Minced beef and pork cutlets

12-16 servings

1 hour

235 kcal

5/5 (1)

There are a great many recipes for cutlets. Everyone can choose their favorite type: vegetarians or people who fast - vegetable, fish lovers - fish, and today I want to share with you a recipe for juicy beef and pork cutlets - for meat lovers. Cooking them is not difficult at all and does not take long (only about 1 hour), the main thing is to choose fresh meat and make the minced meat yourself, because the taste of the finished dish depends on the minced meat.

How to cook Pork and Beef Cutlets

First, we need to peel the onion and pass it through a meat grinder so that our cutlets turn out juicy and aromatic.

The loaf should be filled with milk and left for 10-15 minutes. Both fresh and stale bread are suitable for this.

Still, I decided to buy minced meat at the market. Now you need to combine it in a bowl, pour 2 eggs into it, add onions, pour in the bread soaked in milk, add salt and pepper to the whole mass.

The minced meat must be mixed well until it has a homogeneous consistency.

Now the minced meat needs to be formed into cutlets. First, wet your hands in cold water so that the minced meat does not stick to your hands and feel free to start making cutlets. Place the stuck cutlets in a heated frying pan with oil and fry over high heat on both sides. Now pour 1 glass of water into the pan and simmer the cutlets for 20-25 minutes. Make sure the cutlets don't burn. Cooking pork and beef cutlets will take a little time, but the result will be unsurpassed! Bon appetit!

How to cook “Pork and beef cutlets”

Soak breadcrumbs in milk for 5 minutes. Add them to the minced meat along with grated onion, garlic, dill and spices.

Knead the minced meat well and form into cutlets.

Roll the cutlets in flour and fry in a frying pan.

Fry the cutlets on both sides until golden brown. Add water to the pan and simmer over low heat for 20 minutes.

Serve cutlets with vegetables. Bon appetit!

Cooking juicy cutlets from minced pork and beef

Kitchen utensils: stove, meat grinder, cutting board, kitchen knife, three bowls: large, medium and small, baking sheet or tray, frying pan, two forks or spatula, saucepan or tray.

Ingredients

Choosing the right ingredients

The main component of cutlets is meat, and its freshness and quality determine how they turn out. It is not necessary to take tenderloin, loin, carbonate or other delicacy cuts, but the meat should be free of films and tendons. Parts of young beef or veal such as neck, shoulder, thigh, rump and back are suitable for minced meat, but from pork meat you can choose ham, shoulder or neck. Fresh meat is characterized by a pleasant aroma and the following color:

• beef is red and the fat is white;
• veal – light pink, white layers;
• pork is pink-red in color, and lard and fat are white or slightly creamy.

The cut area should be moist and elastic.

Step-by-step preparation

1. Pour clean drinking water (about 200 ml) into the smallest bowl, add about three pinches of salt into the water and set aside for the salt to completely dissolve.

2. Take white toast bread, cut off the crusts and cover with clean drinking water in a medium bowl.

3. Peel the onion, rinse under running water and cut into 4-6 arbitrary pieces so that they fit into a meat grinder.

4. Rinse lean pork and beef under the tap, dry and prepare for grinding in a meat grinder.

5. Grind the meat, onion and bread squeezed out of water in a meat grinder, putting the bread last, and it will push through all the remaining meat and onion.

6. Transfer the resulting minced meat into a large bowl and pour water with dissolved salt into it.

7. Pepper it.

8. Mix the minced meat well with a spatula and add more cold water based on consistency.

9. Knead the minced meat longer. The longer you stir the minced meat, the juicier the cutlets will be.

10. Cover the bowl with the kneaded minced meat with parchment to prevent drying and weathering and place in the refrigerator to ripen the minced meat.

11. Place parchment paper on the surface of a baking sheet, tray or table.
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12. After wetting your hands with water, separate equal portions from the minced meat and place them on parchment.

13. Take the blanks, roll them in breadcrumbs and give them the shape of cutlets.

14. Having formed the cutlets, do not rush to fry them right away, let them sit for a little while so that the crackers absorb moisture, so the cutlets will behave better in the frying pan (they will not fall apart).

15. Heat enough vegetable oil for frying in a frying pan and place the cutlets on it moving away from you to protect yourself from splashes of hot oil.

16. Fry the cutlets over medium heat without covering. When a crispy crust appears on one side, turn it over with a spatula or using one or two forks (choose whichever is more convenient for you) to the other side and also fry until browned.

17. Remove the finished cutlets from the pan and place in a saucepan or tray.

How to serve

The cutlets are served hot, and they definitely need a side dish. An excellent side dish is mashed potatoes flavored with milk and butter, or simply boiled with butter and sprinkled with herbs.

Fried cutlets go well with baked vegetables: broccoli, bell peppers, cauliflower, onions and potatoes. It will be delicious with buckwheat, pasta, rice with butter and some seasonal vegetable salad (fresh vegetables in the summer, and pickles in the winter).

How to cook “Minced beef and pork cutlets”

1. Soak two or three slices of bread in water or milk.

2. Peel the onion and place it in a blender bowl (you can use a meat grinder).

3. Add bread there, after squeezing out the liquid.

4. Grind everything until smooth.

5. Place the minced pork and beef in a deep bowl. Salt and pepper to taste.

6. Add onion and bread and stir. You can drive an egg into the minced meat, but this is not at all necessary.

7. Divide the minced meat into 6 equal parts and form into cutlets.

8. Roll them on all sides in breadcrumbs.

9. Heat vegetable oil in a frying pan. Place the cutlets.

10. And fry over medium heat on both sides until golden brown.

11. Serve hot. Bon appetit!

How long to fry minced beef cutlets?

If you conduct a survey among housewives, most of them cook cutlets. Some people liked the cutlets made from mixed minced meat. Some people prefer poultry. Beef cutlets are especially tasty and juicy. How long to fry beef cutlets in a frying pan? The duration of their heat treatment is 7-8 minutes on one side. In total, the duration of frying one batch of cutlets is 14-16 minutes.

But keep in mind that after browning the cutlets, they still need to be stewed. This can be done separately in a saucepan or in a frying pan in which the cutlets were fried. To simmer, 3-5 minutes in a sealed container over moderate or low heat is enough.

Advice! While stewing, add sauce, your favorite gravy, or a few tablespoons of filtered water to the cutlets.

If you make beef cutlets correctly, they will turn out juicy and flavorful. Although most chefs insist that the cutlets will turn out tastier if you combine several types of meat. The leading position is held by mixed minced meat made from beef and pork pulp.

How long to fry pork and beef cutlets? The duration of their heat treatment will remain unchanged. On one side, the cutlets are fried until amber crust for 7-8 minutes.

It is better to take beef tenderloin as a basis, and chilled. It is washed, dried with napkins and excess fat and film are removed. Next, the pulp is twisted in a meat grinder. It just so happens that it is customary to add onions to cutlets. And the more whiny vegetable you put in, the juicier the cutlets will turn out.

Egg is also considered one of the main ingredients. It acts as a fastening element and guarantees the integrity of the cutlets during cooking.

In addition, you can supplement the minced meat with bread crumbs soaked in milk, raw potatoes, zucchini, various types of cheese, herbs, butter and spices.

Now let's turn to professionals for help and find out how to properly fry cutlets. The best option is to use refined sunflower seed oil. If you use cream, it will quickly burn out and you risk ruining the treat. The olive product will give the cutlets a specific taste, which not every gourmet likes.

Advice! The oil must be thoroughly heated, otherwise the cutlets will stick to the bottom of the pan and, accordingly, fall apart when turned over.

Fry the cutlets either over moderate or maximum heat. But at the extinguishing stage, the fire should be reduced to a minimum. You can use clean water or some sauce for stewing. Cream, milk or sour cream will add amazing taste and aroma to beef cutlets. You can also make vegetable gravy from tomatoes, onions and carrots.

Various side dishes are suitable for cutlets, but it is best to stick to porridge, boiled potatoes or pasta.