Cutlets with minced beef: juicy recipe in a frying pan with photos at home

Dietary beef should be in the diet of every family. It contains many vitamins and microelements necessary for humans. Beef is especially rich in iron. Due to this, it prevents the development of anemia.

Beef cutlets will help diversify the menu. In addition, they require much less time to cook than a whole piece of meat. This is very helpful when you need to feed your household in the near future.

Juicy minced pork and beef cutlets - a recipe from professionals

As a rule, ground beef is diluted with other types of meat. Pork is most often used. Unlike beef, it is quite fatty, so both types of meat complement each other perfectly.

You will need:

Pork – 250 gr.
Beef – 500 gr.
Milk – 250 ml.
White bread - a few slices.
Large onion.
Eggs – 1-2 pcs.
Salt, pepper, sunflower oil.
Flour for breading.
Garlic – a couple of cloves, optional.

Step by step recipe:

The ideal option is when the minced meat is rolled on its own. But nowadays small stores make quite decent minced meat, so decide for yourself whether to waste time or just buy it.

Chop the onion into the smallest cubes. If you make minced meat yourself, then turn the head at the same time as the meat. In any case, there should always be a lot of onions; they will add special juiciness to the cutlets. I often add garlic, although this is not included in the recipe. If you decide, crush it with a press and add it at the same time as the onion.

Beat in the eggs, add pepper and salt. Mix the mixture thoroughly. Pound it a few times: take all the minced meat in your hands and smack it forcefully back into the bowl. This is one of the secrets to the splendor of the cutlets.

Soak the bread slices in milk. It is not necessary to trim the crusts, although many people do it. I think this is unnecessary.

Whether to bread the cutlets or not is up to you. The meatballs are perfectly fried without breading. It should be borne in mind here that crackers absorb a lot of oil during frying. Therefore, flour is preferable, it creates protection against excess fat.

Take some minced meat in your palms and form an oval patty. To make the meatballs fluffy, toss the piece from hand to hand several times - this is another secret from the professionals. Roll the workpieces in flour.

Heat oil in a frying pan. Lay out the blanks. Fry over high heat until golden brown.

Turn the cutlets over and reduce the heat. Continue frying until done. If you made large cutlets, cover the pan with a lid for a couple of minutes. But it's better to cook without it.

Check the readiness of the dish. To do this, pierce the meatballs with a knife. If pink juice comes out, you will have to keep it on the fire for a little longer. In this case, to prevent the cutlets from drying out, cover the pan with a lid.

Buckwheat balls

Ingredients:

Beef tenderloin - 500-600 gr.;
Onion - 1 pc.;
Salt, spices and ground black pepper;
Egg - 1 - 2 pcs.;
Flour or breadcrumbs - 300 gr.;
Buckwheat - 150-200 gr.

Preparation:

Wash the beef, remove films and cut into portions.
Peel and cut the onion into large pieces.
Pass the meat and onions through a meat grinder.
Add salt, spices and pepper.
Break the egg into the minced meat and mix thoroughly.
Add pre-boiled and cooled buckwheat to the minced meat, mix and form minced meat balls with your hands.
Roll the meatballs in flour or breadcrumbs and fry over low heat until cooked.
After cooking, place on a dish and serve hot with a side dish.
You can sprinkle the meatballs with fresh herbs and decorate with vegetables.
You can also cook beef meatballs in a slow cooker; the cooking time will be approximately 45 minutes.

Bon appetit!

Beef cutlets - a classic recipe in a frying pan with bread

As a rule, classic cutlets are made with very finely ground minced meat. To do this, it is passed through a meat grinder not once, but twice, or even three times.

Products:

Beef – 600 gr.
Eggs – 2 pcs.
Bulb.
White bread - 3 slices.
Milk (water) – 150 ml.
Pepper, salt, sunflower oil, breadcrumbs.

Preparation:

Grind the meat by passing it through a meat grinder. Many people immediately add onions and a bun. If you decide to proceed this way, then soak the slices of bread in water or milk (10-15 minutes is enough). Divide the onion into 4 parts.
Grind the finished minced meat again using a meat grinder. If you use a blender, then once is enough.
The onion can be chopped into very small cubes, depending on your preference. For example, I like there to be a lot of onions and chopped into pieces.
Beat the eggs into a bowl with minced meat, add the soaked bun, if you don’t add it right away. Pepper and salt.
Mix the mass thoroughly, remember it and beat it.
Make oval shaped balls. Roll in breadcrumbs or flour.
Place in hot oil, when the minced meat “sets”, reduce the heat.
After frying the first side, turn over and cook until done. How long to fry? Approximate time 4 minutes, depending on the size of the cutlets.

Recipe 5

For a quick dinner prep, try making beef patties using modern kitchen appliances.

Ingredients:

600 grams of minced beef;
carrot; onion;
several cloves of garlic;
one egg;
salt and spices;
breadcrumbs for breading.

Cooking method

Finely chop the onion and garlic and place in a plate with the defrosted minced meat. Add grated carrots, spices, egg and salt to it. Mix the ingredients thoroughly until you get a homogeneous mass.

We make small cutlets from the minced meat, roll them in breadcrumbs, put them in the multicooker bowl, pour a little oil and turn on the “Frying” mode. It is advisable to make the meatballs small so that they fry faster and do not start to fall apart. Beef cutlets are prepared in a slow cooker for 20-30 minutes with the lid closed.

Beef cutlets - general principles and methods of preparation

Beef cutlets are a very versatile dish. On the one hand, delicious cutlets allow you to satisfy your family. On the other hand, if you serve them with a special sauce, they will take their rightful place on the holiday table.

Beef cutlets - food preparation

You need to approach the choice of meat for cutlets very responsibly. Of course, you can use ready-made store-bought minced meat. But it has several disadvantages: there is practically no meat juice in such minced meat, it is impossible to vouch for the quality of the product and the thoroughness of pre-processing.

Therefore, it is better to prepare minced meat yourself, purchasing for this the neck part, parts of the back, lean beef brisket. These parts of beef contain more collagen - they improve the taste of the dish.

Speaking of preparing meat, it needs to be thoroughly cleaned - removing unnecessary fat, cartilage and connective tissue. You can also use a meat grinder for grinding, but then some of the meat juice will be lost. Therefore, it is better to chop the meat for cutlets. It is most convenient to do this with two heavy, sharp and large knives. When chopping meat, you can add beef kidney fat (one fourth of the amount of meat), which will make the cutlets more juicy. To the chopped meat with fat, add a crumb of bread, which is soaked in milk. It is advisable to use white bread and not fresh pastries, let it be a little stale.

Beef cutlets - preparing dishes

You need to fry the cutlets in a frying pan, the type of coating of which is not so important. It is better to pay attention to something else: during frying, meat juice is released from the cutlets, which will burn. Therefore, after some time of frying the next portion of cutlets, black spots may appear on them. Then it is better to start frying in a second frying pan, and the first one should be washed.

Beef cutlets - the best recipes

Recipe 1: Chopped Veal Cutlets

The cutlets prepared according to this recipe turn out to be very juicy, although chopping the meat is somewhat tedious. The specified amount of ingredients makes 4 servings.

Ingredients:

400 grams of veal tenderloin, 2 eggs, 2 cloves of garlic, large onions, a little flour, 100 grams of vegetable oil, salt, 5 sprigs of parsley.

Cooking method

1. Beef meat must be cleaned of fat and films, then chopped into fairly coarse mince with a sharp knife. And then transfer the meat to a large bowl.

2. Add eggs to this bowl and knead the minced meat well.

3. After this, you need to chop the onion, parsley and garlic. Add this to the minced meat, season with pepper and salt, and then knead the minced meat again.

4. Cutlets must be formed small, flattened in shape. Then you need to roll the cutlets in flour. And then fry in very hot oil. On each side you need to wait 3-4 minutes. Then cook the cutlets for 4-6 minutes in the oven, preheated to 190°C, until cooked. Afterwards, serve with potatoes or juicy vegetables.

Recipe 2: Cutlets with mustard sauce

A very spicy dish that will surely appeal to those who love spicy cuisine. The specified amount of ingredients will yield 6 servings. Preparing these cutlets takes about an hour.

Ingredients:

800 grams of ground beef, 1 large onion, 2 tablespoons of vegetable oil, 1 egg, 2 cloves of garlic, a bunch of parsley. For the sauce: 300 milliliters of cream with a fat content of 22%, 3 tablespoons of mustard, salt.

Cooking method

1. You need to peel and chop the garlic and onion. Wash the parsley, dry it, and then finely chop it.

2. In a bowl, mix the ground beef, garlic, onion, egg and parsley. Season all this with pepper and salt. Place the prepared minced meat in the refrigerator for half an hour.

3. Then you need to form small round cutlets from the minced meat.

4. In heated oil, fry the cutlets on both sides, turning them over periodically. Prepare the sauce by whipping cream and mustard. This sauce needs to be poured into the frying pan. And, reducing the heat, keep the cutlets under the lid for another 10 minutes.

Recipe 3: Tender Beef Cutlets

These cutlets are juicy and tender thanks to the addition of milk to the minced meat. By the way, they cook quite quickly - only about half an hour.

Ingredients:

500 grams of ground beef, large onions, a glass of milk, a tablespoon of mustard, an egg, 2 medium-sized potatoes, vegetable oil for frying, 4 cloves of garlic, salt.

Cooking method:

1. Through a meat grinder or on a fine grater, you need to grate peeled potatoes, garlic and onions.

2. The minced meat should be mixed with grated vegetables, then add milk, mustard and a lightly beaten egg. Don't forget to add pepper and salt.

3. The minced meat should be kneaded with your hands, and then formed into small oval cutlets. Before frying, cutlets need to be rolled in a mixture of semolina and breadcrumbs. Then fry in hot oil.

Beef cutlets - useful tips from experienced chefs

- about bread. Some say that there is no need to put bread in cutlets - they say, this is a relic of the Soviet past, when bread was added in order to save money. In fact, bread is added to retain the juice in the cutlets. After all, the connection of fibers in meat passed through a meat grinder is broken - the juice will simply flow out during frying. While the bread absorbs this juice, the cutlets turn out juicier.

- about eggs. Some recipes for making cutlets indicate the addition of eggs, others do not. But it is believed that it is not worth adding eggs to minced meat - the egg white quickly coagulates when frying, and this contributes to the loss of cutlet juice.

- about the onion. Experienced housewives believe that chopped onions should be added to minced meat not raw, but lightly sautéed in butter. Raw onions make the finished cutlets tougher.

- about water. Experienced cooks make cutlets more juicy by adding a little very cold water or finely crushed ice to the minced meat. This ensures that during frying it is the water that will evaporate, and the meat juice will remain in the cutlets. The main thing is to know when to stop. If you add too much water, the cutlets may begin to fall apart.

- about fat. The best option for frying cutlets is ghee. You can also use pork lard. If it is not there, then fry it in vegetable oil.

Properly cooked ground beef patties have a special taste and texture (they are quite tough). This is why many people prefer to make cutlets from homemade minced meat (beef + pork), but there is another way to make beef cutlets tender without sacrificing taste. Just add raw potatoes while preparing the minced meat.

To prepare homemade minced beef cutlets, take: beef pulp, a piece of lard, potatoes, onions, an egg and other ingredients according to the list.

Cut the beef pulp and lard into small pieces.

Peel the potatoes, onions and garlic.

Pass the prepared ingredients through a meat grinder. We will get such beautiful minced beef as in the photo.

Add yogurt, egg, salt, spices and starch to the minced meat dish.

Mix the minced meat thoroughly and form it into cutlets of a suitable size. Heat vegetable oil in a frying pan and place the cutlets in the pan.

Fry the cutlets in a frying pan until golden brown, about 7-10 minutes on one side and the other. Please note that when the cutlets are adjacent to each other, you can do without a lid when frying.

The minced beef cutlets are ready, they are very tasty and juicy, help yourself.

Almost any side dish for beef cutlets is suitable - cereals, vegetables or pasta.

Bon appetit!

Many housewives cannot imagine cooking without meat. Eating meat all the time gets boring, fortunately there are many dishes in the world that can be prepared from this valuable product. Beef cutlets are very popular; even the pickiest people will eat them.

This recipe for juicy beef cutlets requires a minimum of effort and time. It stands out among other recipes in that the minced meat is chopped independently and can be stored for a long time in the freezer.

To prepare chopped cutlets you will need the following ingredients:

eggs – 2 pcs.
garlic – 4-6 cloves
flour – 2 tbsp. l.
mayonnaise – 8 tbsp. l.
meat – 500 gr.
sunflower oil – 5 tbsp. l.
spices, pepper and salt - by eye
starch - 2 tbsp. l.

The complexity of preparing this delicacy is low, and you will need to spend about half an hour on the process. A lot of time is spent chopping meat.

To prepare the cutlets you will need to do the following:

Beef meat is minced or cut into small cubes. The size of the pieces is chosen by the hostess herself. Advice! You can chop using special attachments on a food processor or meat grinder.
The minced meat is transferred to an iron bowl. All the necessary seasonings, salt and pepper are added there.
Then the eggs are beaten in and everything is mixed.
The next step is to add starch and flour.
Mayonnaise is added to this meat mass and everything is thoroughly mixed.
To keep it longer, you can add a little vinegar.
Before frying, it is better to keep the minced meat in the refrigerator for at least 2 hours.
The cutlets are formed to the desired size and fried on all sides for 4-5 minutes until cooked. Fried in a small amount of oil. To ensure that the inside is well-fried, cover with a lid.

Cutlets can be prepared from any meat, and they can be stored in the freezer for quite a long time.

Delicious minced beef cutlets recipe without bread and gravy

An interesting recipe for a familiar dish. Spicy lovers will like it.

Take:

Minced beef – 800 gr.
Large onion.
Egg.
Garlic cloves – 3 pcs.
Parsley - a few sprigs.
Sunflower oil, pepper, salt.

For the gravy:

Cream, 20-30% - 300 ml.
Mustard – 3 spoons.
Salt.

How to cook:

Chop the onion and garlic cloves. Finely chop the parsley sprigs.
Add to the prepared minced meat. Place the egg there.
Mix the minced meat thoroughly and add the spices. Stir again, cover the bowl with cling film and place in the refrigerator.
After half an hour, form the cutlets and fry.
When the meatballs are ready, pour the sauce into the pan. To do this, add the mustard to the cream and stir.
Pour in the cream and wait for the gravy to boil. Then reduce the heat and cover the pan with a lid. Simmer the cutlets for about 10 minutes.

How to fry cutlets Kiev style

Products

Chicken breasts - 4 pieces Butter - 100 grams Chicken eggs - 4 pieces Breadcrumbs - 4 tablespoons Parsley - 1 medium bunch Salt and pepper - to taste Lemon juice - from 1 lemon Sunflower oil - 2 cups

How to fry chicken Kiev in a frying pan

1. Soften the butter at room temperature, mix it with chopped parsley, salt (1 teaspoon) and lemon juice, roll into a sausage and put in the refrigerator until it hardens.
2. Remove the skin from the chicken breast, cut the meat from the wing so that the bone to the joint is completely bare. 3. Divide the breast into 2 unequal parts and remove the white tendon from the small part. 4. Cut small and large fillets lengthwise into half. 5. Beat the small fillet, add salt and pepper, add some of the frozen butter, and wrap tightly. 6. Wrap the folded small fillet in a large chicken fillet and wrap tightly. It should look like a fir cone. 7. To prevent the Kiev cutlet from losing its shape, you can pierce it with toothpicks (just don’t forget to remove them before serving!). 8. Beat the chicken eggs, add salt (1 teaspoon) and mix. 9. Pour oil into a deep frying pan, place over medium heat and heat through. 10. Roll each cutlet in the egg. 11. Roll each cutlet in breadcrumbs, then again in egg and breadcrumbs. 12. Place the Kiev cutlet in a frying pan, then bread the other cutlets too and place in oil. 13. Fry Kiev cutlets over high heat for 7 minutes, then turn the cutlets and fry for another 7 minutes. Fry semi-finished Kiev cutlets for 15 minutes over medium heat, turning occasionally, and then add water for 10 minutes - without a lid in a frying pan.

Juicy minced beef cutlets - recipe in the oven

Cooking cutlets in the oven has a lot of advantages, since tender, juicy, fluffy cutlets will delight you with excellent taste.

We take:

Beef meat – 500 gr.
Onion.
White bread – 2 slices.
Milk.
Eggs - a couple.
Salt, oil, pepper.

How to cook:

The meat can be ground in a blender, or chopped into small pieces with a knife. Here, decide for yourself, the method does not affect the taste in any way.
At the same time, soak the pieces of bread in milk.
Chop the onion into cubes or crush it into a paste.
Combine all the products listed in the recipe list. Knead the minced meat.
Place the pieces on a greased baking sheet. Transfer to the oven preheated to 170-180 o C.
Bake the dish for 40 minutes. Occasionally look into the oven and pour the released juice over the products. If there is not enough juice, splash a little water, the cutlets should be juicy. If they start to burn, reduce the oven power and lower the baking sheet lower.

Steamed balls in a slow cooker

You can also prepare delicious meatballs in a slow cooker; now almost every family has this kitchen helper; preparing dishes in it is very simple and quick.

Ingredients:

Beef – 400 gr.;
Onion – 1 pc.;
Salt, pepper and spices;
Milk 200 gr.;
Egg - 1 pc.;
A piece of loaf.

Preparation:

Grind the meat through a meat grinder, add salt, spices, and onions to the minced meat.
Break an egg and a piece of loaf soaked in milk into the resulting minced meat. Mix and form into balls.
Place the meatballs in the multicooker in a container for steaming. Select the “Steam” mode and cook for 30-40 minutes.
Place the meatballs on plates, add a side dish and top with butter or sauce, if desired.

Bon appetit!

How to make fluffy cutlets from ground beef and chicken

Very tender cutlets, which are considered dietary and low-calorie, since the dish contains lean meat. If you love turkey, replace chicken with it; it also meets the rules of proper nutrition. The meatballs come out juicy and fluffy.

Ingredients:

Chicken breast (or fillet from other parts of the bird) – 250 gr.
Beef – 250 gr.
Little carrot.
Bulb.
Egg.
Rusks - 3 large spoons into the minced meat + a little for breading.
Salt – ½ small spoon.
Milk – ½ cup.
Sunflower oil, salt. Pepper.

How to fry:

Minced meat for cutlets can be chopped. If desired, grind the meat with a blender or meat grinder.
At the same time as the meat, puree the carrots and onions in a blender.
Place ingredients in a bowl. Beat in the egg and add the crackers.
Salt the mass, add pepper, mix the mass thoroughly. Let stand for 30 minutes for the crackers to swell.
The cutlets can be additionally rolled in breadcrumbs, but this is not a necessary condition, they will not fall apart.
Fry the meatballs on both sides until nicely golden brown. Place the pieces in hot oil so that the top layer “seizes” well, then the juice from the cutlets will not leak out.

We fry deliciously

— If you prepare minced cutlets at home, it is recommended to slightly freeze the meat so that it is easier to grind in a meat grinder. It is recommended to cut the meat for minced meat by weight into one long strip. — It is necessary to fry the cutlets in a well-heated frying pan for 1-2 minutes so that the cutlets are covered with a crust and the cutlets do not lose their juiciness. You can check the frying pan by dropping a drop of water - if the oil begins to splash a little, the frying pan is ready for frying the cutlets. — When all the cutlets are placed on the frying pan, you need to slightly move each of the cutlets from its place so that the cutlet does not burn on the frying pan. — If you can’t turn the cutlet over or the spatula is too wide, you can additionally lightly lift the cutlet with a fork. — The readiness of the cutlets is checked by piercing the cutlet with a fork - if clear juice comes out, the cutlets are sufficiently fried and ready to serve. — To check the heat of the oil, you can drop a drop of water into the oil; If a drop sizzles in the oil, it means the pan is ready for frying the cutlets. — To cook the cutlets in the sauce, you can pour it over the cutlets 3 minutes before cooking. — If you haven’t finished cooking the cutlets and they remain raw inside, return them to the hot frying pan, pour in a quarter glass of water, cover with a lid and simmer for 5-7 minutes. — In order to fry many cutlets quickly, you can use several frying pans. Fry cutlets from this amount of food in 3 frying pans for 1 hour. — To properly fry cutlets, it is important to pay attention to salt

. To ensure that the cutlets are moderately salty, 1 heaped teaspoon of salt is enough for 1 kilogram of minced meat. For medium salinity you need 1.5 heaped teaspoons of salt. For strong saltiness of the minced meat, you need 1 level tablespoon of salt. Minced meat for cutlets should be well salted before frying; it will be too late to salt fried cutlets. Advice - if you did not salt the minced meat for the cutlets before frying, either serve the cutlets cut up and lightly sprinkled with salt, or with a salty sauce, or simply add salt to the sauce if it is not salty. — You can fry the cutlets using the cracklings left over from the previous batch of cutlets, adding a little oil. — It is necessary to turn the cutlets away from you to reduce the risk of a splash of oil and burns. Try to turn the cutlets smoothly so that they do not splash into the oil and splashes fly in order to avoid contaminating the kitchen and equipment. If drops of oil do get on the work surface, immediately wipe the oil with a napkin. — Bread is added to the minced meat so that the cutlets do not become dry. The crumb of stale bread, soaked in milk, gives moisture to the cutlets when fried.

Delicious Turkish beef cutlets with lamb

We take:

Beef tenderloin – 400 gr.
Lamb – 200 gr.
Onion – 100 gr.
Garlic – 2 cloves.
Water – 100 ml.
Lemon juice - teaspoon.
Baking soda - teaspoon.
Olive oil – 2 tablespoons.
Pepper – ½ small spoon.

Preparation:

Dissolve baking soda with lemon juice.
Make minced meat from beef and lamb cuts. Add dissolved soda. Knead the minced meat until soft and sticky.
Add water, then the minced meat will not stick to your palms, and the cutlets will come out juicier.
Add oil to the minced meat and continue kneading for another five minutes.
Wrap the bowl in film and place it on the refrigerator shelf for a day.
Grate the onion using a fine mesh grater (or crush with a garlic press). Squeeze out excess juice. Add crushed garlic cloves.
Transfer the pulp into the minced meat, pepper and salt.
Mix the meat thoroughly again and put it back in the refrigerator.
After the specified time has passed, form the cutlets. Fry until fully cooked. Bon appetit!

Cocktails in the village style

Both adults and children really like this dish. Preparing this hearty dish is not at all difficult.

Ingredients:

Beef – 200 gr.;
Onion – 1 pc.;
Water – 15 g;
Fat – 10 gr.;
Wheat flour – 10 gr.;
Salt, pepper and spices.

Preparation:

Grind the meat in a meat grinder, add onion, water, salt, spices and mix everything thoroughly.
Form into balls of minced meat, bread in flour and fry in a frying pan until a crust forms.
Place the meatballs in a saucepan, pour in the mushroom or onion sauce, then simmer until tender; you can add broth if necessary.
A side dish for meatballs can be stewed potatoes with onions and carrots, seasoned with tomato paste.

Bon appetit!

How long to fry homemade chicken or turkey cutlets

These two types of poultry meat are considered dietary. Cutlets made from this minced meat are light and absolutely non-greasy.

For this reason, inexperienced cooks often overcook chicken cutlets in a frying pan, thereby drying them out.

To avoid this, you need to fry one side for a couple of minutes, and then turn the cutlet over and fry it on the other side over low heat for about eight more minutes.

It should be noted that the tenderness of minced meat made from poultry meat makes the process of frying cutlets in their pure form not very convenient. This is why chicken and turkey cutlets are rolled in wheat flour before frying.

Serbian grilled cutlets (frying pan) - “Uštipci”

Ingredients:

lightly carbonated mineral water – 100 ml;
lean beef pulp – 250 gr.;
150 gr. fatty pork;
a teaspoon of ground paprika;
two small onions;
70 gr. smoked brisket;
garlic;
vegetable oil;
fresh parsley;
soda - a little more than half a teaspoon;
lemon;
100 grams of lightly salted cheese.

Cooking method:

We thoroughly wash all the selected meat, cut it into large pieces and grind it in a meat grinder. Add paprika, baking soda and some ground pepper. Add salt, add sparkling water, it will add fluffiness, and knead thoroughly. We level the surface of the meat mass, grease it with vegetable oil (no more than a couple of spoons) and, covering it with a lid, place it in the refrigerator overnight. Ideally, keep the minced meat in the cold for two days.
After this, we take out the minced meat and let it stand in a warm place, while we deal with other products.
Finely chop the brisket. Grate the cheese on a coarse grater, additionally chop the cheese shavings with a knife. Finely chop the garlic (2 cloves). Mix all the crushed ingredients and transfer the resulting mass to the minced meat. Add a little coarsely grated onion and mix well. We form small and necessarily flat round cutlets.
Heat the grill pan well without greasing it with oil. Place the cutlets and fry, turning them over to the other side, over a little less than medium heat.
While the cutlets are cooking, fry finely chopped onion in a regular thick-walled frying pan in vegetable oil and adding salt. Once it turns golden brown, remove from the stove. Squeeze a little lemon juice onto it, add chopped parsley, stir.
Transfer the fried onions to a plate in an even layer and place the finished cutlets on it.

Grilled meat cutlets with cheese

Ingredients:

mixed from different types of meat or pure chicken minced meat – 600 g;
one potato;
100 gr. good natural cheese;
two spoons of sour cream;
egg;
bulb;
vegetable oil;
a bunch of garden parsley;
bell pepper – 1 peppercorn.

Cooking method:

Grind the meat into minced meat, follow the meat with the seeded bell pepper and potatoes, and combine everything ground together.
Finely chop the onion and saute it until golden in a small amount of oil. After cooling, add to the minced meat.
Add sour cream, a little pepper, egg and salt, knead until smooth.
Finely chop the parsley, cut the cheese into thin cubes.
We form cutlets by placing a slice of cheese and several leaves of parsley in the middle. Coat all sides with vegetable oil, then bake on the grill for a quarter of an hour per side.

Grilled cutlets made from minced meat with vegetables – “Dietary”

Ingredients:

0.6 kg of minced beef and chicken mixed;
a raw egg;
three onion feathers;
garlic;
tablespoon 15% sour cream;
150 gr. fresh or frozen vegetables (carrots, cauliflower, green beans, broccoli).

Cooking method:

Finely chop the onion and vegetables. If you choose a frozen product, thaw it at room temperature in advance.
Place the chopped vegetables into the minced meat, add sour cream, pepper and a little fine salt, mix. We form small, two-centimeter thick cutlets.
Lubricate the heated ribbed surface of the grill and place the cutlets on it. You can also lubricate the semi-finished products themselves. Cook for the recommended time for electric grilling. Usually, for uniform frying, you need to soak the cutlets on one side for 10 minutes and the same on the other.

Grilled chicken cutlets

Ingredients:

coarsely ground white crackers - 1 tbsp. l.;
chicken breast – 400 gr.;
one raw egg;
large onion;
refined oil;
three sprigs of dill;
80 gr. fresh unsalted lard.

Cooking method:

From chicken breast, adding lard to it, prepare minced meat. Add finely chopped dill, breadcrumbs, ground pepper to the chicken and add seasoning to your taste. While kneading, beat the minced meat well on a bowl or table.
With hands dipped in water, we form cutlets that are small in size and centimeter thick.
Coat a grate or a special grill pan with vegetable oil in a thin layer and place the cutlets. Fry on both sides until appetizingly golden brown, about ten minutes on each side.

Marbled beef cutlets

Take 1.5 kg of marbled beef shoulder, remove the films. Peel 600 g of onions, separate half and grind in a meat grinder along with the meat. Grind the second half and sauté in two tablespoons of butter until transparent. Add frying to the minced meat. Add salt and pepper to taste, stir and place in the refrigerator compartment for half an hour.

Form cutlets using chilled minced meat and roll in breading. Fry on both sides in a frying pan in refined sunflower oil until browned. Preheat the oven to 180°C. Grease a baking sheet with vegetable oil, place the cutlets on it and keep in the oven for 15-20 minutes.