Just juicy cutlets + some cooking secrets

Just juicy cutlets + some cooking secrets

Category: Meat dishes

Ingredients
pork flesh, my shoulder / pork can be replaced with veal.	800 gr.
chicken fillet	200 gr.
large onion	1
garlic	2 teeth
dry white bread	3 pieces.
frozen plums. butter	70 gr.
salt. pepper from the mill. nutmeg on the tip of a knife / optional /
breadcrumbs. frying oil

Cooking method

• prepare minced meat from meat. I mince it twice. the cutlets will be more tender.
• dry / only dry / soak bread in water. free from the crust and add to the minced meat without squeezing.
• I never grind onions and garlic in a meat grinder. and rub on a coarse grater.
• add spices and mix very well. moreover. the more thoroughly we mix the minced meat. the juicier and softer the cutlets will be. because in this process the minced meat is enriched with air. at the same time, I do not slap my palm hard on the minced meat.
• while stirring the minced meat. if it is thick, you need to add water little by little. but careful. minced meat should not be liquid. Better to wet your hands from time to time!
• and at the very end of the "batch" I advise you to add finely chopped pieces of butter frozen in the freezer. I recently read it myself on the Internet and was very pleasantly surprised by the end result!
• if desired, you can add finely chopped dill or parsley / to your taste /. but never mix them together! or or!
• I think. what did you notice. that I cook cutlets without eggs! believe me. that they will not disintegrate. but the taste will only benefit from this - the cutlets will be juicy and fluffy! and then. Why do we need extra cholesterol !?
• so. minced cutlet is ready! if time is running out. recommend. set Put it in the refrigerator for at least an hour. cutlets will only benefit from this !!!
• form cutlets from the minced meat. I love medium size and round shape. so I made 20 pieces.
• to make it easier to shape the patties. soak your hands in cold water.
• for. to make it easier to shape the cutlets with my right hand. as if hitting a cutlet on the palm of my left hand. a couple of times. at the same time, the minced meat is slightly compacted and then a beautiful cutlet is obtained.
• you can bread in flour or breadcrumbs.
• fry the cutlets in well-heated oil over high heat. the resulting crust. keep the cutlets juicy. then remove the heat and bring the patties until tender. I never put a lid on. but in the process of frying. turn the cutlets over several times.
• if all the cutlets do not fit in one pan. then the oil must be changed after each fried portion.
• P.S. I will be very glad. if you also share your secrets with me!

The dish is designed for

20

Time for preparing:

60

Note

I don’t think so. that she discovered something completely new. but this is how my mom cooks. this is how my daughter and I cook! I will be glad. if my little secrets come in handy!

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The addition of raw cabbage, carrots, zucchini increases the juiciness.

The addition of raw cabbage, carrots, zucchini increases the juiciness.

, grated raw potato

Thank you! I know this. only. all these additives significantly change the taste of the cutlets. but mine do not accept it!

Natasha, what nice cutlets you made, very beautiful

I knead the cutlets and knock them out in the harvester with a dough attachment.it turns out faster than with my hands, and as a result, I add a very elastic juicy mass and I add cold water, but my aunt's aunt worked all her life in the dining room, so she made just gorgeous cutlets, and so she also taught that the cutlet mince must be knocked out, she threw it with force on the cutting board while kneading, such a slap was characteristic and then squeezed out of her fist just perfectly shaped balls, absolutely the same size of the pros, what can you say here

about zucchini / potatoes - yes, the cutlets are juicy, but mine, too, immediately sniff out any unregulated additives, won't let you turn around

I have already forgotten what a fried cutlet is. For a long time already I bake cutlets only in the oven. So we will reduce not only cholesterol, but in general we will remove all the harmfulness of fried food. And the cutlets will only benefit from this.
And for the idea to cook without an egg - thank you! I will definitely try!

[Lisss's]

Lisss's(don't know the name). Thank you! : rose: I will definitely try it your way !!!

Lozja! I also bake them on the wire rack! Thank you!

And after shaping the cutlets, try to dip them in the egg white whipped with a fork (the yolk is in the minced meat). The cutlets are obtained in a super-duper crust, the juice does not flow out, nothing burns and does not crumble (flour, crackers). So my mother taught me how to do it. If necessary, I will insert a photo.

her. egg in cutlets. in no case! and if breaded. then this is their kind!

fry the cutlets in well-heated oil over high heat. the resulting crust. keep the cutlets juicy. then remove the heat and bring the patties until tender. I never put a lid on. but in the process of frying. turn the cutlets over several times.

Natasha, in what oil do you fry the cutlets? Very cute and delicious!

[Olga S.]

Olga S.... I fry in odorless corn oil. but you can also use vegetable!

and at the very end of the "batch" I advise you to add finely chopped pieces of butter frozen in the freezer. I recently read it myself on the Internet and was very pleasantly surprised by the end result!

If you just add to the cutlet mass and do not brew in a double lezon, it will flow out, however!

And they taught me to roll a cutlet cake like an envelope, well, as if we wrap butter in the middle, only - empty. There, then, the juice is stored inside ... And I also planed butter in frozen dough. What is closer to the edges is melted, but what is in the middle is not .. Like in dough, if you put ice cream into it ...

[MariV]

MariV... and the cutlet itself will remain amazingly juicy!

matroskin_kot... let's try it in your way!

In general, the cutlet - real - is

"a fried oblong piece of beef from the first ribs closest to the back of the head. There is a version that the bone, obligatory for a classic cutlet, was intended primarily for eating this cutlet with your hands. The same French began to simulate this piece of meat on a rib" ", That is, the bone was inserted into the meat already prepared for frying. And this is understandable: it is easier to beat off the meat without the bone, if there was such a need, although such a" simulation "was considered a deviation from the classics.
Then the cutlet ceased to be a whole piece, the meat became chopped.
Then minced meat was used instead of minced meat.
Well, then all kinds of additives like milk, eggs and bread crumb were used. "

More or less close to a real cutlet - Kiev cutlet and de-will, well, a little more, Pozharskaya.

these are cutlets - NATURAL !!! us the word cutlet. more is known. like a minced meat cutlet. i.e. minced meat!

To clarify a little - chopped is when it is beaten to a state of transparency - in fact, it is chopped with a chopping tool; minced meat is through a meat grinder.
Well, it's not for nothing that Karl Friedrich Christian Ludwig Baron Drez von Sauerbronn invented a meat grinder - you can use it too!
But natural and well-beaten, everything tastes better!

Yes, I suppose the Baron first of all passed his name through the meat grinder. Well how to live with that name ??? !!!
meat and meat ... my brother still does not like homemade cutlets and yearns for stolovskiy - onion and bread.

And he also invented a bicycle and a trolley! And there was something like that in the table cutlets - maybe memories!

and I like minced meat. and mine too! hot. juicy husband directly from the kvoroda drags! : nyam: this is his favorite food

[natapit]

natapit,
lucky for your family!
My husband now has problems with his teeth, so I twist his meat twice through the smallest grate!

and mine: girl_haha: the same problem. I sent him to: doctor: sent. does not go. and then there will be ... because it is natural meat. no no!!!

We will soon master the cooking of semolina porridge!

We will soon master the cooking of semolina porridge!

red caviar is well chewed by diseases.

red caviar is well chewed by diseases.

Let your teeth be inserted in time!

then I will give it to him !!!! and we ourselves

Yes, it is harmful to eat salty food, especially for men after 55!

Caviar is useful .... As an Expert on caviar (red) - gavar ... Caviar is lightly salted ... you can feed babies ... And crab meat ... for boys - after ... 55 ... very good ... it's soft ... chew only ... And best of all invigorates - sea urchin caviar ... just a little

Oh. laughing out loud!!!! : girl_haha: but I think so. why is it mine. how it goes into the sea. so looking for sea urchins

And the best thing is invigorating - sea urchin caviar ... just a little

Ir, what will happen if a little?

Ir, what will happen if a little?

There will be very strong arousal.

Wow! wrap me two keels! I will feed the enemies!

You sho !!! : o Enemies !!! If you gobble up a lot, you will cover yourself with a rash ... translation of the product ...

her. egg in cutlets. in no case! and if breaded. then this is their kind!

Then garlic in cutlets by no means. I understand this is a matter of taste, but I do not practice killing meat. And I'll take the recipe on record to ruin my wife's mood

Thanks for the recipe for juicy cutlets! I'll analyze my mistakes ... otherwise the shog added ground beef to the chicken and it turned out to be rather dry.
We wrote above that cutlets are natures. meat, I confirm! But I really want our Russian cutlets

P.S. I will be very glad. if you also share your secrets with me!

1. I do not add bread to the minced meat, but a roll. Well, of course, not a bun with jam, but at least a dacha loaf. I can put a more rich roll, the main thing is that vanillin is not there.
2. I do not add the whole eggs, but I introduce the whipped protein at the very end neatly at the very end.
2. Before cutting, the minced meat must ripen. That is, I put a bowl of minced meat in the refrigerator for at least an hour. Then all the spices are distributed evenly.
Natasha, these are my little secrets. I make cutlets quite often, in any case, there are always a dozen in the freezer. Very helpful during the working week.

[P.S.]

2. I do not add the whole eggs, but I introduce the whipped protein at the very end neatly at the very end.

Oh, and I just flop whole eggs, or I don't add at all. I have never added whipped protein to minced meatballs, I will have to try.

P.S. Recently, among my family, "vermicelli breading" for cutlets has been especially popular and loved! And not only for cutlets ...

[P.S.]

P.S. Recently, "vermicelli breading" for cutlets has been especially popular and loved by my family! And not only for cutlets ...

Well, why are we silent? Are we shy? Come on, Tiny, lay out your recipe separately
And if you did, show me where

I also add whipped protein, but this is a completely different recipe! and the bread here is such that our loaves have a rest! of course, it was necessary to write a loaf ..... I lost the habit of our products !!! thanks for the addition of secrets and tips there is never too much !!!

I made cutlets, very good ones, in principle I have done such before, just did not know that the meat should be given time to settle. Here is my question, why do I always have cutlets fried hard, they become half the size. Maybe I'm doing the minced meat, or what is the reason?

Our mother worked as a cook. And such cutlets as hers, I still do not work. And I beat them off, and everything seems to be doing so, but still it’s not that.By the way, she never put eggs in cutlets.

most likely minced meat is made from fatty meat!

"vermicelli breading" for cutlets

And what is this breading ???

I didn't understand about breading either, I looked in Yandex, no. But adding very small noodles to minced meat, dry, yes - I did this more than once, especially when there was no instant cereal flakes yet. The addition of noodles made the cutlets softer, not greasy - the noodles took away excess moisture and fat. Moreover, the tips of the noodles stuck out a bit from the cutlets, making them * pimply *, the noodles were thicker and softer after cooking and very thin - * egg *, cobweb, with the plump ones I liked more. About a glass of vermicelli per kg of minced meat.

[Irsha]

Irsha, a glass of vermicelli for 1kg. minced meat will be a little bit? And how should you mix the vermicelli with the minced meat and leave to infuse?

Yesterday I made cutlets according to this recipe - well, very juicy! At the break, a small puddle was already flowing))) All the household appreciated! And today the guests came, so they diminished two cutlets (and they are not small for me) and asked for the recipe! Thank you!

I have a chef friend .. Here's what she said about beating minced meat ..
If you add water to the minced meat, the cutlet will be more juicy, but in order for the minced meat to "accept" it, you need to drive it into it. For this, in the canteens, they threw minced meat on the cutting table .. At the same time, they had a saying in their kitchen - the more you hammer in, the more you take home .. Since the yield of juicy cutlets is greater than that of dry ones. He added some water, threw the minced meat - and instead of a hundred cutlets, it turned out to be one hundred and ten .. And most importantly, the consumer is satisfied - tasty, juicy ..

the more you drive in, the more you take home ..

And I thought, the more bread you add, the more they will get themselves. And here is an even less expensive option - WATER. I should try. thanks for the advice

Hello!
I carry my 5 kopecks to the piggy bank.

If you add water to the minced meat, the cutlet will be more juicy, but in order for the minced meat to "accept" it, you need to drive it into it.

that's exactly what I was taught ...
and when you make meatballs .. also the better you beat off the minced meat, the faster you roll it up and they don't fall apart in the broth .. I never add an egg to the meatballs .. well, by the way ..
but at the expense of oil ...
You try not to add ice cream grated to the minced meat, but to each cutlet in the middle .. made a dimple a piece of butter and hid it ... rolled up the cutlet ... all the juice will be inside ... it turns out sooooo juicy ...

but this is the first time I hear about the vermelle ... I want to try ... not usually .. thanks!