A recipe for cutlets from pork and beef. Classic Cutlets: Step-by-Step Recipe

Cutlets are the greatest work of culinary art. We can say that they begin the acquaintance of a small man with meat dishes. They are also good because they can be pressed more on the weekends - and do not worry for several days that when you come home from work, you have to get to the stove in order to feed the hungry family. However some mistresses avoid them to cook. And not because it's too lazy to fiddle with minced meat: they complain that, fully respecting the recipe for cutlets from pork and beef, they get hard, flat or falling apart. In this article, we will reveal the intricacies of preparing this wonderful dish and suggest some interesting variations of it.

Tips and tricks: what to do to make the cutlets tasty

It would seem, which is easier - twisted the meat grinder and fry for fun. However, for the fluffiness and juiciness of the final product, you need to know some nuances.

1. In principle, all you need for cutlets is meat and onions. There are recipes that are really limited to these components. However, in order for the juice to remain inside the cutlet, and not leak into the frying pan, the third ingredient - bread is required. In the traditional version - white, but you can also use rye. Bread must be dried up: fresh gives the final result some sourness. You can use grated potatoes for the same purposes, but it is better to start such experiments by mastering the basic recipe well.
2. Stuffing is best done only by yourself, from personally selected fresh meat and just before the frying.
3. Egg is added for better "gluing" the stuffing. However, it also makes it harsh. When potatoes are used in eggs, the need disappears; In the case of "bread" preparation, no more than one egg is taken per half kilo of minced meat.
4. Onion is best scrolled with meat or grated - cut, it feels good in minced meat, cutlets lose uniformity.
5. To prepare the cutlets was successful, the minced minced meat should be repulsed. The easiest way to do this is by folding it into a package and splashing it on the table with different sides.
6. When frying it is important to remove all burnt pieces - then the following cutlets will not stick and they will not be tampered with superfluous, ugly and tasteless "additions".

Now let's get ready. And start with the standard version.

Classic cutlets

Meat is taken in equal proportions: pork is fatter, beef - lean (and it is best to find veal). One and a half kilos of minced meat is given away by two large bulbs and a third of a loaf soaked in milk and squeezed out. Real classic cutlets do without garlic, but if you are a fan of it, you can add a couple of denticles. Salt and pepper - according to your taste (you need the tip of the tongue to lick the stuffing and determine whether they are enough). When you are going to cook cutlets, the step-by-step recipe will look like this:

1. Download the chopped meat (both types) in a meat grinder with a pressed loaf and bulb. To grind.
2. In forcemeat, drive in eggs (in our case 2-3); To knead. Salt, pepper, if desired, add other spices.
3. Fold in the stuffing into a bag and beat it on the table.
4. Nalapit cutlets (so that the mince is not linden to the hands, they should be slightly moistened with cold water).
5. Bread in breadcrumbs or flour and fry in a heated frying pan.

It is best to do this with melted butter, in the second place - smalets, and at the very bottom of the list - lean oil without a smell. The first side is fried in an open container, the second side is already under the lid.

Freckled burgers

Some people - especially children, pregnant women and the elderly - do not like the specific "cutlet" smell. In this case, a recipe of cutlets from pork and beef was invented, which allows to avoid its formation. Minced meat itself is prepared traditionally, but in parallel with it an egg is beaten (one per pound of meat is enough), salted, peppered and baked a very thin omelette - like a pancake. It is finely chopped and interferes with minced meat. With this addition, cutlets are obtained more juicy, more beautiful (like yellow "krapushki" on each) and without the undesirable odor.

Windbreakers

For those who avoid fried for health reasons or because of the presence of small children - a recipe for homemade pork chops and beef baked in the oven. Minced meat is prepared as in the classic recipe, cutlets are molded the same way, but they are not breaded in breadcrumbs or flour, but in a mango - so they stick to the baking tray and keep the shape better. Before spreading cutlets on a sheet, it should be put on a heated oven for a couple of minutes, so that the oil with which it is lubricated is slightly warmed up. In the oven, the cutlets will remain for half an hour; In the middle of cooking, they must be turned around to avoid the pallor of the upper part.

Baked with a surprise

The oven recipe for cutlets from pork and beef can be complicated and supplemented by some pleasant surprises. For example, in the ready-made traditional stuffing you can add very finely chopped or milled mushrooms - a little less than 200 grams per pound of meat. For flavor, you can enter and chopped dill. Cutlets this time are slightly more flattened. Deployed on a sheet, they are smeared with sour cream, tomato slices are laid out on top and are removed to the oven for half an hour. Then they are taken out, sprinkled with cheese - and back, for another five minutes. The most delicious dish!

Steam cutlets

Another option, very suitable for fans of proper nutrition and young parents. Particularly simple is the steam cooking of cutlets for those who managed to acquire a multivar. With minced anything special to invent is not necessary - the standard will approach. Formed cutlets and crumbled in breadcrumbs. A half-liter of water is poured into the bowl of the apparatus, and a "colander" for steam cooking is attached on top. In it in a single layer (and this is fundamentally important!) Are prepared prepared cutlets. If there are a lot of them, they will have to prepare parties. For half an hour the "Steam cooking" mode is set - and go read a fairy tale to the child. The only thing that can be put to reproach such cutlets is their pale appearance, but these are all the different kinds of steam dishes. On the taste, this does not affect.

Cutlets with a stuffing

Having mastered the basic culinary techniques and having convinced that the result turns out magnificent, it is possible to diversify and modify the recipe of cutlets from pork and beef. For example, to add minced vegetables (cabbage or zucchini), stuffing cutlets with something delicious. The first thing that comes to mind is a piece of frozen butter: as a result, your cutlets will be even softer and juicier. A good taste gives a filling of chopped egg with onions or soft cheese. And lovers of taste contrasts and unusualities can put in prunes a prune without a stone - you will get just an amazing dish!