and 250 ml of milk.

Then pass 1 onion, garlic and bread, previously soaked in milk, through a meat grinder. I’ll immediately note that before putting the bread into the meat grinder, you don’t need to squeeze it out. All the milk should ultimately end up in the minced meat.

Many people believe that the finer the onion is, the tastier it will be. But it seems to me that if the onion pieces are larger, then, on the contrary, the dish will turn out juicier. If I'm too lazy to assemble the meat grinder, then I just finely chop the onion with a knife))

Now put the minced meat in a deep bowl, add one egg, onion, garlic and bread ground through a meat grinder and mix everything well.

Important. If the minced meat turns out watery, place it in the refrigerator for an hour. It will become thicker.

Then comes the turn of salt and ground pepper. Let me make a reservation right away that in almost all recipes for first and second courses, salt is added “to taste.” This is very easy to do when we can periodically taste our dish while cooking. But how to salt raw meat to taste?

We must remember that animal meat is very sensitive to salt, and it is easier to spoil it by over-salting than under-salting.

So we just add a big pinch of salt. It would be enough. Many seasoned chefs generally believe that meat (especially from livestock, as well as game birds and game with red meat) itself contains a fairly high percentage of various salts, and therefore it does not even need to be salted.

So remember, meat should be salted moderately. This applies not only to minced meat for making cutlets, but to all meat dishes.

Add one or two pinches of ground pepper. Now you need to mix everything thoroughly again. You can also add any other spices to the minced meat, but my son likes the finished dish to have just a meaty smell and taste, so I just make do with pepper and bay leaf.

And now the most crucial moment begins: we take a small part of the finished minced meat in the palm of our hand and form balls of any size. Now, by flattening them, we give them an oblong shape.

But now the question arises: to bread the cutlets or not to bread them? Masters of culinary art recommend breading. To do this, you can use breadcrumbs, flour and even ground oatmeal.

I’ll tell you a secret - I didn’t even think that the juiciness of the cutlets depends not only on the quality of the meat and the quantity of other “non-meat” ingredients, but also on the correctness of the breading. Previously, I did what I was taught at home - I rolled the pieces formed from minced meat in ground breadcrumbs or flour and put them on a hot frying pan. Much later they told me that I was doing everything wrong.

Today we will do everything right. Pour the breading into a shallow plate or dish (I took breadcrumbs), and break the remaining egg into a bowl, beat it with a fork, mixing the yolk with the white homogeneously and adding a little salt.

First you need to roll the cutlet in breadcrumbs, then dip it in a lightly beaten and salted egg, and then roll it in breadcrumbs again. The breading turns out thicker and holds tighter. And therefore, it will not allow the juice to leak out during frying.

This is the longest and not very pleasant process. If you are short on time, you can simply roll them in flour.

500 g of minced meat yields 8 fairly large cutlets.

And now, having rolled our culinary products in breading, we place them in vegetable oil preheated in a frying pan and fry on each side until golden brown over medium heat.

During the frying process, I cover the pan with a lid to avoid splashes. Just then remove the lid from the frying pan very carefully so that water from the lid does not get into the frying pan onto the boiling oil. At the end of the cooking process, we fry the remaining onion, previously chopped.

And the final stage remains - we put everything in the frying pan, add a little water, a couple of bay leaves and simmer on low heat for 30 minutes, covering the frying pan with a lid. During this time, excess water will evaporate. If desired, you can add tomato or sour cream during stewing.

That's all. Our meat cutlets are ready. You can take them to the table and serve them with some side dish, tomato, radish or iceberg lettuce salads.

Cooking options

The differences are associated with the use of different types of meat, the peculiarities of heat treatment and the additional ingredients added.

Minced cod cutlets

Minced fish cutlets have a special delicate taste. They will need:

cod fillet – 500 g;
onion – 1;
eggs – 2;
loaf – 200 g;
semolina 50 g;
ground pepper;
vegetable oil;
salt.

The fish fillet is thoroughly washed and passed through a meat grinder with a large grid. Add salt and pepper to the resulting mass. Peel the onion, chop finely and add to the minced fish. Dip the loaf in milk and squeeze.

Mix the eggs with semolina, add the soaked loaf to them. Combine this mixture with minced meat, stir until smooth. Medium balls are molded from this semi-finished product and placed in oil in a heated frying pan. They need to be fried on both sides until brown.

Recipe on video:

Chicken cutlets

This dish turns out to be less calorie. Products for cooking:

minced chicken – 500 g;
loaf – 200 g;
milk – 50 ml;
onion – 1;
egg – 1;
sunflower oil 50 ml;
salt;
pepper.

You can use ready-made minced meat or grind chicken meat in a meat grinder. To this mass add chopped onions and a loaf soaked in milk.

Beat a chicken egg into this mass and mix the ingredients well. The finished semi-finished product is peppered and salted, and chicken cutlets begin to be formed. They are placed on a hot frying pan and fried in oil on both sides. Then add a little water to the pan, cover the dish with a lid and simmer until it is ready.

Delicious and juicy chicken cutlets. Video recipe:

Turkey cutlets

Turkey cutlets are cooked in the oven because turkey meat is quite dry. And this method of heat treatment makes it juicy. You need to prepare:

ground turkey meat – 800 g;
onion – 1;
garlic – 3 cloves;
egg – 2;
milk – 100 ml;
breadcrumbs – 100 g;
spices.

The ground meat is mixed with finely chopped onion and garlic. In a separate container, beat eggs with seasonings, add milk and crackers. Both mixtures are combined and given a homogeneous state. The oven is preheated to 190 degrees. Having prepared the cakes from the semi-finished product, place them on a baking sheet and place in the oven for 40-50 minutes.

Cutlets with cheese

This type of dish is prepared from the following ingredients:

lean pork – 500 g;
hard cheese – 100 g;
eggs – 1;
onion – 1;
milk – 3 tbsp. l.;
caraway;
black pepper;
paprika;
salt;
breadcrumbs;
vegetable oil.

Pork meat is cut into pieces and passed through a meat grinder. Peeled onions are chopped with a knife or also using a meat grinder and added to the meat mass. Rub the cheese on a coarse grater. Add egg and milk, sprinkle spices.

The mass is mixed to make it homogeneous and beaten. Small pieces are torn off from it, laid out in a thin layer on the palm, and a little cheese is placed in the center. The edges of the flatbread are sealed to enclose the cheese filling.

The shape of the semi-finished product should not be round. The blanks are rolled in breadcrumbs and placed in oil in a heated frying pan. Fry them until done.

Breaded cutlets

For this dish you need:

minced meat from any meat – 600 g;
onions – 1;
white bread – 200 g;
eggs – 3;
garlic – 2 cloves;
breadcrumbs – 100 g;
water or milk;
ground pepper;
vegetable oil;
salt.

The bread is soaked in water or milk and squeezed to remove excess moisture. It is added to the meat mass with chopped onions and garlic. Add 1 egg and pepper and salt there. The components are mixed and beaten.

After this you can form the cutlets. They are dipped in the remaining beaten eggs and rolled in breadcrumbs. Heat sunflower oil in a frying pan and place the preparations there. They are fried on each side for 5-7 minutes.

Cutlets in the oven

This makes the product healthier and easier to prepare. Ingredients for it:

meat (any) – 0.5 kg;
butter – 50 g;
bread – 150 g;
onion – 1;
potatoes – 2;
mayonnaise – 70 g;
garlic – 3 cloves;
crushed crackers;
salt;
spices.

The meat is minced using a meat grinder. Add grated potatoes, chopped onions and garlic, and bread crumbs soaked in water to the resulting mass.

The mixture is made homogeneous, spices and salt are added to it, and seasoned with mayonnaise. The cutlets are given an oblong shape and rolled in breadcrumbs. A baking sheet is smeared with oil, the preparations are laid out on it and placed in an oven heated to 200 degrees for half an hour.

Diet cutlets in a steamer

This version of the dish is the most useful. It is prepared from the following products:

twisted meat – 500 g;
loaf – 200 g;
onion – 1;
milk – 100 ml;
garlic – 3 cloves;
egg – 1;
sunflower oil – 1 tsp;
breadcrumbs – 100 g;
pepper;
salt.

Soak the loaf in milk and remove excess liquid. Grind the onion and garlic in a blender to a paste. This vegetable mixture along with the loaf is added to the meat mass and an egg is driven into it. Sprinkle the ingredients with pepper and salt and stir until smooth.

Having filled the steamer with water to the maximum level, install two removable compartments, the bottom of which must be lubricated with oil. Form oval cutlets and, after rolling them in breadcrumbs, place them in compartments.

The device is closed and left to cook for 40 minutes. After this, carefully remove the cover and swap the compartments. Until fully cooked, cover the steamer again with a lid and turn on the timer for another 20 minutes. After this, the dish is ready.

Minced meat cutlets - a simple recipe with cabbage

Some housewives believe that only vegetables can add juiciness to meat cutlets, and first of all, white cabbage. All the processes for preparing this dish are exactly the same as in the first recipe, but instead of bread, we grind fresh raw cabbage in a meat grinder along with onions and garlic.

Ingredients:

Minced meat – 500 g
Onion – 1 pc.
Fresh white cabbage – 200 g
Egg – 1 pc.
Garlic – 1-2 cloves
Flour – 2 tbsp. l.
Salt – 0.5 tsp.
Ground black pepper
Spices as desired
Vegetable oil for frying
Breadcrumbs (can be replaced with flour)
Bell pepper – 1 pc. (not necessary)

Despite the fact that white cabbage really makes our dish juicy, tender and soft, I don’t really like adding it as an additional ingredient to minced meat, because during heat treatment it develops a peculiar smell, which sometimes even interrupts the smell of the meat itself. But if I use this vegetable, then I definitely add a little bell pepper, cutting it into small pieces.

After we mix all the ingredients, add 2 tbsp. l. flour (it will bind excess cabbage juice, preventing our culinary products from falling apart during frying), mix everything well and form cutlets. Bread them in breadcrumbs (without dipping them in the egg first!) and fry them on both sides in a frying pan.

Then put all the overcooked semi-finished products back into the frying pan, pour in a little water and add a bay leaf. Cover with a lid and steam over low heat for about 30 minutes. When all the liquid has evaporated, our delicious second course is ready. Instead of a side dish, you can serve our cutlets with vinaigrette.

Tender chicken cutlets: recipe

This tasty and juicy dish can be safely considered dietary. It contains simple and useful components. Therefore, it is ideal for children's menus. To prepare these cutlets, you will need:

A kilo of chicken pulp.
4 onions.
A couple of raw eggs.
A glass of oatmeal.
A bunch of green onions.
Salt and spices.

Washed and chopped chicken is ground in a meat grinder along with peeled onions. Add eggs and oatmeal to the bowl with the resulting minced meat. All this is salted, seasoned with spices and kneaded thoroughly. Small cutlets are formed from the resulting mass and sent to a slow cooker or double boiler. In just half an hour they can be served. In this case, any vegetables are used as a side dish.

How to make meat cutlets with zucchini soft and juicy?

Meat cutlets can also be soft and juicy if we add peeled and coarsely grated zucchini to the minced meat. Just before adding it to the minced meat, you must first drain the juice released from it. By the way, zucchini can be replaced with pumpkin. Then we do everything the same as in the first recipe.

Ingredients:

Minced meat – 500 g
Onion – 1 pc.
Zucchini – 1 pc. (medium size weighing 100-150 g)
Egg – 1 pc.
Garlic – 2-3 cloves
Salt – 0.5 tsp.
Ground black pepper – 1/4 tsp.
Spices as desired
Vegetable oil for frying
Bay leaf
Breading (crumbs, flour)

After we mix all the ingredients, add salt, ground black pepper and other spices and mix thoroughly again.

Then we form cutlets from the finished minced meat, roll in breadcrumbs or flour and fry on both sides until golden brown in vegetable oil. Then add a little water and add bay leaf. Cover with a lid and steam over low heat for about 25-30 minutes.

All the processes for preparing this dish are described in great detail in the first recipe. Bon appetit!

Chopped chicken breast cutlets

Tender and juicy products are made only from fresh and high-quality ingredients. Therefore, before you start cooking, be sure to go to the store and buy everything you need. In this case, you should have at hand:

800 grams of chicken breasts.
4 tablespoons each of potato starch and sour cream.
3 raw chicken eggs.
Medium sized white onion.
A couple of cloves of garlic.
Salt, spices, herbs and vegetable oil.

Washed and dried chicken meat is cut into small pieces and combined with chopped onion. Chopped herbs and garlic passed through a special press are also sent there. Raw eggs, sour cream and starch are added to the resulting mass. All this is salted, seasoned with spices and mixed carefully.

Spoon the resulting minced meat into a hot frying pan with vegetable oil poured into the bottom and fry for several minutes on each side. After this, the browned chopped chicken cutlets are placed on a beautiful plate and served.

Video recipe for meat cutlets with Hercules oatmeal instead of bread

I found a very interesting idea on the video channel “Tatyana Culinary Channel”. Instead of bread, it is proposed to add Hercules oat flakes to meat cutlets, making them very juicy and fluffy. The author of the channel suggests pre-cooking the oatmeal in the microwave, but I usually just pour boiling milk over it, cover it with a lid and leave it until it cools.

Ingredients:

Minced beef – 500 g
Minced pork – 500 g
Onion – 250 g
Oatmeal – 1 tbsp.
Egg – 2 pcs. (small)
Milk – 1 tbsp.
Dried ground garlic – 1/4 tsp.
Breadcrumbs
Salt – 1 tsp.
Ground black pepper – 1/4 tsp.
Spices – 1/4 tsp.
Vegetable oil for frying

Juicy cutlets recipe

Each housewife has her own recipe for making minced meat for cutlets; you can get such juicy cutlets from any minced meat: pork, mixed pork, lamb and beef, fish, chicken, minced turkey, minced meat with the addition of vegetables (hedgehogs) and even just beef , the whole trick is in the method of preparing the cutlets.

Today I have exactly the same minced meat as I made on ,

Let me remind you of its composition:

400 g pork,
400 g beef,
1 onion,
2 - 3 slices of bread soaked in milk,
1 chicken egg,
salt,
spices to taste

Cooking cutlets from minced meat with the addition of raw potatoes

Another option for making minced meat cutlets juicy and soft is to add raw potatoes. You can grate it on a fine grater or grind it together with onions and garlic in a meat grinder.

Ingredients:

Minced meat – 500 g
Onion – 1 pc.
Potatoes – 2 pcs.
Egg – 1 pc.
Garlic – 1-2 cloves
Salt – 0.5 tsp.
Ground black pepper – 1/4 tsp.
Breadcrumbs
Vegetable oil for frying
Bay leaf

Mix all the ingredients, add salt, ground black pepper and other spices and mix thoroughly again.

Then we form cutlets from the prepared minced meat, roll them in breadcrumbs and fry them on both sides in vegetable oil. Then add a little water and bay leaf. Cover with a lid and steam over low heat for about 25-30 minutes.

All the processes for preparing this dish are described in more detail in the first recipe.

Recipe for juicy cutlets

We form cutlets from the minced meat; today, due to the rush, I won’t even roll them in flour or breadcrumbs, but quickly fry them right away.

In order to quickly fry all the cutlets at once, I use a multicooker at the same time

and a regular frying pan.

I turn on the multicooker (I use Panasonic) to the “baking” mode for 40 minutes, add 1 tablespoon of butter or ghee to it and to the frying pan and lay out the cutlets. I fry the cutlets only until a light crust forms (while cooking cutlets in a slow cooker, you can cover the lid, but do not close it until it clicks) and turn them over for 1 minute on the other side.

And I immediately put all the cutlets into the slow cooker.

I’ll note that my cutlets come out half-raw, you can clearly see this in this photo, the side of the cutlet is almost raw.

How to cook minced meat cutlets with cottage cheese in the oven

Just recently I learned that instead of vegetables and bread, you can add cottage cheese to minced meat, so I decided to make these cutlets. Although at first glance this combination is strange and unusual, it actually turned out very tasty. And since this wonderful idea came to me in the middle of the work week, and after work I didn’t have the strength to stand at the stove for a long time, I decided to cook this dish in the oven.

Ingredients:

Minced meat – 1 kg
Onion – 2 pcs.
Cottage cheese 9% fat – 300 g
Egg – 2 pcs. (large)
Salt – 1 tsp. (without bump)
Ground black pepper – 0.5 tsp.
Breadcrumbs
Vegetable oil for greasing the baking sheet

It is advisable to choose cottage cheese with a higher fat content, then it will not be dry and it is much easier to turn it into a paste. To do this, we will mash it until smooth with chicken eggs. You need to try so that there are no grains left.

Place the minced meat in a deep bowl, add finely chopped onion to it. Since we will bake our dish in the oven, the onion can be chopped not very finely.

Now add cottage cheese, salt (2 large pinches), ground black pepper, mix everything very well and form cutlets. Our culinary ones should be approximately the same shape and size so that they have time to bake evenly, bread them in breadcrumbs or flour.

Meanwhile, preheat the oven to 180-200 degrees, line a baking sheet with foil and grease it a little with vegetable oil. Now we lay out our finished semi-finished products, cover the baking sheet on top with foil (like a lid) and put it in the oven for 40 minutes.

After the specified time, we take the baking sheet out of the oven, remove the foil and place it in the oven again for 10-15 minutes so that our dish is browned.

These are the wonderful cutlets we got. And their taste is not curd at all, but light cheesy.

Option with cheese

These tasty and juicy cutlets are made from minced pork with the addition of additional ingredients. To prepare them you will need:

100 grams of stale white bread.
Half a kilo of minced pork.
4 tablespoons cow's milk.
150 grams of feta cheese.
Salt, herbs and spices.

Slices of stale bread are placed in a bowl, poured with fresh milk and left for a few minutes. When they are soft enough, they are lightly squeezed by hand and combined with minced pork. All this is salted, seasoned with spices and mixed. The resulting mass is divided into eight approximately equal parts and flattened. Place a small piece of feta cheese in the middle of each flatbread, sprinkle with chopped dill and form cutlets.

The resulting semi-finished products are placed on a baking sheet, wrapped in foil and sent to the oven. They are baked at standard one hundred and eighty degrees for no longer than forty minutes. In addition, such a dish can be prepared not only in the oven, but also in a frying pan. In this case, fried minced pork cutlets with the addition of cheese will have an appetizing golden brown crust. However, they will turn out to be higher in calories. To get rid of excess fat, immediately after removing them from the frying pan, place them on paper napkins and only then serve them. Boiled potatoes, any crumbly cereals, pasta, fresh or baked vegetables are most often used as a side dish.

How to make meat cutlets dietary - a simple recipe for steaming in a slow cooker

Don’t believe it if they tell you that you can’t make diet cutlets from meat. This is absolutely false! Just use lean meats for cooking, and the most important rule when preparing diet cutlets is to forget about frying in a pan and cook them in the oven or steam. Minced meat should be without added fat.

I told you how to bake them in the oven in the previous recipe, and now I will share with you a recipe for steaming them in a slow cooker. The set of products in the proposed recipe is selected taking into account the volume of the container for steaming.

You can prepare juicy and soft cutlets according to this recipe in two ways:

Make them baked in the oven - just put the semi-finished cutlets in a baking dish, pour in milk and bake in a preheated oven for 20 - 25 minutes at a temperature of 180 degrees;
Make milk-braised cutlets on the stove in a deep frying pan, Dry Cooker or covered saucepan over low heat.

I will be very glad if you find my recipe

preparing
juicy
and soft homemade
cutlets
(no matter what: chicken, pork or beef;-)), in terms of their juiciness they can only be compared with!

And in the video recipe today we have

(Hercules oatmeal) from YouTube from Julianka,

for the preparation of which you will need: